Variability of fatty acid composition in olive (Olea europaea L.) progenies

León, Lorenzo; Uceda, Marino; Jiménez, Ana; Martín, L. M.; Rallo, L.

doi:10.5424/sjar/2004023-89

Cited by 39 publications

(38 citation statements)

References 20 publications

(18 reference statements)

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“…A positive correlation of 0.38 was found between oleic acid and oil content. Similar results have been observed in other species, such as olive (León et al, 2004). The correlations between total oil content and γ-and δ-tocopherol were significant and positive, according with other species such as rapeseed (Goffman and Becker, 2001).…”

Section: Genetic Variability and Phenotypic Correlationssupporting

confidence: 75%

Genetic variability and pollen effect on the transmission of the chemical components of the almond kernel

Forcada

Kodad

Juan

et al. 1970

Span. j. agric. res.

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The chemical components of the almond kernel are traits contributing to almond quality and must be considered in breeding programs searching for high-quality almonds. Thus, total protein, oil content, fatty acid composition and tocopherol content were determined in 200 genotypes from four progenies from the almond (Prunus amygdalus Batsch) breeding program of Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Spain. All components showed significant differences among genotypes, as well also among progenies, showing a significant effect of the pollen parent in the average composition of each family. The protein content ranged between 8.4 and 24.7%, and the oil content between 37 and 67.5% of dry matter (DM). The major fatty acid was oleic, followed by linoleic. Alphatocopherol was predominant among the different tocopherol homologues (α, δ, and γ). Significant correlations were found among some components, such as total oil, oleic acid, and γ-and δ-tocopherol, but not with α-tocopherol. Heritability estimates were high for oil content and γ-tocopherol, medium for linoleic acid and α-tocopherol, and low for the rest of components. These results remark the importance of the genetic background of an individual for the quality profile of its kernels and the significant and positive effect of the pollen on the transmission of most chemical components of the almond kernel.Additional key words: fatty acids; heritability; kernel quality; oil content; protein; Prunus amygalus Batsch; tocopherol. ResumenVariabilidad genética y efecto del polen en la transmisión de los componentes químicos de la pepita del almendro Los componentes químicos de la pepita del almendro son productos que contribuyen a la calidad del almendro y deben considerarse en los programas de mejora para almendras de mayor calidad. Por ello, se determinaron los contenidos en proteína total, en aceite y en tocoferol, así como la composición en ácidos grasos, en 200 genotipos de cuatro familias del programa de mejora genética del almendro (Prunus amygdalus Batsch) del Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), España. Todos los componentes mostraron diferencias significativas entre genotipos, así como entre familias, resultando en un efecto significativo del parental masculino en la media de las composiciones en cada familia. El contenido en proteína osciló entre 8,4 y 24,7%, y en aceite entre 37 y 67.5% del peso seco (DM). El ácido graso más abundante fue el oleico, seguido por el linoleico. El α-tocoferol fue el homólogo predominante entre los tres mayoritarios (α, δ, y γ). Se encontraron correlaciones significativas entre algunos componentes, como el aceite total, el ácido oleico y los γ-y δ-tocoferol, pero no con el α-tocoferol. La heredabilidad fue elevada para el contenido en aceite y en γ-tocoferol, media para el ácido linoleico y el α-tocoferol, y baja para el resto de los componentes. Estos resultados resaltan la importancia de la base genética de un individuo para el perfil de calidad de sus p...

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Section: Genetic Variability and Phenotypic Correlationssupporting

confidence: 75%

Genetic variability and pollen effect on the transmission of the chemical components of the almond kernel

Forcada

Kodad

Juan

et al. 1970

Span. j. agric. res.

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“…Similar results have been reported for the analysis of the composition and oxidative stability of virgin olive oil from selected wild olives (Baccouri et al, 2008). The correlation between the different fatty acids also agrees with what was previously reported for olive cultivar collections and breeding progenies (León et al, 2004a). …”

Section: Genetic Modification Of Olive Cultivars: Crossbreedingsupporting

confidence: 80%

“…The selections showed the highest average values for tocopherols, polyphenols and the C18:1 content, respectively. The breeding procedures used to obtain these selections including crossing, the forced growth protocol and an initial seedling evaluation, are all described (León et al, 2004a;León et al, 2004b;Santos-Antunes et al, 2005).…”

Section: Genetic Modification Of Olive Cultivars: Crossbreedingmentioning

confidence: 99%

“…In Spain a breeding programme began in 1992 to obtain new olive cultivars with some of the following advantages: early bearing, high productivity and oil content, resistance to peacock eye (Spilocaea oleagina, Cast), suitability for mechanical harvesting and high olive oil quality (León et al, 2004a). León et al (2011) selected fifteen genotypes from crosses between the cultivars Arbequina, Frantoio and Picual on the basis of their agronomic characteristics.…”

Section: Genetic Modification Of Olive Cultivars: Crossbreedingmentioning

confidence: 99%

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Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil

Contesini¹,

Teixeira²,

Speranza³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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“…[6] Fatty acid composition has been shown to influence the stability of oils, and polyunsaturated fatty acids have been found to contribute to the rancidification of several oils. [7] Syria has an important place in the world's olive production, holds fifth position in world olive production. [8] However, little studies have evaluated the physicochemical characteristics on composition of produced or marketed local cultivated olive oil in Syria.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Al-Bachir

Sahloul

2017

International Journal of Food Properties

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Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and polyunsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF.ARTICLE HISTORY

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Variability of fatty acid composition in olive (Olea europaea L.) progenies

Cited by 39 publications

References 20 publications

Genetic variability and pollen effect on the transmission of the chemical components of the almond kernel

Genetic variability and pollen effect on the transmission of the chemical components of the almond kernel

Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

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