Work

Early Developmental Regulation of Tyrosine Decarboxylase in Olive Fruits and Its Impact on Virgin Olive Oil Phenolics

Year: 2026

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide Virgin olive oil (VOO), a hallmark of the Mediterranean diet, owes its health benefits largely to phenolic compounds, particularly secoiridoid derivatives containing tyrosol (Ty) and hydroxytyrosol (HTy). This study investigates the first step in Ty and HTy biosynthesis, catalyzed by tyrosine decarboxylase (TDC), during early fruit development and ripening. We analyzed the expression of two TDC genes, OeTDC1 and OeTDC2 . Results indicate that neither gene contributes to Ty or HTy synthesis during ripening. In contrast, both genes are strongly induced during the active cell division phase within the first 3 weeks after flowering, coinciding with a sharp increase in Ty and HTy derivatives. Among them, OeTDC1 appears to play the primary role among the TDC genes in this pathway, highlighting its importance in determining the content of Ty and HTy derivatives in the olive fruit and, ultimately, VOO quality.

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c17310

Authors: Pilar Luaces, Rosario Sánchez, Jesús Expósito, Ana G. Pérez, Carlos Sanz

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de la Grasa

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,500