通过强化改善加利福尼亚风格餐用橄榄的营养成分并减少丙烯酰胺含量。
Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Fortification.
作者信息
Montero-Fernández Ismael, Fernández Víctor Manrique, Pérez-Nevado Francisco, Saravia-Maldonado Selvin Antonio, Fuentes Jhunior Abraham Marcía, Martín-Vertedor Daniel
机构信息
Department of Plant Biology, Ecology and Earth Sciences, Faculty of Science, Universidad de Extremadura, Avda. de Elvas, s/n, 06071 Badajoz, Spain.
Research Institute of Agricultural Resources (INURA), Campus Universitario, Avda. de la Investigación, s/n, 06006 Badajoz, Spain.
出版信息
Foods. 2025 Apr 21;14(8):1426. doi: 10.3390/foods14081426.
In this study, Californian-style black table olives were enriched with fresh and lyophilized "Carao" ( L.) to enhance their mineral composition, antioxidant activity, phenolic compound content, and to evaluate their potential for reducing acrylamide levels. Mineral concentrations were quantified using inductively coupled plasma optical emission spectrometry (ICP-OES). The addition of both fresh and lyophilized "Carao" significantly increased the iron concentration in the olives. Additionally, levels of calcium, magnesium, and potassium were elevated in both "Carao" treatments. Among the treatments, the addition of fresh "Carao" resulted in the highest increase in antioxidant activity, followed by the lyophilized "Carao", with increases of 62.3% and 68.3%, respectively. The effect of fresh and lyophilized "Carao" on acrylamide reduction in oxidized olives is also discussed.
在本研究中，加州风味黑橄榄用新鲜和冻干的“卡拉奥”（L.）进行强化，以提高其矿物质成分、抗氧化活性、酚类化合物含量，并评估其降低丙烯酰胺水平的潜力。使用电感耦合等离子体发射光谱法（ICP-OES）对矿物质浓度进行定量。添加新鲜和冻干的“卡拉奥”均显著提高了橄榄中的铁浓度。此外，在两种“卡拉奥”处理中，钙、镁和钾的含量均有所升高。在各处理中，添加新鲜“卡拉奥”使抗氧化活性增加最多，其次是冻干“卡拉奥”，分别增加了62.3%和68.3%。还讨论了新鲜和冻干的“卡拉奥”对氧化橄榄中丙烯酰胺还原的影响。
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