Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry

• Published in: Food chemistry Vol. 210; pp. 631 - 639
• Main Authors: Hachicha Hbaieb, Rim, Kotti, Faten, Cortes-Francisco, Nuria, Caixach, Josep, Gargouri, Mohamed, Vichi, Stefania
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.11.2016
• Subjects: beta-Glucosidase - analysis; beta-Glucosidase - metabolism; Catechol Oxidase - analysis; Catechol Oxidase - metabolism; Endogenous enzymes; Food Preservation - methods; Fruit - enzymology; Fruit - growth & development; High resolution mass spectrometry; Iridoids - analysis; Mass Spectrometry - methods; Olea; Olive Oil - chemistry; Olive storage; Oxidation-Reduction; Peroxidase - analysis; Peroxidase - metabolism; Phenols - analysis; Secoiridoid compounds; Species Specificity; Temperature; Virgin olive oil; EA-OH; p-HPEA-EDA; DTT; p-HPEA-OH-EA; Virgin olive oil; Olive storage; Phenyl methyl sulfonyl fluoride (PubChem CID: 4784); PPO; Sodium dodecyl sulfate (PubChem CID: 3423265); Ethylene diamine tetraacetic acid (PubChem CID: 6049); TBC; 3,4-DHPEA-EA; 3,4-DHPEA-EDA; EA; Tert-butylcatechol (PubChem CID: 7381); pNPG; SDS; Endogenous enzymes; 3,4-DHPEA-OH-EDA; Oleuropein aglycone (PubChem CID: 56842347); High resolution mass spectrometry; Ligstroside aglycone (PubChem CID: 11652416); Secoiridoid compounds; EDTA; 4-Nitrophenyl-β, d-glucopiranoside (PubChem CID: 92930); PMSF; VOO; 3,4-DHPEA-OH-EA; POX; Dithiothreitol (PubChem CID: 446094); Guaiacol (PubChem CID: 460); Elenolic acid (PubChem CID: 169607); p-HPEA-EA; WAF
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.05.026

•Olive cultivar and storage conditions affect olive endogenous enzymes activities.•Olive oil phenolic profile differed among olive cultivars during ripening and storage.•Total secoiridoid compounds decreased during olive ripening and storage.•Mainly PPO activity and precursor availability favour oxygenated secoiridoids in VOO. Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ‘‘freshness”.