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
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.
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