期刊
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
卷 105, 期 9, 页码 536-541出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/ejlt.200300782
关键词
harvesting time; olive variety; oxidative stability; polyphenols; virgin olive oil
The influence of harvest time on the intensity of bitterness and the level of phenol compounds in olive oil from the region of western Istria, obtained from 2 local (Bianchera and Busa) and one introduced, Italian variety (Leccino) was studied. Olive fruits were harvested at 3 different harvesting periods, during 4 successive crops seasons. Immediately after harvesting, the fruits were processed under the same conditions in a pilot plant. Basic quality parameters, the content of total polyphenols, o-diphenols and the intensity of bitterness were determined in oil samples. Samples of oil obtained from the Bianchera and Busa varieties were additionally tested for stability at elevated temperature (98 degreesC) and under the influence of UV-Iight. The results elaborated statistically showed the level of phenol compounds and the intensity of bitterness to be significantly influenced by both the harvest time and olive variety, with the influence of harvest time being more pronounced. The applied tests for accelerated deterioration of oil indicated a more rapid increase in the peroxide value in oil samples of both varieties exposed to UV-Iight than in those exposed to elevated temperature. Both tests showed better stability of the oil obtained from the Bianchera variety.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据