bluuebunny/crossref_metadata_2025 huggingface dataset:
Deodorization of vegetable oils: Prediction of trans polyunsaturated fatty acid content
Authors: Kemény Z. , Recseg K. , Hénon G. , Kővári K. , Zwobada F.
Published: November 2006

Kinetics of the formation of trans linoleic acid and trans linolenic acid were compared. Pilot plant‐scale tests on canola oils were carried out to validate the laboratory‐scale kinetic model of geometrical isomerization of polyunsaturated fatty acids described in our earlier publication. The reliability of the model was confirmed by statistical calculations. Formation of the individual trans linoleic and linolenic acids was studied, as well as the effect of the degree of isomerization on the distribution of the trans fatty acid isomers. Oil samples were deodorized at temperatures from 204 to 230°C from 2 to 86 h. Results showed an increase in the relative percentage of isomerized linolenic and linoleic acid with an increase in either the deodorization time or the temperature. The percentage of trans linoleic acid (compared to the total) after deodorization ranged from <1 to nearly 6%, whereas the percentage of trans linolenic acid ranged from <1 to >65%. Applying this model, the researchers determined the conditions required to produce a specially isomerized oil for a nutritional study. The practical applications of these trials are as follows: (i) the trans fatty acid level of refined oils can be predicted for given deodorization conditions, (ii) the conditions to meet increasingly strict consumer demands concerning the trans isomer content can be calculated, and (iii) the deodorizer design can be characterized by the deviation from the theoretical trans fatty acid content of the deodorized oil.
Enzyme‐assisted acidolysis of menhaden and seal blubber oils with γ‐linolenic acid
Authors: Spurvey Sharon A. , Namal Senanayake S. P. J. , Shahidi Fereidoon
Published: November 2006

Oils containing both n−3 and n−6 fatty acids have important clinical and nutritional applications. Lipase‐catalyzed acidolysis of seal blubber (SBO) and menhaden oils (MO) with γ‐linolenic acid (GLA) was carried out in hexane. The process variables studied for lipase‐catalyzed reaction were concentration of enzyme (100–700 units/g of oil), reaction temperature (30–60°C), reaction time (0–48 h), and mole ratio of GLA to triacylglycerols (TAG) (1∶1 to 5∶1). Two lipases chosen for acidolysis reaction were from Pseudomonas species (PS‐30) and Mucor miehei. Lipase PS‐30 was chosen over Mucor (also known as Rhizomucor) miehei to catalyze the acidolysis reaction owing to higher incorporation of GLA. For the acidolysis reaction, optimal conditions were a 3∶1 mole ratio of GLA to TAG, reaction temperature of 40°C, reaction time of 24 h, and an enzyme concentration of 500 units/g of oil. Under these conditions, incorporation of GLA was 37.1% for SBO and 39.6% for MO.
Enzymatic synthesis ofN‐acyl‐l‐amino acids in a glycerol‐water system using acylase I from pig kidney
Authors: Wada Eiko , Handa Masato , Imamura Koreyoshi , Sakiyama Takaharu , Adachi Shuji , Matsuno Ryuichi , Nakanishi Kazuhiro
Published: November 2006

N‐Medium‐ and long‐chain acyl‐l‐amino acids were enzymatically synthesized from the corresponding l‐amino acids and fatty acids using a reverse hydrolysis. Enzymes that are suitable for the synthetic reaction ofN‐acyl‐l‐amino acids were screened on the basis of hydrolytic activity towardN‐lauroyl‐l‐glutamic acid as an indicator. Acylase I from pig kidney (EC 3.5.1.14) showed the highestN‐acyl‐l‐amino acid hydrolytic activity among 57 commercially available enzymes tested. Acylase I effectively catalyzed the synthesis ofN‐lauroyl‐l‐amino acids except forN‐lauroyl‐l‐proline andN‐lauroyl‐l‐tyrosine in a glycerol‐water system. Under the optimized reaction conditions,N‐lauroyl‐l‐arginine andN‐lauroyl‐l‐glutamic acid were obtained in conversions of 82 and 44%, respectively. The equilibrium constants calculated from the conversion obtained were 5.6, 15.4, 18.0, and 39.4 for the syntheses ofN‐lauroyl‐l‐glutamic acid, Nα‐lauroyl‐l‐lysine,N‐lauroyl‐l‐glutamine, andN‐lauroyl‐l‐methionine, respectively.N‐Acyl‐l‐arginines with myristic acid and palmitic acid as the fatty acid were also synthesized using acylase I.
13C NMR spectra of TAG: An easy way to distinguish milks from different animal species
Authors: Andreotti Giuseppina , Lamanna Raffaele , Trivellone Enrico , Motta Andrea
Published: November 2006

In order to differentiate milks from different species, we carried out a comparative analysis of TAG from cow, buffalo, goat, and sheep milk fat based on13C NMR experiments. NMR spectroscopy, although less sensitive than other techniques, does not require an extensive chemical manipulation of samples and can easily highlight the differences in the content of short‐chain acyl groups in the four milk species. The resonances were assigned and quantified, and by using only three NMR parameters in data clustering with fuzzy logic analysis, we were able to distinguish goats' milk from sheep's milk, and both of these milks from cows' and buffaloes' milks. This appears to be an important result, considering the ease and rapidity with which milk identification can be obtained. From13C NMR spectra of TAG, the positional distribution of FA chains on the glycerol backbone can also be easily evaluated. In particular, analysis of the positional distribution of monounsaturated FA revealed that it may be species‐specific, and we are currently analyzing larger data sets in order to evaluate the use of this parameter as a suitable approach to address the issue of milk authenticity.
Chlorophyll breakdown by gamma irradiation in a model system containing linoleic acid
Authors: Byun Myung‐Woo , Jo Cheorun , Lee Kyong‐Haeng , Kim Kyung‐Su
Published: November 2006

