[en] The evaluation of the phenolic composition in advanced selections in breeding programs constitutes the first approach for selecting genotypes with improved olive oil quality. In this work, the influence of genotype and ripening index on the phenolic profile of olive oils from advanced selections in comparison to their genitors was studied. Fruit samples were collected in genotypes from crosses between 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' and 'Frantoio' × 'Picual' at five dates from 1st October to 26th November 2009. Characterization of the phenolic profile was performed by liquid–liquid extraction with 60:40 (v/v) methanol–water and subsequent chromatographic analysis with absorption and fluorescence detection in a sequential configuration. A dual effect of genotype and fruit ripening on the phenolic profile has been observed with more pronounced genetic influence in both total (34.73% and 20.45%, respectively) and individual phenols (16.99% to 49.25% and 1.58% to 23.77%, respectively). A higher degree of variability between genotypes at early ripening stages was also observed (p&lt;0.05). The obtained results also allow identification of selections with high content of total and individual phenols. These results suggest a strategy based on early harvesting of fruits (at the first three ripening indexes) for better comparison and selection of genotypes in further crosses in olive breeding programs aiming at improving the quality of virgin olive oil.

[es] La evaluaci&oacute;n de la composici&oacute;n fenolica en selecciones avanzadas en programas de mejora constituye el primer paso para la selecci&oacute;n de genotipos cuyos aceites son de mejor calidad. Se ha estudiado la influencia del genotipo y del &iacute;ndice de madurez en el perfil fen&oacute;lico del aceite de oliva de selecciones avanzadas en comparaci&oacute;n con sus genitores. Se recogieron muestras de genotipos obtenidos de cruzamientos entre 'Arbequina' &times; 'Picual', 'Picual' &times; 'Arbequina' y 'Frantoio' &times; 'Picual' en cinco fechas entre el 1 de octubre y el 26 noviembre de 2009. Se realiz&oacute; la caracterizaci&oacute;n del perfil fen&oacute;lico por extracci&oacute;n l&iacute;quido&ndash;l&iacute;quido con metanol&ndash;agua al 60:40 (v/v) seguido de un an&aacute;lisis cromatogr&aacute;fico con detecci&oacute;n por absorci&oacute;n y fluorescencia en una configuraci&oacute;n secuencial. Los resultados obtenidos mostraron un mayor grado de variabilidad entre genotipos en las primeras etapas de maduraci&oacute;n de los frutos (p&lt;0.05), as&iacute; como el efecto de la madurez de los frutos y del genotipo en el perfil fen&oacute;lico, con una influencia gen&eacute;tica m&aacute;s pronunciada tanto para fenoles totales (34.73% and 20.45%, respectivamente) como individuales (entre 16.99% y 49.25% y entre 1.58% y 23.77%, respectivamente). Los resultados obtenidos han permitido la identificaci&oacute;n de selecciones con alto contenido en fenoles totales e individuales. Ambos resultados sugieren una estrategia basada en la evaluaci&oacute;n de los fenoles totales e individuales en las primeras etapas de la maduraci&oacute;n para comparar y seleccionar genotipos en programas de mejora por cruzamiento encaminados a mejorar la calidad del aceite de oliva virgen.