摘要
油橄榄鲜果被广泛用作加工药材或作为蔬菜食用,不同品种及成熟度对其药用和食用价值具有重要影响。本实验研究了10个具有代表性的油橄榄品种(白橄榄、豆果、鄂植、佛奥、卡林、科拉蒂、克罗莱卡、皮瓜尔、云台和配多灵)及3个成熟度(早、中、晚)对其功效成分(总酚、总类黄酮、总黄烷-3-醇、橄榄苦苷和羟基酪醇)和抗氧化能力(铁离子还原能力、清除1,1-二苯基-2-苦基苯肼自由基、羟自由基和超氧阴离子自由基能力)的影响,并通过相关性和主成分分析研究了油橄榄鲜果不同品种及成熟度与所分析指标之间的关联性。研究发现:不同油橄榄品种及成熟度对其功效成分影响程度不同,并且品种对所分析指标的影响大于成熟度;随着成熟度的增加,油橄榄鲜果提取物的抗氧化能力(除清除超氧阴离子自由基能力)呈现增强趋势。通过对不同品种及成熟度的油橄榄鲜果功效成分和抗氧化能力进行分析,为油橄榄品种的选育、采收、加工和应用提供理论依据。
Olive fruits are widely used as medicinal herbs and vegetables.The varieties and maturity of olive fruits have significant impacts on its medicinal and edible value.The functional composition(total phenols,total flavonoids,total flavan-3-ol,oleuropein and hydroxytyrosol)and antioxidant capacity(Fe3+reducing power,1,1-diphenyl-2-picrylquinone,hydroxyl and superoxide anion free radical scavenging capacity)of ten different cultivars(Baiganlan,Douguo,Europaea,Frantoio,Kalinjot,Coratina,Koroneiki,Picnal,Yuntai,and Pendollin)with different maturities(I,II and III)were determined in the present study.The correlations of the investigated parameters with cultivar and maturity were investigated by principal component analysis.Results indicated that cultivar and maturity level had different effects the bioactive components of olive fruits with the effect of the former being greater.The antioxidant capacity except for superoxide anion free radical scavenging capacity of olive fruit extracts increased with the increase of maturity.The analysis of bioactive components and antioxidant capacity of different varieties of olive fruits with different maturities can provide an important theoretical basis for the breeding,harvesting,processing and application of olive fruits.
作者
熊政委
谢跃杰
黄梅桂
赵富昌
王仲明
任贵礼
王强
XIONG Zhengwei;XIE Yuejie;HUANG Meigui;ZHAO Fuchang;WANG Zhongming;REN Guili;WANG Qiang(School of Biological and Chemical Engineering,Chongqing University of Education,Chongqing 400067,China;Cooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals,Chongqing University of Education,Chongqing 400067,China;College of Light Industry and Food Science,Nanjing Forestry University,Nanjing 210037,China;Chongqing Jiangyuan Olive Co.Ltd.,Chongqing 404100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第17期61-66,共6页
Food Science
基金
重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80081)
北京食品营养与人类健康高精尖创新中心开放基金项目(20171044)
重庆市创新创业示范团队支持计划项目(201618793)
重庆第二师范学院科技协同创新平台建设项目(2017XJPT01)
重庆市教委科学技术研究项目(KJ1601404).
关键词
油橄榄鲜果
品种
成熟度
理化特性
功效成分
抗氧化能力
fresh olive fruits
cultivars
maturity
physicochemical properties
functional composition
antioxidant activity
