GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

Rodrigues, Nuno; Casal, Susana; Cruz, Rebeca; Baptista, Paula; Pereira, José Alberto

doi:10.1002/aocs.12339

Cited by 4 publications

(7 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The total content of tocopherols (135-579 mg kg −1 ), as well as those of different isoforms, was in agreement with the literature values [64,70,83]. The genotype effect on tocopherols was reported also in previous studies [26,64], even if α_TOC was also reported to be under environmental control [45,70].…”

Section: Discussionsupporting

confidence: 90%

Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype

et al. 2022

View full text Add to dashboard Cite

The health, therapeutic, and organoleptic characteristics of olive oil depend on functional bioactive compounds, such as phenols, tocopherols, squalene, and sterols. Genotype plays a key role in the diversity and concentration of secondary compounds peculiar to olive. In this study, the most important bioactive compounds of olive fruit were studied in numerous international olive cultivars during two consecutive seasons. A large variability was measured for each studied metabolite in all 61 olive cultivars. Total phenol content varied on a scale of 1–10 (3831–39,252 mg kg−1) in the studied cultivars. Squalene values fluctuated over an even wider range (1–15), with values of 274 to 4351 mg kg−1. Total sterols ranged from 119 to 969 mg kg−1, and total tocopherols varied from 135 to 579 mg kg−1 in fruit pulp. In the present study, the linkage among the most important quality traits highlighted the scarcity of cultivars with high content of at least three traits together. This work provided sound information on the fruit metabolite profile of a wide range of cultivars, which will facilitate the studies on the genomic regulation of plant metabolites and development of new olive genotypes through genomics-assisted breeding.

show abstract

Section: Discussionsupporting

confidence: 90%

Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Redondilla and Royuella had the lowest amount (175.9 mg/kg). It is known that a higher content of vitamin E corresponds to greater resistance to oxidation [28]. Nevertheless, other factors must…”

Section: Tocopherols Compositionmentioning

confidence: 99%

Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

Rodrigues

Casal

Pinho

et al. 2021

Eur Food Res Technol

Self Cite

View full text Add to dashboard Cite

The olive oil composition of eleven cultivars (cvs. Arbequina, Arbosana, Arroniz, Cornicabra, Frantoio, Hojiblanca, Manzanilla, Picual, Picudo, Redondilla and Royuela) cultivated in a high-density olive grove located in a non-traditional producing region (Valladolid, Spain) was studied during four consecutive crop seasons. The results showed that the 122 monovarietal olive oils studied could be classified as extra virgin oils, according to the quality parameters. Furthermore, the olive cultivar had a marked effect on the chemical composition and antioxidant activity. In general, olive oils from cvs. Picual and Cornicabra showed the highest total phenolic contents, oxidative stability, and tocopherols contents, whereas the worst results for oxidative stability were observed for cv. Redondilla olive oils, probably associated to the lowest contents of phenolics and tocopherols and the highest amounts of polyunsaturated fatty acids. Finally, it was found that, despite the different crop years evaluated, the quality-chemical profiles could be used to successfully discriminate the monovarietal oils under study (linear discriminant analysis sensitivities: 92 ± 5% for the repeated K-fold cross-validation), using the data of 15 non-redundant variables identified by the simulated annealing variable selection algorithm.

show abstract

“…When it is intended to value centenarian olive tree specimens, the search for differentiated olive oils with specific and desired chemical and sensory attributes is usually taken into account. For example, the search for specimens with high amounts of antioxidants, such as phenolic compounds and tocopherols [20,21], as well as exceptional sensory properties, have been explored [2]. Recently, some studies reported that genetic effects are the main source of variation for most olive oil constituents, leading to great variability in the composition of olive oils [22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees

Rodrigues

Peres

Baptista

et al. 2022

Plants

Self Cite

View full text Add to dashboard Cite

In inland areas of Portugal and some regions of the Mediterranean basin, olive production is based on traditional olive groves, with low intensification, local cultivars, aged plants, and centenarian trees. These plants play a key role in the ecosystem, contributing to carbon sequestration and possessing a high genetic diversity, particularly important for selecting cultivars more resistant to climatic changes. Appreciation of the value of this genetic diversity implies genetic, morphological, and physicochemical characterization of centenarian trees, which is expensive and time-consuming. Sensory evaluation is also of utmost importance. Thus, in this study, centenarian olive trees were selected in the Côa Valley region, a UNESCO World Heritage site. The descriptive sensory profile of their extracted olive oils was established and used to cluster the oils, using hierarchical clustering analysis, and consequently the olive trees, into five groups with similar intensities of perceived olfactory–gustatory attributes. Each cluster revealed olive oils with unique sensory patterns, presumably due to similarities of the olive trees, confirming the potential of the proposed screening approach. The identification of sensorially homogeneous oil-tree groups would reduce the number of specimens needed for subsequent morphological, genetic, and chemical characterization, allowing a cost-effective and robust future evaluation procedure.

show abstract

GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

Cited by 4 publications

References 41 publications

Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype

Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype

Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees

Contact Info

Product

Resources

About