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Minor polar compound and fatty acid analyses in monocultivar Croatian virgin olive oils


Žanetić, Mirella; Cerretani, Lorenzo; Del Carlo, Michele; Perica, Slavko; Škevin, Dubravka; Vitanović, Elda; Jukić Špika, Maja
Minor polar compound and fatty acid analyses in monocultivar Croatian virgin olive oils // Book of Abstracts 13th Ružička days "TODAY SCIENCE - TOMORROW INDUSTRY" / Šubarić, Drago (ur.).
Vukovar, Hrvatska, 2010. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Minor polar compound and fatty acid analyses in monocultivar Croatian virgin olive oils

Autori
Žanetić, Mirella ; Cerretani, Lorenzo ; Del Carlo, Michele ; Perica, Slavko ; Škevin, Dubravka ; Vitanović, Elda ; Jukić Špika, Maja

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

Izvornik
Book of Abstracts 13th Ružička days "TODAY SCIENCE - TOMORROW INDUSTRY" / Šubarić, Drago - , 2010

ISBN
978-953-7005

Skup
International Scientific and Professional Conference 13th Ružička Days

Mjesto i datum
Vukovar, Hrvatska, 16-17.10.2010.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Virgin olive oil; monovarietal; minor polar compound; fatty acid

Sažetak
Virgin olive oil is a typical component of the Mediterranean diet, consumed unrefined and rich in important molecules, such as minor polar compounds (hydroxytyrosol, tyrosol, secoiridoids and flavonoids) and fatty acids. These molecules not only influence the sensorial properties of both olives and virgin olive oil but they are also important markers for characterization, biodiversity and quality determination of this product. The aim of this study was to evaluate the minor polar compound and fatty acid contents of 5 monocultivar virgin olive oils, typical of middle Dalmatia region, in order to have better knowledge about the quali-quantitative profiles of these compounds in samples obtained from both the same collecting season and same processing technique. Quali-quantitative analysis (performed by HPLC/DAD and GC) could be a useful tool to better correlate the typicity of the virgin olive oil with its minor polar compound and fatty acid pattern. The organoleptic assessment was also performed on the investigated olive oils in order to define their sensorial profiles. Further studies are in progress to isolate the specific compounds and to further investigate the quality index of this food product.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
091-0910468-0166 - Vrednovanje, zaštita i upotreba genetskih resursa masline (Slavko Perica, )
091-0910468-0342 - Agroekonomske značajke razvoja obiteljskih poljoprivrednih gospodarstava (Elda Vitanović, )
091-0910468-0364 - Istraživanje i razvoj okolišu povoljnih metoda u zaštiti masline od štetnika (Miro Katalinić, )

Ustanove
Institut za jadranske kulture i melioraciju krša, Split