Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2023-07-12 DOI:10.1007/s00217-023-04308-8

Boutheina Gargouri, Rania Ben Hmida, Oya Koseoglu, Mohamed Bouaziz

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引用次数: 1

Abstract

The current study was conducted on olive fruit from the Chemlali cultivar gathered during two successive crop seasons and divided into two groups: olive plucked off the tree (Fresh olive) (oil yields 23%) and olive obtained from the ground before harvesting time, corresponding to Fallen Olive Fruit (oil yields 30%). The purpose of this research was to determine the effect of olive category on the quality of virgin olive oil (VOO). Analytical indicators, such as free acidity, peroxide value, and UV absorbance at 232–270 nm, showed higher values in Fallen Olive Fruit Oil, while pigments, total phenols, and oxidative stability exhibited lower values compered to Fresh olive oils. Similarly, Fallen Olive Fruit Oil has a lower oleic acid concentration, while the sterol content of the two samples remained nearly consistent across the two crop seasons. Furthermore, the phenolic percentage emanated from Chemlali olive oil varies according to the type of olive fruit, with Fresh olive oil having the highest concentration.

Graphical abstract

查看原文本刊更多论文

从新鲜和掉落的水果中提取的初榨橄榄油的物理化学分析，用于评估质量和保质期:化学计量学表征

目前的研究是对连续两个作物季节采集的Chemlali品种的橄榄果实进行的，并将其分为两组:从树上摘下的橄榄(新鲜橄榄)(含油量23%)和收获前从地面获得的橄榄，对应于落下的橄榄果实(含油量30%)。本研究的目的是确定橄榄种类对初榨橄榄油(VOO)质量的影响。游离酸度、过氧化值、232 ~ 270 nm紫外吸光度等分析指标均高于新鲜橄榄油，而色素、总酚和氧化稳定性均低于新鲜橄榄油。同样，落橄榄果油的油酸浓度较低，而两个样品的甾醇含量在两个作物季节几乎保持一致。此外，Chemlali橄榄油的酚类含量因橄榄果实的类型而异，新鲜橄榄油的酚类含量最高。图形抽象

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.