Diversidade Genómica E Genética Intra-Varietal Em Oliveira 'Galega Vulgar'

Total Page:16

File Type:pdf, Size:1020Kb

Diversidade Genómica E Genética Intra-Varietal Em Oliveira 'Galega Vulgar' Diversidade genómica e genética intra-varietal em oliveira ‘Galega Vulgar’ Mónica Ramalhosa e Pereira Dissertação para a obtenção do Grau de Mestre em Engenharia Agronómica Orientadores: Mariana da Silva Gomes Mota Pedro Manuel Vieira Talhinhas Júri: Presidente: Doutor Joaquim Miguel Rangel da Cunha Costa, Professor auxiliar do Instituto Superior de Agronomia da Universidade de Lisboa. Vogais: Doutor António Manuel Cordeiro, Investigador auxiliar do Instituto Nacional de Investigação Agrária e Veterinária; Doutora Maria Teresa Victória Pires Antunes Barradas de Magalhães Carvalho, Investigadora auxiliar do Instituto Nacional de Investigação Agrária e Veterinária; Doutora Mariana da Silva Gomes Mota, Técnica superior do Instituto Superior de Agronomia da Universidade de Lisboa, orientadora. 2019 Agradecimentos Em primeiro lugar quero agradecer aos meus pais pois sem eles não estaria onde estou, nem seria quem sou. Aos meus avós, em especial à minha avó Almerinda, autora da pintura da capa. Aos meus primos, Diogo e Gabriel, e ao meu afilhado Tiago, que eu vi crescer e que me fez crescer. À minha família, pelo apoio que me deram. A todos os meus amigos que me acompanharam neste percurso e que contribuíram para que fosse a pessoa que sou hoje, desde amigas da primária até amigos de mestrado. À minha educadora de infância Sónia, que me acompanha desde pequena, e a todos os professores que contribuíram para a minha formação pessoal e académica. À professora Mariana Mota que não foi apenas minha orientadora, mas também amiga, pela atenção, preocupação e paciência. Ao professor orientador Pedro Talhinhas, sempre disponível e simpático, pronto a ajudar, obrigado por todo o tempo dedicado. À Engenheira Luísa Louro e à Dª Nídia pela companhia nas horas de laboratório, pelos almoços e conversas e pelas ajudas no trabalho. Às minhas companheiras de laboratório, à Nídia, à Zita, à Leonor, à Patrícia e à Filipa e aos companheiros Rodrigo e Martim, por tornarem o ambiente leve e divertido. Ao Engenheiro Cordeiro e à Engenheira Teresa pelo auxílio na colheita e por tornarem este trabalho possível, e também ao INIAV. Por fim ao Instituto Superior de Agronomia e a todas as escolas e instituições que tornaram possível o meu percurso académico. Este trabalho teve apoio financeiro, logístico e institucional do LEAF (Centro de Investigação em Agronomia, Alimentos, Ambiente e Paisagem), suportado pela Fundação para a Ciência e a Tecnologia (UID/AGR/04129/2013). i Resumo Em Portugal, a cultivar de oliveira Galega Vulgar é a mais cultivada e a mais apreciada pelas características sensoriais do azeite. Contudo, apresenta diversos obstáculos agronómicos, incluindo dificuldades na propagação vegetativa e difícil aptidão para a cultura em modo super-intensivo, sendo por isso muito importante em termos de programas de melhoramento de plantas. De modo a ultrapassar estas barreiras pretende-se avaliar a variabilidade genómica e genética de um banco de germoplasma constituído por 56 genótipos de ‘Galega Vulgar’ provenientes de diversas zonas do país, presentes no Pólo de Elvas do INIAV (Instituto Nacional de Investigação Agrária e Veterinária). A variabilidade genómica foi avaliada em todas as amostras através de citometria de fluxo sendo realizadas seis repetições para cada uma. Os valores médios de conteúdo nuclear obtidos para cada amostra variaram entre 3,20 pg/2C e 3,03 pg/2C representando uma variação de 5,31%. Estes resultados foram interpretados como representantes de uma variabilidade citogenómica entre as amostras, sendo que esta toma o seu valor máximo entre as amostras 1482 e 2092. A variabilidade genética foi avaliada através de marcadores moleculares após a aplicação de 10 “primers”, cinco ISSR (9MS, (GAC)5, (GTG)5, (GACA)4 e (GTGC)4) e cinco RAPD (OPC-04, OPC-07, OPC-08, OPC-10 e OPC-13) em 10 amostras pré-selecionadas com base nos resultados da avaliação genómica. A percentagem de polimorfismo foi semelhante para os dois tipos de “primers” sendo de 62,03% para os RAPD e 57,14% para os ISSR. O dendrograma gerado pelas matrizes resultantes da avaliação dos géis demonstrou que as amostra mais filogeneticamente diferentes são a 1053 e a 1482. Em conclusão a diversidade genómica e genética intra-varietal da ‘Galega Vulgar’ foi provada, sendo que estudos futuros poderão avaliar geneticamente as restantes amostras para descobrir novas dimensões de variabilidade. Palavras-chave: ‘Galega Vulgar’, RAPD, ISSR, citometria de fluxo, diversidade. ii Abstract In Portugal the olive cultivar Galega Vulgar is the most cultivated one and the most cherished for its sensory oil properties. However, it does present some agronomic barriers, including vegetative propagation