Antioxidant properties of Oblica cv olive oil phenolics

摘要: Mediterranean diet is generally considered to be one of the healthier types diets, and olive oil its typical feature. The beneficial health effects are due high content monousaturated fatty acids antioxidant substances. Olive contains both lipophilic (tocopherol) water soluble (polyphenols) antioxidants. Phenols from responsible for sensory properties (pungency bitterness) which important in traceability authenticity origin as well procedure protecting designation (PDO) geographical indication (PGI). In this work we analyzed 24 oils two processing seasons. Physical chemical (content acids, triglycerides, sterols, waxes tocopherols) were determined using GC HPLC technique. For first time, profile polyphenolic extract some Croatian cultivars was obtained. Dalmatian has relatively oleic acid (18:1), especially essential acids: linolic (18:2) linoleic (18:3). most abundant triglyceride triolein. Relative share β-sitosterol total sterol higher than 80%, while relative β-sitosterols 93%. Tocopherol ranged 122-375 mg/kg, polyphenol 106-645 mg caffeic per kg oil. major differences between other detected by analyses their extracts. results indicate that influenced lower tyrosol hydroxytyrosol, compared French Spanish oils. This distinctiveness will data writing specifications, an document procedures PDO or PGI protection.