+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Homogeneity of composition of virgin olive oil from west Istria - an example of the Leccino variety

Agronomski Glasnik 60(5/6): 243-255

Homogeneity of composition of virgin olive oil from west Istria - an example of the Leccino variety

The homogeneity of oil composition was examined in Leccino from the west part of Istrian peninsula (Croatia). Olive samples were picked at 3 intervals during ripening from plantings in the central (Porec) and southern part (Pula) of the area. Oil samples were produced in local olive mills by the continuous centrifugal system.

Accession: 003161518

Related references

Servili, M.; Esposto, S.; Lodolini, E.; Selvaggini, R.; Taticchi, A.; Urbani, S.; Montedoro, G.; Serravalle, M.; Gucci, R., 2007: Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. Field-grown olive trees (Olea europaea L. cv. Leccino) were used over two growing seasons to determine the effect of deficit irrigation regimes on virgin olive oil (VOO) quality. Drip irrigation was managed to maintain a predawn leaf water potent...

Sarolić, M.; Gugić, M.; Tuberoso, C.Ignazio.Giovanni.; Jerković, I.; Suste, M.; Marijanović, Z.; Kuś, P.Marek., 2014: Volatile profile, phytochemicals and antioxidant activity of virgin olive oils from Croatian autochthonous varieties Mašnjača and Krvavica in comparison with Italian variety Leccino. Virgin olive oils (VOOs) obtained from the fruits of Croatian autochthonous varieties Mašnjača and Krvavica were extensively characterized for the first time. Investigated oils were compared with the oil obtained from Italian variety Leccino, gr...

Aguilera, M.P.; Beltran, G.; Ortega, D.; Fernandez, A.; Jimenez, A.; Uceda, M., 2005: Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia. Work was carried out on the characterisation of virgin olive oils from the main Italian cultivars, 'Frantoio' and 'Leccino', grown in two different locations in Andalusia: Mengibar (Jaen) and Cabra (Cordoba), with important dif...

Antonini, E.; Farina, A.; Scarpa, E.Salvatore.; Frati, A.; Ninfali, P., 2016: Quantity and quality of secoiridoids and lignans in extra virgin olive oils: the effect of two- and three-way decanters on Leccino and Raggiola olive cultivars. In this investigation, 14 extra virgin olive oils (EVOOs), produced with Leccino and Raggiola olive cultivars, by a new two-way (2W) decanter were compared with 14 EVOOs produced by means of a conventional three-way (3W) decanter. The 2W EVOOs had...

Perona, J.S.; Cañizares, J.; Montero, E.; Sánchez-Domínguez, Jé.M.; Ruiz-Gutierrez, V., 2003: Plasma lipid modifications in elderly people after administration of two virgin olive oils of the same variety (Olea europaea var. hojiblanca) with different triacylglycerol composition. In the present study we examined whether two virgin olive oils (VOO1 and VOO2), of the same variety (Olea europaea var. hojiblanca) and with a similar composition of minor components but differing in the content of triacylglycerol molecular specie...

Kyçyk, O.; Aguilera, M.Paz.; Gaforio, Jé.Juan.; Jiménez, A.; Beltrán, G., 2016: Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba. In olive oil, sterols constitute the majority of the unsaponifiable fraction. In recent years there has been increased interest in the sterols of olive oil for their health benefits and their importance to virgin olive oil (VOO) quality regulation...

Stefania Vichi; Agustí Romero; Joan Gallardo-Chacón; Joan Tous; Elvira López-Tamames; Susana Buxaderas, 2009: Volatile Phenols In Virgin Olive Oils Influence Of Olive Variety On Their Formation During Fruits Storage. The potential significance as odorants and markers of olive fruits degradation has been recently pointed out for volatile phenols in virgin olive oil (VOO) and related to the appearance of VOO sensory defects. The few studies carried out in order...

Lazzez, A.; Perri, E.; Caravita, M.Anna.; Khlif, M.; Cossentini, M., 2008: Influence of olive maturity stage and geographical origin on some minor components in virgin olive oil of the chemlali variety. Minor compounds such as sterols, aliphatic alcohols, tocopherols, and chlorophylls in virgin olive oil from Chemlali cultivar were analyzed during the maturity process. The study concerns oils from the following three different olive growing areas...

Esti, M.; Cinquanta, L.; Panfili, G.; Manzi, P.; Marconi, S.; Pizzoferrato, L., 2004: Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils. The nutritional value and oxidative stability of virgin olive oils extracted from cultivars Gentile Larino, Gentile Colletorto, Coratina, Peranzana and Leccino harvested at the beginning, middle and end of November were determined. Saturated fatty...

Pannelli, G.; Selvaggini, R.; Servili, M.; Baldioli, M.; Montedoro, G.F., 1996: Oil production and composition in relation to the physiology of water stress in olive (Olea europaea L.) cv. Leccino. Olive (cv. Leccino) trees growing in adjoining plantations in Spoleto, Italy, which differed in soil water availability, were studied in trials in 1990-92. Lower soil water availability resulted in higher stomatal resistance (and hence lower photo...