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Open AccessArticle

Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

1
Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000 Rijeka, Croatia
2
Faculty of Medicine, Department of Chemistry and Biochemistry, University of Rijeka, Braće Branchetta 20, HR-51000 Rijeka, Croatia
3
Ekoplus, d.o.o., Pogled 2/4, HR-51216 Viškovo, Croatia
4
INA Refinery Urinj, HR-51000 Rijeka, Croatia
*
Author to whom correspondence should be addressed.
Foods 2018, 7(11), 188; https://doi.org/10.3390/foods7110188
Received: 19 October 2018 / Revised: 8 November 2018 / Accepted: 9 November 2018 / Published: 13 November 2018
The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils. View Full-Text
Keywords: buza olive oil; drobnica olive oil; ripening; saponifiables and unsaponifiables; olive oil phenolics; trace minerals buza olive oil; drobnica olive oil; ripening; saponifiables and unsaponifiables; olive oil phenolics; trace minerals
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MDPI and ACS Style

Giacometti, J.; Milin, Č.; Giacometti, F.; Ciganj, Z. Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period. Foods 2018, 7, 188. https://doi.org/10.3390/foods7110188

AMA Style

Giacometti J, Milin Č, Giacometti F, Ciganj Z. Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period. Foods. 2018; 7(11):188. https://doi.org/10.3390/foods7110188

Chicago/Turabian Style

Giacometti, Jasminka; Milin, Čedomila; Giacometti, Fabio; Ciganj, Zlatko. 2018. "Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period" Foods 7, no. 11: 188. https://doi.org/10.3390/foods7110188

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