problems and weak super-intensive performance, thus being of high relevance in plant breeding programs. In order to overcome these difficulties, the main goals are to analyse the genomic and genetic variability of a germplasm bank of 56 ‘Galega Vulgar’ genotypes from different areas of Portugal, currently at the INIAV (Instituto Nacional de Investigação Agrária e Veterinária) Elvas headquarters. Genomic variability was analysed in every accession through the means of flow cytometry, and for each genotype six samples were prepared and tested. The mean values of nuclear content obtained for each genotype varied between 3,20 pg/2C and 3,03 pg/2C, representing a variation of 5,31%. The interpretation of these results lead to the acknowledgement of genomic variability between the samples, peaking between the 1482 and the 2092 genotypes. The genetic variability was evaluated through molecular markers, using 10 primers, where five of them were ISSR (9MS, (GAC)5, (GTG)5, (GACA)4 e (GTGC)4) and the other five were RAPD (OPC-04, OPC-07, OPC-08, OPC-10 e OPC-13). These primers were applied in 10 genotypes which underwent a pre-selection based on the results of flow cytometry. The polymorphism percentage was similar for both types of primers, taking on the values of 62,03% for RAPD and 57,14% for ISSR. The dendrogram, which was the result of the binary band matrix from agarose electroforesis, revealed that the most distinct genotypes were 1053 and 1482. In conclusion, the genomic and genetic intra-cultivar diversity of ‘Galega Vulgar’ was proved, although future studies could lead on genetic evaluations of the remaining genotypes in order to unravel new variability dimensions. Keywords: ‘Galega Vulgar’, RAPD, ISSR, flow cytometry, diversity. iii Índice 1. Revisão Bibliográfica ................................................................................................................. 3 1.1. A oliveira .............................................................................................................................. 3 1.1.2. A cultivar Galega Vulgar ............................................................................................... 4 1.2. Método de avaliação de diversidade genética - marcadores moleculares ......................... 6 1.2.1. “Primers” mais utilizados em Olea europaea ................................................................ 6 1.2.2. RAPD ............................................................................................................................ 7 1.2.2.1. Vantagens e desvantagens dos RAPDs ................................................................. 7 1.2.3. ISSR .............................................................................................................................. 9 1.2.3.1. Vantagens e desvantagens dos ISSRs ................................................................ 11 1.3. Variabilidade inter-cultivar ................................................................................................. 11 1.4. Variabilidade intra-cultivar da Galega Vulgar .................................................................... 13 1.5. Método de avaliação de diversidade citogenómica - citometria de fluxo.......................... 14 1.5.1. Definição e funcionamento.......................................................................................... 14 1.5.2. A citometria de fluxo nas plantas ................................................................................ 17 1.5.3. Vantagens e desvantagens......................................................................................... 21 1.5.4. A citometria de fluxo e o método de Feulgen em Olea europaea .............................. 22 2. Material e métodos .................................................................................................................. 25 2.1. Material vegetal ................................................................................................................. 25 2.1.2. Conservação ............................................................................................................... 27 2.1.2.1. Citometria de Fluxo ............................................................................................... 27 2.1.2.2. Marcadores moleculares ....................................................................................... 27 2.2.1. Citometria de Fluxo ..................................................................................................... 28 2.2.1.1. Recolha de Dados ................................................................................................. 32 2.2.1.2. Tratamento estatístico ........................................................................................... 33 2.2.2. Marcadores moleculares ............................................................................................
