PMID- 23561174
OWN - NLM
STAT- MEDLINE
DCOM- 20131018
LR  - 20191210
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 139
IP  - 1-4
DP  - 2013 Aug 15
TI  - Characterisation of chlorophyll oxidation mediated by peroxidative activity in 
      olives (Olea europaea L.) cv. Hojiblanca.
PG  - 786-95
LID - S0308-8146(13)00156-8 [pii]
LID - 10.1016/j.foodchem.2013.01.120 [doi]
AB  - The oxidation of chlorophyll a (chl a) catalysed by peroxidase (POD) from 
      mesocarp of the olive fruit (Olea europaea L., cv Hojiblanca) in the presence of 
      H2O2 and 2,4-dichlorophenol (2,4-DCP), is characterised via the individualised 
      quantification of the products of the enzymatic reaction using a new methodology 
      of HPLC-UV spectrometry. This innovation has allowed the discovery that, in 
      addition to 13(2) OH chl a and 15(1) OH lactone chl a, which are the first 
      products of POD on chl a, the reaction process sequentially creates another 
      series of oxidised chlorophyll derivatives which have not been previously 
      described. Their origins have been linked to POD activity in the presence of 
      2,4-DCP. Likewise, a study of the effect of the concentration of the various 
      cosubstrates on the POD reaction rate demonstrated that the correct establishment 
      of the relative concentrations of the same ([H2O2]/[2,4-DCP]/[Chl]=1:3:0.02) is 
      crucial to explaining inhibition effects by substrates and carrying out optimum 
      measurements. Therefore, new essential parameters for the determination of POD 
      activity on a chlorophyll substrate are established.
CI  - Copyright (c) 2013 Elsevier Ltd. All rights reserved.
FAU - Vergara-Dominguez, Honorio
AU  - Vergara-Dominguez H
AD  - Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de 
      Investigaciones Cientificas (CSIC), Avda. Padre Garcia Tejero 4, Sevilla 41012, 
      Spain. hvergara@ig.csic.es
FAU - Roca, Maria
AU  - Roca M
FAU - Gandul-Rojas, Beatriz
AU  - Gandul-Rojas B
LA  - eng
PT  - Evaluation Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20130211
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Plant Proteins)
RN  - 1406-65-1 (Chlorophyll)
RN  - BBX060AN9V (Hydrogen Peroxide)
RN  - EC 1.11.1.7 (Peroxidase)
SB  - IM
MH  - Chlorophyll/*chemistry
MH  - Food Handling/*methods
MH  - Fruit/chemistry/enzymology
MH  - Hydrogen Peroxide/metabolism
MH  - Olea/*chemistry/enzymology
MH  - Oxidation-Reduction
MH  - Peroxidase/chemistry/*metabolism
MH  - Plant Proteins/chemistry/*metabolism
EDAT- 2013/04/09 06:00
MHDA- 2013/10/19 06:00
CRDT- 2013/04/09 06:00
PHST- 2012/08/29 00:00 [received]
PHST- 2012/12/04 00:00 [revised]
PHST- 2013/01/25 00:00 [accepted]
PHST- 2013/04/09 06:00 [entrez]
PHST- 2013/04/09 06:00 [pubmed]
PHST- 2013/10/19 06:00 [medline]
AID - S0308-8146(13)00156-8 [pii]
AID - 10.1016/j.foodchem.2013.01.120 [doi]
PST - ppublish
SO  - Food Chem. 2013 Aug 15;139(1-4):786-95. doi: 10.1016/j.foodchem.2013.01.120. Epub 
      2013 Feb 11.