1
|
Miho H, Expósito-Díaz A, Marquez-Perez MI, Ledesma-Escobar C, Diez CM, Prusky D, Priego-Capote F, Moral J. The dynamic changes in olive fruit phenolic metabolism and its contribution to the activation of quiescent Colletotrichum infection. Food Chem 2024; 450:139299. [PMID: 38613962 DOI: 10.1016/j.foodchem.2024.139299] [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: 11/02/2023] [Revised: 02/14/2024] [Accepted: 04/07/2024] [Indexed: 04/15/2024]
Abstract
Anthracnose, the most critical disease affecting olive fruits, is caused by Colletotrichum species. While developing olive fruits are immune to the pathogen regardless of the cultivar, the resistance level varies once the fruit ripens. The defense mechanisms responsible for this difference in resistance are not well understood. To explore this, we analyzed the phenolic metabolic pathways occurring in olive fruits and their susceptibility to the pathogen during ripening in two resistant cultivars ('Empeltre' and 'Frantoio') and two susceptible cultivars ('Hojiblanca' and 'Picudo'). Overall, resistant cultivars induced the synthesis of aldehydic and demethylated forms of phenols, which highly inhibited fungal spore germination. In contrast, susceptible cultivars promoted the synthesis of hydroxytyrosol 4-O-glucoside during ripening, a compound with no antifungal effect. This study showed that the distinct phenolic profiles between resistant and susceptible cultivars play a key role in determining olive fruit resistance to Colletotrichum species.
Collapse
Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain.
| | - A Expósito-Díaz
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain
| | - M I Marquez-Perez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain
| | - C Ledesma-Escobar
- Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain; Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain
| | - C M Diez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain
| | - D Prusky
- Department of Postharvest Science, Agricultural Research Organization, Rishon LeTzion, Israel
| | - F Priego-Capote
- Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain; Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain.
| |
Collapse
|
2
|
Medina G, Sanz C, León L, Pérez A, De la Rosa R. Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1002202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In the present work, we compared the phenol content and composition of fruit from the ‘Arbequina’ cultivar in four Mediterranean (in Andalucía, Southern Iberian Peninsula) and two Sub-Tropical (Canary Islands) locations throughout the harvest period. Two Mediterranean and two Sub-Tropical locations were maintained with drip irrigation, while the remaining two Mediterranean locations were in dry farming. Water availability and harvest date seemed to play more important roles than air temperature on the phenolic content and most of the studied components. The variability associated with location was a result of the high values observed in the two Mediterranean locations in dry farming, with respect to the other four maintained with drip irrigation. Few differences were found among the four drip-irrigated locations, despite the fact that two were Mediterranean and the other two Sub-Tropical. In addition, a sharp decrease was observed during the harvest period for phenolic content and most of the phenolic compounds.
Collapse
|
3
|
Hmida RB, Gargouri B, Bouaziz M. Chemical Changes Occur in Extra-Virgin Olive Oil during Fruits Ripeness of Zalmati Cultivar Planted in Warm Desert Climate. J Oleo Sci 2022; 71:469-479. [DOI: 10.5650/jos.ess21342] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Rania Ben Hmida
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax
| | - Boutheina Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax
| | - Mohamed Bouaziz
- Institut supérieur de Biotechnologie de Sfax, Université de Sfax
| |
Collapse
|
4
|
Flamminii F, Marone E, Neri L, Pollastri L, Cichelli A, Di Mattia CD. The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Elettra Marone
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Lilia Neri
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Luciano Pollastri
- Department of Agriculture of Abruzzo Region Via Nazionale 38 C/O Mercato Agroalimentare MOF Ex Arssa Villanova Di Cepagatti (PE) 65012 Italy
| | - Angelo Cichelli
- Department of Medical Oral and Biotechnological Science University “G. d'Annunzio” of Chieti‐Pescara Via dei Vestini Chieti Scalo 66100 Italy
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| |
Collapse
|
5
|
