prikaz prve stranice dokumenta Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar
  Download
PDF 817.07 KB
Scientific paper - Original scientific paper
Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar
Croatian journal of food science and technology, 11 (2019), 2; 202-209. urn:nbn:hr:184:999478
Majetić Germek, Valerija; Benček, Mihaela; Lukić, Bojana; Broznić, Dalibor; Koprivnjak, Olivera

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

Cite this document

Majetić Germek, V., Benček, M., Lukić, B., Broznić, D. & Koprivnjak, O. (2019). Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar. Croatian journal of food science and technology, 11. (2), 202-209. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:999478

Majetić Germek, Valerija, et al. "Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar." Croatian journal of food science and technology, vol. 11, no. 2, 2019, pp. 202-209. https://urn.nsk.hr/urn:nbn:hr:184:999478

Majetić Germek, Valerija, Mihaela Benček, Bojana Lukić, Dalibor Broznić and Olivera Koprivnjak. "Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar." Croatian journal of food science and technology 11, no. 2 (2019): 202-209. https://urn.nsk.hr/urn:nbn:hr:184:999478

Majetić Germek, V., et al. (2019) 'Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar', Croatian journal of food science and technology, 11(2), pp. 202-209. Available at: https://urn.nsk.hr/urn:nbn:hr:184:999478 (Accessed 25 July 2024)

Majetić Germek V, Benček M, Lukić B, Broznić D, Koprivnjak O. Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar. Croatian journal of food science and technology [Internet]. 2019 [cited 2024 July 25];11(2):202-209. Available at: https://urn.nsk.hr/urn:nbn:hr:184:999478

V. Majetić Germek, M. Benček, B. Lukić, D. Broznić and O. Koprivnjak, "Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar", Croatian journal of food science and technology, vol. 11, no. 2, pp. 202-209, 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:999478. [Accessed: 25 July 2024]

Metadata
Title (english)Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar
AuthorValerija Majetić Germek
AuthorMihaela Benček
AuthorBojana Lukić
AuthorDalibor Broznić
AuthorOlivera Koprivnjak
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Olive leaves as by-products of olive farming are rich natural source of bioactive compounds with antioxidant properties. In this study, the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil was investigated, as well as the effect of degree of leaf fragmentation (whole, cut, ground) and maceration time on transfer of bioactive compounds (polyphenols) and pigments (chlorophylls) in oil. In oils obtained by maceration, changes of total phenolic compounds and total chlorophylls were determined spectrophotometrically. The effect of these oil preparation procedures on oil quality indicators was also investigated through free fatty acid content and spectrophotometric indices. The content of total phenols and chlorophylls increased in oils obtained by maceration of fresh and steam blanched olive leaves, and were in statistically significant correlation with leaf fragmentation degree. The highest content of total phenols was achieved in oils with whole fresh leaves (220.4 mg/kg) after seven days of maceration while the chlorophylls transfer to oils was the most efficient when ground steam blanched leaves were macerated for 28 days (79.10 mg/kg). Maceration of olive leaves slightly deteriorated the quality of refined rapeseed oil, equally in oils with fresh and steam blanched olive leaves. This simple preparation procedure can be efficiently used for enrichment of refined oils with natural antioxidants.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 11, no. 2, pp. 202-209
p-ISSN1847-3466
URN:NBNurn:nbn:hr:184:999478
Publication2019
Document URLhttp://bib.irb.hr/1047518
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2022-03-16 08:54:40