Utjecaj roka berbe na masno-kiselinski sastav ekstra djevičanskih maslinovih ulja sorti 'Buža' i 'Leccino' u Istri | Influence of harvest times on the fatty - acids composition of extra virgin olive oil of 'Buća' and 'Leccino' varieties in Istria

克罗地亚语. Provedena istraživanja imala su za cilj utvrditi utjecaj roka berbe na masno-kiselinski sastav ekstra djevičanskih maslinovih ulja sorte ‘Leccino’ i ‘Buža ‘ koje su uzgajane na dva različita lokaliteta, na području Istre. Jedan od maslinika smješten je uz obalu mora (Barbariga), a drugi na nadmorskoj visini od 250 m (Veli Mlun, Pračana–Buzet). Berba je obavljena u dva karakteristična roka s ujednačenim stupnjem zrelosti plodova na obje lokacije. Rezultati kemijskih analiza ukazuju na značajne razlike u udjelu palmitinske, stearinske, oleinske, linolne, linolenske, gadoleinske i arahinske kiseline u ekstra djevičanskim uljima, ovisno o roku berbe. Pod utjecajem ranijeg roka berbe bile su niže vrijednosti sadržaja: palmitinske kiseline u uljima obiju sorti s hladnijeg područja, stearinske i arahinske kiselina u uljima sorte ‘Leccino’ s toplijeg područja, oleinske kiseline u uljima obiju sorti iz toplijeg područja, linolne kiseline u uljima sorte Buža iz hladnijeg područja te linolne, linolenske i gadoleinske kiseline u uljima sorte ‘Leccino’ s obje lokacije. Pod utjecajem kasnijeg roka berbe bile su niže vrijednosti sadržaja: palmitinske kiseline u uljima sorte ‘Leccino’ s toplijeg područja, oleinske kiseline u uljima obiju sorti iz hladnijeg područja, linolne i arahinske kiseline u uljima sorte ‘Buža’ iz toplijeg područja te linolenske i gadoleinske kiseline u uljima sorte ‘Buža’ s oba područja.

英语. The conducted researches had a goal to determine the effect of harvesting period on fatty- acid content of extra virgin olive oils of “Leccino” and “Buža” sorts, which were cultivated in the area of Istria, on two different localities. One of olive- groves was located by the sea (Barbariga) and the other one on 250 m of height above sea- level (Veli Mlun, Pračana- Buzet). Harvesting was performed in two characteristic periods when the degree of maturity of fruits on both localities was about equal. Chemical analyses’ results indicate significant differences in the content of: palmitinic, stearinic, oleinic, linoleic, linolenic, gadoleinic and arachidonic acid in extra virgin oil, depending on the harvesting period. Under the influence of an earlier harvesting period there were lower values in the content of: palmitinic acid in oils of both sorts from the colder area, stearinic and arachidonic acid in oils of “Leccino” sort from the warmer area, oleinic acid in oils of both sorts from the warmer area, linoleic acid in oils of “Buža” sort from the colder area and linoleic, linolenic and gadoleinic acids in oils of “Leccino” sort from both areas. Under the influence of a later harvesting period there were lower values in the content of: palmitinic acid in oils of “Leccino” sort from the warmer area, linoleic and arachidonic acids in oils of “Buža” sort from the warmer area and linolenic and gadoleinic acids in oils of “Buža” sort from both areas.