European Journal of Lipid Science and Technology

Cover image for Vol. 119 Issue 2

Editor-in-Chief: Lucie Kalvodova

Impact Factor: 1.953

ISI Journal Citation Reports © Ranking: 2015: 42/125 (Food Science & Technology); 53/80 (Nutrition & Dietetics)

Online ISSN: 1438-9312

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Recently Published Articles

  1. Polydatin and its derivatives inhibit fatty acid desaturases in microorganisms

    Tomáš Řezanka, Milada Vítová, Irena Kolouchová, Linda Nedbalová, Jana Doležalová, Andrea Palyzová and Karel Sigler

    Version of Record online: 22 FEB 2017 | DOI: 10.1002/ejlt.201600369

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    Natural stilbenes such as polydatin and resveratrol have not yet been known as inhibitors of desaturases. We found that they alter the fatty acid composition in microorganisms containing PUFA (algae) by inhibiting Δ4 desaturase and thus blocking the biosynthesis of specific PUFAs. Inhibition of Δ4 desaturase produces oils with a higher proportion of DPA. Moreover, these compounds increase yeast resistance to ethanol.

  2. The lignan (+)-secoisolariciresinol extracted from flax hulls is an effective protectant of linseed oil and its emulsion against oxidative damage

    Christophe Hano, Cyrielle Corbin, Samantha Drouet, Anthony Quéro, Natacha Rombaut, Raphaëlle Savoire, Roland Molinié, Brigitte Thomasset, François Mesnard and Eric Lainé

    Version of Record online: 21 FEB 2017 | DOI: 10.1002/ejlt.201600219

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    Secoisolariciresinol, a natural antioxidant lignan accumulated in large amounts in the seedcoat of flax is here presented as an effective protectant of both bulk oil and o/w emulsion against secondary oxidation products, which makes it a potential alternative preservative for oily products in foods and cosmetics.

  3. Opuntia ficus-indica seed oil: Biorefinery and bioeconomy aspects

    Rosaria Ciriminna, Riccardo Delisi, Lorenzo Albanese, Francesco Meneguzzo and Mario Pagliaro

    Version of Record online: 21 FEB 2017 | DOI: 10.1002/ejlt.201700013

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    The oil contained in the seeds of prickly pear cactus is rich in unsaturated fatty acids and shows significant anti-inflammatory properties which offer significant potential as functional ingredient of nutraceutical and food supplement products. We offer a perspective written from a biorefinery viewpoint aimed at expanding the utilization of this valued bio-derived oil.

  4. The effect of macadamia oil intake on muscular inflammation and oxidative profile kinetics after exhaustive exercise

    Rosane Malvestiti, Leandro da Silva Borges, Eleine Weimann, Edenilson Pinto da Silva Junior, Adriana Cristina Levada-Pires, Alexandre Dermargos, Rafael Herling Lambertucci and Elaine Hatanaka

    Version of Record online: 21 FEB 2017 | DOI: 10.1002/ejlt.201600382

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    The muscle healing process has three phases: inflammation, new tissue formation and tissue remodeling, and these phases might be modulated by fatty acids. After an exhaustive exercise session, muscle inflammatory markers from macadamia oil-supplemented rats are augmented in comparison to non-supplemented animals. Our data revealed increases in the muscle concentrations of IL-1β, L-selectin, CINC-3, and MIP-3α in the group supplemented with macadamia oil compared with the concentrations in the control group.

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    Data fusion of fluorescence and UV spectroscopies improves the detection of cocoa butter adulteration

    Anna Dankowska

    Version of Record online: 21 FEB 2017 | DOI: 10.1002/ejlt.201600268

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    Application of fluorescence and UV spectroscopies to the detection of cocoa butter adulteration with cocoa butter equivalent and the synergy between both spectroscopies are investigated. The best prediction ability of MLR models i obtained for the data fusion model with the errors of calibration and validation of 3.7 and 4.7%. Compared to individual spectroscopies, data fusion shows better discrimination ability of PCA-LDA model with the highest classification accuracy equal 100.0 and 95.2% in the calibration and validation data sets. The results show that fluorescence and UV spectroscopies give a synergistic effect for the detection of cocoa butter adulteration.

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