Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

•Important compositional parameters of a naturally debittered olive were determined.•Fatty acid profile of debittered olive differs from regular olive varieties.•Sugar and organic acid composition do not provide a differentiation based on variety.•Activity of some enzymes might be increased during d...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2014-10, Vol.161, p.104-111
Main Authors: Aktas, Ayse Burcu, Ozen, Banu, Tokatli, Figen, Sen, İlknur
Format: Article
Language:English
Subjects:
Biological and medical sciences
Composition
Fatty acid
Fatty Acids - chemistry
Food toxicology
Medical sciences
Naturally debittered
Olea
Olea - chemistry
Olea europaea
Olive
Organic acid
Principal Component Analysis
Sugar
Toxicology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Important compositional parameters of a naturally debittered olive were determined.•Fatty acid profile of debittered olive differs from regular olive varieties.•Sugar and organic acid composition do not provide a differentiation based on variety.•Activity of some enzymes might be increased during debittering phase. Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.03.116