Fatty acids profile of wild boar fat used for traditional herbal salves in Moravian Slovakia
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F14%3A43872633" target="_blank" >RIV/70883521:28610/14:43872633 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Fatty acids profile of wild boar fat used for traditional herbal salves in Moravian Slovakia
Original language description
Fatty acids profile of wild boar fat used for traditional herbal salves was determined by HPLC method with DAD detection after derivatization of the fatty acids. The most abundant fatty acids were palmitic, oleic and linoleic acids. Despite the content of monounsaturated acids (MUFA) was comparable (c. 40%) in all samples, the main difference lied in content of polyunsaturated acids (PUFA). Whilst the pork lard and shea butter had less than 10% of PUFA, the visceral boar lard contained twice as much.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů