Glasnik Zaštite Bilja, Vol. 32 No. 3, 2009.
Izvorni znanstveni članak
The effect of olive-grove location on fatty - acid content of extra virgin olive oil of Buža and Leccino sorts in Istria
Đani Benčić
; Agronomski fakultet Sveučilišta u Zagrebu
Lepomir Čoga
; Agronomski fakultet Sveučilišta u Zagrebu
Marin Krapac
; Institut za poljoprivredu i turim Poreč
Tihomir Moslavac
; Prehrambeno tehnološki fakultet Osijek
Sažetak
The conducted researches had a goal to determine the effect of olive- grove location on fatty- acid content of extra virgin olive oils. The fatty- acid content was determined in extra virgin olive oils of “Leccino” and “Buža” sorts, which were cultivated in the area of Istria, on two different localities. One of olive- groves was located by the sea (Barbariga) and the other one on 250 m of height above sea- level (Veli Mlun, Pračana- Buzet). By measuring temperatures in the phase of fruit maturing it was determined that Barbariga location received a higher sum of active temperatures for all the temperature grades from 7.0, 10.0, 12.5 and 15.0 ºC. Chemical analyses’ results indicate significant differences in the content of: palmitinic, palmitolenic, oleinic, stearinic, linoleic, linolenic, gadoleinic and arachidonic acids in extra virgin oils, depending on the locality and the sort. Significantly higher quantities of oleinic, linoleic and linolenic acids were determined in oils of “Leccino” sort in the colder area and of “Buža” sort in the warmer area. Higher quantities of palmitinic and lower quantities of stearinic and arachidonic acids were determined in oils of both sorts in the warmer area, whereas the content of gadoleinic acid in the oil of “Buža” sort was higher in the warmer area.
Ključne riječi
olive oil; fatty-acid content; location
Hrčak ID:
163471
URI
Datum izdavanja:
15.7.2009.
Posjeta: 1.284 *