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Bibliographic record number: 673771

Disertation

Author: Crnko, Sandra
Title: Quality parameters and oxidative stability of virgin olive oils of the Oblica variety
Type: graduate thesis
Faculty: Prehrambeno-biotehnološki fakultet
University: Sveučilište u Zagrebu
Location: Zagreb
Date: 20.09.
Year: 2012
Page: 48
Mentor: Škevin, Dubravka
Keywords: acidity; color determination; polyphenols; flavonoids; rancidity
Abstract:
Virgin olive oil has high biological value and beneficial effect on human health, with regard to its composition. The aim of this work was to determine the quality and oxidative stability of virgin olive oil samples of the Oblica variety that were collected throughout the season of 2010/2011 in Croatia. Quality parameters included acidity, peroxide value, K-values and also the pigment content in oil was measured.Total polyphenols, flavonoids and oxidative stability were deterimined in chemical laboratory by different methods, regarding antioxidative capacity. The obtained values confirm the high quality of the tested olive oils. Almost all the samples are classified in the category of extra virgin olive oil.
Project / theme: 058-0580696-0704
Original language: ENG
Research fields:
Food processing technology
Contrib. to CROSBI by: Klara Kraljić (kkraljic@pbf.hr), 7. Sij. 2014. u 10:48 sati



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