Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives
2018; Elsevier BV; Volume: 94; Linguagem: Inglês
10.1016/j.foodcont.2018.06.021
ISSN1873-7129
AutoresFrancisco Pérez Nevado, Manuel Cabrera‐Bañegil, Elena Repilado, Sara Martillanes, Daniel Martín‐Vertedor,
Tópico(s)Sesame and Sesamin Research
ResumoThe acrylamide content in oxidised black olives and the influence of baking treatments on the concentrations of acrylamide and phenolic compounds were determined. Twenty different randomly selected commercial brands of olives were purchased from industries located in Spain and Portugal, for analysis of the acrylamide contents. A wide variation in acrylamide concentration was obtained for the commercial canned black ripe olives and brine. Various baking temperatures and times were applied to the table olives with the lowest acrylamide content. The baking treatments significantly increased the acrylamide amount in olives and drastically reduced the phenolic compounds. The phenolic compounds had a strong negative linear correlation with the acrylamide content.
Referência(s)