Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Masnjaca and Krvavica in Comparison with Italian Variety Leccino
Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Masnjaca and Krvavica in Comparison with Italian Variety Leccino
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DOI：
10.3390/molecules19010881
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发表时间：
2014-01-01
期刊：
影响因子：
4.6
通讯作者：
Kus, Piotr Marek
中科院分区：
文献类型：
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作者：
Sarolic, Mladenka;Gugic, Mirko;Kus, Piotr Marek
从克罗地亚本土品种MasnJaca和Krvavica的果实中提取的初榨橄榄油(VOOS)首次被广泛表征。将所考察的油脂与在相同条件下种植和加工的意大利品种莱西诺的油脂进行了比较。分别采用HS-SPME/GC-MS、HPLC-FL、LC-DAD和分光光度等方法，对其顶空挥发分、生育酚、叶绿素、类胡萝卜素和总酚含量、过氧化值、酸度、K-232、K-270和抗氧化活性(DPPH)进行了研究。所研究的大部分品质参数在品种间存在差异。在所有测试的橄榄油中检测到的主要挥发性化合物是由多不饱和脂肪酸通过脂氧合酶途径衍生的C6化合物。Krvavica油的特征为己醛(8.8%~9.4%)。香蕉油中(E)-十六-2-烯醛含量最高(73.4%~74.0%)，而(Z)-十六烷-3-烯醛(21.9%-25.0%)和(E)-6-2-烯醛(27.6%-28.9%)含量最高。莲子油中生育酚含量最高(312.4 mg/kg)，叶绿素含量最高(7.3 mg/kg)，类胡萝卜素含量最高(4.2 mg/kg)，总酚含量最高(246.6 mg/kg)。Leccino油的HF具有最高的抗氧化能力(1.3 mmolTEAC/kg)，而MasnJaca油和Krvavica油的Hfs表现出0.5 mmolTEAC/kg的活性。
Virgin olive oils (VOOs) obtained from the fruits of Croatian autochthonous varieties Masnjaca and Krvavica were extensively characterized for the first time. Investigated oils were compared with the oil obtained from Italian variety Leccino, grown and processed under the same conditions. Headspace volatile profile, tocopherols, chlorophylls, carotenoids and total phenolic content, peroxide value, % acidity, K-232, K-270 as well as antioxidant activity (DPPH) of the oils' hydrophilic fractions (HFs) including their phenolic composition were assessed by means of HS-SPME/GC-MS, HPLC-FL, HPLC-DAD and spectrophotometric methods, respectively. Most of the studied quality parameters varied between the cultivars. The main volatile compounds detected in all tested olive oils were the C6 compounds derived from polyunsaturated fatty acids through the lipoxygenase pathway. Krvavica oil was characterized by hexanal (8.8%-9.4%). Leccino oil contained the highest percentage of (E)-hex-2-enal (73.4%-74.0%), whereas (Z)-hex-3-enal (21.9%-25.0%) and (E)-hex-2-enal (27.6%-28.9%) dominated in Masnjaca oil. Leccino oil contained the highest amount of tocopherols (312.4 mg/kg), chlorophylls (7.3 mg/kg), carotenoids (4.2 mg/kg) and total phenols (246.6 mg/kg). The HF of Leccino oil showed the highest antioxidant capacity (1.3 mmol TEAC/kg), while the HFs of Masnjaca and Krvavica oils exhibited the activity of 0.5 mmol TEAC/kg.