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Pregled bibliografske jedinice broj: 584073

Relationship between phenolic content and oxidative stability in dalmatian virgin olive oils.


Žanetić, Mirella, Cerretani, Lorenzo, Škevin, Dubravka, Perica, Slavko, Vitanović, Elda, Jukić-Špika, Maja.
Relationship between phenolic content and oxidative stability in dalmatian virgin olive oils. // 6th Central European Congress on Food 2012. – Proceedings of the 6th Central European Congress on Food, Novi Sad, Srbija, 23rd – 26th May , 2012.
Novi Sad, Srbija: University of Novi Sad, Institute of Food Technology Bulevar cara Lazara 1. 21000 Novi Sad, Serbia, 2012. str. 74-79 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Relationship between phenolic content and oxidative stability in dalmatian virgin olive oils.

Autori
Žanetić, Mirella, Cerretani, Lorenzo, Škevin, Dubravka, Perica, Slavko, Vitanović, Elda, Jukić-Špika, Maja.

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
6th Central European Congress on Food 2012. – Proceedings of the 6th Central European Congress on Food, Novi Sad, Srbija, 23rd – 26th May , 2012. / - Novi Sad, Srbija : University of Novi Sad, Institute of Food Technology Bulevar cara Lazara 1. 21000 Novi Sad, Serbia, 2012, 74-79

ISBN
978-86-7994-027-8

Skup
6th Central European Congress on Food 2012.

Mjesto i datum
Novi Sad, Srbija, 23.-26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Olive oil; oxidative stability; phenols; fatty acid composition

Sažetak
Olive oil is a prominent source of monounsaturated fatty acids (MUFAs) due to its high oleic content, as well it's a rich source of natural antioxidants (vitamin E, polyphenols such is oleuropein and tyrosol). Its antioxidant content depends on different factors, such is cultivar, fruit ripening stage, climate conditions and olive growing techniques. Oxidative stability of olive oils is related to the ratio of monounsaturated and polyunsaturated fatty acids, and is also influenced by phenolic fraction. The aim of the study presented in this paper was to determine the fatty acid composition, total phenol content and composition of single phenol compounds and their correlation with oxidative stability of examined oils. Fatty acid content was determined by GC technique. Total phenol content was measured colorimetrically, while the single phenol composition was determined using HPLC-DAD/MSD system. Oxidative stability of oils was evaluated by OSI instrument. In this study, in all samples, very good total phenol content was detected, up to 384.33 mg/kg. Among single phenolics, the most representative was hydroxsityrosol and oleuropein aglycon. Oxidative stability data showed very good storage capacity, depending on fatty acid and phenol composition. Oxidative stability of two cultivars was correlated with their oleic/linoleic ratio, while in others it depends also on phenol composition.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
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