Napredna pretraga

Pregled bibliografske jedinice broj: 741218

Filtration effect on bioactive compounds and oxidative stability of Oblica and Leccino olive oils


Jukić Špika, Maja; Kraljić, Klara; Žanetić, Mirella, Škevin, Dubravka; Katalinić, Miro
Filtration effect on bioactive compounds and oxidative stability of Oblica and Leccino olive oils // Book of abstract 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2014. (predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
Filtration effect on bioactive compounds and oxidative stability of Oblica and Leccino olive oils

Autori
Jukić Špika, Maja ; Kraljić, Klara ; Žanetić, Mirella, Škevin, Dubravka ; Katalinić, Miro

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2014

ISBN
978-953-99725-5-2

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21-24.10.2014

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
α-tocopherol; olive oil; sensory characteristics; total phenolic content

Sažetak
Extra virgin olive oil is produced by mechanical and physical processes and therefore it keeps all valuable bioactive and aroma compounds. Fresh produced olive oil is always turbid and it has influence on the consumer’s choice. Filtration has recently imposes as last step in product finalization. During filtration, quantitative and qualitative changes take place, especially on minor components. The influence of filtration on phenolic content, α-tocopherol, oxidative stability and sensory attributes (oil aroma) of Oblica and Leccino olive oils were studied. Filtered oils of both investigated oils show a significant decrease on the total phenol content. In Oblica oil filtration had no effect on α-tocopherol content while in Leccino higher content of α-tocopherol was detected in unfiltered oil. After the filtration in both studied oils, oxidative stability loss was recorded of more than 14%. The filtration effect on oil aroma was evaluated by a panel tasters and sensory evaluation showed no significant influence on the sensory scores.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
091-0910468-064

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut za jadranske kulture i melioraciju krša, Split