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

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 ¹H NMR. Phenolic stability was tested using oils with contrasting MUFA levels. Genetic analysis identified three c

SUBMITTER: Tsolakou A 

PROVIDER: S-EPMC12433495 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature