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Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil
Abstract The main objective of this study was to assess the ability of polyphenol oxidase (PPO) and peroxidase (POX) enzymatic activities present in olive fruit tissues to oxidize main phenolicExpand
The role of olive β-glucosidase in shaping the phenolic profile of virgin olive oil
Abstract The main objective of this work was to investigate the biochemical factors directly affecting the phenolic profile of virgin olive oil (VOO) such as the content of phenolic glycosides andExpand
Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics.
Kinetic values show that olive beta-glucosidase is 200-fold more active against oleuropein than against the synthetic substrate p-nitrophenyl-beta-d-glUCopyranoside (pNPG). Expand
Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications
It is demonstrated that it is possible to obtain enough degree of variability with a single cross of olive cultivars for compounds related to the nutritional and organoleptic properties of virgin olive oil. Expand
Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.
The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Expand
Distinct triterpene synthases in the laticifers of Euphorbia lathyris
A butyrospermol synthase is characterized in this work using yeast and in folia heterologous expression assays, made of distinct paralogous enzymes responsible for the massive accumulation of steroidal and non-steroidal tetracyclic triterpenes. Expand
Precursor uptake assays and metabolic analyses in isolated tomato fruit chromoplasts
Using targeted radiolabeled precursors, a method is established for high yield purification of intact tomato fruit chromoplasts suitable for precursor uptake assays and metabolic analyses and unravels novel biochemical and metabolic aspects related with carotenoid and lipid biosynthesis in tomato fruit Chromoplasts. Expand
Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process.
Experimental data suggest that LOX activity is a limiting factor for the synthesis of the oil volatile fraction, this limitation being significantly higher in Picual cultivar than in Arbequina, in line with the lowest content of volatile compounds in the oils obtained from the former. Expand
An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil
Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays aExpand
Factors limiting the synthesis of virgin olive oil volatile esters.
A strong inhibition of olive ADH activity by compounds present in the different tissues of olive fruit has been observed, compatible with a deactivation ofADH activity during olive oil production in the cultivars under study. Expand