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

设为首页

收藏本站

网站地图 | English | 公务邮箱

About the library

Background
History
Leadership
Organization

Readers' Guide

Opening Hours
Collections
Help Via Email

Publications

Electronic Information Resources

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

详细信息查看全文

作者：Rim Hachicha Hbaieb^a ; Faten Kotti^a ; Nuria Cortes-Francisco^b ; Josep Caixach^b ; Mohamed Gargouri^a ; ^{mohamed.gargouri@insat.rnu.tn" class="auth_mail" title="E-mail the corresponding author} ; ^{mhdgargouri@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Stefania Vichi^c
关键词：3 ; 4-DHPEA-EA ; oleuropein aglycone ; 3 ; 4-DHPEA-EDA ; deacetoxy oleuropein aglycone ; = ; dialdehydic form of oleuropein aglycone ; 3 ; 4-DHPEA-OH-EA ; oxygenated oleuropein aglycone ; 3 ; 4-DHPEA-OH-EDA ; deacetoxy oxygenated oleuropein aglycone ; DTT ; dithiothreitol ; EA ; elenolic acid aglycone ; EA-OH ; oxygenated elenolic acid aglycone ; EDTA ; ethylene diamine tetraacetic acid ; p-HPEA-EDA ; deacetoxy ligstroside aglycone ; = ; dialdehydic form of ligstroside aglycone ; p-HPEA-EA ; ligstroside aglyco
刊名：Food Chemistry
出版年：2016
出版时间：1 November 2016
年：2016
卷：210
期：Complete
页码：631-639
全文大小：1079 K

文摘

•: Olive cultivar and storage conditions affect olive endogenous enzymes activities.
•: Olive oil phenolic profile differed among olive cultivars during ripening and storage.
•: Total secoiridoid compounds decreased during olive ripening and storage.
•: Mainly PPO activity and precursor availability favour oxygenated secoiridoids in VOO.