bluuebunny/crossref_metadata_2025 huggingface dataset:
Short spacings and polymorphic forms of natural and commercial solid fats: A review
Authors: D'Souza V. , deMan J. M. , deMan L.
Published: January 2007

Short spacings refer to the cross sectional packing of the hydrocarbon chains. They are independent of chain length. Short spacings are widely used for characterizing the various polymorphic forms. Fats can crystallize into four polymorphic forms, i.e., sub‐α, α, β′ and β. These polymorphic forms differ in their chain packing and thermal stability. The β′ form is also known to exhibit several intermediate polymorphic forms. The nomenclature for the polymorphic forms has generated a great deal of confusion over the years. Several researchers have reported on the polymorphic forms of pure triglycerides. Similar polymorphs have sometimes been described by different names. Currently, the nomenclature proposed by Larsson [Larsson, K.,Acta Chem. Scand. 20:2256 (1966)] is being widely used. Much of the earlier work on polymorphism has been obtained by studying simple purified substances. The listing of short spacings for natural and commercial fats presented in this paper will be beneficial to researchers working in this field.
Thermal denaturation of soy proteins as related to their dye‐binding characteristics and functionality
Authors: Lin Shaowen , Lakin Alan Llyods
Published: January 2007

The binding of Cresol Red and of Acid Orange 10 (in the absence and presence of urea) to unheated and progressively heated, defatted soy meal was compared with their NSI values, urease activities,in vitro digestibilities, unreactive lysine contents, and foaming and emulsifying capacities. These results suggested that increased amounts of Cresol Red and of Acid Orange 10 (in the presence of urea) bound to the heated samples were due to the progressive exposure of hydrophobic residues caused thermal denaturation. High statistical correlations were obtained between dye‐binding, the duration of heating, and functional properties. Our results indicate that dye‐binding has potential for predicting certain functional properties as well as for monitoring thermal denaturation of soy proteins.
Nutritional and toxicological evaluation of rubber seed oil
Authors: Gandhi V. M. , Cherian K. M. , Mulky M. J.
Published: January 2007

Rubber (Hevea brasiliensis) seed oil (RSO) is available in India (Ca. 4500 tons per year) and is used mainly as a drying oil. The oil does not contain any unusual fatty acids, and it is a rich source of essential fatty acids C18∶2 and C18∶3 that make up 52% of its total fatty acid composition. Acute toxic potential in rats and the systemic effects and nutritional quality were assessed in a 13 week feeding study in weanling albino rats using a diet containing RSO or groundnut oil (GNO) (as the control) at a 10% level as the sole source of dietary fat. RSO did not manifest any acute toxic potential. Food consumption, growth rate and feed efficiency ratio of rats fed RSO were similar to those fed GNO. The digestibility of this oil was found to be 97%, as compared to 94% for GNO. There were no macroscopic or microscopic lesions in any of the organs which could be ascribed to the RSO incroporation in the diet. Thus the current data show that RSO could be used for edible purposes. However, it will be necessary to process the oil to achieve deodorization and to remove free fatty acids to make it organoleptically acceptable.
Isolation and characterization of sucrose polyesters
Authors: Rios J. J. , Pérez‐Camino M. C. , Márquez‐Ruiz G. , Dobarganes M. C.
Published: January 2007

Various chromatographic techniques for isolation and separation of highly esterified sucrose polyesters (SPE) of olive oil are described. High‐performance size‐exclusion chromatography was used to check the purity of the samples, particularly to show that SPE were free from unreacted fatty acid methyl esters. Thin‐layer chromatography (TLC), Iatroscan TLC flame‐ionization detection (FID) and highperformance liquid chromatography (HPLC) on reversed‐phase were applied for separation of octa‐, hepta‐ and hexaesters of sucrose. Pure fractions from the total mixture, obtained by column chromatography, were identified by infrared and nuclear magnetic resonance spectroscopy. When necessary, specific reactions were applied; particularly, silylation and lead acetate‐dichlorofluorescein (in toluene) spray were used to ascertain the degee of esterification of sucrose. Finally, octa‐, hepta‐ and hexaesters of sucrose were quantitated by silica column chromatography, TLC/FID and HPLC on reversed‐phase.
Preparation of fatty acid methyl esters for gas‐chromatographic analysis of lipids in biological materials
Authors: Liu Ke‐Shun
Published: January 2007

