Fatty acid composition of virgin olive oil obtained from Oblica variety | Sastav masnih kiselina djevičanskog maslinovog ulja dobivenog od sorte Oblica
2011
Čorbo, S., Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosnia and Herzegovina) | Đorđević, Đ., Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosnia and Herzegovina) | Bijelić, H., BIMAL d.d. za proizvodnju ulja, Brčko (Bosnia and Herzegovina)
Due to high nutritive value, the olive represents the basis of the so-called Mediterranean nutrition, which has often been identified with the term 'healthy nutrition'. Consumers increasingly understand the importance of olive oil quality and stability as well as the nutritional benefits of monosaturated oil with naturally low levels of saturated fatty acids. Oblica olive variety is the most common olive variety in Bosnia and Herzegovina, and it has the characteristics suitable for the production of olive oil, and for the production of table olives. The fatty acid profile is important in determining olive oil quality and stability. Oleic acid, as monosaturated fatty acid, is considered beneficial and high levels is desirable. In this research the samples of extra virgin olive oil, from two regions of Bosnia and Herzegovina, were analyzed by determination of fatty acids composition. The difference in fatty acids composition between the samples of extra virgin olive oil from Neum and Ljubuski region is not statistically significant. Also, there was no statistically significant difference in the air temperature and precipitation between the investigated areas.
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