Chlorophyll and Carotenoid Profile and Enzymatic Activities (Chlorophyllase and Lipoxygenase) in Olive Drupes from the Fruit-setting Period to Harvest Time

Abstract

<jats:p>The aim of this study was to monitor the pigment profile and chlorophyllase (Chlase) and lipoxygenase (Lox) activities of olive (<jats:italic>Olea europaea</jats:italic> L.) drupes during the development of the fruit from `Arbequina' and `Farga' in order to find better ways to characterize cultivars such as `Arbequina' that produce virgin olive oils that are highly appreciated in international markets. `Farga' was included as a comparative reference. The total pigment content in olive drupes from the two cultivars studied suffered a decrease when the maturation process began, the rate of chlorophyll degradation being more marked than that of the carotenoid pigment. Chlorophyllides <jats:italic>a</jats:italic> and <jats:italic>b</jats:italic>, <jats:italic>cis</jats:italic>-α-carotene, β-cryptoxanthin, and esterified xanthophylls were detected only in `Arbequina' fruit. The behavior of the Chlase and Lox activities in both cultivars was different. Chlase activity in olives from `Farga' was detected only at the end of the pit hardening period, but in the case of `Arbequina' the presence of dephytilated chlorophyllic derivatives is directly related to a higher Chlase enzymatic activity than that of `Farga' fruit. Although the level of these enzymatic activities decreased when ripening advanced in both cultivars, in `Arbequina' both enzymes showed a slight increase of activity at the latest stages of ripening.</jats:p>

Impact assessment of mechanical harvest on fruit physiology and consequences on oil physicochemical and sensory quality from ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ super‐high‐density hedgerows. A preliminary study

“…The pressure and beating suffered by the fruits during mechanized harvesting can facilitate the breaking of chloroplasts during the subsequent fruit grinding and olive paste kneading of VOO extraction, favouring the release of a higher amount of chlorophylls and carotenoids. However, the greater presence of ethylene, which is synthesized in response to this mechanical damage, could stimulate the activities of enzymes such as chlorophyllase ansd lipoxygenase, leading to the oxidation of these pigments …”

“…However, the greater presence of ethylene, which is synthesized in response to this mechanical damage, could stimulate the activities of enzymes such as chlorophyllase ansd lipoxygenase, leading to the oxidation of these pigments. 41 The total phenol content differed significantly between cultivars (Table 4). Thus the 'Manzanilla de Sevilla' oils from the manual treatment had more than double the content of the corresponding 'Manzanilla Cacereña' oils (539 and 259 mg kg −1 respectively).…”

Effect of the Technological and Agronomical Factors on Pigment Transfer during Olive Oil Extraction

“…These included cis -α-carotene, β-cryptoxanthin, esterified xanthophylls, and chlorophyllides a and b . Finally, the presence of the pheophorbide a should be a consequence of the chlorophyllase activity observed in fruit from the Arbequina cultivar ( , ). From a qualitative viewpoint, all of the pigments that were found in the olive paste had been transferred to the oil, with the exception of chlorophyllides a and b (products of the enzymatic deesterification of the alcohol phytol in the molecules of chlorophyll) and luteoxanthin and mutatoxanthin (acidic derivatives).…”

Biochemical characterisation of chlorophyllase from leaves of selected Prunus species--a comparative study.

“…In recent years, intensive efforts have been focused on deciphering the complex biological functions of Chlase and other crucial enzymes involved in chlorophyll turnover and maintaining its homeostasis at the physiological state of the cell, as well as during the adaptation of plants to a wide variety of biotic and abiotic stressors (Fernandez-Lopez et al, 1992;Karboune et al, 2005;Arkus & Jez, 2006;Azoulay-Shemer et al, 2008;Barry, 2009;Cowan, 2009;Beisel et al, 2010;Azoulay-Shemer et al, 2011;Banaś et al, 2011;Sytykiewicz et al, 2013). Surprisingly, numerous results regarding the participation of Chlase in senescence-induced chlorophyll diminution within different plant systems were often divergent or inconclusive (Wang et al, 2005;Ben-Yaakov et al, 2006;Criado et al, 2006;Hörtensteiner, 2006;Barry, 2009;Distefano et al, 2009;Gómez-Lobato et al, 2012). In order to clarify these discrepancies, there is a necessity to perform comprehensive studies on the biochemical and molecular properties of Chlase preparates from leaves of phylogenetically related plants, on the one hand, and to compare the patterns of seasonal dynamics of the enzyme activity in the context of time-course changes in chlorophylls' content, on the other hand.…”