title: Phytochemicals and other characteristics of Croatian monovarietal extra virgin olive oils from Oblica, Lastovka and Levantinka varieties.
abstract: Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the first time. Headspace volatiles were analyzed by HS-SPME/GC-FID/MS. The main volatiles were C6 compounds. The most abundant was (E)-hex-2-enal (62.60%-69.20%). (Z)-Hex-3-enal was not found in Lastovka oil, while Levantinka oil did not contain hexanal. Tocopherols, chlorophylls and carotenoids were determined by HPLC-FL. Levantinka oil was characterized by the highest α-tocopherol level (222.00 mg/kg). Total phenolic contents (TPs), as well as antioxidant activity (DPPH assay) of the oils hydrophilic fractions (HFs) were assessed by spectroscopic methods. The antioxidant activity of Oblica oil HF was the most pronounced (0.91 mmol TEAC/kg) and the HF contained the highest TPs amount (212.21 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids dominated in Oblica oil: decarboxymethyl ligstroside aglycone (p-HPEA-EDA up to 158.5 mg/kg), oleuropein aglycone (3,4-HPEA-EA up to 96.4 mg/kg) and decarboxymethyl oleuropein aglycon (3,4-DHPEA-EDA up to 93.5 mg/kg).
authors.affiliation: Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, Knin 22300, Croatia. msarolic@veleknin.hr.
authors.forename: Mladenka
authors.initials: M
authors.lastname: Šarolić
authors.affiliation: Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, Knin 22300, Croatia. mgugic@veleknin.hr.
authors.forename: Mirko
authors.initials: M
authors.lastname: Gugić
authors.affiliation: Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, Knin 22300, Croatia. emilija.friganovic@veleknin.hr.
authors.forename: Emilija
authors.initials: E
authors.lastname: Friganović
authors.affiliation: Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, Cagliari 09124, Italy. tuberoso@unica.it.
authors.forename: Carlo Ignazio Giovanni
authors.initials: CI
authors.lastname: Tuberoso
authors.affiliation: Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, Split 21000, Croatia. igor@ktf-split.hr.
authors.forename: Igor
authors.initials: I
authors.lastname: Jerković
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D002338:Carotenoids / Q000737:chemistry; D002734:Chlorophyll / Q000737:chemistry; D017523:Croatia; D005638:Fruit / Q000737:chemistry; D009822:Oils, Volatile / Q000737:chemistry; D031658:Olea / Q000737:chemistry / Q000145:classification; D000069463:Olive Oil / Q000032:analysis* / Q000494:pharmacology*; D024505:Tocopherols / Q000737:chemistry
chemical_list: D000975:Antioxidants; D009822:Oils, Volatile; D000069463:Olive Oil; D002734:Chlorophyll; D002338:Carotenoids; D024505:Tocopherols