prikaz prve stranice dokumenta Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period
  Download
PDF 623.71 KB
Scientific paper - Original scientific paper
Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period
Foods, 7 (2018), 11; 188. https://doi.org/10.3390/foods7110188
Giacometti, Jasminka; Milin, Čedomila; Giacometti, Fabio; Ciganj, Zlatko

Institutional repository: Repository of the University of Rijeka, Faculty of Medicine

Cite this document

Giacometti, J., Milin, Č., Giacometti, F. & Ciganj, Z. (2018). Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period. Foods, 7. (11). doi: 10.3390/foods7110188

Giacometti, Jasminka, et al. "Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period." Foods, vol. 7, no. 11, 2018. https://doi.org/10.3390/foods7110188

Giacometti, Jasminka, Čedomila Milin, Fabio Giacometti and Zlatko Ciganj. "Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period." Foods 7, no. 11 (2018). https://doi.org/10.3390/foods7110188

Giacometti, J., et al. (2018) 'Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period', Foods, 7(11). doi: 10.3390/foods7110188

Giacometti J, Milin Č, Giacometti F, Ciganj Z. Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period. Foods [Internet]. 2018 November 13 [cited 2025 January 12];7(11). doi: 10.3390/foods7110188

J. Giacometti, Č. Milin, F. Giacometti and Z. Ciganj, "Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period", Foods, vol. 7, no. 11, November 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:498414. [Accessed: 12 January 2025]

Metadata
Title (english)Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period
AuthorJasminka Giacometti
AuthorČedomila Milin
AuthorFabio Giacometti
AuthorZlatko Ciganj
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Medical Biochemistry
Abstract (english)
The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleFoods
Numberingvol. 7, no. 11, 188
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods7110188
URN:NBNurn:nbn:hr:184:498414
Publication2018-11-13
Document URLhttp://www.mdpi.com/2304-8158/7/11/188
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2019-04-03 15:43:39