Articles
Fruit phenolic composition of olive cultivars under Mediterranean and subtropical climatic conditions
Article number
1446_48
Pages
377 – 382
Language
English
Abstract
Extra virgin olive oil (EVOO) contains a myriad of minor compounds related to its healthy properties, including phenolic compounds.
These compounds are important for commercial quality because they determine the oxidative stability and organoleptic properties of EVOO. The phenolic composition of EVOO largely depends on the initial fruit phenolic composition, which subsequently undergoes a series of enzymatic transformations during malaxation in the olive oil mill.
In the present work, fruit phenolic content and composition was evaluated twice per season for two seasons.
Six cultivars (‘Arbequina’, ‘Coratina’, ‘Hojiblanca’, ‘Koroneiki’, ‘Martina’ and ‘Picual’) were evaluated.
This evaluation was performed under the contrasting conditions of the Mediterranean climate of Córdoba and of the subtropical climate of Tenerife, with the aim of studying the influence of genetic and environmental factors on the phenolic composition of the fruits.
In both climates, a marked decrease in the content of total and individual phenols was observed on the second harvest date with respect to the earlier one.
The total phenol content was significantly influenced by both cultivar and location.
The cultivar, with the highest values was ‘Coratina’ and the location with the highest values was Tenerife, without significant interaction between them.
A higher genetic (cultivar) than environmental effect was observed for all groups of phenolic compounds.
Significant differences between cultivars were obtained for the percentage of individual compounds within each main group of phenolic compounds.
In summary, the results obtained show a major effect of the genotype (cultivar), more so than the environment and the genotype × environment interaction on the phenolic content and composition in the fruit.
These results suggest to emphasize the selection of genotypes, and indicates the possibilities of genetic improvement to obtain new cultivars with optimal phenolic content and composition.
These compounds are important for commercial quality because they determine the oxidative stability and organoleptic properties of EVOO. The phenolic composition of EVOO largely depends on the initial fruit phenolic composition, which subsequently undergoes a series of enzymatic transformations during malaxation in the olive oil mill.
In the present work, fruit phenolic content and composition was evaluated twice per season for two seasons.
Six cultivars (‘Arbequina’, ‘Coratina’, ‘Hojiblanca’, ‘Koroneiki’, ‘Martina’ and ‘Picual’) were evaluated.
This evaluation was performed under the contrasting conditions of the Mediterranean climate of Córdoba and of the subtropical climate of Tenerife, with the aim of studying the influence of genetic and environmental factors on the phenolic composition of the fruits.
In both climates, a marked decrease in the content of total and individual phenols was observed on the second harvest date with respect to the earlier one.
The total phenol content was significantly influenced by both cultivar and location.
The cultivar, with the highest values was ‘Coratina’ and the location with the highest values was Tenerife, without significant interaction between them.
A higher genetic (cultivar) than environmental effect was observed for all groups of phenolic compounds.
Significant differences between cultivars were obtained for the percentage of individual compounds within each main group of phenolic compounds.
In summary, the results obtained show a major effect of the genotype (cultivar), more so than the environment and the genotype × environment interaction on the phenolic content and composition in the fruit.
These results suggest to emphasize the selection of genotypes, and indicates the possibilities of genetic improvement to obtain new cultivars with optimal phenolic content and composition.
Publication
Authors
H. Yılmaz-Düzyaman, G. Medina, C. Sanz, A. Gracia Pérez, R. de la Rosa, L. León
Keywords
fenolic comonents, genotype, interaction, Oleao europaea
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