FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongli Li,Na Zhang,Jie Qiang,Yongsheng Cao,Guoyi Qu,Xiuzhu Yu
Olives are prone to deterioration during storage, and suitable storage conditions must, therefore, be established to maintain the quality of the fruit and oil. This study investigated the effect of storing olives at room temperature (23 ± 2 °C), refrigerated (4 °C), and frozen (−20 °C) conditions for 7 d on the quality of virgin olive oil (VOO). No significant differences ( p < 0.05) were observed in the fatty acid, squalene, and phytosterol content of VOO across the three storage conditions. Room temperature storage produced the highest oil yield but resulted in ‘fermentation’ and ‘moldy’ off-flavors. Refrigerated VOO retained a more intense ‘grass’ aroma and higher levels of pigments, α-tocopherol, and total phenols. In contrast, freezing led to significant losses in these components and produced the lowest oil yield. For optimal oil quality, olives should be stored at 4 °C if storage exceeds 24 h.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2025
·
IF 6.8
Hua Huang,Jiaying Yu
The cuticle layer covering the surface of the fruit acts as a crucial barrier to regulate water loss and preserve the texture. This study comprehensively investigated the morphological characteristics, cutin matrix depolymerization, and wax content and their effects on transpiration in Chinese olive fruit. Microscopic examination revealed that the surface of the fruit had fissured wax layers, sparse lenticels, and a delicate cuticle covering the epidermal cells. We developed a simple and efficient powder extraction method to decompose cutin polymers, especially from partially depolymerized cutin matrices and epidermal peels, from which cuticular membranes cannot be isolated. The analysis revealed a cutin monomer content of approximately 4.85 g m −2 , predominantly comprising C16–9/10,16-dihydroxy fatty acids (51.4 %) and phenols (19.5 %). The fruit waxes (8.11 g m −2 ) were predominantly composed of pentacyclic triterpenoids, constituting approximately 88 %, with a small amount of very-long-chain aliphatic compounds. The water loss rate from Chinese olive fruit was 4.75 × 10 −3 g m −2 s −1 , resulting in a permeability of 19.6 × 10 −5 m s −1 , which is higher than that reported for many other fruit. The reduced efficiency of the transpiration barrier may largely be attributed to the chemical composition and spatial arrangement of the cuticle. The findings of this study provide a basis for mitigating the dehydration process and developing appropriate preservation strategies for Chinese olive fruit.
研究领域:
植物生理学
·
园艺学
✓ 已验证
DOI
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2016
·
IF 3.926
Li-Qing Peng,Qin Li,Yan-xu Chang,Mingrui An,Rui Yang,Zhijing Tan,Jie Hao,Jun Cao,Jing-Jing Xu,Shuai-Shuai Hu
A simple, efficient and low-cost method based on matrix solid-phase dispersion (MSPD) microextraction and ultrahigh-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UHPLC-Q-TOF/MS) was developed for the determination of seven main natural phenols (gallic acid, hydroxytyrosol, methyl gallate, luteolin 7- O -β- d -glucoside, rutin, ellagic acid and oleuropein) and other eleven compounds in olive fruits. The experimental conditions for the MSPD extraction, including the type of adsorbent, the amount of dispersing sorbent, the grinding time, and the type of elution solvent were investigated and optimized. The optimized parameters were determined to be that middle-molecular-weight chitosan was used as adsorbent, the amount of middle-molecular-weight chitosan was selected to be 25 mg, the grinding time was chosen to be 60 s, and methanol: water (6:4, v:v) was used as elution solvent. Compared with reported methods, the proposed method was more simple, rapid, and efficient. Moreover, this method required less extraction time and less amount of sample and solvent. The method showed good linearity (r 2 ≥ 0.9909) for the seven analytes, with the limits of detection in the range of 69.6–358.4 ng/g. And recoveries were above 80.06%. The methodology was successfully applied to the extraction and determination of seven phenolic compounds in olive fruits（Canarii fructus）.
研究领域:
分析化学
·
食品科学
·
植物化学
✓ 已验证
DOI
高影响因子
Food Packaging and Shelf Life
·
2024
·
IF 8.5
Hua Chen,Kaijie Shang,Xiaonan Bian,Zhiheng Zhao,Yijun Liu,Xue Lin,Lu Wang,Weimin Zhang,Xiaoping Hu,Xuewu Guo
The effect of olive extracts extracted with deep eutectic solvent (DES: choline chloride/glycerol, dl-malic acid/sucrose/glycerol, and citric acid/glycerol, respectively) on the structure, physical properties, and functional activities of pectin films, using DES both as a plasticizer and an extraction medium were explored. The findings revealed the integration of DES as a plasticizer was observed to increase film’s water vapor permeability and elongation at break, while concurrently diminishing its opacity. Furthermore, the incorporation of DES-olive extracts significantly enhanced the tensile strength, moisture barrier property, and opacity of the film, as well as improved its antioxidant and antibacterial activities. The structural analysis indicated the interaction among DES, olive extracts, and pectin facilitated the development of more ordered structures within the films, thereby improving the thermal stability of the pectin-based films. In conclusion, pectin active films using DES as a solvent and plasticizer have the potential to be used to improve antimicrobial and antioxidant packaging materials along with acceptable water resistance.
研究领域:
材料科学
·
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2021
·Vol. 124
·期 4
·2100193
·
IF 2.679
Yonglin Li,Shasha Wen,Yiwen Sun,Na Zhang,Yuan Gao,Xiuzhu Yu
Extra virgin olive oils (EVOO) are vulnerable to adulteration. Thus, a rapid and cost effective screening method is required to detect adulteration. This study develops a method for detecting EVOO adulterated with refined olive pomace oil (ROPO) based on polarity reversal method (PRM). A device is designed based on PRM to determine current of oil sample. Adulteration is detected according to the current difference between EVOOs and ROPOs caused by the content discrepancy of polar compounds. Polar phenolic components are characterized by high performance liquid chromatography-mass spectrometry and Folin–Ciocalteu assay to confirm the principle of the proposed method. Calibration, validation, and blind sample validation is performed. Results showed that current of EVOOs is higher than that of ROPOs due to richer and higher content of polar phenolic compounds. Calibration of 5–90% adulteration with R 2 = 0.997 is established. The R 2 of validation and blind sample validation are close to 1. The relative standard deviation of 5–90% adulterated samples and ROPO is 4.76%, indicating good accuracy and precision. Practical Applications : The proposed method can obtain adulterated ROPO content by simply referring the calibration curve of current within 10 min without pretreatment, which can be used in quick test for industry and retailers.
研究领域:
食品科学
·
分析化学
·
质量控制
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）