Effect of the Treatment of the Olive Tree (&lt;i&gt;Olea europaea &lt;/i&gt;L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits

Blanch, Gracia Patricia; Flores, Gema; Gómez-Jiménez, M.C.; Castillo, Marı́a Luisa Ruiz del

doi:10.12691/jfnr-6-1-8

Cited by 11 publications

(5 citation statements)

References 31 publications

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“…ABA is rapidly accumulated in response to stress whereas MJ acts as a triggering molecule to stimulate the production of secondary metabolites. The effectiveness of both ABA and MJ in inducing the formation of antioxidant compounds such as polyphenols has been largely reported (Blanch, Flores, Gómez-Jiménez, & Ruiz Del Castilo, 2018a, 2018bYang et al, 2012). Also, MJ's influence on FA composition has been occasionally studied in buckwheat seedlings (Klocek et al, 2016) and blackcurrant seeds (Flores & Ruiz Del Castillo, 2016).…”

Section: Introductionmentioning

confidence: 99%

Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaeaL.)

Blanch

Gómez-Jiménez

Castillo

2020

CyTA - Journal of Food

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A new procedure to minimize the degradation of fatty acids and polyphenols during the olive storage is here proposed. This procedure is based on pre-harvest treatments of Arbequina and Picual olive trees with methyl jasmonate and abscisic acid. As a result, total phenolic content increased in all treated Arbequina olives as compared with controls. In contrast to Arbequina, only abscisic acid resulted in total phenolic content increase in Picual olives. Regarding the antioxidant activity, neither of the phytoregulators was effective. Fatty acid composition was also affected by both of them in Arbequina and Picual. Saturated fatty acid decreased with both methyl jasmonate and abscisic acid whereas unsaturated fatty acids increased significantly in treated olives. Olives with higher antioxidant activity exhibited higher unsaturated/saturated fat ratio. The application of phytoregulators to olive tree can be interesting to the oil industry particularly when a delay in oil processing occurs and olives have to be stored.

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Section: Introductionmentioning

confidence: 99%

Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaeaL.)

Blanch

Gómez-Jiménez

Castillo

2020

CyTA - Journal of Food

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“…In particular, these studies describe the postharvest application of elicitors other than ABA to enhance the biosynthesis of phenolics (de la Peña Moreno, Monagas, Blanch, Bartolomé, & Ruiz del Castillo, 2010;Ruiz del Castillo, Flores, & Blanch, 2010;Flores & Ruiz del Castillo, 2014;Flores, Blanch, & Ruiz del Castillo, 2017). Occasional works have also been performed on the effect of the pre-harvest elicitation (i.e., on the plant instead of on the food) (Flores & Ruiz del Castillo, 2016;Blanch, Flores, Gómez-Jiménez, & Ruiz del Castillo, 2018). In view of the results obtained in these studies, ABA seems a promising approach to obtain olive fruits enriched in certain phenolic compounds and, therefore, improve their oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

Abscisic Acid Sprayed on Olive Tree (Olea europaea L.) Affects the Phenolic Composition of Olive Fruit Cultivars

Blanch¹,

Flores²,

Gómez-Jiménez³

et al. 2018

JAS

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The aim of this research was to study the effect of abscisic acid pre-harvest treatment on the phenolic composition of olive fruits. To that end we applied abscisic acid (i.e., 50 mg/L and 100 mg/L) on Arbequina and Picual olive trees. Two different days of harvesting (i.e., day 3 and 6 after treatment) were also included in the study. Although the results obtained depended on the cultivar and on the day of harvesting a general trend was established. The treatment with 50 mg/L of abscisic acid resulted in higher total phenol content but significant decrease in the DPPH activity. In contrast, olives treated with 100 mg/L abscisic acid resulted in higher total phenol content, DPPH activity and contents of oleuropein, hydroxytyrosol and phenolic acids as compared with controls. The best values of total phenol content and IC 50 were obtained for treated Picual olives (727.75 mg gallic kg -1 and 889.72 µg/ml, respectively) whereas the highest values of oleuropein and hydroxytyrosol were measured for treated Arbequina olives (508.94 and 559.67 mg kg -1 , respectively). Phenolic acid content was also higher in Picual olives treated with 100 mg/L of abscisic acid. Particulary, values ranged from 7.26 mg kg -1 for caffeic acid to 92.38 mg kg -1 for chlorogenic acid. Exogenous abscisic acid applied to olive trees is a promising agronomic practice to obtain olives enriched in antioxidants.

