Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-25 DOI:10.1007/s13197-024-06138-2

Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, Ran Wei

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Abstract

The oil contents of olive fruits sonicated in different debittering solvents were defined to be between 46.45 (water) and 60.44% (NaOH). The oil amount of olive fruits sonicated in NaOH solution was found to be high when compared to the control. Total phenolic and flavonoid amounts of olive fruits sonicated in different debittering solvents were specified between 29.89 (NaOH) and 352.80 mg GAE/100 g (control) to 182.86 (NaOH) and 1232.70 mg/100 g (control), respectively. DPPH radical scavenging capacity results of sonicated olive fruits varied between 2.82 (NaOH) and 9.87 mmol/kg (Brine). Verbascoside and luteolin-7-glucoside amounts of sonicated olive fruits were characterized to be between 56.58 (NaOH) and 107.46 mg/100 g (control) to 73.15 (Lye) and 75.17 mg/100 g (control), respectively. While rutin trihydrate amounts of sonicated olive fruits are assessed between 70.75 (Lye) and 73.98 mg/100 g (water), apigenin-7-glucoside amounts of the olive were defined between 54.81 (Brine) and 56.26 mg/100 g (water).Palmitic acid values of the oils extracted from sonicated olive fruits were assigned between 16.45 (NaOH) and 17.47% (Brine).Oleic and linoleic acid values of the oils obtained from olive fruits sonicated in lye, NaOH, brine and water were stated between 64.35 (NaOH) and 66.47% (control) to 12.60 (Lye) and 14.74% (NaOH), respectively.

Graphical Abstract

In this study, the effect of sonication debittering in lye, NaOH, brine and water on oil contents, bioactive compounds and antioxidant activity values, phenolic compounds and fatty acid compositions of the olive fruits were investigated

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酸洗橄榄生产中不同去苦味溶液处理橄榄果实生物活性成分及脂肪酸组成变化的测定。

测定了不同脱臭溶剂下橄榄果的含油量为46.45%（水）~ 60.44%（氢氧化钠）。结果表明，在NaOH溶液中超声处理的橄榄果实含油量高于对照。不同脱臭溶剂处理橄榄果的总酚和类黄酮含量分别在29.89 （NaOH）和352.80 mg GAE/100 g（对照）至182.86 （NaOH）和1232.70 mg/100 g（对照）之间。超声处理橄榄果实对DPPH自由基的清除能力在2.82 （NaOH）和9.87 mmol/kg（盐水）之间变化。经超声处理的橄榄果实毛蕊花苷和木犀草素-7-葡萄糖苷含量分别为56.58 （NaOH）和107.46 mg/100 g（对照）和73.15（碱液）和75.17 mg/100 g（对照）。经过声波处理的橄榄果实中三水合芦丁的含量在70.75（碱液）和73.98 mg/100 g（水）之间，而橄榄中芹菜素-7-葡萄糖苷的含量在54.81（盐水）和56.26 mg/100 g（水）之间。经超声处理的橄榄果实油的棕榈酸值在16.45 (NaOH) ~ 17.47%（盐水）之间。在碱液、NaOH、盐水和水中超声处理得到的橄榄果实油的油酸和亚油酸值分别在64.35 （NaOH）和66.47%（对照）至12.60 （lye）和14.74% （NaOH）之间。摘要：本文研究了碱液、氢氧化钠、盐水和水中超声脱臭对橄榄果实含油量、生物活性物质和抗氧化活性值、酚类物质和脂肪酸组成的影响。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.