Changes in Glutathione, Ascorbate, and Antioxidant Enzymes during Olive Fruit Ripening,Journal of Agricultural and Food Chemistry

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Changes in Glutathione, Ascorbate, and Antioxidant Enzymes during Olive Fruit Ripening
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-10-25 , DOI: 10.1021/acs.jafc.0c04789
Eduardo López-Huertas ₁ , José M. Palma ₁

Affiliation

The content of glutathione, ascorbate (ASC), and the enzymatic antioxidants, superoxide dismutase and catalase, and components of the ascorbate–glutathione cycle were investigated in the olive fruit (cv. Picual) selected at the green, turning, and mature ripening stages. The changes observed in total and reduced glutathione (GSH), oxidized glutathione (GSSG), the ratio GSH/GSSG, ASC, and antioxidant enzymes (mainly superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase) indicate a shift to a moderate cellular oxidative status during ripening and suggest a role for antioxidants in the process. The antioxidant composition of olive oils obtained from the olive fruits of the study was investigated. A model is proposed for the recycling of antioxidant polyphenols mediated by endogenous molecular antioxidants in the olive fruit.

中文翻译：

橄榄果实成熟过程中谷胱甘肽，抗坏血酸和抗氧化酶的变化

在果岭，转弯和成熟期选择的橄榄果实（cv。Picual）中研究了谷胱甘肽，抗坏血酸（ASC），酶抗氧化剂，超氧化物歧化酶和过氧化氢酶的含量以及抗坏血酸-谷胱甘肽循环的组成。。谷胱甘肽（GSH），氧化型谷胱甘肽（GSSG），总GSH / GSSG，ASC和抗氧化酶（主要是超氧化物歧化酶，过氧化氢酶，抗坏血酸过氧化物酶和谷胱甘肽还原酶）比例的变化表明了向中等细胞的转变在成熟过程中处于氧化状态，并暗示抗氧化剂在此过程中的作用。研究了从该研究的橄榄果实中获得的橄榄油的抗氧化剂成分。提出了一个模型来回收橄榄果实中内源性分子抗氧化剂介导的抗氧化剂多酚。

更新日期：2020-11-04

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