Valenčič Vasilij, Bučar-Miklavčič Milena, Podgornik Maja
Science and Research Centre Koper, Garibaldijeva 1, 6000 Koper, Slovenia.
Plants (Basel). 2024 Jul 22;13(14):1995. doi: 10.3390/plants13141995.
The adaptation of autochthonous olive varieties to local soil and climatic conditions can lead to a unique chemical composition and characteristics of olive oils that may differ from the generally accepted quality standards set out in the International Olive Oil Council strategy documents and EU regulations. Therefore, the fatty acid composition, biophenol, tocopherol, sterol and triterpenic dialcohol content and composition of the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' were studied for a three-year period with the aim of valorising the characteristics of the three olive varieties. Standardised and accredited analytical methods in accordance with SIST EN ISO/IEC 17025:2017 were applied. The results of the investigation showed that the highest average amount of oleic acid (75.75%) was found in the oils of the 'Črnica' variety, followed by the 'Drobnica' (72.06%) and the 'Buga' (68.73%). All three varieties are a good source of total biophenols ('Buga' 616 mg/kg, 'Drobnica' 569 mg/kg and 'Črnica' 427 mg/kg) and α-tocopherol ('Buga' 378 mg/kg, 'Drobnica' 279 mg/kg, and 'Črnica' 243 mg/kg). 'Buga' and 'Drobnica' are characterised by high amounts of total sterols, 2468 mg/kg and 2391 mg/kg, respectively, while 'Črnica' oils, in comparison, showed a lower average value of total sterols (1351 mg/kg). Due to their exceptional chemical composition, 'Buga', 'Črnica' and 'Drobnica' show great potential for the further cultivation and valorisation of traditional olive oil production in the region, thus contributing to the preservation of biodiversity and local traditions. The quality parameters of olive oil from the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' also fulfil the limits for extra virgin olive oil according to the Commission Delegated Regulation (EU) 2022/2104, despite local climatic influences. However, accelerated growth due to climatic changes affecting early harvest can lead to them falling outside these limits, which was observed in particular for the 'Buga' variety in terms of the linoleic acid content. This study emphasises the importance of timing the harvest to achieve optimum maturity and meet EU quality standards, taking into account the genetic makeup of the varieties and their response to the current climatic conditions.
当地橄榄品种对当地土壤和气候条件的适应性，可能导致橄榄油具有独特的化学成分和特性，这可能与国际橄榄油理事会战略文件和欧盟法规中规定的普遍接受的质量标准有所不同。因此，对斯洛文尼亚当地橄榄品种“布加”（Buga）、“切尔尼察”（Črnica）和“德罗布尼察”（Drobnica）的脂肪酸组成、生物酚、生育酚、甾醇和三萜二醇含量及成分进行了为期三年的研究，旨在突出这三个橄榄品种的特性。采用了符合SIST EN ISO/IEC 17025:2017的标准化和认可分析方法。调查结果表明，“切尔尼察”品种的油中油酸平均含量最高（75.75%），其次是“德罗布尼察”（72.06%）和“布加”（68.73%）。所有这三个品种都是总生物酚（“布加”616毫克/千克、“德罗布尼察”569毫克/千克、“切尔尼察”427毫克/千克）和α-生育酚（“布加”378毫克/千克、“德罗布尼察”279毫克/千克、“切尔尼察”243毫克/千克）的良好来源。“布加”和“德罗布尼察”的特点是总甾醇含量高，分别为2468毫克/千克和2391毫克/千克，而相比之下，“切尔尼察”油的总甾醇平均值较低（1351毫克/千克）。由于其特殊的化学成分，“布加”、“切尔尼察”和“德罗布尼察”在该地区传统橄榄油生产的进一步种植和增值方面显示出巨大潜力，从而有助于保护生物多样性和当地传统。尽管受到当地气候影响，但斯洛文尼亚当地橄榄品种“布加”、“切尔尼察”和“德罗布尼察”的橄榄油质量参数也符合欧盟委员会授权法规（EU）2022/2104中特级初榨橄榄油的限量标准。然而，气候变化导致的早期收获加速生长可能会使它们超出这些限量标准，就亚油酸含量而言，“布加”品种尤其如此。本研究强调了考虑品种的基因构成及其对当前气候条件的反应，适时收获以达到最佳成熟度并符合欧盟质量标准的重要性。