Continuous Monitoring of Olive Fruit Growth by Automatic Extensimeter in Response to Vapor Pressure Deficit from Pit Hardening to Harvest. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100349] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Recently, several studies on olive fruit growth have focused on circadian monitoring as an important orchard management tool. The olive fruit growth trend is described by double sigmoid model with four growth phases, where the third phase spans from the end of pit hardening to initial fruit maturation, and the last phase includes olive maturation up to fruit drop. Environmental factors play an important role in fruit growth, with vapor pressure deficit (VPD) being a keystone factor. Our experiment was designed to hourly monitor olive (Olea europaea L. cv. ‘Frantoio’) fruit transversal diameter from approximately initial pit hardening (II Phase), extension (III Phase) until harvest time (IV Phase) in the attempt to determine whether fruit growth dynamically responds to environmental variables such as diurnal VPD change in different stages of fruit development. Automatic extensimeters were applied in open field and VPD was calculated from data of our weather station. Throughout the experiment period, the circadian model of fruit growth showed two steps: shrinkage and expansion. Almost in all days of the third phase of fruit growth, daily response of transversal diameter to VPD formed complete clockwise hysteresis loops. During the fourth phase of fruit growth, with increasing fruit maturation, the complete clockwise hysteresis loop experienced some abnormality. At the fourth stage of fruit growth there were incomplete and partial clockwise hysteresis loops. We conclude that hysteresis can be employed to detect the shift between the end of the third phase (cell expansion) and the beginning of the fourth phase (fruit maturation) of fruit growth. The disappearance of the complete clockwise hysteresis loop and the substitution with incomplete, or partial clockwise hysteresis loops was observable only in the fourth stage of fruit growth. These results can be valuable for any smart fruit management of olive fruit production.
Collapse
|
6
|
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods 2021; 10:foods10061371. [PMID: 34198514 PMCID: PMC8231923 DOI: 10.3390/foods10061371] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/05/2021] [Accepted: 06/07/2021] [Indexed: 12/19/2022] Open
Abstract
This research focuses on the exploration, recovery and valorization of some minor Italian olive cultivars, about which little information is currently available. Autochthonous and unexplored germplasm has the potential to face unforeseen changes and thus to improve the sustainability of the whole olive system. A pattern of nine minor genotypes cultivated in three Italian regions has been molecularly fingerprinted with 12 nuclear microsatellites (SSRs), that were able to unequivocally identify all genotypes. Moreover, some of the principal phenolic compounds were determined and quantified in monovarietal oils and the expression levels of related genes were also investigated at different fruit developmental stages. Genotypes differed to the greatest extent in the content of oleacein (3,4-DHPEA-EDA) and total phenols. Thereby, minor local genotypes, characterized by stable production and resilience in a low-input agro-system, can provide a remarkable contribution to the improvement of the Italian olive production chain and can become very profitable from a socio-economic point of view.
Collapse
|
7
|
Dias MC, Pinto DCGA, Figueiredo C, Santos C, Silva AMS. Phenolic and lipophilic metabolite adjustments in Olea europaea (olive) trees during drought stress and recovery. PHYTOCHEMISTRY 2021; 185:112695. [PMID: 33581598 DOI: 10.1016/j.phytochem.2021.112695] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 06/12/2023]
Abstract
The frequency of combined stress events is increasing due to climate change and represents a new threat to olive (Olea europaea) culture. How olive plants modulate their profile of metabolites under multiple stressing agents remains to unveil, although several metabolites affect plants' resilience, and olive production and quality. Young olive plants were exposed to a water deficit (WD) for 30 days and then exposed to a shock of heat and high UVB-radiation (WDHS+UVB treatment) for 2 days. Then, plants were re-watered and grown under optimal conditions (recovery) for 30 days. Leaves were collected after stress and recovery, analysed by liquid and gas chromatography, and the lipophilic and phenolic profiles were characterized. Except for the oleuropein derivatives, the qualitative metabolite profile was similar during stress and recovery. Metabolite increases or decreases in response to stress were stronger when WD was followed by WDHS+UVB treatment. Phenolic compounds (luteolin-7-O-glucoside, quercetin-3-O-rutinoside, apigenin-7-O-glucoside, chrysoeriol-7-O-glucoside, kaempferol derivatives, oleuropein, and lucidumoside C) were the most involved after WD and WDHS+UVB, possibly acting as reactive oxygen species (ROS) scavengers. Lipophilic compounds were more relevant during the recovery period. The catabolism of fatty acids and carbohydrates may provide the necessary energy for plant performance reestablishment, and sterols, long-chain alkanes, and terpenes metabolic pathways may be shifted for the production of compounds with a more important stress protection role. This work highlights for the first time that tolerance mechanisms activated by WD in olive plants are related to metabolite changes, that are adjusted when other stressors are overlapped (WDHS+UVB), and also help the plants recover. This metabolites' plasticity represents an essential contribution to understanding how dry-farming olive orchards may deal with drought combined with high UV-B or heat.
