Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102127

Tianting Luo, Jiaqi Xu, Zhouqin Zhen, Xue Pan, Lang Feng, Likang Qin, Tingyuan Ren

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Abstract

To study the quality characteristics of Idesia polycarpa fruit oil (IPFO) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.63 %) was obtained in large yellow fruits (YID). A total of 532 aroma compounds were identified via gas chromatography-mass spectrometry (GC-MS), with terpenes as the major contributors. The fatty acid composition was dominated by linoleic acid (LA), palmitic acid and oleic acid, and the LA content was highest in large red fruits (RID-B) (1633.25-1807.21 μg/mL), whereas the palmitic acid and oleic acid contents were highest in YID (863.72-976.70 μg/mL and 505.96-604.04 μg/mL, respectively). The oil quality of I. polycarpa varied according to its phenotypic characteristics, with RID-B identified as an excellent cultivar, followed by YID and RID-S.

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不同表型品种山梨果油品质分析。

摘要为研究不同表型性状下山梨果油样品的品质特性及其差异，从形态和化学上比较了同一品种的3个典型表型果实。结果表明，小红果（RID-S）含水量最高（51.90%），大黄果（YID）含油量最高（20.63%）。通过气相色谱-质谱分析（GC-MS）共鉴定出532种芳香化合物，其中萜烯类化合物为主要成分。脂肪酸组成以亚油酸（LA）、棕榈酸和油酸为主，其中大红果（id - b）的LA含量最高（1633.25 ~ 1807.21 μg/mL），大红果（id - b）的棕榈酸和油酸含量最高（863.72 ~ 976.70 μg/mL和505.96 ~ 604.04 μg/mL）。不同表型性状的油品品质差异较大，以RID-B为优良品种，YID次之，RID-S次之。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.