GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

Rodrigues, N (Autor) Outra; Susana Casal (Autor) FFUP; Cruz, R (Autor) Outra; Peres, AM (Autor) Outra; Baptista, P (Autor) Outra; Pereira, JA (Autor) Outra

Revista

Título: Journal of the American Oil Chemists' Society

Vol. 97

Páginas: 497-507

ISSN: 0003-021X

Indexação

ISI Web of Knowledge - 3 Citações

Scopus - 3 Citações

Outras Informações

ID Authenticus: P-00R-TTR

DOI: 10.1002/aocs.12339

Abstract (EN): Tocopherols are compounds with high biological activity, beneficial for human health that can be found in vegetable oils like olive oil, contributing for its resistance to oxidation. In this work, the tocopherol contents of olive oils extracted from centenarian olive trees of six cultivars (cvs. Lentisca, Madural, Rebola, Redondal, Verdeal, and Verdeal Transmontana) were evaluated during five consecutive crop seasons (2013-2017). Three tocopherol isoforms (alpha-, beta- and gamma-tocopherols) were detected in all analyzed olive oils, and their content varied significantly with the cultivar and year of production. The highest amounts were found in cv. Lentisca (456 +/- 122 mg/kg olive oil), while the lowest were observed in cv. Verdeal (179 +/- 45 mg/kg olive oil). Crop year was the most influential factor, with the highest contents observed in 2013 and lowest in 2014. Principal component analysis and hierarchical clustering analysis helped differentiate olive oils according to cultivar or production year. These data suggest that tocopherol composition may serve as a chemical marker to distinguish the subject cultivar olive oils from centenarian trees either by olive cultivar or by crop year, being some cultivars identified as potential candidates for guaranteeing the production of olive oils rich in these compounds.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11