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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