Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry

Food Chemistry

Volumn 210, Issue , 2016, Pages 631-639

  Hachicha Hbaieb, Rim ^a   Kotti, Faten ^a   Cortes Francisco, Nuria ^b   Caixach, Josep ^b   Gargouri, Mohamed ^a   Vichi, Stefania ^c  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b INSTITUTE OF ENVIRONMENTAL ASSESSMENT AND WATER RESEARCH   (Spain)

^c UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Endogenous enzymes; High resolution mass spectrometry; Olive storage; Secoiridoid compounds; Virgin olive oil

Indexed keywords

ENZYMES; MASS SPECTROMETRY; OLIVE OIL; SPECTROMETRY;

ENDOGENOUS ENZYME; ENZYMATIC ACTIVITIES; HIGH RESOLUTION MASS SPECTROMETRY; OXYGENATED DERIVATIVES; PHENOLIC COMPOUNDS; SECOIRIDOID COMPOUNDS; STORAGE TEMPERATURES; VIRGIN OLIVE OIL;

FOOD STORAGE;

AGLYCONE; ANTIOXIDANT; BETA GLUCOSIDASE; CATECHOL OXIDASE; OLEUROPEIN; OLIVE OIL; PEROXIDASE; PHENOL DERIVATIVE; SECOIRIDOID; VIRGIN OLIVE OIL; IRIDOID;

ANTIOXIDANT ACTIVITY; ARTICLE; CULTIVAR; ENZYME ACTIVITY; MASS SPECTROMETRY; NONHUMAN; OLIVE; PLANT DEVELOPMENT; STORAGE; STORAGE TEMPERATURE; CHEMISTRY; ENZYMOLOGY; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; OLIVE TREE; OXIDATION REDUCTION REACTION; PROCEDURES; SPECIES DIFFERENCE; TEMPERATURE;

BETA-GLUCOSIDASE; CATECHOL OXIDASE; FOOD PRESERVATION; FRUIT; IRIDOIDS; MASS SPECTROMETRY; OLEA; OLIVE OIL; OXIDATION-REDUCTION; PEROXIDASE; PHENOLS; SPECIES SPECIFICITY; TEMPERATURE;

EID: 84969921593     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.026     Document Type: Article

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