Olives, the edible drupes from the olive tree (<i>Olea europaea</i>), are one of the oldest food products in human civilization and are a major component of the Mediterranean diet; a diet associated with a reduced risk of cancer, cardiovascular mortality, and other age related diseases.  Ripe olives contain high levels of bitter phenolic compounds including oleuropein and its derivatives. These compounds must be reduced to make olive fruit edible. Currently, most producers rely on the lye-assisted hydrolysis of oleuropein to debitter olives (i.e. Spanish-style and California-style black ripe olives). Recently, we demonstrated that Amberlite macroporous resins (e.g. FPX66) can assist commercial olive processing by adsorbing bitter phenolic compounds during brine storage.  Herein, we examine the influence of pH (i.e. pH 3, 5, 7, and 11) and sodium chloride concentration (0-10% NaCl) on the adsorption of oleuropein and its derivatives to FPX66. Results indicate that sodium chloride concentration examined have no significant influence on the adsorbption of phenolic compounds to the FPX66 resin.  The FPX66 resins adsorbed bitter phenolic across the pH ranged examined. However, the optimal pH for adsorption of high-value phenolics (e.g. hydroxytyrosol) occurred at pH 7 and the optimal pH for adsorption of elenolic acid and 3,4-dihydroxyphenyl acetic acid occurred at pH 3. Results also demonstrate that resins can reduce the total phenolic concentration during processing to reduce the toxicity burden of olive wastewater.<br/>

Reducing phenolic compounds related to bitterness in table olives using amberite resins: Influence of pH and salt

2019 Fall National Meeting

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