Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Universidad de Léon, Departamento de Ingeniería Agrária, Av. Portugal, n° 41, 24071 Léon, Spain.
LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
Food Chem. 2019 Mar 15;276:231-239. doi: 10.1016/j.foodchem.2018.09.106. Epub 2018 Sep 19.
Olive oil phenolic compounds are receiving increased attention due to its influence on sensory characteristics and to scientific evidences of positive health effects. In this work, 28 ancient olive trees were selected and, during four consecutive seasons (2014-2017), oils were extracted and their phenolic fraction characterized. Hydroxytyrosol and tyrosol secoiridoids were the predominant groups, with contents between 32 and 496 mg of tyrosol equivalents/kg. Based on principal component analysis it could be concluded that the individual phenolic contents enabled the unsupervised grouping of olive oils by crop year. Furthermore, linear discriminant analysis allowed achieving sensitivities greater than 90%. It was shown that some specimens consistently allowed obtaining oils with high phenolic contents (≥500 mg tyrosol equivalents/kg). The identification of centenarian specimens for breeding based on their potential to produce oils with high levels of healthy compounds is of utmost interest, contributing to preserve the genetic heritage.
由于橄榄油酚类化合物对感官特性的影响以及对其对健康有益的科学证据，其正受到越来越多的关注。在这项工作中，选择了 28 棵古橄榄树，并在四个连续的季节（2014-2017 年）中提取了橄榄油并对其酚类成分进行了分析。羟基酪醇和酪醇次级代谢物是主要的成分，含量在 32 到 496mg 没食子酸酯/kg 之间。基于主成分分析，可以得出结论，个体酚类含量可以使橄榄油按作物年份进行无监督分组。此外，线性判别分析允许获得大于 90%的灵敏度。结果表明，一些样本始终可以获得酚类含量较高的橄榄油（≥500mg 没食子酸酯/kg）。基于生产高健康化合物含量油的潜力对百年标本进行鉴定用于培育，这是非常有意义的，有助于保护遗传遗产。
