1,721,325 research outputs found
Analytical methods for Olive Oils Purity, Quality and Safety Assessment, Between Needs for Standardisation, International Rules and Analytical Methods
No full textCaratteristiche di qualità e genuinità degli oli d'oliva, metodologie di controllo, loro standardizzazione, norme internazionali, loro armonizzazione, situazione attuale e prospettive future
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Rivelazione dell'istamina e delle altre amine biogene in prodotti ittici e carnei (comunicazione orale)
No full textSpecific components of virgin olive oil as active participants in oxidative processes
No full textThe oxidative changes in the chain of unsaturated fatty acids are the main problem of preserving quality and nutritive value of vegetable oils. According to numerous researches, virgin olive oil is one of the most stable oils. It is a complex system of active substances whose role in the oxidation processes is determined by their interactions and by influence of external factors. From this system we selected the most important components -phenolic substances, tocopherols, carotenoids, chlorophylls and oleic acid, and explained their importance in the oxidative changes of olive oil
Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods. A review
No full textThis review deals with analytical methods fur polycyclic aromatic hydrocarbon (PAH) determination in oils and fats. The data reported in the introduction deal with PAH dietary intake from this group of food and contamination levels recently found by some authors in different vegetable oils, stressing the importance of establishing a method suitable for routine analyses. Traditional sample preparation relies on tedious, time-consuming procedures. They generally consist of an extraction step (liquid-liquid partition, caffeine complexation, saponification) followed by one or more purification procedures (column chromatography, thin-layer chromatography, solid-phase extraction). The analytical determination is usually carried out by HPLC and spectrofluorometric detection, or through high-resolution capillary GC coupled to flame ionisation detection or mass spectrometry. LC is a valid alternative to the traditional sample preparation, and off-line LC-LC allows performing an accurate PAH analysis in less than 2 h. Also supercritical fluid extraction, allowing performing both extraction and clean-up in one combined step, is a promising technique. Hyphenated techniques such as LC-GC and LC-LC-GC seem to be very promising. A completely on-line method for alkylated PAH determination in oils or lipidic extracts contaminated with mineral oil involves a two-dimensional LC-step with intermediate eluent evaporation and GC transfer through a vaporiser/overflow interface
OFF-LINE LC-LC DETERMINATION OF PAHS IN EDIBLE OILS AND LIPIDIC EXTRACTS
No full textA new and rapid off-line LC-LC method was proposed for isolation and purification of PAHs from oil and lipidic extracts. The whole procedure requires less than 2 h with a minimum contribution of work by the operator and can be easily automated. Besides, the advantages of the method includes a large reduction of solvent volumes and sample manipulation. Recoveries are better than those obtained by using traditional sample preparation procedure including a liquid liquid partition step followed by SPE. Recovery and repeatability test confirmed that a precise and reproducible quantification of PAHs in oil samples can be easily achieved by this method
Valutazione del contenuto di idrocarburi policiclici aromatici (IPA) nei formaggi. Tecniche Nuove, Milano,
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