bluuebunny/crossref_metadata_2025 huggingface dataset:
Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants
Authors: Chimi H. , Cillard J. , Cillard P. , Rahmani M.
Published: July 2007

The autoxidation of linoleic acid dispersed in an aqueous media and the antioxidant effect of hydroxytyrosol, oleuropein, caffeic acid and tyrosol were studied. Linoleic acid autoxidation rate was estimated by the increase of conjugated diene level and by the decrease of linoleic acid content in the samples. The phenolic compounds exhibited an antioxidant activity which increased in the order: tyrosol < caffeic acid < oleuropein < hydroxytyrosol. The analysis of the hydroperoxide isomers pointed out that hydroxytyrosol, oleuropein and caffeic acid at a concentration of 10−4M inhibited the formation oftrans‐ trans isomers in the increasing order: caffeic acid < oleuropein < hydroxytyrosol. This inhibition could be related to the ability of phenolic compounds to scavenge peroxyl radical. Tyrosol did not inhibit the formation oftranstrans isomers. Phenolic compounds were degraded as a consequence of their antioxidant activity and their degradation rate was positively correlated to their antioxidant efficacy. These phenolic compounds, at a concentration of 6 × 10−3M, also scavenged hydroxyl radical, with an efficiency which increased in the order: tyrosol < hydroxytyrosol < oleuropein < caffeic acid. Polar substituents at the para position, such as in caffeic acid and oleuropein, were correlated with higher hydroxyl radical quenching ability.
Effect of degumming conditions on removal and quality of soybean lecithin
Authors: List G. R. , Avellaneda J. M. , Mounts T. L.
Published: July 2007

A commercially extracted crude soybean oil (570 ppm phosphorus, 1.74% acetone insolubles) was degummed in the laboratory under a wide range of reaction conditions (water concentration, temperature, time and agitation). The reaction conditions were correlated with phosphorus removal from the oil as well as with color and acetone‐insoluble content of the gum fraction. Efficiency of removal of phosphorus‐containing compounds was independent of time, temperature and agitation. Water concentration had the most significant effect on removal of phosphorus from crude soybean oil. Some darkening of the lecithin was observed at temperatures above 60 C and with increased agitation. Individual conditions of time and temperature had relatively little effect on the acetone‐insoluble content of the gums. Low agitation rates and water in concentrations of other than 2% (either more or less) entrained excessive amounts of oil in the gums. Under our experimental conditions, the optimal conditions with respect to phosphorus removal, lecithin color and acetone‐insoluble content are estimated to be: time‐short (15 min); agitation‐moderate to rapid (400 rpm); temperature‐60 C; water concentration‐2% or an amount close to the phosphatide content of the crude oil. Bleaching with hydrogen peroxide to produce single‐bleached lecithin was investigated. From limited data, it appears that when degumming and bleaching are performed simultaneously, effectiveness of bleaching is a function of peroxide concentration and time. Thus, longer degumming times are required to prepare bleached lecithin compared to unbleached products.
Polyphenols in olive oils
Authors: Gutfinger T.
Published: July 2007

The levels of total polyphenols and o‐diphenols were determined in virgin oils and in chloroform/methanol‐extracted oils. The solventextracted oils were richer in polyphenols than the virgin oils. High polyphenol content was associated with a high resistance to oxidation of the oils. A linear relationship was found between polyphenol content and the oxidative stability of the virgin oils during storage at 60 C. After removal of the polyphenols, the oxidative stability of the oils decreased considerably and seemed to depend on polyunsaturated fatty acid concentration.
Comparative study of methods of determining oil content of sunflower seed
Authors: Robertson J. A. , Windham W. R.
Published: July 2007

An extraction‐gravimetric method (AOCS Official Method Ai 3‐75) was compared with 2 instrumental techniques, near‐infrared reflec‐tance (NIR) spectroscopy and wide‐line nuclear magnetic resonance (NMR), for the determination of the oil content of oilseed‐type hybrid sunflower seed. Eight sunflower seed samples of varying oil contents, replicated 5 times, were analyzed by the 3 procedures. The overall mean oil contents and standard deviations for the 8 samples were: AOCS method, 44.5% ± 0.33%; NMR, 44.8% ± 0.27%; and NIR, 44.2% ± 0.81%. Analysis of variance of the means of the 3 methods of analysis indicated no difference (p>0.05) in oil content due to the method. However, there was a difference (p>0.001) in total oil content due to replicated analyses of the same sample with the NIR method. With the AOCS and NMR methods, no effect (p>0.05) of replicated analyses of the same sample was found. The NMR method was more precise and repro‐ducible than the other 2 methods. Although the NIR mean oil contents were not significantly different from the means of the other 2 methods, the coefficient of variations for all samples were consistently higher for the NIR analyses than for the AOCS and NMR analyses.
The Adsorption of β‐Carotene I. by bleaching earths
Authors: Khoo L. E. , Morsingh F. , Liew K. Y.
Published: July 2007

Activities of various bleaching earths for removal of β‐carotene from acetone solution were found to be in the decreasing order tonsil, fuller's earth, silica, and kaolin. Experimental evidence indicated that except for silica, in addition to physical adsorption, processes involving chemisorption and subsequent chemical reaction proceeded on the surface of the clay minerals. An Arrhenius activation energy of the order of 10 kcal mol−1 was found for the adsorption of β‐carotene from a solution in acetone on tonsil. Metallic ions, such as Fe3+, are suggested to be the active sites for chemisorption and reaction. Oxygen was not essential for activity.
Effects of filtration through activated carbons on peroxide, thiobarbituric acid and carbonyl values of autoxidized soybean oil
Authors: Boki Keito , Wada Tetsuyuki , Ohno Shinsaku
Published: July 2007

