土耳其单一品种橄榄油在橄榄成熟阶段的品质特性及抗氧化性能

Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.

作者信息

Köseoğlu Oya, Sevim Didar, Kadiroğlu Pınar

机构信息

Ministry of Food, Agriculture and Livestock, Directorship of Olive Research Institute, Department of Food Technologies, Bornova, Izmir, Turkey.

Adana Science and Technology University, Department of Food Engineering, Seyhan, Adana, Turkey.

出版信息

Food Chem. 2016 Dec 1;212:628-34. doi: 10.1016/j.foodchem.2016.06.027. Epub 2016 Jun 11.

DOI:10.1016/j.foodchem.2016.06.027

PMID:27374577

Abstract

The aim of this study was to discriminate the extra virgin olive oils (EVOO) based on quality characteristics, chemical composition and antioxidant activity according to ripening stages of olives. Two different olive varieties (Memecik and Gemlik) were obtained at different stages of ripening based on skin color (green, purple and black). Quality properties of olive oils; free fatty acidity, peroxide value, K232 and K270, purity properties; fatty acid and triacylglycerol (TAG) composition and antioxidant compounds like total phenol, carotenoid and chlorophyll content and antioxidant activity (oxidative stability, ABTS radical scavenging activity) analyses were performed. Higher amount of oleic, linoleic and palmitic acids were observed in olive oils. Oleic acid amount of olive oils decreased, linoleic acid increased with ripening. The most abundant TAG of olive oils were ECN 48, OOO, SLO+POO, ECN 46 and LOO/PLO. Olive oils were clearly classified by principal component analysis based on fatty acid and TAG composition.

摘要

本研究的目的是根据橄榄的成熟阶段，基于品质特征、化学成分和抗氧化活性对特级初榨橄榄油（EVOO）进行区分。根据果皮颜色（绿色、紫色和黑色），在不同成熟阶段获得了两个不同的橄榄品种（梅梅吉克和杰姆利克）。对橄榄油的品质特性；游离脂肪酸含量、过氧化值、K232和K270，纯度特性；脂肪酸和三酰甘油（TAG）组成以及抗氧化化合物如总酚、类胡萝卜素和叶绿素含量以及抗氧化活性（氧化稳定性、ABTS自由基清除活性）进行了分析。在橄榄油中观察到较高含量的油酸、亚油酸和棕榈酸。随着成熟，橄榄油中的油酸含量降低，亚油酸含量增加。橄榄油中最丰富的TAG是ECN 48、OOO、SLO+POO、ECN 46和LOO/PLO。基于脂肪酸和TAG组成，通过主成分分析对橄榄油进行了清晰分类。