Exploration of genetic resources to improve the functional quality of virgin olive oil

Autor: Rosa García-Rodríguez, Angjelina Belaj, Carmen Romero-Segura, Carlos Sanz, Ana G. Pérez

Publikováno v: Journal of Functional Foods, Vol 38, Iss , Pp 1-8 (2017)

Phenolics are claimed to be one of the main responsible for the health benefits associated to the long term consumption of virgin olive oil (VOO). The variability of the phenolic composition was studied in an olive cultivar core collection which hold

Externí odkaz: https://doaj.org/article/af23142ebd4d4ced824a738b57959a72

Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications.

Autor: Ana G Pérez, Lorenzo León, Mar Pascual, Carmen Romero-Segura, Araceli Sánchez-Ortiz, Raúl de la Rosa, Carlos Sanz

Publikováno v: PLoS ONE, Vol 9, Iss 3, p e92898 (2014)

Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The ge

Externí odkaz: https://doaj.org/article/80e00aec5571401794e907a232145748

Distinct triterpene synthases in the laticifers of Euphorbia lathyris

Autor: Irini Pateraki, Myriam Preiss, Albert Boronat, Emilio Centeno, Carmen Romero-Segura, Thomas J. Bach, Edith Forestier, Hubert Schaller, Sylvain Darnet, Vincent Compagnon, Anne Berna

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Dipòsit Digital de Documents de la UAB
Universitat Autònoma de Barcelona
Scientific Reports
Scientific Reports, Nature Publishing Group, 2019, 9, pp.4840. ⟨10.1038/s41598-019-40905-y⟩
Scientific Reports, Vol 9, Iss 1, Pp 1-12 (2019)

Euphorbia lathyris was proposed about fifty years ago as a potential agroenergetic crop. The tremendous amounts of triterpenes present in its latex has driven investigations for transforming this particular biological fluid into an industrial hydroca

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56c2c62ad600f129ffa064971791351a
https://doi.org/10.1038/s41598-019-40905-y

Synthesis of Volatile Compounds of Virgin Olive Oil Is Limited by the Lipoxygenase Activity Load during the Oil Extraction Process

Autor: Ana G. Pérez, Carmen Romero-Segura, Araceli Sánchez-Ortiz, Carlos Sanz

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

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 d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e2fda54612cd8dd6a65f3372e83821f
https://doi.org/10.1021/jf204241e

Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil

Autor: Ana G. Pérez, Carlos Sanz, Rosa García-Rodríguez, Carmen Romero-Segura

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

© 2014 Published by Elsevier Ltd. The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::702f8483fca26a607116f891132c9cb8
https://pubmed.ncbi.nlm.nih.gov/25308681