Quality parameters and fatty acid and triacylglycerol profiles of directly brined table olive fat throughout processing and shelf life.
Instituto de la Grasa (CSIC), Food Biotechnology Department. Campus Universitario Pablo de Olavide, Edificio 46. Ctra. Utrera, km 1. 41013-Sevilla, Spain. Electronic address: [email protected]
Instituto de la Grasa (CSIC), Food Biotechnology Department. Campus Universitario Pablo de Olavide, Edificio 46. Ctra. Utrera, km 1. 41013-Sevilla, Spain.
- Published Article
- Publication Date
Apr 25, 2022
The transformations that may suffer directly brined table olive fat during processing were studied using cracked Aloreña de Málaga olive as a model. The classical studies showed that storage increased acidity and K270, but not peroxide value, K232 and ΔK. FA profiles, nutritional fat subclasses, and TAGs suffered several significant changes along processing, although some could be spurious. Compositional data (CoDa) analysis identified C18:2n-6 and C18:1c, and their corresponding TAGs as the most affected compounds, conclusion that was particularly evident after weighted CoDa log-ratio analysis (LRA). Thus, CoDa analysis is a promising alternative statistical tool to study table olive FA, TAG profiles and fats in general. Most of the quality parameters' values and FA and TAG concentrations were compatible with Virgin Olive Oil (VOO), showing that the fat quality and nutritional characteristics of natural green olives in brine could be comparable to that of VOO. Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.
Report this publication
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.
This record was last updated on 05/07/2022 and may not reflect the most current and accurate biomedical/scientific data available from NLM.
The corresponding record at NLM can be accessed at https://www.ncbi.nlm.nih.gov/pubmed/35489265