1
|
Soldo B, Jukić Špika M, Pasković I, Vuko E, Polić Pasković M, Ljubenkov I. The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars. Molecules 2024; 29:1696. [PMID: 38675515 PMCID: PMC11051971 DOI: 10.3390/molecules29081696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/28/2024] Open
Abstract
The lipoxygenase pathway has a significant influence on the composition of the volatile components of virgin olive oil (VOO). In this work, the influence of the maturity index (MI) on the activity of the lipoxygenase enzyme (LOX) in the fruits of the autochthonous Dalmatian olive cultivars Oblica, Levantinka and Lastovka was studied. The analysis of the primary oxidation products of linoleic acid in the studied cultivars showed that LOX synthesises a mixture of 9- and 13-hydroperoxides of octadecenoic acid in a ratio of about 1:2, which makes it a non-traditional plant LOX. By processing the fruits of MI~3, we obtained VOOs with the highest concentration of desirable C6 volatile compounds among the cultivars studied. We confirmed a positive correlation between MI, the enzyme activity LOX and the concentration of hexyl acetate and hexanol in cultivars Oblica and Lastovka, while no positive correlation with hexanol was observed in the cultivar Levantinka. A significant negative correlation was found between total phenolic compounds in VOO and LOX enzyme activity, followed by an increase in the MI of fruits. This article contributes to the selection of the optimal harvest time for the production of VOOs with the desired aromatic properties and to the knowledge of the varietal characteristics of VOOs.
Collapse
Affiliation(s)
- Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Igor Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
- Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, HR-51000 Rijeka, Croatia
| | - Elma Vuko
- Department of Biology, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Marija Polić Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| |
Collapse
|
2
|
Cerezo S, Hernández ML, Palomo-Ríos E, Gouffi N, García-Vico L, Sicardo MD, Sanz C, Mercado JA, Pliego-Alfaro F, Martínez-Rivas JM. Modification of 13-hydroperoxide lyase expression in olive affects plant growth and results in altered volatile profile. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 313:111083. [PMID: 34763868 DOI: 10.1016/j.plantsci.2021.111083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 09/17/2021] [Accepted: 10/02/2021] [Indexed: 06/13/2023]
Abstract
The C6 aldehydes, alcohols, and the corresponding esters are the most important compounds of virgin olive oil aroma. These C6 volatile compounds are synthesized via the 13-hydroperoxide lyase (13-HPL) branch of the lipoxygenase pathway. In this investigation, a functional analysis of the olive (Olea europaea L.) 13-HPL gene by its overexpression and silencing in olive transgenic lines was carried out. With this aim, sense and RNAi constructs of the olive 13-HPL gene were generated and used for the transformation of embryogenic olive cultures. Leaves from overexpressing lines showed a slight increase in 13-HPL gene expression, whereas RNAi lines exhibited a strong decrease in their transcript levels. Quantification of 13-HPL activity in two overexpressing and two RNAi lines showed a positive correlation with levels of transcripts. Interestingly, RNAi lines showed a high decrease in the content of C6 volatiles linked to a strong increase of C5 volatile compounds, altering the volatile profile in the leaves. In addition, the silencing of the 13-HPL gene severely affected plant growth and development. This investigation demonstrates the role of the 13-HPL gene in the biogenesis of olive volatile compounds and constitutes a functional genomics study in olive related to virgin olive oil quality.
Collapse
Affiliation(s)
- Sergio Cerezo
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - M Luisa Hernández
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - Elena Palomo-Ríos
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Naima Gouffi
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Lourdes García-Vico
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - M Dolores Sicardo
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - José A Mercado
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Fernando Pliego-Alfaro
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - José M Martínez-Rivas
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain.
| |
Collapse
|
3
|
Huang D, Wang C, Zhu S, Anwar R, Hussain Z, Khadija F. Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage. FOOD SCI TECHNOL INT 2021; 28:735-743. [PMID: 34757867 DOI: 10.1177/10820132211056102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fresh-cut peaches are susceptible to browning when exposed to air. Reducing the browning is important to maintain the quality of the fresh-cut peaches. Nitric oxide (NO) as the signal factor can improve the antioxidant capacity of organisms; sodium alginate (SA) is a natural polysaccharide with good antibacterial and film-forming properties. The study aimed to investigate the antioxidant and anti-browning activities of combined application of sodium alginate and nitric oxide on peaches slices preservation. The activities of some browning-related enzymes and antioxidant enzymes and the content of reactive oxygen species (ROS) and some browning-related components in fresh-cut peaches were determined. Results showed that combined treatment of 1% SA + 10 μmol L-1 NO slowed down the decrease in firmness, L*, and SSC, restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase. At the same time, it reduced the accumulation of O2•-, ·OH, H2O2, malondialdehyde, and total phenolic, and increased the activities of catalase and superoxide dismutase in peach slices. Overall, it was concluded that treatment with 1% SA + 10 μmol L-1 NO maintained quality and extended storage life of fresh-cut peaches.
Collapse
Affiliation(s)
- Dandan Huang
- Food Safety Analysis and Test Engineering Technology Research Centre of Shandong Province, College of Chemistry and Material Science, 34734Shandong Agricultural University, Taian, Shandong, China
| | - Caiyun Wang
- Food Safety Analysis and Test Engineering Technology Research Centre of Shandong Province, College of Chemistry and Material Science, 34734Shandong Agricultural University, Taian, Shandong, China
| | - Shuhua Zhu
- Food Safety Analysis and Test Engineering Technology Research Centre of Shandong Province, College of Chemistry and Material Science, 34734Shandong Agricultural University, Taian, Shandong, China
| | - Raheel Anwar
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, 66724University of Agriculture, Faisalabad, Punjab, Pakistan
| | - Zahoor Hussain
- Department of Horticulture, Ghazi University, Dera Ghazi Khan, Punjab, Pakistan
| | - Faheem Khadija
- Horticultural Substation, Dera Ghazi khan, Punjab, Pakistan
| |
Collapse
|
4
|
Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees ( Olea europaea var. sylvestris). Molecules 2021; 26:molecules26051304. [PMID: 33671061 PMCID: PMC7957623 DOI: 10.3390/molecules26051304] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 11/18/2022] Open
Abstract
Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.
