NUTRITIONAL-QUALITATIVE FACTORS CHANGES DURING RIPENING OF CANNED OLIVES AT DIFFERENT TEMPERATURES STORAGE

Background: Olive oil and other olive products are regarded as an important part of many people diet, the huge value of which can be the result of olive antioxidants that contribute to the oxidative balance in vivo. Due to the fact that olive (Oleaeuropaea) can provide prominent components of the different countries diet, it seems vital to establish evident characterization and quantitation of the total antioxidant compounds it contains. The objective of this study is to determine some nutritional ingredients in brine of olive drupes which are kept in room (24 degrees C) and refrigerator temperatures (4 degrees C). Methods: Total flavonoid compounds, carotenoids, antioxidant activity and total chlorophylls were examined for some nutritional ingredients in brine of olive drupes in 3 interval times (30, 60 and 90 days). The samples were kept in room (24 degrees C) and refrigerator (4 degrees C) temperature. Results: The brine of olive drupes which were kept in room temperature (24 degrees C) indicated more nutritional ingredients at the end of 30, 60 and 90 days, but the amount of chlorophyll b had no significant difference in both sample types at the end of 90 days. Likewise, the total antioxidant capacity which was determined by the ferric reducing antioxidant power (FRAP) showed no significant difference in both sample types after 90 days. Conclusion: Findings suggest that cold temperature (refrigerator) can provide more appropriate situation for storage of brined olive drupes as certain nutritional ingredients immigrated less from drupes to brine.