Application of Gallic Acid Produced from Horse Chestnut (Aesculus hippocastanum) Shell in Table Olive Maturation
Year: 2018
Type: article
Abstract: Some important problems of a table oliveprocessing are high salt content and microorganism occurrence, especially infermentation. High salt content of black table olives may result aninfrastructure for health problems, such as high blood pressure and relateddiseases and osteoporosis, and also restricts its export area. Additionally,microorganism formations lead to hygiene problems and to degradation thatdecrease the quality of olives. In this study, the feasibility of thepolyphenol-containing vegetable extract usage in the processing of black tableolives was investigated for elimination of those problems. For this purpose, asraw material known to be triterpenoid, saponin, escin, coumarin, quercetin,kaempherol and carotenoid containing horse chestnut (well-known inpharmaceutical and cosmetic industries) shells were chosen as a raw material ofthe extraction. Since different polyphenols components can be extracted bydifferent solvents; water, ethanol, methanol and their binary (1:1 by volume)and triple (5:3:2 by volume of water:ethanol:methanol) combinations wereperformed in Soxhlet extraction in three-cycle. 16g horse chestnut shellpowder/ 400ml solvent ratio were kept constant, and the amounts of polyphenols(as gallic acid equivalents) in the extracts were determined by Folin-Ciocalteumethod. Experimental results showed that 55-74mg GAE/1g plant can be obtainedby using pure solvents; 74-150mg GAE/1g plant in binary combinations and12.36mg GAE/1g horse chestnut shell was obtained in triple combination. After separating the alcohol components in theextracts by distillation or completely evaporation, they were added on thebrine solutions of black olives containing 0-10% brine. The table olive sampleswere observed and investigated for their maturation time and the amount oftotal microorganism formed during that stage. By comparing the results ofsamples with the control group consisting of 10% brine, it has been concludedthat horse chestnut shell can be used in the processing of olives in the foodindustry.
Source: DergiPark (Istanbul University)
Authors: Gözde Erkaç, Sibel Yiğitarslan
Institution: Süleyman Demirel Üniversitesi
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: green
OpenAlex ID: W3139322104