Naslov
Influence of olive fruit colour characteristics on virgin olive oil colour and pigments

Autori
Krapac, Marin ; Brkić Bubola, Karolina ; Fruk, Goran ; Gunjača, Jerko ; Sladonja, Barbara ; Benčić, Đani

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

Izvornik
8th International Olive Symposium / Perica, Slavko - Split : Institute for Adriatic Crops, 2016, 157-157

ISBN
978-953-99819-8-1

Skup
8th International Olive Symposium

Mjesto i datum
Split, Hrvatska, 10.10.2016. - 14.10.2016

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
colour; olive fruit; virgin olive oil; pigments; harvest period

Sažetak
The skin and pulp colour of olive (Olea europaea subsp. europaea) fruit is the most widespread and usual parameter for making a decision of harvest time. During ripening process the fruit skin changes its colour from green to purple and black. Colour is not a parameter for virgin olive oil evaluation by official standards, but consumers still mostly make an evaluation of quality and buy depending on olive oil colour. In this study colour parameters of olive fruit and virgin olive oil from Picholine cv. cultivated in the same orchard situated in Istria (Croatia) were analysed. Fruit colour was measured after classification in four groups (green, turning colour, purple and black) on benchtop colorimeter. After processing on laboratory olive mill, pigments and colour characteristics of virgin olive oil were analysed spectrophotometrically. In different coloured olive fruits, from green to black colour, the lightness, intensity of yellow and Chroma value were decreased, while intensity of red colour was increased. The colour index decreased rapidly from green to purple fruits, and after full pigmentation of skin it decreased slowly. The lightness and red colour intensity increased while Chroma value and intensity of yellow colour decreased in virgin olive oils obtained from green to black olive fruits. During ripening chlorophylls decreased from 11.65 mg/kg (green) to 3.35 mg/kg (black) and carotenoids from 6.16 mg/kg (green) to 2.07 mg/kg (black) in corresponding virgin olive oils. Virgin olive oils with different characteristics can be produced in the same harvest period with separation of olive fruits depending on the colour.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija

POVEZANOST RADA