Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny

Autores
Bodoira, Romina Mariana; Torres, Myriam Mariela; Pierantozzi, Pierluigi; Aguate, Fernando Matías; Taticchi, Agnese; Servili, Maurizio; Maestri, Damian
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean environment. Bilinear models characterized the dynamics of fatty acid biogenesis. Regressions between the accumulated thermal time (TT) and the levels of both oleic and linoleic acids showed different responses to temperature of each olive cultivar. After reaching similar absolute maximum oleic acid contents at similar TT, the levels of this fatty acid decreased markedly in cv. Arbequina and its final concentration was 10 % lower than that found in cv. Manzanilla. In both cultivars, concentrations of all tocopherol isoforms were negatively associated with the TT accumulated over the entire oil accumulation period. Dynamics of phenolic compounds biogenesis showed no clear tendencies with TT. Nevertheless, and whatever the stage of fruit development, secoiridoids were the major phenolic components. Results suggest greater sensitivity of fatty acid metabolism to temperature in cv. Arbequina. This fact points out the necessity of appropriate evaluation of the ambient thermal characteristics before introducing this cultivar into new growing environments.
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: Aguate, Fernando Matías. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Bioestadística; Argentina.
Fil: Taticchi, Agnese. Università degli Studi di Perugia. Dipartimento di Scienze AgrarieAlimentari e Ambientali; Italia
Fil: Servili, Maurizio. Università degli Studi di Perugia. Dipartimento di Scienze AgrarieAlimentari 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
Journal of the American Oil Chemists' Society 93 (9) : 1289–1299 (September 2016)
Materia
Olea Europaea
Acidos Grasos
Tocoferoles
Compuestos Fenólicos
Desarrollo Biológico
Fatty Acids
Tocopherols
Phenolic Compounds
Biological Development
Olivo
Ontogenia
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3677
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oai_identifier_str oai:localhost:20.500.12123/3677
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network_name_str INTA Digital (INTA)
spelling Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogenyBodoira, Romina MarianaTorres, Myriam MarielaPierantozzi, PierluigiAguate, Fernando MatíasTaticchi, AgneseServili, MaurizioMaestri, DamianOlea EuropaeaAcidos GrasosTocoferolesCompuestos FenólicosDesarrollo BiológicoFatty AcidsTocopherolsPhenolic CompoundsBiological DevelopmentOlivoOntogeniaFatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean environment. Bilinear models characterized the dynamics of fatty acid biogenesis. Regressions between the accumulated thermal time (TT) and the levels of both oleic and linoleic acids showed different responses to temperature of each olive cultivar. After reaching similar absolute maximum oleic acid contents at similar TT, the levels of this fatty acid decreased markedly in cv. Arbequina and its final concentration was 10 % lower than that found in cv. Manzanilla. In both cultivars, concentrations of all tocopherol isoforms were negatively associated with the TT accumulated over the entire oil accumulation period. Dynamics of phenolic compounds biogenesis showed no clear tendencies with TT. Nevertheless, and whatever the stage of fruit development, secoiridoids were the major phenolic components. Results suggest greater sensitivity of fatty acid metabolism to temperature in cv. Arbequina. This fact points out the necessity of appropriate evaluation of the ambient thermal characteristics before introducing this cultivar into new growing environments.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: Aguate, Fernando Matías. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Bioestadística; Argentina.Fil: Taticchi, Agnese. Università degli Studi di Perugia. Dipartimento di Scienze AgrarieAlimentari e Ambientali; ItaliaFil: Servili, Maurizio. Università degli Studi di Perugia. Dipartimento di Scienze AgrarieAlimentari 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; Argentina2018-10-23T15:11:22Z2018-10-23T15:11:22Z2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://link.springer.com/article/10.1007/s11746-016-2877-7http://hdl.handle.net/20.500.12123/36770003-021X1558-9331https://doi.org/10.1007/s11746-016-2877-7Journal of the American Oil Chemists' Society 93 (9) : 1289–1299 (September 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:37Zoai:localhost:20.500.12123/3677instacron: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 09:47:38.302INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
title Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
spellingShingle Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
