期刊
FOOD CHEMISTRY
卷 342, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128357
关键词
Olea europaea; Phenols; Crop season; Cultivar; Genotype; Virgin olive oil; Clustering; Classification
资金
- European Regional Development Fund/European Social Fund (Investing in your future) [MED-1033]
- Interreg-Med Program through the project [MED-1033]
- European Regional Development Fund/European Social Fund
- International Olive Council (IOOC)
- European Union [658579]
- Marie Curie Actions (MSCA) [658579] Funding Source: Marie Curie Actions (MSCA)
In this study, 44 olive tree cultivars were evaluated for the phenolic profile of virgin olive oil (VOO), revealing significant variations in total phenol concentration among cultivars with the 'cultivar' factor contributing the most to the variance. The presence of three groups of cultivars with distinct phenolic profiles highlights the importance of considering phenolic composition in olive breeding programs.
Phenolic compounds in virgin olive oil (VOO) contribute to its health properties, organoleptic features and oxidative stability. In this study, a total of 44 olive tree cultivars categorized by the International Olive Council to be among the most internationally widespread varieties were exhaustively and homogenously evaluated by analysis of the VOO phenolic profile during three consecutive crop seasons. Differences among cultivars resulted in up to 15-fold variations in the total phenol concentration. The 'cultivar' factor contributed the most to the variance (66.8% for total phenolic concentration) for almost all the phenols. However, the 'interannual variability' factor and the interaction 'cultivar x interannual variability' exhibited significant influences on specific phenols. According to the phenolic profile of the VOOs, we determined the presence of three groups of cultivars marked by the predominance of secoiridoid derivatives, which supports the phenolic profile as a criterion to be considered in olive breeding programs.
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