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Registros recuperados: 26
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3D front-face fluorescence spectroscopy for characterization of extra virgin olive oil and olive oil according to the spectral pattern CIGR Journal
Lleó, Lourdes; Hernández-Sánchez, Natalia; Ammari, Faten; Roger, Jean-Michel.
3D front-face fluorescence spectroscopy and principal component analysis (PCA) were used to differentiate between Extra Virgin Olive (EVOO) and Olive Oil (OO). The results show that 3D front-face fluorescence could be an effective tool to characterize EVOO and OO. Fourteen samples of olive oils were acquired directly from producers and from retail markets and their 3D fluorescence spectra were measured and analyzed. The first principal component of the PCA model retained the most important variability as a combination of freshness due to the presence of antioxidant compounds and chlorophyll; and of oxidation stage due to the presence of oxidation products. Olive oil samples presented different spectral pattern providing different scores for EVOO and OO in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food quality fluorescence spectroscopy; Olive oil; Quality assessment; Authentication.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3699
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Analysis of volatile compounds in extra virgin olive oil from Rio Grande do Sul by SPME/GC-MS. Repositório Alice
BRILHANTE, N. S.; BIZZO, H. R.; MACHADO, A. F. de F.; SANTOS, M. C. da S.; GAMA, P. E..
bitstream/item/197805/1/resumo4COGp13.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: GC-MS; SPME; Koroneiki; Tecnologia; Olive oil; Volatile compounds.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109373
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Classification PDO olive oils on the basis of their sterol composition by multivariate analysis IPB - Escola Superior Agrária
Alves, M.R.; Amaral, J.S.; Cunha, S.C.; Pereira, J.A.; Oliveira, M.B.P.P..
The sterol compositions (GLC/FID/capillary column) of monovarietal olive oils (51 samples) from the most important cultivars of northeastern Portugal (Cvs. Cobranc¸osa, Madural and Verdeal Transmontana) and 27 commercial samples of olive oils with protected denomination of origin (PDO) from the same region and cultivars were evaluated. Δ-sitosterol, Δ5-avenasterol and campesterol were the most representative sterols. Cholesterol, stigmasterol, clerosterol and Δ7-stigmastenol were also found in all samples. All studied samples respected EC Regulation N. 2568, and in all cases total sterols were remarkably higher than the minimum limit set by legislation, ranging from 2003 to 2682 mg/kg. Results were analysed with the help of several statistical techniques,...
Tipo: Article Palavras-chave: Sterols; Olive oil; Multivariate analysis; Biplots.
Ano: 2005 URL: http://hdl.handle.net/10198/732
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Consumer Preferences for Olive Oil in Tirana, Albania AgEcon
Chan-Halbrendt, Catherine; Zhllima, Edvin; Sisior, Gwendalyn; Imami, Drini; Leonetti, Luciano.
Increase in urban middle income consumers along with consolidation of the retail sector has created changes in olive oil consumption preferences in Albania. The objective of this study is to inform stakeholders in the olive oil industry about consumer preferences. A Conjoint Choice Experiment (CCE) was used to design the survey and latent class approach used to analyze the data. The results show a strong preference for domestic olive oil and small niche markets that cater to specific consumers. The study also shows a gap between preference and reality that needs to be addressed by the stakeholders in the olive oil industry.
Tipo: Journal Article Palavras-chave: Olive oil; Albania; Latent Class; Consumer preference; Conjoint choice; Experiment; Consumer/Household Economics; Crop Production/Industries; Research Methods/ Statistical Methods.
Ano: 2010 URL: http://purl.umn.edu/93559
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Determinação de compostos fenólicos em azeite de oliva. Repositório Alice
MACHADO, A. F. de F.; WILHELM, A. E.; ANTONIASSI, R.; SILVA, R. P. D.; BIZZO, H. R..
Os compostos fenólicos presentes em azeite de oliva têm sido associados tanto às propriedades benéficas a saúde proporcionadas pelo consumo de azeite, como à estabilidade oxidativa e características sensoriais do azeite de oliva virgem, sendo que o conteúdo desses compostos em azeite sofre influência de fatores genéticos e agronômicos. Assim, a quantificação desses compostos em azeites de oliva virgem é importante para caracterização de azeites monovarietais e para dar suporte a estudos agronômicos relacionados à olivicultura. O presente trabalho teve como objetivo verificar se a etapa de extração de compostos fenólicos de azeite de oliva como descrita pelo método recomendado pelo International Olive Council (IOC) é suficiente para a recuperação desses...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Olive oil; Biophenols; Extraction method; HPLC-DAD.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1033923
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Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production. Repositório Alice
TELIS, V.R.N.; LOURENÇON, V.A.; GABAS, A.L.; TELIS-ROMERO, J..
