Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations

E.  Susamcı; Ö.  Tuncay; H. Bayraktar; S. Önal

doi:10.3989/gya.0865231.2017

Autores/as

E. Susamcı Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-1956-4634
Ö. Tuncay Faculty of Agriculture, Ege University https://orcid.org/0000-0002-5218-1056
H. Bayraktar Faculty of Science, Biochemistry Department, Ege University - Faculty of Health Sciences, Department of Nutrition and Dietetics, Yuksek Ihtisas University https://orcid.org/0000-0002-2997-5309
S. Önal Faculty of Science, Biochemistry Department, Ege University https://orcid.org/0000-0003-1418-6443

DOI:

https://doi.org/10.3989/gya.0865231.2017

Palabras clave:

Altitud, β-glucosidasa, Clima, Enzima, Fenol, Olivo

Resumen

En el presente estudio, los frutos de aceitunas Erkence se examinaron durante dos períodos de cosecha y se llevaron a cabo en dos huertos cerca del mar y de baja altitud (A) y lejos del mar y de mayor altitud (B). Se analizaron las aceitunas en las direcciones de los árboles orientadas al mar noreste (NE) y suroeste (SW) en términos de índice de madurez, contenido de fenoles totales, compuestos fenólicos, actividad de la enzima β-glucosidasa, contenido de proteína total y actividad enzimática específica. Los datos climáticos se recogieron en el árbol y en la estación meteorológica. El índice de madurez, la actividad de la enzima β-glucosidasa, el contenido de proteínas totales y la actividad enzimática específica de las aceitunas aumentaron durante el período de maduración. Por otro lado, el contenido de fenoles totales, oleuropeína y otros compuestos fenólicos de las aceitunas disminuyó. La altitud y la ubicación de los frutos en el árbol afectaron el proceso de maduración, las altitudes más bajas y el lado del árbol que mira al mar aumentaron la actividad enzimática, ayudando a la maduración.

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