American Research Journal of Agriculture

Mammadov Asgar Samed1, Rajabov Rustam Fakhraddin2, Calalova Vefa Yashar3

One of the issues discussed among researchers is how the modern warming will damage on agricultural productivity. Thus, the increase of the temperature is observed by the decrease of rainfall and increase of drought frequency in some regions of the world. In this case, the decrease of agricultural productivity is inevitable. Of course, in some regions contrast process also can happen, ie., temperature and rainfall may increase and drought tendension may decrease. In this case, productivity will increase. For clearing the issue, new strategy, that will take into account climate changes happening in both warming and colding periods is suggested. On the other side, the ways of defining supposed risks of processes influencing on productivity dynamics are shown. For this the notion of angle coefficient of trend is included for the first time. 

Rania I.M. Almoselhy*

Determination of authenticity of extra virgin olive oils has become very important in recent years due to the increasing public concerns about possible adulterations with relatively cheap vegetable oils and deodorized olive oils. The analysis and authentication of extra virgin olive oil (EVOO) represent very challenging analytical chemical problems. Each country may have its own definition of olive oil and its own limits for particular oil parameters and monitoring guidelines in International Standards. Generally, these standards are based on the International Olive Council (IOC) and Codex Standards but often there are alternatives for different countries. The aim of this review is to provide specific information about olive oils with special concern about extra virgin olive oil (EVOO) and analytical techniques to detect adulteration of EVOO. The guidelines for genuine olive oil are adapted from the IOC, other legitimate and appropriate sources. The contents provide information on possible adulterants in olive oil, the underlying causes of adulteration, and how to test for the presence of these adulterants.

Rania I.M. Almoselhy

This review is designed to be a comprehensive review in a new way to help you to understand the principle and theory of Thermal Analysis with special emphasis on Differential Scanning Calorimetry (DSC) as a new fast-growing and important technique used for authentication, characterization and detecting adulterations of oils and fats. DSC is a powerful instrument that measures the energy absorbed or released as a function of time or a controlled temperature profile. The sensor of the DSC is the heat flux plate which is designed to give superior performance and rugged reliability. The heat flux plate is capable of measuring small energy changes over the entire temperature range. Examples of measurements with DSC are Oxidative Stability, Melting Enthalpy, Glass Transition, Heat of Crystallization, Purity Determination and Heat Capacity. DSC can be used as a rapid method for assessment of oxidative stability, prediction of shelf life and evaluation of the quality of edible oils during refining. DSC holds a potential to be used as the reliable and reproducible technique for the detection of adulteration of animal body fat added in ghee individually and in combination of vegetable oil. DSC method is faster, require less sample size and no chemicals or solvents compared to other conventional, modern oxidative stability methods and conventional shelf life estimation.