The objective of this work was to determine the most appropriated chemical treatment to be used to dry grapes cv. Rubi for raisin production. Drying curves for convective drying with air at 50oC, in a tray drier, were obtained for grapes submitted to chemical pretreatments with different concentrations of potassium carbonate and olive oil, and different dipping times, according to factorial designs. Convective drying curves were also obtained for grapes pretreated in aqueous suspensions of soybean lecithin, at varied lecithin concentrations and dipping times. Page model was adjusted to the experimental drying curves, and the calculated drying times showed that the best pretreatment consisted in dipping grapes for 2 minutes in a 5% olive oil and 6% K2CO3...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis vinifera; Drying kinetics; Soybean lecithin; Olive oil; Dipping treatments; Cinética de secagem; Lecitina de soja; Azeite de oliva; Pré-tratamentos químicos.
Ano: 2006 URL: http://www.alice.cnptia.embrapa.br/handle/doc/118463
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Edible vegetal oils enriched with lycopene Repositório Alice
BORGUINI, R. G.; PACHECO, S.; COUTO, G. A.; BRAGA, E. C. de O.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; COELHO, M. S.; GODOY, R. L. de O..
bitstream/item/188969/1/ICBC-Lycopene-oil.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Carotenoids; Soybean oil; Olive oil.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1102107
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Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil IPB - Escola Superior Agrária
Malheiro, R.; Oliveira, I.; Vilas-Boas, Miguel; Falcão, Soraia; Bento, Albino; Pereira, J.A..
This study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), "Azeite de Tras-os-Montes PDO", "Azeites da Beira Interior PDO", and "Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficients (K-232 and K-270), color and chlorophylls and carotenoids content. A differential pulse voltammeter was also used to monitor the changes in a-tocopherol content. The results showed that microwave heating produce losses in the quality of the different analysed olive oils. The heating time did not promote the occurrence of hydrolysis in the samples since no changes...
Tipo: Article Palavras-chave: Microwave heating; Olive oil; Quality parameters; Alpha-tocopherol.
Ano: 2009 URL: http://hdl.handle.net/10198/1240
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Effect of olive fruit fly infestation on the quality of olive oil from cultivars cobrançosa, madural and verdeal transmontana IPB - Escola Superior Agrária
Pereira, J.A.; Alves, M.R.; Casal, S.; Oliveira, M.B.P.P..
Olives (Olea europaea L.) from cultivars Cobrançosa, Madural and Verdeal Transmontana were collected separately and divided into two different groups according to the presence or absence of infestation by the olive fruit fly (Bactrocera oleae Gmel.). These two groups were then mixed in varying percentages to create five groups of olives per cultivar with infestation levels: 0, 12.5, 25, 50 and 100%. Each group was then processed to produce olive oil. The results, regarding mainly acidity, peroxide value, and stability to oxidation, suggest that olive fruit fly infestation reduces the quality of the olive oil. The effects of infestation varied according to cultivar, but in general the total tocopherol content was always lower at the 100% infestation level....
Tipo: Article Palavras-chave: Vegetable oil; Edible oil; Cultivar; Olive oil; Quality; Infestation; Fruit; Olive.
Ano: 2004 URL: http://hdl.handle.net/10198/725
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Evolution of olive oil import demand structures in nonproducing countries: the cases of Germany and the UK AgEcon
Kavallari, Aikaterini; Maas, Sarah; Schmitz, P. Michael.
Consumption patterns of olive oil have changed over recent years influencing the supply chain. The consumption has increased in countries where olive oil is not part of the traditional diet as for example Germany and the UK, where the average consumption grew by 11 and 13% respectively during the period 1995-2003. The opening of new non-traditional markets has shifted exports and re-structured the supply chain. Mediterranean countries have been the traditional suppliers of olive oil with the EU Mediterranean Member States being the main exporters and with the non-EU Mediterranean countries trying to gain market shares in the EU markets in an attempt to benefit from the preferential access due to the Barcelona Agreement. This paper tries to identify which...
Tipo: Conference Paper or Presentation Palavras-chave: Olive oil; Gravity model; Import demand; Germany; UK; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety.
