Determinant factors of olive oil stability, phenolic content and antioxidant capacity

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
J. Maalouf, Jennifer C. Tomazou, Stephanie Azar, Christelle Bou-Mitri, Jacqueline Doumit, Amira Youssef, Roland B. Andary, W. Skaff, M. E. Riachy
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引用次数: 1

Abstract

Purpose This study aims to identify the effect of selected agro-industrial factors associated with the olive oil phenolic composition, total phenolic content (TPC), antioxidant capacity and oxidative stability index (OSI). The study also aims to assess the relationship between the quality indices and each of the individual phenol, TPC, antioxidant capacity and OSI. Design/methodology/approach Olive oil samples (n=108) were collected from Lebanese northern (Akkar and Zgharta-Koura) and southern (Hasbaya and Jezzine) regions, at three harvesting times (early, intermediate, late) and using different types of mills (traditional, sinolea, two- and three-phase decanters). The samples were analyzed using official standard methods. Findings The highest TPC, antioxidant capacity and OSI were obtained in early harvested olive oil, using two-phase decanters for TPC and three-phase decanters for antioxidant capacity and OSI. A prediction model, including the free acidity, K232, TPC, C18:2, C18:0, tyrosol and apigenin, was obtained; it allowed to predict very highly significantly the OSI (p < 0.001). Apigenin, tyrosol and C18:2 recorded the highest standardized coefficients (ß^+= 0.35) and thus had the highest influence on OSI. As per antioxidant capacity of olive oil, another very highly statistically significant prediction model was constructed (p < 0.001). It included only two predictors, oleacein and TPC, with the latter having the most influence (ß^+= 0.37). Originality/value The overall results highlighted the detrimental effects of agro-industrial factors on olive oil chemical composition, and this contributes significantly to improve olive oil’s quality and characteristics, which are important for the product economical and nutritional values.
影响橄榄油稳定性、酚类物质含量和抗氧化能力的因素
目的研究选定的农工因素对橄榄油酚类成分、总酚含量(TPC)、抗氧化能力和氧化稳定性指数(OSI)的影响。研究还旨在评估质量指标与各单体酚、TPC、抗氧化能力和OSI之间的关系。设计/方法/方法从黎巴嫩北部(Akkar和Zgharta-Koura)和南部(Hasbaya和Jezzine)地区收集橄榄油样本(n=108),在三个收获时间(早、中、晚)和使用不同类型的研磨机(传统、sinolea、两个和三个醒酒器)。样品采用官方标准方法进行分析。结果:采用两相滗析器检测TPC,三相滗析器检测抗氧化能力和OSI,早期收获橄榄油的TPC、抗氧化能力和OSI最高。建立了包括游离酸度、K232、TPC、C18:2、C18:0、酪醇和芹菜素在内的预测模型;它可以非常显著地预测OSI (p < 0.001)。芹菜素、酪醇和C18:2的标准化系数最高(ß^+= 0.35),因此对OSI的影响最大。根据橄榄油的抗氧化能力,构建了另一个具有极显著统计学意义的预测模型(p < 0.001)。它只包括两个预测因子,油酸苷和TPC,后者的影响最大(ß^+= 0.37)。整体结果突出了农工因素对橄榄油化学成分的不利影响,这对改善橄榄油的质量和特性有重要作用,这对产品的经济和营养价值具有重要意义。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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