Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees

被引：13

作者：

Chtourou, Fatma ^{[1
,2
]}

Valli, Enrico ^{[3
]}

Bendini, Alessandra ^{[3
]}

Lazzez, Aida ^{[2
]}

Toschi, Tullia Gallina ^{[3
]}

Bouaziz, Mohamed ^{[1
,4
]}

机构：

[1] Univ Sfax, Ecole Natl Ingn Sfax, Lab Electrochim Environm, BP 1173, Sfax 3038, Tunisia

[2] Inst Olivier Sfax, Unite Technol & Qualite Huile Olive, Sfax 3029, Tunisia

[3] Univ Bologna, Dept Agr & Food Sci, Alma Mater Studiorum, I-47521 Cesena, FC, Italy

[4] Univ Sfax, Inst Super Biotechnol Sfax, BP 1175, Sfax 3038, Tunisia

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2017年 / 94卷 / 03期

关键词：

Virgin olive oils; Oueslati variety; Olive trees age; Harvesting periods; Ripening; Phenolics; Volatiles; Squalene; Tocopherols; Fatty acids; Minor components; Adult/young trees; Compositional differences; Oil composition; VOLATILE COMPOUNDS; PHENOLIC-COMPOUNDS; ANTIOXIDANT ACTIVITY; SENSORY ATTRIBUTES; QUALITY; SQUALENE; CULTIVARS; STABILITY; VARIETIES; L;

D O I：

10.1007/s11746-017-2947-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Phenolics, volatiles, squalene, tocopherols, and fatty acids of virgin olive oils (VOO) from adult and young olive trees of the Oueslati variety, typically cultivated in the Center of Tunisia, were analyzed at three different harvesting periods. Significant differences in contents of saturated fatty acids (p < 0.05), squalene (p < 0.05), alpha-tocopherol and total tocopherol (p < 0.02) and oxidized form of decarboxymethyl oleuropein aglycon (p < 0.05) were seen between VOO from adult and young trees during maturation. Moreover, the volatile profiles of VOO from adult and young trees showed significant differences in the amounts of hexanal, 1-penten-3-ol (p < 0.05), (Z)-3-hexenal and (Z)-2-penten-1-ol (p < 0.01). Principal component analysis showed that olives from adult trees should be harvested at the cherry stage of maturation to obtain a satisfactory level of oil quality, while olives from young trees should be harvested at the black maturation stage.

引用

页码：435 / 447

页数：13

共 36 条

[1] Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), "anti-inflammatory properties" (ID 1882), "contributes to the upper respiratory tract health" (ID 3468), "can help to maintain a normal function of gastrointestinal tract" (3779), and "contributes to body defences against external agents" (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 [J].