Collapse
Affiliation(s)
- Maria Celeste Dias
- University of Coimbra, Centre for Functional Ecology, Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal; LAQV/REQUIMTE,Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal.
| | - Diana C G A Pinto
- LAQV/REQUIMTE,Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Catarina Figueiredo
- LAQV/REQUIMTE,Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Conceição Santos
- IB2, Department of Biology & LAQV/REQUIMTE, Faculty of Sciences, University of Porto, Rua Do Campo Alegre, 4169-007, Porto, Portugal
| | - Artur M S Silva
- LAQV/REQUIMTE,Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| |
Collapse
|
8
|
Fernández-Poyatos MDP, Llorent-Martínez EJ, Ruiz-Medina A. Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits. Foods 2021; 10:foods10020380. [PMID: 33572465 PMCID: PMC7919262 DOI: 10.3390/foods10020380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/02/2021] [Accepted: 02/07/2021] [Indexed: 01/22/2023] Open
Abstract
The phenolic composition and mineral content of Cornezuelo, Cornicabra and Picual olive fruit varieties were investigated during olive ripening in two different harvesting seasons (2017/2018 and 2018/2019). Phytochemical profiles were evaluated by high-performance liquid chromatography (HPLC) with diode-array and mass spectrometry detection. Mineral contents were determined by inductively coupled plasma-mass spectrometry (ICP-MS). Twenty-five compounds were characterized and the main ones quantified. These compounds corresponded mostly to secoiridoids, the main ones being oleuropein, oleoside/secologanoside, oleoside-11-methylester, and oleuropein and comselogoside isomers. Total phenolic contents reached the highest values between December and January, coinciding with the usual harvesting date. This trend was observed in both harvesting seasons, although higher phenolic contents were recorded in season 2018/2019. This was due to the different weather conditions, which caused a lower olive production in season 2017/2018. No clear tendency was observed between mineral content and harvest time in any of the studied seasons. The highest concentration of total phenolics was obtained in Cornezuelo variety (840 mg/100 g) in January 2019 (season 2018/2019). Picual and Cornicabra varieties reached concentrations of 670 mg/100 g and 530 mg/100 g, respectively, also in the last harvesting dates of season 2018/2019.
Collapse
|
9
|
Wang Y, Yu L, Zhao A, Karrar E, Zhang H, Jin Q, Wu G, Yang X, Chen L, Wang X. Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12449] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Anni Zhao
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Emad Karrar
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Oil and Fat Processing Technology Binzhou Shandong 256500 China
| | - Li Chen
- Hubei Provincial Institute for Food Supervision and Test Wuhan Hubei 430000 China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| |
Collapse
|
10
|
Phytochemical profile and mineral content of Royal variety olive fruits. Influence of the ripening stage. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
11
|
Kritikou E, Kalogiouri NP, Kolyvira L, Thomaidis NS. Target and Suspect HRMS Metabolomics for the Determination of Functional Ingredients in 13 Varieties of Olive Leaves and Drupes from Greece. Molecules 2020; 25:molecules25214889. [PMID: 33105803 PMCID: PMC7660111 DOI: 10.3390/molecules25214889] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 10/19/2020] [Accepted: 10/21/2020] [Indexed: 01/07/2023] Open
Abstract
The huge interest in the health-related properties of foods to improve health has brought about the development of sensitive analytical methods for the characterization of natural products with functional ingredients. Greek olive leaves and drupes constitute a valuable source of biophenols with functional properties. A novel ultra-high-performance liquid chromatography-quadrupole time of flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method was developed to identify biophenols through target and suspect screening in Greek olive leaves and drupes of the varieties: Koroneiki, Throumbolia, Konservolia, Koutsourelia, Kalamon, Petrolia, Amigdalolia, Megaritiki, Mastoeidis, Agouromanakolia, Agrilia, Adramitiani and Kolovi. The method's performance was evaluated using the target compounds: oleuropein, tyrosol and hydroxytyrosol. The analytes demonstrated satisfactory recovery efficiency for both leaves (85.9-90.5%) and drupes (89.7-92.5%). Limits of detection (LODs) were relatively low over the range 0.038 (oleuropein)-0.046 (hydroxytyrosol) and 0.037 (oleuropein)-0.048 (hydroxytyrosol) for leaves and drupes, respectively For leaves, the precision limit ranged between 4.7 and 5.8% for intra-day and between 5.8 and 6.5% for inter-day experiments, and for drupes, it ranged between 3.8 and 5.2% for intra-day and between 5.1 and 6.2% for inter-day experiments, establishing the good precision of the method. The regression coefficient (r2) was above 0.99 in all cases. Furthermore, the preparation of herbal tea from olive leaves is suggested after investigating the optimum infusion time of dried leaves in boiling water. Overall, 10 target and 36 suspect compounds were determined in leaves, while seven targets and thirty-three suspects were identified in drupes, respectively.
Collapse
|
12
|
Dias MC, Pinto DCGA, Freitas H, Santos C, Silva AMS. The antioxidant system in Olea europaea to enhanced UV-B radiation also depends on flavonoids and secoiridoids. PHYTOCHEMISTRY 2020; 170:112199. [PMID: 31759269 DOI: 10.1016/j.phytochem.2019.112199] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 11/05/2019] [Accepted: 11/07/2019] [Indexed: 05/08/2023]
Abstract
The Mediterranean crop Olea europaea is often exposed to high UV-B irradiation conditions. To understand how this species modulates its enzymatic and non-enzymatic antioxidant system under high UV-B radiation, young O. europaea plants (cultivar "Galega Vulgar") were exposed, for five days, to UV-B radiation (6.5 kJ m-2 d-1 and 12.4 kJ m-2 d-1). Our data indicate that UV-doses slightly differ in the modulation of the antioxidant protective mechanisms. Particularly, superoxide dismutase (SOD), guaiacol peroxidase (GPox) and catalase (CAT) activities increased contributing to H2O2 homeostasis, being more solicited by higher UV-B doses. Also, glutathione reductase (Gr) activity, ascorbate (AsA) and reduced glutathione (GSH) pools increased particularly under the highest dose, suggesting a higher mobilization of the antioxidant system in this dose. The leaf metabolites' profile of this cultivar was analysed by UHPLC-MS. Interestingly, high levels of verbascoside were found, followed by oleuropein and luteolin-7-O-glucoside. Both UV-B treatments affected mostly less abundant flavonoids (decreasing 4'-methoxy luteolin and 4' or 3'-methoxy luteolin glucoside) and hydroxycinnamic acid derivatives (HCAds, increasing β-hydroxyverbascoside). These changes show not only different mobilization with the UV-intensity, but also reinforce for the first time the protective roles of these minor compounds against UV-B, as reactive oxygen species (ROS) scavengers and UV-B shields, in complement with other antioxidant systems (e.g. AsA/GSH cycle), particularly for high UV-B doses. Secoiridoids also standout in the response to both UV-B doses, with decreases of oleuropein and increases 2''-methoxyoleuropein. Being oleuropein an abundant compound, data suggest that secoiridoids play a more important role than flavonoids and HCAds, in O. europaea protection against UV-B, possibly by acting as signalling molecules and ROS scavengers. This is the first report on the influence of UV-B radiation on the secoiridoid oleuropein, and provides a novel insight to the role of this compound in the O. europaea antioxidant defence mechanisms.
