Effect of Crossbreeding on the Chemical Composition and Biological Characteristics of Tunisian New Olive Progenies

Rjiba, Imed; Dabbou, Samia; Gazzah, Nouredine; Hammami, Mohamed

doi:10.1002/cbdv.200900092

Cited by 14 publications

(8 citation statements)

References 26 publications

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“…High variability was also observed by Rjiba et al . () during their study on the chemical and biological characteristics of thirty‐one new Tunisian olive progenies. Fruit weight displayed a large variation, and the mean value was 4.0 g. The highest values corresponded to genotypes from ‘Manzanilla de Sevilla’ open pollination or crosses between this cultivar and ‘Gordal Sevillana’ or ‘Changlot Real’ (data not shown).…”

Section: Resultsmentioning

confidence: 99%

New genotypes of table olives: profile of bioactive compounds

Medina

Morales‐Sillero

Ramírez

et al. 2012

Int J of Food Sci Tech

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Summary New table olive genotypes (48) coming from a cross‐breeding programme were evaluated. Most of the fruit traits covered a wide range of variability on the set of genotypes, fruit weight (1.1–9.7 g), pulp‐to‐pit ratio (1.7–10.0), fruit shape (1.0–1.6) and oil content (1.3–15.2%). This is the first time that healthy compounds such as triterpenic acids and phenolic compounds have also been evaluated in olive progenies. Genotypes were stored for 2 months in sterilised brine (5% NaCl and 0.5% acetic acid). A high amount of maslinic (685.0–1394.2 mg kg−1 olive flesh) and oleanolic acids (275.3–817.9 mg kg−1 olive flesh) was found in the flesh of olives stored. The main oleosidic and phenolic compounds evaluated in brines were hydroxytyrosol (1.9–8.4 mmol L−1), hydroxytyrosol glucosides (0.4–19.8 mmol L−1), oleuropein (0.0–4.7 mmol L−1) and the antimicrobial compounds, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (0.0–3.4 mmol L−1) and decarboxymethyl elenolic acid (0.0–1.7 mmol L−1), the latter two being observed in only ten genotypes. The wide range of variation observed for most compounds indicates that the contents of these healthy compounds may be used as selection criteria in table olive breeding programmes.

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Section: Resultsmentioning

confidence: 99%

New genotypes of table olives: profile of bioactive compounds

Medina

Morales‐Sillero

Ramírez

et al. 2012

Int J of Food Sci Tech

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“…Initial selection on the seedling population in olive breeding is mainly focused on the evaluation of the juvenile period and fruit traits . While, the evaluation of the oil composition is carried out in the later stages of the selection process, mainly on comparative trials . This is mainly due to the fact that the evaluation of the oil composition is commonly carried out from extracted olive oils and not suitable for being performed in large seedling progenies with initial low yield.…”

Section: Introductionmentioning

confidence: 99%

Early selection for oil quality components in olive breeding progenies

Rosa

Arias‐Calderón

Velasco³

et al. 2015

Euro J Lipid Sci & Tech

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Olive oil is highly valued for its nutritional quality mainly determined by its fatty acid composition together with the presence of several biologically active minor components. In olive breeding programs, these oil quality components are normally evaluated in the later stages of selection because oil extraction is not suitable for being performed in large seedling progenies with initial low yield. In the present work, we evaluate the ability of open pollinated progenies of 17 olive cultivars located in a large germplasm bank as a means of generate genetic variability for oil quality components directly measured in fruit. High degree of variability was found for most of the oil quality components analyzed, including some cases of transgressive segregation. Narrow‐sense heritability greatly varies among traits, being particularly high for sterol content. Lack of correlation among fruit traits previously reported and oil quality traits suggest the possibility of simultaneous breeding for most of them. In summary, open pollination of cultivars from a germplasm bank together with early evaluation directly in fruit seems to be a convenient strategy for breeding for oil quality traits on olive. Practical application: The evaluation of oil quality parameters directly on fruits here presented could be a convenient strategy to speed up olive breeding programs aimed at obtaining new olive varieties with olive oil of enhanced quality. Box and whisker plots for oil quality components evaluated in progenies from open pollination. Female genitors’ names are abbreviated: “Arbequina” (Arb), “Blanqueta” (Bla), “Canetera” (Can), “Changlot Real” (ChR), “Chorrúo Castro del Río” (CCR), “Empeltre” (Emp), “Hojiblanca” (Hoj), “Lechín de Granada” (LGr), “Lechín de Sevilla” (LSe), “Manzanilla del Piquito” (MPi), “Manzanilla de Sevilla” (MSe), “Morona” (Mor), “Ocal” (Oca), “Picudo” (Pdo), “Picual” (Pic), and two previous selection of our breeding program (Sel1 and Sel2). Progenies are shown in ascending order regarding the values of the Spanish cultivars used as parents (represented by stars).

