bluuebunny/crossref_metadata_2025 huggingface dataset:
Influence of microwaves on olive oil stability
Authors: Farag R. S. , El-Baroty G. , Abd-El-Aziz N.
Published: March 2010

The fruits of Picual and Shemlalli olive cultivars were exposed to microwaves generated from an oven at low and moderate power settings for 3, 6, 9 and 12 min. The physicochemical constants and fatty acid composition of the olive oil samples extracted from nonmicrowaved and microwaved fruits were determined. The data demonstrated that microwaves did not alter the values of the above mentioned parameters compared with the oil extracted from nonmicrowaved fruits. Quality assurance tests (acid, peroxide and TBA values) elucidated that microwaves generally increased the olive oil stability of Picual and Shemlalli cultivars during storage. In addition, microwaves generated from oven at moderate power setting for 12 min. exhibited an antioxidant power on olive oil equivalent to that possessed by BHT at 200 ppm.
Rheology of biopolymer stabilized emulsions
Authors: Madiedo J. M. , Bower C. , Mackley M. R. , Gallegos C.
Published: March 2010

In this work, the viscous and viscoelastic responses of food emulsions stabilized by proteins are studied. The damping function determined from the relaxation modulus, together with the relaxation spectrum calculated from the dynamic modulus, allowed a prediction of the material response under steady-state conditions by applying the Wagner model. On the other hand, the study of the evolution of the microstructure of these systems under shear allows to explain the behavior observed in steady-flow tests, as well as the lack of concordance between experimental an predicted values.
Some analytical characters of cottonseed varieties grown in Turkey
Authors: Nergiz Cevdet , Yalçin Hassan , Yildiz Hasan
Published: March 2010

Sixteen cottonseed varieties grown in Turkey were analysed. The average oil content in varieties ranged from 309.7g Kg-1 to 379.5g Kg-1 whereas the range in values of gossypol content for glanded varieties was 7.4-12.8g Kg-1. One glandless variety contained gossypol as 0.2g Kg-1. The samples contained 337.2- 466.5g Kg-1 protein. Fatty acid composition of the oils obtained from cottonseed varieties were also determined. Generally total gossypol content of cottonseed varieties were below the limits established by the some nations for human food or animal feed.
Occurrence of Lactobacillus spp. and Bacillus licheniformis in margarine with yoghurt.
Authors: González Elisa , Jordano R. , López Mª C. , Córdoba Mª G. , Medina L. M.
Published: March 2010

The microbiological analysis of thirty samples of commercially produced margarine with incorporated yoghurt was carried out. After the initial control, the other tests were runned after 26, 56, 88,116 and 157 days of refrigerated storage. Constitutive biota of yoghurt was not detected. Occurrence (100% of samples) of Lactobacillus spp. (Lactobacillus fermentum and Lactobacillus casei subsp. pseudoplantarum, being the first one slightly more numerous), and Bacillus licheniformis, which counts were mostly in a 103- 104ufc/g range, and only in 10% of the cases were < 103 ufc/g. Samples did not show signs of deterioration. Article calls upon about the convenience of developing a specific normative that clarifies the doubts about main microbiological hazards as well as the legal aspects regarding the product denomination.
Stability and usage of nitrogen in fats and oils
Authors: Barrera Arellano Daniel
Published: March 2010

The oxidative rancidity is, without a doubt, the main cause of the deterioration of fats and oils, and defines the shelf life of this type of products. Therefore, the stability (resistance against oxidation) has come to be one of the factors which worry the processors the most, thus it is also one of the main quality criteria. Rancidity chemical principles, its consequences, forms to prevent and the evaluation methods will be shortly discussed. Several factors determinate the stability of fats and oils, pointing out the chemical composition and the processing conditions. All the process steps must be accomplished searching a greater stability, for which some minimal cares must be observed. Particularly important in this sense are the steps of bleaching and deodorization. The usage of antioxidants and nitrogen represent valuable tools to improve oxidative stability, mainly in oils of unfavorable characteristics and composition.
Theoretical study of some thermodynamic properties of the fatty acids obtained as distillates coming from the deodorization of vegetable oils
Authors: Prieto M. M. , Bada Gancedo J. C. , Lombardía Prendes M. I. , Graciani E.
Published: March 2010

Nowadays the feasibility of a change of technology in the deodorization stage of edible vegetable oil refining is being investigated. The proposed technology involves a modification in the composition of the distillates coming from the deodorization stage and their further treatment To design the apparatus which are required by the proposed technology it is necessary to study the physical properties of the distillates. The thermodynamic properties of the fatty acids: palmitic, stearic, oleic and linoleic, which are the principal components produced at the deodorization stage have been studied. The properties that have been studied were those corresponding to the critical point (critical temperature, pressure and volume), the vapour pressure-temperature relation and the latent heat of vaporisation. Different methods to estimate the above mentioned properties and some experimental published data have been compared.
Antioxidant activity of isolated compounds in non-volatile residue from orange essential oil.
Authors: Vargas-Arispuro L. , Sanz B. I. , Martínez-Téllez M. A. , Primo-Yúfera E.
Published: March 2010

