Dynamics of Fatty Acids, Tocopherols and Phenolic Compounds Biogenesis during Olive (Olea europaea L.) Fruit Ontogeny

ROMINA BODOIRA; MARIELA TORRES; PIERLUIGI PIERANTOZZI; FERNANDO AGUATE; AGNESE TATICCHI; MAURIZIO SERVILI; DAMIÁN MAESTRI

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2016 vol. 93 p. 1289 - 1299

0003-021X

Fatty acids, tocopherols and phenolic compoundsbiogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) wereanalyzed in function of the thermal regime during the fruit ontogeny in anon-Mediterranean environment. Bilinear models characterized the dynamics offatty acid biogenesis. Regressions between the accumulated thermal time (TT)and the levels of both oleic and linoleic acids showed different responses totemperature of each olive cultivar. After reaching similar absolute maximumoleic acid contents at similar TT, the levels of this fatty acid decreasedmarkedly in cv. Arbequina and its final concentration was 10% lower than thatfound in cv. Manzanilla. In both cultivars, concentrations of all tocopherolisoforms were negatively associated with the TT accumulated over the entire oilaccumulation period. Dynamics of phenolic compounds biogenesis showed no cleartendencies with TT. Nevertheless and whatever the stage of fruit development,secoiridoids were the major phenolic components. Results suggest greatersensitivity of fatty acid metabolism to temperature in cv. Arbequina. This factpoints out the necessity of appropriate evaluation of the ambient thermalcharacteristics before introducing this cultivar into new growing environments.