An opposite trend was observed in the olive paste at 200DAF in which it was found that (E)-2-hexenal content significantly increased www.selleckchem.com/products/INCB18424.html after 30min of malaxation time.In 230DAF fruits, no significant variations in (E)-2-hexenal concentration for both areas of cultivation were observed. This trend may be due to the different degree of inactivation of enzymes. In fact, LOX enzyme can be influenced by the different phenolic levels monitored in the fruit at the various stages of ripening. The inactivating role of phenolic compounds on enzyme activity is well established [36]. In the olive oils obtained from 170DAF fruits in each area, phenolic compounds were significantly greater in 170DAF with respect to 200 and 230DAF fruits (Table 2).3.4.
Other ParametersPhenols and lipids contribute to determine the nutritional qualities of vegetable oils, but the fatty acid composition is also very important. In fact, monounsaturated fatty acids, such as oleic acid, exert beneficial effects in cardiovascular disease prevention [37]. Consequently, the increase of oleic acid has become one of the major goals to improve vegetable oil quality. However, it is the presence of minor components, in particular phenols, contributing to oil’s high oxidative stability, to colour and flavour, that makes olive oil unique among other oils.The pattern of the parameters investigated (Table 2) showed that the ripeness stage of ��Coratina�� olives that yields the best quality of oil corresponds to the 200DAF fruits. In fact, the oils produced by olives harvested at this time frame (200DAF fruits) are characterized by high nutritional properties (i.
e., oleic acid and total phenol content).4. ConclusionsThe results show that the LOX transcript accumulation increased during olive fruit ripening on the ��Coratina�� genotype cultivated in two different farms. This trend suggests that it is connected with ripening and senescence processes. Dacomitinib In Mirto-Crosia farm, the LOX transcripts in olive fruits were significantly more abundant than in the Rende farm. The difference of LOX transcript accumulation between the Mirto-Crosia and Rende farms may be due to environmental differences (i.e., temperature, soil fertility, humidity, etc.). Olive paste and olive oil samples, obtained by fruits collected in both farms, showed different volatile contents. The volatile molecules are produced via the LOX pathway during the mechanical oil extraction process and represent the main classes of compounds responsible for ��fruity��, ��cut-grass��, and ��floral�� flavours. Although the response of the volatile compound concentrations depended mainly on the growing season, there were some consistent trends which could be attributed to environmental differences.