Collapse
Affiliation(s)
- Maria Celeste Dias
- Department of Life Sciences & CFE, Faculty of Sciences and Technologies, University of Coimbra, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal; QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal.
| | - Diana C G A Pinto
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Helena Freitas
- Department of Life Sciences & CFE, Faculty of Sciences and Technologies, University of Coimbra, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal
| | - Conceição Santos
- Department of Biology & LAQV/REQUIMTE, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 4169-007, Porto, Portugal
| | - Artur M S Silva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
| |
Collapse
|
13
|
Topi D, Guclu G, Kelebek H, Selli S. Comparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS. J LIQ CHROMATOGR R T 2020. [DOI: 10.1080/10826076.2019.1711117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Dritan Topi
- Faculty of Natural Sciences, Department of Chemistry, Tirana University, Tirana, Albania
| | - Gamze Guclu
- Faculty of Agriculture, Department of Food Engineering, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Faculty of Engineering, Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Faculty of Agriculture, Department of Food Engineering, Cukurova University, Adana, Turkey
| |
Collapse
|
14
|
Fernández-Poyatos MP, Ruiz-Medina A, Llorent-Martínez EJ. Phytochemical profile, mineral content, and antioxidant activity of Olea europaea L. cv. Cornezuelo table olives. Influence of in vitro simulated gastrointestinal digestion. Food Chem 2019; 297:124933. [PMID: 31253274 DOI: 10.1016/j.foodchem.2019.05.207] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 05/10/2019] [Accepted: 05/31/2019] [Indexed: 12/31/2022]
Abstract
The main goals of this study were to determine the phenolic composition and antioxidant activity of table olives from Olea europaea L. cv. Cornezuelo, as well as the effect caused by a simulated in vitro digestion to evaluate compounds bioavailability. High-performance liquid chromatography with diode-array and mass spectrometry detection (HPLC-DAD-MSn) was used to evaluate the phytochemical profile, whereas conventional spectrophotometric methods (ABTS·+ and DPPH) were used to determine the antioxidant activity. The mineral content was also quantified by inductively coupled plasma - mass spectrometry. Thirty compounds were identified, mainly polyphenols, quantifying the major compounds by HPLC-DAD. After the simulated digestion, the phenolic content suffered an important decrease - more than 50% - reaching losses of up to 75% for oleuropein and comselogoside isomers. This decrease also resulted in a loss of antioxidant activity, observing significant differences for all parameters. However, the analyzed extracts still retained considerable antioxidant potential.
Collapse
Affiliation(s)
- M P Fernández-Poyatos
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain
| | - A Ruiz-Medina
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain
| | - E J Llorent-Martínez
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain.
| |
Collapse
|
15
|
Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.08.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
16
|
Romero C, Medina E, Mateo MA, Brenes M. New by-products rich in bioactive substances from the olive oil mill processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:225-230. [PMID: 28580634 DOI: 10.1002/jsfa.8460] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/24/2017] [Accepted: 05/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Olive oil extraction generates a large amount of residue consisting mainly of the pomace and leaves when using a two-phase centrifugation system. The aim of this study was to assess the content of phenolic and triterpene compounds in the by-products produced in Spanish olive oil mills. RESULTS Olive pomace had concentrations of phenolic and triterpene substances lower than 2 and 3 g kg-1 , respectively. The leaves contained a high concentration of these substances, although those collected from ground-picked olives had lost most of their phenolic compounds. Moreover, the sediment from the bottom of the olive oil storage tanks did not have a significant amount of these substances. By contrast, a new by-product called olive pomace skin has been revealed as a very rich source of triterpenic acids, the content of which can reach up to 120 g kg-1 in this waste product, maslinic acid comprising around 70% of total triterpenics. CONCLUSION Among the by-products generated during extraction of olive oil, olive pomace skin has been discovered to be a very rich source of triterpenic acids, which can reach up to 120 g kg-1 of the waste. These results will contribute to the valorization of olive oil by-products. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
| | - Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
| | | | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
| |
Collapse
|
17
|
Exploration of genetic resources to improve the functional quality of virgin olive oil. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.08.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
|
18
|
Hlima HB, Ayed RB, Ennouri K, Smaoui S. Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis. J Oleo Sci 2017; 66:963-971. [PMID: 28794314 DOI: 10.5650/jos.ess17080] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Virgin olive oils extracted from three principal Tunisian olive cultivars (Chemlali, Chetoui and Zarrazi) and coming from four different regions (Sfax, Beja, Gabes and Medenine) along the Tunisian costs were analysed. The quality indices as well as fatty acids and phenolic acids content of oil samples were examined using univariate and multivariate statistical analysis. The finding demonstrated that significant differences (p < 0.05) were found in quality indices between the different cultivars and that fatty acid content is the most informative in discriminating olive oils from production sites that are different by geographical and climatic parameters. In fact, southern cultivars (Zarrazi Gabes and Zarrazi Medenine) have the best fatty acid combination according to their oxidative effect. Besides, phenolic acids content was not useful in discriminating olive oil samples and could depend not only on geographic location but also on olive variety and agronomic practices. Nevertheless, Principal Component Analysis allowed us to highlight the Chemlali Beja olive oil for its interesting oxidative stability, fatty acid composition and its richness in phenolic acids content.
Collapse
Affiliation(s)
- Hajer Ben Hlima
- Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax
| | - Rayda Ben Ayed
- Molecular and Cellular Screening Process Laboratory, Center of Biotechnology of Sfax
| | - Karim Ennouri
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax
| | - Slim Smaoui
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax
| |
Collapse
|
19
|
LC–MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening. Food Chem 2017; 229:9-19. [DOI: 10.1016/j.foodchem.2017.02.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 02/03/2017] [Accepted: 02/06/2017] [Indexed: 11/21/2022]
|
20
|
Romero C, Medina E, Mateo MA, Brenes M. Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1725-1732. [PMID: 27447942 DOI: 10.1002/jsfa.7920] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 07/07/2016] [Accepted: 07/17/2016] [Indexed: 05/24/2023]
Abstract
BACKGROUND Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by-products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit. RESULTS The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg-1 fresh weight. The leaves were also rich in triterpenic acids (20 g kg-1 fresh weight), with oleanolic acid being the most concentrated among them. With regard to olives, oleuropein and demethyloleuropein were the main phenolic compounds in the pulp of Picual and Arbequina cultivars, and the total concentration of these phenolic compounds reached 3.5% fresh weight. Olives can also be an important source of triterpenic acids, although this is mainly the skin part, where the maslinic and oleanolic acids are concentrated. CONCLUSION Olive leaves can contain up to 70 g kg-1 phenolic compounds and 20 g kg-1 triterpenic acids, and olive fruit can contain up to 35 g kg-1 of the former and 3 g kg-1 of the latter. It must also be noted that this level was constant both between seasons and orchard locations. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain
| | - Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain
| | - Mª Antonia Mateo
- Jaencoop SCA, Avda. de Valencia s/n, 23330-Villanueva del Arzobispo, Jaén, Spain
| | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain
| |
Collapse
|
21
|
Susamci E, Romero C, Tuncay O, Brenes M. An explanation for the natural de-bittering of Hurma olives during ripening on the tree. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.1161162] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Harvested olives require further processing to make them edible due to their content in the bitter substance oleuropein. However, some olives of the Erkence cultivar naturally de-bitter on the tree giving rise to the so-called Hurma olives. In this study, the evolution of the chemical characteristics of Erkence and Hurma olives harvested from the northeast and southwest area of trees located in the Karaburun Peninsula was assayed. It was confirmed that the oleuropein content in Hurma olives was much lower (< 2000 mg/kg fresh weight) than Erkence, which reached 35.000 mg/kg fresh weight at the beginning of the season. In addition, no free or polymerized anthocyanins were found in Hurma fruit in contrast to ripened Erkence fruit. The concentration of glucose was also lower in Hurma than Erkence olives. These results suggest that the enzymatic oxidation of oleuropein could be responsible for the natural de-bittering of Hurma olives during their ripening on the tree.
