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The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.
Food Chem 2013; 136(2):975-83FC

Abstract

The effect of the malaxation temperature under sealed conditions on the qualitative and quantitative composition of the phenolic compounds in virgin olive oils produced from four Italian cultivars was assessed for two atmospheric conditions. In both cases, the results show a positive relationship between temperature and the concentration of the derivatives of the secoiridoid aglycones; the effect of the temperature on the oxidoreductases that promote oxidation (polyphenoloxidase and peroxidase) was investigated to determine their optimal temperatures and thermal stability. While olive peroxidase (POD) showed the highest activity at 37°C and high stability in the temperature range tested, polyphenoloxidase (PPO) exhibited the optimum activity at approximately 50°C, but showed low stability at 40°C, with a large variation in stability according to the olive cultivar. These results may contribute to an understanding of the increase in the phenol concentration found in virgin olive oils obtained following higher temperatures of malaxation.

Authors+Show Affiliations

Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy.No affiliation info availableNo affiliation info availableNo 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

23122152

Citation

Taticchi, Agnese, et al. "The Influence of the Malaxation Temperature On the Activity of Polyphenoloxidase and Peroxidase and On the Phenolic Composition of Virgin Olive Oil." Food Chemistry, vol. 136, no. 2, 2013, pp. 975-83.
Taticchi A, Esposto S, Veneziani G, et al. The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. Food Chem. 2013;136(2):975-83.
Taticchi, A., Esposto, S., Veneziani, G., Urbani, S., Selvaggini, R., & Servili, M. (2013). The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. Food Chemistry, 136(2), pp. 975-83. doi:10.1016/j.foodchem.2012.08.071.
Taticchi A, et al. The Influence of the Malaxation Temperature On the Activity of Polyphenoloxidase and Peroxidase and On the Phenolic Composition of Virgin Olive Oil. Food Chem. 2013 Jan 15;136(2):975-83. PubMed PMID: 23122152.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. AU - Taticchi,Agnese, AU - Esposto,Sonia, AU - Veneziani,Gianluca, AU - Urbani,Stefania, AU - Selvaggini,Roberto, AU - Servili,Maurizio, Y1 - 2012/09/08/ PY - 2012/05/28/received PY - 2012/08/28/revised PY - 2012/08/30/accepted PY - 2012/11/6/entrez PY - 2012/11/6/pubmed PY - 2013/5/23/medline SP - 975 EP - 83 JF - Food chemistry JO - Food Chem VL - 136 IS - 2 N2 - The effect of the malaxation temperature under sealed conditions on the qualitative and quantitative composition of the phenolic compounds in virgin olive oils produced from four Italian cultivars was assessed for two atmospheric conditions. In both cases, the results show a positive relationship between temperature and the concentration of the derivatives of the secoiridoid aglycones; the effect of the temperature on the oxidoreductases that promote oxidation (polyphenoloxidase and peroxidase) was investigated to determine their optimal temperatures and thermal stability. While olive peroxidase (POD) showed the highest activity at 37°C and high stability in the temperature range tested, polyphenoloxidase (PPO) exhibited the optimum activity at approximately 50°C, but showed low stability at 40°C, with a large variation in stability according to the olive cultivar. These results may contribute to an understanding of the increase in the phenol concentration found in virgin olive oils obtained following higher temperatures of malaxation. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23122152/The_influence_of_the_malaxation_temperature_on_the_activity_of_polyphenoloxidase_and_peroxidase_and_on_the_phenolic_composition_of_virgin_olive_oil_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01365-9 DB - PRIME DP - Unbound Medicine ER -