The effect of genotype and ripening index on the phenolic profile and fatty acids composition of virgin olive oils from olive breeding programs

Abstract

The combined influence of the genotype and the ripening process on the concentration of phenolic compounds and fatty acids (FAs, both esterified and non‐esterified forms) in virgin olive oils (VOOs) from Arbequina × Picual, Picual × Arbequina and Frantoio × Picual genotypes as well as their genitors has been studied through their profiles obtained by LC–QqTOF and GC–FID, respectively. Statistical multivariate analysis tools allowed finding discrimination of VOOs according to the genotype and the standardized parameter ripening index (RI). Significant phenols and FAs with the highest discrimination capability (p‐value < 0.01) between pairs of genotypes and RI stages were identified to elucidate the main differences in the composition of these two critical families influencing the quality of VOO. Discrimination patterns associated to the two factors with high incidence on the quality of VOO (genotype and RI) were found and quantitative relationship was also found between the RI with the profile of phenols and FAs, and the total phenolic content with the phenol profile, which proves the utility of monitoring both families in VOO as a criterion for selection in plant breeding programs. No correlation was found between the total phenolic content and FAs composition.Practical applications: Olive breeding programs are based on the monitoring of agronomical and/or quality parameters of the VOO. Phenols and FAs are two of the main families with influence on the quality of VOOs.“The combined influence of the genotype and the ripening process on the concentration of phenolic compounds and fatty acids in virgin olive oils has been studied. Phenolic profiles were obtained by LC–QTOF MS/MS while fatty acids were analyzed by GC–FID. Statistical multivariate analysis tools were applied to identify the main variability sources”.