bluuebunny/crossref_metadata_2025 huggingface dataset:
Influences of using enzymatic complexes in the second centrifugation of olive paste
Authors: Millán Linares Herminia , Alba Mendoza José , Moyano Pérez María José , Jackisch Björn Oliver
Published: October 2008

Virgin olive oil is a natural fruit juice that conserves the flavor, aroma, vitamins and all the properties of the fruit from which it comes, being, in addition, the only vegetal oil that can be consumed as “virgin” or completely unrefined. The extraction of the juice from the olive is carried out exclusively by mechanical means in the first centrifugation step, in order to obtain directly consumable virgin olive oil. The use of enzymatic complexes in the process of a second centrifugation step has been contemplated in order to obtain a greater yield of refinable virgin oil.With this work, we attempt to demonstrate an increase in the yield of oil extraction with the use of an enzymatic complex in the second centrifugation and to confirm that its use does not affect the quality of the oils obtained
Physicochemical characteristics of yagua palm (Attalea cryptanther) endospermus oil
Authors: García-Pantaleón David M , González Juan , Moreno-Álvarez Mario José , Belén-Camacho Douglas R. , Medina-Martínez Carlos , Linares Oscar
Published: October 2008

In this research, the physicochemical characteristics of the yagua palm (Attalea cryptanther) endospermus oil were evaluated. Seeds of mature fruits from Santa Ana hill, Canoabo, Bejuma municipality, Carabobo state-Venezuela, harvested in November 2003, were decorticated and the endospermus was transformed to meal by means of grinding. The oil from meal was extracted with n-hexane using Soxhlet equipment. Yagua endospermus crude oil showed the following characteristics: iodine index 13.77 cg I2/g; refraction index 1.4441 at 60 ºC; saponification value 233 mg KOH/g; peroxide value 0.20 meq O2/kg; unsaponifiable matter 0.97 %; AOM stability 31 h; solid fat content 54 % at 10 ºC and 10 % at 20 ºC; Lovibond color: R 3.2 and Y 1.3. The major fatty acids were lauric acid (58 %) and miristic acid (16.5 %).Yagua endospermus is an alternative oleaginous
Amphoteric surfactants containing ?-hydroxy ester group and an amino acid residue
Authors: Eissa A. M. F.
Published: October 2008

A series of amphoteric surfactants containing α-hydroxy ester group and an amino acid residue were prepared with the addition of epoxy derivatives (which were prepared from epoxidation of alkyl methacrylate) to different types of amino acids (glycine, alanine, valine, isoleucine, phenylalanine, tyrosine, serine, threonine, aspartic and anthranilic acid).The structures of the prepared compounds were confirmed by infrared spectra, proton magnetic resonance spectra, Mass spectra and elementary analysis. Surface tension, Kraft point, foaming power, critical micelle concentration emulsion and Ca++ stabilities were determined. Antimicrobial activity and biodegradability were also screened.
Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays
Authors: Shahid Chatha Shahzad Ali , Anwar Farooq , Manzoor Maleeha , Rehman Bajwa Jawad -ur-
Published: October 2008

In the present work the antioxidant activity of different solvent (100% methanol, 80% methanol, 100% acetone, 80% acetone) extracts of rice bran was evaluated following different antioxidant assays and using sunflower oil as oxidation substrate. The rice bran extracts were evaluated from the estimate of % inhibition of peroxidation in linoleic acid system, total phenolics content (TPC) and loss of β-carotene in a linoleic acid system. Additionally, crude concentrated rice bran extracts were added into the sunflower oil samples and stored under ambient conditions. The extent of oxidative deterioration was followed by the measurement of peroxide-, p-anisidine-, conjugated diene-, and triene- values. The general order of antioxidant efficacy of rice bran extracts as determined by various antioxidant assays was 80% methanolic extract > 100% methanolic  extract > 80% acetone extract > 100% acetone extract. The results of the present comprehensive analysis demonstrate that rice bran extracts of the Super Kernel variety indigenous to Pakistan are a viable source of natural antioxidants and might be exploited for functional foods and nutraceutical applications.
Biotechnological alternatives for omega-3 polyunsaturated fatty acids production
Authors: Hinzpeter I. , Shene C. , Masson L.
Published: October 2008

Fish oils are the main sources of omega-3 (ω3) polyunsaturated acids (PUFA) such as eicosapentaenoic (C20:5ω3) and docosahexaenoic (C22:6ω3) acids. World demand for ω3 PUFA shows an increasing trend mainly due to the growth of the aquaculture industry and also due to the increasing demand for specific PUFA used as food supplements. Bacteria, fungi, microalgae and thraustochytrids are biotechnological PUFA alternatives to fish oils. These sources are characterized by specific PUFA profiles whose productivity depends on strain and growth conditions. PUFA content in bacteria is low; microalgae synthesize mixtures of PUFA; fungi system productivity is low due to long  fermentation times. In heterotrofic cultures of thraustochytrids high concentrations of PUFA can be obtained. Moreover, many strains are able to synthesize a single ω3 PUFA. The optimization of fermentation systems and the development of technology capable of large-scale production are needed in order to make these alternatives feasible.
Antioxidant activity of extracts from Sclerocarya birrea kernel oil cake
Authors: Mariod Abdalbasit A. , Matthäus Bertrand , Eichner K. , Hussein Ismail H.
Published: October 2008

