武都地区初榨橄榄油酚类和脂肪酸组成对油脂氧化稳定性研究

doi:10.3969/j.issn.0253-2417.2024.01.015

Abstract

Abstract:

Fatty acids, phenolic compounds, and oxidative stability of virgin olive oils(VOO) from 14 varieties of Ulliri Bardhe(U), Empeltre(E), Koroneiki(K), Ascolana Tenera(As), Zhongshan24(Z), Yuntai14(Y), Picual(P), Arbequina(Arbe), Manzanilla(M), Ezhi8(Ez), Arbosana(Arbo), Coratina(C), Leccino(L) and Frantoio(F) were detected and analyzed. One-way analysis of variance results showed that significant differences were observed between varieties for polyphenol and fatty acid content and oil oxidation stability(p < 0.05). The fatty acids composition of all the analyzed samples conformed to the European Union standard for extra virgin olive oils. The oleic acid content in virgin olive oil was between (56.12±0.24)% (Arbe) and(71.45±0.42)% (C), the linoleic acid content was between (5.73±0.06)% (P) and (15.80±0.05)% (As), and the palmitic acid content was between (12.67±0.12)% (C) and (18.76±0.04)% (Arbe). Secoiridoids were the main phenolic components. The highest total phenolic content was Koroheiki, which was (471.35±29.34) mg/kg, and the lowest content was Arbequina, only (165.65±8.08) mg/kg. Principal component analysis showed that the oxidative stability of varieties rich in oleuropein aglycone, ligstroside aglycone, olive secoiridoid, apigenin and oleic acid was higher, while that of varieties rich in palmitic acid, linoleic acid, oleocanthal, tyrosol and hydroxytyrosol was lower. A multiple linear stepwise regression model based on apigenin, olive secoiridoid, luteolin, and linoleic acid could predict 90.70% of the oil oxidation capacity (p < 0.001).

Key words: Olea europaea L, secoiridoids, fatty acids, principal component analysis, multiple linear stepwise regression analysis

CLC Number:

TQ35

Fengxia TANG, Chuan LI, Hao ZHOU, Hongxia CHEN, Changwei ZHANG, Chengzhang WANG. Effects of Phenolic Compounds and Fatty Acids of Virgin Olive Oil from Wudu on Oil Oxidation Stability[J]. Chemistry and Industry of Forest Products, 2024, 44(1): 111-119.

Figures/Tables 10

Table 1

Fatty acid composition and content of 14 varieties of virgin olive oil%"

品种 variety	棕榈酸 palmitic acid (FA1)	棕榈烯酸 palmitoleic acid (FA2)	硬脂酸 stearic acid (FA3)	油酸 oleic acid (FA4)	亚油酸 linoleic acid (FA5)	亚麻酸 linolenic acid(FA6)	花生酸 arachidic acid(FA7)	花生烯酸 arachidonic acid(FA8)
白橄榄(U)	13.20±0.10g	1.54±0.07g	4.39±0.11b	65.62±0.53d	11.67±0.11c	0.72±0.01fg	0.47±0.01d	0.24±0.01fg
恩帕特雷(E)	13.89±0.29f	2.73±0.01bc	2.66±0.02ef	65.07±0.90d	10.54±0.06d	0.79±0.01de	0.38±0.01e	0.33±0.01bc
奇迹(K)	13.28±0.10g	2.09±0.04f	4.75±0.04a	69.53±0.53bc	7.97±0.03f	0.64±0.01i	0.52±0.01hc	0.28±0.01de
阿斯(As)	16.67±0.21c	3.24±0.02a	3.58±0.01d	56.61±0.18f	15.80±0.05a	0.93±0.04ab	0.47±0.01d	0.27±0.01ef
中山24(Z)	18.09±0.03b	2.77±0.02bc	2.91±0.01e	58.21±0.12e	14.08±0.11b	0.64±0.01hi	0.24±0.01g	0.15±0.01h
云台14(Y)	14.50±0.05e	2.46±0.01de	4.94±0.08a	66.29±0.33d	7.52±0.13gh	0.96±0.01a	0.64±0.01a	0.39±0.01a
皮瓜尔(P)	13.67±0.02fg	3.13±0.01a	3.92±0.01c	69.35±1.42bc	5.73±0.06k	0.86±0.02bcd	0.38±0.01e	0.26±0.01efg
豆果(Arbe)	18.76±0.04a	3.12±0.03a	2.34±0.03g	56.12±0.24f	14.12±0.08b	0.67±0.01ghi	0.30±0.01f	0.23±0.01g
小苹果(M)	13.47±0.20fg	2.56±0.01cd	3.91±0.03c	66.23±0.21d	9.25±0.03e	0.77±0.01ef	0.52±0.01bc	0.24±0.01g
鄂植8(Ez)	14.91±0.66e	2.81±0.12b	2.12±0.13g	70.79±1.52ab	7.18±0.08hi	0.27±0.01j	0.23±0.05g	0.24±0.01g
阿尔伯萨拉(Arbo)	15.55±0.33d	1.65±0.23g	2.89±0.35e	70.33±0.95ab	6.76±0.38ij	0.74±0.08efg	0.55±0.04b	0.31±0.03cd
科拉蒂(C)	12.67±0.12h	1.19±0.13h	2.13±0.04g	71.45±0.42a	10.83±0.15d	0.71±0.01fgh	0.32±0.03f	0.31±0.02cd
莱星(L)	15.76±0.05d	2.31±0.03ef	2.41±0.03fg	69.60±0.11bc	7.65±0.34fg	0.80±0.01de	0.31±0.02f	0.24±0.02fg
佛奥(F)	18.44±0.09ab	2.73±0.01bc	1.76±0.04h	68.25±0.13c	6.67±0.06j	0.87±0.02bc	0.31±0.01f	0.36±0.02ab
EVOO	7.50~20.00	0.30~3.50	0.50~5.00	55.00~83.00	3.5~21.00	≤1.00	≤0.6	≤0.4

Table 1

Table 2

Fig.1

Table 3

Table 4

Composition and content of secoiridoids and flavonoids in virgin olive oil mg/kg"

品种 variety	裂环烯醚萜类secoiridoids				黄酮类flavonoids		总酚 total phenolics
品种 variety	橄榄裂环烯醚萜 olive secoiridoid	刺激醛 oleocanthal	橄榄苦苷苷元 oleuropein aglycone	女贞子苷元 ligstroside aglycone	芹菜素 apigenin	木犀草素 luteolin	总酚 total phenolics
白橄榄(U)	126.22±13.87cd	53.74±3.80e	28.48±1.45e	22.09±1.1bcd	1.02±0.09fg	0.46±0.01e	295.95±19.61d
恩帕特雷(E)	172.71±9.11b	61.15±0.62de	45.18±1.79cd	24.61±0.46bc	1.79±0.11de	0.30±0.02f	334.33±24.16c
奇迹(K)	205.90±9.05a	76.97±4.31bc	92.89±3.71a	33.81±2.23a	5.06±0.21b	1.43±0.04c	471.35±29.34a
阿斯(As)	71.07±5.46gh	68.01±4.81cd	20.55±1.16fg	18.81±1.50de	1.37±0.02ef	0.17±0.02gh	240.96±17.07e
中山24(Z)	158.45±9.02b	123.41±10.11a	33.77±3.92de	20.58±0.71cde	1.94±0.14cd	0.19±0.01gh	386.47±18.26b
云台14(Y)	68.14±0.93gh	50.12±0.46ef	54.83±5.93c	24.65±1.99bc	2.08±0.09cd	0.19±0.01gh	224.11±14.85e
皮瓜尔(P)	86.32±5.07ef	41.17±0.82fg	43.40±8.82cd	17.00±4.75ef	1.71±0.13de	0.09±0.01i	219.68±10.23ef
豆果(Arbe)	43.89±2.47h	28.14±1.76h	12.91±0.35f	17.70±0.78def	0.80±0.12gh	0.11±0.01hi	165.65±8.08g
小苹果(M)	130.86±9.57c	84.57±9.22b	53.18±10.07c	26.36±2.7 b	1.24±0.01efg	0.12±0.02hi	325.23±14.14c
鄂植8(Ez)	51.93±4.12gh	25.65±0.96h	34.30±0.49de	33.28±1.92a	0.26±0.01hi	0.22±0.02fgh	193.54±12.22fg
阿尔伯萨拉 (Arbo)	53.17±7.00gh	31.70±6.13gh	76.67±7.46b	12.17±1.65g	0.17±0.01i	2.81±0.11a	201.92±11.73f
科拉蒂(C)	132.33±12.31c	51.78±8.35ef	98.38±10.62a	24.49±0.63bc	6.62±0.57a	0.67±0.01d	356.00±19.20c
莱星(L)	103.22±8.42de	40.84±4.04fg	24.46±0.42ef	21.23±0.85cde	1.13±0.10fg	1.75±0.07b	208.40±15.90ef
佛奥(F)	54.73±9.64gh	27.13±6.48h	70.23±3.78b	13.62±2.53fg	2.43±0.30c	0.26±0.01fg	189.26±12.63fg

