Abstract
Seedlings from crosses between the olive cultivars "Arbequina", "Frantoio" and "Picual" were evaluated for fatty acid composition over two consecutive years. Gas chromatography was used for analyzing the main fatty acids of olive oil: palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1) and linoleic (C18:2). Wide ranges of variation were obtained for all the fatty acids; as large or even larger than the ranges reported from the evaluation of olive cultivar collections. Significant differences were found between crosses for all the fatty acids analysed except for palmitic acid and between years for all of them except stearic acid, being the interaction crosses x year non significant for any of them. The wide variability observed for all the fatty acids represents a very promising base to obtain new olive cultivars with high oil quality, as vegetative propagation allows the conservation of the most interesting plants.
Highlights
Fatty acid composition varies widely in vegetable oils
Standard cultivated plants are characterized by a high proportion of saturated fatty acids, monounsaturated fatty acids or polyunsaturated fatty acids
Fatty acid composition has been shown to influence the stability of oils, and polyunsaturated fatty acids have been found to contribute to the rancidification of several oils (Hammond and Fehr, 1984; Tous and Romero, 1993)
Summary
Fatty acid composition varies widely in vegetable oils. Standard cultivated plants are characterized by a high proportion of saturated fatty acids (coconut, palm), monounsaturated fatty acids (olive, almond, peanut) or polyunsaturated fatty acids Fatty acid composition varies widely in vegetable oils. Standard cultivated plants are characterized by a high proportion of saturated fatty acids (coconut, palm), monounsaturated fatty acids (olive, almond, peanut) or polyunsaturated fatty acids Several studies have shown the dietary importance of fatty acid composition of lipids: a diet rich in monounsaturated fatty acids may reduce low-density lipoprotein cholesterol and total cholesterol without altering beneficial high-density lipoprotein cholesterol levels (Matson and Grundy, 1985). Fatty acid composition has been shown to influence the stability of oils, and polyunsaturated fatty acids have been found to contribute to the rancidification of several oils (Hammond and Fehr, 1984; Tous and Romero, 1993). Fatty acid composition has been found to be responsible for
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