The Effect of Storage Time on the Composition of the Olive and Sunflower Oils

Cobzaru, Claudia; Bordeianu, Genoveva; Marinoiu, Adriana; Apostolescu, Gabriela; Cobzaru, Cristina; Tataru-Farmus, Ramona; Ungureanu, Doina; Cernătescu, Corina; Apostolescu, Nicolae

doi:10.4028/www.scientific.net/kem.660.132

Cited by 4 publications

(5 citation statements)

References 14 publications

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“…Results of present study indicate that the fatty acid profile of eggs could be altered by used WL in diets for laying hens. However, an improvement of omega-6 and omega-3 type fatty acids of eggs will result in a higher susceptibility to lipid oxidation and possibly a shorter shelf-life of stored eggs [39,40,41]. This could affect egg quality negatively, mainly due to a decrease in organoleptic and nutritional properties of eggs [42].…”

Section: Oxidative Stability Of Egg Yolkmentioning

confidence: 99%

Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal

Criste¹,

Mierliţă²,

Simeanu³

et al. 2018

Rev. Chim.

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The aim of this study was to evaluate the effects of different dietary inclusion of raw white lupine seed meal (WL) in diets of laying hen on fatty acids (FA) profile, health lipid indices and oxidative stability of egg yolk. A total of 160 TETRA-SL LL laying hens (30-week old) were used in a ten week trial. The laying hens were randomly assigned to four dietary treatments: control diet which contained soybean meal (C), and study diets in which soybean meal was replaced with WL at 150 g/kg (E15), 200 g/kg (E20) and 250 g/kg (E25). Each treatment was replicated 5 times with 8 birds each. The inclusion of WL in experimental diets caused a linear increase in n-6 and n-3 polyunsaturated FA (PUFA) content and a decrease in monounsaturated FA (MUFA), but it had no influence on the saturated FA (SFA) of egg yolk lipids. The data suggested that the partial replacement of soybean meal with WL of in laying hen diet it significant increase h/H (hypocholesterolemic/Hypercholesterolemic) and PUFA/SFA ratio, and decrease thrombogenic index (TI), which improves human health because of the beneficial effect on the cardiovascular system. The authors determined the concentration of a-tocopherol by high performance liquid chromatography (HPLC) and assessed the degree of oxidative degradation of lipids using the classical test based on the concentration of malondialdehyde (MDA). Inclusion of WL in diets led to increases in a-tocopherol and decrease in MDA in eggs (P [0.05). Egg storage for 20 d or 40 d led to linear reduction in egg �-tocopherol and increase of MDA content (P [0.05). The results of the present study suggest that the seeds of modern white lupine varieties can be included at 250 g/kg in layer diets as an effective substitute for soybean meal, improving fatty acids profile, health lipid indices and oxidative stability of egg yolk.

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Section: Oxidative Stability Of Egg Yolkmentioning

confidence: 99%

Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal

Criste¹,

Mierliţă²,

Simeanu³

et al. 2018

Rev. Chim.

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“…Apart from this, a regression function is considered to best approximate the set of the experimental points when the regression coefficient is as close as possible to the unity. 13,14 By processing the recorded experimental data, the Table Curve software gives 312 equations for the concentration, time and temperature as a relationship between the experimental results and the values calculated by the equations. After a careful selection, the determination coefficient values, the simplicity of the equations and the good arrangement of the experimental points on the response surface were taken into account for the equations in order to obtain all performance criteria.…”

Section: Tablementioning

confidence: 99%

“…Several studies dealing with the development of mathematic models that emphasize the performance of various catalysts in different processes revealed that the catalytical behavior is highlighted by the mathematical model developed using Table Curve software-that arranges the experimental data in a three-dimensional area. [11][12][13][14][15][16] This software is able to make a quick graphical and numerical analysis, providing the dependency relations between physical amounts that characterize the experimental data obtained, thus providing a mathematical model for the study. Furthermore, the software uses around 36.000 approximation procedures which have different equations so that it can establish the ideal approximation equation.…”

Section: Introduction *mentioning

confidence: 99%

“…Furthermore, the software uses around 36.000 approximation procedures which have different equations so that it can establish the ideal approximation equation. 13,14 Starting from the above considerations the present study is aimed to develop a mathematical model using Table Curve software in order to highlight the performances of the pretreated analcime used for removing of the iron in residual waters by ion exchange method.…”

Section: Introduction *mentioning

confidence: 99%

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Mathematical modeling for kinetics of Fe3+ exchange on pretreated analcime

Cobzaru¹,

Marinoiu²,

Apostolescu³

et al. 2019

Rev.Roum.Chim.

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The kinetics of the ion-exchange process with iron on pretreated analcime has been investigated in different conditions of temperature, time and concentration of the exchange solution. The performances of the catalyst were analyzed using the Table Curve software. The mathematical model corresponding to the characteristic equation provides a good arrangement of the experimental points on the responding surface, simplicity of the characteristic equation and a good determination coefficient that is near unity.

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“…Due to the growing demand for high-quality meat products, the challenges of the meat industry are to meet consumer expectations of delivering safe, high-quality meat [1,2]. Modern consumers expect to have access to soft and tender meat, with good taste, high nutritional value (rich in proteins, minerals, unsaturated fatty acids and vitamins), inducing positive influences on human health [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18], safe for consumption, without pesticides, antibiotics and drug residues [19,20]. The consumers desire, as well, new types of food [21,22].…”

mentioning

confidence: 99%

Contributions on the Sensorial, Physico-chemical and Nutritional Characterization of Hare Meat (Lepus europaeus pallas)

Frunză¹,

Simeanu²,

Pop³

et al. 2019

Rev. Chim.

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The growing demand for food worldwide, along with the increasing need for animal protein, lead to the identification of other sources of highest quality meat, then the conventional ones, such as it is the hare meat. The aim of this study was to characterize the sensorial, physico-chemical and nutritional traits of hare meat (Lepus europaeus Pallas) issued from hunting funds in North-East of Romania. The biological material consisted of 79 hares (34 males and 45 females), slaughtered by shooting at the age of about 18 months, during the regular hunting season (1 November to 31 January). Different muscle groups were collected: Longissimus dorsi (LD), Triceps brachi (TB) and Semimembranosus (SM). For physicochemical determinations (measurement of the pH at 24 and 48 hours, of water, proteins, lipids, fatty acids and of ash) were analyzed 237 samples (79 for each muscle group). The results obtained from the sensory analysis are relatively close as a score for the three muscle groups studied. The pH value was higher for TB muscles. The highest amount of protein was observed for LD muscles collected from males (21.65%), while the richest in lipids were the females TB muscles (2.38%). The fatty acids levels were predominantly higher for males (for the most of the assessed fatty acids). Very favorable ratio of PUFA:SFA was identified in LD muscles (1.695 for males and 1.531 for females), in SM muscles (1.679 for males and 1.527 for females), and in TB muscles, as well (1.885 for males and 1.820 for females). The variance analysis revealed insignificant gender related differences for the three muscle groups, concerning the sensorial traits, the pH level, ash content and energy value. However, in proteins, lipids and water levels, there were observed highly significant gender related differences in TB muscles. Also, for some fatty acids, significant statistical differences were found between genders, in all three muscle groups.

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The Effect of Storage Time on the Composition of the Olive and Sunflower Oils

Cited by 4 publications

References 14 publications

Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal

Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal

Mathematical modeling for kinetics of Fe3+ exchange on pretreated analcime

Contributions on the Sensorial, Physico-chemical and Nutritional Characterization of Hare Meat (Lepus europaeus pallas)

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