Characterization of monovarietal extra virgin olive oils from the province of Bejaia (Algeria)

被引：39
|
作者：
Laincer, Firdousse [1 ]
Iaccarino, Nunzia [2 ]
Amato, Jussara [2 ]
Pagano, Bruno [2 ]
Pagano, Alessia [2 ]
Tenore, Giancarlo [2 ]
Tamendjari, Abderezak [1 ]
Rovellini, Pierangela [3 ]
Venturini, Stefania [3 ]
Bellan, Giorgio [3 ]
Ritieni, Alberto [2 ]
Mannina, Luisa [4 ,5 ]
Novellino, Ettore [2 ]
Randazzo, Antonio [2 ]
机构：
[1] Univ Bejaia, Fac Sci Nat & Vie, Lab Biochim Appl, Bejaia 06000, Algeria
[2] Univ Naples Federico II, Dept Pharm, Via D Montesano 49, I-80131 Naples, Italy
[3] INNOVHUB SSI, Via Giuseppe Colombo 79, I-20133 Milan, Italy
[4] Sapienza Univ Roma, Dipartimento Chim Tecnol & Farmaco, Piazzale Aldo Moro 5, I-00185 Rome, Italy
[5] CNR, Ist Metodol Chim, Lab Risonanza Magnet Annalaura Segre, I-00015 Rome, Italy
来源：
FOOD RESEARCH INTERNATIONAL | 2016年 / 89卷
关键词：
Olive oils; NMR; Algeria; Bejaia; Statistical analysis; NUCLEAR-MAGNETIC-RESONANCE; PHENOLIC-COMPOUNDS; LIQUID-CHROMATOGRAPHY; ANTIOXIDANT ACTIVITY; OXIDATIVE STABILITY; NMR; TOCOPHEROL; SEPARATION; COUNTRIES; COMPOUND;
D O I：
10.1016/j.foodres.2016.04.024
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Olive fruits from 19 varieties and different areas of Bejaia province (Algeria) were used to produce monovarietal olive oils in laboratory. The olive oils were analyzed using both traditional chemical analyses and nuclear magnetic resonance (NMR) methodology. The investigation involved pigment content determination, tocopherol analysis, fatty acid composition, and chromatographic determination of phenolic compounds. Chlorophyll, carotenoids, tocopherols and the content of oleic add turned out to be variety dependent. The extra-virgin olive oils (EVOOs) were analyzed as a whole and as phenolic extract by NMR. The study gave general indication on olive oil quality and information about geographical origin of the samples. Overall, the results obtained in the present work reveal that Algerian monovarietal olive oils produced in Bejaia province have the potential to produce blends that may compete with other Mediterranean products. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1123 / 1133
页数：11
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