Recommended publications
  • In-Depth Two-Year Study of Phenolic Profile Variability Among
    Int. J. Mol. Sci. 2017, 18, 52; doi:10.3390/ijms18010052 S1 of S3 Supplementary Materials: In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach Aadil Bajoub, Santiago Medina-Rodríguez, Lucía Olmo-García, El Amine Ajal, Romina P. Monasterio, Hafida Hanine, Alberto Fernández-Gutiérrez and Alegría Carrasco-Pancorbo Table S1. Classification matrix, according to LDA, for the varietal origin discrimination between VOOs from “Picholine Marocaine” and Mediterranean cultivars (varietal origin discriminant Model 1). Classification Arbequina Arbosana Cornicabra Frantoio Hojiblanca Koroneiki Manzanilla Picholine Marocaine Picholine de Languedoc Picual Total % Correct Arbequina 16 0 0 0 0 0 0 0 0 0 16 100.00% Arbosana 1 13 0 0 0 0 0 1 0 0 15 86.67% Cornicabra 0 0 11 0 0 0 0 0 0 0 11 100.00% Frantoio 0 0 0 15 0 0 0 1 0 0 16 93.75% Hojiblanca 0 0 0 0 13 0 0 0 0 0 13 100.00% Koroneiki 0 0 0 0 0 18 0 0 0 0 18 100.00% Manzanilla 0 0 0 0 0 0 17 0 0 0 17 100.00% Picholine Marocaine 0 0 0 0 0 0 0 24 0 0 24 100.00% Picholine de Languedoc 0 0 0 0 0 0 0 3 17 0 20 85.00% Picual 0 0 0 0 0 0 0 1 1 16 18 88.89% Total 17 13 11 15 13 18 17 30 18 16 168 95.24% Cross-Validation Arbequina Arbosana Cornicabra Frantoio Hojiblanca Koroneiki Manzanilla Picholine Marocaine Picholine de Languedoc Picual Total % Correct Arbequina 14 0 1 1 0 0 0 0 0 0 16 87.50% Arbosana 1 13 0 0 0 0 0 1 0 0 15 86.67% Cornicabra 0 0 11 0 0 0 0 0 0 0 11 100.00% Frantoio 0 0 0 15 0 0 0 1 0 0 16 93.75% Hojiblanca 0 0 0 0 13 0 0 0 0 0 13 100.00% Koroneiki 0 0 0 0 1 17 0 0 0 0 18 94.44% Manzanilla 0 0 0 0 0 0 17 0 0 0 17 100.00% Picholine Marocaine 0 0 0 0 0 0 0 24 0 0 24 100.00% Picholine de Languedoc 1 0 0 0 0 0 0 3 16 0 20 80.00% Picual 0 0 0 0 0 0 0 1 1 16 18 88.89% Total 16 13 12 16 14 17 17 30 17 16 168 92.86% Int.
    [Show full text]
  • Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts
    foods Article Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts Lucía López-Salas 1, Inés Cea 2,3, Isabel Borrás-Linares 4,*, Tatiana Emanuelli 5 , Paz Robert 2, Antonio Segura-Carretero 4,6,† and Jesús Lozano-Sánchez 1,4,† 1 Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; [email protected] (L.L.-S.); [email protected] (J.L.-S.) 2 Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; [email protected] (I.C.); [email protected] (P.R.) 3 Center for Systems Biotechnology, Fraunhofer Chile Research, Av. Del Cóndor 844 Floor 3, Santiago 8580704, Chile 4 Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain; [email protected] 5 Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, RS, Brazil; [email protected] 6 Citation: López-Salas, L.; Cea, I.; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain * Correspondence: [email protected]; Tel.: +34-9586-37083 Borrás-Linares, I.; Emanuelli, T.; † These authors are joint senior authors on this work. Robert, P.; Segura-Carretero, A.; Lozano-Sánchez, J. Preliminary Investigation of Different Drying Abstract: Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its Systems to Preserve Hydroxytyrosol byproducts during processing.
