New genotypes of table olives: profile of bioactive compounds

Abstract

SummaryNew table olive genotypes (48) coming from a cross‐breeding programme were evaluated. Most of the fruit traits covered a wide range of variability on the set of genotypes, fruit weight (1.1–9.7 g), pulp‐to‐pit ratio (1.7–10.0), fruit shape (1.0–1.6) and oil content (1.3–15.2%). This is the first time that healthy compounds such as triterpenic acids and phenolic compounds have also been evaluated in olive progenies. Genotypes were stored for 2 months in sterilised brine (5% NaCl and 0.5% acetic acid). A high amount of maslinic (685.0–1394.2 mg kg−1 olive flesh) and oleanolic acids (275.3–817.9 mg kg−1 olive flesh) was found in the flesh of olives stored. The main oleosidic and phenolic compounds evaluated in brines were hydroxytyrosol (1.9–8.4 mmol L−1), hydroxytyrosol glucosides (0.4–19.8 mmol L−1), oleuropein (0.0–4.7 mmol L−1) and the antimicrobial compounds, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (0.0–3.4 mmol L−1) and decarboxymethyl elenolic acid (0.0–1.7 mmol L−1), the latter two being observed in only ten genotypes. The wide range of variation observed for most compounds indicates that the contents of these healthy compounds may be used as selection criteria in table olive breeding programmes.