Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil
| Autor: | Ana G. Pérez, Carlos Sanz, Rosa García-Rodríguez, Carmen Romero-Segura |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Polyphenol oxidase
Food Handling Organoleptic Extraction Analytical Chemistry chemistry.chemical_compound Phenols Oxidoreductase Olea Virgin olive oil Enzyme Inhibitors Olive Oil Peroxidase chemistry.chemical_classification Chromatography biology Extraction (chemistry) food and beverages General Medicine Tropolone Quality Phenolic compounds Enzyme chemistry Fruit biology.protein Nutritive Value Oxidation-Reduction Catechol Oxidase Food Science Olive oil |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 1873-7072 |
| Popis: | © 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 enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oils. PPO is the main enzyme involved in phenolic oxidation at the milling step whereas POX activity seems to be the main influence during the kneading step. The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Treatment with the PPO inhibitor tropolone produced a twofold increase in the phenolic fraction, which would therefore seem to be an interesting strategy to improve the nutritional and organoleptic properties of virgin olive oil. We are grateful to Mar Pascual for her excellent technical assistance. This work was supported by research projects AGL2008-00258 and AGL2011-24442 from the Programa Nacional de Recursos y Tecnologías Alimentarias funded by the Spanish Government. |
| Databáze: | OpenAIRE |
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