Naslov
Quality, fatty acid and triglyceride profile of Dalmatian virgin olive oils

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

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

Izvornik
Proceedings of the Joint 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Kata Galić - Zagreb : EURO-VAL d.o.o., 2008

ISBN
978-953-99725-2-1

Skup
4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
virgin olive oil; quality; fatty acids; triglycerides

Sažetak
Olive growing and olive oil production in Croatia have a tradition for a long period, along Adriatic coast and on the croatian islands. The most common autochtonous olive varieties that are present in the Dalmatia reggion are Oblica, Levantinka and Lastovka. In this paper the main quality and chemical characteristics of this monovarietal olive oils have been investigated. Also, quality changes during different storage conditions and different storage period was observed. Olive fruits were collected from seven locations and processed in common oil - mills by hydraulic pressing or centrifugation in two or three phases. Twenty one samples of virgin olive oils belonging to different varieties from diverse Dalmatian regions were examined in order to detect particularity and differences between them. Main chemical quality parameters (free fatty acids, peroxide value and UV - specific absorption coefficients) and some authenticity parameters of olive oil: fatty acid composition and triglyceride composition with ECN 42 were evaluated according to international analytical methods. Free acidity, peroxide value and UV absorbance attested to the good quality of the analyzed oils. Among them, 71.4% achieved the requirements for highest quality (''extra virgin olive oil''), while the other were in category of ''virgin olive oil''. Their fatty acid composition met the limits reported in the EC Regulations for olive oils, as well as in domestic regulations (NN 63/06). Oleic and linoleic acids content in oils from Oblica variety were higher than in other oils. Differences in triolein (OOO) content were detected, depending on olive cultivation’ s location.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

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