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Article

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

1
Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain
2
Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology research team, 43120 Constantí, Spain
3
CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
4
Department of Pharmacy and Pharmaceutical Technology and Physical Chemistry, Biopharmaceutics and Pharmacokinetics Unit, Institute of Nanoscience and Nanotechnology (IN2UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain
5
Instituto de Investigación y Formación Agraria y Pesquera (IFAPA)—Centro “Alameda del Obispo”, Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain
*
Author to whom correspondence should be addressed.
These authors contributed equally to the work.
Antioxidants 2020, 9(10), 1009; https://doi.org/10.3390/antiox9101009
Received: 23 September 2020 / Revised: 14 October 2020 / Accepted: 15 October 2020 / Published: 17 October 2020
Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection of natural areas is crucial to safeguard the world’s threatened species. The Medes Islands (MI), located in the northwest Mediterranean Sea, are a protected natural reserve. Wild olive trees also known as oleasters make up part of the vegetation of the Meda Gran island. Among them, in 2012, a wild albino ivory-white olive tree with fruit was identified. Fruits were collected from this tree and their seeds were first sown in a greenhouse and then planted in an orchard for purposes of ex situ preservation. Seven out of the 78 seedling trees obtained (12%) produced ivory-white fruits. In autumn 2018, fruits from these trees were sampled. Although the fruits had low oil content, virgin olive oil with unique sensory, physicochemical, and stability characteristics was produced. With respect to the polyphenols content, oleacein was the main compound identified (373.29 ± 72.02 mg/kg) and the oleocanthal was the second most abundant phenolic compound (204.84 ± 52.58 mg/kg). Regarding pigments, samples were characterized by an intense yellow color, with 12.5 ± 4.6 mg/kg of chlorophyll and 9.2 ± 3.3 mg/kg of carotenoids. Finally, oleic acid was the main fatty acid identified. This study explored the resources of the natural habitat of the MI as a means of enrichment of olive oil diversity and authenticity of this traditional Mediterranean food View Full-Text
Keywords: conservation; food; oleaster; plant diversity; polyphenol; fatty acid profile; sensorial analysis conservation; food; oleaster; plant diversity; polyphenol; fatty acid profile; sensorial analysis
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MDPI and ACS Style

López-Yerena, A.; Ninot, A.; Lozano-Castellón, J.; Escribano-Ferrer, E.; Romero-Aroca, A.J.; Belaj, A.; Vallverdú-Queralt, A.; Lamuela-Raventós, R.M. Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity. Antioxidants 2020, 9, 1009. https://doi.org/10.3390/antiox9101009

AMA Style

López-Yerena A, Ninot A, Lozano-Castellón J, Escribano-Ferrer E, Romero-Aroca AJ, Belaj A, Vallverdú-Queralt A, Lamuela-Raventós RM. Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity. Antioxidants. 2020; 9(10):1009. https://doi.org/10.3390/antiox9101009

Chicago/Turabian Style

López-Yerena, Anallely, Antònia Ninot, Julián Lozano-Castellón, Elvira Escribano-Ferrer, Agustí J. Romero-Aroca, Angjelina Belaj, Anna Vallverdú-Queralt, and Rosa M. Lamuela-Raventós 2020. "Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity" Antioxidants 9, no. 10: 1009. https://doi.org/10.3390/antiox9101009

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