Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives
Fernández Fuentes, Antonio | Talaverano Arroba, María Inmaculada | Pérez Nevado, Francisco | Boselli, Emanuele | Cordeiro, António Manuel Rochette | Martillanes Costumero, Sara | Foligni, Roberta | Martín Vertedor, Daniel | CICYTEX. Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | Instituto Nacional de Investigação Agrária e Veterinária. (Elvas, Portugal) | Free University of Bozen-Bolzano. Italia | Università Politecnica delle Marche. Italia
Acrylamide was not detected after high hydrostatic pressure (HHP) of four differ-ent table olive varieties (Azeitera, Carrasqueña, Conserva de Elvas, and Morisca).Hydroxytyrosol, tyrosol, oleuropein, procyanidin B1, catechin, vanillic acid, caffeicacid, syringic acid, epicatechin, p-coumaric acid, and verbascoside were the mostimportant phenols found in fresh olives and after HHP treatment. The content ofthese phenolics decreased from the fresh sample to the oral sample; however, theyincreased during the in vitro digestion process reaching values that were similar tothe fresh samples after the final digestion phase. The highest content of phenolicswas found in Carrasqueña variety subjected to intestinal digestion. With HHP, thetable olives could be pasteurized without loss of phenolic compound; also the for-mation of acrylamide was prevented. The frying process of the filled olives inducedthe formation of acrylamide range from 100 to 250 µg/kg. However, Carrasqueña,the variety with the highest content of phenolic compounds presented the lowestcontent in acrylamide.Practical applicationsHigh hydrostatic pressure is a nonthermal technology which was applied to pas-teurize table olives and to extend their shelf life, preserving the amount of phenoliccompounds and preventing acrylamide formation. The frying treatments after HHPcontributed to phenols reduction and acrylamide formation. However, the olives withthe highest content of natural phenols showed the lower formation of acrylamide.
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