Olive is a long-living perennial species with a wide geographical distribution, showing a large genetic and phenotypic variation in its growing area. There is an urgent need to uncover how olive phenotypic traits and plasticity can change regardless of the genetic background. A two-year study was conducted, based on the analysis of fruit and oil traits of 113 cultivars from five germplasm collections established in Mediterranean Basin countries and Argentina. Fruit and oil traits plasticity, broad‐sense heritability and genotype by environment interaction were estimated. From variance and heritability analyses, it was shown that fruit fresh weight was mainly under genetic control, whereas oleic/(palmitic + linoleic) acids ratio was regulated by the environment and genotype by environment interaction had the major effect on oil content. Among the studied cultivars, different level of stability was observed, which allowed ranking the cultivars based on their plasticity for oil traits. High thermal amplitude, the difference of low and high year values of temperature, negatively affected the oil content and the oleic acid percentage. Information derived from this work will help to direct the selection of cultivars with the highest global fitness averaged over the environments rather than the highest fitness in each environment separately.
This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.
des Sciences Semialia Marrakech B.P. S/15. '': Laboratoire de la technologie des huiles, Programme-Olivier, Institut National de la Recherche Agronomique Marrakech B.P. 533. RESUMENEvolución de los ácidos grasos y de los esteróles durante la maduración de aceitunas de la variedad Picholine Marroquí.De junio a febrero se reoegieron 13 muestras de aceitunas de olivos de la variedad Picholine Marroquí. Los aceites de las primeras muestras tuvieron altos niveles de acidez (>1%) que posteriormente disminuyeron rápidamente para luego estabilizarse entre 0.36 y 0.44%. La evolución de los ácidos grasos totales mostró unos niveles relativamente altos de 018:3 en las primeras muestras. Estas proporciones disminuyeron durante el proceso de maduración y se estabilizaron a 0.8 -0.9% a comienzos de noviembre. El CI 6:0 disminuyó mientras que el 018:2 aumentó durante el proceso de maduración. Los ácidos grasos monoinsaturados predominaron en la posición Sn 2 glicerol. La suma de las proporciones de los ácidos palmítico y esteá-rico en esta posición llegó a ser más baja del 1.5% entre mediados de noviembre y principio de enero.La composición química de los ácidos grasos del mesocarpo es cuantitativamente y cualitativamente similar a la observada para los ácidos grasos totales de la aceituna en su totalidad. Sin embargo, los ácidos grasos totales de las semillas son cuantitativamente diferentes de los del mesocarpo. Las proporciones de estos ácidos grasos permanecieron estables desde mediados de septiembre. El p-sitosterol es el principal esterol en todas las muestras con una proporción que excedía el 84%. El A5 avenasterol alcanzó un máximo en la segunda mitad de enero al mismo tiempo que el p-sitosterol tuvo sus niveles más bajo. Los niveles de campesterol variaron entre 3 y 3.5% y los niveles de estigmasterol se estabilizaron alrededor del 1% hasta el comienzo de noviembre para luego disminuir al 0.5%. PALABRAS-CLAVE: Aceituna SUMMARY Fatty acids and sterols evolution during the ripening of olives from the Moroccan Picholine cultivar.From june to february 13 olive samples from Moroccan Picholine olive trees were collected. The oils from the first samples have high acidity levels (>1%). But this latter decreases rapidly then stabilizes between 0.36 and 0.44%. The evolution of the total fatty acids shows a relatively high rates of 018:3 in the first samples. These proportions decrease during the ripeness process and stabilize at 0.8 -0.9% from begining november. The CI6:0 decreases while 018:2 increases during the ripening. Monoinsaturated fatty acid predominate in the Sn 2 glycerol position. The sum of the palmitic and the stearic acids proportions in this position become less than 1.5% between mid november and begining January.The chemical composition of the mesocarp fatty acids is quantitatively and qualitatively similar to that observed for the total fatty acids of the whole olives. However, the total fatty acids of the olive seed are quantitatively different from those of the mesocarp. The proportions of these fatty acids ...
Pistacia lentiscus is an aromatic member of the Anacardiaceae family, endemic to the Mediterranean regions, which produces red and black oleaginous seeds in maturity. Our study focuses on the characterization of Pistacia lentiscus seed oils from three localities of High Atlas Mountain in the Azilal region of Morocco. Our results showed a very appreciable oil yield reaching more than 21% which clearly differs between the three sites studied (21.33 ± 0.17% in Boizoghrane, 15.22 ± 0.10% in Tighanimine, and 7.67 ± 0.29% in Tawjanizm locality); the analysis of the total fatty acids composition revealed a predominance of the unsaturated fatty acids represented essentially by the oleic and linoleic fatty acids, and also the triglyceride composition was dominated mainly by POO + SOL, POL + SLL + PoOP, and OOO. This potential of the chemical composition offers the possibility of producing nutraceutical oil, which represents a source of income capable of insisting vulnerable local populations to protect this species from deforestation, thus maintaining biodiversity, and to reduce by this interest the migratory flow from marginal areas.
Pomegranate seeds (Punica granatum L.) are quantitatively and qualitatively a relevant agri-food by-product which is rich in molecules beneficial to human health. In order to valorize this resource, this study aims to evaluate and to compare, for the first time, the characteristics of fruit seeds and seed oils of ten pomegranate cultivars grown in the Center of Morocco. Physical and biometric parameters of seeds, fatty acid composition, physicochemical criteria, and antioxidant activity of seed oils were determined. The results showed significant differences between the ten studied cultivars. The seeds yielded oil contents ranging from 17.59% to 24.69% and presented high contents of polyunsaturated fatty acids (PUFAs) exceeding 89%. The major fatty acid was punicic acid, which represented more than 80% of fatty acids, while other fatty acids such as linoleic acid, oleic acid, and palmitic acid could be considered a minority. Oils showed yellow colour due to the contents of chlorophyll (0.12–1.87 mg/kg) and pheophytin (0.39–3.87 mg/kg) and presented high antioxidant activity (IC50: 0.69–1.80 mg/mL). Therefore, the studied pomegranate seeds had a very good oil yield, and these oils have presented an optimal fatty acid composition and high levels of antioxidant activity. Thus, they could be useful in the formulation of novel foods or used as preservatives and functional components in food industry.
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