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Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments

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Abstract

The influence of cultivar and processing on olive antioxidants, fatty acids, and sugars profiles were studied for the autochthonous Meski and two introduced table olives (Picholine and Manzanella). Olive fruits were treated with two traditional Tunisian processes. Fatty acid analysis by capillary gas chromatography, total phenols and o-diphenols, and sugars profiles by GC and GC–MS, together with oxidative capacity, were evaluated. Independently of the processing method, the olive fruit showed significant cultivar dependant differences. Concerning the effect of processing, ANOVA tests showed no significant difference in the fatty acid profiles, whereas sugars and phenols underwent a sharp decrease during the fruit storage.

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Acknowledgments

This research was supported by the Ministère de l’Enseignement Supérieur et de la Recherche Scientifique; UR03ES08 “Nutrition Humaine et Désordres Métaboliques”. Part of this work was carried out at the Dipartimento di Scienze degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Italia. We would like to thank Pr. Maurizio Servili and Dr. Agnese Taticchi for their help and advice in analysis and Dr. Rachel Décor for editing this paper.

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Authors and Affiliations

  1. High Institute of Applied Sciences and Technology of Medenine, Medenine, Tunisia

    Manel Issaoui

  2. Laboratory of Biochemistry, UR-03ES08 “Human Nutrition and Metabolic Disorders”, Faculty of Medicine, 5019, Monastir, Tunisia

    Manel Issaoui, Samia Dabbou, Beligh Mechri, Amel Nakbi & Mohamed Hammami

  3. Laboratory of Eco-Physiology, Olive Tree Institute of Sousse, Monastir, Tunisia

    Beligh Mechri & Hechmi Chehab

Authors
  1. Manel Issaoui
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  2. Samia Dabbou
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  3. Beligh Mechri
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  4. Amel Nakbi
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  5. Hechmi Chehab
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  6. Mohamed Hammami
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Corresponding author

Correspondence to Mohamed Hammami.

Additional information

M. Issaoui and S. Dabbou contributed equally to the work.

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Issaoui, M., Dabbou, S., Mechri, B. et al. Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments. Eur Food Res Technol 232, 867–876 (2011). https://doi.org/10.1007/s00217-011-1455-3

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  • DOI: https://doi.org/10.1007/s00217-011-1455-3

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