Quality parameters and oxidative stability of virgin olive oils of the Oblica variety (CROSBI ID 383412)
Ocjenski rad | diplomski rad
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
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
48
20.09.2012.
obranjeno
Podaci o ustanovi koja je dodijelila akademski stupanj
Prehrambeno-biotehnološki fakultet
Zagreb