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a.sessing the Oxida.ive Sta.ility of Commercia. Chia.Oil

Journa. of Food Science a.d Engineering 2013年第7期3卷 349-356页

作者： maria a. grompone Bruno Iriga.a. Denisse Rodriguez Norma.Sa.ma.n Depa.ta.ento de Ciencia.y Tecnologia.de los a.imentos Facultad de Quimica Universidad de la Repfiblica Montevideo Gral.Flores 2124 Uruguay Depa.ta.ento Bioqulmica.de la.Nutrici6n Instituto Superior de Investigaciones Biol6gicas (INSIBIO) Universidad Nacional deTucumc~n Tucumc~n Chacabuco 461 Argentina

The fa.ty a.id composition a. well a. the a.tioxida.t composition a.d content of two commercia.ly a.a.la.le chia.oils of different origins were studied. The purpose of this work wa. the study of the oxida.ive sta.ility from different methods a.d the a.tioxida.t content of the chia.oils compa.ed with other commercia. oils. The oxida.ive sta.ility of the oils wa. determined ba.ed on the oxida.ive sta.ility index test （OSI test） conducted a. 110 ~C a.d isotherma. a. well a. non-isotherma. differentia. sca.ning ca.orimeter （non-isotherma. DSC） for the chia.oil a.d the linseed oil. The OSI induction time of chia.oil wa. compa.ed with tha. of commercia.ly a.a.la.le linseed, ca.ola. sunflower a.d high-oleic sunflower oils, chia.oil being the lea.t sta.le oil a.ong those studied. The inherent sta.ility va.ue a.d oxida.ibility for linseed oil wa. lower tha. the chia.oil a.ma. be a.cribed to a.lower linolenic a.id content of the former. The induction time （It） quotient a. 110 ~C ca.cula.ed for chia.oil a.a.d linseed oil were simila., suggesting a.high degree of consistency between the results obta.ned by the two methods. The a.tiva.ion energy a.d specific rea.tion ra.e consta.t of chia.a.d linseed oils were compa.ed ba.ed on the results of isotherma. a.d non-isotherma. DSC. a. a.pa.ent inconsistency in the experimenta. da.a.results from the tempera.ure-dependence of the a.tiva.ion energy of ea.h fa.ty a.id which ca. expla.n beca.se the methods conditions were different.

关键词： Chia oil tocopherol oxida.ion DSC.

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Va.ia.ion of the Content of Ethyl Esters in Extra.Virgin Olive Oils during Their Shelf Life

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Journa. of Food Science a.d Engineering 2016年第1期6卷 21-25页

作者： maria a. grompone Nicola. Ca.leja. Na.a.ia.Ma.tinez Ca.ila.Feller Miguel a.a.illo Bruno a. Iriga.a. La.ora.orio de Gra.a. y a.eites Facultad de Quimica (UDELAR) Av. Gral. Flores 2124 Montevideo Uruguay

Fa.ty a.ids＇ ethyl a.d methyl esters a.e not na.ura. components of edible vegeta.le oils a.d therefore should not be present in virgin olive oils. a.ong the qua.ity requirements for extra.virgin olive oils, the Interna.iona. Olive Council （IOC） Norm, 2015 review, set limits for the ethyl ester content a. ≤ 435 ppm for the 2014/2015 a.d 2015/2016 ha.vests a.d a. ≤ 30 ppm for the 2016/2017 ha.vest. The purpose of this pa.er is to：（a. determine the a.kyl ester content in two extra.virgin olive oils （of the a.bequina.a.d Cora.ina.va.ieties） a. pa.a.eters of qua.ity a. the moment of their ela.ora.ion a.d to a.sess the length of their shelf life, over a.12 month period a. room tempera.ure; （b） determine extra.virgin olive oils＇ free a.cohols content a. these ma. esterify due to the free fa.ty a.ids present during stora.e. a.ter 6 months of stora.e, the a.bequina.oil＇s ethyl ester content wa. 32 ppm, a.d the Cora.ina.s wa. 46 ppm. a. a.result, the shelf life for both wa. only a.out ha.f a.yea. （la.eling usua.ly indica.es it must be consumed ＂before 1 yea.＂）. However, pa.a.eters rela.ed to oxida.ion （peroxide index, K 232, K 270 a.d a.） rema.ned within the limits set by the Interna.iona. Olive Council （IOC） throughout the yea.. In conclusion： ethyl ester content is a.very fine pa.a.eter for a.sessing the qua.ity of extra.virgin in a. olive oil a.d determining the length of its shelf life.

关键词： a.kyl esters free a.cohols olive oil shelf life

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Study of the Sta.ility of Beef Ta.low a. High Tempera.ures a.d Compa.ison with Other Fa.ty Ma.eria.s

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Journa. of Food Science a.d Engineering 2013年第8期3卷 430-434页

作者： Yenny Pincha. Na.a.ie Merlinski maria Jose Pa.do maria a.tonia.grompone Fa.s a.d Oils La.ora.ory Department of Food Science and Technology Faculty of Chemistry University of the RepublicMontevideo 11800 Uruguay

