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Triterpenic acids in table olives

Romero, Concepción, García, Aranzazu, Medina, Eduardo, Ruíz-Méndez, Ma. Victoria, Castro, Antonio de, Brenes, Manuel
Food chemistry 2010 v.118 no.3 pp. 670-674
Olea europaea, food composition, triterpene acids, chemical concentration, cultivars, sodium hydroxide, food processing quality, food processing wastes, wastewater, chemical composition
An experimental investigation was carried out for the first time on the triterpenic acids in table olives. Maslinic acid was found in a higher concentration than oleanolic acid in the flesh of 17, unprocessed olive varieties, with the Picual and the Manzanilla varieties showing the highest and almost the lowest contents, respectively. The level of triterpenic acids in several types of commercial black and green olives ranged from 460 to 1470mg/kg fruit, which represents a much higher value than reported for virgin olive oils. In fact, the NaOH treatment employed to debitter black and green olives reduced the concentrations of these substances in the flesh because of their solubilisation into alkaline solutions. Thus, natural black olives, which are not treated with NaOH, showed a higher concentration than 2000mg/kg in the olive flesh. These results will contribute to the reevaluation of table olives from a nutritional and functional point of view because of the promising bioactivity properties attributed to olive triterpenic acids.