Concentration of phenolic compounds change in storage brines of ripe olives
1993
Brenes, M. | García, P. | Duran, M.C. | Garrido, A.
The effects of cultivar, salt concentration and temperature on changes in phenolic compounds during storage of ripe olives were studied, using a 2(3) factorial design. The effect of salt was negligible. Higher temperature increased phenols diffusion rate into brines for two cultivars assayed. The cultivars, Hojiblanca and Cacerena varied in polyphenol content. Throughout storage there was hydrolysis of glucosides initially in flesh (oleuropein, verbascoside and luteolin 7-glucoside) due to the acidic conditions. This effect caused the content of oleuropein in brines to always be lower than 1.5 mM and resulted in a continuous increase in level of hydroxytyrosol.
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