bluuebunny/crossref_metadata_2025 huggingface dataset:
A suitable method for defining the nutritional quality of virgin olive oil
Authors: Ciappellano S. , Simonetti P. , Bermano G. , Leopardi E. , Testolin G.
Published: May 2010

Modification of the membrane fatty acids affects the structure of the surrounding environment causing a variation in membrane stability, fluidity and permeability. In this study we developed a red blood cells fragility measurement to evaluate the influence of antioxidant intake on membrane functionality. Rats were fed diets differing in oxidized (peroxide value 400 mEq/kg fat) and antioxidant (vitamin E 7.8mg/kg diet) compounds. The results indicate that the resistance of red blood cells to the oxidative stress test was related to the tocopherols present in diets. The main effect on red blood cells fragility was due to the tocopherols which produced the greatest antioxidant response. The fluidity and resistance of red blood cell membranes were determined by their lipid and antioxidant composition. The higher the antioxidant, the more efficient the red blood cell resistance.
Evolution of the quality of the oil and the product in semi-industrial frying
Authors: Beatriz M. , Oliveira P. P. , Ferreira Margarida A.
Published: May 2010

Changes in the quality of two commercial brands of cooking oil were studied under the frying conditions traditionally used in the Portuguese hospitality trade. Three hundred rissoles were fried at a temperature of 160-170°C for 1 hour. Values of peroxide, p-anisidine, Totox, acidity and total polar compounds were determined. Isomeric cis and trans fatty acids were quantified using CP-Sil 88-packed capillary column via gas chromatography.
Studies on colour fixation of the oil of mature, immature and damaged cottonseed
Authors: Helmy H. E. , El-Nockrashy A. S. , El-Noamany H. M.
Published: May 2010

Oil was extracted from mature, inmature and damaged cottonseed with the acetone-hexane-water azeotrope (53:44:3 by volume). Mature cottonseed oil (M), 10% immature cottonseed oil in mature cottonseed oil (MIM) and 10% damaged cottonseed oil in mature cottonseed oil (MD) were subjected to some treatments e.g. refining and bleaching or the addition of sodium silicate before refining and bleaching or before colour fixation. The treated oils were spectrophotometrically studied. The presence of 10% oil from immature or damaged cottonseed in oil from mature cottonseed produced an increase in the colour and absorption spectra of most samples, resulting in an oil that could not be refined and bleached satisfactorily. Sodium silicate proved to be an effective treatment before refining and colour fixation of the oils. The study revealed gossypol pigments, carotenoids and chlorophylls present in different M, MIM and MD samples.
Study of the fatty acid composition of the seed oils of some wild plants in Spain
Authors: Vioque J. , Pastor J. E. , Vioque E.
Published: May 2010

The fatty acid composition of 34 species of plants from a variety of families that grow wild in the Iberian Peninsula was analysed. The aim to the survey was to indentify oils that contain a mix of fatty acids that from a qualitative or quantitative point of view have a commercial value. Because of the diverse taxonomic origin of the samples, the oil content between species was very variable, fluctuating between an average value of 3.4% in the Caryophyllaceae and 31.1% in Euphorbiaceae. Like the oil content, the fatty acid composition was quite variable, but, in general, the main fatty acids were palmitic, oleic, linoleic and linolenic acid, while in the Brassicaceae and in the Apiaceae erucic acid and petroselinic acid were the principal fatty acids respectively.
Changes In the lipid composition of rat hepatic microsomes induced by the diet
Authors: Ruíz Gutiérrez V. , Pérez Espinosa A. , García Muriana F. J.
Published: May 2010

The effect on the hepatic microsomes from rats fed with either virgin olive oil (10%) or fish oil (10%), with or without added cholesterol (1%), has been studied. The fatty acid composition, desaturase activities and microviscosity (membrane fluidity) using male Wistar rats after weaning were determined. The results show that the fatty acid composition and other properties of the hepatic microsomes change with the diet. After cholesterol feeding, an increase in membrane microviscosity and a decrease in the activity of Δ6 desaturase were observed.
Time of harvesting and storage of soyabeans: influence on oil quality
Authors: Regitano-d'Arce M. A.B. , Rauen-Miguel A. M.O. , Casagrande J. R. R. , Marcos E. A. , Plonis G.
Published: May 2010

Soybean var. IAC-8 was harvested in five different times, two previous (R7 and R8) and two subsequent (C1 and C2) to the usual commercial harvest time (H). The seeds were air dried at normal ambient temperature before storage. Those with 15% moisture could be kept for only three months. Those with 12% moisture were kept for six months. Initial characterization of the seeds revealed the least oil content in seeds from the harvest of R8. In addition, the sample R8 had the least acidity and the oil had better storage properties regarding peroxide value. During storage a general increase in acidity has been observed in the oil from seeds from all the samples and at the two moisture levels. Peroxide value of the oil decreased after three months of storage, except for R8 oils, and were even lower in the 15% moisture seeds. Spectrophotometric absorption in the ultraviolet range indicated the formation of conjugated double bonds as the period of storage increased, independently of the harvest time and seed moisture. There was little change in the iodine values of any of the samples during the storage period. The oils from R8 were the ones that showed the least oxidative deterioration during the period studied, whereas R7 and C2 seed oils were considered to have deteriorated the most.
Comparative studies of antifugal potentialities for some natural plant oils against different fungi isolated from poultry
Authors: Ahmed F. H. , El-Badri A. A. , Ibrahim M. M. K. , El-Shahed A. S. , El-Khalafawy H. M. M.
Published: May 2010

