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| Analysis of main chemical components in virgin olive oils from Picual cultivated in Yunnan |
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| DOI：10.12166/j.zgyz.1003-7969/2020.04.019 |
| KeyWord:virgin olive oil fatty acid squalene polyphenols total flavonoids |
| FundProject:云南森林培育协同创新中心（501355） |
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| Abstract: |
| ：The virgin olive oils from Picual variety grown in Yunnan (Tianyuan, Lijiang; Senze, Lijiang; Yongren, Chuxiong; Sanquan, Lijiang) and in Gansu(Longnan) were taken as materials, and their fatty acids composition and content, squalene content, polyphenols content and total flavonoids content were determined by GC-MS, HPLC, Folin-Ciocalteu and UV-method, respectively. The main qualities of olive oils from different regions were compared and analyzed. The results showed that a total of nine major fatty acids in virgin olive oil were identified, mainly composed of oleic acid（70.23%-78.28%）, palmitic acid（14.18%-16.80%）and linoleic acid（4.00%-8.65%）, and its coefficient of variation was from 4.26% to 53.12%. The average unsaturated fatty acid content of virgin oilive oil was more than 80%. The content of squalene was from 377.93 mg/100 g to 582.65 mg/100 g, the content of polyphenols and total flavonoids ranged from 47.6 mg/100 g to 142.45 mg/100 g and from 156.72 mg/100 g to 265.98 mg/100 g, respectively. The total polyphenols content of virgin olive oil from Yunnan was higher than that from Longnan in Gansu, and the total polyphenols content from Yongren,Chuxiong in Yunnan was about three times as high as that from Longnan in Gansu province. |
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