    [Show full text]
  • Determinant Factors in Olive Oil Accumulation for Optimizing Harvest Time in a Context of Climate Change
    EGU21-14278 https://doi.org/10.5194/egusphere-egu21-14278 EGU General Assembly 2021 © Author(s) 2021. This work is distributed under the Creative Commons Attribution 4.0 License. Determinant factors in olive oil accumulation for optimizing harvest time in a context of climate change José M. Cabezas, Estrella Muñoz, Raúl De la Rosa, Lorenzo León, and Ignacio J. Lorite ([email protected]) Olive is a woody crop extended over 10 Mha around the world (FAOSTAT, 2019), being Spain the country with the largest area (2.7 Mha). Andalusia is located in the South of Spain, with 1.6 Mha cultivated with olive trees, most of them (around 90%) dedicated to olive oil production (MAPA, 2020). This region is characterized by a great diversity of weather conditions. This diversity greatly affects important agronomic parameters of olive as the pattern of oil accumulation. This influence is different depending on the cultivar considered. In addition, this pattern of oil accumulation is a key aspect since is the most relevant trait determining the optimal harvest time. For that reason, in the present study, the relative influence of cultivar and environment, and their interaction, have been evaluated for the full pattern of oil accumulation. This study was carried out in four locations of Andalusia covering a wide range of weather conditions, and where olive trees are well established or under expansion: Antequera (Málaga), Córdoba, Úbeda (Jaén) and Gibraleón (Huelva). In 2008, five cultivars were planted in a randomized complete block design consisting in four blocks and four trees per elementary plot: Arbequina, Hojiblanca, Koroneiki, Picual and Sikitita-3 (a new registered cultivar from the olive breeding program developed by the University of Córdoba and IFAPA).
    [Show full text]
  • C E R T I F I C a T E
    C E R T I F I C A T E Page 1 of 1 | Cert.-No.: C-04-39-16-11 /ADD /CRR Office (Germany): HALAL CONTROL, D-65428 Ruesselsheim, Stahlstr. 44, Tel.: +49 6142 301987-0, Fax.: -29, http://www.halalcontrol.eu, e-mail: [email protected] ﺣﻼﻝ ﻛﻧﺗﺭﻭﻝ HALAL CONTROL ﺷﺭﻛﺔ ﻟﻣﺭﺍﻗﺑﺔ ﻭﺗﺭﺧﻳﺹ ﺍﻟﺣﻼﻝ (Inspection and Certification Body (Germany ﺗﺷﻬﺩ ﺍﻟﺷﺭﻛﺔ ﺑﺄﻥ ﺍﻟﻣﻧﺗﺟﺎﺕ ﺃﺩﻧﺎﻩ :hereby certifies, that the products Pos Product Pos Product Pos Product 001 BORGES EXTRA VIRGIN OLIVE OIL 012 BORGES REFINED SUNFLOWER OIL HIGH OLEIC 023 ITLV REFINED GRAPESEED OIL 002 BORGES ARBEQUINA EXTRA VIRGIN OLIVE OIL 013 BORGES REFINED GRAPESEED OIL 024 ITLV EXTRA VIRGIN OLIVE OIL 003 BORGES PICUAL EXTRA VIRGIN OLIVE OIL 014 BORGES REFINED RAPESEED OIL 025 ITLV OLIVE OIL 004 BORGES HOJIBLANCA EXTRA VIRGIN OLIVE OIL 015 VIRGIN OLIVE OIL 026 ITLV ORGANIC EXTRA VIRGIN OLIVE OIL 005 ECONATURA ORGANIC FARMING EXTRA VIRGIN OLIVE OIL 016 PACIFIC CHOICE EXTRA VIRGIN OLIVE OIL 027 ITLV ARBEQUINA EXTRA VIRGIN OLIVE OIL 006 BORGES FAMILY RESERVE EXTRA VIRGIN OLIVE OIL 017 TRAMIER EXTRA VIRGIN OLIVE OIL 028 ITLV HOJIBLANCA EXTRA VIRGIN OLIVE OIL 007 BORGES OLIVE OIL 018 CESAR EXTRA VIRGIN OLIVE OIL 029 H&GSO Bakery 008 BORGES EXTRA LIGHT OLIVE OIL 019 CESAR OLIVE OIL 030 H&GSO Bakery with butter flavour 009 BORGES OLIVE OIL WITH GARLIC 020 LA RENA EXTRA VIRGIN OLIVE OIL 031 REFINED POMACE OLIVE OIL 010 BORGES REFINED OLIVE OIL 021 SUNFLOWER CRUDE OIL 032 BORGES POMACE OLIVE OIL 011 BORGES REFINED SUNFLOWER OIL 022 HIGH OLEIC SUNFLOWER CRUDE OIL --- --- ﺍﻟﻣﺻﻧﻌﺔ ﻓﻲ manufactured by BORGES AGRICULTURAL AND INDUSTRIAL EDIBLE OILS SAU ﻓﻲ (at the production site E- 25300 TÀRREGA (LLEIDA / SPAIN ﺗﺣﻘﻖ ﻣﻌﺎﻳﻳﺭ ﺍﻟﺣﻼﻝ .are Halal A HALAL CONTROL conformity assessment, documented in an audit report, has verified that the above listed products are complying with the Halal requirements in accordance with the Islamic Law.
