Quantitative Assessment of Different Phenolic Compounds in Texas Olive Oils versus Foreign Oils
Quantitative Assessment of Different Phenolic Compounds in Texas Olive Oils versus Foreign Oils作者机构：United States Department of Agriculture Agricultural Research Service 2413 E. Hwy83 Weslaco TX 78596 USA
出 版 物：《Journal of Agricultural Science and Technology》 (农业科学与技术（美国大卫英文）)
年 卷 期：2010年第4卷第5期
页 面：61-67页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0815[工学-水利工程] 083202[工学-粮食、油脂及植物蛋白工程]
主 题：Oleuropein olive oil pinoresinol polyphenols tyrosol.
摘 要：The purpose of this study was to evaluate the quality of the first time commercially produced Texas olive oil. Thus, quantitative assessments of different phenolic compounds in Texas olive versus foreign oils were performed using modern analytical techniques. Samples of commercial and laboratory extracted Texas olive oils were compared with sample from 11 foreign oils. Total polyphenols in each oil sample were measured by the Folin-Ciocalteau method. Individual polyphenols were separated by high performance liquid chromatography and identified by comparing retention time and UV spectra with known compounds. Free acidity and the UV absorption were measured by standard AOCS （American Oil Chemists Society） methods. The Texas olive oil contained 27% higher amounts of total phenols than the highest amount of a foreign oil sample. Similarly, Texas olive oil also contained higher amounts ofoleuropein, hydroxytyrosol, and pinoresinol compared to all other oils tested. Thus, olive oil pressed from olives harvested in hot summer days will be very competitive with other oils with regard to polyphenols contents and hence its health benefits. The free acidity in the commercial Texas oil was 0.35%, based on oleic acid, and its coefficient at K268 UV absorption was 〈0.166. These numbers affirm that the Texas olive is ＂Extra Virgin＂.
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