Influence of California-Style Black Ripe Olive Processing on the Formation of Acrylamide
Authors:
- 11 August 2014
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 62 (34) , 8716-8721
Abstract
Methods used in processing California-style black ripe olives generate acrylamide. California-style black ripe olives contain higher levels of acrylamide (409.67 ± 42.60−511.91 ± 34.08 μg kg−1) as compared to California-style green ripe olives (44.02 ± 3.55–105.79 ± 22.01 μg kg–1), Greek olives (30 days) result in lower acrylamide levels in the finished product. The presence of calcium ions in the preprocessing brining solution results in higher levels of acrylamide in finished products. Air oxidation during lye processing and the neutralization of olives prior to sterilization significantly increase the formation of acrylamide in the finished products. Conversely, lye-processing decreases the levels of acrylamide in the final product. These results indicate that specific steps in the California-style black ripe olive processing may be manipulated to mitigate the formation of acrylamide in finished products.Keywords
Funding Information
- California Olive Commission
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