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Molecules 2016, 21(4), 506; doi:10.3390/molecules21040506

Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation

Faculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, Croatia
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Academic Editor: Derek J. McPhee
Received: 4 March 2016 / Revised: 13 April 2016 / Accepted: 13 April 2016 / Published: 20 April 2016
(This article belongs to the Section Natural Products)
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Abstract

In plant tissues, enzymes implicated in the lipoxygenase (LOX) pathway are responsible for the hydroperoxydation of polyunsaturated fatty acids, ultimately leading to the production of small chemical species involved in several physiological processes. During industrial olive oil production, these enzymes are activated upon crushing and grinding of olive fruit tissue, subsequently leading to the synthesis of volatile compounds responsible for the positive aroma and flavor of the oil. An investigation of LOX activity during olive fruit ripening and malaxation could assist in the production of oils with favorable aroma and taste. Therefore, a reliable method for olive LOX purification is crucial. Here we report a critical review of six LOX extraction protocols, two of which have shown minimum enzyme activity, possibly leading to misconceptions in the interpretation of experimental data. Future research concerning olive LOX should employ extraction methods that preserve enzyme activity. View Full-Text
Keywords: olive fruit; LOX; extraction protocols; enzyme activity; olive oil aroma olive fruit; LOX; extraction protocols; enzyme activity; olive oil aroma
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Soldo, B.; Šprung, M.; Mušac, G.; Pavela-Vrančić, M.; Ljubenkov, I. Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation. Molecules 2016, 21, 506.

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