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Table 6 Influence of proteolytic and pectolytic activities on the release of MIA polyphenols obtained from olives harvested at full maturity

From: Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives

Treatment

Control

Proteolytic enzyme

Pectolytic enzyme

Combined treatment

[TP] in MIA mg/g of olive flesh

11.9 ± 0.04a

12 ± 0.13a

13.9 ± 0.2b

15.2 ± 0.17c

[TC] in MIA mg/g of olive flesh

2.4 ± 0.12a

2.54 ± 0.11a

3.3 ± 0.01b

4.02 ± 0.2c

  1. [TP] total polyphénol concentration, [CT] condensed tannin concentration, MIA insoluble material in alcohol
  2. Values followed by different letters are significantly different (P = 0.05)