ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The effects of cultivar, salt concentration and temperature on changes in phenolic compounds during storage of ripe olives were studied, using a 23 factorial design. The effect of salt was negligible. Higher temperature increased phenols diffusion rate into brines for two cultivars assayed. The cultivars, Hojiblanca and Cacereña varied in poly-phenol content. Throughout storage there was hydrolysis of glucosides intially in flesh (oleuropein, verbascoside and luteolin 7-glucoside due to the acidic conditions. This effect caused the content of oleuropein in brines to always be lower than 1.5 mM and resulted in a continous increase in level of hydroxytyrosol
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04272.x
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