Involvement of an enzyme in the brown color of green table olives

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KONICA MINOLTA DIGITAL CAMERA

Researchers of the Chemistry and Pigments Biochemistry Group and Natural Antimicrobial Group, both from the Special Institute of Fats and Fat Derivative (CSIC), have demonstrated the involvement of an enzyme in the brown color of green table olives in brine.

This coloring makes them less attractive, so disabling these molecules can prevent the formation of unwanted colors on the product to make it more palatable to the consumer, said today Fundación Descubre in a statement.

These experts have stressed that color is one of the main parameters of quality in table olives. Specifically, the pigments responsible for the coloration are chlorophylls and carotenoids when the olive is green or yellowish green.

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