Rapid evaluation of olive oil quality by NIR reflectance spectroscopy

NIR spectroscopy calibrations have been developed for a range of quality parameters in olive oil, including FFA, PV, polyphenol content, induction time, chlorophyll, and the major FA. A set of 216 olive oil samples from throughout the Australian olive-growing areas were used to provide a representative range of quality. The variation in the oils tested virtually covered the range of the chemical standard limits described by the International Olive Oil Council. A FOSS NIRSystems^® 6500 spectrophotometer with a liquid cell holder was used. Multiple correlation coefficients squared (R ²) for minor components stearic acid (0.86), and linolenic acid (0.85) were relatively low because the concentration range is very narrow compared with the reproducibility of the reference method. However, the major FA, oleic (0.99) and linoleic (1.00), FFA (0.97), and chlorophyll (0.98) provided high levels of accuracy. All of the parameters measured were sufficiently accurate for routine screening of olive oil.     

白腐菌预处理甘蔗渣促进水解的研究

利用一株产木质素降解酶的白腐菌Ceripriopsis sp.,以固态发酵形式对甘蔗渣进行预处理,选择性降解其中的木质素,从而提高其水解效率。甘蔗渣固态发酵过程中,发酵温度、培养基成分、含水量和初始pH值对酶活和糖收率都有影响。含水量是对糖收率影响最大的因素,其次是麸皮添加量,再次是温度,而初始pH值影响最小。甘蔗渣固态发酵的最佳条件为:培养基中含水量为80%,麸皮含量为5%,初始pH=4.0时28℃发酵14d,获得的糖产率最大,达20.6%。     

蔗髓水解生产木糖工艺研究

用盐酸水解蔗髓中的半纤维素,考察了不同盐酸浓度、固液比、水解时间及温度对蔗髓水解条件的影响,并确定出最佳的水解条件为：盐酸浓度1．09％、固液比1：8、水解时间120min、水解温度105℃,此条件下制备木糖得率为6．7％。     

Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Differences in triacylglycerol, fatty acid, squalene, and tocopherol compositions were demonstrated between 8 varieties of virgin olive oils (Aberkane, Aguenaou, Aharoun, Aimel, Bouchouk Guergour, Bouichret, Chemlal, and Sigoise) from Petite Kabylie area, north eastern Algeria. Fatty acid and triacylglycerol morphotypes characterized each variety. A principal component analysis, based on triacylglycerol, fatty acid, and squalene compositions, differentiates between varieties. Minor fatty acids and squalene, usually not taken into account individually in authentication studies, are strongly involved in this differentiation, whereas the discriminant power of tocopherols is weak. Soft Independent Modeling of Class Analogy classification using chemical compositions as variables showed a high potential to authenticate the varietal origin of Algerian virgin olive oils.     

Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

The effect of cultivar and ripeness stage on the potential nutritional value of monovarietal extra virgin olive oils (MEVOOs) obtained from Cordovil, Carrasquinha, Verdeal, and Negrinha do Freixo cultivars was investigated. MEVOOs produced were characterized by high oleic acid (72–83%), tocopherol (182–530 mg/kg), and phenolic compounds (326–1110 mg/kg) content and by a similar polyphenolic profile. 1‐Penten‐3‐one was found to be the compound with the highest contribution for the aroma of the four MEVOO, related to bitter, pungent, and leaf attributes. MEVOO from Verdeal cultivar showed the best performance in terms of the composition: the highest yield of oil, the highest content of oleic acid, high tocopherol, polyphenol and sterol content, and the lowest content of linoleic acid. These characteristics give to these MEVOO not only a great oxidative stability but also interesting properties from the health point of view. MEVOO obtained with fruits at the maturity index of around 4 were in general richer in beneficial minor compounds. MEVOO produced were discriminated by variety and ripeness stage, using a stepwise linear discriminant analysis. This discrimination will in the future enable the prevention of adulteration of these monovarietal olive oils with specific nutritional composition with other olive oils. Practical implications: High‐quality MEVOOs have recently been introduced in the market, which for growers is a practical way to differentiate and increase the commercial value of extra virgin olive oil. The quantification of major and minor olive oil compounds in monovarietal olive oils represents an objective way of predicting the sensory characteristics, stability, and potential health benefits of the oils, as well as preventing their adulteration with other olive oils. This study will help in the selection of olive varieties during the maintenance or development of new olive orchards and also to select optimum harvest period for these varieties, in order to obtain MEVOOs with the maximum quality and health benefits for consumers.