Oil composition of advanced selections from an olive breeding program

León, Lorenzo; Beltrán, Gabriel; Aguilera, María P.; Rallo, L.; Barranco, D.; Rosa, Raúl de la

doi:10.1002/ejlt.201000535

Cited by 48 publications

(59 citation statements)

References 25 publications

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“…The extensive genetic patrimony of the olive tree is currently used in different olive breeding programs, but only recently includes the sensory properties of VOO as main traits, in addition to the agronomic traits [25,27,30]. Regarding these sensory properties, the natural variation of aroma compounds in VOO was studied using the WOGC olive cultivar collection.…”

Section: Resultsmentioning

confidence: 99%

“…This high genetic diversity of the olive germplasm collection could be very useful to recuperate old cultivars which produce oils with outstanding aromas, or for the selection of parents in breeding programs, in order to find new cultivars with improved olive oil aroma. In this sense, olive breeding programs are lately addressing the selection of cultivars, based on the sensory and nutritional qualities of VOO [25,26], in addition to the traditional agronomic traits [27]. For this purpose, the aim of this work was to evaluate the volatile composition and presumed aroma properties of the oils from a representative sample of cultivars from WOGC.…”

Section: Introductionmentioning

confidence: 99%

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Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

et al. 2018

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Virgin olive oil is unique among plant oils for its high levels of oleic acid, and the presence of a wide range of minor components, which are responsible for both its health-promoting properties and characteristic aroma, and only produced when olives are crushed during the industrial process used for oil production. The genetic variability of the major volatile compounds comprising the oil aroma was studied in a representative sample of olive cultivars from the World Olive Germplasm Collection (IFAPA, Cordoba, Spain), by means of the headspace solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID). The analytical data demonstrated that a high variability is found for the content of volatile compounds in olive species, and that most of the volatile compounds found in the oils were synthesized by the enzymes included in the so-called lipoxygenase pathway. Multivariate analysis allowed the identification of cultivars that are particularly interesting, in terms of volatile composition and presumed organoleptic quality, which can be used both to identify old olive cultivars that give rise to oils with a high organoleptic quality, and in parent selection for olive breeding programs.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

et al. 2018

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“…Fruit and oil quality traits are generally considered only in the last selection steps. Several authors have reported improved cultivars/ advanced selections with enhanced oleic acid, tocopherol, and/or total phenolic contents (Manaï et al, 2007;Baccouri et al, 2007;Ripa et al, 2008;León et al, 2011;De la Rosa et al, 2013). Practically no breeding research has been conducted on other oil quality traits such as squalene and phytosterols.…”

Section: Introductionmentioning

confidence: 99%

Advanced olive selections with enhanced quality for minor constituents

Velasco¹,

Rosa²,

León³

2015

Grasas y Aceites

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SUMMARY:Squalene, phytosterols and tocopherols are minor constituents of paramount importance for the olive fruit and oil quality. The objective of this research was to conduct a two-year evaluation of these compounds in the fruits of seven advanced breeding selections. They were mainly selected for early bearing and high oil content from progenies of crosses between the cultivars 'Arbequina' and 'Picual'. An analysis of variance showed high genotypic effects, non-significant year effects, and genotype x year interactions of low magnitude. The selections showed great variability for the traits, surpassing in some cases the parental values. One selection with total tocopherol content of 263 mg·kg −1 fruit flesh, compared to a maximum of 148 mg·kg −1 in the parents, and another one with Δ 5-avenasterol concentration of 30.7% of total sterols, compared to a maximum of 22.1% in the parents, were the most relevant phenotypes. These selections may play an important role for improving olive fruit and oil quality for specific market niches. KEYWORDS:Breeding; Fruit quality; Olive; Phytosterols; Squalene; Tocopherols RESUMEN: Selecciones avanzadas de olivo con calidad mejorada para compuestos menores. Compuestos como el escualeno, los fitoesteroles y los tocoferoles tienen una enorme importancia para la calidad del fruto y del aceite de oliva. El objetivo de este trabajo fue la evaluación durante dos años de estos compuestos en los frutos de siete selecciones avanzadas de olivo, seleccionadas principalmente para entrada temprana en producción y alto contenido en aceite a partir de las descendencias de cruzamientos entre los cultivares 'Arbequina' y 'Picual'. El análisis de la varianza mostró, para la mayoría de los caracteres, un elevado efecto del genotipo, ausencia de efecto del factor año, e interacciones entre año y genotipo de baja magnitud. Las selecciones mostraron gran variabilidad para todos los caracteres, sobrepasando en algunos casos los valores de los parentales. Entre las selecciones con valores superiores a los parentales, destacaron una selección con un contenido en tocoferoles de 263 mg·kg −1 pulpa frente a un máximo de 148 mg·kg −1 en los parentales, y otra selección con una concentración de Δ 5 -avenasterol del 30.7% del total de esteroles, frente a un máximo de 22.1% en los parentales. Estas selecciones pueden desempeñar un papel importante en la mejora de la calidad del fruto y el aceite de oliva para determinados segmentos de mercado.

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“…For instance, in Tunisia, an olive breeding programme started in 1989 with a cross between Tunisian and foreign cultivars. This created new cultivars with a quality of oil superior to that of Chemlali (the main olive cultivar in the country, characterized by low levels of oleic acid) and characteristics close to the standards of the international market (Baccouri et al, 2007;León et al, 2011;Manai et al, 2007;Manai et al, 2008;Rjiba et al, 2010). The large variability in all the components of olive oil in these advanced selections suggests that diversity in olive oil composition could be obtained in any crossbreed progeny.…”

Section: Genetic Modification Of Olive Cultivars: Crossbreedingmentioning

confidence: 99%

“…León et al (2011) selected fifteen genotypes from crosses between the cultivars Arbequina, Frantoio and Picual on the basis of their agronomic characteristics. In this work, the main components of the olive oil were characterized and compared with their genitors.…”

Section: Genetic Modification Of Olive Cultivars: Crossbreedingmentioning

confidence: 99%