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The Major Qualitative Characteristics of Olive (Olea europaea L.) Cultivated in Southwest China

“…Acetyl-CoA is the initial substrate for fatty acids synthesis, and the synthesis of Acetyl-CoA requires pyruvate produced from sugar via glycolysis (Sánchez and Harwood, 2002). In olive plants, there are two sources of sugars for lipid biosynthesis (Proietti et al, 1999).…”

“…Due to the well-balanced oil composition (highly enriched in monounsaturated fatty acid) and rich minor components (such as polyphenols and phytosterols) in the fruits, olive trees are unique among oil plants (Sánchez and Harwood, 2002). In order to understand the specific properties of olive oil and fruit, many studies have investigated olive fruits in the past few years (Nergiz and Engez, 2000; Brahmi et al, 2013; Cecchi et al, 2013).…”

A new diacylglycerol from fresh Olive pulp

“…The other glycerol protons signals appear between 3.90 and 4.20 ppm. The proposed structure shows the oleic fragment esterifying the secondary alcoholic function of glycerol according to Sanchez [7,13], Santinelli [14] and Stymne [15] who asserted that the second acyltransferase, involved in the biogenesis of acylglycerol, shows a strong selectivity for oleyl-CoA while it does not react with saturated acyl-CoAs. We think that the glycerol first position ought to be esterified by the elenolic fragment according to less selectivity of the involved first acyltransferase.…”

“…In extra virgin olive oil, diacylglycerols are present in a range of 1 to 3% and they are found as 1,2-and 1,3-isomers [5]. The 1,2-isomers are attributed to the incomplete biosynthesis of triacylglycerols [6], in fact the assembly of complex lipids from glycerol-3-phosphate and a fatty acid formed in the plastids, proceeds via the so-called Kennedy [7][8][9]. This pathway consists of a series of four reactions that yield triacylglycerols as end products.…”

“…Dephosphorylation of these acids, catalysed by a specific phosphohydrolase, yields diacylglycerol. Finally, the acylation by a third acyltransferase forms the triacylglycerols [7]. On the contrary the 1,3-isomers formation is attributed to enzymatic or chemical hydrolysis of triacylglycerols occurring before or during the oil extraction process [10].…”