Determination of the triglyceride composition of olive oil by a multistep procedure

1980 ◽  
Vol 28 (6) ◽  
pp. 1232-1236 ◽  
Author(s):  
Pietro Damiani ◽  
Giovanni Burini
Keyword(s):  
Olive Oil ◽  
Triglyceride Composition ◽  
Multistep Procedure

A comparative study of two ionization techniques in gas chromatography-mass spectrometric determination of sterenes in olive oil

2016 ◽  
Vol 34 (4) ◽  
pp. 429
Author(s):  
Xueyuan WEI ◽  
Weijian SHEN ◽  
Keyao YU ◽  
Jian ZHANG ◽  
Huiyuan LU ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Comparative Study ◽  
Olive Oil ◽  
Mass Spectrometric ◽  
Mass Spectrometric Determination

scholarly journals Application of the Calorimetric Methods to the Characteristics of Seeds from Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 90
Author(s):  
Andrzej Bryś ◽  
Joanna Bryś ◽  
Marko Obranović ◽  
Dubravka Škevin ◽  
Szymon Głowacki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Water Content ◽  
Cooling System ◽  
Waste Product ◽  
Normal Pressure ◽  
Ash Content ◽  
Initial Water Content ◽  
Scanning Calorimetry ◽  
Initial Water

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.

Determination of hydroxytyrosol and tyrosol in human urine after intake of extra virgin olive oil produced with an ultrasounds-based technology

2021 ◽  
pp. 114204
Author(s):  
Antonella Maria Aresta ◽  
Nicolella De Vietro ◽  
Maria Lisa Clodoveo ◽  
Riccardo Amirante ◽  
Filomena Corbo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Human Urine ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Determination of volatile thiols in virgin olive oil by derivatisation and LC–HRMS, and relation with sensory attributes

2014 ◽  
Vol 149 ◽  
pp. 313-318 ◽  
Author(s):  
Stefania Vichi ◽  
Nuria Cortés-Francisco ◽  
Agustí Romero ◽  
Josep Caixach
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Attributes ◽  
Volatile Thiols

Determination of the triglyceride composition of certain fats

1969 ◽  
Vol 5 (2) ◽  
pp. 66-67
Author(s):  
T. V. Chernenko ◽  
A. L. Markman ◽  
A. U. Umarov
Keyword(s):  
Triglyceride Composition
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