Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/60418 |
Resumo: | Stoned green olives are traditional table olives produced in the Northeast of Portugal. They are highly appreciated due to their sensory characteristics and levels of complex phenols with strong antioxidant activity, having a significant agro-economic relevance. During debittering, stoned olives are immersed in water, which is changed each 2d during 20d, leading to the reduction of initial bitterness turning them edible olives. So, monitoring the basic taste, total phenols contents and the bitterness index during washing is very important being a time-consuming and expensive task. Thus, the possibility of using an electronic tongue, coupled with chemometrics, for monitoring debittering of stoned green olives (cvs. Cobrançosa and Negrinha de Freixo), was evaluated for the first time. The electronic tongue allowed discriminating the different debittering time-periods (sensitivity 62%, internal-validation), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793R-Pearson0.971; RMSE1.388), assessing the decrease of the total phenols (R-Pearson0.934; RMSE19.1g GAE/kg) and of the bitterness index (R-Pearson0.892; RMSE0.864g Oleuropein/kg). Therefore, the device could be a practical tool to monitor debittering of stoned green olives during washing. |
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Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongueDebittering stoned green olivesBasic tastesTotal phenolsBitterness indexElectronic tongueChemometricsScience & TechnologyStoned green olives are traditional table olives produced in the Northeast of Portugal. They are highly appreciated due to their sensory characteristics and levels of complex phenols with strong antioxidant activity, having a significant agro-economic relevance. During debittering, stoned olives are immersed in water, which is changed each 2d during 20d, leading to the reduction of initial bitterness turning them edible olives. So, monitoring the basic taste, total phenols contents and the bitterness index during washing is very important being a time-consuming and expensive task. Thus, the possibility of using an electronic tongue, coupled with chemometrics, for monitoring debittering of stoned green olives (cvs. Cobrançosa and Negrinha de Freixo), was evaluated for the first time. The electronic tongue allowed discriminating the different debittering time-periods (sensitivity 62%, internal-validation), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793R-Pearson0.971; RMSE1.388), assessing the decrease of the total phenols (R-Pearson0.934; RMSE19.1g GAE/kg) and of the bitterness index (R-Pearson0.892; RMSE0.864g Oleuropein/kg). Therefore, the device could be a practical tool to monitor debittering of stoned green olives during washing.This work was financially supported by Associate Laboratory LSRELCM - UID/EQU/50020/2019, strategic funding UID/BIO/04469/ 2019-CEB and BioTecNorte operation (NORTE-01-0145-FEDER000004) and strategic project PEst-OE/AGR/UI0690/2014 – CIMO, funded by national funds through FCT/MCTES (PIDDAC). Ítala G. Marx also acknowledges the research grant provided by Project UID/EQU/ 50020/2013 and POCI-01-0145-FEDER-006984.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoRodrigues, NunoMarx, Ítala M. G.Dias, Luís G.Veloso, Ana C. A.Pereira, José A.Peres, António M.2019-072019-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/60418engRodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue. LWT - Food Science and Technology, 109, 327-335, 20190023-643810.1016/j.lwt.2019.04.024https://www.journals.elsevier.com/lwtinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:22:26Zoai:repositorium.sdum.uminho.pt:1822/60418Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:15:55.482171Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue |
title |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue |
spellingShingle |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue Rodrigues, Nuno Debittering stoned green olives Basic tastes Total phenols Bitterness index Electronic tongue Chemometrics Science & Technology |
title_short |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue |
title_full |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue |
title_fullStr |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue |
title_full_unstemmed |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue |
title_sort |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue |
author |
Rodrigues, Nuno |
author_facet |
Rodrigues, Nuno Marx, Ítala M. G. Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Peres, António M. |
author_role |
author |
author2 |
Marx, Ítala M. G. Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Peres, António M. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Rodrigues, Nuno Marx, Ítala M. G. Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Peres, António M. |
dc.subject.por.fl_str_mv |
Debittering stoned green olives Basic tastes Total phenols Bitterness index Electronic tongue Chemometrics Science & Technology |
topic |
Debittering stoned green olives Basic tastes Total phenols Bitterness index Electronic tongue Chemometrics Science & Technology |
description |
Stoned green olives are traditional table olives produced in the Northeast of Portugal. They are highly appreciated due to their sensory characteristics and levels of complex phenols with strong antioxidant activity, having a significant agro-economic relevance. During debittering, stoned olives are immersed in water, which is changed each 2d during 20d, leading to the reduction of initial bitterness turning them edible olives. So, monitoring the basic taste, total phenols contents and the bitterness index during washing is very important being a time-consuming and expensive task. Thus, the possibility of using an electronic tongue, coupled with chemometrics, for monitoring debittering of stoned green olives (cvs. Cobrançosa and Negrinha de Freixo), was evaluated for the first time. The electronic tongue allowed discriminating the different debittering time-periods (sensitivity 62%, internal-validation), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793R-Pearson0.971; RMSE1.388), assessing the decrease of the total phenols (R-Pearson0.934; RMSE19.1g GAE/kg) and of the bitterness index (R-Pearson0.892; RMSE0.864g Oleuropein/kg). Therefore, the device could be a practical tool to monitor debittering of stoned green olives during washing. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-07 2019-07-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/60418 |
url |
https://hdl.handle.net/1822/60418 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue. LWT - Food Science and Technology, 109, 327-335, 2019 0023-6438 10.1016/j.lwt.2019.04.024 https://www.journals.elsevier.com/lwt |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132606506205184 |