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

Klisović, Dora

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

doctoral thesis

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

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:768445

Klisović, Dora

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Cite this document

APA 6th Edition

Klisović, D. (2023). Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:768445

MLA 8th Edition

Klisović, Dora. "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:768445

Chicago 17th Edition

Harvard

Klisović, D. (2023). 'Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 April 2023, https://urn.nsk.hr/urn:nbn:hr:159:768445

Vancouver

Klisović D. Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2023 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:768445

IEEE

D. Klisović, "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:768445

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:768445

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Metadata

Title	Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating
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
Keywords (croatian)
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
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2023-02-28 08:16:10