Evaluation of chemical properties of commercial extra virgin olive oil in China

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Gao, Pan*;Hu, Chuanrong;He, Dongping

通讯作者：

Gao, Pan

作者机构：

[He, Dongping; Gao, Pan; Hu, Chuanrong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ China, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

通讯机构：

[Gao, Pan] W

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ China, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Alcohols;Aliphatic compounds;Chemical analysis;Chemical stability;Hierarchical clustering;Hierarchical systems;Linear regression;Linoleic acid;Monounsaturated fatty acids;Palmitic acid;Physicochemical properties;Average values;Extra virgin olive oil;Fatty acid composition;Minor components;Multiple linear regressions;Oxidation stability;Producing areas;Total phenolic content;Olive oil;fatty acid;linoleic acid;oleic acid;olive oil;palmitic acid;phenol;phytosterol;squalene;chemical phenomena;chemistry;China;Greece;oxidation reduction reaction;Spain;Chemical Phenomena;China;Fatty Acids;Greece;Linoleic Acid;Oleic Acid;Olive Oil;Oxidation-Reduction;Palmitic Acid;Phenol;Phytosterols;Spain;Squalene

期刊：

Journal of Oleo Science

ISSN：

1345-8957

年：

2020

卷：

期：

页码：

1541-1549

DOI：

10.5650/jos.ess20218

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

The aim of the study was to investigate the chemical properties of the most popular commercial extra virgin olive oils (EVOOs) in China. A total of 14 EVOO samples were collected and evaluated, and significant differences were observed with respect to physicochemical properties, fatty acid composition, minor components, and the oxidation stability index (OSI). The results showed that the chemical properties of EVOOs were significantly affected by different producing areas. The oleic acid (C18:1) content (average value: 77.80%), squalene content...

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Evaluation of chemical properties of commercial extra virgin olive oil in China

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