Theoretically, preparation of fatty acid methyl esters (FAMEs) deals with reversible chemical reactions in a complex system. Methodologically, there are numerous ways, generally characterized by the type of catalysts used and steps involved. Although there are more than a half dozen common catalysts, the majority fall into either acidic (HCl, H2SO4 and BF3) or alkaline types (NaOCH3, KOH and NaOH), with each having its own catalytic capability and application limitations. In terms of steps, many conventional methods, including those officially recognized, consist of drying, digestion, extraction, purification, alkaline hydrolysis, transmethylation/methylation and postreaction work‐up. Although these methods are capable of providing reliable estimates if some precautions are taken, they are cumbersome, time‐consuming and cost‐inefficient. A new approach has been to transmethylate lipidsin situ. Due to its simplicity, high sensitivity, comparable reliability and capability to determine total fatty acids, the method of direct transmethylation is finding a unique place in lipid determination. Regardless of which method is used, quantitative methylation requires chemists to take precautions at every step involved, particularly during FAME formation and subsequent recovery steps. Evidently, there is an urgent need for more systematic studies, guided by the chemical principle of reactions involved and physicochemical properties of regents and end products, into factors affecting these steps. Hopefully, this will lead to an improved method, which measures lipid composition in biological materials not only with high accuracy but also with high efficiency and minimum costs.
Effect of extraction systems on the quality of virgin olive oil
Authors: Di Giovacchino L. , Solinas M. , Miccoli M.
Published: January 2007

Research has been carried out to ascertai the effects of different processing systems on olive oil quality. Tests were performed in industrial oil mills that were equipped with both pressure and centrifugation systems. Results show that oils extracted from good‐quality olives do not differ in free fatty acids, peroxide value, ultraviolet absorption and organoleptic properties. Polyphenols ando‐diphenols contents and induction times are higher in oils obtained from good‐quality olives by the pressure system because it does not require addition of water to the olive paste. The centrifugation system requires the addition of warm water to the olive paste and helps to obtain oils with a lower content of natural antioxidants. Oils obtained from poorquality or from ripe olives in continuous centrifugal plants are lower in free fatty acids than those obtained by the pressure system.
Positional and geometrical isomers of linoleic acid in partially hydrogenated oils
Authors: Ratnayake W. M. N. , Pelletier G.
Published: January 2007

The geometrical and positional isomers of linoleic acid of a partially hydrogenated canola oil‐based spread were isolated and identified. Through partial hydrazine reduction and mass spectral studies,cis‐9,trans‐13 octadecadienoic acid was identified as the major isomer. Other quantitatively important isomers characterized werecis‐9,trans‐12;trans‐9,cis‐12 andcis‐9,cis‐15. These four were also the major isomers in margarine based on common vegetable oils. A number of minor isomers were detected and some structures identified weretrans‐9,trans‐12;trans‐8,cis‐12;trans‐8,cis‐13;cis‐8,cis‐13;trans‐9,cis‐15;trans‐10,cis‐15 andcis‐9,cis‐13. The proportions of the various isomers are given for some margarines in the Canadian retail market. The amounts oftrans‐9,trans‐12 isomer in Canadian margarines were generally below 0.5% of the total fatty acids.
Effect of triacylglycerol composition and structures on oxidative stability of oils from selected soybean germplasm
Authors: Neff W. E. , Selke E. , Mounts T. L. , Rinsch W. , Frankel E. N. , Zeitoun M. A. M.
Published: January 2007

The oxidative stability of soybean oil triacylglycerols was studied with respect to composition and structure. Crude soybean oils of various fatty acid and triacylglycerol composition, hexane‐extracted from ground beans, were chromatographed to remove non‐triacylglycerol components. Purified triacylglycerols were oxidized at 60°C, in air, in the dark. The oxidative stability or resistance of the substrate to reaction with oxygen was measured by determination of peroxide value and headspace analysis of volatiles of the oxidized triacylglycerols (at less than 1% oxidation). The correlation coefficients (r) for rates of peroxide formation (r=0.85) and total headspace volatiles (r=0.87) were related positively to oxidizability. Rate of peroxide formation showed a positive correlation with average number of double bonds (r=0.81), linoleic acid (r=0.63), linolenic acid (r=0.85). Rate of peroxide formation also showed a positive correlation with linoleic acid (r=0.72) at the 2‐position of the glycerol moiety. A negative correlation was observed between rate of peroxide formation and oleic acid (r=−0.82). Resistance of soybean triacylglycerols to reaction with oxygen was decreased by linolenic (r=0.87) and increased by oleic acid (r=−0.76)‐containing triacylglycerols. Volatile formation was increased by increased concentration of linolenic acid at exterior glycerol carbons 1,3 and by linoleic acid at the interior carbon 2. Headspace analysis of voltiles and high‐performance liquid chromatography of hydroperoxides indicated that as oxidation proceeded there was a slight decrease in the linolenic acid‐derived hydroperoxides and an increase in the linoleic acid‐derived hydroperoxides. The oxidative stability of soybean oil triacylclycerols with respect to composition and structure is of interest to the development of soybean varieties with oils of improved odor and flavor stability.
Quantitation and occurrence of hydroxy fatty acids in fats and oils
Authors: Schwartz Daniel P. , Rady Aly H.
Published: January 2007

