Olive biophenols: novel ethnic and technological approach

Biophenols are monomeric dihydroxyaromatic moieties that are active non-nutrient components widely found in all plant-derived foodstuffs. Wizened Oinotria table olives (WOTO) and extra virgin olive oil (EVOO), both typical ethnic products of the Mediterranean food culture, are especially rich in bio...

Full description

Saved in:
Bibliographic Details
Published in:Trends in Food Science & Technology 2000-09, Vol.11 (9-10), p.328-339
Main Author: Uccella, Nicola
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Human physiology applied to population studies and life conditions. Human ecophysiology
Medical sciences
Nutritional survey. Food supply and nutritional requirement
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Biophenols are monomeric dihydroxyaromatic moieties that are active non-nutrient components widely found in all plant-derived foodstuffs. Wizened Oinotria table olives (WOTO) and extra virgin olive oil (EVOO), both typical ethnic products of the Mediterranean food culture, are especially rich in biophenols. Table olives can be prepared by traditional methods or by technological processing involving blanching, salting and drying of mature black olives. Olive quality depends on harvesting at mature stages, infestation conditions, firmness, triacylglycerol and biophenol content. The fruit firmness and biophenol content decreases during ripening and processing whereas the triacyiglycerol content increases. Differential scanning calorimetry (DSC) was used to determine the triacylglycerol content in dried olive pulp, and to follow inoliation trends during the production of table olives and extra virgin olive oil. The DSC technique is fast, specific, reliable, uses no solvents and requires lower amounts of olive samples compared to conventional methods. After olive production, triacylglycerol quality was maintained without lipid deterioration. The total biophenol content was sufficiently large to ensure a shelf life and functional value for olive products. Biophenols in olive products demonstrate antioxidant, free-radical antagonism and anti-microbial activity, which are important for human health and well being. Technological innovation, such as EVOO from pitted olives, using ancient methods, can continue to be at the forefront of development in the olive agrifood chain. Creativity and sophisticated techniques will provide new perspectives for olive manufacturing, based on typical regional and ethnic products. The nutritional, sensory and functional enhancement of traditional olive foods, offer the potential for improving human health and well being within the context of the Mediterranean diet.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(01)00028-0