Work

Genetic and chemical analysis of olive oil produced by Greek olive cultivars: Linking genetic profiles with fatty acid composition and phenolic stability

Year: 2025

Type: article

Abstract: This pilot study explores the relationship between the genetic profiles of olive cultivars and monounsaturated fatty acid (MUFA) content of their oils, with emphasis on oxidative stability and phenolic integrity. Our working hypothesis was that cultivar-specific genetic variation in MUFA content, directly affects the oxidative stability of key phenolics, particularly oleocanthal and oleacein. To examine the association between genetic clustering and oleic acid content, eighty Greek olive cultivars cultivated under controlled nursery conditions were genotyped using eleven genomic simple sequence repeat (SSR) markers, and their fatty acid composition was determined by 1 H NMR.Phenolic stability was tested using oils with contrasting MUFA levels. Genetic analysis identified three clusters. Chemical cluster analysis, by dividing cultivars into three MUFA classes, revealed significant differences among divisions. Linking genetic and lipid profile groups highlighted notable overlap. This study reveals a clear experimental association between MUFA abundance in the olive matrix and its capacity to preserve phenolic integrity. By confirming the role of MUFA content in phenolic stability, our results provide a baseline reference for early-stage cultivar selection and for future breeding programs targeting enhanced olive oil quality.

Source: Food Chemistry Molecular Sciences

DOI: 10.1016/j.fochms.2025.100292