Abstract
Even though chlorophyll catabolism has been studied in depth, there is a parallel oxidation metabolism for chlorophylls which is hardly known. This work describes the oxidised chlorophyll profile of two varieties of olives (of high and low pigmentation) and how they relate to the possible enzymatic mechanisms involved in this oxidation. For the first time, the results showed in vivo evolution of “oxidised chlorophyll a”, a catabolite generated by the enzyme peroxidase, and a very different oxidative chlorophyll profile between the two varieties (up to 12% of 132-OH-chlorophyll for Arbequina fruits and almost 1% of 151-OH-lactone-chlorophyll for Hojiblanca fruits). While the participation of peroxidase in the oxidative metabolism of chlorophylls was demonstrated in the fruits of the Hojiblanca variety (due a good correlation between peroxidase activity and chlorophyll catabolite profile in the fruits), it was not possible to conclude the same for the Arbequina variety fruits. The latter variety demonstrated in vitro competition between chlorophyllase and peroxidase, which made it difficult to interpret the results. Finally, there was a clear difference observed in the specificity of the enzymes peroxidase and chlorophyllase for the substrate chlorophyll a (and not for its epimer), which is explained by the steric changes involved in the epimerisation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
