2024-03-28T13:06:41Z
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/oai
oai:grasasyaceites.revistas.csic.es:article/1
2020-10-18T10:04:06Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Antioxidant evaluation and chemoprotection of phenolic extracts from apple seeds
González-Laredo, R. F.
Instituto Tecnológico de Durango, Dpto. de Ingenierías Química y Bioquímica
Reyes-Navarrete, M. G.
Instituto Tecnológico de Durango, Dpto. de Ingenierías Química y Bioquímica
Preza y Lerma, A. M.
Instituto Tecnológico de Durango, Dpto. de Ingenierías Química y Bioquímica
Rosales-Castro, M.
Instituto Tecnológico de Durango, Dpto. de Ingenierías Química y Bioquímica
Morales-Castro, J.
Instituto Tecnológico de Durango, Dpto. de Ingenierías Química y Bioquímica
Gallegos-Infante, J. A.
Instituto Tecnológico de Durango, Dpto. de Ingenierías Química y Bioquímica
Rocha-Guzmán, N. E.
Instituto Tecnológico de Durango, Dpto. de Ingenierías Química y Bioquímica
Phenolic extracts from apple seeds (Malus domestica) belonging to the Red delicious (Rd) and Blanca de asturias (Ba) varieties were studied. Two extraction sequences with organic solvents were performed to evaluate hydrophilic phytochemicals: one with hexane, ethyl acetate and 50% methanol and the other with hexane and 70% acetone. For both apple varieties, acetone extracts showed higher total phenolics and condensed tannin content than ethyl acetate or aqueous methanol extracts. The same trend was observed with acetone extracts, which showed the highest free radical scavenging activity (%RSA). Bidimensional thin later chromatography plates gave positive evidence for proanthocyanidins (condensed tannins). The effect of crude extracts on transformed cells (HeLa) was evaluated and found to be as strong as the positive control (catechin). Aqueous acetone extracts showed the highest inhibition to cell proliferation of all tested extracts and controls.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/2
2020-10-18T10:04:10Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Enzymatic treatment on oil extraction and antioxidant recuperation from <i>Oenothera biennis</i> by cold pressing.
Collao, César A.
Instituto de Química Pontificia Universidad Católica de Valparaíso
Curotto, Emilia
Instituto de Química Pontificia Universidad Católica de Valparaíso
Zúñiga, María E.
Escuela de Ingeniería Bioquímica
The aim of this work was to improve the yield in evening primrose oil extraction and the antioxidant potential of the residual meal using an enzyme assisted extraction process with cold pressing. Among four commercial enzymes, a mixture of two of them was selected in order to evaluate the effect of enzyme-substrate ratio, temperature, moisture and period of time of the enzymatic pretreatment on the extracted oil. The oil yield increased by 12% when the seeds were pretreated with 2% enzyme-substrate ratio of a mixture of 100G Ultrazym and Cellubrix (1:1) for 15 h at 40oC and 40% moisture. The defatted meal obtained from the enzyme aided process enhanced its phenol content and improved its potential antioxidant activity in comparison to the control from 250 to 276 mg of phenols/g of meal and from 1463 to 1558 mg of trolox/g of meal respectively.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/3
2020-10-18T10:04:14Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Study of ozonized theobroma fat using Proton Nuclear Magnetic Resonance and microbiological analysis.
Díaz Gómez, Maritza F.
Centro de Investigaciones del Ozono
Martínez Téllez, Goitybell
Centro de Investigaciones del Ozono
Gavín Sazatornil, José A.
Universidad de La Laguna
Meneau Hernández, Rosa I.
Centro de Investigaciones del Ozono
Fernández Torres, Irán
Centro de Investigaciones del Ozono
Ozonation of theobroma fat at different applied ozone dosages was carried out and peroxide indexes along with antimicrobial activity were determined. The reaction products were identified using Proton Nuclear Magnetic Resonance Spectroscopy (1H NMR). The principal signal intensity values were used for following the reaction course between ozone and theobroma fat. The reaction was followed up to peroxide index values of 544 mmol-equiv/kg. The intensities of olefinic proton signals decreased with the gradual increase in ozone concentration until disappearing completely. The Criegee ozonides obtained at 87.4 mg/g of ozone doses were approximately 3.7 times higher than at the beginning of the reaction. The highest action spectrum of antimicrobial activity was obtained with the higher peroxide index. These results suggest that the 1H NMR spectroscopic technique provides valuable information about of the ozonization grade of theobroma fat which produces an affective antimicrobial activity against Candida albicans
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/3
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/4
2020-10-18T10:04:17Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest
Eissa, A. M. F.
Chemistry Department, Faculty of Science, Benha University
El-Sayed, R.
Chemistry Department, Faculty of Science, Benha University
The reaction of 2-hydroxyheptadecanoyl chloride (2) and anthranilic acid gave 2-(1-hydroxyheptadecyl)-4H-3,1-benzoxazin-4-one (3) which was used as starting material to synthesize some condensed and non-condensed heterocyclic compounds by a reaction with nitrogen nucleophiles (e.g., hydrazine hydrate, and formamide). The subsequent reaction of the synthetic products with different amounts of propylene oxide gave a novel group of nonionic compounds having a double function as antibacterial and surface active agents which may serve in the manufacturing of drugs, cosmetics, pesticides or as antibacterial and/or antifungal products. The surface active properties such as surface and interfacial tensions, cloud point, foaming height, wetting time, and emulsification power were determined. Antimicrobial and biodegradability were also screened.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/4
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/5
2020-10-18T10:04:21Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Characterization of grape seed and pomace oil extracts
Göktürk Baydar, Nilgün
Süleyman Demirel University, Faculty of Agriculture, Department of Horticulture
Özkan, Gülcan
Süleyman Demirel University, Faculty of Agriculture, Department of Food Engineering
Sema Çetin, Emine
Süleyman Demirel University, Faculty of Agriculture, Department of Horticulture
The objective of this study was to determine the nutrient and antioxidant contents of grape seed and pomace oil extracts from the main Turkish wine grape cultivars, Kalecik karas1, Narince, Hasandede and Emir. Dried and powdered seed and pomace materials were extracted with hexane. The results showed that the oil concentration of seeds ranged from 12.35 to 16.00% while in pomace the oil concentration varied from 5.47 to 8.66%. Grape seed and pomace oils were rich in oleic and linoleic acids and the degree of unsaturation in the oils was over 85%. α- tocopherol was the most abundant tocopherol in the oil extracts. Although γ and δ-tocopherols were found with low concentrations, β-tocopherol was not detected in the oil extracts. Oil extracts from pomace in all cultivars gave the highest tocopherol contents compared to the seeds. The contents of total phenolics were higher in pomace oil extracts than seed oil extracts. The highest total phenolic content (392.74 mg/kg) was found in the oil extract from Narince pomace compared to the other oil extracts. The refractive indexes of pomace oil extracts ranged from 1.445 to 1.468 while the refractive indexes of the seed oil extracts ranged from 1.460 and 1.466. In conclusion, wine byproducts including the seeds and pomace can be utilized both to get natural antioxidants and to obtain edible vegetable oil.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/5
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/6
2020-10-18T10:04:24Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Ability of the aquatic fern <i>Azolla</i> to remove chemical oxygen demand and polyphenols from olive mill wastewater
Ena, Alba
Consiglio Nazionale delle Ricerche, Istituto per lo Studio degli Ecosistemi, Sede distaccata di Firenze
Carlozzi, Pietro
Consiglio Nazionale delle Ricerche, Istituto per lo Studio degli Ecosistemi, Sede distaccata di Firenze
Pushparaj, Benjamin
Consiglio Nazionale delle Ricerche, Istituto per lo Studio degli Ecosistemi, Sede distaccata di Firenze
Paperi, Raffaella
Consiglio Nazionale delle Ricerche, Istituto per lo Studio degli Ecosistemi, Sede distaccata di Firenze
Carnevale, Silvia
Consiglio Nazionale delle Ricerche, Istituto per lo Studio degli Ecosistemi, Sede distaccata di Firenze
Sacchi, Angelo
Consiglio Nazionale delle Ricerche, Istituto per lo Studio degli Ecosistemi, Sede distaccata di Firenze
We investigated the biofiltration ability of the aquatic fern Azolla to remove polyphenols and chemical oxygen demand (COD) from olive mill wastewater (OMWw) collected from the traditional (TS) and continuous (CS) extraction systems. Azolla biomass was packed into five sequential Imhoff cones and five sequential columns. In both experiments, the filtrates collected from the 5th biofilter showed a decrease in polyphenol contents: from 7650 mg l–1 to 3610 mg l–1 in TS OMWw and from 3852 mg l–1 to 1351 mg l–1 in CS OMWw. The COD contents decreased from 110200 mg L–1 to 52400 mg L–1 in TS OMWw and from 41600 mg L–1 to 2300 mg L–1 in CS OMWw. A 5:1 OMWw to Azolla-fresh-weight ratio was optimal for both polyphenol and COD removal. The biofiltration ability of alfalfa was compared with that of Azolla, but the treatment with alfalfa did not result in the reduction of COD or polyphenols.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/6
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/7
2020-10-18T10:04:28Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Cottonseed: protein, oil yields, and oil properties as influenced by potassium fertilization and foliar application of zinc and phosphorus
Sawan, Zakaria M.
Cotton Research Institute
Hafezb,, Saeb A.
Food Technology Research Institute, Agricultural Research Center, Ministry of Agriculture & Land Reclamation
Basyony, Ahmed E.
Food Technology Research Institute, Agricultural Research Center, Ministry of Agriculture & Land Reclamation
Alkassas, Abou-El-Ela R.
Food Technology Research Institute, Agricultural Research Center, Ministry of Agriculture & Land Reclamation
In maximizing the quantity and quality of a crop’s nutritional value in terms of fatty acids and protein, it is necessary to identify the constraints which may affect it and to devise methods of overcoming them through the use of inputs or changes in management practices. Field experiments were conducted during two successive seasons at the Agricultural Research Center, Giza, Egypt, on the cotton cultivar “Giza 86” (Gossypium barbadense L.) to study the effects of potassium fertilization (at 0.0 and 47.4 kg of K ha–1) and foliar application of zinc (at 0.0 and 57.6 g of Zn ha–1, two times, 70 and 85 days after planting, “during square initiation and boll setting stage”) and phosphorus (at 0.0, 576, 1152 and 1728 g of P ha–1, two times, 80 and 95 days after planting) on cottonseed. The application of potassium along with spraying plants with zinc and phosphorus caused an increase in cottonseed yield ha–1, seed index, seed oil content, oil and protein yields ha–1, seed oil unsaponifiable matter and total unsaturated fatty acids (oleic and linoleic). However, those treatments resulted in a decrease in oil acid value, saponification value and total saturated fatty acids. The highest P concentration of 1728 g ha–1 gave the best values of cottonseed yield/ha, seed index, and seed oil and protein yields/ha and oil saponifiable matter.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/7
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/8
2020-10-18T10:04:32Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Seed protein characterisation of eleven species of amaranthus
Juan, R.
Departamento de Biología Vegetal y Ecología, Universidad de Sevilla
Pastor, J.
Departamento de Biología Vegetal y Ecología, Universidad de Sevilla
Alaiz, M.
Instituto de la Grasa (C.S.I.C.)
Megías, C.
Instituto de la Grasa (C.S.I.C.)
Vioque, J.
Instituto de la Grasa (C.S.I.C.)
The protein profile and the amino acid composition of eleven amaranth species have been studied. The following species were taken into account: A. viridis, A. powellii, A.muricatus, A. deflexus, A. graecizans, A. blitoides, A. retroflexus, A. blitum, A. albus, A. cruentus and A. hypochondriacus. Seed samples were obtained from wild populations located in the southwest of Spain. The protein profile was studied by gel filtration chromatography and denaturing electrophoresis. Profiles were similar in all taxa, with small variations in the molecular weights and amounts of the main seed proteins. Thus, after gel filtration chromatography six main fractions of around 300 kDa, 180 kDa, 120 kDa, between 40 and 50 kDa, 20 and 30 kDa and below 10 kDa were observed. On the other hand, the electrophoretic analysis showed peptides grouped into three main fractions, between 50 and 64 kDa, 33 and 37 kDa and 18 and 25 kda. The most balanced amino acid compositions were observed in the wild taxa A. muricatus, A. blitum and A. powellii showed the most equilibrated amino acid composition. A. hypochondriacus and A. graecizans showed the most deficient amino acid composition with limitations in five essential amino acids. These results show the potential of wild amaranthus taxa for their introduction as crops or their use in the improvement by hybridization mechanisms of other crops such as A. hypochondriacus.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/8
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/9
2020-10-18T10:04:36Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Social and economics repercussions of the table olive sector
García Brenes, M. David
Escuela Universitaria de Ingenieros Técnicos Agrícolas. Dpto. Economía Aplicada II
This work studies the most relevant economic and social elements concerning the table olive in Andalusia, from the grove to the processing and seasoning industry. The importance of worldwide agrarian production is analysed along with its social implications and recent technological developments. The fact that the table olive industry generates more wealth and employment in relative terms than the olive oil industry is also emphasized.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/9
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/16
2020-10-18T10:07:14Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Foreword
García Martos, José M.
Guinda Garín, M. Angeles
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/16
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/17
2020-10-18T10:07:18Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Trends in olive fruit handling previous to its industrial transformation
Ferguson, Louise
Department of Plant Sciences, University of California Davis
Until the 1940s, when production economics and labor shortages became pressing, olives around the world were hand harvested. Despite 60 years of research, mechanical. There are two major reasons for this. First, trees over 20 years old are too tall and poorly structured for mechanical harvesting. Second, mechanical harvesting research for table olive production has not been sufficiently focused on the final goal, processed fruit quality. For oil olives, which are physiologically mature at harvest and require less removal force, advances in both trunk shaking and picker head technology are advancing rapidly. Also, as olive oil is enjoying a renaissance around the world new orchards are being planted in the hedgerows that facilitate mechanical harvesting. For table olives however, mechanical harvesting is still in the developmental stage. The research being done now, unlike earlier work, focuses on the parallel goals of efficient fruit removal and final processed product quality. Within 10 years most olive oil orchards of suitable tree size and shape will be mechanically harvested. When table olives will be routinely harvested mechanically cannot be predicted.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/17
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/18
2020-10-18T10:07:22Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
The postharvest of mill olives
García, José M.
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, CSIC.
Yousfi, Khaled
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, CSIC.
The greatest deterioration of olive oil is due to poor handling of the olives during the time between harvesting and processing. Storage of olive fruits is carried out by simple heaping in fruit piles, waiting their processing. These fruits develop all kinds of degenerative processes in a short period of time. Oils obtained from them show characteristics hydrolytic and oxidative deteriorations confirmed by their high acidity values, peroxide value or ultraviolet absorbance at 232 and 270 nm. To avoid this situation, the industry is currently reducing the interval between harvesting and processing, through an increase in milling capacity. However, the equipment necessary for preventing the accumulation of fruit in January would be unnecessary for the rest of the season. In this chapter, refrigeration of the olive fruits, or the use of physical treatments, to allow the processing of unripe fruits, are analysed as possible alternatives.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/18
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/19
2020-10-18T10:07:26Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Olive oil extraction and quality
Uceda, Marino
CIFA ‘Venta del Llano’. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA)
Beltrán, Gabriel
CIFA ‘Venta del Llano’. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA)
Jiménez, Antonio
CIFA ‘Venta del Llano’. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA)
Olive oil extraction sector has improved over the last decades from a technological point of view even in the oil extraction concept. In this manuscript olive oil extraction process, including previous operations, extraction systems and oil storage, has been described and its effect on process yield and oil characteristics. Technology evolution has been reported from the most traditional to the newest designs. Recent advances and future trends applied to the olive oil extraction technology are reported, especially those related to the process automation.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/19
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/20
2020-10-18T10:07:30Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Treatment technologies of liquid and solid wastes from two-phase olive oil mills
Borja, Rafael
Instituto de la Grasa (CSIC)
Raposo, Francisco
Instituto de la Grasa (CSIC)
Rincón, Bárbara
Instituto de la Grasa (CSIC)
Over the last 10 years the manufacture of olive oil has undergone important evolutionary changes in the equipment used for the separation of olive oil from the remaining components. The latest development has been the introduction of a two-phase centrifugation process in which a horizontally-mounted centrifuge is used for a primary separation of the olive oil fraction from the vegetable solid material and vegetation water. Therefore, the new two-phase olive oil mills produce three identifiable and separate waste streams. These are: 1) the wash waters from the initial cleansing of the fruit; 2) the wash waters from the secondary centrifuge and 3) the aqueous solid residues from the primary centrifugation. As well as offering process advantages they also reduce the water consumption of the mill. The introduction of this technology was carried out in 90% of Spanish olive oil factories. Therefore, the new twophase olive mill effluents (TPOME) are made up of the mixture of effluents (1) and (2), the total volume of TPOME generated being around 0.25 l/kg of olives processed. In addition, the solid residue (two-phase olive pomace, TPOP) has a high organic matter concentration giving an elevated polluting load and it cannot be easily handled by traditional technology which deals with the conventional three-phase olive cake.
So, this paper aims to report the main features and characteristics of TPOME, and of TPOP, as compared to the classical olive mill wastewater (OMW) and olive cake derived from the three-phase manufacturing process. The advantages and disadvantages of the two-phase decanting process will be summarized. Among the treatments reported for TPOME, aerobic processes in completely mixed and activated sludge reactor showed high COD removal efficiencies. Kinetic constants of the aerobic processes were also compared at different operational conditions. The report also includes the following findings: assays of anaerobic digestion of wastewaters from the washing of olives, of olive oil and the two together using fluidised-beds and hybrid reactors; the kinetics, performance, stability, purification efficiencies and methane yield coefficients; other purifying methods for TPOME treatment including oxidation (with different chemical oxidants) and physico-chemical treatments (using different coagulants and flocculants); the anaerobic digestibility of TPOP using different influent substrate concentrations; kinetic studies of anaerobic digestion of TPOP and mass balances to predict the behaviour of the reactor and simplified kinetic models for studying the hydrolysis, acidogenic and methanogenic steps of one and two-stage anaerobic digestion of TPOP. Finally, other methods for treatment and use of TPOP were mentioned, including composting, production of alcohols, mannitol, and other added - value compounds such as monosaccharides, oligosaccharides, arabinose and glucose. Furfural and activated carbons were also produced from TPOP and included in the report.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/20
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/21
2020-10-18T10:07:34Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Production of pomace olive oil
Sánchez Moral, Pedro
Oleícola el Tejar. Ntra. Sra. de Araceli, SCA.
Ruiz Méndez, Mª Victoria
Instituto de la Grasa. CSIC
Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years. This investigation aims at presenting an overview of the complexity of this sector which, with around 100 years of existence, is searching for a role in the new integral strategy of the olive oil industry after the crisis suffered in 2001. Physical extraction, drying and solvent extraction are discussed, along with the influence of the technological treatments on the chemical composition of pomace oil.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/21
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/22
2020-10-18T10:07:39Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Olive oil and pomace olive oil processing
Antonopoulos, Kostas
Quality Assurance Department, Minerva Oleic SA
Valet, Nick
Quality Assurance Department, Minerva Oleic SA
Spiratos, Dimos
Quality Assurance Department, Minerva Oleic SA
Siragakis, George
Quality Assurance Department, Minerva Oleic SA
Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less minor components of olive oil, like polyphenols and tocopherols are some issues for the process. The stringent environmental requirements and the target of industry for continuous improvements and cost savings, forcing equipment manufacturers to innovations and new products. The complete removal of polycyclic aromatic hydrocarbons during pomace oil process and the utilization of distillates are also important areas for research and development.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/22
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/23
2020-10-18T10:07:43Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Olive and olive pomace oil packing and marketing
Linares, José
Grupo SOS
García Palma, Manuel
Grupo SOS
Iñigo, Mariano
Grupo SOS
García, José Manuel
Grupo SOS
Berzosa, Juan
Grupo SOS
The paper describes the industrial installations and equipments used by the olive oil sector for olive oil packing, the different types of containers used (plastic, glass, tin, and carton), and the diverse technologies applied for filling, stoppering, labelling, and packing as well as the trend and new technologies developed according to the material of the containers and the markets’ demands.
Some logistic aspects such as palletization, storage, and shipment of final products are also discussed. The use of modern tools and codification systems like EAN 128 permits to follow the product distribution and assure the traceability of packed oils.
The last part of the article includes the world and EU production and consumption of olive oil, paying special attention to the peculiarities of the main EU producers (Spain, Italy, Greece, and Portugal). Finally, the olive oil consumption in third countries is analysed and the consumption and its trend in merging markets like USA, Australia, and Japan commented.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/23
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/24
2020-10-18T10:07:47Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Elaboration of table olives
Sánchez Gómez, Antonio Higinio
Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC)
García García, Pedro
Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC)
Rejano Navarro, Luis
Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC)
Table olives are one of the main pickled products prepared throughout the world. Spain is the first producing and exporting country. In general, any processing method aims to remove the natural bitterness of this fruit, caused by the glucoside oleuropein. The most common types of preparation are: Spanish Style Green, Natural Black and Black (Ripe) Olives (darkened by oxidation). In this paper the three elaboration processes are summarized, reviewing the current situation of the different phases of the production process for each one.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/24
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/25
2020-10-18T10:07:51Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Extraction of interesting organic compounds from olive oil waste
Fernández-Bolaños, Juan
Food Biotechnology Departament, Instituto de la Grasa (CSIC)
Rodríguez, Guillermo
Food Biotechnology Departament, Instituto de la Grasa (CSIC)
Rodríguez, Rocío
Food Biotechnology Departament, Instituto de la Grasa (CSIC)
Guillén, Rafael
Food Biotechnology Departament, Instituto de la Grasa (CSIC)
Jiménez, Ana
Food Biotechnology Departament, Instituto de la Grasa (CSIC)
In the olive fruits there is a large amount of bioactive compounds and substances of high interest. Many of them are known by owing health beneficial properties that contribute to protective effect of the virgin olive oil. During olive oil processing, most of them remain in the olive oil wastes. Although, olive-mill wastewater (OMWW) or “alpechin”, olive oil cake (OOC), and the new by-product, known as “alperujo” in Spain and generated by the two-phase extraction process, represent a major disposal and potentially severe pollution problem for the industry, they are also promising source of substances of high value. This review summarises the last knowledge on the utilisation of residual products, with more than 90 references including articles and patents, which are promising with regard to future application. All these investigations have been classified into two options, the recovery of valuable natural constituents and the bioconversion into useful products.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/25
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/26
2020-10-18T10:07:55Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Use of solid residue from the olive industry
Guinda, Ángeles
Instituto de la Grasa (C.S.I.C.)
Research into finding new uses for olive products, particularly by-products of olive oil production, is of great relevance not only to the economy, but also to the environment, in the towns where olives are grown. A large number of research articles has been published dealing with the chemical composition of olives and olive oil; however, only a few studies have centered on isolating and identifying compounds in the olive leaf. In this article an overview of the present body of knowledge on the chemical composition of the olive leaf will be presented. Also to be discussed is the use of solid residue, namely, the olive leaf and the olive stone. Both of these types of residue result from olive oil and table olive production, and can be used as a renewable energy source, as well as to obtain high added-value compounds. The latter, bioactive compounds are directed towards the cosmetic, pharmaceutical, and natural food supplements markets, all of which are currently highly receptive to products of natural origin.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/26
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/27
2020-10-18T10:07:59Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060331 2006 eng "
1988-4214
0017-3495
dc
Refining by-products as a source of compounds of high-added value
Bondioli, Paolo
Stazione Sperimentale Oli e Grassi, Technology Department http://www.ssog.it
In this paper a complete review of by-products coming from the olive oil refining process is reported. By-products from both chemical and physical refining are discussed, along with their compositional properties. Also the technological aspects of by-product valorisation are discussed in comparison with the competitors coming from other oils and fats. The only olive oil by-products having unique composition are the ones containing squalene in high concentration.
Consejo Superior de Investigaciones Científicas
2006-03-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/27
Grasas y Aceites; Vol. 57 No. 1 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/30
2020-10-18T10:06:24Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils
López-Aguilar, J. R.
Division Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco
Valerio-Alfaro, G.
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz
Monroy-Rivera, J. A.
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz
Medina-Juárez, L. A.
Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Sonora
O’Mahony, M.
Department of Food Science and Technology, University of California, U.S.A.
Angulo, O.
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz
The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC) sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA), Anisidine Value (AV), Peroxide Value (PV), Conjugated Dienes (CD), Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS) sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC) sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA), Anisidine Value (AV), Peroxide Value (PV), Conjugated Dienes (CD), Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS) sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC method was sensitive to small differences in rancidity. Differences in anisidine value and Rancimat were correlated to the difference in rancidity (d') among oils
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/30
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/31
2020-10-18T10:06:28Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Oxidative stability and tocopherol concentration of canola oil extracted using supercritical CO2
Jachmanián, Iván
Laboratorio de Grasas y Aceites. Facultad de Química. Universidad de la República
Margenat, Lucía
Laboratorio de Grasas y Aceites. Facultad de Química. Universidad de la República
Torres, Ana I.
Laboratorio de Grasas y Aceites. Facultad de Química. Universidad de la República
Grompone, Maria A.
Laboratorio de Grasas y Aceites. Facultad de Química. Universidad de la República
In this work the characteristics of canola seed oil extracted using supercritical CO2 under different conditions and its oxidative stability were analyzed and compared with those corresponding to the oil extracted with hexane. The oil with the lower oxidative stability was that extracted at 276 Kg/cm2. All the oils extracted with supercritical CO2 showed a lower oxidative stability than the oil obtained by hexane extraction. Although the hexane extracted oil did not show a significant difference in its tocopherol concentration, its carotenoid concentration was the highest, which could be a reason for the higher oxidative stability of that oil. The oil extraction rate was constant during the whole extraction period, but the rate of tocopherol extraction was higher at the beginning of the process, which suggests a possible co-solvent effect of the oil itself on these compounds.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/31
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/32
2020-10-18T10:06:32Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Characterization of <i>Moringa oleifera</i> seed oil from drought and irrigated regions of Punjab, Pakistan
Anwar, Farooq
Department of Chemistry, University of Agriculture, Faisalabad
Nahid Zafar, Syeda
Department of Chemistry, University of Agriculture, Faisalabad
Rashid, Umer
Department of Chemistry, University of Agriculture, Faisalabad
The aim of the present study was to investigate the composition of M.oleifera seed oil from drought and irrigated regions of Pakistan. The hexane-extracted oil content of M.oleifera seeds harvested from one drought (Layyah) and two irrigated regions (Rahim Yar Khan, Jhang) of Punjab, Pakistan was found to be 30.36 and 35.26, 38.37% respectively. Results of physical and chemical parameters of the extracted oils were as follows: iodine value, 65.86 and 70.50, 67.86; refractive index (40°C), 1.4570 and 1.4582,1.4581; density (24°C), 0.9059 and 0.9069, 0.9002 mg mL-1; saponification value, 181.1 and 183.7, 183.1; unsaponifaiable matter, 0.84 and 0.85, 0.97%; acidity (as oleic acid) 0.28 and 0.35, 0.33%.
The induction period (Rancimat 20L/h, 120 °C) of the M.oleifera oil from the drought region was significantly higher (9.63 h) as compared with those of irrigated regions (8.74, 8.33 h). Specific extinctions at 232 and 270 nm were 1.92 and 1.98, 1.68; 1.02 and 0.97, 0.75 respectively. The overall contents of tocopherols (α, γ and δ), which did not differ significantly in the Moringa oils from both regions ranged from 95.85-103.80, 80.26-86.56 and 55.75-64.55 mg kg-1 respectively. Fatty acid profiles of the M.oleifera oils from drought and irrigated regions of Punjab consisted in a high level of oleic acid (up to 72.68 and 75.55, 74.66 %) followed by palmitic and behenic acid (up to 9.26 and 8.76, 9.20 and 5.46 and 3.72, 4.53 %) respectively. Results of various physical and chemical parameters of the investigated M.oleifera seed oils revealed that drought is one of the most visible factors that have amplified the induction period and C22:0 content of the oils and reduced seed weight, oil yield, iodine value and C18:1 content.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/32
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/33
2020-10-18T10:06:36Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Determination of seed and oil properties of some poppy (<i>Papaver somniferum L.</i>) varieties
Musa Özcan, M.
Department of Food Engineering, Faculty of Agriculture, University of Selçuk
Atalay, Çigdem
Food Engineering
Physical and chemical properties of seven poppy varieties (2001 mavi hat, Ankara 94, Kocatepe 96, Kemerkaya, Karahisar 96, S¸uhut 94, Afyon Kalesi 95) were investigated.Weight of 1000 seeds, moisture, crude protein, crude ash, crude fibre, HCl-insoluble ash, crude energy and crude oil contents of all seven varities of poppy seeds were established between 0.29-0.429 g, 3.39-4.76%, 11.94- 13.58%, 4.92-6.25%, 22.63-30.08%, 0.72-1.68%, 6367.0- 6740.5 kcal/100g and 32.43-45.52%, respectively. P,Ca, K, Mg, Na and Fe contents were established in the samples. Free fatty acid, iodine value, refractive index, unsaponifiable material, saponification number, pH and tocopherol contents of these 7 poppy seed oils were measured.The poppy seed oils contained an appreciable amount of β-tocopherol (309.5 ppm-567.3 ppm). Stearic, palmitic, oleic, linoleic and linolenic were determined as the main fatty acids. Poppy seed and oil having high nutritive value were recommended for processing as healthy food products. Linoleic acid was established as the dominant fatty acid in all varieties.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/33
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/34
2020-10-18T10:06:40Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Kinetic study of oil extraction from olive foot cake
Meziane, S.
Laboratoire de Chimie Appliquée et de Génie Chimique, Faculté des Sciences, Université Mouloud Mammeri
Kadi, H.
Laboratoire de Chimie Appliquée et de Génie Chimique, Faculté des Sciences, Université Mouloud Mammeri
Lamrous, O.
Laboratoire de Physique et de Chimie Quantique, Faculté des Sciences, Université Mouloud Mammeri
The kinetics of oil extraction from olive foot cake can be explained by a model based on two stages. The first step corresponds to a simple washing of the oil from the particle surface. In the second step, the extraction is controlled by two mechanisms: slow diffusion from broken cells and very slow diffusion from intact cells.
The kinetic coefficients of this mathematical model are calculated using the experimental results obtained from hexane and commercial ethyl alcohol for different particle sizes.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/34
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/35
2020-10-18T10:06:45Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Synthesis, antibacterial and surface activity of 1,2,4-triazole derivatives
El-Sayed, R.
