bluuebunny/crossref_metadata_2025 huggingface dataset:
Chemical composition of carrot seeds (Daucus carota L.) cultivated in Turkey: characterization of the seed oil and essential oil
Authors: Musa Özcan Mehmet , Chalchat Jean Claude
Published: October 2008

Chemical composition and physical properties were established in carrot (Daucus carota L.) seeds from Konya, Turkey to investigate their potential uses. Mature seeds were evaluated for moisture, crude protein, crude oil, crude fiber, ash, HCl-insoluble ash, total carbohydrate, essential oil yield and weight of 1000 seeds. Also, relative density, refractive index, free fatty acids, peroxide value, iodine value, saponification number and unsaponifiable matter were determined in the seed oil. The main fatty acids identified by gas chromatography were petroselinic (59.35%), linoleic (11,82%), palmitic (10.01%) and stearic (2.41%) acids. Mineral contents (Al, Ca, Cu, Fe, K, Li, Mg, Mn, Na, Ni, P, Se, Sr, V and Zn) of seeds were also determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). The seeds were found to be rich in protein, fiber and ash. The essential oil and edible oil compositions of carrot seeds from Konya were investigated by GC and GC-MS. The oil yields of essential and edible oil from carrot seeds were established as 0.83% and 7.84%, respectively. The major constituents of seed essential oil were carotol (66.78%), daucene (8.74)%, (Z,Z)--farnesene (5.86%), germacrene D (2.34%), trans--bergamotene (2.41%) and -selinene (2.20%). Whereas, carotol (30.55%), daucol (12.60%) and copaenol (0.62%) were the important components of edible carrot seed oil. However, the dominant component of both oils was carotol.
The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed
Authors: Yalçyn Hasan , Kemal Ünal Mustafa , Basmacyoolu Hatice
Published: October 2008

The effects of fish oil and flaxseed in the diets of laying hens on the cholesterol and fatty acid composition of egg lipids were studied. Isa-White laying hens and five experimental diets were used. The first diet was used as the control. Fish oil (1.5%), flaxseed (4.32% and 8.64) or both of them (1.5% fish oil and 4.32% flaxseed) were added to the others and hens were fed for 30 and 60 days. The cholesterol and fatty acid composition of the yolks were determined. No significant difference (p
Synthesis and evaluation of some surface active agents from long chain fatty amine
Authors: Eissa A. M. F.
Published: October 2008

This study continues our series of synthesis of surface active agents containing heterocyclic moiety. NHeptadecanoyl- 3-(4-oxo-4H-benzo[d][1,3]oxazin-2-yl)- acrylamide (4) was used as a new starting material to synthesize propenoxylated nonionic surface active agents having heterocycles such as (thiazole, triazole, benzoxazine, quinazoline, triazine, and oxazine). The structures of the prepared compounds were elucidated by using spectroscopic tools (IR, 1H NMR and Mass spectroscopy). Physical properties such as surface and interfacial tension, cloud point, foaming height, wetting time, emulsification power and critical micelle concentration (CMC) were determined. Antimicrobial and biodegradability properties were also screened. It was found that the produced novel groups of nonionic surface active agents have pronounced surface properties and good antimicrobial activities.
Alternative methods for the wool wax extraction from wool scouring wastes
Authors: López-Mesas M. , Carrillo F. , Gutiérrez M. C. , Crespi M.
Published: October 2008

Wool fibers have to be properly washed out before being processed into fabrics. This scouring process generates high pollutant wastes in two forms, a liquid phase and a solid phase. Both phases contain a large amount of the grease (wool wax) generated by the animal which may be recovered and purified to obtain lanolin, a highly valued product. To evaluate the amount of grease in such wastes, Soxhlet extraction with organic solvent is the technique more widely used in laboratories worldwide as it provides a high grease recovery although it is a time and solvent consuming technique. The present work compares alternative extraction techniques to the Soxhlet extraction (Microwave, automated Soxhlet and Supercritical Fluids) recovering 100% of the grease, reducing the time of analysis, the solvent consumption and the waste generation.
Supercritical CO2 extraction of sweet and hot paprika
Authors: Fernández-Trujillo J. Pablo
Published: October 2008

Paprika extraction by supercritical CO2 (ESCO2) dependson sample pretreatment (milling, pelletization), the static ordynamic conditions of the pressure, temperature, extraction time, solvent flow and density, the steps of the extractions, or the use of cosolvents. The best conditions according to the literature are prepelletizing samples and extracting at 40 °C in two steps: 13,8-15 MPa for aroma volatiles and β-carotene, followed by 40 MPa for other carotenoids (capsorubin,capsanthine, zeaxanthine, and β-cryptoxanthine). In general, supercritical CO2 extract better the capsaicinoids andtocopherols than the red xanthophylls. To extractcapsaicinoids, 32-40 MPa y 40-55 °C have been used, and for chlorophyll pigments in some cultivars and stages of maturity 36 MPa and 45 °C. For tocopherols, 20 MPa and 55 °C or the above conditions have been advised. Depending on the raw paprika composition and the optimum conditions used for the extraction, the yields are variable: 5,2-17,4% (total), 2-3%carotenoids, 0,7–8,6% capsaicinoids in pungent oleoresin and 370-400 μg tocopherols • g-1 oleoresin (mainly the atocopherolisomer). The recovery of the compounds ofinterest by fractionation and optimization of the raw materialand extraction process is 90-100%. Ethanol, water and aceticacid are used as cosolvents to extract capsaicinoids, and forβ-carotene the 2,2-dimethoxypropane or ESCO2 plus adsorption in silica gel. The ESCO2 allows extracting anoleoresin free from paprika contaminants. The main hazards and critical control point are derived from the high pressure of the CO2, the homogeneity of the solute distribution depending on the previous pretreatments, and the variability of the results in pigment composition compared with that obtained by means of conventional extraction, as well as the difficult to reproduce laboratory results to an industrial scale. The innovations in paprika ESCO2 extract are the aromatized extracts, colorants or deodorized extracts, capsaicinoids extract for food or other uses, as well as oleoresins enrichedin zeaxanthines that it is possible to obtain.
Long-term storage of three unconventional oils
Authors: Mariod Abdalbasit , Matthäus Bertrand , Eichner K. , Hussein Ismail H.
Published: October 2008

