Changes in chloroplast pigments of olive varieties during fruit ripening

Changes in chlorophyll and carotenoid pigments of five olive (Olea europaea L.) varieties destined for milling were investigated at six consecutive ripening stages. There was a manifest dependence between olive variety, moment of picking, and chloroplast pigment composition of the fruits. Although the content of chlorophylls and carotenoids differed with fruit variety, ripening always involved their gradual loss, which becames more pronounced with increased presence of anthocyanin compounds. The relative rates of disappearance of chlorophylls and carotenoids were markedly different between varieties, implying that the catabolism of these pigments takes place at a relative rate inherent to each variety. The varieties less rich in pigments showed the most extreme behavior. The highest relative rate of disappearance was observed in fruits of the Blanqueta variety, and the lowest was observed in those of Arbequina. The chlorophyll a/chlorophyll b ratio remained practically constant during ripening, with a value very similar for Hojiblanca, Picual, Cornicabra, and Blanqueta, but much higher for Arbequina, implying that the structure of the photosynthetic apparatus is different in the latter variety. In the five varieties studied, lutein was the slowest carotenoid to be degraded, so that its percentage in the fruits increased with ripening, whereas beta-carotene was the fastest to disappear. In ripe fruits covered with anthocyanins, chloroplast pigments were retained in both skin and pulp, with the rate of disappearance being much higher in the latter.     

Chlorophyll and carotenoid patterns in olive fruits, Olea europaea Cv. arbequina

In olive fruits of the cultivar Arbequina, the chlorophyll pigments decrease significantly throughout ripening, while the carotenoids decrease more gradually and discontinuously. There is no degradation of the carotenoid fraction in stages before complete ripeness. The presence of esterified xanthophylls exclusively in this variety suggests that the chloroplast pigment metabolism is different from that in other olive varieties studied previously. There are increases of specific carotenoids, violaxanthin, neoxanthin, antheraxanthin, lutein epoxide, and esterified xanthophylls between the light green and yellowish green ripening stages. Such increases are related to the detection of precursor carotenoids (phytofluene and xi-carotene) in the yellowish green stage. Chlorophyllides (a and b) and alpha-carotene have also been detected exclusively in this variety. Quantitatively, the drastic change in color between light green and yellowish green ripening stages characteristic of this variety can be explained by the considerable reduction found in the chlorophylls/carotenoids ratio. The study of the pigments present in skin and pulp has shown that the pattern of carotenoid distribution differs depending on the fruit part concerned.     

Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain

Olive tree varieties that were cultivated only in the Mediterranean basin a few decades ago are now planted in the Southern Hemisphere as well. The chemical composition of the oils produced in countries as far distant as Spain and Chile are affected by differences in latitude and climate. In this work, seven monovarietal virgin olive oils from Chile (Arbequina, Barnea, Frantoio, Koroneiki, Leccino, Manzanilla and Picual) have been characterized by the chemical compounds responsible for taste (phenols) and aroma (volatiles). The oils were produced in five regions of Chile, and the concentration values of some chemical compounds were related to the geographical location of the olive tree orchards. Virgin olive oils from the major cultivars, Arbequina and Picual, were characterized in comparison with the same monovarietal oils produced in Spain. The concentration values of fourteen volatile compounds showed significant differences (p < 0.05) between the oils produced in Spain and Chile. Concerning the phenol composition, main differences were found on the secoiridoids derivatives of oleuropein and ligstroside, apigenin and luteolin.     

Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil.

The main change found in the phenolic composition of virgin olive oils of Arbequina, Hojiblanca, and Picual varieties during storage in darkness at 30 degrees C was the hydrolysis of the secoiridoid aglycons. This reaction gave rise to an increase in the free phenolics hydroxytyrosol and tyrosol in the oil. Filtration of oil and acidity influenced the hydrolysis to a large extent. Thus, the addition of commercial oleic acid to Hojiblanca and Picual oils increased the hydrolysis rate of the secoiridoid aglycons. In contrast, the concentration of lignans 1-acetoxypinoresinol and pinoresinol remained constant during storage. It must also be stressed that the total molar concentration of the phenolic compounds analyzed in the oils changed slightly (<20% reduction) after one year of storage, which is important from a nutritional point of view. However, the transformation of the secoiridoid aglycons into free phenolics may have consequences on oil taste and antioxidant capacity.     

