The determination of total phenolic compounds of olive fruits harvested in three phases of fruit maturity (green, semi-matured and matured fruit) was done at the Institute for Adriatic Crops and Karst Reclamation. According to the planned project activities 27 samples of olive fruits of the cultivars Lastovka, Leccino and Frantoio were analyzed on the High-performance liquid chromatography (HPLC) device.
The scientific paper of the group of authors was published on the Web of Science:
Vitanović, E.; Lopez, J.M.; Aldrich, J.R.; Jukić Špika, M.; Boundy-Mills, K.; Zalom, F.G. Yeasts Associated with the Olive Fruit Fly Bactrocera oleae (Rossi) (Diptera: Tephritidae) Lead to New Attractants. Agronomy 2020, 10, 1501.
https://doi.org/10.3390/agronomy10101501 (IF 2.603, Q1)
Paper is available on: https://www.mdpi.com/2073-4395/10/10/1501
Maja Veršić Bratinčević, PhD is employed as a postdoctoral researcher at the Department of Applied Sciences of the Institute for Adriatic Crops and Karst Reclamation.
She graduated at the Faculty of Chemical Technology, University of Split, majoring in Chemistry and Technology of Mediterranean Cultures, with her dissertation entitled “Glucosinolate degradation products and other volatile compounds in endemic plants of the family Brassicaceae: Aurinia Sinuata (L.) GRISEB. and Aurinia Leucedea (GUSS.) C. KOCH”. She defended her doctoral thesis entitled “Addictive substances in biological samples: determination and stability” in 2015 at the Faculty of Chemical Engineering and Technology, University of Zagreb, where she earned her PhD in natural sciences. In 2018, she was elected as a research associate in the interdisciplinary field of science (pharmacy and basic medical sciences). She gained work experience as a research novice in toxicology laboratory at the Clinical Hospital Centre Split, at the Department of Pathology, Cytology and Forensic Medicine, and at the Faculty of Medicine, University of Split, where she was employed until 2018 as a postdoctoral researcher.
As an author or co-author, she participated in the publication of eight scientific papers, several conference papers, and chapters of the textbook “Fundamentals of Forensic Toxicology”. She is a mentor or co-mentor on 13 graduate or final theses. She has participated in various scientific conferences, workshops and seminars for professional development.
The main scientific interest includes the analysis of samples using instrumental analysis techniques and primarily the analysis of samples using chromatographic techniques. The area of her research will include examining the profiles of volatile substances and their impact on attracting the most significant olive pests.
Maja, welcome!
Hydrodistillation of dried leaves of selected olive varieties harvested in ripe fruit phase was performed in a Clevenger apparatus (for two hours and 30 minutes) in the laboratory of the Institute for Adriatic Crops and Karst from September 24 to September 27. The essential oils obtained by the hydrodistillation process were dried with anhydrous sodium sulfate. Samples of essential oils prepared in this way are stored in glass bottles at a temperature of 4°C. These essential oils will determine the profile of volatile substances, which could be responsible for attracting the olive fruit fly (Bactrocera oleae Rossi).
Hydrodistillation of dried leaves of selected olive varieties harvested in half-ripe fruit phase was performed in a Clevenger apparatus (for two hours and 30 minutes) in the laboratory of the Institute for Adriatic Crops and Karst from October 19 to October 28. The essential oils obtained by the hydrodistillation process were dried with anhydrous sodium sulfate. Samples of essential oils prepared in this way are stored in glass bottles at a temperature of 4°C. These essential oils will determine the profile of volatile substances, which could be responsible for attracting the olive fruit fly (Bactrocera oleae Rossi).
The following analyzes of sampled plant material were performed at the Institute for Adriatic Crops and Karst Reclamation:
1. analysis of physical parameters of fruits
2. analysis of physical parameters of leaves
3. preparation of samples for determination of fruits and leaves volatile compounds
4. determination of the olive fruit fly infestation
5. preparation of samples for determination of fruits and leaves phenolic compounds
6. preparation of samples for extraction of essential oils of leaves
All the above analyzes are carried out for the purpose of isolating volatile compounds, characteristic of a particular olive variety, which could be responsible for the olive fruit fly infestation.
In the last days of October 2020, olive fruits, this time colored fruits (matured fruits) and olive leaves were again sampled on three olive varieties in the experimental collection olive orchard of the Institute for Adriatic Crops and Karst Reclamation. The following analyzes, same as for the first and second sampling, will be performed on them:
1. determination of physical parameters of fruits and leaves,
2. determination of fruits and leaves volatile compounds,
3. determination of the olive fruit fly infestation,
4. determination of fruits and leaves phenolic compounds,
5. and the extraction of the essential oils of the leaves for the purpose of determination of the volatile compounds of the essential oils thereof.
All the above analyzes are carried out for the purpose of isolating volatile compounds, characteristic of a certain variety, which could be responsible for the the olive fly attraction.
Analyzes of volatile compounds of fruits and leaves and volatile compounds from essential oils of leaves of three olive varieties in the green fruit phase have begun at the Faculty of science in Split as follows:
The following analyzes of sampled plant material were performed at the Institute for Adriatic Crops and Karst Reclamation:
1. analysis of physical parameters of fruits
2. analysis of physical parameters of leaves
3. preparation of samples for determination of fruits and leaves volatile compounds
4. determination of the olive fruit fly infestation
5. preparation of samples for determination of fruits and leaves phenolic compounds
6. preparation of samples for extraction of essential oils of leaves
All the above analyzes are carried out for the purpose of isolating volatile compounds, characteristic of a particular olive variety, which could be responsible for the olive fruit fly infestation.
In the second half of September 2020, olive fruits, this time in color changing phase (half matured fruits) and olive leaves were again sampled on three olive varieties in the experimental collection olive orchard of the Institute for Adriatic Crops and Karst Reclamation. The following analyzes, same as for the first sampling, will be performed on them:
1. determination of physical parameters of fruits and leaves,
2. determination of fruits and leaves volatile compounds,
3. determination of the olive fruit fly infestation,
4. determination of fruits and leaves phenolic compounds,
5. and the extraction of the essential oils of the leaves for the purpose of determination of the volatile compounds of the essential oils thereof.
All the above analyzes are carried out for the purpose of isolating volatile compounds, characteristic of a certain variety, which could be responsible for the the olive fly attraction.
