Storage of olives (Olea europaea) under CO2 atmosphere

dc.contributor.author	Ντουρτόγλου, Βασίλειος Γ.	el
dc.contributor.author	Μάµαλος, Ανδρέας	el
dc.contributor.author	Μακρής, Δημήτριος Π.	el
dc.date.accessioned	2015-05-22T14:31:26Z
dc.date.available	2015-05-22T14:31:26Z
dc.date.issued	2015-05-22
dc.identifier.uri	http://hdl.handle.net/11400/10899
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814605006497	el
dc.subject	Anthocyanins
dc.subject	Carbon dioxide
dc.subject	Flavonoids
dc.subject	olives
dc.subject	Polyphenols
dc.subject	Ανθοκυάνες
dc.subject	Antiradical activity
dc.subject	Δραστηριότητα ριζών
dc.subject	Διοξείδιο του άνθρακα
dc.subject	Debittering
dc.subject	Αποπίκρανση
dc.subject	Φλαβονοειδή
dc.subject	Modified atmospheres
dc.subject	Τροποποιημένες ατμόσφαιρες
dc.subject	Ελιές
dc.subject	Πολυφαινόλες
dc.subject	Post-harvest treatments
dc.subject	Επεξεργασίες μετά τη συγκομιδή
dc.subject	Reducing power
dc.subject	Μείωση ισχύος
dc.title	Storage of olives (Olea europaea) under CO2 atmosphere	en
heal.type	journalArticle
heal.secondaryTitle	effect on anthocyanins, phenolics, sensory attributes and in vitro antioxidant properties	en
heal.classification	Food technology
heal.classification	Biochemistry
heal.classification	Τεχνολογία τροφίμων
heal.classification	Βιοχημεία
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Βιοχημεία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85005532
heal.keywordURI	http://skos.um.es/unescothes/C00507
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85049031
heal.keywordURI	http://lod.nal.usda.gov/28482
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh88004563
heal.identifier.secondary	doi:10.1016/j.foodchem.2005.07.051
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2006
heal.bibliographicCitation	Dourtoglou, V. G., Mamalos, A. and Makris, D. P. (2006). Storage of olives (Olea europaea) under CO2 atmosphere: effect on anthocyanins, phenolics, sensory attributes and in vitro antioxidant properties. "Food Chemistry", 99(2), 2006. pp. 342–349. Available from: http://www.sciencedirect.com/science/article/pii/S0308814605006497. [Accessed 19/09/2005]	en
heal.abstract	Green, unripe olives were subjected to post-harvest treatment under a CO2 atmosphere for a period of 12 days. The total polyphenol (TP), total flavonoid (TFd) and total anthocyanin (TA) contents, along with the antioxidant and sensory characteristics, were continuously monitored during the treatment on a 24 h-interval basis, in order to identify possible changes in the quality of olives related mainly to changes in the polyphenolic contents. The storage of olives under CO2 atmosphere resulted in pronounced increases in TP and TF contents, mainly within the first 3-5 days, but TA exhibited a different pattern of evolution. Furthermore, storage under CO2 contributed to flavour appearance with the development of fruity/floral notes, and reduced bitterness. The in vitro antioxidant properties of the CO2-treated sample showed notable increases compared with the sample stored under regular atmospheric conditions. It was concluded that storage of olives under a CO2 atmosphere resulted in the appearance of desired sensory attributes, by decreasing bitterness and developing aroma and colour, and the functional (antioxidant) properties were improved. This approach may be used as an alternative, chemical-free means of table olive debittering.	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true