Affiliation:
1. CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy
Abstract
Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. For this purpose, chlorophyll derivatives were analyzed in Nocellara cultivar table olives debittered industrially using the Castelvetrano method, via means of HPLC and MS analyses, following the addition of copper in alkaline brines stored at 4 °C for 3 months in 220 L barrels, and during the subsequent storage in acid brines in commercial 400 g packages at 4 °C for up to 18 months. The presence of copper in storage or in packaging brines both contributed significantly to maintaining the green color of the olives, which was associated with a specific pattern of chlorophyll derivatives, as evidenced by principal component analysis. Notably, re-greening was rapidly achievable also for olives that had yellowed for 18 months at a copper concentration below the limit of EU legislation. Finally, by means of PCA, we also demonstrated that a short-term thermic treatment can work as an accelerated predictive tool in determining the fate of chlorophyll derivatives.
Funder
Ministry of Agricultural, Food and Forestry Policies
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Reference17 articles.
1. Color Quality in Olive Products;Roca;Color Quality of Fresh and Processed Foods,2008
2. Health and Sensory Properties of Virgin Olive Oil Hydrophilic Phenols: Agronomic and Technological Aspects of Production That Affect Their Occurrence in the Oil;Servili;J. Chromatogr. A,2004
3. Phenolics Fate in Table Olives (Olea europaea L. cv. Nocellara del Belice) Debittered Using the Spanish and Castelvetrano Methods;Ambra;Food Res. Int.,2017
4. Conte, P., Fadda, C., Del Caro, A., Urgeghe, P.P., and Piga, A. (2020). Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods, 9.
5. Detection of the Color Adulteration of Green Table Olives with Copper Chlorophyllin Complexes (E-141ii Colorant);Roca;LWT—Food Sci. Technol.,2012
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献