Collapse
|
5
|
Zhang S, Sun L, Ju H, Bao Z, Zeng XA, Lin S. Research advances and application of pulsed electric field on proteins and peptides in food. Food Res Int 2021; 139:109914. [DOI: 10.1016/j.foodres.2020.109914] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 08/14/2020] [Accepted: 10/26/2020] [Indexed: 12/31/2022]
|
6
|
Penland M, Deutsch SM, Falentin H, Pawtowski A, Poirier E, Visenti G, Le Meur C, Maillard MB, Thierry A, Mounier J, Coton M. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations. Front Microbiol 2020; 11:586614. [PMID: 33133054 PMCID: PMC7578400 DOI: 10.3389/fmicb.2020.586614] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 09/02/2020] [Indexed: 12/15/2022] Open
Abstract
French PDO Nyons black table olives are produced according to a traditional slow spontaneous fermentation in brine. The manufacture and unique sensorial properties of these olives thus only rely on the autochthonous complex microbiota. This study aimed at unraveling the microbial communities and dynamics of Nyons olives during a 1.5-year-long spontaneous fermentation to determine the main microbial drivers and link microbial species to key metabolites. Fermentations were monitored at a local producer plant at regular time intervals for two harvests and two olive types (organically and conventionally grown) using culture-dependent and metabarcoding (ITS2 for fungi, V3-V4 region for bacteria) approaches. Olives and brines were also sampled for volatiles, organic acids and phenolic compounds. No major differences in microbiota composition were observed according to olive type or harvest period. Throughout the fermentation, yeasts were clearly the most dominant. ITS2 sequencing data revealed complex fungal diversity dominated by Citeromyces nyonsensis, Wickerhamomyces anomalus, Zygotorulaspora mrakii, Candida boidinii and Pichia membranifaciens species. Bacterial communities were dominated by the Celerinatantimonas genus, while lactic acid bacteria remained scarce. Clear shifts in microbial communities and biochemical profiles were observed during fermentation and, by correlating metabolites and microbiota changes, four different phases were distinguished. During the first 7 days, phase I, a fast decrease of filamentous fungal and bacterial populations was observed. Between days 21 and 120, phase II, W. anomalus and C. nyonsensis for fungi and Celerinatantimonas diazotrophica for bacteria dominated the fermentation and were linked to the pH decrease and citric acid production. Phase III, between 120 and 183 days, was characterized by an increase in acids and esters and correlated to increased abundances of Z. mrakii, P. membranifaciens and C. boidinii. During the last months of fermentation, phase IV, microbial communities were dominated by P. membranifaciens and C. boidinii. Both species were strongly correlated to an increase in fruity esters and alcohol abundances. Overall, this study provides an in-depth understanding about microbial species succession and how the microbiota shapes the final distinct olive characteristics. It also constitutes a first step to identify key drivers of this fermentation.
Collapse
Affiliation(s)
- Marine Penland
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France.,STLO, INRAE, Institut Agro, Rennes, France
| | | | | | - Audrey Pawtowski
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Elisabeth Poirier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Giorgia Visenti
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Christophe Le Meur
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | | | | | - Jérôme Mounier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Monika Coton
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| |
Collapse
|
7
|
Cherfaoui M, Cecchi T, Keciri S, Boudriche L. Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars. Chem Biodivers 2019; 16:e1900297. [PMID: 31545549 DOI: 10.1002/cbdv.201900297] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Accepted: 09/23/2019] [Indexed: 01/06/2023]
Abstract
In this study, the volatile and sensory profiles of monovarietal extra-virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were obtained using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and a panel test, respectively. A total of 14 and 10 volatile compounds belonging to different chemical classes were identified and quantified in the Souidi and Zeletni EVOOs, respectively. Zeletni EVOO contains 2.07 times more (E)-2-hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β-ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied.
Collapse
Affiliation(s)
- Maya Cherfaoui
- Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismaïl, RP42004, Tipaza, Algeria
| | - Teresa Cecchi
- Istituto Tecnico Tecnologico Montani, Chemistry Department, Via Montani 7, 63900, Fermo, Italy
| | - Sonia Keciri
- Département Expérimentation et Recherche, Institut Technique d'Arboriculture Fruitière et de la vigne, Ferme de démonstration de Takerietz, N26 Takerietz, 06770, Béjaïa, Algeria
| | - Lilya Boudriche
- Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismaïl, RP42004, Tipaza, Algeria
| |
Collapse
|
8
|
Vidal AM, Alcalá S, De Torres A, Moya M, Espínola JM, Espínola F. Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars. Molecules 2019; 24:E3587. [PMID: 31590381 PMCID: PMC6804064 DOI: 10.3390/molecules24193587] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 09/30/2019] [Accepted: 10/03/2019] [Indexed: 11/30/2022] Open
Abstract
Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box-Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.
