Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties
Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties
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DOI：
10.3390/molecules25102449
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发表时间：
2020-05-01
期刊：
影响因子：
4.6
通讯作者：
Magiatis, Prokopios
中科院分区：
文献类型：
--
作者：
Diamantakos, Panagiotis;Giannara, Triada;Magiatis, Prokopios
特级初榨橄榄油(EVOO)中的酚类成分由于其重要的健康保护作用，在过去的二十年里得到了广泛的研究。为了弄清影响EVOO酚组分浓度的最关键因素，人们进行了大量的研究，并报道了许多相互矛盾的结果。以最大限度提高EVOO中的酚类物质含量为目标，研究了采收时间、软化温度和软化时间对特级初榨橄榄油中单酚含量的影响。橄榄油是在希腊的一个实验室规模的橄榄磨中从不同品种中制备出来的。采用5种不同采收期、3种不同冷害温度和5种不同冷害持续时间(N=75)对同一品种(Cv)Koroneiki样品进行提取。对其他品种：CVAthenolia(N=20)、cv Rompia(N=3)、cv Kalamata(N=3)和cv Throubolia Aegean(N=3)也进行了类似的实验，以比较软化过程中酚类物质的变化。用核磁共振对橄榄油样品进行了定量分析，结果表明，橄榄油中的总酚含量与其成熟度和变质时间呈负相关。我们收集的核磁共振数据不仅帮助我们对总酚含量进行了定量，而且还帮助我们定量了主要酚类化合物的浓度，如油黄醛、油酸乙酯、油冠醚和油菜素。我们注意到这些酚在软化过程中的浓度以及不同的软化温度下的变化趋势是不同的。不同品种在软化过程中各酚类物质浓度的不同趋势和完全不同的行为揭示了油黄酚和油菜素可能的生物合成步骤，并可能解释了以前的研究报道的差异。
The phenolic fraction of the extra virgin olive oil (EVOO) has been studied over the past two decades because of its important health protective properties. Numerous studies have been performed in order to clarify the most crucial factors that affect the concentration of the EVOO's phenolic fraction and many contradictory results have been reported. Having as target to maximize the phenolic content of EVOO and its healthy properties we investigated the impact of harvest time, malaxation temperature, and malaxation duration on the concentration of individual phenols in extra virgin olive oil. Olive oil was prepared in a lab-scale olive mill from different varieties in Greece. The extraction process for cultivar (cv) Koroneiki samples was performed at five different harvest periods from the same trees with three different malaxation temperatures and five different malaxation duration times (N = 75). Similar types of experiments were also performed for other varieties: cv Athenolia (N = 20), cv Olympia (N = 3), cv Kalamata (N = 3), and cv Throubolia Aegean (N=3) in order to compare the changes in the phenolic profile during malaxation. The quantitative analysis of the olive oil samples with NMR showed that the total phenolic content has a negative correlation with the ripening degree and the malaxation time. The NMR data we collected helped us to quantitate not only the total phenolic content but also the concentration of the major phenolic compounds such as oleocanthal, oleacein, oleokoronal, and oleomissional. We noticed different trends for the concentration of these phenols during malaxation process and for different malaxation temperatures. The different trends of the concentration of the individual phenols during malaxation and the completely different behavior of each variety revealed possible biosynthetic formation steps for oleocanthal and oleacein and may explain the discrepancies reported from previous studies.