The benefits of virgin olive oil is due to
minority compounds that can be increased with sustainable irrigation
strategies, a team of researchers has confirmed.
FULL STORY
Olive grove of Cornicaba variety in flowering phase.
Credit: David Pérez López
A team of researchers, that includes
UPM, has confirmed that a part of the benefits of virgin olive oil is
due to minority compounds that can be increased with sustainable
irrigation strategies.
Researchers from Universidad Politécnica de Madrid (UPM), Center for
Soil Science and Applied Biology Segura (CEBAS-CSIC), Institut des
Biomolécules Max Mousseron (IBMM) from Université de Montpellier and the
Centro Agrario El Chaparrillo of Castilla-La Mancha have carried out an
experimental work for irrigation of an olive grove in order to verify
the effects on water stress on both the quantity and quality of the
resulting oil. After two years of research, they proved that the usage
of regulated deficit irrigation does not affect on the quantity of
production, but it does causes a content increase of phytoprostanes in
the oil which are beneficial components to health, therefore it seems to
be a good practice for irrigation of olive groves since, besides, It is
more sustainable for the environment.
Olive oil is one of the main components of the Mediterranean diet and
Spain, with 2.5 million hectares of cropped area, its main producer.
Recent studies suggest links between various olive oil components and
their beneficial effects on health. In this sense, it is important to
highlight that this functional food has high levels of monounsaturated
acids such as oleic acid which has beneficial effects on cardiovascular
and liver health. Besides, olive oil has multiples minor components such
as polyphenols that have a high biological activity.
Phytoprostanes are other minor components present in olive oil which
are not only excellent biomarkers of oxidative degradation products of
plants, but also are considered biologically active molecules as they
are components of an archaic signaling system to protect plants against
oxidative damage. These components are found in free and esterified
plants. However, due to lack of enough enzymes for hydrolyzing esters,
only those found in their free form are absorbed by our body. Although
little is still known about its biological effects, there are evidences
that phytoprostanes can help to modulate the function of the vascular
system and immune system.
Despite the fact that olive crops are traditionally developed in dry
conditions, it has been proved that irrigation is an essential practice
to improve olive oil production and productivity. However, over the last
years, there have been other problems apart from arid climate
conditions and persistent water shortages such as the strong competition
with other non-agricultural users. Thus, in order to face this water
scarcity, a sustainable irrigation has to combine a production increase
with minimal water usage.
Thus, a group of researchers from UPM, CEBAS-CSIC, IBMM and from the
Centro Agrario El Chaparrillo experimented with a particular practice of
irrigation: regulated deficit irrigation (RDI) that consists of
restricting irrigation during the phases in which water stress have no
impact on production.
This research was carried out in an olive grove of the Cornicabra
variety with an area of 7x5 m in Ciudad Real. During two years, 2012 and
2013, researchers conducted a control treatment, watered to avoid water
stress and three RDI treatments. As a result of the last treatments,
diverse levels of water stress were triggered during the phase of pit
hardening.
It was observed that although water stress does not affect on
quantity production it does affect on its quality thanks to an increase
of phytoprostanes which are beneficial for health. Researchers have
found that the level of phytoprostanes changes every year, possibly due
to environmental conditions or due to tree loads. This may be a topic
for future research.
Regulated deficit irrigation (RDI) is therefore a recommended
practice for irrigation of olive groves to achieve healthier food apart
from being more sustainable.
Story Source:
The above post is reprinted from
materials provided by
Universidad Politécnica de Madrid.
Note: Materials may be edited for content and length.
Journal Reference:
- COLLADO-GONZÁLEZ, J.; PÁREZ-LÓPEZ, D.; MEMMI, H.; CARMEN GIJÓN, M.;
MEDINA, S.; DURAND, T.; GUY, A.; GALANO, J.M.; FERRERES, F.;
TORRECILLAS, A.; GIL-IZQUIERDO, A. Water Deficit during Pit
Hardening Enhances Phytoprostanes Content, a Plant Biomarker of
Oxidative Stress, in Extra Virgin Olive Oil. Journal of Agricultural and Food Chemistry, 63 (14): 3784-3792 DOI: 10.1021/acs.jafc.51300805
Olive grove of Cornicaba variety in flowering phase.Credit: David Pérez LópezA team of researchers, that includes UPM, has confirmed that a part of the benefits of virgin olive oil is due to minority compounds that can be increased with sustainable irrigation strategies.Researchers from Universidad Politécnica de Madrid (UPM), Center for Soil Science and Applied Biology Segura (CEBAS-CSIC), Institut des Biomolécules Max Mousseron (IBMM) from Université de Montpellier and the Centro Agrario El Chaparrillo of Castilla-La Mancha have carried out an experimental work for irrigation of an olive grove in order to verify the effects on water stress on both the quantity and quality of the resulting oil. After two years of research, they proved that the usage of regulated deficit irrigation does not affect on the quantity of production, but it does causes a content increase of phytoprostanes in the oil which are beneficial components to health, therefore it seems to be a good practice for irrigation of olive groves since, besides, It is more sustainable for the environment.
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