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Pregled bibliografske jedinice broj: 636402

Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil

Majetić Germek, Valerija; Koprivnjak, Olivera; Butinar, Bojan; Pizzale, Lorena; Bučar-Miklavčič, Milena; Conte, S. Lanfranco
Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil // Journal of agricultural and food chemistry, 61 (2013), 25; 5921-5927 doi:10.1021/jf400692m (međunarodna recenzija, članak, znanstveni)

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Naslov
Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil

Autori
Majetić Germek, Valerija ; Koprivnjak, Olivera ; Butinar, Bojan ; Pizzale, Lorena ; Bučar-Miklavčič, Milena ; Conte, S. Lanfranco

Izvornik
Journal of agricultural and food chemistry (0021-8561) 61 (2013), 25; 5921-5927

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Olea europaea L.; Buža cultivar; phenols in olive paste; virgin olive oil; volatile compounds

Sažetak
The influence of the phenolic content in olive paste of cv. Buža increased by the addition of an aqueous solution of phenolic extract of freeze-dried olive pulp (cv. Istarska bjelica) on the final products of the lipoxygenase pathway in oil was studied. Increases by 12, 38, and 56% for ripe fruits (maturity index = 4.0) and by 38% for unripe fruits (maturity index = 1.2) were examined. Phenols in the olive paste were determined according to the HPLC method, whereas volatiles in oil were determined according to SPME-GC-MS. A significant negative effect on Z-3-hexenal and E-2-hexen-1-ol (Tukey’s test, p < 0.05) was found for ripe fruits (average decreases of 55 and 60%, respectively), but not for the unripe sample. Positive effects in both ripening levels were found for Z-3-hexenyl acetate (average increase of 68% for ripe and a double increase for unripe fruits) and total C5 compounds (average increase of 32% for ripe and an increase of 30% for unripe fruits).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
062-0580696-0284 - Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi (Koprivnjak, Olivera, MZOS ) ( CroRIS)

Ustanove:
Medicinski fakultet, Rijeka

Profili:

Avatar Url Valerija Majetić Germek (autor)

Avatar Url Olivera Koprivnjak (autor)

Poveznice na cjeloviti tekst rada:

doi pubs.acs.org

Citiraj ovu publikaciju:

Majetić Germek, Valerija; Koprivnjak, Olivera; Butinar, Bojan; Pizzale, Lorena; Bučar-Miklavčič, Milena; Conte, S. Lanfranco
Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil // Journal of agricultural and food chemistry, 61 (2013), 25; 5921-5927 doi:10.1021/jf400692m (međunarodna recenzija, članak, znanstveni)
Majetić Germek, V., Koprivnjak, O., Butinar, B., Pizzale, L., Bučar-Miklavčič, M. & Conte, S. (2013) Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil. Journal of agricultural and food chemistry, 61 (25), 5921-5927 doi:10.1021/jf400692m.
@article{article, author = {Majeti\'{c} Germek, Valerija and Koprivnjak, Olivera and Butinar, Bojan and Pizzale, Lorena and Bu\v{c}ar-Miklav\v{c}i\v{c}, Milena and Conte, S. Lanfranco}, year = {2013}, pages = {5921-5927}, DOI = {10.1021/jf400692m}, keywords = {Olea europaea L., Bu\v{z}a cultivar, phenols in olive paste, virgin olive oil, volatile compounds}, journal = {Journal of agricultural and food chemistry}, doi = {10.1021/jf400692m}, volume = {61}, number = {25}, issn = {0021-8561}, title = {Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Bu\v{z}a Cultivar Virgin Olive Oil}, keyword = {Olea europaea L., Bu\v{z}a cultivar, phenols in olive paste, virgin olive oil, volatile compounds} }
@article{article, author = {Majeti\'{c} Germek, Valerija and Koprivnjak, Olivera and Butinar, Bojan and Pizzale, Lorena and Bu\v{c}ar-Miklav\v{c}i\v{c}, Milena and Conte, S. Lanfranco}, year = {2013}, pages = {5921-5927}, DOI = {10.1021/jf400692m}, keywords = {Olea europaea L., Bu\v{z}a cultivar, phenols in olive paste, virgin olive oil, volatile compounds}, journal = {Journal of agricultural and food chemistry}, doi = {10.1021/jf400692m}, volume = {61}, number = {25}, issn = {0021-8561}, title = {Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Bu\v{z}a Cultivar Virgin Olive Oil}, keyword = {Olea europaea L., Bu\v{z}a cultivar, phenols in olive paste, virgin olive oil, volatile compounds} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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