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Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability

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Abstract

Four Dalmatian autochthonous olive cultivars (Buhavica, Drobnica, Lastovka and Oblica) were molecularly characterized by analyzing length variability of genomic DNA sequences encompassing 15 microsatellite repeats. Furthermore, several important parameters of olive oils were analyzed in relation to the harvest period. An analysis of major phenolics secoiridoids was done by qNMR, while the fatty acid profile of oils and squalene content was determined by GC–FID. Oxidative stability was evaluated by the Rancimat method and sensory evaluation was carried out by a trained professional panel. The results indicate that the effect of the harvest period on the phenolic profile of oils depends on the olive cultivar and is related to its genetic profile. Drobnica oil from the late harvest contained an extremely high concentration of oleocanthal + oleacein (966 mg/kg). The longest oxidative stability was achieved by Drobnica and Lastovka oils from the early harvest period (20.95 and 18.65 h). Squalene had no effect on the oil oxidative stability. This study shows that the content of phenolic secoiridoids depends mainly on the cultivar. In addition, some cultivars, such as Drobnica did not show significant change of phenolic secoiridoids content in relation to the harvest period.

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Acknowledgements

This work was supported by Grant 201600066739 (April 2016) from the Split-Dalmatia County of the Republic of Croatia (SDC Agricultural Development Fund).

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Authors and Affiliations

  1. Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000, Split, Croatia

    Tea Bilušić & Ivana Generalić Mekinić

  2. Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000, Split, Croatia

    Mirella Žanetić

  3. Faculty of Sciences, University of Split, R. Boškovića 33, HR-21000, Split, Croatia

    Ivica Ljubenkov & Barbara Soldo

  4. University Department for Forensic Sciences, University of Split, R. Boškovića 35, HR-21000, Split, Croatia

    Snježana Štambuk

  5. Centre for Informatics and Computing, Institute Ruđer Bošković, Bijenička 54, HR-10000, Zagreb, Croatia

    Viktor Bojović

  6. Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771, Athens, Greece

    Prokopios Magiatis

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  1. Tea Bilušić
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  2. Mirella Žanetić
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Correspondence to Tea Bilušić.

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Bilušić, T., Žanetić, M., Ljubenkov, I. et al. Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability. Eur Food Res Technol 244, 281–289 (2018). https://doi.org/10.1007/s00217-017-2954-7

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  • DOI: https://doi.org/10.1007/s00217-017-2954-7

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