Phenylalanine Ammonia-Lyase, Polyphenol Oxidase, and Phenol Concentration in Fruits of<i>Olea europaea</i>L. cv. Picual, Verdial, Arbequina, and Frantoio during Ripening

Ortega-García, Francisca; Peragón, Juan

doi:10.1021/jf901471c

Cited by 46 publications

(27 citation statements)

References 30 publications

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“…Analyzing the results for EVOOs at different harvest dates, we found that the decrease in decarboxymethyl oleuropein aglycone and decarboxymethyl ligstroside aglycone content during ripening was accompanied by an increase on their hydroxylated forms. These results could be explained by the rise in the activity of polyphenol oxidase at more advanced ripening stages, previously reported in the literature [29]. It should be taken into account that these compounds could also be produced during the olive-oil extraction process (crushing and malaxation steps), which may change their concentration in the final product (olive oil) [30].…”

Section: Quantitative Characterizationmentioning

confidence: 60%

Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

Bakhouche

Lozano‐Sánchez²,

Bengana

et al. 2015

Euro J Lipid Sci & Tech

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The aim of this work was the chemical characterization of Algerian Azeradj extra-virgin olive oil (EVOO) at different harvest dates in terms of oil yield, quality indices, fatty acids, pigments, polyphenols, and oxidative stability, in order to establish the best harvesting period for this variety. For this purpose, Azeradj EVOO samples were taken at three harvest dates corresponding to three ripening stages. Except for K 270 , the analysis of EVOOs showed a significant increase in the values of all quality parameters as olive ripening progresses (free fatty acids, peroxide index, and K 232 ), while no significant variation was found for oil yield. Moreover, a significant decrease was observed for the monounsaturated fatty acid:polyunsaturated fatty acid (MUFA: PUFA) ratio, chlorophyll, carotenoids, total phenols, and oxidative stability in EVOOs produced at the advanced ripening stage. For better monitoring of the behavior of the phenolic fraction in EVOOs during ripening, for the first time in this work, individual phenolic compounds of Azeradj EVOOs was characterized using HPLC-ESI-TOF/MS. A total of 21 phenolic compounds belonging to different families were identified in Azeradj EVOOs. The highest concentrations of secoiridoids and phenolic alcohols were found at the beginning of November (D1); however, lignans and flavones concentrations were higher at the end of November (D2). EVOO obtained at the last harvest date (D3) showed the lowest content on all phenolic families. Finally, according to the results of the analyses performed in this work, early harvesting provides Azeradj EVOO with excellent chemical characteristics.Practical applications: The Algerian olive oil sector is one of the least competitive in the Mediterranean region even if the Algerian olive oil displays some potential assets. Therefore, the chemical characterization of olive oil from one of the main varieties (Azeradj) cultivated in Algeria is of a great importance. The results will be available to all Algerian olive oil producers, and should be helpful in choosing the optimal harvest period to obtain Azeradj EVOO of high chemical quality.

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Section: Quantitative Characterizationmentioning

confidence: 60%

Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

Bakhouche

Lozano‐Sánchez²,

Bengana

et al. 2015

Euro J Lipid Sci & Tech

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“…Therefore, it is essential to identify the harvest period that will ensure a ripening stage corresponding with optimal phenolic content. There is a general consistent trend of reduction in polar phenol levels as the fruit matures in various cultivars and environments, such as Picual, Hojiblanca, Verdial, Arbequina, and Frantoio in Spain [8,[17][18][19][20], and Barnea and Souri in Israel [12]. This decrease in total polar phenol content is attributed mainly to the decline in oleuropein occurring as part of the physiological maturation of the fruit [21].…”

Section: Total Polar Phenol Contentmentioning

confidence: 76%

Optimizing olive harvest time under hot climatic conditions of Jordan Valley, Israel

