Base de dados : MEDLINE
Pesquisa : B01.650.940.800.575.912.250.583.640.666 [Categoria DeCS]
Referências encontradas : 2326 [refinar]
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  1 / 2326 MEDLINE  
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[PMID]:29258485
[Au] Autor:Aït Hamza M; Ali N; Tavoillot J; Fossati-Gaschignard O; Boubaker H; El Mousadik A; Mateille T
[Ad] Endereço:Faculté Des Sciences, Laboratoire LBVRN, Université Ibn Zohr, BP 8106, 80000, Agadir, Morocco. mohamed.aithamza@edu.uiz.ac.ma.
[Ti] Título:Diversity of root-knot nematodes in Moroccan olive nurseries and orchards: does Meloidogyne javanica disperse according to invasion processes?
[So] Source:BMC Ecol;17(1):41, 2017 Dec 19.
[Is] ISSN:1472-6785
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Root-knot nematodes (RKN) are major pest of olive tree (Olea europaea ssp. europaea), especially in nurseries and high-density orchards. Soil samples were collected from main olive growing areas of Morocco, to characterize Meloidogyne species and to discuss the contribution of biotic and abiotic factors in their spatial distribution. RESULTS: RKN were found in 159 soil samples out of 305 from nurseries (52.1% occurrence) and in 11 out of 49 soil samples from orchards (23.2% occurrence). Biochemical and molecular characterisation (PAGE esterase and SCAR) revealed the dominance of M. javanica both in nurseries and orchards with minor presence of M. incognita only in nurseries, and M. arenaria in only one nursery. RKN were distributed on aggregated basis. Frequent presence of M. javanica in orchards might have come from nurseries. In contrast, the detection of M. incognita in nurseries alone suggests that this species could not reproduce in orchards because of either the competition with other plant-parasitic nematodes or unfit local habitats. The impact of environmental variables (climate, habitat origin and physicochemical characteristics of the substrates) on the distribution of Meloidogyne species is also discussed. CONCLUSION: Olive nurseries in Morocco are not able to guarantee the safety of rooted plants. As a result, olive production systems are exposed to strong RKN invasion risks. Consequently, the use of healthy substrates in nurseries may prevent plant-parasitic nematode induction in orchards.
[Mh] Termos MeSH primário: Distribuição Animal
Olea/parasitologia
Doenças das Plantas/parasitologia
Tylenchoidea/fisiologia
[Mh] Termos MeSH secundário: Animais
Biota
Marrocos
Raízes de Plantas/parasitologia
Solo/parasitologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Soil)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180309
[Lr] Data última revisão:
180309
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171221
[St] Status:MEDLINE
[do] DOI:10.1186/s12898-017-0153-9


  2 / 2326 MEDLINE  
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[PMID]:28464964
[Au] Autor:Giunti G; Benelli G; Palmeri V; Canale A
[Ad] Endereço:Department of Agriculture,University "Mediterranea" of Reggio Calabria,Loc. Feo di Vito, 89122 Reggio Calabria,Italy.
[Ti] Título:Bactrocera oleae-induced olive VOCs routing mate searching in Psyttalia concolor males: impact of associative learning.
[So] Source:Bull Entomol Res;108(1):40-47, 2018 Feb.
[Is] ISSN:1475-2670
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Olfaction is a key sense routing foraging behaviour in parasitoids. Preferences for food, mate and host stimuli can be innate in parasitic wasps. Alternatively, learning-mediated mechanisms play a crucial role. Females of the braconid parasitoid Psyttalia concolor exploit olfactory cues arising from tephritid hosts and related microhabitats. However, little is known on the olfactory stimuli routing males searching for mates. In this study, we focused on the attractiveness of Bactrocera oleae-induced olive volatiles towards P. concolor males. Furthermore, we evaluated learning occurrence in virgin males, when trained for selected unattractive volatile organic compounds (VOCs) associated with mate rewards. (E)-ß-Ocimene, α-pinene and limonene attracted virgin males in Y-tube bioassays. Unattractive VOCs evoked positive chemotaxis after associative learning training. P. concolor males exposed to VOCs during a successful or unsuccessful mating, showed short-term preference for these VOCs (<1 h). However, memory consolidation was strictly dependent on reward value. Indeed, males experiencing a successful mating showed a fast consolidation into protein dependent long-term memory, appearing after 24 h. On the other hand, males experiencing a less valuable training experience (i.e. unsuccessful courtship), did not show consolidated memory after 24 h. Overall, our findings suggest that P. concolor virgin males may exploit VOCs from the host microhabitat to boost their mate searching activity, thus their reproductive success. However, since learning is a costly process, P. concolor males retained durable memories just in presence of a valuable reward, thus avoiding maladaptive behaviours.
