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Prethodno priopćenje

https://doi.org/10.24141/1/6/2/7

Research on the Impact of Temperature on Change in Olive Oil Quality

Paula Sliva orcid id orcid.org/0000-0002-2055-7135 ; Zdravstveno veleučilište Zagreb, Hrvatska
Marinela Mandić orcid id orcid.org/0000-0003-0654-9072 ; Zdravstveno veleučilište Zagreb, Hrvatska
Josipa Krković orcid id orcid.org/0000-0002-1232-5035 ; Zdravstveno veleučilište Zagreb, Hrvatska
Jozica Raljević orcid id orcid.org/0000-0002-6669-9155 ; Zdravstveno veleučilište Zagreb, Hrvatska
Anna Pierobon orcid id orcid.org/0000-0001-9695-2847 ; Zdravstveno veleučilište Zagreb, Hrvatska
Sonja Serdar ; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Jasna Bošnir orcid id orcid.org/0000-0002-9877-2927 ; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska


Puni tekst: hrvatski pdf 1.639 Kb

str. 249-259

preuzimanja: 404

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Sažetak

Olive oil is a product of high quality and worth, presenting a basis for the Mediterranean diet, as well as other diets. The high quality of olive oil is not only achieved by the way it is produced, but also the the way is kept. Fact is that olive oil is frequently exposed to high temperatures and sunglight, which can influence its quality just the same with consumers, as with manufacturers and distributers. The aim of this paper is to simulate temperature regimes in a laboratory and measure the length of exposure of olive oil to those high temperatures, paying special attention to the total acid number of the oil, the oil quality parameters, such as the peroxide value, K – value, as well as change in structure of fatty acids, including change of sensory properties. Through analysis it was established that temperature and ways in which olive oil is being kept have significant effect on how the oil quality changes, especially when talking about the total acid number and the peroxide number. That being said, it is extremely important the oil is kept in appropriate containers, those being small glass bottles, as well as moved from direct sunlight and therefore high temperatures.

Ključne riječi

olive oil, temperature, peroxide value, structure of fatty acid, K – value

Hrčak ID:

244592

URI

https://hrcak.srce.hr/244592

Podaci na drugim jezicima: hrvatski

Posjeta: 760 *