储存对橄油醇的影响:特定品种的反应
Mario Vendrell Calatayud1,2, Xueqi Li2, Stefano Brizzolara1
1Crop Science Research Center, Scuola Superiore Sant'Anna, Pisa, Italy.
Frontiers in nutrition
|July 30, 2024
概括
橄油的氧化稳定性因品种而异. 某些橄基因型,如Leccino和Moraiolo,由于极性含量更高,在储存过程中表现出更强的抗氧化能力.
科学领域:
- 农业科学 农业科学
- 食品化学 食品化学
- 生物化学 生物化学
背景情况:
- 橄油的质量和健康益处受到生产和储存过程中的氧化威胁.
- 了解影响橄油氧化稳定的因素对于保持其质量至关重要.
研究的目的:
- 研究橄的基因型对7个月储存后的极性含量和氧化稳定性的影响.
- 识别具有增强抗氧化能力的特定橄品种.
主要方法:
- 分析了意大利八种橄品种 (莱奇诺,莱奇奥德尔科尔诺,莫莱奥洛,弗兰托伊奥,白兰切拉,多利诺,毛里诺,卡尼内斯).
- 化学分析包括自由脂肪酸,过氧化物值,K232,K268和UPLC-DAD的化合物.
- 石油在开始时 (控制) 和储存7个月后 (储存) 的性能比较.
主要成果:
- 氧化指标 (自由脂肪酸,过氧化物值,K232,K268) 在储存后显著增加.
- 与bianchera和caninese相比,leccino,moraiolo和pendolino品种对氧化的敏感性较低.
- 具有较高氧化抵抗力的品种显示出高水平的特定化合物,如氧和醇.
结论:
- 橄的基因型显著影响橄油的氧化稳定性.
- 特定的形状,特别是某些的较高度,与更强的抗氧化性有关.
- 这些发现为选择橄品种提供了洞察力,以生产具有更好的保质期和质量的油.
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