Romero Concepción, Brenes Manuel, Yousfi Khaled, García Pedro, García Aranzazu, Garrido Antonio
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, Seville, Spain.
J Agric Food Chem. 2004 Feb 11;52(3):479-84. doi: 10.1021/jf030525l.
Polyphenols were determined by HPLC in the juice and oil of packed table olives. The phenolic compositions of the two phases were very different, hydroxytyrosol and tyrosol being the main polyphenols in olive juice and tyrosol acetate, hydroxtyrosol acetate, hydroxytyrosol, tyrosol, and lignans (1-acetoxypinoresinol and pinoresinol) in oil. The type of processing had a marked influence on the concentration of polyphenols in olive juice and little on the content in oil. The analyses carried out on 48 samples showed that turning color olives in brine had the highest concentration in polyphenols ( approximately 1200 mg/kg), whereas oxidized olives had the lowest ( approximately 200 mg/kg). Among olive cultivars, Manzanilla had a higher concentration than Hojiblanca and Gordal. The type of olive presentation also influenced the concentration of polyphenols in olives, decreasing in the order plain > pitted > stuffed. The results obtained in this work indicate that table olives can be considered a good source of phenolic antioxidants, although their concentration depends on olive cultivar and processing method.
采用高效液相色谱法测定了包装食用橄榄的果汁和油中的多酚类物质。两相的酚类成分差异很大，羟基酪醇和酪醇是橄榄汁中的主要多酚类物质，而油中的主要多酚类物质是乙酸酪醇、乙酸羟基酪醇、羟基酪醇、酪醇和木脂素（1-乙酰氧基松脂醇和松脂醇）。加工方式对橄榄汁中多酚类物质的浓度有显著影响，而对油中多酚类物质的含量影响较小。对48个样品进行的分析表明，盐水中变色橄榄的多酚浓度最高（约1200毫克/千克），而氧化橄榄的多酚浓度最低（约200毫克/千克）。在橄榄品种中，曼萨尼拉橄榄的多酚浓度高于霍吉布兰卡橄榄和戈尔达尔橄榄。橄榄的呈现形式也会影响橄榄中多酚类物质的浓度，其浓度顺序为：原味＞去核＞填馅。本研究结果表明，食用橄榄可被视为酚类抗氧化剂的良好来源，尽管其浓度取决于橄榄品种和加工方法。
