DSpace

Digital.CSIC > Ciencia y Tecnología de Alimentos > Instituto de la Grasa (IG) > (IG) Artículos >

Share

EndNote

Impact

Links

Closed Access item Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process

Authors:Sánchez-Ortiz, A.
Romero-Segura, Carmen
Sanz, Carlos
Pérez Rubio, Ana Gracia
Keywords:Olea europaea, Lipoxygenase, Olive oil, Volatiles
Issue Date:2012
Publisher:American Chemical Society
Citation:Journal of Agricultural and Food Chemistry 60(3): 812-822 (2012)
Abstract: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 during this process using exogenous LOX activity and specific LOX inhibitors on olive cultivars producing oils with different volatile profiles (Arbequina and Picual). Experimental data suggest that LOX activity is a limiting factor for the synthesis of the oil volatile fraction, this limitation being significantly higher in Picual cultivar than in Arbequina, in line with the lowest content of volatile compounds in the oils obtained from the former. Moreover, there is evidence that this limitation of LOX activity takes place mostly during the milling step in the process of olive oil extraction. © 2011 American Chemical Society.
URI:http://hdl.handle.net/10261/52911
Identifiers:doi: 10.1021/jf204241e
issn: 0021-8561
e-issn: 1520-5118
Appears in Collections:(IG) Artículos

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.