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Wyświetlanie 1-15 z 27
Tytuł:
Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin
Autorzy:
Manai-Djebali, Hédia
Trabelsi, Najla
Medfai, Wafa
Hessini, Kamel
Nait Mohamed, Salma
Madrigal-Martínez, Mónica
Martinez Cañas, Manuel A.
Sánchez-Casas, Jacinto
Ben Youssef, Nabil
Oueslati, Imen
Powiązania:
https://bibliotekanauki.pl/articles/24024623.pdf
Data publikacji:
2023-11-28
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
Chétoui olive
olive oil quality
nutritional properties
collection region
Opis:
Comprehending the variability in the chemical composition of olive oil from the same olive variety, based on its geographical origin, is essential. This study investigated the chemical composition of Chétoui olive oils from thirteen mills located in Northern Tunisia's Béja region. The chemical composition of olive oil exhibits substantial regional variability. Free acidity ranged from 0.57% to 0.73%, and peroxide values varied between 7.33 and 14.00 meq O2/kg. Total phenolic content varied as well, with values ranging from 906.53 to 1,298.60 caffeic acid eq/kg (oils from Amdoun and Testour II, respectively). Chlorophyll contents ranged from 2.03 to 7.85 mg/kg, and carotenoids from 1.28 to 3.92 mg/kg. Olive oils from Amdoun and Dogga II were the richest in these compounds. In terms of tocopherols, the range extended from 282.88 mg/kg (oil from Tibar) to 416.79 mg/kg (oil from Testour II). DPPH radical scavenging activity of the polar fraction of all olive oils was higher than that of the non-polar fraction. Fatty acid profiles were mostly similar with exception of the oil from Tibar with lower saturated fatty acid content and higher monounsaturated fatty acid content. Substantial differences in polyunsaturated fatty acid content were found. Triacylglycerol compositions differed as well, with the lowest triolein percentage around 13.66% and the highest at approximately 34.98%. In summary, this study reveals significant regional variations in the chemical composition of Chétoui monovarietal olive oil, highlighting the collection region impact on oil quality and nutritional properties.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 4; 354-366
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Energy Valorization of Olive Mill Waste Cake – Extraction of Vegetable Oil and Transesterification
Autorzy:
Mehdaoui, Imane
Majbar, Zineb
Hassani, El Mokhtar Saoudi
Mahmoud, Rachid
Atemni, Ibrahim
Ben Abbou, Mohamed
Taleb, Mustapha
Rais, Zakia
Powiązania:
https://bibliotekanauki.pl/articles/24201716.pdf
Data publikacji:
2023
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
olive mill waste cake
extraction
valorisation
vegetable oil
transesterification
biodiesel
Opis:
The olive mill wastewater, effluents from the trituration of olives, are treated in most Mediterranean countries by natural evaporation. However, this method of treatment is a source of air and soil pollution by the generation of solid waste, called olive mill waste cake. This work focused on extracting of vegetable oil from this by-product for biodiesel production by transesterification. The extraction took place with a Soxhlet extractor, using hexane as solvent. The vegetable oil and biodiesel were characterized by measuring the physicochemical parameters that identify them according to AFNOR standards. The extraction results show that the oil yield is 21.28%. The oil obtained is characterized by density, water and ash content, acidity, saponification, peroxide and ester. The yield of the oil esterification reaction is 86.41% or about 185 Kg of biodiesel/ton of olive mill waste cake, and in terms of energy 2783.7 MJ or 2 GW.t-1. The biodiesel produced is comparable to petroleum diesel according to EN 14214, 2013.
Źródło:
Journal of Ecological Engineering; 2023, 24, 5; 306--315
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Influence of Olive Oil Waste as a Biofuel on the Exhaust Gases of the Internal Combustion Engine
Autorzy:
Al-Aseebee, Munaf D. F.
