prikaz prve stranice dokumenta Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition
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Scientific paper - Original scientific paper
Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition
LWT - Food Science and Technology, 84 (2017); 370-377. https://doi.org/10.1016/j.lwt.2017.05.069
Brkić Bubola, Karolina; Lukić, Marina; Mofardin, Irena; Butumović, Anamarija; Koprivnjak, Olivera

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

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Brkić Bubola, K., Lukić, M., Mofardin, I., Butumović, A. & Koprivnjak, O. (2017). Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition. LWT - Food Science and Technology, 84., 370-377. doi: 10.1016/j.lwt.2017.05.069

Brkić Bubola, Karolina, et al. "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition." LWT - Food Science and Technology, vol. 84, 2017, pp. 370-377. https://doi.org/10.1016/j.lwt.2017.05.069

Brkić Bubola, Karolina, Marina Lukić, Irena Mofardin, Anamarija Butumović and Olivera Koprivnjak. "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition." LWT - Food Science and Technology 84 (2017): 370-377. https://doi.org/10.1016/j.lwt.2017.05.069

Brkić Bubola, K., et al. (2017) 'Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition', LWT - Food Science and Technology, 84, pp. 370-377. doi: 10.1016/j.lwt.2017.05.069

Brkić Bubola K, Lukić M, Mofardin I, Butumović A, Koprivnjak O. Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition. LWT - Food Science and Technology [Internet]. 2017 [cited 2024 May 14];84:370-377. doi: 10.1016/j.lwt.2017.05.069

K. Brkić Bubola, M. Lukić, I. Mofardin, A. Butumović and O. Koprivnjak, "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition", LWT - Food Science and Technology, vol. 84, pp. 370-377, 2017. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:105786. [Accessed: 14 May 2024]

Metadata
Title (english)Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition
AuthorKarolina Brkić Bubola
MBZ: 266134
AuthorMarina Lukić
AuthorIrena Mofardin
AuthorAnamarija Butumović
AuthorOlivera Koprivnjak
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim of this study was to compare changes of quality and compositional characteristics (fatty acids, total phenols, sensory profile) during 12 months storage of Buža and Istarska bjelica cv. virgin olive oils clarified by filtration at an industrial scale (filter press equipped with cellulose filters) and those clarified by natural sedimentation and decantation, as well as the influence of filtration of virgin olive oils on sterols and triterpene dialcohols composition. There were no significant differences in hydrolytic deterioration and sensory score during whole storage period between filtered and naturally sedimented oil samples. After 6 months, natural sedimentation was more favorable as regards delaying of oxidative deterioration, while filtration provided more stable sensory profile. As regards total phenols the impact of clarifying procedure was dependent on cultivar and fruit ripeness degree and it was more emphasized than the impact of storage. Filtration slightly affected the fatty acids composition, but natural sedimentation and decantation had no effect on it. Nevertheless, filtration did not compromise the confirmation of virgin olive oil authenticity according to the fatty acid composition, as well as according to sterols and triterpene dialcohols.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleLWT - Food Science and Technology
Numberingvol. 84, pp. 370-377
p-ISSN0023-6438
DOIhttps://doi.org/10.1016/j.lwt.2017.05.069
URN:NBNurn:nbn:hr:184:105786
Publication2017
Document URLhttp://bib.irb.hr/880112
Type of resourceText
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2022-02-21 14:02:09