Olive Oil
Mostrando 1-12 de 140 artigos, teses e dissertações.
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1. Identifying olive oil fraud and adulteration using machine learning algorithms
As olive oil (OO) is more expensive than other vegetable oils, it is usually adulterated by blending it with more economic edible oils such as cottonseed oil (CSO), canola oil (CO), and soybean oil (SO). This research aimed to determine the fatty acid compositions obtained as a result of blending different proportions of CSO, CO and SO with OO using a gas ch
Química Nova. Publicado em: 2022
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2. EXPERIMENTO DIDÁTICO DE QUIMIOMETRIA EMPREGANDO IMAGENS DIGITAIS OBTIDAS POR CELULAR PARA DETERMINAR ADULTERAÇÃO DE AZEITE DE OLIVA COM ÓLEO DE SOJA: UM TUTORIAL, PARTE VI
The aim of this manuscript was to show the concepts involving data treatment of RGB based image analysis by univariate and multivariate approaches - the latter using Partial Least Squares (PLS) - using as a practical example application the determination of extravirgin olive oil adulteration. Digital images were collected using a device made of LEDs, batteri
Química Nova. Publicado em: 2022
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3. Evaluation of Brazilian Monovarietal Extra Virgin Olive Oils Using Digital Images and Independent Component Analysis
Digital images associated with chemometric tools, in a non-destructive approach, have been applied for the evaluation of the Brazilian monovarietal extra virgin olive oil. Independent component analysis (ICA) was employed in the image data evaluation of olive oils produced from distinctive olive varieties, and it was successful in highlighting the natural gr
J. Braz. Chem. Soc.. Publicado em: 2020-09
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4. DETERMINAÇÃO DA AUTENTICIDADE DE AMOSTRAS DE AZEITE COMERCIAIS APREENDIDAS NO ESTADO DO ESPÍRITO SANTO USANDO UM ESPECTROFOTÔMETRO PORTÁTIL NA REGIÃO DO NIR
Many instrumental techniques are used to monitor the quality of food products, highlighting near infrared spectroscopy (NIRS). In order to determine the authenticity of 60 commercial oil samples seized by the Espírito Santo state police, this work used a portable spectrometer in the NIR region associated with chemometric tools such as principal component an
Quím. Nova. Publicado em: 20/07/2020
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5. Optimization of the extraction of phenolic compounds from olive pomace using response surface methodology
ABSTRACT Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone. With the intention to make available new forms of use of this residue, this research was proposed, with aimed to optimize the extrac
Rev. Ceres. Publicado em: 2020-06
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6. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
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7. Influence of sonication and in vitro evaluation of nifedipine self-nanoemulsifying drug delivery system
In order to develop a self-nanoemulsifying system, three components, olive oil, Tween 80, and Capmul, were used to construct a ternary phase diagram that helped to find the optimum formulation, which was loaded with nifedipine. The effect of sonication on drug loading was also evaluated. After that, measurement of the droplet size, size distribution, zeta po
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019
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8. Quality of olive oils from southeastern Brazil
ABSTRACT This study aimed to characterize the volatile composition and sensory characteristics of virgin olive oils (VOOs) from eight olive cultivars grown in the southeast region of Brazil. The volatiles were extracted by Solid Phase Micro Extraction (SPME) and analyzed by Gas Chromatography coupled to MassSpectrometry (GC-MS). The dominant sensory attribut
Bragantia. Publicado em: 04/11/2019
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9. Dietary vegetable oils inclusion on the performance, hormonal levels and hsp 70 gene expression in broilers under heat stress
ABSTRACT. The aim of the present study was to compare the effects of unsaturated and saturated oils on the performance, hormonal levels and hsp gene expression in broiler chickens exposed to heat stress. 300 one-day male broiler chicks were assigned to 4 treatments (Diets containing palm, corn, linseed or olive oils) with 5 replicates. At day 28 of age, 2
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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10. Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat
RESUMO: Durante a vida de prateleira da carne fresca podem ocorrer mudanças físico-químicas, microbiológicas e sensoriais indesejadas. Para evitar tais mudanças a combinação da embalagem tradicional à vácuo com revestimentos comestíveis é uma alternativa. O objetivo deste estudo foi avaliar o efeito do uso de diferentes revestimentos comestíveis
Cienc. Rural. Publicado em: 23/09/2019
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11. Effects of Plant Essential Oils on Vitamin C, Malondialdehyde and Some Biochemical Parameters of Rats*
ABSTRACT The aim of this study was to determine the LD30 values of the essential oils of Origanum minutiflorum He Schwarz-PH Davis (OM) and Juniperus excelca by Bieb.subsp. Excel (JE) in vivo investigation on the effects of malondialdehyde (MDA), vitamin C and some biochemical parameters. In this, study the essential oils of OM and JE plants were used. LD50
Braz. J. Poult. Sci.. Publicado em: 19/08/2019
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12. Effect of the fatty acid composition of meals on postprandial energy expenditure: a systematic review
RESUMO O desequilíbrio energético produzido pelo aumento da ingestão calórica e/ou diminuição do gasto energético provoca obesidade. Sem embargo, a composição de ácidos graxos da dieta pode afetar diferencialmente o metabolismo, tendo um papel no desenvolvimento da obesidade. OBJETIVO Determinar os efeitos de diferentes tipos de ácidos graxos e
Rev. Assoc. Med. Bras.. Publicado em: 05/08/2019