Naje, Ahmed Samir
Powiązania:
https://bibliotekanauki.pl/articles/24201727.pdf
Data publikacji:
2023
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
olive oil
waste
biofuel
combustion
engine
Opis:
Future options for addressing the depletion of fossil fuels and reducing pollution from internal combustion engines may include biofuel as an alternative fuel. This study aims to experimentally and statistically assess the effect of using diesel-biofuel blends on the emissions of a single-cylinder direct-injection engine. Using recycled olive oil, a chemical Tran’s esterification process was used to create biofuel. The experimental results were contrasted with those of a one-dimensional engine model for exhaust emissions and torque, which showed high agreement between test and numerical data. In order to comprehend the factors that affect the engine’s reaction to variations in fuel composition, the thermodynamic characteristics of the engine for various blends were also supplied. According to the investigation, a mixture with 20% of the volume fraction of oleic acid methyl ester olive-based biofuel and 80% of the volume fraction of pure diesel can be an effective fuel alternative for cleaner exhaust emissions while offering almost the same performance.
Źródło:
Journal of Ecological Engineering; 2023, 24, 5; 322--328
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Treatment of Contaminated Water from Niger Delta Oil Fields with Carbonized Sisal Fibre Doped with Nanosilica from Ofada Rice Husk
Autorzy:
Odunlami, Olayemi Abosede
Agboola, Oluranti
Odiakaose, Ebubechukwu Olive
Olabode, Oladipupo Oyindapo
Babalola, Oni
Abatan, Olubunmi Grace
Owoicho, Isaac
Powiązania:
https://bibliotekanauki.pl/articles/2173355.pdf
Data publikacji:
2022
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
adsorption
oil spill
sisal fibre
activated carbon
silica nanoparticles
Opis:
Oil spills contaminate water bodies and hence, cause the death of marine animals. The Niger Delta Oil contaminated water was treated by adsorption using sisal fibre activated carbon (SFAC) doped with silica nanoparticles (SNP) synthesized from Ofada rice husk which was carbonized at temperatures 400 °C and 650 °C. The SNP was synthesized at 600 °C (SNP-1) and 800 °C (SNP-2). The proportion in SFAC: SNP for both temperature values was 4.8:0.2 with a basis of 5 grams of the adsorbent. The samples were characterized by SEM, BET analysis, XRF and XRD. The adsorption equilibrium studies obeyed Langmuir adsorption isotherm; as the linear correlation value was close to unity, with a separation factor of 0.004. SNP-1 shows amophous nature having Fe2O3 and SNP-2 shows crystalline nature which consist of quartz. SNP-2 was used for the study due to its high surface area observed in the BET. High % removal efficiency of 99.84 was attained with silica nanoparticle (SNP-2) integrated in sisal fiber activated carbon (SFAC carbonized at 400 °C).
Źródło:
Journal of Ecological Engineering; 2022, 23, 9; 297--308
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Can olive oil prevent distal colon mucosal atrophy caused by disuse in rats with colostomy? An experimental animal study
Autorzy:
Atıcı, Ahmet
Demir, Emel
Gürsoy, Didar
Çelikkaya, Mehmet
Akçora, Bülent
Powiązania:
https://bibliotekanauki.pl/articles/1391554.pdf
Data publikacji:
2021
Wydawca:
Index Copernicus International
Tematy:
children
distal colon mucosal atrophy caused by disuse
olive oil
Opis:
Aim: This study aims to investigate the effects of pure olive oil on mucosal atrophy of the distal colon in rats. Material and methods: The study included 28 male albino Wistar rats weighing 300–350 g. A total of 28 animals were randomly allocated to four groups: group 1: control group (n = 6); group 2: ostomy group (n = 6); group 3: ostomy + saline group (n = 8); group 4: ostomy + olive oil group (n = 8). By definition, group 1 did not undergo any procedure. The same surgical procedure was performed for groups 2, 3, and 4 as described below. In all animals from these groups, a two-centimeter-long mid-line incision was made and the colon was divided into 5 cm sections, measured from the distal colon to the caecum. Proximal and distal stomas were created 2 cm apart in the midline with the use of single-layer interrupted sutures. All rats were kept under close daily observation until they were terminated postoperatively after the 1st month. Animals from group 2 did not undergo any additional procedures, while those fromgroups 3 and 4 were given 2 mL of saline and olive oil twice a day, respectively. At the end of the 1st month, the rats were re-operated through the same approach. Biopsies were taken from the proximal and distal stomas of all rats in the same manner for further histopathological analysis. Results: Group 1 showed no significant differences in terms of mucosal thickness, muscular thickness, wall thickness or colonic lumen diameter between the proximal and distal segments of the colon. Although there were significant differences between the proximal and distal colostomies for each parameter in groups 2, 3, and 4, the mucosal thickness, muscular thickness, wall thickness, and colonic lumen diameter differences for proximal and distal ostomies were very small in group 4 when compared to groups 2 and 3. Conclusion: The administration of pure olive oil through the distal colon before colostomy closure may reduce the difference in diameter between the proximal and distal intestinal segments. As a result, a more straightforward surgical procedure may be achieved.
