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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. i 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, br. 3, 2025. https://doi.org/10.3390/molecules30030672

Koprivnjak, Olivera, Valerija Majetić Germek, Paula Žurga i 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, br. 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]. 03.02.2025. [pristupljeno 04.02.2025.];30(3). doi: 10.3390/molecules30030672

O. Koprivnjak, V. Majetić Germek, P. Žurga i 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, br. 3, Veljača 2025. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:428476. [Citirano: 04.02.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:428476
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Podaci o radu
Naslov (engleski)The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium
AutorOlivera Koprivnjak
AutorValerija Majetić Germek
AutorPaula Žurga
AutorKarolina Brkić Bubola
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaMolecules
Brojčani podacivol. 30, br. 3, 672
e-ISSN1420-3049
DOIhttps://doi.org/10.3390/molecules30030672
URN:NBNurn:nbn:hr:184:428476
Datum objave publikacije2025-02-03
ProjektŠifra: uniri-iskusni-tehnic-23-217
Naziv (hrvatski): Priprema i karakterizacija novih kompozitnih materijala i odabranih biljnih ekstrakata
Naziv (engleski): Preparation and characterization of new composite materials and selected plant extracts
Voditelj: Srećko Valić
Pravna nadležnost: Hrvatska
Financijer: Sveučilište u Rijeci
ProjektŠifra: uniri-iskusni-biomed-23-276
Naziv (hrvatski): Fenoli i kvaliteta djevičanskog maslinovog ulja kao medija za konzerviranje skute i tofua
Naziv (engleski): Phenols and quality of virgin olive oil as a preservative medium of whey cheese and tofu
Voditelj: Valerija Majetić Germek
Pravna nadležnost: Hrvatska
Financijer: Sveučilište u Rijeci
URL dokumentahttps://www.mdpi.com/1420-3049/30/3/672
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2025-02-04 07:36:36