Izvorni znanstveni članak
Survey of phenolic compounds and sensorial profile of Dalmatian virgin olive oils
Mirela Žanetić
orcid.org/0000-0002-5430-9375
; Institut za jadranske kulture i melioraciju krša Split, Hrvatska
Dubravka Škevin
orcid.org/0000-0001-9215-6245
; Prehrambeno-biotehnološki fakultet Zagreb. Hrvatska
Elda Vitanović
; Institut za jadranske kulture i melioraciju krša Split, Hrvatska
Maja Jukić Špika
orcid.org/0000-0002-8834-518X
; Institut za jadranske kulture i melioraciju krša Split, Hrvatska
S. Perica
; Institut za jadranske kulture i melioraciju krša Split, Hrvatska
Sažetak
Phenolic compounds are natural antioxidants present in virgin olive oil (VOO) that influence the final assessment of the quality of certain olive oil. These are the bioactive compounds that have a pronounced antioxidant activity and significantly affect the oxidative stability of the VOO, but also its sensorial properties. This paper examined the composition of phenolic compounds in VOO's from selected indigenous Croatian varieties from several locations in central Dalmatia. A three-year study was conducted on varietal oils obtained by identical chemical processing procedure. Sensory evaluation of monovarietal VOO’s was also conducted and specific characteristics of taste and aroma due to the olive variety were defined. In preliminary research, the basic quality parameters were determined according to the regulations for the extra virgin olive oil, as well as the total phenol content and the composition of individual phenolic compounds for particular monovarietal oils. Some varieties showed that a particular group of phenols (secoiridoided, flavones, lignans) had higher antioxidant activity than total phenols. In oils from other olive varieties, oxidative stability depended on the proportion of total phenols. In all samples in this study very good total phenol content was detected as well as different composition of individual phenolic compounds, depending on the olive cultivar. Sensorial characteristics of the samples varied depending on the variety and had specific attributes for each monovarietal VOO.
Ključne riječi
virgin olive oil; fatty acid composition; phenols; quality; sensorial analyses
Hrčak ID:
77451
URI
Datum izdavanja:
9.2.2012.
Posjeta: 4.411 *