Tekaya Meriem, El-Gharbi Sinda, Chehab Hechmi, Attia Faouzi, Hammami Mohamed, Mechri Beligh
Laboratory of Biochemistry, USCR Mass Spectrometry, LR-NAFS/LR12ES05 Nutrition Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
Laboratory of Biochemistry, USCR Mass Spectrometry, LR-NAFS/LR12ES05 Nutrition Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
Food Chem. 2018 Jan 15;239:664-670. doi: 10.1016/j.foodchem.2017.07.005. Epub 2017 Jul 3.
The objectives of this study were to determine the long-term effects of agronomic application of olive mill wastewater (OMW) with rock phosphate (RP) in a field of olive trees, on olive fruits and oil quality. The results revealed that olive fruits of OMW-RP amended plants had higher contents of polyphenols and mannitol indicating that agronomic application of OMW with RP generated an oxidative stress. Land spreading of OMW with RP altered the relative proportions of individual sugars in leaves and fruits. Consequently, the oil content decreased significantly, and a marked decrease in the contents of carotenoids and chlorophylls was also observed. Changes also took place in the composition of fatty acids, particularly by the increase of linoleic acid and the decrease of oleic acid. Our results suggested that the use of OMW in combination with RP is expected to have a major negative impact on olive fruit and oil quality.
本研究的目的是确定在橄榄树田中农艺施用橄榄果渣废水（OMW）与磷矿粉（RP）对橄榄果实和油质的长期影响。结果表明，OMW-RP改良植株的橄榄果实中多酚和甘露醇含量较高，这表明农艺施用OMW与RP会产生氧化应激。OMW与RP在土地上的撒施改变了叶片和果实中单个糖分的相对比例。因此，油含量显著降低，同时还观察到类胡萝卜素和叶绿素含量明显下降。脂肪酸组成也发生了变化，特别是亚油酸增加而油酸减少。我们的结果表明，将OMW与RP结合使用预计会对橄榄果实和油质产生重大负面影响。
