A5101493689- Edible Oils Quality and Analysis
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Cholesterol and Lipid Metabolism
- Meat and Animal Product Quality
- Lipid metabolism and biosynthesis
- Horticultural and Viticultural Research
- Food Chemistry and Fat Analysis
- Comparative Literary Analysis and Criticism
- Microbial Inactivation Methods
- Animal testing and alternatives
- Potato Plant Research
- Spectroscopy and Chemometric Analyses
- Plant Reproductive Biology
- Animal Nutrition and Physiology
- Plant Physiology and Cultivation Studies
- Spanish Culture and Identity
- Postharvest Quality and Shelf Life Management
- Garlic and Onion Studies
- Cephalopods and Marine Biology
- Antioxidant Activity and Oxidative Stress
Universidad de Salamanca
2024
Government of Extremadura
2007-2014
Centro Tecnológico Agroalimentario de Extremadura
2007-2012
Instituto de la Grasa
1991
The physicochemical and stability properties as well the fatty acid, triacylglycerol, sterol, triterpenic dialcohol compositions of Tunisian olive oil varieties were analyzed. On basis our results, we classified all monovarietal oils into extra virgin category. Oleic linoleic acids most useful to discriminate three cultivars, Neb Jmel, Chétoui, Ain Jarboua, from others. Of six analyzed, main triacylglycerols OOO, POO, PLO plus SLL, OLO, which was expected given high oleic acid low linolenic...
This article reports about the presence of some components minor fraction virgin olive oils, polyphenols and tocopherols, in several VOO varieties from Extremadura. The relationship between both classes compounds oxidative stability oils is also examined. levels total phenols, α, β, γ tocopherols showed significant differences (p<0.05) among different varieties. concentration phenolic varied 130 to 1203 mg/kg. α-tocopherol was most representative seven (95.97 %) ranged (288 - 170) (485 244)...
The characterization of olive oils from seven representative fruit varieties (Arbequina, Carrasquena, Corniche, Manzanilla Cacerena, Morisca, Picual, and Verdial de Badajoz) the southwest Spain is carried out according to antioxidant capacity phenolic fraction oxidative stability in different ripening stages. Antioxidant measured through reduction a 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical cation previously oxidized with peroxidase/hydrogen peroxide. decrease absorbance...
Abstract In this study, 278 samples of virgin olive oil from 40 mills belonging to five olive‐growing zones Extremadura were evaluated according their fatty acid composition. An analysis variance the contents, and principal group subtotals ratios revealed significant differences at 95 % confidence level between zones. Means compared using Tukey's HSD test ( p < 0.05). A discriminant analysis, taking zone as grouping variable different acids independent variables, explained nearly 90 with...
Virgin Olive Oil (VOO) is a product much demanded by consumers looking for the highest quality and certain traits considered to be typical of Mediterranean area. The olive fruit's properties industry-regulated physicochemical sensory parameters seven cultivars were evaluated during ripening process. In general, oil percentage in both wet dry material increased all from green spotted stages maturation, they stayed constant statistically until ripe stage with just few exceptions. lowest...
The aim of this work was to study some the chemical characteristics virgin olive oils produced by three varieties grown in Tataouine (south Tunisia). oil samples studied were characterized high levels oleic acid (470%) and relatively low percentages linoleic palmitic acids (≤13% ≤10%, respectively). They also primary triacylglycerols: OOO, POO, OOL, secondary triacylglycerols POL + SLL, SOO, PPO. sterol triterpenic dialcohol compositions all lay within established regulatory limits. main...
The present study examines the effect of high hydrostatic pressure processing (HHP) as an alternative to thermal pasteurization treatments for conservation olive pate and its stability during refrigerated storage, through characterization microbiological, physico-chemical sensory aspects. was made with green, pitted table olives packed in brine. Orange juice, oil, spices potassium sorbate were added after being washed water. To evaluate effects processing, four APH (450 600MPa 5 10 min) a...
Este artículo plantea una interpretación de Canto yo y la montaña baila Irene Solà a partir del mito Orfeo. La tesis defendida es que no se trata actualización trama al contexto actual, sino figura Orfeo constituye, más bien, el autor modelo cual construyen las múltiples voces narrativas componen novela. El canto como incantamentum órfico asimilado elemento pacto ficcional obra para hacer creíbles aceptables los narradores humanos universo diegético Sin embargo, diferencia clásico, subyuga...
Conference Article| August 01 1991 Lipid metabolism in tissue cultures of olive (Olea europeae) M. WILLIAMS; WILLIAMS 1Department Biochemistry, University Wales College Cardiff, CF1 1ST, UK Search for other works by this author on: This Site PubMed Google Scholar J. SANCHEZ; SANCHEZ *Instituto de la Grasa, Sevilla, Spain L. HARWOOD Biochem Soc Trans (1991) 19 (3): 268S. https://doi.org/10.1042/bst019268s Views Icon Article contents Figures & tables Video Audio Supplementary Data Peer Review...