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Scientific paper - Original scientific paper
The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium
Molecules, 30 (2025), 3; 672. https://doi.org/10.3390/molecules30030672
Koprivnjak, Olivera; Majetić Germek, Valerija; Žurga, Paula; Brkić Bubola, Karolina

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Koprivnjak, O., Majetić Germek, V., Žurga, P. & Brkić Bubola, K. (2025). The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium. Molecules, 30. (3). doi: 10.3390/molecules30030672

Koprivnjak, Olivera, et al. "The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium." Molecules, vol. 30, no. 3, 2025. https://doi.org/10.3390/molecules30030672

Koprivnjak, Olivera, Valerija Majetić Germek, Paula Žurga and Karolina Brkić Bubola. "The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium." Molecules 30, no. 3 (2025). https://doi.org/10.3390/molecules30030672

Koprivnjak, O., et al. (2025) 'The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium', Molecules, 30(3). doi: 10.3390/molecules30030672

Koprivnjak O, Majetić Germek V, Žurga P, Brkić Bubola K. The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium. Molecules [Internet]. 2025 February 03 [cited 2025 February 05];30(3). doi: 10.3390/molecules30030672

O. Koprivnjak, V. Majetić Germek, P. Žurga and K. Brkić Bubola, "The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium", Molecules, vol. 30, no. 3, February 2025. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:428476. [Accessed: 05 February 2025]

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Metadata
Title (english)The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium
AuthorOlivera Koprivnjak
AuthorValerija Majetić Germek
AuthorPaula Žurga
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
Abstract (english)
Various protein-rich foods are traditionally immersed in virgin olive oil (VOO), a medium rich in phenols, which are health-promoting and sensorially important compounds. Immersing tofu in VOO may modify the sensory properties and nutritional value of both due to the oil’s hydrophilic phenol interactions with proteins and water. In this study, cubes of fresh tofu (T) (70% water) and freeze-dried tofu (FD-T) (5% water) were immersed in VOO for 7 days of cold storage. The changes in the phenolic compound content and standard quality parameters of the oil were noted after 1, 3, 5, and 7 days of contact with the tofu. The total phenols in the oil were determined using the Fast Blue BB assay, while single phenols were analyzed by HPLC-UV/VIS. During the 7 days, the total phenols in the oil decreased by up to 56% and 26% under the influence of fresh and freeze-dried tofu, respectively, including a significant decrease in hydroxytyrosol, oleacein, tyrosol, and oleocanthal. The water content and its release from fresh tofu significantly contributed to this decline. The degradation of the quality of the oil in contact with the fresh tofu was observed only in its sensory properties, with a marked reduction in the intensity of its fruitiness, bitterness and pungency.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleMolecules
Numberingvol. 30, no. 3, 672
e-ISSN1420-3049
DOIhttps://doi.org/10.3390/molecules30030672
URN:NBNurn:nbn:hr:184:428476
Publication2025-02-03
ProjectNumber: uniri-iskusni-tehnic-23-217
Title (croatian): Priprema i karakterizacija novih kompozitnih materijala i odabranih biljnih ekstrakata
Title (english): Preparation and characterization of new composite materials and selected plant extracts
Leader: Srećko Valić
Jurisdiction: Croatia
ProjectNumber: uniri-iskusni-biomed-23-276
Title (croatian): Fenoli i kvaliteta djevičanskog maslinovog ulja kao medija za konzerviranje skute i tofua
Title (english): Phenols and quality of virgin olive oil as a preservative medium of whey cheese and tofu
Leader: Valerija Majetić Germek
Jurisdiction: Croatia
Document URLhttps://www.mdpi.com/1420-3049/30/3/672
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2025-02-04 07:36:36