Analysis of nutritional composition and quality comprehensive evaluation of five kinds of Olea europaea L.fruits
In order to provide scientific basis for the application of Olea europaea L.fruits as a food product,with five kinds of Olea europaea L.fruits namely Tianyuan No.1,Foao,Ezhi No.8,Douguo and Keji as research objects,the contents of basic nutrients,hydroxytyrosol and oleuropein,and the compositon and contents of mineral elements,amino acids and fatty acids were determined by the national standard methods.The comprehensive quality of five kinds of Olea europaea L.fruits was evaluated through principal component analysis.The results showed that the basic nutrients in five kinds of Olea europaea L.fruits were mainly water,fat and dietary fiber,and the contents were 60.50-68.20 g/100 g,10.20-20.00 g/100 g and 7.03-13.50 g/100 g,respectively.The content of K in mineral elements was the highest.The element Na was only detected in Foao and Keji,and the element Zn was only detected in Ezhi No.8,Douguo and Keji.The content of essential amino acid in five kinds of Olea europaea L.fruits was accounted for about 43％of the total amino acid content,which was close to the FAO/WHO recommended daily intake of amino acids.The highest amino acid score was phenylalanine(Phe)+tyrosine(Tyr),and the closest one to FAO/WHO standards was Ezhi No.8.A total of 15 fatty acids were detected in five kinds of Olea europaea L.fruits,mainly oleic acid,linoleic acid,and palmitic acid.Except for Tianyuan No.1,the content of hydroxytyrosinol was higher than that of oleuropein in other varieties.The variety with the highest overall rating was Keji.In summary,Olea europaea L.fruits are rich in nutrients and have high development and utilization value in areas such as food deep processing.
NETL
NSTL
万方数据
维普
