Skip to main content
SpringerLink
Log in

Selection for Some Olive Oil Quality Components Through the Analysis of Fruit Flesh

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Selection for oil quality is commonly conducted at the latest stages of olive breeding programs, as oil quality traits are measured in extracted oils. At the initial stages of breeding, the number of genotypes is high and fruit production is low, which makes it difficult to conduct oil extraction. The objective of this research was to evaluate the feasibility of conducting selection for some important oil quality traits in olive by analyzing fruit flesh instead of extracted oils. Fatty acids, tocopherols, phytosterols, and squalene were measured in fruit flesh and extracted oils from 22 individual olive trees showing variability for oil quality traits. Correlation coefficients between analyses conducted on fruit flesh and extracted oils were r = 0.98 for the main fatty acids palmitic, oleic, and linoleic acid, r = 0.96 for tocopherol content, r = 0.89 for phytosterol content, r = 0.97 for squalene content, and r = 0.91 and 0.94 for the concentrations of the two main sterols β-sitosterol and Δ5-avenasterol, respectively. The results revealed that selection for the mentioned oil quality traits can be efficiently conducted through the analysis of fruit flesh instead of extracted oil, which facilitates selection on larger numbers of genotypes at the initial stages of olive breeding programs.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Pérez-Jiménez F, Ruano J, Pérez-Martínez P, López-Segura F, López-Miranda J (2007) The influence of olive oil on human health: not a question of fat alone. Mol Nutr Food Res 51:1199–1208

    Article  Google Scholar 

  2. Psaltopoulou T, Kosti RI, Haidopoulos D, Dimopoulos M, Panagiotakos DB (2011) Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies. Lipids Health Dis 10:127

    Article  CAS  Google Scholar 

  3. Boskou D (2009) Other Important Minor Constituents. In: Boskou D (ed) Olive oil minor constituents and health. CRC Press, Boca Raton, pp 45–54

    Google Scholar 

  4. Clodoveo ML, Hbaieb RH, Kotti F, Scarascia-Mugnozza G, Gargouri, M (2014) Mechanical strategies to increase nutritional and sensory quality of virgin olive oil by modulating the endogenous enzyme activities. Compr Rev Food Sci Food Safety 13:135–154

  5. Pérez-Jiménez F, Ruano J, Pérez-Martínez P, López-Segura F, López-Miranda J (2007) The influence of olive oil on human health: not a question of fat alone. Mol Nutr Food Res 51:1199–1208

    Article  Google Scholar 

  6. Ronco AL, De Stéfani E (2013) Squalene: a multi-task link in the crossroads of cancer and aging. Funct Foods Health Dis 3:462–476

    CAS  Google Scholar 

  7. Piironen V, Lindsay DG, Miettinen TA, Toivo J, Lampi AM (2000) Plant sterols: biosynthesis, biological function and their importance to human nutrition. J Sci Food and Agric 80:939–966

    Article  CAS  Google Scholar 

  8. Plat J, Mensink RP (2005) Plant stanol and sterol esters in the control of blood cholesterol levels: mechanism and safety aspects. Am J Cardiol 96:15–22

    Article  Google Scholar 

  9. Boskou D, Blekas G, Tsimidou M (2006) Olive Oil Composition. In: Boskou D (ed) Olive Oil. AOCS Press, Champaign, IL, Chemistry and Technology, pp 41–72

    Chapter  Google Scholar 

  10. Galli F, Azzi A (2010) Present trends in vitamin E research. BioFactors 36:33–42

    CAS  Google Scholar 

  11. Shahidi F, Zhong Y (2010) Lipid oxidation and improving the oxidative stability. Chem Soc Rev 39:4067–4079

    Article  CAS  Google Scholar 

  12. Eitenmiller R, Lee J (2004) Vitamin E. Food chemistry, composition, and analysis. Marcel Dekker, New York

  13. Marmesat S, Velasco L, Ruiz-Méndez MV, Fernández-Martínez JM, Dobarganes C (2008) Thermostability of genetically modified sunflower oils differing in fatty acid and tocopherol compositions. Eur J Lipid Sci Technol 110:776–782

    Article  CAS  Google Scholar 

  14. Warner K, Miller JF, Demurin Y (2008) Oxidative stability of crude mid-oleic sunflower oils from seeds with high γ- and δ- tocopherols levels. J Am Oil Chem Soc 85:529–533

    Article  CAS  Google Scholar 

  15. Rallo L, El Riachy M, Rallo P (2011) The time and place for fruit quality in olive breeding. In: Jenks MA, Bebeli PJ (eds) Breeding for fruit quality. Wiley, Hoboken, pp 323–347

    Chapter  Google Scholar 

  16. León L, Beltrán G, Aguilera MP, Rallo L, Barranco D, De la Rosa R (2011) Oil composition of advanced selections from an olive breeding program. Eur J Lipid Sci Technol 113:870–875

