المؤلفون: Piravi-Vanak, Z.¹ zpiravi@gmail.com, Nanvazadeh, S.², Shavakhi, F.³, Taghvaee, Z.¹

المصدر: Journal of Agricultural Science & Technology. 2024, Vol. 26 Issue 4, p771-785. 15p.

مصطلحات موضوعية: *EDIBLE fats & oils, *VEGETABLE oils, *COCONUT oil, *SESAME oil, *SUNFLOWER seed oil, *POLYCYCLIC aromatic hydrocarbons

مصطلحات جغرافية: IRAN

الشركة/الكيان: UNITED States. Environmental Protection Agency

المؤلفون: Nilchian, Z., Ehsani, M. R., Piravi-Vanak, Z., Bakhoda, H.

المصدر: Grasas y Aceites; Vol. 71 No. 1 (2020); e338 ; Grasas y Aceites; Vol. 71 Núm. 1 (2020); e338 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2020.v71.i1

مصطلحات موضوعية: Bovine tallow, Fatty acid, Pure butter, Sterols, Triacylglycerols, Ácido graso, Esteroles, Mantequilla pura, Sebo bovino, Triacilgliceroles

وصف الملف: text/html; application/pdf; application/xml

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1805/2533; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1805/2534; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1805/2535; Amrutha Kala AL, Sabeena K, Pramod Havanur P. 2016. Determination of triacylglycerol and sterol components of fat to authenticate ghee based sweets. J. Food Sci. Technol. 53 (4), 2144-2147. https://doi.org/10.1007/s13197-016-2182-3 PMid:27413245 PMCid:PMC4926921; AOCS. Saponification value. American Oil Chemists' Society. Method no.1998/Cd 3b-76; AOCS. Slip melting point. American Oil Chemists' Society. Method no.1997b/Cc 3-25; Codex Stan. Olive oils and olive pomace oils. Codex Stan 2015/33 Codex Stan. Butter. Codex Stan 2010/279; Commission Regulation (EC). Determining sitosterol or stigmasterol in butter or concentrated butter by capillary- column gas chromatography. Commission Regulation (EC) no.2008/273; Dardiri MM. 1985. Laboratory Experiments for Food Analysis. Food Science and Technology, University of Gezira.; Destaillats F, Wispelaere M, Joffre F, Golay PA, Hug B, Giuffrida F. 2006. Authenticity of milk fat by fast analysis of triacylglycerols application to the detection of partially hydrogenated vegetable oils. J. Chromatogr. A 1131, 227-234. https://doi.org/10.1016/j.chroma.2006.07.040 PMid:16893547; Fathiteil R, Hessari J, Azadmmard Damirchi S, Nemati M, Peighambardoost SH, Raafat SA. 2014. Determination of margarine in butter. Iran J. Food Sci. Technol. Res. 10, 85-90.; Hocquette JF, Gigli S. 2005. Indicators of milk and beef quality. Wageningen Academic Publishers, Wageningen, Netherlands. https://doi.org/10.3920/978-90-8686-537-6; IDF. 2008. Nutritional quality of milk fat. Brussels, Belgium: International Dairy Federation.; Iranian National Standard. Pasteurized butter- Test method- Specifications. Method no. 2007/162; ISO. 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Fatty acid composition of butter originated from North-Eastern region of Poland. Pol. J. Food Nutr. Sci. 61, 93-187. https://doi.org/10.2478/v10222-011-0020-x; Soha S, Mortazavian AM, Piravi-Vanak Z, Mohammadifar MA, Sahafar H, Nanvazadeh S. 2015. Adequacy of the measurement capability of fatty acid compositions and sterol profiles to determine authenticity of milk fat through formulation of adulterated butter. Recent Pat. Food Nutr. Agric. 7 (2), 134-140. https://doi.org/10.2174/2212798407666150806124812 PMid:26246145; Sulieman AME, Mohammed MB, Ali AO. 2013. Physicochemical and sensory properties of traditionally and laboratory made ghee (Samin) of the Sudan. Int. J. Food Sci. Nutr. Eng. 3 (1), 7-11.; Toppino PM, Contarini G, Trauersi AL, Amelotti G, Gargario A. 1980. Gas chromatographic parameters of genuine butter. Riv. Ital. Sostanze Gr. 59, 592.; Ulberth F, Buchgraber M. 2000. Authenticity of fats and oils. Eur. J. Lipid Sci. Technol. 102, 687-694. 3.0.CO;2-F" target="_blank">https://doi.org/10.1002/1438-9312(200011)102:113.0.CO;2-F; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1805

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1805
https://doi.org/10.3989/gya.1051182

المؤلفون: Aliyar-Zanjani, N., Piravi-Vanak, Z., Ghavami, M.

المصدر: Grasas y Aceites; Vol. 70 No. 2 (2019); e304 ; Grasas y Aceites; Vol. 70 Núm. 2 (2019); e304 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2019.v70.i2

مصطلحات موضوعية: Activated carbon, Bleaching earth, High-performance liquid chromatography with fluorescence detection (HPLC-FLD), Polycyclic aromatic hydrocarbons (PAHs), Soybean oil, Aceite de soja, Carbón activo, Cromatografía líquida de alta eficacia con detección de fluorescencia (HPLC-FL), Hidrocarburos aromáticos policíclicos (HAP), Tierra decolorante

وصف الملف: text/html; application/pdf; application/xml

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1771/2428; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1771/2429; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1771/2430; Akdogan A, Buttinger G, Wenzl T. 2016. Single-laboratory validation of a saponification method for the determination of four polycyclic aromatic hydrocarbons in edible oils by HPLC-fluorescence detection. Food Additives Contaminants Part A 33, 215–224. https://doi.org/10.1080/19440049.2015.1127430; Azadmard-Damirchi S, Dutta PC. 2007. Free and esterified 4, 4?-dimethylsterols in hazelnut oil and their retention during refining processes. J. Am. Oil Chem. Soc. 84, 297–304. https://doi.org/10.1007/s11746-006-1025-1; Camargo MCR, Antoniolli PR, Vicente E. 2011. Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure. Food Additives Contaminants Part B 4, 152–159. https://doi.org/10.1080/19393210.2011.585244 PMid:24785726; Camargo MCR, Antoniolli PR, Vicente E. 2012. Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing. Food Chem. 135, 937–942. https://doi.org/10.1016/j.foodchem.2012.06.031 PMid:22953808; Codex alimentarius developed a code of practice for the reduction of contamination of food with PAHs from smoking and direct drying processes (CAC/RCP 68, 2009).; Dassilva SA, Sampaio GR, Dasilva Torres EAF. 2017. Optimization and validation of a method using UHPLC-fluorescence for the analysis of polycyclic aromatic hydrocarbons in cold-pressed vegetable oils. Food Chem. 221, 809–814. https://doi.org/10.1016/j.foodchem.2016.11.098 PMid:27979277; Domingo JL, Nadal M. 2015. Human dietary exposure to polycyclic aromatic hydrocarbons: A review of the scientific literature. Food Chem. Tox. 86, 144–153. https://doi.org/10.1016/j.fct.2015.10.002 PMid:26456806; Drabov L, Tomaniova M, Kalachova K, Kocourek V. 2013. Application of solid phase extraction and two-dimensional gas chromatography coupled with time-of-flight mass spectrometry for fast analysis of polycyclic aromatic hydrocarbons in vegetable oils. Food Control 33, 489–497. https://doi.org/10.1016/j.foodcont.2013.03.018; European Commission EC. 2011a. Commission Regulation (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of European Commission 215, 7–8.; European Commission EC. 2011b. Commission Regulation (EU) No836/2011 of 19 August 2011 amending regulation(EC) No 333/2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo (a) pyrene in foodstuffs. Official Journal of the European Union 215, 9–16.; ISO Method(2006)15753. in International Standard Methods for Animal and vegetable fats and oils. Determination of polycyclic aromatic hydrocarbons. ISO 15753.; Jiang D, Xin C, Li W, Chen J, Li F, Chu Z, Xiao P, Shao L. 2015. Quantitative analysis and health risk assessment of polycyclic aromatic hydrocarbons in edible vegetable oils marketed in Shandong of China. Food Chem. Tox. 83, 61–67. https://doi.org/10.1016/j.fct.2015.06.001 PMid:26072099; Krajian H, Odeh A. 2016. Levels of 15 + 1 EU priority polycyclic aromatic hydrocarbons in different edible oils available on the Syrian market. Polycyclic Aromatic Compounds.; Lacoste F. 2014. Undesirable substances in vegetable oils: anything to declare?. Oilseeds and fats, Crops Lipid 21, A10.; Pandey M, Mishra K, Khanna S. 2004. Detection of polycyclic aromatic hydrocarbons in commonly consumed edible oils and their likely intake in the Indian population. J. Am. Oil Chem. Soc. https://doi.org/10.1007/s11746-004-1030-4; PayananT, Leepipatpiboon N, Varanusupakul P. 2013. Low-temperature cleanup with solid-phase extraction for the determination of polycyclic aromatic hydrocarbons in edible oils by reversed phase liquid chromatography with fluorescence detection. Food Chem. 141, 2720–2726. https://doi.org/10.1016/j.foodchem.2013.05.092 PMid:23871016; Shi L, Liu Y, Zhang D. 2016. Incidence and survey of polycyclic aromatic hydrocarbons in edible vegetable oils in China. Food Control 62, 165–170. https://doi.org/10.1016/j.foodcont.2015.10.037; Singh L, Varshney JG, Agarwal T. 2016. Polycyclic aromatic hydrocarbons' formation and occurrence in processed food. Food Chem. 199, 768–781. https://doi.org/10.1016/j.foodchem.2015.12.074 PMid:26776034; Stenerson K, Shimelis O, Halpenny MR, Espenschied K, Ye MM. 2015. Analysis of Polynuclear Aromatic Hydrocarbons in Olive Oil after Solid-Phase Extraction Using aDual-Layer Sorbent Cartridge Followed by High-Performance Liquid Chromatography with Fluorescence Detection. J. Agric. Food Chem. 63, 4933–4939. https://doi.org/10.1021/jf506299f PMid:25938777; Taghvaee Z, Piravivanak Z, Rezaee K, Faraji M, Nanvazadeh S. 2015a. The potential of low temperature extraction method for analysis of polycyclic aromatic hydrocarbons in refined olive and refined pomace olive oils by HPLC/FLD. Nut. Food Sci. Res. 2, 47–54. http://nfsr.sbmu.ac.ir/article-1- 104- fa.html; Taghvaee Z, Piravivanak Z, Rezaee K, Faraji M. 2015b. Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Olive and Refined Pomace Olive Oils with Modified Low Temperature and Ultrasound-Assisted Liquid–Liquid Extraction Method Followed by the HPLC/ FLD. Food Anal. Methods 9, 1220–1227. https://doi.org/10.1007/s12161-015-0297-1; Taghvaee Z, Piravivanak Z, Rezaee K, Faraji M. 2016. Determination of polycyclic aromatic hydrocarbons in olive oil and refined pomace olive oils HPLC/FLD. J. Food Biosci. Technol. 6, 77–85.; Teixeira H, Oliveira M, Casal S. 2007. PAHs content in sunflower, soybean and virgin olive oils: Evaluation in commercial samples and during refining process. Food Chem. 104, 106–112. https://doi.org/10.1016/j.foodchem.2006.11.007; Vaisali C, Charanyaa S, Belur PD, Regupathi I. 2015. Refining of edible oils: a critical appraisal of current and potential technologies. Internat. J. Food Sci. Techn. 50, 13–23. https://doi.org/10.1111/ijfs.12657; Yu Y, Wang Y, Jin Q, Dong H, Wang X. 2014. Sources of Polycyclic Aromatic Hydrocarbons in Soybean Oil and its Dynamic Changes Refining Processing. Adv. J. Food Sci. Techn. 6, 2. https://doi.org/10.19026/ajfst.6.3028; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1771

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1771
https://doi.org/10.3989/gya.0577181

المؤلفون: Homapour, M., Ghavami, M., Piravi-Vanak, Z., Hosseini, S. E.

