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Título: | Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes |
Autor: | Ramírez, Eva CSIC ORCID ; Brenes Balbuena, Manuel CSIC ORCID ; García García, Pedro CSIC ORCID CVN ; Medina Pradas, Eduardo CSIC ORCID ; Romero Barranco, Concepción CSIC ORCID | Palabras clave: | Chemical hydrolysis Oleuropein Natural table olives Enzymatic hydrolysis |
Fecha de publicación: | 2016 | Editor: | Elsevier | Citación: | Food Chemistry 206: 204- 209 (2016) | Resumen: | The bitter taste of olives is mainly caused by the phenolic compound named oleuropein and the mechanism of its hydrolysis during the processing of natural green olives was studied. First, a rapid chemical hydrolysis of oleuropein takes place at a high temperature of 40 °C and at a low pH value of 2.8, but the chemical hydrolysis of the bitter compound is slow at the common range of pH for these olives (3.8-4.2). However, decarboxymethyl elenolic acid linked to hydroxytyrosol and hydroxytyrosol have been found in a high concentration during the elaboration of natural green olives. When olives were heated at 90 °C for 10 min before brining, these compounds are not formed. Hence, the debittering process in natural green olives is due to the activity of β-glucosidase and esterase during the first months of storage and then a slow chemical hydrolysis of oleuropein happens throughout storage time. | URI: | http://hdl.handle.net/10261/151764 | DOI: | 10.1016/j.foodchem.2016.03.061 | Identificadores: | doi: 10.1016/j.foodchem.2016.03.061 issn: 1873-7072 |
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Postprint_2016_FoodChem_V206_P204.pdf | 491,79 kB | Adobe PDF | Visualizar/Abrir |
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