Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

Abstract

Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection of natural areas is crucial to safeguard the world’s threatened species. The Medes Islands (MI), located in the northwest Mediterranean Sea, are a protected natural reserve. Wild olive trees also known as oleasters make up part of the vegetation of the Meda Gran island. Among them, in 2012, a wild albino ivory-white olive tree with fruit was identified. Fruits were collected from this tree and their seeds were first sown in a greenhouse and then planted in an orchard for purposes of ex situ preservation. Seven out of the 78 seedling trees obtained (12%) produced ivory-white fruits. In autumn 2018, fruits from these trees were sampled. Although the fruits had low oil content, virgin olive oil with unique sensory, physicochemical, and stability characteristics was produced. With respect to the polyphenols content, oleacein was the main compound identified (373.29 ± 72.02 mg/kg) and the oleocanthal was the second most abundant phenolic compound (204.84 ± 52.58 mg/kg). Regarding pigments, samples were characterized by an intense yellow color, with 12.5 ± 4.6 mg/kg of chlorophyll and 9.2 ± 3.3 mg/kg of carotenoids. Finally, oleic acid was the main fatty acid identified. This study explored the resources of the natural habitat of the MI as a means of enrichment of olive oil diversity and authenticity of this traditional Mediterranean food

Oleacein Intestinal Permeation and Metabolism in Rats Using an In Situ Perfusion Technique

“…The benefits of dietary phenolics have been extensively reported [13,14], especially as a protection from cardiovascular diseases. In extra virgin olive oil (EVOO), secoiridoids such as oleacein (OLEA) represent by far the most abundant group of phenolic compounds (>90%) [15] and are thought to be responsible for the healthy properties of the oil, although mediated by other components. In the review by Naruszewicz et al (2015), OLEA is described as a substance with high pharmacological potential [16].…”

Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

“…Extra virgin olive oil (EVOO), one of the key foods of the Mediterranean diet, is distinguished by its high content of nutritional and antioxidant compounds compared to other vegetable oils. It is composed mainly of triglycerides and more than 230 minor chemical compounds, although the composition varies depending on the variety, agronomic conditions, production processes, and various other factors [ 1 , 2 , 3 ]. The main minor compounds are aliphatic and triterpene alcohols, sterols, hydrocarbons, and antioxidants such as carotenoids and polyphenols, which are responsible for the organoleptic properties, stability, and nutritional value of EVOO [ 4 , 5 ].…”

Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method

“…For example, varieties such as the Spanish “Picual” or the Italian “Coratina” contain high concentrations in SEC [ 26 , 27 ]. Additionally, there are some Ivory-wild varieties that produce an EVOO very rich in SEC [ 28 ]. Another factor that affects SEC concentration is the maturity stage of the olives.…”