Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7594500 | Food Chemistry | 2015 | 6 Pages |
Abstract
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.
Keywords
Hydroxytyrosol (PubChem CID: 82755)Pinoresinol (PubChem CID: 73399)Apigenin (PubChem CID: 5280443)ExtractionCinnamic Acid (PubChem CID: 444539)Ferulic acid (PubChem CID: 445858)Vanillic acid (PubChem CID: 8468)Phenolic compoundsTyrosol (PubChem CID: 10393)virgin olive oilLuteolin (PubChem CID: 5280445)PeroxidasePolyphenol oxidaseQuality
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rosa GarcÃa-RodrÃguez, Carmen Romero-Segura, Carlos Sanz, Ana G. Pérez,