    Article  Google Scholar 

  17. Dabbou S, Rjiba I, Echbili A, Gazzah N, Mechri B, Hammami M (2010) Effect of controlled crossing on the triglyceride and fatty acid composition of virgin olive oils. Chem Biodivers 7:1801–1813

    Article  CAS  Google Scholar 

  18. Garcés R, Mancha M (1993) One-step lipid extraction and fatty acid methyl esters preparation from fresh plant tissues. Anal Biochem 211:139–143

    Article  Google Scholar 

  19. León L, Uceda M, Jiménez A, Martín LM, Rallo L (2004) Variability of fatty acid composition in olive (Olea europea L.) progenies. Spanish J Agric Res 2:353–359

    Article  Google Scholar 

  20. Chun J, Lee J, Ye L, Exler J, Eitenmiller RR (2006) Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet. J Food Comp Anal 19:196–204

    Article  CAS  Google Scholar 

  21. Fernández-Cuesta A, León L, Velasco L, De la Rosa R (2013) Changes in squalene and sterols associated with olive maturation. Food Res Int 54:1885–1889

    Article  Google Scholar 

  22. León PJ, Talhaoui N, León L, De la Rosa R, Velasco L, Pérez-Vich B (2013) Fruit and oil characteristics of advanced selections from an olive breeding program. Acta Horticulturae 976:415–419

    Google Scholar 

  23. Martínez JM, Muñoz E, Alba J, Lanzón A (1975) Informe sobre la utilización del analizador de rendimientos Abencor. Grasas Aceites 26:379–385

    Google Scholar 

  24. Goffman FD, Velasco L, Thies W (1999) Quantitative determination of tocopherols in single seeds of rapeseed (Brassica napus L.). Fett-Lipid 101:142–145

    Article  CAS  Google Scholar 

  25. Giacometti J (2001) Determination of aliphatic alcohols, squalene, alpha-tocopherol and sterols in olive oils: direct method involving gas chromatography of the unsaponifiable fraction following silylation. Analyst 126:472–475

    Article  CAS  Google Scholar 

  26. Fernández-Cuesta A, Aguirre-González MR, Ruiz-Méndez MV, Velasco L (2012) Validation of a method for the analysis of phytosterols in sunflower seeds. Eur J Lipid Sci Technol 114:325–331

    Article  Google Scholar 

  27. Moreda W, Pérez-Camino MC, Cert A (2001) Gas and liquid chromatography of hydrocarbons in edible vegetable oils. J Chrom A 936:159–171

    Article  CAS  Google Scholar 

  28. Pérez-Camino MC, Moreda W, Mateos R, Cert A (2003) Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils. J Chrom A 983:283–288

    Article  Google Scholar 

  29. Manaï H, Mahjoub-Haddada F, Trigui A, Daoud D, Zarrouk M (2007) Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings. J Sci Food Agric 87:600–606

    Article  Google Scholar 

  30. Ripa V, De Rose F, Caravita MA, Parise MR, Perri E, Rosati A, Pandolfi S, Paoletti A, Pannelli G, Padula G, Giordani E, Bellini E, Buccoliero A, Mennone C (2008) Qualitative evaluation of olive oils from new olive selections and effects of genotype and environment on oil quality. Adv Hort Sci 22:95–103

    Google Scholar 

  31. Gutiérrez F, Jiménez B, Ruíz A, Albi MA (1999) Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J Agric Food Chem 47:121–127

    Article  Google Scholar 

  32. Lazzez A, Perri E, Caravita MA, Khlif M, Cossentini M (2008) Influence of olive maturity stage and geographical origin on some minor components in virgin olive oil of the Chemlali variety. J Agric Food Chem 56:982–988

    Article  CAS  Google Scholar 

Download references

Acknowledgments

Plant materials evaluated in this work were obtained in the cooperative breeding program carried out by the University of Cordoba and the Institute of Agricultural and Fishery Research and Training (IFAPA). The research was funded by Junta de Andalucía financial support to research groups PAIDI AGR-117 and AGR-118.

Author information

Authors and Affiliations

  1. Instituto de Agricultura Sostenible (IAS-CSIC), Alameda del Obispo s/n, 14004, Córdoba, Spain

    Leonardo Velasco & Álvaro Fernández-Cuesta

  2. IFAPA Centro Alameda del Obispo, Avda. Menéndez Pidal s/n, 14004, Córdoba, Spain

    Raúl De la Rosa & Lorenzo León

  3. Instituto de la Grasa (IG-CSIC), Avda Padre García Tejero 4, 41012, Seville, Spain

    M. Victoria Ruiz-Méndez

Authors
  1. Leonardo Velasco
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Álvaro Fernández-Cuesta
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Raúl De la Rosa
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. Victoria Ruiz-Méndez
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lorenzo León
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Leonardo Velasco.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Velasco, L., Fernández-Cuesta, Á., De la Rosa, R. et al. Selection for Some Olive Oil Quality Components Through the Analysis of Fruit Flesh. J Am Oil Chem Soc 91, 1731–1736 (2014). https://doi.org/10.1007/s11746-014-2523-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-014-2523-1

Keywords

Search

Navigation