## 3 Results and Discussion  
Assay 1: Influence of By-Products Phenolic Extracts in Acrylamide Content and Sensory Characteristics  
The results of the concentration of acrylamide in sterilized table olives of the 'Manzanilla Caccerina' variety after adding different agro-industrial by-products are shown in Table 1.  
The acrylamide concentration in olive without the addition of extracts was 205 ng g\({}^{-1}\). After the addition of the different extracts to the govern liquid of Californian-style black olive, the concentration of acrylamide was reduced in all the extracts compared to the control without adding by-products or hydrocolloids. The 1:10 dilution showed the greatest activity in reducing the acrylamide concentration. White skin and Orange peel extracts at a 1:10 dilution were the ones that reduced acrylamide the most, with a reduction of 30% and 32%, respectively, compared to the Control. Instead, the least efficient extract for reducing acrylamide was Alperujo, with very high acrylamide concentrations close to the value obtained for Control sample at the 1:100 dilution. The behavior of Alperujo extract was very similar to the other dilutions, with a low capacity to reduce acrylamide (12.9%). The reduction of the acrylamide values in olive after the addition of different extracts can be related with the concentration of phenolic compounds (Figure 2). Different researchers [21, 29, 30] have studied strategies to reduce acrylamide by the addition of exogenous additives, such as phenolic compounds with high antioxidant activity, to mitigate the synthesis of the acrylamide. The results showed that olives with Orange peel at a 1:10 dilution were the ones with the highest concentrations of phenolic compounds (87.6 mg GAE 100 g\({}^{-1}\)), followed by Red skin at a 1:10 dilution (75.6 mg GAE 100 g\({}^{-1}\)). Table olives with Alperujo extracts presented a low content of phenolic compounds (19.6 GAE 100 g\({}^{-1}\)). There was a negative correlation between the concentration of total phenolic compounds and acrylamide. Olives with the highest total phenols had the lowest acrylamide concentration. [PERSON] et al. [31] indicated that acrylamide reduction mitigation strategies in Californian-style black olives with the addition of olive leaf extracts. [PERSON] et al. [32] also studied how the addition of phenolic compounds to emulsion systems reduce acrylamide formation. \begin{table}
\begin{tabular}{c c c} \hline
**Samples** & **Dilution** & **Acylamide** \\ \hline Control & — & 205.2 \(\pm\) 10.8 aA \\ \hline Red skin & 1:10 dilution & 88.4 \(\pm\) 7.2 c \\  & 1:100 dilution & 183.2 \(\pm\) 12.1 B \\ \hline Red stem & 1:10 & 76.5 \(\pm\) 9.8 d \\  & 1:100 & 161.2 \(\pm\) 14.4 C \\ \hline White skin & 1:10 & 71.4 \(\pm\) 8.6 d \\  & 1:100 & 139.1 \(\pm\) 14.8 D \\ \hline White stem & 1:10 & 62.2 \(\pm\) 7.4 e \\  & 1:100 & 108.1 \(\pm\) 11.2 F \\ \hline Orange peel & 1:10 & 65.3 \(\pm\) 5.2 e \\  & 1:100 & 121.6 \(\pm\) 13.7 E \\ \hline Alperujo & 1:10 & 168.3 \(\pm\) 13.3 b \\  & 1:100 & 189.6 \(\pm\) 11.2 B \\ \hline \end{tabular}
\end{table} 
Table 1: Acrylamide concentration (ng g\({}^{-1}\)) of ‘Manzanilla Caecreña’ table olive variety after the addition of different agro-industrial by-products. Different lowercase letters mean a statistically significant difference between by-product extracts (Tukey’s test \(p<\) 0.05 n = 3). Different capital letters mean significant differences between the different dilutions ([PERSON]’s test \(p<\) 0.05 n = 3). Figure 2: Total phenol (mg GAE 100 g\({}^{-1}\)) of ‘Manzanilla Cacenña’ table olive variety after the addition of different agro-industrial by-products. Different lowercase letters mean a statistically significant difference between by-product extracts ([PERSON]’s test \(p<0.05\) n = 3). Different capital letters mean significant differences between the different dilutions ([PERSON]’s test \(p<0.05\) n = 3). The seeds have a high concentration of antioxidants, so they are a type of by-product used to reduce the concentration of acrylamide [33].