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Osorio-Marín J, Fernandez E, Vieli L, Ribera A, Luedeling E, Cobo N. Climate change impacts on temperate fruit and nut production: a systematic review. FRONTIERS IN PLANT SCIENCE 2024; 15:1352169. [PMID: 38567135 PMCID: PMC10986187 DOI: 10.3389/fpls.2024.1352169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Accepted: 02/27/2024] [Indexed: 04/04/2024]
Abstract
Temperate fruit and nut crops require distinctive cold and warm seasons to meet their physiological requirements and progress through their phenological stages. Consequently, they have been traditionally cultivated in warm temperate climate regions characterized by dry-summer and wet-winter seasons. However, fruit and nut production in these areas faces new challenging conditions due to increasingly severe and erratic weather patterns caused by climate change. This review represents an effort towards identifying the current state of knowledge, key challenges, and gaps that emerge from studies of climate change effects on fruit and nut crops produced in warm temperate climates. Following the PRISMA methodology for systematic reviews, we analyzed 403 articles published between 2000 and 2023 that met the defined eligibility criteria. A 44-fold increase in the number of publications during the last two decades reflects a growing interest in research related to both a better understanding of the effects of climate anomalies on temperate fruit and nut production and the need to find strategies that allow this industry to adapt to current and future weather conditions while reducing its environmental impacts. In an extended analysis beyond the scope of the systematic review methodology, we classified the literature into six main areas of research, including responses to environmental conditions, water management, sustainable agriculture, breeding and genetics, prediction models, and production systems. Given the rapid expansion of climate change-related literature, our analysis provides valuable information for researchers, as it can help them identify aspects that are well understood, topics that remain unexplored, and urgent questions that need to be addressed in the future.
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Affiliation(s)
- Juliana Osorio-Marín
- Centro de Fruticultura, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco, Chile
| | - Eduardo Fernandez
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
| | - Lorena Vieli
- Centro de Fruticultura, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco, Chile
- Departamento de Ciencias Agronómicas y Recursos Naturales, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco, Chile
| | - Alejandra Ribera
- Centro de Fruticultura, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco, Chile
- Departamento de Producción Agropecuaria, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco, Chile
| | - Eike Luedeling
- Department of Horticultural Sciences, University of Bonn, Bonn, Germany
| | - Nicolas Cobo
- Centro de Fruticultura, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco, Chile
- Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco, Chile
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Benítez-Cabello A, Delgado AM, Quintas C. Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends. Foods 2023; 12:3712. [PMID: 37835365 PMCID: PMC10572816 DOI: 10.3390/foods12193712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are the main microorganisms responsible for the fermentation of this product. The microbial diversity and population dynamics during the fermentation process are influenced by several factors, such as the content of sugars and phenols, all of which together influence the quality and safety of the table olives. The composition of fruits is in turn influenced by environmental conditions, such as rainfall, temperature, radiation, and the concentration of minerals in the soil, among others. In this review, we discuss the effect of climate change on the microbial diversity of table olives, with special emphasis on Spanish and Portuguese cultivars. The alterations expected to occur in climate change scenario(s) include changes in the microbial populations, their succession, diversity, and growth kinetics, which may impact the safety and quality of the table olives. Mitigation and adaptation measures are proposed to safeguard the authenticity and sensorial features of this valuable fermented food while ensuring food safety requirements.
