Biochemical and molecular profiling of unknown olive genotypes from central Italy: determination of major and minor components

Mousavi, Soraya; Stanzione, Vitale; Mencuccini, M.; Baldoni, Luciana; Bufacchi, Marina; Mariotti, Roberto

doi:10.1007/s00217-018-3142-0

Cited by 19 publications

(12 citation statements)

References 48 publications

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“…Thus, olive oils arising from warm areas had consistently lower oleic acid content and higher mono-unsaturated fatty acid ratio, independently from cultivars, as previously observed by the analysis of a restricted set of samples and environments 37,55 . On the other hand, in environments with moderate minimum and maximum temperatures, without significant thermal range variability, as in Italy and Lebanon, oleic acid might go to the maximum levels, confirming other evidence obtained in some Italian environments 37,87 . The spread of olive orchards out of the Mediterranean area towards new habitats, completely different from the original ones, is limiting the ability of the species to survive and fructify 3 .…”

Section: Discussionsupporting

confidence: 83%

Plasticity of fruit and oil traits in olive among different environments

Mousavi

Rosa

Moukhli

et al. 2019

Sci Rep

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Olive is a long-living perennial species with a wide geographical distribution, showing a large genetic and phenotypic variation in its growing area. There is an urgent need to uncover how olive phenotypic traits and plasticity can change regardless of the genetic background. A two-year study was conducted, based on the analysis of fruit and oil traits of 113 cultivars from five germplasm collections established in Mediterranean Basin countries and Argentina. Fruit and oil traits plasticity, broad‐sense heritability and genotype by environment interaction were estimated. From variance and heritability analyses, it was shown that fruit fresh weight was mainly under genetic control, whereas oleic/(palmitic + linoleic) acids ratio was regulated by the environment and genotype by environment interaction had the major effect on oil content. Among the studied cultivars, different level of stability was observed, which allowed ranking the cultivars based on their plasticity for oil traits. High thermal amplitude, the difference of low and high year values of temperature, negatively affected the oil content and the oleic acid percentage. Information derived from this work will help to direct the selection of cultivars with the highest global fitness averaged over the environments rather than the highest fitness in each environment separately.

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Section: Discussionsupporting

confidence: 83%

Plasticity of fruit and oil traits in olive among different environments

Mousavi

Rosa

Moukhli

et al. 2019

Sci Rep

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“…Olive variety has a remarkable impact on absolute and relative concentrations of oil components, such as fatty acids, triacylglycerols, and sterols [ 2 , 3 , 4 ], and sensorial characteristics [ 5 ] and antioxidant compounds, such as polyphenols, tocopherols [ 6 , 7 ], and squalene [ 8 , 9 ]. Nowadays, studies on minor olive cultivars, also called neglected, have sparked interest in different countries for the topic of biodiversity protection and the possibility to improve, enrich, and diversify local olive oil productions [ 10 , 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

Piscopo

Mafrica

Bruno

et al. 2021

Foods

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The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.

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“…The high genetic variability of cultivated olive [8][9][10][11][12] (mainly related to its allogamy), the lack of turnover with modern cultivars, a remarkable tree longevity, and the capacity to survive out of managed cultivation, allowed it to spread over a wide range of environments [13][14][15][16]. Inside this diversified scenario, the debate on olive domestication and the contribution of oleasters and related subspecies to this process, is still open and controversial [17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

EST–SNP Study of Olea europaea L. Uncovers Functional Polymorphisms between Cultivated and Wild Olives

Mariotti

Belaj

Rosa

et al. 2020

Genes

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Background: The species Olea europaea includes cultivated varieties (subsp. europaea var. europaea), wild plants (subsp. europaea var. sylvestris), and five other subspecies spread over almost all continents. Single nucleotide polymorphisms in the expressed sequence tag able to underline intra-species differentiation are not yet identified, beyond a few plastidial markers. Methods: In the present work, more than 1000 transcript-specific SNP markers obtained by the genotyping of 260 individuals were studied. These genotypes included cultivated, oleasters, and samples of subspecies guanchica, and were analyzed in silico, in order to identify polymorphisms on key genes distinguishing different Olea europaea forms. Results: Phylogeny inference and principal coordinate analysis allowed to detect two distinct clusters, clearly separating wilds and guanchica samples from cultivated olives, meanwhile the structure analysis made possible to differentiate these three groups. Sequences carrying the polymorphisms that distinguished wild and cultivated olives were analyzed and annotated, allowing to identify 124 candidate genes that have a functional role in flower development, stress response, or involvement in important metabolic pathways. Signatures of selection that occurred during olive domestication, were detected and reported. Conclusion: This deep EST–SNP analysis provided important information on the genetic and genomic diversity of the olive complex, opening new opportunities to detect gene polymorphisms with potential functional and evolutionary roles, and to apply them in genomics-assisted breeding, highlighting the importance of olive germplasm conservation.

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Biochemical and molecular profiling of unknown olive genotypes from central Italy: determination of major and minor components

Cited by 19 publications

References 48 publications

Plasticity of fruit and oil traits in olive among different environments

Plasticity of fruit and oil traits in olive among different environments

Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

EST–SNP Study of Olea europaea L. Uncovers Functional Polymorphisms between Cultivated and Wild Olives

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