Agriculture Reference
In-Depth Information
Table 26.6.
Proximate composition of table olives prepared by different methods (data per 100 g of
edible portion).
Natural Olives
(Green and
Turning Color)
Olives Darkened
by Oxidation
(Californian-Style)
Treated Olives
(Spanish-Style)
Nutrient
Macronutrients (g)
1,2
Water
65-83
59-73
73-85
Fat
9-23
18-31
9-21
Protein
0.7-3.7
0.9-1.4
0.7-1.1
Fiber
1.8-5.9
2.2-4.8
2.0-3.6
Micronutrients
Minerals (mg)
3
Copper
0.17-0.36
0.40-1.10
0.24-0.47
Iron
0.35-0.54
0.41-0.76
6-13
Manganese
0.05-0.06
0.02-0.11
0.07-.15
Zinc
0.15-0.25
0.16-0.32
0.26-0.36
Calcium
48-85
34-69
36-73
Magnesium
1-15
5-20
5-11
Sodium
1,438-1,814
1,149-1,660
571-939
Potassium
33-54
57-118
8-22
Phosphorus
7-12
10-14
6-9
Vitamins
4
Provitamin A (
β
-carotene) (
μ
g)
259-328
38-727
40-332
B-6 (Pyridoxine) (
μ
g)
8-22
25-50
0-9
C (Ascorbic acid) (mg)
5
0-0.6
<
0.4
—
E(
α
-tocopherol) (mg)
2.0-3.7
0.7-5.3
0.2-4.1
Bioactive compounds (mg)
Chlorophylls
6
4.2-7.5
—
—
Carotenoids
6
1.0-1.5
—
—
Polyphenols
7
21-101
8
18-122
—
Maslinic acid
9
82-132
10
36-90
29-51
Oleanolic acid
9
27-84
10
19-57
18-36
Source:
1
Monta no et al. (2010) for treated olives and natural olives;
2
L opez-L opez (2006) for olives darkened by
oxidation;
3
L opez et al. (2008);
4
L opez-L opez et al. (2010);
5
higher vitamin C content can be found when ascorbic acid is
added in packing;
6
Mınguez-Mosquera et al. (1990);
7
Blekas et al. (2002) (data as caffeic acid);
8
data for black color;
9
Romero et al. (2010);
10
data for turning and black color.
preparations have a higher polyphenol and triterpenic acid
content than virgin olive oil does. The olive triterpenic acids
have been attributed with antimicrobial (Horiuchi et al.,
2007), antihyperglycemic (Sato et al., 2007), antioxidant
(Tsai and Yin, 2008), and anticancer activity (Juan et al.,
2008; Reyes-Zurita et al., 2009). Phenolic compounds have
been shown to possess antioxidative, antimutagenic, anti-
carcinogenic, and antiglycemic beneficial properties (Vi-
sioli and Galli, 1998; Benavente-Garcıa et al., 2000). An-
timicrobial activity has been also shown in table olives from
Portugal (Pereira et al., 2006), suggesting that these kind of
table olives may be good candidates for application as an-
timicrobial agents against bacteria responsible for human
gastrointestinal and respiratory tract infections. Recent in
vivo and in vitro studies have demonstrated the bioavail-
ability of polyphenols present in table olives, in addition
to their antioxidant and antitumor activity (Andrikopoulos
and Boskou, 2010).
Table olives have a high dietary fiber content (Jimenez
et al., 2000) Fiber intake can decrease the incidence of
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