Influence of Enzymes on Virgin Olive Oil Composition and Quality
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Plant Cell Biology".
Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 710
Special Issue Editor
Interests: plant biotechnology; specialized metabolism; biosynthetic pathways; functional genomics; biochemistry; enzymology; natural products; phytochemistry; medicinal plants
Special Issue Information
Dear Colleagues,
Virgin olive oil (VOO) is a key constituent of the Mediterranean diet, with a well-documented beneficial contribution to human health. The excellent nutraceutical and organoleptic properties of VOO are attributed to a balanced composition of fatty acids and a unique blend of natural antioxidants and uncommon specialized metabolites. These aspects differentiate VOO from other vegetable oils, and a growing demand has been documented globally. Over the last 30 years, the global production of VOO has doubled, reaching more than 3.5 million tones in 2018 (FAOSTAT, 2018), and this number is expected to grow as more and more consumers include VOO in their daily diet.
This Special Issue of Plants aims to emphasize research on endogenous enzymatic hubs that are engaged in the quality and composition of olive oil. Additionally, potential topics include, but are not limited to, biotechnological treatments and practices in order to manipulate or even introduce novel enzymatic activities during drupe maturation, olive oil extraction, and storage. Both original research papers and review articles are welcome.
Dr. Konstantinos Koudounas
Guest Editor
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Keywords
- Olea europaea
- olive
- virgin olive oil
- enzymes
- biotechnology
- olive oil extraction
- antioxidants
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