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Abstract
ABSTRACT An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained by intervarietal cross-breeding program. Twelve extra virgin olive oil cultivars were characterized by their chemical composition. The experimental data showed that new releases were characterized by an appreciable α-tocopherol (ranging from 60.09 to 153.97 mg/kg) and by a high content of total volatile compounds especially of the trans-2-hexenal. Simple phenols such as hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid and vanillin were identified and quantified by high-performance liquid chromatography in most of the oils. The flavonoids compounds (apigenin and luteolin) were also found. The results indicated that a considerable oil composition variability can be achieved genetically, by breeding. PRACTICAL APPLICATIONS The olive oil characterization of the new releases is an important way to study the effect of the breeding method on their chemical composition in an attempt to select new ones with superior genotypes.
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