Results 41 to 50 of about 57,119 (312)

A POWERFUL ELISA TECHNIQUE TO TEST THE POTENTIAL OF EXTRA VIRGIN OLIVE OIL IN REDUCING TNF-Α LEVEL AND EDEMA VOLUME IN MALE Rattus norvegicus EXPOSED TO CARRAGEENAN

Indonesian Journal of Medical Laboratory Science and Technology, 2020
Extra virgin Olive oil is extracted from fruit that can be used as anti-inflammatory agent. This research aimed to test the potential of extra virgin olive oil in reducing edema volume and TNF-α plasma in carrageenan-induced rats.
Andina Putri Aulia, Suprapto Maat, Aryati   +2 more
doaj   +1 more source

Detection of virgin olive oil adulteration using low field unilateral NMR [PDF]

, 2014
The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration
Alonso-Salces, Altun, Aparicio, Capote, Eidmann, Ellis, Flores, Frankel, Hurlimann, Marcone, Martin Bencsik, Michael Newton, Pena, Poulli, Rata, Robert Morris, Smejkalova, Venkataramanan, Zheng Xu, Zou   +19 more
core   +2 more sources

Deconstructing extra virgin olive oil through fractionation processes

Food Research International, 2022
Arbequina monovarietal extra virgin olive oil (EVOO) was fractionated through a multi-step dry fractionation method. Three of the isolated fractions were selected and analyzed: one being liquid at 4 °C, and two being solid at 4 °C, and at 12 °C. Differential scanning calorimetry (DSC) combined with synchrotron radiation X-ray diffraction (SR-XRD ...
Bayés-García, Laura, Calvet Pallàs, Maria Teresa   +1 more
openaire   +3 more sources

Sifat histerisis pada konstanta dielektrik dan indeks bias minyak zaitun dengan variasi suhu

Jurnal Pendidikan Fisika dan Keilmuan (JPFK), 2018
Penelitian ini dilakukan untuk mengetahui karakteristik kurva histerisis melalui pengukuran konstanta dielektrik dan indeks bias. Kurva histerisis konstanta dielektrik digunakan untuk mengetahui karakteristik bahan dalam menyimpan energy listrik ...
Bowo Eko Cahyono, M Misto, Luluk Mukarromah   +2 more
doaj   +1 more source

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Open Life Sciences, 2020
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles.
Dordevic Dani, Kushkevych Ivan, Jancikova Simona, Zeljkovic Sanja Cavar, Zdarsky Michal, Hodulova Lucia   +5 more
doaj   +1 more source

Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

Foods, 2022
This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar.
Monica R. Loizzo, Vincenzo Sicari, Umile G. Spizzirri, Rosa Romeo, Rosa Tundis, Antonio Mincione, Fiore P. Nicoletta, Donatella Restuccia   +7 more
doaj   +1 more source

Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects [PDF]

, 2015
Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet and seems to account for the protective effect against cardiovascular disease.
ANGELICO, Francesco, BARTIMOCCIA, SIMONA, CANGEMI, ROBERTO, CARNEVALE, Roberto, LOFFREDO, Lorenzo, MONTICOLO, Roberto, NOCELLA, CRISTINA, PASTORI, DANIELE, Petruccioli, A, PIGNATELLI, Pasquale, VIOLI, Francesco   +10 more
core   +1 more source

Deep Learning Techniques to Improve the Performance of Olive Oil Classification [PDF]

, 2020
The olive oil assessment involves the use of a standardized sensory analysis according to the “panel test” method. However, there is an important interest to design novel strategies based on the use of Gas Chromatography (GC) coupled to mass ...
Jurado Campos, Natividad, Nepomuceno Chamorro, Isabel de los Ángeles, Rubio Escudero, Cristina, Vega Márquez, Belén   +3 more
core   +1 more source

Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Foods, 2021
Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra
Leeanny Caipo, A. Sandoval, B. Sepúlveda, E. Fuentes, R. Valenzuela, A. Metherel, N. Romero   +6 more
semanticscholar   +1 more source

Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

Grasas y Aceites, 2008
The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source