Storage of extra virgin olive oil and its impact on fatty acid levels

Kráčmar, Stanislav; Fišera, Miroslav; Přikrylová, Veronika; Fišerová, Lenka; Málek, Zdenek; Tvrzník, Pavel

dc.title	Storage of extra virgin olive oil and its impact on fatty acid levels	en
dc.contributor.author	Kráčmar, Stanislav
dc.contributor.author	Fišera, Miroslav
dc.contributor.author	Přikrylová, Veronika
dc.contributor.author	Fišerová, Lenka
dc.contributor.author	Málek, Zdenek
dc.contributor.author	Tvrzník, Pavel
dc.relation.ispartof	Journal of Microbiology Biotechnology and Food Sciences
dc.identifier.issn	1338-5178 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2019
utb.relation.volume	8
utb.relation.issue	5
dc.citation.spage	1228
dc.citation.epage	1230
dc.type	article
dc.language.iso	en
dc.publisher	Slovak University of Agriculture
dc.identifier.doi	10.15414/jmbfs.2019.8.5.1228-1230
dc.relation.uri	https://www.jmbfs.org/wp-content/uploads/2019/03/jmbfs_XXSK_Kracmar.pdf
dc.subject	extra virgin olive oil	en
dc.subject	storage	en
dc.subject	peroxide value	en
dc.subject	acid value	en
dc.subject	fatty acids	en
dc.subject	oleic acid	en
dc.subject	SAFA	en
dc.subject	MUFA	en
dc.subject	PUFA	en
dc.description.abstract	Peroxide value, acid value, and fatty acid content were monitored during two-year storage in the following products: Luccese Olio extra vergine d'oliva (LOEVDO), Blanqueta extra-virgin olive oil (BEVOO) and Agrocreta extra-virgin olive oil (AEVOO). In LOEVDO and BEVOO, peroxide value increased by 50%; AEVOO showed 80% growth. Maximum acid value was found solely in LOEVDO (<0.8%). All the analyzed samples contained almost identical proportions of fatty acids. Minute amount of lauric acid (C 12:0) was indentified in BVEOO samples only. The two-year storage resulted in growth of oleic and stearic acid levels and in decrease of linoleic and palmitic acids concentration. The percentage of SAFA, MUFA and PUFA complied with recommended levels.	en
utb.faculty	Faculty of Technology
utb.faculty	University Institute
dc.identifier.uri	http://hdl.handle.net/10563/1008775
utb.identifier.obdid	43880515
utb.identifier.scopus	2-s2.0-85069970195
utb.identifier.wok	000468844700023
utb.source	j-wok
dc.date.accessioned	2019-08-13T10:17:19Z
dc.date.available	2019-08-13T10:17:19Z
dc.description.sponsorship	operational Program Research and Development for Innovations (Vyzkum a vyvoj pro inovace); European Fund for Regional Development (ERDF); state budget of the Czech Republic within the Centre of Polymer Systems Project [CZ.1.05/2.1.00/03.0111]; 2112 Institutional Support for the Development of Research Organizations (Institucionalni podpora na rozvoj vyzkumne organizace) - Brno University of Technology; MSMT CR
dc.rights	Attribution 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.rights.access	openAccess
utb.ou	Department of Food Technology
utb.ou	Department of Food Analysis and Chemistry
utb.contributor.internalauthor	Kráčmar, Stanislav
utb.contributor.internalauthor	Fišera, Miroslav
utb.contributor.internalauthor	Přikrylová, Veronika
utb.fulltext.affiliation	Stanislav Kráčmar 1,2, Miroslav Fišera 1,3, Veronika Přikrylová 2, Lenka Fišerová 4, Zdeněk Málek 1, Pavel Tvrzník 1 1 College of Business and Hotel Management Brno, Bosonožská 9, 625 00 Brno, Czech Republic, +420 547218247. 2 Thomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01 Zlín, Czech Republic. 3 Thomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Vavrečkova 275, 760 01 Zlín, Czech Republic. 4 Brno University of Technology, Faculty of Chemistry, Institute for Chemistry and Technology of Environmental Protection, Purkyňova 118, CZ-612 00 Brno, Czech Republic, E-mail: fiserova@fch.vut.cz. Corresponding author: standa1948@gmail.com ; kracmar@utb.cz
utb.fulltext.dates	Received 7. 11. 2018 Revised 17. 1. 2019 Accepted 23. 1. 2019 Published 1. 4. 2019
utb.fulltext.sponsorship	The research this article reports on was implemented under the support of the operational Program called Research and Development for Innovations (Výzkum a vývoj pro inovace) that is co-funded by the European Fund for Regional Development (ERDF) and also subsidized from the state budget of the Czech Republic within the Centre of Polymer Systems Project (reg. n.: CZ.1.05/2.1.00/03.0111) and 2112 –Institutional Support for the Development of Research Organizations (Institucionální podpora na rozvoj výzkumné organizace). Project (ID 22738) subsidized by Brno University of Technology, granted by MŠMT ČR.
utb.wos.affiliation	[Kracmar, Stanislav; Fisera, Miroslav; Malek, Zdenek; Tvrznik, Pavel] Coll Business & Hotel Management Brno, Bosonozska 9, Brno 62500, Czech Republic; [Kracmar, Stanislav; Prikrylova, Veronika] Thomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Fisera, Miroslav] Thomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic; [Fiserova, Lenka] Brno Univ Technol, Fac Chem, Inst Chem & Technol Environm Protect, Purkynova 118, CZ-61200 Brno, Czech Republic
utb.scopus.affiliation	College of Business and Hotel Management Brno, Bosonožská 9, Brno, 625 00, Czech Republic; Thomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, Zlín, 760 01, Czech Republic; Thomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Vavrečkova 275, Zlín, 760 01, Czech Republic; Brno University of Technology, Faculty of Chemistry, Institute for Chemistry and Technology of Environmental Protection, Purkyňova 118, Brno, CZ-612 00, Czech Republic
utb.fulltext.projects	CZ.1.05/2.1.00/03.0111
utb.fulltext.projects	ID 22738
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Analysis and Chemistry
utb.fulltext.ou	Department of Food Technology