Storage of extra virgin olive oil and its impact on fatty acid levels

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216305:26310/19:PU132869

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Storage of extra virgin olive oil and its impact on fatty acid levels

Popis výsledku v původním jazyce

Peroxide value, acid value, and fatty acid content were monitored during two-year storage in the following products: Luccese Olio extra vergine d&apos;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 (&lt;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.

Název v anglickém jazyce

Storage of extra virgin olive oil and its impact on fatty acid levels

Popis výsledku anglicky

Peroxide value, acid value, and fatty acid content were monitored during two-year storage in the following products: Luccese Olio extra vergine d&apos;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 (&lt;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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centrum polymerních systémů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

—

Svazek periodika

8

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

3

Strana od-do

1228-1230

Kód UT WoS článku

000468844700023

EID výsledku v databázi Scopus

2-s2.0-85069970195