Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olives

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 23, 2002, Pages 6746-6751

  Gallardo Guerrero, Lourdes ^a   Hornero Méndez, Dámaso ^a   Mínguez Mosquera, M Isabel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Calcium; Copper; Green staining alteration; Olive; Pectin

Indexed keywords

CALCIUM; CHLOROPHYLL; COPPER; EDETIC ACID; PECTIN; PIGMENT;

ARTICLE; CHEMICAL COMPOSITION; FRUIT; NONHUMAN; OLIVE; PH; PHYTOCHEMISTRY; STAINING;

ALCOHOLS; CALCIUM; CHLOROPHYLL; COLOR; COLORING AGENTS; COPPER; EDETIC ACID; HYDROGEN-ION CONCENTRATION; OLEA; PECTINS; PIGMENTS, BIOLOGICAL; SODIUM HYDROXIDE; SOLUBILITY; SOLUTIONS;

OLEACEAE;

EID: 0037032232     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025682j     Document Type: Article

References (21)

1. Fernández-Díez, M. J.; de Castro y Ramos, R.; Garrido-Fernández A.; González-Pellisó, F.; Nosti-Vega, M.; Heredia-Moreno, A.; Mínguez-Mosquera, M. I.; Rejano-Navarro, L.; Durán-Quintana, M. C.; Sánchez-Roldán, F.; García-García, P.; de Castro y Gómez-Millán, A. Biotecnología de la Aceituna de Mesa; Consejo Superior de Investigaciones Científicas: Madrid, Spain, 1985.
2. Mínguez-Mosquera, M. I.; Gandul-Rojas, B.; Mínguez-Mosquera, J. Mechanism and kinetics of the degradation of chlorophylls during the processing of green table olives. J. Agric. Food Chem. 1994, 42, 1089-1095.
3. Mínguez-Mosquera, M. I.; Gallardo-Guerrero, L. Anomalous transformation of chloroplastic pigments in Gordal variety olives during processing for table olives J. Food Prot. 1995, 58, 1241-1248.
4. Gandul-Rojas, B.; Gallardo-Guerrero, L.; Mínguez-Mosquera; M. I. Identification of oxidized chlorophylls and metallochlorophyllic complexes of copper in table olives (cv. Gordal) with green staining alteration. J. Food Prot. 1999, 62, 1172-1177.
5. Mínguez-Mosquera, M. I.; Gallardo-Guerrero, L.; Hornero-Méndez, D.; Garrido-Fernández, J. Involvement of copper and zinc ions in "green staining" of table olives of the variety Gordal. J. Food Prot. 1995, 58, 564-569.
6. Jones, I. D.; White, R. C.; Gibbs, E.; Butler, L. S,; Nelson, L. A. Experimental formation of zinc and copper complexes of chlorophyll derivatives in vegetable tissue by thermal processing. J. Agric. Food Chem. 1977, 25, 149-153.
7. Laborde, L. F.; von Elbe, J. H. Method for improving the color of containerized green vegetables. U.S. Patent 5,482,727, 1996.
8. Segner, W. P.; Ragusa, T. J.; Nank, W. K.; Hoyle, W. C. Process for the preservation of green color in canned vegetables. U.S. Patent 4,473,591, 1984.
9. Levi, A.; Ben-Shalom, N.; Plat, D.; Reid.; D. S. Effect of blanching and drying on pectin constitutens and related characteristics of dehydrated peaches. J. Food Sci. 1988, 53, 1187-1203.
10. Rinaudo, M. Physicochemical properties of pectins in solution and gel states. In Pectins and Pectinases. Progress in Biotechnolgy; Visser, J., Voragen, A. G. J., Eds.; Elsevier Science: Amsterdam, The Netherlands, 1996; Vol. 14, pp 21-33.
11. Alonso, J.; Rodríguez, T.; Canet, W. Effect of calcium pretreatment on the texture of frozen cherries. Role of pectinesterase in the changes in the pectic materials. J. Agric. Food Chem. 1995, 43, 1011-1016.
12. Axelos, M. A. V.; Gamier, C.; Renard, C. M. G. C.; Thibault, J. F. Interactions of pectins with multivalent cations; Phase diagrams and structural aspects. In Pectins and Pectinases. Progress in Biotechnolgy; Visser, J., Voragen, A. G. J., Eds.; Elsevier Science: Amsterdam, The Netherlands, 1996; Vol. 14, pp 35-45.
13. Kartel, M. T.; Kupchik, L. A.; Levchenko, I. G. Selectivity of various pectins to heavy metal ions. Spec. Publ. R. Soc. Chem. 2000, No. 251, 452-456.
14. Blumenkrantz, N.; Asboe-Hansen, G. New method for quantitative determination of uronic acids. Anal. Biochem. 1973, 54, 484-489.
15. Von Mollendorff, L. J.; De Villiers, O. T. Role of pectolytic enzymes in the development of woolliness in peaches. J. Hortic. Sci. 1988, 63, 53-58.
16. Doesburg, J. J. Pectic Substances in Fresh and Preserved Fruits and Vegetables; IBVT Communication 25; Veenman, H., Zonen, N. V., Eds.; IBVT: Wageninen, The Netherlands, 1965.
17. Mínguez-Mosquera, M. I.; Garrido-Fernández, J. Chlorophyll and carotenoid presence in olive fruit (Olea europaea L.). J. Agric. Food Chem. 1989, 37, 1-7.
18. Minguez-Mosquera, M. I.; Gandul-Rojas, B.; Montaño-Asquerino, A.; Garrido-Fernández, J. Determination of chlorophylls and carotenoids by high-performance liquid chromatography during olive lactic fermentation. J. Chromatogr. 1991, 585, 259-266.
19. Mínguez-Mosquera, M. I.; Gandul-Rojas, B.; Garrido-Fernández J. Preparation of Cu(II) complexes of oxidized chlorophylls and their determination by thin-layer and high-performance liquid chromatography. J. Chromatogr. 1996, 731, 261-271.
20. Renard, C. M. G. C.; Thibault, J. F. Pectins in mild alkaline conditions: β-elimination and kinetics of demethylation. In Pectins and Pectinases. Progress in Biotechnolgy; Visser, J., Voragen, A. G. J., Eds.; Elsevier Science: Amsterdam, The Netherlands, 1996; Vol. 14, pp 603-608.
21. Axelos, M. A. V.; Mestdagh, M. M.; Francois, J. Phase diagrams of aqueous solutions of polycarboxylates in the presence of divalent cations. Macromolecules 1994, 27, 6594-6602.