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| Analysis of nutritional composition and quality comprehensive evaluation of five kinds of Olea europaea L. fruits |
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| DOI： |
| KeyWord:Olea europaea L. fruits nutritional component amino acid fatty acid quality comprehensive evaluation |
| FundProject:东西部协作帮扶资金支持项目（2022-L·YGL-05）；中央引导地方科技发展专项（YDZX2021112）；云南省重点研发计划（202203AD150012）；兰州市人才创新创业项目（2021-RC-124）；甘肃省重点研发计划（22YF7GA025） |
| Author Name | Affiliation | | QIU Guoyu1, ZHANG Xin2,3, WANG Xiaofang1, ZENG Weidan4,
PEI Dong4, WANG Han3, KAN Huan2, YUAN Jiangjuan2,3 | （1.Gansu Pharmaceutical Group Science and Technology Innovation Research Institute Co. , Ltd. ,
Lanzhou 730000, China
2.College of Life Sciences, Southwest Forestry University, Kunming 650224,
China
3.CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for
Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics of Chinese Academy of
Sciences, Lanzhou 730000, China
4.Yunnan Olive Health Industry Innovation Research and
Development Co. , Ltd. , Lijiang 674100, Yunnan, China） |
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| Abstract: |
| In order to provide scientific basis for the application of Olea europaea L. fruits as a food product, with five kinds of Olea europaea L. fruits namely Tianyuan No. 1, Foao, Ezhi No. 8, Douguo and Keji as research objects, the contents of basic nutrients, hydroxytyrosol and oleuropein, and the compositon and contents of mineral elements, amino acids and fatty acids were determined by the national standard methods. The comprehensive quality of five kinds of Olea europaea L. fruits was evaluated through principal component analysis. The results showed that the basic nutrients in five kinds of Olea europaea L. fruits were mainly water, fat and dietary fiber, and the contents were 60.50-68.20 g/100 g, 10.20-20.00 g/100 g and 7.03-13.50 g/100 g, respectively. The content of K in mineral elements was the highest. The element Na was only detected in Foao and Keji, and the element Zn was only detected in Ezhi No.8, Douguo and Keji. The content of essential amino acid in five kinds of Olea europaea L. fruits was accounted for about 43% of the total amino acid content, which was close to the FAO/WHO recommended daily intake of amino acids. The highest amino acid score was phenylalanine (Phe) + tyrosine (Tyr), and the closest one to FAO/WHO standards was Ezhi No. 8. A total of 15 fatty acids were detected in five kinds of Olea europaea L. fruits, mainly oleic acid, linoleic acid, and palmitic acid. Except for Tianyuan No. 1, the content of hydroxytyrosinol was higher than that of oleuropein in other varieties. The variety with the highest overall rating was Keji. In summary, Olea europaea L. fruits are rich in nutrients and have high development and utilization value in areas such as food deep processing. |
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