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“…However, exogenous ABA application did not show a promotion of fruit ripening in the two olive cultivars when ABA was included in the pre-harvest treatment at the onset of fruit ripening to produce olive fruits enriched in antioxidants [73]. By contrast, exogenous applications of methyl jasmonate (MeJA) on the olive tree have been associated with anthocyanin accumulation, supporting the contention that MeJA has a role in inducing ripening in olives [74], as previously demonstrated in other non-climacteric fruits [96][97][98].…”

Section: Discussionmentioning

confidence: 90%

“…In particular, high levels of cytokinins (CKs), gibberellins (GAs), and polyamines (PAs) have been reported in the developing olive fruits [5,70,71], whereas abscisic acid (ABA), salicylic acid (SA), and GAs are abundant in the ripe olive fruit [65]. In this context, the preharvest application of plant hormones to different olive cultivars has recently been reported to increase fruit size and to boost the content of bioactive components and antioxidants, among other components, and thus to preserve the oxidative stability of olive fruits during storage [72][73][74][75][76]. Recently, it has been demonstrated that CKs and SA correlate positively with cell division during early olive fruit development, while GA, auxin, and ABA have higher relative importance in the period when olive fruit growth depends mainly on cell expansion [20].…”

Section: Introductionmentioning

confidence: 99%

Hormonal Content and Gene Expression during Olive Fruit Growth and Ripening

Camarero,

Briegas,

Corbacho

et al. 2023

Plants

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The cultivated olive (Olea europaea L. subsp. europaea var. europaea) is one of the most valuable fruit trees worldwide. However, the hormonal mechanisms underlying the fruit growth and ripening in olives remain largely uncharacterized. In this study, we investigated the physiological and hormonal changes, by ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS), as well as the expression patterns of hormone-related genes, using quantitative real-time PCR (qRT-PCR) analysis, during fruit growth and ripening in two olive cultivars, ‘Arbequina’ and ‘Picual’, with contrasting fruit size and shape as well as fruit ripening duration. Hormonal profiling revealed that olive fruit growth involves a lowering of auxin (IAA), cytokinin (CKs), and jasmonic acid (JA) levels as well as a rise in salicylic acid (SA) levels from the endocarp lignification to the onset of fruit ripening in both cultivars. During olive fruit ripening, both abscisic acid (ABA) and anthocyanin levels rose, while JA levels fell, and SA levels showed no significant changes in either cultivar. By contrast, differential accumulation patterns of gibberellins (GAs) were found between the two cultivars during olive fruit growth and ripening. GA1 was not detected at either stage of fruit development in ‘Arbequina’, revealing a specific association between the GA1 and ‘Picual’, the cultivar with large sized, elongated, and fast-ripening fruit. Moreover, ABA may play a central role in regulating olive fruit ripening through transcriptional regulation of key ABA metabolism genes, whereas the IAA, CK, and GA levels and/or responsiveness differ between olive cultivars during olive fruit ripening. Taken together, the results indicate that the relative absence or presence of endogenous GA1 is associated with differences in fruit morphology and size as well as in the ripening duration in olives. Such detailed knowledge may be of help to design new strategies for effective manipulation of olive fruit size as well as ripening duration.

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Effect of the Treatment of the Olive Tree (<i>Olea europaea </i>L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits

Cited by 11 publications

References 31 publications

Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaeaL.)

Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaeaL.)

Abscisic Acid Sprayed on Olive Tree (Olea europaea L.) Affects the Phenolic Composition of Olive Fruit Cultivars

Hormonal Content and Gene Expression during Olive Fruit Growth and Ripening

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