Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening

Autores
Bodoira, Romina Mariana; Torres, Myriam Mariela; Pierantozzi, Pierluigi; Taticchi, Agnese; Servili, Maurizio; Maestri, Damian
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
“Arauco” is the only olive (Olea europaea L.) cultivar recognized from Argentina in the World Catalogue of Olive Varieties. Drupes from this cultivar were handpicked at different stages of fruit development and ripening—referred to as days after full flowering (DAFF)—and analyzed to assess the oil accumulation pattern, and the dynamic of the changes in fatty acid, tocopherol, squalene, and phenolic compositions. The most intense oil accumulation period occurred approximately between 80 DAFF (pit hardening) and 150 DAFF (beginning of fruit maturation). Oleic acid content increased rapidly until reaching the maximum concentration (71.4%) approximately 80 DAFF, thus indicating that the most active biosynthesis period occurred at early fruit growth stages. Later, oleic acid content decreased gradually, almost linearly, to 62% at the final sampling point (215 DAFF). The dynamic of tocopherol accumulation showed a trend characterized by high amounts of the α‐ and γ‐isoforms in very young drupes, a pronounced decrease during fruit development, and little or no change during the fruit maturation period. The developing drupes were found to accumulate significant amounts of squalene (up to 12 500 mg/kg of dry weight at 96 DAFF), but squalene dropped strongly after the beginning of fruit ripening. Whatever the stage of fruit development, secoiridoids were the major phenolic components. On the basis of the evolution of the analytical parameters studied, the best stage for processing “Arauco” fruits for oil production seems to be that where maturity index is higher than 1 and lower than 2.
EEA San Juan
Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina
Fil: Pierantozzi, Pierluigi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina
Fil: Taticchi, Agnese. Università degli Studi di Perugia. Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Italia
Fil: Servili, Maurizio. Università degli Studi di Perugia. Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Italia
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fuente
European Journal Of Lipid Science And Technology 117 (3) : 377-388 (March 2015)
Materia
Olea Europaea
Variedades
Antioxidantes
Ácidos Grasos
Desarrollo Biológico
Maduramiento
Varieties
Antioxidants
Fatty Acids
Biological Development
Ripening
Olivo
Variedad Arauco
Ontogénesis
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4770
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oai_identifier_str oai:localhost:20.500.12123/4770
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripeningBodoira, Romina MarianaTorres, Myriam MarielaPierantozzi, PierluigiTaticchi, AgneseServili, MaurizioMaestri, DamianOlea EuropaeaVariedadesAntioxidantesÁcidos GrasosDesarrollo BiológicoMaduramientoVarietiesAntioxidantsFatty AcidsBiological DevelopmentRipeningOlivoVariedad AraucoOntogénesis“Arauco” is the only olive (Olea europaea L.) cultivar recognized from Argentina in the World Catalogue of Olive Varieties. Drupes from this cultivar were handpicked at different stages of fruit development and ripening—referred to as days after full flowering (DAFF)—and analyzed to assess the oil accumulation pattern, and the dynamic of the changes in fatty acid, tocopherol, squalene, and phenolic compositions. The most intense oil accumulation period occurred approximately between 80 DAFF (pit hardening) and 150 DAFF (beginning of fruit maturation). Oleic acid content increased rapidly until reaching the maximum concentration (71.4%) approximately 80 DAFF, thus indicating that the most active biosynthesis period occurred at early fruit growth stages. Later, oleic acid content decreased gradually, almost linearly, to 62% at the final sampling point (215 DAFF). The dynamic of tocopherol accumulation showed a trend characterized by high amounts of the α‐ and γ‐isoforms in very young drupes, a pronounced decrease during fruit development, and little or no change during the fruit maturation period. The developing drupes were found to accumulate significant amounts of squalene (up to 12 500 mg/kg of dry weight at 96 DAFF), but squalene dropped strongly after the beginning of fruit ripening. Whatever the stage of fruit development, secoiridoids were the major phenolic components. On the basis of the evolution of the analytical parameters studied, the best stage for processing “Arauco” fruits for oil production seems to be that where maturity index is higher than 1 and lower than 2.EEA San JuanFil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; ArgentinaFil: Pierantozzi, Pierluigi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; ArgentinaFil: Taticchi, Agnese. Università degli Studi di Perugia. Dipartimento di Scienze Agrarie, Alimentari e Ambientali; ItaliaFil: Servili, Maurizio. Università degli Studi di Perugia. Dipartimento di Scienze Agrarie, Alimentari e Ambientali; ItaliaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaWiley2019-03-28T13:34:26Z2019-03-28T13:34:26Z2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201400234http://hdl.handle.net/20.500.12123/47701438-76971438-9312https://doi.org/10.1002/ejlt.201400234European Journal Of Lipid Science And Technology 117 (3) : 377-388 (March 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:37Zoai:localhost:20.500.12123/4770instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:37.487INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
title Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
spellingShingle Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
