prikaz prve stranice dokumenta Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation
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Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation
Czech journal of food sciences, 39 (2021), 5; 393-341. https://doi.org/10.17221/185/2020-CJFS
Majetić Germek, Valerija; Žurga, Paula; Koprivnjak, Olivera; Grozić, Kristina; Previšić, Iva; Marcelić, Šime; Goreta Ban, Smiljana; Pasković, Igor

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

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Majetić Germek, V., Žurga, P., Koprivnjak, O., Grozić, K., Previšić, I., Marcelić, Š. ... Pasković, I. (2021). Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation. Czech journal of food sciences, 39. (5), 393-341. doi: 10.17221/185/2020-CJFS

Majetić Germek, Valerija, et al. "Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation." Czech journal of food sciences, vol. 39, br. 5, 2021, str. 393-341. https://doi.org/10.17221/185/2020-CJFS

Majetić Germek, Valerija, Paula Žurga, Olivera Koprivnjak, Kristina Grozić, Iva Previšić, Šime Marcelić, Smiljana Goreta Ban i Igor Pasković. "Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation." Czech journal of food sciences 39, br. 5 (2021): 393-341. https://doi.org/10.17221/185/2020-CJFS

Majetić Germek, V., et al. (2021) 'Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation', Czech journal of food sciences, 39(5), str. 393-341. doi: 10.17221/185/2020-CJFS

Majetić Germek V, Žurga P, Koprivnjak O, Grozić K, Previšić I, Marcelić Š, i sur.. Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation. Czech journal of food sciences [Internet]. 2021. [pristupljeno 10.05.2024.];39(5):393-341. doi: 10.17221/185/2020-CJFS

V. Majetić Germek, et al., "Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation", Czech journal of food sciences, vol. 39, br. 5, str. 393-341, 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:472999. [Citirano: 10.05.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:472999
Podaci o radu
Naslov (engleski)Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation
AutorValerija Majetić Germek
AutorPaula Žurga
AutorOlivera Koprivnjak
AutorKristina Grozić
AutorIva Previšić
AutorŠime Marcelić
AutorSmiljana Goreta Ban
AutorIgor Pasković
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Sažetak (engleski)
Leaves and infusions of six Croatian olive cultivars grown in an organic orchard under the same agronomic conditions were characterised by high- performance liquid chromatography- ultraviolet/visible spectrophotometry (HPLC- UV/VIS). The total identified phenols in leaves ranged from 3 818 mg 100 g–1 [cultivar Istarska crnica (IC)] to 10 572 mg 100 g–1 of dry mass [cultivar Oblica (OB)]. The canonical discriminant analysis (CDA) provided a distinct separation of cultivars based on leaves' phenolic profiles. Hot- and cold-water infusions (200 mL) were prepared from 1 g of dry leaves. The average transfer rate of the total phenols in the cold-water infusions was 40% (25 °C/30 min), while in the hot-water infusions was 63% (75 °C/3 min) and 76% (100 °C/3 min). Although the cold-water infusions had the lowest transfer rate, they contained important levels of hydroxytyrosol derivatives ranging from 16.6 mg 200 mL–1 to 36.5 mg 200 mL–1 depending on the cultivar. Therefore, both hot and cold preparations are effective in obtaining antioxidant-rich natural beverages
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCzech journal of food sciences
Brojčani podacivol. 39, br. 5, str. 393-341
p-ISSN1212-1800
DOIhttps://doi.org/10.17221/185/2020-CJFS
URN:NBNurn:nbn:hr:184:472999
Datum objave publikacije2021
ProjektŠifra: UIP-2017-05-8464
Naziv (hrvatski): Bilinogojstvom do sekundarnih biljnih metabolita: primjena mineralnih hraniva i elicitora za povećanje koncentracije fenola u listu masline
Kratica: PhytoFarmOL
Voditelj: Igor Pasković
Pravna nadležnost: Hrvatska
Financijer: HRZZ
Linija financiranja: UIP
URL dokumentahttp://bib.irb.hr/1145374
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2022-04-20 07:40:05