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Affiliation(s)
- Antonio Benítez-Cabello
- Instituto de la Grasa (CSIC), Food Biotechnology Department, Campus Universitario Pablo de Olavide, Building 46, Ctra, Sevilla-Utrera, km 1, 41013 Seville, Spain
| | - Amélia M. Delgado
- Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Célia Quintas
- Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
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Ghreishi Rad SA, Jalili M, Ansari F, Rashidi Nodeh H, Rashidi L. Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran. Food Sci Nutr 2023; 11:5396-5408. [PMID: 37701214 PMCID: PMC10494621 DOI: 10.1002/fsn3.3497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 04/27/2023] [Accepted: 05/31/2023] [Indexed: 09/14/2023] Open
Abstract
This study investigated the physicochemical properties and polyphenol composition of extra virgin olive oils (EVOOs) extracted from three olive cultivars. The investigated cultivars were Arbequina, Koroneiki, and Manzanilla, grown in Olive Research Station in Rudbar county, Gilan province, Iran, at three ripening stages. Several parameters were analyzed, including peroxide and acidity values, unsaponifiable matter, oxidative stability, total aliphatic alcohols, fatty acids (FAs), sterols, and triacylglycerol composition. The results showed that as maturity increased, parameters such as oil content, acidity value, and iodine value, rise, while parameters including peroxide value, oxidative stability, aliphatic alcohols, and unsaponifiable matter decreased (p < .05). The saponification value was slightly reduced in the developing ripening process (p > .05). The MUFA/PUFA ratio and total sterol content declined during the olive ripening stages (p < .05). The triterpenes decreased in Arbequina and Koroneiki cultivars but increased in Manzanilla cultivar during the maturity stages. According to the data, oleuropein decreased while oleuropein aglycone, oxidized aldehyde, and hydroxylic form of oleuropein increased for all EVOOs during maturation. Apigenin, quercetin, ligstroside aglycone, aldehyde and hydroxylic form, ferulic acid, caffeic acid, and catechin decreased during the ripening of fruits (p < .05). The main triglycerides were triolein (OOO), palmitodiolein (POO), dioleolinolein (OOL), and palmitooleolinolein (PLO) in all EVOOs. In addition, the olive cultivar and harvesting date influence the physicochemical properties and polyphenol composition of EVOOs extracted from olive varieties grown in one region. In conclusion, the results can present helpful information to determine the optimum maturity stage for the investigated olive cultivars.
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Affiliation(s)
- Seyed Amirreza Ghreishi Rad
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural ResourceTehran UniversityTehranIran
| | - Maryam Jalili
- Research Center of Food Technology and Agricultural ProductsStandard Research Institute of Iran (SRI)KarajIran
| | - Farzaneh Ansari
- Research Center of Food Technology and Agricultural ProductsStandard Research Institute of Iran (SRI)KarajIran
| | - Hamid Rashidi Nodeh
- Research Center of Food Technology and Agricultural ProductsStandard Research Institute of Iran (SRI)KarajIran
| | - Ladan Rashidi
- Research Center of Food Technology and Agricultural ProductsStandard Research Institute of Iran (SRI)KarajIran
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Erel R, Yermiyahu U, Yasuor H, Ben-Gal A, Zipori I, Dag A. Elevated fruit nitrogen impairs oil biosynthesis in olive ( Olea europaea L.). FRONTIERS IN PLANT SCIENCE 2023; 14:1180391. [PMID: 37457358 PMCID: PMC10347680 DOI: 10.3389/fpls.2023.1180391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Accepted: 06/08/2023] [Indexed: 07/18/2023]
Abstract
Oil in fruits and seeds is an important source of calories and essential fatty acids for humans. This specifically holds true for olive oil, which is appreciated for its superior nutritional value. Most olive orchards are cultivated to produce oil, which are the outcome of fruit yield and oil content. Little information is available on the effect of nitrogen (N) on olive fruit oil content. The response of olive trees to different rates of N was therefore studied in soilless culture (3 years) and commercial field (6 years) experiments. In both experiments, fruit N level and oil biosynthesis were negatively associated. Fruit N increased in response to N fertilization level and was inversely related to fruit load. The negative correlation between fruit N and oil content was more pronounced under high fruit load, indicating sink limitation for carbon. These results agree with those reported for oilseed crops for which a trade-off between oil and protein was proposed as the governing mechanism for the negative response to elevated N levels. Our results suggest that the protein/oil trade-off paradigm cannot explain the noticeable decrease in oil biosynthesis in olives, indicating that additional mechanisms are involved in N-induced inhibition of oil production. This inhibition was not related to the soluble carbohydrate levels in the fruit, which were comparable regardless of N level. These results emphasize the importance of balanced N nutrition in oil-olive cultivation to optimize production with oil content.
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Emmanouilidou MG, Koukourikou-Petridou M, Gerasopoulos D, Kyriacou MC. Oxidative stability, fatty-acid and phenolic composition of Cypriot monovarietal virgin olive oils with progressive fruit maturity. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation. Molecules 2021; 26:molecules26113184. [PMID: 34073383 PMCID: PMC8199220 DOI: 10.3390/molecules26113184] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/19/2021] [Accepted: 05/24/2021] [Indexed: 01/13/2023] Open
Abstract
The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of 'oleic acid', 'vitamin E', and 'olive oil polyphenols'. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the 'technological optimum' stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for 'oleic acid' and 'vitamin E'. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices.