The possible breakdown of chlorophyll by irradiation was investigated. Chlorophyll b standard (3 ppm) was added to a methanol solution containing 1% linoleic acid. Irradiation up to 20 kGy was performed with or without N2‐bubbling, and nonirradiated control was also prepared. Residual chlorophyll b content was analyzed by HPLC and UV‐visible spectra after irradiation, and color was measured during 6 h of light exposure (3,300 lux, light intensity) to induce photooxidation. The added chlorophyll b was destroyed by irradiation at 20 kGy with or without N2‐bubbling. With N2‐bubbling the oil sample did not develop lipid oxidation during irradiation, and irradiated samples did not develop photooxidation during storage under light. Without N2‐bubbling, irradiated oil samples had higher PV than nonirradiated samples. The Hunter color a‐value of oil increased and the b‐value decreased with irradiation at 20 kGy. UV‐visible spectra also supported the break‐down of chlorophyll b in solution by irradiation. Irradiation at 2.5 kGy or above destroved all added chlorophyll b. The results indicate that irradiation technology could be applied to reduce or eliminate the residual chlorophyll in oil processing without developing lipid oxidation during the irradiation process, which would prolong the shelf life of oil products by protecting them from photooxidation during display.
Influence of preparation conditions on the physical properties of zein films
Authors: Yoshino Tomoyuki , Isobe Seiichiro , Maekawa Takaaki
Published: November 2006

Zein is a hydrophobic protein produced from maize. Biodegradable zein films without additional reagents were prepared using various controlled drying conditions. The zein films were transparent. Mechanical properties (tensile strength and puncture strength), gas permeability, and water vapor permeability (WVP) of the zein films were measured. The tensile strengths of the zein films were between 7 and 30 MPa and the puncture strengths between 37 and 191 MPa. The zein films had higher oxygen permeability than carbon dioxide permeability. The lowest WVP of the zein film was 0.012×10−9 g·m/m2·s·Pa. We found differences in the WVP between the sides of the zein films; i.e., the air side of the zein film had a higher WVP than the basal side of the zein film when the films were exposed to high humidity during testing. This indicates a relationship between the WVP of the zein film and the contact angle of the zein film. The mechanical properties of the zein film depended on the drying conditions during preparation. Zein films with various useful physical mechanical properties were produced.
Effect of FA composition on epoxidation kinetics of TAG
Authors: La Scala John , Wool Richard P.
Published: November 2006

The rate constants of epoxidation were determined by reacting formic acid with a number of oils, pure TAG, and pure FAME. These results showed that FA composition had a significant effect on the value of the rate constant. In TAG, the double bonds of oleic acid and linoleic acid were equally reactive, and the double bonds of linolenic acid were approximately three times more reactive than oleic and linoleic acids. For FAME, the rate constants of epoxidation increased as the level of unsaturation increased. Furthermore, the rate constants of epoxidation for the FAME were higher than their respective TAG. We conclude that steric and electronic effects caused FA with different levels of unsaturation to have different reactivities. These results were used to derive a model that predicts the epoxidation kinetics of oils from their FA composition. The predictions of the model closely match the experimentally determined rate constants.
The use of immobilized Candida antarctica lipase for simultaneous supercritical fluid extraction and in‐situ methanolysis of cis‐vaccenic acid in milkweed seeds
Authors: Turner Charlotta , McKeon Thomas
Published: November 2006

cis‐Vaccenate was determined in milkweed (Ascelpias) seed employing supercritical fluid extraction (SFE) with in‐situ enzymatic methanolysis. Candida antarctica lipase type B immobilized onto two different types of carrier materials—a hydrophobic polymer (Novozyme 435) and a silica‐based material (NovoSample 40013)—was investigated. Several SFE parameters were investigated to find the optimal conditions, including extraction time, temperature, methanol concentration, and water level. It was shown that 90 min of dynamic extraction/reaction time was required, and that the optimal methanol and water concentrations differed for the two enzyme preparations studied. Overall, Novozyme 435 demonstrated the fastest reaction kinetics and consistently gave the highest vaccenate yields. The optimized methodology was applied on 15 species of milkweed seeds, giving an average recovery of 105±7% when compared to results obtained using a conventional methodology. The average relative standard deviations were 8% for the enzyme‐based method and 4% for the reference method. The proposed methodology was faster, was less laborious, and consumed less organic solvent than the reference method. Hence, SFE with in‐situ enzymatic methanolysis is a promising methodology for the analysis of FA in oilseeds.
A comparison of the effects of various purification treatments on the oxidative stability of squid visceral oil
Authors: Lin Chih‐Cheng , Hwang Lucy Sun
Published: November 2006

Factors influencing the oxidative stability of refined squid visceral oil after various purification treatments were evaluated. Squid visceral oil was treated by refining, steam deodorizing, molecular distillation, Sep‐Pak cartridge extraction, alumina adsorption, EDTA solution washing, and column chromatography, and the treated oils were compared for oxidative stability. Sep‐Pak cartridge extraction and alumina adsorption were designed to eliminate phenolic compounds, α‐tocopherol, phospholipids, and metal ions from the oil. The oxidative stability was measured using PV and increase in weight. The refined oil and the deodorized oil were the most stable, and the highly purified oil was the least stable. However, alumina‐adsorbed oil that had been washed with EDTA was more resistant to oxidation than highly purified oil. When refined oil was passed through an activated carbon‐Celite chromatography column, it could be separated into hexane, ether, and ethanol fractions. The ethanol eluate contained more α‐tocopherol and phospholipids than the ether eluate. The addition of the ethanol eluate extracted from squid visceral oil to the highly purified oil resulted in excellent stability.
CLA formation in oils during hydrogenation process as affected by catalyst types, catalyst contents, hydrogen pressure, and oil species
Authors: Jung Mi Ok , Ju Jin Woo , Choi Dong Seong , Yoon Suk Hoo , Jung Mun Yhung
Published: November 2006

