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Accumulation of total lipids, fatty acids and triacylglycerols in developing fruits of Olea europaea L.
- Sakouhi, Faouzi, Herchi, Wahid, Sebei, Khaled, Absalon, Christelle, Kallel, Habib, Boukhchina, Sadok
- Scientia horticulturae 2011 v.132 pp. 7-11
- Olea europaea, fatty acid composition, food industry, fruits, lipid content, maturity stage, oleic acid, olives, ripening, triacylglycerols
- 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.