Źródło:
Polish Journal of Surgery; 2021, 93, 4; 35-40
0032-373X
2299-2847
Pojawia się w:
Polish Journal of Surgery
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
La limitación de la producción de los aceites de oliva por parte del estado español
The limitation of the production of olive oils by the Spanish state
Limiti imposti alla produzione di oli d’oliva da parte dello Stato spagnolo
Autorzy:
Latorre Ruiz, Juan
Powiązania:
https://bibliotekanauki.pl/articles/2040674.pdf
Data publikacji:
2021-12-30
Wydawca:
Uniwersytet im. Adama Mickiewicza w Poznaniu
Tematy:
marketing
olio d’oliva
pratiche collusive
antitrust
olive oil
collusive practices
oliwa z oliwek
praktyki zmowy
antymonopol
Opis:
El sector agroalimentario presenta con carácter general una situación bastante complicada en lo que se refiere a la inestabilidad de los precios en origen. No sucede lo mismo con el último eslabón de la cadena, el de la comercialización, que normalmente obtiene beneficios por la venta de dichos productos. El sector del aceite de oliva en España sufre este tipo de desequilibrios y, además, lo hace de forma recurrente. Ante estas circunstancias el legislador español  ha optado por aprobar mediante Real Decreto, el establecimiento de las normas básicas que permitan de forma ordenada retirar la producción del mercado al objeto de paliar la situación precaria sobre todo en los precios y lo ha hecho basándose en la aplicación de un Reglamento europeo. En este artículo nos planteamos si esta norma puede provocar la falta de competencia en el mercado o, si bien, consigue estabilizar los precios en origen del sector oleícola y, a su vez, no genera un perjuicio al consumidor.
Il settore agroalimentare presenta, in generale, una situazione piuttosto complicata per quanto riguarda l’instabilità dei prezzi alla fonte. Tuttavia, con l’ultimo anello della catena, ovvero il marketing, la situazione è completamente diversa: questo settore, di solito, trae profitto dalla vendita dei prodotti agricoli. In Spagna, il settore dell’olio d’oliva soffre ripetutamente di questo tipo di squilibrio. Per cui, viste le circostanze, il legislatore ha scelto di approvare, con Regio Decreto, delle regole di base che consentano il ritiro ordinato della produzione dal mercato, al fine di alleviare la situazione precaria, soprattutto in termini di prezzi, e lo ha fatto sulla base di un regolamento dell’UE. Nell’articolo ci poniamo la domanda se il regolamento in questione possa portare a creare una instabilità concorrenziale sul mercato oppure se possa, forse, aiutare a stabilizzare i prezzi “alla fonte” del settore olivicolo, e quindi di tutelare i consumatori.
The instability of prices of produce at the source of its production in the agri-food sector presents a rather complicated situation. However, regarding the last link in the chain, namely marketing, the situation is quite different and this sector usually makes a profit on the sale of agricultural products. In Spain, the olive oil sector repeatedly suffers from this type of imbalance. Given these circumstances, the legislator has chosen to adopt, by means of a Royal Decree, some basic regulations that allow withdrawal of a certain production from the market in an orderly manner to alleviate the precarious situation, especially in terms of prices. This was done based on the European Union Regulation. In this article, the question that is asked is whether the operation of this regulation might lead to the distortion of the free market competition, or whether, perhaps, it may help to stabilise the prices at the source (original) production in the olive sector and thus protect the consumers.
