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Closed Access item The role of olive β-glucosidase in shaping the phenolic profile of virgin olive oil

Authors:Romero-Segura, Carmen
García-Rodríguez, Rosa
Sánchez-Ortiz, Araceli
Sanz, Carlos
Pérez Rubio, Ana Gracia
Keywords:Virgin olive oil, Olive fruit, Phenolic glycosides, β-Glucosidase, Processing
Issue Date:Jan-2012
Citation:Food Research International 45(1): 191-196 (2012)
Abstract:The main objective of this work was to investigate the biochemical factors directly affecting the phenolic profile of virgin olive oil (VOO) such as the content of phenolic glycosides and the β-glucosidase activity present in the olive fruit. The phenolic compositions of VOO from two olive cultivars, Arbequina and Picual, were studied throughout the ripening phase. Picual oils displayed significantly higher phenolic content than Arbequina oils at all ripening stages; however, the total phenolic content of Arbequina fruits was consistently higher than that of Picual fruits. The most abundant phenolic glucosides found in olive fruits were oleuropein, present in both cultivars, and demethyloleuropein, only detected in Arbequina fruits. Nevertheless, the content of phenolic glycosides can hardly be regarded as a limiting factor given that the total secoiridoid content in VOOs represents an average of 1-4% of the secoiridoid glycosides present in the fruits. Although the level of β-glucosidase activity does not seem to be a limiting factor in these two cultivars, experimental data on the selectivity of the enzyme towards olive phenolic glucosides and its product specificity suggest that olive β-glucosidase plays a critical role in shaping the phenolic profile of VOO. A hypothesis on the biochemical formation of the dialdehydic form of decarboxymethyloleuropein (3,4-DHPEA-EDA) from oleuropein is proposed. © 2011 Elsevier Ltd.
Identifiers:doi: 10.1016/j.foodres.2011.10.024
issn: 0963-9969
Appears in Collections:(IG) Artículos

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