Pregled bibliografske jedinice broj: 588741
Chemical and sensorial changes of Croatian monovarietal olive oils during ripening
Chemical and sensorial changes of Croatian monovarietal olive oils during ripening // European journal of lipid science and technology, 114 (2012), 12; 1400-1408 doi:10.1002/ejlt.201200121 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 588741 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Chemical and sensorial changes of Croatian monovarietal olive oils during ripening
Autori
Brkić Bubola, Karolina ; Koprivnjak, Olivera ; Sladonja, Barbara ; Škevin, Dubravka ; Belobrajić, Ivana
Izvornik
European journal of lipid science and technology (1438-7697) 114
(2012), 12;
1400-1408
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
ripening; olive oil; volatiles; fatty acids; sensorial characteristics
(olive oil; volatiles; fatty acids; sensorial characteristics)
Sažetak
The aim of this investigation was to determine the impact of fruit ripening on chemical and sensorial changes in monovarietal olive oils obtained from two important olive cultivars grown in Croatia, Buža and Črna. In Buža oils peroxide value, K232 and K270 increased during ripening, while no differences among three ripening stages in Črna oils were observed. Oils of both cultivars at the later ripening stages had higher free acidity level and lower sensory score followed by mild loss in almost all positive sensory characteristics. Total phenols and antioxidant capacity decreased in Buža oils during fruit ripening, while in Črna oils reached maximum level in purple stage and then progressively decreased in the black ripening stage. Oleic acid level slightly increased during ripening in both cultivar oils. Linoleic acid decreased in Buža oils obtained from black fruits while palmitic acid decreased in Črna oils during ripening. In both monovarietal oils chlorophyll and carotenoids concentrations decreased during ripening. The two cultivars had different course of total aldehydes, total esters and total ketones during ripening, while total alcohols were the highest in oils from purple ripening stage and then decreased as ripening progress.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-0580696-0704 - Stabilnost ulja i bioaktivnih spojeva u ulju tijekom prerade i skladištenja (Škevin, Dubravka, MZOS ) ( CroRIS)
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:
Prehrambeno-biotehnološki fakultet, Zagreb,
Medicinski fakultet, Rijeka,
Institut za poljoprivredu i turizam, Poreč
Profili:
Olivera Koprivnjak
(autor)
Dubravka Škevin
(autor)
Karolina Brkić Bubola
(autor)
Barbara Sladonja
(autor)
Citiraj ovu publikaciju:
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