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Karagiannis E, Michailidis M, Skodra C, Stamatakis G, Dasenaki M, Ganopoulos I, Samiotaki M, Thomaidis NS, Molassiotis A, Tanou G. Proteo-metabolomic journey across olive drupe development and maturation. Food Chem 2021; 363:130339. [PMID: 34147896 DOI: 10.1016/j.foodchem.2021.130339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 05/31/2021] [Accepted: 06/05/2021] [Indexed: 12/20/2022]
Abstract
Maturity is one of the most important factors associated with the quality of olive products, however the molecular events underlying olive drupe development remain poorly characterized. Using proteomic and metabolomic approaches, this study investigated the changes in the olive drupes (cv. Chondrolia Chalkidikis) across six developmental stages (S1-S6) that characterize the dynamics of fruit growth and color. Primary metabolites, including carbohydrates and organic acids (i.e., xylose, malic acid), showed significant accumulation in the black maturation stage. Temporal changes in various secondary metabolites (e.g., oleuropein, oleacin and tyrosol) were also observed. Proteins involved in oxidation-reduction (i.e., LOX1/5), carbohydrate metabolism (i.e., GLUA, PG) and photosynthesis (i.e., chlorophyll a-b binding proteins) significantly altered in the turning black compared to the green mature stage. By providing the first proteometabolomic study of olive drupe development, this investigation offers a novel framework for further studies on this economically relevant crop.
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Affiliation(s)
- Evangelos Karagiannis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Michail Michailidis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Christina Skodra
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - George Stamatakis
- Biomedical Sciences Research Center "Alexander Fleming", Vari 16672, Greece.
| | - Marilena Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, Thessaloniki-Thermi 57001, Greece.
| | - Martina Samiotaki
- Biomedical Sciences Research Center "Alexander Fleming", Vari 16672, Greece.
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, Thessaloniki-Thermi 57001, Greece.
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Kafkaletou M, Fasseas C, Tsantili E. Increased firmness and modified cell wall composition by ethylene were reversed by the ethylene inhibitor 1-methylcyclopropene (1-MCP) in the non-climacteric olives harvested at dark green stage - Possible implementation of ethylene for olive quality. JOURNAL OF PLANT PHYSIOLOGY 2019; 238:63-71. [PMID: 31146183 DOI: 10.1016/j.jplph.2019.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 05/14/2019] [Accepted: 05/15/2019] [Indexed: 05/14/2023]
Abstract
This study aimed to investigate the firmness retention by ethylene treatment in olive fruit, as observed earlier. Ethylene concentrations up to 1000 μL L-1 were applied to dark green 'Konservolia' olives harvested shortly before the green maturation and exposed to 20 °C for up to 9 d. Surprisingly, the results indicated a tendency to fruit firmness increases in concentration-dependent manner in a non-climacteric fruit. The highest concentration increased the firmness within 12 h by approximately 1.35-fold, but transiently for approximately up to 5 d; all ethylene inhibitors tested, either of synthesis (ethoxyvinyl glycine or AVG), or perception (1 -methyl-cyclopropene or 1-MCP, and silver nitrate) prevented the firmness increase. Texture was evaluated by firmness and changes in lignin, cellulose (CL), total pectins (TPC), water soluble pectins (WSP) and total non-cellulosic sugars (total sugars) concentrations, and in pectin esterification degree (DE) in the alcohol insoluble residue (AIR) of 'Konservolia' fruit pericarp during 1.5-d, 5-d and 10-d treatments with 1000 μL L-1 ethylene at 20 °C. Pectins in AIR were also extracted sequentially with cyclohexane-trans-1,2-diaminetetra-acetate (CDTA), Na2CO3, 1 M and 4 M KOH. The results showed that on day 1.5, the increased firmness was consistent with increased CL (crystalline formation, as observed by microscopy), total sugars and DE levels, but reduced WSP, whereas softening reversed the changes and lowered TPC and CDTA-soluble pectins in all fruit on day 10. However, on day 5 ethylene-treated olives exhibited a transitional phase during softening, characterized by retention of high TPC concentration and energy demand, as indicated by elevated respiration rates. The inhibitor 1-MCP, applied before ethylene, did inhibit the responses to ethylene treatment. Ethylene firming effect and the respective cell wall changes in olives are demonstrated for first time. The experiments could be used for research on perception and transcription responses to ethylene in olive, a non-climacteric fruit. In practice, high ethylene concentrations could also be beneficial for firmness increase and/or short storage of dark green olives.
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Affiliation(s)
- Mina Kafkaletou
- Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 118 55, Athens, Greece.
| | - Costas Fasseas
- Laboratory of Electron Microscopy, Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 11855, Athens, Greece.
| | - Eleni Tsantili
- Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 118 55, Athens, Greece.
