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Pregled bibliografske jedinice broj: 1124992

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?


Jukić Špika, Maja; Perica, Slavko; Žanetić, Mirella; Škevin, Dubravka
Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? // Antioxidants, 10 (2021), 5; 689, 21 doi:10.3390/antiox10050689 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1124992 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

Autori
Jukić Špika, Maja ; Perica, Slavko ; Žanetić, Mirella ; Škevin, Dubravka

Izvornik
Antioxidants (2076-3921) 10 (2021), 5; 689, 21

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
phenols ; fatty acids ; C18:1/C18:2 ; growing conditions ; sensory quality ; maturity index ; Olea europaea L.

Sažetak
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
EK-EFRR-KK.01.1.1.01.0005 - Znanstveni centar izvrsnosti za bioraznolikost i molekularno oplemenjivanje bilja (ZCI CroP-BioDiv) (Šatović, Zlatko; Liber, Zlatko, EK - KK.01.1.1.01) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut za jadranske kulture i melioraciju krša, Split

Citiraj ovu publikaciju

Jukić Špika, Maja; Perica, Slavko; Žanetić, Mirella; Škevin, Dubravka
Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? // Antioxidants, 10 (2021), 5; 689, 21 doi:10.3390/antiox10050689 (međunarodna recenzija, članak, znanstveni)
Jukić Špika, M., Perica, S., Žanetić, M. & Škevin, D. (2021) Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?. Antioxidants, 10 (5), 689, 21 doi:10.3390/antiox10050689.
@article{article, year = {2021}, pages = {21}, DOI = {10.3390/antiox10050689}, chapter = {689}, keywords = {phenols, fatty acids, C18:1/C18:2, growing conditions, sensory quality, maturity index, Olea europaea L.}, journal = {Antioxidants}, doi = {10.3390/antiox10050689}, volume = {10}, number = {5}, issn = {2076-3921}, title = {Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?}, keyword = {phenols, fatty acids, C18:1/C18:2, growing conditions, sensory quality, maturity index, Olea europaea L.}, chapternumber = {689} }
@article{article, year = {2021}, pages = {21}, DOI = {10.3390/antiox10050689}, chapter = {689}, keywords = {phenols, fatty acids, C18:1/C18:2, growing conditions, sensory quality, maturity index, Olea europaea L.}, journal = {Antioxidants}, doi = {10.3390/antiox10050689}, volume = {10}, number = {5}, issn = {2076-3921}, title = {Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?}, keyword = {phenols, fatty acids, C18:1/C18:2, growing conditions, sensory quality, maturity index, Olea europaea L.}, chapternumber = {689} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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