Innovative Approaches to Enhance Activity of Endogenous Olive Enzymes—A Model System Experiment: Part I—Thermal Techniques

The aim of this study was to investigate the influence thermal treatment and ultrasound on activity β-glucosidase lipoxygenase, enzymes that determine phenolic composition sensory profile virgin olive oil. Enzyme determined spectrophotometrically in model systems consisting commercial their substrates. Thermal performed by tempering substrates at temperatures between 15 40 °C. measured 1 min after reaction again additional incubation mixture 25 °C for 30 simulate behavior during malaxation process. Ultrasonic solutions 128, 320, 640 W ultrasonic bath power 1, 5, 12 min. immediately higher increased both enzymes. During treatment, positively affected its duration. a better choice lower one lipoxygenase. stimulation enzyme studied techniques resulted an acceleration enzymatic reactions incubation, suggesting process could be shortened oil production.