Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349459
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampFernandes, Gabriel Deschamps-
dc.contributor.authorunicampBarrera Arellano, Daniel-
dc.typeArtigopt_BR
dc.titleOn the presence of steryl glucosides in virgin olive oil and their relationship with other minor compounds: untangling the skeinpt_BR
dc.contributor.authorGómez-Coca, R. B.-
dc.contributor.authorCruz-Hidalgo, Rosario-
dc.contributor.authorFernandes, Gabriel D.-
dc.contributor.authorBarrera-Arellano, Daniel-
dc.contributor.authorPérez Camino, María del Carmen-
dc.contributor.authorMoreda, Wenceslao-
dc.subjectAzeitept_BR
dc.subject.otherlanguageOlive oilpt_BR
dc.description.abstractThis work extends previous research regarding the role of (esterified) steryl glucosides ¿(E)SG- in olive oil. In line with previous research and to contribute to a comprehensive olive oil chemical characterization, we have determined the profile and content of these compounds in different mono-variety virgin olive oils using cholesterol ß-D-glucoside (ChSG) as single internal standard. To do this, we have collected 22 types of olive cultivars, extracted the oils by the Abencor® method and applied a formerly developed SPE protocol. We have also determined the corresponding response factors with respect to the internal standard. Additionally, we have analyzed some of the purity and quality parameters included in the Regulations with the aim of understanding their relationship with those sterol derivatives. Results show the feasibility of using ChSG as internal standard, shortening the global time of analysis. They also confirm the suitability of the limits previously established for the presence of ESG in olive oil (0.2 ¿ 14.0 mg.kg-1), but almost double those for SG (up to 4.77 mg.kg-1). Data also indicates the lack of a direct, stoichiometric relationship between some possible substrates (sterols, free fatty acids and related compounds) and the products -(E)SG-. Future lines of research are therefore outlinedpt_BR
dc.relation.ispartofAmerican journal of agricultural science and technologypt_BR
dc.publisher.cityColumbia, MOpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherColumbia Internationalpt_BR
dc.date.issued2015-
dc.date.monthofcirculationOct.pt_BR
dc.language.isoengpt_BR
dc.description.volume3pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage24pt_BR
dc.description.lastpage37pt_BR
dc.rightsFechadopt_BR
dc.identifier.eissn2162-9676pt_BR
dc.identifier.doi10.7726/ajast.2015.1003pt_BR
dc.date.available2020-09-17T00:24:40Z-
dc.date.accessioned2020-09-17T00:24:40Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-09-17T00:24:40Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-17T00:24:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349459-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordEsterified steryl glucosides (ESG);pt_BR
dc.subject.keywordMinor compoundspt_BR
dc.subject.keywordPurity parameterspt_BR
dc.subject.keywordQuality parameterspt_BR
dc.subject.keywordSteryl glucosides (SG)pt_BR
dc.identifier.source107726ajast20151003pt_BR
dc.creator.orcid0000-0001-6099-3225pt_BR
dc.creator.orcid0000-0002-8217-8392pt_BR
dc.type.formArtigo de pesquisapt_BR
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