Contribution to the knowledge of olive oil composition from the Montenegro region [Yugoslavia, Olea europaea]
1984
Malisic, N. | Miric, M. (Farmaceutski fakultet, Beograd (Yugoslavia). Zavod za bromatologiju)
The composition of oil of various olive varieties grown in Montenegro was investigated. The fruits of Zutica had the highest oil percentage (%) (59.3% and 61.7%). This variety had the highest % oil in the pulp and pits. The lowest % oil in the whole fruit and in pits was in "Uljarica" (31.2%, i.e. 31.5%). The % oil in the pulp was the lowest in "Drobnica" (44.4%, i.e.49.13%). The highest % of unsaponified substances was in the oil (frutis, pulp, pits) of Drobnica and the lowest in the oil of Mariola variety. Oil from the pits of all varieties contained more unsaponified substances than the oil from the pulp. The most frequently found fatty acids are: palmitic, stearic, oleic and linoleic acid. The ratio of fatty acids in the oil of Yugoslav varieties differed largely. Thus, the palmitic content was the lowest in Lastovka (12.37%), Zutica (12.59%) and Levantinka (12.82%). Duzica, Drobnica and Grozdaca had somewhat higher values (13.95-16.78%) while the palmitic content in the oil extracted from Uljarica pulp bay Saxhleft s method was the highest - 19.68%. The differences in the oleic content were more notable. The oil from Uljarica had the lowest oleic content (59.55%), then that from Duzica (69.41%), Drobnica (69.89%) and Grozdaca (70.37%), while it was somewhat higher in the others. The linoleic percentage was 7.36% (Levantinka oil) - 15.58% (Uljarica oil). The ratio of fatty acids in the oil from pulp was sligthly different from the ratio in the oil extracted from the whole fruits. The fatty acid ratio in the oil from pits was close to that in the oil from the fruits and pulp.
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Эту запись предоставил Unassigned data from Yugoslavia