Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives

The increasing interest in endocannabinoid-like compounds (ECL) in food stems from their important physiological roles, including energy metabolism and satiety. In this study, the effect of fermentation or alkalisation on the formation of ECL compounds in table olives was investigated. N-acylethanolamines, monoacylglycerols, N-acylamino acids, and N-acylneurotransmitters were monitored. Results revealed that alkaline treatment led to a significant increase in the concentrations of N-oleoylethanolamide (80%), N-palmitoylethanolamide (93%), N-linoleoylethanolamide (51%), and 1-oleoylglycerol (679%) compared to control. While N-oleoylethanolamide, N-palmitoylethanolamide, N-linoleoylethanolamide, 1- and 2-oleoylglycerol, 1- and 2-linoleoylglycerol, and oleoylphenylalanine were initially absent or present in trace amounts, their levels significantly rose during fermentation. The formation rate of these compounds was higher in olives fermented in water than those in brine. The study provides detailed information on how specific ECL compounds respond to different processing methods, offering valuable information for optimising table olive production to enhance its nutritional benefits.