Food Chemistry Molecular Sciences最新文献

{"title":"Integrated transcriptomic and metabolomic profiling identifies IbADCL1 as a key regulator of folate biosynthesis in sweet potato storage roots","authors":"Qingming Ren ,&nbsp;Yingzhi Wu ,&nbsp;Huiyu Gao ,&nbsp;Qi Ma ,&nbsp;Xinli Liu ,&nbsp;Yinghui Li ,&nbsp;Xiaoxi Zhen ,&nbsp;Yuanhuai Han ,&nbsp;Bin Zhang","doi":"10.1016/j.fochms.2025.100302","DOIUrl":"10.1016/j.fochms.2025.100302","url":null,"abstract":"<div><div>We hypothesized that key regulatory genes in the folate biosynthesis pathway could be identified through integrated multi-omics analysis and functionally validated to enhance folate accumulation in sweet potato storage roots. Folate, an essential micronutrient in plant metabolism and human diets, shows poorly characterized accumulation mechanisms in sweet potato storage roots. Comparative profiling of 26 cultivars identified low- (968–19) and high-folate (Y25) varieties. Integrated multi-omics analysis of tuber tissues across developmental stages revealed 5-methyltetrahydrofolate (5-MTHF) and 5-formyltetrahydrofolate (5-FTHF) as principal determinants of folate variation. Differential expression analysis pinpointed <em>IbADCL1</em>, encoding 4-amino-4-deoxychorismate lyase, as a putative regulatory gene. Heterologous overexpression of <em>IbADCL1</em> in 968–19 triggered 177–222% increases in total folate, with 5-MTHF and 5-FTHF levels elevated by 184–224% and 40–142%, respectively, versus wild-type controls. This study establishes <em>IbADCL1</em> as a rate-limiting controller of folate biosynthesis, offering molecular targets for metabolic engineering to enhance nutritional quality in sweet potato<em>.</em></div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100302"},"PeriodicalIF":4.7,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Metabolic-inhibitor profiling links phenotype and transcriptome of Lachancea thermotolerans to wine fermentation chemistry","authors":"Samuel Jimena-López ,&nbsp;Javier Vicente ,&nbsp;Santiago Benito ,&nbsp;Domingo Marquina ,&nbsp;Antonio Santos","doi":"10.1016/j.fochms.2025.100301","DOIUrl":"10.1016/j.fochms.2025.100301","url":null,"abstract":"<div><div>We applied targeted metabolic inhibitors to 145 <em>Lachancea thermotolerans</em> strains to uncover fermentation traits with direct relevance to wine quality. Oxamate, a lactate dehydrogenase inhibitor, reduced lactic acid and total titratable acidity by 21% and 26%, respectively, while increasing succinic acid and pH without affecting ethanol levels, offering a promising strategy to fine-tune wine freshness and balance. Notably, industrial grape-associated strains (clusters C4–C6) maintained robust growth under oxamate stress, unlike wild strains, positioning oxamate resistance as a practical marker for selecting high-performing, acidifying yeasts for winemaking. Additional inhibitors such as metformin shifted redox metabolism, significantly enhancing glycerol (+25%) and acetic acid (+319%) production. Transcriptomic analyses showed that OXA alone, and even more so the DSF + OXA combination, repressed <em>LDH2</em> and upregulated <em>GPD1</em> and oxidative phosphorylation genes, whereas MET caused only moderate changes. This integrated phenomic-transcriptomic approach not only provides valuable tools for yeast screening but also defines a roadmap for optimizing wine composition through the precision selection of <em>L. thermotolerans</em> strains.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100301"},"PeriodicalIF":4.7,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biaxially oriented polyethylene film preserves nutritional quality and extends the shelf life of postharvest peaches","authors":"Zhen Wang ,&nbsp;Wan-Ken Chen ,&nbsp;Kai-Ye Shi ,&nbsp;Le-Ying Yan ,&nbsp;Song-Li Han ,&nbsp;Hui Zhou ,&nbsp;Gai-Fang Yao ,&nbsp;Hong Wang ,&nbsp;Pedro Garcia-Caparros ,&nbsp;Hua Zhang","doi":"10.1016/j.fochms.2025.100300","DOIUrl":"10.1016/j.fochms.2025.100300","url":null,"abstract":"<div><div>Biaxially oriented polyethylene (BOPE) is a high-strength, lightweight polyethylene material with superior barrier properties. In this study, peaches were packaged using either polyethylene (PE) or BOPE film. The peaches packaged in BOPE film maintained better firmness, color retention, antioxidant content, and nutritional quality than control peaches and those packaged in PE film. Transcriptome sequencing revealed 1041 differentially expressed genes in BOPE-packaged fruit compared with that in the control, and these were enriched in the pyruvate metabolism, flavonoid biosynthesis, and glutathione metabolism pathways. Physiological analyses demonstrated that BOPE packaging reduced malondialdehyde accumulation and increased peroxidase and phenylalanine ammonia-lyase activity, potentially limiting membrane peroxidation and senescence. BOPE-packaged fruit also retained higher levels of soluble sugars, reducing sugars, free amino acids, and proline, which are critical for fruit flavor and stress adaptation. Together, these results underscore the potential of BOPE as a novel packaging material for the preservation of fruits and vegetables.