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首页> 外文期刊>Natural product research >Bioactives and nutraceutical phytochemicals naturally occurring in virgin olive oil. the case study of the Nocellara del Belice Italian olive cultivar
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Bioactives and nutraceutical phytochemicals naturally occurring in virgin olive oil. the case study of the Nocellara del Belice Italian olive cultivar

机译：天然橄榄油中天然存在的生物活性物质和营养植物化学物质。 Nocellara del Belice意大利橄榄品种的案例研究

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摘要

This work reports on the composition and bionutritional value of organic virgin olive oil from the Nocellara del Belice variety, one cultivated in the olive areas of the Sicily region, Italy. Destoned oils obtained by processing olives with a destoning-based procedure were compared with conventional oils. This innovative technique, consisting in removing the stone from fruits prior to processing, strongly enhanced the already high-quality level of the conventional product. An in-depth analytical investigation from 2008 to 2010 showed how this innovative olive extraction process led to an excellent peculiar final product, mainly attributable to the improved biophenol and volatile composition, as well as higher concentrations of the lipophilic and vitamin antioxidants (tocopherols and tocotrienols). It had higher levels of oleocanthal ( p- HPEA-EDA), a nutraceutical compound exerting actions against COX1 and COX2 (cycloxygenases). Its head-space aroma displayed new volatile phytomolecules and also had higher levels of green volatiles from the lipoxygenase (LOX)-pathway (one having as precursors the polyunsaturated fatty acids containing a cis-cis-1,4-pentadiene system). Among the other bioactives, we highlight its significant levels of trans-β-carotene and xanthophylls (lutein, violaxanthin, neoxanthin and other carotenoids). Its enhanced nutritional value was also attributable to the increased intensity of valuable tasting notes.
机译：这项工作报告了Nocellara del Belice品种的有机初榨橄榄油的成分和生物营养价值，该品种是在意大利西西里岛地区的橄榄种植的。将通过基于去爆法的程序加工橄榄获得的去核油与常规油进行了比较。这项创新技术包括在加工前从水果中去除核子，极大地提高了传统产品已经很高的质量水平。从2008年到2010年的深入分析研究表明，这种创新的橄榄提取工艺如何导致出色的最终产品，这主要归因于生物酚和挥发性成分的改善，以及更高浓度的亲脂性和维生素抗氧化剂（生育酚和生育三烯酚） ）。它具有较高的油橄榄酚（p- HPEA-EDA）水平，这是一种对COX1和COX2（环加氧酶）起作用的保健食品。它的顶空香气显示出新的挥发性植物分子，并且还具有来自脂氧合酶（LOX）途径的较高水平的绿色挥发物（一种具有前驱物的多不饱和脂肪酸为顺式-顺-1,4-戊二烯系统）。在其他生物活性物质中，我们重点介绍了其高水平的反式β-胡萝卜素和叶黄素（叶黄素，紫黄质，新黄质和其他类胡萝卜素）。其增加的营养价值还归因于有价值的品尝笔记强度的增加。

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