About: Changes of sunflower oil polyenoic fatty acids under high temperatures

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Heat induced cis-trans isomerisation of sunflower oils depending on temperature, reaction time and original content of linoleic acid was investigated. The content of isomeric fatty acids was determined by gas chromatography and the content of polymers by gel permeation high-performance liquid chromatography. The content of trans fatty acids increased with time and with temperature and a rate of cis-trans isomerisation and polymerisation depends on the temperature according to Arrhenius equation. The content of polymers was significantly lower in sunflower oil with high content of oleic acid because of the low concentration of linoleic acid in oil. In both oils the content of conjugated linoleic acid initially increased depending on time and temperature, however after certain time the stationary state occurred. Polymerisation of polyenoic fatty acids takes place directly with heat induced cis-trans isomerisation. Heat induced cis-trans isomerisation of sunflower oils depending on temperature, reaction time and original content of linoleic acid was investigated. The content of isomeric fatty acids was determined by gas chromatography and the content of polymers by gel permeation high-performance liquid chromatography. The content of trans fatty acids increased with time and with temperature and a rate of cis-trans isomerisation and polymerisation depends on the temperature according to Arrhenius equation. The content of polymers was significantly lower in sunflower oil with high content of oleic acid because of the low concentration of linoleic acid in oil. In both oils the content of conjugated linoleic acid initially increased depending on time and temperature, however after certain time the stationary state occurred. Polymerisation of polyenoic fatty acids takes place directly with heat induced cis-trans isomerisation. (en)
Title	Changes of sunflower oil polyenoic fatty acids under high temperatures Changes of sunflower oil polyenoic fatty acids under high temperatures (en)
skos:prefLabel	Changes of sunflower oil polyenoic fatty acids under high temperatures Changes of sunflower oil polyenoic fatty acids under high temperatures (en)
skos:notation	RIV/60461373:22330/09:00022249!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	Sp.Iss. SI
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Zárubová, Markéta Hrádková, Iveta Filip, Vladimír Šmidrkal, Jan Cihelková, Klára
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	306709
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022249
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cis-trans isomerisation; polymerisation; trans fatty acids; conjugated linoleic acid (en)
http://linked.open.../riv/klicoveSlovo	conjugated linoleic acid cis-trans isomerisation polymerisation trans fatty acids
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[9F3E3DE8670A]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	27
http://linked.open...iv/tvurceVysledku	Filip, Vladimír Hrádková, Iveta Šmidrkal, Jan Cihelková, Klára Zárubová, Markéta
http://linked.open...ain/vavai/riv/wos	000269005600005
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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