Bodoira, Romina Mariana
Olea Europaea
Variedades
Antioxidantes
Ácidos Grasos
Desarrollo Biológico
Maduramiento
Varieties
Antioxidants
Fatty Acids
Biological Development
Ripening
Olivo
Variedad Arauco
Ontogénesis
title_short Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
title_full Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
title_fullStr Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
title_full_unstemmed Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
title_sort Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
dc.creator.none.fl_str_mv Bodoira, Romina Mariana
Torres, Myriam Mariela
Pierantozzi, Pierluigi
Taticchi, Agnese
Servili, Maurizio
Maestri, Damian
author Bodoira, Romina Mariana
author_facet Bodoira, Romina Mariana
Torres, Myriam Mariela
Pierantozzi, Pierluigi
Taticchi, Agnese
Servili, Maurizio
Maestri, Damian
author_role author
author2 Torres, Myriam Mariela
Pierantozzi, Pierluigi
Taticchi, Agnese
Servili, Maurizio
Maestri, Damian
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Olea Europaea
Variedades
Antioxidantes
Ácidos Grasos
Desarrollo Biológico
Maduramiento
Varieties
Antioxidants
Fatty Acids
Biological Development
Ripening
Olivo
Variedad Arauco
Ontogénesis
topic Olea Europaea
Variedades
Antioxidantes
Ácidos Grasos
Desarrollo Biológico
Maduramiento
Varieties
Antioxidants
Fatty Acids
Biological Development
Ripening
Olivo
Variedad Arauco
Ontogénesis
dc.description.none.fl_txt_mv “Arauco” is the only olive (Olea europaea L.) cultivar recognized from Argentina in the World Catalogue of Olive Varieties. Drupes from this cultivar were handpicked at different stages of fruit development and ripening—referred to as days after full flowering (DAFF)—and analyzed to assess the oil accumulation pattern, and the dynamic of the changes in fatty acid, tocopherol, squalene, and phenolic compositions. The most intense oil accumulation period occurred approximately between 80 DAFF (pit hardening) and 150 DAFF (beginning of fruit maturation). Oleic acid content increased rapidly until reaching the maximum concentration (71.4%) approximately 80 DAFF, thus indicating that the most active biosynthesis period occurred at early fruit growth stages. Later, oleic acid content decreased gradually, almost linearly, to 62% at the final sampling point (215 DAFF). The dynamic of tocopherol accumulation showed a trend characterized by high amounts of the α‐ and γ‐isoforms in very young drupes, a pronounced decrease during fruit development, and little or no change during the fruit maturation period. The developing drupes were found to accumulate significant amounts of squalene (up to 12 500 mg/kg of dry weight at 96 DAFF), but squalene dropped strongly after the beginning of fruit ripening. Whatever the stage of fruit development, secoiridoids were the major phenolic components. On the basis of the evolution of the analytical parameters studied, the best stage for processing “Arauco” fruits for oil production seems to be that where maturity index is higher than 1 and lower than 2.
EEA San Juan
Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina
Fil: Pierantozzi, Pierluigi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina
Fil: Taticchi, Agnese. Università degli Studi di Perugia. Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Italia
Fil: Servili, Maurizio. Università degli Studi di Perugia. Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Italia
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description “Arauco” is the only olive (Olea europaea L.) cultivar recognized from Argentina in the World Catalogue of Olive Varieties. Drupes from this cultivar were handpicked at different stages of fruit development and ripening—referred to as days after full flowering (DAFF)—and analyzed to assess the oil accumulation pattern, and the dynamic of the changes in fatty acid, tocopherol, squalene, and phenolic compositions. The most intense oil accumulation period occurred approximately between 80 DAFF (pit hardening) and 150 DAFF (beginning of fruit maturation). Oleic acid content increased rapidly until reaching the maximum concentration (71.4%) approximately 80 DAFF, thus indicating that the most active biosynthesis period occurred at early fruit growth stages. Later, oleic acid content decreased gradually, almost linearly, to 62% at the final sampling point (215 DAFF). The dynamic of tocopherol accumulation showed a trend characterized by high amounts of the α‐ and γ‐isoforms in very young drupes, a pronounced decrease during fruit development, and little or no change during the fruit maturation period. The developing drupes were found to accumulate significant amounts of squalene (up to 12 500 mg/kg of dry weight at 96 DAFF), but squalene dropped strongly after the beginning of fruit ripening. Whatever the stage of fruit development, secoiridoids were the major phenolic components. On the basis of the evolution of the analytical parameters studied, the best stage for processing “Arauco” fruits for oil production seems to be that where maturity index is higher than 1 and lower than 2.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
2019-03-28T13:34:26Z
2019-03-28T13:34:26Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201400234
http://hdl.handle.net/20.500.12123/4770
1438-7697
1438-9312
https://doi.org/10.1002/ejlt.201400234
url https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201400234
http://hdl.handle.net/20.500.12123/4770
https://doi.org/10.1002/ejlt.201400234
identifier_str_mv 1438-7697
1438-9312
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv European Journal Of Lipid Science And Technology 117 (3) : 377-388 (March 2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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