Affiliation:
1. Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, Spanish National Research Council (CSIC), 41013 Seville, Spain
Abstract
The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend mainly on its phenolic fraction, whose origin lies in the phenolic compounds present in olive fruit, the objective of this study was to provide further insight into the accumulation dynamics of the main antioxidant compounds, including both polar phenolics and lipophilic tocopherols, during the ontogeny of the olive fruit. Data obtained show that, albeit with significant differences, all the studied genotypes share just after fruit set an intense increase in the synthesis of tyrosol and hydroxytyrosol derivatives, by far the main phenolic compounds of the olive fruit, and a subsequent steady decrease along fruit development and ripening. The accumulation dynamics of flavonoids and tocopherols were different from those of tyrosol and hydroxytyrosol derivatives, presenting a peak of synthesis just before the onset of fruit ripening, and then in general, their content decreases throughout the ripening phase. In the case of flavonoids, all genotypes also share a strong increase in the accumulation of anthocyanins in the final stages of fruit ripening, coinciding with the change in fruit color. Furthermore, the results during the fruit ripening process evidenced that the content of tyrosol and hydroxytyrosol derivatives and tocopherols in the fruit largely determines the content of these groups of compounds in the oil. The information acquired could be useful for the selection of the most suitable moment in the ontogeny of the olive fruit for the search for key genes in the biosynthesis of phenolic compounds.
Subject
Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology
Reference37 articles.
1. In vivo nutrigenomic effects of VOO polyphenols within the frame of the Mediterranean diet: A randomized trial;Konstantinidou;FASEB J.,2010
2. Extra virgin olive oil’s polyphenols: Biological activities;Visioli;Curr. Pharm. Des.,2011
3. Gouvinhas, I., Machado, N., Sobreira, C., Domínguez-Perles, R., Gomes, S., Rosa, E., and Barros, A. (2017). Critical review on the significance of olive phytochemicals in plant physiology and human health. Molecules, 22.
4. European Commission (2012). Commission Regulation (EU) No 1018/2013 amending Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods other than those referring to the reduction of disease risk and to children’s development and heal. Off. J. Eur. Union, 282, 43–45.
5. EFSA Panel on Dietetic Products, Nutrition and Allergies (2010). Scientific opinion on the substantiation of health claims related to vitamin E. EFSA J., 8, 1816.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献