Next Article in Journal
Antioxidant Activity of Thyme Waste Extract in O/W Emulsions
Next Article in Special Issue
Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables
Previous Article in Journal
The Health-Benefits and Phytochemical Profile of Salvia apiana and Salvia farinacea var. Victoria Blue Decoctions
Previous Article in Special Issue
Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage
Open AccessArticle

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

1
Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, 41013 Seville, Spain
2
IFAPA, Centro Alameda del Obispo, 14004 Cordoba, Spain
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(8), 242; https://doi.org/10.3390/antiox8080242
Received: 8 July 2019 / Revised: 19 July 2019 / Accepted: 23 July 2019 / Published: 25 July 2019
(This article belongs to the Special Issue Antioxidants in Olive Oils)
  |  
PDF [1669 KB, uploaded 25 July 2019]
  |  

Abstract

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. View Full-Text
Keywords: Olea europaea L.; virgin olive oil; vitamin E; tocopherols; variability; crop year; ripeness; quality; breeding Olea europaea L.; virgin olive oil; vitamin E; tocopherols; variability; crop year; ripeness; quality; breeding
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Pérez, A.G.; León, L.; Pascual, M.; de la Rosa, R.; Belaj, A.; Sanz, C. Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil. Antioxidants 2019, 8, 242.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top