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Closed Access item Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil

Authors:García-Rodríguez, Rosa
Romero-Segura, Carmen
Sanz, Carlos
Sánchez-Ortiz, A.
Pérez Rubio, Ana Gracia
Keywords:Virgin olive oil, Olive fruit, Phenolics, Polyphenol oxidase, Peroxidase, Processing
Issue Date:Mar-2011
Citation:Food Research International 44: 629-635 (2011)
Abstract:The main objective of this study was to assess the ability of polyphenol oxidase (PPO) and peroxidase (POX) enzymatic activities present in olive fruit tissues to oxidize main phenolic compounds related to the process to obtain virgin olive oil (VOO) in order to ascertain their involvement in shaping the phenolic profile of this product. In the two olive cultivars under study, Arbequina and Picual, olive PPO activity was found to be largely present in the fruit mesocarp whereas most olive POX activity is in the seed. Moreover, both enzymatic activities display relatively constant values after the onset of fruit ripening when the fruit is harvested for VOO production. Results showed that both PPO and POX activities present in olive fruit at ripening stages are able to oxidize main phenolic glycosides present in the fruit as well as those phenolic compounds arising during the industrial process to obtain the oil, especially secoiridoid compounds derived from oleuropein that mainly determine VOO nutritional and sensorial properties. Experimental data suggest a key role for endogenous olive PPO and POX enzymatic activities in determining the phenolic profile of VOO. © 2010 Elsevier Ltd.
Identifiers:doi: 10.1016/j.foodres.2010.12.023
issn: 0963-9969
Appears in Collections:(IG) Artículos

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