İran Zeytinyağlarının Biyofenolik Minör Polar Bileşiklerine Göre Karakterizasyonu ve Organoleptik Özelliklere Katkıları

Forough Shavakhi̇,Parviz Moradi̇,Anosheh Rahmani̇

doi:10.29133/yyutbd.880140

Abstract

The presence of several minor compounds, such as biophenols, are associated with the quality, health benefits and sensory characteristics of olive oil. The objectives of this study were to compare the profile of the individual phenolic compounds of major brands of olive oils produced in Iran and to correlate the minor polar biophenolic compounds with sensorial properties and finally discriminate the samples. In order to define similarities and differences between Iranian virgin olive oils, profiles of their biophenolic compounds have been investigated using HPLC, analysis of variances and principal component analysis (PCA). Samples of olive oil were notably varied in terms of individual biophenolic compounds and total phenolic content (TPC). Hydroxytyrosol, tyrosol, oleuropein, luteolin, apigenin, and ligstroside aglycone (aldehyde and hydroxylic form) were detected in all samples, whereas caffeic acid was not found in any brands. Based on the differentiating made by PCA, samples were categorized into two distinct groups (TPC&lt;300 and TPC&gt;300 mg tyrosol/kg of olive oil). The analysis of the main components resulted in a model that describes 86% of the total variance discriminating them from the minor biophenolic compounds of the examined olive oils. This analysis can be considered for assessing the quality and commercial needs related to preferences on olive oil.

Highlights

One of the healthiest components of the Mediterranean diet is olive oil
The objectives of this study were to compare the individual phenolic compound of olive oils produced in Iran and to discriminate of different oils with various geographical origins, to correlate of these compounds to organoleptic properties, and discrimination of samples based on the biophenolic minor polar compounds using principal component analysis (PCA)
According to the international standard of IOC (2018b), acidity of all samples was within the range of extra virgin olive oil except for Fars and Golestan (F, Go3) as ordinary and virgin olive oil with the acidity of 2.59±0.3 and 1.75±0.3 respectively

Summary

Introduction

One of the healthiest components of the Mediterranean diet is olive oil. Olive oil consumption is increasing all around the world subsequent to the growing the Mediterranean diet. The health benefits of olive oil relate to the high monounsaturated fat content, and depends on several minor compounds such as bio phenols. Olive oil consists of 98% fatty acids, mainly oleic acid (C18:1), and 2% other minor components, including squalene, pigments, tocopherols, waxes, and the polar fraction. Phenolic fraction of olive and olive oil act as antioxidant and radical scavenger with anticarcinogenic, anti-inflammatory, anti-atherogenic, and anti-microbial activities properties due to the health-promoting attributes (Lerma-García et al, 2009; Servili et al, 2014; Tresserra-Rimbau and Lamuela-Raventos, 2017)

Objectives

Methods

Results

Conclusion