Bodoira, Romina Mariana
Olea Europaea
Acidos Grasos
Tocoferoles
Compuestos Fenólicos
Desarrollo Biológico
Fatty Acids
Tocopherols
Phenolic Compounds
Biological Development
Olivo
Ontogenia
title_short Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
title_full Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
title_fullStr Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
title_full_unstemmed Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
title_sort Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
dc.creator.none.fl_str_mv Bodoira, Romina Mariana
Torres, Myriam Mariela
Pierantozzi, Pierluigi
Aguate, Fernando Matías
Taticchi, Agnese
Servili, Maurizio
Maestri, Damian
author Bodoira, Romina Mariana
author_facet Bodoira, Romina Mariana
Torres, Myriam Mariela
Pierantozzi, Pierluigi
Aguate, Fernando Matías
Taticchi, Agnese
Servili, Maurizio
Maestri, Damian
author_role author
author2 Torres, Myriam Mariela
Pierantozzi, Pierluigi
Aguate, Fernando Matías
Taticchi, Agnese
Servili, Maurizio
Maestri, Damian
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Olea Europaea
Acidos Grasos
Tocoferoles
Compuestos Fenólicos
Desarrollo Biológico
Fatty Acids
Tocopherols
Phenolic Compounds
Biological Development
Olivo
Ontogenia
topic Olea Europaea
Acidos Grasos
Tocoferoles
Compuestos Fenólicos
Desarrollo Biológico
Fatty Acids
Tocopherols
Phenolic Compounds
Biological Development
Olivo
Ontogenia
dc.description.none.fl_txt_mv Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean environment. Bilinear models characterized the dynamics of fatty acid biogenesis. Regressions between the accumulated thermal time (TT) and the levels of both oleic and linoleic acids showed different responses to temperature of each olive cultivar. After reaching similar absolute maximum oleic acid contents at similar TT, the levels of this fatty acid decreased markedly in cv. Arbequina and its final concentration was 10 % lower than that found in cv. Manzanilla. In both cultivars, concentrations of all tocopherol isoforms were negatively associated with the TT accumulated over the entire oil accumulation period. Dynamics of phenolic compounds biogenesis showed no clear tendencies with TT. Nevertheless, and whatever the stage of fruit development, secoiridoids were the major phenolic components. Results suggest greater sensitivity of fatty acid metabolism to temperature in cv. Arbequina. This fact points out the necessity of appropriate evaluation of the ambient thermal characteristics before introducing this cultivar into new growing environments.
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: Aguate, Fernando Matías. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Bioestadística; Argentina.
Fil: Taticchi, Agnese. Università degli Studi di Perugia. Dipartimento di Scienze AgrarieAlimentari e Ambientali; Italia
Fil: Servili, Maurizio. Università degli Studi di Perugia. Dipartimento di Scienze AgrarieAlimentari 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 Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean environment. Bilinear models characterized the dynamics of fatty acid biogenesis. Regressions between the accumulated thermal time (TT) and the levels of both oleic and linoleic acids showed different responses to temperature of each olive cultivar. After reaching similar absolute maximum oleic acid contents at similar TT, the levels of this fatty acid decreased markedly in cv. Arbequina and its final concentration was 10 % lower than that found in cv. Manzanilla. In both cultivars, concentrations of all tocopherol isoforms were negatively associated with the TT accumulated over the entire oil accumulation period. Dynamics of phenolic compounds biogenesis showed no clear tendencies with TT. Nevertheless, and whatever the stage of fruit development, secoiridoids were the major phenolic components. Results suggest greater sensitivity of fatty acid metabolism to temperature in cv. Arbequina. This fact points out the necessity of appropriate evaluation of the ambient thermal characteristics before introducing this cultivar into new growing environments.
publishDate 2016
dc.date.none.fl_str_mv 2016-09
2018-10-23T15:11:22Z
2018-10-23T15:11:22Z
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://link.springer.com/article/10.1007/s11746-016-2877-7
http://hdl.handle.net/20.500.12123/3677
0003-021X
1558-9331
https://doi.org/10.1007/s11746-016-2877-7
url https://link.springer.com/article/10.1007/s11746-016-2877-7
http://hdl.handle.net/20.500.12123/3677
https://doi.org/10.1007/s11746-016-2877-7
identifier_str_mv 0003-021X
1558-9331
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.source.none.fl_str_mv Journal of the American Oil Chemists' Society 93 (9) : 1289–1299 (September 2016)
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 12.623145

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