A relatively simple method is detailed for the routine quantitation and isolation of hydroxy fatty acids (HFA) in the glycerides of lipids. The lipid in cyclohexane is transmethylated in a two‐phase, 3.5 min procedure, and the hydroxyl compounds in the methyl ester fraction are derivatized with pyruvic acid chloride 2,6‐dinitrophenyl‐hydrazone in the presence of triethylenediamine. The derivatives are fractionated on alumina, and the HFA fraction is evaluated spectrophotometrically. A large variety of animal, plant and marine lipids contain HFA in concentrations ranging from <10 to >1000 μmoles/g lipid. The derivatives lend themselves admirably to purification techniques. A procedure for regenerating the parent HFA from the derivative is described.
Lipid composition of perilla seed
Authors: Shin Hyo‐Sun , Kim Sung‐Whan
Published: January 2007

The composition of lipids and oil characteristics from perilla [Perilla frutescens (L.) Britt.] seed cultivars are reported. Total lipid contents of the five perilla seed cultivars ranged from 38.6 to 47.8% on a dry weight basis. The lipids consisted of 91.2–93.9% neutral lipids, 3.9–5.8% glycolipids and 2.0–3.0% phospholipids. Neutral lipids consisted mostly of triacylglycerols (88.1–91.0%) and small amounts of sterol esters, hydrocarbons, free fatty acids, free sterols and partial glycerides. Among the glycolipids, esterified sterylglycoside (48.9–53.2%) and sterylglycoside (22.1–25.4%) were the most abundant, while monogalactosyldiacylglycerol and digalactosyldiacylglycerol were present as minor components. Of the phospholipids, phosphatidylethanolamine (50.4–57.1%) and phosphatidylcholines (17.6–20.6%) were the major components, and phosphatidic acid, lysophosphatidylcholine, phosphatidylserine and phosphatidylinositol were present in small quantities. The major fatty acids of the perilla oil were linolenic (61.1–64.0%), linoleic (14.3–17.0%) and oleic acids (13.2–14.9%). Some of the physicochemical characteristics and the tocopherol composition of perilla oil were determined.
Oxidative stability of flaxseed lipids during baking
Authors: Chen Z. Y. , Ratnayake W. M. N. , Cunnane S. C.
Published: January 2007

This study examined the stability of whole and ground flaxseed, either alone or as an ingredient in a muffin mix, by measuring oxygen consumption and changes in α‐linolenic acid under various conditions. When ground flaxseed was heated at 178°C in a sealed tube, headspace oxygen decreased from 21 to 2% within 30 min, while that of whole flaxseed decreased only slightly up to 90 min at 178°C. Under the same conditions, the oxygen consumption of lipids extracted from an equivalent amount of flaxseed was between the whole flaxseed and the ground flaxseed. After heating to 178°C for 1.5 h, α‐linolenic acid decreased from 55.1 to 51.3% in ground flaxseed, and to 51.7% in lipid extracts, but it remained unchanged in the whole flaxseed. Ground flaxseed with large (<20 mesh) or small (>35 mesh) particle size absorbed more oxygen than samples with medium particle size when heated at 122°C for 8 h. Long‐term storage of whole or ground flaxseed or lipid extracts showed that all three preparations were stable at room temperature for 280 d with 12 h light/dark cycles. A muffin mix, containing 28.5 wt% flaxseed flour, consumed oxygen more rapidly than a control muffin without flaxseed flour at a baking temperature of 178°C for 2 h, but the α‐linolenic acid remained unchanged in both muffin mixes. Polymers derived from triglyceride oxidation and newtrans isomers of α‐linolenic acid were not detected under the present experimental conditions. Under typical baking conditions, there is minimal loss of α‐linolenic acid from flaxseed, although the manner of incorporation of flaxseed in food products should be considered to minimize oxidation of α‐linolenic acids.
Antioxidant properties of deferoxamine
Authors: Shimoni E. , Armon R. , Neeman I.
Published: January 2007

Deferoxamine, a natural trihydroxamate, was tested for its antioxidant properties. A significant antioxidant effect was detected in linoleic and linolenic acid suspensions, as well as in linoleic acid and fish oil emulsions. Its antioxidant activity was compared to that of butylated hydroxyanisole (BHA) and quercetin. In both emulsions and suspensions, the antioxidant effect of deferoxamine was in the same concentration range of BHA and quercetin. The antioxidant effect of deferoxamine in emulsions was lower than that of BHA. The effect of 0.770 mM deferoxamine in suspensions was the same as that of 0.555 mM BHA. Deferoxamine antioxidant activity in these systems was independent of its capability to bind iron. Inhibition of β‐carotene degradation in linoleic acid‐Tween 40 emulsion was lower than that of BHA. Deferoxamine inhibited the activity of soy lipoxygenase. The inhibition of lipoxygenase was reversible, but its mechanism is still unknown.
“Veiled” extra‐virgin olive oils: Dispersion response related to oil quality
Authors: Lercker G. , Frega N. , Bocci F. , Servidio G.
Published: January 2007

