Tags

Type your tag names separated by a space and hit enter

Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.
Food Chem. 2015 May 01; 174:240-7.FC

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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Hachicha Hbaieb R
Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia. Electronic address: rimhachicha@yahoo.fr.
Kotti F
Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
García-Rodríguez R
Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain.
Gargouri M
Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
Sanz C
Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain.
Pérez AG
Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain.

MeSH

Catechol OxidaseFruitOleaOlive OilPeroxidasePhenolsPlant OilsTemperaturebeta-Glucosidase

Pub Type(s)

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

Language

eng

PubMed ID

25529676

Citation

Hachicha Hbaieb, Rim, et al. "Monitoring Endogenous Enzymes During Olive Fruit Ripening and Storage: Correlation With Virgin Olive Oil Phenolic Profiles." Food Chemistry, vol. 174, 2015, pp. 240-7.
Hachicha Hbaieb R, Kotti F, García-Rodríguez R, et al. Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles. Food Chem. 2015;174:240-7.
Hachicha Hbaieb, R., Kotti, F., García-Rodríguez, R., Gargouri, M., Sanz, C., & Pérez, A. G. (2015). Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles. Food Chemistry, 174, 240-7. https://doi.org/10.1016/j.foodchem.2014.11.033
Hachicha Hbaieb R, et al. Monitoring Endogenous Enzymes During Olive Fruit Ripening and Storage: Correlation With Virgin Olive Oil Phenolic Profiles. Food Chem. 2015 May 1;174:240-7. PubMed PMID: 25529676.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles. AU - Hachicha Hbaieb,Rim, AU - Kotti,Faten, AU - García-Rodríguez,Rosa, AU - Gargouri,Mohamed, AU - Sanz,Carlos, AU - Pérez,Ana G, Y1 - 2014/11/11/ PY - 2014/06/03/received PY - 2014/10/28/revised PY - 2014/11/05/accepted PY - 2014/12/23/entrez PY - 2014/12/23/pubmed PY - 2015/8/8/medline KW - 4-Nitrophenyl-β, d-glucopiranoside (PubChem CID: 92930) KW - Apigenin (PubChem CID: 5280443) KW - Cinnamic acid (PubChem CID: 444539) KW - Guaiacol (PubChem CID: 460) KW - Hydroxytyrosol (PubChem CID: 82755) KW - Luteolin (PubChem CID: 5280445) KW - Oil stability KW - Olive storage KW - Peroxidase KW - Phenolic compounds KW - Pinoresinol (PubChem CID: 73399) KW - Polyphenoloxidase KW - Tert-butylcatechol (PubChem CID: 7381) KW - Tyrosol (PubChem CID: 10393) KW - Vanillic acid (PubChem CID: 8468) KW - Virgin olive oil KW - Volatile compounds KW - β-Glucosidase SP - 240 EP - 7 JF - Food chemistry JO - Food Chem VL - 174 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25529676/Monitoring_endogenous_enzymes_during_olive_fruit_ripening_and_storage:_correlation_with_virgin_olive_oil_phenolic_profiles_ DB - PRIME DP - Unbound Medicine ER -