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Rizzo M, Godino G, Perri E, Zelasco S, Lombardo L. Development of a rapid and fruit-saving method for fatty acid composition analysis in olive: a comparative study on 27 cultivars. FRONTIERS IN PLANT SCIENCE 2024; 15:1457518. [PMID: 39297009 PMCID: PMC11409458 DOI: 10.3389/fpls.2024.1457518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2024] [Accepted: 08/13/2024] [Indexed: 09/21/2024]
Abstract
Fatty acid composition is an essential aspect of the qualitative assessment of olive oil. A method for evaluating and trending fatty acid composition of olive varieties directly from a limited amount of drupes, has been proven reliable in comparison with traditional oil analysis. No significant difference was detected between the two methods for the 27 cultivars tested, despite presenting decidedly different acid compositions. The results obtained, crossed with those of oil yield, can represent a useful resource to set the harvest calendars by choosing the most suitable time for the production of superior quality oils and for reducing the risk of pathogen infections or pest attack. For three cultivars, the acid composition was evaluated during three ripening phases (green, veraisoned and veraisoned to black). The different behaviors suggest it is the genotype that determines this -still little known- physiological trait in olive. An interesting finding was that the oils from drupes harvested in August showed linolenic acid values higher than the limit (1.00%) set in the international standards for the classification of olive oils, requesting further investigation.
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Affiliation(s)
- Marianna Rizzo
- Council for Agricultural Research and Economics (CREA) Research Centre for Olive, Fruit and Citrus Crops, Rende, Italy
| | - Gianluca Godino
- Council for Agricultural Research and Economics (CREA) Research Centre for Olive, Fruit and Citrus Crops, Rende, Italy
| | - Enzo Perri
- Council for Agricultural Research and Economics (CREA) Research Centre for Olive, Fruit and Citrus Crops, Rende, Italy
| | - Samanta Zelasco
- Council for Agricultural Research and Economics (CREA) Research Centre for Olive, Fruit and Citrus Crops, Rende, Italy
| | - Luca Lombardo
- Council for Agricultural Research and Economics (CREA) Research Centre for Olive, Fruit and Citrus Crops, Rende, Italy
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2
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Yang L, Ma J, Yan H, Lü X, Guo J, Kong W, Deng Y. Changes in Quality and Antioxidant Properties of Virgin Olive Oil of 'Cornicabra' According to Fruit Maturation in Longnan, China. J Oleo Sci 2021; 70:1731-1740. [PMID: 34759107 DOI: 10.5650/jos.ess20289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
This work aims to study the influence of olive fruit maturity on physicochemical properties and antioxidant activity which determine the quality of virgin olive oils (VOO). According to the results, the values of all parameters were within the range specified by the Codex Alimentarius (2017). With the increase of fruit maturity, the oil content continued to increase until reached the maximum value (20.05%) in the 7th maturity (M7). K232, K270 and peroxide value (PV) decreased with the increase of maturity, while ΔK increased linearly with the increase of maturity. Free fatty acidity (FFA) first decreased and then increased, until reached the maximum value of (0.52 ± 0.03) % in M7. The total polyphenols (TP) and total flavonoids (TF) that characterized the antioxidant properties of olive oil increased with the increase of fruit maturity, which indicated that the oxidative stability (OS) of VOO of 'Cornicabra' increased with the increase of fruit maturity. The oleic acid (C18:1) content remained above 70 % and reached the maximum of (76.68 ± 0.17) % at M7. The values of monounsaturated fatty acids (MUFA) / polyunsaturated fatty acids (PUFA) and oleic acid (C18:1) / linoleic acid (C18:2) showed a decreasing trend with the maturity stage. Principal component analysis (PCA) showed that the quality of FFA, PV, K232, K270, TP, TF and OS were higher at the 5th maturity (M5), the quality of fatty acid were higher at M7. It can be seen from the analysis that the olive fruit maturity was an important parameter to characterize and distinguish olive oil.
