Pigment−Lipoprotein Complexes in Table Olives (Cv. Gordal) with Green Staining Alteration

• Published in: Journal of agricultural and food chemistry 2003-03, Vol.51 (6), p.1724-1727
• Main Authors: Gallardo-Guerrero, Lourdes, Milicua, José Carlos G, Salvador, Ana M, Jarén-Galán, Manuel, Mínguez-Mosquera, M. Isabel
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Chlorophyllides - metabolism; Food industries; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Lipoproteins - metabolism; Membrane Lipids - metabolism; Olea - chemistry; olives; phospholipids; Phospholipids - metabolism; pigments; Pigments, Biological - metabolism; Plant Proteins - metabolism; proteins
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf025965b

In table olives showing the green staining alteration, extracts of pigment−lipoprotein complexes were obtained from the zone altered and the rest of the fruit. In the altered zone of the olive, the surrounding components of pigments were affected, with the degeneration of proteins and phospholipids forming the pigment−lipoprotein complexes. There was also less interaction between the pigments and the membrane lipids. These results suggested a greater loss of cell integrity in the green-stained zone of the fruit, allowing the migration and local accumulation of Cu-metallochlorophyll complexes, macroscopically visible as the form of green staining alteration. Keywords: Cu-chlorophyll complex; green staining alteration; pigment−lipoprotein complex; pigment, table olive