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Pregled bibliografske jedinice broj: 385269

Influence of free fatty acids, sterols and phospholipids on volatile compounds in olive oil headspace determined by solid phase microextraction-gas chromatography


Koprivnjak, Olivera; Brkić Bubola, Karolina; Majetić, Valerija; Škevin, Dubravka
Influence of free fatty acids, sterols and phospholipids on volatile compounds in olive oil headspace determined by solid phase microextraction-gas chromatography // European Food Research and Technology, 229 (2009), 3; 539-547 doi:10.1007/s00217-009-1073-5 (međunarodna recenzija, članak, znanstveni)


Naslov
Influence of free fatty acids, sterols and phospholipids on volatile compounds in olive oil headspace determined by solid phase microextraction-gas chromatography

Autori
Koprivnjak, Olivera ; Brkić Bubola, Karolina ; Majetić, Valerija ; Škevin, Dubravka

Izvornik
European Food Research and Technology (1438-2377) 229 (2009), 3; 539-547

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

Ključne riječi
Virgin olive oil; volatiles; headspace solid phase microextraction; gas chromatography; polar compounds; interactions

Sažetak
In order to study the influence of some polar compounds, naturally present in virgin olive oils, on the volatiles release, the volatiles-free olive oil matrix was enriched with free fatty acids (FFA) (concentration range from 0.35 to 1.40 g/100 g), sterols (1.0 - 2.5 g/kg) and phospholipids (1.6 - 6.0 g/kg). Sixteen standards of virgin olive oil aroma compounds were dissolved in thus obtained olive oil matrices. Volatiles compounds were analyzed by headspace solid phase microextraction with DVB/CAR/PDMS fiber and gas chromatography with flame ionization detection. Evaluation of the data by statistical analysis revealed that FFA, sterols and phospholipids, in concentration ranges considered in this study, generally did not significantly influence the determination of virgin olive oil volatiles. The most important changes occurred in the release of the three alcohols (Z-2-penten-1-ol, 1-hexanol and E-3-hexen-1-ol) and 3-methylbutyl acetate which slightly decreased upon the increase of FFA concentration.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

Napomena
Prihvaćen 08.04.2009.



POVEZANOST RADA


Projekt / tema
058-0580696-0704 - Stabilnost ulja i bioaktivnih spojeva u ulju tijekom prerade i skladištenja (Dubravka Škevin, )
062-0580696-0284 - Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi (Olivera Koprivnjak, )
147-0000000-3605 - Karakterizacija autohtonih sorti maslina u Istri (Barbara Sladonja, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Medicinski fakultet, Rijeka,
Institut za poljoprivredu i turizam, Poreč

Časopis indeksira:


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


Uključenost u ostale bibliografske baze podataka:


  • FSTA: Food Science and Technology Abstracts


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