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dc.contributor.authorSánchez-Ortiz, Aracelies_ES
dc.contributor.authorPérez Rubio, Ana Graciaes_ES
dc.contributor.authorSanz, Carloses_ES
dc.date.accessioned2017-12-12T07:41:14Z-
dc.date.available2017-12-12T07:41:14Z-
dc.date.issued2013-12-
dc.identifier.citationFood Research International 54 (2): 1972-1978 (2013)es_ES
dc.identifier.issn0963-9969-
dc.identifier.urihttp://hdl.handle.net/10261/158086-
dc.description28 Páginas; 3 Tablas; 1 Figuraes_ES
dc.description.abstractSynthesis of the aroma compounds of virgin olive oil (VOO) occurs through the lipoxygenase (LOX) pathway comprising mainly the actuation of LOX and hydroperoxide lyase (HPL) enzymes. The aim of this work was to determine whether the cleavage of polyunsaturated fatty acid hydroperoxides catalyzed by HPL is a limiting factor for the biosynthesis of VOO volatile compounds during the oil extraction process. For this purpose, HPL activity and the availability of substrates for this activity were modified during the oil extraction process from olive fruits of cultivars Arbequina and Picual, which give rise to oils with quantitatively different volatile profiles. Experimental data suggest that the HPL enzyme activity is just slightly limited during the oil extraction process in both cultivars, being this limitation apparently more significant during the processing of Arbequina fruits than of Picual fruits. However, this difference in HPL limitation seems to be more related to the differences in the amount of hydroperoxides produced in each cultivar than to the level of HPL activity during the olive processing.es_ES
dc.description.sponsorshipWe are grateful to Mar Pascual for her excellent technical assistance. This work was supported by research projects AGL2005-03959 and AGL2008-00258 from Programa Nacional de Recursos y Tecnologías Alimentarias funded by the Spanish Government.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2005-03959es_ES
dc.relationMINECO/ICTI2013-2016/AGL2008-00258es_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccesses_ES
dc.subjectHydroperoxide lyasees_ES
dc.subjectOlive oiles_ES
dc.subjectExtractiones_ES
dc.subjectAromaes_ES
dc.subjectVolatileses_ES
dc.titleSynthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction processes_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodres.2013.03.045-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodres.2013.03.045es_ES
dc.identifier.e-issn1873-7145-
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
item.grantfulltextopen-
item.cerifentitytypePublications-
item.openairetypeartículo-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
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