Wang Yongjin, Yu Le, Zhu Yuting, Zhao Anni, Zhang Fei, Zhang Hui, Jin Qingzhe, Wu Gangcheng, Wang Xingguo
State Key Laboratory of Food Science and Technology, Jiangnan University.
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University.
J Oleo Sci. 2020 Jun 4;69(6):605-615. doi: 10.5650/jos.ess19265. Epub 2020 May 14.
The main objective of this study was to differentiate twenty-three monovarietal olive oils produced in China (Azappa, Thiaki, Leucocarpa ovoid, manzanillo de labata, etc.) by studying their physicochemical properties, fatty acid profiles and oxidative stability. The majority of analytical indicators had statistically significant differences (p < 0.05). The tested cultivars produced excellent olive oils with an appreciable amount of natural antioxidants and chemical composition within the legal range. Our results demonstrate that Leucocarpa ovoid oil was characterized by high mean levels of total phenols (401.8 mg/kg), oleic acid (79.62%) and oxidative stability (18.64 h). Additionally, five types of olive oil were selected due to their high overall quality. Investigation of virgin olive oils indicates that the differences in the fatty acid profiles, phenols, sterols and tocopherols may be caused by genetic factors. The principal components analysis (PCA) results showed a strong differentiation between various cultivars in regard to their fatty acid composition and phenol, sterol and tocopherol levels. These components can be effective tools for efficient comparison and differentiation of these cultivars. To the best of our knowledge, this is the first work on the differentiation of the chemical constituents of virgin olive oils.
本研究的主要目的是通过研究中国生产的23种单一品种橄榄油（阿扎帕、蒂亚基、卵形白肉、拉瓦塔的曼萨尼约等）的理化性质、脂肪酸谱和氧化稳定性来进行区分。大多数分析指标存在统计学显著差异（p < 0.05）。所测试的品种生产出了优质的橄榄油，含有相当数量的天然抗氧化剂，且化学成分在法定范围内。我们的结果表明，卵形白肉橄榄油的特点是总酚平均含量高（401.8毫克/千克）、油酸含量高（79.62%）以及氧化稳定性高（18.64小时）。此外，由于其整体品质高，挑选出了五种类型的橄榄油。对初榨橄榄油的调查表明，脂肪酸谱、酚类、甾醇和生育酚的差异可能是由遗传因素造成的。主成分分析（PCA）结果显示，不同品种在脂肪酸组成以及酚类、甾醇和生育酚水平方面存在明显差异。这些成分可以成为有效比较和区分这些品种的有效工具。据我们所知，这是关于初榨橄榄油化学成分区分的第一项研究。
