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Bibliographic record number: 204381

Journal

Authors: Škevin, Dubravka; Rade, Desanka; Neđeral Nakić, Sandra; Štrucelj, Dubravka
Title: The influence of rosemary on stability and bitterness of virgin olive oil
Source: 26th World Congress and Exibition of the international society for fat research (ISF) Modern Aspects of Fats and Oils AbstractsISF , 2005. 95.
Meeting: 26th World Congress and Exibition of the international society for fat research (ISF)Modern Aspects of Fats and Oils
Location and date: Prag, Češka, 25-28.09.2005.
Abstract:
Spices and herbs have been used for long time to improve flavour and extend the shelf life of different foods. The spices from Lamiaceae family, especially rosemary (Rosmarinus officinalis L.), are well known for their antioxidative properties. Since rosemary as a spice is frequently combined with olive oil, in this study the influence of rosemary on stability and sensory properties of olive oil was investigated. Dry rosemary leaves (5% of integral or ground) as well as rosemary methanol extract (0, 02%) were added to virgin olive oil. Leaves were macerated in oil for 5 days in dark at ambient temperature with occasional shaking, and afterwards removed by filtration. In all oil samples, content of total polyphenols and o-diphenols, intensity of bitterness, oxidative stability by Rancimat test and sensory characteristics, were determined. Rosemary leaves and extract were effective antioxidants for olive oil. Addition of ground leaves had the greatest influence on extension of induction period. Oil samples with integral leaves and rosemary extract had similar oxidative stability. Maceration of ground leaves also increased the intensity of bitterness and the content of phenolic compounds of oil, causing the rosemary odour and bitterness very noticeable in sensory evaluation. However the addition of integral rosemary leaves and rosemary methanol extract did not significantly increase the content of phenols and oil bitterness.
Type of meeting: Predavanje
Type of presentation in a journal: Abstract
Type of peer-review: No peer-review
Project / theme: 0058015
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology



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