| Naslov: | Comprehensive assessment of harvesting method effects on FAEE, waxes, fatty acids, phenolics, volatiles, and sensory characteristics of Buža virgin olive oil |
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| Avtorji: | ID Brkić Bubola, Karolina (Avtor)
ID Lukić, Marina (Avtor)
ID Pastor, Iva (Avtor)
ID Lukič, Igor (Avtor)
ID Kozlovič, Gašper (Avtor)
ID Bučar-Miklavčič, Milena (Avtor)
ID Koprivnjak, Olivera (Avtor)
ID Krapac, Marin (Avtor) |
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| Datoteke: |  PDF - Predstavitvena datoteka, prenos (1,63 MB)
MD5: 2ECE85CC1946EC534432B64368052122
 URL - Izvorni URL, za dostop obiščite https://www.mdpi.com/2304-8158/15/1/160
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| Jezik: | Angleški jezik |
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| Tipologija: | 1.01 - Izvirni znanstveni članek |
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| Organizacija: |  ZRS Koper - Znanstveno-raziskovalno središče Koper / Centro di Ricerche Scientifiche Capodistria
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| Povzetek: | Increasing competition in the olive oil market and labor shortages have accelerated the use of mechanical harvesting, raising concerns about potential fruit damage and its impact on oil quality. This study examined how three harvesting methods: manual using hand-held combs (B-HH) and two mechanical, hand-held shaker rake (B-MH-1) and self-propelled trunk shaker (B-MH-2), affect the quality and composition of Buža variety virgin olive oil. The greatest damage to the fruits occurred in B-MH-1, whereas the least was observed in B-HH. Olives were processed within 24 h, and oils were analyzed for basic quality parameters, fatty acid ethyl esters (FAEE), waxes content, fatty acid composition, volatile and phenolic profiles, and sensory attributes. Harvesting method did not significantly affect acidity, peroxide value, UV indices, FAEE, waxes, and fatty acids. Analyses of volatile and phenolic compounds revealed only slight differences. Nevertheless, sensory assessment detected no defects, with only minor reductions in positive odor attributes in B-MH-1. Taste attributes remained unchanged, consistent with similar total phenolic content. Overall, when olives are promptly processed, all investigated harvesting methods result in high-quality Buža olive oil. |
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| Ključne besede: | olive fruits, harvesting method, olive oil, quality, fatty acids, FAEE, waxes, volatile compounds, phenolic compounds, sensory characteristics |
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| Status publikacije: | Objavljeno |
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| Verzija publikacije: | Objavljena publikacija |
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| Datum sprejetja članka: | 24.12.2025 |
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| Datum objave: | 03.01.2026 |
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| Leto izida: | 2026 |
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| Št. strani: | 21 str. |
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| Številčenje: | Vol. 15, issue 1, [article no.] 160 |
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| PID: | 20.500.12556/DiRROS-24981  |
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| UDK: | 665.327.3:543 |
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| ISSN pri članku: | 2304-8158 |
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| DOI: | 10.3390/foods15010160 |
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| COBISS.SI-ID: | 263675907 |
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| Avtorske pravice: | © 2026 by the authors |
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| Opomba: | Nasl. z nasl. zaslona;
Opis vira z dne 7. 1. 2026;
Soavtorji: Marina Lukić, Iva Pastor, Igor Lukić, Gašper Kozlović, Milena Bučar-Miklavčič , Olivera Koprivnjak, Marin Krapac;
Članek št. 160;
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| Datum objave v DiRROS: | 07.01.2026 |
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| Število ogledov: | 86 |
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| Število prenosov: | 33 |
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| Metapodatki: |    |
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