Chemistry Department, Faculty of Science, Benha Unviversity
The use of sodium 1-(4-amino-5-mercapto-4H-[1,2,4] triazol-3-yl) and heptadecane-1-sulfonate (2) as new precursors to synthesize some important biologically active heterocycles has been found to be effective. The reaction of 2 with carbon disulphide in pyridine and acid chlorides yielded the 1,2,4-triazole derivatives 3, 4a and 4b.The condensation of 2 with appropriate aldehydes gave 5a-c which were cyclized by treating with thioglycollic acid to yield 6a-c. The reactions of 2 with phthalic anhydride and 4-methylbenzene-sulfonylchloride gave 7 and 8. In addition, the reaction of 2 with chloroacetaldehyde, phenacyl bromide, urea and chloroacetyl chloride yielded 9, 10, 11 and 12. At the same time, refluxing 2 with phenyl isothiocyanate gave 13 and 14. All these products have antimicrobial activity and they can be used as surface active agents.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/35
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/36
2020-10-18T10:06:50Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil
Anwar, Farooq
Department of Chemistry, University of Agriculture Faislabad
Jamil, Amer
Department of Chemistry, University of Agriculture Faislabad
Iqbal, Shahid
Department of Chemistry, University of Sargodha
Sheikh, Munir A.
Department of Chemistry, University of Agriculture
The present study was conducted to investigate the antioxidant potential of 11 medicinally or economically important plant materials indigenous to Pakistan. The materials were extracted with 80% methanol and examined for their antioxidant activity under different storage conditions using sunflower and soybean oils as oxidation substrates. Preliminary antioxidant activity assessment among the extracts was conducted with the TLC-test and by measuring percent inhibition of linoleic acid peroxidation. The rhizome of Iris germanica, leaves of Lawsonia alba, and M. oleifera, coffee (Coffee arabica) beans, rice (Oryza sativa) bran, wheat bran and oats (Avenis sativa) groats and hull, which showed higher antioxidant activity among the extracts, were further evaluated using soybean and sunflower oils as oxidation substrates. The vegetable oils were stabilized with extracts at a dosage of 0.12% (w/w), and individually subjected to accelerated (65 oC, 15 days) and ambient (6 months) storage. The oxidative deterioration level was monitored for the measurement of antioxidant activity index (AI), peroxide value (PV), conjugated dienes and trienes contents. Overall, the extracts of coffee beans, oat groats and hull, Iris germanica and M. oleifera leaves were found to be the most effective in extending oxidative stability, and retarding PV, primary and secondary oxidation products of soybean and sunflower oils. The order of efficiency of the plant extracts for stabilization of the subject oils was as follows: oat groats and hull > coffee beans > M. oleifera leaves > Lawsonia alba > Iris germanica > rice bran > wheat bran. Significant differences in the antioxidant potential of some of the extracts for stabilization of substrate oils were observed under ambient and accelerated storage conditions and thus demonstrated a variable antioxidant prospective of the extracts under different analytical protocols.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/36
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/37
2020-10-18T10:06:54Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Physicochemical and microbiological study of “<i>shmen</i>”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts
Mourad, Kacem
Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences Département de Biotechnologie, Université d’Es Senia
Nour-Eddine, Karam
Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences Département de Biotechnologie, Université d’Es Senia
Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts) were isolated from 20 samples of shmen, a traditional clarified butter made from sour camel milk in the Algerian Sahara. The values of pH, titratable acidity, NaCl, total solid, moisture, and fat content ranged from : 3.11-4.97, 0.19-0.36%, 1.04-2.15%, 64.03-65.11%, 34.40-34.99%, and 49.90-56% respectively. A total of 181 isolates of lactic acid bacteria were identified as Lactobacillus plantarum (40 strains), Lactobacillus delbrueckii ssp. bulgaricus (35 strains), Lactococcus lactis ssp. lactis biovar diacetylacti (22 strains), Lactococcus lactis ssp. cremoris (18 strains), Lactobacillus paracasei ssp. paracasei (10 strains), Leuconostoc pseudomesenteroides (9 strains) and Leuconostoc gelidum (12 strains) Enterococcus faecium (35 strains). Yeasts were isolated from all samples (55 isolates). Of these, 40 were identified as Saccharomyces cerevisiae and 15 isolates were identified as Saccharomyces sp.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/37
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/38
2020-10-18T10:06:57Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Composition of tocopherols in sesame seed oil: an indicative of adulteration
Aued-Pimentel, Sabria
Instituto Adolfo Lutz, Divisão de Bromatologia e Química
Takemoto, Emy
Instituto Adolfo Lutz, Divisão de Bromatologia e Química
Antoniassi, Rosemar
EMBRAPA – Agroindústria de Alimentos
Gastaldo Badolato, Elza S.
Instituto Adolfo Lutz, Divisão de Bromatologia e Química
The objective of this research was to verify how the composition of tocopherols can help to reveal adulteration in samples of sesame seed oils commercialized in Brazil. Five samples have been analyzed. One sample presented the composition of fatty acids, tocopherols and desmethylsterols of authentic sesame oil. Another one presented only non complying parameters. Three other samples showed the fatty acid composition of pure sesame oil, but the tocopherol and desmethylsterol profiles did not comply with those for sesame seed oil. The results indicate that samples could be adulterated by other vegetable oils like soybean, lauric and corn oils.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/38
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/39
2020-10-18T10:07:02Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Determination of the mineral compositions of some selected oil-bearing seeds and kernels using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES)
Musa Özcan, M.
Department of Food Engineering, Faculty of Agriculture, Selçuk University
The aim of this paper was to establish the mineral contents of oil-bearing seeds and kernels such as peanut, turpentine, walnut, hazelnut, sesame, corn, poppy, almond, sunflower etc., using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). Significant differences in mineral composition were observed among crops. All seeds and kernels contained high amounts of Al, Ca, Fe, K, Mg, Na, P and Zn. B, Cr, Cu, Li, Ni, Sr, Ti while V contents of the crops were found to be very low. The levels of K and P of all crops in this study were found to be higher than those of other seeds and kernels. The results obtained from analyses of the crops showed that the mean levels of potassiumcontent ranged from 1701.08 mg/kg (corn) to 20895.8 mg/kg (soybean), the average content of phosphorus ranged from 3076.9 mg/kg (turpentine) to 12006,5 mg/kg to 2617.4 mg/kg (cotton seed), and Ca from 68.4 mg/kg (corn) to 13195.7 mg/kg (poppy seed). The results show that these values may be useful for the evaluation of dietary information. Particularly the obtained results provide evidence that soybean, pinestone and poppy seed are a good source of K, P and Ca, respectively. Whereas pinestone is a good source of zinc.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/39
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/46
2020-10-18T10:05:42Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
Jiménez Márquez, Antonio
Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción Ecológica
Beltrán Maza, Gabriel
Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción Ecológica
Uceda Ojeda, Marino
Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción Ecológica
Aguilera Herrera, María Paz
Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción Ecológica
The effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied.
A quick heating of olive paste, to optimal temperature conditions and an extractability improvement of the extraction process were found with the sonication of olive paste.
The effects of high-power ultrasound on some components of the oil obtained were studied. Free acidity, peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later.
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/46
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/47
2020-10-18T10:05:46Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Variability in oil tocopherol concentration and composition of traditional and high oleic sunflower hybrids (<i>Helianthus annuus L.</i>) in the Pampean region (Argentina
Nolasco, Susana M.
Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires
Aguirrezábal, Luis A.N.
Departamento de Producción Vegetal, Suelos e Ingeniería Rural, Unidad Integrada Facultad de Ciencias Agrarias de la Universidad Nacional de Mar del Plata-INTA Balcarce
Lúquez, Julia
Departamento de Producción Vegetal, Suelos e Ingeniería Rural, Unidad Integrada Facultad de Ciencias Agrarias de la Universidad Nacional de Mar del Plata-INTA Balcarce
Mateo, Carmen
Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires
Tocopherols are natural antioxidants that increase the stability of food fat and fulfill an important biological requirement in humans. There are no previous studies on the variability of tocopherol concentration and composition in the oil of sunflower traditional hybrids (TH) and high oleic sunflower hybrids (HOH) from different environments in Argentina. The objective of this work was to detect and examine that variability. Seed samples were obtained from i) seven TH grown in four locations (Experiment I) and, ii) five hybrids (three HOH and two traditional ones) grown in three locations (Experiment II). Concentrations of total tocopherol in oil ranged from 634 to 1054 μg g oil–1. α-tocopherol accounted for 90.8 to 97% of the total tocopherols. Total and α-tocopherol concentrations were highly genetically determined (more than 80%). In Experiment I, a significant, although low in value, interaction between hybrid and location was found for total and α-tocopherol concentrations. In Experiment II, mean values for total tocopherol concentration in HOH and in each environment were larger than in TH. Significant differences for total and α-tocopherol concentration were not found among HOH and environments. The variation of tocopherol concentration for each hybrid across environments was higher than the variation among hybrids in the same environment. To obtain oil with high tocopherol concentration, both hybrid and environment must be selected.
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/47
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/48
2020-10-18T10:05:50Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Lipids, fatty acids composition and carotenoids of <i>Chlorella vulgaris</i> cultivated in hydroponic wastewater
Cleber Bertoldi, Fabiano
Laboratório de Biotecnologia Alimentar, Departamento de Ciência e Tecnologia de Alimentos. Universidade Federal de Santa Catarina
Sant’Anna, Ernani
Laboratório de Biotecnologia Alimentar, Departamento de Ciência e Tecnologia de Alimentos. Universidade Federal de Santa Catarina
Villela da Costa Braga, Maurício
Laboratório de Biotecnologia Alimentar, Departamento de Ciência e Tecnologia de Alimentos. Universidade Federal de Santa Catarina
Barcelos Oliveira, Jorge Luiz
Laboratório de Biotecnologia Alimentar, Departamento de Ciência e Tecnologia de Alimentos. Universidade Federal de Santa Catarina
Alternative culture media have been evaluated for the cultivation of microalgae, among them are, industrial and agriculture wastewaters, that make residue recycling possible by bioconverting it into a rich, nourishing biomass that can be used as a feeding complement in aquaculture and in diverse areas. The objective of this research is to determine the lipid, fatty acid profile and carotenoid produced by the microalgae Chlorella vulgaris cultivated in a hydroponic wastewater, with different dilutions. The results showed that lipid contents did not present significant differences. Fatty acids were predominantly 16:0, 18:0, 18:1 and 18:3n-6. For total carotenoids, the dilution of hydroponic wastewater did not stimulate the production of these pigments. From this study, it was determined that, the use of hydroponic wastewater as an alternative culture medium for the cultivation of Chlorella vulgaris generates good perspectives for lipid, fatty acid and carotenoid production.
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/48
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/49
2020-10-18T10:05:53Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
Marmesat, S.
Instituto de la Grasa (CSIC)
Velasco, J.
Instituto de la Grasa (CSIC)
Ruiz-Méndez, M. V.
Instituto de la Grasa (CSIC)
Dobarganes, M. C.
Instituto de la Grasa (CSIC)
The oxidative quality of commercial fried nuts was evaluated by independent analyses of two lipid fractions, the surface oil, and the internal lipid fraction. The nuts studied were 6 samples of almonds, 10 samples of peanuts, 4 samples of sunflower seeds and 2 samples of cashew nuts. The oil content, peroxide value, polymer content, and fatty acid composition were analyzed. The results showed two lipid fractions with different oxidation status. Higher oxidation levels were normally found in the oil fraction more exposed to air, although considerably higher oxidation status in the internal oil was also detected in various samples. Oxidative quality was also evaluated in selected samples of each nut after 1 year of storage at room temperature, in the dark . Only the almonds and cashew nuts exhibited acceptable oxidative quality after storage. In addition, a study on the changes due to frying and the contribution of the frying oil to the lipids in the final product showed that the composition of the surface oil can be changed by the incorporation of substantial contents of the frying fat. Consequently, the frying fat may exert some effect on the oxidative quality and oxidative stability of the surface oil.
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/49
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/50
2020-10-18T10:05:57Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends
Steel, C. J.
Laboratório de Óleos e Gorduras, Departamento de Tecnologia de Alimentos. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP)
Dobarganes, M. C.
Instituto de la Grasa (CSIC)
Barrera-Arellano, D. Laboratório de Óleos e Gorduras
Samples of cottonseed oil, partially hydrogenated cottonseed oil and their blends, with iodine values between 60 and 110, tocopherol-stripped or not by aluminium oxide treatment, were submitted to thermal oxidation, at 180 °C, for 10 hours. Samples were collected at 0, 2, 5, 8 and 10 hours, for the determination of dimers and polymers (degradation compounds) and of tocopherols. The influence of the degree of hydrogenation on the formation of dimers and polymers and the role of originally present tocopherols in the protection of fats and oils against thermal degradation was verified. The degradation curves for tocopherols showed a fast destruction rate for the tocopherols present in cottonseed fats and oil (α and γ-tocopherols), with residual levels close to zero after 10 hours under thermal oxidation conditions. Nevertheless, samples with their natural tocopherols presented a slower rate of thermal degradation. The unsaturation degree was apparently more important in the protection against thermal degradation than the content of tocopherols
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/50
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/51
2020-10-18T10:06:00Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on <i>Lactobacillus plantarum</i>...
Mourad, Kacem
Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences Université d’Oran
Nour-Eddine, Karam
Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences Université d’Oran
The microflora of naturally fermented green olives produced in Western Algeria was studied over 15, 60 and 90 day fermentation periods. Different microorganisms (aerobic bacteria, coliforms, staphylococci, lactic acid bacteria, lactobacilli, enterococci, yeasts, psychrotrophs and lipolytic bacteria) were recorded at 15 and 60 days of fermentation. After 90 days (pH 4.40) of fermentation, the lactic acid bacteria population became dominant and persisted together with yeasts throughout the fermentation period. The lactic acid bacteria isolated (343 isolates) were identified as L. casei, L. rhamnosus, L. paracasei, L. plantarum, L. lactis subsp. lactis, E. faecalis, E. faecium and E. durans. The dominant species was L. plantarum. Yeasts were isolated from all samples (32 isolates) and were identified as Saccharomyces cerevisiae or Candida parapsilosis. Also, in this study we reported that brine solutions obtained at the end of olive fermentation were able to stimulate the growth of several L. plantarum strains
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/51
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/52
2020-10-18T10:06:03Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Influences of using enzymatic complexes in the second centrifugation of olive paste
Millán Linares, Herminia
Süd-Chemie S.L
Alba Mendoza, José
Instituto de la Grasa (CSIC)
Moyano Pérez, María José
Instituto de la Grasa (CSIC)
Jackisch, Björn Oliver
Süd-Chemie S.L
Virgin olive oil is a natural fruit juice that conserves the flavor, aroma, vitamins and all the properties of the fruit from which it comes, being, in addition, the only vegetal oil that can be consumed as “virgin” or completely unrefined.
The extraction of the juice from the olive is carried out exclusively by mechanical means in the first centrifugation step, in order to obtain directly consumable virgin olive oil. The use of enzymatic complexes in the process of a second centrifugation step has been contemplated in order to obtain a greater yield of refinable virgin oil.
With this work, we attempt to demonstrate an increase in the yield of oil extraction with the use of an enzymatic complex in the second centrifugation and to confirm that its use does not affect the quality of the oils obtained
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/52
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/53
2020-10-18T10:06:07Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Physicochemical characteristics of yagua palm (<i>Attalea cryptanther</i>) endospermus oil
García-Pantaleón, David M
Universidad Simón Rodríguez, Laboratorio de Biomoléculas
González, Juan
Universidad Simón Rodríguez, Laboratorio de Biomoléculas
Moreno-Álvarez, Mario José
Universidad Simón Rodríguez, Laboratorio de Biomoléculas
Belén-Camacho, Douglas R.
