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
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- 作者：Rim Hachicha Hbaieba ; Faten Kottia ; Nuria Cortes-Franciscob ; Josep Caixachb ; Mohamed Gargouria ; 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 Vichic
- 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
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Olive cultivar and storage conditions affect olive endogenous enzymes activities.
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Olive oil phenolic profile differed among olive cultivars during ripening and storage.
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Total secoiridoid compounds decreased during olive ripening and storage.
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Mainly PPO activity and precursor availability favour oxygenated secoiridoids in VOO.