Grasas y Aceites, Vol 66, No 4 (2015)

Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić

DOI: http://dx.doi.org/10.3989/gya.0228151

Abstract


Within the framework of an incentive to provide labeled extra virgin olive oils as a food supplement in pharmacies, the phenolic profile analysis of extra virgin olive oils obtained from Croatian olive cultivars has been reported. With the aim of increasing the consumption of EVOO-s in northern Croatia, the varieties Bjelica, Buža and Italian Leccino have been studied involving two different agroclimatic locations, over two harvest years differing significantly in the amount of rainfall. The Croatian cultivars Plominka, Žižolera, Oblica and Lastovka, were also examined. Correlation tests and the insight from PCA reveal that the cultivars are highly individualized in character with regard to relationships among phenolic compounds. Some elements of an innovative labeling aimed to better present the authenticity, quality, excellence and uniqueness of the EVOO-s were suggested.

Keywords


Autochthonous Croatian olive varieties; Extra virgin olive oil; Labeling; Phenolic compounds

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References


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