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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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

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Koprivnjak, O., Brkić Bubola, K. i 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, br. 2, 2016, str. 318-324. https://doi.org/10.1002/ejlt.201500014

Koprivnjak, Olivera, Karolina Brkić Bubola i 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, br. 2 (2016): 318-324. https://doi.org/10.1002/ejlt.201500014

Koprivnjak, O., Brkić Bubola, K. i 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), str. 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. [pristupljeno 12.11.2024.];118(2):318-324. doi: 10.1002/ejlt.201500014

O. Koprivnjak, K. Brkić Bubola i 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, br. 2, str. 318-324, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:998418. [Citirano: 12.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:998418
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Naslov (engleski)Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil
AutorOlivera Koprivnjak
AutorKarolina Brkić Bubola
AutorUrška Kosić
MBZ: 305262
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaEuropean Journal of Lipid Science and Technology
Brojčani podacivol. 118, br. 2, str. 318-324
p-ISSN1438-7697
e-ISSN1438-9312
DOIhttps://doi.org/10.1002/ejlt.201500014
URN:NBNurn:nbn:hr:184:998418
Datum objave publikacije2016
ProjektŠifra: 062-0580696-0284
Naziv (hrvatski): Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi
Naziv (engleski): Bioactive and volatile compounds of virgin olive oils in processing & finalizing
Voditelj: Olivera Koprivnjak
Pravna nadležnost: Hrvatska
Financijer: MZOS
Linija financiranja: ZP
URL dokumentahttp://bib.irb.hr/741948
Vrsta resursaTekst
Prava pristupaOgraničen pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-03-09 14:05:50