    [Show full text]
  • Olive Freeze Damage Review and Olive Knot Control
    Olive Freeze Damage Review and Olive Knot Control Bill Krueger , UC farm Advisor Glenn County 1990 Freeze 2010 Freeze Critical Temperatures • Vary depending on climatic conditions • At or below 20 degrees F are often critical Factors Effecting Freeze Severity • Cold temperatures and the duration of freezing • Acclimatization • Variety • Tree age • Irrigation • Time of Pruning • Previous Crop load Low temperatures recorded in California olive producing regions, 1913-1990 Freezing event 2010 Dec. 6 through 10th Lows low 20s to mid teens 3 of 4 nights Moderate winds 3-4 mph Dec 7- higher temperatures (mid 20s or higher) with higher winds (8-10 mph) Minimum Temperatures Dec 6-10, 2010 • Arbuckle, Nickels 23.6 • Willows-west 21.2 • Artois 16.8 • Orland East 17.5 • Orland Buttes 1 23 • Orland Buttes 2 17 • Orland CIMIS Rd 25 and N 18.6 • Durham CIMIS 18 • Chico CSU Farm 19.5 • Gerber CIMIS 18.4 Number and frequency ( %) of years reporting at least one occurrence of minimum temperatures below given temperatures thresholds in olive producing areas in California 1913-1990 Continuing defoliation of Manzanillo Leaf symptoms from the 1990 freeze, spotty mottled roughened and chlorotic leaves Internal empty spaces caused by splitting apart of cells in the area of the vascular bundles Cross section of healed over Bark split in Manzanillo bark split Acclimatization • Hardiness increases when trees are exposed to cold temperatures as autumn proceeds into winter • 1985 Manzanillo block in Artois – 22 degrees in Nov. – Defoliation, bark split, olive knot
    [Show full text]
  • 1. GEN Variatio the Oliv Olive G Orders Showca Initiativ 1.2. Soc
    Policies - France 2012 1. GENERAL DESCRIPTION OF OLIVE GROWING IN FRANCE 1.1. Introduction In economic terms, France has just over 5.1 million olive trees spread over 55 000 ha (2011) and 13 départements, located solely in the South-east. They cover less than 0.18% of the usable agricultural area (UAA). The average density is 86 trees/ha althoughh this can vary from one region to another (from 50 in Corsica to 110 in Languedoc- Roussillon). Figure 1. Localization of France (Source: UN) Over 15 000 ha, i.e. more than one-quarter of France’s olive orchards are irrigated. However, here again there are variations, ranging from 9% in the Ardèche to 34% in Bouches-du-Rhône. The olive tree is emblematic of Provence where 75% of growers are not professional farmers. Olive growing and the products of the olive tree are at the centre of many cultural phenomena. Orders of Knights swear to defend the olive tree as a symbol of peace, countless events showcase the olive tree and its products, and numerous museums, tourist routes and other initiatives have grown up around the olive. (Source: IOC questionnaire) 1.2. Socio-economic indicators • Area: 551 500 sq km (UN, 2008) • Capital city: Paris (UN) • Currency: Euro (EUR) (UN, 2009) • Population: 62 616 488 (World Bank, 2009) • Urban population: 78% (World Bank, 2010) • Rural population: 22% (World Bank, 2010) • Population growth rate: 0.4% (UN, 2005/10) • Life expectancy: 78.6 years (men), 85.1 years (women) (UN, 2010/15) • Main exports by quantity: wheat (FAOSTAT, 2009) • Main imports by quantity: soybean cake (FAOSTAT, 2009) • GNI per capita, PPP (current international $): 34 440 (World Bank, 2010) • GDP per capita, PPP (current international $): 33 820 (World Bank, 2010) • Employment in agriculture: 2.9% (World Bank, 2008) • Employees in agriculture, female: 2% (World Bank, 2008) • Employees in agriculture, male: 4% (World Bank, 2008) International Olive Council Page 1 / 12 Policies - France 2012 2.
