Hrvatska znanstvena Sekcija img
3 gif
 About the project
4 gif
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 333548


Authors: Škevin, Dubravka; Neđeral, Sandra; Kraljić, Klara; Petričević, Sandra; Rade, Desanka
Title: The influence of rosemary leaves addition procedure on the properties of virgin olive oil during storage
Source: Proceedings of the Joint 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Meeting: 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Cavtat, Hrvatska, 15-17.05.2008.
Keywords: bitterness; oxidative stability; phenol components; rosemary; virgin olive oil
The effect of storage conditions on the oxidative stability, phenol content and composition as well as on sensory properties of the virgin olive oil with the rosemary addition was studied. Samples were kept in the dark, at the room temperature during 2 months. Analyses were carried out every 15 days. Rosemary (Rosmarinus officinalis, L.) was added in concentration of 5 g/100g oil as integral leaves which were left in the oil during the whole experiment, and as ground leaves, well mixed and filtrated after 48 hours of extraction procedure. According to the results of Rancimat test, peroxide values and K-values the highest oxidative stability had sample with ground rosemary leaves which also had better extraction of phenol components. The greatest extraction of phenol components from integral rosemary leaves into the oil was within first 15 days. Phenol content in the oils with rosemary decreased afterward, although it was always higher than in control sample. Using HPLC method with available standards, certain phenol compounds (caffeic acid, vanillin, vanillic acid, p-coumaric acid and o-coumaric acid) were identified in oils with rosemary but not in control sample. The intensity of bitterness analyzed by spectroscopic method was in correlation with phenol content. The results of the sensory determined bitterness showed significant impact of the rosemary addition, but not of storage period. Preference tests indicated that all samples with rosemary had specific flavour but after 60 days of storage oils with the integral leaves assimilated too intense and became repulsive.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0580696-0704
Original language: ENG
Category: Znanstveni
Research fields:
Contrib. to CROSBI by: (, 29. Tra. 2008. u 14:42 sati

Print version   za tiskati