Naslov
Influence of some usual procedures of olive storage on oil quality.

Autori
Koprivnjak, Olivera ; Bučar-Miklavčič, Milena ; Butinar, Bojan

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

Izvornik
Book of Abstracts - 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists &#8211 ; Central European Meeting, / Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002, 56-56

Skup
4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists &#8211 ; Central European Meeting

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
olive fruits storage; oil quality; polyphenols

Sažetak
Preserving olives in sea water and in plastic or reticular bags are usual procedures of olives storage before their processing. It is known that during fruit storage, the undesirable changes of physicochemical oil quality indicators and sensory characteristics take place. The changes of content and composition of phenolic substances in oil during mentioned procedures are less studied, so in this work the interest was primarily directed to those compounds. Olive fruits from cultivar Leccione, harvested in 1999, were stored in sea water for 10 days, while those harvested in 2000 in plastic and reticular bags for 15 days. The fruits were processed in the pilot plant composed of a hammer crusher and a press with steel nets. The content of free fatty acids, specific extinction at 232 and 270 nm, and total content and composition of phenolic compounds (colorimetric and HPLC method) in oil samples were determined. The content of free fatty acids most quickly increased in reticular bags, while during 10 days of storage in sea water it remained almost constant. According to the values of specific extinction at 232 and 270 nm, the rising and degradation of fatty acids hydroperoxydes proceeded most intensively in olives stored in plastic bags. Total content of phenolic substances decreased after 10 days of storage in sea water for 15%, in reticular bags for 55% and in plastic bags for 75%. The changes in quantitative ratio between single phenolic compounds were also observed. It was concluded that storing of olives in sea water, among studied procedures, has least influence on undesired changes of physicochemical oil quality indicators.

Izvorni jezik
Engleski

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