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Anthocyanin and colour evolution in naturally black table olives during anaerobic processing

Piga, Antonio <1965- > and Del Caro, Alessandra and Pinna, Ivo and Agabbio, Mario Carlo Salvatore (2005) Anthocyanin and colour evolution in naturally black table olives during anaerobic processing. LWT - Food Science and Technology, Vol. 38 (4), p. 425-429. ISSN 0023-6438. Article.

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DOI: 10.1016/j.lwt.2004.06.011


The results of a study on the evolution of physicochemical parameters during processing of black olives, with particular emphasis on anthocyanins and colour, are reported. Olives of two cultivars collected at a technological black-ripe stage were processed by the traditional anaerobic system. At regular intervals, brines and olives were inspected for different parameters. The routine physicochemical values in brines and olives changed as expected. Total anthocyanin, cyanidin-3-glucoside and cyanidin-3-rutinoside content showed a rapid decrease at 15 days of processing, presenting apparently a zero-order kinetic, and later they completely disappeared. Chromatograms revealed other unidentified peaks. The colour stability of the olives was probably assured by the formation of new more stable pigments.

Item Type:Article
ID Code:1561
Uncontrolled Keywords:Anthocyanins, colour, processing, table olives
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Copyright Holders:© 2004 Swiss Society of Food Science and Technology
Additional Information:Pubblicato online il 17 agosto 2004.
Deposited On:18 Aug 2009 10:05

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