Debittering of Olives by Polyphenol Oxidation

In this study, green olives preserved in acidified brine were debittered by subjecting them to an overpressure of oxygen or air for 1−3 days. It was demonstrated that fruits lost their bitter taste due to the enzymatic oxidation of the phenolic compounds, in particular, the glucoside oleuropein. Hence, the concentrations of both o-diphenols and, to a lesser extent, monophenols decreased in the olives with oxidation. This process also gave rise to a darkening effect on the superficial and interior color of the olives, which turned from yellow-brown to brown. Likewise, the effect of several variables on the oxidation rate of the olives, such as type of gas (oxygen, air), temperature, overpressure level, and size of the olives, was also studied. Results indicate that a new debittering method which could be a promising alternative to the treatment of fruits with NaOH is available to the industry. In addition, a new product with different color and texture from the traditional table olives is presented.