The antioxidant activity of methanolic extracts from Sclerocarya birrea kernel oil meal, extracted using two different methods was evaluated. The extraction was carried out using magnetic stirring of the material in methanol/water (80:20 v/v) overnight followed by two ultra-sonic treatments for 45 min. (Overnight extract, ONEXT) and three ultra-sonic treatments for 45 min. only (Ultra-sonic extract, USEXT), respectively. Three fractions were obtained from each extract and the contents of total phenolic compounds were determined in each fraction according to the Folin-Ciocalteau method as 34.6, 54.8, and 58.6 mg/g of dry product in ONEXT and 29.6, 84.8, 143.9 mg/g in USEXT, respectively. The antioxidant activity of the extracts was evaluated according to the β-carotene-linoleic acid assay, where the extracts and their fractions showed significant effect (p
Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest
Authors: Eissa A. M. F. , El-Sayed R.
Published: October 2008

T2-Hydroxyheptadecanoic acid chloride (2) reacted with anthranilic acid to produce 2-substituted-3,1-benzoxazin-4-one (3) which was used as starting material to synthesize some condensed and non-condensed heterocyclic compounds by reaction with nitrogen nucleophiles e.g., hydrazine hydrate, and formamide. The products were subjected to reaction with different moles of propylene oxide (n = 5, 10, 15) to produce a novel group of nonionic compounds having a double function as antibacterial and surface active agents which can be used in the manufacturing of drugs, cosmetics, pesticides or can be used as antibacterial and/or antifungal additives. The surface active properties as surface and interfacial tension, cloud point, foaming height, wetting time, and emulsification power were determined, the antimicrobial and biodegradability were also screened.
Proximate composition, fatty acids and physicochemical characteristics of artesian meal caribe (Serrasalmus rhombeus Pisces: Characidae) meal oil from Caicara del Orinoco-Venezuela
Authors: Belén-Camacho Douglas R. , García David , Moreno-Álvarez Mario José , Medina Carlos , Granados Ángel
Published: October 2008

Caribe (Serrasalmus rhoembeus) is a Characidae fish that lives in the basins of the Orinoco and Amazon rivers. It is an  underutilized specie although in the last years has been marketed in the form of of a meal which is obtained through a handmade process but without information about its chemical composition. This research was conducted to evaluate the proximate composition of commercial caribe meal, the fatty acids profile and some physicochemical properties of its lipidic extract. Three aleatory samples of meal were selected in Caicara del Orinoco shops, Bolívar state –Venezuela. Moisture (6.00 ± 0.45 %), crude protein (N x 6.25: 52.78 ± 2.36 %), crude fat (22.47 ± 1.08 %) and total ash (24.58 ± 3.12 %) were determined in each sample. The fat was extracted with nhexane and it was analyzed for free fatty acids (5.66 ± 0.15 % as oleic acid), peroxide value (23.50 ± 1.02 meq O2/kg), iodine value (152.2 ± 0.5), saponification value (186.5 ± 0.3 mg KOH/g) and unsaponifiable matter (2.3 ± 0.4 g/kg). The fatty acids profile showed an unsaturated acids/ saturated acids ratio of 5.62 with 59.9 % of monounsaturated fatty acids and 25.0 % of polyunsaturated fatty acids. Caribe meal is an important source of nutrients and a potential raw material for human food.
Effect of salinity on yield and quality of Moringa oleifera seed oil
Authors: Anwar Farooq , Ijaz Hussain Abdullah , Ashraf Muhammad , Jamail Amer , Iqbal Shahid
Published: October 2008

Variation in the yield and composition of Moringa oleifera (M. oleifera) seed oil from two differently adopted (non-saline and saline) provinces of Pakistan was examined. Hexaneextracted M. oleifera seeds from saline and non-saline areas contained 33.50% and 32.79% oil yield, respectively. The analysis of variance (ANOVA) revealed no significant differences in the physical (refractive index (40 oC), color and specific gravity (24 °C) or chemical (iodine value, free fatty acid value, peroxide value, unsaponifiable matter, saponification value, conjugated diene and triene values and  p-anisidine value) characteristics of the oils obtained from both areas. The concentration of C18:1 and C16:0 was significantly (P < 0.001) higher whereas, that of C14:0 was lower in M. oleifera seed oils from the saline area. A tocopherol analysis demonstrated the concentration of α- and δ-tocopherol of Moringa seed oils to be significantly (P < 0.001) higher from the saline area. Whereas, the contents of γ-tocopherol was found to be significantly (P < 0.001) higher in the Moringa seed oils native to the non-saline area. Results from the present study revealed that salinity did not affect the oil content of M. oleifera seeds. Nevertheless, it might affect the tocopherol and fatty acid profiles of M. oleifera seed oil.
Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
Authors: Poiana Marco , Romeo Flora V.
Published: October 2008

