Influence of enzymes and technology on virgin olive oil composition

Abstract

This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds.

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

“…Thus, the degree of olive fruit ripeness is a crucial parameter in EVOO quality [50]. Previous studies have reported a reduction in TP, beginning at a maturation index of 2.5–3 [51], or a significant gradual decrease from the first to the fifth harvest [23]. It has been suggested that the TP content depends more on the olive cultivar than an early or late harvest [52].…”

Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil

“…The olive fruit composition, mainly phenolic compounds content, can be strongly affected by agronomic factors as genetics, cultivar, ripening stage and environmental growth conditions including biotic and abiotic stresses (Peres, Martins, and Ferreira-Dias 2017;. The content of phenolic glycosides, initially present in the olive tissues, and the activity of various endogenous enzymes also play a role in the olive fruit composition.…”

“…The main biochemical factors affecting the phenolic compound composition are the endogenous enzymes of the olive fruits, such as β-glycosidase (which hydrolyzes phenolic glycosides) and oxidoreductases like polyphenoloxidases and peroxidases (which oxidase phenolic compounds) (Servili et al 2004;Peres, Martins, and Ferreira-Dias 2017).…”

Metagenomics of Thermophiles with a Focus on Discovery of Novel Thermozymes

“…From a pharmaceutical point of view, oxidoreductases can act like quorum-quenching enzymes, degrading signal molecules to block quorum-sensing-dependent infection, as reported by Bijtenhoorn et al ( 2011 ), who found a soil-derived dehydrogenase/reductase implicated in the decreasing of Pseudomonas aeruginosa biofilm formation and virulence of Caenorhabditis elegans . These enzymes can also be used in food industry as they catalyze oxidation- reduction reactions that can play an important role in taste, flavor and nutritional value of aliments such as virgin olive oil (Peres et al, 2015 ). Another relevant application of oxidoreductases is their role in decomposing specific recalcitrant contaminants by precipitation or by transforming them to other products, leading to a better final treatment of the waste.…”