Acrylamide reduction after phenols addition to Californian-style black olives

Abstract

A method for reducing the acrylamide formation in Californian-style black olive varieties by the addition of different phenol standards and olive leaf extract (OLE) during the sterilisation and baking process was described. A significant reduction in the acrylamide content (10–13%) of all three olive varieties studied was observed when hydroxytyrosol was added to olives before the sterilisation process. The addition of OLE (1:10 dilution) also reduced the acrylamide formation (35%). An acrylamide inhibition of around 54% occurred when individual phenol standards were added to OLE, mostly hydroxytyrosol. During the baking processes, the maximum acrylamide content was reached when extreme times and temperatures were applied. However, the addition of OLE in brine before thermal sterilisation mitigated the formation of acrylamide by more than twice that of the initial concentration, and the addition of phenols to the olives attenuated the acrylamide reduction by four-fold in both baking treatments. In addition, it was possible to reduce the acrylamide content even further when certain measures were applied in combination with the addition of phenols during the oxidised black olives elaboration process.