prikaz prve stranice dokumenta Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar
  Preuzmi
PDF 817.07 KB
Znanstveni rad - Izvorni znanstveni rad
Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar
Croatian journal of food science and technology, 11 (2019), 2; 202-209. urn:nbn:hr:184:999478
Majetić Germek, Valerija; Benček, Mihaela; Lukić, Bojana; Broznić, Dalibor; Koprivnjak, Olivera

Citirajte ovaj rad

Majetić Germek, V., Benček, M., Lukić, B., Broznić, D. i Koprivnjak, O. (2019). Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar. Croatian journal of food science and technology, 11. (2), 202-209. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:184:999478

Majetić Germek, Valerija, et al. "Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar." Croatian journal of food science and technology, vol. 11, br. 2, 2019, str. 202-209. https://urn.nsk.hr/urn:nbn:hr:184:999478

Majetić Germek, Valerija, Mihaela Benček, Bojana Lukić, Dalibor Broznić i Olivera Koprivnjak. "Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar." Croatian journal of food science and technology 11, br. 2 (2019): 202-209. https://urn.nsk.hr/urn:nbn:hr:184:999478

Majetić Germek, V., et al. (2019) 'Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar', Croatian journal of food science and technology, 11(2), str. 202-209. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:184:999478 (Datum pristupa: 04.12.2024.)

Majetić Germek V, Benček M, Lukić B, Broznić D, Koprivnjak O. Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar. Croatian journal of food science and technology [Internet]. 2019. [pristupljeno 04.12.2024.];11(2):202-209. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:999478

V. Majetić Germek, M. Benček, B. Lukić, D. Broznić i O. Koprivnjak, "Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar", Croatian journal of food science and technology, vol. 11, br. 2, str. 202-209, 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:999478. [Citirano: 04.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:999478
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar
AutorValerija Majetić Germek
AutorMihaela Benček
AutorBojana Lukić
AutorDalibor Broznić
AutorOlivera Koprivnjak
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Nutricionizam
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Olive leaves as by-products of olive farming are rich natural source of bioactive compounds with antioxidant properties. In this study, the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil was investigated, as well as the effect of degree of leaf fragmentation (whole, cut, ground) and maceration time on transfer of bioactive compounds (polyphenols) and pigments (chlorophylls) in oil. In oils obtained by maceration, changes of total phenolic compounds and total chlorophylls were determined spectrophotometrically. The effect of these oil preparation procedures on oil quality indicators was also investigated through free fatty acid content and spectrophotometric indices. The content of total phenols and chlorophylls increased in oils obtained by maceration of fresh and steam blanched olive leaves, and were in statistically significant correlation with leaf fragmentation degree. The highest content of total phenols was achieved in oils with whole fresh leaves (220.4 mg/kg) after seven days of maceration while the chlorophylls transfer to oils was the most efficient when ground steam blanched leaves were macerated for 28 days (79.10 mg/kg). Maceration of olive leaves slightly deteriorated the quality of refined rapeseed oil, equally in oils with fresh and steam blanched olive leaves. This simple preparation procedure can be efficiently used for enrichment of refined oils with natural antioxidants.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 11, br. 2, str. 202-209
p-ISSN1847-3466
URN:NBNurn:nbn:hr:184:999478
Datum objave publikacije2019
URL dokumentahttp://bib.irb.hr/1047518
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Bez prerada 4.0 međunarodna (CC BY-NC-ND 4.0)
Datum i vrijeme pohrane2022-03-16 08:54:40