Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
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DOI：
10.1016/j.foodres.2013.08.037
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发表时间：
2013-12-01
影响因子：
8.1
通讯作者：
Fernandez-Gutierrez, Alberto
中科院分区：
文献类型：
--
作者：
Bengana, Mohamed;Bakhouche, Abdelhakim;Fernandez-Gutierrez, Alberto
这项工作考察了阿尔及利亚中北部地区不同采收期的特级初榨橄榄油(EVOO)的橄榄油质量和主要化合物的化学特征。为了完整地描述橄榄油样品，对橄榄油的产量、质量指数、脂肪酸组成、氧化稳定性、色素、生育酚和个别的极性酚类化合物进行了评估。这是第一个利用电喷雾飞行时间质谱联用快速分辨液相色谱对化学EVOO多酚进行表征的报道。结果表明，在不同的橄榄成熟阶段得到的化学EVOO化学成分不同。品质参数有增加的趋势，最高值出现在采收期较晚的EVOO中。此外，采收期对果实的成熟度指数、氧化稳定性、叶绿素和酚类成分也有显著影响。然而，橄榄油产量、类胡萝卜素和生育酚含量没有显著差异。根据成熟过程的结果，成熟指数2.4似乎是采集橄榄以获得高化学品质的化学挥发性挥发性有机化合物的最合适的采收期。(C)2013爱思唯尔有限公司。保留所有权利。
This work examines the olive-oil quality and chemical characterization of the main compounds from extra-virgin olive oil (EVOO) extracted from Chemlal olive cultivar, corresponding to different olive-harvest dates in the north-central region of Algeria. For a complete description of olive-oil samples, olive-oil yield, quality indices, fatty acid composition, oxidative stability, pigments, tocopherols, and individual polar phenolic compounds were evaluated. This is the first report available in which polyphenols of Chemlal EVOO variety have been characterized by rapid-resolution liquid chromatography coupled to electrospray time-of-flight mass spectrometry. The results show variations in chemical composition of Chemlal EVOOs obtained at different olive-ripening stages. Quality parameters tended to increase and the highest values were found in EVOOs from late harvest dates. In addition, the harvest date had a significant effect on the maturity index, oxidative-stability, chlorophyll and phenolic composition. However, olive-oil yield, carotenoids, and tocopherol content showed no significant variation. According to the results based in the ripening process, the maturation index 2.4 appears to be the most appropriate harvest moment to collect olives in order to obtain Chemlal EVOOs of high chemical quality. (C) 2013 Elsevier Ltd. All rights reserved.