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The enzymic breakdown of lipids to volatile and non‐volatile carbonyl fragments in disrupted tomato fruits
Author(s) -
Galliard Terence,
Matthew Jennifer A.,
Wright Anthony J.,
Fishwick Michael J.
Publication year - 1977
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.2740280915
Subject(s) - chemistry , hexanal , lipoxygenase , enzyme , polyunsaturated fatty acid , hydrolysis , linoleic acid , biochemistry , phospholipase , phospholipase a2 , phospholipase a1 , organic chemistry , fatty acid , chromatography
Physical disruption of tomato fruits results in the degradation of endogenous lipids by hydrolytic and oxidative enzymes. Acyl hydrolase, phospholipase D, lipoxygenase and hydroperoxide cleavage enzymes are active in this tissue. A sequential enzymic pathway is proposed by which tissue lipids are hydrolysed to free (mainly polyunsaturated C 18 ) fatty acids which are subsequently oxidised to their hydroperoxides by lipoxygenase action. The C 18 hydroperoxides are cleaved (by an enzyme which is specific for 13‐hydroperoxide isomers) to volatile C 6 aldehydes (hexanal or cis ‐3 hexenal) and non‐volatile C 12 w ‐oxoacids. The non‐volatile fragment from linoleic acid was identified as 12‐oxo‐dodec‐ cis 9‐enoic acid.