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Bibliographic record number: 97431


Authors: Škevin, Dubravka; Rade, Desanka; Štrucelj, Dubravka; Mokrovčak, Željko; Benčić, Đani
Title: The influence of various factors on the intensity of olive oil bitterness and phenolic compounds
Source: Abstracts of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting / Tripalo, Branko (ed). - Zagreb : Faculty of Food Technology and Biotechnology , 2001. CD-ROM, FT/PP_57.
Meeting: The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting
Location and date: Opatija, Hrvatska, 03-05.10.2001.
Keywords: bitterness; harvesting time; olive oil processing; oxidative stability; polyphenols; variety; virgin olive oil
Phenolic compounds have significant influence on the olive oil oxidative stability as well as on the specific taste and bitterness. They are situated in mesocarpe of olive fruit and during processing they transfer into the oil. The amount of phenolic compounds depends on many factors such as olive variety, harvesting time, storage conditions of olive fruits from harvest to processing, method of oil extraction and storage conditions of oil. Research was made on the samples of oil from four different varietes (Bjelica, Buža, Leccino, Oblica), from west Istra region, island Brač and surroundings of Primošten. Olive fruits were harvested in three different terms and were processed imidiately after harvest. Basic quality parameters were analyzed as well as the influence of olive variety, harvesting time and method of oil extraction on the total phenols, o-diphenols and the intensity of bitterness (IB). Statistically elaborated results showed that the highest influence on the share of phenol compounds and the intensity of bitterness had harvest time, then olive variety and finally method of oil extraction. The oxidative stability of oil was investigated at 98 °C and under UV - light on the samples from Bjelica and Buža varieties. It was shown that storage conditions of olive oil influenced oxidative degradation, and that light has greater effect than heat. Slightly better stability had oil from Bjelica variety than oil from Buža variety.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058507
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology

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