Universidad Simón Rodríguez, Laboratorio de Biomoléculas
Medina-Martínez, Carlos
Universidad Simón Rodríguez, Laboratorio de Biomoléculas
Linares, Oscar
Consorcio Oleaginoso Portuguesa S.A (COPOSA)
In this research, the physicochemical characteristics of the yagua palm (Attalea cryptanther) endospermus oil were evaluated. Seeds of mature fruits from Santa Ana hill, Canoabo, Bejuma municipality, Carabobo state-Venezuela, harvested in November 2003, were decorticated and the endospermus was transformed to meal by means of grinding. The oil from meal was extracted with n-hexane using Soxhlet equipment. Yagua endospermus crude oil showed the following characteristics: iodine index 13.77 cg I2/g; refraction index 1.4441 at 60 ºC; saponification value 233 mg KOH/g; peroxide value 0.20 meq O2/kg; unsaponifiable matter 0.97 %; AOM stability 31 h; solid fat content 54 % at 10 ºC and 10 % at 20 ºC; Lovibond color: R 3.2 and Y 1.3. The major fatty acids were lauric acid (58 %) and miristic acid (16.5 %).Yagua endospermus is an alternative oleaginous
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/53
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/54
2020-10-18T10:06:10Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)
Sánchez Casas, Jacinto
Instituto Tecnológico Agroalimentario de Extremadura. Consejería de Infraestructura y Desarrollo Tecnológico. Junta de Extremadura
De Miguel Gordillo, Concepción
Departamento de Biología y Producción de los Vegetales. UEX
Osorio Bueno, Emilio
Instituto Tecnológico Agroalimentario de Extremadura. Consejería de Infraestructura y Desarrollo Tecnológico. Junta de Extremadura
Marín Expósito, Julia
Departamento de Química Analítica y Electroquímica. UEX.
Gallardo González, Lourdes
Instituto Tecnológico Agroalimentario de Extremadura. Consejería de Infraestructura y Desarrollo Tecnológico. Junta de Extremadura
Martínez Cano, Manuel
Departamento de Biología y Producción de los Vegetales. UEX
Abencor system of olives sampled in 2000 - 01 of the Cacereña, Carrasqueña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz varieties in different stages of ripeness have been evaluated. The analysis of variance taking into account the variety and ripeness data shows the differences found for the different attributes that characterize them. Likewise, the correlation between the physicochemical characteristics of these oils and their attributes are shown.
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/54
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/55
2020-10-18T10:06:14Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Amphoteric surfactants containing ?-hydroxy ester group and an amino acid residue
Eissa, A. M. F.
Chemistry Department, Faculty of Science, Benha University
A series of amphoteric surfactants containing α-hydroxy ester group and an amino acid residue were prepared with the addition of epoxy derivatives (which were prepared from epoxidation of alkyl methacrylate) to different types of amino acids (glycine, alanine, valine, isoleucine, phenylalanine, tyrosine, serine, threonine, aspartic and anthranilic acid).The structures of the prepared compounds were confirmed by infrared spectra, proton magnetic resonance spectra, Mass spectra and elementary analysis. Surface tension, Kraft point, foaming power, critical micelle concentration emulsion and Ca++ stabilities were determined. Antimicrobial activity and biodegradability were also screened.
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/55
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/56
2020-10-18T10:06:17Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays
Shahid Chatha, Shahzad Ali
Department of Chemistry, University of Agriculture, Faisalabad
Anwar, Farooq
Department of Chemistry, University of Agriculture, Faisalabad
Manzoor, Maleeha
Department of Chemistry, University of Agriculture, Faisalabad
Rehman Bajwa, Jawad -ur-
Department of Chemistry, University of Agriculture, Faisalabad
In the present work the antioxidant activity of different solvent (100% methanol, 80% methanol, 100% acetone, 80% acetone) extracts of rice bran was evaluated following different antioxidant assays and using sunflower oil as oxidation substrate. The rice bran extracts were evaluated from the estimate of % inhibition of peroxidation in linoleic acid system, total phenolics content (TPC) and loss of β-carotene in a linoleic acid system. Additionally, crude concentrated rice bran extracts were added into the sunflower oil samples and stored under ambient conditions. The extent of oxidative deterioration was followed by the measurement of peroxide-, p-anisidine-, conjugated diene-, and triene- values. The general order of antioxidant efficacy of rice bran extracts as determined by various antioxidant assays was 80% methanolic extract > 100% methanolic extract > 80% acetone extract > 100% acetone extract. The results of the present comprehensive analysis demonstrate that rice bran extracts of the Super Kernel variety indigenous to Pakistan are a viable source of natural antioxidants and might be exploited for functional foods and nutraceutical applications.
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/56
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/57
2020-10-18T10:06:21Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"060930 2006 eng "
1988-4214
0017-3495
dc
Biotechnological alternatives for omega-3 polyunsaturated fatty acids production
Hinzpeter, I.
Departamento de Gobierno y Empresa. Universidad de Los Lagos
Shene, C.
Departamento de Ingeniería Química. Universidad de La Frontera
Masson, L.
Departamento de Ciencias de los Alimentos y Tecnología Química. Facultad de Ciencias Químicas y Farmacéuticas. Universidad de Chile
Fish oils are the main sources of omega-3 (ω3) polyunsaturated acids (PUFA) such as eicosapentaenoic (C20:5ω3) and docosahexaenoic (C22:6ω3) acids. World demand for ω3 PUFA shows an increasing trend mainly due to the growth of the aquaculture industry and also due to the increasing demand for specific PUFA used as food supplements. Bacteria, fungi, microalgae and thraustochytrids are biotechnological PUFA alternatives to fish oils. These sources are characterized by specific PUFA profiles whose productivity depends on strain and growth conditions. PUFA content in bacteria is low; microalgae synthesize mixtures of PUFA; fungi system productivity is low due to long fermentation times. In heterotrofic cultures of thraustochytrids high concentrations of PUFA can be obtained. Moreover, many strains are able to synthesize a single ω3 PUFA. The optimization of fermentation systems and the development of technology capable of large-scale production are needed in order to make these alternatives feasible.
Consejo Superior de Investigaciones Científicas
2006-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/57
Grasas y Aceites; Vol. 57 No. 3 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/60
2020-10-18T10:04:52Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Antioxidant activity of extracts from <i>Sclerocarya birrea</i> kernel oil cake
Mariod, Abdalbasit A.
Food Sci & Technology Department, College of Agricultural Studies, Sudan University of Science & Technology
Matthäus, Bertrand
Institute for Lipid Research, Federal Research Center for Nutrition and Food
Eichner, K.
Institute for Food Chemistry, Westfälische-Wilhelms-Universität
Hussein, Ismail H.
National Oilseed Processing Research Institute (NOPRI), University of Gezira
The antioxidant activity of methanolic extracts from Sclerocarya birrea kernel oil meal, extracted using two different methods was evaluated. The extraction was carried out using magnetic stirring of the material in methanol/water (80:20 v/v) overnight followed by two ultra-sonic treatments for 45 min. (Overnight extract, ONEXT) and three ultra-sonic treatments for 45 min. only (Ultra-sonic extract, USEXT), respectively. Three fractions were obtained from each extract and the contents of total phenolic compounds were determined in each fraction according to the Folin-Ciocalteau method as 34.6, 54.8, and 58.6 mg/g of dry product in ONEXT and 29.6, 84.8, 143.9 mg/g in USEXT, respectively. The antioxidant activity of the extracts was evaluated according to the β-carotene-linoleic acid assay, where the extracts and their fractions showed significant effect (p
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/60
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/61
2020-10-18T10:04:56Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest
Eissa, A. M. F.
Chemistry Department, Faculty of Science, Benha University
El-Sayed, R.
Chemistry Department, Faculty of Science, Benha University
T2-Hydroxyheptadecanoic acid chloride (2) reacted with anthranilic acid to produce 2-substituted-3,1-benzoxazin-4-one (3) which was used as starting material to synthesize some condensed and non-condensed heterocyclic compounds by reaction with nitrogen nucleophiles e.g., hydrazine hydrate, and formamide. The products were subjected to reaction with different moles of propylene oxide (n = 5, 10, 15) to produce a novel group of nonionic compounds having a double function as antibacterial and surface active agents which can be used in the manufacturing of drugs, cosmetics, pesticides or can be used as antibacterial and/or antifungal additives. The surface active properties as surface and interfacial tension, cloud point, foaming height, wetting time, and emulsification power were determined, the antimicrobial and biodegradability were also screened.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/61
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/62
2020-10-18T10:05:00Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying
Kumar Sharma, Harish
Food Technology Department, Sant Longowal Institute of Engineering and Technology
Kaur, Barinder
Food Technology Department, Sant Longowal Institute of Engineering and Technology
Chandra Sarkar, Bhavesh
Food Technology Department, Sant Longowal Institute of Engineering and Technology
Singh, Charanjiv
Food Technology Department, Sant Longowal Institute of Engineering and Technology
Shall be deleted offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were examined for change in their physico-chemical parameters (acid value, iodine value, color value, peroxide value and fatty acids). Repeated deep fat frying processes were carried out using dried potato chips in pure rice bran oil, sunflower oil and their model blends, in order to study the thermal behavior of pure rice bran oil, sunflower oil and their model blends. Pure rice bran oil and sunflower oil showed good thermal stability during the repeated deep fat frying cycles. Although all the blended oils used in the study showed good thermal stability during repeated deep fat frying cycles, model blends consisting of 60%RBO + 40% SFO showed better suitability during repeated deep fat frying than the remaining blended oils.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/62
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/63
2020-10-18T10:05:04Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Proximate composition, fatty acids and physicochemical characteristics of artesian meal caribe (Serrasalmus rhombeus Pisces: Characidae) meal oil from Caicara del Orinoco-Venezuela
Belén-Camacho, Douglas R.
Universidad Simón Rodríguez, Ingeniería de Alimentos, Laboratorio de Biomoléculas
García, David
Universidad Simón Rodríguez, Ingeniería de Alimentos, Laboratorio de Biomoléculas
Moreno-Álvarez, Mario José
Universidad Simón Rodríguez, Ingeniería de Alimentos, Laboratorio de Biomoléculas
Medina, Carlos
Universidad Simón Rodríguez, Ingeniería de Alimentos, Laboratorio de Biomoléculas
Granados, Ángel
Universidad de Oriente. Instituto Limnológico
Caribe (Serrasalmus rhoembeus) is a Characidae fish that lives in the basins of the Orinoco and Amazon rivers. It is an underutilized specie although in the last years has been marketed in the form of of a meal which is obtained through a handmade process but without information about its chemical composition. This research was conducted to evaluate the proximate composition of commercial caribe meal, the fatty acids profile and some physicochemical properties of its lipidic extract. Three aleatory samples of meal were selected in Caicara del Orinoco shops, Bolívar state –Venezuela. Moisture (6.00 ± 0.45 %), crude protein (N x 6.25: 52.78 ± 2.36 %), crude fat (22.47 ± 1.08 %) and total ash (24.58 ± 3.12 %) were determined in each sample. The fat was extracted with nhexane and it was analyzed for free fatty acids (5.66 ± 0.15 % as oleic acid), peroxide value (23.50 ± 1.02 meq O2/kg), iodine value (152.2 ± 0.5), saponification value (186.5 ± 0.3 mg KOH/g) and unsaponifiable matter (2.3 ± 0.4 g/kg). The fatty acids profile showed an unsaturated acids/ saturated acids ratio of 5.62 with 59.9 % of monounsaturated fatty acids and 25.0 % of polyunsaturated fatty acids. Caribe meal is an important source of nutrients and a potential raw material for human food.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/63
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/64
2020-10-18T10:05:08Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
HPLC evaluation of the minor lipid components of by-products resulting from edible oil processing
EL-Mallah, Mohamed Hassan
National Research Center, Fats and Oils Dept.
M.Hassanein, Minar Mahmoud
National Research Center, Fats and Oils Dept.
EL-Shami, Safinaz Mohamed M.
National Research Center, Fats and Oils Dept.
An analytical evaluation of some by-products resulting from edible oil refining processing steps has been carried out. By-product samples were taken from four different local refineries that apply chemical refining technology. Pretreatment of the representative samples of the by-products were done prior to analysis followed by chromatographic isolation and derivatization of the minor components, namely, free and acylated sterol (FS and AS) as well as free and acylated sterylglycosides (FSG and ASG). However, tocopherols were directly determined in the pretreated samples. HPLC, using different detectors, was carried out for the determination of these minor components. Several authors have focused on the analysis of sterols and sterol esters, as well as tocopherols in the refining byproducts; however sterylglycosides, as biologically important components, have not been dealt with. This study throws light on the by – products enriched with certain minor components to be possibly utilized as sources for such components. Also, the role of the conditions of the refining steps followed in removing these valuable minor components from oils was discussed. It was found that soapstock samples contained various amounts of total tocopherols ranging from 80 to 230ppm; total FS and AS ranged from 240 to 4000 mg/100g while total FSG and ASG ranged from 1120 to 6375 mg/100g. In the case of deodorization distillate samples total tocopherols ranged from 960 to 7360ppm; total FS and AS ranged from 1020 to 4160 mg/100g and total FSG, ASG ranged from 395 to 880 mg/100g.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/64
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/65
2020-10-18T10:05:11Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Effect of salinity on yield and quality of <i>Moringa oleifera</i> seed oil
Anwar, Farooq
Department of Chemistry, University of Agriculture, Faisalabad
Ijaz Hussain, Abdullah
Department of Chemistry, University of Agriculture, Faisalabad
Ashraf, Muhammad
Department of Botany, University of Agriculture, Faisalabad
Jamail, Amer
Department of Chemistry, University of Agriculture, Faisalabad
Iqbal, Shahid
Department of Chemistry, University of Sargodha
Variation in the yield and composition of Moringa oleifera (M. oleifera) seed oil from two differently adopted (non-saline and saline) provinces of Pakistan was examined. Hexaneextracted M. oleifera seeds from saline and non-saline areas contained 33.50% and 32.79% oil yield, respectively. The analysis of variance (ANOVA) revealed no significant differences in the physical (refractive index (40 oC), color and specific gravity (24 °C) or chemical (iodine value, free fatty acid value, peroxide value, unsaponifiable matter, saponification value, conjugated diene and triene values and p-anisidine value) characteristics of the oils obtained from both areas. The concentration of C18:1 and C16:0 was significantly (P < 0.001) higher whereas, that of C14:0 was lower in M. oleifera seed oils from the saline area. A tocopherol analysis demonstrated the concentration of α- and δ-tocopherol of Moringa seed oils to be significantly (P < 0.001) higher from the saline area. Whereas, the contents of γ-tocopherol was found to be significantly (P < 0.001) higher in the Moringa seed oils native to the non-saline area. Results from the present study revealed that salinity did not affect the oil content of M. oleifera seeds. Nevertheless, it might affect the tocopherol and fatty acid profiles of M. oleifera seed oil.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/65
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/66
2020-10-18T10:05:16Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
Poiana, Marco
Department of “Biotecnologie per il Monitoraggio Agro-alimentare ed Ambientale” (BIOMAA). Università Mediterranea di Reggio Calabria
Romeo, Flora V.
