Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean environment. Bilinear models characterized the dynamics of fatty acid bi...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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2018
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| Acceso en línea: | https://link.springer.com/article/10.1007/s11746-016-2877-7 http://hdl.handle.net/20.500.12123/3677 https://doi.org/10.1007/s11746-016-2877-7 |
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| author | Bodoira, Romina Mariana Torres, Myriam Mariela Pierantozzi, Pierluigi Aguate, Fernando Matías Taticchi, Agnese Servili, Maurizio Maestri, Damian |
| author_browse | Aguate, Fernando Matías Bodoira, Romina Mariana Maestri, Damian Pierantozzi, Pierluigi Servili, Maurizio Taticchi, Agnese Torres, Myriam Mariela |
| author_facet | Bodoira, Romina Mariana Torres, Myriam Mariela Pierantozzi, Pierluigi Aguate, Fernando Matías Taticchi, Agnese Servili, Maurizio Maestri, Damian |
| author_sort | Bodoira, Romina Mariana |
| collection | INTA Digital |
| description | Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean environment. Bilinear models characterized the dynamics of fatty acid biogenesis. Regressions between the accumulated thermal time (TT) and the levels of both oleic and linoleic acids showed different responses to temperature of each olive cultivar. After reaching similar absolute maximum oleic acid contents at similar TT, the levels of this fatty acid decreased markedly in cv. Arbequina and its final concentration was 10 % lower than that found in cv. Manzanilla. In both cultivars, concentrations of all tocopherol isoforms were negatively associated with the TT accumulated over the entire oil accumulation period. Dynamics of phenolic compounds biogenesis showed no clear tendencies with TT. Nevertheless, and whatever the stage of fruit development, secoiridoids were the major phenolic components. Results suggest greater sensitivity of fatty acid metabolism to temperature in cv. Arbequina. This fact points out the necessity of appropriate evaluation of the ambient thermal characteristics before introducing this cultivar into new growing environments. |
| format | info:ar-repo/semantics/artículo |
| id | INTA3677 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA36772018-10-23T15:12:50Z Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny Bodoira, Romina Mariana Torres, Myriam Mariela Pierantozzi, Pierluigi Aguate, Fernando Matías Taticchi, Agnese Servili, Maurizio Maestri, Damian Olea Europaea Acidos Grasos Tocoferoles Compuestos Fenólicos Desarrollo Biológico Fatty Acids Tocopherols Phenolic Compounds Biological Development Olivo Ontogenia Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean environment. Bilinear models characterized the dynamics of fatty acid biogenesis. Regressions between the accumulated thermal time (TT) and the levels of both oleic and linoleic acids showed different responses to temperature of each olive cultivar. After reaching similar absolute maximum oleic acid contents at similar TT, the levels of this fatty acid decreased markedly in cv. Arbequina and its final concentration was 10 % lower than that found in cv. Manzanilla. In both cultivars, concentrations of all tocopherol isoforms were negatively associated with the TT accumulated over the entire oil accumulation period. Dynamics of phenolic compounds biogenesis showed no clear tendencies with TT. Nevertheless, and whatever the stage of fruit development, secoiridoids were the major phenolic components. Results suggest greater sensitivity of fatty acid metabolism to temperature in cv. Arbequina. This fact points out the necessity of appropriate evaluation of the ambient thermal characteristics before introducing this cultivar into new growing environments. EEA San Juan Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina Fil: Pierantozzi, Pierluigi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina Fil: Aguate, Fernando Matías. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Bioestadística; Argentina. Fil: Taticchi, Agnese. Università degli Studi di Perugia. Dipartimento di Scienze AgrarieAlimentari e Ambientali; Italia Fil: Servili, Maurizio. Università degli Studi di Perugia. Dipartimento di Scienze AgrarieAlimentari e Ambientali; Italia Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina 2018-10-23T15:11:22Z 2018-10-23T15:11:22Z 2016-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s11746-016-2877-7 http://hdl.handle.net/20.500.12123/3677 0003-021X 1558-9331 https://doi.org/10.1007/s11746-016-2877-7 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of the American Oil Chemists' Society 93 (9) : 1289–1299 (September 2016) |
| spellingShingle | Olea Europaea Acidos Grasos Tocoferoles Compuestos Fenólicos Desarrollo Biológico Fatty Acids Tocopherols Phenolic Compounds Biological Development Olivo Ontogenia Bodoira, Romina Mariana Torres, Myriam Mariela Pierantozzi, Pierluigi Aguate, Fernando Matías Taticchi, Agnese Servili, Maurizio Maestri, Damian Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny |
| title | Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny |
| title_full | Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny |
| title_fullStr | Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny |
| title_full_unstemmed | Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny |
| title_short | Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny |
| title_sort | dynamics of fatty acids tocopherols and phenolic compounds biogenesis during olive olea europaea l fruit ontogeny |
| topic | Olea Europaea Acidos Grasos Tocoferoles Compuestos Fenólicos Desarrollo Biológico Fatty Acids Tocopherols Phenolic Compounds Biological Development Olivo Ontogenia |
| url | https://link.springer.com/article/10.1007/s11746-016-2877-7 http://hdl.handle.net/20.500.12123/3677 https://doi.org/10.1007/s11746-016-2877-7 |
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