Influence of genetic and interannual factors on bioactive compounds of olive pomace determined through a germplasm survey

•Characterization of olive pomace from 43 cultivars in three consecutive agronomic seasons.•Evaluation of variability sources to explain the concentration of bioactive compounds.•Clusters of cultivars were identified according to the pomace composition.•Secoiridoids were especially relevant to expla...

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Bibliographic Details
Published in:Food chemistry 2022-06, Vol.378, p.132107-132107, Article 132107
Main Authors: Expósito-Díaz, A., Miho, H., Ledesma-Escobar, C.A., Moral, J., Díez, C.M., Priego-Capote, F.
Format: Article
Language:English
Subjects:
Bioactive compounds
Cultivar
Fruit - chemistry
Olea
Olea europaea
Olive mill wastes
Olive Oil - analysis
Phenols
Phenols - analysis
Pomace
Terpenic acids
Triterpenes
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Summary:•Characterization of olive pomace from 43 cultivars in three consecutive agronomic seasons.•Evaluation of variability sources to explain the concentration of bioactive compounds.•Clusters of cultivars were identified according to the pomace composition.•Secoiridoids were especially relevant to explain the distribution of cultivars in clusters.•Clusters of cultivars followed a similar distribution to those found for olive oil. Olive mill wastes, generated in the extraction of virgin olive oil (VOO), are of important concern for the industry owing to the produced volume and polluting load, mainly associated with the presence of organic compounds. Among them, it is worth mentioning bioactive compounds, mainly phenols and triterpenes, which could be potentially isolated for further use in the cosmetic, pharmaceutical, or food industries. This research analyzed the olive pomace after extraction of VOO from fruits harvested of 43 international olive cultivars during three consecutive seasons. The cultivar was identified as the most determinant factor to explain the variability in the relative concentration of phenols and terpenic acids in the extracts. In addition, the characterization of olive pomace extracts allowed clustering cultivars according to the profile of bioactive compounds. Finally, we identified the components responsible for the observed discrimination that was explained according to biosynthetic metabolic pathways.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132107