Collapse
|
22
|
Cirilli M, Caruso G, Gennai C, Urbani S, Frioni E, Ruzzi M, Servili M, Gucci R, Poerio E, Muleo R. The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes. FRONTIERS IN PLANT SCIENCE 2017; 8:717. [PMID: 28536589 PMCID: PMC5422556 DOI: 10.3389/fpls.2017.00717] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Accepted: 04/19/2017] [Indexed: 05/14/2023]
Abstract
Olive fruits and oils contain an array of compounds that contribute to their sensory and nutritional properties. Phenolic compounds in virgin oil and olive-derived products have been proven to be highly beneficial for human health, eliciting increasing attention from the food industry and consumers. Although phenolic compounds in olive fruit and oil have been extensively investigated, allowing the identification of the main classes of metabolites and their accumulation patterns, knowledge of the molecular and biochemical mechanisms regulating phenolic metabolism remains scarce. We focused on the role of polyphenoloxidase (PPO), peroxidase (PRX) and β-glucosidase (β-GLU) gene families and their enzyme activities in the accumulation of phenolic compounds during olive fruit development (35-146 days after full bloom), under either full irrigation (FI) or rain-fed (RF) conditions. The irrigation regime affected yield, maturation index, mesocarp oil content, fruit size, and pulp-to-pit ratio. Accumulation of fruit phenolics was higher in RF drupes than in FI ones. Members of each gene family were developmentally regulated, affected by water regime, and their transcript levels were correlated with the respective enzyme activities. During the early phase of drupe growth (35-43 days after full bloom), phenolic composition appeared to be linked to β-GLU and PRX activities, probably through their effects on oleuropein catabolism. Interestingly, a higher β-GLU activity was measured in immature RF drupes, as well as a higher content of the oleuropein derivate 3,4-DHPEA-EDA and verbascoside. Activity of PPO enzymes was slightly affected by the water status of trees during ripening (from 120 days after full bloom), but was not correlated with phenolics content. Overall, the main changes in phenolics content appeared soon after the supply of irrigation water and remained thereafter almost unchanged until maturity, despite fruit growth and the progressive decrease in pre-dawn leaf water potential. We suggest that enzymes involved in phenolic catabolism in the olive fruit have a differential sensitivity to soil water availability depending on fruit developmental stage.
Collapse
Affiliation(s)
- Marco Cirilli
- Laboratorio di Ecofisiologia Molecolare delle Piante Arboree, Dipartimento di Scienze Agrarie e Forestali, Università degli Studi della TusciaViterbo, Italy
| | - Giovanni Caruso
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, Università di PisaPisa, Italy
| | - Clizia Gennai
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, Università di PisaPisa, Italy
| | - Stefania Urbani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università degli studi di PerugiaPerugia, Italy
| | - Eleonora Frioni
- Laboratorio di Ecofisiologia Molecolare delle Piante Arboree, Dipartimento di Scienze Agrarie e Forestali, Università degli Studi della TusciaViterbo, Italy
| | - Maurizio Ruzzi
- Dipartimento per la Innovazione nei Sistemi Biologici, Agro-alimentari e Forestali, Università degli Studi della TusciaViterbo, Italy
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università degli studi di PerugiaPerugia, Italy
| | - Riccardo Gucci
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, Università di PisaPisa, Italy
| | - Elia Poerio
- Dipartimento per la Innovazione nei Sistemi Biologici, Agro-alimentari e Forestali, Università degli Studi della TusciaViterbo, Italy
| | - Rosario Muleo
- Laboratorio di Ecofisiologia Molecolare delle Piante Arboree, Dipartimento di Scienze Agrarie e Forestali, Università degli Studi della TusciaViterbo, Italy
- Tree and Timber Institute, National Research Council of ItalySesto Fiorentino, Italy
- *Correspondence: Rosario Muleo,
| |
Collapse
|
23
|
Talhaoui N, Vezza T, Gómez-Caravaca AM, Fernández-Gutiérrez A, Gálvez J, Segura-Carretero A. Phenolic compounds and in vitro immunomodulatory properties of three Andalusian olive leaf extracts. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.01.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
24
|
Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions. Int J Mol Sci 2016; 17:337. [PMID: 26959010 PMCID: PMC4813199 DOI: 10.3390/ijms17030337] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 02/10/2016] [Accepted: 02/17/2016] [Indexed: 01/18/2023] Open
Abstract
Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%–65.63% of total transfer rate) and for flavonoids (0.18%–0.67% of total transfer rate). ‘Picual’ was the cultivar that transferred secoiridoids to oil at the highest rate, whereas ‘Changlot Real’ was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.
Collapse
Affiliation(s)
- Nassima Talhaoui
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Lorenzo León
- IFAPA Center of "Alameda del Obispo", Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain.
| | - Raúl De la Rosa
- IFAPA Center of "Alameda del Obispo", Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain.
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| |
Collapse
|