Understanding the Characteristics of Oleuropein for Table Olive Processing

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Understanding the Characteristics of Oleuropein for Table Olive Processing

Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because oli...

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ژورنال

عنوان ژورنال: Journal of Food Processing & Technology

سال: 2014

ISSN: 2157-7110

DOI: 10.4172/2157-7110.1000328