NDLI: Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

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Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

Content Provider	Semantic Scholar
Author	Giacometti, Jasminka Milin, Čedomila Giacometti, Fabio Ciganj, Zlatko
Copyright Year	2018
Abstract	The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.
File Format	PDF HTM / HTML
DOI	10.3390/foods7110188
PubMed reference number	30428616
Journal	Medline
Volume Number	7
Journal	Foods
Alternate Webpage(s)	https://res.mdpi.com/foods/foods-07-00188/article_deploy/foods-07-00188.pdf?attachment=1&filename=
Alternate Webpage(s)	https://doi.org/10.3390/foods7110188
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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