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

共 50 条

[21] EVALUATION OF THE BITTER TASTE IN VIRGIN OLIVE OIL
ROSALES, FG
PERDIGUERO, S
GUTIERREZ, R
OLIAS, JM
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1992, 69 (04) : 394 - 395
[22] Phenolic compounds and antioxidant capacity of virgin olive oil
Nieves Franco, Ma
Galeano-Diaz, Teresa
Lopez, Oscar
Fernandez-Bolanos, Jose G.
Sanchez, Jacinto
De Miguel, Concepcion
Victoria Gil, Ma
Martin-Vertedor, Daniel
FOOD CHEMISTRY, 2014, 163 : 289 - 298
[23] Contribution of phenolic compounds to virgin olive oil quality
Servili, M
Montedoro, G
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2002, 104 (9-10) : 602 - 613
[24] Bioactive Compounds and Quality of Extra Virgin Olive Oil
Jimenez-Lopez, Cecilia
Carpena, Maria
Lourenco-Lopes, Catarina
Gallardo-Gomez, Maria
Lorenzo, Jose M.
Barba, Francisco J.
Prieto, Miguel A.
Simal-Gandara, Jesus
FOODS, 2020, 9 (08)
[25] Phenolic compounds profile of Cornicabra virgin olive oil
Gómez-Alonso, S
Salvador, MD
Fregapane, G
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (23) : 6812 - 6817
[26] Minor compounds and sensory evaluation of Tunisian high-quality olive oil
Baccouri, Olfa
Snoussi, Kaouther
Msaada, Kamel
RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2020, 97 (02): : 61 - 67
[27] Effect of minor components of virgin olive oil on topical antiinflammatory assays
de la Puerta, R
Martínez-Domínguez, E
Ruiz-Gutiérrez, V
ZEITSCHRIFT FUR NATURFORSCHUNG C-A JOURNAL OF BIOSCIENCES, 2000, 55 (9-10): : 814 - 819
[28] Mass spectrometry in the analysis of polar minor components in virgin olive oil
Boselli, E.
Di Lecce, G.
Minardi, M.
Pacetti, D.
Frega, N. G.
RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2007, 84 (01): : 3 - 14
[29] Simple quantification of phenolic compounds present in the minor fraction of virgin olive oil by LC-DAD-FLD
Godoy-Caballero, M. P.
Acedo-Valenzuela, M. I.
Galeano-Diaz, T.
TALANTA, 2012, 101 : 479 - 487
[30] Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy
Inarejos-Garcia, A. M.
Gomez-Alonso, S.
Fregapane, G.
Salvador, M. D.
FOOD RESEARCH INTERNATIONAL, 2013, 50 (01) : 250 - 258

← 1 2 3 4 5 →