Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 17, Pages 4348-4358Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf205209y
Keywords
olive fruit; oleoside-11-methyl ester; ligstroside; tyrosol; oleuropein; aglycones; elenolic acid; metabolism; oleuropein precursors; beta-glucosidase
Funding
- Ministerio de Ciencia e Innovacion (Spanish Government) [AGL2007-66139-C02]
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The present study investigates oleuropein metabolism, as well as the involvement of beta-glucosidase during the growth, development, and ripening of olive fruit The results show that in olive fruit the in vivo formation and transformation of oleuropein takes place in three different stages. The first one is characterized by a net accumulation of oleuropein and occurs in the immature fruit In the second stage, associated with the green and light green fruits, oleuropein content is maintained practically constant, and finally, a third stage that begins in the green yellow fruit is characterized by a progressive decline of the oleuropein concentration. Our findings confirm that in the absence of beta-glucosidase the Damtoft-proposed pathway is active and that net synthesis of oleuropein is unquestionable. beta-Glucosidase activity plays a key role in the oleuropein metabolism catalyzing its in vivo hydrolysis.
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