Sytuacja w sektorze rolno-spożywczym jest dość skomplikowana z uwagi na niestabilność cen produktów na początku procesu ich wytwarzania. Inaczej jest na ostatnim jego etapie, jakim jest marketing, który zapewnia zysk ze sprzedaży tych produktów. W sektorze oliwy z oliwek w Hiszpanii ten brak równowagi istnieje już od dłuższego czasu. W tej sytuacji hiszpański ustawodawca zdecydował się przyjąć, w drodze dekretu królewskiego, podstawowe zasady wycofania danej produkcji z rynku, aby złagodzić niepewną sytuację, zwłaszcza w zakresie cen, i uczynił to, bazując na rozporządzeniu Unii Europejskiej. W artykule postawiono pytanie, czy może to spowodować zakłócenia na wolnym rynku, czy raczej prowadzić do ustabilizowania cen na pierwszym etapie produkcji oliwek, a tym samym chronić konsumentów.
Źródło:
Przegląd Prawa Rolnego; 2021, 2(29); 265-275
1897-7626
2719-7026
Pojawia się w:
Przegląd Prawa Rolnego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The role of selected plant products in the prevention of cadmium-induced toxicity®
Rola wybranych produktów roślinnych w zapobieganiu toksyczności wywołanej przez kadm®
Autorzy:
Sitek, Agnieszka
Powiązania:
https://bibliotekanauki.pl/articles/1522455.pdf
Data publikacji:
2021
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
cadmium exposure
oxidative stress
turmeric
ginger
garlic
onion
black seeds oil
olive oil
blueberry
green tea
hibiscus
ekspozycja na kadm
stres oksydacyjny
kurkuma
imbir
czosnek
cebula
olej z czarnuszki
oliwa z oliwek
borówka amerykańska
zielona herbata
hibiskus
Opis:
Long-term exposure to cadmium (Cd) leads to the development of numerous diseases in human as well as in animals associated with renal and hepatic injury, respiratory, skeletal and cardiovascular disturbances, as well as visual changes, blindness and hearing loss. Cd was classified as human carcinogen (Group 1) by the International Agency for Research on Cancer. The study discusses the effect of selected plant products on reduced toxicity caused by Cd. Animal studies confirmed that the effect of such products as: turmeric, ginger, garlic, onion, black seeds oil, olive oil, blueberry, green tea, hibiscus was efficient in reducing the Cd level in organs and tissues and had positive effect on the urinary tract and cardiovascular, reproductive, nervous, immune and respiratory system. Consumption of these products in occupational and environmental exposure to Cd appears promising.
Długotrwała ekspozycja na kadm (Cd) ludzi jak i zwierząt, prowadzi do rozwoju wielu zmian patologicznych związanych z uszkodzeniem nerek, wątroby, zaburzeniami w układzie oddechowym, kostnym, sercowo-naczyniowym, a ponadto z zaburzeniami widzenia, ślepotą i niedosłuchem. Cd został zaklasyfikowany przez Międzynarodową Agencję Badań nad Rakiem jako substancja rakotwórcza dla człowieka (Grupa 1). W artykule omówiono potencjalnie korzystny wpływ wybranych produktów roślinnych na zmniejszanie toksyczności wywołanej przez Cd. Badania na zwierzętach wykazały, że spożywanie produktów takich jak: kurkuma, imbir, czosnek, cebula, olej z czarnuszki, oliwa z oliwek, borówka amerykańska, zielona herbata, hibiskus było skuteczne w obniżaniu zawartości Cd w narządach i tkankach oraz korzystnie wpływało na układ krwionośny, moczowy, rozrodczy, nerwowy, odpornościowy i oddechowy. Obiecujące wydaje się zalecanie spożywania tych produktów przy zawodowym i środowiskowym narażeniu na Cd.
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2021, 1; 79-94
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Late antiquity: the twilight of mouldmade lamps
Autorzy:
Motsianos, Ioannis
Powiązania:
https://bibliotekanauki.pl/articles/1634114.pdf
Data publikacji:
2020-01-03
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
late antiquity
lighting devices
mouldmade lamps
wheel-made lamps
reproduction
imitation
regeneration
olive oil
Opis:
The article examines clay lamp evolution in late antiquity and explores the probable reasons for the dominance of mouldmade lamps during the first Christian centuries and the possible causes which led to their disappearance at the close of late antiquity.
