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Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olives

AutorGallardo Guerrero, Lourdes ; Hornero-Méndez, Dámaso ; Mínguez Mosquera, María Isabel
Palabras clavePectin
Green staining alteration
Fecha de publicación24-sep-2002
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 50(23): 6746-6751 (2002)
ResumenThe pectic and pigment compositions and Ca and Cu contents of the alcohol-insoluble solid (AIS) residues were determined in cv. Gordal olives treated with NaOH solution and kept at different constant pH values (3.5−6.5). The same controls were made in table olives presenting green staining alteration. The ratio between the various pectin fractions of the more acid pH experiment samples remained similar in fruits not showing green staining. In altered fruits, the protopectin fraction was lower, and the calcium pectate or EDTA soluble pectins were higher. Regarding the presence of Ca and Cu in the AIS, it was observed that, whereas Ca levels fell at the most acid pH values, those of Cu increased. The concentration of Ca was higher in the AIS of altered olives than in nonaltered ones. The same trend was seen for the zone with or without green staining of an altered fruit. In the case of Cu, the relationship was the opposite: a decrease in the levels of AIS Cu in fruits and zones of fruits with green staining. This result was correlated with the highest concentration of Cu−chlorophyll complexes found in such samples and suggested that pectins might act as a reservoir of Cu involved in the alteration.
Descripción6 pages, 2 figures.-- PMID: 12405770 [PubMed].-- Printed version published on Nov 6, 2002.
Versión del editorhttp://dx.doi.org/10.1021/jf025682j
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