Fatty acids profile of wild boar fat used for traditional herbal salves in Moravian Slovakia

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Fatty acids profile of wild boar fat used for traditional herbal salves in Moravian Slovakia

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Fatty acids profile of wild boar fat used for traditional herbal salves in Moravian Slovakia

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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