Physicochemical Conditions Modulating the Pigment Profile in Fresh Fruit (Olea europaea Var. Gordal) and Favoring Interaction between Oxidized Chlorophylls and Endogenous Cu

The changes in allomerized chlorophyll during the growth and development of the olive fruit as well as during the main operations of its processing as green table olive (alkaline treatment and lactic fermentation) were investigated to study their influence in the color alteration known as green stai...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-03, Vol.55 (5), p.1823-1831
Main Authors: Gallardo-Guerrero, Lourdes, Gandul-Rojas, Beatriz, Mínguez-Mosquera, M. Isabel
Format: Article
Language:English
Subjects:
alkali treatment
allomerized chlorophyll
Biological and medical sciences
biosynthesis
Chemical Phenomena
chemical reactions
Chemistry, Physical
chlorophyll
Chlorophyll - chemistry
copper
Copper - chemistry
copper chlorophyll complexes
Food industries
food processing
Fruit - chemistry
Fruit - growth & development
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
green staining
Hydrogen-Ion Concentration
lactic fermentation
Olea - chemistry
Olea europaea
olives
oxidation
Oxidation-Reduction
oxidized chlorophylls
Pigments, Biological - analysis
ripening
Sodium Hydroxide - pharmacology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The changes in allomerized chlorophyll during the growth and development of the olive fruit as well as during the main operations of its processing as green table olive (alkaline treatment and lactic fermentation) were investigated to study their influence in the color alteration known as green staining (GS). Chlorophyll synthesis coincided in time with the maximum content in allomerized intermediates, weeks before the fruits were harvested for processing. The alkaline treatment caused a subsequent chlorophyll oxidation independent of the high or low initial content of allomerized chlorophylls. However, this oxidation was directly related with the oxidizing capacity of the alkaline solution and the cell deterioration caused. The later maintenance of the fruits in osmotic solutions at different pHs that reproduce the pH reduction caused by the lactic fermentation showed that at pH below 4.5 the insertion of Cu into the chlorophyll molecule was produced in certain fruits; the extent of this reaction was greatest when the prior formation of oxidized chlorophylls exceeded 23%. This apparent relationship between chlorophyll oxidation and copper chlorophyll complexes was investigated in table olives with GS alteration. Keywords: Allomerized chlorophyll; alkaline treatment; chlorophyll oxidation; copper-chlorophyll; green staining alteration; olive fruit
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0630771