Glasnik Zaštite Bilja, Vol. 48. No. 5., 2025.
Izvorni znanstveni članak
https://doi.org/10.31727/gzb.48.5.1
Stabilization of Extra Virgin Olive Oil of the Istarska Bjelica Variety
Hrvoje Krajina
; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci, Vinkovci, Hrvatska
Tihomir Moslavac
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Hrvatska
*
Ivana Flanjak
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Ivana Duvnjak
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Daniela Paulik
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Karlo Dudaš
; Tvornica ulja Čepin d.d., Čepin, Hrvatska
* Dopisni autor.
Sažetak
Oxidative stability of plant oils represents the time during which the oil can be preserved from oxidation processes. Oxidative spoilage is one of the main issues during the production and storage of olive oil. In this paper, the influence of the addition of antioxidants on the oxidation stability of extra virgin olive oil of the Croatian variety Istarska bjelica was investigated. The determination of the oxidation stability of the oil and the influence of the addition of antioxidants was carried out using the Schaal Oven test of accelerated oil oxidation. The antioxidants used were rosemary extract (Oxy’Less®CS), green tea extract, lavender essential oil, mixture of tocopherols and propyl gallate, as well as the synergists citric and caffeic acid. The quality parameters of the olive oils were analyzed, including peroxide value, free fatty acids, moisture content, insoluble impurities, saponification value, and iodine value. The result of oil oxidation is expressed by the peroxide number. The test
conducted determined that olive oil shows good resistance to oxidative spoilage. With the addition of tested antioxidants, additional protection of olive oils from oxidation was achieved. The best oil stability was achieved with the addition of rosemary extract and caffeic acid. Mixed tocopherols and lavender essential oil did not protect the oil from oxidative deterioration.
Ključne riječi
extra virgin olive oil; Istarska bjelica variety; oxidative stability; antioxidants
Hrčak ID:
336686
URI
Datum izdavanja:
14.8.2025.
Posjeta: 116 *