Kalaboki Iliana, Koulougliotis Dionysios, Kleisiari Dimitra, Melliou Eleni, Magiatis Prokopios, Kampioti Adamantia, Eriotou Effimia, Destouni Aspasia
Laboratory of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, 15774 Athens, Greece.
Department of Environment, Ionian University, 29100 Zakynthos, Greece.
Foods. 2021 Dec 4;10(12):3009. doi: 10.3390/foods10123009.
The phenolic fraction of extra virgin olive oil (EVOO) has disease preventive and health-promoting properties which are supported by numerous studies. As such, EVOO is defined as a functional food. The aim of the present study was to characterize the phenolic profile of olive oil from cultivars farmed in the Ionian Islands (Zakynthos, Kefalonia, Lefkada, and Kerkyra) and to investigate the association of phenols to antioxidant activity, which is central to its functionality. Furthermore, the study investigates whether multivariate analyses on the concentration of individual biophenolic compounds and genetic population diversity could classify the olive oil samples based on their geographic origin.
Phenols were determined in 103 samples from different Ionian Island tree populations by H nuclear magnetic resonance (NMR), and sample antioxidant activity was measured by their capacity to reduce the free radical 2,2-diphenyl-1-picrylhydrazyl) (DPPH). Genetic diversity was measured by estimating Nei's population genetic distance using 15 reproducible bands from random amplified polymorphic DNA (RAPD) genotyping.
Principal component analysis (PCA) of the secoiridoid concentrations clustered samples according to cultivar. Clustering based on genetic distances is not concordant with phenolic clustering. A cultivar effect was also demonstrated in the association between the concentration of individual phenols with DPPH reducing activity.
Taken together, the study shows that the olive oil phenolic content defines "cultivar-specific phenolic profiles" and that environmental factors other than agronomic conditions contribute more to phenotype variance than genetics.
特级初榨橄榄油（EVOO）的酚类成分具有疾病预防和促进健康的特性，这得到了众多研究的支持。因此，EVOO被定义为一种功能性食品。本研究的目的是表征爱奥尼亚群岛（扎金索斯岛、凯法利尼亚岛、莱夫卡达岛和科孚岛）种植的橄榄品种的橄榄油酚类特征，并研究酚类与抗氧化活性之间的关联，抗氧化活性是其功能的核心。此外，该研究还调查了基于单个生物酚类化合物浓度和遗传群体多样性的多变量分析是否能够根据地理来源对橄榄油样品进行分类。
通过氢核磁共振（NMR）测定来自爱奥尼亚群岛不同树木群体的103个样品中的酚类物质，并通过其还原自由基2,2-二苯基-1-苦基肼（DPPH）的能力来测量样品的抗氧化活性。通过使用随机扩增多态性DNA（RAPD）基因分型的15个可重复条带估计内氏群体遗传距离来测量遗传多样性。
裂环烯醚萜浓度的主成分分析（PCA）根据品种对样品进行聚类。基于遗传距离的聚类与酚类聚类不一致。在单个酚类浓度与DPPH还原活性之间的关联中也证明了品种效应。
综合来看，该研究表明橄榄油中的酚类含量定义了“品种特异性酚类特征”，并且除农艺条件外的环境因素对表型变异的贡献比遗传因素更大。
