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Title

Browning reactions in olives: Mechanism and polyphenols involved

AuthorsSegovia-Bravo, Kharla A. ; Jarén-Galán, Manuel ; García García, Pedro ; Garrido Fernández, A.
KeywordsBrowning
Bruised fruits
Esterase
β-glucosidase
Polyphenoloxidase
Harvest
Olive
Phenol
Issue Date15-Jun-2009
PublisherElsevier
CitationFood Chemistry 114(4): 1380-1385 (2009)
AbstractThe mechanism of the browning reaction in olives has been disclosed by following the polyphenol changes in healthy and bruised fruits and using “in vitro” models. It was later validated in independent experiments with active and denatured enzymatic extracts, treated or not with ascorbic acid to prevent oxidation. The proposed mechanism would consist of two steps. First, there is an enzymatic release of hydroxytyrosol, due to the action of the fruits’ β-glucosidases and esterases on oleuropein and hydroxytyrosol glucoside; additional hydroxytyrosol can also be produced (in a markedly lower proportion) by the chemical hydrolysis of oleuropein. In a second phase, hydroxytyrosol and verbascoside are oxidized by the fruits’ polyphenoloxidase (mainly) and by a chemical reaction, which occurs to a limited extent due to the olive flesh pH, ≈5.0.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2008.11.017
URIhttp://hdl.handle.net/10261/55126
DOI10.1016/j.foodchem.2008.11.017
ISSN0308-8146
Appears in Collections:(IG) Artículos
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