prikaz prve stranice dokumenta Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids
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Scientific paper - Original scientific paper
Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids
Journal of the American Oil Chemists' Society, 93 (2016), 10; 1365-1372. https://doi.org/10.1007/s11746-016-2893-7
Majetić Germek, Valerija; Butinar, Bojan; Pizzale, Lorena; Bučar‑Miklavčič, Milena; Conte, Lanfranco S.; Koprivnjak, Olivera

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

Cite this document

Majetić Germek, V., Butinar, B., Pizzale, L., Bučar‑Miklavčič, M., Conte, L. S. & Koprivnjak, O. (2016). Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids. Journal of the American Oil Chemists' Society, 93. (10), 1365-1372. doi: 10.1007/s11746-016-2893-7

Majetić Germek, Valerija, et al. "Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids." Journal of the American Oil Chemists' Society, vol. 93, no. 10, 2016, pp. 1365-1372. https://doi.org/10.1007/s11746-016-2893-7

Majetić Germek, Valerija, Bojan Butinar, Lorena Pizzale, Milena Bučar‑Miklavčič, Lanfranco S. Conte and Olivera Koprivnjak. "Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids." Journal of the American Oil Chemists' Society 93, no. 10 (2016): 1365-1372. https://doi.org/10.1007/s11746-016-2893-7

Majetić Germek, V., et al. (2016) 'Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids', Journal of the American Oil Chemists' Society, 93(10), pp. 1365-1372. doi: 10.1007/s11746-016-2893-7

Majetić Germek V, Butinar B, Pizzale L, Bučar‑Miklavčič M, Conte LS, Koprivnjak O. Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids. Journal of the American Oil Chemists' Society [Internet]. 2016 [cited 2024 May 14];93(10):1365-1372. doi: 10.1007/s11746-016-2893-7

V. Majetić Germek, B. Butinar, L. Pizzale, M. Bučar‑Miklavčič, L. S. Conte and O. Koprivnjak, "Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids", Journal of the American Oil Chemists' Society, vol. 93, no. 10, pp. 1365-1372, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:653055. [Accessed: 14 May 2024]

Metadata
Title (english)Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids
AuthorValerija Majetić Germek
AuthorBojan Butinar
AuthorLorena Pizzale
AuthorMilena Bučar‑Miklavčič
AuthorLanfranco S. Conte
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 effect of processing aids (2.5 % of talc, NaCl or KCl) on oil extractability and the profile of phenolic and volatile compounds of Istarska bjelica and Leccino oils was studied. Talc significantly increased extractability in both cultivars, while salts increased extractability in Leccino cv. In the laboratory extracted oils, phenols were determined by a RP-HPLC–DAD method, whereas volatiles were determined by SPME/GC–MS. Talc addition significantly decreased hydroxytyrosol and increased ligstroside derivatives in produced oils, but did not affect the total phenol content. Among volatile compounds, only Z-2-penten-1-ol in Leccino and 1-pentene-3-one in Istarska bjelica oils significantly increased by talc addition. Salts improved transfer of most individual phenols into oil, particularly oleuropein derivatives, and increased C6 aldehydes and C5 volatiles in Leccino oils. NaCl exerted a stronger effect in increasing individual phenols and volatiles than KCl.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleJournal of the American Oil Chemists' Society
Numberingvol. 93, no. 10, pp. 1365-1372
p-ISSN0003-021X
DOIhttps://doi.org/10.1007/s11746-016-2893-7
URN:NBNurn:nbn:hr:184:653055
Publication2016
ProjectNumber: 062-0580696-0284
Title (croatian): Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi
Title (english): Bioactive and volatile compounds of virgin olive oils in processing & finalizing
Leader: Olivera Koprivnjak
Jurisdiction: Croatia
Funding stream: ZP
Document URLhttp://bib.irb.hr/834285
Type of resourceText
Access conditionsRestricted access
Terms of useLicence In copyright icon
Created on2022-03-02 11:34:04