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Quality parameters and oxidative stability of virgin olive oils of the Oblica variety (CROSBI ID 383412)

Ocjenski rad | diplomski rad

Crnko, Sandra Quality parameters and oxidative stability of virgin olive oils of the Oblica variety / Škevin, Dubravka (mentor); Zagreb, Prehrambeno-biotehnološki fakultet, . 2012

Podaci o odgovornosti

Crnko, Sandra

Škevin, Dubravka

engleski

Quality parameters and oxidative stability of virgin olive oils of the Oblica variety

Virgin olive oil has high biological value and beneficial effect on human health, with regard to its composition. The aim of this work was to determine the quality and oxidative stability of virgin olive oil samples of the Oblica variety that were collected throughout the season of 2010/2011 in Croatia. Quality parameters included acidity, peroxide value, K-values and also the pigment content in oil was measured.Total polyphenols, flavonoids and oxidative stability were deterimined in chemical laboratory by different methods, regarding antioxidative capacity. The obtained values confirm the high quality of the tested olive oils. Almost all the samples are classified in the category of extra virgin olive oil.

acidity; color determination; polyphenols; flavonoids; rancidity

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Podaci o izdanju

48

20.09.2012.

obranjeno

Podaci o ustanovi koja je dodijelila akademski stupanj

Prehrambeno-biotehnološki fakultet

Zagreb

Povezanost rada

Prehrambena tehnologija