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Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months

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dc.title Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months en
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Burešová, Iva
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Lorencová, Eva
dc.contributor.author Zálešáková, Ludmila
dc.contributor.author Dabash, Vikendra
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 11
utb.relation.issue 1
dc.citation.spage 664
dc.citation.epage 672
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/823
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/823
dc.subject Extra virgin olive oil en
dc.subject Oxidation en
dc.subject Quality en
dc.subject Storage conditions en
dc.subject Storage period en
dc.description.abstract The scope of this work was to evaluate the development of selected physicochemical parameters (free acidity, peroxide value and specific extinction coefficients in ultraviolet) of extra virgin olive oil, commercialized in the Czech market and stored for a time period of 5 months (at 20 ±5 °C). The tested extra virgin olive oil samples were stored under conditions simulating domestic and commercial storage environment, in which the impact of light and headspace volume were also examined. Moreover, all the analyzed samples fell within the established "extra virgin olive oil category", thus proving their legitimacy, authentication and excellent quality. Furthermore, all the monitored physicochemical parameters were affected by the progress of the storage period, the rising volume of headspace (due to more available oxygen in the container) and exposition to light, resulting in decreasing quality of the examined extra virgin olive oil samples. In addition, the storage of extra virgin olive oil samples in dark containers reported sufficient resistance to oxidation processes up to a period of 3 months, however, after this period signs of oil quality deterioration were reported. Nevertheless, if exposition to light occurred, accelerated decrease in the quality of the extra virgin olive oil samples was observed. © 2017 Potravinarstvo Slovak Journal of Food Sciences, License. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007691
utb.identifier.obdid 43877043
utb.identifier.scopus 2-s2.0-85038241613
utb.source j-scopus
dc.date.accessioned 2018-01-15T16:31:39Z
dc.date.available 2018-01-15T16:31:39Z
dc.rights Attribution 3.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Lorencová, Eva
utb.contributor.internalauthor Zálešáková, Ludmila
utb.contributor.internalauthor Dabash, Vikendra
utb.fulltext.affiliation Richardos Nikolaos Salek, Iva Burešová, Stanislav Kráčmar, Eva Lorencová, Ludmila Zálešáková, Vikendra Dabash Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T. G. Masaryka 5555, 760 01, Zlín, Czech Republic, E-mail: rsalek@ft.utb.cz Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T. G. Masaryka 5555, 760 01, Zlín, Czech Republic, E-mail: buresova@ft.utb.cz College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, Czech Republic, E-mail: standa1948@gmail.com Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T. G. Masaryka 5555, 760 01, Zlín, Czech Republic, E-mail: lorencova@ft.utb.cz Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T. G. Masaryka 5555, 760 01, Zlín, Czech Republic, E-mail: lzalesakova@ft.utb.cz Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T. G. Masaryka 5555, 760 01, Zlín, Czech Republic, E-mail: vikendradabash@rediffmail.com
utb.fulltext.dates Received: 31 July 2017 Accepted: 02 November 2017 Available online: 18 December 2017
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T. G. Masaryka 5555, Zlín, Czech Republic; College of Business and Hotel Management, Bosonožská 9, Brno, Czech Republic
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
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