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Wyniki wyszukiwania dla: OLIVE OIL
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The impact of addition of olive oil on thermal degradation of refined rapeseed oil
PublikacjaFats are an important component of the everyday diet and have a significant impact on the proper functioning of human organism. However, during the process of frying chemical transformations take place in the oil; hence fats characterised by high oxidative stability should be given preference. The aim of this work was to determine the quality of rapeseed oil, blended oil, and refined olive oil, all sourced from the domestic market....
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Overall color parameter as a parameter determining the level of oxidation of olive oil
PublikacjaEdible fats are an important part of a human daily diet. They have a significant effect on the proper functioning of the human body. During frying, the oil is chemically modified and the fats consumed should have the highest oxidation stability. The subject of the study were samples of olive oil bought at local markets in Gdansk. Samples were heated at 20 °C, 60 °C, 100 °C, 140 °C and 180 °C. The aim of the study was to determine...
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Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics
PublikacjaOil blending is often used to enhance the properties of vegetable oils. The admixture of a more thermally stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of vegetable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with flame ionization detector and chemometrics is employed. Principal component analysis was used for data...
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Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis
PublikacjaHigh quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well...
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Ocena wpływu dodatku oliwy z oliwek na degradację termiczną rafinowanego oleju rzepakowego
PublikacjaTłuszcze jadalne to ważny składnik diety człowieka. Mają one znaczący wpływ na prawidłowe funkcjonowanie ludzkiego organizmu. Podczas smażenia olej podlega przemianom chemicznym, dlatego spożywane tłuszcze powinny charakteryzować się jak największą stabilności oksydacyjnej. Celem prowadzonych badań było określenie jakości olejów rzepakowego, mieszanego oraz rafinowanej oliwy z oliwek, pochodzących z rynku krajowego. Podczas badań...
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Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment
PublikacjaThe steady increase in global consumption puts a strain on agriculture and might lead to a decrease in food quality. Currently used techniques of food analysis are often labour-intensive and time-consuming and require extensive sample preparation. For that reason, there is a demand for novel methods that could be used for rapid food quality assessment. A technique based on the use of an array of chemical sensors for holistic analysis...
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Bacterial cellulose vs. bacterial cellulose nanocrystals as stabilizer agents for O/W pickering emulsions
PublikacjaThe growing interest in Pickering emulsions in functional food systems resulted in the need to find suitable stabilizers for them. The work considers the use of bacterial cellulose for this purpose, and its aim was to compare the properties of disintegrated bacterial cellulose, before and after freeze-drying, and its nanocrystals obtained using H2SO4 under variable of time and concentration conditions. The structure of nanocrystals...
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The use of constructed wetlands for the treatment of industrial wastewater
PublikacjaConstructed wetlands are characterized by specific conditions enabling simultaneous various physical and biochemical processes. This is the result of specific environment for the growth of microorganisms and hydro-phytes (aquatic and semiaquatic plants) which are capable of living in aerobic, anaerobic and facultative anaerobic conditions. Their interaction contributes to the intensification of oxidation and reduction responsible...
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An MTA-phosphorylase gene discovered in the metagenomic library derived from Antarctic top soil during screening for lipolytic active clones confers strong pink fluorescence in the presence of rhodamine B.
PublikacjaIn this work, we present the construction of a metagenomic library in Escherichiacoli using the pUC19 vector and environmental DNA directly isolated fromAntarctic topsoil and screened for lipolytic enzymes. Unexpectedly, the screeningon agar supplemented with olive oil and rhodamine B revealed one unusual pinkfluorescent clone (PINKuv) out of 85 000 clones. This clone harbored a plasmid,pPINKuv, which has an insert of 8317 bp that...
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Identification and molecular modeling of a novel lipase from an Antarctic soil metagenomic library.
PublikacjaIn this work, we present the construction of a metagenomic library in Escherichia coli using pUC19 vector and environmental DNA directly isolated from Antarctic topsoil and screened for lipolytic enzymes. The screening on agar supplemented with olive oil and rhodamine B revealed one clone with lipolytic activity (Lip1) out of 11,000 E. coli clones. This clone harbored a plasmid, pLip1, which has an insert of 4722 bp that has been...