Sorting out the value of spectroscopic tools to assess the Colletotrichum acutatum impact in olive cultivars with different susceptibilities

Journal of Chemometrics

Volumn 30, Issue 9, 2016, Pages 548-558

  Gouvinhas, Irene ^a   Machado, Nelson ^a   Gironés Vilaplana, Amadeo ^b   Gomes, Sónia ^c,d   Carvalho, Teresa ^e   Domínguez Perles, Raúl ^a   Barros, Ana I R N A ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^c UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^d UNIVERSITY OF LISBON   (Portugal)

^e National Institute for Agricultural and Veterinary Research   (Portugal)

Author keywords

Colletotrichum acutatum; FTIR spectroscopy; Infection times; Olea europaea L; Phenolic profile

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; FUNGI; MULTIVARIANT ANALYSIS; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY;

COLLETOTRICHUM ACUTATUM; FTIR SPECTROSCOPY; FUNGAL INFECTION; INFECTION TIME; OLEA EUROPAEA L; PHENOLIC PROFILES; SORTING OUTS; SPECTRA'S; SPECTRO-PHOTOMETRIC METHOD; SPECTROSCOPIC TOOL;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 84980413726     PISSN: 08869383     EISSN: 1099128X     Source Type: Journal    
DOI: 10.1002/cem.2819     Document Type: Article

References (38)

