核磁共振波谱衍生的营养质量指数区分基于脂质谱的特级初榨橄榄油的健康益处

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-30 DOI:10.1016/j.foodchem.2025.144241

Charlotte E. Rowley , Zora Singh , Andrea Steck , Birk Schuetz , Manfred Spraul , Henry Brockman , Yimin Wang , Catherine Itsiopoulos , Jeremy K. Nicholson , Samantha Lodge , Elaine Holmes , Gary Frost , Andres Bernal , Ruey Leng Loo

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引用次数: 0

摘要

特级初榨橄榄油（EVOOs）的营养价值取决于它们的化学成分。目前，还没有简单的方法来比较不同的evoo对健康的好处。对来自澳大利亚、希腊、意大利、西班牙和突尼斯（N = 423）的样品进行质子核磁共振波谱分析，筛选6个质量参数（游离酸度、过氧化物、K270、K232、δ K、蜡），并测量脂肪成分。将这些脂肪成分与健康饮食指南进行比较，产生五个二元描述符，并根据证据对其进行加权，以创建一个可访问的营养质量指数（NQI）。evoo是由饱和脂肪和单不饱和脂肪（MUFA）和多不饱和脂肪（PUFA）之间的平衡来区分的。大多数样品(56.4 %)显示,贫穷国家林业局,可怜的PUFA和良好MUFA (NQI = 56),21 %有很好的国家林业局,可怜的PUFA和良好MUFA (NQI = 81),和19.4 %展出贫穷国家林业局,PUFA的好与坏MUFA (NQI = 64)。NQI识别出具有优越营养价值的evoo，使消费者能够知情选择。

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NMR spectroscopy-derived index for the nutritional assessment of extra virgin olive oils based on fatty acids profiling

The nutritional benefits of Extra Virgin Olive Oils (EVOOs) depend on their chemical composition. Currently, there is no simple way to compare the health benefits of different EVOOs based on their fat profiles. Samples from Australia and four Mediterranean countries (N = 423) were analyzed using proton nuclear magnetic resonance spectroscopy to screen for six quality parameters (free acidity, peroxides, K270, K232, Delta K, wax) and to measure fat compositions. These fat compositions were compared against healthy eating guidelines to produce five binary descriptors, which were weighted by evidence to create an accessible Fatty Acid based Nutrition Index (FNI). EVOOs were differentiated by saturated fat and balance between monounsaturated (MUFA) and polyunsaturated fat (PUFA). Most samples (56.4 %) showed poor SFA, poor PUFA and good MUFA (NI = 56), 21 % had good SFA, poor PUFA and good MUFA (NI = 81), and 19.4 % exhibited poor SFA, good PUFA and poor MUFA (NI = 64). The FNI identifies EVOOs with superior nutritional value, enabling informed consumer choices.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.