PHENOLIC COMPOUNDS AND STEROL CONTENTS OF OLIVE (OLEA EUROPAEA L.) OILS OBTAINED FROM DIFFERENT VARIETIES

被引：0

作者：

Al Juhaimi, Fahad ^{[1
]}

Ozcan, Mehmet Musa ^{[2
]}

Ghafoor, Kashif ^{[1
]}

Adiamo, Oladipupo Q. ^{[1
]}

Babiker, Elfadil E. ^{[1
]}

机构：

[1] King Saud Univ, Coll Food & Agr Sci, Dept Food Sci & Nutr, Riyadh, Saudi Arabia

[2] Selcuk Univ, Dept Food Engn, Fac Agr, TR-42031 Konya, Turkey

来源：

PAKISTAN JOURNAL OF BOTANY | 2017年 / 49卷 / 01期

关键词：

Olive oil; Total phenol; Phenolic compounds; Sterols; GC; HPLC; CULTIVAR; FRUITS;

D O I：

暂无

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Oil obtained from 5 different olive cultivars was analyzed for phenolic and sterol composition. Total phenolic contents of oils were determined between 94.99 mg GAE/kg oil (Al-Joif) to 405.71 mg GAE/ kg oil (Sarmlak) (p<0.05). Phenolic compounds of oils obtained from different olive verities (Ayvalik, Sarrulak, Savrani, Al-Joif and Gemlik) when fully ripened were evaluated using reversed phase high performance liquid chromatography (RP-HPLC). Hydroxytyrosol and tyrosol were identified to have higher concentrations than other compounds. Tyrosol contents were between 3.65 mg/kg to 21.47 mg/kg oil (p<0.05) in different verities. The contents of hydroxytyrosol of oils for Ayvalik and Gemlik were 1.23 and 14.42 mg/kg, respectively. Cinnamic acid was detected only in Al-Joif olive oil sample. Low amounts of syringic, vanillin, p-cumaric, quercetin and luteolin were observed in different varieties' oils.

引用

页码：169 / 172

页数：4

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