Źródło:
Polish Archaeology in the Mediterranean; 2019, 28(1); 73-87
1234-5415
Pojawia się w:
Polish Archaeology in the Mediterranean
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Kinetic properties of Lipase obtained from Pseudomonas aeruginosa isolated from crude oil contaminated soil
Autorzy:
Femi-Ola, Titilayo Olufunke
Orjiakor, Paul Ikechukwu
Enerijiofi, Kingsley Erhons
Oke, Iyanuoluwa Omolade
Fatoyinbo, Adebayo Adeola
Powiązania:
https://bibliotekanauki.pl/articles/134985.pdf
Data publikacji:
2019
Wydawca:
Akademia Morska w Szczecinie. Wydawnictwo AMSz
Tematy:
biodegradation
enzymes
gel filtration
lipase
olive oil
Pseudomonas aeruginosa
Opis:
Soil contaminated with crude oil has negatively affected some of the communities in Ekiti State region in Nigeria. There is an increased interest in microbial lipases because of their enormous potential in industrial and biotechnological applications. This study investigated the characteristics of partially-purified lipase from Pseudomonas aeruginosa isolated from oil-contaminated soil in Ado-Ekiti, Ekiti State. The lipase was purified by gel-filtration, having a molecular weight of 39.11 kDa, with Km and Vmax values of 12.50 and 28.86, respectively. The enzyme had an optimal pH of 8.0 and exhibited its maximal activity at 50°C, whereas the relatively stable temperature and pH were 40°C and 5.0, respectively. The enzyme activity was enhanced by olive oil, which served as the carbon source. Sodium chloride enhanced lipase activity, while calcium chloride acted as mild inhibitor, and iron chloride acted a strong inhibitor. The lipase from Pseudomonas aeruginosa possessed properties of an industrial enzyme and will be useful for biodegradation and bioremediation studies.
Źródło:
Zeszyty Naukowe Akademii Morskiej w Szczecinie; 2019, 59 (131); 154-161
1733-8670
2392-0378
Pojawia się w:
Zeszyty Naukowe Akademii Morskiej w Szczecinie
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
Autorzy:
Liović, Nikolina
Bošković, Perica
Drvenica, Ivana
Režek Jambrak, Anet
Dropulić, Ana Marija
Krešić, Greta
Nedović, Viktor
Bugarski, Branko
Zorić, Zoran
Pedisić, Sandra
Bilušić, Tea
Powiązania:
https://bibliotekanauki.pl/articles/1369546.pdf
Data publikacji:
2019
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
phenolics blueberry
microemulsions
liposomes
Antioxidant
ultrasound
Opis:
Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from Vaccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1±2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine – Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 23-33
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Les importations d’amphores Dressel 20 en Gaule Cisalpine
Amphorae Dressel 20 Imported into the Territories of Cisalpine Gaul
Autorzy:
Modrzewska-Pianetti, Iwona
Powiązania:
https://bibliotekanauki.pl/articles/1797167.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Instytut Kultur Śródziemnomorskich i Orientalnych PAN
Tematy:
Roman period
Cisalpine
Transalpine
Transpadana
olive oil imports
amphorae Dressel 20
commercial microregions
Opis:
José Remesal Rodríguez examined question of Baetica olive oil imports in Germania and Rome but lacked data on Cisalpine Gaul. This study aims at supplementing the data on import of Baetica olive oil to Northern Italy. As a result of a query in depositsin Friuli and Veneto a map of distribution of amphorae type Dressel 20 on the mainland was established. The image complements data concerning Transpadana and Transalpine Gaul. A map showing finds of Baetica amphorae in the Venetian Lagoon also arose. The lagoons of the Upper Adriatic were used for a transportation of goods to Aquileia, Concordia, Altino, Oderzo, Este and Verona. Dressel 20 amphorae are most numerous in Aquileia. In remaining cities of the Adriatic coast only single pieces of amphorae for olive oil were spotted. Analysis of these amphorae deposits enabled construction of a hypothesis on the existence of microregions in imports of goods to areas of Cisalpine Gaul during the Roman period.
