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Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process.
J Agric Food Chem. 2012 Jan 25; 60(3):812-22.JA

Abstract

The aim of this work was to determine whether the lipoxygenase (LOX) activity is a limiting factor for the biosynthesis of virgin olive oil (VOO) volatile compounds during the oil extraction process. For this purpose, LOX activity load was modified during this process using exogenous LOX activity and specific LOX inhibitors on olive cultivars producing oils with different volatile profiles (Arbequina and Picual). Experimental data suggest that LOX activity is a limiting factor for the synthesis of the oil volatile fraction, this limitation being significantly higher in Picual cultivar than in Arbequina, in line with the lowest content of volatile compounds in the oils obtained from the former. Moreover, there is evidence that this limitation of LOX activity takes place mostly during the milling step in the process of olive oil extraction.

Authors+Show Affiliations

Department of Physiology and Technology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22175798

Citation

Sánchez-Ortiz, Araceli, et al. "Synthesis of Volatile Compounds of Virgin Olive Oil Is Limited By the Lipoxygenase Activity Load During the Oil Extraction Process." Journal of Agricultural and Food Chemistry, vol. 60, no. 3, 2012, pp. 812-22.
Sánchez-Ortiz A, Romero-Segura C, Sanz C, et al. Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process. J Agric Food Chem. 2012;60(3):812-22.
Sánchez-Ortiz, A., Romero-Segura, C., Sanz, C., & Pérez, A. G. (2012). Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process. Journal of Agricultural and Food Chemistry, 60(3), 812-22. https://doi.org/10.1021/jf204241e
Sánchez-Ortiz A, et al. Synthesis of Volatile Compounds of Virgin Olive Oil Is Limited By the Lipoxygenase Activity Load During the Oil Extraction Process. J Agric Food Chem. 2012 Jan 25;60(3):812-22. PubMed PMID: 22175798.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process. AU - Sánchez-Ortiz,Araceli, AU - Romero-Segura,Carmen, AU - Sanz,Carlos, AU - Pérez,Ana G, Y1 - 2012/01/12/ PY - 2011/12/20/entrez PY - 2011/12/20/pubmed PY - 2012/5/9/medline SP - 812 EP - 22 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 60 IS - 3 N2 - The aim of this work was to determine whether the lipoxygenase (LOX) activity is a limiting factor for the biosynthesis of virgin olive oil (VOO) volatile compounds during the oil extraction process. For this purpose, LOX activity load was modified during this process using exogenous LOX activity and specific LOX inhibitors on olive cultivars producing oils with different volatile profiles (Arbequina and Picual). Experimental data suggest that LOX activity is a limiting factor for the synthesis of the oil volatile fraction, this limitation being significantly higher in Picual cultivar than in Arbequina, in line with the lowest content of volatile compounds in the oils obtained from the former. Moreover, there is evidence that this limitation of LOX activity takes place mostly during the milling step in the process of olive oil extraction. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22175798/Synthesis_of_volatile_compounds_of_virgin_olive_oil_is_limited_by_the_lipoxygenase_activity_load_during_the_oil_extraction_process_ L2 - https://doi.org/10.1021/jf204241e DB - PRIME DP - Unbound Medicine ER -