Abstract
Few studies have reported the relationship between wild (Olea europaea L. subsp. europaea var. sylvestris) and cultivated (Olea europaea L. subsp. europaea var. europaea) olive trees by using diverse markers. Herein, the amino and fatty acids composition of stones from wild and cultivated olives were assessed respectively using amino acids analyzer and gas chromatography coupled with mass spectrometry. Stones of 24 Tunisian olive samples including twelve cultivated trees and twelve wild trees were obtained from olives harvested at ripe stage. Results showed that 17 amino acids (with eight essential amino acids) and 15 fatty acids (eight saturated and seven unsaturated) were detected in the both olive taxa. Statistically, significant differences among wild and cultivated stones were observed for amino and fatty acids contents. Based on the major fatty acids and the essential amino acids, multivariate analyses classified olive varieties into three groups showing a close relationship between some wild and cultivated olive trees. Results were useful to distinguish some interest wild olive genotypes having stones richer in essential amino acids and monounsaturated fatty acids. Wild olive trees would constitute a genetic pool of interest criteria. These data would be used as complementary tool to morphological traits and molecular markers studies providing a relationship between the cultivated and wild olive trees.
Highlights
There is a main number of wild or non-cultivated edible plant species as the olive trees
Stones from twelve cultivated olive or cultivars (Olea europaea L. subsp. europaea var. europaea) and twelve wild olive or oleasters (Olea europaea L. subsp. europaea var. sylvestris) trees from different geographical origins of Tunisia were used in this study (Table 1)
The cultivated and wild olive trees had the same fatty acids profile of oil extracted from stone
Summary
There is a main number of wild or non-cultivated edible plant species as the olive trees. These two olive tree forms are the tow botanical varieties of the subsp. Europaea) is located mainly in the Mediterranean region and is one of the oldest agricultural trees crops worldwide. It is composed of two products, olive oil and table olives representing economic and industrial activities in the Mediterranean countries. Olive cultivation has traditionally played an important role in the human diet because of the nutritional value and beneficial
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