Effects of filtration bleaching on peroxide value (PV), thiobarbituric acid value (TAV) and carbonyl value (CV) of autoxidized soybean oil were investigated by using twenty‐three kinds of activated carbon in order to improve oil quality. From the decreases in PV, TAV and CV and from the physical and chemical properties of activated carbons, it was suggested that hydroperoxides, aldehydes and ketones were adsorbed on the acid sites distributed over the surface or within the pores of the activated carbons while the autoxidized soybean oil flowed through the packed column. The residual tocopherols in autoxidized soybean oil and treated soybean oil were determined during storage. The decrease in oxidative stability of treated soybean oil seemed to be caused by elimination ofα‐,β‐andγ‐tocopherols.δ‐Tocopherol was chemically more stable thanα‐,β‐ andγ‐tocopherols in autoxidized soybean oil.
Effect of processing on the composition and oxidative stability of coconut oil
Authors: Gordon Michael H. , Rahman Ibrahim Abdul
Published: July 2007

The effect of various processing procedures on the composition and oxidative stability of coconut oil has been studied. The crude oil is relatively stable but major reductions in oxidative stability occur during the bleaching of oil degummed with phosphoric acid; during alkali refining; during the deodorization of oil degummed with citric acid and bleached; and during the deodorization of oil processed with a combined phosphoric acid degumming and bleaching operation. The reasons for the loss of oxidative stability during processing are discussed with reference to changes in the composition of the oil. Residual traces of citric acid or phosphoric acid play an important role in stabilizing processed oils. The tocopherol content is also important, although no additional stabilization of the oil occurs on adding levels of tocopherol above those present naturally in the crude oil. A combined phosphoric acid degumming and bleaching process leads to smaller losses of tocopherols than sequential treatments.
High active alkyldimethylamine oxides
Authors: Smith K. R. , Borland J. E. , Corona R. J. , Sauer J. D.
Published: July 2007

A recently developed, high active, alkyldimethylamine oxide powder now permits the use of this valuable surfactant in water‐sensitive formulations such as bar soaps. Study of the various amine oxide homologs in key performance properties of soap bars showed them to be effective foam modifiers, plasticizers, and synergistic lime soap dispersants. The solid amine oxides were found to be a versatile additive which could readily be formulated into a wide variety of personal care bars.
High‐yield enzymatic glycerolysis of fats and oils
Authors: McNeill Gerald P. , Shimizu Shoichi , Yamane Tsuneo
Published: July 2007

Several triglyceride fats and oils were reacted with glycerol using lipase as catalyst. A batch system with magnetic stirring was used without the addition of any solvents or emulsifiers. In all cases a mixture of mono‐, di‐ and triglycerides was obtained. However, the yield of monglyceride (MG) depended strongly on the reaction temperature: at higher temperatures approximately 30% MG was produced at equilibrium while at lower temperatures a yield of 65%–90% MG was obtained for most of the fats examined. The upper temperature limit below which a high MG yield could be attained was designated the critical temperature (Tc). The value of Tc depended on the fat type and was found to vary between 30°C and 46°C for naturally occurring hard fats. A high MG yield could not be obtained for fully hydrogenated tallow and lard under the conditions described here. Of the three liquid oils examined, rapeseed oil and olive oil had a Tc of 5°C and 10°C respectively whereas a high yield of MG could not be obtained with corn oil at 5°C or greater. The maximum yield of MG below Tc also depended on the fat type: the highest yields being obtained for olive oil (90%), palm stearin and milk fat (80%) and the lowest yield for palm oil (67%). In all cases a high yield of MG was accompanied by solidification of the reaction mixture. The effect of enzyme type on MG production was examined for palm oil and palm stearin and the effect of water concentration was examined for palm oil.
Further improvements in the yield of monoglycerides during enzymatic glycerolysis of fats and oils
Authors: McNeill Gerald P. , Yamane Tsuneo
Published: July 2007

Three approaches were used in an effort to increase the yield of monoglycerides (MG) during the lipase catalyzed reaction of glycerol with triglyceride fats and oils: i) various commercially available lipases were screened for ability to catalyze MG synthesis; ii) mixtures of lipases were compared with single lipases; and iii) two‐step temperature programming was applied during the reaction. Of these, temperature programming was found to be the most effective. With an initial temperature of 42°C for 8–16 hr followed by incubation at 5°C for up to 4 days, a yield of approximately 90 wt% MG was obtained from beef tallow, palm oil and palm stearin. When the second incubation temperature was greater than 5°C, the yield of MG was progressively lower with increasing temperature. In the case of screening of newly available commercial lipase preparations, lipases fromPseudomonas sp. were found to be most effective, giving a yield of approximately 70 wt% MG at 42°C from tallow. Lipases fromGeotrichum candidum, Penicillium camembertii (lipase G) andCandida rugosa were inactive. A mixture of lipases fromPenicillium camembertii andHumicola lanuginosa was found to be more effective than either enzyme alone, giving a yield of approximately 70 wt% MG using beef tallow or palm oil. A mixture ofPenicillium camembertii lipase with eitherPseudomonas fluorescens lipase orMucor miehei lipase was not more effective thanPseudomonas fluorescens orMucor miehei lipase alone.
Lipase‐catalyzed production of wax esters
Authors: Trani M. , Ergan F. , André G.
Published: July 2007

The lipase (triacylglycerol acylhydrolase, E.C. 3.1.1.3) catalyzed synthesis of wax esters has been investigated via two different approaches. All studies were performed using an immobilized 1,3‐specific lipase [Lipozyme from Novo Industries (Montréal, Québec, Canada)]. The first approach involves reacting stoichiometric amounts of a fatty acid and stearyl alcohol in the presence of lipase. The medium is solvent‐free, which allows for high substrate concentrations (1.55 M) and use of 5% (w/w) Lipozyme. In this reaction, maximum wax ester synthesis was found to be dependent upon the efficient removal of the water produced by the reaction. Under optimal conditions, yields of 100% were routinely reached after only 2 hr. The medium was then exclusively composed of the wax and the enzyme, no purification was required. The second method involves alcoholysis of a triglyceride, in this case triolein, with stearyl alcohol to produce 1,2‐diolein, 2‐monoolein and the wax ester of oleic acid. Again, no organic solvent was used. The wax ester yield was found to be directly dependent upon the alcohol concentration that was used to modulate the outcome of the reaction towards either the wax or the partial glycerides. The process was applied to the synthesis of waxes from high erucic acid rapeseed oil.
Chemical composition of tobacco seeds (Nicotiana tabacum L.)
Authors: Frega N. , Bocci F. , Conte L. S. , Testa F.
Published: July 2007

Chemical characterization of tobacco seeds is supposed to be an interesting tool in order to extend the knowledge on alternative products of this crop which is of great economic interest. This paper describes chemical composition of meals, fat, ash, protein, fiber and nitrogen‐free‐extract; furthermore, particular emphasis is given to the composition of lipid fraction, with a complete characterization of triglycerides, fatty acids, and unsaponifiable matter. Trilinolein and palmitodilinolein are the main triglycerides, while linoleic is the main fatty acid. Cholesterol, as in otherSolanaceae, is present in the sterol fraction. Cycloartenol is the main component of the triterpenic alcohols fraction. Amino acids and glucides composition is also reported.
Characteristics of the thiobarbituric acid reactivity of oxidized fats and oils
Authors: Kosugi Hiroko , Kojima Takashi , Kikugawa Kiyomi
Published: July 2007

The thiobarbituric acid (TBA) reactivity of oxidized methyl linoleate, soybean oil, sesame oil, lard, chicken oil and sardine oil was characterized by using four different methods with 0.01% butylated hydroxytoluene (BHT). Optimal pH for the reactivity of most of the oxidized samples was 3–4, and that of some samples was above 5. Introduction of 2 mMt‐butyl hydroperoxide (t‐Bu00H) or 0.2 mM ferric ion in the reaction markedly enhanced the reactivity. Introduction of 0.2 mM ethylenediamine tetraacetic acid suppressed the reactivity. The characteristics of the TBA‐reactivity of the samples were similar to those of alkadienals or alkenals. The most preferable method for the estimation of the TBA‐reactive substances of the oxidized fats and oils was that using solvents at pH 3.5 with introduction of BHT, andt‐Bu00H or ferric ion.
Effect of degumming reagents on the recovery and nature of lecithins from crude canola, soybean and sunflower oils
Authors: Smiles Aileen , Kakuda Yukio , MacDonald Bruce E.
Published: July 2007

Six reagents (water, citric acid, phosphoric acid, oxalic acid, acetic anhydride and maleic anhydride) were evaluated for their effectiveness in degumming three crude vegetable oils (canola, soybean and sunflower). All chemical reagents tested were found to be significantly more effective than water in removing lecithin material from all three oils except for acetic anhydride degumming of canola. Citric and phosphoric acids were found to be very effective in reducing phosphorus levels in canola oil (91 and 93% removal, respectively). For soybean oil, all reagents except water showed excellent degumming ability by removing 98% phosphorus, while in the case of sunflower oil, maleic anhydride and oxalic acid produced the highest level of phosphorus removal (95 and 90%, respectively). Both citric acid and acetic anhydride were effective in removing Fe from all three oils during degumming (84 to 94%), while phosphoric acid showed slightly lower values (73 to 87%).

No significant changes in the phospholipid composition or fatty acid profiles of the phospholipid classes were observed as a result of degumming with the various chemical reagents. In general, canola phospholipids were lowest in palmitic, stearic and linoleic acid and contained the highest levels of oleic acid when compared to soybean and sunflower phospholipids. Both citric and acetic anhydride were found to influence the removal of an unknown glycolipid significantly. Canola lecithin was shown to contain a greater amount of glycolipids than sunflower and soybean lecithins.
Diesel fuel derived from vegetable oils, III. Emission tests using methyl esters of used frying oil
Authors: Mittelbach Martin , Tritthart Peter
Published: July 2007

The preparation of methyl esters of used frying oil, available as waste from restaurants and households, is described. Fuel specifications of this fuel are given, and values for gaseous (HC, CO, NOx) and particulate emissions, measured with a vehicle powered by a turbocharged, direct injection diesel engine, are shown. The ester fuel shows slightly lower HC and CO emissions but increased NOx values compared with reference US‐2D fuel. The particulate emissions, however, are significantly lower with used frying oil. Preliminary results of an engine road test are described.
Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC)
Authors: Herrera M. L. , Añón M. C.
Published: July 2007

