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Storage of extra virgin olive oil and its impact on fatty acid levels

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dc.title Storage of extra virgin olive oil and its impact on fatty acid levels en
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Fišera, Miroslav
dc.contributor.author Přikrylová, Veronika
dc.contributor.author Fišerová, Lenka
dc.contributor.author Málek, Zdenek
dc.contributor.author Tvrzník, Pavel
dc.relation.ispartof Journal of Microbiology Biotechnology and Food Sciences
dc.identifier.issn 1338-5178 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 8
utb.relation.issue 5
dc.citation.spage 1228
dc.citation.epage 1230
dc.type article
dc.language.iso en
dc.publisher Slovak University of Agriculture
dc.identifier.doi 10.15414/jmbfs.2019.8.5.1228-1230
dc.relation.uri https://www.jmbfs.org/wp-content/uploads/2019/03/jmbfs_XXSK_Kracmar.pdf
dc.subject extra virgin olive oil en
dc.subject storage en
dc.subject peroxide value en
dc.subject acid value en
dc.subject fatty acids en
dc.subject oleic acid en
dc.subject SAFA en
dc.subject MUFA en
dc.subject PUFA en
dc.description.abstract Peroxide value, acid value, and fatty acid content were monitored during two-year storage in the following products: Luccese Olio extra vergine d'oliva (LOEVDO), Blanqueta extra-virgin olive oil (BEVOO) and Agrocreta extra-virgin olive oil (AEVOO). In LOEVDO and BEVOO, peroxide value increased by 50%; AEVOO showed 80% growth. Maximum acid value was found solely in LOEVDO (<0.8%). All the analyzed samples contained almost identical proportions of fatty acids. Minute amount of lauric acid (C 12:0) was indentified in BVEOO samples only. The two-year storage resulted in growth of oleic and stearic acid levels and in decrease of linoleic and palmitic acids concentration. The percentage of SAFA, MUFA and PUFA complied with recommended levels. en
utb.faculty Faculty of Technology
utb.faculty University Institute
dc.identifier.uri http://hdl.handle.net/10563/1008775
utb.identifier.obdid 43880515
utb.identifier.scopus 2-s2.0-85069970195
utb.identifier.wok 000468844700023
utb.source j-wok
dc.date.accessioned 2019-08-13T10:17:19Z
dc.date.available 2019-08-13T10:17:19Z
dc.description.sponsorship operational Program Research and Development for Innovations (Vyzkum a vyvoj pro inovace); European Fund for Regional Development (ERDF); state budget of the Czech Republic within the Centre of Polymer Systems Project [CZ.1.05/2.1.00/03.0111]; 2112 Institutional Support for the Development of Research Organizations (Institucionalni podpora na rozvoj vyzkumne organizace) - Brno University of Technology; MSMT CR
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Technology
utb.ou Department of Food Analysis and Chemistry
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Fišera, Miroslav
utb.contributor.internalauthor Přikrylová, Veronika
utb.fulltext.affiliation Stanislav Kráčmar *1,2, Miroslav Fišera 1,3, Veronika Přikrylová 2, Lenka Fišerová 4, Zdeněk Málek 1, Pavel Tvrzník 1 1 College of Business and Hotel Management Brno, Bosonožská 9, 625 00 Brno, Czech Republic, +420 547218247. 2 Thomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01 Zlín, Czech Republic. 3 Thomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Vavrečkova 275, 760 01 Zlín, Czech Republic. 4 Brno University of Technology, Faculty of Chemistry, Institute for Chemistry and Technology of Environmental Protection, Purkyňova 118, CZ-612 00 Brno, Czech Republic, E-mail: fiserova@fch.vut.cz. *Corresponding author: standa1948@gmail.com ; kracmar@utb.cz
utb.fulltext.dates Received 7. 11. 2018 Revised 17. 1. 2019 Accepted 23. 1. 2019 Published 1. 4. 2019
utb.fulltext.sponsorship The research this article reports on was implemented under the support of the operational Program called Research and Development for Innovations (Výzkum a vývoj pro inovace) that is co-funded by the European Fund for Regional Development (ERDF) and also subsidized from the state budget of the Czech Republic within the Centre of Polymer Systems Project (reg. n.: CZ.1.05/2.1.00/03.0111) and 2112 –Institutional Support for the Development of Research Organizations (Institucionální podpora na rozvoj výzkumné organizace). Project (ID 22738) subsidized by Brno University of Technology, granted by MŠMT ČR.
utb.wos.affiliation [Kracmar, Stanislav; Fisera, Miroslav; Malek, Zdenek; Tvrznik, Pavel] Coll Business & Hotel Management Brno, Bosonozska 9, Brno 62500, Czech Republic; [Kracmar, Stanislav; Prikrylova, Veronika] Thomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Fisera, Miroslav] Thomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic; [Fiserova, Lenka] Brno Univ Technol, Fac Chem, Inst Chem & Technol Environm Protect, Purkynova 118, CZ-61200 Brno, Czech Republic
utb.scopus.affiliation College of Business and Hotel Management Brno, Bosonožská 9, Brno, 625 00, Czech Republic; Thomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, Zlín, 760 01, Czech Republic; Thomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Vavrečkova 275, Zlín, 760 01, Czech Republic; Brno University of Technology, Faculty of Chemistry, Institute for Chemistry and Technology of Environmental Protection, Purkyňova 118, Brno, CZ-612 00, Czech Republic
utb.fulltext.projects CZ.1.05/2.1.00/03.0111
utb.fulltext.projects ID 22738
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Technology
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International