Abstract
Evidence of lipoxygenase activity on grapes (variety Carignane) was obtained by four different methods: oxygen uptake enzymaticly catalyzed in the presence of linoleic acid; increase in absorbance at 234 nm by the action of a partially purified enzyme on linoleic acid; inhibition studies by elaidolinoleic acid and cyanide ions; and isolation and identification of isomeric hydroperoxides by HPLC and GC-MS. The results obtained by HPLC show that, after the action of grape enzymes on linoleic acid, 80% of 13-hydroperoxides and 20% of 9-hydroperoxides are formed. These results agree with the formation of C6 aldehydes and alcohols from C18-hydroperoxides. Hypotheses concerning the destiny of 9-hydroperoxides are discussed.
- Received April 1982.
- Copyright 1983 by the American Society for Enology and Viticulture
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