[Mh] Termos MeSH primário: Aprendizagem por Associação
Olea/química
Tephritidae
Compostos Orgânicos Voláteis
Vespas
[Mh] Termos MeSH secundário: Animais
Comportamento Alimentar
Feminino
Larva
Masculino
Comportamento Sexual Animal
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Volatile Organic Compounds)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180222
[Lr] Data última revisão:
180222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170504
[St] Status:MEDLINE
[do] DOI:10.1017/S0007485317000451


  3 / 2326 MEDLINE  
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[PMID]:29278909
[Au] Autor:González-Correa JA; Rodríguez-Pérez MD; Márquez-Estrada L; López-Villodres JA; Reyes JJ; Rodriguez-Gutierrez G; Fernández-Bolaños J; De La Cruz JP
[Ad] Endereço:Departmento de Farmacología, Facultad de Medicina, Instituto de Investigación Biomédica (IBIMA), Universidad de Málaga , 29016 Málaga, Spain.
[Ti] Título:Neuroprotective Effect of Hydroxytyrosol in Experimental Diabetic Retinopathy: Relationship with Cardiovascular Biomarkers.
[So] Source:J Agric Food Chem;66(3):637-644, 2018 Jan 24.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The aim of the study was to test the neuroprotective effect of hydroxytyrosol (HT) on experimental diabetic retinopathy. Animals were divided in four groups: (1) control nondiabetic rats, (2) streptozotocin-diabetic rats (DR), (3) DR treated with 1 mg/kg/day p.o. HT, and (4) DR treated with 5 mg/kg/day p.o. HT. Treatment with HT was started 7 days before inducing diabetes and was maintained for 2 months. In the DR group, total area occupied by extracellular matrix was increased, area occupied by retinal cells was decreased; both returned to near-control values in DR rats treated with HT. The number of retinal ganglion cells in DR was significantly lower (44%) than in the control group, and this decrease was smaller after HT treatment (34% and 9.1%). Linear regression analysis showed that prostacyclin, platelet aggregation, peroxynitrites, and the dose of 5 mg/kg/day HT significantly influenced retinal ganglion cell count. In conclusion, HT exerted a neuroprotective effect on diabetic retinopathy, and this effect correlated significantly with changes in some cardiovascular biomarkers.
[Mh] Termos MeSH primário: Sistema Cardiovascular/efeitos dos fármacos
Diabetes Mellitus Tipo 1/complicações
Retinopatia Diabética/prevenção & controle
Fármacos Neuroprotetores/administração & dosagem
Álcool Feniletílico/análogos & derivados
Extratos Vegetais/administração & dosagem
[Mh] Termos MeSH secundário: Animais
Biomarcadores/sangue
Sistema Cardiovascular/metabolismo
Retinopatia Diabética/sangue
Retinopatia Diabética/etiologia
Retinopatia Diabética/fisiopatologia
Seres Humanos
Olea/química
Álcool Feniletílico/administração & dosagem
Álcool Feniletílico/química
Extratos Vegetais/química
Agregação Plaquetária/efeitos dos fármacos
Ratos
Ratos Wistar
Retina/efeitos dos fármacos
Retina/metabolismo
Células Ganglionares da Retina/citologia
Células Ganglionares da Retina/efeitos dos fármacos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Biomarkers); 0 (Neuroprotective Agents); 0 (Plant Extracts); 10597-60-1 (3,4-dihydroxyphenylethanol); ML9LGA7468 (Phenylethyl Alcohol)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180207
[Lr] Data última revisão:
180207
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171228
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05063


  4 / 2326 MEDLINE  
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[PMID]:29250553
[Au] Autor:Martín-Sampedro R; López-Linares JC; Fillat Ú; Gea-Izquierdo G; Ibarra D; Castro E; Eugenio ME
[Ad] Endereço:INIA-CIFOR, Ctra de la Coruña, Km 7.5, 28040 Madrid, Spain.