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100300"},"PeriodicalIF":4.7,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145059965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fatty acid composition and gene regulatory network analysis of pectoral muscle in pigeons across developmental stages","authors":"Suwei Zheng ,&nbsp;Haobin Hou ,&nbsp;Xin Li ,&nbsp;Xiaoliang Wang ,&nbsp;Qiang Meng ,&nbsp;Zihan Qiao ,&nbsp;Yingying Tu ,&nbsp;Yunzhou Yang ,&nbsp;Daqian He ,&nbsp;Xiaohui Shen ,&nbsp;Junfeng Yao","doi":"10.1016/j.fochms.2025.100299","DOIUrl":"10.1016/j.fochms.2025.100299","url":null,"abstract":"<div><div>Fatty acid composition is crucial for determining meat quality. Pigeon meat, renowned for its tender texture, high protein content, and abundant polyunsaturated fatty acid (PUFAs), yet the developmental dynamics and molecular mechanisms of intramuscular fatty acid deposition remain unclear. Previous studies suggest that lipid metabolism is often governed by coordinated gene expression programs. Therefore, we hypothesized that fatty acid profiles in pigeon muscle are regulated by gene co-expression modules identifiable via weighted gene co-expression network analysis (WGCNA). To test this, we analyzed pectoral muscles from pigeons at five developmental stages (28 days to 48 months) using gas chromatography–mass spectrometry (GC–MS) and transcriptomic sequencing. A total of 39 fatty acids were identified, with key PUFAs such as DHA increasing and EPA decreasing over time, while overall MUFAs declined and PUFAs peaked at 6 months, revealing distinct stage-dependent patterns in fatty acid composition. WGCNA revealed that three gene modules (green, yellow, turquoise) were significantly associated with fatty acid traits. GO Enrichment analysis indicated their involvement in ribosome activity, mitochondrial pathways, and unsaturated fatty acid biosynthesis, while KEGG pathway highlighted oxidative phosphorylation and phosphatidylinositol signaling. Protein-protein interaction (PPI) analysis pinpointed hub genes, including <em>RPS16</em>, <em>NDUFS6, RHOJ</em>, and <em>NUDT12</em> as key regulators of fatty acid metabolism. This study provides the first co-expression network linking fatty acid composition with transcriptional regulation in pigeons, broadening WGCNA application in avian lipid metabolism. The findings offer new insights into gene networks underlying lipid deposition and suggest targets for improving meat quality through molecular breeding.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100299"},"PeriodicalIF":4.7,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu","authors":"Dingwu Qu ,&nbsp;Yurong Wang ,&nbsp;Lubo Cao ,&nbsp;Qiangchuan Hou ,&nbsp;Zhongjun Liu ,&nbsp;Ji'an Zhong ,&nbsp;Zhuang Guo","doi":"10.1016/j.fochms.2025.100298","DOIUrl":"10.1016/j.fochms.2025.100298","url":null,"abstract":"<div><div>Fen-flavor Baijiu is produced via two fermentation rounds (Dacha and Ercha), and quality is shaped by microbes in fermented grains. We hypothesized that the two rounds select distinct lactic acid bacteria (LAB) consortia with different metabolic potentials that associate with stage-specific metabolites and flavor compounds. We profiled 24 fermented-grain samples using shotgun metagenomics and untargeted metabolomics. Ercha showed lower alpha-diversity and a composition distinct from Dacha. <em>Lactobacillus acetotolerans</em> dominated Dacha, whereas <em>Acetilactobacillus jinshanensis</em> dominated Ercha. We detected 225 differential metabolites; 12 involved in flavonoid biosynthesis were higher in Dacha, while pyrimidine metabolism was more prominent in Ercha. Several LAB species—including L. <em>acetotolerans</em>, <em>Lentilactobacillus hilgardii</em>, <em>Lactobacillus amylovorus</em>, and <em>Lactobacillus amylolyticus</em>—showed positive correlations with these flavonoids. Genes encoding L-lactate dehydrogenase and acetate kinase were mainly carried by L. <em>acetotolerans</em> and associated with acetic acid and ethyl acetate in fermented grains. These outcomes supported our hypothesis and suggested actionable levers for production: stage-targeted monitoring of marker taxa/genes and rational starter design to steer flavor formation in Fen-flavor Baijiu.