المصدر: Grasas y Aceites; Vol. 65 No. 4 (2014); e043 ; Grasas y Aceites; Vol. 65 Núm. 4 (2014); e043 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2014.v65.i4

مصطلحات موضوعية: Chemical composition, Iranian cultivar, Virgin olive oil, Aceite de olive virgin, Composición química, Cultivares iranies

وصف الملف: text/html; application/pdf; text/xml

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Food Chem. 110, 368–374. http://dx.doi.org/10.1016/j.foodchem.2008.02.012; Boskou D. 2006. Sources of natural phenolic antioxidants. Trends in Food Sci. Techn. 17, 505–512.; Carr. AS, Cardwell CR, McCarron PO, McConville J. 2010. A systematic review of population based epidemiological studies in Myasthenia Gravis. BMC Neurology. http://dx.doi.org/10.1186/1471-2377-10-46 PMid:20565885 PMCid:PMC2905354; Carr TP, Ash MM, Brown A. 2010. Cholesterol-lowering phytosterols: factors affecting their use and efficacy. Nutrition and Dietary Supplements. 2, 59–72. http://dx.doi.org/10.2147/NDS.S10974; Casas JS, Bueno EO, Montano Garcia AM, Cano MM. 2004. Sterol and erythrodiol + uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chem. 87, 225–230. http://dx.doi.org/10.1016/j.foodchem.2003.11.012; Cinquantaa L, Estia M, Di Matteob M. 2001. Oxidative stability of virgin olive oils. J. Am. Oil Chem. 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الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1508
https://doi.org/10.3989/gya.0351141

المؤلفون: Piravi‐Vanak, Z., Ghasemi, Jahan B., Ghavami, M., Ezzatpanah, H., Zolfonoun, E.

المصدر: Journal of the American Oil Chemists' Society ; volume 89, issue 3, page 371-378 ; ISSN 0003-021X 1558-9331

الاتاحة: http://dx.doi.org/10.1007/s11746-011-1922-9
https://onlinelibrary.wiley.com/doi/pdf/10.1007/s11746-011-1922-9
https://onlinelibrary.wiley.com/doi/full-xml/10.1007/s11746-011-1922-9

المؤلفون: Piravi‐Vanak, Z., Ghavami, M., Ezzatpanah, H., Arab, J., Safafar, H., Ghasemi, Jahan B.

المصدر: Journal of the American Oil Chemists' Society ; volume 86, issue 9, page 827-833 ; ISSN 0003-021X 1558-9331

الاتاحة: http://dx.doi.org/10.1007/s11746-009-1419-y
https://onlinelibrary.wiley.com/doi/pdf/10.1007/s11746-009-1419-y
https://onlinelibrary.wiley.com/doi/full-xml/10.1007/s11746-009-1419-y

المؤلفون: Zaringhalami, S., Ebrahimi, M., Piravi Vanak, Z., Ganjloo, A.

المصدر: International Food Research Journal; 2015, Vol. 22 Issue 5, p1961-1967, 7p

مصطلحات موضوعية: OLIVE, OLEACEAE, BIOACTIVE compounds, FOOD safety, FOOD preservation, FOOD allergy, FOOD storage, FOOD research

المؤلفون: Piravi-Vanak, Z., Ghasemi, Jahan, Ghavami, M., Ezzatpanah, H., Zolfonoun, E.

المصدر: Journal of the American Oil Chemists' Society (JAOCS); Mar2012, Vol. 89 Issue 3, p371-378, 8p

مصطلحات موضوعية: OLIVE oil, STEROLS, FATTY acids, OLEIC acid, TREES & the environment

مصطلحات جغرافية: IRAN

المؤلفون: Piravi Vanak, Z., Jahan Ghasemi, Ghavami, M., Ezzatpanah, H.

المصدر: Scopus-Elsevier

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8d80e9f1d2ca6b917d10f46cfa8c3edf
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