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ISHS Acta Horticulturae 586: IV International Symposium on Olive Growing

RELATIONSHIPS BETWEEN PHENOLIC COMPOSITION OF OLIVE FRUIT AND OLIVE OIL: THE IMPORTANCE OF THE ENDOGENOUS ENZYMES

Authors:   G. Montedoro, M. Baldioli, R. Selvaggini, A.L. Begliomini, A. Taticchi, M. Servili
Keywords:   Phenols, secoiridoid, glycosidases, polyphenoloxidase, peroxidase, virgin olive oil, antioxidants
DOI:   10.17660/ActaHortic.2002.586.115
Abstract:
The modification of phenolic compounds during oil mechanical extraction process and the interactions with endogenous glycosidases and oxidoreductases such as polyphenoloxidase (PPO) and peroxidase (POD) of olive fruit were studied. After crushing, the concentration of secoiridoid glycosides, such as oleuropein and demethyloleuropein, decreased and their aglycon derivatives increased significantly in crushed pastes. These compounds were partially released in the oil during crushing and decreased strongly in the pastes and oils during malaxation. PPO and POD catalyze phenolic oxidation in the paste and in the oil during processing, in fact the thermal inactivation of PPO and POD reduced the oxidative degradation of phenolic compounds. The malaxation under N2 flow, applied to control PPO and POD activities, strongly improved the concentration of phenolic compounds in the paste and oil.

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