Naslov
Spectroscopic analysis of sterols in Croatian olive oils

Autori
Smolić, Tomislav ; Jović, Ozren ; Jurišić, Zorica ; Meić, Zlatko ; Hrenar, Tomica

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

Izvornik
XXI. Hrvatski skup kemičara i kemijskih inženjera – Knjiga sažetaka / Novak, Predrag ; Pičuljan, Katarina ; Smolec, Sonja - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2009

ISBN
978-953-6894-38-3

Skup
XXI. Hrvatski skup kemičara i kemijskih inženjera

Mjesto i datum
Trogir, Hrvatska, 19.04.2009. - 22.04.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
sterol; Croatian olive oils

Sažetak
Classification and authentification of extra virgin olive oils by their level of fatty acid unsaturation applying multivariate statistical methods is one of the common approaches [1]. Another approach in authenticity tests is differentiation of oils on the basis of more characteristic minor compounds like sterols or other non-triglicerides. Sterols, as one of discriminating factors, contribute fuller characterisation of oils, both by variety and the state of maturity of the olives [2]. β – sitosterol is the most abundant sterol in vegetable oils with (75− 93) % of the total sterolic fraction (Fig. 1). Figure 1. β – sitosterol A total of 90 extra-virgine olive oils samples from different olive varieties, representing Dalmatia region of Croatia (Brač, Makarska, Marina) were collected. Vibrational spectra of these samples were submitted to principal component analysis providing a high- quality description with only a few eigenvectors (first principal component was covering more than 90 % of the total variance). Major differences among the set of samples reveal that the sterol content varies according to the maturity of the olives and/or geographical position.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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