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Squeo G, Tamborrino A, Pasqualone A, Leone A, Paradiso VM, Summo C, Caponio F. Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1842-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Sadkaoui A, Jiménez A, Pacheco R, Beltrán G. Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600039] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Abir Sadkaoui
- IFAPA Center “Venta del Llano”Junta de AndalucíaMengíbarJaénSpain
| | - Antonio Jiménez
- IFAPA Center “Venta del Llano”Junta de AndalucíaMengíbarJaénSpain
| | - Rafael Pacheco
- Department of Chemical, Environmental and Material EngineeringUniversity of JaénJaénSpain
| | - Gabriel Beltrán
- IFAPA Center “Venta del Llano”Junta de AndalucíaMengíbarJaénSpain
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Moustakime Y, Hazzoumi Z, Amrani Joutei K. Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives. SPRINGERPLUS 2016; 5:739. [PMID: 27376007 PMCID: PMC4909686 DOI: 10.1186/s40064-016-2367-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 05/18/2016] [Indexed: 11/04/2022]
Abstract
During the extraction, a portion of oil remains trapped inside the cells and its release requires the degradation of the walls and cell membranes, especially when the fruits have not reached a maximum maturity which is likely to cause an optimal embrittlement of the parietal structures and cell membrane. This can be done by specific enzymes necessary for the degradation of various cellular barriers. Three different enzyme treatments proteolytic, pectolytic or both are applied on the Moroccan Picholine olives from veraison to maturity of the fruit. The effect of these treatments is evaluated by olive oil diffusion, its phenolic content (PC) and cellular embrittlement determination of olives during ripening. The pectolytic activities lead to a significant increase in both the oil extractability (76 % at veraison and 14 % at maturity) and the PC (up to 50 % of gain compared to the control at veraison and 27 % at maturity). The proteolytic activities applied alone have no significant effect on the extractability and the polyphenols levels of oils. Furthermore, when these proteolytic activities are added in combination with the pectolytic activities, the oil extractability is doubled at veraison and its flowing up to 99 % at maturity that barely 84 % in the control in addition to a richness of polyphenols which can reach 84 % more compared to the control. This increase in polyphenols wealth is probably due to the degradation of cell walls, cellular and vacuolar membranes by enzyme activities releasing PCs that were previously associated with these structures in the drupe.
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Affiliation(s)
- Youssef Moustakime
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
| | - Zakaria Hazzoumi
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
| | - Khalid Amrani Joutei
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
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6
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Peres F, Martins LL, Ferreira-Dias S. Influence of enzymes and technology on virgin olive oil composition. Crit Rev Food Sci Nutr 2015; 57:3104-3126. [DOI: 10.1080/10408398.2015.1092107] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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7
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Sadkaoui A, Jiménez A, Pacheco R, Beltrán G. Micronized natural talc with a low particle size and a high carbonate rate is more effective at breaking down oil‐in‐water emulsion. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500112] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Abir Sadkaoui
- IFAPA Centro “Venta del Llano”Junta de AndalucíaMengíbarJaénSpain
| | - Antonio Jiménez
- IFAPA Centro “Venta del Llano”Junta de AndalucíaMengíbarJaénSpain
| | - Rafael Pacheco
- Departamento de Ingeniería Química, Ambiental y de los MaterialesUniversidad de JaénJaénSpain
| | - Gabriel Beltrán
- IFAPA Centro “Venta del Llano”Junta de AndalucíaMengíbarJaénSpain
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Clodoveo ML, Hbaieb RH, Kotti F, Mugnozza GS, Gargouri M. Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities. Compr Rev Food Sci Food Saf 2014; 13:135-154. [PMID: 33412651 DOI: 10.1111/1541-4337.12054] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Accepted: 11/21/2013] [Indexed: 11/28/2022]
Abstract
This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.
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Affiliation(s)
- Maria Lisa Clodoveo
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Giacomo Scarascia Mugnozza
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
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9
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Clodoveo ML. Malaxation: Influence on virgin olive oil quality. Past, present and future – An overview. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.11.004] [Citation(s) in RCA: 125] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Gallardo-Guerrero L, Pérez-Gálvez A, Aranda E, Mínguez-Mosquera MI, Hornero-Méndez D. Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.04.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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BERNARDO ANA, MARTÍNEZ SIDONIA, ÁLVAREZ MARÍA, FERNÁNDEZ ANA, LÓPEZ MERCEDES. THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGES. J FOOD QUALITY 2008. [DOI: 10.1111/j.1745-4557.2008.00229.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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13
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Martínez S, Curros A, Bermúdez J, Carballo J, Franco I. The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity. Int J Food Sci Nutr 2007; 58:150-61. [PMID: 17469770 DOI: 10.1080/09637480601154095] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
'Arnoia' peppers (Capsicum annuum L. var. annuum cv. Arnoia) are cultivated in areas surrounding the Arnoia River, in Galicia (northwest Spain). Some physical and chemical changes associated with maturation and storage conditions have been reported. Changes in gross composition, the main physico-chemical parameters and mineral composition were evaluated in peppers collected directly from plants and at two different states of maturity (green and red fruits), and in commercially available peppers (green fruits). The total soluble solid content and titratable acidity increased significantly during ripening. The fat, ash and protein contents were generally significantly higher in the red pepper than in the green peppers. The total ascorbic acid in red peppers was 27% higher than that of green peppers. The vitamin C content of commercially available green peppers was up to 39% lower than in the freshly picked peppers. Potassium was the most abundant mineral in green and red peppers. Green peppers purchased in the supermarket contained higher amounts of calcium and sodium than the freshly picked peppers. The levels of zinc, manganese and copper were similar in all of the different samples.
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Affiliation(s)
- Sidonia Martínez
- Area de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain.
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14
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Impact evaluation of innovative and sustainable extraction technologies on olive oil quality. Trends Food Sci Technol 2007. [DOI: 10.1016/j.tifs.2007.01.008] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil. Food Res Int 2005. [DOI: 10.1016/j.foodres.2005.02.011] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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