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Characterization of the lipoxygenases in some olive cultivars and determination of their role in volatile compounds formation.
J Agric Food Chem. 2002 Feb 13; 50(4):835-9.JA

Abstract

Enzymatic extracts from olive pulp (Olea europea L.) were used to characterize lipoxygenase (LOX) activity in order to determine its role in the biogenesis of the volatile compounds that influence the aroma of extra virgin olive oil. The LOX activity was tested spectrophotometrically at an optimal pH of 6.0 in three olive cultivars, Ascolana Tenera, Kalamata, and FS17. The trend of the LOX activity was determined as a function of pH and temperature; the kinetic constants of the enzyme were also determined. The highest LOX activity was observed in the FS17 fruit, which had the highest concentrations of C(5) and C(6) compounds (aldehydes, alcohols, and ketones), followed by Kalamata and Ascolana T., respectively. Given the direct relationship between enzymatic activity and the quantity of aromas measured in the fruit, it is hypothesized that olive LOX is involved in the formation of C(5) and C(6) volatile compounds. To study the mechanism of the movement of the aromas from the fruit to the oil, which was obtained by simple mechanical extraction, the headspace of the oil for each cultivar was analyzed as well as the aromatic composition in order to compare it with the aromas of the fruit.

Authors+Show Affiliations

Istituto di Ricerche sulla Olivicoltura, CNR, Via Madonna Alta 128, 06128 Perugia, Italy. M.Ridolfi@iro.pg.cnr.itNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11829653

Citation

Ridolfi, Marta, et al. "Characterization of the Lipoxygenases in some Olive Cultivars and Determination of Their Role in Volatile Compounds Formation." Journal of Agricultural and Food Chemistry, vol. 50, no. 4, 2002, pp. 835-9.
Ridolfi M, Terenziani S, Patumi M, et al. Characterization of the lipoxygenases in some olive cultivars and determination of their role in volatile compounds formation. J Agric Food Chem. 2002;50(4):835-9.
Ridolfi, M., Terenziani, S., Patumi, M., & Fontanazza, G. (2002). Characterization of the lipoxygenases in some olive cultivars and determination of their role in volatile compounds formation. Journal of Agricultural and Food Chemistry, 50(4), 835-9.
Ridolfi M, et al. Characterization of the Lipoxygenases in some Olive Cultivars and Determination of Their Role in Volatile Compounds Formation. J Agric Food Chem. 2002 Feb 13;50(4):835-9. PubMed PMID: 11829653.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the lipoxygenases in some olive cultivars and determination of their role in volatile compounds formation. AU - Ridolfi,Marta, AU - Terenziani,Stefano, AU - Patumi,Maurizio, AU - Fontanazza,Giuseppe, PY - 2002/2/7/pubmed PY - 2002/4/24/medline PY - 2002/2/7/entrez SP - 835 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 4 N2 - Enzymatic extracts from olive pulp (Olea europea L.) were used to characterize lipoxygenase (LOX) activity in order to determine its role in the biogenesis of the volatile compounds that influence the aroma of extra virgin olive oil. The LOX activity was tested spectrophotometrically at an optimal pH of 6.0 in three olive cultivars, Ascolana Tenera, Kalamata, and FS17. The trend of the LOX activity was determined as a function of pH and temperature; the kinetic constants of the enzyme were also determined. The highest LOX activity was observed in the FS17 fruit, which had the highest concentrations of C(5) and C(6) compounds (aldehydes, alcohols, and ketones), followed by Kalamata and Ascolana T., respectively. Given the direct relationship between enzymatic activity and the quantity of aromas measured in the fruit, it is hypothesized that olive LOX is involved in the formation of C(5) and C(6) volatile compounds. To study the mechanism of the movement of the aromas from the fruit to the oil, which was obtained by simple mechanical extraction, the headspace of the oil for each cultivar was analyzed as well as the aromatic composition in order to compare it with the aromas of the fruit. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11829653/Characterization_of_the_lipoxygenases_in_some_olive_cultivars_and_determination_of_their_role_in_volatile_compounds_formation_ L2 - https://doi.org/10.1021/jf0109118 DB - PRIME DP - Unbound Medicine ER -