A cloudy (“veiled”) extra‐virgin olive oil was stored 10 mon at room temperature and monitored at 15‐d intervals. The oil was very stable under oxidizing conditions; a slight increase in free acidity (from 0.2 to 0.3%, expressed as oleic acid), a notable rise in the amount of diacylglycerols and a minor increase in peroxide content were observed. Turbidity disappeared after a few months due to chemical bonding between a nitrogen‐containing component and the free acids that were released over time. The material in suspension, therefore, contained some chemical groups capable of acting as antioxidants.
Dietary effect on ω3 fatty acid contents in hybrid striped bass
Authors: Seo Chung W. , Chiu Chun Hung , Hodson Ronald
Published: January 2007

Hybrid striped bass, a cross of female striped bass and male white bass, were divided into two groups. One group was fed 38% protein trout feed (TF), and the other group was fed 30% protein catfish feed (CF). The dietary effect on polyunsaturated fatty acid contents in the bass was studied. The body weight of bass fed TF and CF averaged 727.46 and 379.92 g, respectively. The crude fat content in the TF group was 11.75 g, and it was 6.00 g in the CF group. Gas‐liquid chromatographic analysis indicated that the bass fed TF contained higher amounts of eicosapentaenoic acid and docosahexaenoic acid than the bass fed CF. This study confirmed that fish diets greatly influence the fatty acid composition in fish tissue.
Reaction of gossypol with amino acids and other amino compounds
Authors: Cater C. M. , Lyman C. M.
Published: January 2007

The reactions of gossypol with certain amino acids and other amino compounds have been studied spectroscopically with respect to the effect of time and pH in the range from 5.7 to 7.5 at 37 C. The rate of reaction of gossypol with amino acids increases with increase in pH and has been shown to be related to the distance of the amino group from the carboxyl group within the molecule. Reaction products of gossypol with amino acids and other amino compounds were subjected to various purification procedures and analysis to determine combination ratios. In addition to the expected gossypol‐to‐amino compound ratio of 1:2, dictated by the formation of Schiff base‐type bonds with the two aldehyde groups of gossypol, compounds with ratios of 1:3 and 1:4 were isolated. These results indicate that each of the two aldehyde groups of gossypol can react with two amino groups under the conditions studied.
Small angle neutron scattering from voids in crystalline trilaurin
Authors: Cebula D. J. , McClements D. J. , Povey M. J. W.
Published: January 2007

Small Angle Neutron Scattering (SANS) experiments show that a high density of voids of molecular size is formed within the crystalline structure of solidified trilaurin. It is proposed that these voids are defects in the crystal structure and that ordinary metallurgical concepts of defect controlled crystal growth and material strength may be applied to trilaurin and, by analogy, other triglycerides. The presence of voids would explain the anomalous expansion of simple, saturated triglycerides on cooling. SANS experiments did not reveal evidence of liquid crystalline order in trilaurin, supercooled below its β melting point. If ordered regions do exist, their density contrast with the disordered liquid must be less than 1% (the sensitivity of the instrument) or their scale must lie outside the region between 9.3 and 63 nm.
The determination of neutral oil in detergent products by solid phase extraction
Authors: Cross C. K.
Published: January 2007

A column extraction technique is described for the determination of neutral oil content of sulfated or sulfonated detergent products. The advantages of this over the usual liquid/liquid extraction methods are the complete elimination of emulsion problems and the reduced time required to complete the analysis.
Ethyl methanesulphonate induced fatty acid mutations in flax
Authors: Rowland G. G. , Bhatty R. S.
Published: January 2007

Seed of the flax cultivar McGregor were treated with the chemical mutagen ethyl methanesulphonate (EMS) with the objective of producing mutations that reduced the α‐linolenic acid content of the seed. From the seed of 2430 M1 plants initially examined by the thiobarbituric test, 53 were classified as having reduced linolenic acid levels. Utilizing half‐seed analysis by gas chromatography, three lines taken through to the M4 generation had reduced linolenic acid levels, but all three appeared to have different mutations. Mutant E67 has a palmitic acid level of 28.4%, three times the level found in McGregor. Mutant E1747 had a high linoleic content of 52.2%, and mutant E1929 had increased oleic and linoleic levels to twice that of McGregor.
Compositions of triterpene alcohols of seeds and mature plants of family cucurbitaceae
Authors: Akihisa Toshihiro , Inada Yoshihiko , Ghosh Parthasarathi , Thakur Swapnadip , Rosenstein Fumiko U. , Tamura Toshitake , Matsumoto Taro
Published: January 2007

