Torić Jelena, Barbarić Monika, Uršić Stanko, Jakobušić Brala Cvijeta, Karković Marković Ana, Zebić Avdičević Maja, Benčić Đani
Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia.
Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, 10000 Zagreb, Croatia.
Foods. 2020 Sep 23;9(10):1347. doi: 10.3390/foods9101347.
Virgin olive oil (VOO) is a functional food specific to the Mediterranean diet and related to human health, especially as a protector of cardiovascular health, in the prevention of several types of cancers, and in modification of immune and inflammatory response. Phenolic compounds have central importance for these extraordinary health benefits. In the production of high-quality olive oils, it is very important to process freshly picked olives and avoid any storage of fruits. However, in Croatia there is a very traditional and environmentally friendly method of olive oil production, where olive fruits are stored in seawater for some time prior to processing. This practice is also notable nowadays since there are people who prefer the characteristic flavor of the "seawater olive oil", although some people argue against its quality and biomedical relevance. In this study, the phenolic contents of VOO prepared from the immediately processed fresh olives and olives processed after storage in seawater were compared with the use of high-performance liquid chromatography-mass spectrometry (HPLC-MS) and spectrophotometric analysis. The results suggest that "seawater olive oil" should be considered as a safe food of biomedical relevance, as it still contains a significant proportion of important phenolics like hydroxytyrosol, tyrosol and oleacein (e.g., 63.2% of total phenols in comparison to VOO).
初榨橄榄油（VOO）是地中海饮食特有的功能性食品，与人类健康相关，尤其是作为心血管健康的保护剂，在预防多种癌症以及调节免疫和炎症反应方面。酚类化合物对于这些非凡的健康益处至关重要。在生产高品质橄榄油时，新鲜采摘的橄榄及时加工并避免果实储存非常重要。然而，在克罗地亚有一种非常传统且环保的橄榄油生产方法，即橄榄果实在加工前先在海水中储存一段时间。如今这种做法也很显著，因为有些人更喜欢“海水橄榄油”的独特风味，尽管有些人对其质量和生物医学相关性表示反对。在本研究中，使用高效液相色谱 - 质谱联用仪（HPLC - MS）和分光光度分析比较了直接加工的新鲜橄榄和在海水中储存后加工得到的初榨橄榄油的酚类含量。结果表明，“海水橄榄油”应被视为具有生物医学相关性的安全食品，因为它仍然含有相当比例的重要酚类物质，如羟基酪醇、酪醇和橄榄苦苷（例如，与初榨橄榄油相比，占总酚的63.2%）。
