Università degli Studi di Sassari, Dipartimento di Agraria, Viale Italia 39, 07100 Sassari, Italy.
CNR - Istituto di Chimica Biomolecolare (ICB), Traversa La Crucca 3, Loc. Baldinca, 07040 Li Punti, Sassari, Italy.
Food Chem. 2019 Dec 1;300:125243. doi: 10.1016/j.foodchem.2019.125243. Epub 2019 Jul 23.
Fatty acids, phenolic compounds, and tocopherols of Coratina, Bosana, Semidana, and Tonda di Cagliari virgin olive oils, were measured over a 45-day harvest period. Phenolic composition was the primary factor distinguishing Bosana, Tonda di Cagliari, and Semidana, whereas fatty acids differentiated Coratina and the other cultivars. Harvest period principally influenced oleacein, oleocanthal, oleuropein and ligstroside aglycones, and flavonoids. High phenolic content was observed for Coratina (1039-688 mg/kg) and Bosana (788-592 mg/kg). A drastic decrease in phenolic content was observed in Semidana (529-134 mg/kg) and Tonda di Cagliari (507-142 mg/kg) during the harvest period. These two cultivars also had low MUFA/PUFA (6.0-4.0 and 4.9-3.2 respectively), suggesting that these varieties should be harvested earlier in the season. These results provide information to producers for improved management of the harvesting process, which is strongly affected by varietal factors.
在 45 天的收获期内，对科拉蒂纳、博萨纳、塞米达纳和卡里亚里托尼橄榄油的脂肪酸、酚类化合物和生育酚进行了测量。酚类化合物是区分博萨纳、卡里亚里托尼和塞米达纳的主要因素，而脂肪酸则区分了科拉蒂纳和其他品种。收获期主要影响橄榄苦苷、橄榄苦素、橄榄多酚和没食子糖苷配基以及类黄酮。科拉蒂纳（1039-688mg/kg）和博萨纳（788-592mg/kg）的酚类含量较高。在收获期间，塞米达纳（529-134mg/kg）和卡里亚里托尼（507-142mg/kg）的酚类含量急剧下降。这两个品种的 MUFA/PUFA 也较低（分别为 6.0-4.0 和 4.9-3.2），表明这两个品种应在季节早期收获。这些结果为生产者提供了信息，以改善收获过程的管理，收获过程受品种因素的强烈影响。
