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.)

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.

• Publication year

  2020

• Venue

  CyTA - Journal of Food

• Publication date

  2020-01-01

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.1080/19476337.2020.1715486
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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