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“…Most of the studies have focused on the fatty acid profile, with several studies reporting a great genotypic effect for the concentration of the major fatty acids and subsequent feasibility of selection for this trait (Ayton et al, 2001;León et al, 2008;Ripa et al, 2008;Rjiba et al, 2010;De la Rosa et al, 2013). For total phenolic content, the effect of the genotype has been found to be non-significant (Ripa et al, 2008) or of very low magnitude (El Riachy et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Advanced olive selections with enhanced quality for minor constituents

Velasco¹,

Rosa²,

León³

2015

Grasas y Aceites

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SUMMARY:Squalene, phytosterols and tocopherols are minor constituents of paramount importance for the olive fruit and oil quality. The objective of this research was to conduct a two-year evaluation of these compounds in the fruits of seven advanced breeding selections. They were mainly selected for early bearing and high oil content from progenies of crosses between the cultivars 'Arbequina' and 'Picual'. An analysis of variance showed high genotypic effects, non-significant year effects, and genotype x year interactions of low magnitude. The selections showed great variability for the traits, surpassing in some cases the parental values. One selection with total tocopherol content of 263 mg·kg −1 fruit flesh, compared to a maximum of 148 mg·kg −1 in the parents, and another one with Δ 5-avenasterol concentration of 30.7% of total sterols, compared to a maximum of 22.1% in the parents, were the most relevant phenotypes. These selections may play an important role for improving olive fruit and oil quality for specific market niches. KEYWORDS:Breeding; Fruit quality; Olive; Phytosterols; Squalene; Tocopherols RESUMEN: Selecciones avanzadas de olivo con calidad mejorada para compuestos menores. Compuestos como el escualeno, los fitoesteroles y los tocoferoles tienen una enorme importancia para la calidad del fruto y del aceite de oliva. El objetivo de este trabajo fue la evaluación durante dos años de estos compuestos en los frutos de siete selecciones avanzadas de olivo, seleccionadas principalmente para entrada temprana en producción y alto contenido en aceite a partir de las descendencias de cruzamientos entre los cultivares 'Arbequina' y 'Picual'. El análisis de la varianza mostró, para la mayoría de los caracteres, un elevado efecto del genotipo, ausencia de efecto del factor año, e interacciones entre año y genotipo de baja magnitud. Las selecciones mostraron gran variabilidad para todos los caracteres, sobrepasando en algunos casos los valores de los parentales. Entre las selecciones con valores superiores a los parentales, destacaron una selección con un contenido en tocoferoles de 263 mg·kg −1 pulpa frente a un máximo de 148 mg·kg −1 en los parentales, y otra selección con una concentración de Δ 5 -avenasterol del 30.7% del total de esteroles, frente a un máximo de 22.1% en los parentales. Estas selecciones pueden desempeñar un papel importante en la mejora de la calidad del fruto y el aceite de oliva para determinados segmentos de mercado.

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Effect of Crossbreeding on the Chemical Composition and Biological Characteristics of Tunisian New Olive Progenies

Cited by 14 publications

References 26 publications

New genotypes of table olives: profile of bioactive compounds

New genotypes of table olives: profile of bioactive compounds

Early selection for oil quality components in olive breeding progenies

Advanced olive selections with enhanced quality for minor constituents

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