Effect of some biochemical parameters on olive yield and oil content -peroxidase activity and lipid peroxidation

Abstract

The possible correlation of olive yield and the activity of an antioxidant enzyme - peroxidase, and lipid peroxidation in three olive cultivars were studied. Two high-yield cultivars (Picholine and Itrana) and one low-yield cultivar (Giarraffa) have been chosen. High-yield olive cultivars possesed lower activity of peroxidase (Picholine 26.0, and Itrana 28.8 U g' fr. w.), as well as the lowest intensity of lipid peroxidation (33.84 and 41.0 nM g' fr. w., respectively). In the low-yield cultivar Giarraffa, oxidative damage occurred. The activity of peroxidase was much higher -132.2 U g' fr. w. and the lipid peroxidation increased as well (54.23 nM g1 fr. w.). Established differences among cultivars indicate that some biochemical parameters could be of potential use in growing and selecting olive cultivars.