Journal of Farming
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Agricultural and Food Chemistry
New research on agricultural and food chemistry from A. Garcia and co-authors summarized
January 29th, 2009
"In this study, green olives preserved in acidified brine were debittered by subjecting them to an overpressure of oxygen or air for 1-3 days. It was demonstrated that fruits lost their bitter taste due to the enzymatic oxidation of the phenolic compounds, in particular, the glucoside oleuropein," scientists in Seville, Spain report.
"Hence, the concentrations of both o-diphenols and, to a lesser extent, monophenols decreased in the olives with oxidation. This process also gave rise to a darkening effect on the superficial and interior color of the olives, which turned from yellow-brown to brown. Likewise, the effect of several variables on the oxidation rate of the...
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Source: Journal of Farming (2009-01-29)