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Affiliation(s)
- Lihua Yang
- College of Life Science, Northwest Normal University
| | - Junyi Ma
- College of Life Science, Northwest Normal University
| | - Huiqiang Yan
- College of Life Science, Northwest Normal University
| | - Xiaofei Lü
- College of Life Science, Northwest Normal University
| | - Junwei Guo
- College of Life Science, Northwest Normal University
| | - Weibao Kong
- College of Life Science, Northwest Normal University
| | - Yu Deng
- Institute of Olive, Longnan Academy of Economic Forestry
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3
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Skodra C, Titeli VS, Michailidis M, Bazakos C, Ganopoulos I, Molassiotis A, Tanou G. Olive Fruit Development and Ripening: Break on through to the "-Omics" Side. Int J Mol Sci 2021; 22:ijms22115806. [PMID: 34071656 PMCID: PMC8198582 DOI: 10.3390/ijms22115806] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/27/2021] [Accepted: 05/27/2021] [Indexed: 01/11/2023] Open
Abstract
The olive tree (Olea europaea L. subsp. europaea) is the most important perennial crop in the Mediterranean region, producing table olives and oil, both appreciated for their nutraceutical value. Although olive oil quality traits have been extensively studied, much less attention has been paid to olive drupe. Olive drupe ripening is an extremely complex process involving numerous physiological and molecular changes that are unique in this fruit crop species. This review underlines the contribution of "-omics" techniques and of the recent advances in bioinformatics and analytical tools, notably next-generation sequencing and mass spectrometry, for the characterization of the olive ripening syndrome. The usage of high-dimensional datasets, such as transcriptomics, proteomics, and metabolomics, will provide a systematical description of the molecular-specific processes regulating olive fruit development and ripening. However, the incomplete sequence of the O. europaea L. reference genome has largely hampered the utilization of omics tools towards olive drupe research. Due to this disadvantage, the most reported -omics studies on fruit trees concern metabolomics and only a few transcriptomics and proteomics. In this review, up-to-date applications of -omics technologies towards olive drupe biology are addressed, and future perspectives in olive fruit research are highlighted.
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Affiliation(s)
- Christina Skodra
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Vaia Styliani Titeli
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Michail Michailidis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Christos Bazakos
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece; (C.B.); (I.G.)
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece; (C.B.); (I.G.)
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Georgia Tanou
- Institute of Soil and Water Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece
- Correspondence:
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Yang L, Ma J, Hou C, Lü X, Yan H, Kong W, Deng Y. Evolution of Phenotypic Traits and Main Functional Components in the Fruit of 'Chenggu-32' Olives (Olea europaea L.) Cultivated in Longnan (China). J Oleo Sci 2020; 69:973-984. [PMID: 32788511 DOI: 10.5650/jos.ess19329] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
China has taken olive cultivation as a significant part of its agricultural development. Longnan city of Gansu province was marked into the world olive distribution map by International Olive Oil Council in 1998. However, so far, little research has been done on the growth and development stages of Chinese olives. The objective of this study was to investigate the dynamics changes of several quality characteristics of olive oil at different sampling times. Olive fruit of 'Chenggu-32' grown in Longnan were harvested at twenty-four time periods and used for determination of phenotypic traits and oil quality characteristics: total polyphenols and flavonoids contents, as well as fatty acid composition by using Gas Chromatography-Mass Spectrometer (GC-MS) and analysed by using Principal Components Analysis (PCA). Towards maturation, fruit moisture content decreased while oil content increased. Levels of both total flavonoids and total polyphenols contents slightly decreased first then increased. The ratio of unsaturated to saturated fatty acids was close to three. The ratio of monounsaturated fatty acids (MUFA)/ polyunsaturated fatty acids (PUFA) was from 2.28 to 4.05. The oleic acid (C18:1)/linoleic acid (C18:2) ratio was varied between 5.23 and 10.67 according to different sampling dates. The olive oil had lower oleic acid (C18:1) levels, higher linoleic acid (C18:2), linolenic acid (C18:3), and palmitic acid (C16:0) levels compared to Codex values (2017) in some periods, which is the characteristics fatty acid composition of 'Chenggu-32' variety in Longnan, China.