Compositions of the triterpene alcohol fractions of the unsaponifiable lipids obtained from 28 seed and mature plant [aerial parts (leaves and stems), pericarp of the fruits, and roots] of 13 genera of the family Cucurbitaceae were determined by gas liquid chromatography (GLC) on an OV‐17 glass capillary column. Among the 14 tetracyclic and pentacyclic triterpene alcohols identified, isomultiflorenol was found to be the major component for most of the seed materials. The abundance of this triterpene suggests that it may be a taxonomical marker of the seeds of Cucurbitaceae since only a few higher plants are known to contain isomultiflorenol. The mature plant materials of the Cucurbitaceae, on the other hand, were shown to contain either one or some of the common triterpene alcohols such asα‐ andβ‐amyrins, cycloartenol and 24‐methylenecycloartanol as the major triterpene constituents.
Effect of altered fatty acid composition on soybean oil stability
Authors: Mounts T. L. , Warner K. , List G. R. , Kleiman R. , Fehr W. R. , Hammond E. G. , Wilcox J. R.
Published: January 2007

During the last 15 years, hybridization and induced mutation breeding of soybeans have been successful in producing an altered fatty acid composition in the extracted oil. The objective of those investigations was to produce a low‐linolenic acid soybena oil. Crude oils extracted from the seeds of three such genotypes were processed in laboratory simulations of commercial procedures to finished deodorized oils. Analysis of the fatty acid composition of the three oils showed the linolenic acid content to be 3.3%, 4.2% and 4.8%. The stability of these finished oils was compared to that of oil from a soybean variety having a linolenic acid content of 7.7% and of a commercial hydrogenated‐winterized soybean oil (3.0% linolenic acid). Test and control oils were evaluated by a trained sensory panel initially, after accelerated storage at 60 C and during use at 190 C in room tests. Peroxide values were determined at the time of sensory evaluation. Results indicated there was no significant difference in flavor stability during storage between test and control oils. There was no significant difference, between the oils, in peroxide development during accelerated storage. Compared to control oils, the test oils had improved overall room odor intensity scores and lacked the fishy odors of non‐hydrogenated soybean oil and the hydrogenated odors of commercial cooking oil.
Application of13C NMR to the identification of surfactants in mixture
Authors: Carminati G. , Cavalli L. , Buosi F.
Published: January 2007

The possibility of using the13C NMR technique as a preliminary screening for the analysis of manufactured household products is presented. Spectra for several surfactants and related products in water solution were obtained for reference. The application of13C NMR to commercial products shows that many surfactants can easily be distinguished from one another and determined from a single spectrum without laborious separative pretreatments.
Quantitative high resolution13C nuclear magnetic resonance of the olefinic and carbonyl carbons of edible vegetable oils
Authors: Wollenberg Kurt F.
Published: January 2007

The acyl distribution and acyl positional distribution (1,3‐acyl and 2‐acyl) of triacylglycerols derived from edible vegetable oils has been examined by13C nuclear magnetic resonance (NMR) spectroscopy. The acyl profile of three natural oils (corn, peanut, canola) and one specialty oil (high oleic sunflower oil, Trisun® 80) has been defined from the high resolution (medium field 75.4 MHz) spectrum of the carbonyl and olefinic regions. The quantitative integrity of the NMR derived acyl profile is substantiated by gas chromatographic (GC) analysis. The positional distribution data of the three natural oils indicates that polyunsaturates are replaced in the 1,3‐glycerol position exclusively by saturates, while the oley distribution remains, for the most part, randomly distributed. The same is not true for Trisun® 80, which shows a more random distribution of the linoleyl groups as well.
Varietal difference in lipid content and fatty acid composition of highbush blueberries
Authors: Wang Lih‐Ling , Peng Andrew C. , Proctor Andrew
Published: January 2007

Lipids from five cultivars of highbush blueberries (Vaccinium corymbosum L.) were extracted and fractionated into neutral lipids (60–66%), glycolipids (20–22%) and phospholipids (14–18%). The major fatty acids in all fractions were palmitic (16∶0), oleic (18∶1), linoleic (18∶2), and linolenic (18∶3) acids. All lipid classes had a large concentration of C18 polyunsaturated acids (84–92%), indicating that blueberries are a rich source of linoleic and linolenic acids. Changes in the fatty acid composition of neutral lipids and phospholipids were not significantly different among the five cultivars, but significant differences were noted in the ratios of linoleic and linolenic acids in the glycolipids fraction.
Supercritical fluid extraction of fungal oil using CO2, N2O, CHF3 and SF6
Authors: Sakaki Keiji , Yokochi Toshihiro , Suzuki Osamu , Hakuta Toshikatsu
Published: January 2007

The extraction of oil from fungi (Mortierella ramanniana var.angulispora) was studied using carbon dioxide (CO2), nitrous oxide (N2O), trifluoromethane (CHF3) and sulfur hexafluoride (SF6) under supercritical conditions. The oil solubility was highest in SC‐N2O followed by SC‐CO2, while both SC‐CHF3 and SC‐SF6 showed poorer solvent power. The recorded oil solubilities at 333 K and 24.5 MPa were 2.3 wt% in N2O, 0.48 wt% in CO2, 0.0099 wt% in CHF3 and 0.0012 wt% in SF6.

