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| Content Provider | Springer Nature Link |
|---|---|
| Author | López López, Antonio Montaño, Alfredo Cortés Delgado, Amparo Garrido Fernández, Antonio |
| Copyright Year | 2008 |
| Abstract | For nutritional purposes, a survey of the vitamin B$_{6}$ levels from a variety of commercial presentations of table olives was carried out, taking into account the three main processing types (Spanish-style, directly brined, and ripe olives). The analysis was performed by HPLC, following the official French method for vitamin B$_{6}$ determination in foodstuffs. In-house validation data for two commercial table olives showed that the method precision was good (coefficient of variation <6%) and recovery was quantitative (104% on average). There was a wide range of values for vitamin B$_{6}$ in table olives (0–69.3 μg/100 g edible portion). The highest mean content was found in directly brined olives (33.9 μg/100 g edible portion) followed by Spanish-style (14.4 μg/100 g) and ripe olives (4.3 μg/100 g). On average, samples of the Gordal and Carrasqueña cultivars showed the highest vitamin B$_{6}$ content in the case of Spanish-style olives, but in directly brined olives as well as in ripe olives the effect of cultivar was not statistically significant (p < 0.05). |
| Starting Page | 87 |
| Ending Page | 91 |
| Page Count | 5 |
| File Format | |
| ISSN | 09219668 |
| Journal | Plant Foods for Human Nutrition |
| Volume Number | 63 |
| Issue Number | 2 |
| e-ISSN | 15739104 |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2008-05-22 |
| Publisher Place | Boston |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | HPLC Olive cultivar Processing Pyridoxol Table olives Vitamin B$_{6}$ Plant Physiology Ecology Nutrition Chemistry/Food Science Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Chemistry Food Science |
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