Naslov
Virgin olive oils- Health or harmful efect in light of everyday life

Autori
Knezović, Zlatka ; Marušić, Jadranka, Stipišić, Angela ; Luetić, Sanja ; Majić, Zrinka

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

Izvornik
4th Croatian Congress of Toxicology (CROTOX 2012) / Arhiv za higijenu rada i toksikologiju, Vol 63, No Supplement 2 - Primošten, 2012

Skup
4th Croatian Congress of Toxicology (CROTOX 2012)- Food Toxicology

Mjesto i datum
Primošten, Hrvatska, 02.10.2012. - 05.10.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
health impact; oxidation; quality of virgin oil

Sažetak
Virgin olive oils are the oils obtained from olives only by mechanical procedures (without using enzymes or organic solvents for extraction). Their quality is prescribed by the Ordinance on Olive and Olive Pomace Oils (Offi cial Gazette 7/2009). Nutritionists and cardiologists often recommend them as the main source of fat for a balanced ratio of unsaturated fatty acids, and as a signifi cant source of protective substances (polyphenols, tocopherols, carotenoids). Numerous papers have been published on the positive effect of virgin olive oils, especially in the prevention of cardiovascular diseases. Different studies on experimental animals confi rmed the absorption of fatty acid oxidation products and secondary products of oxidation in the liver and consequent hypertrophy and dysfunction of the liver ; the inhibitory effect of hydroperoxides on some enzymatic systems, etc. Even if there is no absorption, the intake of oxidised food is a risk for intestinal mucosa damage. What is the real state of play of virgin olive oil market in our country. This paper presents the results of quality parameters determination in the samples of virgin olive oil on the Croatian market - with an emphasis on the Split-Dalmatia County. Analysed oils were either part of the offi cial controls, or were those which producers/consumers brought on their own for the analysis. The parameters taken as the indicators of quality were free fatty acids (oleic), peroxide value, absorbency in the UV light, and sensory analysis. All methods were standardised.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita

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