prikaz prve stranice dokumenta Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating
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doctoral thesis
Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:768445
Klisović, Dora
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Klisović, D. (2023). Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:768445

Klisović, Dora. "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:768445

Klisović, Dora. "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:768445

Klisović, D. (2023). 'Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:768445

Klisović D. Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:768445

D. Klisović, "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:768445

Metadata
TitleStability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating
Title (croatian)Stabilnost fenolnih i hlapljivih tvari te sastava masnih kiselina sortnih ekstra djevičanskih maslinovih ulja tijekom skladištenja i zagrijavanja
AuthorDora Klisović
MentorKarolina Brkić Bubola (mentor)
Committee memberKlara Kraljić (predsjednik povjerenstva)
Committee memberDubravka Škevin (član povjerenstva)
Committee memberOlivera Koprivnjak (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2023-02-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		54 - Chemistry. Crystallography. Mineralogy
Abstract
This study aimed to investigate the influence of real storage conditions and daily consumption, heating, and presence of food during storage (dried tomatoes, cheese) and heating (vegetables) of monovarietal EVOOs on its fatty acid composition, phenolic and volatile compounds, antioxidant activity, sensory properties, and quality. The results indicated that under consumption conditions used in this study (gradual headspace increasing, darkness, room temperature), EVOO's composition of fatty acid, phenolic and volatile compounds remained preserved within one month. The presence of food during storage and heating significantly decreased the quality and the concentration of total identified phenolic and volatile compounds of the used EVOO. The use of monovarietal oils indicated varietal specificity under different conditions of its use, related to the composition of fatty acids, phenolic and volatile compounds.
Abstract (croatian)
Cilj ovog istraţivanja bio je ispitati utjecaj realnih uvjeta upotrebe i svakodnevnog korištenja, zagrijavanja i prisutnosti hrane tijekom skladištenja (sušena rajĉica, sir) i zagrijavanja (povrće) sortnih EDMU na sastav masnih kiselina, fenola i hlapljivih spojeva, antioksidacijsku aktivnost, senzorska svojstva i kvalitetu ulja. Dobiveni rezultati pokazali su da je sastav masnih kiselina, fenolnih i hlapljivih spojeva EDMU u uvjetima svakodnevnog korištenja (postepeno povećavanje nadprostora boce, bez svjetlosti, sobna temperatura) ostao nepromijenjen unutar mjesec dana skladištenja. Prisutnost hrane tijekom skladištenja i zagrijavanja znaĉajno je utjecala na smanjenje kvalitete te koncentracije ukupnih identificiranih fenolnih i hlapljivih spojeva korištenog EDMU. Primjenom sortnih ulja utvrĊena je sortna specifiĉnost u razliĉitim uvjetima uporabe vezana uz poĉetni sastav masnih kiselina, fenolnih i hlapljivih spojeva.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:159:768445
Promotion2023
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
Extent156 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-02-28 08:16:10