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Title: 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
Author: Hachicha Hbaieb, Rim
Kotti, Faten
Cortés Francisco, Nuria
Caixach Gamisans, Josep
Gargouri, Mohamed
Vichi, S. (Stefania)
Keywords: Oli d'oliva
Emmagatzematge d'aliments
Olive oil
Food storage
Issue Date: 6-May-2016
Publisher: Elsevier B.V.
Abstract: Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (POX and 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 4 weeks 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 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'.
Note: Versió postprint del document publicat a:
It is part of: Food Chemistry, 2016, vol. 210, p. 631-639
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ISSN: 0308-8146
Appears in Collections:Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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