特级初榨橄榄油在避光条件下储存 22 个月期间根据其化学成分的质量演变。

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions.

机构信息

Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.

出版信息

Food Chem. 2020 May 1;311:126044. doi: 10.1016/j.foodchem.2019.126044. Epub 2019 Dec 16.

DOI:10.1016/j.foodchem.2019.126044

PMID:31869643

Abstract

The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6-77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low (<20-200 mg/kg), medium (450-700 mg/kg), and high polyphenolic levels (750-1400 mg/kg) were used. We found high correlations among peroxide values, K, K, and storage time. Oleuropein derivatives decreased by 98%, 89%, and 85% in EVOOs with low, medium, and high polyphenolic levels, respectively, with the highest depletion occurring in those with the lowest initial concentrations. Besides having higher α-tocopherol protection from oxidative phenomena, EVOOs with the highest phenolic fractions showed lower head space accumulations of off-flavour volatile substances and thus demonstrated the best retention of sensory and health benefits. We propose that the shelf life of EVOOs can be determined from their initial levels of oleuropein derivatives.

摘要

在室温黑暗条件下实时储存 22 个月期间，测定了 14 种特级初榨橄榄油（EVOO）的质量演变，这些橄榄油具有不同的初始多酚和油酸（64.6-77.7%）水平。使用低（<20-200mg/kg）、中（450-700mg/kg）和高（750-1400mg/kg）多酚水平的 EVOO。我们发现过氧化物值、K、K 和储存时间之间存在高度相关性。在低、中、高多酚水平的 EVOO 中，橄榄苦苷衍生物分别减少了 98%、89%和 85%，初始浓度最低的 EVOO 中损失最大。除了具有更高的α-生育酚对氧化现象的保护作用外，具有最高酚类分数的 EVOO 显示出较低的异味挥发性物质的顶空积累，从而表现出对感官和健康益处的最佳保留。我们提出，可以根据橄榄苦苷衍生物的初始水平来确定 EVOO 的保质期。