engleski

Virgin Olive - healthy or harmful effect in light of everyday life

Virgin olive oils are the oils obtained from olives only by mechanical procedures (without using enzymes or organic solvents for extraction). Their quality is prescribed by the Ordinance on Olive and Olive Pomace Oils (Official Gazette 7/2009). Nutritionists and cardiologists often recommend them as the main source of fat for a balanced ratio of unsaturated fatty acids, and as a significant source of protective substances (polyphenols, tocopherols, carotenoids). Numerous papers have been published on the positive effect of virgin olive oils, especially in the prevention of cardiovascular diseases. Different studies on experimental animals confi rmed the absorption of fatty acid oxidation products and secondary products of oxidation in the liver and consequent hypertrophy and dysfunction of the liver ; the inhibitory effect of hydroperoxides on some enzymatic systems, etc. Even if there is no absorption, the intake of oxidised food is a risk for intestinal mucosa damage. What is the real state of play of virgin olive oil market in our country? This paper presents the results of quality parameters determination in the samples of virgin olive oil on the Croatian market - with an emphasis on the Split-Dalmatia County. Analysed oils were either part of the official controls, or were those which producers/consumers brought on their own for the analysis. The parameters taken as the indicators of quality were free fatty acids (oleic), peroxide value, absorbency in the UV light, and sensory analysis. All methods were standardised.

health impact; oxidation; quality of virgin oil

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