The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp < /font>. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p < 0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunfl...

 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflow...

this study investigated the fatty acids profile, oxidative stability indices, and bioactive compounds of virgin and processed olive oils (leccino and frantoio cultivars). results showed that fatty acid profile of the studied oils contained mostly oleic acid followed by palmitic and linoleic acid. acid values of virgin frantoio and processed leccino were 0.78 and 0.18 mg koh/g oil, with peroxide...

in order to study adaptation ability of 15 commercial olive cultivars, this experiment was carried out using a randomized complete block design with three replication during the period from 2007 to 2009 in dry-warm climate of sar-pol-e-zehab dallaho olive station of kermanshah province. in this experiment, vegetative and reproductive traits were measured according to i.o.o.c. descriptors. flora...

abstract: olives belong to the family of olea europaea l. is a popular fruit tree. the fruit and the oil extracted from it is consumed worldwide particularly in the mediterranean regions. in this study changes in the fatty acid composition of the oil extracted from olive fruit during the course of maturation is investigated. this work is concerned with the best harvesting point when oleic acid ...

ABSTRACT: Olives belong to the family of olea europaea L. is a popular fruit tree. The fruit and the oil extracted from it is consumed worldwide particularly in the Mediterranean regions. In this study changes in the fatty acid composition of the oil extracted from olive fruit during the course of maturation is investigated. This work is concerned with the best harvesting point when oleic acid ...

objectives the link between dietary fat and heart disease has been established for decades. although, the atherogenic effect of saturated fatty acids is somehow controversial, the cardioprotective effects of polyunsaturated fatty acids (pufa) are clearly documented. this study investigated the effects of different dietary oils on serum fatty acid composition in rat. methods six week male wistar...