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100298"},"PeriodicalIF":4.7,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145059963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Regulatory role of calcium sulfide in ripening delay of postharvest bananas","authors":"Hong Xu ,&nbsp;Xueting Bi ,&nbsp;Junjie Xing ,&nbsp;Mengqian Guo ,&nbsp;Haoran Zhang ,&nbsp;Xuejie Zhang ,&nbsp;Wei Li ,&nbsp;Bingfu Lei","doi":"10.1016/j.fochms.2025.100297","DOIUrl":"10.1016/j.fochms.2025.100297","url":null,"abstract":"<div><div>Hydrogen sulfide (H₂S) has been demonstrated to delay ripening and senescence in various fruits, offering great capability for postharvest preservation. However, existing application methods face several limitations, such as unstable release, difficulty in dosage control, and safety concerns, and its regulatory mechanisms in fruit systems remain unclear. In this study, calcium sulfide (CaS) was used as a slow-release H₂S donor that gradually releases H₂S through reactions with airborne moisture and carbon dioxide to treat bananas. CaS treatment significantly downregulated key ethylene biosynthetic genes and corresponding enzymes (ACO and ACS), thereby reducing ethylene production. The expression of starch-degrading and cell wall-modifying genes was also suppressed, delaying starch breakdown and cell wall disassembly. Enzyme assays and transcriptomic analyses confirmed that CaS delays banana ripening through coordinated regulation at both transcriptional and biochemical levels. As a result, CaS treatment effectively extended shelf life and maintained fruit quality of bananas. These findings reveal the potential of CaS as a novel H₂S-releasing agent for postharvest preservation.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100297"},"PeriodicalIF":4.7,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145059964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Deciphering the metabolic patterns of cashew apple ripening process: A comprehensive non-targeted metabolomics analysis","authors":"Haijie Huang ,&nbsp;Li Zhao ,&nbsp;Weijian Huang ,&nbsp;Xuejie Feng ,&nbsp;Fuchu Hu ,&nbsp;Ya Zhao ,&nbsp;Huiliang Li ,&nbsp;Yunlu Peng ,&nbsp;Yuhan Wang ,&nbsp;Zhongrun Zhang ,&nbsp;Yijun Liu","doi":"10.1016/j.fochms.2025.100296","DOIUrl":"10.1016/j.fochms.2025.100296","url":null,"abstract":"<div><div>Metabolite changes during the ripening process of cashew apples are crucial for their quality development. A total of 2379 metabolites were isolated and identified from fresh cashew apples at four different ripening stages using UHPLC-MS. Metabolite set enrichment analysis (MSEA) revealed that the differential metabolites in CA2_vs_CA1, CA3_vs_CA2, and CA4_vs_CA3 comparisons were mainly enriched in amino acids and peptides, steroids, pyrimidines, and fatty acids and conjugates, etc. Volcano plot analysis identified 631, 384, and 392 upregulated metabolites, and 625, 923, and 392 downregulated metabolites in CA2_vs_CA1, CA3_vs_CA2, and CA4_vs_CA3 comparisons, respectively. KEGG pathway enrichment analysis demonstrated that these differential metabolites were primarily involved in aminoacyl-tRNA biosynthesis, purine metabolism, and glycine, etc. Notably, the differential metabolites in CA4_vs_CA3 showed the highest enrichment in <span>d</span>-glutamine and D-glutamate metabolism, as well as phenylalanine. The metabolic profile of cashew apples revealed stage-specific patterns during ripening, offering key insights for optimizing harvest, storage, and processing.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100296"},"PeriodicalIF":4.7,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018842","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proteomic changes associated with health benefit properties in fresh and preserved mustard greens","authors":"Charanya Saekampang ,&nbsp;Vipawan Pimpak ,&nbsp;Poowadol Promwat ,&nbsp;Pongsakorn Kruaweangmol ,&nbsp;Narumon Phaonakrop ,&nbsp;Sittiruk Roytrakul ,&nbsp;Ulaiwan Withayagiat ,&nbsp;Paiboon Tunsagool","doi":"10.1016/j.fochms.2025.100295","DOIUrl":"10.1016/j.fochms.2025.100295","url":null,"abstract":"<div><h3>Background</h3><div>Mustard greens are gaining global popularity, but preservation methods like salting and pickling raise specific concerns related to high sodium content and microbial safety. This study conducted a proteomics analysis to identify health-beneficial proteins in mustard greens.</div></div><div><h3>Objective</h3><div>To explore protein profiles associated with health benefits in fresh and preserved mustard greens.</div></div><div><h3>Methods</h3><div>Shotgun proteomics combined with LC-MS/MS was applied to identify proteins, followed by statistical analysis using Welch's <em>t</em>-test with Benjamini–Hochberg false discovery rate correction. Unique proteins were visualized with a Venn diagram, annotated using the Gene Ontology (GO) database, and mapped to functional categories with Sankey diagrams. In silico validation of protein stability and gastrointestinal digestion was performed to assess the release of bioactive peptides.