Storage of extra virgin olive oil and its impact on fatty acid levels
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523541" target="_blank" >RIV/70883521:28110/19:63523541 - isvavai.cz</a>
Alternative codes found
RIV/00216305:26310/19:PU132869
Result on the web
<a href="https://www.jmbfs.org/wp-content/uploads/2019/03/jmbfs_XXSK_Kracmar.pdf" target="_blank" >https://www.jmbfs.org/wp-content/uploads/2019/03/jmbfs_XXSK_Kracmar.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15414/jmbfs.2019.8.5.1228-1230" target="_blank" >10.15414/jmbfs.2019.8.5.1228-1230</a>
Alternative languages
Result language
angličtina
Original language name
Storage of extra virgin olive oil and its impact on fatty acid levels
Original language description
Peroxide value, acid value, and fatty acid content were monitored during two-year storage in the following products: Luccese Olio extra vergine d'oliva (LOEVDO), Blanqueta extra-virgin olive oil (BEVOO) and Agrocreta extra-virgin olive oil (AEVOO). In LOEVDO and BEVOO, peroxide value increased by 50%; AEVOO showed 80% growth. Maximum acid value was found solely in LOEVDO (<0.8%). All the analyzed samples contained almost identical proportions of fatty acids. Minute amount of lauric acid (C 12:0) was indentified in BVEOO samples only. The two-year storage resulted in growth of oleic and stearic acid levels and in decrease of linoleic and palmitic acids concentration. The percentage of SAFA, MUFA and PUFA complied with recommended levels.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centre of Polymer Systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Microbiology, Biotechnology and Food Sciences
ISSN
1338-5178
e-ISSN
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Volume of the periodical
8
Issue of the periodical within the volume
5
Country of publishing house
SK - SLOVAKIA
Number of pages
3
Pages from-to
1228-1230
UT code for WoS article
000468844700023
EID of the result in the Scopus database
2-s2.0-85069970195