Determination of changes in the concentration and distribution of elements within olive drupes (cv. Leccino) from Se biofortified plants, using laser ablation inductively coupled plasma mass spectrometry

D’Amato, Roberto; Petrelli, Maurizio; Proietti, Primo; Onofri, Andrea; Regni, Luca; Perugini, Diego; Businelli, Daniela

doi:10.1002/jsfa.9030

Cited by 12 publications

(7 citation statements)

References 33 publications

(64 reference statements)

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“…Lower concentrations of manganese were observed in Cornezuelo, Cornicabra and Picual varieties (1.4-1.8 µg g −1 , 1.9-3.0 µg g −1 and 1.16-1.40 µg g −1 , respectively) compared to those reported in bibliography in Leccino olives (7.8 µg g −1 ) [41]. On the other hand, the maximum phosphorus concentrations for the varieties under studied were 600 µg g −1 , 700 µg g −1 and 830 µg g −1 , respectively.…”

Section: Mineral Componentscontrasting

confidence: 59%

“…Overall, these concentrations are similar to that previously found in cv. Leccino [41] and higher than those in both Arbequina and Arauco cultivars [42].…”

Section: Mineral Componentsmentioning

confidence: 78%

“…In Cornezuelo and Picual varieties, values of 5400-7600 µg g −1 and 5700-7000 µg g −1 , respectively, were obtained. In previous studies, the concentration of K was very different depending on the olive variety: 55,000 µg g −1 in Leccino variety [41], and 216 µg g −1 in Arauco and Arbequina varieties [42].…”

Section: Mineral Componentsmentioning

confidence: 84%

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Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits

Fernández-Poyatos

Llorent‐Martínez

Ruiz-Medina

2021

Foods

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The phenolic composition and mineral content of Cornezuelo, Cornicabra and Picual olive fruit varieties were investigated during olive ripening in two different harvesting seasons (2017/2018 and 2018/2019). Phytochemical profiles were evaluated by high-performance liquid chromatography (HPLC) with diode-array and mass spectrometry detection. Mineral contents were determined by inductively coupled plasma-mass spectrometry (ICP-MS). Twenty-five compounds were characterized and the main ones quantified. These compounds corresponded mostly to secoiridoids, the main ones being oleuropein, oleoside/secologanoside, oleoside-11-methylester, and oleuropein and comselogoside isomers. Total phenolic contents reached the highest values between December and January, coinciding with the usual harvesting date. This trend was observed in both harvesting seasons, although higher phenolic contents were recorded in season 2018/2019. This was due to the different weather conditions, which caused a lower olive production in season 2017/2018. No clear tendency was observed between mineral content and harvest time in any of the studied seasons. The highest concentration of total phenolics was obtained in Cornezuelo variety (840 mg/100 g) in January 2019 (season 2018/2019). Picual and Cornicabra varieties reached concentrations of 670 mg/100 g and 530 mg/100 g, respectively, also in the last harvesting dates of season 2018/2019.

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Section: Mineral Componentscontrasting

confidence: 59%

“…Overall, these concentrations are similar to that previously found in cv. Leccino [41] and higher than those in both Arbequina and Arauco cultivars [42].…”

Section: Mineral Componentsmentioning

confidence: 78%

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Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits

Fernández-Poyatos

Llorent‐Martínez

Ruiz-Medina

2021

Foods

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“…Particularly, in olive trees ( Olea europaea L.), several beneficial effects of Se administered as sodium selenate via foliar spray at a concentration of 100–150 mg L −1 in pots and field experiments and of 10–30 mg L −1 added to the nutrient solution in hydroponics have been reported. Some of the reported effects are: improved drought and salt stress tolerance [ 14 , 15 , 16 ], increased oil phenol content [ 17 , 18 ], better pollen germination [ 19 , 20 ], and increased Se content in fruits [ 21 , 22 ]. However, no studies have been done on the possible beneficial effects of Se on olive tree in vitro.…”

Section: Introductionmentioning

confidence: 99%

The First Evidence of the Beneficial Effects of Se-Supplementation on In Vitro Cultivated Olive Tree Explants

