橄榄油市场行情及其与其他植物油的脂肪酸组成和微量营养成分比较

旨在更全面、深入地了解橄榄油,对2010—2021年世界橄榄油的产量和消费量以及2015—2019年中国橄榄油的进口量进行了统计分析,测定不同品牌和不同等级市售橄榄油(特级初榨橄榄油、混合橄榄油和混合油橄榄果渣油)与9种其他植物油的脂肪酸组成和微量营养成分,并分析比较其差异。结果显示：世界橄榄油的产量和消费量常年维持在300万t左右,其中欧盟占比最大,分别为58.71%～76.68%和48.73%～62.15%;2015—2019年中国橄榄油产量仅在0.5万～0.7万t,而消费量和进口量分别达到了3.9万～5.75万t和3.86万～5.37万t;不同品牌和不同等级市售橄榄油的脂肪酸组成整体差异不大,但微量营养成分存在明显差异,其中特级初榨橄榄油的角鲨烯、多酚含量明显高于混合橄榄油和混合油橄榄果渣油,而混合油橄榄果渣油的甾醇和总生育酚含量最高;与一级菜籽油、一级玉米油、一级葵花籽油、一级大豆油和亚麻籽油等其他植物油比较,特级初榨橄榄油的油酸、角鲨烯和多酚含量最高,而甾醇和总生育酚含量偏低。     

油橄榄加工副产物的综合开发利用

油橄榄原产地中海沿岸,我国从1964年始引种,生产发展较快。现在,油橄榄已在我国十五个省、市、自治区二千多个引种点种植,仅1977年栽培达200多万株。但由于单株产量不高,仅靠鲜果榨油,效益不高,因此,综合开发利用油橄榄加工副物,前景可观。一、副产物的成分及其食用价值     

云南引种油橄榄嫩叶中抗氧化成分含量分析

为更好地开发利用油橄榄叶，提高云南引种油橄榄的经济附加值，采用生化法及高效液相色谱法测定云南引种的16个品种油橄榄嫩叶中总黄酮、总酚含量及黄酮类和多酚类成分的含量，并对多酚类成分进行聚类分析，筛选不同用途优良茶叶品种。结果表明：16个品种油橄榄嫩叶中总黄酮含量为66.66~117.39 mg/g，总酚含量为35.63~55.81 mg/g，总黄酮和总酚含量均较高的5个品种为柯基、鄂植8号、豆果、城固32和尖叶木樨榄；16个品种油橄榄嫩叶的黄酮类成分为槲皮素、木犀草素、芹菜素、木犀草苷，含量分别为242.17~5 447.71 μg/g、818.48~2 707.34 μg/g、40.29~1 241.30 μg/g和1.35～5.17 mg/g，主要多酚类物质为橄榄苦苷（4.22～26.00 mg/g）、山楂酸（4.19~11.44 mg/g），其次为羟基酪醇（998.08~6 164.13 μg/g）、红景天苷（189.16~7 940.99 μg/g），其他多酚类成分含量较低。经聚类分析，16个品种油橄榄嫩叶分为5个亚类。柯基、鄂植8号、豆果3个品种油橄榄嫩叶中总黄酮、总酚及多酚类成分含量均较高，可作为抗氧化功能茶原料进行开发。     

我国的油橄榄制油设备

油橄榄是一种优质高产的木本食用植物油料,在世界上已有四千多年的栽培历史。据一九七五年统计,世界上有八亿株油橄榄树,产果七百八十万吨,年产油量为一百四十七万吨,居世界食用植物油产量的第六位。其中90%的橄榄树和98%的橄榄油集中在地中海沿岸国家和北非国家。在国外,用油橄榄的大果品种,可加工成营养丰富,风味独特的盐渍或糖渍以及酸味油渍果品。油用品种的油橄榄果加工成橄榄油。油橄榄果因品种不同,果实含油率也不同,一般为20～35%。油橄榄的综合利用发展也很快,橄榄核除做种子外,还可作为模压品、     

“一号提案”《关于加快发展油橄榄产业的提案》引起广泛关注

<正>全国"两会"刚开幕,全国政协"一号提案"《关于加快发展油橄榄产业的提案》便引起广泛关注。据了解,我国自1964年从阿尔巴尼亚引进1万株油橄榄树苗在全国12个省市试种开始,经过50多年的发展,目前油橄榄在我国形成了"四大适生区",全国种植总面积不到6.67万hm2。其中,甘肃省陇南市种植面积约占全国的一半,年产鲜果2.15万t,年产初榨油3 225 t,橄榄油产量占全国的93%,是全国     

云南省不同引种地油橄榄果制取的油脂脂肪酸组成和角鲨烯含量分析

为了对云南省引种油橄榄优异种质资源提供理论依据,收集云南省不同引种地不同品种的油橄榄果,用索氏法提取橄榄油,通过气相色谱法测定其脂肪酸组成及角鲨烯含量。结果表明：不同引种地同一品种的橄榄油脂肪酸组成具有一定的相似性,大多聚于一类;不同品种橄榄油具有不同的脂肪酸组成,同一品种不同成熟度油橄榄果制取的橄榄油脂肪酸组成差异不大;不同品种橄榄油中角鲨烯含量变化幅度较大,最低值与最高值之间相差8.2 mg/g。综上,同一品种橄榄油的脂肪酸组成总体上具有一定的遗传稳定性,不同品种橄榄油具有不同的脂肪酸组成,且角鲨烯含量差异显著。     

"液体黄金"--橄榄油

油橄榄属木樨科,常绿阔叶乔木,又名洋橄榄、齐敦果。油橄榄是一个古老的树种,主产于地中海区域诸国,如西班牙、意大利、土耳其、突尼斯、中东各国、阿尔及利亚和摩洛哥,而盛产最丰的首推希腊。此外,南美洲、澳大利亚、加利福尼亚也有生产。我国自20世纪60年代引种,现以湖北、四川、陕西、汉中地区的产量较高,其次是云南、广西、湖南及江西等省区。油橄榄所结的淡绿色果实含油脂35%左右,一般采摘下来后便立即进行加工榨磨成油,保持了天然的果香和新鲜的口感,这就是橄榄油。橄榄油为黄绿色不干性油,具有特有的香气和味道。常温下为液体状态,0…     

油橄榄产业现状及在浙西南地区发展前景分析

油橄榄是世界著名的亚热带木本油料作物,适宜山地丘陵地带生长,果油富含脂质油酸、角鲨烯、羟基酪醇等化合物,营养与保健价值高,长期食用具有降低胆固醇、预防心血管疾病、糖尿病、癌症等功效。在我国人均耕地远低于世界平均水平的国情下,大力发展优质、高产、高效益的木本油料油橄榄,替代占用耕地较多的草本油料,是解决耕地紧张、促进健康食用油生产、发展山区经济的一条出路。本文针对油橄榄产业现状、应用价值及在浙西南山区的发展前景进行分析,以期为浙西南地区油橄榄产业发展提供指导参考。     

油橄榄品种油脂形成规律的比较研究

油橄榄OIea europaea L.又名齐敦果,属本樨榄属的常绿乔木,核果,富含优质食用油.油橄榄原产于地中海区域,在我国大量引种已有20多年历史,在陕西省汉中地区单株产量居全国首位,单位面积产量居全国第二,成为该地区重点发展的优良木本油料植物之一.在汉中地区,佛奥“Frantoio”(品种)与城固32号“Chengku-32”(品系)的无性系,无论在抗性还是在丰产性方面均有较大的生产潜力,目前已被选为该地区的推广品种,因而对其品质需作进一步的鉴定.为此,我们在不同时期对果实的生长发育状况,油脂的形成与积累,油的特性与脂肪酸成份的变化规律进行了比较研究.为油橄榄品种的选优工作提供参考依据.     

不同产地及品种金银花中绿原酸和木犀草苷含量测定

测定不同产地、品种金银花中绿原酸和木犀草苷的含量。按照2010年版《中国药典》金银花项下规定的HPLC法分别测定各样品中绿原酸和木犀草苷的含量。结果表明13个不同产地来源、品种的金银花中绿原酸和木犀草苷的含量分别在2.23%~3.16%和0.085%~0.193%范围内,均符合药典标准。山东平邑来源金银花的绿原酸和木犀草苷含量明显高于其它产地,其中,以平邑地产金银花质佳。结论:不同产地来源、品种的金银花质量有一定差异,在引种栽培时应选择优良品种。本研究结果可为金银花引种栽培和人工培育提供参考依据。     

Effect of olive collection regime on olive oil quality

The titratable acidity and the peroxide value of olive oil extracted from olives harvested by shaking the trees over subtented nets increase rapidly as the residence of the fruit on the nets is prolonged. It is recommended that the extraction of the oil from the fruits is not delayed for longer than 2 to 3 weeks.     

Influence of olive crushing temperature on phenols in olive oils

An experimental investigation was carried out to evaluate the influence the different temperatures at which olives are hammer-crushed and paste kneaded had on the quality of oil and particularly on the phenolic components. The results obtained showed that temperature influenced the diffusion of phenolic compounds in oil. Greater amounts of hydroxytyrosol, tyrosol, caffeic acid, hydroxycaffeic acid and oleuropeine were measured in oils obtained from previously refrigerated olives. Kneading brought about a reduction of total phenols when it was performed on olives crushed at a higher temperature (18vv°C) while it led to a slight increase when it was executed on pastes of previously refrigerated olives (6vv°C).     

