Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles

Food Chemistry

Volumn 174, Issue , 2015, Pages 240-247

  Hachicha Hbaieb, Rim ^a   Kotti, Faten ^a   García Rodríguez, Rosa ^b   Gargouri, Mohamed ^a   Sanz, Carlos ^b   Pérez, Ana G ^b  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Oil stability; Olive storage; Peroxidase; Phenolic compounds; Polyphenoloxidase; Virgin olive oil; Volatile compounds; Glucosidase

Indexed keywords

ENZYME ACTIVITY; FOOD STORAGE; FRUITS; PETROLEUM INDUSTRY; VOLATILE ORGANIC COMPOUNDS;

GLUCOSIDASE; OIL STABILITIES; PEROXIDASE; PHENOLIC COMPOUNDS; POLYPHENOL OXIDASE; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OLIVE OIL;

ACETOXYPINORESINOL; ACTEOSIDE; APIGENIN; BETA GLUCOSIDASE; CATECHOL OXIDASE; CINNAMIC ACID; DEMETHYLOLEUROPEIN; HYDROXYTYROSOL; LIGSTROSIDE; LUTEOLIN; LUTEOLIN 7 GLUCOSIDE; OLEUROPEIN; OLIVE OIL; PARA COUMARIC ACID; PEROXIDASE; PHENOL DERIVATIVE; PINORESINOL; SECOIRIDOID; TYROSOL; UNCLASSIFIED DRUG; VANILLIC ACID; VIRGIN OLIVE OIL; VOLATILE AGENT; VEGETABLE OIL;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FRUIT RIPENING; FRUIT STORAGE; HARVESTING; MOLECULAR STABILITY; NONHUMAN; OLIVE; OLIVE TREE; STORAGE TEMPERATURE; CHEMISTRY; ENZYMOLOGY; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; TEMPERATURE;

BETA-GLUCOSIDASE; CATECHOL OXIDASE; FRUIT; OLEA; PEROXIDASE; PHENOLS; PLANT OILS; TEMPERATURE;

EID: 84911468864     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.033     Document Type: Article

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