Chloroplast-DNA variation in cultivated and wild olive (Olea europaea L.)

Polymorphism in the lengths of restriction fragments of the whole cpDNA molecule was studied in cultivated olive and in oleaster (wild olive) over the whole Mediterranean Basin. Seventy two olive cultivars, 89 very old trees cultivated locally, and 101 oleasters were scored for ten endonucleases. Moreover, maternal inheritance of cpDNA in olive was shown by analysing the progeny of a controlled cross between two parents which differed in their cpDNA haplotypes. In the whole species, three site- and three length-mutations were observed, corresponding to five distinct chlorotypes. The same chlorotype (I) was predominant in both oleasters and cultivated olive trees, confirming that these are closely related maternally. Three other chlorotypes (II, III and IV) were observed exclusively in oleaster material and were restricted either to isolated forest populations or to a few individuals growing in mixture with olive trees possessing the majority chlorotype. An additional chlorotype (V) was characterised by three mutations located in distinct parts the cpDNA molecule but which were never observed to occur separately. This chlorotype, more widely distributed than the other three, in both cultivated and wild olive, and occurring even in distant populations, was observed exclusively in male-sterile trees showing the same specific pollen anomaly. However, in the present study, no evidence was provided for a direct relationship between the occurrence of the cpDNA mutations and male sterility. It is suggested that the large geographic distribution of chlorotype V may be related to the high fruit production usually observed on male-sterile trees. These may be very attractive for birds which are fond of olive fruit and spread the stones efficiently. Probably for the same reason, people preserved male-sterile oleasters for long periods and, in several places, used male-sterile cultivars over large areas. Received: 25 November 1998 / Accepted: 19 December 1998     

油橄榄孔雀斑病病原菌的鉴定

对油橄榄孔雀斑病病原菌形态、人工培养,按种铡定和病菌来源进行了研究,经鉴定病原菌为环黑星霉[Spilocaca oleaginea (Cast.) Hugh]。分生孢子大多双胞,倒梨形至短倒棍棒形,大小19．6—21．2x8．9—9．8 m。分生孢子梗顶端有几个环痕。此病原菌由原产地带进我国,为分布新记录。     

植物栽培区划的模糊数学模型－－以油橄榄（Olea europaea L.）为例

本文根据植物引种栽培工作的特点与经验,提出了一个多层次结构综合评判的模糊数学模型。以油橄榄为例,运用该模型计算结果作出了湖北省油橄榄宜林地区划图。对于不同植物,只需要修改其中评判因素及权重分配值进行计算。我们认为,模糊数学的综合评判方法为植物引种栽培区域的选择提供了一种有效的工具。     

Dormancy and germination of olive embryos as affected by temperature

Olive seeds do not germinate promptly when placed under favourable conditions, which is a problem in raising young plants for breeding or experimental purposes. In a series of experiments an investigation of the role of temperature in the germination of olive embryos was conducted. Naked, unchilled olive embryos ( Olea europaea L. cv. Chalkidikis), cultured in vitro at 20°C, had a germination capacity of 73%, whereas that of embryos which had previously been chilled at 10°C for 2 or more weeks reached 96%. Intact seeds did not germinate at 20°C unless they had previously been subjected to 10°C for 3 or 4 weeks. Embryos chilled while in the intact seed and excised just before transfer to 20°C, reacted in a similar way to naked embryos, but reached their maximum germination capacity after 4 weeks at 10°C. Under constant temperature conditions the highest germination percentage of embryos was observed at 10 and 15°C and the highest germination rate at 15°C, while a moderate capacity and rate of germination occurred at 20°C, and a very low percentage and rate at 25 and 30°C. Prechilling at 10°C did not affect germination at 15°C, but improved the percentage and the rate of germination at 20, 25 and 30°C. The germination percentages of embryos chilled for 1 or 2 weeks at 10°C and then transferred to 25°C were lower than those of similarly chilled embryos transferred to 20°C. The chilling effect could not be reversed at 25°C when the embryos had been chilled for 3 or more weeks. The results show that olive seeds exhibit a state of dormancy that is caused by factors residing partly in the endosperm and partly within the embryo.     

Novel Secoiridoid Glucosides in Olea europaea Leaves Suffering from Boron Deficiency

From the methanol extract of boron deficient Olea europaea leaves, two secoiridoid glycosides, not detected in leaf extracts of untreated plants, 6′-E-p-coumaroyl-secologanoside and 6′-O-[(2E)-2,6-dimethyl-8-hydroxy-2-octenoyloxy]-secologanoside, were isolated together with three known secoiridoid glycosides, oleuropein, oleoside dimethyl ester, and secologanoside. The structures of the isolated compounds were established by means of NMR and MS spectral analyses. The above novel secoiridoids were synthesized by the plant as a physiological response to nutrient stress.     

Olive mill wastes: Biochemical characterizations and valorization strategies

The olive mill waste generated from olive oil extraction is a major environmental issue, particularly in Mediterranean areas. The extraction of olive oil is achieved through discontinuous or continuous processes. The two processes yield three fractions: a solid residue and two liquid phases (oil and olive mill wastewater). The characterization of these two by-products showed that they are mainly composed of phenolic compounds, carbohydrates, organic acids and mineral nutrients variably distributed depending on the process employed and the agronomic practices. Untreated olive by-products discharged between November and March into the environment are a major ecological issue for olive oil-producing countries due to their high toxic organic loads, low pH, and high chemical and biological demands. In this context, recent research studies highlight on the treatment approaches and valorization options for dealing with olive mill waste residues, predominantly those allowing for the recovery of valuable natural components such as phenolic compounds, dietary fibers, animal feed, biofuel, biogaz, enzymes, polymers and other. The impact of the chemical heterogeneity and water content of olive mill by-products about these processes of valorization and bioconversion is discussed.     

Olea europaea leaf (Ph.Eur.) extract as well as several of its isolated phenolics inhibit the gout-related enzyme xanthine oxidase

In Mediterranean folk medicine Olea europaea L. leaf (Ph.Eur.) preparations are used as a common remedy for gout. In this in vitro study kinetic measurements were performed on both an 80% ethanolic (v/v) Olea europaea leaf dry extract (OLE) as well as on nine of its typical phenolic constituents in order to investigate its possible inhibitory effects on xanthine oxidase (XO), an enzyme well known to contribute significantly to this pathological process. Dixon and Lineweaver-Burk plot analysis were used to determine K_i values and the inhibition mode for the isolated phenolics, which were analysed by RP-HPLC for standardisation of OLE. The standardised OLE as well as some of the tested phenolics significantly inhibited the activity of XO. Among these, the flavone aglycone apigenin exhibited by far the strongest effect on XO with a K_i value of 0.52 μM. In comparison, the known synthetic XO inhibitor allopurinol, used as a reference standard, showed a K_i of 7.3 μM. Although the phenolic secoiridoid oleuropein, the main ingredient of the extract (24.8%), had a considerable higher K_i value of 53.0 μM, it still displayed a significant inhibition of XO. Furthermore, caffeic acid (K_i of 11.5 μM; 1.89% of the extract), luteolin-7-O-β-d-glucoside (K_i of 15.0 μM; 0.86%) and luteolin (K_i of 2.9 μM; 0.086%) also contributed significantly to the XO inhibiting effect of OLE. For oleuropein, a competitive mode of inhibition was found, while all other active substances displayed a mixed mode of inhibition. Tyrosol, hydroxytyrosol, verbascoside, and apigenin-7-O-β-d-glucoside, which makes up for 0.3% of the extract, were inactive in all tested concentrations. Regarding the pharmacological in vitro effect of apigenin-7-O-β-d-glucoside, it has to be considered that it is transformed into the active apigenin aglycone in the mammalian body, thus also contributing substantially to the anti-gout activity of olive leaves. For the first time, this study provides a rational basis for the traditional use of olive leaves against gout in Mediterranean folk medicine.     

Changes in non-structural carbohydrates in olive (Olea europaea) leaves during root zone salinity stress

Self-rooted olive ( Olea europaea L.) plants were grown in hydroponics at various NaCl concentrations (from 0 to 200m M ) for 28 to 32 days followed by 28 to 30 days of relief from salinity over two growing seasons. Olive leaves accumulated both glucose and mannitol during the period of salinity stress. The concentrations of fructose, myo -inositol, galactose, galactinol, sucrose, raffinose, and stachyose were not significantly affected by salinity. Starch content was decreased by salinity. The mannitol/glucose and mannitol/soluble carbohydrates ratios increased as the external NaCl concentration was increased, but returned to the control levels during the relief period. The increase in mannitol or glucose molar concentrations, expressed on a leaf tissue water basis, was partially due to a reduction in leaf tissue water content under salinity stress. However, an increase in mannitol concentration was also observed when expressed on a dry weight basis. The accumulation of mannitol in leaf tissue preceded any reduction in leaf area rate or net assimilation rate. The increase in leaf mannitol or glucose concentration was positively correlated with the increasing level of salinity at the root zone, but not with the accumulation of Na⁺ in the shoot. The role of mannitol. a potential osmoregulator in leaf mesophyll during salinity stress, is discussed in relation to the complex carbohydrate composition of olive leaves.     

Evaluation of oxidative stress biomarkers of rabbits’ liver exposed to thermooxidized virgin olive oil obtained from blanquette olive cultivars

Objective: This work aimed to study the effect of temperature in variation of fatty acid profiles of virgin olive oil (VOO) and to evaluate the impact of the consumption of this thermo oxidized VOO on metabolic oxidative stress.

Materials and methods: Effect of consumption of fresh or thermo-oxidized VOO on rabbits was studied. The animals were distributed in groups of six rabbits each and were fed for four weeks with the incorporation of 15% VOO either fresh or heated during one, two, three or four hours. The liver was examined for the level of reduced glutathione (GSH), glutathione S-transferase (GST), catalase (CAT) and activity malondialdehyde (MDA).

Results: The diet of VOO heated for three and four hours resulted in a significant increase (p?<?0.01) in liver of MDA and GST compared to the control group. The results also showed a significant decrease in GSH levels and CAT activity induced in rabbits of the group treated with VOO heated for three and four hours.

Conclusions: The consumption of thermo-oxidized VOO is more dangerous to health than the consumption of fresh olive oil or low oxidation value VOO.