engleski

Evolution of phenolic compounds and oxidation parameters after storage of Istarska bjelica and Buža cv. virgin olive oil

This study aimed to evaluate changes in the quality parameters and phenolic compounds profile, determined by HPLC-DAD, after a 6-month storage period of Istarska bjelica and Buža cv. virgin olive oil. Obtained results showed diverse susceptibility to oxidative degradation in the two investigated monovarietal olive oils. Istarska bjelica virgin olive oil preserved its phenol content during the storage period, while there was a slight decrease in Buža secoiridoid content. Based on the obtained results it can be concluded that the oxidative stability and evolution of phenolic compounds in virgin olive oil are dependent on the initial phenolic composition of the selected olive cultivar.

monovarietal virgin olive oil ; quality parameters : phenolic content ; storage

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