prikaz prve stranice dokumenta Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil
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Scientific paper - Original scientific paper
Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil
European Journal of Lipid Science and Technology, 118 (2016), 2; 318-324. https://doi.org/10.1002/ejlt.201500014
Koprivnjak, Olivera; Brkić Bubola, Karolina; Kosić, Urška

Cite this document

Koprivnjak, O., Brkić Bubola, K. & Kosić, U. (2016). Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil. European Journal of Lipid Science and Technology, 118. (2), 318-324. doi: 10.1002/ejlt.201500014

Koprivnjak, Olivera, et al. "Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil." European Journal of Lipid Science and Technology, vol. 118, no. 2, 2016, pp. 318-324. https://doi.org/10.1002/ejlt.201500014

Koprivnjak, Olivera, Karolina Brkić Bubola and Urška Kosić. "Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil." European Journal of Lipid Science and Technology 118, no. 2 (2016): 318-324. https://doi.org/10.1002/ejlt.201500014

Koprivnjak, O., Brkić Bubola, K. and Kosić, U. (2016) 'Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil', European Journal of Lipid Science and Technology, 118(2), pp. 318-324. doi: 10.1002/ejlt.201500014

Koprivnjak O, Brkić Bubola K, Kosić U. Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil. European Journal of Lipid Science and Technology [Internet]. 2016 [cited 2024 December 26];118(2):318-324. doi: 10.1002/ejlt.201500014

O. Koprivnjak, K. Brkić Bubola and U. Kosić, "Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil", European Journal of Lipid Science and Technology, vol. 118, no. 2, pp. 318-324, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:998418. [Accessed: 26 December 2024]

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Metadata
Title (english)Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil
AuthorOlivera Koprivnjak
AuthorKarolina Brkić Bubola
AuthorUrška Kosić
MBZ: 305262
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
Abstract (english)
The possibility of improvement of olive paste extractability by addition of talc or NaCl (1%, 2% and 3% mass ratio in olive paste), or their combinations (“talc 1.5% + NaCl 1.5%” ; “talc 1% + NaCl 2%” ; “talc 2% + NaCl 1%”), was investigated on a laboratory scale. Volatiles in oil samples were determined by headspace solid-phase microextraction with GC-MS, while ortho-diphenols by solid phase extraction and UV-VIS spectrophotometer. Significantly higher extractability of oil (from 25 to 29% compared to control, P < 0.05) was obtained by 3% of talc or NaCl and their combinations in mass ratio 1:2 or 2:1. At 3% addition level, no significant decrease of C6 aldehydes was observed, while significant increase of C6 alcohols (talc or salt) as well as of C5 compounds and terpenes (salt) occurred. Mass ratio of ortho-diphenols in oil was not influenced by talc, while NaCl led to significantly higher values compared to control (by 10-15%, P < 0.05). Practical applications: The influence of processing aids on characteristics of virgin olive oil has mainly been evaluated through the standard chemical quality parameters, while limited information about desirable volatile compounds of thus obtained extra virgin olive oils has been published so far. The results of this research show that NaCl can be used not only as a tool for enhancing the extractability, but also as a means for improving the nutritional value of virgin olive oils from cultivars which generally shows low levels of hydrophilic phenols.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleEuropean Journal of Lipid Science and Technology
Numberingvol. 118, no. 2, pp. 318-324
p-ISSN1438-7697
e-ISSN1438-9312
DOIhttps://doi.org/10.1002/ejlt.201500014
URN:NBNurn:nbn:hr:184:998418
Publication2016
ProjectNumber: 062-0580696-0284
Title (croatian): Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi
Title (english): Bioactive and volatile compounds of virgin olive oils in processing & finalizing
Leader: Olivera Koprivnjak
Jurisdiction: Croatia
Funding stream: ZP
Document URLhttp://bib.irb.hr/741948
Type of resourceText
Access conditionsRestricted access
Terms of useLicence In copyright icon
Created on2022-03-09 14:05:50