Fruit characteristics and fatty acid composition in advanced olive breeding selections along the ripening period

Rosa, Raúl de la; Talhaoui, Nassima; Rouis, Houssem; Velasco, Leonardo; León, Lorenzo

doi:10.1016/j.foodres.2013.08.039

Cited by 29 publications

(33 citation statements)

References 28 publications

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“…Regarding the FA composition (Table 2), the results show that there are clear differences between the varieties, with the varietal factor being the most decisive in determining whether or not a given FA predominates [14,34,35]. The FA values of OOs present a wide range of variability, with genetic factors explaining 73%–80% of the differences between varieties [14].…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Montaño

Hernández

Garrido

et al. 2016

IJMS

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Olive oils have been shown to be more resistant to oxidation than other vegetable fats, mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of antioxidants, principally phenols and tocopherols. This has situated virgin olive oils (VOOs) among the fats of high nutritional quality. However, it is important to stress that the oil’s commercial category (olive oil, virgin olive oil, extra-virgin olive oil), the variety of the source plant, and the extraction-conservation systems all decisively influence the concentration of these antioxidants and the oil’s shelf-life. The present work studied the fatty acid (FA) and phenolic composition and the oxidative stability (OS) of eight olive varieties grown in Extremadura (Arbequina, Cornicabra, Manzanilla Cacereña, Manzanilla de Sevilla, Morisca, Pico Limón, Picual, and Verdial de Badajoz), with the olives being harvested at different locations and dates. The Cornicabra, Picual, and Manzanilla Cacereña VOOs were found to have high oleic acid contents (>77.0%), while the VOOs of Morisca and Verdial de Badajoz had high linoleic acid contents (>14.5%). Regarding the phenol content, high values were found in the Cornicabra (633 mg·kg−1) and Morisca (550 mg·kg−1) VOOs, and low values in Arbequina (200 mg·kg−1). The OS was found to depend upon both the variety and the date of harvesting. It was higher in the Cornicabra and Picual oils (>55 h), and lower in those of Verdial de Badajoz (26.3 h), Arbequina (29.8 h), and Morisca (31.5 h). In relating phenols and FAs with the OS, it was observed that, while the latter, particularly the linoleic content (R = −0.710, p < 0.001, n = 135), constitute the most influential factors, the phenolic compounds, especially o-diphenols, are equally influential when the oils’ linoleic content is ≥12.5% (R = 0.674, p < 0.001, n = 47). The results show that VOOs’ resistance to oxidation depends not only on the FA or phenolic profile, but also on the interaction of these compounds within the same matrix.

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Section: Resultsmentioning

confidence: 99%

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Montaño

Hernández

Garrido

et al. 2016

IJMS

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“…3). Variation for this character is considered interesting in order to select new cultivars expanding harvesting window to reduce logistical pressure at harvest and allow better use of harvesting machinery and processing capacity of olive mills (Beltrán et al 2004;De la Rosa et al 2013).…”

Section: Resultsmentioning

confidence: 99%

Initial selection steps in olive breeding programs

2014

Self Cite

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Information on olive breeding is very scarce and particularly concerning selection strategies to obtain new olive cultivars, while for other fruit tree crops different possibilities of resources allocation have been reported regarding the number of selection steps, number of replications and number of characters under evaluation and phenotyping methodologies. In this work, we report the utility of an intermediate step in an olive breeding program in contrast with a previous strategy where the initial selection at the seedling stage was directly followed by the final step in different environments. Correlations between data recorded at seedling and intermediate steps indicate that selection for bearing earliness, fruit size and oil content can be efficiently performed at the seedling stage, whereas evaluation at the intermediate step would be necessary to select for yield and vigor. Similar conclusions were obtained from the analysis of heritability estimated for these characters at the intermediate step of selection. Additionally, genotypes evaluated at this intermediate step showed high variability for characters not previously considered at the seedling step such as pattern of oil accumulation and oil quality parameters as fatty acid composition, tocopherol and sterols content. Therefore, the intermediate step proposed seems an efficient strategy for accurate selection of genotypes for productivity, tree vigor, oil content and quality.

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“…Fruit and oil quality traits are generally considered only in the last selection steps. Several authors have reported improved cultivars/ advanced selections with enhanced oleic acid, tocopherol, and/or total phenolic contents (Manaï et al, 2007;Baccouri et al, 2007;Ripa et al, 2008;León et al, 2011;De la Rosa et al, 2013). Practically no breeding research has been conducted on other oil quality traits such as squalene and phytosterols.…”

Section: Introductionmentioning

confidence: 99%

“…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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Fruit characteristics and fatty acid composition in advanced olive breeding selections along the ripening period

Cited by 29 publications

References 28 publications

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Initial selection steps in olive breeding programs

Advanced olive selections with enhanced quality for minor constituents

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