Giacometti Jasminka, Milin Čedomila, Giacometti Fabio, Ciganj Zlatko
Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000 Rijeka, Croatia.
Faculty of Medicine, Department of Chemistry and Biochemistry, University of Rijeka, Braće Branchetta 20, HR-51000 Rijeka, Croatia.
Foods. 2018 Nov 13;7(11):188. doi: 10.3390/foods7110188.
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.
本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一特定作物季节的适宜采收时间。为此，从9月至11月，从两个不同的橄榄园选取了两个克罗地亚橄榄品种（德罗布尼察和布扎），并在实验室规模上制备了各自的橄榄油，测定了主要的可皂化物、不皂化物和酚类化合物。根据所进行的化学分析，已确定两个品种的最佳采收时间均为10月。布扎的油酸含量较高，但总甾醇、角鲨烯和总链烷醇含量较低。与当地品种相比，所研究的品种具有较高的总酚含量和抗氧化活性。在成熟过程中采集的油样中，抗氧化活性和总酚浓度与α-生育酚相关。最后，在布扎和德罗布尼察油中检测到的微量矿物质有所不同，这可能是油的氧化稳定性和真实性的一个指标。