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Wang Y, Yao X, Yang L, Fei X, Cao Y, Wang K, Guo S. Effects of Harvest Time on the Yield, Quality and Active Substance of Torreya grandis Nut and Its Oil. J Oleo Sci 2021; 70:175-184. [PMID: 33456001 DOI: 10.5650/jos.ess20155] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Torreya grandis is an important economic tree species in China. It provides nutritional value and is important to the health care industry. There are ongoing issues with product quality which are primarily related to improper management and early harvest. This study was carried out during the fruit ripening processes to evaluate the influence of harvesting date on T. grandis quality, and to determine the optimal harvest period. The effects of harvest time on the variation of quality and nutritional parameters of T. grandis nuts and its oil were evaluated, and the optimal harvest period was determined. The results showed that harvest timing had a strong effect on both oil yield and quality. Prolonged ripening could induce higher levels of kernel rate, fruit inclusions, oil and nutritional quality. When the sample harvested in the mid-September, the kernel rate and oil content were increased by 1.88±0.31% and 6.65±0.47%, respectively, compared to samples harvested in the beginning of late-August. Similarly, the mid-September harvest resulted in total unsaturated fatty acids content of the oil being increased by 5.3±0.34%, the FFA and peroxide value being decreased by 40.7±0.15% and 76±0.08%, respectively, and total tocopherols and free amino acids were increased 7.5±0.24% and 47.3±0.15%, respectively, compared to the samples harvested on Aug. 25. The results indicated that the optimal harvest time of T. grandis fruits was mid-September as it was beneficial for improving the quality of T. grandis nut and its oil. It was suggested that T. grandis fruit should be harvested later.
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Affiliation(s)
- Yaping Wang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry (CAF)
| | - Xiaohua Yao
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry (CAF)
| | | | - Xueqian Fei
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry (CAF)
| | - Yongqing Cao
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry (CAF)
| | - Kailiang Wang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry (CAF)
| | - Shaohai Guo
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry (CAF)
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Deiana P, Santona M, Dettori S, Culeddu N, Dore A, Molinu MG. Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period. Food Chem 2019; 300:125243. [DOI: 10.1016/j.foodchem.2019.125243] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 07/17/2019] [Accepted: 07/22/2019] [Indexed: 10/26/2022]
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9
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Mousavi S, de la Rosa R, Moukhli A, El Riachy M, Mariotti R, Torres M, Pierantozzi P, Stanzione V, Mastio V, Zaher H, El Antari A, Ayoub S, Dandachi F, Youssef H, Aggelou N, Contreras C, Maestri D, Belaj A, Bufacchi M, Baldoni L, Leon L. Plasticity of fruit and oil traits in olive among different environments. Sci Rep 2019; 9:16968. [PMID: 31740728 PMCID: PMC6861299 DOI: 10.1038/s41598-019-53169-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Accepted: 10/26/2019] [Indexed: 01/12/2023] Open
Abstract
Olive is a long-living perennial species with a wide geographical distribution, showing a large genetic and phenotypic variation in its growing area. There is an urgent need to uncover how olive phenotypic traits and plasticity can change regardless of the genetic background. A two-year study was conducted, based on the analysis of fruit and oil traits of 113 cultivars from five germplasm collections established in Mediterranean Basin countries and Argentina. Fruit and oil traits plasticity, broad-sense heritability and genotype by environment interaction were estimated. From variance and heritability analyses, it was shown that fruit fresh weight was mainly under genetic control, whereas oleic/(palmitic + linoleic) acids ratio was regulated by the environment and genotype by environment interaction had the major effect on oil content. Among the studied cultivars, different level of stability was observed, which allowed ranking the cultivars based on their plasticity for oil traits. High thermal amplitude, the difference of low and high year values of temperature, negatively affected the oil content and the oleic acid percentage. Information derived from this work will help to direct the selection of cultivars with the highest global fitness averaged over the environments rather than the highest fitness in each environment separately.