The effects of types and amount of catalysts, hydrogen pressure, and kinds of vegetable oils on the formation of CLA isomers were studied during hydrogenation. CLA isomers were identified by using a silver ion‐impregnated high‐performance liquid chromatograph and 100‐m cyano‐capillary column gas chromatograph. A selective catalyst (SP‐7) produced a considerably higher content of CLA in soybean oil than nonselective catalysts. The maximal quantity of CLA produced in soybean oil during hydrogenation increased greatly with increasing amount of catalyst. By increasing the amount of selective catalyst from 0.05 to 0.3%, the quantity of total CLA obtained was about 1.9 times higher. Changes in hydrogen pressure also greatly influenced total CLA formed. By decreasing hydrogen pressure from 0.24 to 0.024 MPa, the quantity of CLA obtained was about 1.3 times higher. With different oil species (soybean, cottonseed, and corn oils), the time to reach the maximal quantity of CLA was different under the same hydrogenation conditions. However, the maximal quantity of CLA and proportion of CLA isomers formed were almost identical, regardless of oil species tested, under the same hydrogenation conditions.
A fryer design with constant specific surface area
Authors: Gil Bogim , Yoon S. H. , Choi E. S.
Published: November 2006

The specific surface area (surface area/volume) of a traditional frying vessel with a rectangular profile increases as the oil level decreases. In order to maintain a constant specific surface area of frying oil regardless of oil consumption, a special fryer was designed and constructed. The specific surface area of a frying vessel having a linear‐inclined profile (Valentine batch fryer) deviated from a constant value by a maximum of 7.5%. The specific surface area of a frying vessel with an exponentially curved profile maintained a constant specific surface area even though the oil level varied.
Aldehydes in grain sorghum wax
Authors: Hwang Keum T. , Cuppett Susan L. , Weller Curtis L. , Hanna Milford A. , Shoemaker Richard K.
Published: November 2006

Improved knowledge of the properties, composition, and analysis of grain sorghum wax would assist in efforts for industrial application of this product. Wax extracted from grain sorghum, harvested in 1996 in Nebraska, using hot hexane was fractionated with silica gel column chromatography using a series of mixtures of hexane, chloroform, methanol, and acttic acid. During TLC analysis of the sorghum wax, a dark band, which did not appear in carnauba wax, was found between was esters and TAG. This dark band fraction was the primary component, representing more than 40% of the total sorghum wax weight. The purpose of this study was to chemically characterize the dark band. The fraction containing the dark band was subjected to borohydride reduction and autoxidation by exposure to air. The borohydride reduction gave a dark band at the fatty alcohol position on TLC, whereas the oxidized sample showed a dark band at the FA position, strongly suggesting the original dark band contained aldehydes. NMR and GC‐MS data confirmed that this fraction contained a saturated C28 aldehyde.
A comparative study of dairy whipping cream and palm oil‐based whipping cream in terms of FA composition and foam stability
Authors: Shamsi K. , Che Man Y. B. , Yusoff M. S. A. , Jinap S.
Published: November 2006

Nondairy creams are more stable than dairy creams, especially in hot climates. This paper considers the reasons for this stability and which FA is most suitable for producing this effect in palm oil and palm kernel oil‐based whipping cream. The results show that an increase in unsaturated FA, particularly oleic acid, can produce a more stable foam in whipping cream. This study also shows that an increase in iodine value has a positive impact on the stability of foam in nondairy whipping cream as well. This study points out the advantages of a palm oil‐based whipping cream over commercial dairy whipping cream, particularly when the stability of the foam is important and the product is supposed to be consumed in hot weather.
Variables affecting the yields of methyl esters derived from in situ esterification of rice bran oil
Authors: Özgül‐Yücel Sevil , Türkay Selma
Published: November 2006

The influence of specific factors on in situ methanolic esterification of rice bran oil (RBO) using sulfuric acid catalyst was investigated. using high‐FFA rice bran was found to be the most effective means to increase methyl ester yields. The ester content of the extract increased about 67% when the FFA content of oil was increased from 16.6 to 84.5%. Increasing the reaction time beyond 30 min did not affect yields. Increasing the temperature from 20 to 65°C elevated the FAME yield by about 30%, but increasing the amount of acid catalyst above 5 mL did not enhance yield, and increasing the methanol dose from 200 to 250 mL had a negligible effect.
Phylloquinone (vitamin K1) and dihydrophylloquinone content of fats and oils
Authors: Peterson James W. , Muzzey Karry L. , Haytowitz David , Exler Jacob , Lemar Linda , Booth Sarah L.
Published: November 2006

