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Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.
Food Chem. 2016 Nov 01; 210:631-9.FC

Abstract

Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness".

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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.
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.
Cortes-Francisco N
Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain.
Caixach J
Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, 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. Electronic address: mohamed.gargouri@insat.rnu.tn.
Vichi S
Food Science and Nutrition Department, INSA, XaRTA (Catalonian Reference Network on FoodTechnology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.

MeSH

Catechol OxidaseFood PreservationFruitIridoidsMass SpectrometryOleaOlive OilOxidation-ReductionPeroxidasePhenolsSpecies SpecificityTemperaturebeta-Glucosidase

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27211691

Citation

Hachicha Hbaieb, Rim, et al. "Ripening and Storage Conditions of Chétoui and Arbequina Olives: Part II. Effect On Olive Endogenous Enzymes and Virgin Olive Oil Secoiridoid Profile Determined By High Resolution Mass Spectrometry." Food Chemistry, vol. 210, 2016, pp. 631-9.
Hachicha Hbaieb R, Kotti F, Cortes-Francisco N, et al. Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry. Food Chem. 2016;210:631-9.
Hachicha Hbaieb, R., Kotti, F., Cortes-Francisco, N., Caixach, J., Gargouri, M., & Vichi, S. (2016). Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry. Food Chemistry, 210, 631-9. https://doi.org/10.1016/j.foodchem.2016.05.026
Hachicha Hbaieb R, et al. Ripening and Storage Conditions of Chétoui and Arbequina Olives: Part II. Effect On Olive Endogenous Enzymes and Virgin Olive Oil Secoiridoid Profile Determined By High Resolution Mass Spectrometry. Food Chem. 2016 Nov 1;210:631-9. PubMed PMID: 27211691.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry. AU - Hachicha Hbaieb,Rim, AU - Kotti,Faten, AU - Cortes-Francisco,Nuria, AU - Caixach,Josep, AU - Gargouri,Mohamed, AU - Vichi,Stefania, Y1 - 2016/05/06/ PY - 2015/12/16/received PY - 2016/05/03/revised PY - 2016/05/05/accepted PY - 2016/5/24/entrez PY - 2016/5/24/pubmed PY - 2017/1/19/medline KW - 4-Nitrophenyl-β, d-glucopiranoside (PubChem CID: 92930) KW - Dithiothreitol (PubChem CID: 446094) KW - Elenolic acid (PubChem CID: 169607) KW - Endogenous enzymes KW - Ethylene diamine tetraacetic acid (PubChem CID: 6049) KW - Guaiacol (PubChem CID: 460) KW - High resolution mass spectrometry KW - Ligstroside aglycone (PubChem CID: 11652416) KW - Oleuropein aglycone (PubChem CID: 56842347) KW - Olive storage KW - Phenyl methyl sulfonyl fluoride (PubChem CID: 4784) KW - Secoiridoid compounds KW - Sodium dodecyl sulfate (PubChem CID: 3423265) KW - Tert-butylcatechol (PubChem CID: 7381) KW - Virgin olive oil SP - 631 EP - 9 JF - Food chemistry JO - Food Chem VL - 210 N2 - Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness". SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27211691/Ripening_and_storage_conditions_of_Chétoui_and_Arbequina_olives:_Part_II__Effect_on_olive_endogenous_enzymes_and_virgin_olive_oil_secoiridoid_profile_determined_by_high_resolution_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -