Composition and Nutritional Properties of Mediterranean Extra-virgin Olive Oils

被引：2

作者：

Tripoli, E. ^{[1
]}

La Guardia, M. ^{[1
]}

Di Majo, D. ^{[1
]}

Giammanco, S. ^{[1
]}

Giammanco, M. ^{[1
]}

机构：

[1] Univ Palermo, Dipartimento DIMPEFINU, Sez Fisiol & Nutr Umana, Via A Elia 3, I-90127 Palermo, Italy

来源：

JOURNAL OF BIOLOGICAL RESEARCH-BOLLETTINO DELLA SOCIETA ITALIANA DI BIOLOGIA SPERIMENTALE | 2009年 / 82卷 / 01期

关键词：

Extra-virgin olive oil; olive oil nutritional properties; oleic acid; polyphenols; tocopherols;

D O I：

10.4081/jbr.2009.4731

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Olive oil plays an important role in diet, economy and culture of Mediterranean people. Epidemiological studies have shown a lower incidence of some chronic and degenerative diseases in this area. The purpose of this paper was to compare the nutritional properties of Sicilian and Cretan extra-virgin olive oils. Forty Cretan (cultivar:Koroneiki) and forty-six Sicilian olive oil (cultivar:Nocellara del Belice) samples are collected in the crop seasons 2003/04 and 2004/05. We estimate free acidity, peroxide value, UV absorption characteristics, fatty acid composition, total tocopherols and polyphenols amounts. The results of statistical analysis showed extra-virgin olive oils from Cretan cultivar have an higher oleic acid and tocopherols content. The total polyphenols amounts in the two different cultivar are similar. These data provided evidence that both genetic factors (cultivar) and geographic factors (olive-growing zone) may influence composition and nutritional properties and high quality of extra-virgin olive oils.

引用

页码：42 / 44

页数：3

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