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dc.contributor.author Leiva, Graciela
dc.contributor.author Segatin, Natasa
dc.contributor.author Mazzobre, Maria Florencia
dc.contributor.author Abramovich, H.
dc.contributor.author Abram, V.
dc.contributor.author Vidrih, R.
dc.contributor.author Buera, Maria del Pilar
dc.contributor.author Poklar, Ulrih N
dc.date.available 2018-09-17T19:36:20Z
dc.date.issued 2015-12
dc.identifier.citation Leiva, Graciela; Segatin, Natasa; Mazzobre, Maria Florencia; Abramovich, H.; Abram, V.; et al.; Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils; OMICS International; Journal of Nutrition & Food Sciences ; 6; 1; 12-2015; 1-7; 1000450
dc.identifier.issn 2155-9600
dc.identifier.uri http://hdl.handle.net/11336/59961
dc.description.abstract Fresh, unrefined argan (AR), chia (CH), rosa mosqueta (RM) and olive (OL) oils were evaluated for thermalstability with dielectric spectroscopy, differential scanning calorimetry, peroxide values (PV) and free fatty acids(FFAs). The dielectric constant (ε´), dielectric loss (ε´´), and melting temperature (Tm) of the oils correlated withdegree of unsaturation, with the highest static dielectric constant (εs´) for CH oil (3.311), the most unsaturated. ARand CH oils showed the highest electrical conductivities at 500 Hz (505, 230 pS/m, respectively), and CH and RMoils the lowest Tm (-41.0, -36.6°C, respectively). All oils stored at 65°C for 432 hr showed minor changes in εs´. After180°C for 28 hr, εs´ and ε´´ increased from 5% to 7%. Initial PVs of these oils were <3.7 mmol O2/kg, and for highlyunsaturated CH oil this increased to 221 mmol O2/kg after 65°C for 432 hr. At 180°C, the FFAs increased in all oils,except AR oil. Oxidation onset temperature of the oils correlated with PVs after 65°C for 432 hr (r=-0.91) and withFFAs and εs´ after 180°C for 28 hr (r=-0.81, -0.83, respectively).
dc.format application/pdf
dc.language.iso eng
dc.publisher OMICS International
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject UNREFINED OIL
dc.subject ARGAN
dc.subject CHIA
dc.subject ROSA MOSQUETA
dc.subject OLIVE OIL
dc.subject OXIDATIVE STABILITY
dc.subject DIELECTRIC CONSTANT
dc.subject DIFFERENTIAL SCANNING CALORIMETRY
dc.subject PEROXIDE VALUE
dc.subject.classification Otras Ciencias Químicas
dc.subject.classification Ciencias Químicas
dc.subject.classification CIENCIAS NATURALES Y EXACTAS
dc.title Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2018-09-13T13:14:15Z
dc.journal.volume 6
dc.journal.number 1
dc.journal.pagination 1-7; 1000450
dc.journal.pais Reino Unido
dc.journal.ciudad Inglaterra
dc.description.fil Fil: Leiva, Graciela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
dc.description.fil Fil: Segatin, Natasa. University of Ljubljana; Eslovenia
dc.description.fil Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil Fil: Abramovich, H.. University of Ljubljana; Eslovenia
dc.description.fil Fil: Abram, V.. University of Ljubljana; Eslovenia
dc.description.fil Fil: Vidrih, R.. University of Ljubljana; Eslovenia
dc.description.fil Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil Fil: Poklar, Ulrih N. University of Ljubljana; Eslovenia
dc.journal.title Journal of Nutrition & Food Sciences
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4172/2155-9600.1000450
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://www.omicsonline.org/open-access/multianalytical-approach-to-oxidative-stability-of-unrefined-argan-chiarosa-mosqueta-and-olive-oils-2155-9600-1000450.php?aid=66516
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)