The oil solubilities in SC‐N2O and SC‐CO2 were measured over the pressure range 15.7–29.4 MPa and at temperatures ranging from 313–353 K. N2O always showed greater solvent power than did CO2 at the same temperature and pressure. The solvent power of a supercritical fluid increases with density at a given temperature, and increases with temperature at constant density.

The change in neutral lipid composition of the extracted oil with the extraction ratio was measured. Free fatty acids or diglycerides were extracted more easily than triglycerides or sterol esters. The change in fatty acid composition was also measured. The proportion of γ‐linolenic acid in the extract remained constant throughout the extraction.
Reaction of long chain triol acids with hydrogen bromide
Authors: Charles D. , Mustafa J. , Osman S. M.
Published: January 2007

The reaction of hydrogen bromide (HBr) with long chain triol acids has been investigated in some detail. The 9, 10, 12‐trihydroxy stearic acid (I) on treatment with HBr yielded three products, namely 9(10)‐bromo‐10(9)‐hydroxy‐12‐bromo (III), 9(10)‐bromo‐10(9)acetoxy‐12‐bromo (IV) and 9,10‐dibromo‐12‐hydroxy (V) stearic acids. When 9,12,13‐trihydroxy stearic acid (II) was subjected to the same reaction under similar conditions, 12,13‐dibromo‐9‐hydroxy (VI), 12(13)‐bromo‐13(12) acetoxy‐9‐bromo (VII) stearic acids were obtained. The structure of these products were established on the basis of their elemental values, spectral data and chemical evidence.
The effect of “peaking” the ethylene oxide distribution on the performance of alcohol ethoxylates and ether sulfates
Authors: Cox Michael F.
Published: January 2007

In comparison to conventional ethoxylates, a “peaked” ethoxylate has less unethoxylated alcohol, is more soluble, and has a higher concentration of the more desired homologs. A “peaked” ethoxylate therefore has a lower odor, is easier to formulate into liquids, and can perform better in terms of detergency and wetting performance. Since “peaked” ethoxylates have less unethoxylated alcohol, less alcohol sulfate is formed during sulfation. Decreasing the content of alcohol sulfate increases the capacity to salt‐thicken and can potentially improve skin mildness.
Formation of conjugated diene and triene products in lipoxygenase oxidation of C18, C20, C22 PUFAs
Authors: Takagi Toru , Wakasa Naoko , Miyashita Kazuo
Published: January 2007

The determination of conjugated diene formation revealed that the mol % conversions of allcis‐6,9,12‐octadecatrienoic acid [γ‐linolenic, 18:3(n‐6)], allcis‐5,8,11,14‐eicosatetraenoic acid [arachidonic, 20:4(n‐6)], allcis‐5,8,11,14,17‐eicosapentaenoic acid [20:5(n‐3)], and allcis‐4,7,10,13,16,19‐docosahexaenoic acid [22:6(n‐3)] into conjugated diene products by soybean lipoxygenase‐1 at pH 9.0 were 84, 86, 60 and 40% of that of allcis‐9,12‐octadecadienoic acid [linoleic, 18:2(n‐6)], respectively. On the other hand, the conversions of allcis‐9,12,15‐octadecatrienoic acid [α‐linolenic, 18:3(n‐3)], allcis‐5,9,12‐octadecatrienoic acid (c5,c9,c12‐18:3), andtrans‐5,cis‐9,cis‐12‐octadecatrienoic acid (t5,c9,c12‐18:3) were equal to that of 18:2(n‐6). The lowering of the conjugated diene formation in the oxidation of 18:3(n‐6), 20:4(n‐6), 20:5(n‐3), and 22:6(n‐3) by the lipoxygenase was thought to be caused by the further oxidation of conjugated diene monohydroperoxides to yield conjugated triene products. For this reason, the conventional lipoxygenase method gave erroneous values forcis,cis‐methylene interrupted polyunsaturated fatty acids (PUFA) in oils containing a large amount of 20:5(n‐3) and 22:6(n‐3) such as fish oils. However, by changing the pH of reaction mixtures from 9.0 to 11.0, the secondary oxidation of conjugated diene monohydroperoxides was completely inhibited, and the PUFA values in fish oils obtained by this improved method were in good agreement with those obtained by a GLC method.
Industrial hydrogenation of rice bran oil, a substitute for tallow
Authors: Holla K. S. , Press R. R.
Published: January 2007