This study explored the thermal behavior of hydrogenated sunflowerseed oil sample used in margarine manufacture, which had been previously fractionated by crystallization at different temperatures. Calorimetric diagrams showed that areas per gram were larger when solid samples, rather than liquids, were considered. Samples of high crystallization temperatures were found to have components with high fusion points that were not present in fractions of lower crystallization temperatures. This means that more saturated triglycerides are present in solids as well as in fractions crystallizing at high temperatures (above 30°C).
Deacidification of sulfur olive oil. II. Multi‐stage liquid‐liquid extraction of miscella with ethyl alcohol
Authors: Türkay Selma , Civelekoğlu Halidun
Published: July 2007

In this study, laboratory‐scale multi‐stage cross‐ and counter‐current extractions of sulfur olive oil miscella with 70 and 80% ethanol saturated with hexane were investigated. For cross‐current extraction, the extraction factor for free fatty acids was constant in each extraction stage. Therefore, the extraction factors determined in single‐stage extractions were used to calculate the extracted free fatty acid percentages for cross‐current and counter‐current multi‐stage extractions and results were in close agreement with the experimental data. It was possible to determine the amount of solvent and the number of stages required for counter‐current extraction to remove the desired amount of free fatty acids from a given sulfur olive oil with 70 or 80% ethanol. Comparison of the results for these two solvents showed that 80% ethanol was more suitable.
Near infrared spectral patterns of fatty acid analysis from fats and oils
Authors: Sato Tetsuo , Kawano Sumio , Iwamoto Mutsuo
Published: July 2007

A near infrared (NIR) spectral pattern of oil contains information about fatty acid composition, because NIR absorption bands around 1600–1800 nm and 2100–2200 nm are due to the straight carbon chain andcis double bonds, respectively. This study was undertaken to build a foundation for the rapid determination of the fatty acid composition in oil by an NIR method. First, NIR spectra of pure triglycerides were measured and characterized. Fatty acid compositions could be estimated roughly by comparing the spectra of fats and oils (butter fat, pig milk fat, soybean oil and palm oil) with those of pure triglycerides. Secondly, the NIR spectra of these fats and oils were reconstructed by summation of the triglyceride spectra, which are multiplied by factors corresponding to the fatty acid composition of the sample determined by gas chromatography. The calculated spectra agree with the originals, especially for that of soybean oil. However, in order to reconstruct spectra precisely, it may be necessary to reevaluate the loading weight of each triglyceride, which was equal in this study.
Thin‐layer chromatographic separations of seed oil unsaponifiables from fourSesamum species
Authors: Kamal‐Eldin A. , Yousif G. , Appelqvist L. Å.
Published: July 2007

A new, two‐dimensional thin‐layer chromatographic system was established to provide good separation of the unsaponifiable fractions from the seed oils of three wildSesamum species, [S. alatum, Thonn.;S. radiatum, Schum and Thonn.; andS. angustifolium, (Oliv.) Engl.] and of the cultivatedS. indicum, L. The system utilizes silica gel plates and n‐hexane/diethyl ether (7:3, v/v) and chloroform/diethyl ether (9:1, v/v) as mobile phases in the first and second directions, respectively. The system could be used for qualitative studies and as a preparative technique for subsequent quantitative gas chromatographic separations in chemotaxonomic and related studies onSesamum spp.
Kinetics of inhibited oxidation of lipids in the presence of 1‐octadecanol and 1‐palmitoylglycerol
Authors: Kortenska Vessela D. , Yanishlieva Nedjalka Vl. , Roginskii Vitalii A.
Published: July 2007

The kinetics of initiated oxidation of sunflower oil methyl esters at 50°C in the presence of the phenolic inhibitorp‐methoxyphenol are investigated. It is established that addition of 0.1 M 1‐octadecanol and of 0.1 M 1‐palmitoylglycerol leads to a 1.5‐ or 2.3‐fold decrease of the rate constant of chain termination on the inhibitor, which proves the blocking of its effect due to the formation of a complex based on a hydrogen bond. The stronger effect of 1‐palmitoylglycerol is explained by the presence of two hydroxyl groups in its molecule.
Extraction of phospholipids from canola with supercritical carbon dioxide and ethanol
Authors: Dunford Nurhan Turgut , Temelli Feral
Published: July 2007

The potential use of supercritical (SC)‐CO2/ethanol mixture for the extraction and fractionation of phospholipids (PL) from flaked canola seeds, canola meal, and acetone insolubles (AI) was investigated. PL extraction was possible when ethanol was used as a cosolvent in SC‐CO2. PL recovery of 20.8% was achieved when canola flakes were extracted at 70°C and 55.2 MPa with SC‐CO2/10%EtOH after iol removal with neat SC‐CO2. Soaking of canola meal with ethanol prior to SC‐CO2/EtOH extraction increased PL recovery to 30.4%. PL content of the extracts increased with decreasing triglyceride concentration in the feed material and increasing amounts of ethanol added to SC‐CO2 or used for soaking. Fractionation of Al gums resulted in extracts containing 50% PL, of which 90% was phosphatidylcholine (PC); but yields were low, even after soaking treatment, due to caking. SC‐CO2/EtOH mixture may be used to extract PC‐enriched PL from flaked canola seeds, canola meal, and AI. However, further research is needed to improve extraction efficiency.
Water‐resistant, oil‐based, intumescing fire‐retardant coatings. I. Developmental formulations
Authors: Verburg G. B. , Rayner E. T. , Yeadon D. A. , Hopper L. L. , Goldblatt L. A. , Dollear F. G. , Dupuy H. P. , York Emil
Published: July 2007

Water‐resistant, in tumescing fire‐retardant paints have been formulated from different types of chemically modified oil‐based vehicles, carbonific polyurethanes, spumific melamine phosphates, spumific organohalophosphorus compounds, additives, pigments, driers and solvent. The synthesis of their three major components舒the vehicle itself, the spumific melamine phosphates and the carbonific polyurethanes舒is described. As a result of evaluation in the standard fire‐test cabinet and in the Underwriters' Laboratories' 25‐ft tunnel furnace, the formulation whose vehicle has a higher content of tung oil and whose carbonific components are less thermoplastic appear to be most promising. However, these research results have again manifested the importance of the contribution ofeach component in achieving effective fire retardance.
Drugs and Lipid transport
Authors: Horning Marjorie G. , Knox Kay L. , Mani Lynda
Published: July 2007

Drugs such as ethanol, carbon tetrachloride, ethionine or ACTH have a profound influence on lipid metabolism. The enzymatic synthesis of triglycerides and phospholipids by the liver, the release of triglycerides from liver to plasma and the transport of free fatty acids from adipose tissue are affected. These changes in lipid metabolism may be considered as resulting from chemically induced stress. In order to study the transport of lipids during a stress not induced by drugs, cold stress was also investigated. The changes in lipid transport following ethanol or ACTH administration were quite different from those observed during cold stress where body temp must be maintained by mobilization of energy producing substrates. However, the alterations in lipid transport during both cold and drug induced stress are dependent on the sex of the rat. The observed effects apparently involve a sexdependent transport of triglycerides from liver to plasma and also a sex‐dependent mobilization of energy‐producing substrates.
Gas chromatography in lipid investigations
Authors: Horning E. C. , Vandenheuvel W. J. A.
Published: July 2007

Biological problems involving long chain compounds and steroids can now be studied more effectively than ever before through use of GLC techniques. When combined with TLC methods for the separation of classes of compounds, these procedures are the most valuable analytical methods now known for lipid investigations. The fact that both qualitative and quantitative data may be obtained at the same time, and that the methods may be used to study complex mixtures at the microgram and sub‐microgram level, suggests that many new applications will be found in the fields of chemistry, biology and medicine.

The procedures described in this paper are chiefly those developed over the last few years in the laboratories of the authors. Thin‐film columns prepared with diatomaceous earth supports have been used since 1960 in many studies. A new procedure, utilizing a thin‐film column, was developed for the separation and estimation of long chain fatty acid methyl esters. The method has been used in conjuction with TLC separations using silica gel and silica gel‐silver nitrate plates. The relationship between retention time behavior and the structure of steroids has been studied, and the 舠steroid number舡 concept has been used to described GLC properties of steroids. Procedures have been found for the inactivation of supports, for the modification of liquid phase properties, for the preparation of a variety of special derivatives useful in GLC work and for the study of several groups of steroids important in human metabolism. A number of quantitative analytical separations were also developed.
Triglyceride gas chromatography as a means of detecting butterfat adulteration
Authors: Kuksis A. , McCarthy M. J.
Published: July 2007

Gas chromatography was used for the separation and quantitative estimation of triglycerides by carbon number from native and adulterated butterfats. When the triglyceride type composition of the native butter was known, adulteration with vegetable fat could be detected at the 1% level, and with lard at the 3% level, as these adulterants added significantly to only a few of the butterfat triglyceride peaks resulting in a noticeable distortion of the chromatographic elution pattern of this fat. Due to considerable variations observed in the elution patterns with butterfats of different origin, the lower limit for the detectio of adulteration of an unknown butter sample with lard or vegetable fat was of the order of 5舑10%. The ease of detection and identification of the adulterant varied with the type of fat added. It was demonstrated that mixtures of coconut oil and lard could be made which matched the gas chromatograms of butterfat closely and remained undetected even when added in relatively large amounts. Despite this, the simplicity of the technique and its rapid and relatively reliable applicability to the widest variety of problems of natural fat characterization recommends it as one of the methods in any fat test or control laboratory.
Effect of seed preparation on efficiency and oil quality in filtration extraction of rapeseed
Authors: Reynolds J. R. , Youngs C. G.
Published: July 2007

The application of filtration extraction to rapeseed is discussed with particular emphasis on the effect of seed preparation on the hydrogenation characteristics of the oil. It was found that cooking the crushed seed without the addition of water, and at temperatures not exceeding 220F, produced a satisfactory oil. Under these conditions extraction efficiency was good and the resulting meal showed no harmful effects in feeding trials with mice.
Simple method for estimation of volatile carbonyl compounds in edible oils and fried potato chips
Authors: Przybylski Roman , Hougen F. W.
Published: July 2007

