Survey on phenolic compounds and sensorial profile of Croatian virgin olive oils (CROSBI ID 581743)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Žanetić, Mirella ; Cerretani, Lorenzo ; Del Carlo, Michelle ; Vitanović, Elda ; Jukić Špika, Maja ; Perica, Slavko
engleski
Survey on phenolic compounds and sensorial profile of Croatian virgin olive oils
The content of phenolic compounds is an important factor to be considered when evaluating the quality of VOO, since these compounds have potent antioxidant activity and contribute significantly to the extraordinary stability of VOO. In five monovarietal virgin olive oils the qualitative parameters were evaluated (free acidity, peroxide value and UV-coefficients) according to the official methods. The analyses of phenolic fraction and its antioxidant power (evaluated by ABTS●+, DPPH and electrochemical test) was also carried out. Quali-quantitavive analysis of phenolic compunds have been carried out by HPLC-DAD/MSD. Sensorial evaluation was performed by trained panel of experts, according to official IOC methodology.
phenolic compounds; virgin olive oil; antioxidant activity; sensorial analyses
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Podaci o prilogu
162-x.
2011.
objavljeno
Podaci o matičnoj publikaciji
7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Book of Abstracts
Medić, Helga
Zagreb:
9708-953-99725-3-8
Podaci o skupu
7th International Congress of Food Technologists, biotechnologists and nutritionists
poster
20.09.2011-23.09.2011
Opatija, Hrvatska