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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

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

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Giacometti, J., Milin, Č., Giacometti, F. i 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, br. 11, 2018. https://doi.org/10.3390/foods7110188

Giacometti, Jasminka, Čedomila Milin, Fabio Giacometti i Zlatko Ciganj. "Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period." Foods 7, br. 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]. 13.11.2018. [pristupljeno 23.11.2024.];7(11). doi: 10.3390/foods7110188

J. Giacometti, Č. Milin, F. Giacometti i Z. Ciganj, "Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period", Foods, vol. 7, br. 11, Studeni 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:498414. [Citirano: 23.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:498414
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Naslov (engleski)Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period
AutorJasminka Giacometti
AutorČedomila Milin
AutorFabio Giacometti
AutorZlatko Ciganj
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Temeljne medicinske znanosti
Medicinska biokemija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFoods
Brojčani podacivol. 7, br. 11, 188
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods7110188
URN:NBNurn:nbn:hr:184:498414
Datum objave publikacije2018-11-13
URL dokumentahttp://www.mdpi.com/2304-8158/7/11/188
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2019-04-03 15:43:39