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Influence of malaxation time and temperature on ‘Levantinka’ virgin olive oil properties


Žanetić, Mirella; Jukić Špika, Maja; Stipišić, Renato; Jukić, Antonela; Svilović, Sandra
Influence of malaxation time and temperature on ‘Levantinka’ virgin olive oil properties // 15th Ružička days 'TODAY SCIENCE - TOMORROW INDUSTRY' / Drago Šubarić, Ante Jukić (ur.).
Osijek i Zagreb: Sveučilište Josipa Juraja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa, 2015. str. 317-324 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of malaxation time and temperature on ‘Levantinka’ virgin olive oil properties

Autori
Žanetić, Mirella ; Jukić Špika, Maja ; Stipišić, Renato ; Jukić, Antonela ; Svilović, Sandra

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
15th Ružička days 'TODAY SCIENCE - TOMORROW INDUSTRY' / Drago Šubarić, Ante Jukić - Osijek i Zagreb : Sveučilište Josipa Juraja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa, 2015, 317-324

ISBN
978-953-7005-36-8

Skup
International Scientific and Professional Conference 15th Ružička days “TODAY SCIENCE – TOMORROW INDUSTRY”

Mjesto i datum
Vukovar, Croatia, 11-12.09.2014.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Olea europaea L. ; malaxation time ; temperature ; olive oil quality ; phenols

Sažetak
Effect of malaxation time and temperature on Levantinka virgin olive oil (VOO) properties during production process was studied. Mixing of olive pastes was performed at 26, 36, 46oC. Also, for every temperature effect, malaxation time was studied during 30, 45, 60 min. In order to estimate the olive oil quality the investigation of free fatty acid, peroxide value, UV spectrophotometric indices, total phenols content, sensory evaluation, oxidative stability and antioxidant activity was carried out. It’s evident that both, malaxation time and temperature, affect the properties and quality of olive oil obtained. The lowest peroxide value, the highest total phenols content and DPPH value was achieved at 36oC and 30 min. The lowest free fatty acid and the highest oxidative stability was also achieved at the same temperature (36oC) but at some longer malaxation time (FFA 60 min, Rancimat test 45 min). The values of K-numbers were within the limits for VOO for all samples processed at 26oC and 36oC and 30 and 45 min, respectively. Sensory analyses of investigated oils showed the highest score for those processed at same malaxation conditions as for K-numbers. The highest bitterness was perceived in samples obtained at 36oC and 30 min of malaxation time while pungency in samples produced at 36oC and 60 min of malaxation time.

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
091-0910468-0166 - Vrednovanje, zaštita i upotreba genetskih resursa masline (Slavko Perica, )

Ustanove
Kemijsko-tehnološki fakultet, Split,
Institut za jadranske kulture i melioraciju krša, Split