In recent years, more interest have assumed the typical food of the Mediterranean diet for the content of "nutraceutical" substances. Among them a primary role is carried out by extra virgin olive oil rich in monounsaturated fatty acids, antioxidants and polyphenols. In the present work were studied 5 cvs of olive germplasm representative of Basilicata region such as Augellina, Maiatica di Ferrandina, Nociara, Ogliarola del Vulture and Racioppa, with the aim to identify autochthonous cultivars producing oils characterized by a more suitable chemical composition. Analyzes were performed on morpho-agronomic, biochemical and sensory properties of oils (Panel Test), as well as a genetic screening of 6 loci SSR on DNA extracted from leaves. The results have detected different morpho-agronomic traits among 5 olive cvs: the leaf surface, the mean weight of drupa and oil yield. The biochemical analysis showed differences for the fatty acids composition: oleic, palmitic, stearic, palmitoleic and linoleic acids. Significant differences were found for the content of total phenols, sterols, total fatty acids and the unsaturated/saturated fatty acids ratio. The sensory profiles have provided valuable information about the different organoleptic characteristics of each monovarietal oil. Among 6 SSR loci analyzed 3 were able to discriminate all 5 cvs. In conclusion, interesting are the nutraceutical properties of olive oil extracted from cvs Maiatica di Ferrandina and Ogliarola del Vulture; their commercial production can be protected using SSR markers.
Negli ultimi anni, sempre più interesse hanno assunto gli alimenti tipici della dieta mediterranea per il contenuto di sostanze "nutraceutiche". Tra questi un ruolo di primaria importanza è svolto dall'olio extravergine di oliva ricco in acidi grassi monoinsaturi, sostanze antiossidanti e polifenoli. Nel presente lavoro sono state studiate 5 cultivars rappresentative del germoplasma olivicolo lucano, quali Augellina, Maiatica di Ferrandina, Nociara, Ogliarola del Vulture e Racioppa, allo scopo di individuare cvs autoctone i cui oli abbiano una più idonea composizione chimica. Sono state condotte analisi sulle caratteristiche morfo-agronomiche, biochimiche e sensoriali degli oli (Panel Test), oltre ad uno screening genetico di 6 loci SSR sul DNA estratto da foglie. I risultati ottenuti hanno evidenziato per i caratteri morfo-agronomici differenze tra le 5 cvs, per la superficie della lamina fogliare, il peso medio della drupa e la resa in olio. Le analisi biochimiche hanno evidenziato differenze per il contenuto in acidi grassi: oleico, palmitico, stearico, palmitoleico e linoleico. Notevoli sono risultate le differenze anche per il contenuto in fenoli totali, steroli totali e il rapporto acidi insaturi/saturi. I profili sensoriali hanno fornito valide indicazioni sulle differenti caratteristiche gustative degli oli monovarietali. Dei 6 loci SSR analizzati, 3 di essi sono stati in grado di discriminare tutte e 5 le cvs. In conclusione, interessanti risultano le proprietà nutraceutiche dell'olio extravergine delle cvs. Maiatica di ferrandina e Ogliarola del Vulture la cui produzione può essere tutelata mediante marcatori SSR.
Valutazione di cultivars di olivo mediante marcatori morfo-agronomici, bio-molecolari e sensoriali per fini nutraceutici
Bisignano V;
2013
Abstract
In recent years, more interest have assumed the typical food of the Mediterranean diet for the content of "nutraceutical" substances. Among them a primary role is carried out by extra virgin olive oil rich in monounsaturated fatty acids, antioxidants and polyphenols. In the present work were studied 5 cvs of olive germplasm representative of Basilicata region such as Augellina, Maiatica di Ferrandina, Nociara, Ogliarola del Vulture and Racioppa, with the aim to identify autochthonous cultivars producing oils characterized by a more suitable chemical composition. Analyzes were performed on morpho-agronomic, biochemical and sensory properties of oils (Panel Test), as well as a genetic screening of 6 loci SSR on DNA extracted from leaves. The results have detected different morpho-agronomic traits among 5 olive cvs: the leaf surface, the mean weight of drupa and oil yield. The biochemical analysis showed differences for the fatty acids composition: oleic, palmitic, stearic, palmitoleic and linoleic acids. Significant differences were found for the content of total phenols, sterols, total fatty acids and the unsaturated/saturated fatty acids ratio. The sensory profiles have provided valuable information about the different organoleptic characteristics of each monovarietal oil. Among 6 SSR loci analyzed 3 were able to discriminate all 5 cvs. In conclusion, interesting are the nutraceutical properties of olive oil extracted from cvs Maiatica di Ferrandina and Ogliarola del Vulture; their commercial production can be protected using SSR markers.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