[Ti] Título:Endophytic Fungi as Pretreatment to Enhance Enzymatic Hydrolysis of Olive Tree Pruning.
[So] Source:Biomed Res Int;2017:9727581, 2017.
[Is] ISSN:2314-6141
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Olive tree pruning, as one of the most abundant lignocellulosic residues in Mediterranean countries, has been evaluated as a source of sugars for fuel and chemicals production. A mild acid pretreatment has been combined with a fungal pretreatment using either two endophytes ( sp. and sp.) or a saprophyte ( sp. I-62). The use of endophytes is based on the important role that some of them play during the initial stages of wood decomposition. Without acid treatment, fungal pretreatment with sp. provided a nonsignificant enhancement of 4.6% in glucose digestibility, compared to control. When a mild acid hydrolysis was carried out after fungal pretreatments, significant increases in glucose digestibility from 4.9% to 12.0% (compared to control without fungi) were observed for all fungal pretreatments, with maximum values yielded by sp. However, despite the observed digestibility boost, the total sugar yields (taking into account solid yield) were not significantly increased by the pretreatments. Nevertheless, based on these preliminary improvements in digestibility, this work proves the potential of endophytic fungi to boost the production of sugar from olive tree pruning, which would add an extra value to the bioeconomy of olive crops.
[Mh] Termos MeSH primário: Ascomicetos/metabolismo
Endófitos/metabolismo
Madeira/metabolismo
[Mh] Termos MeSH secundário: Biocombustíveis
Biomassa
Biotecnologia
Hidrólise
Olea/química
Madeira/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Biofuels)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180129
[Lr] Data última revisão:
180129
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171219
[St] Status:MEDLINE
[do] DOI:10.1155/2017/9727581


  5 / 2326 MEDLINE  
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[PMID]:28543537
[Au] Autor:Durante M; Tufariello M; Tommasi L; Lenucci MS; Bleve G; Mita G
[Ad] Endereço:Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy.
[Ti] Título:Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.
[So] Source:J Sci Food Agric;98(1):96-103, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Table olives have been a component of the Mediterranean diet for centuries, with the trend for their consumption currently increasing worldwide. They are rich in bioactive molecules with nutritional, antioxidant, anti-inflammatory or hormone-like properties. In the present study, the concentrations of phenolics, triterpenic acids, carotenoids and vitamins, as well as fatty acid profiles and antioxidant activity, were analyzed in the edible portion of black table olives (Olea europea L.) from Italian (Cellina di Nardò and Leccino) and Greek (Kalamàta and Conservolea) cultivars fermented with selected autochthonous starters and in the corresponding monovarietal olive oils. RESULTS: On a fresh weight basis, Cellina di Nardò and Leccino table olives showed the highest total phenolic content. No significant differences were found with respect to the levels of total triterpenic (maslinic and oleanolic) acids and vitamin E among cultivars. All table olives were characterized by high amounts of oleic, linoleic and palmitic acids. Oils were richer in lipophilic antioxidants (carotenoids and tocochromanols) than table olives, which, instead, showed a higher content of polyphenols and triterpenic acids than oils. CONCLUSION: The present study demonstrates that fermented table olives are an excellent natural source of unsaturated fatty acids, as well as being nutritionally important health-promoting bioactive compounds. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Frutas/química
Lactobacillus plantarum/metabolismo
Olea/microbiologia
Pichia/metabolismo
Saccharomyces cerevisiae/metabolismo
[Mh] Termos MeSH secundário: Antioxidantes/análise
Antioxidantes/metabolismo
Ácidos Graxos Insaturados/análise
Ácidos Graxos Insaturados/metabolismo
Fermentação
Frutas/metabolismo
Frutas/microbiologia
Grécia
Itália
Olea/química
Olea/metabolismo
Polifenóis/análise
Polifenóis/metabolismo
Vitamina E/análise
Vitamina E/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Fatty Acids, Unsaturated); 0 (Polyphenols); 1406-18-4 (Vitamin E)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180102
[Lr] Data última revisão:
180102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170526
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8443


  6 / 2326 MEDLINE  
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[PMID]:28580634
[Au] Autor:Romero C; Medina E; Mateo MA; Brenes M
[Ad] Endereço:Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain.
