Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes

Marsilio, Vincenzo; Campestre, Cristina; Lanza, Barbara; Angelis, Mario De

doi:10.1016/s0308-8146(00)00268-5

Cited by 105 publications

(82 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This may be depended on the fact that they 74 Grasas y Aceites were partly converted to lactic, acetic and formic acids etc. (11) and processing operations, such as sodium hydroxide solution, washing treatments and storage in brine were caused high sugar loss in olive fruit (13).…”

Section: Resultsmentioning

confidence: 99%

The effect of table olive preparing methods and storage on the composÄ±tÄ±on and nutrÄ±tÄ±ve value of olives

Ünal¹,

Nergíz²

2003

Grasas y Aceites

View full text Add to dashboard Cite

RESUMENEfecto del almacenamiento y métodos de preparación de aceitunas de mesa sobre la composición y valor nutritivo de las aceitunas.Tres tipos de aceitunas de mesa -verdes estilo español, negras naturales estilo kalamata y negras naturales -fueron preparadas a par tir d e ace itunas de la variedad Memecik y s u composición química y valor nutritivo fue analizado durante su procesado y almacenamiento. Se determinaron: la humedad, la grasa y su composición en ácidos grasos, la fibra cruda y proteí-na, los azúcares totales y reductores, el cloruro sódico y la ceniza, la acidez, el pH y algunos minerales en muestras de pulpa de aceituna de mesa. El valor calórico de los tres tipos de aceitunas fueron calculados a partir del contenido en proteína, hidrato de carbono y grasa. Todos los resultados obtenidos durante el procesado y almacenamiento para los tres tipos de aceitunas de mesa son discutidos minuciosamente. PALABRAS-CLAVE: Aceituna de mesa -AlmacenamientoComposición química -Métodos de preparación -Valor nutritivo. SUMMARYThe effect of table olive preparing methods and storage on the composition and nutritive value of olives.Three types of table olives -green ,kalamata and black-were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage. Data are provided for moisture, oil and its fatty acid composition, crude fiber and protein, total and reducing sugars, sodium chloride and ash, titratable acidity, pH value and some minerals in table olive flesh samples.The caloric values of three types of olives were calculated by using the content of protein, carbohydrates and oil. Results for three types of table olives obtained during processing and storage are discussed in detail.

show abstract

Section: Resultsmentioning

confidence: 99%

The effect of table olive preparing methods and storage on the composÄ±tÄ±on and nutrÄ±tÄ±ve value of olives

Ünal¹,

Nergíz²

2003

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…The detailed knowledge on GAL pathway function in S. cerevisiae (15,16), and the abundance of genomic data from a wide diversity of fungal species (17), make it an excellent model pathway to address these questions. Furthermore, the relative galactose content varies substantially among different plant substrata (from hundreds of mg/g legume seeds and algal mats to less than 1 mg/g in some fruits) (18)(19)(20)(21), suggesting that the natural substrates of fungi have likely provided ample opportunity for populations to evolve niche-dependent adaptations for galactose utilization.…”

mentioning

confidence: 99%

Multiple GAL pathway gene clusters evolved independently and by different mechanisms in fungi

Slot

Rokas

2010

Proc. Natl. Acad. Sci. U.S.A.

