Composition of pigments and colour changes in green table olives related to processing type.pdf.pdf

Food Chemistry 166 (2015) 115–124
Contents lists available at ScienceDirect
Food Chemistry
journal homepage: ate/foodchem
Composition of pigments and colour changes in green table olives
related to processing type
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Eva Ramírez, Beatriz Gandul-Rojas, Concepción Romero, Manuel Brenes, Lourdes Gallardo-Guerrero
Instituto de la Grasa (IG-CSIC), Avda. Padre García Tejero 4, 41012 Seville, Spain
article info abstract
Article history: Brownish colourations in Natural green table olives (non-treated with alkali) make this product less
Received 6 November 2013 attractive to consumers than Spanish-style green table olives (treated with alkali), which develop a more
Received in revised form 27 May 2014 appreciated bright golden-yellow colour. These colour differences were studied in relation to changes in
Accepted 29 May 2014
position of chlorophyll and carotenoid pigments, as well as pounds and poly-
Available online 7 June 2014
phenol oxidase enzyme (PPO) activity. Natural green olives showed a different chlorophyll profile than
Spanish-style. However, all the chlorophyll pigments formed in both processing types were Mg-free
Keywords:
derivatives (mostly pheophytins) with similar colourations, ranging from grey to green brownish. In
Table olives
the carotenoid fraction no appreciable differences were found between both processing types. The fruit’s
o-Diphe