کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588538 | 1492082 | 2016 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry
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کلمات کلیدی
3,4-DHPEA-EApNPGguaiacol (PubChem CID: 460)PMSFWAFPPODithiothreitol (PubChem CID: 446094)p-HPEA-EDA3,4-DHPEA-EDADTTp-nitrophenyl β-d-glucopyranosideTBCSDSPOXoleuropein aglycone - آلیکلون اولئوروپینEndogenous enzymes - آنزیمهای آندوژنEDTA - اتیلن دی آمین تترا استیک اسید ethylene diamine tetraacetic acid - اتیلن دیامین تتراستیک اسیدdithiothreitol - دیتیوتریتولvirgin olive oil - روغن زیتون خامSodium dodecyl sulfate (PubChem CID: 3423265) - سدیم داودسیل سولفات (PubChem CID: 3423265)sodium dodecyl sulfate - سدیم دودسیل سولفاتHigh resolution mass spectrometry - طیف سنجی جرمی با وضوح بالاphenyl methyl sulfonyl fluoride - فنیل متیل سولفونیل فلورایدweeks after flowering - هفته بعد از گلPeroxidase - پراکسیدازVOO - پروازPolyphenoloxidase - پلی فنول اکسیداز
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4 °C or 25 °C for 4 weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness”.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 631-639
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 631-639
نویسندگان
Rim Hachicha Hbaieb, Faten Kotti, Nuria Cortes-Francisco, Josep Caixach, Mohamed Gargouri, Stefania Vichi,