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Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil

✍ Scribed by Rosa García-Rodríguez; Carmen Romero-Segura; Carlos Sanz; Araceli Sánchez-Ortiz; Ana G. Pérez

Book ID
116489014
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
748 KB
Volume
44
Category
Article
ISSN
0963-9969

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Polyphenol oxidase from eggplant reduces
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil
✍ Antonella De Leonardis; Vincenzo Macciola 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 252 KB 👁 1 views

## Abstract Activity of the polyphenol oxidase (PPO) from eggplant fruit (__Solanum melongena__ L.) on phenolic compounds of an extra virgin olive oil (EVOO) was studied. In standardized reaction solutions, the eggplant PPO, isolated in the laboratory, depleted completely chlorogenic and caffeic ac