The Indian soap industry's hard fat requirement was met until recent years by imported animal tallows. The search for alternate hard fats, consequent to the ban on the import of animal tallows in 1983, led to realization of the striking similarity in the fatty acid composition of mutton tallow and hydrogenated rice bran oil, except for thetrans oleic acid content. This paper traces the course of compositional changes undergone by rice bran oil during industrial hydrogenation, employing gas liquid chromatography and infra red spectroscopy.
Dry extrusion as an aid to mechanical expelling of oil from soybeans
Authors: Nelson A. I. , Wijeratne W. B. , Yeh S. W. , Wei T. M. , Wei L. S.
Published: January 2007

A new concept is described for mechanical extraction of oil from soybeans, using dry extrusion as a pretreatment. It was found that coarsely ground whole soybeans at 10 to 14% moisture could be extrusion cooked so that the extrudate emerges from the die in a semi‐fluid state. The dwell time within the extruder was less than 30 seconds, and the temperature was raised to about 135 C. The semi‐fluid extrudate was immediately pressed in a continuous screw press to obtain high quality oil and press cake. Extrusion prior to expelling greatly increased the throughput of the expeller over the rated capacity. An oil recovery of 70% was obtained in single pass expelling using pilot model expellers. Higher recovery rates can be expected with commercial scale expellers. The high temperature‐short time extrusion cooking process eliminates the prolonged heating and holding of raw material in conventional expelling. Under the experimental conditions, press cake with 50% protein, 6% residual oil and 90% inactivation of trypsin inhibitors was obtained. The low fat cake was easily ground in a hammer mill without the usual problems associated with milling of whole beans. The expelled oil was remarkably stable with an AOM stability of 15 hr, which is comparable to refined deodorized oil according to NSPA specifications. The new procedure offers potential for producing natural soybean oil and food grade low fat soy flour by a relatively low cost operation. It may be adopted as an improvement to existing conventional expelling operations in less developed countries or as a commercial or on‐farm operation for producing value added products from soybeans within the U.S.
Chemical composition and biological evaluation of debitterized and defatted neem (Azadirachta indica) seed kernel cake
Authors: Udayasekhara Rao P.
Published: January 2007

Two samples of debitterized and defatted neem (Azadirachta indica) seed kernel cakes were analyzed for their nutrient composition, and the cake protein quality was evaluated in weanling rats. The cake is a good source of protein (45–50%), phosphorus, calcium and iron. Trypsin inhibitory activity was detected in the cake, but it was low (15–17 TIU/mg protein). Lysine content of the cake protein was higher than most of the cereal proteins but lower than that of legume proteins. Sulphur‐containing amino acids were the limiting amino acids of the cake protein. When the cake contained a low amount of fat and was devoid of neem smell, its PER and NPU were comparable to those of any other oilseed cake. Animals receiving 84% neem cake diet did not exhibit any toxic symptoms. Therefore, neem seed kernel cake may be included in animal feeds.
Holdup and extraction characteristics of jojoba meal
Authors: Wlsniak Jaime , Hillel Joseph , Katz Orit
Published: January 2007

Holdup and drainage characteristics have been determined for three jojoba meals of different nature and size distribution, using hexane and isopropanol as solvents. Density and viscosity properties of the oil‐solvent solutions have been measured. The experimental information should be of value in the design of solvent extraction equipment for jojoba nuts.
Aflatoxin content of peanut hulls
Authors: Sanders Timothy H. , McMeans Jack L. , Davidson J. I.
Published: January 2007

The degree of aflatoxin contamination in peanut hulls was determined by analyzing inoculated hand‐shelled hulls and hulls from peanuts known to contain aflatoxin. Hulls adjusted to 20% moisture, inoculated withAspergillus flavus, and incubated 7 days at 25 C supported growth ofA. flavus but not aflatoxin production. Peanuts from 20 selected Segregation III (visibleA. flavus) lots contained 13–353 ppb of aflatoxin. The machine‐shelled hulls from these lots were analyzed and 3 lots contained no detectable aflatoxin, 13 lots contained 4–88 ppb and 4 lots contained >116 ppb. Aflatoxin concentrations of 53–87 ppb were detected in hulls when peanuts containing relatively high levels of aflatoxin (up to 26.8 ppm in damaged kernels) were carefully machine‐shelled. Hulls from the same samples obtained by hand‐shelling contained no detectable aflatoxin. When machine‐shelled hulls were screened through successively smaller screens, the aflatoxin concentration of the smallest fraction (<3.18 mm) was always highest and indicated that small peanut kernels and peanut parts in the hulls actually contained the aflatoxin. Separating hulls over a 4.76 mm round‐hole screen appeared to provide a means of removal of most aflatoxin in peanut hulls. No aflatoxin was found in hulls from uncontaminated peanuts.
Inhibition of growth of the green algaChlorella pyrenoidosa by unsaturated fatty acids
Authors: Ikawa Miyoshi , Hartshorne Toinette , Caron Lu‐Ann , Iannitelli Robert C. , Barbero Linda J. , Wegener Karin
Published: January 2007

