Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating

doctoral thesis

• Title (croatian): Stabilnost fenolnih i hlapljivih tvari te sastava masnih kiselina sortnih ekstra djevičanskih maslinovih ulja tijekom skladištenja i zagrijavanja
• Author: Dora Klisović
• Mentor: Karolina Brkić Bubola (mentor)
• Committee member: Klara Kraljić (predsjednik povjerenstva)
• Committee member: Dubravka Škevin (član povjerenstva)
• Committee member: Olivera Koprivnjak (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2023-02-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 54 - Chemistry. Crystallography. Mineralogy

Abstract

This study aimed to investigate the influence of real storage conditions and daily consumption, heating, and presence of food during storage (dried tomatoes, cheese) and heating (vegetables) of monovarietal EVOOs on its fatty acid composition, phenolic and volatile compounds, antioxidant activity, sensory properties, and quality. The results indicated that under consumption conditions used in this study (gradual headspace increasing, darkness, room temperature), EVOO's composition of fatty acid, phenolic and volatile compounds remained preserved within one month. The presence of food during storage and heating significantly decreased the quality and the concentration of total identified phenolic and volatile compounds of the used EVOO. The use of monovarietal oils indicated varietal specificity under different conditions of its use, related to the composition of fatty acids, phenolic and volatile compounds.

Abstract (croatian)

Cilj ovog istraţivanja bio je ispitati utjecaj realnih uvjeta upotrebe i svakodnevnog korištenja, zagrijavanja i prisutnosti hrane tijekom skladištenja (sušena rajĉica, sir) i zagrijavanja (povrće) sortnih EDMU na sastav masnih kiselina, fenola i hlapljivih spojeva, antioksidacijsku aktivnost, senzorska svojstva i kvalitetu ulja. Dobiveni rezultati pokazali su da je sastav masnih kiselina, fenolnih i hlapljivih spojeva EDMU u uvjetima svakodnevnog korištenja (postepeno povećavanje nadprostora boce, bez svjetlosti, sobna temperatura) ostao nepromijenjen unutar mjesec dana skladištenja. Prisutnost hrane tijekom skladištenja i zagrijavanja znaĉajno je utjecala na smanjenje kvalitete te koncentracije ukupnih identificiranih fenolnih i hlapljivih spojeva korištenog EDMU. Primjenom sortnih ulja utvrĊena je sortna specifiĉnost u razliĉitim uvjetima uporabe vezana uz poĉetni sastav masnih kiselina, fenolnih i hlapljivih spojeva.

• Keywords: antioxidant activity; extra virgin olive oil; fatty acid composition; heating; phenolic compounds; storage; sensory attributes; volatile compounds
• Keywords (croatian): antioksidacijska aktivnost; ekstra djeviĉansko maslinovo ulje; fenolni spojevi; hlapljivi spojevi; sastav masnih kiselina; senzorska svojstva; skladištenje; zagrijavanje
• Language: english
• URN:NBN: urn:nbn:hr:159:768445
• Promotion: 2023
• Study programme: Title: Postgraduate PhD Study in Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
• Type of resource: Text
• Extent: 156 str. ; 30 cm
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-02-28 08:16:10