engleski

Properties of monovarietal olive oils of indigenous varieties of the Dubrovnik area

Olive oil recent popularity is result of increased interest for Mediterranean-type diet (Mediterranean diet) which is recognized as one of the healthiest types of diet. One of the foundations of this diet is olive oil. In this paper it will be presented the results of testing of six monovarietal olive oils of the indigenious varieties of the Dubrovnik area, namely: Sitnica, Pujizica, Kosmača, Murgulja, Zeludarica i Velika lastovka. In addition to the results of testing of basic physico-chemical and technological parameters the results of the analysis of fatty acid composition and content of total polyphenols will also be presented. The content of a particular polyphenols is determined by HPLC and the differences in the profile of polyphenolic component, because of their bioactive role and importance in the preservation of the oxidative stability of olive oil, will be discussed.

olive oil, polyphenols, fatty acids

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