Enzymatic browning, oleuropein content, and diphenol oxidase activity in olive cultivars (Olea europaea L.)

The greatest browning potential of 10 olive cultivars (Olea europaea L.) occurred in green fruit and was still considerable when olives were picked. Browning capacity of olives results from complex interactions between diphenol oxidase (EC 1.10.3.2) activity and oleuropein content, the major ortho d...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1991-01, Vol.39 (1), p.92-95
Hauptverfasser:	Goupy, P. (INRA, Montfavet, France), Fleuriet, A, Amiot, M.J, Macheix, J.J
Format:	Artikel
Sprache:	eng
Schlagworte:	ACEITUNA BIFENIL Biological and medical sciences BIPHENYLE BRUNISSEMENT CATECHOL OXYDASE CATECOL OXIDASA COMPOSE PHENOLIQUE COMPUESTOS FENOLICOS Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology OLEA EUROPAEA OLIVE OSCURECIMIENTO VARIEDADES VARIETE
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Beschreibung
Zusammenfassung:	The greatest browning potential of 10 olive cultivars (Olea europaea L.) occurred in green fruit and was still considerable when olives were picked. Browning capacity of olives results from complex interactions between diphenol oxidase (EC 1.10.3.2) activity and oleuropein content, the major ortho diphenolic compound in olive. Intervarietal comparison of olives picked at a similar stage of development showed there was a positive correlation between browning and oleuropein content (r = 0.840, p = 1%) but no correlation with diphenol oxidase activity
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00001a017