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
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