Valasi Lydia, Kokotou Maroula G, Pappas Christos S
Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Greece.
Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Greece.
Food Res Int. 2021 Oct;148:110590. doi: 10.1016/j.foodres.2021.110590. Epub 2021 Jul 6.
Pistacia vera oil is a rich source of unsaturated fatty acids, whose presence is associated with high quality and nutritional value. According to the literature, fatty acid oil composition is not constant every harvest year, but varies mainly depending on climate conditions. Therefore, the knowledge of oil composition in fatty acids is necessary to assess both its quality and its nutritional value. Twenty-two samples (11 samples from the harvest year 2017 and 11 samples from 2018) of the Greek variety "Aegina" were collected from four different Greek regions, from producers following the same cultivation and post-harvest cares. Extraction oil yields were found to be similar (61.7% w/w, 2017; 60.8% w/w, 2018). A reduction of the saturated fatty acids content was determined in 2018 (mean values 12.2% w/w against 13.8% w/w in 2017) by Gas Chromatography-Mass Spectrometry, accompanied by an increase of the unsaturated ones (mean values 87.9% w/w against 86.2% w/w in 2017). These results indicate that the harvest year 2018 may be considered superior to 2017 in terms of quality and nutritional value and may be correlated with an increased mean rain rate in 2018 and a slight decrease of the mean temperature. Fourier transform infrared (FTIR) and Raman spectroscopic studies of the oils were also performed. Three chemometric models were developed for the two consecutive harvest years of pistachio oil and the discrimination was based on GC-MS analysis, FTIR and Raman spectroscopic data combined with cross-validation techniques and comparison among them. The most successful chemometric model was that based on FTIR spectroscopy, which has the advantage of speed, simplicity and economy. Such a chemometric model may help in estimating the quality of Pistacia vera oils.
阿月浑子油富含不饱和脂肪酸，其存在与高品质和营养价值相关。根据文献记载，每年收获的脂肪酸油成分并非恒定不变，而是主要随气候条件而变化。因此，了解脂肪酸中的油成分对于评估其质量和营养价值十分必要。从希腊四个不同地区收集了22个希腊品种“Aegina”的样本（2017年收获的11个样本和2018年收获的11个样本），这些样本均来自遵循相同种植和收获后护理方法的生产商。发现提取油产量相似（2017年为61.7% w/w；2018年为60.8% w/w）。通过气相色谱 - 质谱法测定，2018年饱和脂肪酸含量有所降低（平均值为12.2% w/w，而2017年为13.8% w/w），同时不饱和脂肪酸含量有所增加（平均值为87.9% w/w，而2017年为86.2% w/w）。这些结果表明，就质量和营养价值而言，2018年收获的年份可能优于2017年，这可能与2018年平均降雨率增加以及平均温度略有下降有关。还对这些油进行了傅里叶变换红外（FTIR）和拉曼光谱研究。针对阿月浑子油连续两个收获年份开发了三种化学计量学模型，其判别基于气相色谱 - 质谱分析、FTIR和拉曼光谱数据，并结合交叉验证技术以及它们之间的比较。最成功的化学计量学模型是基于FTIR光谱的模型，该模型具有速度快、操作简单和经济的优点。这样的化学计量学模型可能有助于评估阿月浑子油的质量。