Three samples, Sclerocarya birrea oil (SCO), Melon bug oil (Aspongubus viduatus) (MBO), and Sorghum bug oil (Agonoscelis pubescens) (SBO), were stored (autoxidized) in the dark at 30±2 °C for 24 months. Oil aliquots were withdrawn every 2-4 month for analyses of changes in four quality indexes, namely fatty acid composition, tocopherol content, peroxide value and oxidative stability index by Rancimat. After 24 months of storage the fatty acid composition of the three oils showed no change while tocopherol contents were decreased. SCO and MBO showed only slight changes in their oxidative stability as indicated by the peroxide value and induction period during the 24 months of storage. Sorghum bug oil showed a periodical increase in the peroxide value and had less stability as measured by the Rancimat in comparison to other oils.
Characterization of the seed oil from chilean palm (Jubaea chilensis)
Authors: Masson Lilia , Camilo Conrado , Torija M. Esperanza
Published: October 2008

The characteristics of the seeds from Chilean palm and the detailed composition of its fat are studied starting from 4 lots of seeds from the two regions being the major producers of Chilean palm seeds. From the proximate composition of the seeds a high content of fats is deduced with a mean value of 67.3%. The contents of proteins, carbohydrates and fibre were in the range of 7-11%. A detailed analysis of the fat indicates a high content of saturated fatty acids being capric, caprilic, lauric and miristic acids the major fatty acids. For this reason the presence of a high percentage of medium-chain triglycerides are detected in the triglyceride analysis. As for tocopherols, the fat contains low amounts of α-, γ- y δ-tocopherol with a total average of 84 mg/kg. Concerning phytosterols, the total content was around 1000 mg/kg being β-sitosterol and Δ7-estigmastenol the two major sterols
The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology
Authors: Fernández Valdivia Diego G. , Espínola Lozano Francisco , Moya Vilar Manuel
Published: October 2008

Response surface methodology was employed to evaluate the effects of two technological co-adjuvants in virgin olive oil extraction from the Hojiblanca olive variety with a low ripening index: the addition of talc during the malaxation of the olive paste step, water addition during the same step and olive paste storage over a small period of time. Ranges of operation were established as follows: talc addition, 0-2 % (w/w); water addition, 0-20 % (w/w); and storage time, 0-36 h. Mathematical models and statistical analyses (ANOVA) were performed in order to evaluate the effects of theses factors on oil yield and quality of olive oils obtained. Using a confidence level of 95 %, oil yield, acidity, peroxide index, K270 and Chlorophyll contents, models are significant. The addition of talc is more effective in improving oil yield and paste storage is also useful to improve oil yield although a loss of oil quality is observed; but all the olive oil obtained may be characterized as extra virgin olive oil according to the regulations of the European Union.
Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins
Authors: Bengoechea C. , Romero A. , Cordobés F. , Guerrero A.
Published: October 2008

Droplet Size Distribution (DSD) and linear viscoelastic properties of concentrated o/w emulsions stabilized by different proteins (crayfish, gluten and soybean) have been studied. A typical behaviour of highly concentrated emulsions with a high degree of flocculation has been found. An increase in energy input for the emulsification process or in emulsifier concentration leads to an increase in both viscoelastic moduli (G’, G’’) as well as to a decrease in droplet size. Thus, an enhancement of the entanglement network produced by association of protein molecules that are surrounding oil droplets or are present in the continuous phase takes place, leading to a significant improvement of emulsion stability.
Surface active properties and biological activity of novel nonionic surfactants containing pyrimidines and related nitrogen heterocyclic ring systems
Authors: El-Sayed R.
Published: October 2008

A series of annelated pyrimidine derivatives has been synthesized via different heterocyclization reactions of suitably functionalized 6-(4-octadecyloxyphenyl)-4-oxo-2- thioxo-1,2,3,4-tetrahydropyrimidine-5-carbonitrile (4) with different electrophiles and nucleophiles. These heterocycles bear an active hydrogen atom (NH, OH or COOH) which could be propoxylated using propylene oxide with different moles, 5, 10 and 15, to produce nonionic surfactant having a long alkyl chain with molecular weight suitable for becoming an amphiphilic molecule with correct hydrophilic-lypophilic balance which enhances solubility, biodegradability and hence lowers the toxicity to human beings and becomes environmentally friendly. In addition, the antimicrobial activities of these compounds were screened and it was found that some of these compounds have similar or higher activity compared with commercial antibiotic drugs (sulphadiazine), which make them suitable for diverse applications like the manufacturing of drugs, pesticides, emulsifiers, cosmetics, etc.
Influence of a diet with chestnuts and sugar beet pulp on the lipid composition of “lacón gallego” (drycured pork foreleg)
Authors: Cobos Ángel , Veiga Adán , Díaz Olga
Published: October 2008