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Affiliation(s)
- Lihua Yang
- College of Life Science, Northwest Normal University
| | - Junyi Ma
- College of Life Science, Northwest Normal University
| | - Chunjing Hou
- College of Life Science, Northwest Normal University
| | - Xiaofei Lü
- College of Life Science, Northwest Normal University
| | - Huiqiang Yan
- College of Life Science, Northwest Normal University
| | - Weibao Kong
- College of Life Science, Northwest Normal University
| | - Yu Deng
- Institute of Olive, Longnan Academy of Economic Forestry
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Navajas-Porras B, Pérez-Burillo S, Morales-Pérez J, Rufián-Henares JA, Pastoriza S. Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety. Food Chem 2020; 325:126926. [PMID: 32387954 DOI: 10.1016/j.foodchem.2020.126926] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 04/21/2020] [Accepted: 04/25/2020] [Indexed: 01/03/2023]
Abstract
The aim of this work was to study the evolution of quality parameters, fatty acid composition, antioxidant capacity and total phenolic content of olive oil obtained from two olive varieties (Manzanilla and Picual) with different maturation. Antioxidant capacity and total phenolic content were measured after submitting the olive oil to in vitro digestion and fermentation to mimic physiological conditions. Quality parameters were always within the legal limits to be called "Extra Virgin Olive Oil". Antioxidant capacity, total phenolic content, saturated fatty acids and monounsaturated fatty acids (MUFA) decreased along maturation, whereas polyunsaturated fatty acids (PUFA) increased in both varieties. Manzanilla showed higher PUFA content, whereas Picual had higher MUFA concentration, antioxidant capacity and total phenolic content. The fermented fraction of olive oil displayed a higher antioxidant capacity. Finally, the statistical approach demonstrated that the type of variety is more important than collection date regarding fatty acid composition and antioxidant capacity.
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Affiliation(s)
- B Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - S Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - J Morales-Pérez
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - J A Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
| | - S Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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Saha U, Jackson D. Analysis of moisture, oil, and fatty acid composition of olives by near-infrared spectroscopy: development and validation calibration models. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1821-1831. [PMID: 28873227 DOI: 10.1002/jsfa.8658] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 08/24/2017] [Accepted: 08/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Olive is a new, expanding crop in Georgia. Its oil content steadily increases with maturity, but eventually plateaus at the maximum when the olives should be promptly harvested, avoiding overripening and quality degradation. This requires frequent testing. However, olive quality analysis by wet chemistry is laborious, slow and costly, whereas near-infrared reflectance spectroscopy (NIRS), being precise, accurate, rapid and cheap, could be suitable. We developed and validated NIRS calibration models for moisture, fresh-matter-oil (oil-FMO), dry-matter-oil (oil-DMO) and major fatty acid composition analyses. RESULTS Of the12 models developed, seven constituents - moisture, oil-FMO, oil-DMO, and palmitic, palmitoleic, oleic and linoleic acids (representing 88-97% of the total fatty acids) had low standard errors and high coefficients of determination (R2 = 0.81-0.98; 1 - VR = 0.74-0.86) for both calibration and cross-validation. For these seven constituents, predictions of an independent validation set yielded excellent agreement between the NIRS predicted values and the reference values with low standard error of prediction (SEP), low bias, high coefficient of determination (r2 = 0.80-0.93) and high ratios of performance to deviation (RPD = SD/SEP; 2.21-3.85). CONCLUSION Precise, accurate and rapid analysis of fresh olives for moisture, oil and major fatty acid composition can be done at a low cost using NIRS, meeting the analytical needs of the industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Uttam Saha
- Agricultural and Environmental Services Laboratories, The University of Georgia Cooperative Extension, Athens, GA, USA
| | - Daniel Jackson
- Agricultural and Environmental Services Laboratories, The University of Georgia Cooperative Extension, Athens, GA, USA
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Alam M, Alandis NM, Sharmin E, Ahmad N, Alrayes BF, Ali D. Characterization of Leucaena ( Leucaena leucephala) oil by direct analysis in real time (DART) ion source and gas chromatography. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.0939162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
For the first time, we report the characterization of triacylglycerols and fatty acids in Leucaena (Leucaena leucephala) oil [LUCO], an unexplored nontraditional non-medicinal plant belonging to the family Fabaceae. LUCO was converted to fatty acid methyl esters (FAMEs). We analyzed the triacylglycerols (TAGs) of pure LUCO and their FAMEs by time-of-flight mass spectrometry (TOF-MS) followed by multivariate analysis for discrimination among the FAMEs. Our investigations for the analysis of LUCO samples represent noble features of glycerides. A new type of ion source, coupled with high-resolution TOF-MS was applied for the comprehensive analysis of triacylglycerols. The composition of fatty acid based LUCO oil was studied using Gas Chromatography (GC-FID). The major fatty acid components of LUCO oil are linoleic acid (52.08%) oleic acid (21.26%), palmitic acid (7.91%) and stearic acid (6.01%). A metal analysis in LUCO was done by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The structural elucidation and thermal stability of LUCO were studied by FT-IR, 1H NMR, 13C NMR spectroscopic techniques and TGA-DSC, respectively. We also measured the cytotoxicity of LUCO.