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Affiliation(s)
- Soraya Mousavi
- CNR - Institute for Agricultural and Forest Systems of the Mediterranean, 06128, Perugia, Italy
- CNR - Institute of Biosciences and Bioresources, 06128, Perugia, Italy
| | | | | | - Milad El Riachy
- LARI - Lebanese Agricultural Research Institute Tal Amara, Bekaa, Lebanon
| | - Roberto Mariotti
- CNR - Institute of Biosciences and Bioresources, 06128, Perugia, Italy
| | - Mariela Torres
- Estación Experimental Agropecuaria San Juan (EEA INTA San Juan), and CONICET. Ing. Marcos Zalazar (Calle 11) y Vidart. Villa Aberastain, Pocito, 5427, San Juan, Argentina
| | - Pierluigi Pierantozzi
- Estación Experimental Agropecuaria San Juan (EEA INTA San Juan), and CONICET. Ing. Marcos Zalazar (Calle 11) y Vidart. Villa Aberastain, Pocito, 5427, San Juan, Argentina
| | - Vitale Stanzione
- CNR - Institute for Agricultural and Forest Systems of the Mediterranean, 06128, Perugia, Italy
| | - Valerio Mastio
- CNR - Institute for Agricultural and Forest Systems of the Mediterranean, 06128, Perugia, Italy
| | - Hayat Zaher
- INRA - CRRA, Marrakech-Safi, BP 533, Marrakech, Morocco
| | | | - Salam Ayoub
- National Agricultural Research Center (NARC), Baqa, 19381, Jordan
| | - Faten Dandachi
- LARI - Lebanese Agricultural Research Institute Tal Amara, Bekaa, Lebanon
| | - Hiyam Youssef
- LARI - Lebanese Agricultural Research Institute Tal Amara, Bekaa, Lebanon
| | - Nikolas Aggelou
- MAICh - Department of Horticultural Genetics and Biotechnology, 73100, Chania-Crete, Greece
| | - Cibeles Contreras
- Estación Experimental Agropecuaria San Juan (EEA INTA San Juan), and CONICET. Ing. Marcos Zalazar (Calle 11) y Vidart. Villa Aberastain, Pocito, 5427, San Juan, Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET-UNC). Av. Vélez Sarsfield 1611, X5016GCA, Córdoba, Argentina
| | | | - Marina Bufacchi
- CNR - Institute for Agricultural and Forest Systems of the Mediterranean, 06128, Perugia, Italy.
| | - Luciana Baldoni
- CNR - Institute of Biosciences and Bioresources, 06128, Perugia, Italy
| | - Lorenzo Leon
- IFAPA - Centro Alameda del Obispo, Córdoba, Spain
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Grilo F, Novara ME, D'Oca MC, Rubino S, Lo Bianco R, Di Stefano V. Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system. Int J Food Sci Nutr 2019; 71:397-409. [PMID: 31530051 DOI: 10.1080/09637486.2019.1666806] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha-1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.
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Affiliation(s)
- Filipa Grilo
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Maria Eugenia Novara
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
| | - Maria Cristina D'Oca
- Department of Physics and Chemistry (DiFC), University of Palermo, Palermo, Italy
| | - Simona Rubino
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
| | - Riccardo Lo Bianco
- Department of Agricultural, Food, and Forest Sciences, University of Palermo, Palermo, Italy
| | - Vita Di Stefano
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
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Brito C, Dinis LT, Moutinho-Pereira J, Correia CM. Drought Stress Effects and Olive Tree Acclimation under a Changing Climate. PLANTS (BASEL, SWITZERLAND) 2019; 8:E232. [PMID: 31319621 PMCID: PMC6681365 DOI: 10.3390/plants8070232] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 07/05/2019] [Accepted: 07/15/2019] [Indexed: 12/19/2022]
Abstract
Increasing consciousness regarding the nutritional value of olive oil has enhanced the demand for this product and, consequently, the expansion of olive tree cultivation. Although it is considered a highly resilient and tolerant crop to several abiotic stresses, olive growing areas are usually affected by adverse environmental factors, namely, water scarcity, heat and high irradiance, and are especially vulnerable to climate change. In this context, it is imperative to improve agronomic strategies to offset the loss of productivity and possible changes in fruit and oil quality. To develop more efficient and precise measures, it is important to look for new insights concerning response mechanisms to drought stress. In this review, we provided an overview of the global status of olive tree ecology and relevance, as well the influence of environmental abiotic stresses in olive cultivation. Finally, we explored and analysed the deleterious effects caused by drought (e.g., water status and photosynthetic performance impairment, oxidative stress and imbalance in plant nutrition), the most critical stressor to agricultural crops in the Mediterranean region, and the main olive tree responses to withstand this stressor.
