EVALUATION OF VIRGIN OLIVE OIL MINOR COMPOUNDS IN PROGENIES OF CONTROLLED CROSSES

被引：9

作者：

Rjiba, Imed ^{[1
]}

Gazzah, Noureddine ^{[1
]}

Dabbou, Samia ^{[1
]}

Hammami, Mohamed ^{[1
]}

机构：

[1] UR Human Nutr & Metab Disorders USCR Mass Spectro, Fac Med, Biochem Lab, Monastir 5019, Tunisia

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2011年 / 35卷 / 05期

关键词：

VOLATILE COMPOUNDS; ALPHA-TOCOPHEROL; INTEGRAL CENTRIFUGES; PHENOLIC-COMPOUNDS; BETA-CAROTENE; EXTRACTION; CHROMATOGRAPHY; STABILITY; HEADSPACE;

D O I：

10.1111/j.1745-4514.2010.00462.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained by intervarietal cross-breeding program. Twelve extra virgin olive oil cultivars were characterized by their chemical composition. The experimental data showed that new releases were characterized by an appreciable a-tocopherol (ranging from 60.09 to 153.97 mg/kg) and by a high content of total volatile compounds especially of the trans-2-hexenal. Simple phenols such as hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid and vanillin were identified and quantified by high-performance liquid chromatography in most of the oils. The flavonoids compounds (apigenin and luteolin) were also found. The results indicated that a considerable oil composition variability can be achieved genetically, by breeding.

引用

页码：1413 / 1423

页数：11

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