Chemical characterization of traditional varietal olive oils in East of Spain
Chemical characterization of traditional varietal olive oils in East of Spain
复制标题
西班牙东部传统品种橄榄油的化学特性
DOI：
10.1016/j.foodres.2013.04.035
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发表时间：
2013
影响因子：
8.1
通讯作者：
D. Salazar
中科院分区：
文献类型：
--
作者：
I. López;Domingo C. Salazar;B. Velázquez‐Martí;D. Salazar
这项工作的目的是表征地中海西部八种最具代表性的橄榄油品种的化学成分。根据国际橄榄理事会（IOC 规范），这些油被分为两类： 甜油（Farga、Morruda 和 Serrana），与作为西班牙甜油标准的 Arbequina 进行比较；和苦辣油（Alfafara、Blanqueta 和 Villalonga）与 Picual 进行比较，被认为是苦辣橄榄油的标准。在这项研究中，采样的树木是在地理上分开的原产地选择的。它们是在传统条件下种植的。每棵采样树的品种均已由国际植物新品种保护联盟 (UPOV TG/99/4) 先前确定。我们试图根据这些品种的脂肪酸和甾醇成分来找出它们之间的差异。虽然我们仅对橄榄油中甾醇的结果表明豆甾醇可以实现品种分离，但我们的经验表明，对主要脂肪酸（棕榈酸、油酸和亚油酸）的分析以及应用于所有脂肪酸和甾醇的主成分分析可用于以足够的精度验证品种测定。此外，α-生育酚还可用作苦辣油的区分剂。
The aim of this work has been to characterize the chemical composition of the eight most emblematic varietal olive oils from the West of the Mediterranean Sea. These were classified into two groups according to the International Olive Council (IOC norms): Sweet oils (Farga, Morruda and Serrana) which were compared with Arbequina as standard of the Spanish sweet oils; and bitter–spicy oils (Alfafara, Blanqueta, and Villalonga) that were compared with Picual, considered as the standard of the bitter–spicy olive oils. For the study, sampled trees were chosen in their geographically separated originating areas. They were cultivated in the traditional conditions. The variety of each sampled tree was previously identified by the International Union for the Protection of new Varieties for Plants (UPOV TG/99/4). We have attempted to find differences between these varieties based on their fatty acid and sterol components. Although our results of only the sterols in olive oils suggested that stigmasterol could allow the segregation of the varieties, our experience indicates that analysis of the main fatty acids (palmitic, oleic and linoleic), together with a PCA applied to all fatty acids and sterols, can be used to validate the varietal determinations with enough precision. In addition, α-tocopherol can be used as differentiator in bitter–spicy oils.