Oleaster (var. sylvestris) and subsp. cuspidata are suitable genetic resources for improvement of the olive (Olea europaea subsp. europaea var. europaea)

Hannachi, Hédia; Sommerlatte, Hilary; Breton, Catherine; Msallem, M.; Gazzah, Mohamed El; Hadj, Salem Ben El; Bervillé, A.

doi:10.1007/s10722-008-9374-2

Cited by 49 publications

(38 citation statements)

References 27 publications

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“…The monounsaturated fatty acids (MUFAs) are of great importance because of their high nutritional value and positive effect on the oxidative stability of oils [32]. Oleic acid was found to be the main MUFA in the VOO composition of the cultivars as well as of Oleasters K and M, constituting 60.6 to 66.9% of the total fatty acid content ( Table 2), values comparable to those found by Hannachi et al in olive oils from cultivars and oleasters [33]. However, the oleic acid contents found in the present study for the cultivated olive oils seem to be higher than those reported by Krichène et al [34] and lower than those obtained by MahjoubHaddada et al [35].…”

supporting

confidence: 75%

Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea

Dabbou¹,

Dabbou²,

Selvaggini

et al. 2011

Chemistry & Biodiversity

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With the aim to select new olive cultivars with superior physical and chemical properties than the cultivar Chemlali Sfax, the present study focused on the comparison of the chemical composition and the sensory profile of the virgin olive oils (VOOs) of two wild olive trees (Oleasters K and M) with those of VOOs obtained from Chemlali Sfax and Neb Jmel olive cultivars, all growing in the coastal region of Tunisia. Despite the variability in the chemical composition (fatty acids, pigments, and phenolic and volatile compounds) and the organoleptic profile of the VOOs of the oleasters and the cultivars, the quality indices (free fatty acids, peroxide value, and spectrophotometric indices K232 and K270) as well as the fatty acid composition of all VOOs studied met the commercial standards. Both the α-tocopherol and phenol contents varied between the genotypes. The Neb Jmel and Oleaster K VOOs had more than two times higher total phenol levels than the Chemlali Sfax and Oleaster M VOOs. Also the contents of volatile compounds differed between the olive oils studied. Chemlali Sfax and Oleaster K oils were more abundant in aldehydes, whereas Oleaster M VOO had higher contents of alcohols. These results were confirmed by a sensorial analysis showing that the later oil was deprived for consumption despite its abundance in α-tocopherol. In conclusion, the oleasters studied revealed to be interesting, since they produced oils with good quality characteristics in terms of minor compounds (phenols and volatiles) compared to the Chemlali Sfax cultivar.

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supporting

confidence: 75%

Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea

Dabbou¹,

Dabbou²,

Selvaggini

et al. 2011

Chemistry & Biodiversity

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“…In particular, a few ecotypes from Fars and Chahar-Mahal showed alleles characterizing all cuspidata plants, suggesting that hybridization between the two forms europaea × cuspidata may have been possible and may have naturally occurred in places where these forms may have cohabited for a long time. Further evidences of spontaneous hybridization occurring between cultivated plants and local cuspidata plants have been previously reported in South Africa [41]. It may be speculated that the barrier between the two subspecies is not complete and that some Iranian ecotypes may have been derived from a gene flow from cuspidata to local forms of europaea .…”

Section: Discussionmentioning

confidence: 78%

High Genetic Diversity Detected in Olives beyond the Boundaries of the Mediterranean Sea

et al. 2014

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BackgroundOlive trees (Olea europaea subsp. europaea var. europaea) naturally grow in areas spanning the Mediterranean basin and towards the East, including the Middle East. In the Iranian plateau, the presence of olives has been documented since very ancient times, though the early history of the crop in this area is shrouded in uncertainty.MethodsThe varieties presently cultivated in Iran and trees of an unknown cultivation status, surviving under extreme climate and soil conditions, were sampled from different provinces and compared with a set of Mediterranean cultivars. All samples were analyzed using SSR and chloroplast markers to establish the relationships between Iranian olives and Mediterranean varieties, to shed light on the origins of Iranian olives and to verify their contribution to the development of the current global olive variation.ResultsIranian cultivars and ecotypes, when analyzed using SSR markers, clustered separately from Mediterranean cultivars and showed a high number of private alleles, on the contrary, they shared the same single chlorotype with the most widespread varieties cultivated in the Mediterranean.ConclusionWe hypothesized that Iranian and Mediterranean olive trees may have had a common origin from a unique center in the Near East region, possibly including the western Iranian area. The present pattern of variation may have derived from different environmental conditions, distinct levels and selection criteria, and divergent breeding opportunities found by Mediterranean and Iranian olives.These unexpected findings emphasize the importance of studying the Iranian olive germplasm as a promising but endangered source of variation.

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“…cuspidata (Wall. ex G. Don) Cif is also available (Hannachi et al 2009). Olive cultivars had a higher oil content than fruits of oleaster and subsp.…”

Section: A Genotypementioning

confidence: 99%

Factors Affecting Extra‐Virgin Olive Oil Composition

Inglese

Famiani

Galvano

et al. 2010

Horticultural Reviews

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Oleaster (var. sylvestris) and subsp. cuspidata are suitable genetic resources for improvement of the olive (Olea europaea subsp. europaea var. europaea)

Cited by 49 publications

References 27 publications

Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea

Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea

High Genetic Diversity Detected in Olives beyond the Boundaries of the Mediterranean Sea

Factors Affecting Extra‐Virgin Olive Oil Composition

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