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| Polyphenol content in 28 domestic extra virgin olive oils and its variation law |
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| DOI： |
| KeyWord:extra virgin olive oil polyphenolic compound polyphenol content origin storage time |
| FundProject: |
| Author Name | Affiliation | | WANG Hudie1, 2, LIU Yuhong3, LI Jianke3, HUANG Xinyi1, 2, DI Duolong1, 2 | 1.School of Pharmacy, Gansu University of Traditional Chinese Medicine, Lanzhou 730000, China
2.Key Laboratory of Natural Medicine of Gansu Province, CAS Key Laboratory of Chemistry of Northwestern Plant Resources，Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
3.Longnan Xiangyu Olive Development Limited Liability Company， Longnan 742500, Gansu, China |
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| Abstract: |
| In order to provide basic data support for Chinese olive industry, 28 commercial edible extra virgin olive oils produced in different origins of China was analyzed by the HPLC method recommended by the International Olive Council for the detection of polyphenol content in extra virgin olive oil.The variation law of polyphenol content in single-fruit grade extra virgin olive oil with different production years and different origins were analyzed. The result showed that the commercial extra virgin olive oils produced in China were rich in polyphenolic compounds, and the polyphenol content ranged from (63.885±2.345)mg/kg to (307.325±6.865) mg/kg.Moreover,the polyphenol content in extra virgin olive oil was greatly affected by the storage time. At the same time, the optimal varieties for the production of extra virgin olive oil with high polyphenol content were also different in various origins. The polyphenol content in different extra virgin olive oil samples fluctuated greatly.Various methods are needed to prevent the degradation of polyphenolic compound in the oil and ensure the quality of the oil, and olive varieties should be optimized and screened according to local conditions. |
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