title: Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.
abstract: Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness".
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: 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: Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain.
authors.forename: Nuria
authors.initials: N
authors.lastname: Cortes-Francisco
authors.affiliation: Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain.
authors.forename: Josep
authors.initials: J
authors.lastname: Caixach
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: mohamed.gargouri@insat.rnu.tn.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Gargouri
authors.affiliation: Food Science and Nutrition Department, INSA, XaRTA (Catalonian Reference Network on FoodTechnology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
authors.forename: Stefania
authors.initials: S
authors.lastname: Vichi
mesh_terms: D004156:Catechol Oxidase / Q000032:analysis / Q000378:metabolism; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000201:enzymology* / Q000254:growth & development*; D039823:Iridoids / Q000032:analysis*; D013058:Mass Spectrometry / Q000379:methods; D031658:Olea; D000069463:Olive Oil / Q000737:chemistry*; D010084:Oxidation-Reduction; D009195:Peroxidase / Q000032:analysis / Q000378:metabolism; D010636:Phenols / Q000032:analysis; D013045:Species Specificity; D013696:Temperature; D001617:beta-Glucosidase / Q000032:analysis / Q000378:metabolism
chemical_list: D039823:Iridoids; D000069463:Olive Oil; D010636:Phenols; D004156:Catechol Oxidase; D009195:Peroxidase; D001617:beta-Glucosidase
keywords: 4-Nitrophenyl-β, d-glucopiranoside (PubChem CID: 92930); Dithiothreitol (PubChem CID: 446094); Elenolic acid (PubChem CID: 169607); Endogenous enzymes; Ethylene diamine tetraacetic acid (PubChem CID: 6049); Guaiacol (PubChem CID: 460); High resolution mass spectrometry; Ligstroside aglycone (PubChem CID: 11652416); Oleuropein aglycone (PubChem CID: 56842347); Olive storage; Phenyl methyl sulfonyl fluoride (PubChem CID: 4784); Secoiridoid compounds; Sodium dodecyl sulfate (PubChem CID: 3423265); Tert-butylcatechol (PubChem CID: 7381); Virgin olive oil