Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.)

The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. contain high level bioactive compounds. aim this study was to examine the effect heat treatment on tocopherols, total phenolics antioxidant activity in green black olives, as well their fatty acid composition. instrumental methods used experiment were performance liquid chromatography (HPLC), gas with flame ionization detection (GC/FID) spectrophotometric methods. results revealed that β+γ-tocopherols content after had biggest reduction, which 68.4% for 80.2% olives. Also, a significant loss phenolic observed olives by 18.6% 18.4%, respectively, (decrease up 28.1%). most abundant oleic (C18:1), palmitic (C16:0) linoleic (C18:2). changes composition during occurred mostly at polyunsaturated acids, especially linolenic (C18:3) reduction (by 57.4%) relation initial quantity.