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The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper

Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. For this purpose, chlorophyll...

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Autores principales: Natella, Fausta, Pastore, Gianni, Aguzzi, Altero, Gabrielli, Paolo, Nardo, Nicoletta, Ambra, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220830/
https://www.ncbi.nlm.nih.gov/pubmed/37241990
http://dx.doi.org/10.3390/molecules28104250
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author Natella, Fausta
Pastore, Gianni
Aguzzi, Altero
Gabrielli, Paolo
Nardo, Nicoletta
Ambra, Roberto
author_facet Natella, Fausta
Pastore, Gianni
Aguzzi, Altero
Gabrielli, Paolo
Nardo, Nicoletta
Ambra, Roberto
author_sort Natella, Fausta
collection PubMed
description Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. For this purpose, chlorophyll derivatives were analyzed in Nocellara cultivar table olives debittered industrially using the Castelvetrano method, via means of HPLC and MS analyses, following the addition of copper in alkaline brines stored at 4 °C for 3 months in 220 L barrels, and during the subsequent storage in acid brines in commercial 400 g packages at 4 °C for up to 18 months. The presence of copper in storage or in packaging brines both contributed significantly to maintaining the green color of the olives, which was associated with a specific pattern of chlorophyll derivatives, as evidenced by principal component analysis. Notably, re-greening was rapidly achievable also for olives that had yellowed for 18 months at a copper concentration below the limit of EU legislation. Finally, by means of PCA, we also demonstrated that a short-term thermic treatment can work as an accelerated predictive tool in determining the fate of chlorophyll derivatives.
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spelling pubmed-102208302023-05-28 The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper Natella, Fausta Pastore, Gianni Aguzzi, Altero Gabrielli, Paolo Nardo, Nicoletta Ambra, Roberto Molecules Article Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. For this purpose, chlorophyll derivatives were analyzed in Nocellara cultivar table olives debittered industrially using the Castelvetrano method, via means of HPLC and MS analyses, following the addition of copper in alkaline brines stored at 4 °C for 3 months in 220 L barrels, and during the subsequent storage in acid brines in commercial 400 g packages at 4 °C for up to 18 months. The presence of copper in storage or in packaging brines both contributed significantly to maintaining the green color of the olives, which was associated with a specific pattern of chlorophyll derivatives, as evidenced by principal component analysis. Notably, re-greening was rapidly achievable also for olives that had yellowed for 18 months at a copper concentration below the limit of EU legislation. Finally, by means of PCA, we also demonstrated that a short-term thermic treatment can work as an accelerated predictive tool in determining the fate of chlorophyll derivatives. MDPI 2023-05-22 /pmc/articles/PMC10220830/ /pubmed/37241990 http://dx.doi.org/10.3390/molecules28104250 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Natella, Fausta
Pastore, Gianni
Aguzzi, Altero
Gabrielli, Paolo
Nardo, Nicoletta
Ambra, Roberto
The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper
title The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper
title_full The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper
title_fullStr The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper
title_full_unstemmed The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper
title_short The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper
title_sort fate of the chlorophyll derivatives in olives preserved and/or packaged in presence of exogenous copper
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220830/
https://www.ncbi.nlm.nih.gov/pubmed/37241990
http://dx.doi.org/10.3390/molecules28104250
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