Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period.
Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period.
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DOI：
10.3390/foods7110188
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发表时间：
2018-11-13
期刊：
影响因子：
--
通讯作者：
Ciganj Z
中科院分区：
文献类型：
--
作者：
Giacometti J;Milin Č;Giacometti F;Ciganj Z
这项研究的目的是监测不同成熟阶段橄榄油的化学成分，以确定亚得里亚海北部地区任何特定作物季节的适当收获时间。为此，从 9 月到 11 月，从两个不同的橄榄园采摘了两个克罗地亚橄榄品种（Drobnica 和 Buza），并在实验室规模上制备了各自的橄榄油，测定了主要的皂化物、不皂化物和酚类化合物。根据进行的化学分析，两个品种的最佳收获时间均定在十月。 Buza 的油酸较高，但总甾醇、角鲨烯和总烷醇较低。与本地品种相比，研究品种具有较高的总酚含量和抗氧化活性。抗氧化活性和总酚浓度与成熟过程中采集的油样中的α-生育酚相关。最后，Buza 油和 Drobnica 油中检测到的微量矿物质有所不同，这可以作为油的氧化稳定性和真实性的指标。
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.
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