Evaluation of functional analytical fractions in extra-virgin olive oils from four new genotypes

Oils from the new genotypes (accessions) CMS, BTL, ANT, and PRT (Olea x europaea), grown in Central Italy and having good agronomical characteristics, were characterized fully, by analyzing all the glyceridic and non-glyceridic fractions making up them. Special attention was paid to the classes of components mainly related with typicality, aroma, flavour, shelf-life, and health properties of these products. The results achieved pointed out that their general composition was of concern, as confirmed by comparisons with that of oils from some popular Italian olive cultivars (Leecino, Moraiolo and Frantoio) bearing a European trademark (POD). Particularly interesting turned out to be their fatty acid composition (due mainly to their medium-high contents of oleic acid). The contents of other key components, such as phenolics, tocopherols, volatiles, lipochromes (carotenes, chlorophylls, xanthophylls) were likewise comparable (or even higher) with those of the selected reference oils. Based on these results and on the agronomical ones previously achieved, it is possible to hypothesize their employment in programs aimed at implementing the intensive olive growing.