Naslov
Chemical characteristics and oxidative stability of Dalmatian monovarietal olive oils

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
With Food to Health: 10th International Scientific and Professional Conference: Proceedings = Hranom do zdravlja: 10. međunarodni znanstveno-stručni skup: zbornik radova / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2018, 175-185

ISBN
978-953-7005-54-2

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
Olive oils have been proven 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 total phenolic content using the Folin- Ciocalteu method. The individual phenolics and fatty acid composition were analysed using 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 the Buharica olive oil while the longest oxidation inhibition period (11.35 h) was detected for the Drobnica oil.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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