Collapse
Affiliation(s)
- Alfonso M Vidal
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Sonia Alcalá
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Antonia De Torres
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Juan M Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| |
Collapse
|
9
|
Vidal AM, Alcalá S, de Torres A, Moya M, Espínola F. Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800360] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Alfonso M. Vidal
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Sonia Alcalá
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Antonia de Torres
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Manuel Moya
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Francisco Espínola
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| |
Collapse
|
10
|
Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives. Food Chem 2019; 271:543-549. [DOI: 10.1016/j.foodchem.2018.07.166] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/10/2018] [Accepted: 07/24/2018] [Indexed: 11/20/2022]
|
11
|
Vidal AM, Alcalá S, de Torres A, Moya M, Espínola F. Industrial production of a balanced virgin olive oil. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.054] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Aprea E, Gasperi F, Betta E, Sani G, Cantini C. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:824-832. [PMID: 30062818 DOI: 10.1002/jms.4274] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 07/09/2018] [Accepted: 07/21/2018] [Indexed: 06/08/2023]
Abstract
A quantitative method, based on SPME GC-MS, for the quantification of volatile compounds derived from lipoxygenase pathway, considered the most important for the aroma of high-quality olive oil, was developed. The method was used to study the variation within the extra virgin olive oils from 67 cultivars of the Tuscan olive germplasm conserved at "Santa Paolina" experimental farm (Follonica, Italy). A great variability was observed among the 67 cultivars both for the total amount of volatile compounds and for the different ratios between the groups of volatile compounds from common precursors. The aim was to obtain basic information on the characteristics and the quality of the oils obtainable from nonwidely cultivated olive varieties. These data can support the reintroduction in the production chain of old autochthonous varieties and for exploitation in breeding programs as a source of positive characters to transmit to the progeny.
Collapse
Affiliation(s)
- Eugenio Aprea
- Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy
| | - Flavia Gasperi
- Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy
| | - Emanuela Betta
- Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy
| | - Graziano Sani
- Trees and Timber Institute-National Research Council of Italy (CNR-IVALSA) Via Aurelia 49, 58022, Follonica, Italy
| | - Claudio Cantini
- Trees and Timber Institute-National Research Council of Italy (CNR-IVALSA) Via Aurelia 49, 58022, Follonica, Italy
| |
Collapse
|
13
|
Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID. SEPARATIONS 2018. [DOI: 10.3390/separations5020024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
|
14
|
Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.082] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
15
|
The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils. Molecules 2017; 22:molecules22111833. [PMID: 29077048 PMCID: PMC6150176 DOI: 10.3390/molecules22111833] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 10/24/2017] [Accepted: 10/25/2017] [Indexed: 01/18/2023] Open
Abstract
Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed.
Collapse
|
16
|
Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality. Food Chem 2017; 232:610-620. [PMID: 28490119 DOI: 10.1016/j.foodchem.2017.04.047] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/04/2017] [Accepted: 04/06/2017] [Indexed: 11/20/2022]
Abstract
The interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. (Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were investigated. Olives were picked at three ripening degrees with International Olive Council indices of 0.68, 2.48 and 4.10, and processed by malaxation at 22 and 30°C, and at both temperatures for 30 and 60min. Ripening exhibited the strongest effect, and malaxation duration the weakest. Phenols were generally found to decrease during ripening; however 3,4-DHPEA-EDA and p-HPEA-EDA increased. Similar behaviour was observed for (E)-2-hexenal. Higher malaxation temperature induced an increase in particular important phenols and C6 alcohols, while C6 aldehydes mostly decreased. Interactions between the factors were established, mostly between ripening degree and malaxation temperature: the effect of the latter was most pronounced for ripe olives, especially for 3,4-DHPEA-EDA, p-HPEA-EDA and C6 volatiles. Sensory attributes were generally in agreement with the chemical composition.
Collapse
|
17
|
García-Vico L, Belaj A, Sánchez-Ortiz A, Martínez-Rivas JM, Pérez AG, Sanz C. Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil. Molecules 2017; 22:molecules22010141. [PMID: 28098834 PMCID: PMC6155863 DOI: 10.3390/molecules22010141] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2016] [Revised: 12/29/2016] [Accepted: 01/10/2017] [Indexed: 11/25/2022] Open
Abstract
Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID) and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36) which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo) located in Cordoba, Spain. The VOO volatile fractions of Core-36 cultivars display a high level of variability. It is mostly made of compounds produced from polyunsaturated fatty acids through the lipoxygenase pathway, which confirms to be a general characteristic of the olive species (Olea europaea L.). The main group of volatile compounds in the oils was six straight-chain carbon compounds derived from linolenic acid, some of them being the main contributors to the aroma of the olive oils according to their odor activity values (OAV). The high level of variability found for the volatile fraction of the oils from Core-36 and, therefore, for the aroma odor notes, suggest that this core set may be a very useful tool for the choice of optimal parents in olive breeding programs in order to raise new cultivars with improved VOO aroma.
Collapse
Affiliation(s)
- Lourdes García-Vico
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain.
| | - Angjelina Belaj
- IFAPA, Centro Alameda del Obispo, Menendez Pidal s/n, 14004-Cordoba, Spain.
| | - Araceli Sánchez-Ortiz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain.
| | - José M Martínez-Rivas
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain.
| | - Ana G Pérez
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain.
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain.
| |
Collapse
|
18
|
Hachicha Hbaieb R, Kotti F, Gargouri M, Msallem M, Vichi S. Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile. Food Chem 2016; 203:548-558. [DOI: 10.1016/j.foodchem.2016.01.089] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 10/22/2022]
|
19
|
Soldo B, Šprung M, Mušac G, Pavela-Vrančić M, Ljubenkov I. Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation. Molecules 2016; 21:506. [PMID: 27104512 PMCID: PMC6274359 DOI: 10.3390/molecules21040506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 04/13/2016] [Accepted: 04/13/2016] [Indexed: 11/16/2022] Open
Abstract
In plant tissues, enzymes implicated in the lipoxygenase (LOX) pathway are responsible for the hydroperoxydation of polyunsaturated fatty acids, ultimately leading to the production of small chemical species involved in several physiological processes. During industrial olive oil production, these enzymes are activated upon crushing and grinding of olive fruit tissue, subsequently leading to the synthesis of volatile compounds responsible for the positive aroma and flavor of the oil. An investigation of LOX activity during olive fruit ripening and malaxation could assist in the production of oils with favorable aroma and taste. Therefore, a reliable method for olive LOX purification is crucial. Here we report a critical review of six LOX extraction protocols, two of which have shown minimum enzyme activity, possibly leading to misconceptions in the interpretation of experimental data. Future research concerning olive LOX should employ extraction methods that preserve enzyme activity.
Collapse
Affiliation(s)
- Barbara Soldo
- Faculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, Croatia.
| | - Matilda Šprung
- Faculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, Croatia.
| | - Gloria Mušac
- Faculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, Croatia.
| | - Maja Pavela-Vrančić
- Faculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, Croatia.
| | - Ivica Ljubenkov
- Faculty of Science, Department of Chemistry, R. Boškovića 33, Split 21 000, Croatia.
| |
Collapse
|
20
|
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]
|
21
|
Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars. J Chromatogr A 2015. [PMID: 26199104 DOI: 10.1016/j.chroma.2015.07.055] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.
Collapse
|
22
|
|
23
|
Malheiro R, Casal S, Cunha SC, Baptista P, Pereira JA. Olive Volatiles from Portuguese Cultivars Cobrançosa, Madural and Verdeal Transmontana: Role in Oviposition Preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae). PLoS One 2015; 10:e0125070. [PMID: 25985460 PMCID: PMC4436013 DOI: 10.1371/journal.pone.0125070] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Accepted: 03/22/2015] [Indexed: 12/03/2022] Open
Abstract
The olive fly, Bactrocera oleae (Rossi), a serious threat to the olive crop worldwide, displays ovipositon preference for some olive cultivars but the causes are still unclear. In the present work, three Portuguese olive cultivars with different susceptibilities to olive fly (Cobrançosa, Madural, and Verdeal Transmontana) were studied, aiming to determine if the olive volatiles are implicated in this interaction. Olive volatiles were assessed by SPME-GC-MS in the three cultivars during maturation process to observe possible correlations with olive fly infestation levels. Overall, 34 volatiles were identified in the olives, from 7 chemical classes (alcohols, aldehydes, aromatic hydrocarbons, esters, ketones, sesquiterpenes, and terpenes). Generally, total volatile amounts decrease during maturation but toluene, the main compound, increased in all cultivars, particularly in those with higher susceptibility to olive fly. Sesquiterpenes also raised, mainly α-copaene. Toluene and α-copaene, recognized oviposition promoters to olive fly, were correlated with the infestation level of cvs. Madural and Verdeal Trasnmontana (intermediate and highly susceptible cultivars respectively), while no correlations were established with cv. Cobrançosa (less susceptible). No volatiles with inverse correlation were observed. Volatile composition of olives may be a decisive factor in the olive fly choice to oviposit and this could be the basis for the development of new control strategies for this pest.
Collapse
Affiliation(s)
- Ricardo Malheiro
- Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301–855, Bragança, Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050–313, Porto, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050–313, Porto, Portugal
- * E-mail: (SC); (JAP)
| | - Sara C. Cunha
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050–313, Porto, Portugal
| | - Paula Baptista
- Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301–855, Bragança, Portugal
| | - José Alberto Pereira
- Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301–855, Bragança, Portugal
- * E-mail: (SC); (JAP)
| |
Collapse
|
24
|
Kamal AHM, Komatsu S. Involvement of Reactive Oxygen Species and Mitochondrial Proteins in Biophoton Emission in Roots of Soybean Plants under Flooding Stress. J Proteome Res 2015; 14:2219-36. [PMID: 25806999 DOI: 10.1021/acs.jproteome.5b00007] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
To understand the mechanism of biophoton emission, ROS and mitochondrial proteins were analyzed in soybean plants under flooding stress. Enzyme activity and biophoton emission were increased in the flooding stress samples when assayed in reaction mixes specific for antioxidant enzymes and reactive oxygen species; although the level of the hydroxyl radicals was increased at day 4 (2 days of flooding) compared to nonflooding at day 4, the emission of biophotons did not change. Mitochondria were isolated and purified from the roots of soybean plants grown under flooding stress by using a Percoll gradient, and proteins were analyzed by a gel-free proteomic technique. Out of the 98 mitochondrial proteins that significantly changed abundance under flooding stress, 47 increased and 51 decreased at day 4. The mitochondrial enzymes fumarase, glutathione-S-transferase, and aldehyde dehydrogenase increased at day 4 in protein abundance and enzyme activity. Enzyme activity and biophoton emission decreased at day 4 by the assay of lipoxygenase under stress. Aconitase, acyl CoA oxidase, succinate dehydrogenase, and NADH ubiquinone dehydrogenase were up-regulated at the transcription level. These results indicate that oxidation and peroxide scavenging might lead to biophoton emission and oxidative damage in the roots of soybean plants under flooding stress.
Collapse
Affiliation(s)
- Abu Hena Mostafa Kamal
- National Institute of Crop Science, National Agriculture and Food Research Organization, Kannondai 2-1-18, Tsukuba 305-8518, Japan
| | - Setsuko Komatsu
- National Institute of Crop Science, National Agriculture and Food Research Organization, Kannondai 2-1-18, Tsukuba 305-8518, Japan
| |
Collapse
|
25
|
Lukić M, Lukić I, Sladonja B, Piližota V. Policosanol variation in olive oil as a result of variety, ripening, and storage. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400483] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Marina Lukić
- Institute of Agriculture and TourismPorečCroatia
| | - Igor Lukić
- Institute of Agriculture and TourismPorečCroatia
| | | | - Vlasta Piližota
- Faculty of Food TechnologyJosip Juraj Strossmayer University of OsijekOsijekCroatia
| |
Collapse
|
26
|
Vergara-Barberán M, Lerma-García M, Herrero-Martínez J, Simó-Alfonso E. Use of an enzyme-assisted method to improve protein extraction from olive leaves. Food Chem 2015; 169:28-33. [DOI: 10.1016/j.foodchem.2014.07.116] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 02/10/2014] [Accepted: 07/24/2014] [Indexed: 10/24/2022]
|
27
|
Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv. Food Chem 2014; 176:493-503. [PMID: 25624261 DOI: 10.1016/j.foodchem.2014.12.078] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2014] [Revised: 12/15/2014] [Accepted: 12/18/2014] [Indexed: 11/20/2022]
Abstract
The current trend of the olive oil market is the production of high quality extra from traditional minor olive varieties with peculiar and differentiated characteristics (especially with respect to the aromatic and phenolic composition). In this way, the interest of Galician oil producers (NW Spain) in recovering old autochthonous Local olive fruits has increased substantially in recent years. In order to investigate the potential of the Local olives by either producing high quality monovarietal oils or mixing with the most widespread olives in Galicia (Arbequina and Picual cv.), quality indices, and fatty acid composition as well as volatile and phenolic profiles were determined and compared. All EVOOs studied in this work can be considered as "extra virgin olive oil" due to quality indices fell within the ranges established in legislation. Picual and Local olive oils as well as those resulting from their co-crushing reach values which are required by EU legislation to add the specific health claim on the oil label. Co-crushing Picual:Local (80:20) provided a significant enhancement of grass and apple nuances and a decrease of banana notes with respect to Picual oils. The co-crushing process improved sensory and health properties of Picual extra virgin olive oils. The effect of co-crushing on phenolics, ester volatiles and banana nuances cannot be easily modulated, contrary to quality indices and fatty acid composition, both changing linearly in strict correlation with the fruit mass ratio.
Collapse
|
28
|
Montealegre C, Esteve C, García MC, García-Ruiz C, Marina ML. Proteins in olive fruit and oil. Crit Rev Food Sci Nutr 2014; 54:611-24. [PMID: 24261535 DOI: 10.1080/10408398.2011.598639] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.
Collapse
Affiliation(s)
- Cristina Montealegre
- a Department of Analytical Chemistry, Faculty of Chemistry , University of Alcalá, Alcalá de Henares , Madrid , Spain
| | | | | | | | | |
Collapse
|
29
|
Padilla MN, Hernández ML, Sanz C, Martínez-Rivas JM. Stress-dependent regulation of 13-lipoxygenases and 13-hydroperoxide lyase in olive fruit mesocarp. PHYTOCHEMISTRY 2014; 102:80-8. [PMID: 24629805 DOI: 10.1016/j.phytochem.2014.01.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 01/29/2014] [Accepted: 01/31/2014] [Indexed: 05/07/2023]
Abstract
The effect of different environmental stresses on the expression and enzyme activity levels of 13-lipoxygenases (13-LOX) and 13-hydroperoxide lyase (13-HPL) and on the volatile compounds synthesized by their sequential action has been studied in the mesocarp tissue of olive fruit from the Picual and Arbequina cultivars. The results showed that temperature, light, wounding and water regime regulate olive 13-LOXs and 13-HPL genes at transcriptional level. Low temperature and wounding brought about an increase in LOX and HPL enzyme activities. A very slight increase in the total content of six straight-chain carbons (C6) volatile compounds was also observed in the case of low temperature and wounding treatments. The physiological roles of 13-LOXs and 13-HPL in the olive fruit stress response are discussed.
Collapse
Affiliation(s)
- María N Padilla
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41012 Sevilla, Spain.
| | - M Luisa Hernández
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41012 Sevilla, Spain.
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41012 Sevilla, Spain.
| | - José M Martínez-Rivas
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41012 Sevilla, Spain.
| |
Collapse
|
30
|
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.
Collapse
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
| |
Collapse
|
31
|
Kaliora AC, Artemiou A, Giogios I, Kalogeropoulos N. The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece. Food Funct 2014; 4:1185-94. [PMID: 23727843 DOI: 10.1039/c3fo60027k] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Olive fruits from the Koroneiki cultivar (Olea europaea L.) grown in Messenia, Greece, were hand-picked from the same trees in progressive maturity stages, covering three months, and processed identically with a commercial olive mill and a three-phase decanter. Data on quality parameters, and antioxidant activity of the obtained oils were collected by employing the conventional analytical methods set by European Union Commission Regulation no. 61/2011. Additionally, the potential of oils' polar extract to inhibit total serum lipid oxidation and inflammatory markers in stimulated human mononuclear cells was assayed. The results showed that ripening caused an increase in monounsaturated and decrease in polyunsaturated fatty acids, as well as an increase in phenolic compounds - mainly hydroxytyrosol - and in squalene. The extracts' ferric reducing power was in line with the increase of phenolic compounds. In later stages of maturation, lipoprotein oxidation was less potent and the decrease of inflammatory markers in stimulated human mononuclear cells was more powerful. Sensory evaluation detected differences in oils' "bitter" attributes, while the analysis of oils' volatiles revealed quantitative differences.
