title: Effect of the processing steps on compositions of table olive since harvesting time to pasteurization.
abstract: Weight, oil, fatty acids, tocopherol, polyphenol, and sterol properties of 5 olive cultivars (Zard, Fishomi, Ascolana, Amigdalolia, and Conservalia) during crude, lye treatment, washing, fermentation, and pasteurization steps were studied. Results showed: oil percent was higher and lower in Ascolana (crude step) and in Fishomi (pasteurization step), respectively; during processing steps, in all cultivars, oleic, palmitic, linoleic, and stearic acids were higher; the highest changes in saturated and unsaturated fatty acids were in fermentation step; the highest and the lowest ratios of ω3 / ω6 were in Ascolana (washing step) and in Zard (pasteurization step), respectively; the highest and the lowest tocopherol were in Amigdalolia and Fishomi, respectively, and major damage occurred in lye step; the highest and the lowest polyphenols were in Ascolana (crude step) and in Zard and Ascolana (pasteurization step), respectively; the major damage among cultivars occurred during lye step, in which the polyphenol reduced to 1/10 of first content; sterol did not undergo changes during steps. Reviewing of olive patents shows that many compositions of fruits such as oil quality, fatty acids, quantity and its fraction can be changed by alteration in cultivar and process.
authors.affiliation: Food Science and Technology Department, Islamic Azad University, Science and Research Branch, Tehran, Iran.
authors.forename: Nasim
authors.initials: N
authors.lastname: Nikzad
authors.forename: Mohammad A
authors.initials: MA
authors.lastname: Sahari
authors.forename: Zahra Piravi
authors.initials: ZP
authors.lastname: Vanak
authors.forename: Hamed
authors.initials: H
authors.lastname: Safafar
authors.forename: Seyed A
authors.initials: SA
authors.lastname: Boland-nazar
mesh_terms: D005231:Fatty Acids, Unsaturated; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil; D061352:Pasteurization; D010330:Patents as Topic; D010938:Plant Oils; D059808:Polyphenols; D024505:Tocopherols
chemical_list: D005231:Fatty Acids, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils; D059808:Polyphenols; D024505:Tocopherols