DIFFERENTIAL RESPONSE OF TWO OLIVE CULTIVARS TO EXCESS MANGANESE

The response of three-month-old rooted cuttings of the olive cultivars ‘Picual’ and ‘Koroneiki’ grown in black plastic bags containing perlite as a substrate to excess manganese (Mn) (640 μM) was studied. The rooted cuttings were irrigated with 50% modified Hoagland nutrient solution. At the end of the experimental period, which lasted 130 days, the total fresh and dry weights, as well as the shoot elongation of ‘Picual’ plants were significantly reduced under excess Mn (640 μM), compared to the control plants (2 μM), whereas the growth of ‘Koroneiki’ plants was similar in both Mn treatments. The tolerance index, which is derived from the ratios between the plant growth data of different treatments and the control one, of ‘Picual’ plants to excess Mn was about half of this of ‘Koroneiki’ plants. In both cultivars, the concentrations of Mn in various plant parts (root, basal stem, top stem, basal leaves, top leaves) were significantly increased as Mn concentration in the nutrient solution increased. Furthermore, in the 640 μM Mn treatment, 2 to 2.5-fold greater Mn concentrations were recorded in almost all plant parts of ‘Koroneiki’, than those of ‘Picual’. Similar results were recorded with regard to the total Mn content per plant (‘Koroneiki’ absorbed much more Mn from the nutrient solution than ‘Picual’). On the other hand, excess Mn negatively affected the absorption of iron (Fe), calcium (Ca), magnesium (Mg), phosphorus (P), zinc (Zn), and boron (B), depending on the olive cultivar. In both cultivars, while the Mn use efficiency was significantly decreased under excess Mn conditions, the nutrient use efficiencies of P, Ca, and Fe were significantly increased, compared to the control plants (2 μM Mn). It was also found that excess Mn resulted in a significant increase of stomatal conductance and transpiration rate of both cultivars, whereas the photosynthetic rate was significantly increased only in ‘Koroneiki’. In ‘Picual’, similar photosynthetic rates were recorded in both Mn treatments. The measurement of the various chlorophyll fluorescence parameters, F_v/F_m and F_v/F₀ ratios, revealed that the functional integrity of photosystem II (PSII) of photosynthesis was not affected due to excess Mn, irrespectively of the cultivar. In conclusion, although ‘Koroneiki’ tissues had much higher Mn concentrations than those of ‘Picual’, the parameters related to the growth and photosynthetic performance of plants indicates that the internal tolerance of ‘Koroneiki’ tissues to excess Mn was higher than this of ‘Picual’.     

Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process

The aim of this work was to determine whether the lipoxygenase (LOX) activity is a limiting factor for the biosynthesis of virgin olive oil (VOO) volatile compounds during the oil extraction process. For this purpose, LOX activity load was modified during this process using exogenous LOX activity and specific LOX inhibitors on olive cultivars producing oils with different volatile profiles (Arbequina and Picual). Experimental data suggest that LOX activity is a limiting factor for the synthesis of the oil volatile fraction, this limitation being significantly higher in Picual cultivar than in Arbequina, in line with the lowest content of volatile compounds in the oils obtained from the former. Moreover, there is evidence that this limitation of LOX activity takes place mostly during the milling step in the process of olive oil extraction.     

Carotenoid accumulation in Japanese apricot (Prunus mume Siebold & Zucc.): molecular analysis of carotenogenic gene expression and ethylene regulation