Collapse
Affiliation(s)
- Andriana C Kaliora
- Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Str., 17671 Kallithea, Athens, Greece
| | | | | | | |
Collapse
|
32
|
Sánchez-Ortiz A, Pérez AG, Sanz C. Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
33
|
Montanari C, Sado Kamdem S, Serrazanetti D, Vannini L, Guerzoni M. Oxylipins generation in Lactobacillus helveticus
in relation to unsaturated fatty acid supplementation. J Appl Microbiol 2013; 115:1388-401. [DOI: 10.1111/jam.12347] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2013] [Revised: 07/19/2013] [Accepted: 08/05/2013] [Indexed: 11/30/2022]
Affiliation(s)
- C. Montanari
- Department of Agricultural and Food Sciences; Alma Mater Studiorum; University of Bologna; Bologna Italy
- Inter-departmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare); Cesena Italy
| | - S.L. Sado Kamdem
- Laboratoire de Microbiologie; Department of Biochemistry; University of Yaounde; Yaounde Cameroon
| | - D.I. Serrazanetti
- Department of Agricultural and Food Sciences; Alma Mater Studiorum; University of Bologna; Bologna Italy
- Inter-departmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare); Cesena Italy
| | - L. Vannini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum; University of Bologna; Bologna Italy
- Inter-departmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare); Cesena Italy
| | - M.E. Guerzoni
- Department of Agricultural and Food Sciences; Alma Mater Studiorum; University of Bologna; Bologna Italy
| |
Collapse
|
34
|
Capriotti AL, Cavaliere C, Foglia P, Piovesana S, Samperi R, Stampachiacchiere S, Laganà A. Proteomic platform for the identification of proteins in olive (Olea europaea) pulp. Anal Chim Acta 2013; 800:36-42. [DOI: 10.1016/j.aca.2013.09.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2013] [Revised: 09/03/2013] [Accepted: 09/08/2013] [Indexed: 01/03/2023]
|
35
|
Germek VM, Koprivnjak O, Butinar B, Pizzale L, Bučar-Miklavčič M, Conte LS. Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Buža cultivar virgin olive oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5921-5927. [PMID: 23718881 DOI: 10.1021/jf400692m] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The influence of the phenolic content in olive paste of cv. Buža increased by the addition of an aqueous solution of phenolic extract of freeze-dried olive pulp (cv. Istarska bjelica) on the final products of the lipoxygenase pathway in oil was studied. Increases by 12, 38, and 56% for ripe fruits (maturity index = 4.0) and by 38% for unripe fruits (maturity index = 1.2) were examined. Phenols in the olive paste were determined according to the HPLC method, whereas volatiles in oil were determined according to SPME-GC-MS. A significant negative effect on Z-3-hexenal and E-2-hexen-1-ol (Tukey's test, p < 0.05) was found for ripe fruits (average decreases of 55 and 60%, respectively), but not for the unripe sample. Positive effects in both ripening levels were found for Z-3-hexenyl acetate (average increase of 68% for ripe and a double increase for unripe fruits) and total C5 compounds (average increase of 32% for ripe and an increase of 30% for unripe fruits).
Collapse
Affiliation(s)
- Valerija Majetić Germek
- Department of Food Technology and Control, School of Medicine, University of Rijeka , Braće Branchetta 20, 51000 Rijeka, Croatia
| | | | | | | | | | | |
Collapse
|
36
|
Iaria DL, Bruno L, Macchione B, Tagarelli A, Sindona G, Giannino D, Bitonti MB, Chiappetta A. The aroma biogenesis-related Olea europaea ALCOHOL DEHYDROGENASE gene is developmentally regulated in the fruits of two O. europaea L. cultivars. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.09.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
37
|
Padilla MN, Martínez-Rivas JM, Pérez AG, Sanz C. Thermal inactivation kinetics of recombinant proteins of the lipoxygenase pathway related to the synthesis of virgin olive oil volatile compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6477-82. [PMID: 22703291 DOI: 10.1021/jf3016738] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The aim of this work was to characterize the thermal inactivation parameters of recombinant proteins related to the biosynthesis of virgin olive oil (VOO) volatile compounds through the lipoxygenase (LOX) pathway. Three purified LOX isoforms (Oep2LOX1, Oep1LOX2, and Oep2LOX2) and a hydroperoxide lyase (HPL) protein (OepHPL) were studied. According to their thermal inactivation parameters, recombinant Oep1LOX2 and Oep2LOX2 could be identified as the two LOX isoforms active in olive fruit crude preparations responsible for the synthesis of 13-hydroperoxides, the main substrates for the synthesis of VOO volatile compounds. Recombinant Oep2LOX1 displayed a low thermal stability, which suggests a weak actuation during the oil extraction process considering the current thermal conditions of this industrial process. In addition, recombinant OepHPL could be identified as the HPL activity in crude preparations. The thermal stability was the highest among the recombinant proteins studied, which suggests that HPL activity is not a limiting factor for the synthesis of VOO volatile compounds.
Collapse
Affiliation(s)
- María N Padilla
- Department of Physiology and Technology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain
| | | | | | | |
Collapse
|
38
|
Sanchez-Ortiz A, Romero-Segura C, Gazda VE, Graham IA, Sanz C, Perez AG. Factors limiting the synthesis of virgin olive oil volatile esters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1300-1307. [PMID: 22229834 DOI: 10.1021/jf203871v] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The aim of the present work was to establish the limiting factors affecting the biosynthesis of volatile esters present in virgin olive oil (VOO). Oil volatile fractions of the main Spanish olive cultivars, Arbequina and Picual, were analyzed. It was observed that acetate esters were the most abundant class of volatile esters in the oils, in concordance with the high content of acetyl-CoA found in olive fruit, and that the content of C6 alcohols is limited for the synthesis of volatile esters during the production of VOO. Thus, the increase of C6 alcohol availability during VOO production produced a significant increase of the corresponding ester in the oils in both cultivars at two different maturity stages. However, the increase of acetyl-CoA availability had no effect on the VOO volatile fraction. The low synthesis of these C6 alcohols seems not to be due to a shortage of precursors or cofactors for alcohol dehydrogenase (ADH) activity because their increase during VOO production had no effect on the C6 alcohol levels. The experimental findings are compatible with a deactivation of ADH activity during olive oil production in the cultivars under study. In this sense, a strong inhibition of olive ADH activity by compounds present in the different tissues of olive fruit has been observed.
