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Note: Quantification of Ascorbic Acid and Dehydroascorbic Acid in Fresh Olives and in Commercial Presentations of Table Olives
- López, A., Montaño, A., Garcia, P., Garrido, A.
- Food science and technology international 2005 v.11 no.3 pp. 199-204
- ambient temperature, anchovies, antioxidants, ascorbic acid, dehydroascorbic acid, fermentation, high performance liquid chromatography, lactic acid bacteria, olives, pasteurization, storage temperature, yeasts
- Ascorbic acid (AA) and dehydroascorbic acid (DHAA) were determined by high performance liquid chromatography (HPLC) in fresh green olives as well as a diversity of commercial presentations of table olives (based on both Spanish-style green olives and directly brined olives). Fresh green olives (Manzanilla cv.) immediately after harvest contained about 9mg total ascorbic acid/100g f.w., with DHAA representing more than 90% of this amount. During the post-harvest period (till 2 weeks) the total vitamin C remained stable when olives were stored at 6°C, but significant degradation occurred at ambient temperature (~35% loss after 7 days). In commercial presentations of table olives, in general, the main contribution to the total vitamin C level appeared to come from AA added as an antioxidant, the maximum level being found in Manzanilla olives stuffed with anchovy streams (36.1mg/100g f.w.). However, in some samples (e.g. plain olives) that did declare any added AA, very low levels (0.1-0.6mg total AA/100g f.w.) were found. Our hypothesis is that, in those samples, AA would be degraded by lactic acid bacteria and/or yeast from olive fermentation, whereas pasteurisation in other presentations (e.g. stuffed olives) would stabilise added AA.