Lipoxygenase and hydroperoxide lyase activities in two olive varieties from Northern Italy

Practical applications: In this paper we studied the lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities, and the formation of their products (hydroperoxides and aldehydes) in microsomes extracted from olive pulp of two Italian cultivars. The study of LOX and HPL, belonging to the so-called ‘oxylipin pathway’, has important implications on the aroma development in both fruit and oil. Thus, a better knowledge of the properties of these enzymes can be useful to improve the organoleptic features of the oil. In fact, ‘LOX pathway’ may play a positive role in the formation of pleasant flavours during the technological processes. The preliminary study of the activity of the LOX/HPL enzymes could represent an important tool to facilitate the varietal choice in order to improve oil quality.

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