Determination of shelf life of table olive flours produced from Cobrançosa cultivar
Artigo de Conferência
Visão geral
Pesquisas
Informação adicional documento
Ver Todos
Visão geral
resumo
In the present work, flours from table olives from the cultivar Cobrançosa subjected to natural fermentation were prepared. These flours will be added to several dishes or sauces, such as mayonnaises. Only the pulp of the table olives was used to produce the fours. The product's shelf life was determined when subjected to storage (with and without exposure to light) at room temperature. Several parameters were evaluated, such as colour; water activity; moisture, ash and fat contents; total phenols (TP); antioxidant activity percentage of DPPH radical scavenging activity; oxidative stability - peroxide value (PV) and ultraviolet spectrophotometry analysis (extinction coefficients (K) at 232 and 268 nm); and sensory analysis, over 0, 1, 2 and 3 months. For each condition, three independent samples were always analysed. Water activity varied between 0.110 and 0.369,
having increased over time. The moisture content rose from the beginning to one month. The TP varied between 221 and 1015 mg gallic acid/kg of oil, with no defined trend. No significant differences were detected among the samples for the percentage of DPPH radical scavenging activity and PV. However, this parameter increased over time, indicating the occurrence of oxidation. No significant changes on K232 and K268 values were observed over time and among samples. Regarding the sensory analysis, until one month, the samples presented a reasonable overall assessment, while after one and two months, the samples had an intense rancid smell. Thus, it was concluded that the storage time had a more significant effect than light on the quality of the flours and the shelf life was about one month.
In the present work, flours from table olives from the cultivar Cobrançosa subjected to natural fermentation were prepared. These flours will be added to several dishes or sauces, such as mayonnaises. Only the pulp of the table olives was used to produce the fours. The product's shelf life was determined when subjected to storage (with and without exposure to light) at room temperature. Several parameters were evaluated, such as colour; water activity; moisture, ash and fat contents; total phenols (TP); antioxidant activity percentage of DPPH radical scavenging activity; oxidative stability - peroxide value (PV) and ultraviolet spectrophotometry analysis (extinction coefficients (K) at 232 and 268 nm); and sensory analysis, over 0, 1, 2 and 3 months. For each condition, three independent samples were always analysed. Water activity varied between 0.110 and 0.369, having increased over time. The moisture content rose from the beginning to one month. The TP varied between 221 and 1015 mg gallic acid/kg of oil, with no defined trend. No significant differences were detected among the samples for the percentage of DPPH radical scavenging activity and PV. However, this parameter increased over time, indicating the occurrence of oxidation. No significant changes on K232 and K268 values were observed over time and among samples. Regarding the sensory analysis, until one month, the samples presented a reasonable overall assessment, while after one and two months, the samples had an intense rancid smell. Thus, it was concluded that the storage time had a more significant effect than light on the quality of the flours and the shelf life was about one month.
