title: Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.
abstract: The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the corresponding oils were also analysed. Oils obtained from fruits stored at 4 °C show similar characteristics to that of freshly harvested fruits. However, the oils obtained from fruits stored at 20 °C presented the lowest phenolic content. Concerning the enzymatic activities, results show that the β-glucosidase enzyme is the key enzyme responsible for the determination of virgin olive oil phenolic profile as the decrease in this enzyme activity after 3 weeks of storage at 20 °C was parallel to a dramatic decrease in the phenolic content of the oils.
authors.affiliation: Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia. Electronic address: rimhachicha@yahoo.fr.
authors.forename: Rim
authors.initials: R
authors.lastname: Hachicha Hbaieb
authors.affiliation: Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
authors.forename: Faten
authors.initials: F
authors.lastname: Kotti
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: Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Gargouri
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.
authors.forename: Ana G
authors.initials: AG
authors.lastname: Pérez
mesh_terms: D004156:Catechol Oxidase / Q000378:metabolism; D005638:Fruit / Q000201:enzymology / Q000254:growth & development; D031658:Olea / Q000201:enzymology* / Q000254:growth & development; D000069463:Olive Oil; D009195:Peroxidase / Q000378:metabolism; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D013696:Temperature; D001617:beta-Glucosidase / Q000378:metabolism*
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D004156:Catechol Oxidase; D009195:Peroxidase; D001617:beta-Glucosidase
keywords: 4-Nitrophenyl-β, d-glucopiranoside (PubChem CID: 92930); Apigenin (PubChem CID: 5280443); Cinnamic acid (PubChem CID: 444539); Guaiacol (PubChem CID: 460); Hydroxytyrosol (PubChem CID: 82755); Luteolin (PubChem CID: 5280445); Oil stability; Olive storage; Peroxidase; Phenolic compounds; Pinoresinol (PubChem CID: 73399); Polyphenoloxidase; Tert-butylcatechol (PubChem CID: 7381); Tyrosol (PubChem CID: 10393); Vanillic acid (PubChem CID: 8468); Virgin olive oil; Volatile compounds; β-Glucosidase