ArticleFood chemistry. Molecular sciences2025
Genetic and chemical analysis of olive oil produced by Greek olive cultivars: Linking genetic profiles with fatty acid composition and phenolic stability.
Article in Food chemistry. Molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Development and Characterisation of Pasta Enriched with Carrot Powder.Foods (Basel, Switzerland) · 2026Article
- Comparative analyses of active and flavor components and anti-inflammatory capacities of olive oil varieties.Current research in food science · 2025Article
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7 authors.
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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
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