Effect of different fermentation processes on the phytochemical properties of green table Olives

Abstract Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives. This study evaluated the effect of de-bittering fermentation methods on the total phenolic, flavonoid contents, and antioxidants. The phytochemical results of fresh and fermented table olives showed significant decrease after fermentation process and during three months of storage. Baladi fresh table olive presented the highest phenol content (350.9mg GAE/100g) followed by Nabali, Crosodi and k18 varieties, respectively. The highest antioxidant value was found in Baladi variety (42.2%) followed by k18, Crosodi and Nabali varieties, respectively. Crosodi fresh table olive presented the highest flavonoid content (107.4 mg CE/100G), followed by k18, Nabali and Baladi varieties, respectively. The storage results showed that total phenol content decreased and significantly varied among de-bittering fermentation methods in all storage periods. Higher content in fresh olives was found, followed by those treated with NaOH, ticked and scratchy, respectively. The antioxidant activity and flavonoid content decreased during fermentation periods. The results of de-bittering fermentation methods varied among storage periods and showed that higher antioxidant activities and flavonoid contents were found in olives treated with NaOH followed by ticked, scratchy, and fresh olives, respectively.

摘要 约旦种植的多数鲜食橄榄品种为巴拉迪（Baladi）、纳巴利（Nabali）、克罗索迪（Crosodi）及K18鲜食橄榄。本研究评估了脱苦发酵法对总酚类物质、黄酮类物质含量及抗氧化能力的影响。对鲜食橄榄与发酵橄榄的植物化学分析结果显示，发酵过程及为期3个月的贮藏期间，相关成分均出现显著下降；其中巴拉迪鲜食橄榄的总酚含量最高，达350.9mg 没食子酸当量（GAE）/100g，后续依次为纳巴利、克罗索迪与K18品种，抗氧化能力最强的同样为巴拉迪品种（42.2%），其后依次为K18、克罗索迪与纳巴利品种；克罗索迪鲜食橄榄的黄酮类物质含量最高，为107.4mg 儿茶素当量（CE）/100g，后续依次为K18、纳巴利与巴拉迪品种。贮藏实验结果表明，总酚含量随贮藏周期推移持续降低，且不同脱苦发酵方法处理的样品在各贮藏阶段均存在显著差异，鲜橄榄的总酚含量最高，其次依次为经氢氧化钠（NaOH）处理、戳刺处理与刮擦处理的样品。发酵过程中，橄榄的抗氧化活性与黄酮类物质含量均呈下降趋势；不同脱苦发酵方法处理的样品，其抗氧化活性与黄酮类物质含量随贮藏期变化的规律存在差异：经NaOH处理的橄榄抗氧化活性与黄酮类物质含量最高，后续依次为戳刺处理、刮擦处理，最后为鲜橄榄。