Naslov
Chemical characteristics and oxidative stability of Dalmatian monovarietal olive oils

Autori
Dropulić, Ana Marija ; Pervan, Ivana ; Bezić, Ana ; Soldo, Barbara ; Ljubenkov, Ivana ; Skroza, Danijela ; Generalić Mekinić, Ivana

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

Izvornik
Book of Abstracts of 10th International Scientific and Professional Conference „With Food to Health“ / Šubarić, Drago ; Jašić, Midhat - Osijek : Studio HS internet, 2017, 110-110

ISBN
978-953-7005-49-8

Skup
10th International Scientific and Professional Conference „With Food to Health“, Osijek, Croatia

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
monovarietal olive oils ; chemical composition, phenolics, Rancimat, oxidative stability

Sažetak
Olive oils are proved to have various beneficial health effects due to a high content of monounsaturated fatty acids, as well as a high level of biologically active lipophilic and water-soluble compounds. In the coastal region of Dalmatia (Croatia), there is a long-standing tradition of olive cultivation and the production of high quality oils. Also, great attention has been given to native olive varieties. The objective of this study was to determine the chemical characteristics and the antioxidative potential of monovarietal olive oils from the native Dalmatian olive cultivars Levantinka, Buharica, and Drobnica. Free acidity and peroxide value, which are the primary indicators of fruit quality, as well as the handling procedures, were determined, along with the total phenolic content, using the Folin-Ciocalteu method. The individual phenolic and fatty acid composition was analysed by chromatographic techniques, while the oxidative stability of oil was tested using the Rancimat apparatus. According to the obtained results, there were significant differences among the investigated samples and the connection between their chemical composition and the related antioxidant properties was detected. The highest level of phenolics was detected for Buharica olive oil, while the longest oxidation inhibition period (11.35 h) was detected for Drobnica oil.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
This study has been fully supported by the Student Union the University of Split, under the project “Najbolje od Dalmacije: znanost potvrđuje tradiciju”.

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