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Characterization of olive varieties from Albania: Fatty acid profile and total phenolic content

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dc.contributor.authorTopi, D.
dc.contributor.authorThomaj, F.
dc.contributor.authorBacu, A.
dc.contributor.authorMalollari, I.
dc.contributor.authorCarvalho, Ana
dc.contributor.authorGomes, Ana M. P.
dc.date.accessioned2014-05-15T12:21:51Z
dc.date.available2014-05-15T12:21:51Z
dc.date.issued2011
dc.description.abstractThe 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.por
dc.identifier.citationTOPI, 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. 185-190por
dc.identifier.isbn9789539972545
dc.identifier.urihttp://hdl.handle.net/10400.14/14433
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectAlbanian Native Olive Cultivarspor
dc.subjectSterbjakpor
dc.subjectUlli i Bardhe Lezhapor
dc.subjectUlli i Kuqpor
dc.subjectFatty acid Profilespor
dc.titleCharacterization of olive varieties from Albania: Fatty acid profile and total phenolic contentpor
dc.typeconference object
dspace.entity.typePublication
person.familyNameCarvalho
person.familyNameGomes
person.givenNameAna
person.givenNameAna Maria
person.identifierK-5479-2013
person.identifier162628
person.identifier.ciencia-id6F1E-301F-71BA
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.orcid0000-0001-5967-4200
person.identifier.orcid0000-0001-7883-2446
person.identifier.ridK-5479-2013
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id36855267200
person.identifier.scopus-author-id57190668768
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication61e93e5c-d206-455d-84cb-d5cbc048ee5b
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication.latestForDiscovery61e93e5c-d206-455d-84cb-d5cbc048ee5b

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