Collapse
Affiliation(s)
- Araceli Sanchez-Ortiz
- Department of Physiology and Technology of Plant Products, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Seville, Spain
| | | | | | | | | | | |
Collapse
|
39
|
Padilla MN, Hernández ML, Sanz C, Martínez-Rivas JM. Molecular cloning, functional characterization and transcriptional regulation of a 9-lipoxygenase gene from olive. PHYTOCHEMISTRY 2012; 74:58-68. [PMID: 22169502 DOI: 10.1016/j.phytochem.2011.11.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2011] [Revised: 10/14/2011] [Accepted: 11/16/2011] [Indexed: 05/07/2023]
Abstract
A lipoxygenase (LOX) cDNA clone (Oep2LOX1) has been isolated from olive fruit (Olea europaea cv. Picual). The deduced amino acid sequence displayed significant similarity to known plant LOX1 sequences. Genomic Southern blot analysis suggests that only one copy of Oep2LOX1 is present in the olive genome. Linolenic acid was the preferred substrate for the recombinant Oep2LOX1, which produced almost exclusively 9-hydroperoxide when linolenic acid was used as substrate, whereas a mixture of 9- and 13-hydroperoxides in a ratio 4:1 was formed from linoleic acid. Expression levels were measured in different tissues of Picual and Arbequina cultivars, including the mesocarp and seed during development and ripening of olive fruit. The results showed that Oep2LOX1 transcript level is spatially and temporally regulated. Besides, the transcriptional regulation of the Oep2LOX1 gene in response to different abiotic stresses was also investigated. Temperature, light and wounding regulate Oep2LOX1 gene expression in olive fruit mesocarp. The physiological role of the Oep2LOX1 gene during olive fruit ripening and in the stress response is discussed.
Collapse
Affiliation(s)
- María N Padilla
- Instituto de la Grasa, Avda. Padre García Tejero 4, 41012 Seville, Spain
| | | | | | | |
Collapse
|
40
|
Sánchez-Ortiz A, Romero-Segura C, Sanz C, Pérez AG. Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:812-22. [PMID: 22175798 DOI: 10.1021/jf204241e] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The aim of this work was to determine whether the lipoxygenase (LOX) activity is a limiting factor for the biosynthesis of virgin olive oil (VOO) volatile compounds during the oil extraction process. For this purpose, LOX activity load was modified during this process using exogenous LOX activity and specific LOX inhibitors on olive cultivars producing oils with different volatile profiles (Arbequina and Picual). Experimental data suggest that LOX activity is a limiting factor for the synthesis of the oil volatile fraction, this limitation being significantly higher in Picual cultivar than in Arbequina, in line with the lowest content of volatile compounds in the oils obtained from the former. Moreover, there is evidence that this limitation of LOX activity takes place mostly during the milling step in the process of olive oil extraction.
Collapse
Affiliation(s)
- Araceli Sánchez-Ortiz
- Department of Physiology and Technology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain
| | | | | | | |
Collapse
|
41
|
Oliveira I, Guedes de Pinho P, Malheiro R, Baptista P, Pereira JA. Volatile profile of Arbutus unedo L. fruits through ripening stage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.084] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
42
|
Brahmi F, Dabbou S, Flamini G, Edziri H, Mastouri M, Hammami M. Fatty acid composition and biological activities of volatiles from fruits of two Tunisian olive cultivars. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02616.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
43
|
Esteve C, Del Río C, Marina ML, García MC. Development of an ultra-high performance liquid chromatography analytical methodology for the profiling of olive (Olea europaea L.) pulp proteins. Anal Chim Acta 2011; 690:129-34. [PMID: 21414446 DOI: 10.1016/j.aca.2011.02.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2010] [Revised: 01/31/2011] [Accepted: 02/02/2011] [Indexed: 11/17/2022]
Abstract
Ultra-high performance liquid chromatography (UHPLC) constitutes an interesting proposal to speed protein separations but it is almost not explored. In this work UHPLC is proposed, for the first time, to separate olive pulp proteins. An important difficulty in the analysis of proteins is related to their extraction. The difficulty in the extraction of proteins from the olive pulp is derived from its high content in lipids and phenolic compounds. Eight different methods for the extraction of pulp proteins were designed and evaluated. The optimized extraction procedure consisted of a cleaning step to remove interfering compounds, followed by the extraction of proteins with a Tris-HCl buffer containing sodium dodecyl sulphate (SDS) and dithiothreitol (DTT), precipitation of proteins with acetone, and solubilization in the Tris-HCl buffer. This methodology yielded the most successful isolation of pulp proteins and enabled the optimization of a UHPLC methodology for their separation. The method was applied to the profiling of olive pulp proteins from different olive cultivars observing in all cases a protein that had never been described before.
Collapse
Affiliation(s)
- Clara Esteve
- Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Ctra. Madrid-Barcelona, Km. 33.600, E-28871 Alcalá de Henares, Madrid, Spain
| | | | | | | |
Collapse
|
44
|
KOTTI FATEN, CERRETANI LORENZO, GARGOURI MOHAMED, CHIAVARO EMMA, BENDINI ALESSANDRA. EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2010.00410.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
45
|
Padilla MN, Hernández ML, Pérez AG, Sanz C, Martínez-Rivas JM. Isolation, expression, and characterization of a 13-hydroperoxide lyase gene from olive fruit related to the biosynthesis of the main virgin olive oil aroma compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5649-5657. [PMID: 20334343 DOI: 10.1021/jf9045396] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A full-length cDNA clone (OepHPL) coding for hydroperoxide lyase was isolated from olive fruit ( Olea europaea cv. Picual). The deduced amino acid sequence shows significant similarity to known plant hydroperoxide lyases and contains a N-terminal sequence that displays structural features of a chloroplast transit peptide. Genomic Southern blot analysis indicates that at least one copy of OepHPL is present in the olive genome. The recombinant hydroperoxide lyase was specific for 13-hydroperoxide derivatives of linolenic and linoleic acids but did not use 9-hydroperoxy isomers as substrates. Analyses of reaction products revealed that this enzyme produces primarily (Z)-hex-3-enal, which partially isomerizes to (E)-hex-2-enal, from 13-hydroperoxylinolenic acid and hexanal from 13-hydroperoxylinoleic acid. Expression levels were measured in different tissues of Picual and Arbequina varieties, including mesocarp and seed during development and ripening of olive fruits. The involvement of this olive hydroperoxide lyase gene in the biosynthesis of virgin olive oil aroma compounds is discussed.