[Ti] Título:New by-products rich in bioactive substances from the olive oil mill processing.
[So] Source:J Sci Food Agric;98(1):225-230, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Olive oil extraction generates a large amount of residue consisting mainly of the pomace and leaves when using a two-phase centrifugation system. The aim of this study was to assess the content of phenolic and triterpene compounds in the by-products produced in Spanish olive oil mills. RESULTS: Olive pomace had concentrations of phenolic and triterpene substances lower than 2 and 3 g kg , respectively. The leaves contained a high concentration of these substances, although those collected from ground-picked olives had lost most of their phenolic compounds. Moreover, the sediment from the bottom of the olive oil storage tanks did not have a significant amount of these substances. By contrast, a new by-product called olive pomace skin has been revealed as a very rich source of triterpenic acids, the content of which can reach up to 120 g kg in this waste product, maslinic acid comprising around 70% of total triterpenics. CONCLUSION: Among the by-products generated during extraction of olive oil, olive pomace skin has been discovered to be a very rich source of triterpenic acids, which can reach up to 120 g kg of the waste. These results will contribute to the valorization of olive oil by-products. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Olea/química
Fenóis/análise
Extratos Vegetais/análise
Triterpenos/análise
Resíduos/análise
[Mh] Termos MeSH secundário: Manipulação de Alimentos
Frutas/química
Azeite de Oliva/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Olive Oil); 0 (Phenols); 0 (Plant Extracts); 0 (Triterpenes); 0 (Waste Products)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171228
[Lr] Data última revisão:
171228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170606
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8460


  7 / 2326 MEDLINE  
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[PMID]:28452059
[Au] Autor:Jafari SM; Ganje M; Dehnad D; Ghanbari V; Hajitabar J
[Ad] Endereço:Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
[Ti] Título:Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative.
[So] Source:J Sci Food Agric;97(15):5216-5222, 2017 Dec.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The shelf life of tomato paste with microencapsulated olive leaf extract was compared with that of samples containing a commercial preservative by accelerated shelf life testing. Based on previous studies showing that olive leaf extract as a rich source of phenolic compounds can have antimicrobial properties, application of its encapsulated form to improve the storage stability of tomato paste is proposed here. RESULTS: Regarding total soluble solids, the control and the sample containing 1000 µg g sodium benzoate had the lowest (Q = 1.63) and highest (Q = 1.88) sensitivity to temperature changes respectively; also, the microencapsulated sample containing 1000 µg g encapsulated olive leaf extract (Q = 1.83) followed the sample containing 1000 µg g sodium benzoate in terms of the highest kinetic rates. In the case of consistency, the lowest and highest activation energies (E ) corresponded to samples containing 1000 µg g non-encapsulated olive leaf extract and 1000 µg g microencapsulated olive leaf extract respectively. CONCLUSION: Interestingly, samples containing microencapsulated olive leaf extract could maintain the original quality of the tomato paste very well, while those with non-encapsulated olive leaf extract rated the worst performance (among all specimens) in terms of maintaining their quality indices for a long time period. Overall, the shelf life equation was able to predict the consistency index of all tomato paste samples during long-time storage with high precision. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Conservantes de Alimentos/análise
Lycopersicon esculentum/química
Olea/química
Preparações de Plantas/química
[Mh] Termos MeSH secundário: Antioxidantes/análise
Conservação de Alimentos
Armazenamento de Alimentos
Modelos Biológicos
Extratos Vegetais/análise
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Food Preservatives); 0 (Plant Extracts); 0 (Plant Preparations)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171218
[Lr] Data última revisão:
171218
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170429
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8404


  8 / 2326 MEDLINE  
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[PMID]:28873651
[Au] Autor:López-Blanco R; Moreno-González D; Nortes-Méndez R; García-Reyes JF; Molina-Díaz A; Gilbert-López B
[Ad] Endereço:Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
[Ti] Título:Experimental and theoretical determination of pesticide processing factors to model their behavior during virgin olive oil production.
