油橄榄（Olea europaea L.）品种‘Picual’和‘Cornezuelo’果实和叶片中五环三萜的成熟过程。

Time course of pentacyclic triterpenoids from fruits and leaves of olive tree (Olea europaea L.) cv. Picual and cv. Cornezuelo during ripening.

机构信息

Biochemistry and Molecular Biology Section, Department of Experimental Biology, University of Jaén , Jaén, Spain.

出版信息

J Agric Food Chem. 2013 Jul 10;61(27):6671-8. doi: 10.1021/jf401495t. Epub 2013 Jun 26.

Abstract

Pentacyclic triterpenoids are plant secondary metabolites of great interest for health and disease prevention. HPLC-UV/vis was used to determine the concentration of the pentacyclic triterpenoids present in fruits and leaves of Picual and Cornezuelo olive tree cultivars. Maslinic acid (MA) and oleanolic acid (OA) are the only two compounds present in fruits, MA being the more abundant. In leaves, in addition to MA and OA, uvaol (UO), and erythrodiol (EO) are found, with OA being the most abundant. In this work, the changes in the concentrations of these compounds during ripening as well as the effect of Jaén-style table-olive processing are reported. The amount of MA and OA found in Picual and Cornezuelo olives after processing was 1.26 ± 0.06, 1.30 ± 0.06, 0.31 ± 0.02, and 0.23 ± 0.01 mg per fruit, respectively. These results enable us to calculate the average intake of pentacyclic triterpenoids and reinforce the importance of table olives as a source of healthy compounds.

摘要

五环三萜类化合物是植物次生代谢产物，对健康和疾病预防具有重要意义。高效液相色谱-紫外/可见分光光度法用于测定 Picual 和 Cornezuelo 橄榄树品种果实和叶片中五环三萜的浓度。齐墩果酸（MA）和熊果酸（OA）是果实中仅有的两种化合物，MA 更为丰富。在叶片中，除了 MA 和 OA 外，还发现羽扇豆醇（UO）和赤醇（EO），OA 含量最丰富。在这项工作中，报告了这些化合物在成熟过程中的浓度变化以及哈恩式餐桌橄榄加工的影响。加工后 Picual 和 Cornezuelo 橄榄中 MA 和 OA 的含量分别为 1.26±0.06、1.30±0.06、0.31±0.02 和 0.23±0.01 毫克/个。这些结果使我们能够计算五环三萜的平均摄入量，并强调了餐桌橄榄作为健康化合物来源的重要性。