Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions
Keywords:Environment, Harvest date, Location, Maturity, Olive fruit
In the present work, we compared the phenol content and composition of fruit from the ‘Arbequina’ cultivar in four Mediterranean (in Andalucía, Southern Iberian Peninsula) and two Sub-Tropical (Canary Islands) locations throughout the harvest period. Two Mediterranean and two Sub-Tropical locations were maintained with drip irrigation, while the remaining two Mediterranean locations were in dry farming. Water availability and harvest date seemed to play more important roles than air temperature on the phenolic content and most of the studied components. The variability associated with location was a result of the high values observed in the two Mediterranean locations in dry farming, with respect to the other four maintained with drip irrigation. Few differences were found among the four drip-irrigated locations, despite the fact that two were Mediterranean and the other two Sub-Tropical. In addition, a sharp decrease was observed during the harvest period for phenolic content and most of the phenolic compounds.
Abaza L, Taamalli A, Arráez-Román D, Segura-Carretero A, Fernández-Gutierrérez A, Zarrouk M, Youssef N. Ben 2017. Changes in phenolic composition in olive tree parts according to development stage. Food Res. Int. 100, 454-461.
Abenoza M, Lasa Dolhagaray JM, Benito M, Oria R, Sánchez-Gimeno AC, Cristina A, Gimeno S. 2015. The evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain. Riv. Ital. Delle Sostanze Grasse 92, 83-92.
Alowaiesh B, Singh Z, Fang Z, Gorge S, Kailis SG. 2018. Harvest time impacts the fatty acid compositions phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil. Sci. Hortic. 234, 74-80.
Bajoub A, Carrasco-Pancorbo A, Ajal EA, Ouazzani N, Fernández-Gutiérrez A. 2015. Potential of LC-MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils. Food Chem. 166, 292-300.
Ben Ghorbal A, Leventdurur S, Agirman B, Boyaci-Gunduz CP, Kelebek H, Carsanba E, Darici M, Erten H. 2018. Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits. J. Food Compos. Anal. 74, 1-9.
Bengana M, Bakhouche A, Lozano-Sánchez J, Amir Y, Youyou A, Segura-Carretero A, Fernández-Gutiérrez A. 2013. Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil. Food Res. Int. 54, 1868-1875.
Benito M, Lasa JM, Gracia P, Oria R, Abenoza M, Varona L, Sánchez-Gimeno AC. 2013. Olive oil quality and ripening in super-high-density Arbequina orchard. J. Sci. Food Agric. 93, 2207-2220.
Bodoira R, Torres M, Pierantozzi P, Taticchi A, Servili M, Maestri D. 2015. Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening. Eur. J. Lipid Sci. Technol. 117, 377-388.
Bouaziz M, Chamkha M, Sayadi S. 2004. Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia. J. Agric. Food Chem. 52, 5476-5481.
Cirilli M, Caruso G, Gennai C, Urbani S, Frioni E, Ruzzi M, Servili M, Gucci R, Poerio E, Muleo R. 2017. The Role of Polyphenoloxidase Peroxidase and β -Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes. Front. Plant Sci. 8, 1-13.
Dabbou SS, Chehab H, Taticchi A, Servili M, Hammami M. 2015. Content of Fatty Acids and Phenolics in Coratina Olive Oil from Tunisia: Influence of Irrigation and Ripening. Chem. Biodivers. 12, 397-406.
Dag A, Kerem Z, Yogev N, Zipori I, Lavee S, Ben-David E. 2011. Influence of time of harvest and maturity index on olive oil yield and quality. Sci. Hortic. 127, 358-366.
Fernández-Escobar R, de la Rosa R, Leon L, Gomez JA, Testi L, Orgaz F, Gil-Ribes JA, Quesada-moraga E, Trapero-Casas A. 2013. Evolution and sustainability of the olive production systems. Options Méditerranéennes. Séries A Mediterr. Semin. 106, 11-41.
Ferro MD, Lopes E, Afonso M, Peixe A, Rodrigues FM, Duarte MF. 2020. Phenolic Profile Characterization of ‘Galega Vulgar’ and ‘Cobrançosa’ Portuguese Olive Cultivars along the Ripening Stages. Appl. Sci. 10, 3930.
Frias L, Hermoso M, Jimenez A, Llavero del Pozo M, Morales J, Ruano T, Uceda M. 1991. Analistas de laboratorio de almazara. Junta de Andalucía Sevilla.
García-Rodríguez R, Romero-Segura C, Sanz C, Sánchez-Ortiz A, Pérez AG. 2011. Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil. Food Res. Int. 44, 629-635.
García JM, Hueso A, Gómez-del-Campo M. 2020. Deficit irrigation during the oil synthesis period affects olive oil quality in high-density orchards (cv. Arbequina). Agric. Water Manag. 230, 105858.
Gómez-Rico A, Salvador MD, La Greca M, Fregapane G. 2006. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. J. Agric. Food Chem. 54, 7130-7136.
Gómez-Rico A, Fregapane G, Salvador MD. 2008. Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. Food Res. Int. 41, 433-440.
Gucci R, Caruso G, Gennai C, Esposto S, Urbani S, Servili M. 2019. Fruit growth yield and oil quality changes induced by deficit irrigation at different stages of olive fruit development. Agric. Water Manag. 212, 88-98.
