Relationships Among Plant Traits, Soil Characteristics and Olive Oil Properties in Different Olea europaea L. Cultivars

2016 ◽  
Vol 3 (1) ◽  
pp. 59-66
Author(s):  
Carmen Arena ◽  
Barbarisi Costantina ◽  
Volpe Maria Grazia ◽  
De Marco Anna
Keyword(s):  
Olive Oil ◽  
Olea Europaea ◽  
Plant Traits ◽  
Soil Characteristics ◽  
Olea Europaea L ◽  
Olea Europaéa

Characterization and authenticity of virgin olive oil (Olea europaea L.) cultivars by microsatellite markers

2011 ◽  
Vol 234 (2) ◽  
pp. 263-271 ◽  
Author(s):  
Rayda Ben-Ayed ◽  
Naziha Grati-Kamoun ◽  
Cinderella Sans-Grout ◽  
Fabienne Moreau ◽  
Ahmed Rebai
Keyword(s):  
Microsatellite Markers ◽  
Olive Oil ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Olea Europaea L ◽  
Olea Europaéa

scholarly journals Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

PLoS ONE ◽  
2014 ◽  
Vol 9 (3) ◽  
pp. e92898 ◽  
Author(s):  
Ana G. Pérez ◽  
Lorenzo León ◽  
Mar Pascual ◽  
Carmen Romero-Segura ◽  
Araceli Sánchez-Ortiz ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Nutritional Quality ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Olea Europaea L ◽  
Single Cross ◽  
Olea Europaéa

Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil

2013 ◽  
Vol 61 (25) ◽  
pp. 5921-5927 ◽  
Author(s):  
Valerija Majetić Germek ◽  
Olivera Koprivnjak ◽  
Bojan Butinar ◽  
Lorena Pizzale ◽  
Milena Bučar-Miklavčič ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Olea Europaea ◽  
Mass Fraction ◽  
Virgin Olive Oil ◽  
Olea Europaea L ◽  
Olea Europaéa

Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes

2002 ◽  
Vol 77 (1) ◽  
pp. 27-34 ◽  
Author(s):  
M Patumi ◽  
R d'Andria ◽  
V Marsilio ◽  
G Fontanazza ◽  
G Morelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Olea Europaea ◽  
Oil Quality ◽  
Olea Europaea L ◽  
Olive Oil Quality ◽  
Irrigation Regimes ◽  
Olea Europaéa

scholarly journals Genetic Identification of the Wild Form of Olive (Olea europaea var. sylvestris) Using Allele-Specific Real-Time PCR

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 467
Author(s):  
Christina I. Kyriakopoulou ◽  
Despina P. Kalogianni
Keyword(s):  
Olive Oil ◽  
Real Time ◽  
Real Time Pcr ◽  
Olea Europaea ◽  
Olive Tree ◽  
Wild Form ◽  
Wild Type ◽  
Olea Europaea L ◽  
Allele Specific ◽  
Olea Europaéa

The wild-type of olive tree, Olea europaea var Sylvestris or oleaster, is the ancestor of the cultivated olive tree. Wild-type olive oil is considered to be more nutritious with increased antioxidant activity compared to the common cultivated type (Olea europaea L. var Europaea). This has led to the wild-type of olive oil having a much higher financial value. Thus, wild olive oil is one of the most susceptible agricultural food products to adulteration with other olive oils of lower nutritional and economical value. As cultivated and wild-type olives have similar phenotypes, there is a need to establish analytical methods to distinguish the two plant species. In this work, a new method has been developed which is able to distinguish Olea europaea var Sylvestris (wild-type olive) from Olea europaea L. var Europaea (cultivated olive). The method is based, for the first time, on the genotyping, by allele-specific, real-time PCR, of a single nucleotide polymorphism (SNP) present in the two olives’ chloroplastic genomes. With the proposed method, we were able to detect as little as 1% content of the wild-type olive in binary DNA mixtures of the two olive species.

scholarly journals Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 242 ◽  
Author(s):  
Ana G. Pérez ◽  
Lorenzo León ◽  
Mar Pascual ◽  
Raúl de la Rosa ◽  
Angjelina Belaj ◽  
...  
Keyword(s):  
Vitamin E ◽  
Olive Oil ◽  
Fruit Ripening ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Antioxidant Compounds ◽  
Olive Cultivar ◽  
Olea Europaea L ◽  
New Cultivars ◽  
Olea Europaéa

Virgin olive oil (VOO) is the main source of lipids in the Mediterranean diet and one of the main contributors to its proven protection against diseases associated with chronic inflammation states. This oil is rich in antioxidant compounds such as tocopherols, which together constitute the vitamin E stock of the oil. The purpose of the present work was to conduct a study on the diversity of the contents of vitamin E in the olive species (Olea europaea L.), and to know how the season climatic conditions and the degree of fruit ripening stage influences the final content of this vitamin in VOO. Data showed that the content of vitamin E in VOO is highly dependent on the olive cultivar, displaying a wide variability (89–1410 mg tocopherol/kg oil) in the olive species, and that is also dependent, to a lesser extent, on the crop year climate and the stage of fruit ripening. In addition, the suitability of cultivar crosses for breeding programs to obtain new cultivars with improved vitamin E content in VOO has been assessed. Our findings demonstrated that a single cross of olive cultivars may provide sufficient variability to be used in the selection of new cultivars.

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