There has been a growing interest in the food industry and in preventive medicine to search for «natural antioxidants». Therefore the objetive of this study was to evaluate the antioxidant activity of the non-volatile residue of essential orange oil in the oxidation of unrefined and freshly extracted olive oil. Essential orange oil was distilled to obtain a non-volatile residue and fracctionated on a Silica Gel 60 column. The antioxidant activity was determined by measuring peroxide value obtained after heating olive oil at 70 °C for 48 h. Six compounds were isolated and purified, four of these had antioxidant activity, α-tocopherol and three methoxylated flavones were identified using spectroscopic methods. This study confirmed that non-volatile fractions of essential orange oil contain natural antioxidants diferent from α-tocopherol.
Thermally decomposed ricebran oil as a diesel fuel
Authors: Megahed O. A. , Keera S. T. , Abdallah R. I. , Zaher F. A.
Published: March 2010

Ricebran oil; a non edible oil, was thermally decomposed using different loads of calcium oxide as catalyst. The fuel properties of the cracked product were evaluated as compared to those of diesel fuel. The considered properties included the calorific value, flash point, viscosity, pour point, distillation characteristics, cetane number in addition to some other fuel properties. The results had shown that the fuel properties of the decomposed oil were quite similar to those of standard diesel fuel. The calorific value was 80-90% that of diesel fuel and the viscosity was sligthy higher. The prepared fuel was advantageous over diesel fuel as the former was completely free from sulfur, which on fuel combustion produces corrosive gases of sulfur oxides.
Characterisation of Moringa peregrina Arabia seed oil
Authors: Tsaknis Jhon
Published: March 2010

Oil content of Moringa peregrina seeds (from Saudi Arabia) was 49.8%. Results of some physical and chemical characteristics of extracted oil were: refractive index (40 °C) 1.460, density (24 °C) 0.906, acidity (as oleic) 0.30%, iodine value 69.6, saponification number 185 and peroxide value 0.4 meq/kg. Moringa peregrina seed oil was found to contain high levels of oleic (70.52%), followed by gadoleic (1.5%), while the dominant saturated acids were palmitic (8.9%) and stearic (3.82%). α- γ- and δ-tocopherols were detected at levels of 145,58 and 66 mg/kg respectively. The induction period (at 120 °C) of tomato seed oil was 10.2 hours and reduced to 8.1 hours after degumming. Specific extinctions at 232 and 270 nm were 1.66 and 0.19 respectively, β-sitosterol was found as the most predominant component of the sterolic fraction of the oil. Other sterols found in percentages higher than 1.5% were 24-methylenecholesterol, campesterol, stigmasterol and Δ5-avenasterol. In addition, trace to minor anaounts of brassicasterol, campestanol, Δ7-campestanol, clerosterol, Δ5,24-stigmastadienol, Δ7-stigmastanol and Δ7-avenasterol were found.
Intake and body weight gain of rats fed different types of unused and used frying oils
Authors: Pérez-Granados A. M. , Vaquero M. P. , Navarro M. P.
Published: March 2010

Olive oil, sunflower oil and palm olein, unused or used in repeated potato frying until the oils reached the limit of 25% of polar compounds (PC) were used. Wistar rats were fed over 28 days diets containing 8% of: olive oil, olive oil from 48 fryings, olive oil from 69 fryings (25% PC), sunflower oil, sunflower oil from 48 fryings (25% PC), palm olein and palm olein from 80 fryings (25% PC) Body weight and food intake were monitored weekly and food efficiency was calculated. At the end of the experiment the animals were sacrificed to separate the liver and calculate the hepatosomatic index. The consumption of frying oils did not modify food Intake, body weight food efficiency nor liver weight but hepatosomatic index was higher in rats consuming frying palm olein compared to unused palm olein.
Trials to improve the colour of colour fixed cottonseed oil using sodium oleate and sodium stearate in the absence and presence of azeotropic extract of cottonseed meal
Authors: Yousef Elham A. A.
Published: March 2010

The effectiveness of two additives, namely, laboratory prepared sodium oleate and sodium stearate to improve the colour of colour fixed cottonseed oil was studied. Also the presence of the azeotropic extract of cottonseed meal together with 5% Na oleate or 10%Na stearate was taken In consideration. Improvement in the colour index of most treated refined and bleached oil samples is observed. This is confirmed with the reduction of gossypol contents of the refined and bleached treated oil samples compared with the untreated oil sample.
Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil
Authors: El-Shattory Y. , Aly Saadia M.
Published: March 2010

The interesterification reaction was carried out by adding oleic acid to soybean oil by ratio 1:2 w/w under different conditions of temperature, stirring and catalyst percentages. Assessment of the interesterification of oils was reported by determination of saponification value, iodine value and fatty acids composition. This study showed that linolenic acid which is responsible for flavour instability of soybean oil and consider as primary factor contributing to deterioration of this oil could be reduced to less than or equals 3%.
Fatty acids and sterols evolution during the ripening of olives from the Moroccan Picholine cultivar.
Authors: Ajana H. , El Antari A.
Published: March 2010

