Technological Factors Affecting Sterols in Australian Olive Oils
Technological Factors Affecting Sterols in Australian Olive Oils
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DOI：
10.1007/s11746-011-1883-z
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发表时间：
2012-01-01
影响因子：
2
通讯作者：
Johnson, Joshua
中科院分区：
文献类型：
--
作者：
Guillaume, Claudia;Ravetti, Leandro;Johnson, Joshua
硬脂酸是与橄榄油品质相关的重要油脂，广泛用于检测橄榄油的风味。最近的分析发现，一些澳大利亚橄榄油不符合固醇总含量或某些个别成分的国际标准。一些研究工作表明，文化和加工实践与甾醇含量和组成之间存在一些显着的相关性。在这项工作中，园艺和加工的做法，可能有影响的甾醇含量和最重要的澳大利亚品种的概况进行了分析。这项研究产生的信息旨在解决立法问题，并最大限度地提高澳大利亚橄榄油的营养和健康益处。使用三种不同的品种进行评价，评价的加工方法包括：灌溉、果实大小、成熟度、软化时间、软化温度和收获与加工之间的延迟。橄榄油中甾醇的总含量及其组成受到遗传因素和年份的强烈影响。加工实践特别影响三萜二醇和豆甾醇，而园艺实践和水果特性往往更显著地影响其他甾醇，如β-谷甾醇、谷甾烷醇、δ 5-燕麦甾醇和δ 7-燕麦甾醇。
Sterols are important lipids related to the quality of olive oil and broadly used for checking its genuineness. Recent analyses have identified that some Australian olive oils would not meet international standards for total content of sterols or for certain individual components. Several research works indicate that there are some significant correlations between cultural and processing practices and sterols content and composition. In this work the horticultural and processing practices that may have an impact on the sterol content and profile of the most important Australian varieties were analysed. The information generated with this study aims to solve a legislation problem as well as maximising the nutritional and health benefits of Australian olive oils. The evaluation was undertaken using three different varieties and the processing practices evaluated were: irrigation, fruit size, maturity, malaxing time, malaxing temperature and delays between harvest and process. The total content of sterols and their composition in olive oil is strongly influenced by genetic factors and year. Processing practices particularly affect triterpene dialcohols and stigmasterol while horticultural practices and fruit characteristics tend to affect more significantly other sterols such as beta-sitosterol, sitostanol, Delta 5-avenasterol and Delta 7-avenasterol.