Ružička days : International conference 16th Ružička Days “Today Science – Tomorrow Industry” : Proceedings

Proceedings contains articles presented at Conference divided into sections: open lecture (1), chemical analysis and synthesis (3), chemical and biochemical engineering (8), food technology and biotechnology (8), medical chemistry and pharmacy (3), environmental protection (11) and meeting of young chemists (2)

Tocopherols in virgin olive oil

Maslinovo ulje dobiva se postupkom mljevenja (gnječenja) i prešanja zrelih plodova masline. Maslinovo ulje karakterizira ugodna i jedinstvena aroma koja potječe od različitih sastojaka, kao što su vitamin E, fenoli, steroli i aromatične tvari. U ovom radu prikazan je utjecaj tokoferola na kakvoću maslinovog ulja te njegovo antioksidacijsko djelovanje u maslinovom ulju. U eksperimentalnom djelu rada određivani su parametri kvalitete ulja proizvedenog na području grada Buzeta. Određen je udio slobodnih masnih kiselina, peroksidni broj te provedena senzorska analiza. Prema vrijednostima dobivenim mjerenjem udjela slobodnih masnih kiselina i peroksidnog broja, proizvedeno ulje prema Pravilniku o uljima od ploda i komine maslina spada u ekstra djevičansko maslinovo ulje. Senzorskom analizom nije ustanovljena nijedna mana proizvedenog ulja, a pozitivna svojstva, kao što su gorčina, voćnost i pikantnost su bila srednje izražena.Olive oil is produced by grinding and pressing whole olives. Olive oil has a unique flavour that comes from different compounds such as vitamin E, phenols, sterols and aromatic substances. The goal of this study was to show the impact of tocopherols on the quality of olive oil. The experimental part of this study was to determine basic quality parameters of olive oil that was produced near the city Buzet. Free fatty acids and peroxide number were determined, and organoleptic analysis was made. Quality parameters were in the range for extra virgin olive oil. Organoleptic analysis revealed no defects, and advantages of olive oil, such as fruit flavour, bitterness and piquancy were medium expressed

Tocopherols in virgin olive oil

Maslinovo ulje dobiva se postupkom mljevenja (gnječenja) i prešanja zrelih plodova masline. Maslinovo ulje karakterizira ugodna i jedinstvena aroma koja potječe od različitih sastojaka, kao što su vitamin E, fenoli, steroli i aromatične tvari. U ovom radu prikazan je utjecaj tokoferola na kakvoću maslinovog ulja te njegovo antioksidacijsko djelovanje u maslinovom ulju. U eksperimentalnom djelu rada određivani su parametri kvalitete ulja proizvedenog na području grada Buzeta. Određen je udio slobodnih masnih kiselina, peroksidni broj te provedena senzorska analiza. Prema vrijednostima dobivenim mjerenjem udjela slobodnih masnih kiselina i peroksidnog broja, proizvedeno ulje prema Pravilniku o uljima od ploda i komine maslina spada u ekstra djevičansko maslinovo ulje. Senzorskom analizom nije ustanovljena nijedna mana proizvedenog ulja, a pozitivna svojstva, kao što su gorčina, voćnost i pikantnost su bila srednje izražena.Olive oil is produced by grinding and pressing whole olives. Olive oil has a unique flavour that comes from different compounds such as vitamin E, phenols, sterols and aromatic substances. The goal of this study was to show the impact of tocopherols on the quality of olive oil. The experimental part of this study was to determine basic quality parameters of olive oil that was produced near the city Buzet. Free fatty acids and peroxide number were determined, and organoleptic analysis was made. Quality parameters were in the range for extra virgin olive oil. Organoleptic analysis revealed no defects, and advantages of olive oil, such as fruit flavour, bitterness and piquancy were medium expressed