To elucidate the regulatory mechanisms of carotenogenesis in Japanese apricot (Prunus mume Siebold & Zucc.), the relationships between carotenoid accumulation and the expression of the carotenogenic genes, phytoene synthase (PmPSY-1), phytoene desaturase (PmPDS), zeta-carotene desaturase (PmZDS), lycopene beta-cyclase (PmLCYb), lycopene epsilon-cyclase (PmLCYe), beta-carotene hydroxylase (PmHYb), and zeaxanthin epoxidase (PmZEP), were analyzed in two cultivars with different ripening traits, 'Orihime' and 'Nanko.' In 'Orihime' fruits, large amounts of carotenoids accumulated on the tree, concomitant with the induction of PmPSY-1 and the downstream carotenogenic genes PmLCYb, PmHYb, and PmZEP. In 'Nanko' fruits, carotenoids accumulated mainly after harvest, correlating with an appreciable induction of PmPSY-1 expression, but the downstream genes were not notably induced, which may explain the lower total carotenoid content in 'Nanko' than in 'Orihime.' In both cultivars, a decrease in PmLCYe expression and increased or constant PmLCYb expression could cause the metabolic shift from beta,epsilon-carotenoid synthesis to beta,beta-carotenoid synthesis that occurs as ripening approaches. Next, the effects of ethylene on the expression of PmPSY-1 and carotenoid accumulation were investigated in 'Nanko' fruits treated with propylene or 1-methylcyclopropene (1-MCP). Propylene treatment induced both ethylene production and carotenoid accumulation. PmPSY-1 was constitutively expressed, but propylene treatment accelerated its induction. 1-MCP treatment caused a slight inhibition of carotenoid accumulation along with the repression, although not complete, of PmPSY-1. Collectively, although PmPSY-1 expression was not exclusively regulated by ethylene, both the notable induction of PmPSY-1 accelerated by ethylene and the subsequent induction of the downstream carotenogenic genes, especially PmLCYb, could be necessary for the massive carotenoid accumulation that occurs during ripening. Furthermore, the switch from PmLCYe expression to PmLCYb expression could cause beta,beta-carotenoid accumulation in both Japanese apricot cultivars.     

How heating affects extra virgin olive oil quality indexes and chemical composition

Two monovarietal extra virgin olive oils from Arbequina and Picual cultivars were subjected to heating at 180 degrees C for 36 h. Oxidation progress was monitored by measuring oil quality changes (peroxide value and conjugated dienes and trienes), fatty acid composition, and minor compound content. Tocopherols and polyphenols were the most affected by the thermal treatment and showed the highest degradation rate although their behavior was different for each cultivar. Alpha-tocopherol loss was more important in Arbequina oil whereas, total phenol content loss was greater in Picual oil. The later showed an important decrease in hydroxytyrosol (3,4-DHPEA) and its secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEA-EA), while lignans decrease was lesser. For Arbequina oil these compounds remained stable, and a lowering tendency was observed for tyrosol (p-HPEA) and its derivatives (p-HPEA-EDA and p-HPEA-EA). In general, flavone content showed a decrease during heating, being higher for Arbequina oil. On the other hand, oleic acid, sterols, squalene, and triterpenic alcohols (erythrodiol and uvaol) and acids (oleanolic and maslinic) were quite constant, exhibiting a high stability against oxidation. From these results, we can conclude that despite the heating conditions, VOO maintained most of its minor compounds and, therefore, most of its nutritional properties.     

Detection of vinegary defect in virgin olive oils by metal oxide sensors

An array of metal oxide sensors has been set up for detecting the vinegary defect in virgin olive oil. The optimization process was carried out evaluating the variables affecting the process by three desirability functions. Repeatability studies for 6 months and within day were done to evaluate the sensor responses and remove those with high relative standard deviation. The sensor responses were preprocessed applying five weight functions previously to build a regression model. Samples of Spanish Arbequina and Picual virgin olive oil varieties spiked with different amounts of acetic acid (15-200 mg/L) were used as a training set for the regression model. The test set was composed of samples of Italian Coratina virgin olive oil spiked with the vinegary standard at five percentages (10, 25, 40, 50, and 75). A fine-adjusted regression coefficient (R(adj)(2) = 0.98) was computed with the test set.     

Quantification of carotenoids in citrus fruit by LC-MS and comparison of patterns of seasonal changes for carotenoids among citrus varieties

To quantify the 18 carotenoids on the basic routes of the carotenoid biosynthesis in plants simultaneously, a method for liquid chromatography-mass spectrometry (LC-MS) using atmospheric pressure chemical ionization was developed. With this method, the seasonal changes of carotenoids in the flavedo and juice sacs of 39 citrus varieties were analyzed. On the basis of the patterns of seasonal changes of carotenoids in both flavedo and juice sacs, 39 citrus varieties were classified. In flavedo, 39 varieties were classified into 5 clusters, in which the carotenoid profiles were carotenoid-poor, phytoene-abundant, violaxanthin-abundant, violaxanthin- and beta-cryptoxanthin-abundant, and phytoene-, violaxanthin-, and beta-cryptoxanthin-abundant, respectively. In juice sacs, they were classified into 4 clusters, in which the carotenoid profiles were carotenoid-poor, violaxanthin-abundant, violaxanthin- and phytoene-abundant, and violaxanthin-, phytoene-, and beta-cryptoxanthin-abundant, respectively. In flavedo, many citrus varieties, except for the carotenoid-poor and phytoene-abundant varieties, massively accumulated beta,epsilon-carotenoids (e.g., lutein), beta,beta-carotenoids (e.g., beta-cryptoxanthin and violaxanthin), and phytoene, in that order. In juice sacs, the accumulation order among beta,beta-carotenoids was observed. Violaxanthin accumulation preceded beta-cryptoxanthin accumulation in violaxanthin-, phytoene-, and beta-cryptoxanthin-abundant varieties. In each variety, the carotenoid profiles of the flavedo and juice sacs on the basis of the concentration in violaxanthin and beta-cryptoxanthin were similar, with the exception of a few varieties.     

