3个引进油橄榄品种初榨油多酚类化合物含量及抗氧化活性研究  

The Content of Polyphenol and Antioxidant Property of Three Vatieties Virgin Olive Oil

作　　者：向春蓉 徐洲[1] 王寒冬[1] 刘捷[1] 丁春邦[1] 李天[2] 杨泽身 

机构地区：[1]四川农业大学生命科学学院,雅安625014 [2]四川农业大学农学院,成都611130 [3]凉山州中泽新技术开发有限责任公司,西昌615000

出　　处：《中国粮油学报》2017年第9期94-98,共5页Journal of the Chinese Cereals and Oils Association

基　　金：四川省科技厅科技支撑计划(2013NZ0047)

摘　　要：以3个引进油橄榄品种初榨油为材料,测定总多酚含量和各单体酚含量并评价其抗氧化活性,同时采用SPSS应用软件分析总多酚含量、各单体酚含量与体外抗氧化活性的相关性。结果表明:3个品种总多酚含量分别为21.26、23.31、26.04μg/g,品种间无显著差异,而单体酚含量均较少;3个品种中佛奥对DPPH自由基的清除能力最强,而对羟基自由基的清除能力和Fe2+螯合能力则是豆果最强;羟基酪醇含量与DPPH自由基清除能力、羟基自由基清除能力和Fe2+螯合能力极显著负相关或显著正相关,相关系数分别为-0.956、0.713、0.721;对羟基苯甲酸含量与Fe2+螯合能力显著正相关;槲皮素含量与DPPH自由基清除能力显著负相关,与Fe2+螯合能力显著正相关;而总多酚含量、咖啡酸和表儿茶素含量与体外抗氧化能力的的相关程度较低,因此羟基酪醇、对羟基苯甲酸和槲皮素是主要的抗氧化成分。Three varieties of virgin olive oil were studied in order to determine the content of polyphenol and evaluate the antioxidant properties of polyphenol. Besides, the correlation of total polyphenol content, indivadual polyphenol content and antioxidant property was analyzed via IBM SPSS Statistics 20. These results indicated that total polyphenol contents of three oil were 21.26,23.31 and 26. 04μg/g ,respectively ,not different significantly among varieties,and the contents of individual polyphenol were little. DPPH radical scavenging activity of Frantoio was the highest. However,hydroxyl radical scavenging activity and Fe^2＋ chelating capability of Arbequina were the highest among varieties. The content of hydroxytyrosol was significantly relative or significantly posistively correlated to DPPH radical scavenging activity, hydroxyl radical scavenging activity and Fe^2＋ chelating capability, and the correlation coefficients were-0. 956,0. 713 and 0. 721 ,respectively;it was also significantly positively correlated to the content of hydroxybenzoic acid and Fe^2＋ chelating capability. Content of quercitin radical scavenging activity, and significantly positively relative to Fe^2＋ was significantly negatively correlated to DPPH chelating capability. Nevertheless, the contents of total polyphenol, caffeic acid and epicatechin were not highly relative to in vitro antioxidant capacity. These results showed hydroxytyrosol, p - hydroxybenzoic acid and quercetin were the major ingredients of antioxidant.

关 键 词：初榨橄榄油 多酚含量 抗氧化活性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]