Biochemistry of lipid metabolism in olive and other oil fruits

Salas, Joaquı́n J.; Sánchez, Juan; Ramli, Umi Salamah; Manaf, Arif M.; Williams, Mark E.; Harwood, John L.

doi:10.1016/s0163-7827(00)00003-5

Cited by 145 publications

(131 citation statements)

References 117 publications

Supporting

Mentioning

118

Contrasting

Unclassified

Order By: Relevance

“…presence of those compounds suggests their enzymatic origin by lipoxygenase activity on polyunsaturated fatty acids of drupes. A similar pathway has been identified in the biosynthesis of volatile compounds of olive oil (Kiritsakis, 1998;Angerosa et al, 2000;Salas et al, 2000;Williams and Harwood, 2000;Ridolfi et al, 2002;Salas, 2004;) as well as in the brine of fermented table olives by LAB and yeasts (Sabatini et al, 2008). 2-phenylethanol could be produced in yeasts by L-phenylalanine catabolism (Sabatini et al, 2009).…”

Section: Vocs and Sensory Analysismentioning

confidence: 63%

An innovative method to produce green table olives based on “pied de cuve” technology

et al. 2015

View full text Add to dashboard Cite

Section: Vocs and Sensory Analysismentioning

confidence: 63%

An innovative method to produce green table olives based on “pied de cuve” technology

et al. 2015

View full text Add to dashboard Cite

“…The biochemistry of lipid metabolism in oil fruits has been recently reviewed (Salas et al 2000). The products of fatty acid syntheses are mainly C16 or C18 saturated acyl chains.…”

Section: Resultsmentioning

confidence: 99%

Fatty acids composition in fruits of wild rose species

Nowak

2011

Acta Soc Bot Pol

View full text Add to dashboard Cite

The oil content and fatty acids profile of a number of Polish wild species of rose fruits were examined by GC. The total fatty acid contents ranged from 6.5% to 12.9% of dry mass in fruits. The composition of oils was similar in the investigated species.17 components were identified. An average composition was estimated as follows: linoleic acid (44.4-55.7%), =-linolenic acid (18.6-31.4%), oleic acid (13.5-20.3%), palmitic acid (2.3-3.3%), stearic acid (1-2.5%), octadecenoic acid (0.38-0.72%), eicosenoic acid (0.3-0.7%), eicosadienoic acid (0-0.16%), erucic acid (0.03-0.17%) and minor fatty acids.The results indicate that rose fruits are a rich source of unsaturated fatty acids, especially in R. rubiginosa, R. rugosa and R. dumalis.There were statistically significant (p<0.05) differences in fatty acid compositions of some species. Fatty acids were suggested to have a potential chemotaxonomic value in this genus.KEY WORDS: Fatty acids composition, Rosa L. fruits, GC analysis. MATERIAL AND METHODS Plant materialRose hips were collected from bushes widely growing in Kazimierz Dolny near Lublin in Poland in September 2002 and authenticated by Prof. Dr T. Krzaczek. Names of species are those by Zieliñski (1985Zieliñski ( , 1987 and varieties by Popek (1996). A voucher specimens have been deposited in the herbarium of Department of Pharmaceutical Botany, Medical University, in Lublin. The examined species are given in Table 1. 230 Nowak R. Place of collection

show abstract

“…LOX activities have been identified in a wide range of organisms, tissues, and developmental stages and have been implicated in a variety of processes including regulation of plant development, fruit ripening, plant senescence, disease, and pest resistance (Kolomiets et al 2001;Zhang et al 2006;Chen et al 2004). The role of the LOX pathway in the biosynthesis of fruit aroma compounds has already been reported for tomato (Kausch and Handa 1997), olive (Salas et al 2000), bell pepper (Matsui et al 1997), apple (Rowan et al 1999), citrus fruit (Gomi et al 2003), and strawberry (Perez et al 1999). LOX proteins are classified into two groups depending on their ability to oxygenate the carbon chain at position 9 (9-LOX) or 13 (13-LOX).…”

Section: Collocation Of Major Qtls and Candidate Genesmentioning

confidence: 99%

Genetic dissection of aroma volatile compounds from the essential oil of peach fruit: QTL analysis and identification of candidate genes using dense SNP maps

Eduardo

Chietera

Pirona

et al. 2012

Tree Genetics & Genomes

102

101

View full text Add to dashboard Cite

Volatile organic compounds (VOCs) in plants are involved in aroma and pest resistance. These compounds form a complex mixture whose composition is specific to species and often to varieties. Despite their importance as essential factors that determine peach fruit quality, understanding of molecular, genetic, and physiological mechanisms underlying aroma formation is limited. The aim of this study was the identification in peach of quantitative trait loci (QTLs) for fruit VOCs to understand their genetic basis using an F1 population of 126 seedlings deriving from the cross between "Bolero" (B) and "OroA" (O), two peach cultivars differing in their aroma profile. Dense single nucleotide polymorphism (SNP) and SSR maps covering the eight linkage groups of the peach genome were constructed by genotyping with the International Peach SNP Consortium peach SNP array v1, and data for 23 VOCs with high or unknown "odor activity value" were obtained by gas chromatography-mass spectrometry analysis of fruit essential oil in the years 2007 & Genomes (2013) 9:189-204 DOI 10.1007 QTLs were identified, most consistent in both years. QTLs were identified for the 23 VOCs studied, including three major QTLs for nonanal, linalool, and for p-menth-1-en-9-al stable in both years. Collocations between candidate genes and major QTLs were identified taking advantage of the peach genome sequence: genes encoding two putative terpene synthases and one lipoxygenase (Lox) might be involved in the biosynthesis of linalool and p-menth-1-en-9-al, and nonanal, respectively. Implications for marker-assisted selection and future research on the subject are discussed.

show abstract

Biochemistry of lipid metabolism in olive and other oil fruits

Cited by 145 publications

References 117 publications

An innovative method to produce green table olives based on “pied de cuve” technology

An innovative method to produce green table olives based on “pied de cuve” technology

Fatty acids composition in fruits of wild rose species

Genetic dissection of aroma volatile compounds from the essential oil of peach fruit: QTL analysis and identification of candidate genes using dense SNP maps

Contact Info

Product

Resources

About