Determination of the Composition of Fatty Acids and Colored Components in Olive Oil

Čorbo, Selma; Memić, Aida; Begić, Munevera

doi:10.15255/KUI.2025.011

Kemija u industriji : Časopis kemičara i kemijskih inženjera Hrvatske, Vol. 75 No. 1-2, 2026.

Izvorni znanstveni članak

https://doi.org/10.15255/KUI.2025.011

Determination of the Composition of Fatty Acids and Colored Components in Olive Oil

Selma Čorbo ; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina *
Aida Memić ; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina
Munevera Begić ; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina

* Dopisni autor.

Puni tekst: hrvatski pdf 348 Kb

str. 1-9

preuzimanja: 67

citiraj

APA 6th Edition

Čorbo, S., Memić, A. i Begić, M. (2026). Determination of the Composition of Fatty Acids and Colored Components in Olive Oil. Kemija u industriji, 75 (1-2), 1-9. https://doi.org/10.15255/KUI.2025.011

MLA 8th Edition

Čorbo, Selma, et al. "Determination of the Composition of Fatty Acids and Colored Components in Olive Oil." Kemija u industriji, vol. 75, br. 1-2, 2026, str. 1-9. https://doi.org/10.15255/KUI.2025.011. Citirano 09.03.2026.

Chicago 17th Edition

Čorbo, Selma, Aida Memić i Munevera Begić. "Determination of the Composition of Fatty Acids and Colored Components in Olive Oil." Kemija u industriji 75, br. 1-2 (2026): 1-9. https://doi.org/10.15255/KUI.2025.011

Harvard

Čorbo, S., Memić, A., i Begić, M. (2026). 'Determination of the Composition of Fatty Acids and Colored Components in Olive Oil', Kemija u industriji, 75(1-2), str. 1-9. https://doi.org/10.15255/KUI.2025.011

Vancouver

Čorbo S, Memić A, Begić M. Determination of the Composition of Fatty Acids and Colored Components in Olive Oil. Kemija u industriji [Internet]. 2026 [pristupljeno 09.03.2026.];75(1-2). https://doi.org/10.15255/KUI.2025.011

IEEE

S. Čorbo, A. Memić i M. Begić, "Determination of the Composition of Fatty Acids and Colored Components in Olive Oil", Kemija u industriji, vol.75, br. 1-2, str. 1-9, 2026. [Online]. https://doi.org/10.15255/KUI.2025.011

Sažetak

The aim of this study was to examine the quality of four samples of extra virgin olive oil obtained from different olive varieties grown in different locations but under similar climatic conditions, produced by cold pressing with hydraulic screw presses. The composition of fatty acids, water content, insoluble impurities, and coloured components, as well as the total content of phenols, chlorophyll, and carotenoids, were determined in the tested samples. Three olive oil samples originated from Bosnia and Herzegovina, while the fourth sample originated from the Republic of Slovenia. Among the unsaturated fatty acids from the order of monounsaturated (MUFA), oleic acid was the most abundant in all samples, ranging from 68.50 to 70.16 %. Based on the content of individual fatty acids, nutritional indices were also calculated for the tested olive oil samples. The atherogenic index (AI) value in all tested samples ranged from 0.14 to 0.19, while the thrombogenic index (TI) value ranged from 0.39 to 0.46. The hypocholesterol/hypercholesterol index (HH) in all tested olive oil samples ranged from 5.82 to 7.81. The values of acids from the ω-6 group ranged from 0.43 to 0.74 % and were more dominant than the ω-3 group (0.21 – 0.53 %). The moisture content in all samples was less than 0.4 %, while the content of insoluble impurities was higher than the maximum allowed values (0.05 %). The content of carotenoids ranged from 7.32 to 13.37 mg kg−1, chlorophyll from 9.07 to 12.47 mg kg−1, and total phenols from 195.86 to 328.45 mg kg−1 GAE. The results show that all the olive oil samples met the requirements of the relevant regulations. Chemical analysis did not reveal statistically significant differences in oil quality.