The inhibitory effect of eight natural oils on ten pathogenic fungi isolated from the digestive and respiratory tracts of dead chickens in Kena Governorate showed that crude peppermint oil only has a highest effect against some isolated fungi and a low response against others. While its 10% and 2% oil concentrations failed to give any effect against all the tested fungi. Crude chamomile and pelargonium oils showed moderate effect against all isolated fungi. The effect of different dilutions of chamomile, cumin and celery oils appeared that the 10% concentration showed more effective than the crude oil. Lemongrass and basil oils have almost the same behaviour towards the isolated fungi as the crude oils and the 10% concentration affected them greatly. On the other hand 2% basil oil gave no effect at all. Critical concentrations of the efficient oils against isolated fungi were calculated. The most efficient oils were lemongrass against Aspergillus flavipes, chamomile against A. fumigatus and cumin against A. nidulans, while cumin against A. glaucus, clove against A. flavus were chamomile against A. flavus and clove against A. flavipes were the lowest efficient oils.
Studies on changes in patterns of fatty acids, sterols and tocopherols of oil during seed maturation of oil crops. Part I. Sunflower seeds
Authors: El-Shami S. M. , Hassanein M. M. , Murui T. , El-Mallah M. Hassan
Published: May 2010

The variation of lipid constituents in maturing sunflower oil seeds has been investigated with the aim of determination of the proper harvesting time as well as the oil quality. Marked variations in fatty acid, sterol and tocopherol constituents of the oil were observed. Capillary gas chromatography and high performance liquid chromatography were used in the analysis which enabled the determination of major as well as minor constituents in the oil. In addition, gas chromatography coupled to mass spectrometry was used to confirm the structure of cycloartenol sterol. Postulations on the key compounds of fatty acids, sterols, and tocopherols were proposed in the frame of the main biosynthetic pathways. The proper harvesting time was found to be 118 days after plantation since the oil content was high and the constituents of the oil were balanced.
FT-IR spectroscopy as a tool for the study of the quality of processed meat products
Authors: Murcia M. Antonia , Cano Clemente , Bretón Jorge
Published: May 2010

Attenuated total reflectance Fourier transform infrared spectroscopy has been used to characterize processed meat products. Proteins were estimated through the amide I band centered at 1650 cm-1 and lipids through the carbonyl stretching band at 1735 cm-1. Estimations of protein/lipid ratios were obtained by dividing the area under the 1650 cm-1 band by the area under the 1735 cm-1 band. These protein/lipid ratios correlated well with those obtained for the same samples using conventional chemical analysis. Attenuated total reflectance Fourier transform infrared spectroscopy is therefore a quick and analytical technique with the advantage over other procedures of being non destructive and which can be used to assess the quality of processed meat products.
Variations of physical properties with temperature in cocoa fat
Authors: De Dios Alvarado Juan
Published: May 2010

Values of physical properties determined at different temperatures in fat extracted from fresh cacao seeds (Theobroma cacao) are presented. Linear relationships define the effect of temperature on the refraction index, density and surface tension, a logarithmic function was established for viscosity. The values of density and viscosity are used to determine the coefficient of volumetric thermal expansion and activation energy, respectively. Data of specific heat, thermal diffusivity and thermal conductivity are included. In addition a melting and solidification points. The information can be used at ambient temperatures or greater current in the elaboration of chocolate and other cocoa products.
Antifungal activity of essential oils when associated with sodium chloride or fatty acids
Authors: Tantatoui-Elaraki Abdelthafour , Errifi Aziza
Published: May 2010

The inhibition of mycelium growth in a Zygorhynchus sp. and an Aspergillus niger isolates was studied. The inhibition rates (IR) caused by 4 essential oils (EO), 5 fatty acids and sodium chloride at various concentrations were determined in Sabouraud Dextrose Agar. A synergy of action was observed between sodium chloride at 7.5% and the EO of thyme (0.04%), camomile (0.4%) and mugwort (0.2 and 0.1%) on A. niger and between sodium chloride (5%) and the EO of camomile (0.1%) and mugwort (0.1 and 0.01%) and sodium chloride (7.5%) and eucalyptus EO (0.4 and 0.2%) on Zygorhynchus sp. Camomile EO (0.13%) associated with propionic acid (0.075%), lauric acid (0.05%) or oleic acid (0.15%) led to synergetic effect on Zygorhynchus sp. as well as thyme EO (0.04 and 0.05%, respectively) with propionic acid (0.1%) and linolenic acid (0.075%) on A. niger. Other combinations exerted no higher effects than each of the substances used alone. Practical applications of the results observed were discussed
Fatty acid composition of corn's tocosh lipidie fraction
Authors: Durand Z. Honorio , Coll Hellín L. , Torija Isasa M. E.
Published: May 2010

Corn's tocosh is a food consumed by children and adults in the andine region of Callejón de Huaylas in Peru, Germination and fermentation phenomena produced during its elaboration contribute to modify the chemical composition of the original corn; that is the case of the fatty acids in the lipidic fraction.The analytical data of the corn's tocosh, show the presence of trans isomers in non significant amount, an increase in linoleic acid related to the time of fermentation, and the presence of gamma linolenic acid.
Treatments of free fatty acids to prevent or decrease colour fixation in cottonseed oil
Authors: Helmy H. E. , Taha F. S. , El-Motaal E. A. Abd
Published: May 2010

Some treatments have been investigated to prevent or remove colour fixation of cottonseed oil containing high level of free fatty acids without using excess of sodium hydroxide in the refining step. The treatments included use of sodium carbonate and ethanolamine before and after subjecting a crude cottonseed oil containing excess of free fatty acid to a colour fixation treatment.The results revealed that the carbonate/ethanolamine treatment improved the oil colour by decreasing the free fatty acids and gossypol in the oil, without using any excess of sodium hydroxide.Carrying out the carbonate/ethanolamine treatment on cottonseed oil with high levels of free fatty acid before colour fixation takes place is more recommended than carrying out the same treatment on the same oil after it has been fixed.
Diacylglycerols in the evaluation of virgin olive oil quality
Authors: Catalano M. , De Leonardis T. , Comes S.
Published: May 2010

Virgin olive oil samples were analyzed within one month after extraction and after one year; edible and lampante olive oil samples were analyzed before and after neutralization of free acids. In addition to the usual quality parameters, the amount and position isomers of diglycerides were equally assessed. It was found that extra virgin olive oils, even through analyzed after one year, still meet at least two of the following five requirements: a) total diglycerides < 2.0%; b) 1,2-diglycerides < 1.5%; c) 1,3-diglycerides < 0,4%; d) total diglycerides x 1,3-diglycerides < 1.0; e) total diglycerides/1,3-diglycerides > 5.0. It is therefore suggested that for extra virgin oils to be defined, they should comply with at least two of the above parameters, in addition to the characters prescribed for by EC Regulations Nos. 2568/91 and 183/93.
Assessment of lipoxygenase activity in seed extracts from 35 plant species
Authors: Fauconnier M. L. , Vanzeveren E. , Marlier M. , Lognay G. , Wathelet J. P. , Severin M.
Published: May 2010

Lipoxygenase activity in 35 seed extracts was determined on the basis of hydroperoxide synthesis using linoleic acid as substrate. The results referring to the extracted protein content show that several species of Vigna (V. unguiculata, V. radiata and V. mungo) and one of Trifolium exhibit stronger lipoxygenase activity than soybean enzyme extracts. The pH activity relationship was also established for 4 very active samples. GC-MS analysis revealed equal amounts of 9- and 13- hydroperoxides of linoleic acid in these seed extracts, indicating no enzyme positional specificity.
Aqueous processing of soya beans with enzymatic technology: oil extraction and production of isolates
Authors: Domínguez H. , Nuñez M. J. , Lema J. M.
Published: May 2010

An enzymatic treatment was incorporated before the alkaline extraction during the aqueous processing of soya beans for oil and protein. The degradation on the plant cell wall structure by the enzymatic action, enhances the oil extractability by 10% of the potential extractable oil. No significant effect on the protein extractability was detected, although this effect was probably masked by the alkaline extraction. After the aqueous extraction, 30% of active enzyme was eliminated in the whey. This can be recovered and reutilized in the next stage.
Lipid composition of grains from wild grasses
Authors: Zydgalo J. A. , Lamarque A. L. , Maestri D. M. , Guzmán C. A. , Grosso N. R. , Lucini E. I.
Published: May 2010

Physicochemical characteristics, fatty acid and sterol composition were studied in grains of Agropyron elongatum, Bromus catharticus, Festuca arundinacea, Stipa hyaline and Panicum maximum. The highest protein level was found in A. elongatum. Linoleic and palmitic acids were the predominant fatty acids in all species, β-sitosterol was by far the most prominent sterol component in all samples, while Δ7-stigmasterol was detected in only trace amounts.
Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues
Authors: Lázaro R. , Bayarri S. , Conchelo P. , Ariño A. , Herrera A.
Published: May 2010

The efficiency of two methods for extracting the fat content of foods prior to determining the chlorinated residues were compared: (a) automated Soxhlet at high temperature (SOXTEC® System HT) and (b) homogenization with petroleum ether at room temperature by the PAM technique (Pesticide Analytical Manual, 1994). Both techniques were tested on 19 different ready-to-eat foods, covering a range of fat contents between 1 and 20%. There were no significant differences (p > 0.05) between the two techniques In the fat contents determined gravimetrically. Thus, the PAM technique was selected given its better performance for residue analysis. Furthermore, four samples of different food commodities were analyzed 4- times each using the PAM technique and results indicated a good accuracy and repeatability.
Spontaneous combustion of fish meal: Factors affecting its safe maritime transport
Authors: San José M. J. , Achútegui J. J. , Sánchez F. J. , Mendiola S.
Published: May 2010

