Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaea L.). Issue 1 (1st January 2020)

• Record Type: Journal Article
• Authors: Blanch, Gracia Patricia; Gómez-Jiménez, Maria C.; Ruiz Del Castillo, Maria Luisa
• Is Part Of: CyTA: journal of food. Volume 18:Issue 1(2020)
• Page Start: 76
• Page End: 83
• Publication Date: 2020-01-01
• Subjects: Olive -- methyl jasmonate -- abscisic acid -- fatty acids -- polyphenols; aceituna -- jasmonato de metilo -- ácido abscísico -- ácido grasos -- polifenoles; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2020.1715486
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: A new procedure to minimize the degradation of fatty acids and polyphenols during the olive storage is here proposed. This procedure is based on pre-harvest treatments of Arbequina and Picual olive trees with methyl jasmonate and abscisic acid. As a result, total phenolic content increased in all treated Arbequina olives as compared with controls. In contrast to Arbequina, only abscisic acid resulted in total phenolic content increase in Picual olives. Regarding the antioxidant activity, neither of the phytoregulators was effective. Fatty acid composition was also affected by both of them in Arbequina and Picual . Saturated fatty acid decreased with both methyl jasmonate and abscisic acid whereas unsaturated fatty acids increased significantly in treated olives. Olives with higher antioxidant activity exhibited higher unsaturated/saturated fat ratio. The application of phytoregulators to olive tree can be interesting to the oil industry particularly when a delay in oil processing occurs and olives have to be stored.