An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays a relevant role in the transformation of the phenolic glycosides present in the olive fruit, generating diff...

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Bibliographic Details

Main Authors:	David Velázquez-Palmero, Carmen Romero-Segura, Rosa García-Rodríguez, María L. Hernández, Fabián E. Vaistij, Ian A. Graham, Ana G. Pérez, José M. Martínez-Rivas
Format:	Artigo
Language:	Inglês
Published:	Frontiers Media S.A. 2017-11-01
Series:	Frontiers in Plant Science
Subjects:	β-Glucosidase Olea europaea oleuropein olive fruit phenolic compounds virgin olive oil
Online Access:	http://journal.frontiersin.org/article/10.3389/fpls.2017.01902/full
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