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Pregled bibliografske jedinice broj: 584469

Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures


Koprivnjak, Olivera; Majetić, Valerija; Brkić Bubola, Karolina; Kosić, Urška
Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures // Food technology and biotechnology, 50 (2012), 2; 216-221 (međunarodna recenzija, kratko priopcenje, znanstveni)


CROSBI ID: 584469 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures

Autori
Koprivnjak, Olivera ; Majetić, Valerija ; Brkić Bubola, Karolina ; Kosić, Urška

Izvornik
Food technology and biotechnology (1330-9862) 50 (2012), 2; 216-221

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, kratko priopcenje, znanstveni

Ključne riječi
volatiles; phenols; olive oil; Istarska bjelica; Leccino; fruit mixtures

Sažetak
Phenolic and volatile compounds are closely related to valuable gastronomic and nutritional properties, as well as oxidative stability of virgin olive oil. Since biochemical synthesis and transformation of these compounds during olive processing depend on the activity of endogenous enzymes, which are partially influenced by genetic factors, mixtures of different cultivars could have either a synergistic or antagonistic effect on phenolic and volatile compounds in the resulting oil. In this context, two specific cultivars from the Istrian peninsula, Leccino (L) and Istarska bjelica (B), were selected. Two monovarietal fruit samples (L100 and B100) and four mixtures in the following mass ratios: L/B=80:20, L/B=60:40, L/B=40:60 and L/B=20:80 were processed. The mass fraction of total phenols was determined colourimetrically, while C6 and C5 volatiles from lipoxygenase pathway were determined by headspace solid-phase microextraction-gas chromatography. Mass fraction of total phenols in the oil samples from fruit mixtures changed linearly from (199.5±7.2) in Leccino to (642.0±61.7) mg/kg in Istarska bjelica, in a strict correlation with fruit mass ratio of the two cultivars. Leccino monovarietal samples had statistically higher values (p≤0.05) of C6 aldehydes ((15.32±1.69) vs. (10.91±0.62) mg/kg) and C6 alcohols ((2.96±0.98) vs. (0.17±0.05) mg/kg), but lower values of C5 compounds ((0.77±0.12) vs. (0.96±0.05) mg/kg) compared to Istarska bjelica samples. Volatiles having a direct contribution to the oil aroma (odour activity value >1.0) were 1-penten-3-one (84-201), E-2-hexenal (26-42), hexanal (1.8-2.4) and Z-2-penten-1-ol (1.3-2.6). A significant synergistic effect was observed for C6 aldehydes in the case of L/B=40:60 fruit mixture. The addition of Istarska bjelica to Leccino fruits caused a significant antagonistic effect on C6 alcohols, but no significant deviations from the expected values were found in the case of C6 esters and C5 compounds. Results suggest that fruit combinations of two chosen cultivars in olive processing offer interesting possibilities for targeted modulation of phenolic and volatile compounds in virgin olive oil, and consequently, their sensory and nutritional characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija

Napomena
Rad je kao poster prezentiran na skupu 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, održanom od 20.-23.09.2011., Opatija, Hrvatska ; objavljen u Knjizi sažetaka ; Helga Medić (ur.) ; Zagreb, 2011., str. 127 ; ISSN 978-953-99725-3-8.



POVEZANOST RADA


Projekti:
062-0580696-0284 - Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi (Koprivnjak, Olivera, MZOS ) ( CroRIS)
147-0000000-3605 - Karakterizacija autohtonih sorti maslina u Istri (Sladonja, Barbara, MZOS ) ( CroRIS)

Ustanove:
Medicinski fakultet, Rijeka,
Institut za poljoprivredu i turizam, Poreč,
Veleučilište u Rijeci

Citiraj ovu publikaciju:

Koprivnjak, Olivera; Majetić, Valerija; Brkić Bubola, Karolina; Kosić, Urška
Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures // Food technology and biotechnology, 50 (2012), 2; 216-221 (međunarodna recenzija, kratko priopcenje, znanstveni)
Koprivnjak, O., Majetić, V., Brkić Bubola, K. & Kosić, U. (2012) Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures. Food technology and biotechnology, 50 (2), 216-221.
@article{article, author = {Koprivnjak, Olivera and Majeti\'{c}, Valerija and Brki\'{c} Bubola, Karolina and Kosi\'{c}, Ur\v{s}ka}, year = {2012}, pages = {216-221}, keywords = {volatiles, phenols, olive oil, Istarska bjelica, Leccino, fruit mixtures}, journal = {Food technology and biotechnology}, volume = {50}, number = {2}, issn = {1330-9862}, title = {Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures}, keyword = {volatiles, phenols, olive oil, Istarska bjelica, Leccino, fruit mixtures} }
@article{article, author = {Koprivnjak, Olivera and Majeti\'{c}, Valerija and Brki\'{c} Bubola, Karolina and Kosi\'{c}, Ur\v{s}ka}, year = {2012}, pages = {216-221}, keywords = {volatiles, phenols, olive oil, Istarska bjelica, Leccino, fruit mixtures}, journal = {Food technology and biotechnology}, volume = {50}, number = {2}, issn = {1330-9862}, title = {Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures}, keyword = {volatiles, phenols, olive oil, Istarska bjelica, Leccino, fruit mixtures} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka::


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts





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