Dag

Harlev

Lavee

et al. 2013

Euro J Lipid Sci & Tech

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Global climate change leads to the exposure of olive orchards to higher temperatures than in the past. We followed yield and quality parameters of olive oils from Barnea, Coratina, and Picual, under hot climatic conditions through different levels of ripeness. Oil yield per tree increased throughout the monitoring period due to continuous oil accumulation. Toward the last harvest date, significant fruit drop occurred, which resulted in substantial loss in oil yield. Maximal oil yield was obtained in Barnea at a maturity index of 2.1–2.5, in Coratina at 2.3 and in Picual at 3.2. A reduction in quality parameters was found with delay of harvest date: free fatty acid content increased and the ratio of monounsaturated to polyunsaturated fatty acid declined, but only in one season. Nevertheless, all parameters remained within the trade standard for extra virgin olive oil (EVOO). In contrast to most previous studies, no consistent reduction was observed in total polar phenol content in the oils. Hence, maximizing oil yield should be the main criterion for the determination of harvest date under these conditions. It is therefore suggested that olives exposed to hot climate be harvested earlier than those in typical Mediterranean climate areas. Practical applications: Harvest timing has a strong effect on both oil yield and quality. However, in most of the studies published on the topic until now only a sample of fruit was taken to determine oil accumulation and quality, but little or no information is available on oil yield at tree level, which is an important parameter from the grower's perspective. Moreover, this study describes changes in oil yield and quality along the ripening period, under hot climatic conditions prevailing in Jordan Valley. The Mediterranean basin region, where more than 90% of the world's olive oil is produced is expected to be exposed to higher temperatures in the future due to global climate changes. The current work provides information on the effect of those unfavorable growing conditions on oil production and quality. One of the major findings is the necessity to harvest early (in a relatively low ripening index) under those conditions.

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“…So far there is very few information regarding this subject in olive (Olea europaea). Several studies have partially purified, characterized and identified the cellular location of PPO and POX in olive fruits (Ben-Shalom et al, 1977;Lopez-Huertas and Del Rio, 2014;Saraiva et al, 2007;Shomer et al, 1979;Tzika et al, 2009) and both POX and PPO activities have been investigated during unrelated processes such as browning (Goupy et al, 1991;Sciancalepore and Longone, 1984;Segovia-Bravo et al, 2007) and ripening (Ebrahimzadeh et al, 2003;Ortega-García et al, 2008;Ortega-García and Peragón, 2009).…”

Section: Role Of Oxidative Enzymesactivity and Isoformsmentioning

confidence: 99%

Reviewing current knowledge on olive (Olea europaea L.) adventitious root formation

Porfírio

Silva

Cabrita

et al. 2016

Scientia Horticulturae

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Olive (Olea europaea) is one of the most important fruit species in the Mediterranean basin, where 95% of the world's olive orchards are planted, and it has become an economically valuable crop worldwide, due to an increasing interest in olive oil for human consumption. New olive orchards are being planted outside the Mediterranean, calling for an effort to identify the genotypes best adapted to the new conditions. However, some olive cultivars remain difficult to propagate, which significantly reduces the capacity to use the full genetic diversity of the species. Improving rooting ability in cuttings from recalcitrant olive cultivars has become a critical topic, which implies fundamental research on the anatomy, physiology, biochemistry and genetics of the adventitious root formation process. Besides, the existence of different rooting behaviors among olive cultivars also makes the species a candidate model plant for these studies. Olive propagation techniques evolved through time from field-or nursery-planted hardwood cuttings, to semi-hardwood cuttings in greenhouses under mist, and, more recently, to in vitro culture techniques. Nevertheless, research about adventitious root formation carried on each propagation method was mostly based on trial and error approaches. Researchers have mainly investigated different factors involved in the process of adventitious rooting by testing their effect in the rooting capacity of different cultivars, leading to a high dispersion and fragmentation of the available information. The goal of this review is to present the most relevant results achieved on adventitious root formation in olive cuttings, aiming to provide an integrated perspective of the current knowledge.

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Phenylalanine Ammonia-Lyase, Polyphenol Oxidase, and Phenol Concentration in Fruits ofOlea europaeaL. cv. Picual, Verdial, Arbequina, and Frantoio during Ripening

Cited by 46 publications

References 30 publications

Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

Optimizing olive harvest time under hot climatic conditions of Jordan Valley, Israel

Reviewing current knowledge on olive (Olea europaea L.) adventitious root formation

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