“Green olives produced in the Spanish style are the most consumed in the world due to its organoleptic characteristics, being particularly noticeable its attractive golden color. However, there are other commercial preparations of green olives which, although being equally exquisite, develop brown hues that make them less desirable as natural green olives. Therefore, we wanted to study the origin of those brown colors, with the purpose of preventing the browning of olives,” explained one of the study researchers, Lourdes Gallardo.
In their study “Composition of pigments and color changes in green table olives related to processing type”, published in the journal Food Chemistry concluded that the color of green olives in a Spanish style is due to the chlorophyll pigments and carotenoids present in fruits.
However, the brown color observed in the natural green olives is due to the compounds resulting from the enzymatic oxidation of phenols present in the olive. “Therefore the deactivation of enzymes could prevent the formation of unwanted colors in the product, as in the Spanish style green olive,” she concluded.
article sourceInvolvement of an enzyme in the brown color of green table olives,