Chang Qiang, Su Ming-Hua, Chen Qing-Xi, Zeng Bi-Yu, Li Hui-Hua, Wang Wei
College of Horticulture, Fujian Agricultural and Forestry Univ., Fuzhou, 350002, China.
Fujian Key Laboratory of Physiology and Biochemistry for Subtropical Plant, Fujian Inst. of Subtropical Botany, Xiamen, 361006, China.
J Food Sci. 2017 Jun;82(6):1369-1377. doi: 10.1111/1750-3841.13740. Epub 2017 May 11.
In this study, the physicochemical characteristics and antioxidant potentials of 10 Chinese olive cultivars were investigated. Considerable differences were found between cultivars in weight, edible yield, water content, size, shape, total soluble solids, and total titratable acidity. The major sugars and organic acids in all the cultivars were glucose, fructose, and malic acid. Phenolics were the most abundant antioxidants (1174.0 to 1799.6 mg gallic acid equivalents/100 g fresh weight). Twelve phenolic compounds were identified and quantified by UPLC-MS/MS. Six compounds were identified first in the Chinese olive, with 3-O-galloylquinic acid and geraniin isomers as the most abundant compounds. The results also indicated that the phenolic content (TPC) correlated with the antioxidant properties of Chinese olive fruit extracts. A principal component analysis indicated that the Tantou and Tanxiang cultivars were a valuable source, with high TPC and antioxidant activity, whereas Maken22, Changying, and Green changying cultivars may be eaten fresh and had high sugar and low phenolic contents. This information will be useful for selecting suitable cultivars for industry and the market.
本研究对10个油橄榄品种的理化特性和抗氧化潜力进行了调查。发现不同品种在重量、可食产量、含水量、大小、形状、总可溶性固形物和总可滴定酸度方面存在显著差异。所有品种中的主要糖类和有机酸为葡萄糖、果糖和苹果酸。酚类物质是最丰富的抗氧化剂（1174.0至1799.6毫克没食子酸当量/100克鲜重）。通过超高效液相色谱-串联质谱法（UPLC-MS/MS）鉴定并定量了12种酚类化合物。首次在油橄榄中鉴定出6种化合物，其中3-O-没食子酰奎尼酸和老鹳草素异构体为含量最高的化合物。结果还表明，酚类含量（TPC）与油橄榄果实提取物的抗氧化性能相关。主成分分析表明，潭头和潭香品种是有价值的来源，具有高TPC和抗氧化活性，而马肯22、长营和青长营品种可鲜食，且含糖量高、酚类含量低。这些信息将有助于为工业和市场选择合适的品种。