A simple and sensitive method has been devised to determine the amounts of volatile carbonyl compounds in vegetable oils and fried potato chips, using a chemical reaction trap and absorption spectrophotometry. A sample of oil or fried potato chips is heated and simultaneously purged with a flow of nitrogen gas which further bubbles through a tube (trap) containing a hydroxylamine hydrochloride solution. The volatile carbonyl compounds are removed from the sample with the purge gas and retained in the trapping solution as they react to form the less volatile oxime derivatives. These are subsequently estimated by ultraviolet absorption, at wavelength 212 nm for the total oximes and at 272 nm specifically for conjugated diene carbonyl oximes, including furfural if present. Volatile carbonyls can be determined by this method at levels as low as 0.1–0.5 ppm of the sample. The method has been applied to the analysis of samples of canola (low erucic acid rapeseed) oil, cottonseed oil, and potato chips, all before and after storage. The method should be suitable also for other types of fried food.
High performance liquid chromatography of phospholipids with flame ionization detection
Authors: Grieser Merlin D. , Geske Jerome N.
Published: July 2007

The three major soy phospholipids were determined by normal phase high performance liquid chromatography with flame ionization detection. A Beckman Ultrasphere silica column was utilized with a solvent gradient composed of chloroform and premixed methanol/ ammonium hydroxide. This chromatographic system produced excellent resolution of the three major phospholipids and triglyceride component as well as some of the minor constituents in soy oil lecithin. Ammonium hydroxide improved peak shape and resolution but caused the peaks for the phospholipids to appear as doublets. Quantitative analysis was accomplished by the external standard method.
Quality of sunflower oil bleached during deodorization
Authors: Ostrić‐Matijasević B. , Turkulov J. , Karlović D.
Published: July 2007

Experiments with sunflower oil show that it is possible under certain conditions to bleach the oil during deodorization. The color of the oil bleached by deodorization is the same as that obtained with bleaching earth. Deodorization at 200 C yielded an oil with transparency at 455 nm of 78~84%. However, to obtain this degree of transparency, processing steps prior to deodorization must be efficient and not yield an oil with high levels of soaps and trace metals. Bleaching during deodorization also has an economic advantage over clay bleaching and deodorization. Data are presented that show the combined process yields an oil with better stability, higher tocopherol content and lower conjugated diene content. Oil processed in this manner has acceptable levels of soap, copper and iron. Sunflower oil with different degrees of oxidation levels has been processed to yield a satisfactory finished product.
Rapid instrumental technique for the analysis of volatiles in salad dressing
Authors: Legendre M. G. , Dupuy H. P. , Rayner E. T. , Schuller W. H.
Published: July 2007

A simple, rapid, efficient procedure for analyzing the volatile components in salad dressings is described. A unique inlet system, used in conjunction with gas chromatography and mass spectrometry, provides an objective, tangible profile of volatiles characteristic of the product. The individual components may be identified to qualify more effectively the odor and flavor quality of the specimen.
Antioxidizing component, musizin, inrumex japonicus houtt
Authors: Nishina Atsuyoshi , Kubota Kohji , Kameoka Hiromu , Osawa Toshihiko
Published: July 2007

A substance with antioxidant properties was obtained from the hexane extract of roots ofRumex japonicus Houtt. The active component of the hexane extract was isolated and characterized as 2‐acetyl‐1,8‐dihydroxy‐3‐methyl naphthalene, trivially named musizin (MUS). The antioxidant activities of MUS in six types of fats and oils were higher than that of butyl hydroxyanisole (BHA) and δ‐tocopherol (δ‐TOC). Together, TOC and MUS have a synergistic effect, because comparable amounts of either had lower antioxidant activity than various combinations of the two antioxidants. When we studied the antioxidant properties of a mixture of MUS and δ‐TOC with methyl linoleate (MeLH), we found that the rates of destruction of the two antioxidants were comparable, but that their destruction occurred sequentially, with MUS first followed by δ‐TOC, after which the oxidation of MeLH quickly occurred. Comparison of the antioxidant activity of MUS and its analogs suggests that only one of the two hydroxyl groups in MUS is involved in its antioxidant activit. Intermolecular hydrogen bonding may be involved.
Effect of maillard reaction volatile products on lipid oxidation
Authors: Elizalde B. E. , Rosa M. Dalla , Lerici C. R.
Published: July 2007

Maillard reaction volatile compounds (MRV), prepared by heating a glucose‐glycine solution, were tested as antioxidants in soybean oil (SBO) thermoxidation. The volatiles were transferred into the oil by stripping with a stream of Nitrogen and substituting the atmosphere above the oil with air containing MRV. Standard accelerated oxidation was performed by heating the SBO. Peroxide value measurement and headspace gas Chromatographic analysis were carried out on all the samples. The MRV antioxidant activity was evaluated by determining the effect of the induction period and the kinetic rate constant of peroxide and oxidation volatiles formation. The MRV showed a significant antioxidant activity. The effectiveness was variable depending on MRV transfer method to the oil, and the Maillard reaction extent was related to the browning level of glucose/glycine solution. It was found that the maximum effect of MRV prolonged about three times the induction period and reduced the kinetic rate constant by half in relation to the control sample. MRV affects oxidative stability of soybean oil by lengthening the induction period as well as by decreasing the rate of oxidation at the propagation state and reducing the formation of hexanal.
Effects of agingmortierella mycelium on production of arachidonic and eicosapentaenoic acids
Authors: Bajpai P. , Bajpai P. K. , Ward O. P.
Published: July 2007

Arachidonic acid and eicosapentaenoic acid (EPA) are important intermediates of eicosanoid metabolism and are presently the subject of extensive nutritional and medical research. The effects of mycelial aging on production of these fatty acids were investigated as part of a research program directed toward examining the feasibility of economically producing these products by fungal fermentation.

