Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters

Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity parameter for extra-virgin and virgin olive oils. The wax profile may also help the characterization of monovarietal olive oils. In this study, monovarietal oils were extracted from the fruits of nine native Spanish olive varieties (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’), and their chemical and sensory attributes were determined. Total wax content in oil was cultivar-dependent and ranged widely between 26 (‘Manzanilla’) and 144 mg kg−1 (‘Arbequina’), while it was negligible in ‘Picual’ oil. The wax ester fraction was comprised largely of phytol-containing diterpene esters, with phytyl vaccinate and phytyl arachidate being the most common components of this non-polar fraction in all nine olive oils assessed. A direct relationship between phytyl esters and the sensory perception of “ripe fruit” notes was also observed.info:eu-repo/semantics/publishedVersio

Firmness and cell wall changes during maturation of ‘Arbequina’ olive fruit: the impact of irrigation

The olive tree (Olea europaea L.) has been cultivated around the Mediterranean basin since ancient times, ‘Arbequina’ being one of the most widely grown varieties. To improve the knowledge on ripening-related firmness changes in olive fruit, cell wall metabolism was studied in irrigated and rain-fed ‘Arbequina’ olives grown at ‘Les Garrigues’, a Protected Designation of Origin (PDO) in Catalonia (NE Spain) where harsh environmental conditions occur during fruit development. Fruit samples were picked periodically from September to January. Time-course dynamics of firmness loss during maturation were characterised by a first phase of rapid firmness loss followed by a second phase of moderate change. Compositional changes in cell walls and related enzyme activities were studied in fruit samples. Fruit firmness was significantly higher in rain-fed than in irrigated olives. Neutral sugar loss, an early event in ripening-related cell wall modifications, was lower in rain-fed samples, which, moreover, retained higher uronic acid amounts in the chelator-soluble fraction, thus resulting in attenuated firmness loss in these fruits.This research was funded by the Plan Nacional de I+D, Ministerio de Ciencia e Innovacion (MICINN), Spain, grant number AGL2015-64235-R. C.D. was the recipient of a predoctoral scholarship granted by the Universitat de Lleida

Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes

The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition and structure of fruits play an important role in attributes like firmness or susceptibility to infestations, rots and mechanical damage, but limited information on these aspects is currently available for olive. In this work, cell wall metabolism was studied in fruits from nine olive cultivars (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’) picked at three maturity stages (green, turning and ripe). Yields of alcohol-insoluble residue (AIR) recovered from fruits, as well as calcium content in fruit pericarp, decreased along ripening. Cultivar-specific diversity was observed in time-course change patterns of enzyme activity, particularly for those acting on arabinosyl- and galactosyl-rich pectin side chains. Even so, fruit firmness levels were associated to higher pectin methylesterase (PME) activity and calcium contents. In turn, fruit firmness correlated inversely with ascorbate content and with α-L-arabinofuranosidase (AFase) and β-galactosidase (β-Gal) activities, resulting in preferential loss of neutral sugars from cell wall polymers.info:eu-repo/semantics/acceptedVersio

Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes

The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition and structure of fruits play an important role in attributes like firmness or susceptibility to infestations, rots and mechanical damage, but limited information on these aspects is currently available for olive. In this work, cell wall metabolism was studied in fruits from nine olive cultivars ('Arbequina', 'Argudell', 'Empeltre', 'Farga', 'Manzanilla', 'Marfil', 'Morrut', 'Picual' and 'Sevillenca') picked at three maturity stages (green, turning and ripe). Yields of alcohol-insoluble residue (AIR) recovered from fruits, as well as calcium content in fruit pericarp, decreased along ripening. Cultivar-specific diversity was observed in time-course change patterns of enzyme activity, particularly for those acting on arabinosyl- and galactosyl-rich pectin side chains. Even so, fruit firmness levels were associated to higher pectin methylesterase (PME) activity and calcium contents. In turn, fruit firmness correlated inversely with ascorbate content and with α-L-arabinofuranosidase (AFase) and β-galactosidase (β-Gal) activities, resulting in preferential loss of neutral sugars from cell wall polymers.This work was funded by grant AGL2015-64235-R from the Plan Nacional de I+D, Ministry of Education and Science, Spain. CD is the recipient of a predoctoral scholarship granted by the Universitat de Lleida

Insights into olive fruit surface functions: a comparison of cuticular composition, water permeability, and surface topography in nine cultivars during maturation

Olive (Olea europaea L.) growing has outstanding economic relevance in Spain, the main olive oil producer and exporter in the world. Fruit skin properties are very relevant for fruit and oil quality, water loss, and susceptibility to mechanical damage, rots, and infestations, but limited research focus has been placed on the cuticle of intact olive fruit. In this work, fruit samples from nine olive cultivars ('Arbequina,' 'Argudell,' 'Empeltre,' 'Farga,' 'Manzanilla,' 'Marfil,' 'Morrut,' 'Picual,' and 'Sevillenca') were harvested from an experimental orchard at three different ripening stages (green, turning, and ripe), and cuticular membranes were enzymatically isolated from fruit skin. The total contents of cuticular wax and cutin significantly differed among cultivars both in absolute and in relative terms. The wax to cutin ratio generally decreased along fruit maturation, with the exception of 'Marfil' and 'Picual.' In contrast, increased water permeance values in ripe fruit were observed uniquely for 'Argudell,' 'Morrut,' and 'Marfil' fruit. The toluidine blue test revealed surface discontinuities on green samples of 'Argudell,' 'Empeltre,' 'Manzanilla,' 'Marfil,' and 'Sevillenca' fruit, but not on 'Arbequina,' 'Farga,' 'Morrut,' or 'Picual.' No apparent relationship was found between water permeability and total wax coverage or the results of the toluidine blue test. The composition of cuticular waxes and cutin monomers was analyzed in detail, and sections of fruit pericarp were stained in Sudan IV for microscopy observations. Skin surface topography was also studied by means of fringe projection, showing large differences in surface roughness among the cultivars, 'Farga' and 'Morrut' fruits displaying the most irregular surfaces. Cultivarrelated differences in cuticle and surface features of fruit are presented and discussed.This work was funded by grant AGL2015-64235-R from the Plan Nacional de I+D, Ministry of Education and Science, Spain. CD is the recipient of a predoctoral scholarship granted by the Universitat de Lleida. PH-L was recipient of a PhD scholarship from Zespri™ International. HH was supported by an Oversea Study Program, Guangzhou Elite Project, China

Studies on the cuticle and cell walls of olive fruits: composition, ripening-related changes, and the influence of agronomic factors

