Stable isotope and fatty acid compositions of monovarietal olive oils: Implications of ripening stage and climate effects as determinants in traceability studies

Food Control ◽  
2015 ◽  
Vol 57 ◽  
pp. 129-135 ◽  
Author(s):  
S. Portarena ◽  
D. Farinelli ◽  
M. Lauteri ◽  
F. Famiani ◽  
M. Esti ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Stable Isotope ◽  
Ripening Stage ◽  
Climate Effects ◽  
Olive Oils ◽  
Fatty Acid Compositions

scholarly journals Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria

2017 ◽  
Vol 3 (1) ◽  
pp. 1-5 ◽  
Author(s):  
Nora Boudour-Benrachou ◽  
◽  
Jérôme Plard ◽  
Christian Pinatel ◽  
Jacques Artaud ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oils ◽  
Western Algeria ◽  
Fatty Acid Compositions

Triacylglycerol and Fatty Acid Compositions of French Virgin Olive Oils. Characterization by Chemometrics

2003 ◽  
Vol 51 (19) ◽  
pp. 5723-5731 ◽  
Author(s):  
Denis Ollivier ◽  
Jacques Artaud ◽  
Christian Pinatel ◽  
Jean Pierre Durbec ◽  
Michel Guérère
Keyword(s):  
Fatty Acid ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Fatty Acid Compositions

scholarly journals Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

2018 ◽  
Vol 68 (4) ◽  
pp. 223 ◽  
Author(s):  
R. Olivero-David ◽  
C. Mena ◽  
F. J. Sánchez-Muniz ◽  
M. Á. Pérez-Jiménez ◽  
F. Holgado ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polar Compounds ◽  
Total Polyphenols ◽  
Frying Stability ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Oil Toxicity ◽  
Frying Performance ◽  
Stability Indices ◽  
Fatty Acid Compositions

The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.

Comparison of Fatty Acid Compositions and Tocopherols in Perilla germplasm of South Korea

2017 ◽  
Author(s):  
JS Sung ◽  
YJ Jeong ◽  
DJ Kim ◽  
YY Lee ◽  
YA Jeon ◽  
...  
Keyword(s):  
Fatty Acid ◽  
South Korea ◽  
Fatty Acid Compositions

Serum Fatty Acid Compositions and Lipid Concentrations and Their Correlations.

1996 ◽  
Vol 20 (2) ◽  
pp. 149-159 ◽  
Author(s):  
Toshichika TAKITA ◽  
Kahoru NAKAMURA ◽  
Mitsuru KIMIRA ◽  
Norihiro YAMADA ◽  
Yoshie KOBAYASHI ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Serum Fatty Acid ◽  
Fatty Acid Compositions
Sign in / Sign up

Export Citation Format

Share Document