| In order to clarify the processing types of fruits from eight cultivars of olive, the contents of nutritional components (crude fat, crude protein, crude fiber, and mineral elements) and functional components (polyphenolic compounds, squalene, etc.) in olive fruit pulp from eight introduced cultivars (Arbequina, Ascolano, Coratina, Ezhi-8, Frantoio, Koroneiki, Manzanilla, Picual) in Yunnan Province were quantified. In addition, principal component analysis (PCA) was conducted using functional components as indicators. The results showed that in the dry basis of the olive fruit pulp of the eight cultivars, the crude protein content ranged from 6.332% to 9.957%, crude fiber content ranged from 4.497% to 10.015%, and crude fat content ranged from 35.788% to 55193%. Among them, Koroneiki had the highest crude fat content, followed by Arbequina, both exceeding 50%. The fruit pulp of the eight cultivars was rich in mineral elements, particularly calcium, magnesium, sodium, and zinc. The functional component content varied significantly among the eight cultivars, with coefficients of variation ranging from 22.799% to 185.492%. Ferulic acid exhibited the greatest variation, while vanillic acid showed the least. The fruit pulp of the eight cultivars contained high levels of hydroxytyrosol, oleuropein, maslinic acid, squalene, and tyrosol, ranging from 1 094.360 μg/g to 9 411.533 μg/g, 113.042 μg/g to 6 713.792 μg/g, 846.018 μg/g to 2 244.783 μg/g, 703569 μg/g to 2 104.214 μg/g, and 161.579 μg/g to 2 071.872 μg/g, respectively. The total phenol content ranged from 12 703632 μg/g to 64 156.500 μg/g, and the total flavonoid content ranged from 20 602.941 μg/g to 119 147059 μg/g. The PCA comprehensive scores of functional components in the fruit pulp of the eight cultivars ranked as follows: Ascolano> Picual>Coratina>Manzanilla>Ezhi-8>Arbequina> Frantoio> Koroneiki. In conclusion, Koroneiki and Arbequina are excellent oil-purpose cultivars, while Ascolano and Picual are superior table-purpose cultivars. |
