![]() ![]() ![]() Drobnica gives an oil of pronounced bitterness, gentle bitterness intensity, and a somewhat pronounced sweetness. The oils are of high oxidative stability, and their organoleptic characteristics are very appreciated by consumers. The fruit ripeness of both cultivars is considered as “middle late”, for mixed uses (as table olives and olives for oil extraction). There is no official documentation of the coverage with these cultivars within their native growing areas. In Istria, Buza is the major autochthone cultivar growing only in this zone, while Drobnica is cultivated over all Croatian coastal zones. The genotyping of Croatian olives by microsatellite markers has been carried out thus far on a smaller number of cultivars. However, except for the morphological data of domestic cultivars, there is still limited data on their biological variability, origin, selection and molecular variability. A long olive-growing tradition, the favourable geographic position and the climate are favourable preconditions for the production of high-quality olive oil.Įven though Italian varieties (Leccino, Pendolino, Frantolio, etc.) mostly predominate in new plantations in Croatia, cultivation of old local varieties in newly planted orchards has recently increased due to oil quality and consumer demand for typical olive oils from a specific origin. Historically, Istrian and Liburnian olive oils were highly valued, even at the time of the Roman Empire. In addition, great efforts have been made to increase oil quality, especially in Istria and the northern Adriatic islands (e.g., the islands of Krk and Cres). Olive oil production in Croatia is low compared to the main olive-producing countries however, there has been continuous growth over the last twenty years. Therefore, it is important to produce olive oil with the best chemical composition, nutritive characteristics and beneficial effect on human health. As the main component of the Mediterranean diet, olive oil has numerous nutritional as well as generally positive effects on human health. The olive tree ( Olea europaea L.) is one of the most widely, traditionally cultivated and economically relevant plants in Mediterranean countries. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils. ![]() The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. 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. 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. ![]()
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