Vpliv zrelosti oljk (Olea europaea L.) na sestavo in kakovost oljčnega olja

Srdoč, Špela (author), Veberič, Robert (mentor)

V deviškem oljčnem olju je približno 98 do 99 % maščobe. Osnovni gradniki vseh maščob so trigliceridi. Na glicerol so vezane 3-maščobne kisline, ki so lahko nasičene, enkrat nenasičene ali večkrat nenasičene. Na sestavo maščobnih kislin močno vpliva sorta. Oljčno olje vsebuje največji delež oleinske maščobne kisline (enkratnenasičena), ki je lahko v oljih različno zastopana. Poleg trigliceridov vsebuje deviško oljčne olje približno 1 do 2 % minornih sestavin, ki nam pomagajo pri ugotavljanju kakovosti in pristnosti deviškega oljčnega olja. Slednje se delijo na netopne v vodi in delno topne v vodi. Netopni so karatenoidi, triterpenski dialkoholi, terpenski ogljikovodiki, alifatski alkoholi, steroli, aromatske spojine in tokoferoli. Med sestavine, ki so delno topne v vodi, spadajo fenoli, ki jih tvorijo lignani, flavonoidi in sekoiridoidi. Lignani in flavonoidi, so precej pogosti tudi v ostalih živilih, medtem ko so sekoiridoidi značilni zgolj za oljčna olja. Fenoli so antioksidanti, ki ščitijo olja pred kvarjenjem, zato so cenjena olja z večjim deležem fenolov, saj ostanejo dlje časa sveža. Obiranje je najobčutljivejša faza, s katero lahko pomembno vplivamo na kakovost olja, zato moramo za vsako sorto ugotoviti najprimernejšo zrelost. Dozorevanje plodov vključuje več sočasnih procesov, pri katerih se tvori in spreminja vsebnost olja v plodovih skupaj s spremembami različnih minornih snovi, kar vpliva na kakovost oziroma značilnosti olja. Namen diplomske naloge je zbrati in opisati rezultate objavljenih raziskav, ki se navezujejo na oljčno olje, dozorevanje in vpliv le-tega na kakovost in vsebnost oljčnega olja.

• Language: Slovenian
• Keywords: zrelost, oljke, sestava, kakovost
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Year: 2022
• PID: 20.500.12556/RUL-140947
• COBISS.SI-ID: 125908739
• Publication date in RUL: 22.09.2022

Secondary language

• Language: English
• Title: The effect of ripeness of olive fruits (Olea europaea L.) on the composition and quality of olive oil

Abstract

Virgin olive oil is about 98-99 % fat. The basic building blocks of all fats are triglycerides. 3 fatty acids, which can be saturated, monounsaturated or polyunsaturated, are attached to glycerol. The composition of fatty acids is strongly influenced by the cultivar. Olive oil contains the largest proportion of oleic fatty acid (monounsaturated), which can be represented in different ways in oils. In addition to triglycerides, virgin olive oil contains approximately 1 to 2 % of minor components that help us determine the quality and authenticity of virgin olive oil. The latter are divided into insoluble in water and partially soluble in water. Carotenoids, triterpene dialcohols, terpene hydrocarbons, aliphatic alcohols, sterols, aromatic compounds and tocopherols are insoluble. Components that are partially soluble in water include phenols formed by lignans, flavonoids and secoiridoids. Lignans and flavonoids are also quite common in other foods, while secoiridoids are typical only for olive oils. Phenols are antioxidants that protect oils from deterioration, which is why oils with a higher proportion of phenols are valued because they stay fresh longer. Harvesting is the most sensitive phase with which we can significantly influence the quality of the oil, so we must determine the most suitable maturity for each variety. Ripening of fruits includes several simultaneous processes in which the oil content in the fruits is formed and changed along with changes in various minor substances, which affects the quality or characteristics of the oil. The purpose of the thesis is to collect and describe the results of published research related to olive oil, ripening and its influence on the quality and content of olive oil.

• Keywords: ripeness, olive, composition, quality