Assessment of vitamin K (VK) dietary intakes has been limited by the incompleteness of VK food composition data for the U.S. food supply, particularly for VK‐rich oils. The phylloquinone (VK‐1) and 2′,3′‐dihydrophylloquinone (dK) concentrations of margarines and spreads (n=43), butter (n=4), shortening (n=4), vegetable oils (n=6), and salad dressings (n=24) were determined by RP‐HPLC with fluorescence detection. Each sample represented a composite of units or packages obtained from 12 or 24 outlets, which were geographically representative of the U.S. food supply. Butter, which is derived from animal fat sources, had less VK‐1 compared to vegetable oil sources. The VK‐1 and dK of the margarines and spreads increased with fat content and the degree of hydrogenation, respectively. In some margarines or spreads and in all shortenings, the dK concentrations were higher than the corresponding VK‐1 concentrations. As the fat content of salad dressings increased, the VK‐1 concentrations also increased. Fat‐free foods had <1 μg/100 g of either form of the vitamin. No dK was detected in the salad dressings or oils tested. Some margarines, spreads, and salad dressings may be significant sources of vitamin K in the U.S. food supply.
Extraction and identification of natural antioxidant from the seeds of the Moringa oleifera tree variety of Malawi
Authors: Lalas Stavros , Tsaknis John
Published: November 2006

The oil from the dried seeds of the Moringa oleifera tree (variety of Malawi) was extracted with a mixture of chloroform/methanol (50∶50). The induction period measurements demonstrated a great resistance to oxidative rancidity. After degumming, there was a reduction of 74% in induction periods. The gums produced were extracted with diethylether, n‐butanol, and water, yielding four fractions: Fraction 1 (81.8% w/w), Fraction 2 (0.04% w/w), Fraction 3 (0.05% w/w), and Fraction 4 (17.0% w/w). These fractions were tested for their protection of fresh sunflower oil against rancidity, at 50°C, using a UV accelerated method. The oxidation of the sunflower oil was measured using PV; absorbance E1cm1% and malondialdehyde concentration were measured by HPLC. The fraction that showed the highest antioxidant activity was further fractionated by HPLC, yielding seven fractions. Fraction HPLC 3 (present in a quantity of 330.8 and 29.11 ppm in gums and oil, respectively) showed the highest antioxidant activity. Its activity was also compared with that of the commonly used antioxidants BHT and α‐tocopherol on sunflower oil using the same methods. At the same level of addition (200 ppm), HPLC 3 showed higher antioxidant activity than BHT and α‐tocopherol. The identification of HPLC3 was done using 1H NMR, 13C NMR, MS, melting point, and UV absorption spectroscopy and proved to be 3,5,7,3′,4′,5′‐hexahydroxyflavone (myricetin).
Effect of value‐enhanced texturized soy protein on the sensory and cooking properties of beef patties
Authors: Heywood A. A. , Myers D. J. , Bailey T. B. , Johnson L. A.
Published: November 2006

Texturized soy protein (TSP) originating from varieties of value‐enhanced soybeans and commodity soybeans, which were processed by extrusion‐expelling, were incorporated into ground‐beef patties. The soybean varieties included high‐cysteine, low‐linolenic, lipoxygenase‐null, high‐sucrose, low‐saturated‐fat, and high‐oleic. The lower the bulk density was, the better the water‐holding capacity of TSP. Neither property was affected by the protein dispersibility index or residual oil of the low‐fat soy flours from which the TSP was prepared. All extruded‐expelled processed flours from value‐enhanced soybeans made acceptable TSP. The high‐sucrose soybeans produced TSP with higher expansion and improved water‐holding capacity. There were no differences in cooking properties or proximate compositions of patties for all treatments. Inside and outside colors were darker for the TSP‐extended patties than for the all‐beef control, and there was little difference among soybean varieties. The patties containing TSP had significantly more soy flavor and were harder than the all‐beef control patties. Some TSP treatments produced more tender and less cohesive cooked patties than did the all‐beef control.
Catalytic transesterification of corn oil and tristearin using immobilized lipases from Thermomyces lanuginosa
Authors: Torres Carlos F. , Munir Farida , Blanco Rosa M. , Otero C. , Hill Charles G.
Published: November 2006

Thermomyces lanuginosa lipase was employed to catalyze the interesterification reaction between corn oil and tristearin at 45°C in a solvent‐free system. HPLC and GC analyses were used to monitor both the distribution of TAG and the concentrations of MAG, DAG, and TAG as the reaction progressed. The positional distribution of the FA residues in the interesterified product was also determined for comparison to that of the original corn oil. Two different weight ratios of corn oil to tristearin were studied. Addition of molecular sieves to the reaction medium reduced the percentage of hydrolysis from 15 to 7. In order to improve the results obtained with Lipozyme TL IM, an immobilization of T. lanuginosa lipase was carried out. At a solids loading of 10% (w/w), the new immobilized lipase reduced the concentration of tristearin from 6 to 0.5% in only 30 min.
The avrami index and the fractal dimension in vegetable oil crystallization
Authors: Toro‐Vazquez Jorge F. , Dibildox‐Alvarado Elena , Charó‐Alonso Miriam , Herrera‐Coronado Veronica , Gómez‐Aldapa Carlos A.
Published: November 2006