From june to february 13 olive samples from Moroccan Picholine olive trees were collected. The oils from the first samples have high acidity levels (>1%). But this latter decreases rapidly then stabilizes between 0.36 and 0.44%. The evolution of the total fatty acids shows a relatively high rates of C18:3 in the first samples. These proportions decrease during the ripeness process and stabilize at 0.8 - 0.9% from begining november. The C16:0 decreases while C18:2 increases during the ripening. Monoinsaturated fatty acid predominate in the Sn 2 glycerol position. The sum of the palmitic and the stearic acids proportions in this position become less than 1.5% between mid november and begining January. The chemical composition of the mesocarp fatty acids is quantitatively and qualitatively similar to that observed for the total fatty acids of the whole olives. However, the total fatty acids of the olive seed are quantitatively different from those of the mesocarp. The proportions of these fatty acids remain stable since mid September. The β sitosterol is the main sterol in all our samples with a proportion exceeding 84%. The Δ5 avenasterol reaches a maximum at January 2 nd at this time the β sitosterol have its lowest rate. The campesterol rates vary between 3 and 3.5% and the rates of the stigmasterol stabilize around 1 % until the begining november then it decreases to 0.5%.
Lipase - Catalyzed glycerolysis of sunflower oil to produce partial glycerides.
Authors: Zaher F. A. , Aly Saadia M. , El-Kinawy O. S.
Published: March 2010

Partial glycerides were prepared by glycerolysis of sunflower oil in presence of lipase enzyme as catalyst. Six lipases of different origins were used and compared for their catalytic activity. These include Chromobacterium lipase, pancreatic lipase, Rhizopus arrhizus lipase, lyophilized lipase (plant lipase) in addition to two lipase preparations derived from Rhizopus japonicas; Lilipase A-10 and Lilipase B-2. Chromobacterium lipase was found to be the most active as glycerolysis catalyst whereas lyophilized lipase; a plant preparation from wheat germ was the least active. The results have also shown that the lipase type affects also the product polarity and hence its field of application as a food emulsifier. Less polar products can be obtained using Chromobacterium lipase whereas the more polar ones using a fungal lipase preparation «Lipase A-10». The product polarity is also influenced by the process temperature but the mode of its effect is different for different lipases.
Fluorescence detection in aldehyde containing model systems: Relationship with fish deterioration.
Authors: Augbourg Santiago P.
Published: March 2010

In previous studies interaction compounds formation was accomplished by fluorescence detection at different excitation/ emission wavelength maxima during fish processing. A fluorescence shift towards higher wavelength maxima was then obtained as a result of damage increase. In the present work, different aldehydes were tested in order to compare their ability in producing fluorescent compounds with similar properties to the ones obtained during fish processing. Aldehydes (formaldehyde, FA; acetaldehyde, AcH; propanal, Pr; hexanal, Hex; 2-hexenal Hx; benzaldehyde, BzH) were reacted in model systems with sardine (Sardina Pilchardus) muscle and with n-propylamine at 30°C in dark during 25 days. A fluorescence shift was detected for all the aldehydes investigated as long as the reaction time increased. Great differences were observed between aldehydes, according to their chemical structure and reactivity. A sharp shift was detected for Hx and AcH, while little changes were observed in the cases of FA and BzH. As in the case of fish processing, Pr and Hex showed an increasing ratio between fluorescences detected at 393/463 nm and 327/415 nm as long as the reaction time increased.
Physical and chemical characteristics of toilet soap made from apricot kernel oil and palm stearin.
Authors: Girgis Adel Y. , El-Aziz N.M. Abd , El-Salam S.M. Abd
Published: March 2010

The objective of the present work was to use apricot kernel oil with palm stearin in toilet soap-making. Apricot kernel oil was obtained from apricot kernel seed (Prunus armeniaca) through hydraulic pressing (12000lb/in2). Kernel contained 43.3% oil. The fatty acids of apricot kernel oil had high oleic acid (81.73%) while, the major of the fatty acid in palm stearin was palmitic acid (55.17%). Eight of the toilet soap samples were prepared from apricot kernel oil, palm kernel oil and palm stearin at different ratios. The structure of soap samples nº1 and 8 were sticky and with bad physical properties. On the other hand, the physical characteristics of blends nos 2, 3, 4, 5 and 6 had firm consistency and creamy lather while, in soap nº 7, its were moderatement; i. e. medium hard makeup with fairly lather. After storage (6 months) on a shelf at room temperature, all soaps (nº1-8) were declined in their moisture content. On contrary, the total fatty acids of the same samples were augmented at different ratios during storage. Physical characteristics of soap samples nos 2, 3, 4, 5, 6 and 7 were increased after the storage time (6 months), their consistencies were very firm with creamy lather and reducement in their erosion from handwashing ratios was observed. It can be recommended that apricot kernel oil can be used in the manufacturing of toilet soap until ratio 50% of the fatty blend (the blend was bear palm stearin).
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
Authors: Lercker G. , Frega N. , Bocci F. , Mozzon M.
Published: March 2010

La molienda de aceitunas, el batido de la pasta y la separación del aceite de oliva producen una serie de transformaciones en las características del aceite que posteriormente será extraído. Es sabido que la formación de distintos componentes del aroma del aceite derivan de reacciones oxidativas enzimáticas. El contacto entre el aceite y la pasta de aceitunas incrementa la lipolisis y la oxidación lipídica, debido a un incremento de la actividad de las lipasas presentes en la pasta y a una acción lipoxigenásica respectivamente. La elección de los parámetros tecnológicos está en relación directa con la futura estabilidad y las características organolépticas del aceite. En este trabajo se confirma la formación de tales compuestos evidenciándose la degradación oxidativa del aceite en relación al tiempo de batido empleado. Se demuestra también una pérdida de antioxidantes (componentes polares menores) por efectos oxidatives en modo proporcional al tiempo de batido.
Kinetic study of anaerobic digestion of wastewaters from the washing of olives prior to the oil production process in a completely mixed reactor with immobilised microorganisms.
Authors: Borja Rafael , Alba José , Martín Antonio , Mancha Angela
Published: March 2010

A kinetic study of the continuous anaerobic digestion process of wastewaters from the washing of olives prior to the oil production process was carried out in a completely mixed reactor with sepiolite immobilised biomass at 35° C. Four influent COD concentrations, 4,5, 3,5, 2,5 y 1,5 g COD/I were used as substrate operating for a hydraulic retention time range of 4,5 to 1,25 days. The Michaelis-Menten model has been applied, obtaining the values of the maximum substrate utilization rate, k( (g COD/g VSS day), and the kinetic constant of the process, Ks (g COD/I), for each influent substrate concentration studied. The values of these parameters significantly decreased with decreasing concentration of influent wastewater, showing the highest values for the greatest influent substrate concentration used as feed. The microbial yield coefficient, Yx, and sludge decay rate coefficient, kd, were also determined to be 0,14 g VSS/g COD and 0,003 days-1 respectively.
Pickling process of capers (Capparis spp.) flower buds
Authors: Özcan Musa , Akgül Attila
Published: March 2010

Middle sized (8 < x < 13 mm) buds of Capparis spinosa var. spinosa and C. ovata var. canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) buds of C. . ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done in brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.
Effect of storage and heating on good mature and green immature soybean and soybean dehulling.
Authors: El-Shattory Y. , Aly Saadia M.
Published: March 2010

Mature and immature soybeans were stored for 6 months. Every month, soybeans were analysed for oil content, moisture percentage, acid value, peroxide value, fatty acid analysis, meal protein and urease activity in soybean meal. In addition, soybean samples were heated to different temperatures and times and the effect of heating on dehulling was studied. Finally control charts of acid and peroxide values were constructed and discussed.
Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade:Chemical and sensory implications
Authors: Morales María T. , Angerosa Franca , Aparicio Ramón
Published: March 2010

The volatile compounds produced through the lipoxygenase cascade are responsible for the most remarkable sensory attributes of virgin olive oil. The paper analyses the evolution of these compounds according to different conditions of temperature and time of the malaxing process. The influence of these parameters on the production of C6 and C5volatile compounds is stated together with the effect that the amount of these compounds has on the most remarkable virgin olive oil sensory descriptors (green, bitter-pungent, sweet and undesirable). Optima values of temperature and time are given for producing high sensory quality virgin olive oils. Three cultivars, Spanish Picual and Italian Frantoio and Coratina, were characterised by sensory attributes and volatile compounds quantified by two different methodologies in order to avoid that results could be circumscribed to a specific cultivar or a quantification method.
Rapid method to obtain virgin olive oil for acidity determination.
Authors: Martínez F. , Moyano Mª J. , Alba J. , Ruiz Mª A. , Hidalgo F. , Heredia F. J.
Published: March 2010

A rapid and simple method to obtain, from olive samples, enough quantity of oil to determine acidity grade is proposed. From paste samples of milled olives, different fraction are separated to be centrifugated during 5 minutes at 4500 r.p.m. Oil acidity results obtained from sodium sulfate anhidrous and natural microtalc added samples are compared with blank samples, and with those obtained by the Abencor extraction procedure. The correlation between the acidity of oil samples obtained by the Abencor method is also analyzed against other samples obtained by the normalized method in Spain, norm UNE 55070, Soxhlet system. Results show that in all the centrifugated samples enough amount of oil is obtained to determin the acidity grade, it also show that treatment with sodium sulfate anhidrous obtains a bigger recovery percentage, and that in all 3 cases, the acidity shows a good correlation with that of the Abencor system, doubling the number of samples analysed by the Abencor system. It also shows that the acidity grade obtained by using the UNE 55070 norm is aproximately 0,3 grades above that obtained by the Abencor system.
Effect of phenolic compounds extracted from sunflower seeds on native lipoxygenase activity
Authors: Kubicka E. , Jędrychowski L. , Amarowicz R.
Published: March 2010

Extracts of lipoxygenase were obtained from sunflower seeds using 12 different extraction mixtures, and lipoxygenase activity and content of phenolic compounds in the extracts were determined. The content of phenolic compounds was determined as the ratio of optical densities at 320/280nm. Statistical analysis of the results for the extracts showed a significant correlation between the lipoxygenase activity and the OD320nm/OD280nm ratio with r = 0.619. However, after dialysis of the extracts, no correlation was found.
New technologies in table olive processing
Authors: Santos Francisco Javier
Published: March 2010

The paper comments, beginning with the systems and technologies developed in the 70*'' to reduce the production cost and improve the final product quality to arrive to the current processes, machinery and equipments. The content is divided in three parts: olive growing, processes and waste waters.
Coffee consumption and serum cholesterol
Authors: Montero Rodríguez M. G. , Talón Marqués M. A. , Sánchez-Muniz F. J.
Published: March 2010

