Roca M, Mínguez-Mosquera M I
Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain.
J Agric Food Chem. 2001 Feb;49(2):832-9. doi: 10.1021/jf001000l.
Changes in chlorophyll and carotenoid pigments of five olive (Olea europaea L.) varieties destined for milling were investigated at six consecutive ripening stages. There was a manifest dependence between olive variety, moment of picking, and chloroplast pigment composition of the fruits. Although the content of chlorophylls and carotenoids differed with fruit variety, ripening always involved their gradual loss, which becames more pronounced with increased presence of anthocyanin compounds. The relative rates of disappearance of chlorophylls and carotenoids were markedly different between varieties, implying that the catabolism of these pigments takes place at a relative rate inherent to each variety. The varieties less rich in pigments showed the most extreme behavior. The highest relative rate of disappearance was observed in fruits of the Blanqueta variety, and the lowest was observed in those of Arbequina. The chlorophyll a/chlorophyll b ratio remained practically constant during ripening, with a value very similar for Hojiblanca, Picual, Cornicabra, and Blanqueta, but much higher for Arbequina, implying that the structure of the photosynthetic apparatus is different in the latter variety. In the five varieties studied, lutein was the slowest carotenoid to be degraded, so that its percentage in the fruits increased with ripening, whereas beta-carotene was the fastest to disappear. In ripe fruits covered with anthocyanins, chloroplast pigments were retained in both skin and pulp, with the rate of disappearance being much higher in the latter.
研究了五个用于压榨的油橄榄（Olea europaea L.）品种在六个连续成熟阶段叶绿素和类胡萝卜素色素的变化。油橄榄品种、采摘时刻与果实叶绿体色素组成之间存在明显的相关性。尽管叶绿素和类胡萝卜素的含量因果实品种而异，但成熟过程中它们总是逐渐减少，随着花青素化合物含量的增加，这种减少变得更加明显。不同品种间叶绿素和类胡萝卜素的相对消失速率明显不同，这意味着这些色素的分解代谢以每个品种固有的相对速率进行。色素含量较低的品种表现出最极端的情况。在布兰奎塔品种的果实中观察到最高的相对消失速率，而在阿贝基纳品种的果实中观察到最低的相对消失速率。叶绿素a/叶绿素b比值在成熟过程中基本保持恒定，霍吉布兰卡、皮夸尔、科尔尼卡布拉和布兰奎塔品种的值非常相似，但阿贝基纳品种的值要高得多，这意味着后一个品种的光合器官结构不同。在研究的五个品种中，叶黄素是降解最慢的类胡萝卜素，因此其在果实中的百分比随成熟而增加，而β-胡萝卜素消失最快。在覆盖有花青素的成熟果实中，叶绿体色素在果皮和果肉中均有保留，后者的消失速率要高得多。
