Naslov
Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating

Autori
Klisović, Dora

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, doktorska disertacija

Fakultet
Institut za poljoprivredu i turizam

Mjesto
Zagreb

Datum
09.02

Godina
2023

Stranica
156

Mentor
Brkić Bubola, Karolina

Ključne riječi
antioxidant activity ; extra virgin olive oil ; fatty acid composition ; heating ; phenolic compounds ; storage ; sensory attributes ; volatile compounds

Sažetak
This study aimed to investigate the influence of real storage conditions and daily consumption, heating, and presence of food during storage (dried tomatoes, cheese) and heating (vegetables) of monovarietal EVOOs on its fatty acid composition, phenolic and volatile compounds, antioxidant activity, sensory properties, and quality. The results indicated that under consumption conditions used in this study (gradual headspace increasing, darkness, room temperature), EVOO's composition of fatty acid, phenolic and volatile compounds remained preserved within one month. The presence of food during storage and heating significantly decreased the quality and the concentration of total identified phenolic and volatile compounds of the used EVOO. The use of monovarietal oils indicated varietal specificity under different conditions of its use, related to the composition of fatty acids, phenolic and volatile compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA