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| Analysis of the main functional components of olive oil from different varieties and maturity levels in Yunnan Province |
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| DOI： |
| KeyWord:olive olive oil maturity level fatty acid functional component polyphenol |
| FundProject:云南省创新引导与科技型企业培育计划（202204BI090008）；科技人才与平台计划专家工作站项目（202305AF150025） |
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| Abstract: |
| In order to determine the optimal harvest time for olive fruits, olive oil was prepared from olive fruits of six olive varieties (Koroneiki, Frantoio, Arbequina, Picual, Coratina and Ezhi8) and three maturity levels introduced and grown in Yunnan Province, the fatty acid composition and lipid concomitants of the olive oils were analyzed. Cluster analysis was conducted on olive oil according to the similarity of fatty acid, and the quality of olive oil was comprehensive evaluated according to the lipid concomitants. The results showed that there were differences in the fatty acid content of olive oils from different varieties and maturity levels. According to the similarity of fatty acid composition, the 18 olive oil samples could be divided into three categories at an Euclidean distance of 5. Ezhi8 and Frantoio of maturity 1, 3 and 5, Arbequina of maturity 1 were grouped into one category, three maturity levels oils of Koroneiki, Coratina and Arbequina were clustered into one category, and Arbequina of maturity 3 and 5 were clustered into one category. Taking sixteen lipid concomitants namely β-carotene, squalene, β-sitosterol, quercetin, luteolin, apigenin, caffeic acid, p-coumaric acid, ferulic acid, vanillic acid, oleuropein, hawthorn acid, hydroxytyrosol, tyrosol, α-tocopherol and oleocanthal as the indexes, the principal component analysis on 18 olive oil samples showed that the quality of olive oil from Picual, Koroneiki and Ezhi8 of maturity 1 was better, and the optimal harvest time of six varieties olive fruits was maturity level 1. In conclusion, the functional components in the oil from different olive fruits are greatly affected by the maturity. Six varieties olive fruits are harvested when the peel just turn yellow green, and the content of lipid concomitants in the oil is the most abundant. |
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