Table 4

Table 5

Table 6

Table 7

Fig.2

Table 8

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品种variety	PUFA/%	MUFA/%	SFA/%	MUFA/PUFA
白橄榄(U)	12.39±0.13c	67.40±0.45e	18.06±0.21fg	5.44±0.09f
恩帕特雷(E)	11.33±0.05d	68.13±0.90de	16.93±0.32h	6.01±0.05ef
奇迹(K)	8.60±0.04f	71.90±0.48bc	18.54±0.05ef	8.36±0.09c
阿斯(As)	16.73±0.02a	60.12±0.20fg	20.72±0.22bc	3.59±0.02g
中山24(Z)	14.72±0.11b	61.12±0.11f	21.25±0.03ab	4.15±0.02g
云台14(Y)	8.48±0.12f	69.14±0.33d	20.07±0.03d	8.16±0.15c
皮瓜尔(P)	6.59±0.08h	72.74±1.43abc	17.98±0.01fg	11.04±0.19a
豆果(Arbe)	14.79±0.08b	59.36±0.21g	21.40±0.01a	4.01±0.04g
小苹果(M)	10.02±0.04e	69.03±0.20d	17.90±0.23g	6.89±0.05d
鄂植8(Ez)	7.45±0.08g	73.83±1.41a	17.25±0.83h	9.91±0.30b
阿尔伯萨拉(Arbo)	7.50±0.40g	72.30±1.06abc	18.98±0.30e	9.66±0.67b
科拉蒂(C)	11.54±0.16d	72.95±0.39ab	15.12±0.16i	6.32±0.12de
莱星(L)	8.44±0.33f	72.15±0.12bc	18.49±0.05efg	8.55±0.35c
佛奥(F)	7.53±0.06g	71.34±0.12c	20.50±0.10cd	9.47±0.08b

峰序列 peak No.	代号 code	化合物名称 compound name	保留时间/min retention time	分子式 molecular formula	质荷比 m/z
1	P1	羟基酪醇hydroxytyrosol	14.29	C₈H₁₀O₃	153.06
2	P2	酪醇tyrosol	17.56	C₈H₁₀O₂	137.06
3	P3	咖啡酸caffeic acid	21.84	C₉H₈O₄	179.04
4	P4	香草酸vanillic acid	22.25	C₈H₈O₄	167.04
5	P5	香兰素vanillin	23.99	C₈H₈O₃	151.04
6	P6	对香豆酸p-coumaric acid	26.77	C₉H₈O₃	163.04
7	P7	橄榄裂环烯醚萜olive secoiridoid	35.89	C₁₇H₂₀O₆	319.12
8	P8	刺激醛oleocanthal	40.68	C₁₇H₂₀O₅	303.13
9	P9	乙酰松脂醇acetoxypinoresinol	41.63	C₂₂H₂₄O₈	415.14
10	P10	橄榄苦苷苷元oleuropein aglycone	45.76	C₁₉H₂₂O₈	377.13
11	P11	木犀草素luteolin	48.32	C₁₅H₁₀O₆	285.04
12	P12	芹菜素apigenin	48.96	C₁₅H₁₀O₅	269.05
13	P13	女贞子苷元ligstroside aglycone	49.93	C₁₉H₂₂O₇	361.12

