Abstract The quality indices and chemical composition of ten common olive cultivars grown in different regions Australia were evaluated to determine the diversity oils produced Australia. Olives from trees environments including warmer climates north colder south sampled at two stages maturity over 2 years. oil was extracted standard methods used analyse oil. Oleic acid content ranged 83.4% Picual cultivar Tasmania 54.5% Arbequina northern New South Wales/southern Queensland. Barnea...

Abstract Canola meal is highly regarded as a component of animal feed with high protein content and desirable amino acid profile. The presence some components, in particular glucosinolates, sinapine fibre, affects the value reduces amount that can be used formulations. Glucosinolates traditional cultivars (rapeseed) had very amounts this severely limited usefulness meal. breeding programs have successfully reduced glucosinolate to trace amounts. However remains at levels sufficiently cause...

Deep frying in oil is a popular cooking method around the world. However, safety of deep-fried edible oil, which ingested with fried food, concern, because exposed continuously to be re-used at high temperature, leading number well-known chemical reactions. Thus, this study investigates changes energy metabolism, colon histology and gut microbiota rats following consumption explores mechanisms involved above alterations.Deep-fried was prepared published method. Adult male Wistar were...

High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic safflower oil (SHOSO) against high-oleic sunflower (HOSO), conventional canola (CCO), rice bran (RBO) in a frying exercise. The were used fry potato chips 30 h (90 cycles), performance was assessed by measuring changes total polar compounds (TPCs), tocopherols, fatty composition. SHOSO contained ~91% oleic had...

Honey is a natural product highly valued for its nutritional, therapeutic, and economic significance, with quality composition influenced by botanical geographical origins. Australian honey particularly unique due to indigenous floral sources diverse geographic regions. In this study, 267 samples were collected from across Australia during the 2020-2023 production seasons. Physicochemical properties, including moisture content (regional means ranged 15.4 17.8 g/100 g), pH (3.97-4.45), free...

ABSTRACT Harvest time plays a key role in the quality and oxidative stability of olive oil. Olive producers can control oil by using appropriate harvest times. Fruits from three cultivars, Corregiolla, Mission Paragon growing southwestern region New South Wales, Australia, were harvested at six different times during season, over 3 years immediately processed laboratory scale mill. The oils then analyzed for total polyphenol content, induction time, chlorophyll content fatty acid profile....

Refined expeller-pressed (RCanO-I and RCanO-II) solvent-extracted blended (RCanO-III RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on frying life oil. Samples from 2016/2017 2017/2018 production seasons used fry potato chips for 36 48 cycles. Frying was assessed by total polar compounds, retention tocopherols, antioxidant activity, other quality indices. RCanO-II exhibited significantly, longest as with three this correlated tocopherol...

This paper reports on an observational study of the oil and moisture content, fatty acid profile, olives (Olea europaea) for 15 tree groupings with groups consisting trees similar DNA patterns. Observations were taken at 2 sites (Wagga Wagga Yanco) in south-western New South Wales, over seasons. These represent largest gene pool developed olive Australia. Differences content identified both Yanco sites. At former site, group 12 (˜cv. Tarascoa) had highest full colour development 1998 1999...

Olive oil consumption in Australia has increased dramatically recent years with the volume of imports increasing from 13,500 tonnes 1990/91 to 30,000 2000/01. More than 20,000 hectares olives have been established and New Zealand since mid 1990s some these are now beginning bear commercial yields fruit for production a diverse range environments. This study carried out determine quality Australian olive oils if meets International Oil Council standards. The results illustrate that selected...

Abstract Ten years since production commenced from the Lennox Field and one year start of full gas cap blowdown, challenge to produce oil rim has never been greater. The is six fields comprising Liverpool Bay Development located in UKCS, East Irish Sea. at a critical stage development asset as it transitions an field field. was initially developed with horizontal multi-lateral wells placed maximise reserves minimise movement gas-oil oil-water contacts re-injection all produced maintain...

ADVERTISEMENT RETURN TO ISSUEPREVAddition/CorrectionNEXTORIGINAL ARTICLEThis notice is a correctionDiscrimination of Olive Oils and Fruits into Cultivars Maturity Stages Based on Phenolic Volatile CompoundsCurtis M. Kalua, Rodney J. Mailer, Jamie Ayton, Malcolm S. Allen, Danny R. Bedgood, Andrea G. Bishop, Paul D. PrenzlerCite this: Agric. Food Chem. 2006, 54, 21, 8390Publication Date (Web):September 27, 2006Publication History Published online27 September 2006Published inissue 1 October...

Abstract This study compared two olive oil extraction processes used in New Zealand to assess the influence of processing on quality. The systems included an Enorossi stonemill and Oliomio 50 hammermill, malaxing basin, centrifuge. Olives (Olea europaea) from individual harvests were found show significantly higher polyphenol chlorophyll content hammermill process. Slightly free fatty acids resulted hammermill. Fatty acid profiles did not significant differences between methods extraction....