Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils

Jukić Špika, Maja; Kraljić, Klara; Koprivnjak, Olivera; Škevin, Dubravka; Žanetić, Mirella; Katalinić, Miro

doi:10.1007/s11746-015-2688-2

Pregled bibliografske jedinice broj: 775744

Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils

Jukić Špika, Maja; Kraljić, Klara; Koprivnjak, Olivera; Škevin, Dubravka; Žanetić, Mirella; Katalinić, Miro

Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils // Journal of the American Oil Chemists' Society, 92 (2015), 9; 1293-1301 doi:10.1007/s11746-015-2688-2 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 775744 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils

Autori
Jukić Špika, Maja ; Kraljić, Klara ; Koprivnjak, Olivera ; Škevin, Dubravka ; Žanetić, Mirella ; Katalinić, Miro

Izvornik
Journal of the American Oil Chemists' Society (0003-021X) 92 (2015), 9; 1293-1301

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

Ključne riječi
Tocopherols; Maturity index; Location; Low storage temperature; Virgin olive oil

Sažetak
The influence of agronomical factors (two growing areas and four harvest periods) and storage conditions of virgin olive oils (room temperature, +4 and −20 °C) on tocopherols was investigated on two cultivars having significantly different tocopherol content (Oblica 269–443 mg/kg, Leccino 403–784 mg/kg). α-Tocopherol accounted for 97 % of total tocopherols and its content decreased during ripening of both cultivars. In a warmer growing area both cultivars gained a higher γ-tocopherol content while only Leccino showed a higher content of α-tocopherol. After 12 months of storage α-tocopherol content decreased by up to 27 %. Lower storage temperatures did not always contribute to the higher stability of α-tocopherol compared to room temperature.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA

Projekti:
091-0910468-0364 - Istraživanje i razvoj okolišu povoljnih metoda u zaštiti masline od štetnika (Katalinić, Miro, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Medicinski fakultet, Rijeka,
Institut za jadranske kulture i melioraciju krša, Split

Profili:

Mirella Žanetić (autor)