150

168

View full text Add to dashboard Cite

A notable characteristic of fungal genomes is that genes involved in successive steps of a metabolic pathway are often physically linked or clustered. To investigate how such clusters of functionally related genes are assembled and maintained, we examined the evolution of gene sequences and order in the galactose utilization (GAL) pathway in whole-genome data from 80 diverse fungi. We found that GAL gene clusters originated independently and by different mechanisms in three unrelated yeast lineages. Specifically, the GAL cluster found in Saccharomyces and Candida yeasts originated through the relocation of native unclustered genes, whereas the GAL cluster of Schizosaccharomyces yeasts was acquired through horizontal gene transfer from a Candida yeast. In contrast, the GAL cluster of Cryptococcus yeasts was assembled independently from the Saccharomyces/Candida and Schizosaccharomyces GAL clusters and coexists in the Cryptococcus genome with unclustered GAL paralogs. These independently evolved GAL clusters represent a striking example of analogy at the genomic level. We also found that species with GAL clusters exhibited significantly higher rates of GAL pathway loss than species with unclustered GAL genes. These results suggest that clustering of metabolic genes might facilitate fungal adaptation to changing environments both through the acquisition and loss of metabolic capacities. F ungal genes involved in successive steps of a pathway are frequently physically clustered (1-12). Evolutionary analysis of several different fungal gene clusters has shown that they have originated through different mechanisms (13-16). For example, the DAL cluster for allantoin utilization in Saccharomyces cerevisiae and close relatives originated through adaptive gene relocation (13), whereas a nitrate assimilation cluster in Trichoderma originated through horizontal gene transfer (14). However, it is unclear how these mechanisms shape the assembly of gene clusters, or how the evolutionary trajectories differ between species containing clusters and species in which the genes in a pathway are scattered across the genome.To better understand the origins and maintenance of gene clusters over a large evolutionary timescale and a range of ecological conditions, we investigated the evolution of the Leloir galactose utilization (GAL) pathway in fungi. The detailed knowledge on GAL pathway function in S. cerevisiae (15, 16), and the abundance of genomic data from a wide diversity of fungal species (17), make it an excellent model pathway to address these questions. Furthermore, the relative galactose content varies substantially among different plant substrata (from hundreds of mg/g legume seeds and algal mats to less than 1 mg/g in some fruits) (18-21), suggesting that the natural substrates of fungi have likely provided ample opportunity for populations to evolve niche-dependent adaptations for galactose utilization.The protein products of three GAL genes (GAL1, GAL7, and GAL10) are involved in four enzymatic steps (22). In the first s...

show abstract

“…Our olives were collected green at the pre-veraison stage, toward the end of mesocarp development. At this stage, glucose is still a major component (Marsilio et al, 2001) and may represent the primary driving force for cell turgor and expansion. It is therefore not surprising its association with fruit size, even across genotypes.…”

Section: Resultsmentioning

confidence: 99%

“…Mannitol concentration in the olive fruit can also be indicative of the cultivar oil yield (Marsilio, Campestre, Lanza, & De Angelis, 2001). This could be explained by the fact that more energy (NADH) is released during mannitol degradation compared to glucose; this additional energy is then available for oil biosynthesis via acetyl-CoA.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Sicilian Olive Genotypes by Multivariate Analysis of Leaf and Fruit Chemical and Morphological Properties

Bianco¹,

Panno²,

Avellone³

2013

JAS

View full text Add to dashboard Cite

Leaf and fruit size and shape were measured and mannitol, glucose, sucrose and malic acid were quantified in leaf, bark and fruit of 25 Sicilian olive genotypes. Multivariate analysis was used to individuate groups with similar chemical composition and morphological traits suggesting potential for stress tolerance and/or oil yield and quality. Mannitol content varied greatly among genotypes and was the most abundant carbohydrate in leaf and bark, whereas glucose was the most abundant in fruit. Sucrose and malic acid were generally low indicating a marginal role in olive tissues. Mannitol and glucose were directly related in both leaf and fruit tissues. Genotypes also differed for carbohydrate partitioning among tissues, and multivariate analysis individuated a group of seven genotypes associated to leaf length:width, length:area, glucose, mannitol, and sucrose, which should stand for environmental stress tolerance. Multivariate analysis also individuated a group of six genotypes associated to malic acid, oleic acid, oleic:linoleic, and polyphenols, and therefore showing potential for production of high quality and stable olive oil. Overall, three of the 25 genotypes in trial seem to combine a good degree of abiotic stress tolerance with production of high quality and stable olive oil.

show abstract

Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes

Cited by 105 publications

References 17 publications

The effect of table olive preparing methods and storage on the composÄ±tÄ±on and nutrÄ±tÄ±ve value of olives

The effect of table olive preparing methods and storage on the composÄ±tÄ±on and nutrÄ±tÄ±ve value of olives

Multiple GAL pathway gene clusters evolved independently and by different mechanisms in fungi

Characterization of Sicilian Olive Genotypes by Multivariate Analysis of Leaf and Fruit Chemical and Morphological Properties

Contact Info

Product

Resources

About