Metabolic patterns in the lipoxygenase pathway associated to fruitiness attributes of extra virgin olive oil

Tomé-Rodríguez, S.; Ledesma‐Escobar, Carlos A.; Penco-Valenzuela, J.M.; Calderón-Santiago, M.; Priego‐Capote, Feliciano

doi:10.1016/j.jfca.2022.104478

Cited by 8 publications

(4 citation statements)

References 15 publications

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“…The virgin olive oil produced by the Ogliarola cultivar with a 0.2 L/min addition of oxygen showed a sum of C5 and C6 aldehydes of 21,146 µg/kg, which was significantly higher compared with the value of the control test (17,798 µg/kg) (Table 3). The most relevant increase was detected for (E)-2-hexenal, this compound being strictly related to "green grass" and "green fruity" aromas [4,[74][75][76][77][78]. Unlike aldehydes, esters and alcohols showed a decreasing trend.…”

Section: Volatile Compoundsmentioning

confidence: 93%

“…In order to identify changes in the sensory profile from a multivariate perspective, principal component analysis (PCA) was carried out with the scores provided by the panelists. PCA plots, shown in Figures 3 and 4, underline that the oils obtained with oxygenation treatment are characterized by a higher intensity of some "green" sensory notes, such as "fruity", "herbaceous", "artichoke", and "green apple", compared to control samples [4,74,81]. This effect is more pronounced in oils extracted under oxygen flow at 0.2 L/min, which presented a higher content of volatile compounds derived from the lipoxygenase pathway (C5 and C6 aldehydes, either saturated or unsaturated), contributing to "green" attributes [84] in both cultivars (Table 3).…”

Section: Sensory Analysismentioning

confidence: 95%

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Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

Veneziani

García‐González

Esposto

et al. 2023

Foods

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In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound’s concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.

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Section: Volatile Compoundsmentioning

confidence: 93%

Section: Sensory Analysismentioning

confidence: 95%

Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

Veneziani

García‐González

Esposto

et al. 2023

Foods

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“…The results of extensive research indicated that the intensity of fruitiness is closely related to the synthesis of Z-3-hexen-1-ol by the action of ADH. On the other hand, the formation of E-2-hexen-1-ol, which is preceded by the isomerization of E-3-hexenal to E-2-hexenal, is favoured in VOOs with medium fruitiness [72]. Z-3-hexen-1-ol and especially E-2-hexen-1-ol have long been cited as indicators of olive fruit overripeness [73].…”

Section: Influence Of Cultivar Harvest Time and Lox Enzyme Activity O...mentioning

confidence: 99%

The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars

Soldo,

Jukić Špika,

Pasković

et al. 2024

Molecules

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The lipoxygenase pathway has a significant influence on the composition of the volatile components of virgin olive oil (VOO). In this work, the influence of the maturity index (MI) on the activity of the lipoxygenase enzyme (LOX) in the fruits of the autochthonous Dalmatian olive cultivars Oblica, Levantinka and Lastovka was studied. The analysis of the primary oxidation products of linoleic acid in the studied cultivars showed that LOX synthesises a mixture of 9- and 13-hydroperoxides of octadecenoic acid in a ratio of about 1:2, which makes it a non-traditional plant LOX. By processing the fruits of MI~3, we obtained VOOs with the highest concentration of desirable C6 volatile compounds among the cultivars studied. We confirmed a positive correlation between MI, the enzyme activity LOX and the concentration of hexyl acetate and hexanol in cultivars Oblica and Lastovka, while no positive correlation with hexanol was observed in the cultivar Levantinka. A significant negative correlation was found between total phenolic compounds in VOO and LOX enzyme activity, followed by an increase in the MI of fruits. This article contributes to the selection of the optimal harvest time for the production of VOOs with the desired aromatic properties and to the knowledge of the varietal characteristics of VOOs.

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“…Moreover, the typical fruity, green aroma of VOO is the main sensory attribute that ensures finished‐product quality (Aprea et al ., 2018). The LOX pathway is activated during the olive fruit milling process, which is the first step in the VOO extraction process and continues its activity during olive paste malaxation (Tomé‐Rodríguez et al ., 2022). In this context, defining the processing conditions that allow a selective control of these enzymes is a pivotal point in the oil mechanical extraction process, which is strictly related to VOO sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

Catalytic properties of lipoxygenase extracted from nine different Italian olive varieties (Olea europaea L.)

Liburdi

Fabrizi

Esti

2023

Int J of Food Sci Tech

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Summary Lipoxygenases (linoleate oxygen oxidoreductase, LOX, EC 1.13.11.12) are a class of dioxygenases found abundantly in the plant kingdom, which catalyse the oxygenation reaction of polyunsaturated fatty acids (PUFA). Considering the capacity of LOX to define the distinctive and refined “green” fruity aroma of virgin olive oil (VOO), the biochemical study was conducted to characterise lipoxygenase in pulp and stone of nine Italian varieties of Olea europaea [Canino, Carboncella, Frantoio, Itrana, Leccino, Maurino, Moraiolo, Rosciola and Sirole]. The crude extracts were analysed to determine the kinetic parameters (Vmax, KM and Vmax/KM) and their optimum pH and temperature. The measurement of the catalytic activity of the LOX extracted from pulp and stones revealed the highly efficient catalytic activity of all the pulp samples from most of the analysed cultivars. Moreover, the kinetic analyses conducted on all olive samples revealed that the Frantoio pulp provided the best performance in terms of LOX activity. All crude extracts showed the highest oxidase activity at pH 6, while the values relating to the optimal temperature were obtained at 50 °C. The results provide valuable insight into optimising the VOO extraction process, particularly the kinetic parameters that could be useful tools to modulate the malaxation process.

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Metabolic patterns in the lipoxygenase pathway associated to fruitiness attributes of extra virgin olive oil

Cited by 8 publications

References 15 publications

Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars

Catalytic properties of lipoxygenase extracted from nine different Italian olive varieties (Olea europaea L.)

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