Fish meal production characteristics and treatment are described, together with a detailed explanation of the international regulations for its maritime transport, as well as of the requirements for its stabilization to avoid its spontaneous combustion. Experience with this kind of transport, as well as Intensive research carried out over several years, has shown that the high fat content in several kinds of fish and the environmental humidity and temperature have a great influence and transform this kind of cargo into dangerous goods. Knowledge of proper stowage and cargo distribution in the holds greatly decreases the dangers during maritime transport. Good transport practice and stabilization of the meal with antioxidants together with the conclusions reached after research, make maritime transport of these cargoes safer.
Phosphatidic acid production regulated by receptors with liganddependent tyrosine kinase activity
Authors: Muriana Fco. J. G. , Ruiz-Gutiérrez V.
Published: May 2010

The present study deals with the most recent and important studies on the relationship between transmembrane receptors with ligand-dependent tyrosine kinase activity and cellular lipid metabolism, predominantly in generating phosphatidic acid (PA) as a lipid messenger. The signaling function of phosphatidylcholine hydrolysis and diacylglycerol (DG) phosphorylation by phospholipase D and diacylglycerol kinase, respectively, as different sources for PA is also described. PA may play a role in signal transduction as a putative first or second messenger, and acts to reduce levels of DG and to produce bis-PA by phospholipase D - mediated transphosphatidylation.
Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil
Authors: Pozo Díez R. M. , Masoud Musa T. A. , Pérez Camino M. C. , Dobarganes M. C.
Published: May 2010

Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil was studied. After 15 frying operations, changes in the major food components, as well as in the fatty acid and triglyceride composition of the lipid fraction of both the food and of the frying oil, were evaluated. From analyses of the fatty acid composition, it is possible to determine the exact contribution made by both the initial food fat and of the frying oil to the lipids in the fried potatoes. Results indicate that the fat composition of fried food depends fundamentally on that of the oil used to fry, more than 90% of the fat content of the food being contributed by the oil. In addition, quantification of the triglyceride species has allowed determination of the gradual changes occurring in the fat composition of the fried food and estimation of the triglycerides that undergo significant changes in some of their acyl groups.
Changes in the fatty acids of avocado oil during maturation
Authors: Martín Nieto L. , Moren Romero M. V.
Published: May 2010

The minimum fat richness of avocados necessary for marketing of the fruit is 8%, although after vegetative maturation values of about 20% or more are reached, the values depending on the variety. In the period between harvesting, when commercial maturity is reached, and full maturation, not only is the fat content increased but changes also occur in the fat composition, the unsaturated fatty acids increasing while the amount of saturated fatty acids decreases.
Composition of dietary fibre in olive cake. Amino acids associated with insoluble, soluble and total dietary fibre
Authors: Valiente C. , Arrigoni E. , Corrales J. R. , Esteban R. M. , Amadò R.
Published: May 2010

Soluble sugars and dietary fibre were determined and the main components of the insoluble, soluble and total dietary fibre were analyzed. Aminoacids in both olive cake and fibre fractions were also studied. The results showed that olive cake fractions were also studied. The results showed that olive cake consists mainly of an alcohol insoluble residue that accounts for 77% of the dry matter (Klason lignin 37%, non-cellulosic polysaccharides 24%, cellulose 19% and protein 10%). Free sugars constitute 10% of the dry matter. Nearly 80% of all the amino acids in olive cake is associated with the insoluble dietary fibre fraction of these hydroxyproline and lysine are completely undigestible and methionine is the most available.
Introduction to the study of the changes in sunflower seeds during their storage
Authors: Otero Mateos I. , Casimiro-Soriguer Escofet J. L. , Romero Guzmán F. , Pereda Marín J.
Published: May 2010

A comparative study has been performed to examine the alterations occurring in sunflower seeds during their storage in an air atmosphere and in a nitrogen current. Two kinds of seeds with different moisture contents were used to examine the influence of this parameter: seeds from the Ukraine with about 5% humidity, and Spanish seeds (from the Central region), with about 12% humidity. The Ukrainian seeds stored in an air atmosphere were kept at 20°C in a room with about 50% humidity, while those stored in a nitrogen current were kept in the laboratory. The seeds with a high moisture content were stored in the laboratory irrespective of the storage atmosphere used. Samples of seeds were taken periodically, and their moisture content was analyzed as was the acidity, p-anisidine, k270 and k232 values and % polar compounds of their crude oil.
Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions
Authors: Franco José María , Guerrero Antonio , Gallegos Críspulo
Published: May 2010

The viscous and viscoelastic behaviour of food emulsions containing a mixture of egg yolk and sucrose stearate as a function of oil and sucrose stearate concentrations were studied. Oil concentrations ranged between 40- 55% w/w for emulsions containing 5% w/w sucrose stearate and sucrose ester concentrations varied between 0-10% w/w for emulsions containing 50% w/w oil. steady flow, linear oscillatory shear tests and droplet size distribution measurements were carried out. An increase in oil or emulsifier concentration produced an increase in both the steady-state viscosity and in the viscoelastic functions. The results have been explained on the basis of the relationship between the structural parameters and the rheology of the emulsions studied.
Quality of used frying fats in fast food shops and restaurants of Andalusia
Authors: Dobarganes M. C. , Márquez-Ruiz G.
Published: May 2010

