Transcript levels of CHL P gene, antioxidants and chlorophylls contents in olive (Olea europaea L.) pericarps: a comparative study on eleven olive cultivars harvested in two ripening stages.
The effects of ripening stage on the antioxidant content in olive pericarps were evaluated in eleven olive genotypes grown in the same bioagronomic conditions in Southern Italy. We examined the transcript levels of geranylgeranyl reductase (CHL P) gene and the content of tocopherols, phenolic compou...
| Publicado en: | Plant Foods for Human Nutrition Vol. 66; no. 1; pp. 1 - 11 |
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| Autores principales: | , , , , , , , |
| Formato: | research Journal Article |
| Publicado: |
Springer Nature
Mar2011
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=104874282&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 104874282 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 09219668 KRL jtl: Plant Foods for Human Nutrition issn: 09219668 maglogo: N pubinfo: dt: Mar2011 vid: 66 iid: 1 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 104874282 104874282 NLM21253861 2011015001 10.1007/s11130-011-0208-6 NLM21253861 104874282 ppf: 1 ppct: 10 formats: tig: atl: Transcript levels of CHL P gene, antioxidants and chlorophylls contents in olive (Olea europaea L.) pericarps: a comparative study on eleven olive cultivars harvested in two ripening stages. aug: au: Muzzalupo I Stefanizzi F Perri E Chiappetta AA Muzzalupo, Innocenzo Stefanizzi, Francesca Perri, Enzo Chiappetta, Adriana Ada affil: CRA-Fodder and Dairy Productions Research Centre (FLC), Lodi, Italy sug: subj: Antioxidants Analysis Chlorophyll Analysis Olive Oxidoreductases Analysis of Variance Chromatography, High Pressure Liquid Fruit Gene Expression Genes Genotype Italy Oxidoreductases Metabolism Phenols Analysis RNA Vitamin E Analysis ab: The effects of ripening stage on the antioxidant content in olive pericarps were evaluated in eleven olive genotypes grown in the same bioagronomic conditions in Southern Italy. We examined the transcript levels of geranylgeranyl reductase (CHL P) gene and the content of tocopherols, phenolic compounds and chlorophylls in the pericarps. The examined genotypes showed an increase of CHL P transcripts during pericarps ripening. Significant differences were reported in the antioxidant proportions in the same cultivars at different pericarp ripening stage. We show an inverse correlation between phenols and tocopherols content. In particular, during the ripening phase, tocopherols increased rapidly in olive pericarps while phenolic compounds and chlorophyll levels declined significantly. The significant amounts of these antioxidants confirm the nutritional and medicinal value of olive drupes and its products (table olives and olive oil). We suggest, for the first time, a link between CHL P transcript levels and tocopherols content during the ripening of olive pericarps. Besides, we revealed that this trend of CHL P transcript levels during pericarps ripening is independent from the olive genotypes. pubtype: Academic Journal doctype: research Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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