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

Hbaieb, Rim Hachicha; Kotti, Faten; García-Rodríguez, Rosa Virginia; Gargouri, M.; Sanz, Carlos; Pérez, Ana G.

doi:10.1016/j.foodchem.2014.11.033

Cited by 65 publications

(73 citation statements)

References 37 publications

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“…We have previously isolated and purified to apparent homogeneity a protein with β-glucosidase activity from olive fruit mesocarp which exhibits high activity with the main phenolic glycoside in olive fruit, oleuropein, and gives rise to one of the most important phenolic compounds in VOO (3,4-DHPEA-EA) as the main reaction product ( Romero-Segura et al, 2009 ). Data on the β-glucosidase activity during ripening of olive fruit from cultivars Arbequina and Picual are in good agreement with the phenolic composition of the oils obtained from fruits with different degrees of maturity ( Romero-Segura et al, 2012 ).…”

Section: Introductionsupporting

confidence: 65%

“…The phenolic profile of VOO is mainly derived from the amount of phenolic glycosides originally found in the tissues of olive fruit and the activity of oxidative and hydrolytic enzymes operating on these glycosides during VOO processing ( García-Rodríguez et al, 2011 ; Romero-Segura et al, 2012 ). Although secoiridoids biosynthesis and degradation pathways are still not fully understood ( Obied et al, 2008 ), hydrolysis by highly specific β-glucosidases seems to be critical for the diverse roles attributed to secoiridoid derivatives.…”

Section: Introductionmentioning

confidence: 99%

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An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

et al. 2017

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Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays a relevant role in the transformation of the phenolic glycosides present in the olive fruit, generating different secoiridoid derivatives. The main goal of the present study was to characterize olive fruit β-glucosidase genes and enzymes responsible for the phenolic composition of virgin olive oil. To achieve that, we have isolated an olive β-glucosidase gene from cultivar Picual (OepGLU), expressed in Nicotiana benthamiana leaves and purified its corresponding recombinant enzyme. Western blot analysis showed that recombinant OepGLU protein is detected by an antibody raised against the purified native olive mesocarp β-glucosidase enzyme, and exhibits a deduced molecular mass of 65.0 kDa. The recombinant OepGLU enzyme showed activity on the major olive phenolic glycosides, with the highest levels with respect to oleuropein, followed by ligstroside and demethyloleuropein. In addition, expression analysis showed that olive GLU transcript level in olive fruit is spatially and temporally regulated in a cultivar-dependent manner. Furthermore, temperature, light and water regime regulate olive GLU gene expression in olive fruit mesocarp. All these data are consistent with the involvement of OepGLU enzyme in the formation of the major phenolic compounds present in virgin olive oil.

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Section: Introductionsupporting

confidence: 65%

Section: Introductionmentioning

confidence: 99%

An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

et al. 2017

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“…In fact, the phenolic content decreased continuously with olive maturation, but differently from the two olive cultivars. This result is in good agreement with the reports of others authors . In fact, Hachicha Hbaieb et al observed a drastic decrease in the content of VOO secoiridoids during Chétoui and Arbéquina olive ripening and storage.…”

Section: Resultssupporting

confidence: 92%

“…Meanwhile, in the case of Ch etoui olives, POX activity continued to increase but at a slower rate than it did in Chemlali olives. Generally, the trend in POX activity during Chemlali and Ch etoui olive ripening is in agreement with previous studies of Spanish olive cultivars [13,15].…”

Section: Statisticssupporting

confidence: 92%

Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening

Hbaieb

Kotti

Vichi

et al. 2016

Euro J Lipid Sci & Tech

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The composition and biochemical characteristics of olive fruits, mainly olive enzymes system, are crucial in determining the final quality of virgin olive oil (VOO). Thus, olives endogenous olive enzyme activities were studied during Chétoui and Chemlali olive ripening. The compositional quality of the corresponding VOO was also studied. Peroxidase (POX) and β‐glucosidase activities increased during olives ripening. However, polyphenoloxidase activity decreased slowly. Moreover, the POX enzyme appears to play an essential role in determining VOO total phenol amounts, as the decrease in phenol content registered during olive ripening coincided with the increase in POX activity. A positive correlation between oil antioxidant activity and the total phenol content was established for both the olive cultivars studied. With regard to pigments, chlorophyll content was much higher than that of carotenoids in both Chétoui and Chemlali oils. Moreover, different trends in chlorophyll and carotenoid contents were observed, depending on the olive cultivar. Concerning volatile compounds, our results showed that the highest content of total C6, C5 LOX compounds, and pentene dimers was observed at a RI of approximately 3 for both cultivars. However, C6 alcohols and total C5 compounds decreased in Chétoui and Chemlali oils, respectively, during olive ripening. Practical applications: Volatile and phenolic compounds play an important role in determining VOO quality. However, these compounds were affected by numerous factors, such as, endogenous olive enzyme activities. Monitoring these enzymes activities (peroxidase, polyphenoloxidase, and β‐glucosidase) during olive fruits ripening by a simple spectrophotometric assay could be useful to establish an optimum harvesting date for each olive cultivar and their possible correlation with VOO total phenol amount. Evolution of endogenous olive enzyme activities (POX, peroxidase; PPO, polyphenoloxidase; and β‐glucosidase) during Chétoui (●) and Chemlali (○) olive ripening.

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“…BPsecos revealed stable to acid because of their chimeric structure, but less to base due to catechol and phenol units. These are compartmentalized in the vacuoles of olive mesocarp cells, while the β-glucosidase is kept in chloroplasts [12,13]. Analytical methodologies have provided information into the molecular reactivity of oleuropein [14,15,16,17,18].…”

Section: Introductionmentioning

confidence: 99%

Soft-MS and Computational Mapping of Oleuropein

Gentile

Uccella

Sivakumar

2017

IJMS

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Olive oil and table olives are rich sources of biophenols, which provides a unique taste, aroma and potential health benefits. Specifically, green olive drupes are enriched with oleuropein, a bioactive biophenol secoiridoid. Olive oil contains hydrolytic derivatives such as hydroxytyrosol, oleacein and elenolate from oleuropein as well as tyrosol and oleocanthal from ligstroside. Biophenol secoiridoids are categorized by the presence of elenoic acid or its derivatives in their molecular structure. Medical studies suggest that olive biophenol secoiridoids could prevent cancer, obesity, osteoporosis, and neurodegeneration. Therefore, understanding the biomolecular dynamics of oleuropein can potentially improve olive-based functional foods and nutraceuticals. This review provides a critical assessment of oleuropein biomolecular mechanism and computational mapping that could contribute to nutrigenomics.

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

Cited by 65 publications

References 37 publications

An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening

Soft-MS and Computational Mapping of Oleuropein

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