Activity on olive oil

The importance of the Mediterranean diet led to increased research activity on olive oils, which mainly focused, among other issnes, on phenolic substances becanse of their biological activities and of the fact that virgin olive oils are the only vegetable oils that contain them, while tocopherols are widely distributed in such foods. Phenolic substances are responsible for the typical taste of olive oils, characterized by fruity, bitter, and pungent flavors. 

Lipases A and B are compared on the basis of the same activity on olive oil, and it is observed that Lipase B has 10-20 times higher activity than Lipase A on diolein and on methylesters of lauric and oleic acids. 

---