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Chlorophyllase Activity in Olive Fruits and its Relationship with the Loss of Chlorophyll Pigments in the Fruits and Oils
Author(s) -
GandulRojas Beatriz,
MínguezMosquera M Isabel
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199611)72:3<291::aid-jsfa654>3.0.co;2-o
Subject(s) - pigment , chlorophyll , chemistry , chlorophyll a , pheophytin , extraction (chemistry) , botany , olive oil , food science , biology , photosynthesis , chromatography , organic chemistry , photosystem ii
Chlorophyllase activity in fruit and chlorophyll pigment content in both fruits and their corresponding oils were studied in ripe olives of Arbequina and Picual varieties. It was demonstrated that the process of extraction of the virgin oil, as well as propitiating the pheophytinisation of chlorophylls initially present in the fresh fruit, also leads to marked losses of the chlorophyllic pigments. These losses were more acute in the Picual variety than in the Arbequina variety. Given that the levels of chlorophyllase activity measured in the fruits of the Arbequina variety were 100 times greater than those in the Picual variety, it is not possible to attribute the loss of chlorophyll pigments to activation of chlorophyllase during oil processing.