Original scientific paper
https://doi.org/10.15255/KUI.2025.011
Determination of the Composition of Fatty Acids and Colored Components in Olive Oil
Selma Čorbo
; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
*
Aida Memić
; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
Munevera Begić
; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
* Corresponding author.
Abstract
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.
Keywords
olive oil; fatty acids; insoluble impurities; moisture; chlorophyll; phenols; carotenoids
Hrčak ID:
342970
URI
Publication date:
13.1.2026.
Visits: 235 *