The objective of this study was to determine the influence of the inclusion of chestnuts and sugar beet pulp in pigs’ diets on the lipid composition of the external and internal muscles of dry-cured pork forelegs. This inclusion did not modify the lipid content and the glycerides, phospholipids and free fatty acid proportions of the internal and external muscles of dry-cured pork forelegs; however, it caused a significant decrease in the values of oxidation index TBA. No important changes were observed in fatty acid composition of glycerides. The dry-cured pork forelegs from pigs who received a diet with chestnuts and sugar beet pulp showed higher proportions of polyunsaturated fatty acids in phospholipid and free fatty acid fractions than dry-cured pork forelegs from pigs fed a conventional diet; this could be due to a decrease in the oxidation levels.
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation
Authors: Ramalho Valéria C. , Jorge Neuza
Published: October 2008

This work was aimed at evaluating the antioxidant activity of rosemary extract added to soybean oil in thermoxidation conditions. Purified soybean oil, refined soybean oil and refined soybean oil containing 1,000 mg/kg rosemary extract were heated at 180 °C. The oxidation of the samples was evaluated after 0, 2.5, 5, 7.5 and 10 hours of thermoxidation by means of oxidative stability determination, total polar compounds and conjugated dienes. The purified oil differed significantly from the refined oil, mainly in relation to oxidative stability due the removal of the natural antioxidants. Rosemary extract presented antioxidant effects at high temperatures. After 10 hours of heating, 1,000 mg/kg rosemary extract added to the refined soybean oil significantly increased the oil oxidative stability from 7.52 to 13.5 hours and decreased the formation of polymers and decomposing products measured through the polar rates from 17.35 to 7.99%. The build up of primary oxidation products gauged through diene rates also decreased from 1.61 to 0.80%. Rosemary extract could be recommended as an alternative antioxidant.
Astaxanthin from Crayfish (Procambarus clarkii) as a Pigmentary Ingredient in the Feed of Laying Hens
Authors: Pérez-Gálvez A. , Negro-Balmaseda J. J. , Mínguez-Mosquera M. I. , Cascajo-Almenara M. V. , Garrido-Fernández J.
Published: October 2008

Chicken egg yolks generally owe their color to yellow carotenoids. The addition of synthetic red pigments allows changes in color, from the original yellow to red hues which may be more appealing to consumers in certain markets.Our aim has been to test whether ground crayfish shells, which are a rich and natural source of astaxanthin, produce detectable changes in the coloration of egg yolks through the accumulation of this carotenoid. Laying hens were fed with a commercial feed mixed with crayfish powder and the carotenoid profiles of the yolks in the eggs laid during the trial were monitored by HPLC. The analyses showed a progressive increase in the astaxanthin concentration in the egg yolks, reaching similar levels to those obtained for the rest of present carotenoid pigments.
Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters
Authors: Perotti M. C. , Bernal S. , Wolf V. , Zalazar C. A.
Published: October 2008

Reggianito is the most important variety among the Argentinean hard cheeses. During its ripening period several biochemical reactions of proteins and fat are responsible for its final sensory characteristics. The fat transformations, in a first step, produce free fatty acids (FFA). In the present work, the FFA profile from C6:0 to C18:2 during ripening was evaluated. Reggianito cheeses were produced with a “wild” whey starter and with selected strains of Lactobacillus helveticus isolated from natural whey. Information from FFA profiles was processed by Principal Component Analysis (PCA) and Discriminant Analysis (DA). Despite the fact that FFA levels grew continuously during ripening, no differences were found among cheeses produced with different starters. Sensory analyses did not show differences among the different cheeses produced. All cheeses were of satisfactory sensory quality. Results from this study are important for an increased knowledge of the ripening process of Reggianito cheese, considering the scarce information currently existing on this subject. At the same time, the substitution of a natural whey starter for a selected strain starter appears to be a possible advantage in order to improve and to standardize the quality of the cheese.
Sterculia striata seed kernel oil: Characterization and thermal stability
Authors: Nitão Diniz Zeomar , Singh Bora Pushkar , Queiroga Neto Vicente , Oliveira Cavalheiro José Marcelino
Published: October 2008

The objective of the present work was to characterize sterculia seed kernel oil. The chemical composition of the seeds, physicochemical properties as well as the fatty acid composition of the kernel oil was determined. The chemical composition of kernel flour presented about 25.8% lipid content. The physicochemical parameters such as acid, iodine, peroxide and saponification values were 0.82 (% as oleic acid), 69.2 (g iodine/100 g oil), 4.20 (m eq./kg) and 136.1 (mg. KOH/g oil), respectively. With respect to fatty acid composition, the oil contained 36.2, 43.7 and 10.9% saturated, monounsaturated and polyunsaturated fatty acids, respectively. Palmitic acid (31.9%), oleic acid (41.7%) and linoleic acid (10.73%) were the principal saturated, monounsaturated and polyunsaturated fatty acids. Two cyclopropanoid fatty acids i.e. sterculic and malvalic acid were identified at a concentration of 5.3 and 2.3%, respectively. With regards to the thermal stability of the oil, a thermogravimetric analysis (TGA) has shown that the oil was stable until about 284 °C, above that the oil started loosing mass, while a differential thermogravimetric analysis (DTGA) revealed three stages of degradation with an increase in temperature. These stages corresponded to the degradation of polyunsaturated, monounsaturated and saturated fatty aids. The Differential Scanning Calorimetric (DSC) analysis showed the existence of two exothermic events of energy transition, one of which is related to the oxidation reactions and another to the decomposition of the oil. Exothermic transitions in the oil were initiated at a temperature (Ti) of 287.79 °C, and terminated at 347.81 °C, with an enthalpy variation of 11.69 joules.g–1 and at initial temperature (Ti) of 384.87 °C, peak temperature (Tp) 415.71 °C, final temperature (Tf) 448.9 °C and an enthalpy of 200.83 Joules. G–1
Comparison between the effect of γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids.
Authors: Fawzy Ramadan Mohamed , El-Said Showky Hany , Mohamed Sulieman Abd El-Rahman
Published: October 2008

In order to utilize wheat germ, a nutrient-dense byproduct of the wheat milling industry, in various food products, different treatments are used to investigate and stabilize its influence on lipid characteristics. However, there are no reports on the effect of γ-irradiation on the lipid profile of wheat germ. In this study, the impact of γ-irradiation (at radiation doses 1/4, 1/2 and 1 kGy) and roasting at (160 °C for 20 min) on the lipid constituents of wheat germ was examined. Both thermal and irradiation treatments did not have a significant effect on the total lipid recovery or the fatty acid composition of wheat germ lipids. The fatty acid profile was found to be made up of linoleic followed by oleic and palmitic as the major fatty acids. An increase in the content of free fatty acids characterized the lipid profile of the irradiated wheat germ samples. Antiradical properties of lipids from roasted and irradiated samples were analyzed using the bleaching of the stable 1,1-diphenyl-2- picrylhydrazyl radical (DPPH). Lipids from irradiated samples exhibited relatively stronger radical scavenging potential than lipids from roasted wheat germ. It has been concluded that γ- irradiation could be applied for wheat germ preservation, where it might be limited to a dose of 1/4 kGy in the processing.
Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups
Authors: Nepote V. , Mestrallet M. G. , Olmedo R. H. , Ryan L. C. , Conci S. , Grosso N. R.
Published: October 2008

The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of roasted peanuts coated with prickly pear (RP-P) and “algarrobo” pod syrups (RP-A). Roasted peanuts (RP) without coating had the highest oil content (50.4%) in comparison with the coated products RP-P and RP-A (45.3% and 46.7%, respectively). RP-P and RP-A showed lower protein percentage and higher carbohydrate content than RP. These results affected the energy values of the products: 6.14 kcal/g in RP-P, 6.24 kcal/g in RP-A and 6.42 kcal/g in RP. In the consumer test, RP and RP-P had higher consumer acceptance for the attributes of color, texture and flavor than RP-A. In the descriptive analysis, RP-P and RPA showed higher intensity ratings in brown color, roughness, glossy, powdery, sweetness, and salty sensory attributes and lower intensity ratings in raw/beany flavor than in RP. The intensity of roasted peanutty flavor and the texture attributes in the descriptive analysis were not affected for the pod syrup coating.
New trends on the alkaline treatment “cocido” of Spanish or Sevillian Style green table olives
Authors: Rejano Navarro Luis , Sánchez-Gómez Antonio Higinio , Vega Macías Victorino
Published: October 2008

The “cocido”: alkaline treatment to eliminate bitterness is the main step involved in the process of elaboration of pickled green olives. Over time, this treatment has undergone a series of modifications in order to reduce the volume of its waste water and to avoid the storage of the fruits, prior to the lye treatment, in the Manzanilla variety. In this paper, a series of previous treatments related to the lye treatment and the principal modifications applied by the industry are optimized. As a previous treatment, related to the mechanical harvesting of the olives, the transport of the fruits freshly harvested in liquid (alkaline solutions of very low concentration) was studied. Also, the addition of calcium and / or sodium salts and a cooling of the lye was studied, with the additional aim of eliminating the storage step in the Manzanilla variety. On the basis of these results, it can be said that a previous storage of fruits of the Manzanilla variety in NaOH solution of low concentration is useful for the mechanical harvesting of olives without a loss in product quality. On the other hand, the addition of calcium and / or sodium salts in the lye solution and the cooling of it improved olive texture and avoided the blistering defect.
Fruit and oil quality of mature olive trees under partial rootzone drying
Authors: Aganchich B. , El Antari A. , Wahbi S. , Tahi H. , Wakrim R. , Serraj R.
Published: October 2008

