INVESTIGADORES
ROUSSEAUX Maria Cecilia
artículos
Título:
Opposite oleic acid responses to temperature in oils from the seed and mesocarp of the olive fruit.
Autor/es:
GARCIA-INZA, G. P.; CASTRO, D. N.; HALL, A. J; ROUSSEAUX, M. C.
Revista:
EUROPEAN JOURNAL OF AGRONOMY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2016 vol. 76 p. 138 - 146
ISSN:
1161-0301
Resumen:
Olive oil is mostly extracted from themesocarp (~95%) of the fruit with the seed (endosperm and embryo, ~5%)containing little oil. There arecorrelative and manipulative evidence that temperature modulates fruit oilcontent and fatty acid composition of the oil from the whole fruit (i.e., withno distinction being made between oils derived from each oil-bearing structure)of olive. Notably, oleic acid concentration of olive oil decreases as fruitmean growth temperature increases. This response in the olive fruit is oppositeto that documented in annual oil-seed crops such as sunflower and soybean. The objectives of the present study were: i)compare temperature effects on fatty acid composition of oil derived from seedand from mesocarp ; ii) Analyzed temperature effects on seed and mesocarp dryweights and oil concentrations. To do this, fruiting brancheswere enclosed in transparent plastic chambers with individualized temperaturecontrol. Temperature was manipulated during the seed growth (period A) andduring the second half of mesocarp growth (period B) subphases.  In both periods, the oleic acid proportion inmesocarp oil decreased as temperature increased, and was accompanied byincreases of palmitic acid, linoleic and linolenic acids. Mesocarp dry weight didnot respond significantly to temperature, but mesocarp oil concentration fellsignificantly as temperature increased. Seed dry weight, oil concentration andfatty acid composition exhibited responses to temperature during period A only,with seed dry weight increasing  between20 and 25°C with a sharp decrease at higher temperature, and oil concentration linearlyfalling 1.2% per °C. In contrast, seed oil oleic acid percentage increasedbetween 20 and 28°C, and fell slightly with higher temperature. Palmitic andstearic acids in seed oil increased sigmoidally with temperature, whilelinoleic acid decreased sigmoidally. Oleic acid percentage showed oppositeresponses in the seed and the fruit mesocarp. The response of the seed was similar to those observed in oil fromembryos of annual oil-seed crops, although the abrupt fall in palmitic andstearic acid with temperature >25 °C seems to be distinctive for olive seedoil.