首页> 外文期刊>The Journal of Horticultural Science & Biotechnology >Improving the fatty acid composition of 'Chemlali' virgin olive oil through clonal selection.
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Improving the fatty acid composition of 'Chemlali' virgin olive oil through clonal selection.

机译:通过克隆选择改善“ Chemlali”初榨橄榄油的脂肪酸组成。

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摘要

Sfax Province is one of the most important olive oil-producing regions in Tunisia, where plantations consist entirely of the cultivar 'Chemlali'. The fatty acid composition of 'Chemlali' olive oil is characterised by having relatively low levels of C18:1. A selection programme to obtain 'Chemlali' olive clones with improved fatty acid compositions was initiated in 1994. Principal component analysis was applied to our chemical analysis data to reveal fatty acids present at the highest levels, in order to discriminate between the 36 clones studied. C18:1 and C18:2 fatty acids, and the mono-unsaturated:polyunsaturated fatty acids ratio were the most useful variables with which to classify the clones into four groups. One of these groups contained ten 'Chemlali' clones characterised by having high levels of C18:1 and relatively low levels of C16:1 and C18:2 compared with the cultivar 'Chemlali'. We have extended this selection by including other discriminatory criteria such as stability against oxidation, and related anti-oxidant levels, to obtain six 'Chemlali' clones with improved chemical compositions for virgin olive oil production.
机译:斯法克斯省是突尼斯最重要的橄榄油产区之一,那里的人工林完全由“ Chemlali”品种组成。 “ Chemlali”橄榄油的脂肪酸组成特征在于其C 18:1 的含量相对较低。 1994年启动了一个选择程序,以获取具有改善的脂肪酸组成的'Chemlali'橄榄克隆。对我们的化学分析数据进行了主成分分析,以显示最高含量的脂肪酸,从而区分了所研究的36个克隆。 C 18:1 和C 18:2 脂肪酸以及单不饱和脂肪酸与多不饱和脂肪酸的比例是将克隆分为四类的最有用变量。这些组中的一组包含十个'Chemlali'克隆,其特征是具有高水平的C 18:1 和较低水平的C 16:1 和C 18: 2 与“ Chemlali”品种相比。我们通过包括其他区分标准(例如抗氧化稳定性和相关的抗氧化剂水平)扩展了选择范围,从而获得了六个“ Chemlali”克隆,这些克隆的化学成分均得到改善,可用于纯橄榄油的生产。

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