This study was conducted to evaluate the quantitative and qualitative effects of partial rootzone drying (PRD) irrigation on olive trees and their fruit and oil quality. Olive trees of the Moroccan Picholine variety were grown under arid conditions in Marrakech, and exposed to four irrigation treatments: Control (irrigated with 100 % of the crop evapotranspiration, on the two sides of the root system), PRD1 (irrigated with 50 % of the control, on one side of the root system, switching every two weeks), PRD2 (irrigated with 50 % of the control, on one side of the root system, switching every four weeks) and PRD3 (irrigated with the same amount of water as the control applied on one side of the root system, switching every two weeks). The individual fruit weight, dimensions and oil contents were generally greater under PRD than the control. Whereas, the fruit water content was lower under PRD1 and PRD2 than the control and PRD3. Oil acidity was not affected by irrigation, while the total polyphenol content, which affects the oxidative stability and sensory characteristics of the oil, increased in response to the PRD irrigation, especially under PRD1 (246.0 ppm) and PRD2 (278.5 ppm) treatments, against 148.4 ppm and 101.8 ppm for PRD3 and the control respectively. This increase could explain the oil bitterness observed under PRD1 and PRD2. The fatty acid composition was not affected by PRD1 and PRD2. The oil quality based on UV absorption coefficients (K232 and K270) decreased significantly under PRD2. Chlorophyll content and maturity index were antagonistic, and olive ripeness was found to be precocious under PRD irrigation treatments compared to the control.
Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES)
Authors: Pehlivan Erol , Arslan Gulsin , Gode Fethiye , Altun Turkan , Musa Özcan M.
Published: October 2008

Seventeen edible vegetable oils were analyzed spectrometrically for their metal (Cu, Fe, Mn, Co, Cr, Pb, Cd, Ni, and Zn) contents. Toxic metals in edible vegetable oils were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). The highest metal concentrations were measured as 0.0850, 0.0352, 0.0220, 0.0040, 0.0010, 0.0074, 0.0045, 0.0254 and 0.2870 mg/kg for copper in almond oil, for iron in corn oil-(c), for manganese in soybean oil, for cobalt in sunflower oil-(b) and almond oil, for chromium in almond oil, for lead in virgin olive oil, for cadmium in sunflower oil-(e), for nickel almond oil and for zinc in almond oil respectively. The method for determining toxic metals in edible vegetable oils by using ICP-AES is discussed. The metals were extracted from low quantities of oil (2-3 g) with a 10% nitric acid solution. The extracted metal in acid solution can be injected into the ICPAES. The proposed method is simple and allows the metals to be determined in edible vegetable oils with a precision estimated below 10% relative standard deviation (RSD) for Cu, 5% for Fe, 15% for Mn, 8% for Co, 10% for Cr, 20% for Pb, 5% for Cd, 16% for Ni and 11% for Zn.
Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay
Authors: Ramadan-Hassanien Mohamed Fawzy
Published: October 2008

Plant foods contain different classes and types of antioxidants and knowledge of their total antioxidant potential (TAP), which is the cumulative capacity of food components to scavenge free radicals, would be useful for epidemiological purposes.To accomplish this, a variety of fruit juices, hot drinks and beverages commonly consumed in Egypt were analyzed using in vitro DPPH assay. The order of effectiveness of fruit juices in inhibiting free radicals was as follows: red grapes juice > mango juice > guava juice > cocktail juice > pineapple juice > orange juice > cherry juice > apple juice. Among beverages and hot drinks, teas followed by coffees had the greatest TAP. These data confirm grape juice, teas and coffees as good dietary sources of antioxidants.
Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’
Authors: Vaz-Freire Luís , J. Gouveia José Manuel , Costa Freitas Ana Maria
Published: October 2008

A metal hammer-decanter (HD) olive processing line was compared to a traditional metal hammer-press (HP) line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety) were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante category.
Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions
Authors: Chaouqy Nour-Eddine , Gallardo José M. , El Marrakchi Abdelhaq , Aubourg Santiago P.
Published: October 2008

The evolution of lipid damage in anchovy (Engraulis encrasicholus) muscle was studied under different storage conditions. Fresh anchovy was exposed to salt (S condition), ice (I condition) and salt-ice (IS condition), kept in a refrigerated room (4 ºC), and analyzed at days 0, 2, 4, 6, 8, 10 and 12 of storage. A strong hydrolysis development could be assessed for all storage conditions, although a partial hydrolysis inhibition (p < 0.05) could be attained as a result of the presence of salt (S and IS conditions). In contrast, a lower (p < 0.05) primary lipid oxidation compound formation could be observed for individuals kept under I conditions. This conclusion was confirmed by the interaction compound formation study (fluorescence and browning developments) between oxidized lipids and protein-type molecules. Accordingly, a higher lipid oxidation was inferred as a result of NaCl addition to fish (S and IS conditions).
Physico-chemical properties, fatty acid and tocopherol composition of oils from some Sudanese oil bearing sources
Authors: Mariod Abdalbasit , Matthäus Bertrand
Published: October 2008

Seven oils, obtained from seven Sudanese oil bearing sources that are Albizia lebbek Oil (ALO), Cassia obtusifolia Oil (COO), Cassia occidentalis Oil (CCO), Abutilon pannosum Oil (APO), Mitracarpus villous Oil (MVO), Ipomea indica Oil (IIO) and Sesamum alatum Oil (SAO), were investigated. The seeds were collected in Sudan from Ghibaish, North Kordofan state. In addition to the oil content, the fatty acid was determined by capillary gas chromatography and the tocopherols were evaluated by highperformance liquid chromatography. The oil content of the seven seeds amounted to 12.8, 7.0, 3.2, 7.1, 11.5, 8.8, and 21.3%, respectively.The oils contained 16.4, 20.0, 14.3, 16.8, 19.4, 19.9 and 10.9 % palmitic acid and 21.0, 24.4, 22.1, 10.9, 27.7, 34.0, 45.1 % oleic acid, and 43.8, 38.2, 45.0, 63.9, 34.6, 33.5, 36.3 % linoleic acid and traces of linolenic acid, respectively.The tocopherol content of these oils amounted to 85.6, 48.2, 32.7, 163.5, 52.5, 30.9, and 26.4 mg/100 g oil, respectively. Alpha-tocopherol was the predominant tocopherol in the oil of Albizia lebbek, Cassia obtusifolia, Cassia occidentalis, and Abutilon pannosum, while gamma-tocopherol was the predominant tocopherol in the oil of Mitracarpus villous, Ipomea indica and Sesamum alatum.
A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype
Authors: Viera-Alcaide Isabel , Vicario Isabel M. , Escudero-Gilete M. L. , Graciani Constante E. , León-Camacho Manuel
Published: October 2008