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8
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Cheng Z, Zhan M, Yang Z, Zumstein K, Chen H, Huang Q. The Major Qualitative Characteristics of Olive ( Olea europaea L.) Cultivated in Southwest China. FRONTIERS IN PLANT SCIENCE 2017; 8:559. [PMID: 28579990 PMCID: PMC5437209 DOI: 10.3389/fpls.2017.00559] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Accepted: 03/28/2017] [Indexed: 06/07/2023]
Abstract
Olive trees, originated from Mediterranean, have been cultivated in China for decades and show great adaption to local environment. However, research on this topic is limited. In this study, the major qualitative characteristics and changes of olive grown in southwest China were investigated. The results showed that oil accumulated during fruit development and reached its maximum value when fruit had fully ripened. Phenolic and flavonoid contents increase rapidly in the early growth stage (0-90 DAFB) and then begin to decrease as fruit ripens. Compared with olive from the Mediterranean, olive from China has special characteristics: higher moisture content in the fruit combined with lower percentages of unsaturated fatty acids and oil content. This is due to southwest China's climate which is wetter and cooler compared to the Mediterranean. Our study suggests that southwest China's higher annual rainfall might contribute to higher fruit moisture content while its low temperatures would be conducive to higher unsaturated fatty acid levels in the fruit.
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Affiliation(s)
- Zizhang Cheng
- Department of Biochemistry, College of Science, Sichuan Agricultural UniversityYaan, China
| | - Mingming Zhan
- Department of Biochemistry, College of Science, Sichuan Agricultural UniversityYaan, China
| | - Zeshen Yang
- Sichuan Liangshan New Technology Development Co., Ltd.Xichang, China
| | - Kristina Zumstein
- Department of Plant Biology, University of California, DavisDavis, CA, USA
| | - Huaping Chen
- Department of Biochemistry, College of Science, Sichuan Agricultural UniversityYaan, China
| | - Qianming Huang
- Department of Biochemistry, College of Science, Sichuan Agricultural UniversityYaan, China
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Moustakime Y, Hazzoumi Z, Amrani Joutei K. Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives. SPRINGERPLUS 2016; 5:739. [PMID: 27376007 PMCID: PMC4909686 DOI: 10.1186/s40064-016-2367-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 05/18/2016] [Indexed: 11/04/2022]
Abstract
During the extraction, a portion of oil remains trapped inside the cells and its release requires the degradation of the walls and cell membranes, especially when the fruits have not reached a maximum maturity which is likely to cause an optimal embrittlement of the parietal structures and cell membrane. This can be done by specific enzymes necessary for the degradation of various cellular barriers. Three different enzyme treatments proteolytic, pectolytic or both are applied on the Moroccan Picholine olives from veraison to maturity of the fruit. The effect of these treatments is evaluated by olive oil diffusion, its phenolic content (PC) and cellular embrittlement determination of olives during ripening. The pectolytic activities lead to a significant increase in both the oil extractability (76 % at veraison and 14 % at maturity) and the PC (up to 50 % of gain compared to the control at veraison and 27 % at maturity). The proteolytic activities applied alone have no significant effect on the extractability and the polyphenols levels of oils. Furthermore, when these proteolytic activities are added in combination with the pectolytic activities, the oil extractability is doubled at veraison and its flowing up to 99 % at maturity that barely 84 % in the control in addition to a richness of polyphenols which can reach 84 % more compared to the control. This increase in polyphenols wealth is probably due to the degradation of cell walls, cellular and vacuolar membranes by enzyme activities releasing PCs that were previously associated with these structures in the drupe.
