DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci., 23: 230–239. The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and ...

The European cherry fruit fly, Rhagoletis cerasi (L.) (Diptera: Tephritidae), is a highly destructive pest. Methods to control it are limited and alternatives are needed. Observations of cherry fruit flies suggest that females exert much effort to penetrate cherries at color change stage (from green to yellow) for oviposition. Therefore, the question arose as to whether a physical barrier on th...

In therapy of the metabolic syndrome, the optimal dietary approach with regard to its macronutrient composition and metabolically favourable food components, such as the plant-derived n-3 fatty acid α-linolenic acid (ALA), is still a matter of debate. We investigated the effects of a hypoenergetic diet with low energy density (ED) enriched in rapeseed oil, resulting in high MUFA content and an ...

Rapeseed (Brassica napus L.) is one of most important oilseed crops in the world. There are now various rapeseed cultivars in nature that differ in their seed oil content because they vary in oil-content alleles and there are high-oil alleles among the high-oil rapeseed cultivars. For these experiments, we generated doubled haploid (DH) lines derived from the cross between the specially high-oi...

BACKGROUND Oxidative stability means resistance to oxidation during purchase, processing and storage and is a key quality indicator of edible fats. Oils ought to be stored in dark-glass bottles, at low temperatures  and with no access of light in order to effectively preserve their oxidative stability. Since all vegetable oils contain unsaturated fatty acids that can react with oxygen and deter...

Many industrial fermentations use complex medium containing both carbohydrate and oils as their carbon sources. Oil supplements have been shown to increase the antibiotic titre and are a cheaper alternative carbon source, in terms of carbon per unit volume, when compared to carbohydrates. Oil supplements are also preferred on an energy supply basis and have natural antifoam properties. The majo...

BACKGROUND The incidence of ischemic heart disease (IHD) in Crete was lower than expected on the basis of blood lipid concentrations of participants in the Seven Countries Study. A favorable effect of a high intake of olive oil on thrombogenesis may have contributed to this finding. OBJECTIVE We compared the effects of virgin olive oil with those of rapeseed and sunflower oils on blood coagul...

Replacing dietary fishmeal (FM) and fish oil (FO) with plant ingredients in Atlantic salmon (Salmo salar L.) diets decreases dietary cholesterol and introduces phytosterols. The aim of the present study was to assess the effect of dietary sterol composition on cholesterol metabolism in Atlantic salmon. For this purpose, two dietary trials were performed, in which Atlantic salmon were fed either...

Seed yield and oil content are two important agricultural characteristics in oil crop breeding, and a lot of functional gene research is being concentrated on increasing these factors. In this study, by differential gene expression analyses between rapeseed lines (zy036 and 51070) which exhibit different levels of seed oil production, BnGRF2 (Brassica napus growth-regulating factor 2-like gene)...

Background Better choices of dietary lipid sources and substitution of refined by fortified oils could reduce the intake of saturated fatty acids (FA) and increase the intake of omega 3 FA concomitantly to healthy bioactive compounds. Methods The development of obesity and metabolic disturbances was explored in rats fed during 11 weeks with a high fat diet (HFD) in which the amount of saturat...