Dynamics of Fatty Acids, Tocopherols and Phenolic Compounds Biogenesis During Olive (<i>Olea europaea</i> L.) Fruit Ontogeny

Bodoira, Romina Mariana; Torres, Mariela; Pierantozzi, Pierluigi; Aguate, Fernando; Taticchi, Agnese; Servili, Maurizio; Maestri, Damián

doi:10.1007/s11746-016-2877-7

Cited by 19 publications

(19 citation statements)

References 29 publications

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“…Fruit samples of around 0.5 kg were randomly collected for each plant in a common date (mid-November), typical for olive harvesting. Previous works suggest that it seems more efficient to compare genotypes in a common date rather than to harvest the olive samples in a fixed ripening index, which is also quite difficult to achieve for large number of genotypes ( De la Rosa et al, 2013 ; Bodoira et al, 2016 ). From each sample, three subsamples of around 25 g were randomly selected to produce dried samples sizes suitable for NMR sample holder.…”

Section: Methodsmentioning

confidence: 99%

Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition

et al. 2018

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A wide genetic diversity has been reported for wild olives, which could be particularly interesting for the introgression of some agronomic traits and resistance to biotic and abiotic stresses in breeding programs. However, the introgression of some beneficial wild traits may be paralleled by negative effects on some other important agronomic and quality traits. From the quality point of view, virgin olive oil (VOO) from olive cultivars is highly appreciated for its fatty acid composition (high monounsaturated oleic acid content) and the presence of several minor components. However, the composition of VOO from wild origin and its comparison with VOO from olive cultivars has been scarcely studied. In this work, the variability for fruit characters (fruit weight and oil content, OC), fatty acid composition, and minor quality components (squalene, sterols and tocopherols content and composition) was studied in a set of plant materials involving three different origins: wild genotypes (n = 32), cultivars (n = 62) and genotypes belonging to cultivar × wild progenies (n = 62). As expected, values for fruit size and OC in wild olives were lower than those obtained in cultivated materials, with intermediate values for cultivar × wild progenies. Wild olives showed a remarkably higher C16:0 percentage and tocopherol content in comparison to the cultivars. Contrarily, lower C18:1 percentage, squalene and sterol content were found in the wild genotypes, while no clear differences were found among the different plant materials regarding composition of the tocopherol and phytosterol fractions. Some common highly significant correlations among components of the same chemical family were found in all groups of plant materials. However, some other correlations were specific for one of the groups. The results of the study suggested that the use of wild germplasm in olive breeding programs will not have a negative impact on fatty acid composition, tocopherol content, and tocopherol and phytosterol profiles provided that selection for these compounds is conducted from early generations. Important traits such as tocopherol content could be even improved by using wild parents.

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Section: Methodsmentioning

confidence: 99%

Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition

et al. 2018

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“…The identity of demethyloleuropein was based on its characteristic [M-H]signal at m/z 525.19, which is 14 mass units lower than that of oleuropein. Oleuropein and demethyloleuropein have been previously found in all of the constitutive parts of the olive fruit such as peel, pulp and seed (Klen et al 2015;Bodoira et al 2016).…”

Section: Phenolic Compoundsmentioning

confidence: 97%

Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds

et al. 2019

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Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds Research highlights Olive seeds are a good source of macronutrients and nutraceutical components Olive seed oil provides a complete and well-balanced fatty acid composition Olive seed proteins are rich in essential amino acids (46 % of the total AA content) Olive seeds also contain high amounts of fibre, phenolics and essential minerals Olive seeds have potential value for production of oil, proteins and feed supplements

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“…Virgin olive oil (VOO) is distinguishable from other vegetable oils due to its particular fatty acid composition and the presence of minor components such as phenolic compounds, which contribute to its unique flavor and important biological properties with high nutritional value. The concentration and profile of these compounds have a wide range of variability as a result of genetic, agronomic and environmental influences . The most studied factors include cultivar, fruit maturation, irrigation and pruning.…”

Section: Introductionmentioning

confidence: 99%

Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil

2019

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BACKGROUND: While both maturity and light exposure are important factors determining olive fruit physiology, the relationship between maturity, canopy position and optimal harvesting time has not been well-studied. To understand the interaction of these factors, olive fruits from upper and lower layers of the canopy were harvested from September to January. Maturity, moisture and fat content of the fruit as well as the quality and minor components of the oil extracted were measured. RESULTS:Lower light interception at the lower canopy positions resulted in differences in the fruits and oil extracted between canopy layers. Upper layer presented 60% of the overall production; fruit had one unit more of maturity index, 3% less moisture and 5% more fat content. Oil extracted from the upper layers presented higher concentration of oleuropein and ligstroside aglycone. Fruits from upper layers at maturity index of two had higher fat content and more total phenols in the oil extracted when compared with fruits from lower layer with the same maturity index. CONCLUSIONS: Differences in oil composition between layers do not correlate with differences in the fruit maturity index;instead, fruit position is a determining factor for physiological processes related to fruit growth and oil composition.brix, 16 dry matter 17 or fruit respiration. 18 Studies have also found that there are connections between fruit maturation and specific sterols and fatty acids present in the fruit pulp. 19 Additionally, non-destructive methods have been developed by measuring anthocyanin content in the peel 20 or using fruit external color and texture. 21 Olive oil quality parameters, such free fatty acidity, peroxide value, specific UV absorbances and sensory attributes have also been shown to change along fruit maturation. 22,23 Previous studies were performed to study how temperature, 24 incident light, 25,26 maturation or canopy position 6,7 in the fruit influence productivity and composition on the oils extracted. However, there is a lack of understanding on how canopy management can influence fruit maturation along harvest season in order to understand if there are possible interactions between these factors. Therefore, the aim of this research was to investigate the effect of fruit canopy position on fruit maturation and oil composition and to determine which parameters are determinant for the optimal harvesting time. MATERIAL AND METHODS Plant material and experimental designThe study was carried out at the Wolfskill Experimental Orchard Field Station from University of California, Davis (Winters, CA, USA) (38.502920, −121.977120). Trees of Arbequina cultivar of ten years old, managed under sprinkler irrigation were used in this experiment. The trees were trained to vase system (5 m × 6 m) with a single trunk with two main branches, oriented along the row, starting by 0.5 m height above ground. Two more couples of main branches were inserted at 150 and 230 cm above ground respectively. The average height of the trees was 3 m and the averag...

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Dynamics of Fatty Acids, Tocopherols and Phenolic Compounds Biogenesis During Olive (Olea europaea L.) Fruit Ontogeny

Cited by 19 publications

References 29 publications

Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition

Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition

Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds

Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil

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