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Scientific paper - Original scientific paper
Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation
Foods, 11 (2022), 15; 2329. https://doi.org/10.3390/foods11152329
Klisović, Dora; Koprivnjak, Olivera; Novoselić, Anja; Pleadin, Jelka; Lešić, Tina; Brkić Bubola, Karolina

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Klisović, D., Koprivnjak, O., Novoselić, A., Pleadin, J., Lešić, T. & Brkić Bubola, K. (2022). Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods, 11. (15). doi: 10.3390/foods11152329

Klisović, Dora, et al. "Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation." Foods, vol. 11, no. 15, 2022. https://doi.org/10.3390/foods11152329

Klisović, Dora, Olivera Koprivnjak, Anja Novoselić, Jelka Pleadin, Tina Lešić and Karolina Brkić Bubola. "Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation." Foods 11, no. 15 (2022). https://doi.org/10.3390/foods11152329

Klisović, D., et al. (2022) 'Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation', Foods, 11(15). doi: 10.3390/foods11152329

Klisović D, Koprivnjak O, Novoselić A, Pleadin J, Lešić T, Brkić Bubola K. Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods [Internet]. 2022 August 04 [cited 2024 November 11];11(15). doi: 10.3390/foods11152329

D. Klisović, O. Koprivnjak, A. Novoselić, J. Pleadin, T. Lešić and K. Brkić Bubola, "Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation", Foods, vol. 11, no. 15, August 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:108222. [Accessed: 11 November 2024]

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Metadata
Title (english)Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation
AuthorDora Klisović
AuthorOlivera Koprivnjak
AuthorAnja Novoselić
AuthorJelka Pleadin
AuthorTina Lešić
AuthorKarolina Brkić Bubola
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
Food Safety and Quality
Abstract (english)
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K232), myristic (C 14:0), and trans-oleic fatty acid (C18:1t) exceeded the prescribed limit for the EVOO category in oils stored with immersed C1 and C2, which indicated that standard analytical parameters are ineffective as tools to examine the declared quality and authenticity of such topping oils. The noted changes in fatty acid profile were primarily prescribed to the migration of fats. C1 and C2 influenced a comparable reduction in EVOO total identified phenolic content (−92.1% and −93.5%, respectively), despite having a different content of total proteins and moisture, whereas C3 influenced a slightly lower reduction (−85.0%). Besides the protein profile, other cheese compounds (e.g., moisture, carbohydrates) have been shown to have a considerable role in the development of the EVOO phenolic profile. Finally, compositional changes in EVOO used as a medium for cheese preservation are under significant influence of the cheese’s chemical composition.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleFoods
Numberingvol. 11, no. 15, 2329
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods11152329
URN:NBNurn:nbn:hr:184:108222
Publication2022-08-04
Document URLhttps://www.mdpi.com/2304-8158/11/15/2329
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2022-09-28 10:05:47