Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil (CROSBI ID 194303)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Majetić Germek, Valerija ; Koprivnjak, Olivera ; Butinar, Bojan ; Pizzale, Lorena ; Bučar-Miklavčič, Milena ; Conte, S. Lanfranco
engleski
Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil
The influence of the phenolic content in olive paste of cv. Buža increased by the addition of an aqueous solution of phenolic extract of freeze-dried olive pulp (cv. Istarska bjelica) on the final products of the lipoxygenase pathway in oil was studied. Increases by 12, 38, and 56% for ripe fruits (maturity index = 4.0) and by 38% for unripe fruits (maturity index = 1.2) were examined. Phenols in the olive paste were determined according to the HPLC method, whereas volatiles in oil were determined according to SPME-GC-MS. A significant negative effect on Z-3-hexenal and E-2-hexen-1-ol (Tukey’s test, p < 0.05) was found for ripe fruits (average decreases of 55 and 60%, respectively), but not for the unripe sample. Positive effects in both ripening levels were found for Z-3-hexenyl acetate (average increase of 68% for ripe and a double increase for unripe fruits) and total C5 compounds (average increase of 32% for ripe and an increase of 30% for unripe fruits).
Olea europaea L.; Buža cultivar; phenols in olive paste; virgin olive oil; volatile compounds
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Podaci o izdanju
61 (25)
2013.
5921-5927
objavljeno
0021-8561
10.1021/jf400692m
Povezanost rada
Biotehnologija, Prehrambena tehnologija