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Pregled bibliografske jedinice broj: 588741

Chemical and sensorial changes of Croatian monovarietal olive oils during ripening


Brkić Bubola, Karolina; Koprivnjak, Olivera; Sladonja, Barbara; Škevin, Dubravka; Belobrajić, Ivana
Chemical and sensorial changes of Croatian monovarietal olive oils during ripening // European journal of lipid science and technology, 114 (2012), 12; 1400-1408 doi:10.1002/ejlt.201200121 (međunarodna recenzija, članak, znanstveni)


Naslov
Chemical and sensorial changes of Croatian monovarietal olive oils during ripening

Autori
Brkić Bubola, Karolina ; Koprivnjak, Olivera ; Sladonja, Barbara ; Škevin, Dubravka ; Belobrajić, Ivana

Izvornik
European journal of lipid science and technology (1438-7697) 114 (2012), 12; 1400-1408

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

Ključne riječi
Ripening; olive oil; volatiles; fatty acids; sensorial characteristics
(Olive oil; volatiles; fatty acids; sensorial characteristics)

Sažetak
The aim of this investigation was to determine the impact of fruit ripening on chemical and sensorial changes in monovarietal olive oils obtained from two important olive cultivars grown in Croatia, Buža and Črna. In Buža oils peroxide value, K232 and K270 increased during ripening, while no differences among three ripening stages in Črna oils were observed. Oils of both cultivars at the later ripening stages had higher free acidity level and lower sensory score followed by mild loss in almost all positive sensory characteristics. Total phenols and antioxidant capacity decreased in Buža oils during fruit ripening, while in Črna oils reached maximum level in purple stage and then progressively decreased in the black ripening stage. Oleic acid level slightly increased during ripening in both cultivar oils. Linoleic acid decreased in Buža oils obtained from black fruits while palmitic acid decreased in Črna oils during ripening. In both monovarietal oils chlorophyll and carotenoids concentrations decreased during ripening. The two cultivars had different course of total aldehydes, total esters and total ketones during ripening, while total alcohols were the highest in oils from purple ripening stage and then decreased as ripening progress.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0704 - Stabilnost ulja i bioaktivnih spojeva u ulju tijekom prerade i skladištenja (Dubravka Škevin, )
062-0580696-0284 - Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi (Olivera Koprivnjak, )
147-0000000-3605 - Karakterizacija autohtonih sorti maslina u Istri (Barbara Sladonja, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Medicinski fakultet, Rijeka,
Institut za poljoprivredu i turizam, Poreč

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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