Contribution of olive endogenous enzymes activities on virgin olive oil phenolic profile

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology Pub Date : 2024-04-23 DOI:10.1002/ejlt.202300100

Rim Hachicha Hbaieb, Faten Kotti, Mohamed Gargouri

引用次数: 0

Abstract

Virgin olive oil (VOO) quality has been essentially correlated to its minor component contents, mainly phenolic compounds. Nevertheless, the content and composition of these compounds could be affected by several factors, among them the composition and biochemical properties of olive fruits, principally olive endogenous enzyme activities. Otherwise, the activities of these enzymes could be influenced by numerous factors, such as olive cultivars, ripening degree, olive storage conditions, and VOO extraction process. Thus, the objective of this review article is the focus on the key variation of olive endogenous enzyme activities according to these factors and their eventual contribution to the VOO phenolic profile.

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橄榄内源酶活性对初榨橄榄油酚类成分的影响

初榨橄榄油（VOO）的质量基本上与其次要成分含量有关，主要是酚类化合物。然而，这些化合物的含量和组成可能受到多种因素的影响，其中包括橄榄果的组成和生化特性，主要是橄榄果的内源酶活性。此外，这些酶的活性还可能受到多种因素的影响，如橄榄品种、成熟度、橄榄贮藏条件和 VOO 提取过程。因此，这篇综述文章的目的是重点关注橄榄内源酶活性在这些因素中的关键变化，以及它们最终对 VOO 酚类物质的贡献。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

European Journal of Lipid Science and Technology 工程技术-食品科技

CiteScore

5.50

自引率

0.00%

发文量

101

审稿时长

6-16 weeks

期刊介绍： The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).