El cultiu de l’olivera (Olea europaea L.) és un dels cultius tradicionals als països mediterranis, i la seva producció a España té una gran importància econòmica, sent el major productor i exportador mundial d’oli d’oliva. Tenint en compte la complexitat del mercat, els coneixements sobre certes característiques bioquímiques, com ara la composició cuticular i de les parets cel·lulars, podrien millorar la competitivitat de les empreses en aquest mercat. La composició i propietats de la cutícula i de les parets cel·lulars dels fruits poden influir en diferents aspectes de la producció, com els danys mecànics o la sensibilitat a plagues, o a d’altres aspectes com ara la resposta a les inclemències climàtiques. Tots aquests factors, tant abiòtics com biòtics, juguen un paper fonamental en les característiques del fruit, que tindran importància tant per a la preparació d’olives de taula com per a la producció d’oli d’oliva. Per a les olives produïdes a la Denominació d’Origen Protegida (DOP) ‘Les Garrigues’, es van trobar diferències composicionals en la cutícula i les parets cel·lulars entre fruits cultivats amb reg i els que es trobaven en condicions de secà. Pel contrari, es van detectar poques diferències entre ambdós règims de reg per als fruits cultivats en la DOP ‘Siurana’. Tenint en compte que les condicions climàtiques a la DOP ‘Les Garrigues’ són més extremes que a la DOP ‘Siurana’, aquestes observacions suggereixen un possible paper de la cutícula en la adaptació de la planta a les condicions adverses. Els canvis a la cutícula del fruit al llarg de la maduració van ser diferents segons les varietats d’oliva analitzades. Els àcids maslínic i oleanòlic van ser els dos compostos més abundants en les ceres cuticulars (arribant en alguns casos a percentatges del 52 i 43 % sobre el total, respectivament). També es van analitzar les ceres dels olis monovarietals produïts a partir de les nou varietats objecte d’estudi, concloent-se que no semblava existir una relació directa amb les ceres cuticulars del fruit de l’oliva. Quant a la matriu de cutina, els compostos més abundants van ser els àcids 18-hidroxi-octadecanoic i 16-hidroxi-hexadecanoic. La microtopografia de la superfície del fruit també va mostrar diferències entre totes nou varietats, i suggereix també una possible relació amb la resposta a alguns factors d’estrès abiòtic i biòtic, com ara la infestació per la mosca de l’oliva. Per altra banda, les modificacions de la paret cel·lular van reflectir la progressiva solubilització dels polisacàrids que la integren. Un estudi més complet realitzat a la varietat ‘Arbequina’ va mostrar una disminució important de la fermesa del fruit en estadis primerencs de maduració en paral·lel amb la pèrdua dels sucres neutres. Per a totes nou varietats d’oliva estudiades, es van observar alts nivells d’activitat pectinmetilesterasa i un alt contingut en calci en etapes primerenques de maduració, possiblement relacionats amb els baixos nivells de pèrdua d’àcids urònics com a conseqüència del reforçament de les estructrures de caixa d’ous entre poligalacturonans. Els resultats obtinguts en aquesta Tesi Doctoral proporcionen informació útil sobre els canvis que pateixen la cutícula i les parets cel·lulars del fruit de l’oliva durant la seva maduració en resposta a diferents factors agronòmics, així com també una comparativa de les propietats cuticulars amb fruits i fulles de llorer cirerer (Prunus laurocerasus L.), i amb fruits de kiwi (Actidinia spp.).El cultivo del olivo (Olea europaea L.) es uno de los cultivos tradicionales en los países meditarráneos, y su producción en España tiene una gran importancia económica, tratándose del mayor productor y exportador mundial de aceite de oliva. Teniendo en cuenta la complejidad del mercado, los conocimientos sobre ciertas características bioquímicas, como la composición cuticular y de las paredes celulares, podría mejorar la competitividad de las empresas de este mercado. La composición y propiedades de la cutícula y de las paredes celulares de los frutos pueden influir en diferentes aspectos de la producción, como los daños mecánicos o la sensibilidad a plagas, o a otros aspectos como por ejemplo las inclemencias climáticas. Todos estos factores, tanto abióticos como bióticos, juegan un papel fundamental en las características del fruto, que tendrán gran importancia tanto para la preparación de aceitunas de mesa como para la producción de aceite de oliva. Para las olivas producidas en la Denominación de Origen Protegida (DOP) ‘Les Garrigues’, se encontraron diferencias composicionales en la cutícula y las paredes celulares entre los frutos cultivados con riego y los que se encontraban en condiciones de secano. Por el contrario, se detectaron pocas diferencias entre los dos regímenes de riego en los frutos cultivados en la DOP ‘Siurana’. Teniendo en cuenta que las condiciones climáticas en la DOP ‘Les Garrigues’ son más extremas que en la DOP ‘Siurana’, estas observaciones sugieren un posible papel de la cutícula en la adaptación de la planta a las condiciones adversas. Los cambios en la cutícula del fruto de la oliva a lo largo de la maduración fueron distintos según la variedad de oliva analizada. Los ácidos maslínico y oleanólico fueron los compuestos más abundantes en las ceras cuticulares (alcanzando en algunos casos porcentajes del 52 y 43 % sobre el total, respectivamente). También se analizaron las ceras de los aceites monovarietales producidos a partir de las nueve variedades objeto de estudio, concluyendo que no parece existir una relación directa con las ceras cuticulares del fruto de la oliva. En cuanto a la matriz de cutina, los compuestos más abundantes fueron los ácidos 18-hidroxi-octadecanoico y 16-hidroxi-hexadecanoico. La microtopografía de la superficie del fruto también mostró diferencias entre las nueve variedades, y sugiere también una posible relación en respuesta a algunos factores de estrés abióticos y bióticos, cómo por ejemplo por la infestación de la mosca de la oliva. Por otro lado, las modificaciones en la pared celular reflejaron la progresiva solubilización de los polisacáridos que la integran. Un estudio más completo realizado en la variedad ‘Arbequina’, mostró una disminución importante de la firmeza del fruto en etapas tempranas de maduración, en paralelo con la pérdida de los azúcares neutros. En todas las variedades estudiadas, se observó altos niveles de actividad pectinmetilesterasa y un alto contenido en calcio en etapas tempranas de maduración, posiblemente relacionadas con la baja pérdida de ácidos urónicos como consecuencia del refuerzo de las estructuras de la caja de huevos entre poligalacturonanos. Los resultados obtenidos en esta Tesis Doctoral proporcionan información útil sobre los cambios que sufren la cutícula y las paredes celulares del fruto de la oliva durante su maduración en relación a distintos factores agronómicos, así como también una comparativa de las propiedades cuticulares con frutos y hojas de laurel cerezo (Prunus laurocerasus L.), y con frutos de kiwi (Actidinia spp.).Olive (Olea europaea L.) is one of the most traditional crops at the Mediterranean countries, and its cultivation is very relevant economically in Spain, the largest producer and exporter of olive oil in the world. Worldwide trade is very complex, and therefore a better comprehension of particular biochemical events such as changes in cuticular and cell wall composition along fruit maturation may prove helpful to improve the commercial competitiveness. The composition and properties of fruit cuticle and cell wall may impact a number of aspects related to production, such as susceptibility to mechanical damages or pests, or the response to adverse climatic conditions. All of these factors play an important role on fruit characteristics, which are relevant both for manufacture of table olives and for olive oil production. Compositional differences in fruit cuticle and cell walls were found between irrigated and rain-fed conditions for olives grown at the Protected Denomination of Origin (PDO) ‘Les Garrigues’, whereas very small irrigation-related differences were observed for olives picket at PDO ‘Siurana’. Climatic conditions are much harsher at PDO ‘Les Garrigues’ than in PDO ‘Siurana’, and hence results are indicative of a possible role for fruit cuticle in plant adaptation to adverse environments. The modifications in fruit cuticle along ripening were cultivar-dependent. Maslinic and oleanolic acids were the most abundant compounds among cuticular waxes (achieving in some cases up to 52 and 43 % over total waxes, respectively). Wax contents in monovarietal oils extracted from all nine olive cultivars considered was unrelated to the composition of cuticular waxes. Regarding the cutin composition, 18-hydroxyoctadecanoic and 16-hydroxyhexadecanoic were the predominant compounds. Furthermore, fruit surface microtopography also showed significant differences among all nine olive cultivars, and suggested a possible link to the response to some abiotic and biotic stress factors, such as olive fly infestation. On the other hand, modifications in cell wall composition of fruit reflected the progressive solubilisation of their polysaccharide constituents. A comprehensive study on ‘Arbequina’ revealed a phase of sharp loss of fruit firmness at early stages of maturation, which paralleled the loss of neutral sugar. For all nine cultivars considered, high levels of pectin methylesterase activity and high calcium contents were found at early ripening stages, possibly related to low uronic acid loss arising from the reinforcement of the egg-box structures among polygalacturonans. Results obtained in this Doctoral Thesis provide useful information on modifications in fruit cuticle and cell walls during ripening of olive fruit in response to different agronomic factors, as well as a comparison of cuticular properties with fruits and leaves of cherry laurel (Prunus laurocerasus L.), and with kiwifruit (Actidinia spp.)

