Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 25, Pages 5921-5927Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf400692m
Keywords
Olea europaea L.; Buza cultivar; phenols in olive paste; virgin olive oil; volatile compounds
Funding
- Ministry of Science, Education and Sports of Republic of Croatia [062-0580696-0284]
- University of Udine
- Ministry of the Republic of Slovenia for Higher Education, Science and Technology
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The influence of the phenolic content in olive paste of cv. Buza increased by the addition of an aqueous solution of phenolic extract of freeze-dried olive pulp (cv. Istarska bjelica) on the final products of the lipoxygenase pathway in oil was studied. Increases by 12, 38, and 56% for ripe fruits (maturity index = 4.0) and by 38% for unripe fruits (maturity index = 1.2) were examined Phenols in the olive paste were determined according to the HPLC method, whereas volatiles in oil were determined according to SPME-GC-MS. A significant negative effect on Z-3-hexenal and E-2-hexen-1-ol (Tukey's test, p < 0.05) was found for ripe fruits (average decreases of 55 and 60%, respectively), but not for the unripe sample. Positive effects in both ripening levels were found for Z-3-hexenyl acetate (average increase of 68% for ripe and a double increase for unripe fruits) and total C5 compounds (average increase of 32% for ripe and an increase of 30% for unripe fruits).
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