Effect of different fermentation processes on the phytochemical properties of green table Olives

Taha M Rababah,Hana’A Mahili,Majdi Al-Mahasneh,Muhammad Al- U’Datt,Sana Gammoh,Tha’Er Ajouly

doi:10.1590/0100-29452020409

Taha M Rababah, Hana’A Mahili + Show 4 more

Open Access

https://doi.org/10.1590/0100-29452020409

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Abstract

Abstract Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives. This study evaluated the effect of de-bittering fermentation methods on the total phenolic, flavonoid contents, and antioxidants. The phytochemical results of fresh and fermented table olives showed significant decrease after fermentation process and during three months of storage. Baladi fresh table olive presented the highest phenol content (350.9mg GAE/100g) followed by Nabali, Crosodi and k18 varieties, respectively. The highest antioxidant value was found in Baladi variety (42.2%) followed by k18, Crosodi and Nabali varieties, respectively. Crosodi fresh table olive presented the highest flavonoid content (107.4 mg CE/100G), followed by k18, Nabali and Baladi varieties, respectively. The storage results showed that total phenol content decreased and significantly varied among de-bittering fermentation methods in all storage periods. Higher content in fresh olives was found, followed by those treated with NaOH, ticked and scratchy, respectively. The antioxidant activity and flavonoid content decreased during fermentation periods. The results of de-bittering fermentation methods varied among storage periods and showed that higher antioxidant activities and flavonoid contents were found in olives treated with NaOH followed by ticked, scratchy, and fresh olives, respectively.

Highlights

Materials and MethodsThe olive trees (Olea europaea L.) are a main crop that grows in the Mediterranean regions Al-Ismail et al (2011)
The result of total phenolic content showed that there is a significant difference exists between fresh table olives verities
Our results were within Mettouchi et al (2016) results who found that the total phenolic compound of different kinds of fresh green table olives ranged from162 mg GA/100g to 471 mg GA/100g

Summary

Introduction

Materials and MethodsThe olive trees (Olea europaea L.) are a main crop that grows in the Mediterranean regions Al-Ismail et al (2011). Total phenolic contents of different varieties of table olives and four de-bittering methods of fermentation after one day of fermentation (zero time) and during three months of storage are presented in (Table 2). The results of de-bittering methods of fermentation (Table 2) showed that the higher total phenols were found in whole followed by treated with NaOH, ticked and scratchy, respectively.

Results

Conclusion