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Activity of laccase from Trametes versicolor was assayed directly in virgin olive oil (VOO) samples. Laccase-treated oils led to the formation of insoluble precipitate and to significant qualitative and quantitative changes of their polyphenol composition. At the extreme condition of oil/laccase incubation (60°C for 1h) depletion of oleuropein and o-diphenols was estimated up to 90% and 77%, respectively...
Enzymatic browning reaction in food systems is due to oxidation of phenolic compounds by oxido-reductase enzymes, e.g. polyphenol oxidase or ortho-diphenol oxidase (EC 1.10.3.1), tyrosinase (EC 1.14.18.1), laccase or para-diphenol oxidase (EC 1.10.3.2), as well as peroxidase (EC 1.11.1.7). Since tyrosinase and laccase are prevalent among fungi, these enzymes might be responsible for enzymatic browning...
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