Naslov
The influence of various factors on the intensity of olive oil bitterness and phenolic compounds

Autori
Škevin, Dubravka ; Rade, Desanka ; Štrucelj, Dubravka ; Mokrovčak, Željko ; Benčić, Đani

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

Izvornik
Abstracts of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting / Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2001, CD-ROM, FT/PP_57

Skup
The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bitterness; harvesting time; olive oil processing; oxidative stability; polyphenols; variety; virgin olive oil

Sažetak
Phenolic compounds have significant influence on the olive oil oxidative stability as well as on the specific taste and bitterness. They are situated in mesocarpe of olive fruit and during processing they transfer into the oil. The amount of phenolic compounds depends on many factors such as olive variety, harvesting time, storage conditions of olive fruits from harvest to processing, method of oil extraction and storage conditions of oil. Research was made on the samples of oil from four different varietes (Bjelica, Buža, Leccino, Oblica), from west Istra region, island Brač and surroundings of Primošten. Olive fruits were harvested in three different terms and were processed imidiately after harvest. Basic quality parameters were analyzed as well as the influence of olive variety, harvesting time and method of oil extraction on the total phenols, o-diphenols and the intensity of bitterness (IB). Statistically elaborated results showed that the highest influence on the share of phenol compounds and the intensity of bitterness had harvest time, then olive variety and finally method of oil extraction. The oxidative stability of oil was investigated at 98 °C and under UV - light on the samples from Bjelica and Buža varieties. It was shown that storage conditions of olive oil influenced oxidative degradation, and that light has greater effect than heat. Slightly better stability had oil from Bjelica variety than oil from Buža variety.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA