Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7593560 | Food Chemistry | 2015 | 36 Pages |
Abstract
The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the corresponding oils were also analysed. Oils obtained from fruits stored at 4 °C show similar characteristics to that of freshly harvested fruits. However, the oils obtained from fruits stored at 20 °C presented the lowest phenolic content. Concerning the enzymatic activities, results show that the β-glucosidase enzyme is the key enzyme responsible for the determination of virgin olive oil phenolic profile as the decrease in this enzyme activity after 3 weeks of storage at 20 °C was parallel to a dramatic decrease in the phenolic content of the oils.
Keywords
guaiacol (PubChem CID: 460)WAFPMSFPPOp-HPEA-EDA3,4-DHPEA-EA3,4-DHPEA-EDAHydroxytyrosol (PubChem CID: 82755)DTTPinoresinol (PubChem CID: 73399)TBCApigenin (PubChem CID: 5280443)POXpNPGSDSβ-glucosidaseEDTAethylene diamine tetraacetic acidCinnamic Acid (PubChem CID: 444539)Vanillic acid (PubChem CID: 8468)Volatile compoundsPhenolic compoundsTyrosol (PubChem CID: 10393)Oil stabilitydithiothreitolvirgin olive oilsodium dodecyl sulphateripening indexphenylmethylsulfonyl fluorideLuteolin (PubChem CID: 5280445)weeks after floweringPeroxidaseVOOPolyphenoloxidase
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rim Hachicha Hbaieb, Faten Kotti, Rosa GarcÃa-RodrÃguez, Mohamed Gargouri, Carlos Sanz, Ana G. Pérez,