Variability of vitamin E in virgin olive oil by agronomical and genetic factors

被引:92
作者
Beltran, Gabriel [1 ]
Jimenez, Antonio [1 ]
del Rio, Carmen [2 ]
Sanchez, Sebastian [3 ]
Martinez, Leopoldo [4 ]
Uceda, Marino [1 ]
Aguilera, Maria P. [1 ]
机构
[1] Junta de Andalucia, IFAPA, IFAPA Ctr Venta del Llano, Jaen 23620, Spain
[2] Junta de Andalucia, IFAPA, IFAPA Ctr Alameda del Obispo, Cordoba 14080, Spain
[3] Univ Jaen, Dpto Ingn Quim Ambiental & Mat, Jaen 23071, Spain
[4] Univ Granada, Fac Ciencias, Dpto Ingn Quim, Granada 18071, Spain
关键词
Vitamin E; Tocopherols; Olive cultivars; Fruit ripeness; Virgin olive oil; Crop year; Variability; Horticulture and biodiversity; Food analysis; Food composition; ALPHA-TOCOPHEROL; HOJIBLANCA; QUALITY;
D O I
10.1016/j.jfca.2010.03.003
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In this work the effect of genetic and agronomic factors on virgin olive oil tocopherol content and composition has been studied. For genetic effect, olive oil from thirty olive cultivars has been analyzed: for agronomic factor evaluation, three olive cultivars have been monitored during fruit ripening for three consecutive crop years. Total tocopherol content has ranged between 84 and 463 mg/kg, alpha-tocopherol represented more than 95%, beta-tocopherol was found at very low concentrations whereas gamma-tocopherol varied from 1 to 29 mg/kg. Tocopherols in virgin olive oil have a significant genetic component. Variability by crop year was due to the rainfall levels, and oils from the drier crop year (1998/99) showed the highest tocopherol content. However, this effect was cultivar-dependent, with 'Hojiblanca' cultivar the most affected. In general, tocopherols decreased during the ripening process, and although gamma-tocopherol showed an increase for the last harvesting dates, this trend was related to the chlorophyll losses in the oil. (C) 2010 Elsevier Inc. All rights reserved.
引用
收藏
页码:633 / 639
页数:7
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