Collapse
Affiliation(s)
- María N Padilla
- Department of Physiology and Technology of Plant Products, Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas (CSIC), Seville, Spain
| | | | | | | | | |
Collapse
|
46
|
Patui S, Braidot E, Peresson C, Tubaro F, Mizzau M, Rabiei Z, Conte L, Macrì F, Vianello A. Lipoxygenase and hydroperoxide lyase activities in two olive varieties from Northern Italy. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900167] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
47
|
DE GREGORIO AMBRA, ARENA NICOLETTA, GIUFFRIDA DANIELE. LIPOXYGENASE ACTIVITY IN PRICKLY PEAR FRUIT (OPUNTIA FICUS INDICA[L.] MILL. CACTACEAE). J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00291.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
48
|
Kotti F, Jaziri K, Arab F, Mater Y, Sifi S, Fares N, Hammami M, Gargouri M. Lipoxygenase: Optimization of Extraction and Evaluation of its Contribution to Virgin Olive Oil Aroma. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905430903562658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
49
|
Palmieri-Thiers C, Canaan S, Brunini V, Lorenzi V, Tomi F, Desseyn JL, Garscha U, Oliw EH, Berti L, Maury J. A lipoxygenase with dual positional specificity is expressed in olives (Olea europaea L.) during ripening. Biochim Biophys Acta Mol Cell Biol Lipids 2009; 1791:339-46. [PMID: 19268561 DOI: 10.1016/j.bbalip.2009.02.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2008] [Revised: 01/09/2009] [Accepted: 02/12/2009] [Indexed: 11/26/2022]
Abstract
Plant lipoxygenases (LOXs) are a class of widespread dioxygenases catalysing the hydroperoxidation of polyunsaturated fatty acids. Although multiple isoforms of LOX have been detected in a wide range of plants, their physiological roles remain to be clarified. With the aim to clarify the occurrence of LOXs in olives and their contribution to the elaboration of the olive oil aroma, we cloned and characterized the first cDNA of the LOX isoform which is expressed during olive development. The open reading frame encodes a polypeptide of 864 amino acids. This olive LOX is a type-1 LOX which shows a high degree of identity at the peptide level towards hazelnut (77.3%), tobacco (76.3%) and almond (75.5%) LOXs. The recombinant enzyme shows a dual positional specificity, as it forms both 9- and 13-hydroperoxide of linoleic acid in a 2:1 ratio, and would be defined as 9/13-LOX. Although a LOX activity was detected throughout the olive development, the 9/13-LOX is mainly expressed at late developmental stages. Our data suggest that there are at least two Lox genes expressed in black olives, and that the 9/13-LOX is associated with the ripening and senescence processes. However, due to its dual positional specificity and its expression pattern, its contribution to the elaboration of the olive oil aroma might be considered.
Collapse
Affiliation(s)
- Cynthia Palmieri-Thiers
- Université de Corse, CNRS UMR6134 SPE, Laboratoire de Biochimie et Biologie Moléculaire Végétales, campus Grimaldi, BP52, 20250 Corte, France
| | | | | | | | | | | | | | | | | | | |
Collapse
|
50
|
Conde C, Delrot S, Gerós H. Physiological, biochemical and molecular changes occurring during olive development and ripening. JOURNAL OF PLANT PHYSIOLOGY 2008; 165:1545-62. [PMID: 18571766 DOI: 10.1016/j.jplph.2008.04.018] [Citation(s) in RCA: 137] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2008] [Revised: 04/13/2008] [Accepted: 04/14/2008] [Indexed: 05/20/2023]
Abstract
Since ancient times the olive tree (Olea europaea), an evergreen drought- and moderately salt-tolerant species, has been cultivated for its oil and fruit in the Mediterranean basin. Olive is unique among the commercial important oil crops for many reasons. Today, it ranks sixth in the world's production of vegetable oils. Due to its nutritional quality, olive oil has a high commercial value compared with most other plant oils. Olive oil has a well-balanced composition of fatty acids, with small amounts of palmitate, and it is highly enriched in the moneonic acid oleate. This makes it both fairly stable against auto-oxidation and suitable for human health. Nevertheless, it is the presence of minor components, in particular phenolics, contributing for oil's high oxidative stability, color and flavor, that makes olive oil unique among other oils. Moreover, as a result of their demonstrated roles in the prevention of cancer and cardiovascular diseases, olive phenolics have gained much attention during the past years. Also unique to virgin olive oil is its characteristic aroma. This results from the formation of volatile compounds, namely, aldehydes and alcohols of six carbon atoms, which is triggered when olives are crushed during the process of oil extraction. The biochemistry of the olive tree is also singular. O. europaea is one of the few species able to synthesize both polyols (mannitol) and oligosaccharides (raffinose and stachyose) as the final products of the photosynthetic CO(2) fixation in the leaf. These carbohydrates, together with sucrose, can be exported from leaves to fruits to fulfill cellular metabolic requirements and act as precursors to oil synthesis. Additionally, developing olives contain active chloroplasts capable of fixing CO(2) and thus contributing to the carbon economy of the fruit. The overall quality of table olives and olive oil is influenced by the fruit ripening stage. Olive fruit ripening is a combination of physiological and biochemical changes influenced by several environmental and cultural conditions, even if most events are under strict genetic control.
Collapse
Affiliation(s)
- Carlos Conde
- Departamento de Biologia, Universidade do Minho, Campus de Gualtar, Braga, Portugal.
| | | | | |
Collapse
|