Demethyloleuropein and β-glucosidase activity in olive fruits

Ganapathy Sivakumar, Caterina Briccoli Bati, Nicola Uccella

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Demethyloleuropein plays a major role in the defense mechanism of olive fruits. To understand how this molecule is metabolized during different stages of maturation of olive fruits, a biomolecular approach to identify the demethyloleuropein chemistry was employed. The β-glucosidase activity in crude extracts was assayed spectrophotometrically using the chromogenic substrate p-nitrophenyl-β-D-glucopyranoside. Demethyloleuropein was extracted and identified by HPLC-MS from both infected and uninfected olive fruits at different physiological stages. The release of more functionally relevant dialdehydes in uninfected fruits was investigated using ESI-MS/ MS. In fruits harvested in October, the activity of β-glucosidase was significantly enhanced in uninfected fruits when compared to the infected fruits. Quantitative differences in the demethyloleuropein content from uninfected fruits showed the highest values (5.09 mg/g) in October, whereas lower levels (4.44 mg/g) were found in infected fruits. The results demonstrated that demethyloleuropein derivatives could be influenced by β-glucosidase activity to improve the quality of the olive products with the best dialdehyde nutraceutical content. © 2007 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.
Original languageEnglish
Pages (from-to)381 - 385
Number of pages5
JournalBiotechnology Journal
Issue number3
Publication statusPublished - Mar 2007
Externally publishedYes


All Science Journal Classification (ASJC) codes

  • Molecular Medicine
  • Applied Microbiology and Biotechnology

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