The triacylglycerol (TGs) composition of 1, 560 samples of subcutaneous fat of Iberian purebred and crossbred (iberianxDuroc) pigs reared extensively on three different feeding systems: montanera (M), cebo (C) and recebo (R), were determined. Seventeen TG species were identified by Gas Chromatography and six of them (POO, PSO, POL, OOO, SOO, OOL) accounted for 75 %. Significant differences (p < 0.01) were found for the majority of TG species among the three types of feeding. The effect of the duration of montanera on the TG composition was also explored and a significant positive correlation (p < 0.05) was found with the following TGs: OOO, SOL, OOL and OLL. After 110 days of Montanera, all the samples showed a percentage of OOO and OOL over 9.5 % and 4.5 % respectively. Genotype also showed a significant effect (p < 0.01) on the TG composition. Principal Component and Linear Discriminant analyses were applied to the data set. No clear separation among the three groups (M, R and C) according to the TG profile was achieved. Only M and C groups were clearly separated according to their TG composition.
Production of structured lipids by enzymatic transesterification of soybean oil and palm kernel oil in a packed-bed reactor
Authors: Moreno Safra Nelson , Perea Villamil Aide
Published: October 2008

Enzymatic synthesis of structured lipids by transesterification of soybean oil with palm kernel oil was evaluated in a packed-bed reactor with a capacity for 500g of enzyme loading. Lipozyme RM-IM was used as catalyst. Substrate blends were passed through the enzyme bed at different flow rates. Transesterification reached a level of 19.6 %, with a maximum calculated productivity of 2344 kg of transesterified oil/kg of immobilized enzyme, a flow rate of 9,36 kg oil/kg enzyme/h. The triacylglycerols formed in major proportion were C40:2, C42:2, C42:3, C44:2, C44:3, C50:3 and C50:4. Stereoespecific analysis of the fat before and after transesterification shows a slight migration of acyl groups. The products obtained by this technology can be applied in the formulation of lipid emulsions for enteral and parenteral nutrition and the food industry.
Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)
Authors: Baccouri Bechir , Zarrouk Wissem , Baccouri Olfa , Guerfel Mokhtar , Nouairi Issam , Krichene Douha , Daoud Douja , Zarrouk Mokhtar
Published: October 2008

A study on the characterization of virgin olive oils from wild olives (Olea europaea L. subsp. oleaster) was conducted in order to define new cultivars which are welladapted to the Tunisian environment and yield high quality oils. The study was done during the crop years 2003/04, 2004/05 and 2005/06. The main analytical parameters of the oils were evaluated: fatty acid compositions, chlorophylls, carotenoids, tocopherols and phenolic compounds as well as their relationship with oxidative stability.

The fatty acid composition of all the wild olive trees tested produced virgin olive oil which complies with commercial standards, as well as for their appreciable amounts of tocopherols and phenolic compounds. Tocopherol analysis by HPLC revealed the presence of α, β, γ and δ tocopherols in all the studied olive oils. Total tocopherol content was significantly influenced by the varietal factor. It ranged from 310 (SB12) to 780 mg/kg (H3). As for total tocopherols, the amount of each tocopherol varied according to genotype. α tocopherol is the most prominent, whereas β, γ and δ tocopherols are less represented. Results showed a clear influence of total phenols and o-diphenols on virgin olive oil stability (R = 0.905, 0.963 P
Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Authors: Abu-Salem Ferial M. , Abou-Arab Azza A.
Published: October 2008

Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied. Data indicated that ostrich eggs are a good source of protein (47.09 %), total lipids (45.10 %), carbohydrates (4.03 %), calcium (206.5 mg/100g), phosphorus (683.8 mg/100g), potassium (460 mg/100g), sodium (408.7 mg/100g) and zinc (5.2 mg/100g). The chemical evaluation of unpasteurized and pasteurized mayonnaise indicated that mayonnaise made from ostrich eggs was more resistant to chemical spoilage due to auto-oxidation than that made from chicken eggs. In ostrich egg mayonnaise, stored unpasteurized was associated with significantly (P < 0.05) greater titratable acidity (T.A). Conversely, T.A did not alter in stored pasteurized samples. However, in chicken egg mayonnaise T.A was not affected in pasteurized or unpasteurized samples. The acid value (AV) and thiobarbituric acid (TBA) number of unpasteurized and pasteurized mayonnaise made from ostrich or chicken eggs were significantly (P < 0.01) increased as storage period increased. These increases in AV and TBA values were significantly (P < 0.05) decreased in pasteurized mayonnaise in comparison to the unpasteurized one made from either ostrich or chicken eggs. Microbiological evaluation proved that ostrich egg mayonnaise was stable and resistant to microbial spoilage during storage which was due to a decrease in pH values. Sensory evaluation scores of taste, flavor, color, appearance and overall acceptability were significantly (P < 0.05) higher for ostrich egg mayonnaise than for chicken egg mayonnaise.
Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
Authors: Idoui Tayeb , Karam Nour-Eddine
Published: October 2008

