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Oligomeric anthocyanin formation in black table olives during anaerobic processing

Del Caro, Alessandra and Azara, Emanuela and Delogu, Giovanna and Pinna, Ivo and Piga, Antonio <1965- > (2006) Oligomeric anthocyanin formation in black table olives during anaerobic processing. European Food Research and Technology, Vol. 223 (6), p. 749-754. eISSN 1438-2385. Article.

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DOI: 10.1007/s00217-006-0263-7


The results of a study on the evolution of anthocyanins and colour during processing of black olives are reported. Olives of “Bosana” cultivar were collected at a technological black-ripe stage and were processed by the traditional anacrobic system. At regular intervals brines and olives were inspected for different parameters. The routine physico-chemical values in brines and olives changed as expected. The cyanidin-3-glucoside and cyanidin-3-rutinoside content were the main anthocyanins. HPLC-MS revealed other peaks, corresponding to molecular ion at m/z 633, 711 (dimer) and oligomers. The first was detected throughout the processing time, while those with high molecular weight disappeared after the tenth day of sampling, if we except one, probably because the polimerisation process continued, thus enabling the formation of molecules that go beyond the instrument threshold. The colour stability of the olives might be ascribed to the peak with molecular ion at m/z 633 and probably to the new forms.

Item Type:Article
ID Code:1558
Uncontrolled Keywords:Anthocyanins, table olives, polimerisation, processing, colour
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > CNR-Consiglio Nazionale delle Ricerche > Istituto di chimica biomolecolare, Sassari
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Springer Berlin / Heidelberg
Additional Information:Pubblicato online il 9 febbriao 2006.
Deposited On:18 Aug 2009 10:05

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