Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
“Arauco” is the only olive (Olea europaea L.) cultivar recognized from Argentina in the World Catalogue of Olive Varieties. Drupes from this cultivar were handpicked at different stages of fruit development and ripening—referred to as days after full flowering (DAFF)—and analyzed to assess the oil a...
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Wiley
2019
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| Online Access: | https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201400234 http://hdl.handle.net/20.500.12123/4770 https://doi.org/10.1002/ejlt.201400234 |
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| author | Bodoira, Romina Mariana Torres, Myriam Mariela Pierantozzi, Pierluigi Taticchi, Agnese Servili, Maurizio Maestri, Damian |
| author_browse | Bodoira, Romina Mariana Maestri, Damian Pierantozzi, Pierluigi Servili, Maurizio Taticchi, Agnese Torres, Myriam Mariela |
| author_facet | Bodoira, Romina Mariana Torres, Myriam Mariela Pierantozzi, Pierluigi Taticchi, Agnese Servili, Maurizio Maestri, Damian |
| author_sort | Bodoira, Romina Mariana |
| collection | INTA Digital |
| description | “Arauco” is the only olive (Olea europaea L.) cultivar recognized from Argentina in the World Catalogue of Olive Varieties. Drupes from this cultivar were handpicked at different stages of fruit development and ripening—referred to as days after full flowering (DAFF)—and analyzed to assess the oil accumulation pattern, and the dynamic of the changes in fatty acid, tocopherol, squalene, and phenolic compositions. The most intense oil accumulation period occurred approximately between 80 DAFF (pit hardening) and 150 DAFF (beginning of fruit maturation). Oleic acid content increased rapidly until reaching the maximum concentration (71.4%) approximately 80 DAFF, thus indicating that the most active biosynthesis period occurred at early fruit growth stages. Later, oleic acid content decreased gradually, almost linearly, to 62% at the final sampling point (215 DAFF). The dynamic of tocopherol accumulation showed a trend characterized by high amounts of the α‐ and γ‐isoforms in very young drupes, a pronounced decrease during fruit development, and little or no change during the fruit maturation period. The developing drupes were found to accumulate significant amounts of squalene (up to 12 500 mg/kg of dry weight at 96 DAFF), but squalene dropped strongly after the beginning of fruit ripening. Whatever the stage of fruit development, secoiridoids were the major phenolic components. On the basis of the evolution of the analytical parameters studied, the best stage for processing “Arauco” fruits for oil production seems to be that where maturity index is higher than 1 and lower than 2. |
| format | Artículo |
| id | INTA4770 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA47702019-03-28T13:38:09Z Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening Bodoira, Romina Mariana Torres, Myriam Mariela Pierantozzi, Pierluigi Taticchi, Agnese Servili, Maurizio Maestri, Damian Olea Europaea Variedades Antioxidantes Ácidos Grasos Desarrollo Biológico Maduramiento Varieties Antioxidants Fatty Acids Biological Development Ripening Olivo Variedad Arauco Ontogénesis “Arauco” is the only olive (Olea europaea L.) cultivar recognized from Argentina in the World Catalogue of Olive Varieties. Drupes from this cultivar were handpicked at different stages of fruit development and ripening—referred to as days after full flowering (DAFF)—and analyzed to assess the oil accumulation pattern, and the dynamic of the changes in fatty acid, tocopherol, squalene, and phenolic compositions. The most intense oil accumulation period occurred approximately between 80 DAFF (pit hardening) and 150 DAFF (beginning of fruit maturation). Oleic acid content increased rapidly until reaching the maximum concentration (71.4%) approximately 80 DAFF, thus indicating that the most active biosynthesis period occurred at early fruit growth stages. Later, oleic acid content decreased gradually, almost linearly, to 62% at the final sampling point (215 DAFF). The dynamic of tocopherol accumulation showed a trend characterized by high amounts of the α‐ and γ‐isoforms in very young drupes, a pronounced decrease during fruit development, and little or no change during the fruit maturation period. The developing drupes were found to accumulate significant amounts of squalene (up to 12 500 mg/kg of dry weight at 96 DAFF), but squalene dropped strongly after the beginning of fruit ripening. Whatever the stage of fruit development, secoiridoids were the major phenolic components. On the basis of the evolution of the analytical parameters studied, the best stage for processing “Arauco” fruits for oil production seems to be that where maturity index is higher than 1 and lower than 2. 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: Taticchi, Agnese. Università degli Studi di Perugia. Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Italia Fil: Servili, Maurizio. Università degli Studi di Perugia. Dipartimento di Scienze Agrarie, Alimentari 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 2019-03-28T13:34:26Z 2019-03-28T13:34:26Z 2015-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201400234 http://hdl.handle.net/20.500.12123/4770 1438-7697 1438-9312 https://doi.org/10.1002/ejlt.201400234 eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley European Journal Of Lipid Science And Technology 117 (3) : 377-388 (March 2015) |
| spellingShingle | Olea Europaea Variedades Antioxidantes Ácidos Grasos Desarrollo Biológico Maduramiento Varieties Antioxidants Fatty Acids Biological Development Ripening Olivo Variedad Arauco Ontogénesis Bodoira, Romina Mariana Torres, Myriam Mariela Pierantozzi, Pierluigi Taticchi, Agnese Servili, Maurizio Maestri, Damian Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening |
| title | Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening |
| title_full | Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening |
| title_fullStr | Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening |
| title_full_unstemmed | Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening |
| title_short | Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening |
| title_sort | oil biogenesis and antioxidant compounds from arauco olive olea europaea l cultivar during fruit development and ripening |
| topic | Olea Europaea Variedades Antioxidantes Ácidos Grasos Desarrollo Biológico Maduramiento Varieties Antioxidants Fatty Acids Biological Development Ripening Olivo Variedad Arauco Ontogénesis |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201400234 http://hdl.handle.net/20.500.12123/4770 https://doi.org/10.1002/ejlt.201400234 |
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