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Physico-chemical characteristics of oil extracted from two mono-cultivars olive pulp during the ripening (CROSBI ID 86298)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Finotti, Enrico ; Beye, Cheikh ; Nardo, Nicoletta ; Quaglia, Giovanni ; Milin, Čedomila ; Giacometti, Jasminka Physico-chemical characteristics of oil extracted from two mono-cultivars olive pulp during the ripening // Nahrung, 45 (2001), 5; 350-352. doi: 10.1002/1521-3803(20011001)45:5<350::AID-FOOD350>3.0.CO;2-G

Podaci o odgovornosti

Finotti, Enrico ; Beye, Cheikh ; Nardo, Nicoletta ; Quaglia, Giovanni ; Milin, Čedomila ; Giacometti, Jasminka

engleski

Physico-chemical characteristics of oil extracted from two mono-cultivars olive pulp during the ripening

The aim of this study was to find a correlation between the chemical and physical parameters in the pulp of the olive, in order to identify the optimum period during the 1998 harvesting period. For this reason various parameters have been monitored: the amount of oil in the pulp during the ripening phase obtained by solvent extraction with n-hexane, the acidity, the peroxide value, the composition of fatty acids and the saturated/unsaturated fatty acid ratio, the composition of the unsaponifiable fraction, the antioxidant capacity, the percentage of oil and the puncture test in two local Croatian olive cultivars. The chemical parameters change during the ripening, in order to control the oxidative changes of the cellular homeostasis of the whole lipophilic fraction that needs a stronger safeguard of the double bonds against the oxidative stress. The modification of the physical characteristics, observed with the puncture test, is related to the chemical changes which occur in the olive during the ripening period and the monitoring of these physical and chemical parameters can help to increase nutritional quality (as antioxidant capacity) and allow for an acceptable amount of oil.

ripening grade ; quality characteristics ; fatty acids composition ; unsaponifiable fraction composition ; antioxidant capacity ; puncture test

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Podaci o izdanju

45 (5)

2001.

350-352

objavljeno

0027-769X

1521-3803

10.1002/1521-3803(20011001)45:5<350::AID-FOOD350>3.0.CO;2-G

Povezanost rada

Kliničke medicinske znanosti

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