Next Article in Journal
Anti-Inflammatory Activities of Pentaherbs Formula, Berberine, Gallic Acid and Chlorogenic Acid in Atopic Dermatitis-Like Skin Inflammation
Previous Article in Journal
Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
Article

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
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2016, 21(4), 506; https://doi.org/10.3390/molecules21040506
Received: 4 March 2016 / Revised: 13 April 2016 / Accepted: 13 April 2016 / Published: 20 April 2016
(This article belongs to the Section Natural Products Chemistry)
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
Show Figures

Figure 1

MDPI and ACS Style

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. https://doi.org/10.3390/molecules21040506

AMA Style

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(4):506. https://doi.org/10.3390/molecules21040506

Chicago/Turabian Style

Soldo, Barbara, Matilda Šprung, Gloria Mušac, Maja Pavela-Vrančić, and Ivica Ljubenkov. 2016. "Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation" Molecules 21, no. 4: 506. https://doi.org/10.3390/molecules21040506

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop