Zobrazit minimální záznam

dc.contributor.authorKiss, Tomáš
dc.contributor.authorMašán, Vladimír
dc.contributor.authorHíc, Pavel
dc.date.accessioned2022-03-22T01:02:14Z
dc.date.available2022-03-22T01:02:14Z
dc.date.issued2020
dc.identifier.issn1211-8516 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1518
dc.description.abstractDifferent rotational speeds and nozzle diameters of screw press were used to process walnut kernels. To evaluate the influence of pressing conditions on the quality of walnut oil and bagasse pellets the oil pressing temperature, yield of oil, total phenolic compounds, antioxidant capacity and fatty acid composition were measured. The results show that the pressing at different conditions affected the antioxidant capacity and TPC of either bagasse pellets and pressed oil. Higher values of antioxidant capacity and TPC were measured in bagasse pellets than in pressed oils. Higher amount of pressed oil was yielded by using lower nozzle diameter, however, by lowering the nozzle diameter the oil pressing temperature was rising, which affected the fatty acids. Positive correlations with oil pressing temperatures were calculated at saturated fatty acids, while the correlation coefficients of polyunsaturated fatty acids were positive, but not significant. Monounsaturated fatty acids were negatively affected by higher oil pressing temperatures showing, that monounsaturated fatty acids were more susceptible to higher temperatures than polyunasturated and saturated fatty acids.en
dc.format519-527
dc.publisherMendelova univerzita v Brně
dc.relation.ispartofActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
dc.relation.urihttps://doi.org/10.11118/actaun202068030519
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAntioxidant capacityen
dc.subjectBagasse pelletsen
dc.subjectFatty acidsen
dc.subjectScrew pressen
dc.subjectTotal phenolic compoundsen
dc.subjectWalnut oilen
dc.titleAntioxidant capacity, total phenolic compounds and fatty acids composition in walnut oil and bagasse pellets produced at different parameters of the screw pressen
dc.typeJ_ČLÁNEK
dc.date.updated2022-03-22T01:02:14Z
dc.description.versionOA
local.identifier.doi10.11118/actaun202068030519
local.identifier.scopus2-s2.0-85089605129
local.number3
local.volume68
local.identifier.obd43919666
local.identifier.e-issn2464-8310
dc.project.IDIGA - ZF/2019 - AP001
dc.project.IDEF16_017/0002334
dc.project.IDMožnosti využití produktů z lisování olejnatých semen ovocných druhů v kosmetickém a potravinářském průmyslu
dc.project.IDVýzkumná infrastruktura pro mladé vědce
dc.identifier.orcidKiss, Tomáš 0000-0002-4344-4387
dc.identifier.orcidMašán, Vladimír 0000-0002-3791-4354
dc.identifier.orcidHíc, Pavel 0000-0003-1139-4845
local.contributor.affiliationZF


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Zobrazit minimální záznam

CC BY-NC-ND 4.0
Kromě případů, kde je uvedeno jinak, licence tohoto záznamu je CC BY-NC-ND 4.0