TY - GEN
T1 - Characterization of olive varieties from Albania
T2 - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011
AU - Topi, D.
AU - Thomaj, F.
AU - Bacu, A.
AU - Malollari, I.
AU - Carvalho, A. P.
AU - Gomes, A. M.
PY - 2011/1/1
Y1 - 2011/1/1
N2 - The 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.
AB - The 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.
KW - Albanian Native Olive Cultivars
KW - Sterbjak
KW - Ulli i Bardhe Lezha, Ulli i Kuq, Fatty acid Profiles
UR - http://www.scopus.com/inward/record.url?scp=84945921955&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:84945921955
T3 - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
SP - 179
EP - 184
BT - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
A2 - Medic, Helga
PB - Croatian Society of Food Technologists, Biotechnologists and Nutritionists
Y2 - 20 September 2011 through 23 September 2011
ER -