PMID: 11312839Apr 21, 2001Paper

Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides

Journal of Agricultural and Food Chemistry
E VierhuisGianfrancesco Montedoro

Abstract

The effect of the use of cell-wall-degrading-enzyme preparations during the mechanical extraction process of virgin olive oil on the phenolic compounds and polysaccharides was investigated. The use of the enzyme preparations increased the concentration of phenolic compounds in the paste, oil, and byproducts. Especially, the contents of secoiridiod derivatives such as the dialdehydic form of elenolic acid linked to 3,4-dihydroxyphenylethanol (3,4-DHPEA-EDA) and an isomer of oleuropein aglycon (3,4-DHPEA-EA), which have high antioxidant activities, increased significantly in the olive oil. Furthermore, the use of an N(2) flush during processing strongly increased the phenolic concentration. Analyses of the pectic polymers present in the paste showed that the use of pectinolytic enzyme preparations increased the yield of the buffer soluble pectins and the proportion of molecules with a lower molecular mass. Also, the content of uronic acids in the buffer soluble extract increased considerably due to the use of the enzyme preparations. Analysis of the polymeric carbohydrates in the vegetation waters showed the presence of mainly pectic polymers. The addition of commercial enzyme preparations increased the uronic acid content of the...Continue Reading

References

Jan 1, 1988·Critical Reviews in Food Science and Nutrition·E Halsam, T H Lilley

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Citations

Jan 18, 2013·Journal of Agricultural and Food Chemistry·Fátima Rubio-SenentJuan Fernández-Bolaños
Dec 19, 2008·Critical Reviews in Food Science and Nutrition·Sara CiceraleRussell S J Keast
Apr 11, 2012·International Journal of Molecular Sciences·Rahele GhanbariNazamid Saari
Jul 3, 2013·Phytomedicine : International Journal of Phytotherapy and Phytopharmacology·Andrzej ParzonkoMarek Naruszewicz
Feb 16, 2013·Journal of the Science of Food and Agriculture·Marta BenitoAna Cristina Sánchez-Gimeno
Sep 4, 2012·Journal of Food Science·Ghayth RiganeRidha Ben Salem
Oct 16, 2015·Critical Reviews in Food Science and Nutrition·Fátima PeresSuzana Ferreira-Dias
Apr 14, 2016·Applied Biochemistry and Biotechnology·Amita SharmaSanjeev Kumar Soni
Jan 1, 2013·Antioxidants·Maurizio ServiliAgnese Taticchi
Oct 28, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cristina CampestreFranca Angerosa
Aug 6, 2013·Journal of Molecular Modeling·Alireza Najafi ChermhiniBahareh Reisi
Aug 20, 2019·Critical Reviews in Food Science and Nutrition·Julián Lozano-CastellónRosa M Lamuela-Raventós
Mar 1, 2014·Comprehensive Reviews in Food Science and Food Safety·Maria Lisa ClodoveoMohamed Gargouri
Dec 12, 2002·Journal of Agricultural and Food Chemistry·Vera Lavelli
Dec 3, 2010·Journal of Agricultural and Food Chemistry·Francisca Gutierrez-RosalesMaría Isabel Mínguez-Mosquera
Apr 22, 2015·Journal of Agricultural and Food Chemistry·Tina Jerman KlenBranka Mozetič Vodopivec
Jan 5, 2019·Journal of Agricultural and Food Chemistry·Yu-Jun WanMing-Yong Xie
Feb 17, 2005·Journal of Agricultural and Food Chemistry·Vera Lavelli, Lorena Bondesan
Apr 17, 2003·Journal of Agricultural and Food Chemistry·Alfonso RanalliLucia Lucera
Mar 7, 2008·Journal of Agricultural and Food Chemistry·Curtis M KaluaPaul D Prenzler
Oct 31, 2002·Journal of Agricultural and Food Chemistry·Danielle RyanKevin Robards
Oct 31, 2002·Journal of Agricultural and Food Chemistry·Juan Fernández-BolañosAna Jiménez
Oct 31, 2002·Journal of Agricultural and Food Chemistry·Sergio Gómez-AlonsoGiuseppe Fregapane

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