کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594500 | 1492120 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil
ترجمه فارسی عنوان
فعالیت مدولاسیون اکسیدوردوکتاز محتوای فنلی از روغن زیتون را تغییر می دهد
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کلمات کلیدی
Hydroxytyrosol (PubChem CID: 82755)Pinoresinol (PubChem CID: 73399)Apigenin (PubChem CID: 5280443)Extraction - استخراجCinnamic Acid (PubChem CID: 444539) - اسید سینامیک (PubChem CID: 444539)Ferulic acid (PubChem CID: 445858) - اسید فرولیک (PubChem CID: 445858)Vanillic acid (PubChem CID: 8468) - اسید وانیلیک (PubChem CID: 8468)Phenolic compounds - ترکیبات فنولیTyrosol (PubChem CID: 10393) - تیروسول (PubChem CID: 10393)virgin olive oil - روغن زیتون خامLuteolin (PubChem CID: 5280445) - لووتولین (PubChem CID: 5280445)Peroxidase - پراکسیدازPolyphenol oxidase - پلی فنول اکسیدازQuality - کیفیت
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oils. PPO is the main enzyme involved in phenolic oxidation at the milling step whereas POX activity seems to be the main influence during the kneading step. The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Treatment with the PPO inhibitor tropolone produced a twofold increase in the phenolic fraction, which would therefore seem to be an interesting strategy to improve the nutritional and organoleptic properties of virgin olive oil.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 364-369
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 364-369
نویسندگان
Rosa GarcÃa-RodrÃguez, Carmen Romero-Segura, Carlos Sanz, Ana G. Pérez,