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Bibliographic record number: 499977


Authors: Žanetić, Mirella; Cerretani, Lorenzo; Del Carlo, Michele; Perica, Slavko; Škevin, Dubravka; Vitanović, Elda; Jukić Špika, Maja
Title: Minor polar compound and fatty acid analyses in monocultivar Croatian virgin olive oils
Source: Book of Abstracts 13th Ružička days "TODAY SCIENCE - TOMORROW INDUSTRY" / Šubarić, Drago (ed). -
Meeting: International Scientific and Professional Conference 13th Ružička Days
Location and date: Vukovar, Hrvatska, 16-17.10.2010.
Keywords: virgin olive oil; monovarietal; minor polar compound; fatty acid
Virgin olive oil is a typical component of the Mediterranean diet, consumed unrefined and rich in important molecules, such as minor polar compounds (hydroxytyrosol, tyrosol, secoiridoids and flavonoids) and fatty acids. These molecules not only influence the sensorial properties of both olives and virgin olive oil but they are also important markers for characterization, biodiversity and quality determination of this product. The aim of this study was to evaluate the minor polar compound and fatty acid contents of 5 monocultivar virgin olive oils, typical of middle Dalmatia region, in order to have better knowledge about the quali-quantitative profiles of these compounds in samples obtained from both the same collecting season and same processing technique. Quali-quantitative analysis (performed by HPLC/DAD and GC) could be a useful tool to better correlate the typicity of the virgin olive oil with its minor polar compound and fatty acid pattern. The organoleptic assessment was also performed on the investigated olive oils in order to define their sensorial profiles. Further studies are in progress to isolate the specific compounds and to further investigate the quality index of this food product.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 091-0910468-0166, 091-0910468-0364, 091-0910468-0342
Original language: ENG
Category: Znanstveni
Research fields:
Biotechnology,Food processing technology
Contrib. to CROSBI by: (, 26. Sij. 2011. u 14:09 sati

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