Twenty seven (27) lactic acid bacteria were isolated from Jijel’s traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strains have some interesting technological properties.
Enrichment of lecithin with n-3 fatty acids by acidolysis using immobilized phospholipase A1
Authors: Garcia Hugo S. , Kim In-Hwan , López-Hernández Arnoldo , Hill, Jr Charles G.
Published: October 2008

A commercial phospholipase A1 (Lecitase® Ultra) was immobilized by physical adsorption on Duolite® and then used to mediate the incorporation of omega-3 fatty acids into lecithin. Adsorption isotherms showed that 12 h of contact were sufficient to deposit most of the enzyme onto the carrier. A pH of 7 and 50°C were the best conditions for adsorption. Reaction mixtures consisting of lecithin and a saponified fish oil concentrate (78.4 mol % EPA+DPA+DHA) were prepared at molar ratios ranging from 1:2 to 1:10. Typically 2 g of total substrates and 200 mg of enzyme preparation were employed in batch reactor trials. The fastest reaction rates were observed when a substrate mole ratio of 1:8 (lecithin:total fatty acids) was employed. Use of the enzyme preparation dried at pH 8 and reaction temperatures of 50 and 60°C produced the greatest extent of incorporation of the indicated n-3 fatty acids into the phospholipid after 24h of reaction.
Detection of the presence of used frying oil as raw material in biodiesel production
Authors: Ruiz Méndez M. V. , Liotta A. , Marmesat S. , Dobarganes M. C.
Published: October 2008

The detection of compounds giving information on the use of used frying oils as raw material in the production of biodiesel is of interest to guarantee the quality of the product. In this study, the most characteristic groups of compounds formed after used frying oil transesterification were analyzed by means of the standard technique using gas chromatography at a high temperature (EN 14105). Dimeric fatty acid methyl esters (dimeric FAME) is the most important group to be considered as they are present in significant amounts after used frying oil transesterification. On the other hand, they are absent in the bleached oils used for biodiesel production. The concentration of the dimeric FAME in the polar fraction of biodiesel, easily obtained by adsorption chromatography, allowed detection of this group of compounds even in very low concentrations.
Diversidad espacial de la actividad vegetal en campos abandonados del Pirineo Central español: análisis de los procesos de sucesión mediante imágenes Landsat (1984-2001)
Authors: Vicente-Serrano S. M. , Beguería S. , Lasanta T.
Published: October 2008

Se analiza la evolución temporal del índice de vegetación normalizado (Normalizad Difference Vegetation Index, NDVI), obtenido a partir de imágenes Landsat-TM y ETM+, en un sector del Pirineo central español. Se han utilizado tres imágenes de agosto de los años 1984, 1991 y 2001, con una escasa diferencia en días en la toma de las mismas para garantizar la homogeneidad en la fenología de la vegetación. Las imágenes fueron corregidas geométrica y atmosféricamente siguiendo un método mixto basado en un modelo físico y procedimientos estadísticos. A partir de las imágenes de NDVI se han calculado coeficientes de variación móviles en un radio de 150 metros, para analizar la variabilidad espacial en la actividad vegetal. Los cambios en el NDVI han sido poco importantes durante el periodo analizado, existiendo escasas diferencias entre las tres imágenes. Sin embargo, sí se han producido cambios apreciables en la variabilidad espacial de la actividad vegetal, como consecuencia de procesos de homogeneización/heterogeneización. Se ha comprobado que en las áreas de bosques localizadas a mayor altitud se ha producido un proceso de homogeneización de la cubierta vegetal. Por el contrario, en las partes más bajas se ha incrementado la diversidad espacial, reflejando un dominio de procesos de heterogeneización. Ésta ha sido menor en las zonas de bosque que en las áreas cubiertas por vegetación esclerófila y en las de transición matorral/bosque, espacios que se encuentran en fases más tempranas de sucesión tras el abandono agrícola y en las que la sucesión se caracteriza por un aumento de la heterogeneidad espacial
Preliminary data on nutritional value of abundant species in supraforestal Pyrenean pastures
Authors: Marinas A. , García González R.
Published: October 2008

Los pastos alpinos pirenaicos han sido utilizados durante siglos como estivaderos para el ganado y constituyen aun hoy un importante recurso para la ganadería. Algunos trabajos clásicos atribuyen a los pastos alpinos un alto valor nutricional, pero estudios recientes han revelado pérdidas de peso en animales que estivan en pastos de puerto pirenaicos. Prácticamente no existe información disponible sobre el valor nutricional de las especies que constituyen estos pastos. Veintitrés especies (13 graminoides y 10 dicotiledóneas) abundantes en los pastos alpinos y subalpinos pirenaicos fueron analizadas químicamente para determinar su valor nutritivo y su capacidad para cubrir las necesidades del ganado. En parcelas donde las especies eran abundantes, se realizaron muestreos mensuales de junio a septiembre en dos áreas de estudio. En el laboratorio se realizaron análisis para determinar el contenido en proteína bruta (CP), fósforo (P), potasio (K) y magnesio (Mg), fibra neutro-detergente (NDF) y lignina (ADL). Se determinó la digestibilidad in vitro de la materia seca (IVDMD) por el método de la pepsina-celulasa y la energía metabolizable (EM) fue estimada a partir de ella. En promedio las graminoides presentaron mayores contenidos en NDF y menores en el resto de nutrientes que las dicotiledóneas. El efecto mes fue solo significativo para ADL, CP, P y K, siendo generalmente el mes de junio el que presentó diferencias significativas con el resto de los meses. El contenido en CP, P y K disminuyó con la madurez, mientras que ADL y Ca aumentaron. Los valores de NDF, IVDMD y Mg se mantuvieron relativamente constantes durante todo el verano en ambos grupos botánicos. Este hecho es destacable porque permite un suministro constante de EM para los herbívoros durante todo el período de pastoreo (Julio a Septiembre). Las dicotiledóneas cubren los requerimientos de vacas y ovejas durante el período de pastoreo de todos los nutrientes analizados excepto en P. Las graminoides son deficitarias en EM, P y Mg, y su contenido en CP es un poco justo para las necesidades de las ovejas. Debido a que el régimen alimentario de vacas y ovejas está basado principalmente en las graminoides, los animales podrían estar experimentando un déficit nutricional cuando pastan en los pastos de puerto pirenaicos.
Fenología de los bracónidos (Hymenoptera Ichneumonoidea, Braconidae) del Pirineo andorrano
Authors: Falcó Garí J. V. , Oltra Moscardó M. T. , Moreno Marí J. , Pujade-Villar J. , Jiménez Peydró R.
Published: October 2008

La fenología de la familia Braconidae (Hymenoptera, Ichneumonoidea) ha sido estudiada mediante una trampa Malaise en Andorra durante el año 1993. Han sido colectados 1.892 bracónidos (excepto Aphidiinae), pertenecientes a 23 subfamilias y 79 géneros. El 93,7% de los bracónidos capturados representa la estrategia biológica koinobionte frente al 6,3% de idiobiontes. La correlación de las capturas de los bracónidos con las condiciones meteorológicas ha permitido caracterizar la fenología anual de éstos. La evolución anual de las poblaciones alcanza sus máximos en el período comprendido entre las dos épocas de lluvias, pudiéndose señalar un único pico para la familia Braconidae, el cual transcurre desde mediados de mayo a finales de agosto, debido a las condiciones xerotérmicas de la localidad andorrana.
Evolución de las poblaciones de Pito Negro (Dryocopus martius) y Pico Dorsiblanco (Dendrocopos leucotos lilfordi) en los montes de Quinto Real (Navarra) y su relación con la gestión forestal
Authors: Cárcamo Bravo S.
Published: October 2008

Los autores pretenden dar a conocer el estado actual de conservación en que se encuentran dos especies de pícidos, el pico dorsiblanco (Dendrocopos leucotos lilfordi) y el pito negro (Dryocopus martius) en los montes de Quinto Real, un hayedo de 3.500 ha en el extremo occidental del Pirineo (Navarra). Se estudia la posible relación entre la gestión forestal y la capacidad de acogida del hábitat para las dos especies. Se han visitado las áreas de cría conocidas por anteriores censos y otras zonas potenciales durante la época de cría, con el objetivo de confirmar su utilización o no en la actualidad por parte de estas dos especies. Se especifica en qué áreas de cría se han realizado intervenciones forestales, de qué tipo y cómo pueden afectar al uso del hábitat por parte del pico dorsiblanco y pito negro. Ambas especies pueden mostrar cierta sensibilidad a la explotación forestal, lo que resalta la importancia de establecer unas medidas de gestión forestal específicas. Se proponen algunas de ellas en este trabajo.
Protected areas in mountains
Authors: Hamilton L. S.
Published: October 2008

El autor destaca la importancia de una Red Mundial de Espacios Protegidos para el desarrollo sostenible de las montañas. Comenta luego el estatus actual de las Áreas Protegidas “oficiales” del Mundo en la Lista de las Naciones Unidas y qué proporción de ellas forma parte de las montañas, sin olvidar las figuras internacionales de protección como Patrimonio de la Humanidad y Reservas de Biosfera. Para terminar, se discuten los problemas de gestión actuales y futuros de estas áreas tan especiales
Los Pirineos en el contexto de las montañas del mundo: rasgos generales y peculiaridades
Authors: Comín F. , Martínez Rica J. P.
Published: October 2008

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La precipitación en el Pirineo español: diversidad espacial en las tendencias y escenarios futuros
Authors: Vicente-Serrano S. M. , López-Moreno J. I. , Beguería S.
Published: October 2008

En este trabajo se analizan los patrones espacio-temporales de las precipitaciones en el Pirineo español desde el año 1950 desde una perspectiva multiparamétrica, considerando no solo el volumen total de precipitación sino también diferentes parámetros que dan una importante información sobre la ocurrencia de las mismas, como el número de días de precipitación, las rachas secas y las precipitaciones extremas. Los resultados muestran un descenso generalizado de las precipitaciones a lo largo de la segunda mitad del siglo veinte, sobre todo durante la primavera y el verano. El descenso se explica fundamentalmente por la disminución de los eventos de mayor intensidad pues la tendencia en la frecuencia de días lluviosos tiene una gran variabilidad espacial. Los modelos de cambio climático muestran en sus predicciones un acusado descenso de las precipitaciones a lo largo del siglo veintiuno en el Pirineo, con un descenso en la frecuencia de días lluvioso, un aumento de la intensidad de los fenómenos más extremos y un acusado aumento en la duración de las rachas secas.