Pregled bibliografske jedinice broj: 675274
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils // Grasas y aceites, 65 (2014), 3; e034-1 doi:10.3989/gya.0222141 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 675274 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils
Autori
Brkić Bubola, Karolina ; Koprivnjak, Olivera ; Sladonja, Barbara ; Belobrajić, Ivana
Izvornik
Grasas y aceites (0017-3495) 65
(2014), 3;
E034-1
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
freezing; low storage temperature; shelf-life; total phenols; virgin olive oil; volatile compounds
Sažetak
The influence of low storage temperature (+4 °C and −20 °C) and conventional storage room temperature on the quality parameters, phenolic contents and volatile profiles of Buža, Črna and Rosinjola monovarietal virgin olive oils after 12 months of storage was investigated in this study. Virgin olive oils stored at low temperatures maintained better quality parameters than oils stored at room temperature. A negligible decrease in the total phenols was detected after 12 months of storage at all investigated temperatures. The total volatile compounds, aldehydes, alcohols and esters in almost all stored samples were unchanged compared to fresh oils. Total ketones increased after storage, although at a lower temperature these changes were less notable. An increase in the oxidation indicators hexanal and hexanal/E-2-hexenal ratio was the lowest in oils stored at +4 °C.Storage at temperatures lower than room temperature could help to prolong the shelf-life of extra virgin olive oil by maintaining high quality parameters and preserving the fresh oil’s volatile profile.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
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
Poveznice na cjeloviti tekst rada:
Pristup cjelovitom tekstu rada doi grasasyaceites.revistas.csic.esCitiraj 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