Grasas y Aceites, Vol 52, No 6 (2001)

Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia


https://doi.org/10.3989/gya.2001.v52.i6.350

Jasminka Giacometti
Department of Chemistry and Biochemistry, Medical Faculty, University of Rijeka, Croatia

Cedomila Milin
Department of Chemistry and Biochemistry, Medical Faculty, University of Rijeka, Croatia

Abstract


Istria and Island Krk are located in the Northern Adriatic region, Republic of Croatia. The majority of oils produced on the islands of this Region correspond to extra virgin classification as a consequence of olive cultivars (Debela, Naska, Rosulja, Slatka, Buza, Carbonera, Bianchera, Leccino). The characterisation of these oils is little known. The objective of this work was the characterisation of virgin olive oils during the 1997/98, 1998/99 and six months of 1999/2000 harvest. Acidity, peroxide value and UV absorption constants were determined for all samples. Fatty acid composition, sterol and aliphatic alcohol contents, saturated fatty acids in the 2-position of the triglyceride and trilinolein content were determined for the virgin olive oils during 1997/98 harvest. The chemical analyses were supported by the determination of polyphenol content expressed as caffeic acid, squalene and α-tocopherol content.

Keywords


Chemical composition; Republic of Croatia; Virgin olive oil

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