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.

摘要

本文提出了一种新的方法，可以最大程度地减少橄榄存储过程中脂肪酸和多酚的降解。该程序基于茉莉酸甲酯和脱落酸对Arbequina和Picual橄榄树的收获前处理。结果，与对照相比，所有处理过的Arbequina橄榄的总酚含量均增加。与Arbequina相比，仅脱落酸会导致Picual橄榄的总酚含量增加。关于抗氧化剂活性，两种植物调节剂均无效。脂肪酸成分也受Arbequina和Picual的影响。茉莉酸甲酯和脱落酸均会降低饱和脂肪酸，而处理过的橄榄中饱和脂肪酸会显着增加。具有较高抗氧化活性的橄榄表现出较高的不饱和/饱和脂肪比率。植物调节剂在橄榄树上的应用对于石油工业来说可能是令人感兴趣的，特别是在石油加工出现延迟并且必须存储橄榄的情况下。