监测橄榄果实成熟和贮藏过程中的内源性酶：与初榨橄榄油酚类谱的相关性。
Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.
机构信息
Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
出版信息
Food Chem. 2015 May 1;174:240-7. doi: 10.1016/j.foodchem.2014.11.033. Epub 2014 Nov 11.
The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the corresponding oils were also analysed. Oils obtained from fruits stored at 4 °C show similar characteristics to that of freshly harvested fruits. However, the oils obtained from fruits stored at 20 °C presented the lowest phenolic content. Concerning the enzymatic activities, results show that the β-glucosidase enzyme is the key enzyme responsible for the determination of virgin olive oil phenolic profile as the decrease in this enzyme activity after 3 weeks of storage at 20 °C was parallel to a dramatic decrease in the phenolic content of the oils.
研究了橄榄油中内源性β-葡萄糖苷酶、多酚氧化酶（PPO）和过氧化物酶（POX）的活性对其酚类物质组成的影响。用于生产橄榄油的橄榄果实分别在 20°C 和 4°C 下贮藏一个月，然后比较其酚类物质含量和酶活性与成熟橄榄果实的差异，并分析相应橄榄油的酚类物质和挥发性成分。结果表明，4°C 贮藏的果实所制取的橄榄油具有与新鲜橄榄果实相似的特征，但 20°C 贮藏的果实制取的橄榄油酚类物质含量最低。在酶活性方面，研究结果表明，β-葡萄糖苷酶是决定橄榄油酚类物质组成的关键酶，因为在 20°C 贮藏 3 周后，该酶活性的下降与橄榄油中酚类物质含量的急剧下降呈平行关系。
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