Enzymatic browning in fresh extra virgin olive oil (EVOO): Detection of polyphenol oxidase, assessing moisture impact, and revealing the anti-browning capacity of EVOO.

This study investigates the presence of active olive polyphenol oxidase (OePPO) in freshly extracted extra virgin olive oil (EVOO) and its role in triggering enzymatic browning during EVOO storage. OePPO's presence in EVOO was validated through its distinct molecular weights observed in SDS-PAGE gels. The generation of quinones in EVOO was tracked spectrophotometrically over a storage period of one month, revealing browning reactions, particularly in the early days of storage, followed by a decline concurrent with water sedimentation.

HPLC-DAD phenolic screening and assessment of antimicrobial, antioxidant and anti-inflammatory activities of Tanteboucht dates.

The date palm ( L.) is one of the most important crops in arid and semi-arid zones. Date fruit occupies a good place in traditional medicine among the Saharan residents, due to its therapeutic virtues; although there may be several therapeutic virtues yet to be discovered.