Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy.
Food Chem. 2013 Jan 15;136(2):975-83. doi: 10.1016/j.foodchem.2012.08.071. Epub 2012 Sep 8.
The effect of the malaxation temperature under sealed conditions on the qualitative and quantitative composition of the phenolic compounds in virgin olive oils produced from four Italian cultivars was assessed for two atmospheric conditions. In both cases, the results show a positive relationship between temperature and the concentration of the derivatives of the secoiridoid aglycones; the effect of the temperature on the oxidoreductases that promote oxidation (polyphenoloxidase and peroxidase) was investigated to determine their optimal temperatures and thermal stability. While olive peroxidase (POD) showed the highest activity at 37°C and high stability in the temperature range tested, polyphenoloxidase (PPO) exhibited the optimum activity at approximately 50°C, but showed low stability at 40°C, with a large variation in stability according to the olive cultivar. These results may contribute to an understanding of the increase in the phenol concentration found in virgin olive oils obtained following higher temperatures of malaxation.
在两种大气条件下，评估了密封条件下的混合温度对四个意大利品种初榨橄榄油中酚类化合物的定性和定量组成的影响。在这两种情况下，结果都表明温度与西奥里多苷元衍生物的浓度之间呈正相关关系；研究了促进氧化的氧化还原酶（多酚氧化酶和过氧化物酶）的温度效应，以确定其最佳温度和热稳定性。虽然橄榄过氧化物酶（POD）在 37°C 时表现出最高的活性，并且在测试的温度范围内具有很高的稳定性，但多酚氧化酶（PPO）在大约 50°C 时表现出最佳的活性，但在 40°C 时稳定性较低，并且根据橄榄品种的不同，稳定性变化较大。这些结果可能有助于理解在更高的混合温度下获得的初榨橄榄油中发现的酚类浓度增加的原因。
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