Određivanje fenola i pigmenata ekstra djevičanskih maslinovih ulja porijeklom iz Bosne i Hercegovine
2011
Selma Čorbo | Đani Đorđević
Olive oil is a functional food that beside the high level of monounsaturated fatty acids contains also biologically valuable components such as α-tocopherol, phenols, carotenoids and chlorophylls. These components can be influenced by cultivating method, growing region, time of harvest and oil extraction. Phenols, chlorophylls and carotenoids give olive its oily qualitative and nutrition properties; they act as antioxidants and have positive effects on human health. The aim of this research was to analyze phenols, chlorophylls and carotenoids content in the samples of extra virgin olive oil, extracted from Oblica olive variety. Oblica olive variety is the most common olive variety in Bosnia and Herzegovina. The samples of olive oil were taken from two different regions: Ljubuski and Neum. After the harvest, olive fruits were prepared and processed under the same conditions. Based on our results it can be concluded that samples of extra virgin olive oil, extracted from Oblica olive variety, from the above mentioned regions, have approximately the same content of phenols, chlorophylls and carotenoids. Statistically, no significant differences were found (p
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Эту запись предоставил University of Sarajevo