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| 1. |  | LIANOS, L.; MOLLEMBERG, M.; RODRIGUES, L. A.; VETORELLI, M. P.; SANTANA, W. Checklist of the species of Macrobrachium Spence Bate, 1868 (Decapoda: Caridea: Palaemonidae) from the lower Parnaíba River basin, Piauí, Brazil. Nauplius, Cruz das Almas, v. 26, p. 1-8, Ago. 2018.| Biblioteca(s): Embrapa Meio-Norte. |
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| 2. | | LIANOS, L.; MOLLEMBERG, M.; RODRIGUES, L. A.; VOTORELLI, M. P.; SANTANA, W. Checklist of the species of Macrobrachium Spence Bate, 1868 (Decapoda: Palaemonidae) fron the lower Parnaíba River basin, Piuaí, Brazil. Nauplius, Cruz das almas, v. 26, n. 017, agosto 2018. p. 1-8| Biblioteca(s): Embrapa Meio Norte / UEP-Parnaíba. |
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| Registros recuperados : 2 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
20/09/2017 |
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Data da última atualização: |
20/09/2017 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
MACHADO, A. F. de F.; ANTONIASSI, R.; WILHELM, A. E.; GUEDES, A. M. M.; SCOFANO, M.; SILVA, L. F. O.; GONÇALVES, E. D.; BIZZO, H. R. |
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Afiliação: |
ADELIA FERREIRA DE FARIA MACHADO, CTAA; ROSEMAR ANTONIASSI, CTAA; ALLAN EDUARDO WILHELM, CTAA; ANDREA MADALENA MACIEL GUEDES, CTAA; Marcelo Scofano, Estilo Gourmet; Luiz F.O. Silva, EPAMIG-CTSM; Emerson D. Gonçalves, EPAMIG-CTSM; HUMBERTO RIBEIRO BIZZO, CTAA. |
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Título: |
Fatty acid composition of monovarietal olive oils grown in Brazil. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: SIMPÓSIO CIENTÍFICO-TÉCNICO EXPOLIVA, 18., 2017, Jaén, España. [Anais...]: Comunicaciones Científicas. Espanha, 2017. |
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Páginas: |
6 p. |
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Idioma: |
Inglês |
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Conteúdo: |
Consumption of olive oil is increasing in Brazil, but still most of the demand is supplied by imports, which exceeds 50000 tons per year. Currently, olive and olive oils have been produced in Brazil. The Brazilian regulation is based on Standards of International Olive Council (IOC) and there is a concern about the quality and identity characteristics of Brazilian Olive Oils. Fatty acid and Sterol profiles of olive oils from Australia, United States and Argentina were often outside the IOC limits. The fatty acid composition of monovarietal olive and olive oils produced in Brazil were evaluated and the results were compared to other producing countries. There were significant difference (p<0.05) among olive oils evaluated regarding to palmitic, oleic, palmitoleic and linoleic acids. Oleic acid varied from 60 to 80 % while Linoleic acid ranged from 4 to 12 %. Linolenic acid was below 1 % for the all samples evaluated. The fatty acid profile for Brazilian monovarietal olive oils agreed with both International Olive Oil Council (IOC) and Brazilian standards. |
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Palavras-Chave: |
ACID; Brazilian olive; Fatty acid profile. |
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Thesaurus NAL: |
gas chromatography; olive oil. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01885nam a2200265 a 4500
001 2075958
005 2017-09-20
008 2017 bl uuuu u00u1 u #d
100 1 $aMACHADO, A. F. de F.
245 $aFatty acid composition of monovarietal olive oils grown in Brazil.$h[electronic resource]
260 $aIn: SIMPÓSIO CIENTÍFICO-TÉCNICO EXPOLIVA, 18., 2017, Jaén, España. [Anais...]: Comunicaciones Científicas. Espanha$c2017
300 $a6 p.
520 $aConsumption of olive oil is increasing in Brazil, but still most of the demand is supplied by imports, which exceeds 50000 tons per year. Currently, olive and olive oils have been produced in Brazil. The Brazilian regulation is based on Standards of International Olive Council (IOC) and there is a concern about the quality and identity characteristics of Brazilian Olive Oils. Fatty acid and Sterol profiles of olive oils from Australia, United States and Argentina were often outside the IOC limits. The fatty acid composition of monovarietal olive and olive oils produced in Brazil were evaluated and the results were compared to other producing countries. There were significant difference (p<0.05) among olive oils evaluated regarding to palmitic, oleic, palmitoleic and linoleic acids. Oleic acid varied from 60 to 80 % while Linoleic acid ranged from 4 to 12 %. Linolenic acid was below 1 % for the all samples evaluated. The fatty acid profile for Brazilian monovarietal olive oils agreed with both International Olive Oil Council (IOC) and Brazilian standards.
650 $agas chromatography
650 $aolive oil
653 $aACID
653 $aBrazilian olive
653 $aFatty acid profile
700 1 $aANTONIASSI, R.
700 1 $aWILHELM, A. E.
700 1 $aGUEDES, A. M. M.
700 1 $aSCOFANO, M.
700 1 $aSILVA, L. F. O.
700 1 $aGONÇALVES, E. D.
700 1 $aBIZZO, H. R.
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Embrapa Agroindústria de Alimentos (CTAA) |
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