[So] Source:Food Chem;239:9-16, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The purpose of the present work was the experimental evaluation of pesticides transfer to virgin olive oil during the production step and prediction of their processing factors, which could be eventually used for the calculation of maximum residue limits (MRLs) in olive oil from the MRLs set in olives. A laboratory-scale Abencor system was used for the production of olive oil from olives spiked with the 104 pesticides studied, three different chromatographic methods being used for the analysis of raw olives and the obtained olive oil: (i) gas chromatography-tandem mass spectrometry (GC-MS/MS) for GC-amenable pesticides; (ii) hydrophilic interaction liquid chromatography-tandem mass spectrometry (HILIC-MS/MS) for polar pesticides, and; (iii) reversed-phase liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) for low to medium polarity pesticides. Processing factors experimentally calculated were correlated to their octanol-water partitioning coefficient (logK ), enabling the calculation of the equivalent MRLs in olive oil from the MRLs in olives, considering the percentage of oil extracted (oil yield) and the log K of each pesticide.
[Mh] Termos MeSH primário: Azeite de Oliva
Resíduos de Praguicidas/análise
[Mh] Termos MeSH secundário: Olea
Espectrometria de Massas em Tandem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Olive Oil); 0 (Pesticide Residues)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  9 / 2326 MEDLINE  
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[PMID]:28873619
[Au] Autor:Tekaya M; El-Gharbi S; Chehab H; Attia F; Hammami M; Mechri B
[Ad] Endereço:Laboratory of Biochemistry, USCR Mass Spectrometry, LR-NAFS/LR12ES05 Nutrition Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia. Electronic address: meriem_tekaya@yahoo.fr.
[Ti] Título:Long-term field evaluation of the changes in fruit and olive oil chemical compositions after agronomic application of olive mill wastewater with rock phosphate.
[So] Source:Food Chem;239:664-670, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The objectives of this study were to determine the long-term effects of agronomic application of olive mill wastewater (OMW) with rock phosphate (RP) in a field of olive trees, on olive fruits and oil quality. The results revealed that olive fruits of OMW-RP amended plants had higher contents of polyphenols and mannitol indicating that agronomic application of OMW with RP generated an oxidative stress. Land spreading of OMW with RP altered the relative proportions of individual sugars in leaves and fruits. Consequently, the oil content decreased significantly, and a marked decrease in the contents of carotenoids and chlorophylls was also observed. Changes also took place in the composition of fatty acids, particularly by the increase of linoleic acid and the decrease of oleic acid. Our results suggested that the use of OMW in combination with RP is expected to have a major negative impact on olive fruit and oil quality.
[Mh] Termos MeSH primário: Azeite de Oliva
[Mh] Termos MeSH secundário: Frutas
Resíduos Industriais
Olea
Fosfatos
Águas Residuais
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Industrial Waste); 0 (Olive Oil); 0 (Phosphates); 0 (Waste Water)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  10 / 2326 MEDLINE  
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[PMID]:28873578
[Au] Autor:Sánchez AH; López-López A; Cortés-Delgado A; Beato VM; Medina E; de Castro A; Montaño A
[Ad] Endereço:Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo Olavide University Campus, Building 46, Utrera Road, km 1, 41013 Seville, Spain. Electronic address: ahiginio@ig.csic.es.
[Ti] Título:Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives.
[So] Source:Food Chem;239:343-353, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The volatile profile of Spanish-style green table olives after fermentation and the changes in volatile compounds that occurred as a result of the post-fermentation and subsequent packing stage were explored by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC-MS). Three olive cultivars (Manzanilla, Gordal, and Hojiblanca) were processed and olive samples were taken at three different times throughout the elaboration: after fermentation, after post-fermentation, and after packing. A total of 132 volatile compounds were identified, including 10 phenols, 25 alcohols, 11 acids, 39 esters, 8 hydrocarbons, 14 carbonyl compounds, 17 terpenes, and 6 other compounds. A varying number of compounds from each chemical family underwent significant changes because of the post-fermentation and packing stages. Among them, some typical reaction products of lipid oxidation (e.g. (E)-2-decenal and (E,E)-2,4-decadienal) increased with the post-fermentation in Manzanilla cultivar, and also as a result of packing in all three cultivars.
[Mh] Termos MeSH primário: Olea
[Mh] Termos MeSH secundário: Álcoois
Aldeídos
Fermentação
Cromatografia Gasosa-Espectrometria de Massas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Alcohols); 0 (Aldehydes); 2363-88-4 (2,4-decadienal)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE



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BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde