New genotypes of table olives: profile of bioactive compounds

Abstract

Summary New table olive genotypes (48) coming from a cross‐breeding programme were evaluated. Most of the fruit traits covered a wide range of variability on the set of genotypes, fruit weight (1.1–9.7 g), pulp‐to‐pit ratio (1.7–10.0), fruit shape (1.0–1.6) and oil content (1.3–15.2%). This is the first time that healthy compounds such as triterpenic acids and phenolic compounds have also been evaluated in olive progenies. Genotypes were stored for 2 months in sterilised brine (5% NaCl and 0.5% acetic acid). A high amount of maslinic (685.0–1394.2 mg kg−1 olive flesh) and oleanolic acids (275.3–817.9 mg kg−1 olive flesh) was found in the flesh of olives stored. The main oleosidic and phenolic compounds evaluated in brines were hydroxytyrosol (1.9–8.4 mmol L−1), hydroxytyrosol glucosides (0.4–19.8 mmol L−1), oleuropein (0.0–4.7 mmol L−1) and the antimicrobial compounds, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (0.0–3.4 mmol L−1) and decarboxymethyl elenolic acid (0.0–1.7 mmol L−1), the latter two being observed in only ten genotypes. The wide range of variation observed for most compounds indicates that the contents of these healthy compounds may be used as selection criteria in table olive breeding programmes.

Evaluation of bioactive compounds in black table olives fermented with selected microbial starters

“…By contrast, the content of oleanolic acid varied significantly ( P < 0.05) among samples, ranging from 366.42 µg g −1 FW (Cellina di Nardò) to 1333.34 µg g −1 FW (Kalamata). In all samples, maslinic acid was higher than oleanolic acid, in agreement with the data reported by Romero et al ., Medina et al . and Alexandraki et al .…”

Agronomic and qualitative evaluation of some olive selections derived from a breeding program

“…a-Shoot length. Differences in growth characteristics among olive selections are in close conformity with the findings previously reported by many researchers (Bellini et al, 1990, Rallo, 1995, Trigui 1996, Damijela, et al 2008, Pritsa et al, 2003, Bartolini et al, 2006, and Bellini et al, 2008and Medina et al, 2012.…”

“…Similar results in the Olive Germoplasm Bank of Cordoba showed mean accumulated fruit yield in the first three years of bearing from 2 to 52 kg per tree among cultivars (Leon et al, 2006 andMedina et al, 2012). 4-Fruit quality.…”

“…Moisture content of the fruit is important to oil quality for a number of reasons, if the fruit moisture level drops to a point where desiccation occurs, cell break down can follow leading to increase of free fatty acids and therefore lower oil quality (Ayton, et al, 2001 andMedina et al, 2012).…”

Elaboration of Table Olives: Assessment of New Olive Genotypes

“…[11] In more advanced stages of breeding, once the outstanding individuals are selected, the suitability of those genotypes to be processed for table olives must be evaluated [12] along with other more complex traits such as the content of healthy compounds like phenolics and triterpenic acids. [16] Furthermore, the possibility of correlating traits of unprocessed fruits with quality traits of the final processed olives is especially interesting since it would give the chance to breeders for indirect selection based on fresh fruit traits. Unfortunately, there is almost no information regarding this matter.…”