Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | INTA | - |
| dc.contributor | Torres, Myriam Mariela | - |
| dc.contributor | Martinez, Marcela | - |
| dc.contributor | Pierantozzi, Pierluigi | - |
| dc.contributor | Albanese, Maria | - |
| dc.contributor | Nasjleti, Agustìn | - |
| dc.contributor | Maestri, Damian | - |
| dc.creator | Torres, Myriam Mariela | - |
| dc.creator | Martinez, Marcela | - |
| dc.creator | Pierantozzi, Pierluigi | - |
| dc.creator | Albanese, Maria | - |
| dc.creator | Nasjleti, Agustìn | - |
| dc.creator | Maestri, Damian | - |
| dc.date | 2017-12-13T15:21:26Z | - |
| dc.date | 2017-12-13T15:21:26Z | - |
| dc.date | 2011-06 | - |
| dc.date.accessioned | 2019-04-29T16:28:42Z | - |
| dc.date.available | 2019-04-29T16:28:42Z | - |
| dc.date.issued | 2017-12-13T15:21:26Z | - |
| dc.date.issued | 2017-12-13T15:21:26Z | - |
| dc.date.issued | 2011-06 | - |
| dc.identifier | 0003-021X (Print) | - |
| dc.identifier | 1558-9331 (Online) | - |
| dc.identifier | http://hdl.handle.net/20.500.12123/1791 | - |
| dc.identifier | https://link.springer.com/article/10.1007/s11746-010-1735-2 | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/313945 | - |
| dc.description | Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC<sub>50</sub> values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C6 compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C7-C11) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive components | - |
| dc.description | EEA San Juan | - |
| dc.description | Fil: Torres, Myriam Mariela. INTA. Estación Experimental Agropecuaria San Juan; Argentina | - |
| dc.description | Fil: Albanese, María. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina | - |
| dc.description | Fil: Nasjleti, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina | - |
| dc.description | Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina | - |
| dc.description | Fil: Martinez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina | - |
| dc.description | Fil: Pierantozzi, Pierluigi . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.source | Journal Of The American Oil Chemists Society 88 (6) : 755-762 (2011) | - |
| dc.source | reponame:INTA Digital (INTA) | - |
| dc.source | instname:Instituto Nacional de Tecnología Agropecuaria | - |
| dc.source | instacron:INTA | - |
| dc.source.uri | 0003-021X (Print) | - |
| dc.source.uri | 1558-9331 (Online) | - |
| dc.source.uri | http://hdl.handle.net/20.500.12123/1791 | - |
| dc.source.uri | https://link.springer.com/article/10.1007/s11746-010-1735-2 | - |
| dc.source.uri | http://hdl.handle.net/20.500.12123/1791 | - |
| dc.source.uri | https://link.springer.com/article/10.1007/s11746-010-1735-2 | - |
| dc.subject | Aceite de Oliva | - |
| dc.subject | Nuez | - |
| dc.subject | Aceites vegetales | - |
| dc.subject | Ácidos Grasos | - |
| dc.subject | Estabilidad oxidativa | - |
| dc.subject | Olive Oil | - |
| dc.subject | Walnuts | - |
| dc.subject | Plant Oils | - |
| dc.subject | Fatty Acids | - |
| dc.subject | Oxidative Stability | - |
| dc.title | Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/acceptedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | INTA | |
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