Accumulation of total lipids, fatty acids and triacylglycerols in developing fruits of Olea europaea L

• Published in: Scientia horticulturae Vol. 132; pp. 7 - 11
• Main Authors: Sakouhi, Faouzi, Herchi, Wahid, Sebei, Khaled, Absalon, Christelle, Kallel, Habib, Boukhchina, Sadok
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 05-12-2011; Elsevier
• Subjects: Accumulation; Agronomy. Soil science and plant productions; Biological and medical sciences; Developing olive; fatty acid composition; Fatty acids; food industry; fruits; Fundamental and applied biological sciences. Psychology; lipid content; maturity stage; Olea europaea; oleic acid; olives; ripening; Total lipids; Triacylglycerols; Fatty acids; Triacylglycerols; Accumulation; Total lipids; Developing olive; Oleaceae; Fruit; Horticulture; Olea europaea; Lipids; Olive; Triacylglycerol; Dicotyledones; Angiospermae; Spermatophyta; Oil plant (vegetal)
• ISSN: 0304-4238; 1879-1018
• DOI: 10.1016/j.scienta.2011.07.025

► Total lipids and fatty acids accumulation is notably influenced by the olive development. ► Very important correlations between the fatty acids accumulation patterns are observed. ► LOP, POP and SOO seem to be invariable during the ripening of Sayali olive. ► Oleic acid, which has numerous healthy properties, is founded at highest level at all ripening stages.
The objective of the present study was to monitor total lipids, fatty acids and triacylglycerols accumulation during development and ripening of Sayali olive fruit (of
Olea europaea L.). Results showed that the accumulation of both major fatty acids and total lipids were slightly influenced by the ripeness stages of olive fruit. Moreover, the weight and the lipid content of the olive seem to be influenced by the climatic conditions of the studied area. The greatest changes in fatty acids content occurred early during the six firsts weeks after the flowering date of the fruit. Also, the results revealed important correlations on the fatty acids accumulation patterns during the olive development and ripening. Moreover, some of triacylglycerol species as OOO (oleyl O), LOO (linoleyl L) and POO (palmityl P) showed notable variations in their percentages during the maturity process. However, LOP, POP and SOO (stearyl S) seem to be invariable during the development of Sayali olive. Oleic acid (C18:1), which has numerous healthy properties, was found at highest level (more than 70% of total fatty acids) at all stages of olive maturity. These results revealed that olive fruit was a potential source of beneficial unsaturated fatty acids which have particular attention from the food industry.