tailieunhanh - Olive Oil Constituents Quality Health Properties and Bioconversions Part 9

Tham khảo tài liệu 'olive oil constituents quality health properties and bioconversions part 9', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | Genetic Improvement of Olives Enzymatic Extraction and Interesterification of Olive Oil 269 A wide range of variation was observed for all the fatty acids minor components and related characteristics evaluated by León et al. 2011 . The fatty acid C18 1 was the predominant fatty acid in all the selections with values ranging from 62 to 81 . Together with C16 0 and C18 2 it accounted for more than 94 of the total fatty acid composition on average. The genotypes producing olive oils with high oleic acid percentages could be of particular interest for planting in low latitude locations where the oleic acid content tends to be too low Ripa et al. 2008 . Of the minor components a-tocopherol represented more than 90 of the total tocopherols whereas the total polyphenol content varied widely from 67 to 1033 mg kg. A wide range of variation was also obtained for stability with values ranging from 16 to 195 h. The statistical analysis showed that genotypic variance was the main contributor to the total variance for all the fatty acids and ratios evaluated with significant differences between the genotypes in all cases. In fact the effect was significant for all the fatty acids except C18 3 all the minor components and related characteristics evaluated a-tocopherol and stability but was lower for the other characteristics. Several studies have demonstrated that the quality of olive oil is greatly determined by genetic cultivars factors. For instance in the Germplasm Banks of Catalonia and Cordoba Tous et al. 2005 and Uceda et al. 2005 respectively showed that more than 70 of the variation in the fatty acids except for C18 3 and several minor components such as the polyphenol content bitter index K225 and oil stability was due to genetic effects. It should be noted that many other factors including pedoclimatic aspects olive ripeness olive harvesting methods and the olive extraction system have also been reported as quality indicators of virgin olive oil Aguilera et al. 2005 .

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