Arachidonic acid content ofM. alpina ATCC 32222 increased from 4.1–8.3% to 13–16% during aging while lipid content of mycelium increased from 14–18% to 33–45%. Maximum lipid content produced in biomass during storage declined as harvesting time was increased from 3 to 6 days while maximum arachidonic acid content in lipid increased. Maximum lipid and arachidonic acid was produced during aging at pH 8, whereas arachidonic acid content of lipids was highest in mycelium aged at pH 6. EPA content ofM. elongata NRRL 5513 biomass increased during aging, reaching a maximum after 22–28 days. When the pH of the culture prior to harvesting was adjusted in the range of pH 4–9, pH values for development of maximum EPA in biomass and in lipids during storage were found to be 6 and 7, respectively. Temperature of aging had little effect on arachidonic acid or EPA content.
Chemical and nutritional studies on hanshi (perilla frutescens), a traditional oilseed from northeast india
Authors: Longvah T. , Deosthale Y. G.
Published: July 2007

Perilla frutescens, an edible oilseed of Northeast India, was evaluated for its nutrient composition and protein quality. It was found to be a rich source of protein (17.0%) and fat (51.7%). The fatty acid profile indicated that perilla oil is rich in polyunsaturated fatty acids, such as linolenic (56.8%) and linoleic (17.6%). The amino acid composition showed that valine was the limiting amino acid of perilla protein. The protein efficiency ratio of the seed protein (2.07) was lower than that of casein (2.99), but comparable to common oilseeds. True digestibility of the seed protein (82.6%) was also lower than that of casein (89.3%).
The determination of cocoa butter equivalents in chocolate
Authors: Padley F. B. , Timms R. E.
Published: July 2007

A method of determining cocoa butter equivalents in chocolate and cocoa butter is described. The method relies on a new approach for interpreting data obtained by triglyceride gas liquid chromatography (GLC). This technique provides information on the composition of a fat according to the carbon number of the triglycerides (Cn). Examination of the data for a wide range of cocoa butters shows that a straight line relationship between the C50 and C54 contents exists. This relationship has been used as the basis for a quantitative method determining the amount and type of cocoa butter equivalent added to chocolate. The application of the method to both plain and milk chocolate is described. The method is also used to determine the amount of milk fat in chocolate.
Utilization of membrane‐produced oilseed isolates in soft‐serve frozen desserts
Authors: Lawhon J. T. , Golightly N. H. , Lusas E. W.
Published: July 2007

Consumption of frozen desserts in the United States has increased steadily in recent years. However, rising costs of milk solids‐not‐fat (MSNF) used in dessert formulas may cause manufactures to consider less‐expensive nondairy protein sources as an alternative with the resulting products labeled “nondairy”. Use of soy protein isolates and concentrates as food ingredients is rapidly gaining acceptance in the United States. Glandless cottonseed and peanut protein isolates are expected to become available in the next few years. A membrane isolation process which employs ultrafiltration membranes to produce protein isolates directly from oilseed flour extracts has now been developed. Performance of these isolates in frozen desserts was assessed. Taste panel scores of dessert samples for color, odor, textures, flavor and overall acceptability were statistically analyzed. Results showed MIP soy isolate could replace MSNF (a) at the 80% level without flavor or texture loss, (b) at the 60% level without loss in overall acceptability and (c) at the 40% level without quality loss in color and odor. MIP peanut isolate replaced MSNF (a) at the 80% level without textural change, (b) at the 60% level without loss in overall acceptability or desirable flavor and odor and (c) at the 40% level without color loss. MIP cottonseed SP isolate was used to replace MSNF (a) at the 60% level without flavor loss, (b) at the 40% level with no textural changes and (c) at the 20% level without loss in overall acceptability. Based on these results, MIP oilseed isolates (especially soy and peanut) are a possible alternate source of protein for use in soft‐serve frozen desserts to the replacement levels stipulated.
The HPLC separation and quantitation of lecithin in chocolate
Authors: Hurst W. J. , Martin R. A.
Published: July 2007

A method is described for the analysis of phosphatidylcholine (chemical lecithin) in chocolate products. The chocolate is extracted with a modified Folch reagent and interfering compounds eliminated with a Sep‐pakTM. The extract is chromatographed using normal phase chromatography with a solvent system of CH3CN/CH3OH/H2O and detection at 210 nm. The method shows good recovery from soy lecithin and chocolate‐type matrices. It also shows good precision with % Cv ranging from 1~8% depending on the matrix. Studies of the effects of lecithin on the rheological behavior of chocolate during processing can now be easily performed, as well as the monitoring of lecithin ingredient levels in chocolate products.
The properties ofCucurbita foetidissima seed oil
Authors: Vasconcellos J. A. , Berry J. W. , Weber C. W. , Bemis W. P. , Scheerens J. C.
Published: July 2007

