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090			_aB-11898
245	1	0	_aPhenylalanine Ammonia-Lyase, Polyphenol Oxidase, and Phenol Concentration in Fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during Ripening
490	0		_vJ. Agric. Food Chem., 57(21), p.10331-10340, 2009
520	3		_aThe kinetics and protein-expression level of phenylalanine ammonia-lyase (PAL)and polyphenol oxidase (PPO)in fruits of olive trees (Olea europaea)cv. Picual, Verdial, Arbequina, and Frantoio have been studied in relation to the concentration of total phenolic compounds, oleuropein, hydroxytyrosol, and tyrosol during fruit ripening. Frantoio was the variety that showed the highest total phenol concentration, the highest PAL activity, the lowest PPO activity, and the lowest protein levels. In contrast, Verdial was the variety that showed the lowest total phenol concentration, the least PAL activity, the greatest PPO activity, and the highest protein levels. Arbequina and Picual showed intermediate levels. These results suggest the existence of a coordinated response between PAL, PPO, and the concentration of total phenols over ripening in the four varieties. The concentration of total and specific phenols differed between varieties and specifically changed over ripening.
650	1	4	_aPHENYLALANINE AMMONIA-LYASE
650	1	4	_aPOLYPHENOL OXIDASE
650	1	4	_aOLEUROPEIN
650	1	4	_aHYDROXYTYROSOL
650	1	4	_aOLEA EUROPAEA
650	1	4	_aPICUAL
650	1	4	_aVERDIAL
650	1	4	_aARBEQUINA
650	1	4	_aFRANTOIO
650	1	4	_aRIPENING
700	1	2	_aOrtega-Garcia, F.
700	1	2	_aPerago, J.
856	4	0	_uhttps://drive.google.com/file/d/1Rnr09AFOraNuZRM2nWlsYICpRZhB1gNj/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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