Acrylamide reduction after phenols addition to Californian-style black olives

A method for reducing the acrylamide formation in Californian-style black olive varieties by the addition of different phenol standards and olive leaf extract (OLE) during the sterilisation and baking process was described. A significant reduction in the acrylamide content (10–13 percent) of all thr...

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Detalles Bibliográficos
Autores: Martin Vertedor, Daniel, Fernández, A., Hernández, A., Arias Calderón, Rocío, Delgado Adámez, J., Pérez Nevado, Francisco
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad de Castilla-La Mancha
Repositorio:RUIdeRA. Repositorio Institucional de la UCLM
OAI Identifier:oai:ruidera.uclm.es:10578/34936
Acceso en línea:https://hdl.handle.net/10578/34936
Access Level:acceso abierto
Palabra clave:Acrylamide
Baking process
Olive leaf extract (OLE)
Oxidised black olive
Phenol standard
Sterilisation
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spelling Acrylamide reduction after phenols addition to Californian-style black olivesMartin Vertedor, DanielFernández, A.Hernández, A.Arias Calderón, RocíoDelgado Adámez, J.Pérez Nevado, FranciscoAcrylamideBaking processOlive leaf extract (OLE)Oxidised black olivePhenol standardSterilisationA method for reducing the acrylamide formation in Californian-style black olive varieties by the addition of different phenol standards and olive leaf extract (OLE) during the sterilisation and baking process was described. A significant reduction in the acrylamide content (10–13 percent) of all three olive varieties studied was observed when hydroxytyrosol was added to olives before the sterilisation process. The addition of OLE (1:10 dilution) also reduced the acrylamide formation (35 percent). An acrylamide inhibition of around 54 percent occurred when individual phenol standards were added to OLE, mostly hydroxytyrosol. During the baking processes, the maximum acrylamide content was reached when extreme times and temperatures were applied. However, the addition of OLE in brine before thermal sterilisation mitigated the formation of acrylamide by more than twice that of the initial concentration, and the addition of phenols to the olives attenuated the acrylamide reduction by four-fold in both baking treatments. In addition, it was possible to reduce the acrylamide content even further when certain measures were applied in combination with the addition of phenols during the oxidised black olives elaboration processElsevier202420242020info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://hdl.handle.net/10578/34936reponame:RUIdeRA. Repositorio Institucional de la UCLMinstname:Universidad de Castilla-La ManchaInglésGR18165GR18162info:eu-repo/semantics/openAccessoai:ruidera.uclm.es:10578/349362026-05-27T07:36:41Z
dc.title.none.fl_str_mv Acrylamide reduction after phenols addition to Californian-style black olives
title Acrylamide reduction after phenols addition to Californian-style black olives
spellingShingle Acrylamide reduction after phenols addition to Californian-style black olives
Martin Vertedor, Daniel
Acrylamide
Baking process
Olive leaf extract (OLE)
Oxidised black olive
Phenol standard
Sterilisation
title_short Acrylamide reduction after phenols addition to Californian-style black olives
title_full Acrylamide reduction after phenols addition to Californian-style black olives
title_fullStr Acrylamide reduction after phenols addition to Californian-style black olives
title_full_unstemmed Acrylamide reduction after phenols addition to Californian-style black olives
title_sort Acrylamide reduction after phenols addition to Californian-style black olives
dc.creator.none.fl_str_mv Martin Vertedor, Daniel
Fernández, A.
Hernández, A.
Arias Calderón, Rocío
Delgado Adámez, J.
Pérez Nevado, Francisco
author Martin Vertedor, Daniel
author_facet Martin Vertedor, Daniel
Fernández, A.
Hernández, A.
Arias Calderón, Rocío
Delgado Adámez, J.
Pérez Nevado, Francisco
author_role author
author2 Fernández, A.
Hernández, A.
Arias Calderón, Rocío
Delgado Adámez, J.
Pérez Nevado, Francisco
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Acrylamide
Baking process
Olive leaf extract (OLE)
Oxidised black olive
Phenol standard
Sterilisation
topic Acrylamide
Baking process
Olive leaf extract (OLE)
Oxidised black olive
Phenol standard
Sterilisation
description A method for reducing the acrylamide formation in Californian-style black olive varieties by the addition of different phenol standards and olive leaf extract (OLE) during the sterilisation and baking process was described. A significant reduction in the acrylamide content (10–13 percent) of all three olive varieties studied was observed when hydroxytyrosol was added to olives before the sterilisation process. The addition of OLE (1:10 dilution) also reduced the acrylamide formation (35 percent). An acrylamide inhibition of around 54 percent occurred when individual phenol standards were added to OLE, mostly hydroxytyrosol. During the baking processes, the maximum acrylamide content was reached when extreme times and temperatures were applied. However, the addition of OLE in brine before thermal sterilisation mitigated the formation of acrylamide by more than twice that of the initial concentration, and the addition of phenols to the olives attenuated the acrylamide reduction by four-fold in both baking treatments. In addition, it was possible to reduce the acrylamide content even further when certain measures were applied in combination with the addition of phenols during the oxidised black olives elaboration process
publishDate 2020
dc.date.none.fl_str_mv 2020
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10578/34936
url https://hdl.handle.net/10578/34936
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv GR18165
GR18162
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RUIdeRA. Repositorio Institucional de la UCLM
instname:Universidad de Castilla-La Mancha
instname_str Universidad de Castilla-La Mancha
reponame_str RUIdeRA. Repositorio Institucional de la UCLM
collection RUIdeRA. Repositorio Institucional de la UCLM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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