Izvorni znanstveni članak
Total phenols in varietal olive oils from Istria
Zoran Šindrak
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Đani Benčić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sandra Voća
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Anamarija Berberić
Sažetak
Olive is one of those plants on whose cultivation exist numerous archaeological evidence and written notes from the very beginning of the Near East and Mediterranean civilisations. The reason for this is a modesty of the plant, which could grow on poor soils in dry climates. Besides, the foliage, wood, fruits and their oil can be used. At the present time the popularity of olive oil is higher than ever before thanks to modern knowledge on its nutritional value and beneficial influence on human health. Olive growing is nowadays mostly commercialized, and numerous investigations are conducted with the aim of obtaining high as possible yields, but also to create even better and more recognizable products. In this research influence of variety and production area (climatic conditions) on the total phenol content of oils of three varieties (Istarska Bjelica, Buža and Leccino) has been investigated. In relation to other varieties oils obtained from the variety Bjelica generally had higher phenolic compounds content. Besides, in the dry year oils of all varieties had a few-fold higher total phenolic compounds contents than oils in rainy year.
Ključne riječi
Olive varieties; agro-ecologic conditions; varietal olive oil; phenolic compounds
Hrčak ID:
26628
URI
Datum izdavanja:
15.6.2007.
Posjeta: 2.451 *