FACE条件下水稻生育后期剑叶光合色素含量及产量构成的响应研究

为明确CO2浓度增高对水稻叶片光合能力的影响,利用自由CO2富集系统(free-air carbon dioxide enrichment,FACE)研究‘松粳9号’和‘稻花香2号’水稻生育后期剑叶光合色素含量及产量构成的变化趋势;通过测定水稻孕穗—抽穗期剑叶叶绿素a、叶绿素b和类胡萝卜素含量,分析光合色素组成、各组分间相关关系及品种间差异;收获后实测产量构成因素,比较处理及品种间差异。结果表明,与对照相比,高CO2浓度下水稻孕穗和抽穗期叶绿素a含量都极显著升高,‘松粳9号’和‘稻花香2号’的最大增幅分别达28.46%和19.58%;抽穗后20 d分别极显著降低15.25%和23.20%。高浓度CO2极显著降低水稻抽穗后20 d叶绿素b含量,两品种降幅分别为7.57%和5.33%;极显著增加抽穗后30 d叶绿素b含量,增幅分别为4.19%和9.46%。高CO2浓度下两品种水稻抽穗期类胡萝卜素含量显著增加9.47%和13.55%,抽穗后10 d之后显著降低,最高降幅达13.54%和16.67%。高CO2浓度下水稻总叶绿素含量和叶绿素a/b比值在孕穗和抽穗期增加,抽穗后20 d减少。高CO2浓度对产量构成因素均有正面影响,增加了水稻单位面积穗数、结实率和千粒重,显著提高了千粒重,两品种增幅分别达8.6%和4.5%。试验结果明确了高CO2浓度对水稻灌浆前期剑叶光合色素的积累有促进作用,后期有抑制作用,品种间响应差异显著;千粒重增加是增产的主要因素。     

Discrimination and classification of olive tree varieties and cultivation zones by biophenol contents

The peak areas from a high-performance liquid chromatography-diode array (HPLC-DAD) analysis of biophenols extracted from olive leaves have been used as chemotaxonomic markers to construct chemometric models in order to discriminate and classify (1) 13 varieties of Olea europaea olive trees, namely, Alame?o, Arbequina, Azulillo, Chorna, Hojiblanca, Lechín, Manzanillo, Negrillo, Nevadillo, Ocal, Pierra, Sevillano, and Tempranillo, from the same cultivation zone and (2) Arbequina samples from six different geoghaphical origins, namely, Córdoba, Mallorca (north and south), Ciudad Real, Lleida, and Navarra. Models based on principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used for discrimination between samples as a function of the tree varieties and cultivation zone, whereas K nearest neighbors (KNN) and soft independent modeling of class analogy (SIMCA) models were generated to classify the samples used to validate the models into one of the groups previously established by PCA and HCA. KNN classified correctly 93 and 92% of the samples into the variety and cultivation zone, respectively; meanwhile, the SIMCA models predicted 85 and 92%, respectively.     

Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding

Changes in the biosynthesis of individual carotenoid pigments have been investigated during fruit ripening of five cultivars of red pepper (Capsicum annuum L.): Mana, Numex, Belrubi, Delfin, and Negral (a chlorophyll-retaining mutant when ripe). The study was carried out throughout the ripening process, and with special emphasis on the ripe stage, to discover possible differences between cultivars and to characterize these by their carotenoid pattern and content for selecting the best varieties for breeding programs. Ripening fruit of the five cultivars showed the typical and characteristic pattern of carotenoid biosynthesis for the Capsicum genus. In the five cultivars, lutein and neoxanthin, both characteristic chloroplast pigments, decreased in concentration with ripening and eventually disappeared. beta-Carotene, antheraxanthin, and violaxanthin increased in concentration, and other pigments were biosynthesized de novo: zeaxanthin, beta-cryptoxanthin, capsanthin, capsorubin, capsanthin-5,6-epoxide, and cucurbitaxanthin A. A pool of zeaxanthin stands out of the rest of pigment during ripening, which reveals the importance of this pigment as a branching point in the carotenoid biosynthesis in Capsicum. Quantitatively, Negral cultivar showed the highest increase in total carotenoid content (48. 39-fold), followed by Mana and Delfin with 38.03- and 36.8-fold, respectively, and by Belrubi and Numex with 28.03- and 23.48-fold, respectively. In all the red varieties, there was an inverse relationship between total carotenoid content and the red to yellow isochromic pigment fraction ratio (R/Y) and the capsanthin-to-zeaxanthin ratio (Caps/Zeax). This seems to be related to the carotenogenic capacity of the cultivar, and thus selection and breeding should not only seek a higher total carotenoid content but also attempt to increase these ratios. In the present study, the cultivar Mana had the highest total carotenoid content (13 208 mg/kg dwt), but the lowest R/Y (1.25) and Caps/Zeax (3.38) ratios, which are therefore the parameters to improve. The cultivar Negral had a high carotenoid content (8797 mg/kg dwt) and high R/Y and Caps/Zeax ratios and could be used for transfer of these characters in direct crosses with the cultivar Mana. The cultivar Numex had the highest Caps/Zeax ratio (7.17) and is thus an ideal progenitor for this character.     

Oxygen concentration affects volatile compound biosynthesis during virgin olive oil production

The effect of O 2 concentration on oil volatile compounds synthesized during the process to obtain virgin olive oil (VOO) was established. The study was carried out either on the whole process or within the main steps (milling and malaxation) of this process with two olive cultivars, Picual and Arbequina, at two ripening stages. Data show that O 2 control during milling has a negative impact on VOO volatile synthesis. This effect seems to depend on cultivar and on the ripening stage in cultivar Picual. Because most VOO volatiles are synthesized during olive fruit crushing at the milling step, O 2 control during malaxation seems to affect just slightly the volatile synthesis. The highest effect was observed when control of O 2 concentration was performed over the whole process. In this case, the content of volatile compounds of oils obtained from both cultivars and ripening stages showed quite similar trends.     

旱地甘蔗若干生理特性比较及其与抗旱性的关系

选用Ｆ１７２、Ｆ１３４、选蔗３号、桂糖１１号和粤糖５７／４２３为试验材料，于分蘖期、伸长初期、工艺成熟初期分别测定叶片细胞膜相对透性、ＮＡＤＰ－苹果酸酶活性、转化酶活性、光合色素含量以及叶片Ｎ，Ｋ，Ｃａ，Ｍｇ，Ｍｎ，Ｆｅ含量。结果表明：耐旱能力强的品种如Ｆ１７２，在旱地栽培时能保持较高的酶活性及光合色素含量，叶片细胞膜透性小，不耐旱品种粤糖５７／４２３则有相反的表现。选蔗３号叶片内Ｋ，Ｃａ，Ｍｇ等大量矿质元素含量较高，这可能是通过渗透调节作用影响其抗旱能力。     

不同生育期灌水处理对小粒型花生光合生理特性的影响

为揭示不同生育时期灌水处理对花生叶片光合生理特性的影响,确定花生水分效率最大时期,采用防雨棚池栽法,对2个小粒型花生品种"花育20号"和"花育27号"分别设置全生育期灌水(CK)、全生育期干旱胁迫处理(T1)、苗期灌水(T2)、花针期灌水(T3)和结荚期灌水(T4)5个处理,对比分析各处理花生叶片光合色素含量和叶绿素荧光动力学参数变化。结果表明,土壤水分状况并未使叶绿素a含量明显变化,但两品种叶绿素a含量升高或降低幅度受不同处理影响。叶片类胡萝卜素含量对土壤水分状况的响应因品种而异,两品种全生育期干旱胁迫处理下到达峰值的时间不一致。两品种结荚期灌水处理均能增加叶绿素b和类胡萝卜素含量。"花育27号"整个生育期内Fv/Fm值高于"花育20号",表明其具有较强的光能转换效率。两个花生品种在结荚期灌水处理均能提高Fv/Fm和Fv/Fo值,提高其光能转换效率,有效避免或减轻了光合机构受损的程度。花针期、结荚期灌水及对照处理能够保持较高的表观光合电子传递速率(ETR)和非光化学淬灭系数(QN)值,保持较高的光合反应总量,但苗期灌水处理对生育后期净光合速率没有促进作用。各生育期不同灌水处理中净光合速率(Pn)和气孔导度(Gs)下降的同时,胞间CO2浓度(Ci)亦下降,表明气孔限制是土壤水分不足状况下花生光合速率下降的主要原因。总体而言,花针期和结荚期灌水处理能提高花生叶片的光合能力,表明花生开花以后进行灌水处理是经济有效的灌水方式。     

