Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments

摘要

The influence of cultivar and processing on olive antioxidants, fatty acids, and sugars profiles were studied for the autochthonous Meski and two introduced table olives (Picholine and Manzanella). Olive fruits were treated with two traditional Tunisian processes. Fatty acid analysis by capillary gas chromatography, total phenols and o-diphenols, and sugars profiles by GC and GC–MS, together with oxidative capacity, were evaluated. Independently of the processing method, the olive fruit showed significant cultivar dependant differences. Concerning the effect of processing, ANOVA tests showed no significant difference in the fatty acid profiles, whereas sugars and phenols underwent a sharp decrease during the fruit storage.