Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes.

@article{Ramrez2016OleuropeinHI,
  title={Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes.},
  author={Eva Ram{\'i}rez and Manuel Brenes and Pedro Garc{\'i}a and Eduardo Medina and Concepci{\'o}n Romero},
  journal={Food chemistry},
  year={2016},
  volume={206},
  pages={204-9}
}
The bitter taste of olives is mainly caused by the phenolic compound named oleuropein and the mechanism of its hydrolysis during the processing of natural green olives was studied. First, a rapid chemical hydrolysis of oleuropein takes place at a high temperature of 40°C and at a low pH value of 2.8, but the chemical hydrolysis of the bitter compound is slow at the common range of pH for these olives (3.8-4.2). However, decarboxymethyl elenolic acid linked to hydroxytyrosol and hydroxytyrosol… CONTINUE READING

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