scholarly journals Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils

2020 ◽  
Vol 69 (3) ◽  
pp. 185-190
Author(s):  
Mohammed Saeed Alkaltham ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Ahmad Mohammad Salamatullah ◽  
Khizar Hayat
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Oil Uptake ◽  
Olive Oils ◽  
Potato Slices

scholarly journals Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 305
Author(s):  
Amalia Piscopo ◽  
Rocco Mafrica ◽  
Alessandra De Bruno ◽  
Rosa Romeo ◽  
Simone Santacaterina ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Free Acidity ◽  
Total Polyphenols ◽  
Olive Oils ◽  
Environmental Variations

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

2015 ◽  
Vol 118 (6) ◽  
pp. 849-861 ◽  
Author(s):  
Ioanna Kosma ◽  
Anastasia Badeka ◽  
Kornilia Vatavali ◽  
Stavros Kontakos ◽  
Michael Kontominas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Volatile Compound ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Characteristics of Shodo Island Olive Oils in Japan: Fatty Acid Composition and Antioxidative Compounds

2005 ◽  
Vol 11 (3) ◽  
pp. 254-260 ◽  
Author(s):  
Liqin JIANG ◽  
Tomoko YAMAGUCHI ◽  
Hitoshi TAKAMURA ◽  
Teruyoshi MATOBA
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Olive Oils

scholarly journals The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils

2019 ◽  
Vol 68 (4) ◽  
pp. 307-310 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Nurhan Uslu ◽  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties ◽  
Cold Pressed
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