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Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening

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The composition and biochemical characteristics of olive fruits, mainly olive enzymes system, are crucial in determining the final quality of virgin olive oil (VOO). Thus, olives endogenous olive enzyme activities were studied during Chétoui and Chemlali olive ripening. The compositional quality of the corresponding VOO was also studied. Peroxidase (POX) and β-glucosidase activities increased during olives ripening. However, polyphenoloxidase activity decreased slowly. Moreover,the POX enzyme appears to play an essential role in determining VOO total phenol amounts, as the decrease in phenol content registered during olive ripening coincided with the increase in POX activity. A positive correlation between oil antioxidant activity and the total phenol content was established for both the olive cultivars studied. With regard to pigments, chlorophyll content wasmuch higher than that of carotenoids in both Chétoui and Chemlali oils. Moreover, different trends in chlorophyll and carotenoid contents were observed, depending on the olive cultivar. Concerning volatile compounds, our results showed that the highest content of total C6, C5 LOX compounds and pentene dimers was observed at a RI of approximately 3 for both cultivars. However, C6 alcohols and total C5 compounds decreased in Chétoui and Chemlali oils, respectively, during olive ripening.

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European Journal of Lipid Science and Technology, 2017, vol. 119, p. 1600150

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening