An experimental investigation evaluated the possibility of increasing the nutritional value of fermented table olives by adding olive leaf extract (OLE). OLE was added to table olives fermented using indigenous bacteria and yeasts, and a commercial starter (Lactobacillus plantarum strain). Microbiological, physico-chemical, and sensory analyses showed that OLE addition resulted in fermented olives with higher levels of antioxidant, anti-inflammatory, and antimicrobial substances, but did not adversely affect their qualities. Moreover, OLE and the commercial starter functioned synergically against spoilage microorganisms. In addition, fermented olives had higher values of hardness, total phenols, antioxidant activity, hydroxytyrosol, and verbascoside. Nonanal and ethanol contents were lower in fermented olives when Lactobacillus plantarum and OLE were used, indicating lower degrees of oxidation and fermentation. Finally, olives fermented with OLE had a less bitter taste.

Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties

Francesco Caponio
;
Graziana Difonzo;Maria Calasso;Lucrezia Cosmai;Maria De Angelis
2019

Abstract

An experimental investigation evaluated the possibility of increasing the nutritional value of fermented table olives by adding olive leaf extract (OLE). OLE was added to table olives fermented using indigenous bacteria and yeasts, and a commercial starter (Lactobacillus plantarum strain). Microbiological, physico-chemical, and sensory analyses showed that OLE addition resulted in fermented olives with higher levels of antioxidant, anti-inflammatory, and antimicrobial substances, but did not adversely affect their qualities. Moreover, OLE and the commercial starter functioned synergically against spoilage microorganisms. In addition, fermented olives had higher values of hardness, total phenols, antioxidant activity, hydroxytyrosol, and verbascoside. Nonanal and ethanol contents were lower in fermented olives when Lactobacillus plantarum and OLE were used, indicating lower degrees of oxidation and fermentation. Finally, olives fermented with OLE had a less bitter taste.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/226446
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