Beef ta.low is a.byproduct of the sla.ghter industry. a. a.consequence, mea. producer countries obta.n a.high a.ount of this low va.ue-a.ded fa.ty ma.eria.. In Urugua., it is genera.ly used for food purposes or for biodiesel production. Globa.ly, a.ound ha.f of the beef ta.low produced worldwide is used for the ma.ufa.turing of food. To the best of our knowledge there a.e no published studies concerning the sta.ility of beef ta.low when exposed to high tempera.ures. The a.m of this work wa. to study some Urugua.a. beef ta.low bra.ds a.d compa.e its sta.ility with tha. of the most frequently used frying oils in Urugua. （sunflower high oleic, rice bra. a.d sunflower oil） to a.sess its suita.ility for frying. Sta.ility wa. a.sessed by the oxida.ive sta.ility index a.d thermoxida.ion in a.sence of food. Even though beef ta.low＇s inherent sta.ility indica.ed tha. it should be highly sta.le to oxida.ion, the ma.ority of the a.a.yzed sa.ples exhibited a.simila. or lower sta.ility tha. sunflower high oleic. This might be expla.ned by a.different composition in pro-oxida.ts a.d/or a.tioxida.ts between the beef ta.lows a.d the oils. a.cording to the thermoxida.ion a.sa.s, which a.e ca.ried out in simila. conditions to those of a.frying process, three of the beef ta.low sa.ples, sunflower high oleic a.d rice bra. oil would be simila.ly suita.le for frying, while sunflower oil a.d the other two sa.ples of beef ta.low evidenced a.lower thermoxida.ive sta.ility, thus not being recommended for this use.

关键词： Beef ta.low sta.ility thermoxida.ion high tempera.ures frying oil

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Composition a.d Therma. Beha.ior of Oils from Na.ive Seeds a.d Fruits of a.gentina.a.d Urugua.

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Journa. of Food Science a.d Engineering 2015年第2期5卷 49-57页

作者： maria a.tonia.grompone Bruno Iriga.a. Denisse Rodriguez Silvia.Ma.da.a.Norma.Sa.ma. Depa.ta.ento de Ciencia.y Tecnologia.de los a.imentos Facultad de Quimica Universidad de la Repfiblica Montevideo Gral.Flores 2124 Uruguay Depa.ta.ento Bioquimica.de la.Nutricion Instituto Superior de Investigaciones Biologieas (INSIBIO) Universidad Nacional deTueumon Tucumon Chacabueo 461 Argentina

The purpose of this work wa. to study the therma. cha.a.teriza.ion of oils extra.ted from na.ive seeds a.d fruits of the a.gentina. Urugua.a. region. This is importa.t beca.se it＇s necessa.y to find new a.plica.ions for food industry. Urugua.a. wild ca.doon seed, a.gentinia. wild pa.a.a.seeds, a.gentinia. a.oca.o pulp, a.gentinia. cherimoya.seeds, a.gentinia. gra.eseeds a.d four commercia. bra.ds of chia.oils were studied. The therma. beha.iors of the oils were a.a.yzed on a.differentia. sca.ning ca.orimetry （DSC）, Ta.Instrument, Q20 model equipped with a. intercooler. These oils＇ therma. profiles presented differences, which a.e rela.ed to the compositions of fa.ty a.ids a.d tria.ylglycerols. The thermogra. for the chia.oil, with a.high content of linolenic a.id, presented a.very importa.t pea. a. a.out -40 ℃; wherea., the pa.a.a.oil with a. oleic a.id content of 74%, showed a.pea. a. a.out -3 ℃. When compa.ing the therma. beha.iors of these oils to commercia. bra.d oils, it wa. found tha. the chia.oil is simila. to the fla.seed oil, the pa.a.a.simila. to the olive oil a.d the a.oca.o simila. to the rice bra. oil. The a.oca.o oil, in pa.ticula., presents high solid content a. cold store or winter tempera.ures, which would ma.e its use in those conditions difficult （for exa.ple, a.cosmetic crea. or gourmet oil）. In conclusion, the therma. beha.ior of one oil sa.ple a. determined by DSC provides va.ua.le informa.ion with rega.ds to the possible use of new oils of a.erica. origin a. repla.ement of usua. commercia. others.

关键词： South a.erica. oils therma. beha.ior DSC.

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肥皂溶液的泡沫稳定性

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日用化学品科学 1984年第1期 37-39页

作者： maria a.grompone 李焕珍

前言已有许多文章叙述商品皂的性能与制皂中使用的牛油/椰子油的不同比例的关系。借此,消费者可以确定各种肥皂的性能。此外,还研究了肥皂溶液的起泡能力和泡沫稳定性。当使用硬水时,对泡沫的形成有重要影响,为了将水软化,通常要消耗一... 详细信息

前言已有许多文章叙述商品皂的性能与制皂中使用的牛油/椰子油的不同比例的关系。借此,消费者可以确定各种肥皂的性能。此外,还研究了肥皂溶液的起泡能力和泡沫稳定性。当使用硬水时,对泡沫的形成有重要影响,为了将水软化,通常要消耗一定量的肥皂。Kundu等人提出了一种可确定肥皂溶液对钙盐的抵抗力的方法,使用这种

关键词：肥皂椰子油椰油食用油泡沫稳定性

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基于多参数MRI的形态和功能学评估区分非肌层浸润性和肌层浸润性膀胱癌

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国际医学放射学杂志 2017年第6期 735-735页

作者： V.Pa.ebia.co E.De Bera.dinis G.Ba.chetti G.Simone C.Leona.do M.D.grompone 宋瑞瑞 Depa.tment of Ra.iologica. Sciences Oncology and Pathology Sapienza University of Rome Viale Regina Elena

摘要目的本研究旨在确定多参数MRI(mp MRI)对肌层浸润性膀胱癌(MIBC)和非肌层浸润性膀胱癌(NMIBC)的鉴别能力。方法肿瘤切除之前,病人均行mp MRI检查。2名放

关键词： MRI DTI PWI 多参数 DWI 浸润性膀胱癌

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