Alves Eliana, Domingues M Rosário M, Domingues Pedro
Mass Spectrometry Centre, Department of Chemistry & QOPNA, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Foods. 2018 Jul 10;7(7):109. doi: 10.3390/foods7070109.
Polar lipids are minor components of olives and olive oil and include a myriad of molecules such as phospholipids and glycolipids. Even though sensitive and high-resolution analytical approaches have been used to unveil the polar lipidome of these matrices, new insights on their composition are needed. In this review, we will describe the findings on the identification and characterization of polar lipids from olives and olive oil and the underlying analytical challenges. The significance of polar lipids will also be discussed as potential markers of identity and traceability of olives and olive oil and in detecting adulteration of olive oil. Their potential impact on nutrition and health will be presented as a valuable source of bioactive compounds and as promising ingredients for different uses from olive-derived industrial by-products.
极性脂质是橄榄和橄榄油的次要成分，包括磷脂和糖脂等多种分子。尽管已采用灵敏且高分辨率的分析方法来揭示这些基质的极性脂质组，但仍需要对其组成有新的认识。在本综述中，我们将描述从橄榄和橄榄油中鉴定和表征极性脂质的研究结果以及潜在的分析挑战。还将讨论极性脂质作为橄榄和橄榄油身份及可追溯性的潜在标志物以及检测橄榄油掺假的重要性。它们对营养和健康的潜在影响将作为生物活性化合物的宝贵来源以及橄榄衍生工业副产品不同用途的有前景成分进行介绍。