Ano: 2009 URL: http://purl.umn.edu/58073
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Explaining German imports of olive oil: evidence from a gravity model AgEcon
Kavallari, Aikaterini; Maas, Sarah; Schmitz, P. Michael.
In this study the case of olive oil imports of Germany is examined since olive oil is a traditional Mediterranean commodity and Germany is the biggest importer in the EU. A gravity model has been employed so as to analyse those factors that explain the German imports of olive oil that were identified in a preceding analysis of the German olive oil supply chain. The results of two random-effects models corrected for serial correlation and heteroskedasticity suggest that being a Mediterranean Partner country of the EU has the highest impact on trade flows to Germany, thus supporting further Euromediterranean trade integration. The level of trade to Germany is positively related to existence of direct marketing channels and to tourism implying that these...
Tipo: Conference Paper or Presentation Palavras-chave: Gravity model; Olive oil; Germany; International Relations/Trade.
Ano: 2008 URL: http://purl.umn.edu/44217
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Exploring Japanese olive oil consumer behavior AgEcon
Mtimet, Nadhem; Kashiwagi, Kenichi; Zaibet, Lokman; Masakazu, N..
During the last two decades, olive oil consumption in Japan is showing an increasing trend due to dietary and health concerns. Traditional olive oil producer and exporter countries such as Italy, Spain and Tunisia have interest to reinforce and to increase their penetration in the Japanese market. This study examines Japanese olive oil consumer behaviour by the use of the conjoint analysis technique. Five attributes have been chosen to design the experiment: region of origin, price, olive oil type, taste and colour. Two models have been estimated where the price variable was introduced in its discrete form in the first model and in its linear and quadratic from in the second model. In a second step, consumer segmentation was undertaken based on consumption...
Tipo: Conference Paper or Presentation Palavras-chave: Olive oil; Japan; Consumer behavior; Consumer/Household Economics.
Ano: 2008 URL: http://purl.umn.edu/44457
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Greek Olive Oil: How Can Its International Market Potential Be Realized? AgEcon
Vlontzos, George N.; Duquenne, Marie-Noelle.
Trade issues affecting virgin olive oil originating in Greece are examined. A gravity model is estimated to determine the factors affecting trade in olive oil. The results provided by the gravity model yield information that is central to determining the strengths and weaknesses of the sector, as well as the opportunities and threats that exist. Finally, some proposals and suggestions are developed for increasing the international competitiveness of the Greek olive oil industry and endowing it with essential quality and safety assurances.
Tipo: Journal Article Palavras-chave: Competitiveness; Gravity model; Olive oil; Quality; Trade flows; Agricultural and Food Policy; International Development; International Relations/Trade.
Ano: 2008 URL: http://purl.umn.edu/42310
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Influence of the olive storage period on oil quality in the portuguese “Cobrançosa”, “Madural” and “Verdeal Transmontana” cultivars IPB - Escola Superior Agrária
Pereira, J.A.; Casal, S.; Bento, Albino; Oliveira, M.B.P.P..
Olives ( Olea europaeacv. Cobrancüosa, Madural, and Verdeal Transmontana) used for oil production were stored, in plastic containers, at 5 ( 2 °C (70% relative humidity) for three different periods before oil extraction: 0, 7, and 14 days (T0, T7, and T14, respectively). In the crop year 1997/1998 this procedure was done only for cv. Cobrancüosa and in 1998/1999 for the three cultivars. After storage, the oils were extracted from the fruits, and the acidity, peroxide value, coefficients of specific extinction at 232 and 270 nm, stability, color, p-anisidine value, fatty acids, and tocopherols compositions were determined. The results confirm that storage of fruits produces losses in the olive oil quality. Acidity and stability to oxidation indicate a...
Tipo: Article Palavras-chave: Olea europaea; Olive storage; Olive oil; Fatty acids; Tocopherols; Quality.
Ano: 2002 URL: http://hdl.handle.net/10198/722
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Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein Biol. Res.
LAMUELA-RAVENTÓS,ROSA M; GIMENO,EVA; FITÓ,MONTSE; CASTELLOTE,ANA-ISABEL; COVAS,MARIBEL; DE LA TORRE-BORONAT,M. CARMEN; LÓPEZ-SABATER,M. CARMEN.
Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE) that allowed us the purification of LDL samples and their analysis by HPLC. This methodology allowed us to demonstrate the in vitro binding capacity of tyrosol, one of the main phenolic compounds in olive oil, to LDL. In the intervention dietary study with volunteers, food rich in phenolic compounds affected LDL composition. Changes in LDL phenolics composition are not observed after the short-term ingestion of food rich in phenolic...
