Nowak Dariusz, Gośliński Michał, Popławski Cezary
Department of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Dębowa 3, 85-626 Bydgoszcz, Poland.
Int J Food Sci. 2021 Mar 25;2021:5554002. doi: 10.1155/2021/5554002. eCollection 2021.
Olive oil is considered a valuable ingredient of human diet. It is a good source of mono- and polyunsaturated fatty acids, as well as other bioactive compounds, especially polyphenols. The composition of olive oil depends mainly on the variety of plant, cultivation practices, and manufacturing conditions. Traditional processing methods may ensure better quality and health benefits. Therefore, the aim of the study was the evaluation of antioxidant properties and fatty acid profile of Cretan extra virgin bioolive oils. These ones were compared with commercial Spanish, Italian, and Greek extra virgin olive oils. Obtained results showed that sample Cretan 1 had about 15% higher antioxidant capacity and about 60% higher total polyphenol content than commercial counterparts. This one had also a favorable profile of fatty acids, especially 20% more linoleic acid. We concluded that traditional production methods, using millstones, cold pressing, and without centrifugation and filtration ensure better olive oil quality and related health benefits.
橄榄油被认为是人类饮食中的一种宝贵成分。它是单不饱和脂肪酸和多不饱和脂肪酸以及其他生物活性化合物，尤其是多酚的良好来源。橄榄油的成分主要取决于植物品种、种植方式和生产条件。传统加工方法可能会确保更好的品质和健康益处。因此，该研究的目的是评估克里特岛特级初榨生物橄榄油的抗氧化特性和脂肪酸谱。将这些橄榄油与西班牙、意大利和希腊的商业特级初榨橄榄油进行比较。所得结果表明，克里特岛1号样品的抗氧化能力比商业同类产品高约15%，总多酚含量高约60%。该样品还具有良好的脂肪酸谱，尤其是亚油酸含量多20%。我们得出结论，使用磨盘、冷榨且不进行离心和过滤的传统生产方法可确保更好的橄榄油品质和相关的健康益处。
