Šarolić Mladenka, Gugić Mirko, Friganović Emilija, Tuberoso Carlo Ignazio Giovanni, Jerković Igor
Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, Knin 22300, Croatia.
Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, Cagliari 09124, Italy.
Molecules. 2015 Mar 9;20(3):4395-409. doi: 10.3390/molecules20034395.
Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the first time. Headspace volatiles were analyzed by HS-SPME/GC-FID/MS. The main volatiles were C6 compounds. The most abundant was (E)-hex-2-enal (62.60%-69.20%). (Z)-Hex-3-enal was not found in Lastovka oil, while Levantinka oil did not contain hexanal. Tocopherols, chlorophylls and carotenoids were determined by HPLC-FL. Levantinka oil was characterized by the highest α-tocopherol level (222.00 mg/kg). Total phenolic contents (TPs), as well as antioxidant activity (DPPH assay) of the oils hydrophilic fractions (HFs) were assessed by spectroscopic methods. The antioxidant activity of Oblica oil HF was the most pronounced (0.91 mmol TEAC/kg) and the HF contained the highest TPs amount (212.21 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids dominated in Oblica oil: decarboxymethyl ligstroside aglycone (p-HPEA-EDA up to 158.5 mg/kg), oleuropein aglycone (3,4-HPEA-EA up to 96.4 mg/kg) and decarboxymethyl oleuropein aglycon (3,4-DHPEA-EDA up to 93.5 mg/kg).
首次对克罗地亚本土品种奥布利察（Oblica）、拉什托夫卡（Lastovka）和莱万廷卡（Levantinka）果实的初榨橄榄油进行了特性分析。采用顶空固相微萃取/气相色谱-火焰离子化检测器/质谱联用（HS-SPME/GC-FID/MS）对顶空挥发物进行分析。主要挥发物为C6化合物。含量最高的是（E）-己-2-烯醛（62.60%-69.20%）。在拉什托夫卡油中未发现（Z）-己-3-烯醛，而莱万廷卡油中不含己醛。采用高效液相色谱-荧光检测法（HPLC-FL）测定生育酚、叶绿素和类胡萝卜素。莱万廷卡油的α-生育酚含量最高（222.00毫克/千克）。通过光谱法评估了油的亲水馏分（HF）的总酚含量（TPs）以及抗氧化活性（DPPH法）。奥布利察油HF的抗氧化活性最为显著（0.91毫摩尔TEAC/千克），且该HF的TPs含量最高（212.21毫克/千克）。通过高效液相色谱-二极管阵列检测法（HPLC-DAD）测定HF的酚类组成。鉴定出的主要酚类为裂环烯醚萜类化合物，在奥布利察油中占主导地位：脱羧甲基裂环马钱子苷元（对羟基苯乙醇-乙二醛酸酯高达158.5毫克/千克）、橄榄苦苷元（3,4-二羟基苯乙醇-乙二醛酸酯高达96.4毫克/千克）和脱羧甲基橄榄苦苷元（3,4-二羟基苯乙醇-乙二醛酸酯高达93.5毫克/千克）。
