Ranalli Alfonso, Pollastri Luciano, Contento Stefania, Di Loreto Giuseppina, Iannucci Emilia, Lucera Lucia, Russi Francesca
Istituto Sperimentale per l'Elaiotecnica, Viale Petruzzi 75, 65013 Città S. Angelo, Pescara, Italy.
J Agric Food Chem. 2002 Jun 19;50(13):3775-9. doi: 10.1021/jf011506j.
The contents of triacylglycerols and diacylglycerols in three kinds of olive fruit oils (pulp, seed, and whole fruit) were determined. The fatty acid composition and the quality ratios 1,2-diacylglycerols/1,3-diacylglycerols and 1,2-diacylglycerols/total diacylglycerols were also assessed. Seven major Italian olive varieties were considered. Results of univariate statistical analyses indicated that the above analytical parameters (glyceridic ratios excepted) were effective in discriminating between pulp and seed oils. The seed oil fraction did not determine any change in the glyceridic indices and the acylglycerol or fatty acid composition concerning the whole fruit oil (mixture of pulp and seed oil fractions), the weight (%) of seed ( approximately 2%) being by far lower than the weight (%) of pulp ( approximately 85%) (fruit weight basis). Based on the data of triacylglycerol or fatty acid composition, and using appropriate parametric or nonparametric multivariate statistics, the genetic origins (olive variety) of the three fruit oil kinds were characterized.
测定了三种橄榄油（果肉油、种子油和全果油）中三酰甘油和二酰甘油的含量。还评估了脂肪酸组成以及1,2-二酰甘油与1,3-二酰甘油的质量比和1,2-二酰甘油与总二酰甘油的质量比。研究了七个主要的意大利橄榄品种。单变量统计分析结果表明，上述分析参数（甘油酯比例除外）可有效区分果肉油和种子油。种子油部分对全果油（果肉油和种子油部分的混合物）的甘油酯指数、酰基甘油或脂肪酸组成没有任何影响，种子的重量（约2%）远低于果肉的重量（约85%）（以果实重量为基础）。基于三酰甘油或脂肪酸组成的数据，并使用适当的参数或非参数多变量统计方法，对三种果油的遗传起源（橄榄品种）进行了表征。
