English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/157893
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil

AuthorsGarcía-Vico, Lourdes ; García-Rodríguez, Rosa ; Sanz, Carlos ; Pérez Rubio, Ana Gracia
KeywordsOlea europaea L.
Quality
Lipoxygenase
Phenolic compounds
Freezing
Issue DateDec-2017
PublisherElsevier
CitationLWT - Food Science and Technology 86: 240-246 (2017)
AbstractIn this study, the biochemical changes induced by severe freezing of olives of the Picual and Arbequina cultivars were evaluated, paying particular attention to the phenolic and volatile profiles of the oils obtained from them. The content of the main phenolic glycosides, oleuropein and demethyloleuropein, and the activity levels of β-glucosidase and polyphenol oxidase in the olive tissue were severely reduced by freezing. On the contrary, unusually high levels of hydrolytic secoiridoid derivatives were found in freeze-damaged fruits. In both cultivars, the oils obtained from freeze-damaged fruits contained significantly lower levels of secoiridoid compounds, with a 21% and 42% decrease in Picual and Arbequina, respectively. The volatile composition of the oils obtained from Arbequina freeze-damaged fruits were also more strongly affected than that of Picual oils, with a higher reduction in the content of C6-aldehydes, 85% and 65% respectively. The changes observed in the main volatile components were closely related to the changes provoked by freezing in the activity level of the enzymes of the lipoxygenase pathway.
Description27 Páginas; 4 Tablas
Publisher version (URL)http://dx.doi.org/10.1016/j.lwt.2017.07.052
URIhttp://hdl.handle.net/10261/157893
DOI10.1016/j.lwt.2017.07.052
ISSN0023-6438
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2017_FoodSciTechnol_V86_P240.pdfArtículo principal441,68 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.