Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation
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 e...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-04-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/21/4/506 |
| _version_ | 1818589639200473088 |
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| author | Barbara Soldo Matilda Šprung Gloria Mušac Maja Pavela-Vrančić Ivica Ljubenkov |
| author_facet | Barbara Soldo Matilda Šprung Gloria Mušac Maja Pavela-Vrančić Ivica Ljubenkov |
| author_sort | Barbara Soldo |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-16T09:43:50Z |
| format | Article |
| id | doaj.art-028138cdd4ef44489cba456b7a5c7a88 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-16T09:43:50Z |
| publishDate | 2016-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-028138cdd4ef44489cba456b7a5c7a882022-12-21T22:36:12ZengMDPI AGMolecules1420-30492016-04-0121450610.3390/molecules21040506molecules21040506Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE FormationBarbara Soldo0Matilda Šprung1Gloria Mušac2Maja Pavela-Vrančić3Ivica Ljubenkov4Faculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, CroatiaFaculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, CroatiaFaculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, CroatiaFaculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, CroatiaFaculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, CroatiaIn 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.http://www.mdpi.com/1420-3049/21/4/506olive fruitLOXextraction protocolsenzyme activityolive oil aroma |
| spellingShingle | Barbara Soldo Matilda Šprung Gloria Mušac Maja Pavela-Vrančić Ivica Ljubenkov Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation Molecules olive fruit LOX extraction protocols enzyme activity olive oil aroma |
| title | Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation |
| title_full | Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation |
| title_fullStr | Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation |
| title_full_unstemmed | Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation |
| title_short | Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation |
| title_sort | evaluation of olive fruit lipoxygenase extraction protocols on 9 and 13 z e hpode formation |
| topic | olive fruit LOX extraction protocols enzyme activity olive oil aroma |
| url | http://www.mdpi.com/1420-3049/21/4/506 |
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