Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties.

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  • Author(s): Ramírez E;Ramírez E; Medina E; Brenes M; Romero C
  • Source:
    Journal of agricultural and food chemistry [J Agric Food Chem] 2014 Oct 01; Vol. 62 (39), pp. 9569-75. Date of Electronic Publication: 2014 Sep 19.
  • Publication Type:
    Journal Article; Research Support, Non-U.S. Gov't
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1520-5118 (Electronic) Linking ISSN: 00218561 NLM ISO Abbreviation: J Agric Food Chem Subsets: MEDLINE
    • Publication Information:
      Original Publication: Washington, American Chemical Society.
    • Subject Terms:
      Catechol Oxidase/*metabolism ; Fruit/*enzymology ; Iridoids/*metabolism ; Olea/*enzymology ; Plant Proteins/*metabolism ; beta-Glucosidase/*metabolism; Catechol Oxidase/chemistry ; Enzyme Stability ; Fruit/classification ; Fruit/metabolism ; Hydrogen-Ion Concentration ; Iridoid Glucosides ; Olea/chemistry ; Olea/classification ; Olea/metabolism ; Plant Proteins/chemistry ; Spain ; Temperature ; beta-Glucosidase/chemistry
    • Abstract:
      The main Spanish table olive varieties supplied by different olive cooperatives were investigated for their polyphenol compositions and the endogenous enzymes involved in their transformations during two growing seasons. Olives of the Manzanilla variety had the highest concentration in total polyphenols, followed by the Hojiblanca and Gordal varieties. The Gordal and Manzanilla cultivars showed the highest polyphenol oxidase activities. The Gordal cultivar presented a greater β-glucosidase and esterase activity than the others. An important influence of pH and temperature on the optimal activity of these enzymes was also observed. The polyphenol oxidase activity increased with temperature, and peroxidase activity was optimal at 35 °C. The β-glucosidase and esterase activities were at their maximum at 30 and 55 °C, respectively. The oxidase and β-glucosidase activities were at their maximum at the pH of the raw fruit. These results will contribute to the knowledge of the enzyme transformation of oleuropein in natural table olives.
    • Contributed Indexing:
      Keywords: esterase; peroxidase; phenolic compounds; polyphenol oxidase; table olive varieties; β-glucosidase
    • Accession Number:
      0 (Iridoid Glucosides)
      0 (Iridoids)
      0 (Plant Proteins)
      2O4553545L (oleuropein)
      EC 1.10.3.1 (Catechol Oxidase)
      EC 3.2.1.21 (beta-Glucosidase)
    • Publication Date:
      Date Created: 20140912 Date Completed: 20150410 Latest Revision: 20211203
    • Publication Date:
      20240829
    • Accession Number:
      10.1021/jf5027982
    • Accession Number:
      25209163