Fatty acid composition of advanced olive selections obtained by crossbreeding
- Autores: Lorenzo León Moreno, Raúl de la Rosa Navarro, Aurelio Gracia, Diego Barranco Navero, Luis Rallo Romero
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 11, 2008, págs. 1921-1926
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
- Dialnet Métricas: 1 Cita
-
Resumen
BACKGROUND: An olive-breeding programme aimed at obtaining new cultivars for olive oil production was initiated in Spain in 1991, with oil quality being considered one of the most important objectives. In this study the oil fatty acid composition of 15 advanced olive selections coming from crosses between ‘Arbequina’, ‘Frantoio’ and ‘Picual’ cultivars was evaluated. RESULTS: A strong genetic effect and significant differences between genotypes were obtained for all fatty acids and ratios evaluated. The results allowed the classification of genotypes into four groups according to their fatty acid composition, with the percentages of C18:1, C18:2 and saturated fatty acids being the main contributors to the total variation. The relationship between the results of the initial seedling population and those of the advanced selections indicated that an efficient selection for fatty acid composition could be carried out by considering only a single year of evaluation at the seedling stage. CONCLUSION: A quite different fatty acid composition in the oil of 15 advanced selections and their three genitors was obtained. These results suggest that new olive cultivars with fatty acid composition fulfilling consumer and market demands could be obtained through crossbreeding in the future. Copyright © 2008 Society of Chemical Industry
