Influence of genetic and interannual factors on the fatty acids profile of virgin olive oil

Among olive oil nutritional benefits, it is worth mentioning its fatty acids composition with predominance of monounsaturated fatty acids (MUFAs). We have evaluated the influence of the cultivar and interannual factors on the fatty acids profile of virgin olive oil samples obtained from 45 and 71 cultivars along three and two consecutive crop seasons, respectively. The cultivars were classified in two groups according to the fatty acids composition: (1) high content in MUFAs and moderate content in saturated and polyunsaturated fatty acids (SFAs and PUFAs, respectively) and (2) moderate content in MUFAs and high content in SFAs/PUFAs. We also observed variations in the fatty acids content with the climate conditions, which can significantly alter the saturated and unsaturated profiles. Thus, a significant decrease in MUFAs and an increase in SFAs/PUFAs concentrations was found when the precipitation accumulated within the June-October period was reduced.

Automated summary

One of the nutritional benefits of olive oil is its high content of monounsaturated fatty acids (MUFAs). We studied the fatty acids composition of virgin olive oil samples obtained from different cultivars over multiple crop seasons. The cultivars were categorized into two groups based on their MUFAs content. We also found that the fatty acids profile can be influenced by the climate conditions, with reduced precipitation leading to a decrease in MUFAs and an increase in SFAs/PUFAs concentrations.