Landa BB, Pérez AG, Luaces P, Montes-Borrego M, Navas-Cortés JA, Sanz C. 2019. Insights into the Effect of Verticillium dahliae Defoliating-Pathotype Infection on the Content of Phenolic and Volatile Compounds Related to the Sensory Properties of Virgin Olive Oil. Front. Plant Sci. 10, 1-12.
Lukić I, Žanetić M, Jukić Špika M, Lukić M, Koprivnjak O, Brkić Bubola K. 2017. Complex interactive effects of ripening degree malaxation duration and temperature on Oblica cv. virgin olive oil phenols volatiles and sensory quality. Food Chem. 232, 610-620.
Medina-Alonso MG, Navas J.F, Cabezas JM, Weiland CM, Ríos-Mesa D, Lorite IJ, León L, de la Rosa R. 2020. Differences on flowering phenology under Mediterranean and Subtropical environments for two representative olive cultivars. Environ. Exp. Bot. 180, 104239.
Medina G, León L, Navas-Lopez JF, Santos C, Lorite IJ, de la Rosa R. 2018. La floración de Arbequina en condiciones climáticas subtropicales. Vida Rural Octubre, 52-56.
Medjkouh L, Tamendjari A, Alves C, Laribi R, Oliveira MBPP. 2018. Phenolic profiles of eight olive cultivars from Algeria: Effect of: Bactrocera oleae attack. Food Funct. 9, 890-897.
Miho H, Díez CM, Mena-Bravo A, Sánchez de Medina V, Moral J, Melliou E, Magiatis P, Rallo L, Barranco D, Priego-Capote F. 2018. Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey. Food Chem. 266, 192-199.
Morelló JR, Romero MP, Motilva MJ. 2004. Effect of the maturation of the olive fruit on the phenolic fraction of drupes and oils from Arbequina Farga and Morrut cultivars. J. Agric. Food Chem. 52, 6002-6009.
Mousavi S, Stanzione V, Mencuccini M, Baldoni L, Bufacchi M, Mariotti R. 2019. Biochemical and molecular profiling of unknown olive genotypes from central Italy: determination of major and minor components. Eur. Food Res. Technol. 245, 83-94.
Navas-Lopez JF, León L, Trentacoste ER, de la Rosa R. 2019. Multi-environment evaluation of oil accumulation pattern parameters in olive. Plant Physiol. Biochem. 139, 485-494.
Obied HK, Prenzler PD, Ryan D, Servili M, Taticchi A, Esposto S, Robards K. 2008. Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L. Nat. Prod. Rep. 25, 1167.
Omar S, Kerr P, Scott C, Hamlin A, Obied H. 2017. Olive (Olea europaea L.) Biophenols: A Nutriceutical against Oxidative Stress in SH-SY5Y Cells. Molecules 22, 1858.
Ovar ÄST, Irona JOANG, Otilva ÄM, Paz Romero M, Tovar MJ, Girona J, Motilva M. 2002. Changes in the HPLC Phenolic Profile of Virgin Olive Oil from Young Trees (Olea europaea L. Cv. Arbequina) Grown under Different Deficit Irrigation Strategies. J. Agric. Food Chem. 50, 5349-5354.
Pérez AG, Leon L, Pascual M, Romero-Segura C, Sánchez-Ortiz A, de la Rosa R, Sanz C. 2014. Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications. PLoS One 9, e92898-e92898.
Pérez AG, León L, Sanz C, de la Rosa R. 2018. Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs. Front. Plant Sci. 9, 1-14.
Piroddi M, Albini A, Fabiani R, Giovannelli L, Luceri C, Natella F, Rosignoli P, Rossi T, Taticchi A, Servili M, Galli F. 2017. Nutrigenomics of extra-virgin olive oil: A review. BioFactors 43, 17-41.
El Riachy M, Priego-Capote F, Rallo L, Luque-de Castro MD, León L. 2013. Phenolic composition of virgin olive oils in cultivars for narrow hedgerow olive orchards. Eur. J. Lipid Sci. Technol. 115, 800-810.
El Riachy M, Bou-Mitri C, Youssef A, Andary R, Skaff W. 2018. Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi.’ Sustainability 10, 4630.
Río C, Romero AM. 1999. Whole Unmilled Olives Can Be Used to Determine their Oil Content by Nuclear Magnetic Resonance. Hort. Technol. 9, 675-680.
Sánchez de Medina V, Calderón-Santiago M, El Riachy M, Priego-Capote F, Luque de Castro MD. 2014. High-resolution mass spectrometry to evaluate the influence of cross-breeding segregating populations on the phenolic profile of virgin olive oils. J. Sci. Food Agric. 94, 3100-3109.
Serreli G, Deiana M. 2019. In vivo formed metabolites of polyphenols and their biological efficacy. Food Funct. 10, 6999-7021.
Servili M, Montedoro GF. 2002. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 104, 602-613.
Talhaoui N, Gómez-Caravaca AM, León L, De La Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. 2015. Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars. J. Agric. Food Chem. 63, 10466-10476.
Valente S, Machado B, Pinto DCGA, Santos C, Silva AMS, Dias MC. 2020. Modulation of phenolic and lipophilic compounds of olive fruits in response to combined drought and heat. Food Chem. 329, 127191
How to Cite
Copyright (c) 2021 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.