Sterolic composition and triacylglycerols of Oueslati virgin olive oil: comparison among different geographic areas
作者： Youssef Ouni , Guido Flamini , Nabil Ben Youssef , Mokhtar Guerfel , Mokhtar Zarrouk
DOI: 10.1111/J.1365-2621.2011.02677.X
关键词: Stigmasterol 、 Botany 、 Campesterol 、 Chemistry 、 Food science 、 Composition (visual arts) 、 Gas chromatography 、 Sterol 、 Vegetable oil 、 Triterpene 、 Campestanol
摘要: Summary The main triglycerides (TG) identified in the Oueslati virgin olive oil were 1,2,3-trioleylglycerol (OOO), 2,3-dioleyl-1-palmitoylglycerol (POO) and 2,3-dioleyl-1-linoleylglycerol (LOO) representing more than 80% of total area peaks chromatogram. Other minor triacylglycerols 2,3-dioleyl-1-stearoylglycerol (SOO), 2-oleyl-3-palmitoyl-1-stearoylglycerol (SOP), 1-linolenoyl-2-oleyl-3-palmitoylglycerol (LnOP), 1, 2-dilinoleyl-3-palmitoylglycerol (LLP), 3-dioleyl-2-linolenoylglycerol (OLnO), 1-linolenoyl-2-linoleyl-3-oleylglycerol (LnLO) 1,2,3-trilinoleylglycerol (LLL). The sterol profile Tunisian oils produced from cultivar was established by gas chromatography using a flame ionisation detector (GC-MS). More 10 compounds characterised. As expected for oil, sterols found all β-sitosterol, Δ5-avenasterol, campesterol stigmasterol. Cholesterol, 24-methylenecholesterol, clerosterol, campestanol, sitostanol, Δ7-stigmastenol, Δ5, 24-stigmastadienol Δ7-avenasterol also samples, but lower amounts. Most these are significantly affected geographical origin oil. Besides components, two triterpene dialcohols, erythrodiol uvaol, detected.
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