OperaV1, Main, Exploration, bibRecord, 000602

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.

Identifieur interne : 000602 ( Main/Exploration ); précédent : 000601; suivant : 000603

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.

Auteurs : Erika Pistarino [Italie] ; Bahar Aliakbarian ; Alessandro A. Casazza ; Marco Paini ; Maria E. Cosulich ; Patrizia Perego

Source :

Food chemistry [ 0308-8146 ] ; 2013.

RBID : pubmed:23411341

English descriptors

KwdEn :
- Antioxidants (analysis), Antioxidants (metabolism), Fermentation, Food Handling, Iridoids, Lactobacillus plantarum (metabolism), Olea (chemistry), Olea (metabolism), Olea (microbiology), Phenols (analysis), Phenols (metabolism), Pyrans (analysis), Pyrans (metabolism), Saccharomyces cerevisiae (metabolism), Temperature.
MESH :
- chemical , analysis : Antioxidants, Phenols, Pyrans.
- chemical , metabolism : Antioxidants, Phenols, Pyrans.
- chemistry : Olea.
- metabolism : Lactobacillus plantarum, Olea, Saccharomyces cerevisiae.
- microbiology : Olea.
- Fermentation, Food Handling, Iridoids, Temperature.

Abstract

The influence of two operative parameters on the fermentation process of table olives from Taggiasca cultivar were investigated. Laboratory scale fermentations were performed using Lactobacillus plantarum as the only starter and in combination with Saccharomyces cerevisiae at three different temperatures (23, 30 and 37°C). Control tests used for each trial were fermented only by indigenous microflora. pH and phenolic compounds were monitored in the brine and olive flesh during the fermentation. Higher temperatures (37°C) enhanced notably the release of phenolic compounds in the brine. High performance liquid chromatography (HPLC) analysis of brines evidenced the complete hydrolysis of oleuropein after 100 days of fermentation at 37°C for all treatments. The antioxidant power of the extracts was linearly correlated to their polyphenol contents. The results confirmed the efficiency of treatments compared with the control tests for debittering process of table black olives. Phenolic compounds in the brines can be then extracted and used in food, cosmetic and pharmaceutical industries.

DOI: 10.1016/j.foodchem.2012.11.021
PubMed: 23411341

Affiliations:

Italie

Le document en format XML

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<front><div type="abstract" xml:lang="en">The influence of two operative parameters on the fermentation process of table olives from Taggiasca cultivar were investigated. Laboratory scale fermentations were performed using Lactobacillus plantarum as the only starter and in combination with Saccharomyces cerevisiae at three different temperatures (23, 30 and 37°C). Control tests used for each trial were fermented only by indigenous microflora. pH and phenolic compounds were monitored in the brine and olive flesh during the fermentation. Higher temperatures (37°C) enhanced notably the release of phenolic compounds in the brine. High performance liquid chromatography (HPLC) analysis of brines evidenced the complete hydrolysis of oleuropein after 100 days of fermentation at 37°C for all treatments. The antioxidant power of the extracts was linearly correlated to their polyphenol contents. The results confirmed the efficiency of treatments compared with the control tests for debittering process of table black olives. Phenolic compounds in the brines can be then extracted and used in food, cosmetic and pharmaceutical industries.</div>
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Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.

Source :

English descriptors

Abstract

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