Modeling the effect of heat treatment on fatty acid composition
in home-made olive oil preparations

J 2020

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

DORDEVIC, Dani, Ivan KUSHKEVYCH, Simona JANCIKOVA, Sanja CAVAR ZELJKOVIC, Michal ZDARSKY et. al.

Basic information

Original name

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Authors

DORDEVIC, Dani (203 Czech Republic), Ivan KUSHKEVYCH (804 Ukraine, belonging to the institution), Simona JANCIKOVA (203 Czech Republic), Sanja CAVAR ZELJKOVIC (203 Czech Republic), Michal ZDARSKY (203 Czech Republic) and Lucia HODULOVA (203 Czech Republic)

Edition

Open Life Sciences, 2020, 2391-5412

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10618 Ecology

Country of publisher

Poland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 0.938

RIV identification code

RIV/00216224:14310/20:00116285

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.1515/biol-2020-0064

UT WoS

000564678700001

Keywords in English

virgin olive oil; refined olive oil; saturated fatty acids; monounsaturated fatty acids; polyunsaturated fatty acids; cross-correlation analysis

Abstract

V originále

The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples.

Links

MUNI/A/0947/2019, interní kód MU

Name: Podpora výzkumné činnosti studentů Mikrobiologie a molekulární biotechnologie 4 (Acronym: SV2020)

Investor: Masaryk University, Category A

Citovat

DORDEVIC, Dani, Ivan KUSHKEVYCH, Simona JANCIKOVA, Sanja CAVAR ZELJKOVIC, Michal ZDARSKY and Lucia HODULOVA. Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations. Open Life Sciences. 2020, vol. 15, No 1, p. 606-618. ISSN 2391-5412. Available from: https://dx.doi.org/10.1515/biol-2020-0064.

@article{1675801,
   author = {Dordevic, Dani and Kushkevych, Ivan and Jancikova, Simona and Cavar Zeljkovic, Sanja and Zdarsky, Michal and Hodulova, Lucia},
   article_number = {1},
   doi = {http://dx.doi.org/10.1515/biol-2020-0064},
   keywords = {virgin olive oil; refined olive oil; saturated fatty acids; monounsaturated fatty acids; polyunsaturated fatty acids; cross-correlation analysis},
   language = {eng},
   issn = {2391-5412},
   journal = {Open Life Sciences},
   title = {Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations},
   url = {https://www.degruyter.com/view/journals/biol/15/1/article-p606.xml?tab_body=abstract},
   volume = {15},
   year = {2020}
}

TY  - JOUR
ID  - 1675801
AU  - Dordevic, Dani - Kushkevych, Ivan - Jancikova, Simona - Cavar Zeljkovic, Sanja - Zdarsky, Michal - Hodulova, Lucia
PY  - 2020
TI  - Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations
JF  - Open Life Sciences
VL  - 15
IS  - 1
SP  - 606-618
EP  - 606-618
SN  - 23915412
KW  - virgin olive oil
KW  - refined olive oil
KW  - saturated fatty acids
KW  - monounsaturated fatty acids
KW  - polyunsaturated fatty acids
KW  - cross-correlation analysis
UR  - https://www.degruyter.com/view/journals/biol/15/1/article-p606.xml?tab_body=abstract
L2  - https://www.degruyter.com/view/journals/biol/15/1/article-p606.xml?tab_body=abstract
N2  - The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples.
ER  -

DORDEVIC, Dani, Ivan KUSHKEVYCH, Simona JANCIKOVA, Sanja CAVAR ZELJKOVIC, Michal ZDARSKY and Lucia HODULOVA. Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations. \textit{Open Life Sciences}. 2020, vol.~15, No~1, p.~606-618. ISSN~2391-5412. Available from: https://dx.doi.org/10.1515/biol-2020-0064.

Detailed Information on Publication Record