The behavior of the Avrami plot during TAG crystallization was studied by DSC and rheological measurements in oil blends of palm stearin (26 and 80%) in sesame oil, using different crystallization temperatures (TCro) attained under several cooling rate conditions (1, 10, and 30°C/min). In the same way, the relationship between the growth mechanisms of TAG, measured by the Avrami index (n), and the mass fractal dimension (D) of the crystal network was investigated. This last parameter was measured as TAG crystallized in the oil blend under isothermal conditions. Results showed that TAG crystallization in a vegetable oil involves the process of TAG lamellar development, nucleation, and crystal growth. Each event occurred at a different rate and extent as affected by cooling rate and TCro, and as a function of crystallization time under isothemal conditions at a given cooling rate. Within this framework, we proposed that n calculated from the second region of the Avrami plot is a parameter mainly associated with crystal growth, whereas n from the first region is associated more with nucleation. On the other hand, changes in D values followed the different polymorphic states developed by TAG as a function of TCro. Additionally, it was shown that, independent of the concentration of palm stearin in the oil blend, at cooling rates of 1 and 10°C/min the increase in n from ∼3 to ∼4 produced a curvilinear increase in D from ∼1.75 to ∼3.0. The growth mechanism of the TAG crystals (i.e., n), also affected the magnitude of D. However different behavior was observed in the n‐D relationship when n<2.7 and at 30°C/min.
Influence of the vegetable oil refining process on free and esterified sterols
Authors: Verleyen T. , Sosinska U. , Ioannidou S. , Verhe R. , Dewettinck K. , Huyghebaert A. , De Greyt W.
Published: November 2006

The influence of the refining process on the distribution of free and esterified phytosterols in corn, palm, and soybean oil was studied. Water degumming did not affect the phytosterol content or its composition. A slight increase in the content of free sterols was observed during acid degumming and bleaching due to acid‐catalyzed hydrolysis of steryl esters. A significant reduction in the content of total sterols during neutralization was observed, which was attributed to a reduction in the free sterol fraction. Free sterols probably form micelles with soaps and are transferred into the soapstock. The steryl ester content remained constant during all neutralization experiments, indicating that hydrolysis of steryl esters did not take place during neutralization. During deodorization, free sterols are distilled from the oil, resulting in a gradual reduction in the total sterol content as a function of the deodorization temperature (220–260°C). A considerable increase in the steryl ester fraction was found during physical refining, probably owing to a heat‐promoted esterification reaction between free sterols and FA.
FA composition of crude oil recovered from catfish viscera
Authors: Sathivel Subramaniam , Prinyawiwatkul Witoon , Grimm Casey C. , King Joan M. , Lloyd Steven
Published: November 2006

The FA composition of crude catfish oil recovered from whole viscera, digestive tract, liver, gallbladder, and visceral storage fat was determined and compared with that of fillet and nugget (abdominal portion). About 34% crude fat (wet basis) could be recovered from the whole catfish viscera. FA found in crude catfish visceral oil were C14∶0, C16∶0, C16∶1, C18∶0, C18∶1, C18∶2, C18∶3, C20∶0, C20∶1, C20∶2, C20∶3, C20∶4, and C22∶6, the predominant FA being C18∶1, C16∶0, C18∶2, and C18∶0. Catfish visceral oil was characterized by a high level of unsaturated FA, which was similarly found in fillet and nugget. Total unsaturated FA in visceral oil amounted to 261.3 mg/g (dry basis) compared to that of fillet (259.3 mg/g) and nugget, (307.6 mg/g). The whole viscera contained 4.2 mg/g DHA compared to that of gallbladder (9.2 mg/g), fillet (9.3 mg/g), and nugget, (10.7 mg/g). The total n−3 FA in the whole and/or portioned visceral ranged from 4.3 to 20.9 mg/g.
Development of a polymerase chain reaction assay for detection of three canola transgenes
Authors: Demeke Tigst , Giroux Randal W. , Reitmeier Shari , Simon Sharon L.
Published: November 2006

Many countries are developing or implementing regulatory requirements to monitor for the presence of genetically modified (GM) materials in seeds, grain, and derived food products using DNA and protein‐based methods. There is no published report on the detection of different GM transgenes in canola, and this study is aimed at developing qualitative PCR methods for the three major GM transgenes commercially available in canola. Primer sequences were generated from Gen‐Bank and previously published information to develop a polymerase chain reaction (PCR) detection method for Roundup Ready (glyphosate tolerance, GT73 event), Liberty Link (glufosinate ammonium tolerance, HCN92 event), and BX (Bromoxynil tolerance, OXY235 event) canola varieties. On using PCR, two primer pairs for each of the GT73 and HCN92 and one primer pair for OXY235 amplified specific amplicons for the three GM transgenes. All three GM transgenes were detected simultaneously by multiplexing the five primer pairs in a single PCR reaction. Multiplexing of the five primer pairs for DNA prepared at 1% (one GM seed in 99 non‐GM seeds) and 0.5% (one GM seed in 199 non‐GM seeds) levels generated the expected DNA fragments for GT73, HCN92, and OXY235. This information will lay the groundwork for the development of a quantitative PCR assay for canola transgenic events.
Effect of pH on a gossypol complex with phospholipids: Gossypol‐PE
Authors: Kuk M. S. , Bland J. M.
Published: November 2006

PE, one of the major phospholipids in oilseed soapstock, may react with gossypol to form Schiff bases. PE amounts to 20–30% of the phosphorus compounds in soap‐stock. In this report, the dependence on pH of the Schiff base products between PE and gossypol was investigated using a spectrophotometer, an HPLC equipped with an ELSD, and an LC‐MS system. We observed that at pH 7 the Schiff reaction product and reactants were clearly detected by ELSD, absorption, and LC‐MS spectra. The absorption spectra displayed the characteristic peak for the Schiff bases around 430–440 nm. The absorption spectra also indicated that the reaction was pH dependent. The reaction temperatures were 60 and 90°C. The LC‐MS spectra supported the formation of Schiff bases as well as methyl ether derivatives of gossypol in alcohol at the elevated temperatures. The implications of these experimental findings are presented in this paper.
Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends
Authors: Martini S. , Herrera M. L. , Hartel R. W.
Published: November 2006