橄榄菜的生产

橄榄菜是以橄榄果和芥菜为主原料，配以其它辅料，根据食品加工的基本原理精心加工研制而成。本探讨了橄榄菜的生产工艺、确定了产品配方，经过质量检测和按照产品的内在质量要求，确定了产品质量控制指标。该产品风味独特，是餐桌上的调味佳品。     

犀牛橄榄油

生产企业：深圳市巨万阳光食品股份有限公司关键字：高端品类时尚消费群体扩大2010年之前的数年里,进入中国市场的橄榄油品类,在市场培育方面一直表现的不温不火,那是有许多因素制约的,比如在那些年里,花生油占主导,是因为消费者的口感需求要高于健康需求,再有一点是橄榄油属高端品类,消费者经济水平有待提高。     

Effect of crushing on olive paste and virgin olive oil minor components

The present study focuses on the influence of the olive crushing technique on the minor composition of olive pastes and their corresponding virgin olive oils since these compounds are strongly related to their quality and characteristics. Two different cultivars, Arbequina and Cornicabra—known for their different minor component composition—were processed at laboratory scale using hammer mills at various breakage forces and grid hole diameters, a blade cutter and a mortar. Crushing and kneading produce a profound change in the composition of the phenolic compounds in the olive paste and in the final oil. Hydroxytyrosol derivatives in virgin olive oil were most affected by the crushing conditions. The stronger the crushing conditions (i.e. hammer crushers using smaller grid holes and a higher rotation speed), the higher the phenolic content in both olive paste and oil in both varieties. Interestingly, the effect on volatile compounds of milder or stronger crushing conditions was opposite to that described for the phenolic compounds.     

Saturated hydrocarbon content in olive fruits and crude olive pomace oils

Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM – unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction. The amounts of both kinds of hydrocarbons are related to the olive cultivar and are transferred to oils in a proportion depending on the oil-obtaining process (centrifugation or solvent extraction). In olive oil obtained by centrifugation, only n-alkanes were detected. However, in olive oil extracted by second centrifugation, small amounts of UCM paraffins were detected together with the n-alkanes. Olive pomace oils showed a very variable content of both types of hydrocarbons according to the different obtaining process, such as double centrifugation, solvent extraction or centrifugation followed by solvent extraction. ‘White mineral oil’ used in oil extraction machinery is the source of the high concentrations of UCM paraffins found in some olive and olive pomace oils. In the case of second centrifugation olive oil, a maximum limit of 50 mg kg^?1 of UCM is suggested, whereas in the case of crude olive pomace oil, it amounts to 250 mg kg^?1 plus an additional minimum of 1.0 for the n-alkanes/UCM ratio.     

Chlorophylls in olive and in olive oil: chemistry and occurrences

The chlorophylls are responsible for the characteristic green color of the olive fruits and their products. Virgin olive oil (VOO) is obtained from processing olives only by mechanical and physical means under conditions ensuring that the natural characteristics of the fruit composition are maintained as far as possible. In terms of the total chlorophyll content of oil, the extraction process entails a loss of chlorophyll of up to 80%. Many factors, both agronomical and technological, can affect the presence of green pigments in VOO. The analysis of green pigments in olives and/or oil requires an initial phase of extraction of these compounds from the solid and fluid matrix, followed by the selective separation and subsequent identification of the different components of the chlorophyll fraction. The aim of this review article is to summarize and critically analyze the available information about chlorophylls in VOO.     

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and poly-unsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF.     

Pigments profile in monovarietal virgin olive oils from various Italian olive varieties

This paper presents the investigation of the chlorophyll and carotenoid pigments composition in monovarietal virgin olive oils produced from the five main olive varieties (Minuta, Ottobratica, Calabrese, Ogliarola, Baddarica) cultivated in Sicily (southern Italy), from four main olive varieties (DolceAgogia, Moraiolo, Leccino, Frantoio) cultivated in Umbria (central Italy), and from three main olive varieties (Leccino, Oliva Nera di Collecorto, Noccioluta) cultivated in Molise (central Italy). Reversed-phase high performance liquid chromatography using a C-30 column with photodiode array detection was used for pigments analyses. In all, 19 compounds were identified and quantified in 60 olive oils samples. The qualitative pigments pattern was similar among the varieties investigated, whereas quantitative differences were found among the different cultivars; among the varieties investigated in this work, the oils from Umbria showed the highest pigment content (34.19 ppm in average), followed by the oils from Molise (18.61 ppm in average) and the oils from Sicily which showed the lowest pigment contents (13.38 ppm in average). In general, pheophytin a was the major component (range 0.49–19.42 ppm), followed by β-carotene (range 1.27–9.30 ppm) and lutein (range 0.44–5.12 ppm). Those differences may be due to genetic factors and/or geographical differences. Moreover, auroxanthin was detected for the first time in olive oils and was detected only in olive oils from Umbria and Molise regions. The ratio between the two isochromic pigment fractions, namely the ratio between the chlorophyll and carotenoid fractions showed an average value close to unity. The lutein/β-carotene ratio was less than one in the majority of the cases. These parameters, along with other analytical parameters, could be used as indicators of typicality in olive oils. The presence of a specific pigment profile in olive oils could infact be used to guarantee the genuineness of the product, since the quality control of food requires a precise knowledge of the pigments composition of the original products.