Influence of California-Style Black Ripe Olive Processing on the Formation of Acrylamide

Methods used in processing California-style black ripe olives generate acrylamide. California-style black ripe olives contain higher levels of acrylamide (409.67 ± 42.60−511.91 ± 34.08 μg kg−1) as compared to California-style green ripe olives (44.02 ± 3.55–105.79 ± 22.01 μg kg–1), Greek olives (30...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2014-08, Vol.62 (34), p.8716-8721
Main Authors: Charoenprasert, Suthawan, Mitchell, Alyson
Format: Article
Language:English
Subjects:
Acrylamide - analysis
acrylamides
air
brining
calcium
California
Food Handling - instrumentation
Food Handling - methods
Food Storage
Fruit - chemistry
ions
neutralization
Olea - chemistry
olives
oxidation
storage time
temperature
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Summary:Methods used in processing California-style black ripe olives generate acrylamide. California-style black ripe olives contain higher levels of acrylamide (409.67 ± 42.60−511.91 ± 34.08 μg kg−1) as compared to California-style green ripe olives (44.02 ± 3.55–105.79 ± 22.01 μg kg–1), Greek olives (30 days) result in lower acrylamide levels in the finished product. The presence of calcium ions in the preprocessing brining solution results in higher levels of acrylamide in finished products. Air oxidation during lye processing and the neutralization of olives prior to sterilization significantly increase the formation of acrylamide in the finished products. Conversely, lye-processing decreases the levels of acrylamide in the final product. These results indicate that specific steps in the California-style black ripe olive processing may be manipulated to mitigate the formation of acrylamide in finished products.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf5022829