Different topics related to the kind and variety of coffee with commercial value, specially of the chemical composition of the green and toasted grain and particularly of the composition of the lipid fraction, are firstly revised. Secondly, the possible relationship between coffee consumption and some risk factors of cardiovascular diseases are also analysed, searching for the effect of different kinds of coffee, ways of preparation and the presence of the cafestol and kahweol diterpens on the level of serum lipids and lipoproteins on consumers. Among other conclusions, the loss of the hypercholesterolemic effect when the boiled preparations are filtered is noted.
Using of mucilage palm oil in the toilet soap production.
Authors: Girgis Adel Y.
Published: March 2010

Mucilage palm oil (M.P.O.) was obtained from physical refining step for crude palm oil. The components of M.P.O. were high content of free fatty acids (82.2%) with simple amount of neutral oil (11.9%), while the residual content (unsaponifiable matter and impurities) was 2.1% and in addition to 3.8% water. The results indicated that the colours of M.P.O., tallow and palm kemel oil improved after bleaching. Eight soap samples (n.os 1-8) were prepared from bleached fatty blends of mucilage palm oil, tallow and palm kernel oil at different ratios. The results showed that the moisture contents of soap samples n.os 2,7 and 8 were high compared with the standard soap (sample n.os 1), subsequently their total fatty matters became lower than that found in the control soap (sample n.os 1). The findings marked that the unsaponifiable matter of soaps nos 2,7 and 8 were higher compared with the other soaps. No high differences were observed in the free alkali of all soaps (range from 0.06 to 0.09%). On the other hand, high differences were found in the free oil of all soap samples (n.os2-8) compared with the standard soap (sample nos 1), except soap samples n.os2,7 and 8, which record very high. The best soap samples in the colour were in the following increasing order: n.os1 > 3 > 4 > 5 > 6 > 7 > 8 > 2, respectively. The results showed that the better soap samples in the physical properties were in the following increasing order: soap nos 3> soap nos 4> soap n.os 5> soap n.os 6 compared with the standard soap (sample nos 1), where from firm structure with high foam, while the other soap samples (n.os 2,7 and 8) were poor quality (i.e., low lathering properties with deep colours). Therefore, it could be concluded that mucilage palm oil can be used as a new fatty material for toilet soap manufacturing at ratio of 40% from the fatty blend.
Synthesis of structured triacylglycerols containing medium-chain and long-chain fatty acids by interesterification with a stereoespecific lipase from Mucor miehei.
Authors: Nieto Susana , Sanhueza Julio , Valenzuela Alfonso
Published: March 2010

The preparation of structured triacylglycerols sn-1, sn-3 dilauryl, sn-2 eicosapentaenoyl glycerol and sn-1, sn-3 dilauryl, sn-2 docosahexaenoyl glycerol by enzymatic interesterification under restricted water availability is described. Laurie acid, one of the substrates for interesterification, was obtained by the controlled hydrolysis of coconut oil by a non-specific lipase obtained from Candida cylindracea. The fatty acid was separated from the hydrolysis products by silverresin column chromatography and converted to methyl ester, sn-2 Eicosapentaenoyl glycerol and sn-2 docosahexaenoyl glycerol were prepared by the hydrolysis of fish oil by the sn-1, sn-3 stereospecific immobilized lipase Lipozyme IM-20 obtained from Mucor miehei as described in the accompanying paper. The interesterification was carried out in a water jacketed glass reactor and the triacylglycerol products were separated and recovered through aluminum oxide column chromatography The interesterification procedure described allows to obtain In laboratory scale structured triacylglycerols containing medium-chain fatty acids at the sn-1 and sn-3 positions and long-chain polyunsaturated fatty acid from marine origin at the sn-2 glycerol position.
Chemical composition of aboriginal peanut (Arachis hypogaea L.) seeds from Uruguay.
Authors: Grosso Nelson R. , Lucini Enrique I. , López Abel G. , Guzmán Carlos A.
Published: March 2010

Oil, protein, carbohydrate and ash contents, iodine value, and fatty acid and sterol compositions were studied in seed of 9 aboriginal (Arachis hypogaea subsp. fastigiata var. vulgaris cultivars originating from Uruguay. They showed a high protein level as other varieties of the subspecie fastigiata (these protein percentages are higher than varieties of subspecie (hypogaea ). Palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:2), arachidic (20:0), eicosenoic (20:1), behenic (22:0), and lignoceric (24:0) acids were detected. The cultivar 7 Uv showed higher oleic acid content (42.53%) and 0/L ratio (1.09). The cultivars 2 Uv and 5 Uv had higher percentage in linoleic acid (43.67% and 43.40%, respectively). The cultivar 3 Uv and 4 Uv exhibited lower iodine value (104.90 and 104.73, respectively). Cholesterol, campesterol, stigmasterol, β-sitosterol, Δ5-avenasterol, Δ7-estigmasteroI and Δ7-avenasterol were detected in the sterols, β-sitosterol was the most abundant. Significant difference was only found for stigmasterol. The chemical quality of these seeds is characterized by higher protein levels and oils with lower O/L ratio and higher iodine value.
Quality of table olives.
Authors: Garrido Fernández Antonio , Romero Barranco Concepción
Published: March 2010

The paper comments the different regulations related to table olives at national or international scales. The Unified Qualitative standard Applying to Table Olives in International Trade and COI/Codex (International Olive Oil Council, IOC, and IOC/Codex Alimentarius), «Reglamentación Técnico Sanitaria para la elaboración, circulación y venta de aceitunas de mesa» (Spanish), «Normas de calidad para la exportación de aceitunas de mesa» (Spanish), and the United States Standards for Grades of Green and Canned Ripe Olives (USA) are especially considered. The effects of the new regulations on Nutritional Labelling (mainly in USA), applications of the Analysis and Control of Critical Points (ACCP), and the problems derived from the application of the ISO 9000, or EN 29000, to this Sector are also discussed.
Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers
Authors: El-Shattory Y. , El-Magoli Salwa B. , Abu-Ria S. H. , Magahed M. G.
Published: March 2010

The chemical and physical characteristics of local lecithin and other food emulsifiers (Emulfuid E, Triodan R 90, Panodan 150 and Glycerol mono stéarate) were studied. The characteristics of these emulsifiers studied were solubility, hydrophile-lipophile balance (HLB), stability index (SI), fatty acid composition and infrared spectrum. The results obtained showed that Emulfuid E and local lecithin were mixture of lecithins and phosphatidyl ethanol-amine. In addition, Triodan R 90 was a polyglycerol ester of ricinoleic acid, Panodan 150 was a blend of mono and diglycerides, and G.M.S. was a monoglycerol ester of stearic acid.
Optimisation of the extraction process of tocopherol from wheat germ by liquid and supercritical carbon dioxide.
Authors: Blanco Muñoz M. A. , Melero Gómez A. , Martínez de la Ossa E.
Published: March 2010

In this work the extraction of tocopherol from wheat germ by liquid and supercritical carbon dioxide has been studied. It has been analysed the operative conditions as well as the row material pre-treatment. At the optimum operating conditions, the yield of supercritical extraction is similar to the conventional extraction by hexano as solvent. So, this technique can be competitive respect of the conventional technique because the solvent removal by distillation is not necessary.
Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.
Authors: Megahed Mohamed G.
Published: March 2010

A simple method for the preparation of sucrose esters, from fatty acids and the least expensive sucrose, has been conducted. Fatty acids namely lauric, palmitic and oleic were used in their preparation in the absence of any organic solvent. Reasonable yields amounting to 86.5%, 87.3% and 88.6% for sucrose esters of laurate, palmitate and oleate were obtained, respectively. The products were evaluated for their hydrophile-lipophile balance (HLB), surface and interfacial tension properties as well as emulsion stability. The results showed that these sucrose esters exhibit similar properties as those of the commercially prepared compounds.
Characterization of borage seed oil extracted by supercritical carbon dioxide.
Authors: Delgado Andújar A. , Molero Gómez A. , Martínez de la Ossa E.
Published: March 2010

The present work is based on a comparative study of the borage seed's oil obtained with supercritical carbon dioxide by means of the conventional extraction using hexane as a solvent. In the optimal working conditions, the results obtained in the extraction with carbon dioxide are comparable to those obtained in the extraction with hexane, although the oil's quality is higher. Therefore, the process of supercritical extraction with carbon dioxide could be more effective than conventional extraction because the solvent removal is not necessary and several steps of the oil refining process can be reduced notably.
High-performance liquid chromatography in the separation of triglycerides from complex animal fats.
Authors: Perona Javier S. , Ruiz-Gutiérrez Valentina , Barrón Luis J.R.
Published: March 2010

Triglycerides are at the same time, one of the most abundant and complex lipid fraction in the nature. For this reason, it is esential to determine their molecular species composition, as well as to know the stereospecific position in which the fatty acids are located, in order to characterize animal fats and vegetable oils. The most commonly employed technique for this objective is high-performance liquid chromatography, in general using reversed phase columns. In the present article we describe the operative conditions employed nowadays in order to achieve the optimum resolution for the triglyceride chromatographic peaks, and also the present situation of the knowledge in the separation of the molecular species of complex mixtures of triglycerides, such as milk fat, fish oil and hepatic fat, which are of importance in the industrial sector and human nutrition.
Fatty acid composition of leaf lipids of some Alchemilla L (Rosaceae) species from Northeast Anatolia (Turkey)
Authors: Ayaz F. A. , Ayirlioglu-Ayaz S. , Beyazoglu O.
Published: March 2010

Fatty acid composition of total leaf lipids of 23 species from five series of the genus Alchemilla L. was studied by GC. Fatty acids identified and quantified are C 12:0, C 14:0, G 16:0, G 18:0, G 20:0, G 22:0, G 24:0, G 26:0 and G 28:0 as saturated, and G 16:1, G 18:1, G 18:2 and G 18:3 as unsaturated with the major fatty acids G 18:2 and G 18:3. The highest content of fatty acid was quantified in A. hirtipedicellata (78.34%) for ser. Elatae, A. A.erytropoda (68.74 %) for ser. Pubescentes, A. rizensis (76.47%) for ser. Sericeae, A. dura (73.94%) for ser. Galycinae and A. psedocartalinica (74.58%) for ser. Vulgares. The G 18:1 acid was determined in trace amounts while G 20:0, G 22:0, G 24:0 and G 28:0 acids were not determined in most of these species. Taxonomic value and phylogenetic implications of results are discussed.
Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil
Authors: Gamel T. H. , Kiritsakis A.
Published: March 2010

Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil. Methanol phenolic extracts of dry rosemary leaves and olive vegetable water filtrate, in combination with BHA, were added to olive oil (blend of refined and virgin olive oil, 3 to 1) and to sunflower oil and their antioxidant effects under accelerated conditions were evaluated. Accelerated conditions included the oven test (at 63 °C) and the conductivity method (Rancimat at 120 °C). Frying process at 180 °C was also applied. The methanol phenolic extracts and the BHA were added to each oil at the following concentrations: 200 ppm rosemary extract; 200 ppm olive vegetable water extract; 100 ppm rosemary extract + 100 ppm BHA; 100 ppm vegetable water extract + 100 ppm BHA and 200 ppm BHA. In general, antioxidant effect of phenolic additives of rosemary and of BHA was in the following order: 200 ppm rosemary extract > 100 ppm rosemary extract + 100 ppm BHA > and 200 ppm BHA. The addition of 200 ppm vegetable water extract and 100 ppm vegetable water extract + 100 ppm BHA exhibited similar antioxidant effect to that of 200 ppm BHA.
Lipid composition of Evonimus japonicus L., Piracanttia coccinea L. and Amelanchier cannadensis L. seed oils
Authors: Zlatanov M. , Vazvazova P.
Published: March 2010

Lipid composition of Evonimus japonicus L., Piracantha coccinea L. and Amelanchier cannadensis L. seed oils. The seeds of Evonimus japonicus L., Piracantha coccinea L. and Amelanchier cannadensis L. contained 45.4%, 3.7% and 7.2% oil respectively. Oleic, linoleic and palmitic acids predominated in the triacylglycerols. The content of phospholipids in the oils, mainly phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine and phosphatidic acids was 1.1%, 7.5% and 2.8% respectively. The sterols amounts were found to be 0.4% in Evonimus japonicus L oil, 0.6% in Piracantha coccinea L. oil and 0.9% in Amelanchier cannadensis L. oil. β-Sitosterol was the main component in all oils. Campesterol, stigmasterol, brassicasterol, cholesterol, 7-estigmasterol, Δ7,25-estigmasterol, Δ5-avenasterol and Δ7-avenasterol were identified in small quantities too. All of the tocopherols were identified in the oils.
Study of the density and viscosity of some pure fatty acids.
Authors: Cedeño González Fidel Oscar , Prieto González M.ª Manuela , Bada Gancedo Juan Carlos , Alonso Suárez Rafael
Published: March 2010

An experimental study is carried out according to ASTM analysis methods of two physical properties, density and viscosity, of palmitic, stearic and oleic fatty acids; compounds which are present in the deodorization effluents of edible oils, with a view to their physics chemical characterisation needed for the design of surface condensers and freezers that could be employed in the recovery of these effluents. The measures are carried out every 5 °C, from temperatures close to those of solidification in each compound, of great interest in our study, to 100 °C. The values of these properties are contrasted with those that appear in the literature, and the experimental measures are correlated. Values of the density are also obtained applying Rackett's equation and those of dynamic viscosity using Andrade's equation, and then compared with experimental measures. Experimental data of the dynamic viscosity for oleic acid at low temperatures (between 0 and 24 °C) are also presented, because of their interest in the design of the previously mentioned equipment.
Antifungal properties of propolis
Authors: Özcan Musa
Published: March 2010

Water extracts at the concentration of 0.5, 1, 2, 3 and 4%, of propolis were prepared and investigated for inhibition of Alternaria alternata, Aspergillus niger, Aspergillus parasiticus, Botrytis cinerea, Fusarium oxysporum i.sp. melonis and Penicillium digitatum in culture media. The concentration of 4% was the most inhibitory of 5 concentrations studied. Microorganisms the most effected from all the concentrations among tested fungi were Alternaria alternata and Penicillium digitatum. The concentration of 4% of propolis extract showed more than 50% inhibition against all tested microorganisms.
Effect of phenolic extracts on trans fatty acid formation during frying
Authors: Gamel TH , Kiritsakis A. , Petrakis Ch.
Published: March 2010

Olive oil (blend of refined and virgin) and sunflower oil containing added methanol phenolic extracts of dry rosemary and olive vegetable water or the synthetic antioxidant BHA in combination with the extracts, were used in a frying process. Eight frying operations were performed at 180 °C with 24 hr intervals between fryings. During the frying period the trans fatty acids (TFA) by capillary column gas chromatography (CC-GC) were determined. Trans fatty acids of oleic and linoleic were increased with frying time in both the control oil samples. The rosemary additives (extracts) alone and in combination with BHA decreased the level of trans fatty acids (mainly elaidic acid), while the addition of olive vegetable water did not have any effect.
Comparative study between microwave and conventional dehydration of okra.
Authors: Shams El Din M. H. A. , Shouk A. A.
Published: March 2010

This study was conducted to evaluate different pre-treatments and dehydration methods on the quality of okra. No significant differences were found among pretreatments and dehydration methods for the chemical composition of dehydrated okra samples. Dipping in 0.1 % sodium metabisulphite solution at room temperature and immersion in 0.1 % sodium metabisulphite solution at 92-95 °C improved the retention of ascorbic acid of okra samples after dehydration by either conventional or microwave oven. Also, the reduced dehydration time required for microwave dehydration produced far less destruction of ascorbic acid. The highest rehydration ratio was found in unwashed okra sample and dehydrated by microwave after immersion in 0.1 % sodium metabisulphite solution at 92-95 °C. Dehydrated okra samples by sun drying and conventional oven had lower retention percentages of total chlorophyll and carotenoids than those of dehydrated okra samples by microwave oven. The general appearance and colour scores of dehydrated okra samples by microwave were significantly different from those of conventionally dehydrated or sun dried okra samples.
Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.
Authors: Masson L. , Robert P. , Izaurieta M. , Romero N.
Published: March 2010

The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and mix soybean oil-canola the equation included viscosity or conjugated dienoic acids, while for sunflower oil viscosity and free fatty acids were considered. Sunflower oil, presented a different pattern of the altered groups that comprise the fraction of polar compounds, as compared with soybean and mix soybean-canola oils, these latter two showing significantly higher thermoxidative degradation. Among the diagnostic tests assayed, Oxifrit is recommended as a quick test for practical deterioration control.
Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases.
Authors: Villanueva Alvaro , Clemente Alfonso , Bautista Juan , Millán Francisco
Published: March 2010

A high quality protein isolate has been obtained from defatted sunflower meal by alkaline extraction and isoelectric precipitation. Protein content was increased from 31.2 % in the defatted flour to 97 % in the protein isolate. The percentages of fiber, soluble sugars, polyphenols and residual lipids in the protein isolate were reduced to more than 90 % with respect to the defatted meal. The protein isolate was used as starting material for the generation of an extensive enzymatic protein hydrolysate. The hydrolysis was carried out in a pH stat using sequentially an endo-protease (Alcalase) and an exo-protease (Flavourzyme). The protein hydrolysate, with a degree of hydrolysis of 50.7 %, was white and non bitter.
$R$-groups and geometric structure in the representation theory of $\mathrm{SL}(N)$
Authors: Jawdat Jamila , Plymen Roger
Published: March 2010

Let

F

be a nonarchimedean local field of characteristic zero and let

G = \mathrm{SL}(N) = \mathrm{SL}(N,F)

. This article is devoted to studying the influence of the elliptic representations of

\mathrm{SL}(N)

on the K-theory. We provide full arithmetic details. This study reveals an intricate geometric structure. One point of interest is that the

R

-group is realized as an isotropy group. Our results illustrate, in a special case, part (3) of the recent conjecture in [Aubert, Baum, Plymen (2007)].
Non-commutative integral forms and twisted multi-derivations
Authors: Brzeziński Tomasz , El Kaoutit Laiachi , Lomp Christian
Published: March 2010

Non-commutative connections of the second type or
hom-connections
and associated integral forms are studied as generalisations of
right connections
of Manin. First, it is proven that the existence of hom-connections with respect to the universal differential graded algebra is tantamount to the injectivity, and that every injective module admits a hom-connection with respect to any differential graded algebra. The bulk of the article is devoted to describing a method of constructing hom-connections from
twisted multi-derivations
. The notion of a
free
twisted multi-derivation is introduced and the induced first order differential calculus is described. It is shown that any free twisted multi-derivation on an algebra

A

induces a unique hom-connection on

A

(with respect to the induced differential calculus

Ω^1(A)

) that vanishes on the dual basis of

Ω^1(A)

. To any flat hom-connection

∇

on

A

one associates a chain complex, termed a
complex of integral forms
on

A

. The canonical cokernel morphism to the zeroth homology space is called a

∇

-
integral
. Examples of free twisted multi-derivations, hom-connections and corresponding integral forms are provided by covariant calculi on Hopf algebras (quantum groups). The example of a flat hom-connection within the 3D left-covariant differential calculus on the quantum group

\mathcal{O}_q(\mathrm{SL}(2))

is described in full detail. A descent of hom-connections to the base algebra of a faithfully flat Hopf–Galois extension or a principal comodule algebra is studied. As an example, a hom-connection on the standard quantum Podle’s sphere

\mathcal{O}_q(\mathrm{SL}(2))

is presented. In both cases the complex of integral forms is shown to be isomorphic to the de Rham complex, and the

∇

-integrals coincide with Hopf-theoretic integrals or invariant (Haar) measures.
Exploration of amino‐functionalized ionic liquids as ligand and base for Heck reaction
Authors: Liu Jie , Liu Hongqiang , Wang Lei
Published: March 2010

A kind of amino‐functionalized ionic liquid has been prepared and investigated as ligand and base for the Heck reactions between aryl iodides and bromides with olefins in the presence of a catalytic amount of Pd submicron powder in [Bmim]PF6. The reactions generated the corresponding products in excellent yields under mild reaction conditions. The generality of this catalytic system to the different substrates also gave satisfactory results. The key feature of the reaction is that Pd species and ionic liquids were easily recovered and reused six times with constant activity. Copyright © 2010 John Wiley & Sons, Ltd.
Dibutyltin oxide catalyzed aminolysis of oxalate to carbamate, oxamate and derivatives of imidazolidine trione
Authors: Kunde Lalita B. , Kalyani Vishwanath S. , Gupte Sunil P.
Published: March 2010

Catalytic aminolysis of oxalates by simple and substituted ureas has been shown to give carbamates, oxamates and derivatives of imidazolidine trione. Various substituted ureas and oxalates were screened to verify the applicability of the protocol. The role of dibutyltin oxide as catalyst, effect of solvent and reaction conditions on product distribution pattern has been discussed. Copyright © 2010 John Wiley & Sons, Ltd.