Oils from the seeds of 15 different selections of the buffalo gourd,Cucurbita foetidissima, were characterized in terms of their physical and chemical properties, which indicate that this oil is similar to other common edible oils. Xanthophylls were the predominant carotenoid pigments present in the crude oil, ranging from 51~232 mg/kg oil. Linoleic acid, the predominant fatty acid, ranged from 39~77% with an average level of 61%. Although conjugated unsaturated acids are a significant component in some other xerophytic cucurbit oils, the levels of conjugated dienoic and trienoic fatty acids in this species are only 2.3 and 0.03%, respectively.
Detection of reesterified oils: Determination of fatty acids at position‐2 in the glycerides of oils
Authors: Gegiou D. , Georgouli M.
Published: July 2007

The IUPAC method II.D.27 for detection of reesterified oils by analysis of fatty acids at position‐2 in fat and oil glyceride is reinvestigated and the effect of storage and different refining processes on the glyceride structure of genuine olive oil and olive‐residue oil is studied. The method is unsuitable for oils neutralized by steam distillation because of changes in the triglyceride structure. An improved procedure is proposed in order to minimize erroneous conclusions for several other analyses.
Lithographic and letterpress ink vehicles from vegetable oils
Authors: Erhan S. Z. , Bagby M. O.
Published: July 2007

Our objectives for this study were to produce vegetable oil‐based printing ink vehicles that did not require any petroleum components, which meet or exceed industry standards for rub‐off resistance, viscosity and tackiness for a variety of printing applications. These objectives were satisfactorily met. Vehicles were completely compatible with carbon black, making them suitable for black ink formulations. In addition, the resulting vehicles had exceptionally light colors, and permitted formulations of colored inks that had substantially reduced pigment levels compared to industry standards.
Crystallization of waxes in sunflowerseed oil: Effects of an inhibitor
Authors: Petruccelli S. , Añón M. C.
Published: July 2007

The mechanism of action of a commercial inhibitor on the crystallization of waxes present in sunflowerseed oil was analyzed. The results showed the inhibitor favored nucleation, leading to a decrease in the amount of waxes available for the growth of the crystals already formed. The inhibitor decreased the crystal size, increased the number of crystals and possibly caused slower crystallization of waxes.
Composition, physical and textural characteristics of soft (tub) margarines
Authors: de Man L. , Shen C. F. , de Man J. M.
Published: July 2007

Soft (tub) margarines were analyzed for fatty acid,trans and polyunsaturated fatty acid (PUFA) content. Soybean and sunflower‐palm kernel‐palm margarines contained high levels ofcis‐cis methylene interrupted (CCMI)‐PUFA. Canola and canola‐palm products contained the lowest amounts of saturated fatty acids. Polymorphic forms of the crystals were as follows: soybean beta prime, canola beta, canola‐palm and a sunflower‐palm kernel‐palm—a mixture of beta and beta prime. Dropping points of the fats ranged from 27.3 to 34.2°C. Softening points of the products were higher especially for margarines that existed in the beta form. Texture was determined by cone penetrometer, constant speed compression and penetration. Soybean margarines were generally most resistant to deformation. The solid fat content (SFC) of the “whole” margarines as determined by the Bruker Minispec was found to be slightly lower than that of the separated fat (AOCS‐method) at 10°C. Correlation of values within the textural methods was significant (P<.01), but not between the texture and SFC of the product which means that the nature of the crystal network also plays a role in texture.
Solubilities of methyl oleate, oleic acid, oleyl glycerols, and oleyl glycerol mixtures in supercritical carbon dioxide
Authors: Nilsson William B. , Gauglitz Erich J. , Hudson Joanne K.
Published: July 2007

Solubility isotherms for oleic acid and methyl oleate as well as mono‐, di‐, and trioleylglycerol (MO, DO, and TO) in supercritical fluid CO2 at 50 and 60°C are reported. Partition coefficients for quaternary (MO‐DO‐TO‐CO2) mixtures were obtained at 60°C at pressures ranging from 172 to 309 bar. Data indicate that diolein, and especially monoolein, exhibit positive deviation from ideal behavior, possibly due to intermolecular hydrogen bonding. Supercritical fluid CO2 appears to be a good media for removal of mono‐ and diacylglycerol by‐products from synthetic triglyceride reaction mixtures at moderate temperatures.
Lipase catalyzed formation of fatty amides
Authors: Bistline Raymond G. , Bilyk Alexander , Feairheller Stephen H.
Published: July 2007

Certain lipase preparations were found to facilitate the preparation of fatty amides at 20°C in hexane. Lipase preparations investigated were from the fungiCandida rugosa, Rhizomucor miehei and porcine pancreas. Reactants were various primary alkylamines and fatty acid methyl esters or triglycerides. Moderate yields of fatty amides were obtained using aR. miehei lipase preparation which is immobilized on a solid support as catalyst, although all three lipase preparations showed some catalytic activity under these conditions and, in addition, showed different kinds of selectivity for fatty acid and alkylamine chain lengths. No reaction was observed in similar experiments using one fatty acid as the substrate or one secondary amine.
A study of benzylphenols as antioxidants
Authors: Yamada Fukiko , Nishiyama Tomihiro , Nakai Yoshimi
Published: July 2007

A series of benzylphenols has been evaluated as antioxidants for paraffin wax at 160 C. Introduction of the benzyl group to thepara‐ and/or ortho‐positions to the hydroxyl group on the benzene ring was shown to improve antioxidative activities of phenols. Excellent activities have been observed with benzylpyrocatechols and benzyl‐resorcinol. Antioxidant activities of benzylphenol compounds increased with the decrease of13C NMR chemical shifts (δ) of the ipsocarbon of the OH substituent.