Naslov
Chemical composition of Dalmatian virgin olive oils from autochtonous olive cultivars Oblica, Lastovka and Levantinka

Autori
Žanetić, Mirella ; Štrucelj, Dubravka ; Perica, Slavko ; Rade, Desanka ; Škevin, Dubravka ; Serraiocco, Arnaldo

Izvornik
Rivista italiana delle sostanze grasse (0035-6808) 86 (2010); 24-33

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

Ključne riječi
virgin olive oil; autochthonous varieties; fatty acid composition; triglycerides; sterols.

Sažetak
In this paper, the chemical composition of monovarietal olive oils was studied, along with quality changes during different storage conditions. 21 olive oil samples from three most common autochthonous varieties from middle Dalmatia region: Oblica, Levantinka and Lastovka, were investigated in order to determine their chemical profiles. Olive fruits were collected from seven locations and processed in common oil - mills by hydraulic pressing or centrifugation in two or three phases. Among analyzed oils, 71, 4% achieved the requirements for highest quality (''extra virgin olive oil''), while the other were in category of ''virgin olive oil''. Olive oils of Oblica variety have a higher content of oleic and linoleic acid than oils of Lastovka and Levantinka variety. Differences in triolein (OOO) content were detected, depending on olive cultivation’ s location. All oil samples had less stigmasterol than campesterol, while ß – sitosterol content was > 93% in all samples, being is in accordance with domestic and international law - regulations. During storage period the increase of free fatty acids were less intensive than increase of peroxide value.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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