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| Quality assessment of five leading monovarietal virgin olive oils from Wudu district of Gansu province |
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| KeyWord:Wudu district of Gansu province virgin olive oil active component fatty acid composition quality assessment |
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| Abstract: |
| The appearance quality, flavor characteristics, acid value, peroxide value, bioactive components content and fatty acid composition of five leading monovarietal virgin olive oils (Frantoio, Leccino, Erzhi8, Coratina and Picholine) from Wudu district of Gansu province were investigated. The results showed that there was a certain relationship between color and flavor of the tested olive oils. Coratina had the heaviest color and taste, followed by Frantoio and Picholine, Leccino and Erzhi8 had light color and taste. The acid value and peroxide value of the tested olive oils were 0.21-0.49 mgKOH/g and 4.82-9.65 mmol/kg respectively, which met the requirements of national standard for virgin olive oil. The contents of total flavonoids and total polyphenols of the samples were 459.94-708.08 μg/g and 108.66-257.22 μg/g respectively, and Coratina had the highest contents. The compositions and contents of fatty acid in five olive oils were as follows: palmitic acid (C16∶?0) 7.04%-14.31%, hexadecenoic acid (C16∶?1) 0.14%-1.27%, stearic acid (C18∶?0) 0.98%-1.82%, oleic acid (C18∶?1) 74.73%-82.91%, linoleic acid (C18∶?2) 6.77%-9.27%,and linolenic acid (C18∶?3) 0.16%-0.35%. Coratina had the highest oleic acid content. The contents of squalene in five olive oils ranged from 0.07% to 0.27%. The quality assessment suggested that the five leading monovarietal virgin olive oils had superior quality, especially, Coratina was the best. |
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