Department of Biomedical, Dental, and of Morphological and Functional Images Sciences (BIOMORF), University of Messina, Messina, Italy; Science4Life S.r.l., Spin Off Company, University of Messina, Messina, Italy.
Department of Biomedical, Dental, and of Morphological and Functional Images Sciences (BIOMORF), University of Messina, Messina, Italy.
Food Res Int. 2018 Jul;109:517-525. doi: 10.1016/j.foodres.2018.04.064. Epub 2018 May 3.
Different specialty extra virgin oils, produced by cold-pressing fruits/nuts (olive, pequi, palm, avocado, coconut, macadamia and Brazil nut) and seeds (grapeseed and canola), and retailed in the Brazilian region of Minas Gerais, were chemically characterized. Specifically, for each type of oil, the fatty acid composition was elucidated by GC-FID, the contents of selected polyphenols and squalene were determined respectively by UHPLC-MS and UHPLC-PDA, whereas minerals were explored by means of ICP-MS. Olive oil was confirmed to have the highest MUFA content due to a valuable level of oleic acid, while oils from grapeseed, Brazil nut and canola were marked by nutritionally important PUFA levels. The highest SFA content found in coconut oil was mainly due to the high levels of lauric acid, known for its advantageous HDL-raising effects. As for polyphenols, gourmet oils from palm, coconut and canola showed higher levels of phenolic acids (e.g. p-hydroxybenzoic, ferulic, syringic, acids) than olive oil, which was though characterized by peculiar antioxidants, such as tyrosol and hydroxytyrosol. Also, olive oil had the highest amount of squalene, followed by the oil from Brazil nut. Finally, all the investigated oils had very low levels (order of μg/kg) of pro-oxidant elements, such as Cu, Fe and Mn. Overall, these findings may fill the gaps still present in literature on certain compositional aspects of commercially available gourmet oils.
不同专业的特级初榨油，通过冷压水果/坚果（橄榄、皮奎、棕榈、鳄梨、椰子、澳洲坚果和巴西坚果）和种子（葡萄籽油和菜籽油）制成，并在巴西米纳斯吉拉斯州销售，其化学特性已被确定。具体来说，对于每种油，通过 GC-FID 阐明其脂肪酸组成，通过 UHPLC-MS 分别测定选定多酚和角鲨烯的含量，通过 ICP-MS 探索矿物质。橄榄油由于油酸含量高，被确认为具有最高的 MUFA 含量，而葡萄籽油、巴西坚果油和菜籽油则以重要的多不饱和脂肪酸水平为特点。在椰子油中发现的最高 SFA 含量主要归因于月桂酸水平高，月桂酸以其有利的 HDL 升高作用而闻名。至于多酚，棕榈油、椰子油和菜籽油的美食油表现出比橄榄油更高水平的酚酸（例如对羟基苯甲酸、阿魏酸、丁香酸），而橄榄油则具有独特的抗氧化剂，如酪醇和羟基酪醇。此外，橄榄油的角鲨烯含量最高，其次是巴西坚果油。最后，所有研究的油都含有非常低水平（μg/kg 级）的促氧化剂元素，如 Cu、Fe 和 Mn。总的来说，这些发现可能填补了有关市售美食油某些成分方面文献中仍然存在的空白。