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Affiliation(s)
- Youssef Moustakime
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
| | - Zakaria Hazzoumi
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
| | - Khalid Amrani Joutei
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
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10
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Noorali M, Barzegar M, Sahari MA. Antioxidant compounds of Iranian olive oils influenced by growing area, ripening stage, and cultivar. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600029] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Mehry Noorali
- Faculty of Agriculture, Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Faculty of Agriculture, Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Faculty of Agriculture, Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
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11
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Sánchez de Medina V, El Riachy M, Priego-Capote F, Luque de Castro MD. Composition of fatty acids in virgin olive oils from cross breeding segregating populations by gas chromatography separation with flame ionization detection. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2892-900. [PMID: 25452231 DOI: 10.1002/jsfa.7030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 11/26/2014] [Accepted: 11/26/2014] [Indexed: 05/07/2023]
Abstract
BACKGROUND Recent technological advances to improve the quality of virgin olive oil (VOO) have been focused on olive breeding programs by selecting outstanding cultivars and target progenies. Fatty acid (FA) composition, with special emphasis on oleic acid (C18:1) and palmitic acid (C16:0), is one of the most critical quality factors to be evaluated in VOO. For this reason, the profile of FAs is frequently used as a decision tool in olive breeding programs. RESULTS A method based on gas chromatography with flame ionization detection (GC-FID) was used to study the influence of genotype on the concentration of ten of the most important FAs in VOOs from target crosses Arbequina × Arbosana, Picual × Koroneiki and Sikitita × Arbosana and their corresponding genitors Arbequina, Arbosana, Koroneiki, Picual and Sikitita. For this purpose, a targeted approach was selected for determination of esterified FAs (EFAs) and non-esterified FAs (NEFAs) in a dual analysis by the same chromatographic method. A Pearson analysis revealed correlations between pairs of FAs, which allowed detecting metabolic connections through desaturation and elongation enzymes. An ANOVA test (with P < 0.01) led to identification of C16:0 EFA, C16:1 EFA and C18:1 EFA and also C16:1 NEFA and C18:0 NEFA as the FAs more influenced by cross breeding. Statistical analysis was carried out by unsupervised analysis using principal component analysis (PCA) and cluster analysis (CA) to look for variability sources. CONCLUSION Crosses with a common genitor (Arbequina × Arbosana and Sikitita × Arbosana) were partially overlapped in the PCAs using the profile of FAs. The CA results revealed clear differences between Sikitita × Arbosana and Picual × Koroneiki crosses in the composition of the most significant FAs, while Arbequina × Arbosana was not properly discriminated from the other crosses.
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071, Córdoba, Spain
| | - Milad El Riachy
- Lebanese Agricultural Research Institute, Tal Amara, Lebanon
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071, Córdoba, Spain
| | - María Dolores Luque de Castro
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071, Córdoba, Spain
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Sena‐Moreno E, Alvarez‐Ortí M, Zied DC, Pardo‐Giménez A, Pardo JE. Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400136] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Estela Sena‐Moreno
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM)Campus UniversitarioAlbaceteSpain
| | - Manuel Alvarez‐Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM)Campus UniversitarioAlbaceteSpain
| | - Diego C. Zied
- Universidade Estadual Paulista (UNESP), Câmpus Experimental de DracenaRod. Cmte João Ribeiro de BarrosDracenaSPBrazil
| | - Arturo Pardo‐Giménez
- Centro de Investigación, Experimentación y Servicios del ChampiñónQuintanar del ReyCuencaSpain
| | - Jose E. Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM)Campus UniversitarioAlbaceteSpain
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13
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Noorali M, Barzegar M, Sahari MA. Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2497-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Jiménez B, Sánchez-Ortiz A, Lorenzo ML, Rivas A. Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain). J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2222-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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