Effects of Debittering Treatments on Some Secondary Metabolites’ Bioaccessibility, Fatty Acid, and Aroma Profiles of Semidried Gemlik Variety Black Olives
Yazarlar (6)
Senanur Durgut Malçok
Bursa Uludağ Üniversitesi, Türkiye
Bursa Uludağ Üniversitesi, Türkiye
Doç. Dr. Cüneyt TUNÇKAL Yalova Üniversitesi, Türkiye
Doç. Dr. Azime Özkan Karabacak Bursa Uludağ Üniversitesi, Türkiye
Gülderen Coşgun
Akdeniz Üniversitesi, Türkiye
Akdeniz Üniversitesi, Türkiye
Doç. Dr. Mehmet Torun Akdeniz Üniversitesi, Türkiye
Canan Ece Tamer
Bursa Uludağ Üniversitesi, Türkiye
Bursa Uludağ Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Quality (Q2) | ||
| Dergi ISSN | 0146-9428 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2025 |
| Cilt / Sayı / Sayfa | 2025 / 1 / 1–18 | DOI | 10.1155/jfq/3738986 |
| Makale Linki | https://doi.org/10.1155/jfq/3738986 | ||
| UAK Araştırma Alanları |
Tarımsal Enerji Sistemleri
Tarımsal Otomasyon
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| Özet |
| Table olives are an important component of the Mediterranean diet and are known to be highly beneficial to health due to their rich content of phenolic compounds, high levels of monounsaturated fatty acids, vitamin E, phytosterols, squalene, minerals, and fiber. However, their natural bitterness caused by the presence of oleuropein makes them unpalatable in their raw form. Throughout history, various methods have been tried and developed to remove the bitterness of olives. In this study, Gemlik variety black olives underwent a heat pump drying (HPD) process at 40 degrees C for semidrying, followed by different debittering treatments of dry salting and brining, and then samples were stored at 4 degrees C for 5 days. The raw olive sample was found to be the richest in total phenolic content (TPC), oleuropein content, total antioxidant activity (TAA), and total monomeric anthocyanin (TMA) content. The debittering treatments reduced TPC; especially, dry salting led to the highest loss. However, the in vitro gastrointestinal (GI) digestion process increased TPC, indicating that phenolic compounds are still being extracted and released during digestion. DPPH and FRAP values of the predigestion (Ud) samples varied between 102.62 mu mol TE/g dw and 224.62 mu mol TE/g dw and between 12.67 and 127.96 mu mol TE/g dw, respectively. Among the table olives processed using different debittering treatments, the one stored at+ 4 degrees C exhibited the highest values for TAA and TMA content. All debittering treatments led to reductions in TAA and TMA levels. However, the in vitro small intestinal-digested (Isid) samples showed variations in TAA … |
| Anahtar Kelimeler |
| aroma profile | bioaccessibility | black olive | debittering | heat pump drying | oleuropein |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 2 |
| Scopus | 3 |
| Google Scholar | 3 |