品种 variety	酚醇phenolic alcohol		酚酸phenolic acid				木脂素lignan
品种 variety	羟基酪醇 hydroxytyrosol	酪醇 tyrosol	香草酸 vanillic acid	咖啡酸 caffeic acid	香兰素 vanillin	对香豆酸 p-coumaric acid	乙酰松脂醇 acetoxypinoresinol
白橄榄(U)	2.15±0.37b	3.34±0.08ef	0.52±0.01ef	0.66±0.01i	0.32±0.01de	0.97±0.01def	8.40±0.08hi
恩帕特雷(E)	1.19±0.22efg	3.09±0.35f	0.54±0.04ef	0.72±0.03hi	0.45±0.04d	0.85±0.06def	12.12±1.15fg
奇迹(K)	2.32±0.17b	4.09±0.16cd	0.62±0.01e	0.95±0.02ghi	0.92±0.14c	0.99±0.03def	19.15±0.51c
阿斯(As)	3.21±0.15a	12.32±0.48a	1.67±0.27c	1.40±0.17ef	1.22±0.05b	1.23±0.17d	25.98±1.43a
中山24(Z)	1.54±0.17de	7.95±0.59b	1.19±0.24d	1.23±0.25fg	1.38±0.04b	1.20±0.22de	22.53±3.03b
云台14(Y)	1.96±0.23bc	4.52±0.47c	4.67±0.33a	1.19±0.19fg	2.59±0.28a	2.80±0.12b	15.01±2.07e
皮瓜尔(P)	1.75±0.26cd	4.25±0.33cd	1.31±0.08d	1.97±0.18c	0.76±0.07c	3.06±0.07ab	2.51±0.75j
豆果(Arbe)	0.99±0.23fg	3.83±0.37de	1.68±0.04c	3.03±0.19a	0.90±0.08c	1.74±0.12c	9.86±0.88gh
小苹果(M)	2.02±0.04bc	4.94±0.03c	0.50±0.21ef	2.59±0.23b	0.37±0.07d	3.47±0.73a	17.94±0.24cd
鄂植8(Ez)	1.28±0.10ef	4.74±0.55c	3.22±0.20b	1.75±0.12cd	0.88±0.06c	0.63±0.09fg	14.47±2.69ef
阿尔伯萨拉(Arbo)	1.76±0.06cd	3.64±0.05def	0.54±0.01ef	1.36±0.02ef	0.30±0.01de	0.57±0.02fg	2.50±0.08j
科拉蒂(C)	0.88±0.01g	2.02±0.07g	0.29±0.01f	1.65±0.04de	0.09±0.01f	0.39±0.01g	15.51±0.32de
莱星(L)	0.84±0.01g	1.19±0.03h	0.31±0.01ef	1.02±0.04g	0.14±0.01ef	0.91±0.02def	6.36±0.16i
佛奥(F)	1.31±0.03ef	1.21±0.01h	0.48±0.02ef	0.95±0.04gh	0.36±0.01d	0.74±0.03efg	10.50±0.03g

成分 compound	特征值 eigenvalue	方差贡献率/% variance contribution rate	累计方差贡献率/% cumulative variance contribution rate
PC1	8.16	30.20	30.20
PC2	5.05	18.70	48.90
PC3	3.86	14.30	63.20
PC4	2.79	10.30	73.50
PC5	1.55	5.74	79.24
PC6	1.34	4.96	84.20
PC7	1.27	4.70	88.90
PC8	0.90	3.33	92.23
PC9	0.66	2.45	94.68
PC10	0.39	1.44	96.12
PC11	0.36	1.33	97.45
PC12	0.26	0.96	98.41
PC13	0.18	0.68	99.09

项目 item	非标准化系数non-normalized coefficient		标准化系数Beta normalized coefficient Beta	t	P¹⁾	VIF²⁾
项目 item	B	标准误standard error	标准化系数Beta normalized coefficient Beta	t	P¹⁾	VIF²⁾
常数constant	14.31	1.87	—	7.67	0.000^**	—
芹菜素apigenin	2.60	0.25	0.60	10.51	0.000^**	1.31
亚油酸oleic acid	-0.96	0.17	-0.32	-5.80	0.000^**	1.20
橄榄裂环烯醚萜olive secoiridoid	0.07	0.01	0.42	7.10	0.000^**	1.36
木犀草素luteolin	2.00	0.58	0.19	3.47	0.001^**	1.17
D-W值D-W value			1.257

Effects of Phenolic Compounds and Fatty Acids of Virgin Olive Oil from Wudu on Oil Oxidation Stability

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品种 variety	诱导时间/h induction time	品种 variety	诱导时间/h induction time
白橄榄(U)	15.16±0.52f	豆果(Arbe)	7.11±0.34h
恩帕特雷(E)	18.73±0.35d	小苹果(M)	15.49±0.39ef
奇迹(K)	39.93±0.55a	鄂植8(Ez)	13.05±0.99g
阿斯(As)	7.31±0.43h	阿尔伯萨拉(Arbo)	17.47±0.6de
中山24(Z)	21.41±0.66c	科拉蒂(C)	34.04±1.69b
云台14(Y)	17.36±0.92de	莱星(L)	21.36±1.16c
皮瓜尔(P)	23.14±0.26c	佛奥(F)	18.43±0.93d

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