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Quality parameters and oxidative stability of virgin olive oils of the Oblica variety


Crnko, Sandra
Quality parameters and oxidative stability of virgin olive oils of the Oblica variety 2012., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb


Naslov
Quality parameters and oxidative stability of virgin olive oils of the Oblica variety

Autori
Crnko, Sandra

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad, diplomski

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb

Datum
20.09

Godina
2012

Stranica
48

Mentor
Škevin, Dubravka

Ključne riječi
Acidity; color determination; polyphenols; flavonoids; rancidity

Sažetak
Virgin olive oil has high biological value and beneficial effect on human health, with regard to its composition. The aim of this work was to determine the quality and oxidative stability of virgin olive oil samples of the Oblica variety that were collected throughout the season of 2010/2011 in Croatia. Quality parameters included acidity, peroxide value, K-values and also the pigment content in oil was measured.Total polyphenols, flavonoids and oxidative stability were deterimined in chemical laboratory by different methods, regarding antioxidative capacity. The obtained values confirm the high quality of the tested olive oils. Almost all the samples are classified in the category of extra virgin olive oil.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0704 - Stabilnost ulja i bioaktivnih spojeva u ulju tijekom prerade i skladištenja (Dubravka Škevin, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb