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Pregled bibliografske jedinice broj: 388945

Characterization of olive oils from autochtonous olive (Olea Europaea L.) cultivars in Croatia


Žanetić, Mirella; Škevin, Dubravka; Rošin, Jakša; Strikić, Frane; Perica, Slavko; Vuletin Selak, Gabriela
Characterization of olive oils from autochtonous olive (Olea Europaea L.) cultivars in Croatia // VI. International Symposium on Olive Growing
Evora, Portugal, 2008. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Characterization of olive oils from autochtonous olive (Olea Europaea L.) cultivars in Croatia

Autori
Žanetić, Mirella ; Škevin, Dubravka ; Rošin, Jakša ; Strikić, Frane ; Perica, Slavko ; Vuletin Selak, Gabriela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
VI. International Symposium on Olive Growing

Mjesto i datum
Evora, Portugal, 09. - 13.09.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Autochthonous olive cultivars; olive oil; quality; fatty acids; polyphenols

Sažetak
Olive growing in Croatia has a tradition for centuries. There are about 30 olive (Olea europaea L.) varieties that are supposed to be autochthonous. The most representative olive variety is Oblica, with 75% of all olive trees. Oblica has dual character ; it’ s used for oil production and as a table olive. Certain cultivars have local importance, while others are very difficult to find in productive orchards. In this study, 21 olive cultivars were included. Olive samples were collected along the Adriatic coast. Principal pomological characteristics (average fresh weight of the fruit and stone, flesh-stone ratio, percentage of moisture and oil in the fruit) were determined for each variety. Olives were processed by centrifugation system in two phases. Several quality parameters were evaluated in olive oil samples (free acidity, peroxide value and specific absorbances in the UV range). Analyses of total polyphenols and fatty acids composition were also carried out. All analyzed oils have reached category of virgin olive oil, depending to analytical parameters. The fatty acid composition of the analyzed oils obtained from different cultivars showed some differences between them. Certain oils showed pretty high total phenols content, particularly those from cultivars grown in north part of Adriatic coast.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


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