Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/14433
Título: Characterization of olive varieties from Albania: Fatty acid profile and total phenolic content
Autor: Topi, D.
Thomaj, F.
Bacu, A.
Malollari, I.
Carvalho, Ana
Gomes, Ana M. P.
Palavras-chave: Albanian Native Olive Cultivars
Sterbjak
Ulli i Bardhe Lezha
Ulli i Kuq
Fatty acid Profiles
Data: 2011
Citação: TOPI, D… [et al.] - Characterization of olive varieties from Albania: Fatty acid profile and total phenolic content. In International Congress of Food Technologists, Biotechnologists and Nutritionists, 7th, Opatija, Croatia, 20-23 September 2011. MEDIĆ, Helga (ed.) - Proceedings. [Zagreb]: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, [2011]. ISBN 978-953-99725-4-5. p. 185-190
Resumo: The research study presented in this paper, the first of its kind in Albania, characterizes the fatty acid profile and total phenolic content of some olive varieties, namely, Boçi, Ulli i Kuq, Ulli i bardhe Lezha, Sterbjak and Micka all harvested during crop year 2010-2011. Annual production capacity of the country is 56 000 tons of olive fruits and 7000 tons of olive oil. Fatty acid (FA) profiles to the studied olive cultivars exhibit a great variation in oleic acid, from 66.32 ± 0.14 % (Ulli i Kuq) to 75.13 ± 0.31 % (Sterbjak), values which are within the normal range for such FA. The content of linoleic acid varies from 7.23 ± 0.04 % (Sterbjak) to whereas the content of linolenic acid varies from 0.45 ± 0.01 % (Ulli i Kuq) to 0.96 ± 0.01 % (Sterbjak). All studied olive varieties revealed moderate levels of palmitic acid, which varied between 10.76 ± 0.05 % (Sterbjak) and 13.05 ± 0.02 % (Boçi). From a nutritional point of view, it is worth noticing that the Sterbjak variety has an n-6/n-3 ratio of 7.68, while the Ulli i bardhe Lezha goes to 10.20. The Total Phenolic Content for the studied olive cultivars varied from 63.02 ± 5.63 GA mg/kg olive oil (Ulli i kuq) to 322.05 ± 3.97 GA mg/kg olive oil Ulli i bardhe Lezha such variation reflect differentness among studied olive varieties.
Peer review: yes
URI: http://hdl.handle.net/10400.14/14433
Aparece nas colecções:ESB - Artigos em Actas / Papers in proceedings

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