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- Title
Composition of fatty acids in virgin olive oils from cross breeding segregating populations by gas chromatography separation with flame ionization detection.
- Authors
Sánchez de Medina, Verónica; El Riachy, Milad; Priego‐Capote, Feliciano; Luque de Castro, María Dolores
- Abstract
BACKGROUND Recent technological advances to improve the quality of virgin olive oil ( VOO) have been focused on olive breeding programs by selecting outstanding cultivars and target progenies. Fatty acid ( FA) composition, with special emphasis on oleic acid ( C18:1) and palmitic acid ( C16:0), is one of the most critical quality factors to be evaluated in VOO. For this reason, the profile of FAs is frequently used as a decision tool in olive breeding programs. RESULTS A method based on gas chromatography with flame ionization detection ( GC-FID) was used to study the influence of genotype on the concentration of ten of the most important FAs in VOOs from target crosses Arbequina × Arbosana, Picual × Koroneiki and Sikitita × Arbosana and their corresponding genitors Arbequina, Arbosana, Koroneiki, Picual and Sikitita. For this purpose, a targeted approach was selected for determination of esterified FAs ( EFAs) and non-esterified FAs ( NEFAs) in a dual analysis by the same chromatographic method. A Pearson analysis revealed correlations between pairs of FAs, which allowed detecting metabolic connections through desaturation and elongation enzymes. An ANOVA test (with P < 0.01) led to identification of C16:0 EFA, C16:1 EFA and C18:1 EFA and also C16:1 NEFA and C18:0 NEFA as the FAs more influenced by cross breeding. Statistical analysis was carried out by unsupervised analysis using principal component analysis ( PCA) and cluster analysis ( CA) to look for variability sources. CONCLUSION Crosses with a common genitor (Arbequina × Arbosana and Sikitita × Arbosana) were partially overlapped in the PCAs using the profile of FAs. The CA results revealed clear differences between Sikitita × Arbosana and Picual × Koroneiki crosses in the composition of the most significant FAs, while Arbequina × Arbosana was not properly discriminated from the other crosses. © 2014 Society of Chemical Industry
- Subjects
OLIVE oil; CROSSBREEDING; FATTY acids; OLIVE varieties; GAS chromatography
- Publication
Journal of the Science of Food & Agriculture, 2015, Vol 95, Issue 14, p2892
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7030