title: Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.
abstract: The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oils. PPO is the main enzyme involved in phenolic oxidation at the milling step whereas POX activity seems to be the main influence during the kneading step. The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Treatment with the PPO inhibitor tropolone produced a twofold increase in the phenolic fraction, which would therefore seem to be an interesting strategy to improve the nutritional and organoleptic properties of virgin olive oil.
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain.
authors.forename: Rosa
authors.initials: R
authors.lastname: García-Rodríguez
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Romero-Segura
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain.
authors.forename: Carlos
authors.initials: C
authors.lastname: Sanz
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain. Electronic address: agracia@cica.es.
authors.forename: Ana G
authors.initials: AG
authors.lastname: Pérez
mesh_terms: D004156:Catechol Oxidase / Q000037:antagonists & inhibitors / Q000378:metabolism*; D004791:Enzyme Inhibitors / Q000494:pharmacology; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry / Q000201:enzymology*; D009753:Nutritive Value; D031658:Olea / Q000201:enzymology* / Q000378:metabolism; D000069463:Olive Oil / Q000737:chemistry*; D010084:Oxidation-Reduction; D009195:Peroxidase / Q000037:antagonists & inhibitors / Q000378:metabolism*; D010636:Phenols / Q000032:analysis* / Q000378:metabolism
chemical_list: D004791:Enzyme Inhibitors; D000069463:Olive Oil; D010636:Phenols; D004156:Catechol Oxidase; D009195:Peroxidase
keywords: 1-Acetoxypinoresinol (PubChem CID: 442831); Apigenin (PubChem CID: 5280443); Cinnamic acid (PubChem CID: 444539); Extraction; Ferulic acid (PubChem CID: 445858); Hydroxytyrosol (PubChem CID: 82755); Hydroxytyrosol acetate (PubChem CID: 115240); Luteolin (PubChem CID: 5280445); Peroxidase; Phenolic compounds; Pinoresinol (PubChem CID: 73399); Polyphenol oxidase; Quality; Tyrosol (PubChem CID: 10393); Vanillic acid (PubChem CID: 8468); Virgin olive oil