The changes and features of some olive cultivars during natural fermentation in brine were examined. The cultivars were typical of Sicily: “Nocellara messinese”, “Nocellara etnea”, “Moresca”, “Ogliarola” and “Tonda iblea”. The carpological data revealed their good quality. Chemical characteristics such as reducing sugars, titratable acidity, total phenols and dry matter were also investigated. The physical and chemical changes of olives and brines throughout the process time were monitored. Sodium chloride concentration was gradually increased from 5% (w/v) to 6% after 60-75 days and 7% after 90. The olives were put in brine acidified up to pH = 4. The salt concentration and pH value were necessary to favor lactic fermentation. An uniform trend of pH was measured for all the olive cultivars: a stable pH under 4.5 value was measured. The course of titratable acidity measured in fermentation brines was in  agreement with the pH trend. The concentration of total phenols in flesh olives through the brine storage and fermentation is reported and the reduction of total phenols during the brine fermentation was fast in “Tonda iblea”, “Nocellara etnea” and “Moresca” olives.To measure the degree of oleuropein disappearance, the course of hydroxytyrosol in brine was monitored. Throughout the brining period, the growth of microbial populations was revealed on selective media: lactic acid bacteria, mesophilic microorganisms, yeasts and moulds.
Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)
Authors: François Gemrot , Nathalie Barouh , Jean-Pierre Vieu , Daniel Pioch , Didier Montet
Published: October 2008

The effect of roasting at high temperatures on the Vitamin E in hulled gourd seeds of Cucurbita pepo was studied. Roasting at 140°C for 5 min induced a swelling of the seed with an increase in volume of 43 %, and a weight loss of 6.5 %.The seed acquired the desired puffed-up appearance. The water activity of raw seeds was 0.544 and decreased during roasting to 0.105. Cucurbita pepo seeds contained 51.0 % fat. Tocopherol content of roasted seeds was 68mg/100g oil and of non roasted seeds was 107mg/100g oil. γ-tocopherol represented 96% of the total tocopherols. Total tocopherol loss during roasting was 36%. β-tocopherol loss was the highest at 50%; for α-tocopherol it was 41% and for γ-tocopherol it was 36%.
Influence of olive integrated production on the quality of virgin olive oil
Authors: Cayuela J. A. , García J. M. , Gutiérrez-Rosales F.
Published: October 2008

A study has been conducted to determine the influence of integrated olive production on the quality of extra virgin olive oil. On two different dates, samples from three different holdings were taken in integrated production (I) parcels, and in conventional production (C) parcels, both adjacent. The analytical determinations were free acidity, peroxide value, K232 and K270, fatty acid composition, esterols, phenolic compounds, tocopherols, stability to oxidation and sensory analysis. Most interesting among the results obtained were total contents of esterols and tocopherols, higher in olive oils of integrated production.
Antioxidant evaluation and chemoprotection of phenolic extracts from apple seeds
Authors: González-Laredo R. F. , Reyes-Navarrete M. G. , Preza y Lerma A. M. , Rosales-Castro M. , Morales-Castro J. , Gallegos-Infante J. A. , Rocha-Guzmán N. E.
Published: October 2008

Phenolic extracts from apple seeds (Malus domestica) belonging to the Red delicious (Rd) and Blanca de asturias (Ba) varieties were studied. Two extraction sequences with organic solvents were performed to evaluate hydrophilic phytochemicals: one with hexane, ethyl acetate and 50% methanol and the other with hexane and 70% acetone. For both apple varieties, acetone extracts showed higher total phenolics and condensed tannin content than ethyl acetate or aqueous methanol extracts. The same trend was observed with acetone extracts, which showed the highest free radical scavenging activity (%RSA). Bidimensional thin later chromatography plates gave positive evidence for proanthocyanidins (condensed tannins). The effect of crude  extracts on transformed cells (HeLa) was evaluated and found to be as strong as the positive control (catechin). Aqueous acetone extracts showed the highest inhibition to cell proliferation of all tested extracts and controls.
Progress in emulsion formulation
Authors: Muñoz José , Alfaro María del Carmen , Zapata Isabel
Published: October 2008

This review emphasizes that formulation, along with processing, defines the microstructure of emulsions and therefore their functional properties. Possible components of both the oil and aqueous phases are described as well as their relevant properties concerning emulsions. The general characteristics of low molecular and high molecular weight emulsifiers, which essentially are adsorbed on the oil/water interfaces, are described. Synthetic emulsifiers derived from the oil industry, as well as those stemming from edible raw materials and biotechnological sources are considered. The main steps of the emulsifying mechanism using proteins and the role of synthetic polymers as well as polysaccharides as stabilizers are discussed. In addition, the formation of protein-polysaccharide complexes as a way of optimizing emulsion formulations is analyzed. Finally, this review points out that the progress in emulsion formulation must rely on the product engineering approach, which involves a multidisciplinary methodology.
Review of the levels of trans fatty acids reported in different food products
Authors: Griguol V. , León-Camacho M. , Vicario I. M.
Published: October 2008

In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes. Some foods like shortenings, cakes and pastries may have up to 30% of these fatty acids. In milk and dairy products the reported levels are between 1.50% and 5.20%, in meat and derived products between 0.20% and 21,30%; in chocolates from 0% to 15, 70%. The greatest variability is found in margarines, where a variety has been reported from “trans-free products” to products containing up to 34. 30%. In relation to the trans-fatty acid profile, 18:1t is the most abundant fatty acid found in the majority of foods, followed by C18:2t, C18:3t, C18:1t y C14:1t. Due to the negative health effects of these fatty acids, there is a trend to reduce their levels in food products and to include them in the nutritional label of food packaging.
Enzymatic treatment on oil extraction and antioxidant recuperation from Oenothera biennis by cold pressing.
Authors: Collao César A. , Curotto Emilia , Zúñiga María E.
Published: October 2008

The aim of this work was to improve the yield in evening primrose oil extraction and the antioxidant potential of the residual meal using an enzyme assisted extraction process with cold pressing. Among four commercial enzymes, a mixture of two of them was selected in order to evaluate the effect of enzyme-substrate ratio, temperature, moisture and period of time of the enzymatic pretreatment on the extracted oil. The oil yield increased by 12% when the seeds were pretreated with 2% enzyme-substrate ratio of a mixture of 100G Ultrazym and Cellubrix (1:1) for 15 h at 40oC and 40% moisture. The defatted meal obtained from the enzyme aided process enhanced its phenol content and improved its potential antioxidant activity in comparison to the control from 250 to 276 mg of phenols/g of meal and from 1463 to 1558 mg of trolox/g of meal respectively.
Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest
Authors: Eissa A. M. F. , El-Sayed R.
Published: October 2008

The reaction of 2-hydroxyheptadecanoyl chloride (2) and anthranilic acid gave 2-(1-hydroxyheptadecyl)-4H-3,1-benzoxazin-4-one (3) which was used as starting material to synthesize some condensed and non-condensed heterocyclic compounds by a reaction with nitrogen nucleophiles (e.g., hydrazine hydrate, and formamide). The subsequent reaction of the synthetic products with different amounts of propylene oxide gave a novel group of nonionic compounds having a double function as antibacterial and surface active agents which may serve in the manufacturing of drugs, cosmetics, pesticides or as antibacterial and/or antifungal products. The surface active properties such as surface and interfacial tensions, cloud point, foaming height, wetting time, and emulsification power were determined. Antimicrobial and biodegradability were also screened.
Characterization of grape seed and pomace oil extracts
Authors: Göktürk Baydar Nilgün , Özkan Gülcan , Sema Çetin Emine
Published: October 2008

The objective of this study was to determine the nutrient and antioxidant contents of grape seed and pomace oil extracts from the main Turkish wine grape cultivars, Kalecik karas1, Narince, Hasandede and Emir. Dried and powdered seed and pomace materials were extracted with hexane. The results showed that the oil concentration of seeds ranged from 12.35 to 16.00% while in pomace the oil concentration varied from 5.47 to 8.66%. Grape seed and pomace oils were rich in oleic and linoleic acids and the degree of unsaturation in the oils was over 85%. α- tocopherol was the most abundant tocopherol in the oil extracts. Although γ and δ-tocopherols were found with low concentrations, β-tocopherol was not detected in the oil extracts. Oil extracts from pomace in all cultivars gave the highest tocopherol contents compared to the seeds. The contents of total phenolics were higher in pomace oil extracts than seed oil extracts. The highest total phenolic content (392.74 mg/kg) was found in the oil extract from Narince pomace compared to the other oil extracts. The refractive indexes of pomace oil extracts ranged from 1.445 to 1.468 while the refractive indexes of the seed oil extracts ranged from 1.460 and 1.466. In conclusion, wine byproducts including the seeds and pomace can be utilized both to get natural antioxidants and to obtain edible vegetable oil.
Ability of the aquatic fern Azolla to remove chemical oxygen demand and polyphenols from olive mill wastewater
Authors: Ena Alba , Carlozzi Pietro , Pushparaj Benjamin , Paperi Raffaella , Carnevale Silvia , Sacchi Angelo
Published: October 2008

We investigated the biofiltration ability of the aquatic fern Azolla to remove polyphenols and chemical oxygen demand (COD) from olive mill wastewater (OMWw) collected from the traditional (TS) and continuous (CS) extraction systems. Azolla biomass was packed into five sequential Imhoff cones and five sequential columns. In both experiments, the filtrates collected from the 5th biofilter showed a decrease in polyphenol contents: from 7650 mg l–1 to 3610 mg l–1 in TS OMWw and from 3852 mg l–1 to 1351 mg l–1 in CS OMWw. The COD contents decreased from 110200 mg L–1 to 52400 mg L–1 in TS OMWw and from 41600 mg L–1 to 2300 mg L–1 in CS OMWw. A 5:1 OMWw to Azolla-fresh-weight ratio was optimal for both polyphenol and COD removal. The biofiltration ability of alfalfa was compared with that of Azolla, but the treatment with alfalfa did not result in the reduction of COD or polyphenols.
Cottonseed: protein, oil yields, and oil properties as influenced by potassium fertilization and foliar application of zinc and phosphorus
Authors: Sawan Zakaria M. , Hafezb, Saeb A. , Basyony Ahmed E. , Alkassas Abou-El-Ela R.
Published: October 2008