In this paper, analytical results obtained from 174 frying oil samples collected from 131 fast food shops and restaurants by Food Inspection Services, are summarized. Quantization of polar compounds indicated that about 35% of the samples had alteration levels higher than the limit established in the Spanish regulation for discarding frying fats (25% polar compounds). High levels of oxidized triglycerides and polymeric compounds were found in a significant number of oils which demonstrated the need for improving frying oil quality in this sector.
Colour changes in different processing conditions of green olives of Chalkidiki variety
Authors: Karaoulanis G. D. , Bamnidou A.
Published: May 2010

Green table olives of Chalkidiki variety, which are subject to enzymatic browning during processing and preservation by the commercial method, were collected in different pickings and in two cultivating years. Then, they were treated with 1.5%, 1.7%, 2% and 2.3% NaOH. During the removal of bitterness, washing, fermentation and preservation the green olives were kept, as much as possible, away from any contact with air. The pH was kept at relatively low values (~4.0), mainly during the preservation of green olives. Besides, the concentration of brine was kept constant during the stage of fermentation and preservation (8-10%). The aforementioned precaution resulted in the protection of the colour of the flesh and of the skin from enzymatic browning to a very satisfactory degree. As for the texture of the fruits, the firmness was well presented.
Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil
Authors: Rizk Laila F. , Basyony A. E. , Doss Hanaa A.
Published: May 2010

Two rice varieties, Giza 175 (short grain) and Giza 181 (long grain) were partDoiled by soaking the grains at room temperature for 20 hours and steaming for 15 min then dried either at room temperature or by microwave. The results indicated that air and microwave drying significantly increased oil extraction in both rice bran varieties. Parboiling followed by air or microwave drying produced a slight change on protein, fiber and ash content of rice bran and reduced the development of free fatty acids (F.F.A.) In oil bran. Microwave samples have less F.F.A. content than the corresponding samples air dried. Oils from the cold stored rice bran presented lower F.F.A. than the corresponding oil bran stored at room temperature. The ratio between total unsaturated fatty acids and total saturated ones (Tu/Ts) decreased after air and microwave drying. Results also show that air drying increased the ratio of total hydrocarbons and total sterols (Tu/Ts) in both varieties while microwave decreased it.
Effect of freeze storage on the volátiles of butter
Authors: Abdel-Mageed Magda A. , Fadel Hoda H.M.
Published: May 2010

The changes in the volatile components of three butter samples during freeze storage for 7.5 months were studied. The storage had a significant effect on the carbonyl and lactone components analyzed. The increase in the yield of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indicator for the deterioration of the butter samples during storage.
A Study of mixtures of organic solvents and triglycerides of linseed oil or the free fatty acids. 1.- Molar volume, molar refraction and dynamic viscosity
Authors: Mantell Serrano C. , Muñoz Cueto M. J. , Galán Vallejo M. , Rodríguez Rodríguez M.
Published: May 2010

Measurements of molar volume, refraction index and dynamic viscosity in mixtures of fatty acids or triglycerides and trichloroethylene, tetrachloroethylene and hexane were realized. Temperature range studied was 278-313 K each 5 K. The relationship between molar volume and molar fraction show high correlation coefficient In fatty acids with trichloroethylene and tetrachloroethylene mixtures. On the other hand, hexane mixtures show little contractions of molar volume at low molar fractions. Triglyceride mixtures present important deviations with regard to the ideality of the molar volume. The adjusts obtained for the molar volume values versus temperature are acceptable, calculating the coefficients of thermal expansion of the studied mixtures. Equally, the adjust of the experimental results of viscosity for two prediction equations are studied: one of additive type and the other of parabolic type.
Quality control of used frying fats. Validity of quick tests to substitute polar compound determination
Authors: Dobarganes M. C. , Márquez-Ruiz G.
Published: May 2010

In this paper, substitution of polar compound quantitation by quick tests for discarding used frying fats according to official regulation, is evaluated. Two commercialized tests (VERI-FRY and OXIFRIT) as well as two laboratory tests (PEREVALOV and Solubility in acetone:methanol 90:10) have been applied. Comparison of the results with those obtained for polar compounds indicated that OXIFRIT was the best quick tests as it gave the minimum percentage of enors. Given the present situation, the application of any of the two commercialized tests would contribute to improve frying fat quality.
Changes in pumpkin seed oil during heating
Authors: Lazos Evangelos S. , Tsaknis Jhon , Bante Maria
Published: May 2010

Purified pumpkin seed oil was heated either continuously or intermittently for 10 hours at 180±5°C, and occurring changes were evaluated. Free fatty acids (FFA), peroxide value (PV), colour, polar compounds and viscosity increased, while iodine value and unsaturation decreased. Intermittent heating had the more pronounced effect on these changes. Fatty acid profile determination showed non-significant changes in palmitic (C16:0), arachidic (C20:0) and oleic (018:1) acids during heating. Statistically significant decreases were observed in linoleic (C18:2) acid content. These decreases also caused significant increases in stearic (C18:0) acid content. Of the tocopherols, only α-tocopherol was detected, which was reduced during purification and bleaching to 33%. The 10-hour continuous and intermittent heating caused an additional 14 and 23 % loss respectively. High correlations were obtained between FFA and polar compounds, PV and polar compounds, viscosity and polar compounds, IV and unsaturation, and linoleic acid and polar compounds.
Amphoteric surface active agents
Authors: Eissa A.M. F.
Published: May 2010

2-[trimethyl ammonium, triethyl ammonium, pyridinium and 2-amino pyridinium] alkanoates, four series of surface active agents containing carbon chain C12, C14, C16 and C18carbon atoms, were prepared. Their structures were characterized by microanalysis, infrared (IR) and nuclear magnetic resonance (NMR). Surface and interfacial tension, Krafft point, wetting time, emulsification power, foaming height and critical micelle concentration (cmc) were determined and a comparative study was made between their chemical structure and surface active properties. Antimicrobial activity of these surfactants was also determined.
A mathematical model for the study of lipid accumulation in oleaginous microorganisms. II. Study of cellular lipids of Mucor circinelloides during growth on a vegetable oil
Authors: Aggelis G. , Komaitis M. , Papanikolaou S. , Papadopoulos G.
Published: May 2010

Microbial oil production from fatty materials of animal or plant origin has been an object of research and industrial interest for many years. During the process of microbial growth/accumulation of fat reserves, the dominating phenomena that define the composition of endocellular fat are, first, the specific process of incorporation of substrate fatty acids into the microbial cell and, second, the endocellular changes of fatty acids defined by the enzymic capabilities of the microorganism. The fatty acids will either be degraded for growth needs or act as substrate of endocellular biotransformation processes, leading to concentration changes and production of "new" fatty acids which did not previously exist in the substrate. The purpose of the present work is to study the endocellular lipids of Mucor circinelloidesCBS 172-27 grown on sunflower oil. The mathematical model, described in part I, was applied in order to investigate the following: a. Microorganism specificity in the incorporation of substrate fatty acids. b. Microorganism specificity in the degradation of fatty acids present in the reserve fat. c. Possibilities of endocellular biotransformations during the microbial growth. In conclusion, this work is aimed at developing a quantitative expression of parameters defining the lipid composition of fat reserves. The proposed mathematical model can be used not only for selection of microbial strains having specific enzymic potential but also for substrate selection.
Fractionation of phenolase from green table olives (Ascolana tenera var.) by immobilized copper affinity chromatography
Authors: Sciancalepore V. , De Stefano G.
Published: May 2010

Phenolase from green table olives (Ascolana tenera var.) was fractionated by immobilized copper affinity chromatography. Four chromatographic fractions with high specific activities were obtained. The highest activity was found for the fraction eluted with L-histidine buffer. The four active fractions were characterized by. their response to both specificity and concentration of the substrate.
Mechanical properties of vegetable oils and fats
Authors: De Dios Alvarado Juan
Published: May 2010

Data of mechanical properties are presented for crude oils from avocado pulp, lupin grain, peanuts, soybean, sesame, cotton, castor-oil, linseed and passion fruit seeds; refined oils from sunflower, corn, peanut, olive and soybean; and cocoa, coconut, palm-oil and kernel palm-oil fats. Correlation equations which describe the effect of temperature on the refractive index, density, viscosity and surface tension are obtained, and values of coefficient of expansion and activation energy for flow are calculated.
A rapid method for squalene determination in vegetable oils
Authors: Lanzón A. , Guinda A. , Albi T. , De la Osa C.
Published: May 2010

A simple and rapid analytical method for the quantification of squalene in vegetable oils is described. The method consists of a cold alkaline methylation of the oil sample diluted with hexane followed by quantitation by gas chromatography with internal standard. A calibration curve obtained using different standard solutions, and coefficients of variation for three different samples with high, medium and low content of squalene, are reported.
Determination of some purity parameters in olive oils. Results from a collaborative study
Authors: Moreda W. , Pérez Camino M. C. , Cert A.
Published: May 2010

The results of a collaborative study with the participation of Governmental and Olive Oil Industry laboratories is presented. This study was carried out to determine the precision of the analytical methods used for quantifying certain components of olive oils. Samples of virgin olive oil, olive oil and residue olive oil were analysed for total sterols, sterolic composition, trans isomers from fatty acids, waxes and stigmastadienes, using the analytical methods included in the Commission Regulation EEC 2568/91 of the European Union and modifications therein, and in Document TC20/11 of the International Olive Oil Council (1993). The results have been statistically procesed according to the standard ISO 5725-1986 (E).
Use of essential oils as natural antioxidants
Authors: Zydgalo J. A. , Lamarque A. L. , Maestri D. M. , Grosso N. R.
Published: May 2010

The aims of this study were to determine and compare the antioxidant effect of essential oils from Thymus vulgaris, Laurus nobilis, Foeniculum vulgare, Eucalyptus globules, Tagetes minuta, Satureja parvifolia and Lippia polystachya in soybean oil. The concentrations of volatile oils in soybean oil were 0.1% and 0.02%. The antioxidant activity was measured by peroxide values. Thymus vulgaris and L. nobilis essential oils exhibited a significant antioxidant activity, followed by F. vulgare and E. globules in a decreasing order. Tagetes minuta, S. parvifolia and L. polystachya had not effect, and their contribution to the stability of soybean oil was negligible.
Oxidative rancidity of vegetable oils in the presence of α-tocopherol
Authors: Martínez de la Cuesta P. J. , Rus Martínez E. , Galdeano Chaparro M.
Published: May 2010

