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"Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process".
Food Res Int. 2018 09; 111:220-228.FR

Abstract

The approach of this research was to describe the biochemical transformations of minor components of virgin olive oil with high impact on its sensory quality, specifically "volatile compounds" during its extraction process. For this purpose `Picual´, `Arbequina´ and `Hojiblanca´ cultivars were processed at three different harvesting times. Their volatile profiles and levels of enzymatic activity of "hydroperoxide lyase", responsible for the biosynthesis of C6 aldehydes related to "green and fruity notes", were monitored and identified in mesocarp, paste before kneading and paste after kneading based on the catalytic action of crude enzyme extracts. Both of them, volatiles and HPL, were analyzed by incubating with their corresponding substrates and reaction products formed were analyzed by Solid Phase Microextraction-Gas Chromatography and Mass Spectrometry. The results obtained in the present research can be useful in order to develop new markers biochemical whereby improved aroma quality in olive breeding programs or in the design of new protocol of VOO extraction.

Authors+Show Affiliations

The Institute of Agricultural and Fishery Research and Training (IFAPA), "Venta del Llano" Center, Ctra. Bailen-Motril, Km. 18, 5, 23620 Mengíbar, Jaén, Spain. Electronic address: araceli.sanchez.ortiz@juntadeandalucia.es.The Institute of Agricultural and Fishery Research and Training (IFAPA), "Venta del Llano" Center, Ctra. Bailen-Motril, Km. 18, 5, 23620 Mengíbar, Jaén, Spain. Electronic address: mohamed.aymen.ext@juntadeandalucia.es.The Institute of Agricultural and Fishery Research and Training (IFAPA), "Venta del Llano" Center, Ctra. Bailen-Motril, Km. 18, 5, 23620 Mengíbar, Jaén, Spain. Electronic address: angelica.quintero@juntadeandalucia.es.The Institute of Agricultural and Fishery Research and Training (IFAPA), "Venta del Llano" Center, Ctra. Bailen-Motril, Km. 18, 5, 23620 Mengíbar, Jaén, Spain. Electronic address: antonio.jimenez.marquez@juntadeandalucia.es.The Institute of Agricultural and Fishery Research and Training (IFAPA), "Venta del Llano" Center, Ctra. Bailen-Motril, Km. 18, 5, 23620 Mengíbar, Jaén, Spain. Electronic address: gabriel.beltran@juntadeandalucia.es.

Pub Type(s)

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

Language

eng

PubMed ID

30007680

Citation

Sánchez-Ortiz, Araceli, et al. ""Biosynthesis of Volatile Compounds By Hydroperoxide Lyase Enzymatic Activity During Virgin Olive Oil Extraction Process"." Food Research International (Ottawa, Ont.), vol. 111, 2018, pp. 220-228.
Sánchez-Ortiz A, Bejaoui MA, Quintero-Flores A, et al. "Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process". Food Res Int. 2018;111:220-228.
Sánchez-Ortiz, A., Bejaoui, M. A., Quintero-Flores, A., Jiménez, A., & Beltrán, G. (2018). "Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process". Food Research International (Ottawa, Ont.), 111, 220-228. https://doi.org/10.1016/j.foodres.2018.05.024
Sánchez-Ortiz A, et al. "Biosynthesis of Volatile Compounds By Hydroperoxide Lyase Enzymatic Activity During Virgin Olive Oil Extraction Process". Food Res Int. 2018;111:220-228. PubMed PMID: 30007680.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - "Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process". AU - Sánchez-Ortiz,Araceli, AU - Bejaoui,Mohamed Aymen, AU - Quintero-Flores,Angélica, AU - Jiménez,Antonio, AU - Beltrán,Gabriel, Y1 - 2018/05/11/ PY - 2018/01/26/received PY - 2018/04/24/revised PY - 2018/05/09/accepted PY - 2018/7/16/entrez PY - 2018/7/17/pubmed PY - 2019/10/15/medline KW - Aroma KW - Lipoxygenase/Hydroperoxide-lyase pathway and fruit ripening KW - Olive fruit processing KW - Virgin olive oil KW - Volatile compounds SP - 220 EP - 228 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 111 N2 - The approach of this research was to describe the biochemical transformations of minor components of virgin olive oil with high impact on its sensory quality, specifically "volatile compounds" during its extraction process. For this purpose `Picual´, `Arbequina´ and `Hojiblanca´ cultivars were processed at three different harvesting times. Their volatile profiles and levels of enzymatic activity of "hydroperoxide lyase", responsible for the biosynthesis of C6 aldehydes related to "green and fruity notes", were monitored and identified in mesocarp, paste before kneading and paste after kneading based on the catalytic action of crude enzyme extracts. Both of them, volatiles and HPL, were analyzed by incubating with their corresponding substrates and reaction products formed were analyzed by Solid Phase Microextraction-Gas Chromatography and Mass Spectrometry. The results obtained in the present research can be useful in order to develop new markers biochemical whereby improved aroma quality in olive breeding programs or in the design of new protocol of VOO extraction. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30007680/"Biosynthesis_of_volatile_compounds_by_hydroperoxide_lyase_enzymatic_activity_during_virgin_olive_oil_extraction_process"_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30378-8 DB - PRIME DP - Unbound Medicine ER -