title: Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation.
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.
authors.affiliation: Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Sevilla 41013, Spain. Electronic address: hvergara@ig.csic.es.
authors.forename: Honorio
authors.initials: H
authors.lastname: Vergara-Domínguez
authors.affiliation: Servicio de Espectrometría de Masas Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, 41013 Sevilla, Spain. Electronic address: jrios@ig.csic.es.
authors.forename: José Julían
authors.initials: JJ
authors.lastname: Ríos
authors.affiliation: Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Sevilla 41013, Spain. Electronic address: gandul@ig.csic.es.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Gandul-Rojas
authors.affiliation: Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Sevilla 41013, Spain. Electronic address: mroca@ig.csic.es.
authors.forename: María
authors.initials: M
authors.lastname: Roca
mesh_terms: D002734:Chlorophyll / Q000032:analysis / Q000378:metabolism*; D005638:Fruit / Q000378:metabolism*; D008660:Metabolism / Q000502:physiology; D031658:Olea / Q000378:metabolism*; D010936:Plant Extracts / Q000032:analysis / Q000378:metabolism*
chemical_list: D010936:Plant Extracts; D002734:Chlorophyll
keywords: Arbequina; Chlorophyll catabolism; Hojiblanca; NCCs; Olea europaea L.; Olive fruits; Pheophorbide a oxygenase; RCC reductase