[Study of differences between the fatty acid content, several quality parameters, fatty acids and alpha tocopherol between 9 varieties of olive oil from the same plantation]. / Estudio de las diferencias entre rendimientos en contenido graso, diversos parámetros de calidad, ácidos grasos y alfa-tocoferol entre nueve variedades de olivo de la misma plantación.

The yield variations in fatty acid content, degree of acidity, peroxides, K270 and K232 indexes, the profile of the different fatty acids and alpha tocopherol were studied in different virgin olive oils obtained in the laboratory oil-mill. These different olive oils were pressed from the following olive varieties: Arbequina, Blanqueta, Empeltre, Frantoio, Hojiblanca, Manzanilla, Negral, Picual, and Royal, all of which were grown since being planted, on the same land, under the same growth conditions. The differences found must not be considered as absolute values but rather in comparative terms between the varieties. The greatest balance between the different parameters analyzed was seen in the Empeltre variety, which is that planted in greatest number in the trial area.

[Variations in fatty acids, tocopherol and other quality parameters of virgin olive oil subjected to refining process]. / Variaciones de los ácidos grasos, tocoferoles y otros parámetros de calidad de aceite de oliva virgen sometido a procesos de refino.

In the refining process of the oil, this is subjected to extreme conditions, and there is an interest in knowing the comparative variation in the contents of fatty acids, alpha tocopherol and other quality indicating parameters during the refining process carried out under the same conditions as in industry, but in the laboratory. Refined oil is a product which meets the characteristics of the food regulations, but which, due to the decrease in the alpha tocopherol content and in polyunsaturated fatty acids, has decreased some of its excellent nutritional properties. The process with the greatest influence is saponification.

[Intake of calcium and vitamin D by the Pyrenean population]. / Ingesta de calcio y vitamina D en población pirenaica.

Knowing the dietary intake of specific nutrients is a good base for planning the start of intervention methods aimed at correcting nutritional habits. Using the crude weight method, we have carried out the dietary assessment of the amounts of calcium and vitamin D ingested with the diet, in several populations of the Aragon Pyrenees. These levels are low, and this may be related to the high prevalence of disease whose etiology is directly or indirectly attributed to a calcium deficiency.

[Changes in the quality parameters of virgin olive oil from the Lower Aragon area of Teruel during the storage]. / Modificaciones de los parámetros de calidad del aceite de oliva virgen del Bajo Aragón turolense durante su almacenamiento.

Virgin olive oil from the Lower Aragon area, despite its excellent alimentary qualities, is a product which is sensitive to high temperatures and sunlight. In this work, during a 10 months storage period, a study was made of the variation in acidity, the index of peroxides, K270 and alpha-tocopherol in two olive oils, one of which was made from fresh olives by means of the traditional oil mill methods, a discontinuous method, and the other oil was obtained from pre-fermented olives by means of the modern centrifugation method, or the continuous method. These parameters were measured in both types of oil, in samples stored at room temperature (variable) and others stored at a constant temperature (20 degrees C + 1 degree C). A sub-sample of each of these was stored in the dark, and another in the presence of light. The variation of the parameters allows us to see the variation which takes place with regard to the nutritive properties of the oil ashen this is stored.

Effect of oxygen- and carbon dioxide-enriched atmospheres on shelf-life extension of refrigerated ground pork.

The oxidation of the lipids and myoglobin of ground pork meat stored in oxygen- and carbon dioxide-enriched atmospheres at 1 °C has been studied. Elevated oxygen levels (80-100%) depressed myoglobin oxidation, increasing the time to 50% metmyoglobin formation from four to about thirteen days. Twenty per cent carbon dioxide greatly reduced the rate of lipid oxidation, extending the time to reach a TBA number of 5 from five to about twelve days. Tocopherol and ascorbic acids were efficient inhibitors of lipid oxidation but citric acid was not.