In maximizing the quantity and quality of a crop’s nutritional value in terms of fatty acids and protein, it is necessary to identify the constraints which may affect it and to devise methods of overcoming them through the use of inputs or changes in management practices. Field experiments were conducted during two successive seasons at the Agricultural Research Center, Giza, Egypt, on the cotton cultivar “Giza 86” (Gossypium barbadense L.) to study the effects of potassium fertilization (at 0.0 and 47.4 kg of K ha–1) and foliar application of zinc (at 0.0 and 57.6 g of Zn ha–1, two times, 70 and 85 days after planting, “during square initiation and boll setting stage”) and phosphorus (at 0.0, 576, 1152 and 1728 g of P ha–1, two times, 80 and 95 days after planting) on cottonseed. The application of potassium along with spraying plants with zinc and phosphorus caused  an increase in cottonseed yield ha–1, seed index, seed oil content, oil and protein yields ha–1, seed oil unsaponifiable matter and total unsaturated fatty acids (oleic and linoleic). However, those treatments resulted in a decrease in oil acid value, saponification value and total saturated fatty acids. The highest P concentration of 1728 g ha–1 gave the best values of cottonseed yield/ha, seed index, and seed oil and protein yields/ha and oil saponifiable matter.
Social and economics repercussions of the table olive sector
Authors: García Brenes M. David
Published: October 2008

This work studies the most relevant economic and social elements concerning the table olive in Andalusia, from the grove to the processing and seasoning industry. The importance of worldwide agrarian production is analysed along with its social implications and recent technological developments. The fact that the table olive industry generates more wealth and employment in relative terms than the olive oil industry is also emphasized.
Modelling the hexane extraction of soya enzymatically pretreated grits
Authors: Grasso F , Maroto B , Camusso C , Zaritzky N
Published: October 2008

In this work, the influence of the variables which can affect oil extraction from soybean enzymatically pretreated grit using hexane, were studied. From the experimental results, a mathematical model for calculating the extraction yield was proposed. The statistical tests used to obtain this model showed that the yield does not depend on the enzymatic incubation pH but on the temperature and time of enzymatic treatment and on the interaction between time and temperature. The proposed model fit the experimental data well.
Extraction of antioxidants from almond-processing byproducts.
Authors: Garrido Ignacio , Monagas María , Gómez-Cordovés Carmen , Bartolomé Begoña
Published: October 2008

In this work, 8 different solvents/mixtures have been tested for the extraction of antioxidants from by-products derived from the industrial processing of almonds (skin or seed coating, brown hull, and green shell cover or mesocarp). The oxygen radical absorption capacity (ORAC) as well as the phenolics content of the extracts has been determined. The extracting solution methanol/HCl (1000:1, v/v) was the most effective for the almond skin and shell, whereas, for the hull, it corresponded to acetone/water (50:50, v/v), resulting in ORACFluorescein values of 0.467, 1.45 and 0.0504 mmol of Trolox/mg, respectively. At the same time, the mixtures acetone/water exhibited the highest content of total polyphenols and proanthocyanidins for the three by-products studied. Finally, results have shown that the by-products derived from almond processing, in particular, the skin and shell, posses a similar antioxidant capacity to that of grape by-products which are currently used in the development (or production) of antioxidant products.
Supercritical fluid extraction as a clean-up method for the extraction of pesticides from wool wax. A preliminary approach
Authors: López-Mesas M , Christoe J , Carrillo F , Gutiérrez M.C. , Crespi M
Published: October 2008

The work presented is a preliminary study for the development of a method for the extraction of pesticides from wax samples by means of superficial fluid extraction. The novelty of the study is the direct extraction of the pesticides from raw wool wax without any cleanup, as direct extraction has been considered almost impossible by many authors.
Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying
Authors: Navas J.A. , Tres A. , Codony R. , Guardiola F.
Published: October 2008

Frying oils with different alteration degrees were collected from continuous frying systems at various Spanish companies. These samples were used to evaluate the applicability, repeatability and capability of a number of methods to discriminate between samples of different degrees of oxidation. The objective of this work was to find complementary methods to the acid value determination for the routine quality control of the frying oils used in these companies.The optimization of the dielectric constant determination was accompanied by a clear variability improvement. However, except for the TBA value, the methods assayed showed lower variability. In addition, TBA value determination was discarded because this parameter showed insufficient sensitivity to discriminate between oil samples with different degrees of oxidation. Relationships between the alteration parameters determined in the frying media showed significant correlations between the acid value and several different oxidation parameters, such as the p-anisidine value, dielectric constant, lipid UV absorption and polymerized triacylglycerol content. Thus, since the acid value exclusively evaluates the hydrolytic alteration, these parameters give complementary information because they evaluate the thermoxidative alteration.
Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties
Authors: Manai Hedia , Gallardo González Lourdes , Haddada Faouzia , Sánchez Casas Jacinto , Osorio Bueno Emilio , Zarrouk Mokhtar
Published: October 2008