Regni

Micheli

Pino

et al. 2021

Plants

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Selenium is an essential micronutrient that provides important benefits to plants and humans. At proper concentrations, selenium increases plant growth, pollen vitality, the shelf life of fresh products, and seems to improve stress resistance; these effects can certainly be attributed to its direct and indirect antioxidant capacity. For these reasons, in the present work, the effects of selenium at different dosages on in vitro cultivated olive explants were investigated to observe possible positive effects (in terms of growth and vigor) on the proliferation phase. The work was carried out on four different olive cultivars: “San Felice”, “Canino”, “Frantoio”, and “Moraiolo”. The explants were cultured in aseptic conditions on olive medium (OM), with the addition of 4 mg·L−1 of zeatin, 30 g·L−1 of sucrose, and 7 g·L−1 of agar. The experimental scheme included a comparison between explants grown with five different concentrations of Na2SeO4 (0, 10, 20, 40, and 80 mg L−1) added to the medium during three successive subcultures. Interesting information has emerged from the results and all varieties responded to different concentrations of Selenium. The optimal Se dosages varied for each cultivar, but in general, Se concentration between 10 and 40 mg L−1 increased fresh and dry weight of the explants and shoot lengths. Se treatment induced in all cultivars and for all dosages used an increase in total Se content in proliferated explants. Furthermore, as the subcultures proceeded, the ability of the explants to absorb Se did not diminish. The Se content ranged from 8.55 to 114.21 µg kg−1 plant DW in ‘Frantoio’, from 9.83 to 94.85 µg kg−1 plant DW in ‘Moraiolo’, from 19.84 to 114.21 µg kg−1 plant DW in ‘Canino’, and from 20.97 to 95.54 µg kg−1 plant DW in ‘San Felice’. In general, the effect of selenium tends to decrease with the progress of subcultures and this suggests a sort of “adaptation” effect of the explants to its presence. The present study highlights for the first time the possibility of using in vitro cultures as biotechnological support to study supplementation with selenium and its effects on in vitro olive plant growth.

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“…Subsequently, many studies have showed beneficial effects of selenium in processes such as immuno-endocrine, metabolic processes and in the maintenance of cellular homeostasis [4,5]. Moreover, the Se biofortification is considered as an agronomic-based strategy, utilized by farmers to produce Se-enriched food products which may help reduce dietary deficiencies in Se-deficient regions such as the Mediterranean Basin [6][7][8][9][10][11]. In recent years, the Se biofortification has shown beneficial effects in plants by increasing the antioxidant defense against reactive oxygen species (ROS) in vegetative growth and in the response to environmental stress [12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Persistence of the Effects of Se-Fertilization in Olive Trees over Time, Monitored with the Cytosolic Ca2+ and with the Germination of Pollen

Pino

Regni

D’Amato

et al. 2021

Plants

Self Cite

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Selenium (Se) is an important micronutrient for living organisms, since it is involved in several physiological and metabolic processes. Biofortification with Se increases the nutritional and qualitative values of foods in Se-deficient regions and increases tolerance to oxidative stress in olive trees. Many studies have shown that Se, in addition to improving the qualitative and nutritional properties of EVO oil, also improves the plant’s response to abiotic stress. This study addressed this issue by monitoring the effects of Se on cytosolic Ca2+ and on the germination of olive pollen grains in oxidative stress. The olive trees subjected to treatment with Na-selenate in the field produced pollen with a Se content 6–8 times higher than the controls, even after 20 months from the treatment. Moreover, part of the micronutrient was organic in selenium methionine. The higher selenium content did not produce toxic effects in the pollen, rather it antagonized the undesirable effects of oxidative stress in the parameters under study. The persistence of the beneficial effects of selenium observed over time in pollens, in addition to bringing out an undisputed adaptability of olive trees to the micronutrient, suggested the opportunity to reduce the number of treatments in the field.

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Determination of changes in the concentration and distribution of elements within olive drupes (cv. Leccino) from Se biofortified plants, using laser ablation inductively coupled plasma mass spectrometry

Cited by 12 publications

References 33 publications

Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits

Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits

The First Evidence of the Beneficial Effects of Se-Supplementation on In Vitro Cultivated Olive Tree Explants

Persistence of the Effects of Se-Fertilization in Olive Trees over Time, Monitored with the Cytosolic Ca2+ and with the Germination of Pollen

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