ArticleJournal of food science and technology2025
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production.
Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The oil contents of olive fruits sonicated in different debittering solvents were defined to be between 46.45 (water) and 60.44% (NaOH). The oil amount of olive fruits sonicated in NaOH solution was found to be high when compared to the control. Total phenolic and flavonoid amounts of olive fruits sonicated in different debittering solvents were specified between 29.89 (NaOH) and 352.80 mg GAE/100 g (control) to 182.86 (NaOH) and 1232.70 mg/100 g (control), respectively. DPPH radical scavenging capacity results of sonicated olive fruits varied between 2.82 (NaOH) and 9.87 mmol/kg (Brine). Verbascoside and luteolin-7-glucoside amounts of sonicated olive fruits were characterized to be between 56.58 (NaOH) and 107.46 mg/100 g (control) to 73.15 (Lye) and 75.17 mg/100 g (control), respectively. While rutin trihydrate amounts of sonicated olive fruits are assessed between 70.75 (Lye) and 73.98 mg/100 g (water), apigenin-7-glucoside amounts of the olive were defined between 54.81 (Brine) and 56.26 mg/100 g (water).Palmitic acid values of the oils extracted from sonicated olive fruits were assigned between 16.45 (NaOH) and 17.47% (Brine).Oleic and linoleic acid values of the oils obtained from olive fruits sonicated in lye, NaOH, brine and water were stated between 64.35 (NaOH) and 66.47% (control) to 12.60 (Lye) and 14.74% (NaOH), respectively. Graphical Abstract: In this study, the effect of sonication debittering in lye, NaOH, brine and water on oil contents, bioactive compounds and antioxidant activity values, phenolic compounds and fatty acid compositions of the olive fruits were investigated.
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