This paper describes a sensory analysis of olive oils from main Tunisian cultivars: Chemlali, Chétoui, Sradki, Sayali and Hor Kesra, and one Spanish cultivar: Arbequina. Some hybrids obtained from controlled crossings between Tunisian and European cultivars: Hd 031, Hd 034, Hd 038, Hd 039, Hd 044 & Hd 045, were also analysed. Sensory evaluation of oils was performed in order to evaluate their sensory profiles. A Duncan Test (a = 0,05) was applied using the data of each attribute and showed differences between analysed oils, pointing out the oil from the hybrids HD 044 for its bitter attribute. All collected data were also submitted to Cluster analysis, based on the similarity in Euclidian distances, showing the difference between the oil from hybrid HD 044 and the rest.
Temperature influence during seed filling on tocopherol concentration in a traditional sunflower hybrid
Authors: Izquierdo N. G. , Mascioli S. , Aguirrezábal L.A.N. , Nolasco S.M.
Published: October 2008

The effect of night temperature during short periods in seed filling on oil tocopherol content and tocopherol/linoleic acid ratio was investigated in a traditional sunflower hybrid. Seeds were sown in the field at Balcarce on the 3rd and 22nd of November. In each experiment, treatments in which night temperature was increased at three consecutive periods of 200 °C day (base temperature: 6 °C) were applied.Tocopherol concentration was reduced when night temperature was increased early in seed filling. Such an increase could be attributed to a correlative increase in the daily average temperature, as no differences in tocopherol concentration were found when plants were cultivated in growth chambers under different day/night temperature but at the same daily average temperature. Temperature affected tocopherol concentration mainly by affecting the oil weight per seed.The tocopherol/linoleic acid ratio was not affected by temperature.
Acrylamide in fried potatoes: An updated review
Authors: Masson Lilia , Muñoz José Reinaldo , Romero Nalda , Camilo Conrado , Encina Cristián , Hernández Luis , Castro Julia , Robert Paz
Published: October 2008

The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects studied includes: the kinetics of the formation and degradation of the acrylamide, the mechanisms proposed for its reduction; the analytical methods and techniques used for its determination and the experimental results obtained either with model systems or by industrial processing in the case of potato crisps and french fries.This review is focused on the state-of-the-art related to the occurrence of acrylamide in foods submitted to heat treatments in industrial operations such as frying, baking, toasting and extrusion. This review also considers the application of potato pre-treatments such as washing, blanching, and immersion in acid solutions. Special emphasis is placed on the differences between atmospheric frying and vacuum frying and on the health risks related to acrylamide intake through common foods.
Matter transfer during virgin olive oil elaboration
Authors: Gómez Herrera Carlos
Published: October 2008

In the course of the process of elaboration of virgin olive oil (whose main stages are crushing, malaxation and centrifugation) the transfer of several minor components to the triacylglycerol constituent of the oily globules originally present in the cells of the fruit mesocarp is produced. Such minor components are chemical species present in the olive fruits, as well as those resulting from chemical or enzymatic processes which take place in the olive paste upon crushing. In this paper several types of transferable minor components, as well as those parameters affecting the rates of transfer are studied.Geometric and physical variations of interfacial regions between the oil and other systems in contact with it are discussed. These systems are olive vegetation water, olive pulp components, and fragments of the woody endocarp, as well as the atmospheric air and the tools and equipment of the oil mill.This article concludes with some considerations about the improvements of virgin olive oils achieved by controlling the transfer of minor components.
Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales
Authors: González M.ª Montserrat , Navarro Teresa , Gómez Gemma , Pérez Rosa Ana , De Lorenzo Cristina
Published: October 2008

A new methodology has been developed for the sensory assessment of table olives. The scales used to determine the color of the brine and the fruit are studied (they are prepared in vials, allowing their presence in situ in every panel session). Moreover, scales to quantify the parameters of firmness, acidity, saltiness and bitterness are described. In this case, the scales are prepared using different food representatives of the intensity grade of each attribute. The study has been developed by a panel test that, after months of training, acts as an analytical instrumet. In addition to the parameters specified above, criteria to determine the aromatic intensity and persistance (nasal and retronasal) of table olives were established, as well as the identification of individual aroma. Taking these points into account, a panel sheet divided into four sections has been developed: visual, scent , taste and general evaluation.
Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis
Authors: González M.ª Montserrat , Navarro Teresa , Gómez Gemma , Pérez Rosa Ana , De Lorenzo Cristina
Published: October 2008

A sensory assessment of different samples of table olives from Campo Real (Madrid) was made by a professional panel. A study of the physico-chemical and rheological properties of the olives was also done. The objective of the study was to correlate sensory and instrumental data (color, pH, firmness…) in order to identify the instrumental parameters that better explain the sensation when eating table olives. A significant inverse correlation is observed between the polyphenol content and the color of olives and brine. The sugar content is directly proportional to the color intensity quantified by the panel. A high correlation between net absorbance and sensory evaluation is observed, showing the efficiency of the scales used in the study. Moreover, the different sensory parameters where correlated among them to evaluate their contribution to the global evaluation of the product.
Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes
Authors: Vekiari S. A. , Papadopoulou P. , Kiritsakis A.
Published: October 2008

The effect of machinery groups, packing materials and light intensities was ascertained on indices of oxidative deterioration, peroxide value, and extinction coefficient K232 and K270 of extra virgin olive oil for one season of olive harvesting in an effort to simulate commercial storage conditions. It was revealed that during the storage of olive oil the peroxide value was significantly affected by the type of extraction machinery, packing material and light intensity. It is significant that oil exposed to diffused daylight and artificial light attained maximum PV in the second or third month of storage and de creased thereafter, while samples stored in the dark attained their maximum PV during the sixth month of storage. Oil samples extracted using the centrifugal type of machines and kept in glass containers in the dark had higher peroxide values than those extracted by the classic method. The rate of changes of the PV and the two indices K232 and K270 was also affected similarly by the type of machinery, packing material and light intensity.
Nitrogen, potassium and plant growth retardant effects on oil content and quality of cotton seed
Authors: Sawana Z. M. , Hafez S. A. , Alkassas A. R.
Published: October 2008

The aim of this field experiment was to investigate the effect of nitrogen, potassium and a plant growth retardant (PGR) on seed yield and protein and oil content of an Egyptian cotton cultivar (Gossypium barbadense Giza 86). Treatments consisted of: soil application of N (95 and 143 kg N ha-1 in the form ammonium nitrate), foliar application of potassium (0, 319, 638 or 957 g K ha-1 as potassium sulfate) and foliar application of mepiquat chloride (MC) (0 and 48 + 24 g active ingredient ha-1) on seed, protein and oil yields and oil properties of Egyptian cotton cultivar “Giza 86” (Gossypium barbadense). After applying the higher N-rate, foliar application of potassium and plant growth retardant MC significantly increased seed yield and the content of seed protein and oil, seed oil refractive index, unsaponifiable matter and total unsaturated fatty acids (oleic and linoleic). In contrast, oil acid and saponification value as well as total saturated fatty acids were decreased by foliar application of potassium and MC. The seed oil content was decreased with soil application of N.
Extraction of sweet and hot pepper and paprika oleoresin I. Overview, composition, process, innovations, and applications
Authors: Fernández-Trujillo J. Pablo
Published: October 2008

This paper reviews the definition and composition of paprika oleoresin. The review covers recent research concerning the conventional extraction process that uses organic solvents (mainly hexane), legislation, innovation, patents, applications, and perspectives in developing countries. The conventional process includes the extraction of the oleoresin usually with hexane as solvent, the miscella and meal disolventization, and a subsequent oleoresin degumming. The paprika oleoresin is used as additive colorant and is composed by esterified fatty acids such as the linoleic or the linolenic acids. This oleoresin and its components (carotenoids, capsaicinoids, and tocopherols), extracted under different conditions, are used in formulating nutraceutical, colorants and pharmaceuticals. The paprika oleoresin can become soluble by microencapsulation by mixing with gelatin or arabic gum. Paprika oleoresin extraction has future in Africa and iberoamerican countries.
Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour
Authors: Ferreyra J. C. , Kuskoski E. M. , Bordignon Luiz M. T. , Barrera Arellano D. , Fett R.
Published: October 2008

The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated. The isoelectric point (Ip) of these proteins was found at the pH of 4,0; and the isoelectric region between pH 3,0 and 5,0. The evaluated surface properties decreased in the isolectric region. The emulsifying activity and time stability (30 and 120 minutes) significantly decreased at the pI; the emulsifying stability at the temperature of 80°C decreased in all the isoelectric region until the pH of 6,0. The foaming activity had the best values at the pH of 2,0. The correlation between protein solubility and surface properties were more significant for emulsifying properties than for foaming properties.
Soybean phospholipase D activity determination. A comparison of two methods
Authors: Tosi E. , Ballerini G. , Ré E.
Published: October 2008

Due to a discrepancy between previously published results, two methods to determine the soybean phospholipase D activity were evaluated. One method is based on the extraction of the enzyme from whole soybean flour, quantifying the enzyme activity on the extract. The other method quantifies the enzymatic activity on whole soybean flour without enzyme extraction. In the extraction-based-method, both the extraction time and the number of extractions were optimized. The highest phospholipase D activity values were obtained from the method without enzyme extraction. This method is less complex, requires less running-time and the conditions of the medium in which phospholipase D acts resemble the conditions found in the oil industry
Study of new procedures of elaboration of alkalitreated green table olives, not fermented, preserved by heat treatments
Authors: Casado Francisco Javier , Higinio Sánchez Antonio , Rejano Luis , Montaño Alfredo
Published: October 2008

