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Oligomeric anthocyanin formation in black table olives during anaerobic processing (Articolo in rivista)

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Oligomeric anthocyanin formation in black table olives during anaerobic processing (Articolo in rivista) (literal)

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Del Caro A.; Azara, E.; Delogu, G.; Pinna, I.; Piga, A. (2006)
Oligomeric anthocyanin formation in black table olives during anaerobic processing
in European food research & technology (Internet); Springer Berlin / Heildelberg, Berlin (Germania)
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The anthocyanin evolution seems to take place in two ways: the first one is the formation of a molecule with a molecular ion at m/z 633 and base peak at m/z 517, which was formed forms after ten days of processing and can be found throughout the processing time; in the second one there is the formation, during the very first days of processing, of high molecular weight compounds, by a different mechanism with respect to those encountered for the first one at m/z 633 and base peak at m/z 517, and that also contribute probably to keeping the colour of the olives. letteratura Further studies should be carried out to investigate the higher molecular weight molecules, which probably generate during the polimerisation process. (literal)

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Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy CNR-Istituto di Chimica Biomolecolare, Traversa La Crucca 3, I-07040 Sassari, Italy (literal)

Titolo

Oligomeric anthocyanin formation in black table olives during anaerobic processing (literal)

Abstract

The results of a study on the evolution of anthocyanins and colour during processing of black olives are reported. Olives of Bosana cultivars were collected at a technological black-ripe stage and were processed by the traditional anaerobic system. At regular intervals brines and olives were inspected for different parameters. The routine physico-chemical values in brines and olives changed as expected. The cyanidin-3-glucoside and cyanidin-3-rutinoside content were the main anthocyanins founded and showed a rapid decrease, presenting apparently a zero order kinetic, and later they completely disappeared. HPLC-MS revealed other peaks, corresponding to molecular ion at m/z 633, 711 (dimer) and oligomers. The first was detected throughout the processing time, while the bigger ones disappeared after the tenth day of sampling, if we except one, probably because the polimerisation process continued, thus enabling the formation of molecules that go beyond the instrument threshold. The colour stability of the olives is probably reasonably to be ascribed to the peak with molecular ion at m/z 633 and probably to the new forms. (literal)

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