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Pregled bibliografske jedinice broj: 13149

Polyphenols and oxidative stability of olive oil under different storage conditions


Rade, Desanka; Štrucelj, Dubravka; Mokrovčak, Željko; Škevin, Dubravka
Polyphenols and oxidative stability of olive oil under different storage conditions // Technology Food Health / Peter Raspor, Darja Pitako, Ivica Hočevar (ur.).
Bled, Slovenija: Društvo živilskih in prehranskih strokovnih delavcev Slovenije, 1997. str. 1010-1015 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Polyphenols and oxidative stability of olive oil under different storage conditions

Autori
Rade, Desanka ; Štrucelj, Dubravka ; Mokrovčak, Željko ; Škevin, Dubravka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Technology Food Health / Peter Raspor, Darja Pitako, Ivica Hočevar - : Društvo živilskih in prehranskih strokovnih delavcev Slovenije, 1997, 1010-1015

Skup
1st. Slovenian Congress on Food Nutrition with international Participation

Mjesto i datum
Bled, Slovenija, 21-25.04.1996

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Oils; olive oil; phenols; oxidative stability; storage of olive oil

Sažetak
The effect of storage conditions of olive oil on the phenols and oxidative stability of oil was studied. Examinations were carrid out in some commercial olive oils obtained by pressing or by centrifugal extraction.The samples were stored at ambient temperature at day light and in the darkness, just as in the refrigerator. Before and after storage total phenols o-diphenols, chlorophyll, peroxide value and free fatty acids were determined in oils. Oxidative stability was also analysed at 98 oC and under UV-light. Phenol content in examined oils was different. Good quality oils, with no consideration of the optaining manner, had larger amount of phenols. After storage, the level of phenols had the highest decrease in samples stored at the day light. The oxidative changes, depending of phenol and chlorophyll content, were also the most expressed in these samples. Olive ois with higher amont of phenols hat better stability in almost all conditions of examination.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
058507

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb