Thermal Inactivation Kinetics of Recombinant Proteins of the Lipoxygenase Pathway Related to the Synthesis of Virgin Olive Oil Volatile Compounds

2012 ◽  
Vol 60 (26) ◽  
pp. 6477-6482 ◽  
Author(s):  
María N. Padilla ◽  
José M. Martínez-Rivas ◽  
Ana G. Pérez ◽  
Carlos Sanz
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Recombinant Proteins ◽  
Thermal Inactivation ◽  
Virgin Olive Oil ◽  
Inactivation Kinetics ◽  
Lipoxygenase Pathway ◽  
Kinetics Of

scholarly journals Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3587 ◽  
Author(s):  
Alfonso M. Vidal ◽  
Sonia Alcalá ◽  
Antonia De Torres ◽  
Manuel Moya ◽  
Juan M. Espínola ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Total Content ◽  
Extra Virgin Olive Oil ◽  
Lipoxygenase Pathway ◽  
Box Behnken Design ◽  
Irrigated Crops ◽  
Arbequina Cultivar

Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box–Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.

Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

2021 ◽  
Author(s):  
Sunduz Sezer Kiralan ◽  
Sermin Goksu Karagoz ◽  
Gulcan Ozkan ◽  
Mustafa Kiralan ◽  
Onur Ketenoglu
Keyword(s):  
Essential Oils ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Photo Oxidation

Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars

2017 ◽  
Vol 40 (6) ◽  
pp. e12570 ◽  
Author(s):  
Maria F. Machado ◽  
Alexandra Sousa ◽  
Sónia M. Castro ◽  
Sílvia A. Moreira ◽  
Jorge A. Saraiva
Keyword(s):  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Apple Cultivars ◽  
Kinetics Of

“Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process”

2018 ◽  
Vol 111 ◽  
pp. 220-228 ◽  
Author(s):  
Araceli Sánchez-Ortiz ◽  
Mohamed Aymen Bejaoui ◽  
Angélica Quintero-Flores ◽  
Antonio Jiménez ◽  
Gabriel Beltrán
Keyword(s):  
Enzymatic Activity ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Hydroperoxide Lyase

scholarly journals Influence of Extraction Techniques on Physicalchemical Characteristics and Volatile Compounds of Extra Virgin Olive Oil

2014 ◽  
Vol 63 (9) ◽  
pp. 875-883 ◽  
Author(s):  
Maria Grazia Volpe ◽  
Fausta De Cunzo ◽  
Francesco Siano ◽  
Marina Paolucci ◽  
Costantina Barbarisi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Extraction Techniques
Sign in / Sign up

Export Citation Format

Share Document