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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4770
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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/restrictedAccess2025-09-04T09:47:54Zoai: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:l2025-09-04 09:47:54.663INTA 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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12.623145 |