Tipo: Journal article Palavras-chave: Antioxidant; LDL; Olive oil; Oxidation; Phenol; Tyrosol.
Ano: 2004 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011
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Ley de precio único en el mercado español del aceite de oliva AgEcon
Roldan Casas, Jose Angel; Dios-Palomares, Rafaela.
RESUMEN: El objetivo de este trabajo es el estudio de la integración del mercado español del aceite de oliva y la contrastación de la Ley de Precio Único (LPU) en dicho mercado. El análisis se lleva a cabo aplicando la técnica multivariante de cointegración a series mensuales (1987-2001) de precios de aceite de oliva correspondientes a las regiones en que el MAPA divide el mercado español peninsular. Los resultados muestran que los mercados españoles de aceite de oliva tienen un alto grado de integración siendo Noreste el mercado líder. No obstante, el mecanismo de transmisión de precios no es perfecto. SUMMARY: The aim of this paper is the study of long-run market integration of olive oil in Spain and the testing of the Law of One Price (LOP) in this...
Tipo: Journal Article Palavras-chave: Aceite de oliva; Cointegración; Ley de precio único; Cointegration; Law of one price; Demand and Price Analysis; Production Economics; Q11; C32; F15; Olive oil.
Ano: 2008 URL: http://purl.umn.edu/37188
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Method development for the analysis of volatile compounds in olive oil. Repositório Alice
BRILHANTE, N. S.; BIZZO, H. R.; MACHADO, A. F. de F.; SANTOS, M. C. da S.; GAMA, P. E..
Olive oil consists mainly of triglycerides, in about 97 to 99% by weight. The minor compounds are a complex mixture of polar, apolar and amphiphilic substances, such as tocopherols, phenolic compounds, sterols, chlorophyll, carotenoids, terpene acids, monoglycerides and diglycerides, free fatty acids and volatile compounds. These volatiles are the compounds directly responsible for the aroma of the oil. Extra virgin olive oil has a complex aroma with more than 100 volatile compounds identified, among aldehydes, alcohols, esters, hydrocarbons, ketones and furans. The objective of this study was to develop an analytical method for volatile compounds in olive oils using solid-phase microextraction (SPME), gas chromatography coupled to mass spectrometry...
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: SPME; GC-FID; GC-MS; Olive oil; Volatile compounds.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109353
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Monounsaturated fats and immune function BJMBR
Yaqoob,P..
Animal studies suggest that olive oil is capable of modulating functions of cells of the immune system in a manner similar to, albeit weaker than, fish oils. There is some evidence that the effects of olive oil on immune function in animal studies are due to oleic acid rather than to trace elements or antioxidants. Importantly, several studies have demonstrated effects of oleic acid-containing diets on in vivo immune responses. In contrast, consumption of a monounsaturated fatty acid (MUFA)-rich diet by humans does not appear to bring about a general suppression of immune cell functions. The effects of this diet in humans are limited to decreasing aspects of adhesion of peripheral blood mononuclear cells, although there are trends towards decreases in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fatty acids; Lipids; Immunity; Olive oil; Adhesion molecules.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1998000400001
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Non-invasive detection of adulterated olive oil in full bottles using time-domain NMR relaxometry. Repositório Alice
SANTOS, P. M.; KOCK, F. V. C.; SANTOS, M. S.; LOBO, C. M. S.; CARVALHO, A. S.; COLNAGO, L. A..
bitstream/item/166541/1/P-Non-invasive-detection-....pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Time-domain NMR; Low field NMR; Adulteration; Olive oil.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1079404
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Olive oil stability under deep-frying conditions IPB - Escola Superior Agrária
Casal, S.; Malheiro, R.; Sendas, A.; Oliveira, M.B.P.P.; Pereira, J.A..
The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3 h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, b-carotene and total phenols, until the total polar compounds achieved the maximum legal value (25%). All olive oils were fried during more time than the commercial vegetable oil blend taken for comparison (from 24 to 27 h, against 15 h). The extra-virgin Protected Designation of Origin (PDO) olive oil was characterized by reduced levels of oxidation and hydrolysis, and superior amounts of minor antioxidant compounds. The ‘‘olive oil” commercial category behaves similarly,...
Tipo: Article Palavras-chave: Olive oil; Oxidative stability; Frying; Vitamin E; Fatty acids; Total phenols.
Ano: 2010 URL: http://hdl.handle.net/10198/3122
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