Articles
Early exogenous application of methyl jasmonate modifies the phenolic profiles of the olive fruit and virgin olive oil
Article number
1446_52
Pages
403 – 410
Language
English
Abstract
Virgin olive oil (VOO) owes its proven health-promoting properties mainly to its phenolic compounds.
Most phenolic glycosides present in the olive fruit are modified during the industrial oil extraction process, resulting in the typical phenolic profile of VOO composed of derivatives of the tyrosol (Ty) and hydroxytyrosol (HTy). Due to its health-promoting properties, there is a growing interest in increasing the functionality of VOO. It is widely known that the phytohormone methyl jasmonate (MJ) promotes the synthesis of phenolic compounds in different plant species.
In this work, the effect of the early exogenous application of MJ on the phenolic composition of the olive fruit and the resulting oil has been studied.
First, the optimal moment to carry out the MJ treatment was established by identifying the stage of fruit development in which the synthesis of phenolic compounds is more active.
To evaluate the effect of the treatment, the phenolic composition of the fruit were analysed throughout the development and ripening process, as well as the phenolic composition of the resulting oils.
MJ induces a significant increase in the content of phenolic compounds throughout the development and ripening of ‘Arbequina’ and ‘Picual’ fruits.
This increase is basically driven by the rise in the content of Hty derivatives, the main phenolic compounds of the olive fruit, which was around 100% on average throughout the development and ripening of the ‘Arbequina’ cultivar, and around 25% in ‘Picual’. As a result, the oils extracted from fruits treated with MJ showed a marked increase in the content of compounds derived from Ty and HTy in ‘Arbequina’ and ‘Picual’ cultivars (2.5 and 2.7 times, respectively).
Most phenolic glycosides present in the olive fruit are modified during the industrial oil extraction process, resulting in the typical phenolic profile of VOO composed of derivatives of the tyrosol (Ty) and hydroxytyrosol (HTy). Due to its health-promoting properties, there is a growing interest in increasing the functionality of VOO. It is widely known that the phytohormone methyl jasmonate (MJ) promotes the synthesis of phenolic compounds in different plant species.
In this work, the effect of the early exogenous application of MJ on the phenolic composition of the olive fruit and the resulting oil has been studied.
First, the optimal moment to carry out the MJ treatment was established by identifying the stage of fruit development in which the synthesis of phenolic compounds is more active.
To evaluate the effect of the treatment, the phenolic composition of the fruit were analysed throughout the development and ripening process, as well as the phenolic composition of the resulting oils.
MJ induces a significant increase in the content of phenolic compounds throughout the development and ripening of ‘Arbequina’ and ‘Picual’ fruits.
This increase is basically driven by the rise in the content of Hty derivatives, the main phenolic compounds of the olive fruit, which was around 100% on average throughout the development and ripening of the ‘Arbequina’ cultivar, and around 25% in ‘Picual’. As a result, the oils extracted from fruits treated with MJ showed a marked increase in the content of compounds derived from Ty and HTy in ‘Arbequina’ and ‘Picual’ cultivars (2.5 and 2.7 times, respectively).
Publication
Authors
P. Luaces, M. Pascual, A.G. Pérez, C. Sanz
Keywords
Olea europaea L., olive fruit, phenolics
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