Department of “Biotecnologie per il Monitoraggio Agro-alimentare ed Ambientale” (BIOMAA). Università Mediterranea di Reggio Calabria
The changes and features of some olive cultivars during natural fermentation in brine were examined. The cultivars were typical of Sicily: “Nocellara messinese”, “Nocellara etnea”, “Moresca”, “Ogliarola” and “Tonda iblea”. The carpological data revealed their good quality. Chemical characteristics such as reducing sugars, titratable acidity, total phenols and dry matter were also investigated. The physical and chemical changes of olives and brines throughout the process time were monitored. Sodium chloride concentration was gradually increased from 5% (w/v) to 6% after 60-75 days and 7% after 90. The olives were put in brine acidified up to pH = 4. The salt concentration and pH value were necessary to favor lactic fermentation. An uniform trend of pH was measured for all the olive cultivars: a stable pH under 4.5 value was measured. The course of titratable acidity measured in fermentation brines was in agreement with the pH trend. The concentration of total phenols in flesh olives through the brine storage and fermentation is reported and the reduction of total phenols during the brine fermentation was fast in “Tonda iblea”, “Nocellara etnea” and “Moresca” olives.To measure the degree of oleuropein disappearance, the course of hydroxytyrosol in brine was monitored. Throughout the brining period, the growth of microbial populations was revealed on selective media: lactic acid bacteria, mesophilic microorganisms, yeasts and moulds.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/66
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/67
2020-10-18T10:05:19Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Effect of roasting on tocopherols of gourd seeds (<i>Cucurbita pepo</i>)
François, Gemrot
Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5
Nathalie, Barouh
Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5
Jean-Pierre, Vieu
Exploitation agricole Les fleurs de Jaussely
Daniel, Pioch
Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5
Didier, Montet
Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5
The effect of roasting at high temperatures on the Vitamin E in hulled gourd seeds of Cucurbita pepo was studied. Roasting at 140°C for 5 min induced a swelling of the seed with an increase in volume of 43 %, and a weight loss of 6.5 %.The seed acquired the desired puffed-up appearance. The water activity of raw seeds was 0.544 and decreased during roasting to 0.105. Cucurbita pepo seeds contained 51.0 % fat. Tocopherol content of roasted seeds was 68mg/100g oil and of non roasted seeds was 107mg/100g oil. γ-tocopherol represented 96% of the total tocopherols. Total tocopherol loss during roasting was 36%. β-tocopherol loss was the highest at 50%; for α-tocopherol it was 41% and for γ-tocopherol it was 36%.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/67
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/68
2020-10-18T10:05:23Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage
Martínez, S.
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo
Curros, A.
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo
Bermúdez, J.
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo
Carballo, J.
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo
Franco, I.
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo
Total fatty acids content was studied in three varieties of peppers (Arnoia, Fresno de la Vega and Los Valles-Benavente) in different commercial stages of ripening: green and red in the Arnoia variety and, green, breaker and red in the Fresno de la Vega and Los Valles-Benavente varieties. With ripening, an increase was observed in the lipid content in the peppers of all three varieties; the values showed are inside the range described in the literature for other varieties. At the end of maturation (red peppers), fat content allows for differentiating the three varieties under study. The fatty acid profiles were similar in the three varieties of peppers and in the three stages of ripening: the most abundant fatty acid was linoleic (C18:2) followed by linolenic (C18:3) and palmitic (C16); these fatty acids represent more than 80% of the total fatty acids and do not show important variations during ripening in the three varieties of peppers. Minor changes in the major and minor fatty acids during ripening were observed in the Los Valles-Benavente variety. Using discriminant analysis 100% of the green, breaker and red peppers were correctly classified and differentiated from their content (%) in individual fatty acids: C16, C16:1, C17, C18, C18:1Z,T, C18:2 y C18:3.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/68
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/69
2020-10-18T10:05:29Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Influence of olive integrated production on the quality of virgin olive oil
Cayuela, J. A.
Departamento de Fisiología y Tecnología de Productos Vegetales Instituto de la Grasa
García, J. M.
Departamento de Fisiología y Tecnología de Productos Vegetales Instituto de la Grasa
Gutiérrez-Rosales, F.
Departamento de Fisiología y Tecnología de Productos Vegetales Instituto de la Grasa
A study has been conducted to determine the influence of integrated olive production on the quality of extra virgin olive oil. On two different dates, samples from three different holdings were taken in integrated production (I) parcels, and in conventional production (C) parcels, both adjacent. The analytical determinations were free acidity, peroxide value, K232 and K270, fatty acid composition, esterols, phenolic compounds, tocopherols, stability to oxidation and sensory analysis. Most interesting among the results obtained were total contents of esterols and tocopherols, higher in olive oils of integrated production.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/69
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/70
2020-10-18T10:05:34Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
Determination of some chemical and microbiological characteristics of Kaymak
Sibel Akalin, Ayse
Ege University, Faculty of Agriculture, Department of Dairy Technology
Gönç, Siddik
Ege University, Faculty of Agriculture, Department of Dairy Technology
Ünal, Gülfem
Ege University, Faculty of Agriculture, Department of Dairy Technology
Ökten, Sevtap
Ege University, Faculty of Agriculture, Department of Dairy Technology
Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. The aim of this study was to determine some chemical and microbiological properties of kaymak. The samples were obtained from different dairy plants producing kaymak from cow’s milk and local markets located in Zmir. They were examined for total solids and fat contents, acidity, pH and peroxide values, as well as counts of coliform bacteria, E. coli, yeast and moulds, and Staphylococci. Chemical characteristics of the samples were generally favorable for Turkish Food Codex. However, microbiological properties of some samples were very poor. Careful considerations should be given by the kaymak industry during manufacturing and storage of the product.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/70
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/74
2020-10-18T10:03:19Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Modelling the hexane extraction of soya enzymatically pretreated grits
Grasso, F
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba
Maroto, B
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba
Camusso, C
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba
Zaritzky, N
Facultad de Ingeniería, Universidad Nacional de La Plata
In this work, the influence of the variables which can affect oil extraction from soybean enzymatically pretreated grit using hexane, were studied. From the experimental results, a mathematical model for calculating the extraction yield was proposed. The statistical tests used to obtain this model showed that the yield does not depend on the enzymatic incubation pH but on the temperature and time of enzymatic treatment and on the interaction between time and temperature. The proposed model fit the experimental data well.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/74
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/75
2020-10-18T10:03:23Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile
Jiménez Márquez, A
Estación de Olivicultura y Elaiotecnia. C.I.F.A., Jaén
Beltrán Maza, G
Estación de Olivicultura y Elaiotecnia. C.I.F.A., Jaén
Aguilera Herrera, M P
Estación de Olivicultura y Elaiotecnia. C.I.F.A., Jaén
Uceda Ojeda, M
Estación de Olivicultura y Elaiotecnia. C.I.F.A., Jaén
Samples of olive oil from the cultivars ‘Arbequina’ and ‘Picual’, with different contents in polyphenols, were analyzed by means of differential scanning calorimetry. Three speeds of cooling/heating (1, 5 and 10ºC/min) were analyzed with the differences between duplicates being lowest when the analysis was carried out at 5°C/min. An important varietal effect (p
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/75
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/76
2020-10-18T10:03:27Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Extraction of antioxidants from almond-processing byproducts.
Garrido, Ignacio
Instituto de Fermentaciones Industriales (CSIC)
Monagas, María
Instituto de Fermentaciones Industriales (CSIC)
Gómez-Cordovés, Carmen
Instituto de Fermentaciones Industriales (CSIC)
Bartolomé, Begoña
Instituto de Fermentaciones Industriales (CSIC)
In this work, 8 different solvents/mixtures have been tested for the extraction of antioxidants from by-products derived from the industrial processing of almonds (skin or seed coating, brown hull, and green shell cover or mesocarp). The oxygen radical absorption capacity (ORAC) as well as the phenolics content of the extracts has been determined. The extracting solution methanol/HCl (1000:1, v/v) was the most effective for the almond skin and shell, whereas, for the hull, it corresponded to acetone/water (50:50, v/v), resulting in ORACFluorescein values of 0.467, 1.45 and 0.0504 mmol of Trolox/mg, respectively. At the same time, the mixtures acetone/water exhibited the highest content of total polyphenols and proanthocyanidins for the three by-products studied. Finally, results have shown that the by-products derived from almond processing, in particular, the skin and shell, posses a similar antioxidant capacity to that of grape by-products which are currently used in the development (or production) of antioxidant products.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/76
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/77
2020-10-18T10:03:31Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Plasmid DNA studies in <i>Lactobacillus plantarum</i> strains isolated from olive fermentations: production of and immunity to plantaricin OL15 is associated to a 9.6 Kb plasmid (pOL15)
Mourad, Kacem
Faculté des Sciences, Université d’Es-Senia, Oran
Previously 12 Lactobacillus plantarum strains were isolated from fermented olives. Among these, only L. plantarum OL15 produced bacteriocin (plantaricin OL15). In this study, the 12 strains were examined for plasmid DNA content. Of these, 9 strains have shown one to three plasmid bands ranging in size from 5.4 to 12.2 kb. L. plantarum OL15 exhibited one plasmid (9.6 kb) which was named pOL15. After curing with novobiocin and ethidium bromide, the plasmid profile analysis of non producing derivatives, showed that the 9.6 kb plasmid pOL15 harbored by the parental strain had been lost in all cases and none of them regained the ability to produce plantaricin OL15 suggesting that the production of plantaricin OL15 is plasmid linked. Plantaricin OL15 was not inactived by amylase and lipase suggesting that plantaricin OL15 activity was not dependent on the presence of either a carbohydrate or lipid moiety. Plantaricin OL15 showed activity against lactic acid bacteria of different species and also against olive spoilage and phytopathogenic bacteria, including Pseudomonas and Erwinia.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/77
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/78
2020-10-18T10:03:34Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Physical and chemical characteristics of five Turkish olive (<i>Olea europea</i> L.) varieties and their oils
Tanilgan, Kenan
Food Engineer, Ankara
Özcanb, M Musa
Faculty of Agricultural, Selcuk University, Konya
Ünverb, Ahmet
Faculty of Agricultural, Selcuk University, Konya
Olive varieties from different locations in Turkey and their natural oils which were obtained using traditional methods were used. Five olive samples were considered for their moisture, crude oil, crude protein, crude ash, crude energy, crude fiber, pH and alcohol-soluble extract. Olives contained approximately 17.7 %-43.5 % olive oil. The crude fiber contents of olive fruits were found to be 5.5 % (Gemlik), 7.0 % (Kilis), 3.6 % (Uslu), 4.2 % (Tirilye) and 5.6 % (Ayval?k). The mineral contents of several olive varieties were determined by ICP-AES and found to be excellent. Olives were found to be rich in Ca, Fe, K, Mg, Na and P minerals. Also, K, Na and P contents of the Gemlik variety were found higher than those of other varieties. The refractive index and density values of the Uslu variety were found to be high and the other varieties had similar values. Oleic acid (65.7 %- 83.6 %) was present in the highest concentration, followed by palmitic (8.1-15.2 %), linoleic (3.5-15.5 %), stearic (2.0- 5.6 %) and linolenic (0.1-3.0 %). The total amount of phenols among olive varieties was different. The total phenol content as gallic and catechic acid equivalent in all oil samples ranged from 22.5 to 97.1 mg/kg and 12.3 to 98.7 mg/kg, respectively. The Kilis variety of olives had the lowest total phenol value when compared to the other varieties.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/78
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/79
2020-10-18T10:03:38Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Supercritical fluid extraction as a clean-up method for the extraction of pesticides from wool wax. A preliminary approach
López-Mesas, M
Laboratorio de Control de la Contaminación Ambiental, INTEXTER, Terrassa. Facultat de Ciencies, Universitat Autónoma de Barcelona
Christoe, J
CSIRO, Textile and Fibre Technology, Belmont
Carrillo, F
Laboratorio de Control de la Contaminación Ambiental, INTEXTER, Terrassa
Gutiérrez, M.C.
Laboratorio de Control de la Contaminación Ambiental, INTEXTER, Terrassa
Crespi, M
Laboratorio de Control de la Contaminación Ambiental, INTEXTER, Terrassa
The work presented is a preliminary study for the development of a method for the extraction of pesticides from wax samples by means of superficial fluid extraction. The novelty of the study is the direct extraction of the pesticides from raw wool wax without any cleanup, as direct extraction has been considered almost impossible by many authors.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/79
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/80
2020-10-18T10:03:42Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying
Navas, J.A.
Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona
Tres, A.
Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona
Codony, R.
Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona
Guardiola, F.
Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona
Frying oils with different alteration degrees were collected from continuous frying systems at various Spanish companies. These samples were used to evaluate the applicability, repeatability and capability of a number of methods to discriminate between samples of different degrees of oxidation. The objective of this work was to find complementary methods to the acid value determination for the routine quality control of the frying oils used in these companies.
The optimization of the dielectric constant determination was accompanied by a clear variability improvement. However, except for the TBA value, the methods assayed showed lower variability. In addition, TBA value determination was discarded because this parameter showed insufficient sensitivity to discriminate between oil samples with different degrees of oxidation. Relationships between the alteration parameters determined in the frying media showed significant correlations between the acid value and several different oxidation parameters, such as the p-anisidine value, dielectric constant, lipid UV absorption and polymerized triacylglycerol content. Thus, since the acid value exclusively evaluates the hydrolytic alteration, these parameters give complementary information because they evaluate the thermoxidative alteration.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/80
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/81
2020-10-18T10:03:46Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties
Manai, Hedia
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
Gallardo González, Lourdes
Instituto Tecnológico Agroalimentario, Badajoz
Haddada, Faouzia
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
Sánchez Casas, Jacinto
Instituto Tecnológico Agroalimentario, Badajoz
Osorio Bueno, Emilio
Instituto Tecnológico Agroalimentario, Badajoz
Zarrouk, Mokhtar
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
This paper describes a sensory analysis of olive oils from main Tunisian cultivars: Chemlali, Chétoui, Sradki, Sayali and Hor Kesra, and one Spanish cultivar: Arbequina. Some hybrids obtained from controlled crossings between Tunisian and European cultivars: Hd 031, Hd 034, Hd 038, Hd 039, Hd 044 & Hd 045, were also analysed. Sensory evaluation of oils was performed in order to evaluate their sensory profiles. A Duncan Test (a = 0,05) was applied using the data of each attribute and showed differences between analysed oils, pointing out the oil from the hybrids HD 044 for its bitter attribute. All collected data were also submitted to Cluster analysis, based on the similarity in Euclidian distances, showing the difference between the oil from hybrid HD 044 and the rest.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/81
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/82
2020-10-18T10:03:50Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Temperature influence during seed filling on tocopherol concentration in a traditional sunflower hybrid
Izquierdo, N. G.
Estación Experimental Agropecuaria INTA Balcarce, Balcarce
Mascioli, S.
Estación Experimental Agropecuaria INTA Balcarce, Balcarce
Aguirrezábal, L.A.N.
Estación Experimental Agropecuaria INTA Balcarce, Balcarce, y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
Nolasco, S.M.
Facultad de Ingeniería Química (UNCPBA), Olavarría
The effect of night temperature during short periods in seed filling on oil tocopherol content and tocopherol/linoleic acid ratio was investigated in a traditional sunflower hybrid. Seeds were sown in the field at Balcarce on the 3rd and 22nd of November. In each experiment, treatments in which night temperature was increased at three consecutive periods of 200 °C day (base temperature: 6 °C) were applied.Tocopherol concentration was reduced when night temperature was increased early in seed filling. Such an increase could be attributed to a correlative increase in the daily average temperature, as no differences in tocopherol concentration were found when plants were cultivated in growth chambers under different day/night temperature but at the same daily average temperature. Temperature affected tocopherol concentration mainly by affecting the oil weight per seed.The tocopherol/linoleic acid ratio was not affected by temperature.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/82
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/83
2020-10-18T10:03:54Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
A rapid method for determination of polar compounds in used frying fats and oils
Marmesat, S.
Instituto de la Grasa (CSIC), Sevilla
Velasco, J.
Instituto de la Grasa (CSIC), Sevilla
Márquez-Ruiz, G.
Instituto de la Grasa (CSIC), Sevilla
Dobarganes, M.C.
Instituto de la Grasa (CSIC), Sevilla
The determination of polar compounds by adsorption chromatography is the most accepted method for the analysis of used frying fats due to its high precision and accuracy. However, this method is expensive and time consuming. In this study, a rapid analytical method to determine polar compounds is proposed. Starting from milligrams of sample dissolved in a solution of hexane containing methyl oleate as internal standard, the nonpolar fraction, which comprises the non-altered triglycerides (TG) and the internal standard, is obtained by solid phase extraction. Then, the non polar fraction is quantitatively analyzed in 15 min by high-performance size-exclusion chromatography (HPSEC) and the polar fraction is determined by difference of weight. Response factors for pure TG and FAME were calculated. Six samples of sunflower oils of different degrees of unsaturation were analyzed in triplicate and the results were compared with those obtained by the gravimetric method based on silica classical column chromatography. Results showed no significant differences between the two methods. In addition, the repeatability of the proposed method was excellent, as the coefficient of variation ranged from 1.5 to 13% depending on the contents of polar compounds.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/83
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/88
2020-10-18T10:08:03Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Effect of the addition of ultraviolet absorber (Tinuvin 234) on the quality of soybean oil packaged in polyethylene terephthalate (PET)
de Oliveira Alves, Márcia Aurelina
Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, UFSC
Arruda, Carmen Silvia
Archer Daniels Midland (ADM), Unidade Campo Grande
Ogliari, Paulo José
Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, UFSC
Meinert, Elza María
Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, UFSC
Teixeira, Evanilda
Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, UFSC
Barrera-Arellano, Daniel
Faculdade de Engenharia de Alimentos, Departamento de Tecnologia de Alimentos, Unicamp
Mara Block, Jane
Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, UFSC
In this work, the effect of the addition of the UV absorber Tinuvin 234 on the quality of soybean oil packaged in PET bottles stored at ambient temperature for 6 months under fluorescent light (634 lux). Along this period determinations were made of: peroxide value (PV), free fatty acids (FFA), specific extinction at 232 and 270 nm (EE) and sensorial evaluation (SE). The analysis of variance and resistance between the linear coefficients of each treatment indicates that significant difference does not exist (p
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/88
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/89
2020-10-18T10:08:07Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Seasonal and diurnal variability of essential oil and its components in <i>Origanum onites</i> L. grown in the ecological conditions of Çukurova
Yaldiz, Gülsüm
Çukurova University Agricultural Faculty Field Crops Department, 01330 Adana
Sekeroglu, Nazim
Karadeniz Technical University Ordu Agricultural Faculty Field Crops Department, 52200 Ordu
Özgüven, Mensure
Çukurova University Agricultural Faculty Field Crops Department, 01330 Adana
Kirpik, Muzaffer
Çukurova University Agricultural Faculty Field Crops Department, 01330 Adana
Turkish Oregano ( Origanum onites L.) is one of the most commonly collected from nature as well as cultivated Origanum species in Turkey . In addition, Turkish Oregano is the most exported Origanum species from Turkey to the entire World. In this study, the seasonal and diurnal variability of the essential oil content in Origanum onites L. grown in the ecological conditions of Çukurova was studied from September 2000-August 2001. Monthly variability of the essential oil composition was also studied. The plant cuttings collected from the region were rooted in the greenhouse and transferred to the field in a split plot design with three replications. One year later from transplanting, fresh leaves from the top shoots were collected every week three times a day on Monday (at 08.00, 12.00 and 16.00 o'clock) throughout the year. The content and composition of the essential oil were analysed in fresh leaf samples by hydrodistillation. The essential oil content changed according to the seasons and the hour of day. The highest essential oil content (% 1.92) was found in the post-flowering -at the beginning of the seed formation period in the afternoon harvests during the second half of June (40th week). The essential oil composition varied monthly and the highest value (% 73.65) of carvacrol, the main component of the essential oil, was obtained from the flowering period in May
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/89
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/90
2020-10-18T10:08:12Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Antibacterial effect of Turkish black cumin ( <i>Nigella sativa</i> L. ) oils
Arici, Muhammet
Department of Food Engineering, Faculty of Agriculture, Trakya University
Sagdic, Osman
Department of Food Engineering, Faculty of Engineering, Erciyes University
Gecgel, Umit
Department of Food Engineering, Faculty of Agriculture, Trakya University
A series of five different oils from Turkish black cumin ( Nigella sativa ) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5 %, 1.0 % and 2.0 % concentrations using the agar diffusion method against twenty four pathogenic, spoilage and lactic acid bacteria (LAB). All tested oils showed antibacterial activity against all the bacteria used in the assay. The oils at 2.0 % concentration were more effective than of the other concentrations. The most sensitive bacterium against all of the oil concentrations was Aeromonas hydrophila, while the most resistant was Yersinia enterocolitica. Generally, lactic acid bacteria had more resistance than pathogenic and spoilage bacteria against black cumin oils. Consequently, black cumin oil may be used as an antimicrobial agent in food products to prevent spoilage.
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/90
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/91
2020-10-18T10:08:16Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage
Koyuncu, Mehmet Ali
Department of Horticulture, Faculty of Agriculture, Suleyman Demirel University
Islam, Ali
Department of Horticulture, Faculty of Agriculture, Karadeniz Teknik University
Küçük, Mehmet
Department of Food Engineering, Faculty of Agriculture, Yüzüncü Yil University
The fat contents and fatty acid compositions of three hazelnut cultivars; Tombul, Palaz and Kalinkara were investigated during storage at 21 °C with 60-65 % relative bhumidity. The total fat contents of kernels in vacuum packages increased significantly with storage time. It is believed that the absolute value of fat content does not increase but that the kernel water content and total weight decrease. The palmitic and oleic acid contents of stored hazelnuts increased, while linoleic acid content decreased. No significant differences were found for stearic and linolenic acids during storage.
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/91
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/92
2020-10-18T10:08:19Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification
Kowalski, Boleslaw
Agricultural University (SGGW), Department of Food Technology
Tarnowska, Katarzyna
Agricultural University (SGGW), Department of Food Technology
Gruczynska, Eliza
Agricultural University (SGGW), Department of Food Technology
A mixture of beef tallow with rapeseed oil (3:1 wt/wt) was interesterified using sodium metoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out at 60 and 90 ºC for 0.5 and 1.5 h using 0.4, 0.6 and 1.0 wt-% CH3ONa. Depending on the catalyst used enzymatic interesterifications were carried out at 60 ºC for 8 h (Lipozyme IM) or at 80 ºC for 4 h (Novozym 435). The catalysts doses were kept constant (8 %) but the water content in catalysts varied from 2 to 10 %. The starting mixture and the interesterified products were separated by column chromatography into a pure triacylglycerol fraction and a non-triacylglycerol fraction, which contained free fatty acids, mono- and diacylglycerols. It was found that the concentrations of free fatty acids and partial acylglycerols increased after interesterification. The slip melting points and solid fat contents of the triacylglycerol fractions isolated from interesterified fats were lower when compared with nonesterified blends. The sn-2 and sn-1,3 distributions of fatty acids in the triacylglycerol fractions before and after interesterification were determined.These distributions were random after chemical interesterification and near random when Novozym 435 was used. When Lipozyme IM was used, the fatty acid composition at the sn-2 position remained practically unchanged compared with the starting blend. The interesterified fats and isolated triacylglycerols had reduced oxidative stability, as assessed by Rancimat induction times. The addition of 0.02 % of BHA or BHT to the interesterified fats improved their stabilitie.
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/92
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/93
2020-10-18T10:08:23Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Chemical composition of olive oils of the cultivar Colombaia
Boggia, R.
Food and Pharmaceutical Chemistry and Technology Department, University of Genova
Evangelisti, F.
Food and Pharmaceutical Chemistry and Technology Department, University of Genova
Rossi, N.
Regional Laboratory of Soils and Vegetable Products Analysis
Salvadeo, P.
Food and Pharmaceutical Chemistry and Technology Department, University of Genova
Zunin, P.
Food and Pharmaceutical Chemistry and Technology Department, University of Genova
The chemical composition of monovarietal olive oils from the cultivar Colombaia was studied. Free acidity, peroxide value and UV absorbance attested to the good quality of the analyzed oils. Their fatty acid composition appeared to be quite different from the typical fatty acid profile of olive oils from Liguria but met the limits reported in the EC Regulations for olive oils. On the contrary, the amounts of Δ7-stigmastenol were often higher than the 0.5 % limit set by EC Regulations and total ß-sitosterol was below the minimum 93 % limit. The composition of polar compounds and of the volatile fraction was representative of the peculiar organoleptic character of these oils. Thus, the anomalous sterol composition of the monovarietal oils from the cultivar Colombaia calls for blending with other oils. Moreover, the use of these oils for the production of PDO oils “Riviera Ligure” must also be carefully controlled because it changes their nutritional and sensorial features
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/93
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/94
2020-10-18T10:08:27Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Inhibition of lard oxidation by fractions of different essential oils
Kulisic, Tea
Department of Biochemistry and Food Chemistry. University of Split
Radonic, Ani
Department of Organic Chemistry. Faculty of Chemical Technology, University of Split
Milos, Mladen
Department of Biochemistry and Food Chemistry. University of Split
The ability to inhibit lard oxidation by the essential oils of Origanum vulgare L. spp. hirtum , Thymus vulgaris L., Thymus serpyllum L., Satureja montana L. and Satureja cuneifolia Ten. was examined. Except Satureja cuneifoila Ten. essential oil, all the essential oils studied showed a strong phenolic profile characterized by the presence of phenolic monoterpenes - thymol and carvacrol. The Rancimat method has been applied on lard spiked with essential oils and their fractions. The ability of the essential oils tested and their fractions to act as inhibitors of the lipid oxidation process was lower in comparison with reference antioxidants (BHA and BHT), ascorbic acid and a -tocopherol). The antioxidant effect of the antioxidants tested was dose-dependent. Induction time of pure lard is not effected by the quantity of the oil sample in the reacting system.
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/94
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/95
2020-10-18T10:08:31Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Study of oils from the protected denomination of origin “Siurana” using excitation-emission fluorescence spectroscopy and three-way methods of analysis
Guimet, Francesca
Department of Analytical Chemistry and Organic Chemistry, Rovira i Virgili University
Ferré, Joan
Department of Analytical Chemistry and Organic Chemistry, Rovira i Virgili University
Boqué, Ricard
Department of Analytical Chemistry and Organic Chemistry, Rovira i Virgili University
The production area of the Protected Denomination of Origin (P.D.O.) “Siurana” olive oils can be divided into two regions: “Montsant” and “Camp de Tarragona”, with different orography, soil characteristics and climatic conditions. As a result of these differences, the oils have variable stability. Here we show that excitation-emission fluorescence can detect these variations. Oils from the “Montsant” region (more stable) show more fluorescence intensity above 500 nm (due to vitamin E) and less below 500 nm (due to oxidation products) than those from the “Camp de Tarragona” region. Discrimination between oils from the two P.D.O. “Siurana” regions was achieved by means of discriminant unfold partial least squares regression, giving a percentage of correct classification of 94 % for “Siurana-Camp” and 100 % for “Siurana-Montsant” oils.
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/95
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/96
2020-10-18T10:08:34Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Detection of biologically active isomers of conjugated linoleic acid in kaymak
Sibel Akalin, A.
Ege University, Faculty of Agriculture, Department of Dairy Technology
Tokusoglu, Özlem
Celal Bayar University, Akhisar Food M. Y. O.
Gönç, Siddik
Ege University, Faculty of Agriculture, Department of Dairy Technology
Ökten, Sevtap
Ege University, Faculty of Agriculture, Department of Dairy Technology
Numerous physiological effects are attributed to conjugated linoleic acids (CLA). Biologically active isomers of CLA ( cis -9, trans -11 (C18:2) and trans- 10, cis- 12 (C18:2)) have been reported to have anticarcinogenic, antioxidative and antiatherosclerotic properties. Relatively rich sources of CLA include milk fat-containing foods such as kaymak. Kaymak is a kind of concentrated cream which is traditionally manufactured from buffalo or cow's milk mainly in Turkey . The objective of this study was to determine CLA concentrations during kaymak production. Kaymak was manufactured from cow's milk which was enriched with unfermented cream. Biologically active isomers of CLA in raw milk, cream and kaymak were analyzed using gas chromatography. The method was quick, repeatable and sensitive for the CLA determination of samples. Significant differences were found among the concentrations of both isomer and total CLA during the production process (p
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/96
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/97
2020-10-18T10:08:39Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Effectiveness of added natural antioxidants in sunflower oil
Carelli, Amalia A.
PLAPIQUI (UNS-CONICET)
Franco, Indira C.
PLAPIQUI (UNS-CONICET)
Crapiste, Guillermo H.
PLAPIQUI (UNS-CONICET)
The antioxidant activity of α- and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate was investigated in sunflower oil containing naturally occurring tocopherol. The effectiveness of natural antioxidants in sunflower oil was monitored by the accelerated oxidative stability test Rancimat and oxidation development during storage under different conditions. Samples in storage experiments were periodically removed and analyzed for peroxide value, p-anisidine value, total content and distribution of polar compounds, and residual naturally occurring tocopherol. The effectiveness of each antioxidant was strongly dependent on temperature and the testing method. While ascorbic acid appears to be the most effective antioxidant according to the Rancimat oxidative stability index, δ-tocopherol shows improved performance when considering storage experiments.
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/97
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/98
2020-10-18T10:08:42Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Physicochemical evaluation of seed and sed oil of corozo ( <i>Acrocomia aculeata Jacq.</i>)
Belén-Camacho, Douglas R.
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas
López, Isaac
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio Planta Piloto
García, David
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas.
González, María
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas.
Moreno-Álvarez, Mario José
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas.
Medina, Carlos
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas.
In this research, physicochemical characteristics of the seed and seed oil of corozo ( Acrocomia aculeata Jacq.), a wild palm from Central and South America , were evaluated. Seeds obtained from mature fruits from “El Chaparro” town, Anzoategui state, Venezuela, harvested in March 2003, were decorticated; the endospermus was transformed to meal by means of grinding and then using a sieve (425 µm), and its oil was extracted with n-hexane. The whole seed showed an average weight of 9.67 ± 0.32 (P
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/98
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/99
2020-10-18T10:08:46Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Physical and chemical characteristics of coroba ( <i>Jessenia polycarpa</i> Karst) fruit: a Venezuelan oleaginous specie
Belén-Camacho, Douglas R.
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas
Herrera, Saiver
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas
Castillo, Alviomar
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas
Moreno-Álvarez, Mario José
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas
García, David
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas
Medina, Carlos
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas
In this research, the structural and proximate compositions of the mature fruit of the coroba palm ( Jessenia polycarpa Karst) were evaluated. The fruits were harvested in Cuchivero, Cedeño Municipality , Bolívar state-Venezuela, in July 2003. The average weight of a whole fruit was 33.00 ± 5.21 g (P
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/99
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/100
2020-10-18T10:08:50Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Kinetic adsorption of pigments peroxides and tocopherols during the bleaching process of soybean oil
González-Tovar, L. A.
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora (DICTUS)
Noriega-Rodríguez, J. A.
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora (DICTUS)
Ortega-García, J.
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora (DICTUS)
Gámez-Meza, N.
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora (DICTUS)
Medina-Juárez, L. A.
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora (DICTUS)
Bleaching is an important process of refining and removes impurities from edible oils. During this process, suspended materials are adsorbed at different adsorption rates, on clay particles. These adsorption rates are important to the design of the process. For this reason, both empirical and theoretical mathematical models were applied in this work in order to predict the adsorption kinetic parameters for tocopherols, peroxides and pigments. The experimental part consisted of mixing neutralized soybean oil with different concentrations of bleaching clays (0.16, 1.0 and 2.0 % w/w) in a laboratory reactor at 96 °C for a 64 min period. Results showed that the theoretical model of first order made better predictions (R2 >0.93) than the empirical models of the kinetic adsorption for tocopherols, peroxides and pigments. The determined kinetic parameters suggest that these bleaching clays presented a high capacity for pigment and peroxide adsorption. The tocopherols were lost as the bleaching clay dosage was increased.
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/100
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/101
2020-10-18T10:08:54Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"051231 2005 eng "
1988-4214
0017-3495
dc
Fatty acid composition of some walnut ( <i>Juglans regia</i> L. ) cultivars from east Anatolia
Dogan, Mahmut
Erciyes University, Engineering Faculty, Department of Food Engineering
Akgul, Attila
Selcuk University, Agricultural Faculty, Department of Food Engineering
In this study, the fatty acid composition of different walnut (Juglans regia L.) cultivars grown in Adilcevaz in east Anatolia was determined. The total oil content of the walnuts ranged from 65.00 ± 0.06 to 70.00 ± 0.58 %. The oleic acid content of the oils ranged from 22.63 to 27.27 % of the total fatty acids while the linoleic acid and linolenic contents ranged from 49.93 to 54.41 % and 14.32 to 17.82 % respectively. The palmitic acid content of the walnuts ranged from 5.61 % to 5.82 % while there was a trace amount of miristic acid (
Consejo Superior de Investigaciones Científicas
2005-12-31 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/101
Grasas y Aceites; Vol. 56 No. 4 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/104
2020-10-18T10:08:58Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization
Baiano, Antonietta
Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università degli Studi di Foggia
Gomes, Tommaso
Dipartimento PRO.GE.SA., sezione di Industrie Agro-Alimentari
Caponio, Francesco
Dipartimento PRO.GE.SA., sezione di Industrie Agro-Alimentari
The effects of pasteurization on the chemical quality of the extra-virgin olive oil used as a covering for canned dried tomatoes were studied during storage through conventional (acidity, peroxide value, p-anisidine value, spectrophotometric indexes) and non conventional (polar compounds) analytical determinations. All the performed analyses show that extra-virgin olive oil from pasteurized samples underwent hydrolytic degradation slightly more than unheated ones but resulted slightly less oxidized than oil from untreated vessels.
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/104
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/105
2020-10-18T10:09:02Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling
Márquez, Andrés L.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata
Palazolo, Gonzalo G.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata
Wagner, Jorge R.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata
In this work, the effect of temperature cycling on emulsions formulated with reconstituted soy milk, sunflower oil and high melting point milk fat was analysed. The emulsions were prepared at 60 ºC , stored at 4 ºC (3 h), warmed at 40 ºC or 50 ºC (30 min) and afterwards recooled at 4 ºC (2h). Although solid fat content of emulsions did not raised after tempering at 40 ºC , increase of G' and G'' was observed only in those formulated with 40 % lipid phase. This phenomenon was attributed to droplet aggregation due to partial melting, recrystallization and reordering of fat crystals in oil droplets. The main droplet destabilization mechanism was the partial coalescence; it was corroborated by nuclear magnetic resonance, differential scanning calorimetry and droplet size distribution studies. On the other hand, the consistency of 20 % of lipid phase emulsion did not increased. Low droplet concentration disfavoured the partial coalescence of droplets. Similar assays on cream at 40 ºC and cream-like soy milk emulsions at 50 ºC , did not show rheological modifications, due to almost total melting of milk fat during tempering.
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/105
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/106
2020-10-18T10:09:06Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Processing of “Green ripe olives” with Spanish olive varieties
Brenes, Manuel
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
García, Pedro
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
Consumers are nowadays demanding a certain type of table olive with low acidity, a pH higher than 4.5 and yellow-green to yellow in colour. These are produced in the USA under the name “green ripe olives” and their sterilization is absolutely necessary. It was demonstrated in this work that the Spanish olive varieties Manzanilla and Hojiblanca can be elaborated as “green ripe olives” giving rise to a good quality product. However, it was also observed that after alkaline treatment the olives had to be thoroughly washed. A high volume of wash water was needed to neutralize olive flesh but also to eliminate certain compounds that gave rise to an undesirable odour in the final product as a consequence of the heat treatment. A rapid neutralization of olive flesh with CO2 was not enough to eliminate the off-odor. Likewise, the use of two alkaline treatments instead of only one did not improve the quality of the product. Therefore, it is considered necessary to study new alternative methods of preparing “green ripe olives” with less wash water volume and better organoleptic olive properties.
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/106
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/107
2020-10-18T10:09:10Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Detectionn and activity of plantaricin OL15 a bacteriocin produced by <i>Lactobacillus plantarum</i> OL15 isolated from Algerian fermented olives.
Mourad, Kacem
Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences, Université d’Oran
Halima, Zadi-Karam
Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences, Université d’Oran
Nour-Eddine, Karam
Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences, Université d’Oran
Lactobacillus plantarum OL15 previously isolated from Algerian fermented green olives produces antimicrobial conpounds in its culture medium. Inhibitory action against other strains of Lactobacillus, Lactococcus , and Propionibacterium was observed . Activity was completely or partially inactivated by proteolytic enzymes, stable at pH values ranging from 3.0 to 8.0, and heat stable even after autoclaving at 121 °C for 15 min. The bacteriocin activity was able to pass through cellulose membranes with 100,000 but not through 10,000 molecular weight cut-off.
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/107
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/108
2020-10-18T10:09:14Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Rancidity inhibition study in frozen whole mackerel (<i>scomber scombrus</i>) by a previous plant extract treatment.
Stodolnik, Ludmila
Department of Refrigeration. Agricultural University of Szczecin
Stawicka, Aneta
Department of Refrigeration. Agricultural University of Szczecin
Szczepanik, Grzegorz
Department of Refrigeration. Agricultural University of Szczecin
Aubourg, Santiago P.
Institute for Marine Research (CSIC)
The effect of flaxseeds (Linum usitatissimum) on rancidity development in frozen whole mackerel (Scomber scombrus) was studied. For it, fresh mackerel were dipped in flaxseeds aqueous extract during 60 min, frozen at –80 ºC during 24 hours and kept frozen (–20 ºC) up to 12 months. Sampling was carried out on the initial material and at months 1, 3, 5, 7, 9 and 12 of frozen storage at –20 ºC. A parallel experiment with non treated fish was carried out in the same conditions. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides, conjugated dienes and trienes, secondary oxidation products and lipoxygenase activity) and complemented by the sensory analysis (skin, flesh odour, consistency and flesh appearance). As a result of the previous antioxidant treatment, peroxides showed to breakdown faster (p
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/108
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/109
2020-10-18T10:09:18Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Determination of lipoxygenase activity in hake liver
Margenat, Lucía
Laboratorio de Grasas y Aceites, Facultad de Química
Jachmanián, Iván
Laboratorio de Grasas y Aceites, Facultad de Química
Grompone, María A.
Laboratorio de Grasas y Aceites, Facultad de Química
Different studies were conducted to confirm the presence of active lipoxygenases in hake liver. These enzymes may be responsible for the rapid oxidation of oil contained in the liver. Incubation of a solution of free fatty acids obtained from sunflower oil with an aqueous extract obtained from hake liver resulted in a steady increase in the concentration bof hydroperoxides. A linear correlation was determined between extract concentration and the rate of oxidation of free fatty acids. The addition of antioxidants led to a sharp reduction in the rate of oxidation. The lipoxygenase activity in hake liver was found to be 100,000 times smaller than for soybeans –as determined under the same experimental conditions. Optimum activity was found in the pH range of 8.0 to 8.5.
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/109
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/110
2020-10-18T10:09:21Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Situation of European SMEs in the olive oil and table olive area. Survey.
De la Viesca, Rosa
Centro de Información y Documentación Científica (CINDOC), CSIC
Fernández, Elena
Centro de Información y Documentación Científica (CINDOC), CSIC
Fernández, Silvia
Centro de Información y Documentación Científica (CINDOC), CSIC
Salvador, Javier
Centro de Información y Documentación Científica (CINDOC), CSIC
A study of the situation of European Small and Medium Enterprises (SMEs) in the olive oil and table olive sector is carried out in order to find their main needs in the following aspects: information, participation in Research, Development and Innovation (R+D+I) programmes, Information and Communication Technologies (ICTs) implementation, quality control, environmental impacts, etc. The data used in this study were obtained through questionnaires sent to SMEs in France, Germany, Greece, Italy, Portugal, Spain and Turkey. The results obtained show: a reasonable acceptance of ICTs, a high interest in training courses on the most recent and pertinent legislation, and in product quality improvement and marketing.
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/110
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/111
2020-10-18T10:09:26Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Comparative study of various analytical techniques (NIR and NMR spectroscopies, and Soxhlet extraction) for the determination of the fat and moisture content of olives and pomace obtained from Jaén (Spain).
García Sánchez, A.
Departamento de Química Física y Analítica. Escuela Politécnica Superior de Linares
Ramos Martos, N.
Departamento de Química Física y Analítica, Facultad de Ciencias Experimentales
Ballesteros, E.
Departamento de Química Física y Analítica. Escuela Politécnica Superior de Linares
The suitability of two analytical techniques ( viz. near infrared spectroscopy and nuclear magnetic resonance spectroscopy) for the determination of moisture and fat content of olives and pomace was determined. The results obtained from the two techniques were similar in terms of accuracy and precision to those provided by the official method, which is based on Soxhlet extraction. On the other hand, the proposed methods involve less intensive sample handling, use reagents and solvents more sparingly and are faster than the official method. This allows for their adoption as standard laboratory methods for the determination of analytical parameters in both olives and pomace.
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/111
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/112
2020-10-18T10:09:30Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050930 2005 eng "
1988-4214
0017-3495
dc
Study of purification of fatty acids, tocopherols and sterols from deodorization distillate.
Pramparo, M.
Facultad de Ingeniería. Universidad Nacional de Río Cuarto
Prizzon, S.
Facultad de Ingeniería. Universidad Nacional de Río Cuarto
Martinello, M. A.
Facultad de Ingeniería. Universidad Nacional de Río Cuarto
The operations to purify deodorizer distillates were studied in this investigation. The purification technology included esterification, two stages of molecular distillation and crystallization. Separation tests by molecular distillation with and without previous esterification of fatty acids were carried out. Esterification gave bigger separation efficiency in all first stage molecular distillation tests. The second stage of molecular distillation allowed increasing concentrations of tocopherols and sterols. Crystallization of the distillated final stream by the second stage of molecular distillation allowed the separation of more than 40 % of sterols, and gave a highly concentrated product (more than 92 % w/w of sterols). The final concentration of tocopherols in two treated samples of sunflower deodorizer distillate was 33.94 % and 20.60 % w/w respectively, and a sample from soy processing gave a value of 56.49 %.
Consejo Superior de Investigaciones Científicas
2005-09-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/112
Grasas y Aceites; Vol. 56 No. 3 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/115
2020-10-18T10:09:33Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
Cream-like emulsions prepared with soybean milk: Effect of controlled stirring on rheological behaviour
Márquez, Andrés L.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). Facultad de Ciencias Exactas, Universidad Nacional de La Plata.
Palazolo, Gonzalo G.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). Facultad de Ciencias Exactas, Universidad Nacional de La Plata
Wagner, Jorge R.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). Facultad de Ciencias Exactas, Universidad Nacional de La Plata
n o/w emulsions, partial coalescence can be induced by stirring, due to the presence of fat crystals in oil droplets. In this work, effect of stirring on rheological behaviour of cream-like emulsions prepared with reconstituted soybean milk, sunflower oil and milk fat (high melting fraction) was analysed. Commercial milk cream sample was used as control. During stirring, progressive increase of consistency of 40 % lipid phase emulsions was observed. Although a high stirring time was required in emulsions prepared with more concentrated soybean milk, a pronounced enhance of its viscoelasticity was observed. On the other hand, when milk fat concentration was increased in lipid phase, it was required a low stirring time value as consequence of promoted partial coalescence. Independently of the milk fat content, in emulsions with relatively low lipid phase content (20 %) an increase of consistency was not observed.
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/115
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/116
2020-10-18T10:09:37Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
Rheology of the lamellar liquid-crystalline phase in polyethoxylated alcohol/water/heptane systems.
Cordobés, F.
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
Franco, J. M.
Departamento de Ingeniería Química. Facultad de Ciencias Experimentales. Universidad de Huelva
Gallegos, C.
Departamento de Ingeniería Química. Facultad de Ciencias Experimentales. Universidad de Huelva
Linear viscoelastic tests as well as transient and steady flow experiments were carried out on lamellar liquid crystalline samples of poly (oxyethylene) alcohol/water/heptane systems. The effect of surfactant and heptane concentrations on the rheological properties of the lamellar mesophase was investigated. The mechanical spectrum inside the linear viscoelastic regime shows, in all cases, a well-developed plateau region in the whole frequency range studied. The values of the dynamic functions were higher for intermediate surfactant or heptane concentrations indicative of a major development of the elastic network in the midrange of existence of the lamellar phase. Transient and steady flow experiments point out a shear-induced evolution of the lamellar microstructure. Different power law regions with different values of the flow index were detected in the viscosity versus shear rate plots. These shear-induced structural modifications were confirmed by using polarizing microscopy in an optical shearing cell. Structural modifications appear to be highly influenced by shear rate. In general, applying relatively high constant shear rates, the alignment of the bilayers followed by the appearance of the “oily streaks” structure was observed. Appearance of shear-induced vesicles occurs at high heptane content, as indicates the texture of close-packed monodisperse spherulites detected by polarizing microscopy.
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/116
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/117
2020-10-18T10:09:41Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
Evaluation of greek-style black table olives in salt varying brines
Kanavouras, A.
Mediterranean Agronomic Institute of Chania
Gazouli, M.
Hellenic Institute of Pasteur, Department of Bacteriology
Tzouvelekis Leonidas, L.
Hellenic Institute of Pasteur, Department of Bacteriology
Petrakis, C.
Mediterranean Agronomic Institute of Chania
hree fermentation processes with black table-olives were tested. Olives were placed in: a) 16 %(w/v) concentration of NaCl, (traditional treatment), b) a buffer of CH3COOH (0.05M) and Ca(OH)2, (0.025M) without any NaCl and initial pH 4.7, and c) a buffer of CH3COOH (0.05M) and Ca(OH)2 (0.025M) containing 12.8 % (w/v) NaCl, and pH 4.3. Isolation, identification and enumeration of predominant microorganisms from fruits and brines sampled during the fermentation periods as well as color, intensity, texture and sensory evaluation tests of the final products were conducted. The third fermentation process, (c), yielded a product with low salt content no presence of spoilage microflora or other alterations during the fermentation period, with significantly better final texture and color, and higher acceptability among the consumers (P
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/117
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/118
2020-10-18T10:09:45Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
Effect of cell immobilization on the treatment of olive mill wastewater by a total phenols, acetic acid and formic acid degrading bacterium strain
El Asli, Abdelghani
School of Science & Engineering, Al Akhawayn University
Errachidi, Faouzi
Faculté des Sciences, Université Sidi Mohamed Benabdellah
Bennisse, Rhizlane
3Faculté des Sciences et Techniques, Université Cadi Ayyad
Qatibi, Abdel-illah
3Faculté des Sciences et Techniques, Université Cadi Ayyad
Errami, Mohamed
Faculté des Sciences, Université Abdelmalek Saadi
Olive mill wastewater (OMW) is a pure vegetative by-product, containing a high organic and polyphenol content and is resistant to biodegradation. Its disposal lead to major environmental pollution problems in the Mediterranean basin. An aerobic bacterium was isolated from OMW. During three consecutive diluted and supplemented OMW treatment cycles, significant abatement of its phytotoxic substances was observed. In fact, total phenols, acetic and formic acids were reduced between 33 and 64 % when cells of the isolated bacterium were grown free; and between 62 and 78 % when cells of the same isolated bacterium were grown immobilized in a polyurethane sponge. These results suggest that the bacterium culture of the new isolate would decrease the OMW phytotoxicity. Phylogenetic analysis of 16S ribosomal DNA showed that all the related sequences are members of the Enterobacteriaceae family and revealed that the isolated bacterium was characterized as a Klebsiella oxytoca strain.
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/118
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/119
2020-10-18T10:09:50Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
A process for the treatment of olive mill waste waters by immobilized cells.
Amhajji, A.
Faculté des Sciences BP 133 Kénitra
Faid, M.
Hassan II Institute of Agronomy and Veterinary Medicine
ElYachioui, M.
Faculté des Sciences BP 133 Kénitra
Mould strains were immobilized on sawdust from woods as a solid material for the treatment of Olive Mill Waste (OMW) waters. Assays were carried out in flasks. The treatment process was monitored by physico-chemical determinations including pH, polyphenols and COD, which were followed up during the incubation time. In parallel the chemical inhibitory activity of OMW was confirmed biologically by the determination of some microorganisms in the medium including the plate count, yeasts and lactic acid bacteria. Results indicated that the polyphenol degradation level was 87 %. The COD was also reduced by 60 %. The pH of the effluent increased from 4.5 to 6.6. The microbial profiles showed their best growth during the treatment period indicating a removal of the inhibitory activities from the OMW waters. The growth patterns of all microorganism groups were similar and could reach high levels in the effluent.
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/119
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/120
2020-10-18T10:09:54Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
Methodical characterization of rice ( <i>Oryza sativa</i> ) bran oil from Pakistan
Anwar, Farooq
Department of Chemistry, University of Agriculture
Anwer, Tabreez
PCSIR Labs Complex
Mahmood, Zahid
Department of Chemistry, University of Agriculture
The hexane-extracted oil content of four varieties of rice (Oryza sativa) viz. Super Kernel, 386, 385 and Basmati, bran was ranged 14.70-19.10 %. Other physical and chemical parameters of the extracted oils were as follow: Iodine value 112.40, 109.80, 105.1 and 103.70; refractive index ( 40 °C ) 1.4650, 1.4680, 1.4657 and 1.4660; density ( 40 °C ) 0.919, 0.913, 0.909 and 0.911; saponification value 183, 177, 186 and 190; unsaponifiable matter 6.15, 5.60, 4.98 and 5.40 % respectively. Tocopherols ( α, γ and δ) in the oils were: 284.00, 175.12, 180.42, 300.06; 83.40, 98.70, 120.70, 90.60; 75.16, 57.20, 39.32, 83.00 mg/kg respectively. The contents of tocotrienols ( α, γ and δ) in the oils were: 120.30, 106.00, 95.20, 135.74; 196.00, 125.00, 210.0, 276.41; 72.50, 20.00, 39.30, 64.00 mg/kg respectively. The amount of γ - Oryzanol in the investigated oils was ranged 415.12-802.05 The induction periods (Rancimat, 20 L/h, 120 °C ) of the crude oils were 6.81, 5.99, 6.39 and 7.40 h respectively. The major sterol fractions of the oils consisted of campesterol ranged (10.10-19.20%), stigmasterol (14.00-19.28 %), b -sitosterol (49.30-58.20 %), and D5 ,avenasterol (8.14-13.05 %). The investigated varieties ( Super Kernel, 386, 385 and Basmati) of rice bran oil were found to contain high levels of oleic acid 42.67, 38.59, 40.68 and 36.78 % followed by linoleic and palmitic acids 31.58, 33.80, 28.70, 30.51 and 17.00, 14.88, 19.63, 20.00 % respectively. The contents of myristic, stearic and arachidic acids was 1.50, 2.02, 4.28, 1.00; 2.64, 2.87, 4.02, 7.48; and 1.28, 3.00, 1.00, 1.00 % respectively. A number of parameters of the investigated rice bran oils indigenous to Pakistan were comparable to those of typical rice bran and some other vegetable oils, reported in the literature. The results of the present analysis as compared with those of different vegetable oils demonstrated rice bran to be a potential oil source and thus could be useful for the establishment of a globalized database of this valuable crop.
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/120
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/121
2020-10-18T10:09:58Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
Production of <i>Lupinus angustifolius</i> protein hydrolysates with improved functional properties
Lqari, Hassane
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
Pedroche, Justo
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
Girón-Calle, Julio
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
Vioque, Javier
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
Millán, Francisco
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
Protein hydrolysates wer e obtained from lupin flour and from the purified globulin α -conglutin, and their functional properties were studied. Hydrolysis with alcalase for 60 minutes yielded degrees of hydrolysis ranging from 4 % to 11 % for lupin flour, and from 4 % to 13% for α -conglutin. Protein solubility, oil absorption, foam capacity and stability, emulsifying activity, and emulsion stability of hydrolysates with 6% degree of hydrolysis were determined and compared with the properties of the original flour. The protein hydrolysates showed better functional properties than the original proteins. Most importantly, the solubility of the α -conglutin and L. angustifolius flour hydrolysates was increased by 43 % and 52 %, respectively. Thus, lupin seed protein hydrolysates have improved functional properties and could be used in the elaboration of a variety of products such as breads, cakes, and salad dressings.
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/121
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/122
2020-10-18T10:10:02Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
Physical and chemical composition of some walnut (<i> Juglans regia</i> L) genotypes grown in Turkey
Ozkan, Gulcan
Suleyman Demirel University, Agricultural Faculty. Department of Food Engineering
Koyuncu, M. Ali
Suleyman Demirel University, Agricultural Faculty, Department of Horticulture
Walnut ( Juglans regia L.) samples were collected during the 2000 and 2001 harvests from different selections of trees grown in Turkey . Important physical and biochemical properties of fruit were examined in these walnut types. At the end of this study, 10 types were selected and nut and kernel properties, fatty acid composition and the proximate composition of these selections which are commonly grown in Turkey were evaluated. Physical properties are attributed to the quality criteria of nuts. Investigated genotypes showed good quality according to the test results. The total oil content ranged from 61.97 to 70.92 % while the crude protein ranged from 15.17 to 19.24 %. Ash ranged from 1.26 to 2.06 % while the moisture was found between 3.25-3.91 % of the kernel. The total carbohydrate was calculated as between 8.05-13.23 %. The oleic acid content of the oils ranged from 21.18 to 40.20% of the total fatty acids, while the linoleic acid content ranged from 43.94 to 60.12 % and the linolenic contents from 6.91 to11.52 %. It was found that palmitic acid was between 5.24 and 7.62 %, while stearic acid ranged from 2.56 to 3.67 %
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/122
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/123
2020-10-18T10:10:06Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
Measurement of the total hydroperoxides in ozonated sunflower oil using the ferrous oxidation in xylenol orange assay
Martínez Téllez, Goitybell
Centro de Investigaciones del Ozono
Hernández Tápanez, Rebeca
Centro de Investigaciones del Ozono
Díaz Gómez, Maritza
Centro de Investigaciones del Ozono
Total hydroperoxides (HPT) concentration using the ferrous oxidation in xylenol orange (OFX) assay and peroxide value (IP) using iodometric assay, were determined in sunflower oil samples ozonated at different ozone dosages. The effect of an increasing amount of ozonazed sunflower oil was evaluated by assembly assay, where a lineal relationship was obtained between oil amounts from 2 to 17 µg in the assay and absorbance units measured at 560 nm. The OFX reagent calibration and the extinction coefficient calculation were carried out for HPT measurement in ozonazed samples. The correlation established between IP and the concentration obtained by OFX assay showed a lineal relationship (r = 99.29; r2 = 98.59 %). These results confirm that this assay is appropriate for HPT measurement in ozonazed sunflower oil.
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/123
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/124
2020-10-18T10:10:10Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050630 2005 eng "
1988-4214
0017-3495
dc
The tuna oil as ω-3 fatty acids source for egg of laying hens
Castillo-Badillo, C.
Dpto. de Zootecnia, Universidad Autónoma Chapingo
Vázquez-Valladolid, J. L.
Dpto. de Zootecnia, Universidad Autónoma Chapingo
González-Alcorta, M.
Dpto. de Zootecnia, Universidad Autónoma Chapingo
Morales-Barrera, E.
Dpto. de Producción Agrícola y Animal. Universidad Autónoma Metropolitana Unidad Xochimilco
Castillo-Domínguez, R. M.
Dpto. de Nutrición Animal, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán
Carrillo-Domínguez, S.
Dpto. de Nutrición Animal, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán
Fish oils are a source of polyunsaturated omega 3 fatty acids (AG ω3), mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which supply many benefits to human health. Tuna oil was used as a source of marine 3ω FA to enrich eggs by supplementing the diet of egg-laying hens with tuna oil. One hundred and twenty White Leghorn hens of 90 weeks old were allocated on three treatments with four replicates each, on a completely random design. Treatments consisted of adding 1 % and 2 % of tuna oil to the diets. The total lipids and ω3FA of the eggs were determined. The egg-laying hen dietary tuna oil supplement (1 and 2 %) enriched eggs with 300 % more EPA (0.40, 1.37, 1.54 mg/g lipids) and DHA (7.90, 24.67, 24.50 mg/g lipids) versus the control egg . The ω6:ω3 ratio decreased ( 11.4:1, 3.8:1, 3.0:1) as dietary tuna oil increased. There were no differences (p>0.05) among treatments in productive performance and egg quality, except egg weight which decreased with the tuna oil.
Consejo Superior de Investigaciones Científicas
2005-06-30 00:00:00
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https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/124
Grasas y Aceites; Vol. 56 No. 2 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/127
2020-10-18T10:10:15Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050330 2005 eng "
1988-4214
0017-3495
dc
Effect of lipophilization on functional properties of palm kernel flour (<i>Elaeis guineensis</i>)
Lamus Uvarova, Maria
Laboratório de Óleos e Gorduras-Faculdade de Engenharia de Alimentos (FEA)-Universidade Estadual de Campinas (UNICAMP)
Barrera-Arellano, Daniel
Laboratório de Óleos e Gorduras-Faculdade de Engenharia de Alimentos (FEA)-Universidade Estadual de Campinas (UNICAMP)
Functional properties of proteins presented in palm kernel flour were studied, started with almonds with and without testa. Removal of testa with HCl permitted a decrease of the polyphenol concentration, besides conferring the flour a light cream color. Lipophilization of the proteins of palm kernel was studied in order to evaluate the changes on functional properties and compare them to the properties of non-modified flour. Properties measured were solubility, water retention capacity (WRC) and oil retention capacity (ORC), emulsion capacity (EC), emulsion activity (EA), emulsion stability (ES), foam expansion (FE) and foam stability (FS). Lipophilization of the cake without testa was tested in two protein:palmitoyl chloride ratios: 1:0.5 and 1:1, w/v. Solubility and EC decreased, however, the other properties either kept constant (WRC) or increased markedly. Lipophilization with a lower concentration of fatty acids (1:0.5 protein:palmitoyl chloride ratio) showed higher values for functional properties.
Consejo Superior de Investigaciones Científicas
2005-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/127
Grasas y Aceites; Vol. 56 No. 1 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/128
2020-10-18T10:10:19Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050330 2005 eng "
1988-4214
0017-3495
dc
Growth in brine, at low temperature and different organic acids, of yeasts from table olives
Durán Quintana, M. C.
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
Noé Arroyo, F.
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC).
García García, P.
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
Garrido Fernández, A.
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
The evolution of the main yeast species related to table olives ( Pichia anomala, Pichia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata , and Debaryomyces hansenii ) at low temperature ( 7 ºC ) and different physico-chemical brine conditions was studied, using the log of the relative growth as response. In general, the NaCl concentration had a reduced effect, which was slightly greater at pH 3.5, although it was never significant. The effects of pH and type of acid were significant: the presence of acetic acid always diminished the yeast population with time; however the population was maintained, or even slightly increased, in the presence of lactic acid. Such effects were higher at pH 3.5 than at pH 4.0. The behaviour of the yeast species was diverse. Sacch. cerevisiae , P. nmembranaefaciens , C. famata y Deb. hansenii diminished with time in 8 % NaCl. The yeast population markedly decreased at pH 3.5, mainly in the case of Sacch. cerevisiae and C. famata. The presence of acetic acid decreased the yeast population in most species and always lead to a progressive diminution of it with time. No differences between species due to lactic acid was observed. These results can be of interest for the development of commercial presentations of table olives to be preserved at low temperature and with a reduced level of sodium.
Consejo Superior de Investigaciones Científicas
2005-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/128
Grasas y Aceites; Vol. 56 No. 1 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/129
2020-10-18T10:10:24Z
grasasyaceites:Research
driver
nmb a2200000Iu 4500
"050330 2005 eng "
1988-4214
0017-3495
dc
Antioxidant and antibacterial activities of turkish endemic <i>Sideritis</i> extracts
Özkan, Gülcan
Department of Food Engineering,Faculty of Agricultural, Suleyman Demirel University
Sagdiç, Osman
Department of Food Engineering, Faculty of Engineering, Erciyes University
Özcan, Musa
Department of Food Engineering, Faculty of Agricultural, Selcuk University
Özçelik, Hasan
Department of Biology, Faculty of Science and Letters, Suleyman Demirel University
Ünver, Ahmet
Department of Food Engineering, Faculty of Agricultural, Selcuk University
Sideritis species are traditionally used as teas, flavoring agents and for medicinal purposes in Turkey . In this study, the antioxidant and antimicrobial activities of Sideritis condensata Boiss. & Heldr. (SC) and Sideritis eryhrantha v ar. erythrantha Boiss. & Heldr. (SE) endemic species' extracts of Lamiaceae were determined. These extracts were investigated for antibacterial activity by using the agar diffusion method against 15 species of bacteria: Aeromonas hydrophila, Bacillus cereus, Enterobacter aerogenes, Enterococcus feacalis, Escherichia coli, Escherichia coli O157:H7, Klebsiella pneumoniae, Mycobacterium smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Yersinia enterocolitica. Statistical differences within bacteria were significant at p
Consejo Superior de Investigaciones Científicas
2005-03-30 00:00:00
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/129
Grasas y Aceites; Vol. 56 No. 1 (2005)
eng
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
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