The oxidative rancidity of olive oil, sunflower oil and sunflower oil high in oleic acid in the presence of α-tocopherol has been studied. The influence of temperature, antioxidant concentration and unsaturation degree on the peroxidation of these oils have been analysed, and the kinetics study of rancidity process has been realized, deducing a kinetics equation that reproduce the experimental data with an error lower than 5%.
Effect of seed moisture on phenolic acids in rapeseed oil cake
Authors: Amarowicz R. , Fornal J. , Karamac M.
Published: May 2010

Rapeseeds of 6.5, 8.2, 9.9 and 12.65% moisture were pressed to obtain oil. After two weeks methanol extract of phenolic compounds was obtained from the oil cake. Analysis reveal that there was not effect of seed moisture on the content of total phenolic compounds in extracts and on antioxidative activity of extracts. There were no significant differences in UV spectra or diagrams of derivatives 2 and 4 between the extracts.
Production of top quality soybean oil
Authors: Moustafa Dr. Ahmad
Published: May 2010

The paper comments the most adequate conditions required to produce to quality soybean oil. It is essential to avoid contaminations (water, metallic, oxidation products), overheating, undue exposition to air, as well as an appropriate control of the different steps of the refining process.
Trans fatty acid isomers from hydrogenated fats: The controversy about health implications
Authors: Valenzuela Alfonso , King Judith , Nieto Susana
Published: May 2010

Wherever there is a double bond in a fatty acid, there is also a possibility for isomerization. Under partial hydrogenation triacylglycerols composing oils'double bonds may change from cis to trans configuration, therefore products derived from hydrogenated oils such as margarines, shortenings and other industrial fats show high content of trans fatty acid isomers. The health implications of trans fatty acids in our diet is now a concern of controversy, because it has been demonstrated that its metabolic behaviour is as saturated fats. Trans fatty acids increase LDL-cholesterol and simultaneously decrease HDL-cholesterol, being considered both parameters as atherogenics. The oleochemical industry has developed several strategies to reduce the trans fatty acid content of hydrogenated oils, and now margarines and other hydrogenated derived products with low trans fatty acids content can be obtained from the retail market.
Differentiate parameters between feedings in Iberian pigs and application of classification intelligent technologies
Authors: Guerrero Molina M. A. , Ledesma Jurado P. , Pantoja Conde M.
Published: May 2010

In this work a significant Extremadura South-east Iberian pigs fatty acids, and his capacity of differentiate qualities was studied. Furthermore, and based on this capacity the definition of confidence intervals and also differentiate parameters was obtained. They were used to develop a computer program system which allow the automatically classification of pigs. This system uses one of the most powerful sample classification tools existing nowadays: Artificial Neuronal Networks (A.N.N.).
Oil quality evaluation of eleven sonoran desert leguminous seeds
Authors: Ortega-Nieblas M. , Vlázquez-Moreno L. , Robles-Burgueño M. R.
Published: May 2010

In order to generate information that lead to an efficient and diversifícate use of the natural resources that the Sonoran Desert offers, as it is the great variety of Leguminosae or Fabaceae plants, oils from seeds or Prosopis chilensis, Prosopis velutina (mezquite), Cercidium floridium (palo azul), Cercidium praecox (palo de brea), Acacia constricta (vinorama), Acacia cymbyspina (chirahui), Acacia occidentalis (tesota), Acacia mcmurphy (tepehuaje), Desmanthus palmeri (mezquitillo), Caesalpinia caladenia (palo dorado), and Caesalpinia pumila (palo piojo) were analyzed. The oils were extracted from each seed with hexane, and their physicochemical characteristics were evaluated. The oil content varied from 9 to 16% in the different seeds. Their indexes of acidity, peroxides and free fatty acid content were low and within the accepted values. Fatty acids separated by gas chromatography predominating indicate the oleic and linoleic. All analyzed crude oils were of good quality, comparable to commercial and oils of wild legume seeds from the same region.
GC determination of fatty acids in green beans grown in Galicia (N.W. Spain)
Authors: López Hernández J. , González-Castro M. J. , Simal-Lozano J. , Vázquez-Blanco M. E. , Vázquez-Orderiz M. L.
Published: May 2010

The concentrations of lauric, myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic acids in green beans (Phaseolus vulgaris L.) grown in Galicia (N.W. Spain) were determinated by capillary gas chromatography (GC). Palmitic acid was the most abundant fatty acid component (113 mg/100 g. of lyophilizate; 35.2% of total fatty acid content), followed by linolenic acid (23.1%) and linoleic acid (21.6%).
Preservation in brine of green or turning colour olives
Authors: Garrido Fernández A. , Brenes Balbuena M. , García García P. , Duran Quintana M. C.
Published: May 2010

Preservation of olives in brine, without sodium hidroxide treatment, leads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars) microflora adhered to the exterior olive surface, and physico-chemical conditions. The presence of yeasts is always observed, although only a few species are systematically found. Lactic acid bacteria (cocci and lactobacilli) depends on the cultivar and the NaCI concentration (a level over 8% is inhibitory for them). The presence of Gram-negative bacteria and other spoiling germs are effectively prevented by the initial correction of brines with acetic acid up to a pH level of aprox. 4.2. Preservation by high concentrations of acetic, lactic or both acids prevents the growth of practically any microorganism. When preservation is carried set by the aerobic system, shrivelling of fruits is avoided in send sensitive cultivars.
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
Authors: Ranalli A. , Serraiocco A.
Published: May 2010

The use of «Olivex»®, an enzymatic pectolytic preparation, was experimented in olive oil extraction, carried out at the industrial level with conventional pressed system. Tests were performed by processing «Leccino», «Dritta» and «Caroleo» varieties. The research results revealed that «Olivex»® increased the extraction yields, but its effect, with the above technological system, was less marked compared to the percolation and the centrifugación ones. Furthermore such an enzymatic complex, exerted a positive influence -although not very significant- on the qualitative characteristics of the oils. In fact the product obtained pointed out a higher content of polyphenols, o-diphenols, trans-2- hexenal and aromatic volatile substances. It also achieved a higher sensory score and indicated higher values of the oxidative stability, the global quality index (G. Q. I. 1), the campesterol/stigmasterol ratio, and the triterpenic alcohol content. Instead the values of the alcohol index and the content of hexanal, aliphatic alcohols and steroid hydrocarbons, resulted lower. The higher values of the peroxide index of the oils appeared as being the only negative aspect related to the use of the enzyme in the extraction process.
Purification of soybean lipoxygenase isoenzyme-1 and characterization of its inhibition by 13-hydroperoxides
Authors: Fauconnier M. L. , Marlier M.
Published: May 2010

Purification of soybean lipoxygenase isoenzyme-1 was reinvestigated furnishing a new procedure. Different parameters influencing the hydroperoxide production were studied. Our study focused particularly on the enzyme activity inhibition by the reaction products. Dixon plots revealed competitive inhibition with Ki value of 0.45 and 1.5 mM respectively for 13-linoleic and 13-linolenic acid hydroperoxides.
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour
Authors: Rejano Navarro L. , Sánchez Gómez A. H.
Published: May 2010

The paper studies the effect of previous olive washings on the pH increase and combined acidity produced by the use of sodium glutamate, added to give anchovy flavour to the product. Influence on previous treatments and pasteurization on the organoleptic characteristics of four cultivars (four different countries) is also considered. Best quality is obtained when pickled green olives are previously washed and low levels of acidity and salt are used in the final holding brine. Preservation should be achived by pasteurization (at least 10 lethality units).
Effect of different relative humidities on the oil extracted from stored cottonseed
Authors: Helmy H. E. , Mohamad S. S.
Published: May 2010

Effect of different relative humidities (room, 10%, 46% and 97% R. H.) on the oil extracted from cottonseed stored for one year was studied. The oil extracted from recent non-stored cottonseed was used as a control. Moisture content and oil content in the seed and acid value, peroxide value and percentage gossypol in the oil were determined. The results obtained for the oil extracted from the seed stored under (room, 10% and 46% R. H.) showed a slight difference with the results obtained for the oil extracted from the non-stored conttonseed, while the results of the oil extracted from the seed stored under 97% R. H. showed a considerable difference. Fatty acids composition and unsaturated: saturated fatty acids ratio (U:S) were also evaluated in previous oils. Unsaturated fatty acids were decreased by storage. Accordingly U:S was also decreased. Effect of relative humidity during storage of the cottonseeds on refining and bleaching of the oil was also investigated. The oil of the cottonseed stored under (room, 10% and 46% R. H.) was satisfactorily refined and bleached, givining oils with good colour. While the oil of the cottonseed stored under 97% R. H. could not be satisfactorily refined and bleached. The oil was very dark in colour and did not response to refining and bleaching.
Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy
Authors: García Mesa J. A. , Hermoso Fernández M. , Cáceres Alonso P.
Published: May 2010

The introduction of the two-phases extraction systems of olive oil require a exhaustive control of the oil contained in the produced olive-pomace. The analytical techniques in use are not useful for online analysis. The feasibility of near-infrared technique for the analysis of oil and moisture in two-phases olive-pomace is studied. The laboratory results are satisfactory so the development of a online NIR-based sensor for olive-pomace can be proposed.
Global prospectives of fats and oils uses. Present and future
Authors: Leysen Ir. Rogar
Published: May 2010

The paper shows current overview and the perspectives related to the production of oilseeds, fats and oils as well as the consumption of them. The study is based on the evolution of several variables such as changes in population, policies, incomes, prices, availability of natural resources (land for agriculture) and environmental impact. With respect to technology, the work comments the possible influences of biotechnology transportation systems, milling, and some transformations for specific uses. Among the promising uses of vegetable oils the following are mentioned: utilization as biodiesel, adhesives, biodegradable plastics, printing inks, lubricating oils, hydraulic fluids or, even, new tendencies in the area of nutrition (foods with pharmacological effects).
Aldehydic acids in frying oils: formation, toxicological significance and analysis
Authors: Kamal-Eldin Afaf , Appelqvist Lars-Åke
Published: May 2010

Aldehydic acids are generated in oxidized lipids as a result of decomposition of hydroperoxides by (β-scission reactions. Aldehydes are known to interact with proteins and DNA and to impair enzymatic functions. Aldehydic esters from oxidized lipids were reabsorbed to a significant extent in rats. This paper reviews the mechanism of formation of esterified aldehydic acids in frying oils and their physiological/toxicological effects. The paper also gives an overview of relevant basic analytical techniques that needs to be improved to establish reliable quantitative method (s).