    [Show full text]
  • Plant Genotype-Specific Archaeal and Bacterial Endophytes but Similar Bacillus Antagonists Colonize Mediterranean Olive Trees
    ORIGINAL RESEARCH ARTICLE published: 03 March 2015 doi: 10.3389/fmicb.2015.00138 Plant genotype-specific archaeal and bacterial endophytes but similar Bacillus antagonists colonize Mediterranean olive trees Henry Müller 1*, Christian Berg 2 , Blanca B. Landa 3 , Anna Auerbach 4 , Christine Moissl-Eichinger 4,5,6 and Gabriele Berg1 1 Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria 2 Botanical Garden, Institute of Plant Sciences, University of Graz, Graz, Austria 3 Institute for Sustainable Agriculture, Spanish National Research Council, Córdoba, Spain 4 Department for Microbiology and Archaea Center, University of Regensburg, Regensburg, Germany 5 Department of Internal Medicine, Medical University of Graz, Graz, Austria 6 BioTechMed, Graz, Austria Edited by: Endophytes have an intimate and often symbiotic interaction with their hosts. Less is Mysore V.Tejesvi, University of Oulu, known about the composition and function of endophytes in trees. In order to evaluate our Finland hypothesis that plant genotype and origin have a strong impact on both, endophytes of Reviewed by: leaves from 10 Olea europaea L. cultivars from the Mediterranean basin growing at a single David John Studholme, University of Exeter, UK agricultural site in Spain and from nine wild olive trees located in natural habitats in Greece, Johann Weber, University of Cyprus, and on Madeira Island were studied. The composition of the bacterial endophytic Lausanne, Switzerland communities as revealed by 16S rRNA gene amplicon sequencing and the subsequent *Correspondence: PCoA analysis showed a strong correlation to the plant genotypes.The bacterial distribution Henry Müller, Graz University of patterns were congruent with the plant origins in “Eastern” and “Western” areas of Technology, Institute of Environmental Biotechnology, Petersgasse 12/I, 8010 the Mediterranean basin.
    [Show full text]
  • Rapporto Col Territorio
    L’OLIO ITALIANO E LA SFIDA DELLA QUALITÀ Il Piq della filiera oleicola: per identificare, misurare, difendere L’OLIO ITALIANO E LA SFIDA DELLA QUALITÀ promosso da in collaborazione con COMITATO DI INDIRIZZO PIQ ESPERTI Salvatore Parlato CREA, Claudio Gagliardi Unioncamere, Francesca Alfano Coldiretti, Pina Boccia Unaprol, Mario David Granieri Unaprol, Fabio Renzi Fondazione Symbola Ciampetti Hispellum, Veronica Manganiello INEA, Stefa- no Masini Coldiretti, Miriam Mastromauro Unaprol, Grazia COORDINAMENTO ATTIVITÀ Stanzione Regione Campania Raffaella Zucaro INEA (Responsabile progetto), Domenico Sturabotti Fondazione Symbola FOCUS GROUP INEA Sabrina Giuca, Pierpaolo Pallara, Alfonso Scardera, Lucia COMITATO TECNICO SCIENTIFICO Tudini, Giovanni Dara Guccione, Franco Mari, Francesca Carlo Cambi Giornalista, Amedeo Del Principe Unioncamere, Pierri, Carmela Macrì Daniele Di Stefano Symbola, Massimo Gargano ANBI, Emilio Gatto Mipaaf, Domenico Mauriello Unioncamere, Marco Oreg- RINGRAZIAMENTI gia giornalista, Daniela Ostidich Marketing & Trade, Biagio Colomba Mongiello, Tom Mueller Rastelli Unaprol, Alessandro Rinaldi Istituto Tagliacarne, Pie- tro Sandali Unaprol, Maurizio Servili Dipartimento di Scienze SEGRETERIA Economico-Estimative e degli Alimenti Università degli Studi di Jackeline Canevello Vives INEA, Dario Esposito INEA Perugia, Domenico Sturabotti Fondazione Symbola, Raffaella Zucaro INEA, Riccardo Raggiotti Comando Carabinieri Politi- GRAFICA che Agricole e Alimentari, Amedeo De Franceschi Corpo fore- Tangerine Lab stale dello Stato, Rocco Antonio Burdo Agenzia delle Dogane Attività finanziata dal MiPAAF nell’ambito del progetto di Ministero delle ricerca “Attuazione del piano politiche agricole olivicolo – oleario”. Azione 4.2 alimentari e forestali Si ringrazia per le informazioni il Dipartimento dell’Ispettorato centrale della tutela della qualità e della repressione frodi dei prodotti agroalimentari del MiPAAF. L’OLIO ITALIANO E LA SFIDA DELLA QUALITÀ Il Piq della filiera olivicola-olearia: per identificare, misurare, difendere INDICE Premessa 3.
