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Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal olive
Author(s) -
GallardoGuerrero Lourdes,
JarénGalán Manuel,
HorneroMéndez Dámaso,
MínguezMosquera Ma Isabel
Publication year - 2003
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/jsfa.1564
Subject(s) - olea , lipoxygenase , chloroplast , pigment , lipid peroxidation , chemistry , chlorophyll , oxidative phosphorylation , staining , biochemistry , food science , organelle , botany , biology , antioxidant , enzyme , genetics , organic chemistry , gene
Lipoxygenase (LOX) activity and chloroplast pigment content were monitored during fruit growth in Gordal and Manzanilla olive varieties ( Olea europaea regalis and Olea europaea pomiformis respectively). At all growth stages, LOX activity was greater in Gordal than in Manzanilla, and in both varieties, enzymatic activity peaks coincided with the maximum presence of oxidised chlorophyll pigments in the fruits. The higher lipid peroxidation potential measured directly in vitro and indirectly in vivo in the Gordal variety and its correspondence with higher contents of oxidised catabolites of chlorophyll suggested a greater tendency and sensitivity of this variety to oxidative processes. This could also explain the high organelle disorganisation levels reached during industrial processing of the fruit, allowing the formation of copper–chlorophyll complexes associated with the green staining alteration that affects Gordal olives. Copyright © 2003 Society of Chemical Industry