Izvorni znanstveni članak
Characteristics of Nutritive Value of Virgin Olive Oils from Buža, Istarska bjelica, Leccino and Rosulja Cultivars
Olivera Koprivnjak
orcid.org/0000-0002-6403-7043
; Sveučilište u Rijeci, Medicinski fakultet, Braće Branchetta 20, 51000 Rijeka, Hrvatska
Irena Vrhovnik
; KGZ Nova Gorica, Pri hrastu 18, Nova Gorica, Slovenija
Teja Hladnik
; KGZ Nova Gorica, Pri hrastu 18, Nova Gorica, Slovenija
Željko Prgomet
; Skink d.o.o., Valalta b.b., Rovinj, Hrvatska
Bernardina Hlevnjak
; Udruga Agroturist Vodnjan-Dignano, Trg slobode 2, Vodnjan, Hrvatska
Valerija Majetić Germek
; Sveučilište u Rijeci, Medicinski fakultet, Braće Branchetta 20, 51000 Rijeka, Hrvatska
Sažetak
The study of the nutritive value of monocultivar virgin olive oils from Istrian County (Croatia), Slovenian Istria (Slovenia) and Krk island
(Croatia) was performed during the years 2010 and 2011. Oil samples were obtained by laboratory mill. In total, 190 samples were analysed (25 Buža, 98 Istarska bjelica, 48 Leccino and 19 Rosulja samples). The oils from all four cultivars had high ratio of oleic acid, from 65.6% (Rosulja) to 79.8% (Istarska bjelica). Buža, Leccino and Rosulja oil samples had high content of vitamin E (155 – 490 mg/kg). The oils from Istarska bjelica contained the lowest amounts of vitamin E (89 – 169 mg/kg) but significantly higher values of hydrophilic phenols (426 – 882 mg/kg) regarding the other cultivars (155 – 590 mg/kg). Fatty acid composition and content of hydrophilic phenols were compared to the values from
literature related to Istria area in period 1992 – 2009 (56 Buža, 49 Istarska bjelica and 40 Leccino samples). The oils from all four cultivars fully comply with criteria for stating nutrition and health claims related to oleic acid, Buža, Leccino and Rosulja oils for claims related to vitamin E, while Istarska bjelica oils for the health claim related to hydrophilic phenols. Mentioned characteristics could be used as a mean of market competition through the claims on virgin olive oil pre-packages and as specific characteristics of product with protected designation of origin.
Ključne riječi
virgin olive oil; nutrition and health claims; oleic acid; vitamin E; hydrophilic phenols
Hrčak ID:
95033
URI
Datum izdavanja:
30.12.2012.
Posjeta: 1.803 *