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Dietary fibre content of table olives processed under different European styles: study of physico-chemical characteristics
- Jimenez, A., Rodriguez, R., Fernandez-Caro, I., Guillen, R., Fernandez-Bolanos, J., Heredia, A.
- Journal of the science of food and agriculture 2000 v.80 no.13 pp. 1903-1908
- water content, olives, food processing, fermentation, oxidation, drying, cultivars, Olea europaea, chemical composition, fiber content, water holding capacity, cation exchange capacity, nutrient content, mineral content, calcium, iron, salting, food storage, lipid content
- Some European varieties of olive fruit (Douro, Hojiblanca, Cassanese, Conservolia, Taggiasca, and Thasos), processed under different conditions (black oxidised, fermented in brine or dried by different methods) were analysed, their contents of moisture, fat and dietary fibre being quantified. The percentages of moisture and fat were very different between varieties due to the different processing conditions, although differences between samples of the same variety were much less. The content of dietary fibre was around 12% of the fresh weight, although in dried samples this percentage increased to around 20%. Some physico-chemical characteristics (water holding capacity, cation exchange capacity, and ion retention capacity) were measured. The water holding capacities were related to moisture content, dry samples having the lowest values. Processed olives had very low cation exchange capacity in comparison to other vegetables, exhibiting the same relationship between this characteristic and moisture content. Olive fibre retained more iron than calcium under the assay conditions.