    [Show full text]
  • & Special Prizes
    Αthena International Olive Oil Competition 21 & 22 March 2016, Athens, Greece ΜEDALS & SPECIAL PRIZES BRONZE MEDALS* OLIVE OIL PRODUCER COUNTRY REGION VARIETAL MAKE-UP 39/22 KORONEIKI GREAT STORIES GREECE PELOPONNESE KORONEIKI 50% KORONEIKI, BIO LIOKARPI PROTOGERAKIS LIOKARPI GREECE CRETE 50% VARIOUS VARIETIES BONUM TERRAE BONUM TERRAE GREECE CRETE KORONEIKI CILLIUM EARTH FLAVORS HUILERIE ENNAJEH (CILIUM) TUNISIA KASSERINE CHETOUI 90% ATHINOELIA, DORIEA PAVLOPETRI FOUDOMAS GREECE PELOPONNESE 10% KORONEIKI EPSILON GERONIMAKIS ES- EPSILON GERONIMAKIS TATE - ORGANIC ESTATE GREECE CRETE KORONEIKI AETOLIA-ACAR- 70% KORONEIKI, GARDEN OF HEROES ORGANIC MESSOLONGI FIELDS GREECE NANIA 30% KOUTSOURELIA MERCOURI OLIVE GROVES ORGANIC MERCOURI OLIVE GROVES GREECE PELOPONNESE KORONEIKI SPARTA GROVES ORGANIC SPARTA GROVES GREECE PELOPONNESE ATHINOELIA ÖLKÄNNCHEN RAILAKIS SINGLE ESTATE GREECE CRETE KORONEIKI BASTIN CATHY LAURENCE – EPICURIA DOMAINE OLÉICOLE EPICURIA GREECE PELOPONNESE KORONEIKI HECHIZO ANDALUZ ECOLÓGI- CO HECHIZO ANDALUZ SPAIN GRANADA PICUAL JORDAN OLIVENÖL NATIVES 67% ADRAMITIANI, OLIVENÖL - EXTRA JORDAN JORDAN OLIVENÖL GREECE LESVOS 33% KOLOVI 50% RAGGIA, 15% LECCINO, AFM-NEL FRANTOIO AZIEN- 15% MIGNOLA, 10% ROSCIOLA IL CONTADINO – BIOLOGICO DALE “L’OLINDA” ITALY MARCHE COLLI ESINI, 5% FRANTOIO, 5% CARBONCELLA 70% THIAKO , 25% KORONI, ΙÓΝΙΟ IONIAN PRODUCTS GREECE IONIAN ISLANDS 5% VENETSIANA KONSTAS KONSTAS STANDARD OIL MILL GREECE ATTICA BLEND LADOLEA MELISSI GREECE PELOPONNESE KORONEIKI MAKARIA TERRA MAKARIA TERRA GREECE PELOPONNESE
    [Show full text]
  • Olive Oils from Spain Recipe Booklet
    THE CULINARY INSTITUTE OF AMERICA Olive Oils from Spain Recipe Booklet The Culinary Institute of America at Copia Napa, California TABLE OF CONTENTS APPETIZERS & SIDES ............................................................................................................................................. 1 AJO BLANCO FEATURING ARBEQUINA EXTRA-VIRGIN OLIVE OIL FROM SPAIN ................................................... 2 ESCALIVADA: ROASTED VEGETABLES WITH ARBEQUINA EXTRA-VIRGIN OLIVE OIL FROM SPAIN ...................... 3 GRILLED MEXICAN GREEN ONIONS WITH ROMESCO SAUCE FEATURING HOJIBLANCA EXTRA-VIRGIN OLIVE OIL FROM SPAIN (CALCOTADA) ............................................................................................................................... 4 ENTREES .................................................................................................................................................................... 5 BRAISED LENTILS AND DUCK A LA CATALANA FEATURING ARBEQUINA EXTRA-VIRGIN OLIVE OIL FROM SPAIN ........................................................................................................................................................................ 6 Braised Lentils ...................................................................................................................................................... 7 Berry Vinaigrette ................................................................................................................................................. 8 CHICKEN
    [Show full text]
