Synthesis of the antioxidant hydroxytyrosol using tyrosinase as biocatalyst

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1187-1193

  Espín, Juan Carlos ^b   Soler Rivas, Cristina ^a   Cantos, Emma ^b   Tomás Barberán, Francisco A ^b   Wichers, Harry J ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Enzymatic synthesis; Hydroxytyrosol; Olive oil; Tyrosinase; Vegetative waters

Indexed keywords

HYDROXYTYROSOL; MONOPHENOL MONOOXYGENASE; OLIVE OIL;

AGRICULTURE; ANTIOXIDANT ACTIVITY; ARTICLE; CATALYSIS; SYNTHESIS;

AGARICALES; ANTIOXIDANTS; CATALYSIS; KINETICS; MONOPHENOL MONOOXYGENASE; PHENYLETHYL ALCOHOL; PLANT OILS;

BASIDIOMYCOTA;

EID: 0034836943     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001258b     Document Type: Article

References (6)

1. Montedoro, G.; Servili, M.; Baldioli, M.; Miniati, E. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 1992, 40, 1571-1576.
2. Brenes, M.; García, A.; García, P.; Ríos J. J.; Garrido, A. Phenolic compounds in Spanish olive oils. J. Agric. Food Chem. 1999, 47, 3535-3540.
3. Amiot, M. J.; Fleuriet, A.; Macheix, J. J. Importance and evolution of phenolic compounds in olive during growth and maturation. J. Agric. Food Chem. 1986, 34, 823-826.
4. Tsimidou, M.; Papadopoulos, G.; Boskou, D. Phenolic compounds and stability of virgin olive oil-Part I. Food Chem. 1992, 45, 141-144.
5. Baldioli, M.; Servili, M.; Perreti, G.; Montedoro, G. F. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 1996, 73, 1589-1593.
6. Gutiérrez, F.; Albi, M. A.; Palma, R.; Ríos, J. L.; Olías, J. M. Bitter taste of virgin olive oil: correlation of sensory evaluation and instrumental HPLC analysis. J. Food Sci. 1989, 54, 68-70.