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dc.contributor.authorVergara-Domínguez, Honorio-
dc.contributor.authorRíos Martín, José Julián-
dc.contributor.authorGandul-Rojas, Beatriz-
dc.contributor.authorRoca, María-
dc.date.accessioned2020-04-16T08:36:02Z-
dc.date.available2020-04-16T08:36:02Z-
dc.date.issued2016-
dc.identifierdoi: 10.1016/j.foodchem.2016.06.020-
dc.identifierissn: 1873-7072-
dc.identifier.citationFood Chemistry 212: 604- 611 (2016)-
dc.identifier.urihttp://hdl.handle.net/10261/207788-
dc.description3 Tablas.-- 3 Figuras-
dc.description.abstractThe central reaction of chlorophyll (chl) breakdown pathway occurring during olive fruits maturation is the cleavage of the macrocycle pheophorbide a to a primary fluorescent chl catabolite (pFCC) and it is catalyzed by two enzymes: pheophorbide a oxygenase (PaO) and red chl catabolite reductase (RCCR). In subsequent steps, pFCC is converted to different fluorescent chlorophyll catabolites (FCCs) and nonfluorescent chlorophyll catabolites (NCCs). This work demonstrated that RCCR activity of olive fruits is type II. During the study of evolution of PaO and RCCR activities through the olive fruits maturation in two varieties: Hojiblanca and Arbequina, a significant increase in PaO and RCCR activity was found in ripening stage. In addition, the profile and structure of NCCs present in epicarp of this fruit was studied using HPLC/ESI-TOF-MS. Five different NCCs were defined and for the first time the enzymatic reactions implied in chlorophyll degradations in olive fruits elucidated.-
dc.description.sponsorshipThis work was supported by the Comisión Interministerial de Ciencia y Tecnología (CICYT-EU, Spanish and European Government, AGL 2015-63890-R) and by Junta de Andalucía (AGR 6271-2011).-
dc.languageeng-
dc.publisherElsevier-
dc.rightsopenAccess-
dc.subjectOlea europaea L.-
dc.subjectOlive fruits-
dc.subjectHojiblanca-
dc.subjectArbequina-
dc.subjectChlorophyll catabolism-
dc.subjectPheophorbide a oxygenase-
dc.subjectRCC reductase-
dc.subjectNCCs-
dc.titleChlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation-
dc.typeartículo-
dc.identifier.doi10.1016/j.foodchem.2016.06.020-
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2016.06.020-
dc.date.updated2020-04-16T08:36:03Z-
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.contributor.funderJunta de Andalucía-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100007273es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100011011es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
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