Naslov
Kemijske karakteristike monovarijetalnih djevičanskih maslinovih ulja s područja srednje Dalmacije
(Chemical characteristics of monovarietal virgin olive oils from middle Dalmatia region)

Autori
Žanetić, Mirella ; Štrucelj, Dubravka ; Perica, Slavko ; Rade, Desanka

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

Izvornik
Oils, fats and lipids for a healthier future / Euro Fed Lipid - Frankfurt, 2006

Skup
4th Euro Fed Lipid Congress

Mjesto i datum
Madrid, Španjolska, 01.10.2006. - 04.10.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
djevičansko maslinovo ulje; kemijske karakteristike; monovarijetalno
(virgin olive oil; chemical characteristics; monovarietal)

Sažetak
Olive growing and olive oil production in Croatia have a tradition for a long period, along Adriatic coast and on the Croatian islands. About 75% of all olive trees in Croatia is Oblica variety, that has a dual characteristics, as table olive and for oil production. Predominant autochtonous olive varieties that are present in the middle Dalmatia region are Oblica, Levantinka and Lastovka, mostly grown on rocky soils, difficult for mechanical cultivation. Their main use is for olive oil production. Autochtonous monovarietal olive oils are poorly investigated in Croatia, particulary dalmatian oils. In this paper, the main quality and chemical characteristics of mentioned monovarietal olive oils have been investigated and disscussed. Olive fruits were collected from several different locations and processed in common oil - mills by hydraulic pressing or centrifugation in two or three phases. After determination of main chemical quality parameters (free fatty acids, peroxide value and UV - specific absorption coefficients), some authenticity parametars of olive oil were analysed: fatty acid composition, trygliceride composition and sterol composition and content with erythrodiol and uvaol content. Among analysed oils, 71, 4% achieved the requirements for highest quality (''extra virgin olive oil''), while the other were in category of ''virgin olive oil''. Olive oils of Oblica variety have a higher content of oleic and linoleic acid than oils of Lastovka and Levantinka variety.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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