engleski

Chemical characteristics and oxidative stability of Dalmatian monovarietal olive oils

Olive oils are proved to have various beneficial health effects due to a high content of monounsaturated fatty acids, as well as a high level of biologically active lipophilic and water-soluble compounds. In the coastal region of Dalmatia (Croatia), there is a long-standing tradition of olive cultivation and the production of high quality oils. Also, great attention has been given to native olive varieties. The objective of this study was to determine the chemical characteristics and the antioxidative potential of monovarietal olive oils from the native Dalmatian olive cultivars Levantinka, Buharica, and Drobnica. Free acidity and peroxide value, which are the primary indicators of fruit quality, as well as the handling procedures, were determined, along with the total phenolic content, using the Folin-Ciocalteu method. The individual phenolic and fatty acid composition was analysed by chromatographic techniques, while the oxidative stability of oil was tested using the Rancimat apparatus. According to the obtained results, there were significant differences among the investigated samples and the connection between their chemical composition and the related antioxidant properties was detected. The highest level of phenolics was detected for Buharica olive oil, while the longest oxidation inhibition period (11.35 h) was detected for Drobnica oil.

monovarietal olive oils ; chemical composition, phenolics, Rancimat, oxidative stability

This study has been fully supported by the Student Union the University of Split, under the project “Najbolje od Dalmacije: znanost potvrđuje tradiciju”.