Thermal regime and cultivar effects on squalene and sterol contents in olive fruits: Results from a field network in different Argentinian environments

Torres, Mariela; Pierantozzi, Pierluigi; Contreras, Cibeles; Stanzione, Vitale; Tivani, Martín; Mastio, Valerio; Gentili, Luciana; Searles, Peter S.; Brizuela, Magdalena; Fernández, Fabricio; Toro, Alejandro; Puertas, Carlos M.; Trentacoste, Eduardo R.; Kiessling, Juan; Mariotti, Roberto; Mousavi, Soraya; Bufacchi, Marina; Baldoni, Luciana; Maestri, Damián

doi:10.1016/j.scienta.2022.111230

Cited by 6 publications

(9 citation statements)

References 37 publications

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“…In most of these countries, olive growing takes place in regions having rainfall and thermal regimes which differ greatly from those of the Mediterranean countries [ 1 ]. As a consequence, unexpected reproductive, physiological and biochemical responses have been reported for some cultivars growing in Argentina and Australia [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field

Contreras

Pierantozzi

Maestri

et al. 2022

Plants

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A major concern for olive cultivation in many extra-Mediterranean regions is the adaptation of recently introduced cultivars to environmental conditions different from those prevailing in the original area, such as the Mediterranean basin. Some of these cultivars can easily adapt their physiological and biochemical parameters in new agro-environments, whereas others show unbalanced values of oleic acid content. The objective of this study was to evaluate the effects of the thermal regime during oil synthesis on the expression of fatty acid desaturase genes and on the unsaturated fatty acid contents at the field level. Two cultivars (Arbequina and Coratina) were included in the analysis over a wide latitudinal gradient in Argentina. The results suggest that the thermal regime exerts a regulatory effect at the transcriptional level on both OeSAD2 and OeFAD2-2 genes and that this regulation is cultivar-dependent. It was also observed that the accumulated thermal time affects gene expression and the contents of oleic and linoleic acids in cv. Arbequina more than in Coratina. The fatty acid composition of cv. Arbequina is more influenced by the temperature regime than Coratina, suggesting its greater plasticity. Overall, findings from this study may drive future strategies for olive spreading towards areas with different or extreme thermal regimes serve as guidance for the evaluation olive varietal patrimony.

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Section: Introductionmentioning

confidence: 99%

How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field

Contreras

Pierantozzi

Maestri

et al. 2022

Plants

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“…Moreover, squalene contents of Ezhi‐8 and Leccino in the last harvest decreased by 47% and 58%, respectively, compared to the first harvest; however, the Koroneiki and Frontoio were less affected by ripeness. Squalene content has been found to vary widely depending mainly on the stage of fruit development (Torres et al., 2022). Ben‐Brahim et al.…”

Section: Resultsmentioning

confidence: 99%

“…(2019) also concluded that the squalene content in VOO generally decreased during maturation, which was corroborated by a significant increase in total sterols (Sakouhi et al., 2011). Squalene has been believed to be the precursor of sterols during the ripeness of olive fruits (Sakouhi et al., 2011; Yu et al., 2021) and an intermediate hydrocarbon in the biosynthesis of non‐steroidal triterpenoids and terpenes in plants (Gutiérrez‐Luna et al., 2022; Torres et al., 2022). The decrease of squalene and the increase of sterols might be explained as a consequence of the transformation in the sterols biosynthesis.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, squalene contents of Ezhi-8 and Leccino in the last harvest decreased by 47% and 58%, respectively, compared to the first harvest; however, the Koroneiki and Frontoio were less affected by ripeness. Squalene content has been found to vary widely depending mainly on the stage of fruit development (Torres et al, 2022). Ben-Brahim et al (2019) also concluded that the squalene content in VOO generally decreased during maturation, which was corroborated by a significant increase in total sterols (Sakouhi et al, 2011).…”

Section: Squalene Contentmentioning

confidence: 90%

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Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

Zhang

Wang

Li³

et al. 2023

Agronomy Journal

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The olive management in China is rarely reported. This study evaluates the influence of drupes ripening on virgin olive oil (VOO) quality of four main varieties (Olea europaea L., cultivars Ezhi‐8, Koroneiki, Leccion, and Frontoio) cultivated in Northwest China. Quality indices, fatty acid profiles, polyphenols, terpenic acids, tocopherols, and squalene contents are tested at four ripening stages from September to November. The contents of linolenic acid, saturated fatty acids, triterpenic acids, and squalene in all VOO samples decreased during ripening; in contrast, the oleic acid, linoleic acid, nervonic acid (first reported in VOOs), cinnamic acid, p‐coumaric acid, apigenin, and naringenin (contents) increased. The dynamics of the major phenolic compounds, such as hydroxytyrosol, tyrosol, and secoiridoids, were cultivar‐dependent. The two‐way ANOVA and Fisher's LSD test showed that oil compositions varied depending on the ripeness stage and cultivar. Moreover, this latter had more influence than harvest dates on the VOO features. Besides, by applying the orthogonal partial least squares discriminant analysis, several key metabolites (C18:1, oleanolic acid, maslinic acid, oleacein, oleocanthal, and α‐tocopherol) differentiate the four cultivars. In contrast, squalene, oleanolic acid, maslinic acid, oleocanthal, luteolin, and α‐tocopherol could effectively differentiate the four harvesting dates.

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“…The significant differences in Δ7-stigmastenol between the Arbequina (0.19%) and Empeltre (0.59%) varieties are shown in Table 4. Meanwhile, in a study on Arbequina and Coratina from different regions of Argentina, Torres et al (2022) observed that the growth environment exerted a more pronounced influence than cultivar on the variability of β-sitosterol, stigmasterol, campesterol, and total sterols. In our results, the influence of the growth environment on total sterols was likewise more important than the other factors, or had a similar effect to cultivar on stigmasterol, although the effect was always significant in all sterols.…”

Section: Variability Of Sterol Composition: Contributing Factorsmentioning

confidence: 99%

Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils

Rey‐Giménez,

Sánchez‐Gimeno

2023

J Americ Oil Chem Soc

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This study aimed to investigate the influence of cultivar and environment on the chemical composition of Arbequina and Empeltre olive oils, and their contribution to geographical identification of olive oils from Aragon. A total of 260 olive oil samples from different cultivars (Arbequina, Empeltre, Royal de Calatayud, Alquezrana, and Royeta de Asque) from the three main oil‐producing areas of Aragon, located in northeast Spain, were selected. Fatty acid and sterol composition were analyzed in the course of three crop years (2017, 2018, and 2019). Cultivar was found the main factor influencing the variability of palmitic, palmitoleic, and linolenic fatty acid content, whereas geographic origin was the main contributor to variation in oleic and linoleic fatty acids in Arbequina and Empeltre olive oils. Cultivar also had a significant impact on sterol composition, although the effect of the production area also showed a significant effect on these oils. Crop year showed limited relevance, except for oleic and linoleic fatty acids. The interaction between the environment (e.g., crop year and geographical factors) and the cultivar (Arbequina and Empeltre) exerted a significant influence on oleic/linoleic (O/L) ratio and Δ7‐stigmastenol content, particularly in the southeast area of Aragon during the crop year with higher temperatures and drier conditions. Principal component analysis (PCA) and discriminant analysis (DA) confirmed the discriminative potential of the geographic production zone as a factor enabling the differentiation of olive oils from Aragon based on the major fatty acids and sterols.

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Thermal regime and cultivar effects on squalene and sterol contents in olive fruits: Results from a field network in different Argentinian environments

Cited by 6 publications

References 37 publications

How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field

How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field

Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils

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