Abstract
Solutions of caffeic acid and hydroxytyrosol, the 2 orthodiphenols involved in ripe olive darkening, were used as model systems to optimize processing. Lineal, quadratic, and lineal interaction effects of pH and manganese content on oxidation rate of both orthodiphenols were significant. Manganese did not affect activation energy of caffeic acid oxidation but diminished that of hydroxytyrosol. Presence of manganese cations (0.34 mM) and high pH (9.0) also led to the darkest color in the 10 to 30 C temperature range but did not improve the color when added after caffeic acid and hydroxytyrosol oxidation. Results can lead to a faster oxidation period, which
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