Abstract
Phenolic compounds have been determined by HPLC in the flesh of olives and brines of two cultivars (Manzanilla and Hojiblanca) during Spanish-style green olive processing. The NaOH treatment hydrolyzed oleuropein into hydroxytyrosol (3,4-dihydroxyphenylethanol) and elenolic acid glucoside. After a rapid diffusion of hydroxytyrosol from the flesh of fruits into the brines, the concentration of the o-diphenol remained practically constant throughout the lactic acid fermentation step. In contrast, elenolic acid glucoside increased in concentration in the olive brines during the first few days of brining but disappeared after 100-200 days. Other minor phenolic compounds also diffused rapidly into the olive brines during the first few days of brining. Caffeic acid, oleuropein, and p-coumaric acid diminished in concentration throughout the fermentation period, whereas the concentration of tyrosol (4-hydroxyphenylethanol) remained constant.
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