The effect of cooling rate (slow: 0.1°C/min; fast: 5.5°C/min) on the crystallization kinetics of blends of a highmelting milk fat fraction and sunflower oil (SFO) was investigated by pulsed NMR and DSC. For slow cooling rate, the majority of crystallization had already occurred by the time the set crystallization temperature had been reached. For fast cooling rate, crystallization started after the samples reached the selected crystallization temperature, and the solid fat content curves were hyperbolic. DSC scans showed that at slow cooling rates, molecular organization took place as the sample was being cooled to crystallization temperature and there was fractionation of solid solutions. For fast cooling rates, more compound crystal formation occurred and no fractionation was observed in many cases. The Avrami kinetic model was used to obtain the parameters kn and n for the samples that were rapidly cooled. The parameter kn decreased as supercooling decreased (higher crystallization temperature) and decreased with increasing SFO content. The Avrami exponent n was less than 1 for high supercoolings and close to 2 for low supercoolings, but was not affected by SFO content.
Comparison of FA compositions of selected tissues of phocid seals of Eastern Canada using one‐way and multivariate techniques
Authors: Durnoford Edward , Shahidi Fereidoon
Published: November 2006

The FA composition of selected tissues of all six species of eastern Canadian phocid seals: bearded seal (Erignathus barbatus), gray seal (Halichoerus grypus), harbor seal (Phoca vitulina), harp seal (P. groenlandica), hooded seal (Cystophora cristata), and ringed seal (P. hispida) was determined to detect possible differences among different tissues and species. A univariate approach was used to examine differences among different tissues and species separately, and a multivariate approach was taken in examining differences among different species and tissues simultaneously. Findings indicated that FA composition depended on both tissue and species of seal. However, differences were most apparent among tissues. Several unique features of the FA compositions were identified. Blubber was found to be high in the monounsaturated FA, but low in arachidonic acid and dimethyl acetals. Brain tissue lipids, on the other hand, were high in dimethyl acetals and DHA. Lung tissue lipids were very high in palmitic acid, and heart tissue lipids had a higher content of linoleic acid than did lipids of other tissues examined. Thus, the proportions of FA constituents in different tissues were different, most probably due to their varying functional requirements.
A DSC study of Z2−Z3 viscosity blown soybean oil
Authors: Kenar James A. , McElligott Joneen , Hwang Hong‐Sik , Erhan Sevim Z.
Published: November 2006

The thermal oxidation of four commercially available neat blown soybean oil samples and a heat‐bodied soybean oil sample, obtained from various manufacturers, having Gardner bubble viscosities between Z2 and Z3 was investigated using nonisothermal DSC under a constant oxygen flow and a heating rate (β) ranging from 3 to 20°C/min. The extrapolated onset temperatures (Te1 and Te2) and maximum temperature of heat flow (Tp2) at different β were determined from the DSC curves and used in conjunction with the Ozawa‐Flynn‐Wall method to estimate the kinetic parameters of oil thermal oxidation. At a β of 10°C/min, the calculated activation energies (Ea) for the blown soybean oil samples investigated ranged between 57.7 and 74.3 kJ/mol for Te1, 37.6 and 55.3 kJ/mol for Te2, and 54.7 and 63.0 kJ/mol for Tp2. For comparison, a Z2−Z3 heat‐bodied soybean oil sample had activation energies of 72.5, 39.8, and 61.9 for Te1, Te2, and Tp2, respectively. By 1H NMR, the amount of allylic and bis‐allylic hydrogens present in the blown soybean oil samples relative to an unmodified soybean oil sample was determined to range from 40.3 to 48.2% and 14.9 to 22.4%, respectively.
Effect of FA chain length on normal‐ and reversed‐phase HPLC of phospholipids
Authors: Zhai Dongmei , Reilly Peter J.
Published: November 2006

Forty‐seven saturated synthetic diacyl PA, PC, PE, PG, and PS and five unsaturated diacyl phospholipids (PL) underwent normal‐ and reversed‐phase (RP) HPLC with isocratic isopropanol/hexane/water (5∶4∶1) and methanol/chloroform/acetonitrile/water (79.5∶9∶8∶3.5) mobile phases, respectively. For normal‐phase HPLC, capacity factors (k′i) decrease with chain length (n) of the two identical PL FA residues, whereas the opposite occurs with RP (C18)‐HPLC. Plots of In k′i vs. n for individual PL classes are in general curved, violating the linear free‐energy relationship. For PL of the same n but with different head groups, k′i with normal‐phase HPLC varies as PE<PG<PA<PS<PC, except when n≥16, when the order is PE<PS≈PA≈PG<PC. For RP‐HPLC, the order of k′i values is PG<_A≈PS≤PC≈PE until n≥16, when it is PA≈PG<PS≪PC≈PE. With normal‐phase HPLC, k′i values of PL with unsaturated FA of n=18 are ordered as PE<PA<PC. Increasing degrees of unsaturation lead to increasing k′i.
Antioxidant activity of phytosterols, oryzanol, and other phytosterol conjugates
Authors: Wang Tong , Hicks Kevin B. , Moreau Robert
Published: November 2006

Antioxidant activity of phytosterols, oryzanol, ferulic acid ester of sterols, corn fiber oil, and rice bran oil was investigated. Commercial soybean oil and distilled soybean oil FAME were used as substrates for both oxidative stability determination and viscosity analysis after the oil was oxidized. At low concentration, these materials did not improve the oxidative stability of the oil substrates, although the viscosity tended to be reduced slightly. The antipolymerization activity of steryl ferulate was higher at higher concentration than at lower concentration, and steryl ferulate was more effective than oryzanol. Rice bran oil showed very good antioxidant and antipolymerization activities.
Surface modification of vesicles with methylol urea
Authors: Kim Jin‐Chul , Kim Jong‐Duk
Published: November 2006

Surface‐modified vesicles were prepared using N‐[3‐(dimethylamino)propyl]‐octadecanamide and stearic acid as bilayer‐forming lipids, and N‐methylol urea‐dodecylamine conjugated (MU‐DOA) as a surface modifier. The conjugation of MU to DOA was confirmed by FTIR spectra. MU‐DOA was incorporated into the vesicles by co‐homogenization of the lipids and MU‐DOA, and the incorporated MU‐DOA was then reacted with MU in aqueous bulk phase through a self‐condensation reaction between the methylols under an acidic condition at 70°C. On a scanning electron microscope, the vesicles were spherical and multilamellar, and they exhibited thin polymer films on their surfaces. The incorporation of MU‐DOA into the bilayer and the surface coating of the vesicles did not significantly influence the transition temperature of the vesicles. The absolute values of zeta potentials of the surface‐modified vesicles were smaller than those of the unmodified vesicles, and the point of zero charge was shifted from ca. pH 9.5 to ca pH 6.5 by the surface modification.
Free radical‐scavening activity of phenolics by reversed‐phase TLC
Authors: Yrjönen Teijo , Peiwu Li , Summanen Jari , Hopia Anu , Vuorela Heikki
Published: November 2006

A method was developed to measure the radicalscavenging activity of compounds separated by reversed‐phase TLC (RP‐TLC) using phenolic acids as model analytes. TLC separation was followed by dipping the plate in a 0.04% (wt/vol) solution of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) in methanol. The compounds possessing radical‐scavenging activity were detected as bright yellow bands against a purple background. A video documentation system based on a CCD video camera was used for the detection and quantification of the activity. The developed RP‐TLC‐DPPH method was compared to the widely used spectrophotometric DPPH assay. The results obtained by the two methods correlated well, apart from syringic acid, ascorbic acid, and n‐propyl gallate, which proved to be outliers in the regression analyses. The correlation coefficient, after, excluding outliers, was r2=0.923. The RP‐TLC‐DPPH method was applied for the measurement of free radical‐scavenging activity of rapeseed meal fractions. A total of 10 separated zones with free radical‐scavening activity were detected, with Rf values ranging from 0.04 to 0.85. The results show that the method can be used for the effective fractionation and analysis of potential antioxidative compounds in natural extracts.
Analysis of FFA in edible oils by catalyzed end‐point thermometric titrimetry (CETT)
Authors: Smith Thomas K.
Published: November 2006

A novel titrimetric procedure has been developed for the determination of FFA in edible oils using an automated thermometric titration with KOH in isopropanol as titrant. The end point is indicated by the strongly exothermic base‐catalyzed reaction between acetone and chloroform. The procedure is fast, easy to use, accurate, and highly reproducible. Analytical precisions (as one SD) in the range 0.001–0.003% w/w (as oleic acid) for new and used cooking oils were obtained. It is very suitable for the routine process and quality control of new and used oils in commercial frying operations, among other applications.
Influence of sorghum wax, glycerin, and sorbitol on physical properties of soy protein isolate films
Authors: Kim Ki Myong , Marx David B. , Weller Curtis L. , Hanna Milford A.
Published: November 2006

Sorghum wax, sorbitol, glycerin, and soy protein isolate (SPI) composite films were prepared. Effects of sorghum wax, sorbitol, and glycerin concentrations on various films were evaluated using response surface methodology. All independent variables significantly (P<0.05) affected film water vapor permeability (WVP), tensile strength (TS), elongation at break (E), total color difference, and total soluble matter (TSM). Increasing the sorghum wax concentration decreased WVP and E. As sorbitol content increased in the composite films, WVP and TS increased. Sorbitol had a critical point of 2–5 g/5 g SPI for low values of TSM. The addition of sorbitol contributed more to the properties of the film than did glycerin.
Recovery of oil via acid‐catalyzed transesterification
Authors: Obibuzor Jude U. , Abigor Roland D. , Okiy Dere A.
Published: November 2006

The process of preparing oil palm seed for planting generates vast quantities of waste pulp. The pulp (ca 80% oil), for which no use has been found, is indiscriminately dumped because either reprocessing it into a useful product or disposing of it properly is expensive. In situ transesterification of the pulp with methanol and ethanol using sulfuric acid as catalyst was carried out on a laboratory scale. Our aim was to develop a process to recover the largely hydrolytically degraded oil (PV, 25–26; FFA, 25–26%) from the pulp. Acid‐catalyzed conversions of the oil into alkyl esters were 96–97% for both methanol and ethanol. The accompanying concentrations of FFA, TG, DG, and MG were low. The identities and proportions of FA ester in the alkyl esters reflected the FA content of the palm oil. The values for the esterified products of some fuel properties such as cloud point and viscosity were slightly below the general current specification. However, with optimization of the reaction conditions and simplification of some of the technical aspects, the waste pulp could be a good source of alkyl esters for both oleochemical and fuel applications.
FA monoalkylesters from rice bran oil by in situ esterification
Authors: Özgül‐Yücel Sevil , Türkay Selma
Published: November 2006

