Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain)

Autor: Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano

Publikováno v: Grasas y Aceites, Vol 54, Iss 4, Pp 371-377 (2003)

Fatty acid composition of 483 samples of virgin olive oils from olives of the Extremadura varieties: Carrasqueña, Cacereña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz, were analysed. After the quantitative analysis of main fatty a

Externí odkaz: https://doaj.org/article/46864609f2324c4cb45aa48454db3fcc

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive-Growing Zones of Extremadura (Spain)

Autor: Manuel Martínez Cano, Manuel E. Mendoza, Jacinto Sánchez Casas, Daniel Martín Vertedor, Concepción de Miguel Gordillo

Publikováno v: Journal of the American Oil Chemists' Society. 93:227-235

The content of sterols and erythrodiol + uvaol was studied in 273 virgin olive oil samples from 40 mills in five olive-growing zones of Extremadura (Spain). An analysis of variance showed significant differences at a confidence level of 95 % between

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18d8816cee6619c59e1ea148ac749ccc
https://doi.org/10.1007/s11746-015-2758-5

Chemical composition of virgin olive oils according to the ripening in olives

Autor: Concepción de Miguel Gordillo, Jacinto Sánchez Casas, Julia Marín Expóxito, Daniel Martín Vertedor, Ma Nieves Franco Baltasar, Manuel Martínez Cano, Manuel Fuentes de Mendoza

Publikováno v: Food Chemistry. 141:2575-2581

The aim of this study was the classification of olive oil according to the stage of ripeness of the olives used for its manufacture. A discriminant analysis was applied taking as dependent variables the fatty acids, triglycerides and sterols profile.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::612c1d68a8b72445c76422ae487feb7d
https://doi.org/10.1016/j.foodchem.2013.05.074

Estudio del contenido en ácidos grasos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extremeña

Autor: Alfonso M. Montaño García, Manuel Martínez Cano, Emilio Osorio Bueno, Jacinto Sánchez Casas

Publikováno v: Grasas y Aceites, Vol 54, Iss 4, Pp 371-377 (2003)
Grasas y Aceites; Vol. 54 No. 4 (2003); 371-377
Grasas y Aceites; Vol. 54 Núm. 4 (2003); 371-377
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Fatty acid composition of 483 samples of virgin olive oils from olives of the Extremadura varieties: Carrasqueña, Cacereña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz, were analysed. After the quantitative analysis of main fatty a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61ad0070b2071e014d3b118bb8732834
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/223