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Pregled bibliografske jedinice broj: 834285

Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids

Majetić Germek, Valerija; Butinar, Bojan; Pizzale, Lorena; Bučar‑Miklavčič, Milena; Conte, Lanfranco S.; Koprivnjak, Olivera
Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids // Journal of the American Oil Chemists' Society, 93 (2016), 10; 1365-1372 doi:10.1007/s11746-016-2893-7 (međunarodna recenzija, članak, znanstveni)

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Naslov
Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids

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

Izvornik
Journal of the American Oil Chemists' Society (0003-021X) 93 (2016), 10; 1365-1372

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

Ključne riječi
Virgin olive oil ; Processing aids ; Extractability ; Phenols ; Volatiles

Sažetak
The effect of processing aids (2.5 % of talc, NaCl or KCl) on oil extractability and the profile of phenolic and volatile compounds of Istarska bjelica and Leccino oils was studied. Talc significantly increased extractability in both cultivars, while salts increased extractability in Leccino cv. In the laboratory extracted oils, phenols were determined by a RP-HPLC–DAD method, whereas volatiles were determined by SPME/GC–MS. Talc addition significantly decreased hydroxytyrosol and increased ligstroside derivatives in produced oils, but did not affect the total phenol content. Among volatile compounds, only Z-2-penten-1-ol in Leccino and 1-pentene-3-one in Istarska bjelica oils significantly increased by talc addition. Salts improved transfer of most individual phenols into oil, particularly oleuropein derivatives, and increased C6 aldehydes and C5 volatiles in Leccino oils. NaCl exerted a stronger effect in increasing individual phenols and volatiles than KCl.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
062-0580696-0284 - Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi (Koprivnjak, Olivera, MZOS ) ( CroRIS)
13.06.1.4.50.

Ustanove:
Medicinski fakultet, Rijeka

Profili:

Avatar Url Valerija Majetić Germek (autor)

Avatar Url Olivera Koprivnjak (autor)

Poveznice na cjeloviti tekst rada:

doi link.springer.com link.springer.com

Citiraj ovu publikaciju:

Majetić Germek, Valerija; Butinar, Bojan; Pizzale, Lorena; Bučar‑Miklavčič, Milena; Conte, Lanfranco S.; Koprivnjak, Olivera
Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids // Journal of the American Oil Chemists' Society, 93 (2016), 10; 1365-1372 doi:10.1007/s11746-016-2893-7 (međunarodna recenzija, članak, znanstveni)
Majetić Germek, V., Butinar, B., Pizzale, L., Bučar‑Miklavčič, M., Conte, L. & Koprivnjak, O. (2016) Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids. Journal of the American Oil Chemists' Society, 93 (10), 1365-1372 doi:10.1007/s11746-016-2893-7.
@article{article, author = {Majeti\'{c} Germek, Valerija and Butinar, Bojan and Pizzale, Lorena and Bu\v{c}ar‑Miklav\v{c}i\v{c}, Milena and Conte, Lanfranco S. and Koprivnjak, Olivera}, year = {2016}, pages = {1365-1372}, DOI = {10.1007/s11746-016-2893-7}, keywords = {Virgin olive oil, Processing aids, Extractability, Phenols, Volatiles}, journal = {Journal of the American Oil Chemists' Society}, doi = {10.1007/s11746-016-2893-7}, volume = {93}, number = {10}, issn = {0003-021X}, title = {Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids}, keyword = {Virgin olive oil, Processing aids, Extractability, Phenols, Volatiles} }
@article{article, author = {Majeti\'{c} Germek, Valerija and Butinar, Bojan and Pizzale, Lorena and Bu\v{c}ar‑Miklav\v{c}i\v{c}, Milena and Conte, Lanfranco S. and Koprivnjak, Olivera}, year = {2016}, pages = {1365-1372}, DOI = {10.1007/s11746-016-2893-7}, keywords = {Virgin olive oil, Processing aids, Extractability, Phenols, Volatiles}, journal = {Journal of the American Oil Chemists' Society}, doi = {10.1007/s11746-016-2893-7}, volume = {93}, number = {10}, issn = {0003-021X}, title = {Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids}, keyword = {Virgin olive oil, Processing aids, Extractability, Phenols, Volatiles} }

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

Uključenost u ostale bibliografske baze podataka::


  • AGRICOLA
  • ASFA: Aquatic Science and Fisheries Abstracts
  • BIOSIS Previews (Biological Abstracts)
  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts
  • INSPEC

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