  • CALIDAD 27ºC Impact of Processing Temperature
    LWT - Food Science and Technology 42 (2009) 748–757 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt Are virgin olive oils obtained below 27 C better than those produced at higher temperatures? Emanuele Boselli a,*, Giuseppe Di Lecce a, Rosanna Strabbioli a, Gennaro Pieralisi b, Natale G. Frega a a Dipartimento SAIFET, Universita` Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy b Gruppo Pieralisi, Via Don Battistoni, 1, 60035 Jesi, Ancona, Italy article info abstract Article history: Within the European Union, indications of ‘first cold pressing’ and ‘cold extraction’ can only be used for Received 31 March 2008 virgin olive oil (VOO) obtained below 27 C from mechanical processing. Three different malaxing Received in revised form temperatures (25, 35 and 45 C) are here evaluated for the quality of the VOO obtained in a continuous 24 September 2008 industrial plant. The oils were stored at room temperature in the dark for 12 months. Initially, oil Accepted 30 September 2008 obtained from a blend of Frantoio/Leccino cultivars (F/L) had higher acidity and peroxide levels and lower phenolic content than a Coratina cultivar (Cor). The oxidative stability of the oils positively correlated Keywords: with malaxation temperature (F/L, R2 ¼ 0.818; Cor, R2 ¼ 0.987) as the phenolic content was directly Virgin olive oils 2 2 Oxidation proportional to the temperature (F/L, R ¼ 0.887; Cor, R ¼ 0.992). Only oils obtained at 45 C were Malaxation temperature rejected because of ‘heated or burnt’ off-flavour. Decarboxymethylation of secoiridoids and further Phenolics hydrolysis of phenolic esters occurred during storage.
    [Show full text]
  • Nocellara Del Belice
    Paul Vossen University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA 95403 (707) 565-2621 [email protected] http://cesonoma.ucdavis.edu Photo by : Alexandra Kicenik Devarenne OliveOlive VarietyVariety PronunciationPronunciation • Arbequina – ARAR--BAYBAY--KEYKEY--NANA • Leccino – LAYLAY--CHEECHEE--NONO • Hojiblanca – OHOH--HEEHEE--BLONBLON--KAKA • Manzanillo – MONMON--ZONZON--EEEE--YOYO • Sevillano – SAYSAY--VEEVEE--YANYAN--OHOH •Kalamon –KALKAL--AA--MONMON • Picholine – PEEPEE--SHOSHO--LEENLEEN • Frantoio –– FRAHNFRAHN--TOYTOY--YOYO UCUC ResearchResearch TasteTaste PanelPanel •• 1515 pointpoint profileprofile sheetsheet •• CooperationCooperation withwith internationalinternational panelspanels •• IntensityIntensity ofof aroma,aroma, bitterness,bitterness, pungency,pungency, fruitfruit intensity,intensity, sweetness,sweetness, totaltotal flavor,flavor, astringency,astringency, defects,defects, complexity,complexity, balance,balance, finish,finish, overalloverall quality,quality, andand positivepositive flavorflavor descriptorsdescriptors Grass, herb, mint, artichoke, buttery, floral, apple, citrus, tropical, green tea, tomato, banana, berry, etc . UC Davis Centennial Blend Tasted 1-8-09 Overall Quality Average Balance Average Complexity Average Aroma Intensity Average Total Flavor Intensity Average Fruit Intensity Average Bitterness Average Pungency Average Sweetness Average Astringency Average 0123456789101112131415 Intensity 3 2.5 UC Davis Centennial Blend Tasted 1-8-09 Olive Oil Flavor Characteristics 2 1.5
    [Show full text]