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http://hdl.handle.net/10261/207788
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dc.contributor.author | Vergara-Domínguez, Honorio | - |
dc.contributor.author | Ríos Martín, José Julián | - |
dc.contributor.author | Gandul-Rojas, Beatriz | - |
dc.contributor.author | Roca, María | - |
dc.date.accessioned | 2020-04-16T08:36:02Z | - |
dc.date.available | 2020-04-16T08:36:02Z | - |
dc.date.issued | 2016 | - |
dc.identifier | doi: 10.1016/j.foodchem.2016.06.020 | - |
dc.identifier | issn: 1873-7072 | - |
dc.identifier.citation | Food Chemistry 212: 604- 611 (2016) | - |
dc.identifier.uri | http://hdl.handle.net/10261/207788 | - |
dc.description | 3 Tablas.-- 3 Figuras | - |
dc.description.abstract | The 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.sponsorship | This 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.language | eng | - |
dc.publisher | Elsevier | - |
dc.rights | openAccess | - |
dc.subject | Olea europaea L. | - |
dc.subject | Olive fruits | - |
dc.subject | Hojiblanca | - |
dc.subject | Arbequina | - |
dc.subject | Chlorophyll catabolism | - |
dc.subject | Pheophorbide a oxygenase | - |
dc.subject | RCC reductase | - |
dc.subject | NCCs | - |
dc.title | Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1016/j.foodchem.2016.06.020 | - |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2016.06.020 | - |
dc.date.updated | 2020-04-16T08:36:03Z | - |
dc.contributor.funder | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) | - |
dc.contributor.funder | Junta de Andalucía | - |
dc.relation.csic | Sí | - |
dc.identifier.funder | http://dx.doi.org/10.13039/501100007273 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100011011 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
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Postp_2016_FC_V212_P604.pdf | 403,87 kB | Adobe PDF | Visualizar/Abrir |
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