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


  • C. Jakobušić Brala Faculty of Pharmacy and Biochemistry, University of Zagreb
  • D. Benčić Faculty of Agriculture, University of Zagreb
  • Z. Šindrak Faculty of Agriculture, University of Zagreb
  • M. Barbarić Faculty of Pharmacy and Biochemistry, University of Zagreb
  • S. Uršić Faculty of Pharmacy and Biochemistry, University of Zagreb



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


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.


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How to Cite

Jakobušić Brala C, Benčić D, Šindrak Z, Barbarić M, Uršić S. Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives. grasasaceites [Internet]. 2015Dec.30 [cited 2022Nov.29];66(4):e099. Available from: