A gas chromatograph as analytical instrument was used to compare the fatty acid composition of different samples of olive oil. According to the fatty acid composition, samples of Kalinjot, Frantoio and Mixan olive cultivars showed closed similarity based on their fatty acid profiles. The intervals ...
(2016). Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits. International Journal of Food Properties. Ahead of Print. doi: 10.1080/10942912.2016.1243557doi:10.1080/10942912.2016.1243557Al-Bachir, MAtom Energy Commiss SyriaSahloul, H...
Fatty acid profileSterolPCABecause of the importance of cultivar and growing area on the quality and quantity of extracted olive oil, this study examined the effects of two different growing areas (Qom (subdesertic) and Gorgan (Caspian zone) that have important differences in altitude, latitude,...
Fatty acid profiles of moringa oil and olive oil are compared.Impact of fatty acid composition on nanoemulsion formulation was investigated.Influence of introducing bakuchiol into the optimized nanoemulsion formulation was examined.The encapsulation efficiency, antioxidant activity, and stability were determined...
Gomez-Gonzalez S, Ruiz-Jimenez J, Luque de Castro MD (2011) Oil content and fatty acid profile of Spanish cultivars during olive fruit ripening. J Am Oil Soc 88:1737-1745Gómez-González, S.,Ruiz-Jiménez, J.,De Castro, M.D. Luque.Oil content and fatty acid profile of Spanish ...
Olive oils were extracted from two consecutive crops (2008 and 2009) of three different varieties of olive cultivated at different geographical regions of Pakistan. The profiles of the fatty acid compositions were developed employing GC-MS techniques and then compared. The purpose of this research pa...
Feeding olive cake to ewes improves fatty acid profile of milk and cheese Abstract Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from ... E. Vargas-Bello-Pérez and R.R. Vera and C. Aguilar...
observed that oleic acid (the primary component of olive oil) levels increase in the milk of rats supplemented with olive oil from day 14 of pregnancy to day 20 of lactation. In the same study, butter-supplemented rats presented a higher percentage of palmitic acid in their milk, which is ...
1.(Biochemistry) any of a class of aliphatic carboxylic acids, such as palmitic acid, stearic acid, and oleic acid, that form part of a lipid molecule 2.(Elements & Compounds) another name for carboxylic acid, used esp of a naturally occurring one ...
Olive oil fried sardines blocked the hypercholesterolemic effect of the diet containing cholesterol and help normalising lipoprotein profile in a rather short period. The oleic acid esterification of cholesterol was kept high in all experimental diets as a mechanism to maintain the liver cholesterol ...