Results 51 to 60 of about 66,085 (257)

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Journal of Chemistry, 2016
In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone, Valentina Di Rienzo, Wilma Sabetta, Valentina Fanelli, Carmine Summo, Vito Michele Paradiso, Cinzia Montemurro, Francesco Caponio   +7 more
doaj   +1 more source

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Foods, 2020
High 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.
Anna Różańska, Marina Russo, Francesco Cacciola, Fabio Salafia, Żaneta Polkowska, Paola Dugo, Luigi Mondello   +6 more
doaj   +1 more source

Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

Biomolecules, 2022
Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status
Maria Tarapoulouzi, Sofia Agriopoulou, Anastasios Koidis, Charalampos Proestos, Hesham Ali El Enshasy, Theodoros Varzakas   +5 more
doaj   +1 more source

The Missing Link in Ferrocenophane Chemistry: Isolation of a Carba[1]Ferrocenophane

Angewandte Chemie International Edition, EarlyView.
The synthesis and isolation of a crystalline carba[1]ferrocenophane is reported. A single carbon atom is the smallest bridging motif yet incorporated into a ferrocenophane, resulting in a dihedral angle between the cyclopentadienyl ring planes of 36.7°, which is the highest angular deflection from ferrocene's coplanarity observed so far.
Aylin Feuerstein, Sergi Danés, Kathrin Kolling, Bernd Morgenstern, Markus Gallei, André Schäfer   +5 more
wiley   +1 more source

Minute‐Scale Repeated Metabolic Probing of Living Cells Enabled by Rapid Parahydrogen‐Based Hyperpolarization

Angewandte Chemie International Edition, EarlyView.
Rapid parahydrogen hyperpolarization combined with simple dilution enables biocompatible delivery of hyperpolarized pyruvate to immobilized living cells within ≈1 min. Repeated substrate injections reveal frequency‐dependent metabolic dynamics, introducing a new temporal dimension for hyperpolarized NMR studies of cellular metabolism and enabling rapid
Philipp R. Groß, Stefan Petersen, Zirun Wang, Behnam Shamshiri, Henri de Maissin, Sebastian Lucas, Oliver Gorka, Lisa Heß, Irene Marco‐Rius, Lluís Mangas‐Florencio, André F. Martins, Philipp Boehm‐Sturm, Maxim Zaitsev, Robert Zeiser, Jan‐Bernd Hövener, Thomas Reinheckel, Olaf Groß, Andreas B. Schmidt   +17 more
wiley   +1 more source

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

A single high-cholesterol, high-fat meal preferentially increases low molecular weight apolipoprotein B concentration in rat plasma.

Journal of Lipid Research, 1985
Rats were fed either rat chow (control), chow + 20% olive oil (olive oil), or chow + 20% olive oil + 2% cholesterol (olive oil/cholesterol) as a single meal to study the short-term effects of fat and the above combination of fat/cholesterol-containing ...
J G DeLamatre, B R Krause, L Wong, C A Hoffmeier, P S Roheim   +4 more
doaj   +1 more source

Cis‐Vaccenic Acid as a Compositional Marker for Detecting High‐Oleic Seed Oil Adulteration in Avocado Oil

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower‐cost, high‐oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis‐vaccenic acid C18:1 (n−7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising ...
Donpon Wannasin, Selina C. Wang
wiley   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source