Two new procedures for the elaboration of alkali-treated green table olives, without fermentation, preserved by sterilization or pasteurization were studied. In each case, the aim was to obtain a product with good quality and guaranteed safety. In the sterilized product, it was demonstrated that by including a pitting step during elaboration, a product was obtained with both flavour and texture similar to those of «green ripe olives», but without the need to apply an excessive number of washes. Alkalizing agents added to the packing solution negatively affected the organoleptic olive properties. In case of the pasteurized product, a pitting step during elaboration was also demonstrated to be effective in improving olive flavour. Fruit texture was not significantly affected by this step. Both herbal extracts and monosodium glutamate added to the packing solution successfully masked the «cooked» flavour of olives associated with pasteurisation.
Influence of pH and ionic strength on the thermalinduced transitions of egg yolk dispersions
Authors: Carmona José A. , Cordobés Felipe , Guerrero Antonio , Martínez Inmaculada , Partal Pedro
Published: October 2008

Thermal-induced transitions of egg yolk were studied by using Differential Scanning Calorimetry (DSC) and temperature controlled Small Amplitude Oscillatory Shear (SAOS). The influence of composition (pH and electrolyte concentration and type) was analyzed. The results obtained under DSC measurements suggest a continuous evolution in protein denaturation which depends on pH and salt content. Slope temperature measured by SAOS allowed the analysis of the evolution of the viscoelasticity functions during the gelification process. Viscoelasticity functions showed a dramatic increase and were affected by the pH, ionic strength and salt type. SAOS was also used to obtain the mechanical spectra of egg yolk dispersions and gels as a function of composition. The influence of pH and ionic strength on line ar viscoelastic properties and microstructure may be explained in terms of the model for the formation of gel networks of globular proteins
Analysis of the scientific production of olive products. I – Table olives
Authors: De la Viesca Rosa , Fernández Elena , Salvador Javier
Published: October 2008

This article contains an overview of the scientific production in the area of table olives during the period 2000- 2005. Author’s productivity, most relevant topics, sources of information and groups of authors are analysed using basic bibliometric indicators. Also, contributions and collaborations among groups of authors are studied. Finally, this work includes impact indicators from the most important journals on this topic.
Extraction of sweet and hot pepper and paprika oleoresin II. Hazards and critical control points and commercial requirements
Authors: Fernández-Trujillo J. Pablo
Published: October 2008

This paper reviews the hazards analysis and critical control points (HACCP) for the conventional extraction of paprika oleoresin, a product with potential to be produced in Africa and South America. These points include the toxicological, fire and explosion risks of the solvents, the temperature for miscella stripping, the risk of oxidations, isomerization and contaminant concentration in the oleoresin. Legal regulations in US and EU are also discussed, as well as some technical requirements and commercial and demand characteristics of the oleoresin.
Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials
Authors: Diego Quintaes Késia , Amaya-Farfan Jaime , Morgano Marcelo Antônio , Almeyda Haj-Isa Niurka Maritza
Published: October 2008

Cookware may release some inorganic components into foods during cooking, some of which have undesirable consequences. In fried foods, for instance, oil oxidation is favored by metals. The present study evaluated oxidative stability (AOCS method) and iron and nickel migration (inductively coupled plasma-optical emission spectrometry) into refined soybean oil in four cycles, with intervals of 24 hours. The cookware materials were glass, aluminum, stainless steel, iron and soapstone. The results demonstrated that the lowest metal migration occurred from glass and aluminum pans while the oil heated in these pans showed the highest oxidative stability. The highest migration of Fe and Ni into the oil occurred from the soapstone and iron pots (3.94 and 3.21 mg _ kg-1, respectively).Nevertheless, increasing loss of oxidative stability was evident in the oils heated in the soapstone, stainless steel and iron cookware, in this order. Since iron migration was lower from glass and aluminum pans, these were considered the best type of materials for frying
Effect of gamma radiation on microbiological and oil properties of black cumin (Nigella sativa L.)
Authors: Arici Muhammet , Arslan Colak Ferya , Gecgel Ümit
Published: October 2008

Black cumin samples obtained from the market have been irradiated under 2.5 kGy, 6 kGy, 8 kGy, and 10 kGy doses, respectively. Along with the increase in the dose of irradiation, both the free fatty acid and peroxide values of the samples increased, whereas oil contents, iodine numbers, refraction index and Rancimat values decreased. In the composition of fatty acids, while the percentages of unsaturated fatty acids decreased; trans fatty acid levels increased. Microbial count of the samples decreased as the dose of irradiation increased. It has been observed that total bacterial count as well as total count of yeast and mould reduced to the undetectable limit.
Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
Authors: García-González Diego L. , Viera María , Tena Noelia , Aparicio Ramón
Published: October 2008

Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the presence of low quantities of any kind of hazelnut oil in olive oil. The methods were confirmed by means of internal and external validations, the latter carried out in 21 different laboratories in three inter-comparison trials. The resulting information suggests a cut-off at 8% for the method based on triglycerides and 10% for that based on the quantification of sterols. The former also shows better reliability measures in reproducibility; i.e., number of false positives, efficiency (90% vs. 82%) and Youden index (0.81 vs. 0.77).