</div></div><div><h3>Results</h3><div>A total of 118 high-confidence proteins were identified, including 27 unique to fresh, 23 to salted, and 22 to pickled mustard greens. Unique proteins in fresh mustard greens were associated with carbohydrate, amino acid, and nucleotide metabolism. Pickled mustard greens had proteins linked to carbohydrate, lipid, glycerol, vitamin, and cofactor metabolism, while salted mustard greens had proteins involved in amino acid, nucleotide, lipid, and glycerol metabolism. In silico digestion revealed that approximately 19–20 % of peptide fragments contained bioactive motifs, predominantly angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibitory sequences.</div></div><div><h3>Conclusion</h3><div>Preserved mustard greens contain unique proteins associated with health benefits based on GO annotations, distinguishing their protein profiles from fresh mustard greens. This study provides insights into their functional properties, addressing concerns related to their consumption.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100295"},"PeriodicalIF":4.7,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144911971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of curcuminoid content, antioxidant capacity, and target-specific molecular docking of turmeric extracts sourced from Thailand","authors":"Shisanupong Anukanon ,&nbsp;Komgrit Saeng-ngoen ,&nbsp;Yawanart Ngamnon ,&nbsp;Ngamnetr Rapan ,&nbsp;Weerasak Seelarat ,&nbsp;Pannraphat Takolpuckdee ,&nbsp;Nisa Pakvilai ,&nbsp;Yaiprae Chatree","doi":"10.1016/j.fochms.2025.100291","DOIUrl":"10.1016/j.fochms.2025.100291","url":null,"abstract":"<div><div>Curcuminoids are the active compounds richest in turmeric rhizomes (<em>Curcuma longa</em> L.), comprising curcumin I, demethoxycurcumin (curcumin II), and bisdemethoxycurcumin (curcumin III). This study hypothesized that particular curcumin derivatives could mitigate oxidative stress and inflammation response by targeting specific inflammatory mediators. Therefore, this study aimed to quantify the concentrations of these curcuminoid forms in local turmeric extracts from Thailand. Subsequently, the study analyzed their <em>in vitro</em> antioxidant properties, alongside molecular docking and dynamics simulations targeting key oxidative stress- and inflammation-related proteins. Samples were collected from three representative cultivated areas in Thailand: the eastern, southern, and northern regions. The ethanolic extracts from all samples exhibited relatively high total curcuminoid content (eastern: 15.1 %, southern: 25.9 %, and northern: 31.6 % <em>w</em>/w in extract), as determined by high-performance liquid chromatography. Curcumin I emerged as the predominant variant, followed closely by curcumin II and III. The ethanolic extracts from the three cultural areas demonstrated significant antioxidant activity, as assessed by ORAC, FRAP, and DPPH assays. Among the three curcuminoids, curcumin III exhibited the strongest predicted binding affinities in molecular docking studies toward antioxidant and anti-inflammatory targets, including 5-LOX, NRF2, IKK1, NF-κB, and NOX4. Molecular dynamics simulations corroborated these findings, revealing that curcumin III formed the most stable complexes, particularly with IKK1, as indicated by low RMSD values (2–3 Å), and high hydrogen bond occupancy. Thus, curcumin III exhibits potential <em>in silico</em> inhibition of inflammatory mediators, supporting its promise as a natural compound for antioxidant and anti-inflammatory nutraceutical development.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100291"},"PeriodicalIF":4.7,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144911849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genetic and chemical analysis of olive oil produced by Greek olive cultivars: Linking genetic profiles with fatty acid composition and phenolic stability","authors":"Annia Tsolakou ,&nbsp;Kostas Ioannidis ,&nbsp;Sofia Lymperopoulou ,&nbsp;Panagiotis Diamantakos ,&nbsp;Georgios Kostelenos ,&nbsp;Eleni Melliou ,&nbsp;Prokopios Magiatis","doi":"10.1016/j.fochms.2025.100292","DOIUrl":"10.1016/j.fochms.2025.100292","url":null,"abstract":"<div><div>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 ¹H NMR. Phenolic stability was tested using oils with contrasting MUFA levels. Genetic analysis identified three clusters. Chemical cluster analysis, by dividing cultivars into three MUFA classes, revealed significant differences among divisions. Linking genetic and lipid profile groups highlighted notable overlap. This study reveals a clear experimental association between MUFA abundance in the olive matrix and its capacity to preserve phenolic integrity. By confirming the role of MUFA content in phenolic stability, our results provide a baseline reference for early-stage cultivar selection and for future breeding programs targeting enhanced olive oil quality.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100292"},"PeriodicalIF":4.7,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144922748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}