Potai Napokna "Colonia La Primavera"

Juan Carlos y Romualdo emprenden la busqueda de relatos de ancianos y ancianas sobre musica antigua qom en la colonia aborigen La Primavera. Este cortometraje es producto de un taller de video realizado en el barrio Nam Qom, a 10 km. de la ciudad de Formosa, para introducir a un grupo de jóvenes maestros aborígenes tobas en el uso del video como una herramienta de documentación, investigación y transmisión sobre las propias expresiones artístico- culturales con el fin de producir un material audiovisual didáctico y de difusión para las escuelas y la comunidad

Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters

Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity parameter for extra-virgin and virgin olive oils. The wax profile may also help the characterization of monovarietal olive oils. In this study, monovarietal oils were extracted from the fruits of nine native Spanish olive varieties (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’), and their chemical and sensory attributes were determined. Total wax content in oil was cultivar-dependent and ranged widely between 26 (‘Manzanilla’) and 144 mg kg−1 (‘Arbequina’), while it was negligible in ‘Picual’ oil. The wax ester fraction was comprised largely of phytol-containing diterpene esters, with phytyl vaccinate and phytyl arachidate being the most common components of this non-polar fraction in all nine olive oils assessed. A direct relationship between phytyl esters and the sensory perception of “ripe fruit” notes was also observed