基于贝叶斯网络分析评估的突尼斯阿甘油的物理化学性质和脂肪酸含量的营养潜力。
Nutraceutical potentialities of Tunisian Argan oil based on its physicochemical properties and fatty acid content as assessed through Bayesian network analyses.
机构信息
Extremophile Plants Laboratory, Centre of Biotechnology of Borj-Cedria, BP 901, 2050, Hammam-Lif, Tunisia.
Laboratory of Forestry Resources Management and Valorization, National Research Institute of Rural Engineering, Water and Forests, P.B. 10, 2080, Ariana, Tunisia.
出版信息
Lipids Health Dis. 2018 Jun 15;17(1):138. doi: 10.1186/s12944-018-0782-9.
BACKGROUND
Argan oil is traditionally produced by cold pressing in South-western Morocco where rural population uses it as edible oil as well as for its therapeutic properties which give them in counterpart valuable income. Given the economical interest of this oil, several attempts of fraudulency have been registered in the world global market leading to loss of authenticity. Our purpose is to launch a program of Tunisian Argan oil valorization since trees from this species have been introduced sixty years ago in Tunisia. The first step was thus to characterize the physicochemical properties and determine the chemical composition of Tunisian Argan oil in order to assess its quality.
METHODS
Physicochemical parameters of oil quality were determined according to the international standard protocols. Fatty acid content analysis of Argan oils was performed by gas chromatography coupled to mass spectrophotometry. A comparative study was realized among Tunisian, Moroccan and Algerian samples differing also by their extraction procedure. The impact of geographical localisation on the fatty acids composition was studied by statistical and modeling Bayesian analyses.
RESULTS
Physicochemical parameters analysis showed interestingly that Tunisian Argan oil could be classified as extra virgin oil. Argan oil is mainly composed by unsaturated fatty acids (80%), mainly oleic and linoleic acid (linoleic acid was positively influenced by the geographical localization (r = 0.899, p = 0.038) and the P/S index (r = 0.987, p = 0.002)) followed by saturated fatty acids (20%) with other beneficial compounds from the unsaponifiable fraction like polyphenols and carotenoids. Together with fatty acid content, these minor components are likely to be responsible for its nutraceutical properties and beneficial effects.
CONCLUSION
Tunisian Argan oil displayed valuable qualitative parameters proving its competitiveness in comparison with Moroccan and Algerian oils, and could be therefore considered as extra virgin edible oil for nutraceutical purposes as well as for cosmetic use.
背景
阿甘油是摩洛哥西南部传统的冷榨油，当地农村人口将其用作食用油，并因其具有治疗特性而获得可观的收入。鉴于这种油的经济利益，世界范围内已经出现了几起欺诈行为，导致其真实性受损。我们的目的是在突尼斯推广突尼斯阿甘油的增值计划，因为这种树在 60 年前就被引入了突尼斯。因此，第一步是对阿甘油的理化性质进行表征，以评估其质量，并确定其化学成分。
方法
根据国际标准协议，测定了油的理化参数。采用气相色谱-质谱联用技术对阿甘油的脂肪酸含量进行了分析。对来自不同地区（摩洛哥、阿尔及利亚）、不同提取方法的阿甘油进行了比较研究。通过统计和建模贝叶斯分析研究了地理定位对脂肪酸组成的影响。
结果
有趣的是，理化参数分析表明，突尼斯阿甘油可归类为特级初榨油。阿甘油主要由不饱和脂肪酸（80%）组成，主要是油酸和亚油酸（亚油酸受地理位置（r=0.899，p=0.038）和 P/S 指数（r=0.987，p=0.002）的影响），其次是饱和脂肪酸（20%），还有一些有益的非皂化物，如多酚和类胡萝卜素。与脂肪酸含量一起，这些微量成分可能是其具有营养特性和有益作用的原因。
结论
突尼斯阿甘油具有有价值的定性参数，证明其与摩洛哥和阿尔及利亚的油相比具有竞争力，因此可以考虑将其作为特级初榨食用油，用于营养保健和化妆品用途。
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