Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype

Autores
Mousavi, Soraya; Stanzione, Vitale; Mariotti, Roberto; Mastio, Valerio; Azariadis, Aristotelis; Passeri, Valentina; Valeri, Maria Cristina; Baldoni, Luciana; Bufacchi, Marina
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The health, therapeutic, and organoleptic characteristics of olive oil depend on functional bioactive compounds, such as phenols, tocopherols, squalene, and sterols. Genotype plays a key role in the diversity and concentration of secondary compounds peculiar to olive. In this study, the most important bioactive compounds of olive fruit were studied in numerous international olive cultivars during two consecutive seasons. A large variability was measured for each studied metabolite in all 61 olive cultivars. Total phenol content varied on a scale of 1–10 (3831–39,252 mg kg−1) in the studied cultivars. Squalene values fluctuated over an even wider range (1–15), with values of 274 to 4351 mg kg−1. Total sterols ranged from 119 to 969 mg kg−1, and total tocopherols varied from 135 to 579 mg kg−1 in fruit pulp. In the present study, the linkage among the most important quality traits highlighted the scarcity of cultivars with high content of at least three traits together. This work provided sound information on the fruit metabolite profile of a wide range of cultivars, which will facilitate the studies on the genomic regulation of plant metabolites and development of new olive genotypes through genomics-assisted breeding.
Fil: Mousavi, Soraya. Consiglio Nazionale delle Ricerche; Italia
Fil: Stanzione, Vitale. Institute For Agricultural And Forest Systems In The Mediterranean; Italia
Fil: Mariotti, Roberto. Consiglio Nazionale delle Ricerche; Italia
Fil: Mastio, Valerio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza - San Juan. Estación Experimental Agropecuaria San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Azariadis, Aristotelis. University Aarhus; Dinamarca
Fil: Passeri, Valentina. Institute For Agricultural And Forest Systems In The Mediterranean; Italia
Fil: Valeri, Maria Cristina. Consiglio Nazionale delle Ricerche; Italia
Fil: Baldoni, Luciana. Consiglio Nazionale delle Ricerche; Italia
Fil: Bufacchi, Marina. Institute For Agricultural And Forest Systems In The Mediterranean; Italia
Materia
ANTIOXIDANT
GENOTYPE EFFECT
OLEOCANTHAL
OLEUROPEIN
OLIVE CULTIVARS
OLIVE FRUIT
SQUALENE
STEROLS
VERBASCOSIDE
Α-TOCOPHEROL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/198036
Acceder
id CONICETDig_53108f411c0f26d15989f2f314f96f2b
oai_identifier_str oai:ri.conicet.gov.ar:11336/198036
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioactive Compound Profiling of Olive Fruit: The Contribution of GenotypeMousavi, SorayaStanzione, VitaleMariotti, RobertoMastio, ValerioAzariadis, AristotelisPasseri, ValentinaValeri, Maria CristinaBaldoni, LucianaBufacchi, MarinaANTIOXIDANTGENOTYPE EFFECTOLEOCANTHALOLEUROPEINOLIVE CULTIVARSOLIVE FRUITSQUALENESTEROLSVERBASCOSIDEΑ-TOCOPHEROLhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4The health, therapeutic, and organoleptic characteristics of olive oil depend on functional bioactive compounds, such as phenols, tocopherols, squalene, and sterols. Genotype plays a key role in the diversity and concentration of secondary compounds peculiar to olive. In this study, the most important bioactive compounds of olive fruit were studied in numerous international olive cultivars during two consecutive seasons. A large variability was measured for each studied metabolite in all 61 olive cultivars. Total phenol content varied on a scale of 1–10 (3831–39,252 mg kg−1) in the studied cultivars. Squalene values fluctuated over an even wider range (1–15), with values of 274 to 4351 mg kg−1. Total sterols ranged from 119 to 969 mg kg−1, and total tocopherols varied from 135 to 579 mg kg−1 in fruit pulp. In the present study, the linkage among the most important quality traits highlighted the scarcity of cultivars with high content of at least three traits together. This work provided sound information on the fruit metabolite profile of a wide range of cultivars, which will facilitate the studies on the genomic regulation of plant metabolites and development of new olive genotypes through genomics-assisted breeding.Fil: Mousavi, Soraya. Consiglio Nazionale delle Ricerche; ItaliaFil: Stanzione, Vitale. Institute For Agricultural And Forest Systems In The Mediterranean; ItaliaFil: Mariotti, Roberto. Consiglio Nazionale delle Ricerche; ItaliaFil: Mastio, Valerio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza - San Juan. Estación Experimental Agropecuaria San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Azariadis, Aristotelis. University Aarhus; DinamarcaFil: Passeri, Valentina. Institute For Agricultural And Forest Systems In The Mediterranean; ItaliaFil: Valeri, Maria Cristina. Consiglio Nazionale delle Ricerche; ItaliaFil: Baldoni, Luciana. Consiglio Nazionale delle Ricerche; ItaliaFil: Bufacchi, Marina. Institute For Agricultural And Forest Systems In The Mediterranean; ItaliaMDPI2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198036Mousavi, Soraya; Stanzione, Vitale; Mariotti, Roberto; Mastio, Valerio; Azariadis, Aristotelis; et al.; Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype; MDPI; Antioxidants; 11; 4; 4-2022; 1-192076-3921CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/antiox11040672info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:19Zoai:ri.conicet.gov.ar:11336/198036instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:19.357CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype
title Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype
spellingShingle Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype
Mousavi, Soraya
ANTIOXIDANT
GENOTYPE EFFECT
OLEOCANTHAL
OLEUROPEIN
OLIVE CULTIVARS
OLIVE FRUIT
SQUALENE
STEROLS
VERBASCOSIDE
Α-TOCOPHEROL
title_short Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype
title_full Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype
title_fullStr Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype
title_full_unstemmed Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype
title_sort Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype
dc.creator.none.fl_str_mv Mousavi, Soraya
Stanzione, Vitale
Mariotti, Roberto
Mastio, Valerio
Azariadis, Aristotelis
Passeri, Valentina
Valeri, Maria Cristina
Baldoni, Luciana
Bufacchi, Marina
author Mousavi, Soraya
author_facet Mousavi, Soraya
Stanzione, Vitale
Mariotti, Roberto
Mastio, Valerio
Azariadis, Aristotelis
Passeri, Valentina
Valeri, Maria Cristina
Baldoni, Luciana
Bufacchi, Marina
author_role author
author2 Stanzione, Vitale
Mariotti, Roberto
Mastio, Valerio
Azariadis, Aristotelis
Passeri, Valentina
Valeri, Maria Cristina
Baldoni, Luciana
Bufacchi, Marina
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT
GENOTYPE EFFECT
OLEOCANTHAL
OLEUROPEIN
OLIVE CULTIVARS
OLIVE FRUIT
SQUALENE
STEROLS
VERBASCOSIDE
Α-TOCOPHEROL
topic ANTIOXIDANT
GENOTYPE EFFECT
OLEOCANTHAL
OLEUROPEIN
OLIVE CULTIVARS
OLIVE FRUIT
SQUALENE
STEROLS
VERBASCOSIDE
Α-TOCOPHEROL
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The health, therapeutic, and organoleptic characteristics of olive oil depend on functional bioactive compounds, such as phenols, tocopherols, squalene, and sterols. Genotype plays a key role in the diversity and concentration of secondary compounds peculiar to olive. In this study, the most important bioactive compounds of olive fruit were studied in numerous international olive cultivars during two consecutive seasons. A large variability was measured for each studied metabolite in all 61 olive cultivars. Total phenol content varied on a scale of 1–10 (3831–39,252 mg kg−1) in the studied cultivars. Squalene values fluctuated over an even wider range (1–15), with values of 274 to 4351 mg kg−1. Total sterols ranged from 119 to 969 mg kg−1, and total tocopherols varied from 135 to 579 mg kg−1 in fruit pulp. In the present study, the linkage among the most important quality traits highlighted the scarcity of cultivars with high content of at least three traits together. This work provided sound information on the fruit metabolite profile of a wide range of cultivars, which will facilitate the studies on the genomic regulation of plant metabolites and development of new olive genotypes through genomics-assisted breeding.
Fil: Mousavi, Soraya. Consiglio Nazionale delle Ricerche; Italia
Fil: Stanzione, Vitale. Institute For Agricultural And Forest Systems In The Mediterranean; Italia
Fil: Mariotti, Roberto. Consiglio Nazionale delle Ricerche; Italia
Fil: Mastio, Valerio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza - San Juan. Estación Experimental Agropecuaria San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Azariadis, Aristotelis. University Aarhus; Dinamarca
Fil: Passeri, Valentina. Institute For Agricultural And Forest Systems In The Mediterranean; Italia
Fil: Valeri, Maria Cristina. Consiglio Nazionale delle Ricerche; Italia
Fil: Baldoni, Luciana. Consiglio Nazionale delle Ricerche; Italia
Fil: Bufacchi, Marina. Institute For Agricultural And Forest Systems In The Mediterranean; Italia
description The health, therapeutic, and organoleptic characteristics of olive oil depend on functional bioactive compounds, such as phenols, tocopherols, squalene, and sterols. Genotype plays a key role in the diversity and concentration of secondary compounds peculiar to olive. In this study, the most important bioactive compounds of olive fruit were studied in numerous international olive cultivars during two consecutive seasons. A large variability was measured for each studied metabolite in all 61 olive cultivars. Total phenol content varied on a scale of 1–10 (3831–39,252 mg kg−1) in the studied cultivars. Squalene values fluctuated over an even wider range (1–15), with values of 274 to 4351 mg kg−1. Total sterols ranged from 119 to 969 mg kg−1, and total tocopherols varied from 135 to 579 mg kg−1 in fruit pulp. In the present study, the linkage among the most important quality traits highlighted the scarcity of cultivars with high content of at least three traits together. This work provided sound information on the fruit metabolite profile of a wide range of cultivars, which will facilitate the studies on the genomic regulation of plant metabolites and development of new olive genotypes through genomics-assisted breeding.
publishDate 2022
dc.date.none.fl_str_mv 2022-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/198036
Mousavi, Soraya; Stanzione, Vitale; Mariotti, Roberto; Mastio, Valerio; Azariadis, Aristotelis; et al.; Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype; MDPI; Antioxidants; 11; 4; 4-2022; 1-19
2076-3921
CONICET Digital
CONICET
url http://hdl.handle.net/11336/198036
identifier_str_mv Mousavi, Soraya; Stanzione, Vitale; Mariotti, Roberto; Mastio, Valerio; Azariadis, Aristotelis; et al.; Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype; MDPI; Antioxidants; 11; 4; 4-2022; 1-19
2076-3921
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/antiox11040672
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614069135343616
score 13.070432

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