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Fruit samples of ‘Granada’, ‘Wonderful’ and ‘Hicaznar’ cultivars were collected in productive pomegranate orchard in Neretva valley, Metković (Croatia) and their pomological and chemical properties were compared. Significant differences among cultivars were noted between the studied traits. Fruit weight ranged from 429.37 g to 359.43 g and the lowest was recorded in cv. ‘Hicaznar’. Color of peel, aril and juice of all investigated cultivars was intensively red and dark red, respectively. ‘Granada’ and ‘Wonderful’ stood out with high juice yield compared with ‘Hicaznar’. Total soluble solid (TSS) of ‘Hicaznar’ (18.61%) was higher than that of ‘Wonderful’ (16.64%). Total acidity (TA) significantly differed among cultivars and ranged from 1.6% to 2.1%. According to the TSS/TA ratio investigated cultivars belong to the group of sour-sweet cultivars. Dissimilarity between cultivars was found in the phenolics content (TPC). It ranged from 679.6 to 906.6 mg/100 g D.W. where ‘Hicaznar’ stood out as a cultivar with highest TPC and also highest flavonoid and non-flavonoid content (521.1 mg/100 g D.W. and 385.5 mg/100 g D.W., respectively). In ‘Granada’ antioxidant activity measured by 1,1-diphenyl-2-picrylhydrazyl was recorded for 64.1%, in ‘Wonderful’ 70.2% and the highest in ‘Hicaznar’ (74.5%). Results of this assessment are the basis for practical determination of the pomegranate use., Uzorci plodova sorata ‘Granada’, ‘Wonderful’ i ‘Hicaznar’ prikupljeni su u proizvodnom nasadu šipka u dolini rijeke Neretve, Metković (Hrvatska) te su uspoređene njihove pomološke i kemijske karakteristike. Između istraživanih sorata utvrđene su značajne razlike. Masa ploda varirala je od 429,37 g do 359,43 g, a najmanja masa ploda utvrđena je kod sorte ‘Hicaznar’. Boja kore i arilusa (zrna) te soka svih istraživanih sorata je crvena odnosno tamno crvena. Plodovi sorte 'Granada' i 'Wonderful' istaknuli su se višim randmanom soka u usporedbi sa sortom 'Hicaznar'. Sadržaj topljive suhe tvari (TSS) sorte ‘Hicaznar’ (18,61%) je veći u odnosu na TSS sorte ‘Wonderful’ (16,64%). Ukupna kiselost (TA) se značajno razlikovala između sorata i varirala je od 1,6% do 2,1%. Temeljem TSS/TA odnosa istraživane sorte pripadaju skupini kiselo-slatkih sorata. Različitost između sorata utvrđena je u sadržaju fenolnih spojeva (TPC) koji su bili u rasponu od 679,6 do 906,6 mg/100 g s.tv. Sorta ‘Hicaznar’ se istakla najvećim sadržajem ukupnih fenola, kao i sadržajem flavonoida i ne-flavonoida (521,1 mg/100 g s.tv. i 385,5 mg/100 g s.tv.). Antioksidacijska aktivnost mjerena sa 1,1-diphenyl-2-picrylhydrazyl sorte ‘Granada’ iznosila je 64,1%, ‘Wonderful’ 70,2%, a najveća je bila kod sorte ‘Hicaznar’ (74.5%). Rezultati ovog istraživanja osnova su za definiranje mogućnosti uporabe šipka.

Fenolni spojevi su prirodni antioksidansi prisutni u djevičanskom maslinovom ulju (DMU) koji utječu na konačnu procjenu kvalitete pojedinog maslinovog ulja. To su bioaktivni spojevi koji imaju izraženu antioksidacijsku aktivnost i značajno utječu na oksidacijsku stabilnost DMU, ali i na njegova senzorska svojstva. U ovom radu ispitivan je sastav fenola u djevičanskim maslinovim uljima iz odabranih autohtonih hrvatskih sorta s nekoliko lokacija na području srednje Dalmacije. Trogodišnja istraživanja provedena su na sortnim uljima dobivenim istovjetnim tehnološkim postupkom prerade. Provedeno je i senzorsko ocjenjivanje sortnih DMU kojima su definirana specifična obilježja okusa i arome koja se pripisuju isključivo sorti. U preliminarnim istraživanjima određeni su osnovni parametri kvalitete prema propisima za ekstra djevičansko maslinovo ulje, kao i ukupni udjel fenolnih tvari te sastav pojedinačnih fenola za pojedino sortno ulje. Kod nekih sorti su pojedine grupe fenolnih spojeva (sekoiridoidi, flavoni, lignani) pokazale veću antioksidacijsku aktivnost nego ukupni fenoli. Kod ulja drugih sorti, oksidacijska stabilnost ovisi upravo o udjelu ukupnih fenola. Kod svih ispitivanih uzoraka u ovom istraživanju vrlo je dobar udjel fenola i različitih sastava pojedinačnih fenolnih spojeva, ovisno o sorti. Senzorske karakteristike razlikuju se kod uzoraka ulja ovisno o ishodnoj sorti i imaju određena svojstva za svako pojedino sortno ulje., Phenolic compounds are natural antioxidants present in virgin olive oil (VOO) that influence the final assessment of the quality of certain olive oil. These are the bioactive compounds that have a pronounced antioxidant activity and significantly affect the oxidative stability of the VOO, but also its sensorial properties. This paper examined the composition of phenolic compounds in VOO's from selected indigenous Croatian varieties from several locations in central Dalmatia. A three-year study was conducted on varietal oils obtained by identical chemical processing procedure. Sensory evaluation of monovarietal VOO’s was also conducted and specific characteristics of taste and aroma due to the olive variety were defined. In preliminary research, the basic quality parameters were determined according to the regulations for the extra virgin olive oil, as well as the total phenol content and the composition of individual phenolic compounds for particular monovarietal oils. Some varieties showed that a particular group of phenols (secoiridoided, flavones, lignans) had higher antioxidant activity than total phenols. In oils from other olive varieties, oxidative stability depended on the proportion of total phenols. In all samples in this study very good total phenol content was detected as well as different composition of individual phenolic compounds, depending on the olive cultivar. Sensorial characteristics of the samples varied depending on the variety and had specific attributes for each monovarietal VOO.