QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Food Chem. 2020 Nov 1;329:127191. doi: 10.1016/j.foodchem.2020.127191. Epub 2020 May 30.
The awareness of the functional and nutraceutical properties of olives and olive oil bioactive constituents contributed to oliviculture recent increase. Olives' metabolism and nutritional quality are determined by how the olive-tree is coping to climate change-related episodes, which increasingly occur in the Mediterranean. We characterize the most relevant lipophilic and phenolic compounds of olives from Olea europaea cultivars [Cobrançosa, Cordovil de Castelo Branco and Cordovil de Serpa (C.Serpa)] exposed to drought + heat. Olives from the three cultivars presented a similar qualitative profile but differed in their relative richness. Cobrançosa olives are richer in organic acids, esters and carbohydrates, while C.Serpa olives have higher levels of phenolic compounds, particularly under control conditions. Drought + heat changed the quantitative profile of olives, in a way dependent on the cultivar, and C.Serpa olives showed the highest stress susceptibility. Climate change-related conditions stimulate the accumulation of relevant bioactive compounds in olives, contributing to increasing its nutritional value.
橄榄及其橄榄油生物活性成分的功能和营养特性的认识促进了油橄榄种植业的近期增长。橄榄的新陈代谢和营养价值取决于橄榄树如何应对地中海地区日益频繁发生的与气候变化相关的事件。我们对暴露于干旱+高温下的 Olea europaea 品种（Cobrançosa、Cordovil de Castelo Branco 和 Cordovil de Serpa（C.Serpa））的橄榄中的最相关脂溶性和酚类化合物进行了表征。三种品种的橄榄具有相似的定性特征，但相对丰度存在差异。Cobrançosa 橄榄富含有机酸、酯类和碳水化合物，而 C.Serpa 橄榄在控制条件下具有更高水平的酚类化合物。干旱+高温以依赖于品种的方式改变了橄榄的定量特征，而 C.Serpa 橄榄表现出最高的胁迫敏感性。与气候变化相关的条件刺激了橄榄中相关生物活性化合物的积累，有助于提高其营养价值。
