Glasnik Zaštite Bilja, Vol. 32 No. 3, 2009.
Izvorni znanstveni članak
Influence of harvest times on the fatty - acids composition of extra virgin olive oil of 'Buća' and 'Leccino' varieties in Istria
Đani Benčić
; Agronomski fakultet Sveučilišta u Zagrebu
Lepomir Čoga
; Agronomski fakultet Sveučilišta u Zagrebu
Marin Krapac
; Institut za poljoprivredu i turizam Poreč
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet Osijek
Sažetak
The conducted researches had a goal to determine the effect of harvesting period on fatty- acid content of 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). Harvesting was performed in two characteristic periods when the degree of maturity of fruits on both localities was about equal. Chemical analyses’ results indicate significant differences in the content of: palmitinic, stearinic, oleinic, linoleic, linolenic, gadoleinic and arachidonic acid in extra virgin oil, depending on the harvesting period. Under the influence of an earlier harvesting period there were lower values in the content of: palmitinic acid in oils of both sorts from the colder area, stearinic and arachidonic acid in oils of “Leccino” sort from the warmer area, oleinic acid in oils of both sorts from the warmer area, linoleic acid in oils of “Buža” sort from the colder area and linoleic, linolenic and gadoleinic acids in oils of “Leccino” sort from both areas. Under the influence of a later harvesting period there were lower values in the content of: palmitinic acid in oils of “Leccino” sort from the warmer area, linoleic and arachidonic acids in oils of “Buža” sort from the warmer area and linolenic and gadoleinic acids in oils of “Buža” sort from both areas.
Ključne riječi
olive oil; fatty- acid content; harvesting period
Hrčak ID:
163472
URI
Datum izdavanja:
15.7.2009.
Posjeta: 1.042 *