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Pregled bibliografske jedinice broj: 810675

Evaluation of olive fruit lipoxygenase extraction protocols on 9- and 13-Z, E-HPODE formation


Soldo, Barbara; Šprung, Matilda; Mušac, Gloria; Pavela-Vrančić, Maja; Ljubenkov, Ivica
Evaluation of olive fruit lipoxygenase extraction protocols on 9- and 13-Z, E-HPODE formation // Molecules, 21 (2016), 4; 506, 9 doi:10.3390/molecules21040506 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 810675 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Evaluation of olive fruit lipoxygenase extraction protocols on 9- and 13-Z, E-HPODE formation

Autori
Soldo, Barbara ; Šprung, Matilda ; Mušac, Gloria ; Pavela-Vrančić, Maja ; Ljubenkov, Ivica

Izvornik
Molecules (1420-3049) 21 (2016), 4; 506, 9

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
olive fruit ; LOX ; extraction protocols ; enzyme activity ; olive oil aroma

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija



POVEZANOST RADA


Ustanove:
Prirodoslovno-matematički fakultet, Split

Citiraj ovu publikaciju

Soldo, Barbara; Šprung, Matilda; Mušac, Gloria; Pavela-Vrančić, Maja; Ljubenkov, Ivica
Evaluation of olive fruit lipoxygenase extraction protocols on 9- and 13-Z, E-HPODE formation // Molecules, 21 (2016), 4; 506, 9 doi:10.3390/molecules21040506 (međunarodna recenzija, članak, znanstveni)
Soldo, B., Šprung, M., Mušac, G., Pavela-Vrančić, M. & Ljubenkov, I. (2016) Evaluation of olive fruit lipoxygenase extraction protocols on 9- and 13-Z, E-HPODE formation. Molecules, 21 (4), 506, 9 doi:10.3390/molecules21040506.
@article{article, year = {2016}, pages = {9}, DOI = {10.3390/molecules21040506}, chapter = {506}, keywords = {olive fruit, LOX, extraction protocols, enzyme activity, olive oil aroma}, journal = {Molecules}, doi = {10.3390/molecules21040506}, volume = {21}, number = {4}, issn = {1420-3049}, title = {Evaluation of olive fruit lipoxygenase extraction protocols on 9- and 13-Z, E-HPODE formation}, keyword = {olive fruit, LOX, extraction protocols, enzyme activity, olive oil aroma}, chapternumber = {506} }
@article{article, year = {2016}, pages = {9}, DOI = {10.3390/molecules21040506}, chapter = {506}, keywords = {olive fruit, LOX, extraction protocols, enzyme activity, olive oil aroma}, journal = {Molecules}, doi = {10.3390/molecules21040506}, volume = {21}, number = {4}, issn = {1420-3049}, title = {Evaluation of olive fruit lipoxygenase extraction protocols on 9- and 13-Z, E-HPODE formation}, keyword = {olive fruit, LOX, extraction protocols, enzyme activity, olive oil aroma}, chapternumber = {506} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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