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Filtration effect on bioactive compounds and oxidative stability of Oblica and Leccino olive oils (CROSBI ID 620074)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Jukić Špika, Maja ; Kraljić, Klara ; Žanetić, Mirella, Škevin, Dubravka ; Katalinić, Miro Filtration effect on bioactive compounds and oxidative stability of Oblica and Leccino olive oils // Book of abstract 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka (ur.). Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014. str. 40-x

Podaci o odgovornosti

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

engleski

Filtration effect on bioactive compounds and oxidative stability of Oblica and Leccino olive oils

Extra virgin olive oil is produced by mechanical and physical processes and therefore it keeps all valuable bioactive and aroma compounds. Fresh produced olive oil is always turbid and it has influence on the consumer’s choice. Filtration has recently imposes as last step in product finalization. During filtration, quantitative and qualitative changes take place, especially on minor components. The influence of filtration on phenolic content, α-tocopherol, oxidative stability and sensory attributes (oil aroma) of Oblica and Leccino olive oils were studied. Filtered oils of both investigated oils show a significant decrease on the total phenol content. In Oblica oil filtration had no effect on α-tocopherol content while in Leccino higher content of α-tocopherol was detected in unfiltered oil. After the filtration in both studied oils, oxidative stability loss was recorded of more than 14%. The filtration effect on oil aroma was evaluated by a panel tasters and sensory evaluation showed no significant influence on the sensory scores.

α-tocopherol; olive oil; sensory characteristics; total phenolic content

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Podaci o prilogu

40-x.

2014.

objavljeno

Podaci o matičnoj publikaciji

Book of abstract 8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Frece, Jadranka

Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

978-953-99725-5-2

Podaci o skupu

8th International Congress of Food Technologists, Biotechnologists and Nutritionists

predavanje

12.10.2014-24.10.2014

Zagreb, Hrvatska

Povezanost rada

Prehrambena tehnologija