A great olive crossbreeding program, from which the special SeInOlTa project derived, has been developed and it is in advanced progress. A new olive germplasm has been obtained. Among the others, researches concerning the analytical characteristics of the resulting oils have been carried out. The saponifiable and unsaponifiable fractions of these oils have been studied in-depth. Much attention has been paid to those phytoconstituents closely related to quality, typicality, flavour, aroma, oxidative stability and shelf-life. Part of research results, regarding the oils from 15 new chosen olive genotypes, is referred to in this work. In general, the analytical data show how these products have interesting physico-chemical and sensory traits. It is to be emphasised their significant endowment with biophenols, vitamin antioxidants (α-tocopherol and carotenes), aromas, lipochromes and other functional components. Particularly interesting appear to be the P5 93, P4 6, P5 18 and G2 121 oils. It is to be stressed also the good fatty acids and triacylglycerol profiles of these oils and their optimal ω3/ω6 fatty acid ratio. This parameter has great biological importance being related to equilibrate biosynthesis of signalling organic molecules (LCPUFA ω3 and ω6 and eicosanoid hormones)

Pattern analitico e nutrizionale di oli tipici da nuovo germoplasma olivicolo

Fabio Girardi;
2009

Abstract

A great olive crossbreeding program, from which the special SeInOlTa project derived, has been developed and it is in advanced progress. A new olive germplasm has been obtained. Among the others, researches concerning the analytical characteristics of the resulting oils have been carried out. The saponifiable and unsaponifiable fractions of these oils have been studied in-depth. Much attention has been paid to those phytoconstituents closely related to quality, typicality, flavour, aroma, oxidative stability and shelf-life. Part of research results, regarding the oils from 15 new chosen olive genotypes, is referred to in this work. In general, the analytical data show how these products have interesting physico-chemical and sensory traits. It is to be emphasised their significant endowment with biophenols, vitamin antioxidants (α-tocopherol and carotenes), aromas, lipochromes and other functional components. Particularly interesting appear to be the P5 93, P4 6, P5 18 and G2 121 oils. It is to be stressed also the good fatty acids and triacylglycerol profiles of these oils and their optimal ω3/ω6 fatty acid ratio. This parameter has great biological importance being related to equilibrate biosynthesis of signalling organic molecules (LCPUFA ω3 and ω6 and eicosanoid hormones)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1659699
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