prikaz prve stranice dokumenta Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation
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Scientific paper - Original scientific paper
Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation
Czech journal of food sciences, 39 (2021), 5; 393-341. https://doi.org/10.17221/185/2020-CJFS
Majetić Germek, Valerija; Žurga, Paula; Koprivnjak, Olivera; Grozić, Kristina; Previšić, Iva; Marcelić, Šime; Goreta Ban, Smiljana; Pasković, Igor

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Majetić Germek, V., Žurga, P., Koprivnjak, O., Grozić, K., Previšić, I., Marcelić, Š. ... Pasković, I. (2021). Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation. Czech journal of food sciences, 39. (5), 393-341. doi: 10.17221/185/2020-CJFS

Majetić Germek, Valerija, et al. "Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation." Czech journal of food sciences, vol. 39, no. 5, 2021, pp. 393-341. https://doi.org/10.17221/185/2020-CJFS

Majetić Germek, Valerija, Paula Žurga, Olivera Koprivnjak, Kristina Grozić, Iva Previšić, Šime Marcelić, Smiljana Goreta Ban and Igor Pasković. "Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation." Czech journal of food sciences 39, no. 5 (2021): 393-341. https://doi.org/10.17221/185/2020-CJFS

Majetić Germek, V., et al. (2021) 'Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation', Czech journal of food sciences, 39(5), pp. 393-341. doi: 10.17221/185/2020-CJFS

Majetić Germek V, Žurga P, Koprivnjak O, Grozić K, Previšić I, Marcelić Š, and sur.. Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation. Czech journal of food sciences [Internet]. 2021 [cited 2024 November 25];39(5):393-341. doi: 10.17221/185/2020-CJFS

V. Majetić Germek, et al., "Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation", Czech journal of food sciences, vol. 39, no. 5, pp. 393-341, 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:472999. [Accessed: 25 November 2024]

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Metadata
Title (english)Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation
AuthorValerija Majetić Germek
AuthorPaula Žurga
AuthorOlivera Koprivnjak
AuthorKristina Grozić
AuthorIva Previšić
AuthorŠime Marcelić
AuthorSmiljana Goreta Ban
AuthorIgor Pasković
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract (english)
Leaves and infusions of six Croatian olive cultivars grown in an organic orchard under the same agronomic conditions were characterised by high- performance liquid chromatography- ultraviolet/visible spectrophotometry (HPLC- UV/VIS). The total identified phenols in leaves ranged from 3 818 mg 100 g–1 [cultivar Istarska crnica (IC)] to 10 572 mg 100 g–1 of dry mass [cultivar Oblica (OB)]. The canonical discriminant analysis (CDA) provided a distinct separation of cultivars based on leaves' phenolic profiles. Hot- and cold-water infusions (200 mL) were prepared from 1 g of dry leaves. The average transfer rate of the total phenols in the cold-water infusions was 40% (25 °C/30 min), while in the hot-water infusions was 63% (75 °C/3 min) and 76% (100 °C/3 min). Although the cold-water infusions had the lowest transfer rate, they contained important levels of hydroxytyrosol derivatives ranging from 16.6 mg 200 mL–1 to 36.5 mg 200 mL–1 depending on the cultivar. Therefore, both hot and cold preparations are effective in obtaining antioxidant-rich natural beverages
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCzech journal of food sciences
Numberingvol. 39, no. 5, pp. 393-341
p-ISSN1212-1800
DOIhttps://doi.org/10.17221/185/2020-CJFS
URN:NBNurn:nbn:hr:184:472999
Publication2021
ProjectNumber: UIP-2017-05-8464
Title (croatian): Bilinogojstvom do sekundarnih biljnih metabolita: primjena mineralnih hraniva i elicitora za povećanje koncentracije fenola u listu masline
Acronym: PhytoFarmOL
Leader: Igor Pasković
Jurisdiction: Croatia
Funding stream: UIP
Document URLhttp://bib.irb.hr/1145374
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2022-04-20 07:40:05