Źródło:
Études et Travaux (Institut des Cultures Méditerranéennes et Orientales de l’Académie Polonaise des Sciences); 2017, 30; 389-407
2084-6762
2449-9579
Pojawia się w:
Études et Travaux (Institut des Cultures Méditerranéennes et Orientales de l’Académie Polonaise des Sciences)
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Overall color parameter as a parameter determining the level of oxidation of olive oil
Autorzy:
Różańska, Anna
Namieśnik, Jacek
Powiązania:
https://bibliotekanauki.pl/articles/1179567.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
analytical chemistry
edible oils
food analysis
olive oil
overall color parameter
thermal degradation
Opis:
Edible 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 the differences in the level of oxidation of selected edible oils which were heated. Studies were performed using spectrophotometric techniques. The dependence between the level of oxidation of the olive oil samples and the value of the overall color parameter was determined. Based on the results obtained, the lower value of the color parameter overall, means that the oil is more degraded. The used procedure is characterized by an uncomplicated and low cost consuming stage of the preparation of the sample for analysis and also enables rapid analysis.
Źródło:
World Scientific News; 2017, 75; 81-88
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Productivism and post-productivism in the olive groves of southern Spain
Autorzy:
Sánchez Martínez, José Domingo
Almonacid, Antonio Garrido
Powiązania:
https://bibliotekanauki.pl/articles/1052545.pdf
Data publikacji:
2017-06-15
Wydawca:
Uniwersytet im. Adama Mickiewicza w Poznaniu
Tematy:
Common Agricultural Policy
olive oil
rural development
monoculture
southern Spain
Opis:
This work examines changes in the cultivation of olive groves in the region of Andalusia since the accession of Spain to the European Common Market (1986). The first phase is marked by the triumph of productivism in which some of the basic elements of this model (specialisation and intensification) are overwhelming, according to the statistical sources used for this research, although the behaviour in terms of corporate concentration can be considered unique. Also notable, as we will explain later, are other less desirable effects of the process, which can currently be considered environmentally unsustainable. As the weaknesses and contradictions of the model have become evident, in the recent years – as a result of the new stimuli provided by the Common Agricultural Policy – more attention is paid to the opportunities offered by rural development. For the moment, the results of this approach have been limited, although the 2015–2020 planning period could be decisive for its reorientation.
Źródło:
Quaestiones Geographicae; 2017, 36, 2; 57-69
0137-477X
2081-6383
Pojawia się w:
Quaestiones Geographicae
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Removal of methylene blue from aqueous solutions with natural olive pomace modified with ultrasounds and acid
Autorzy:
Kalipci, E.
Powiązania:
https://bibliotekanauki.pl/articles/208148.pdf
Data publikacji:
2016
Wydawca:
Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Tematy:
methylene blue
olive oil
Freundlich isotherm
błękit metylenowy
oliwa z oliwek
izoterma Freundlicha
Opis:
Removal of methylene blue (MB) from aqueous solution by raw olive pomace (ROP) which is a waste of industrial olive oil and olive pomace modified with ultrasounds and acid (MOP) has been investigated. It was found that the data for ROP and MOP were well fit to the Freundlich isotherm model (R2 equal to 0.864 and 0.834, respectively). As a result; it was determined that raw olive pomace can be used for the removal of methylene blue dye (KF = 10.08 mg/g(dm3/mg)1/n) and modified olive pomace had high adsorption capacity for MB (KF = 73.08 mg/g(dm3/mg)1/n).
Źródło:
Environment Protection Engineering; 2016, 42, 3; 5-17
0324-8828
Pojawia się w:
Environment Protection Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Tomasz Waliszewski: Elaion. Olive Oil Production in Roman and Byzantine Syria-Palestine, Warszawa 2014
Autorzy:
Nawotka, Krzysztof
Powiązania:
https://bibliotekanauki.pl/articles/28762895.pdf
Data publikacji:
2016-12-31
Wydawca:
Uniwersytet Wrocławski. Wydział Nauk Historycznych i Pedagogicznych. Instytut Historyczny
Źródło:
Studia Antiquitatis et Medii Aevi Incohantis; 2016, 1; 136-139
2544-4379
Pojawia się w:
Studia Antiquitatis et Medii Aevi Incohantis
Dostawca treści:
Biblioteka Nauki
Artykuł
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