Extraction and in situ esterification of rice bran oil with ethanol were investigated by studying the effects of rice bran oil FFA content and water content of ethanol. Ethyl ester formation in the ethanol phase increased as FFA content increased. Neutral oil solubility in this phase fell considerably, resulting in a high ethyl ester content. The decrease of the water content in ethanol led to an increase in neutral oil solubility in ethanol and promoted the equilibrium of reaction to ethyl‐ester formation, resulting in lower FFA content of the product. The main factor that affected yield and monoester content when using high‐acidity bran and various monohydroxy alcohols was the solubility of neutral oil in alcohol. The highest monoester content was obtained with methanol.
Ultrasonically assisted solid‐phase extraction and GC analysis of filbertone in hazelnut oil
Authors: de Castillo María Luisa Ruiz , Herraiz Marta
Published: November 2006

Ultrasound was used to assist solid‐phase extraction (SPE) of filbertone (E‐5‐methylhept‐2‐en‐4‐one) from hazelnut oil. Interferences from TG were reduced for effective separation and detection during chromatographic analysis. The enantiomeric distribution of filbertone was determined. Different sorbent materials, sample volumes, and eluents were tested, and the effect on filbertone recovery by ultrasound during the elution step was evaluated. Experimentation performed on a 2‐mL volume of oil diluted with a 2‐mL volume of n‐hexane, using a silica modified with either a cyano or phenyl group during the extraction, and ultrasound‐assisted elution with a 1‐mL volume of chloroform allowed filbertone recoveries of up to 94.4% (relative SD 6.5%) vs. 11% obtained when ultrasound was not applied. This improvement is most likely due to a mechanism of cavitation. Ultrasonically assisted SPE is proposed as an accesible and simple alternative to multidimensional chromatographic techniques to accomplish the reliable determination of the enantiomeric excess of chiral compounds in complex matrices, such as hazelnut oil, since experimental conditions that can bring about racemization are not required.
Sensory evaluation of a nutritional beverage containing canola oil/caprylic acid structured lipid
Authors: Osborn Hannah T. , Shewfelt Robert L. , Akoh Casimir C.
Published: November 2006

Chocolate‐flavored nutritional beverages were formulated with canola oil and a structured lipid (SL) to determine the effect of the SL on the sensory profile of the beverage. The SL was synthesized from canola oil and caprylic acid in a bioreactor packed with an sn‐1,3‐specific lipase obtained from Rhizomucor miehei. Differences were determined by using a triangle test panel comprising 38 members and a 7‐member trained quantitative descriptive analysis (QDA) panel. Twenty‐three panelists correctly identified the odd sample during the triangle testing, which corresponds to a significant difference (P<0.01). QDA results indicated that substituting the SL for unmodified canola oil significantly enhanced the perception of sweet flavor and decreased bubble formation. All other attributes were unchanged when the SL was substituted for unmodified canola oil in the beverage formulations. This SL may be suitable for use by manufacturers of nutritional beverages who market their products to people on modified diets and patients who are recovering from illness or injury. The new formulation would provide consumers with a source of energy that is more readily metabolized in the body while providing essential FA.
Simulation of multistage extraction of antioxidants from Chilean hazelnut (Gevuina avellana) hulls
Authors: Moure Andrés , Franco Daniel , Sineiro Jorge , Domínguez Herminia , Núñez María José
Published: November 2006

The objective of this study was to analyze the factors affecting the ethanol extraction of Chilean hazelnut (Gevuina avellana) hulls to obtain antioxidant compounds. The effects of temperature on the kinetics of polyphenolics extraction and on the antioxidant activities of the extracts were assessed. The radical‐scavenging activities of the extracts were comparable with that of BHA when used at the same concentration. The optimal temperature for the antioxidant activities of the extracts was 40°C. A four‐stage cross‐flow extraction was carried out and a four‐stage countercurrent extraction was simulated, where each stage lasted 30 min. Best results were obtained with countercurrent extraction, which produced an extract that showed 94.4% α,α‐diphenyl‐β‐picrylhydazyl radical inhibition, compared with 86.2% obtained in the first stage of cross‐flow extraction and 92.62% in a batch extraction that lasted 100 h. UV‐vis and NIR spectra of extracts from cross‐flow and from the simulated countercurrent extraction revealed that the composition of extracts varied along the stages and was affected by the operational strategy.
The study of oxazolidone formation from 9,10‐epoxyoctadecane and phenylisocyanate
Authors: Javni Ivan , Guo Andrew , Petrovic Zoran S.
Published: November 2006

The formation of oxazolidone from 9,10‐epoxyoctadecane and phenylisocyanate was studied. One branch of epoxidized vegetable oil with one epoxy group per chain corresponds to 9,10‐epoxyoctadecane. This model could explain the probability of oxazolidone formation from natural oil‐derived epoxides. Epoxidized natural oils are TG consisting of glycerin and three FA with or without one to three epoxy groups in the middle of the chain. To study oxazolidone formation from an internal epoxy group without possible interference from the side reactions on the ester group, 9,10‐epoxyoctadecane was selected as the most appropriate model compound. Epoxy groups in the middle of allong aliphatic chain are of low reactivity toward isocyanates, and preparation of oxazolidones requires fairly harsh conditions such as high temperatures and catalysts, which also promote side reactions. The dominant side reaction is rearrangement of the epoxy groups. We found that the direction and magnitude of the rearrangement and the yield of any particular product depended on the catalyst used. Lithium chloride, aluminum trichloride, and zinc iodide catalyzed oxazolidone formation, along with the catalysis of side reactions such as ketone and carbonate formation. Aluminum trichloride showed the highest conversion of 9,10‐epoxyoctadecane to oxazolidone. Aluminum triisopropoxide, triphenylantimony iodide, and imidazole did not catalyze the formation of oxazolidone. They were effective as catalysts of epoxy group rearrangement and promoted the formation of hydroxyl, ketone, and carbonate compounds. Hydroxyl groups reacted with isocyanate to produce urethane.