Articles
Methyl jasmonate impact on the olive antioxidant components and properties
Article number
1297_75
Pages
573 – 580
Language
English
Abstract
Both olive fruits and the oil obtained from them are very popular because of their beneficial health properties.
These benefits are due in part to the presence of antioxidant polyphenols.
The aim of this work was the study of the effect of methyl jasmonate treatment on the polyphenol profile of olive fruits.
For that purpose, methyl jasmonate in conjunction with ethanol was sprayed on two cultivars (i.e., Arbequina and Picual) of olive trees.
The experiments include the determination of the total phenol content (TPC), the free radical scavenging activity and the contents of oleuropein, hydroxytyrosol, and phenolic acids.
Untreated olive trees were included for comparison.
As a result, TPC values increased significantly with the treatment in Arbequina (from 155.89 to 434.22 mg gallic acid kg-1). In contrast, TPC decreased in Picual (from 338.27 to 127.71 mg gallic acid kg-1). In this line, the concentrations of phenolic acids decreased in Arbequina whereas no effect was observed in Picual. However, the contents of oleuropein and hydroxytyrosol did not increase with the application of methyl jasmonate in any case.
Also, the free radical scavenging activity of the olive fruits, which was expressed as IC50 values, increased after the treatment in both cultivars (IC50 from 514.36 to 1125.46 µg mL-1 in Arbequina and from 611.98 to 114.55 µg mL-1 in Picual). In conclusion, the influence of the treatment of olive trees with methyl jasmonate on the polyphenol profile is varietal dependent.
However, in terms of antioxidant activity, a general increase was observed as a result of the treatment with methyl jasmonate.
These benefits are due in part to the presence of antioxidant polyphenols.
The aim of this work was the study of the effect of methyl jasmonate treatment on the polyphenol profile of olive fruits.
For that purpose, methyl jasmonate in conjunction with ethanol was sprayed on two cultivars (i.e., Arbequina and Picual) of olive trees.
The experiments include the determination of the total phenol content (TPC), the free radical scavenging activity and the contents of oleuropein, hydroxytyrosol, and phenolic acids.
Untreated olive trees were included for comparison.
As a result, TPC values increased significantly with the treatment in Arbequina (from 155.89 to 434.22 mg gallic acid kg-1). In contrast, TPC decreased in Picual (from 338.27 to 127.71 mg gallic acid kg-1). In this line, the concentrations of phenolic acids decreased in Arbequina whereas no effect was observed in Picual. However, the contents of oleuropein and hydroxytyrosol did not increase with the application of methyl jasmonate in any case.
Also, the free radical scavenging activity of the olive fruits, which was expressed as IC50 values, increased after the treatment in both cultivars (IC50 from 514.36 to 1125.46 µg mL-1 in Arbequina and from 611.98 to 114.55 µg mL-1 in Picual). In conclusion, the influence of the treatment of olive trees with methyl jasmonate on the polyphenol profile is varietal dependent.
However, in terms of antioxidant activity, a general increase was observed as a result of the treatment with methyl jasmonate.
Authors
M.C. Gomez-Jimenez, G.P. Blanch, G. Flores, M.L. Ruiz del Castillo
Keywords
fruit quality, olive fruit, olive tree, phenolics, pre-harvest treatment
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