DSC Application to Vegetable Oils: The Case of Olive Oils

2014 ◽  
pp. 96-143 ◽  
Keyword(s):  
Vegetable Oils ◽  
Olive Oils

Fluorescence of Vegetable Oils:  Olive Oils

2005 ◽  
Vol 53 (3) ◽  
pp. 759-766 ◽  
Author(s):  
Maurizio Zandomeneghi ◽  
Laura Carbonaro ◽  
Chiara Caffarata
Keyword(s):  
Vegetable Oils ◽  
Olive Oils

Quantification of blending of olive oils and edible vegetable oils by triacylglycerol fingerprint gas chromatography and chemometric tools

2012 ◽  
Vol 910 ◽  
pp. 71-77 ◽  
Author(s):  
Cristina Ruiz-Samblás ◽  
Federico Marini ◽  
Luis Cuadros-Rodríguez ◽  
Antonio González-Casado
Keyword(s):  
Gas Chromatography ◽  
Vegetable Oils ◽  
Olive Oils ◽  
Chemometric Tools

scholarly journals Inclusion of vegetable oils in diets of broiler chicken raised in hot weather and effects on antioxidant capacity, lipid components in the blood and immune responses

2021 ◽  
Vol 43 ◽  
pp. e50587
Author(s):  
Ali Rafei-Tari ◽  
Ali Asghar Sadeghi ◽  
Seyed Naser Mousavi
Keyword(s):  
Immune Responses ◽  
Antioxidant Capacity ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Corn Oil ◽  
Density Lipoprotein ◽  
Blood Lipid ◽  
Flaxseed Oil ◽  
Olive Oils ◽  
Lipid Components

The aim of this study was to assess the effects of vegetable oils on the antioxidant capacity, blood lipid components and immune responses in chickens raised in hot climate. In a completely randomized design, 300 chicks were assigned to four treatments and five replicates with 15 chicks per each. The highest concentration of malondialdehyde was found in broilers fed palm oil (p < 0.05). Chickens fed corn oil had the lowest and those fed flaxseed oil had the highest antioxidant enzymes activities (p < 0.05). The highest hepatic Alanine-transferase and Aspartate-transferase was found in chickens fed corn oil and the lowest levels in those received flaxseed and olive oils (p < 0.05). The highest hypersensitivity was in chickens fed palm oil and the lowest was for olive oil. The highest antibody titer against sheep red blood cells was found in chickens fed flaxseed oil and the lowest titer was for those received palm oil (p < 0.05). The highest triglyceride, cholesterol and very low density lipoprotein and the lowest high density lipoprotein was found in chickens fed palm oil and vice versa for flaxseed and olive oils. Olive and flaxseed oils had beneficial effects on antioxidant activity and lipid attributes and palm oil had detrimental effects on these parameters that related to the poultry health.

scholarly journals Frying performance of olive-extracted oils

2018 ◽  
Vol 69 (3) ◽  
pp. 264
Author(s):  
G. Márquez-Ruiz ◽  
F. Holgado
Keyword(s):  
Vegetable Oils ◽  
Compositional Data ◽  
Seed Oils ◽  
Protective Effects ◽  
Great Stability ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Degree Of Unsaturation ◽  
Frying Performance ◽  
Minor Compounds

In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of olive-extracted oils and commonly used vegetable oils are reported, including modified seed oils developed for frying uses. The influence of the degree of unsaturation and of the minor compounds with protective effect during frying are discussed, with special reference to tocopherols, other phenolic compounds, phytosterols and squalene. Results on comparative behavior of olive-extracted oils and other vegetable oils reflect that all olive-extracted oils show great stability to thermal oxidation and are highly suitable for frying, due to their high content of oleic acid, low content of polyunsaturated fatty acids and occurrence of minor components with antioxidant activity or protective effects. Among olive-extracted oils, the scarce information published on used frying pomace-olive oils is noted.

scholarly journals EXTRACTION OF UNSATURATED FATTY ACIDS FROM VEGETABLE OILS

2020 ◽  
Vol 2020 (3) ◽  
pp. 65-71
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Vegetable Oils ◽  
Unsaturated Fatty Acids ◽  
Domestic Market ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Technical Grade ◽  
Olive Oils ◽  
Physical And Chemical

The article studies the possibility of extraction of monounsaturated oleic acid from highly stable vegetable oils produced at industrial scale. To solve the set tasks, have been selected samples of vegetable oils, present in the domestic market with a high content of unsaturated fatty acids: cottonseed and sunflower, imported rapeseed and olive oils. These oil samples were degraded by hydrolysis, recovered by acid treatment, and purified by repeated recrystallization in ethanol. The composition of saturated and unsaturated fatty acids included in triglycerides of vegetable oils was investigated using gas chromatography-mass spectrometry (GC-MS). In the obtained samples, the fatty acid composition and physical and chemical parameters were determined. Oleic acid technical grade obtained from sunflower oil contains 97.35 % fatty acids. The production of oleic acid technical grade will be primarily focused on the domestic market of Uzbekistan.

scholarly journals Sterol and Triterpene Diol Contents of Vegetable Oils by High-Resolution Capillary Gas Chromatography

1999 ◽  
Vol 82 (4) ◽  
pp. 929-935 ◽  
Author(s):  
Robert J Reina ◽  
Kevin D White ◽  
David Firestone
Keyword(s):  
Gas Chromatography ◽  
High Resolution ◽  
Vegetable Oils ◽  
Capillary Gas Chromatography ◽  
Cottonseed Oil ◽  
Olive Pomace ◽  
Evening Primrose ◽  
Olive Oils ◽  
Relative Composition ◽  
Multiple Samples

Abstract An in-laboratory validated method for identification and quantitation of sterols and triterpene diols was used to determine the relative composition of identifiable sterols and triterpene diols in 13 vegetable oils and quantitate these components in multiple samples of 6 vegetable oils: extra virgin olive, pomace olive, corn, cottonseed, canola, and evening primrose oils. Erythrodiol, a triterpene diol present in all olive oils, was also found in cottonseed oil.

scholarly journals Selected Physical Properties Assessment of Sunflower and Olive Oils

2019 ◽  
Vol 22 (3) ◽  
pp. 86-91
Author(s):  
Peter Hlaváč ◽  
Monika Božiková ◽  
Ana Petrović
Keyword(s):  
Physical Properties ◽  
Vegetable Oils ◽  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Rheological Parameters ◽  
Measured Temperature ◽  
Oil Viscosity ◽  
Temperature Range ◽  
Olive Oils ◽  
Two Samples

Abstract Presented paper is focused on comparison of certain physical properties of selected vegetable oils. Physical properties, such as density, dynamic, kinematic viscosity and fluidity, were experimentally determined. All experiments were conducted on two samples of vegetable oils: sunflower and extra virgin olive oils with approximate temperature range of 5–32 °C. Density of oils was determined by oscillation method utilizing digital densimeter Anton Paar DMA 4500M at different temperatures. Dynamic viscosity was measured by means of rotational viscometer Anton Paar DV-3P. The rest of rheological parameters were determined on the basis of their definitions. Obtained results are depicted as graphical dependencies of rheological parameters and density on temperature. These dependencies of vegetable oils on dynamic and kinematic viscosity showed decreasing exponential shape, which is in compliance with Arrhenius equation; temperature dependencies on fluidity showed an increasing exponential shape for both samples. Density dependencies of samples on temperature were characteristic with decreasing linear function within measured temperature range. Similar results were achieved by other researchers. On the basis of measured values, it is evident that dynamic viscosity of extra virgin olive oil shows higher values than sunflower oil viscosity, which is a result of different composition of oils.

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