INVESTIGADORES
SEARLES Peter Stoughton
congresos y reuniones científicas
Título:
STEROL COMPOSITION OF OLIVE OIL IN RESPONSE TO TEMPERATURE MANIPULATION IN THE FIELD
Autor/es:
HAMZE, LEILA; MISERERE, ANDREA; MOLINA, MARIA SOL; SEARLES, PETER; ROUSSEAUX, M. CECILIA
Lugar:
Sevilla
Reunión:
Congreso; Olive Bioteq 2018: 6th International Conference on the Olive Tree and Olive Products; 2018
Institución organizadora:
Consejo Superior de Investigaciones Científicas (CSIC)
Resumen:
Total olive oil sterol content and composition often vary between genotypes and environmental factors related to year, latitude, and altitude. One environmental factor that can change greatly is temperature. Thus, the objec¬tive of this study was to analyze total sterol content and composition of oils from two olive cultivars (?Coratina? and ?Arbequina?) grown under two temperature regimes. Open top chambers (OTC) were used in the field to provi¬de a near-ambient temperature control (C) and an actively heated (4°C above the control, H) treatment during fruit growth. Other environmental factors were kept similar be¬tween the experimental groups. Oil was obtained by cold extraction, and sterol content and composition were de¬termined using the IOOC standard method. Average total sterol content for both cultivars increased 16% in H com¬pared to C. b-sitosterol, the most abundant sterol in olive oil, decreased with the temperature increase in both cul¬tivars, while campesterol tended to increase in both cul¬tivars. Furthermore, stigmasterol significantly increased in response to temperature in ?Coratina?, but not in ?Arbe¬quina?. Consequently, the campesterol/stigmasterol ratio significantly decreased in response to temperature in ?Co¬ratina?. No treatment differences were observed for choles¬terol and D7-stigmastenol. This study is a first attempt to understand the effects of temperature on olive oil sterolic composition by direct temperature manipulation in the field. Direct temperature manipulation should improve our understanding of the variability in sterol content and composition between environments, and also understand some of the possible consequences of global warming on olive oil quality.