不同氮效率小麦品种的光合碳同化特性

不同氮效率小麦品种的子粒产量和氮效率在缺氮条件(-N)下均以氮高效品种(H)最高,中效品种(M)次之,低效品种(L)最低。在-N下,不同氮效率品种相比,旗叶各测定期的光合速率(Pn)、叶肉导度(Gm)、碳酸酐酶(CA)活性、可溶性蛋白含量(SP)和RuBPcase活性均以H最高,M次之,L最低;叶绿素含量(Chl)、气孔导度(Gs)、Ca2+-ATPase活性和Mg2+-ATPase活性在不同氮效率品种之间的表现规律较差。结果还表明,光合作用底物CO2在液相中较强的传导能力和较强的暗反应活性,是氮胁迫条件下氮高效小麦品种具有较强光合碳同化能力和物质生产能力的重要生理基础。-N下的旗叶叶源量(LSC)、光合速率高值持续期(PAD)、叶绿素含量缓降期(RSP)、叶面积(LA)和平均光合速率值以H最大,M次之,L最低;丰氮条件(+N)下,子粒产量、氮效率和旗叶光合生理参数大体以M较好,H次之,L较差,与-N下不同氮效率品种上述性状或参数的表现规律有所不同。     

Stay-green phenotype slows the carotenogenic process in Capsicum annuum (L.) fruits

Stay-green mutants have been very useful for elucidating the chlorophyll catabolism pathway in higher plants. In the present study the possible relationship between the retention/catabolism of chlorophylls and the carotenogenic process taking place in ripening Capsicum annuum (L.) fruits has been investigated. Phytylated, dephytylated and oxidized chlorophyll derivatives, and total and individual carotenoids were analyzed over the whole ripening period. In general terms, the biosynthesis of carotenoid pigments taking place during the ripening of C. annuum fruits is identical in both red and stay-green lines, so that the carotenogenic process is independent of the retention of chlorophylls. However, it has been found that the carotenogenesis is slowed in the stay-green lines. Therefore, although the catabolism of chlorophylls and biosynthesis of carotenoids seem to be separate processes, the fact that they are taking place in the chloroplast/chromoplast suggests that some kind of interaction between the two processes may occur at different levels. Plastids corresponding to the wild genotype (red color fruit phenotype) show high plastoglobuli density and thylakoids are almost absent, whereas in the case of stay-green phenotype, thylakoids and plastoglobuli coexist in the same plastid (chlorochromoplasts). The role of carotenoid pigments on the physiological mechanism for protecting the preserved thylakoid structures is discussed.     

Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils

The degradation of secoiridoid, tocopherol, and antioxidant activity in extra virgin olive oils (EVOOs) was studied during 8 months of storage in closed bottles in the dark, at 40 and 25 degrees C. Picual, Arbequina, Taggiasca, and Colombaia monovarietal EVOOs possessing quite different fatty acid and antioxidant contents were used. The secoiridoid aglycones, namely, the oleuropein and ligstroside derivatives, and alpha-tocopherol decreased following pseudo-first-order kinetics. In all EVOOs oleuropein derivatives were less stable than the corresponding ligstroside derivatives and alpha-tocopherol. Accordingly, overall antioxidant activity decreased following pseudo-first-order kinetics, with rate constants ranging from 0.85 x 10(-)(3) to 4.1 x 10(-)(3) days(-)(1) at 40 degrees C and from 0.8 x 10(-)(3) to 1.5 x 10(-)(3) days(-)(1) at 25 degrees C. According to both the antioxidant activity and the hydrolysis and oxidation indices established by EU regulation to assess EVOO quality, Colombaia oil was the least stable, followed by Taggiasca, Arbequina, and Picual oils. Despite antioxidant degradation, EVOOs with high antioxidant contents were still "excellent" after 240 days of storage at 40 degrees C. These data led to the conclusion that the beneficial properties of EVOOs due to antioxidant activity can be maintained throughout their commercial lives.