Chlorophyll and carotenoid presence in olive fruit (Olea europaea)

Mínguez‐Mosquera, María Isabel; Garrido‐Fernández, Juan

doi:10.1021/jf00085a001

Cited by 110 publications

(62 citation statements)

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“…However, zeaxanthin has not been identiied at any stage of the growth or maturation of olives [12 16]. In parallel, and independently of the high fat content of the fruit, the xanthophylls of the olive fruit remain unesteriied [4], indicating that the chloroplast remains intact [17]. From a quantitative point of view, olive varieties can be divided into three groups: those categorized as high pigmentation, such as the Hojiblanca or Picual varieties, with more than 350 mg pigment per kg dry weight in the green fruit varieties with an intermediate content, such as Cornicabra, with more than 250 mg pigment per kg dry weight and varieties characterized as low pigmentation, such as "rbequina and "lanqueta types, with a pigment content lower than 100 mg/kg dry weight in the green fruit [18].…”

Section: Growthmentioning

confidence: 99%

“…"ccording to the degree of ripeness of the fresh fruit, table olives are classiied as green olives, turning color, or black olives [30]. The green color of olives is due to the chloroplastic pigments: chlorophylls and carotenoids [4], whereas for black ripe olives, the color is mainly due to anthocyanins that are synthesized during the ripening of the fruit [31]. The color of table olives is one of the most important sensory atributes assessed by consumers and is considered as an important quality index.…”

Section: Chlorophylls and Carotenoids In Table Olivesmentioning

confidence: 99%

“…"t this time, the color of the fruits varies between green and yellowish-green, and once processed can vary from green to straw-yellow. "s stated above, the color of green olives is due to the presence of chlorophylls a and b, and the typical chloroplastic carotenoids, namely lutein, -carotene, violaxanthin, neoxanthin, and antheraxanthin [4,12]. In addition, small amounts of the chlorophyll derivatives 13 2 -OHchlorophylls a and b, and the carotenoid -cryptoxanthin are frequently present [7,8,18,32,33].…”

mentioning

confidence: 93%

“…The irst detailed studies on pigment composition in olives and their food products started at the end of the 1980s. "t that time, a liquid-phase extraction method was developed for obtaining a pigment extract from olive fruit, free of faty mater [4]. Nowadays, diferent methodologies for the simultaneous analysis of chlorophyllic and carotenoid compounds in olive oil have been described.…”

mentioning

confidence: 99%

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Chlorophylls and Carotenoids in Food Products from Olive Tree

Gandul‐Rojas¹,

Roca²,

Gallardo‐Guerrero³

2016

Products From Olive Tree

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This chapter provides an updated overview about the chlorophyll and carotenoid pigments present in olive fruits and their products, table olive, and olive oil. The metabolism of these pigments during growth and ripening of the olive fruit is described. General aspects related to photosynthetic tissues and non-carotenogenic fruits, varieties and the presence of exclusive pigments, the total pigment content, and their relative proportions are highlighted. Chlorophyll and carotenoid changes during the processing of green table olives according to the main styles of preparation are described. Diferent reaction mechanisms depending on the removal of the biter components by alkaline hydrolysis or by slow difusion in brine, as well as the development of the fermentation process, are discussed. The chlorophyll degradation associated with the green staining alteration is speciically mentioned. Changes in the pigment proiles and in their concentrations associated with the virgin olive oil VOO) elaboration are also described. Recent research works related to thermal degradation kinetics and prediction mathematical model for VOO storage are summarized. The role of the chlorophylls in the photo-oxidation of VOO is also pointed out. Finally, the pigment proiles as authenticity and freshness indices for VOO quality are emphasized.Keywords: chlorophylls, carotenoids, metabolism, table olive, olive oil . IntroductionThe olive fruit Olea europaea L.) is a small drupe that has a long ripening period involving important color changes. There are numerous varieties of olives, which are classiied into three categories according to their use: table olives, oil extraction, or both purposes. Olive fruit contains © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.water 60 70%), lipids 10 25%), sugars 3 6%), iber 1 4%), proteins 1 3%), and other minor compounds, such as hydrocarbons, biophenols, terpenes, sterols, alcohols, chlorophyll and carotenoid pigments, and volatile compounds, which are responsible for the unique characteristics of its products [1]. The quality of table olives and olive oil depend on the chemical composition and physical properties of the fruit, and this in turn is principally related to the olive variety, degree of fruit ripeness, environmental conditions, growing region, and processing and storage techniques. These factors inluence the color of the table olive and olive oil, which is one of the most important quality atributes for products from the olive tree. In the case of ...

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Section: Growthmentioning

confidence: 99%

Section: Chlorophylls and Carotenoids In Table Olivesmentioning

confidence: 99%

mentioning

confidence: 93%

mentioning

confidence: 99%

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Chlorophylls and Carotenoids in Food Products from Olive Tree

Gandul‐Rojas¹,

Roca²,

Gallardo‐Guerrero³

2016

Products From Olive Tree

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“…Chls and derivatives were extracted as described by Mínguez-Mosquera and Garrido-Fernández (1989), and Chls, Chl derivatives, and xanthophylls were retained in the dimethyl formamide phase and analyzed by HPLC. Chl a and b standards were purchased from Sigma.…”

Section: Chl and Derivative Extraction And Hplc Analysismentioning

confidence: 99%

An Evaluation of the Basis and Consequences of a Stay-Green Mutation in thenavel negraCitrus Mutant Using Transcriptomic and Proteomic Profiling and Metabolite Analysis

et al. 2008

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A Citrus sinensis spontaneous mutant, navel negra (nan), produces fruit with an abnormal brown-colored flavedo during ripening. Analysis of pigment composition in the wild-type and nan flavedo suggested that typical ripening-related chlorophyll (Chl) degradation, but not carotenoid biosynthesis, was impaired in the mutant, identifying nan as a type C stay-green mutant. nan exhibited normal expression of Chl biosynthetic and catabolic genes and chlorophyllase activity but no accumulation of dephytylated Chl compounds during ripening, suggesting that the mutation is not related to a lesion in any of the principal enzymatic steps in Chl catabolism. Transcript profiling using a citrus microarray indicated that a citrus ortholog of a number of SGR (for STAY-GREEN) genes was expressed at substantially lower levels in nan, both prior to and during ripening. However, the pattern of catabolite accumulation and SGR sequence analysis suggested that the nan mutation is distinct from those in previously described stay-green mutants and is associated with an upstream regulatory step, rather than directly influencing a specific component of Chl catabolism. Transcriptomic and comparative proteomic profiling further indicated that the nan mutation resulted in the suppressed expression of numerous photosynthesis-related genes and in the induction of genes that are associated with oxidative stress. These data, along with metabolite analyses, suggest that nan fruit employ a number of molecular mechanisms to compensate for the elevated Chl levels and associated photooxidative stress.

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Olive Processing

Gandul‐Rojas¹,

Mínguez‐Mosquera²

2006

Handbook of Fruits and Fruit Processing

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Chlorophyll and carotenoid presence in olive fruit (Olea europaea)

Cited by 110 publications

References 11 publications

Chlorophylls and Carotenoids in Food Products from Olive Tree

Chlorophylls and Carotenoids in Food Products from Olive Tree

An Evaluation of the Basis and Consequences of a Stay-Green Mutation in thenavel negraCitrus Mutant Using Transcriptomic and Proteomic Profiling and Metabolite Analysis

Olive Processing

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