1. Caporale G, Policastro S, Carlucci A, Monteleone E. Consumer expectations for sensory properties in virgin olive oils. Food Qual. Prefer. 2006;17:116–125.
2. Cordeiro A, Sanchez-Sevilla J, Alvarez-Tinaut M, Gomez-Jimenez M. Genetic diversity assessment in Portugal accessions of Olea europaea by RAPD markers. Biol. Plantarum. 2008;52(4):642–647.
3. Peres F, Jelén HH, Majcher MM, Arraias M, Martins L L, Ferreira-Dias S. Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC × GC–ToFMS. Food Res. Int. 2013;54(2):1979–1986.
4. FAO. State of Plant Genetic Resources for Food and Agriculture in Portugal. Second Portuguese National Report on Conservation and Sustainable Utilization of Plant Genetic Resources for Food and Agriculture. 2008. Available at: http://www.fao.org/home/es/ last accessed 10/02/2016.
5. Moral J, Trapero A. Assessing the susceptibility of olive cultivars to anthracnose caused by Colletotrichum acutatum. Plant Dis. 2009;93(10):1028–1036.
6. Mincione A, Valenzise M, Runcio A, Poiana M, Agosteo GE, Taccone PL. Ricerche sugli oli di oliva vergini calabresi. Influenza delle fitopatie sulle caratteristiche qualitative degli oli. Nota I-Effetti diretti degli attacchi di Antracnosi. Riv. Ital. Sostanze Gr. 2004;81:9–17.
7. Carvalho MT, Simões-Lopes P, Monteiro da Silva MJ. Influence of different olive infection rates of Colletotrichum acutatum on some important olive oil chemical parameters. Acta Hort. 2008;791:555–559.
8. Runcio A, Sorgonà L, Mincione A, Santacaterina S, Poiana M. Volatile compounds of virgin olive oil obtained from Italian Cultivars grown in Calabria. Effects of processing methods, cultivar, stone removal, and antracnose attack. Food Chem. 2008;106:735–740.
9. Moral J, Xavier C, Romero J, Roca LF, Trapero A. La Antracnosis del olivo y su efecto en la calidad del aceite. Grasas y Aceites. 2014;65(2) e028:
10. Menz G, Vriesekoop F. Physical and chemical changes during the maturation of Gordal Sevillana Olives (Olea europea L., cv. Gordal sevillana). J. Agr. Food Chem. 2010;58(8):4934–4938.
11. Jiménez-Díaz RM, Cirulli M, Bubici G, Jiménez-Gasco MM, Antoniou PP, Tjamos EC. Verticillium wilt, a major threat to olive production: current status and future prospects for its management. Plant Dis. 2012;96(3):304–329.
12. Machado M, Felizardo C, Fernandes-Silva AA, Nunes FM, Barros A. Polyphenolic compounds, antioxidant activity and l-phenylalanine ammonia-lyase activity during ripening of olive cv. “cobrançosa” under different irrigation regimes. Food Res. Int. 2013;51(1):412–421.
13. Sousa A, Malheiro L, Casal S, Bento A, Pereira J. Optimal harvesting period for cvs. Madural and Verdeal Transmontana, based on antioxidant potential and phenolic. composition of olives. LWT - Food Sci. Technol. 2015;62(2):1120–1126.
14. Kerstiens G. Plant Cuticles: an integrated functional approach. In G. Kerstiens Ed. (pp. 337). Oxford: BIOS Scientific Publishers. Cambridge University Press Copyright©Cambridge University Press 1996.
15. Sirisomboon CD, Putthang R, Sirisomboon P. Application of near infrared spectroscopy to detect aflatoxigenic fungal contamination in rice. Food Control. 2013;33:207–214.
16. Liang PS, Slaughter DC, Ortega-Beltran A, Michailides TJ. Detection of fungal infection in almond kernels using near-infrared reflectance spectroscopy. Biosyst. Eng. 2015;137:64–72.
17. Lorente D, Escandell-Montero P, Cubero S, Gómez-Sanchis J, Blasco J. Visible–NIR reflectance spectroscopy and manifold learning methods applied to the detection of fungal infections on citrus fruit. J. Food Eng. 2015;163:17–24.
18. Gómez-Caravaca A, Maggio R, Cerretani L. Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review. Anal. Chim. Acta. 2016;913:1–21.
19. Gómez-Caravaca A, Maggio R, Verardo V, Cichelli A, Cerretani L. Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality. LWT - Food Sci. Technol. 2013;50:153–159.
20. Carvalho MT, Piteira MCC, Clara MIE. Identificação de Colletotrichum acutatum em Olea europaea afectada pela doença da gafa. Revista de Ciências Agrárias. III Simpósio Nacional de Olivicultura 2003;54
21. Gomes S, Prieto P, Martins-Lopes P, Carvalho T, Martin A, Guedes-Pinto H. Development of Colletotrichum acutatum on tolerant and susceptible Olea europaea L cultivars: microscopy analysis. Mycopathologia. 2009;168(4):203–211.
22. Barros A, Freire I, Gonçalves B, et al. Evaluation of chemical and phenotypic changes in Blanqueta Cobrançosa and Galega during ripening. CYTA J. Food. 2013;11(2):136–141.
23. Mateos R, Espartero JL, Trujilho M, Rıos JJ, León-Camacho M, Alcudia F. Determination of phenols flavones and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. J. Agr. Food Chem. 2001;49(5):2185–2192.
24. Zhishen J, Mengcheng T, Jiamming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 1999;64(4):555–559.
25. De Luca M, Terouzi W, Ioele G, et al. Derivative FTIR spectroscopy for cluster analysis and classification of Marroco olive oils. Food Chem. 2011;124(3):1113–1118.
26. Machado M, Machado N, Gouvinhas I, Cunha M, Almeida JMMM, Barros AIRNA. Quantification of chemical characteristics of olive fruit and oil of cv Cobrançosa in two ripening stages using MIR spectroscopy and chemometrics. Food Anal. Method. 2014;8:1490–1498.
27. Gouvinhas I, Almeida JMMM, Carvalho T, Machado N, Barros AIRNA. Discrimination and characterization of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics. Food Chem. 2015;174:226–232.
28. Anzanello MJ, Ortiz RS, Limberger R, Mariotti K. PLS-DA wavenumber selection for the categorization of medicine samples based on multiple criteria. Forensic Sci. Int. 2014;242:111–116.
29. Gunen Y, Misirli A, Gulcan R. Leaf phenolic content of pear cultivars resistant or susceptible to fire blight. Sci. Hort. 2005;105(2):213–221.
30. Weber N, Veberic R, Mikulic-Petkovsek M, et al. Metabolite accumulation in strawberry (Fragaria × ananassa Duch.) fruits and runners in response to Colletotrichum nymphaeae infection. Physiol. Mol. Plant Path. 2015;92:119–129.
31. Mikulic-Petkovsek M, Schmitzer V, Jakopic J, et al. Colletotrichum lindemuthianum infection causes changes in phenolic content of French green bean pods. Sci. Hort. 2014;170:211–218.
32. Cayuela JA, Rada M, Rios JJ, Albi T, Guinda A. Changes in phenolic composition induced by Pseudomonas savastanoi pv. savastanoi infection in olive tree: presence of large amounts of verbascoside in nodules of tuberculosis disease. J. Agr. Food Chem. 2006;54:5363–5368.
33. Baidez AG, Gomez P, Del Rio JA, Ortuno A. Dysfunctionality of the xylem in Olea europea L. plants associated with the infection process by Verticillium dahliae Kleb. role of phenolic compounds in plant defense mechanism. J. Agr. Food Chem. 2007;55:3373–3377.
34. Markakis EA, Tjamos SE, Antoniou PP, Roussos PA, Paplomatas EJ, Tjamos EC. Phenolic responses of resistant and susceptible olive cultivars induced by defoliating and nondefoliating Verticillium dahliae pathotypes. Plant Dis. 2010;94:1156–1162.
35. Vinha A, Ferreres F, Silva B, et al. Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chem. 2005;89:561–568.
36. Yin L, Zoua Y, Keb X, et al. Phenolic responses of resistant and susceptible Malus plants induced by Diplocarpon mali. Sci. Hort. 2013;164:17–23.
37. Almada-Ruiz E, Martinez-Tellez MA, Hernandez-Alamos MM, Vallejo S, Primo- Yufera E, Vargas-Arispuro I. Fungicidal potential of methoxylated flavones from citrus for in vitro control of Colletotrichum gloeosporioides, causal agent of anthracnose disease in tropical fruits. Pest Manag Sci. 2003;59: 1245e9
38. Del Rio JA, Baidez AG, Botia JM, Ortuno A. Enhancement of phenoliccompounds in olive plants (Olea europaea L.) and their influence on resistanceagainst Phytophthora sp. Food Chem. 2003;83:75–78.