| 孙玉萍1，杨亚1，黄国栋1，刘启东1，龚俊1，伊军2，胡金华1.橄榄油市场行情及其与其他植物油的脂肪酸组成和微量营养成分比较[J].中国油脂,2024,49(3):.[SUN Yuping1，YANG Ya1，HUANG Guodong1，LIU Qidong1，
GONG Jun1，YI Jun2，HU Jinhua1.Market situation of olive oil and comparison of fatty acid composition and micronutrient with other vegetable oils[J].China Oils and Fats,2024,49(3):.] |
| Market situation of olive oil and comparison of fatty acid composition and micronutrient with other vegetable oils |
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Published：2024-03-20
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| DOI： |
| KeyWord:olive oil market situation fatty acid composition micronutrient |
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| Abstract: |
| Aiming to gain a more comprehensive and in-depth understanding of olive oil, a statistical analysis was conducted on the production and consumption of world olive oil from 2010 to 2021, as well as the olive oil import volume of China from 2015 to 2019. The fatty acid composition and micronutrient of commercial olive oils of different brands and grades (extra virgin olive oil, blended olive oil and blended olive-pomace oil) and 9 other vegetable oils were measured, and their differences were compared and analyzed. The results showed that the production and consumption of olive oil in the world remained around 3 million tons annually, with the EU accounting for the largest proportion, ranging from 58.71% to 76.68% and 48.73% to 62.15%, respectively. The total production of olive oil in China is only 5 000-7 000 t from 2015 to 2019, with consumption and import reaching 39 000-57 500 t and 38 600-53 700 t respectively. The overall difference in fatty acid composition among commercial olive oils of different brands and grades was not significant, but there were significant differences in micronutrient. Among them, the squalene and polyphenol contents of extra virgin olive oil was significantly higher than that of blended olive oil and blended olive-pomace oil, while the sterol and total tocopherols contents of blended olive-pomace oil were the highest. Compared with first grade rapeseed oil, first grade corn oil, first grade sunflower seed oil, first grade soybean oil and flaxseed oil, extra virgin olive oil had the highest contents of oleic acid, squalene and polyphenols, lower contents of sterol and total tocopherols. |
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