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Affiliation(s)
- Cátia Brito
- CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Lia-Tânia Dinis
- CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - José Moutinho-Pereira
- CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Carlos M Correia
- CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
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12
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Ceci LN, Mattar SB, Carelli AA. Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina). Food Res Int 2017; 100:764-770. [DOI: 10.1016/j.foodres.2017.07.074] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 07/28/2017] [Accepted: 07/31/2017] [Indexed: 11/15/2022]
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13
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Peres F, Martins LL, Mourato M, Vitorino C, Antunes P, Ferreira-Dias S. Phenolic compounds of 'Galega Vulgar' and 'Cobrançosa' olive oils along early ripening stages. Food Chem 2016; 211:51-8. [PMID: 27283606 DOI: 10.1016/j.foodchem.2016.05.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 04/19/2016] [Accepted: 05/04/2016] [Indexed: 10/21/2022]
Abstract
In this study, the lipophilic and hydrophilic phenol composition of virgin olive oils (VOO) obtained from olives from two of the most important Portuguese cultivars ('Galega Vulgar' and 'Cobrançosa'), harvested at different ripening stages and under two irrigation schemes (rain fed and irrigated), was evaluated. Phenolic alcohols (hydroxytyrosol and tyrosol), phenolic acids and derivatives and flavonoids (luteolin and apigenin), as well as tocopherols were quantified. Lipophilic (>300mgkg(-1)) and hydrophilic phenols (>600mgkg(-1)) were present in high contents in both VOO, for early ripening stages. Gamma-tocopherol content is higher in 'Galega Vulgar' VOO. Total phenols showed a decrease between ripening index 2.5 and 3.5. The dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), also known as oleacein, was the major phenolic compound identified in both oils. The concentration of free hydroxytyrosol and tyrosol in both VOO is very low while their esterified derivatives, like 3,4-DHPEA-EDA and p-HPEA-EDA, are much more abundant.
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Affiliation(s)
- Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal
| | - Luisa L Martins
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Miguel Mourato
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Conceição Vitorino
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal
| | - Paulo Antunes
- CATAA, Centro de Apoio Tecnológico Agro-Alimentar de Castelo Branco, 6000-459 Castelo Branco, Portugal
| | - Suzana Ferreira-Dias
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
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14
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Dag A, Zipori I, Bustan A, Kerem Z. Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0764152] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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15
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Trapani S, Migliorini M, Cherubini C, Cecchi L, Canuti V, Fia G, Zanoni B. Direct quantitative indices for ripening of olive oil fruits to predict harvest time. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500317] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Serena Trapani
- Department of Agricultural, Food and Forestry Systems Management (GESAAF) - Food Science and Technology and Microbiology Section; University of Florence; Florence Italy
| | - Marzia Migliorini
- Promofirenze; Special Agency of the Florence Chamber of Commerce - Laboratorio Chimico Merceologico Unit; Florence Italy
| | - Chiara Cherubini
- Promofirenze; Special Agency of the Florence Chamber of Commerce - Laboratorio Chimico Merceologico Unit; Florence Italy
| | - Lorenzo Cecchi
- Promofirenze; Special Agency of the Florence Chamber of Commerce - Laboratorio Chimico Merceologico Unit; Florence Italy
| | - Valentina Canuti
- Department of Agricultural, Food and Forestry Systems Management (GESAAF) - Food Science and Technology and Microbiology Section; University of Florence; Florence Italy
| | - Giovanna Fia
- Department of Agricultural, Food and Forestry Systems Management (GESAAF) - Food Science and Technology and Microbiology Section; University of Florence; Florence Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (GESAAF) - Food Science and Technology and Microbiology Section; University of Florence; Florence Italy
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Kalogeropoulos N, Tsimidou MZ. Antioxidants in Greek Virgin Olive Oils. Antioxidants (Basel) 2014; 3:387-413. [PMID: 26784878 PMCID: PMC4665486 DOI: 10.3390/antiox3020387] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 03/31/2014] [Accepted: 04/10/2014] [Indexed: 01/10/2023] Open
Abstract
Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars-excluding clonal selections-is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis.
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Affiliation(s)
- Nick Kalogeropoulos
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Str., Athens 17661, Greece.
| | - Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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