Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

The influence of various factors on the intensity of olive oil bitterness and phenolic compounds (CROSBI ID 486495)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Škevin, Dubravka ; Rade, Desanka ; Štrucelj, Dubravka ; Mokrovčak, Željko ; Benčić, Đani The influence of various factors on the intensity of olive oil bitterness and phenolic compounds // Abstracts of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting / Tripalo, Branko (ur.). Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2001. str. CD-ROM, FT/PP_57-x

Podaci o odgovornosti

Škevin, Dubravka ; Rade, Desanka ; Štrucelj, Dubravka ; Mokrovčak, Željko ; Benčić, Đani

engleski

The influence of various factors on the intensity of olive oil bitterness and phenolic compounds

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.

bitterness; harvesting time; olive oil processing; oxidative stability; polyphenols; variety; virgin olive oil

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

CD-ROM, FT/PP_57-x.

2001.

objavljeno

Podaci o matičnoj publikaciji

Abstracts of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting

Tripalo, Branko

Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu

Podaci o skupu

The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting

poster

03.10.2001-05.10.2001

Opatija, Hrvatska

Povezanost rada

Prehrambena tehnologija