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2013 | OriginalPaper | Chapter

4. Lipid Metabolism in Olive: Biosynthesis of Triacylglycerols and Aroma Components

Authors : Joaquín J. Salas, John L. Harwood, Enrique Martínez-Force

Published in: Handbook of Olive Oil

Publisher: Springer US

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Abstract

Virgin olive oil (VOO) is a natural product extracted from fresh olive fruits by physical means without any chemical transformation. Olive oil contains a mixture of triacylglycerols (TAGs) plus minor components that give the oil its properties and organoleptic characteristics. TAGs from olive oil are synthesized through a complex process that involves fixation of carbon dioxide, the production of sugars that are transported to the developing fruits, and their breakdown through glycolysis to produce intermediates that are imported into the plastids and finally converted to acetyl-CoA. In green fruits (like olive) a part of this carbon can also be fixed in the fruits themselves. The acetyl-CoA is converted to malonyl-CoA, which is used for fatty acid synthesis in cycles of elongation that take place within the plastids. The fatty acid products are converted to acyl-CoA derivatives, exported to the cytosol, and then utilized for lipid assembly in the endoplasmic reticulum. The TAG products are finally stored in oil vesicles that increase in size during fruit maturation. The aroma of VOO is caused by a variety of volatile compounds. This fraction is quantitatively small when compared with TAGs but determines the organoleptic quality of the oil. Analysis of olive volatiles reveals a high content of six-carbon aldehydes and alcohols typically synthesized by the lipoxygenase (LOX) pathway. This pathway involves the release of polyunsaturated fatty acids (linoleic and linolenic) from olive fruit cell membranes and their oxygenation by LOX activity. The resulting hydroperoxides are then cleaved by the enzyme hydroperoxide lyase to produce oxoacids and volatile aldehydes that can then be reduced to alcohols by the action of endogenous alcohol dehydrogenases. The relative activities of these enzymes during fruit maturation and olive oil processing determine the volatile composition of the oil. The more recent advances in these aspects of olive fruit metabolism are described in the review.

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Metadata
Title
Lipid Metabolism in Olive: Biosynthesis of Triacylglycerols and Aroma Components
Authors
Joaquín J. Salas
John L. Harwood
Enrique Martínez-Force
Copyright Year
2013
Publisher
Springer US
Book
Handbook of Olive Oil

Print ISBN: 978-1-4614-7776-1

Electronic ISBN: 978-1-4614-7777-8

Copyright Year: 2013

DOI
https://doi.org/10.1007/978-1-4614-7777-8_4

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