著者

Maria Nieves Franco Teresa Galeano-Díaz Jacinto Sánchez Concha De Miguel Daniel Martín-Vertedor

出版者

公益社団法人 日本油化学会

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.63, no.2, pp.115-125, 2014 (Released:2014-02-05)

参考文献数

65

被引用文献数

6 30

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This article reports about the presence of some of the components of minor fraction of virgin olive oils, polyphenols and tocopherols, in several of the VOO varieties from Extremadura. The relationship between both classes of compounds and the oxidative stability of the oils is also examined. The levels of total phenols, α, β, and γ tocopherols showed significant differences (p<0.05) among the different varieties. The concentration of total phenolic compounds varied from 130 to 1203 mg/kg. The α-tocopherol was the most representative in the seven varieties (95.97 %) and ranged from (288 - 170) to (485 - 244) mg/kg in the Morisca and Carrasqueña varieties respectively. On the other hand, a positive high lineal correlation was observed between oxidative stability and studied along the maturity of the fruit and the total phenolic compounds (natural antioxidants) (r2>0.90; p<0.05), α-tocopherol (r2>0.85; p<0.05), β-tocopherol (r2>0.70; p<0.05) and total-tocopherols (r2>0.87; p<0.05), in all the olive oils obtained from the seven varieties of olive from Extremadura. It is noticeable that α-tocopherol fraction contributed equally to the oxidative stability of all the VOO whereas the largest contribution was provided by the oil phenolic fraction, as it was the case of the Carrasqueña variety.