Abstract
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.
Highlights
The olive tree (Olea europaea L.) is one of the most widely, traditionally cultivated and economically relevant plants in Mediterranean countries
The level of monounsaturated fatty acids (MUFAs) and oleic acid in olive oil did not change significantly during ripening, which is in accordance with earlier results [9]
The prediction of optimum harvest timing is a key factor of the balance between oil quality and quantity
Summary
The olive tree (Olea europaea L.) is one of the most widely, traditionally cultivated and economically relevant plants in Mediterranean countries. As the main component of the Mediterranean diet, olive oil has numerous nutritional as well as generally positive effects on human health. It is important to produce olive oil with the best chemical composition, nutritive characteristics and beneficial effect on human health [1]. Olive oil production in Croatia is low compared to the main olive-producing countries; there has been continuous growth over the last twenty years. Istrian and Liburnian olive oils were highly valued, even at the time of the Roman Empire [2]. A long olive-growing tradition, the favourable geographic position and the climate are favourable preconditions for the production of high-quality olive oil
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