食品科学 ›› 2018, Vol. 39 ›› Issue (17): 61-66.doi: 10.7506/spkx1002-6630-201817010

• 基础研究 • 上一篇    下一篇

品种和成熟度对油橄榄鲜果功效成分及抗氧化能力的影响

熊政委1,2,谢跃杰1,2,黄梅桂2,3,赵富昌4,王仲明1,2,任贵礼4,王 强1,2,*   

  1. 1.重庆第二师范学院生物与化学工程学院,重庆 400067;2.重庆第二师范学院,脂质资源与儿童日化品协同创新中心,重庆 400067;3.南京林业大学轻工与食品学院,江苏 南京 210037;4.重庆江源油橄榄开发有限公司,重庆 404100
  • 出版日期:2018-09-15 发布日期:2018-09-18
  • 基金资助:
    重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80081);北京食品营养与人类健康高精尖创新中心开放基金项目(20171044);重庆市创新创业示范团队支持计划项目(201618793);重庆第二师范学院科技协同创新平台建设项目(2017XJPT01);重庆市教委科学技术研究项目(KJ1601404)

Effects of Cultivar and Maturity on Bioactive Components and Antioxidant Activity of Fresh Olive Fruits

XIONG Zhengwei1,2, XIE Yuejie1,2, HUANG Meigui2,3, ZHAO Fuchang4, WANG Zhongming1,2, REN Guili4, WANG Qiang1,2,*   

  1. 1. School of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China; 2. Cooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, China; 3. College of Light Industry and Food Science, Nanjing Forestry University, Nanjing 210037, China; 4. Chongqing Jiangyuan Olive Co. Ltd., Chongqing 404100, China
  • Online:2018-09-15 Published:2018-09-18

摘要: 油橄榄鲜果被广泛用作加工药材或作为蔬菜食用,不同品种及成熟度对其药用和食用价值具有重要影响。 本实验研究了10 个具有代表性的油橄榄品种(白橄榄、豆果、鄂植、佛奥、卡林、科拉蒂、克罗莱卡、皮瓜尔、 云台和配多灵)及3 个成熟度(早、中、晚)对其功效成分(总酚、总类黄酮、总黄烷-3-醇、橄榄苦苷和羟基酪 醇)和抗氧化能力(铁离子还原能力、清除1,1-二苯基-2-苦基苯肼自由基、羟自由基和超氧阴离子自由基能力)的 影响,并通过相关性和主成分分析研究了油橄榄鲜果不同品种及成熟度与所分析指标之间的关联性。研究发现:不 同油橄榄品种及成熟度对其功效成分影响程度不同,并且品种对所分析指标的影响大于成熟度;随着成熟度的增 加,油橄榄鲜果提取物的抗氧化能力(除清除超氧阴离子自由基能力)呈现增强趋势。通过对不同品种及成熟度的 油橄榄鲜果功效成分和抗氧化能力进行分析,为油橄榄品种的选育、采收、加工和应用提供理论依据。

关键词: 油橄榄鲜果, 品种, 成熟度, 理化特性, 功效成分, 抗氧化能力

Abstract: Olive fruits are widely used as medicinal herbs and vegetables. The varieties and maturity of olive fruits have significant impacts on its medicinal and edible value. The functional composition (total phenols, total flavonoids, total flavan-3-ol, oleuropein and hydroxytyrosol) and antioxidant capacity (Fe3+ reducing power, 1,1-diphenyl-2-picrylquinone, hydroxyl and superoxide anion free radical scavenging capacity) of ten different cultivars (Baiganlan, Douguo, Europaea, Frantoio, Kalinjot, Coratina, Koroneiki, Picnal, Yuntai, and Pendollin) with different maturities (I, II and III) were determined in the present study. The correlations of the investigated parameters with cultivar and maturity were investigated by principal component analysis. Results indicated that cultivar and maturity level had different effects the bioactive components of olive fruits with the effect of the former being greater. The antioxidant capacity except for superoxide anion free radical scavenging capacity of olive fruit extracts increased with the increase of maturity. The analysis of bioactive components and antioxidant capacity of different varieties of olive fruits with different maturities can provide an important theoretical basis for the breeding, harvesting, processing and application of olive fruits.

Key words: fresh olive fruits, cultivars, maturity, physicochemical properties, functional composition, antioxidant activity

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