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Effect of ripening stage on aliphatic alcohol, 4‐monomethylsterol and 4,4‐dimethylsterol compositions of Pistacia lentiscus fruit (lentisc)
Author(s) -
Trabelsi Hajer,
Renaud Justin,
Bouali Intidhar,
Mayer Paul,
Boukhchina Sadok
Publication year - 2016
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201500079
Subject(s) - pistacia lentiscus , ripening , anacardiaceae , chemistry , alcohol , unsaponifiable , pistacia , food science , botany , biology , biochemistry , ecology , mediterranean climate
Fruits were collected from Pistacia lentiscus trees at five distinct stages of development, and lipid extract composition of 4‐monomethylsterols, 4,4‐dimethylsterols, and aliphatic alcohol was identified and quantified using GC‐MS. Four triterpene alcohols and two 4‐methylsterols were identified by GC‐MS during the ripening of the lentisc fruit. Cycloartenol is the major component of the 4,4‐dimethylsterol fraction with up to 1093 mg/100 g of oil in the 25th DAF. The accumulation of monomethylsterols begins at 60th DAF and peaked in the 75th DAF. Furthermore, thirteen aliphatic compounds including seven belonging to the policosanol group have been identified and quantified in Pistacia lentiscus oil. During the early stages of lentisc fruit ripening, the aliphatic alcohol fraction contains predominantly policosanol molecules which are highly prized by the food and pharmaceutical industries for their therapeutic and nutritional value. Practical applications: One of the main objectives of industry is to identify plant matrices rich in molecules with good nutritional value such as 4‐monomethylsterols and 4,4‐dimethylsterols. This study allowed identification and monitoring of the dynamics of accumulation of the lentisc unsaponifiable fraction (4‐monomethylsterols, 4,4‐dimethylsterols, and aliphatic alcohols), which should contribute to determination of the maturation stages corresponding to the threshold accumulation of certain molecules with good nutritional value. Evolution of 4‐monomethylsterol, 4,4‐dimethylsterol, and aliphatic alcohol composition during maturation of Tunisian Pistacia lentiscus fruit was determined using GC‐MS methods.