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The liver oil content of seven MediterraneanCentrophorus spp. were studied together with the oil of one unfertilized egg and one yolk bag. The relative weight of the liver ranges from 15 to 29% of total body weight; 63 to 89% of the liver weight is oil. Squalene, the major component (49–89% in oil) of the unsaponifiable fraction, is directly quantified by(More)
This study concerns the effects of various long-chain n-alkanes, n-alkane mixtures and Arabian Light crude oil on the fatty acid (FA) composition of a sedimentary marine bacteria (Marinobacter hydrocarbonoclasticus strain 617), growing under aerobic conditions. The cultures with n-alkanes, as compared with soluble carbon sources, led to greater amounts of(More)
The authentication of virgin olive oil samples requires usually the use of sophisticated and very expensive analytical techniques, so there is a need for fast and inexpensive analytical techniques for use in a quality control methodology. Virgin olive oils present an intense fluorescence spectra. Synchronous excitation-emission fluorescence spectroscopy(More)
There is no data concerning the fatty acid and triacylglycerol composition of French virgin olive oil. Thus, these compositions were determined using 564 samples coming from four olive harvests (1998-1999 to 2000-2001). Among these 564 samples, 372 came from the four main French cultivars (Aglandau, Cailletier, Picholine, and Salonenque) and from both of(More)
This work set out to optimize the detection and separation of several phospholipid molecular species on a reversed-phase column with the use of an electrospray ionization/mass spectrometry-compatible counter-ion. An application of this technique concerned a qualitative and quantitative analysis of bacterial membrane phospholipids extracted from(More)
An approach for automating the determination of the number of components in orthogonal signal correction (OSC) has been devised. In addition, a novel principal component OSC (PC-OSC) is reported that builds softer models for removing background from signals and is much faster than the partial least-squares (PLS) based OSC algorithm. These signal correction(More)
A surface sediment from Carteau cove, located at the western part of the Gulf of Fos (France), was collected and analysed to determine the lipid composition of its most polar fraction. Analyses by high performance liquid chromatography (HPLC) and thin-layer chromatography (TLC) of the polar fraction of the sediment extract revealed the presence of(More)
This work investigates the potential use of simultaneously near-infrared (NIR) and mid-infrared (MIR) spectroscopies for the quantitative analysis of fatty acids and triacylglycerols and for identifying the Registered Designation of Origin (RDO) of extra virgin olive oils. The two spectral ranges were used separately using PLS and PLS-DA regressions. To(More)
The authentication of virgin olive oil samples requires usually the use of sophisticated and time consuming analytical techniques. There is a need for fast and simple analytical techniques for the objective of a quality control methodology. Virgin olive oils present characteristic NIR spectra. Chemometric treatment of NIR spectra was assessed for the(More)
Olive oil blends (OOBs) are complex matrices combining different cultivars at variable proportions. Although qualitative determinations of OOBs have been subjected to several chemometric works, quantitative evaluations of their contents remain poorly developed because of traceability difficulties concerning co-occurring cultivars. Around this question, we(More)