Among the Italian olive germplasm, ‘Ascolana tenera’ is one of the best varieties for table olive production. This research addressed the impact of different processing types (Greek-style and Spanish-style) on the fermentation and phenolic composition of olive fruit. In particular, the effects of a lactic acid bacteria (LAB) starter culture on the fermentation of naturally green olives processe...

Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamà...

A high-performance liquid chromatography (HPLC) method endowed with a gradient elution and UV detection system was established validated for the determination of phenolic acids, alcohols, hydroxycinnamic acid derivatives, flavonoids, secoiridoids lignans during olive ( Olea europaea L.) fruit development (green, purple black olives). Within test range, calibration curves exposed good linear reg...

Polyphenols, especially flavonoids, are well-known for their bioactive antioxidant properties. Therefore, this study aimed to analyze Australian black (ripe) and green olives (unripe) phenolic non-phenolic metabolites, activities, pharmacokinetic Liquid chromatography–mass spectrometry coupled with quadrupole–time of flight (LC–ESI–QTOF–MS/MS) was applied elucidate the composition, identificati...

“The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the shops, the moonlight, the winged gorgons, the bronze men, the philosophers,all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water. Only the sea itself seems as ancient a part of...

and 120 participants (89%) reported a variety of gastrointestinal symptoms, including epigastric pain. Persons with active infection were no more likely to report epigastric pain (75 [78%] of 97) than persons without infections (30 [79%] of 38). One participant reported gastric cancer and was H. pylori–positive. Seven participants reported a family history of gastric cancer; all were H. pylori–...

The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. contain high level bioactive compounds. aim this study was to examine the effect heat treatment on tocopherols, total phenolics antioxidant activity in green black olives, as well their fatty acid composition. instrumental methods used experiment were performance liquid chromatography (HPLC), gas with flame...

A new generation of natural and healthy foods has been on the rise – and fermented olives are part of that new trend. Concerted public health policies triggered by budgetary restrictions will require investment on prevention rather than bearing – especially as the human life expectancy is becoming longer and longer; and the aforementioned types of foods are nuclear vectors of this strategy as a...

This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...

The increased expectations for food products of high quality and safety standards and the need for accurate, fast and objective quality determination of these characteristics in food products continue to grow. In this situation, new techniques are necessary to enable on-line control of quality parameters. Computer vision provides one alternative for an automated, non-destructive and cost-effect...