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Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica


Zeiner, Michaela; Juranović Cindrić, Iva; Škevin, Dubravka
Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica // European journal of lipid science and technology, 112 (2010), 11; 1248-1252 doi:10.1002/ejlt.201000006 (međunarodna recenzija, članak, znanstveni)


Naslov
Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica

Autori
Zeiner, Michaela ; Juranović Cindrić, Iva ; Škevin, Dubravka

Izvornik
European journal of lipid science and technology (1438-7697) 112 (2010), 11; 1248-1252

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

Ključne riječi
Inductively coupled plasma - optical emission spectrometry; Oblica variety; olive oil; quality parameters; trace elements

Sažetak
The objective of the present research work was the characterization of extra-virgin olive oils derived from the main cultivar at the Adriatic coast Oblica by the determination of selected organic parameters as well as of the elemental composition. Twenty elements were quantified by inductively coupled plasma - optical emission spectrometry (ICP-OES) after acidic microwave assisted digestion. In all samples the concentrations of As, Cd, Co, Cr, Mn, Mo, Pb, and V were below the LOD. The mode of production (pressing or centrifugation) is reflected in the contents of Cu, Fe, Ni, and Si. Thus only the contents of Al, Ca, K, Mg, Na, Se, Sn, and Zn ranging from 0.02 - 0.5, 0.8 - 11, 0.1 - 2.5, < LOD - 0.2, 2.7 - 4.2, 0.6 - 2.9, <LOD - 4.8, and 2.5 - 4.0 μg/g oil, respectively, can be used for characterizing the Oblica variety. The organic quality parameters analyzed were free fatty acids (0.1 to 0.6% oleic acid), peroxide value (2.2 to 4.4 mmol O2/kg) and specific absorbances in the UV range (K232 0.8 to 1.9 ; K270 0.8 to 1.9 ; 0.08 to 0.21 ; and ΔK < 0.003). Practical applications: Oil characterization by organic as well as inorganic parameters is the basis for nutritional and food technological investigations such as adulteration detection and genuineness analysis. Knowing the composition of authentic samples (reference values) is necessary in order to be able to detect differences caused by fraud in products available on the market. Since Croatia is a candidate for entering the European Union the characterization of food stuff coming from this country is of great concern.

Izvorni jezik
Engleski

Znanstvena područja
Kemija



POVEZANOST RADA


Projekt / tema
119-1191342-1083 - Interakcije i dizajn bioaktivnih molekula (Predrag Novak, )

Ustanove
Prirodoslovno-matematički fakultet, Zagreb

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


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