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Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal olive

AuthorsGallardo Guerrero, Lourdes ; Jarén-Galán, Manuel ; Hornero-Méndez, Dámaso ; Mínguez Mosquera, María Isabel
Chlorophyllic pigments
Olive fruit
Green staining alteration
Issue DateNov-2003
PublisherSociety of Chemical Industry
CitationJournal of the Science of Food and Agriculture 83(14): 1487-1492 (2003)
AbstractLipoxygenase (LOX) activity and chloroplast pigment content were monitored during fruit growth in Gordal and Manzanilla olive varieties (Olea europaea regalis and Olea europaea pomiformis respectively). At all growth stages, LOX activity was greater in Gordal than in Manzanilla, and in both varieties, enzymatic activity peaks coincided with the maximum presence of oxidised chlorophyll pigments in the fruits. The higher lipid peroxidation potential measured directly in vitro and indirectly in vivo in the Gordal variety and its correspondence with higher contents of oxidised catabolites of chlorophyll suggested a greater tendency and sensitivity of this variety to oxidative processes. This could also explain the high organelle disorganisation levels reached during industrial processing of the fruit, allowing the formation of copper–chlorophyll complexes associated with the green staining alteration that affects Gordal olives. Copyright
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.1564
Appears in Collections:(IG) Artículos
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