Naslov
Characterization of fatty acids and phenolic profile of olive oils from millenial wild olive trees (Olea Oleaster) grown in Olive Gardens of Lun, island of Pag,

Autori
Žanetić, M., Čagalj, M., Klepo, T., Jukić Špika, M., Ljubenkov, I., Soldo, B.

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

Izvornik
Book of Abstracts, GREEN 2022, Natural Resources, green technology & sustainable development/4 / - , 2022, 75-75

Skup
GREEN 2022, Natural Resources, green technology & sustainable development/4

Mjesto i datum
Zagreb, Hrvatska, 14.09.2022. - 16.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
masne kiseline, Olea oleaster, fenoli, djevičansko maslinovo ulje, divlje masline
(fatty acid, Olea oleaster, phenols, virgin olive oil, wild olives)

Sažetak
Peculiar nutraceutical and health impact of virgin olive oil (VOO) is due to its particular chemical configuration, namely fatty acid (monounsaturated oleic acid, essential fatty acids - linoleic and α-linolenic) and phenolic (secoiridoid derivates oleocanthal and oleacein, oleocanthal) composition. Yet, the composition of VOO from wild origin has been poorly studied. Wild olives (Olea oleaster) represent an immense unexplored pool of rich genetic potential that can be use in breeding programs. In this paper, we investigated the olive oils obtained from wild millennial olives from the Lun Olive Grove Gardens, which are located in the northern part of the island of Pag. In this unique locality, more than eighty thousand wild millennial olive trees create the largest wild olive park in the world. The aim of this research is to characterize the olive oils produced from wild olives based on their fatty acid composition and phenolic profile, as a foundation for the specifications for label protective designation of origin. Olive oil samples were collected in 2018 directly on Pag Island from olive farmers who have their olive groves within the Lun Olive Gardens. The fatty acids composition were determined by gas chromatography separation of prepared methyl esters according ISO method (5508). Phenolic extracts were prepared using liquid–liquid extraction in n-hexane with a water/methanol mixture (60:40, w/w). The phenolic compounds of the extracts were analyzed by Perkin Elmer high- performance liquid chromatography HPLC system (Waltham, MA, USA) equipped with a variable UV/VIS detector at 280 nm and the TotalChrom Workstation software package. The results for fatty acid composition show the oleic acid content from 72.02 to 74.50%, while the content of linoleic and α- linolenic acid was from 9.14 to 10.52% and 0.31 to 0.37%, respectively. The phenolic composition show the highest variability in the concentrations of hydroxytyrosol and tyrosol between certain oil samples (from 1.19 up to 9.44 mg kg-1, and 1.80 up to 11.89 mg kg-1, respectively). Oleuropein and ligstroside derivatives were the main and the most abundant phenolic fractions in all analyzed samples. Overall results indicated significant variability of phenolic compounds in VOOs from wild olives, thus indicating possible superior therapeutic features from certain analyzed oils.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA