Table 1.
Acrylamide content (ng∙g−1) of olives and brine after submitting olives to washing (non-washing, washing in water at 25 °C for 45 min (short washing), and washing in water at 25 °C for 2 h (long washing) after the sterilization process. Results are expressed as mean ± SD of five sample replicates. Superscript in the same row indicates statistically significant differences between washing processes (Tukey test, p < 0.05). Different capital letters in the same columns indicate statistically significant differences between olives and brine in each treatment (Tukey test, p < 0.05).
| Acrylamide (ng∙g−1) | ||||
|---|---|---|---|---|
| Samples | Non-Washing | Short Washing | Long Washing | |
| “Sevillana” | Olives | 210 ± 8 c A | 161 ± 5 b A | 124 ± 7 a A |
| “Sevillana” | Brine | 233 ± 9 c B | 175 ± 8 b B | 137 ± 4 a B |
| “Hojiblanca” | Olives | 151 ± 10 c A | 108 ± 7 b A | 84 ± 7 a A |
| “Hojiblanca” | Brine | 184 ± 8 c B | 125 ± 7 b B | 90 ± 7 a B |
| “Cacereña” | Olives | 79 ± 6 c A | 58 ± 8 b A | 44 ± 8 a A |
| “Cacereña” | Brine | 84 ± 7 c B | 65 ± 7 b B | 54 ± 4 a B |