| dc.contributor.author |
Alexandraki, V |
en |
| dc.contributor.author |
Georgalaki, M |
en |
| dc.contributor.author |
Papadimitriou, K |
en |
| dc.contributor.author |
Anastasiou, R |
en |
| dc.contributor.author |
Zoumpopoulou, G |
en |
| dc.contributor.author |
Chatzipavlidis, I |
en |
| dc.contributor.author |
Papadelli, M |
en |
| dc.contributor.author |
Vallis, N |
en |
| dc.contributor.author |
Moschochoritis, K |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.date.accessioned |
2014-06-06T06:53:01Z |
|
| dc.date.available |
2014-06-06T06:53:01Z |
|
| dc.date.issued |
2014 |
en |
| dc.identifier.issn |
00236438 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.lwt.2014.04.005 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6306 |
|
| dc.subject |
Greek-style |
en |
| dc.subject |
Maslinic acid |
en |
| dc.subject |
Oleanolic acid |
en |
| dc.subject |
Spanish-style |
en |
| dc.subject |
Table olives |
en |
| dc.title |
Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process |
en |
| heal.type |
other |
en |
| heal.identifier.primary |
10.1016/j.lwt.2014.04.005 |
en |
| heal.publicationDate |
2014 |
en |
| heal.abstract |
Maslinic and oleanolic acids are among the most abundant triterpenic acids found in olive fruits. Both acids are considered to be important bioactive compounds which can confer multiple beneficial health effects to the consumer. In the present work, we have monitored and quantified maslinic and oleanolic acids throughout processing in alkaline-treated green olives (Spanish-style) and in natural green olives of the Conservolea variety that is particularly popular in Greece. Our findings clearly demonstrate that the fast de-bittering process with NaOH treatment in Spanish-style olives has a profound negative effect on the concentration of both acids. This decrease of concentration was more prominent regarding maslinic acid when compared to oleanolic acid. In contrast, the slow de-bittering during natural fermentation of green olives had no effect on the content of maslinic or oleanolic acid. To verify the broad applicability of our observation we have also looked into the natural processing of the Kalamon variety (Greek-style). Our findings were consistent, since once again, natural fermentation did not influence the concentration of both acids. © 2014 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
LWT - Food Science and Technology |
en |
| dc.identifier.doi |
10.1016/j.lwt.2014.04.005 |
en |