Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of <i>Olea europaea</i> L. trees

Benelli, Giovanni; Caruso, Giovanni; Giunti, Giulia; Cuzzola, Angela; Saba, Alessandro; Raffaelli, Andrea; Gucci, Riccardo

doi:10.1002/jsfa.6977

Cited by 34 publications

(41 citation statements)

References 42 publications

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“…Previous studies on the effect of either the light environment or the water status on VOO quality did not consider what happened when both factors were changed concomitantly. In a recent study, we showed that the interaction between irrigation, canopy position and year significantly affected the development of fruit colour change (and thus the progression of maturation) and the concentration of many volatile compounds in VOOs . In the present study, we confirmed the individual effects of tree water status and light exposure, although we did not find any evidence of significant interactions between those factors on spectrophotometric indices, fatty acid composition, phenolic composition and concentration of VOOs.…”

Section: Discussionsupporting

confidence: 90%

“…A total of 25 and 50 g of N, P 2 O 5 and K 2 O per tree were supplied to all trees in 2008 and 2009, respectively. The trees had started fruit production in 2005 (approximately 5 kg per tree) and had reached full production by the time the experiments were started …”

Section: Methodsmentioning

confidence: 99%

“…The PAR was measured at regular intervals from dawn until sunset on clear days with a LI‐COR Line Quantum Sensor (LI‐191 SB; Licor, Lincoln, NE, USA) in 2008 and a Sun Scan System (SS1; Delta‐T Devices Ltd, Cambridge, UK) in 2009. Two cross measurements of light interception (north–south and east–west directions) were taken per each canopy position and the data were averaged . The average (2008–2009) canopy volume of FI, DI and CI trees was 27.9, 19.9 and 20.4 m 3 , respectively.…”

Section: Methodsmentioning

confidence: 99%

“…In 2009, the stem water potential (SWP) was also determined. The SWP was measured after blocking transpiration of leaves inserted near the main scaffolds of the tree . The leaf was bagged and then sampled to determine SWP .…”

Section: Methodsmentioning

confidence: 99%

“…All of the above reported studies focused on the effect of either water availability or light interception. In a previous study, we showed that there was an interaction between light intensity and tree water status on volatile organic compounds (VOCs) in VOOs and these effects could not be entirely predicted by simply summing the individual responses to light or water deficit . The objective of the present study was to determine the simultaneous effect of different light levels and tree water status on several parameters that characterize VOO quality.…”

Section: Introductionmentioning

confidence: 99%

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Olive Oil

Kiritsakis¹,

Turkan²,

Kiritsakis³

2020

Bailey's Industrial Oil and Fat Products

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Olive oil is a natural juice obtained by mechanical or physical means from the fruit of the tree Olea europaea L. Many historians believe that the olive cultivation began during the Palaeolithic and Neolithic periods (5000–3500 bce ). Most of the world's olive trees grow in the Mediterranean Basin. Olive oil has always been an important component in the diet of Mediterranean people, but in the past years this oil has become more popular among consumers in Northern Europe, the United States, Canada, and Australia. Olive oil quality depends mainly on the cultivar, microclimate, soil conditions, fruit health, and processing conditions. Several studies have confirmed that extra virgin olive oil (EVOO) helps to reduce oxidative stress, high blood pressure, obesity, fatty liver, and insulin resistance, diseases that are closely related to diabetes and coronary heart disease. This chapter focuses on the origin and history of olive tree, statistics of world production, and consumption of olive oil. It also deals with olive fruit processing, olive oil classification and categories, quality and purity criteria, olive oil components, olive oil analysis, deterioration, and adulteration. Phenolics and other minor functional compounds of olive oil are discussed in detail.

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Regulation of Olive Fatty Acid Desaturation by Environmental Stresses and Culture Conditions

Moretti¹,

Hernández²

2021

Annual Plant Reviews Online

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Olive tree cultivation started in Syria million years ago and extended into the Mediterranean basin to become one of the basic constituents of the economies of most Mediterranean countries, which account for more than 90% of the world's olive oil production. In addition, the increasing international demand for olive oil in the last two decades has led to expansion of cultivation in places far from its origin, such as California, Argentina, and Australia. The fact that both production and consumption of olive oil are growing in the world is mainly due to its exceptional organoleptic characteristics, which are determined by the metabolites that it contains. Between them, the relative proportion of fatty acids is what greatly determine the oxidative stability and nutritional properties of the olive oil. Although cultivar is the main factor determining olive oil fatty acid composition, environmental factors, and culture conditions can also change the fatty acid profile. For that reason, understanding how these factors could affect the olive oil fatty acid composition is of special relevance, not only to increase its quality but also to establish the optimal growing conditions in new environments and to select new olive cultivars with improved quality characteristics. This article tries to summarise the present state of knowledge about the effect that different environmental stresses and culture conditions have on the olive fatty acid desaturation pathway. Special attention will be paid to the underlying molecular mechanisms by which olive fatty acid desaturases are regulated by temperature, light, nutrient availability and irrigation.

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Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees

Abstract: This is the first report on qualitative changes in VOCs induced by light environment and/or water status. This information is valuable to better understand the role of environmental factors on the sensory quality of virgin olive oil.

Cited by 34 publications

References 42 publications

Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

Olive Oil

Regulation of Olive Fatty Acid Desaturation by Environmental Stresses and Culture Conditions

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