The activity of a number of unsaturated fatty acids in inhibiting the growth of the green algaChlorella pyrenoidosa has been studied using the paper disk‐agar plate method. Acrylic and undecylenic acids were highly active, but other θ‐unsaturated fatty acids tested were only weakly active. Oleic and elaidic acids were inactive at 0.2 M, but other C18‐C22 acids with 2 to 6 double bonds were generally active down to a concentration of 0.01–0.005 M. Activity with chaulmoogric acid was noted down at 0.002–0.001 M. Diffusion rates of the acids through the agar seem to affect the size of the inhibition zones. The implications that polyunsaturated fatty acids may play a role in algal ecology are discussed.
Fatty acids of adipose tissue, plasma, muscle and duodenal ingesta of steers fed extruded soybeans
Authors: Rule D. C. , Beitz D. C.
Published: January 2007

Effects of feeding a high‐energy diet that contained extruded soybeans on fatty acid composition of lipids of adipose tissue, skeletal muscle and plasma were determined for 18 Angus steers. Steers weighing an average of 309 kg were fed either a control diet or a diet containing 14.3% extruded soybeans and 6% fat until they weighed 474 kg. A third group was fed the control diet for the first half of the experiment and the soybean‐containing diet for the rest of the experiment. Samples of blood, muscle (M. trapezius) and subcutaneous adipose tissue were obtained at 309, 368 and 427 kg of body weight; steers were slaughtered at 474 kg body weight, and samples of subcutaneous and perirenal adipose tissues,M. longissimus and blood were obtained. The lipids of subcutaneous adipose tissue taken at slaughter of all steers fed full‐fat, extruded soybeans contained 24% more 18:2 and 18:3 than did those of steers fed the control diet. Extruded soybeans also caused an increase in 18:3 but only a slight increase in 18:2 in perirenal adipose tissue. The proportion of unsaturated fatty acids of lipids inM. trapezius increased slightly with dietary soybeans, whereas that ofM. longissimus was not affected. Lipids of blood plasma of soybean‐fed steers contained a greater proportion of 18:2 and 18:3 and concomitantly less 14:0, 15:0, 16:1 and 17:0. Results indicate that feeding steers enough extruded soybeans to raise the fat content of the diet to 6% increases the proportion of polyunsaturated fatty acids of tissue lipids of cattle, and that this altered composition results from an increased amount of these fatty acids being available for absorption by the small intestine.
Derivative UV spectra of lipid conjugated dienes
Authors: Lezerovich Alberto
Published: January 2007

Zeroth and second order derivative UV spectra of some lipids and model substances having a conjugated system of double bonds were recorded.

The second derivative spectra showed fine spectral structures with at least three negative peaks. The wavelengths of their minima are different fortrans,trans andcis,trans geometric isomers, which allowed determination of each individual isomer in a mixture without any separation.

The derivative spectra of 2,4‐hexadienes, some acetyl esters of unsaturated fatty alcohols and autoxidized linoleic acid, soybean oil and soybean lecithin are discussed.
Synthesis of fatty 2‐oxazolines from fatty methyl 2,3‐epoxy ester
Authors: Ansari M. H. , Ahmad M.
Published: January 2007

Reaction of methyltrans‐2,3‐epoxyhexadecanoate (I) with benzonitrile in presence of boron trifluoride‐etherate (BF3‐etherate) as catalyst has yieldedcis‐2‐phenyl‐4‐tridecyl‐5‐carbomethoxy‐2‐oxazoline (II), methyl 2‐hydroxy‐3‐benzamidohexadecanoate (IV) and methyl 2,3‐dihydroxyhexadecanoate (III). On the other hand, reactions of I with acetonitrile and acrylonitrile have resulted in the formation of their corresponding hydroxyamides, methyl 2‐hydroxy‐3‐acetamidohexadecanoate (VI) and methyl 2‐hydroxy‐3‐acryloamido hexadecanoate (VII), respectively, along with the product (III) only. Pyrolysis of hydroxyamides (IV), (VI) and (VII) afforded their corresponding 2‐oxazolines,cis‐2‐phenyl‐4‐tridecyl‐5‐carboxy‐2‐oxazoline (V),cis‐2‐methyl‐4‐tridecyl‐5‐carboxy‐2‐oxazoline (VIII) andcis‐2‐vinyl‐4‐tridecyl‐5‐carboxy‐2‐oxazoline (IX), respectively, in good yields. The products have been characterized with the help of spectral and microanalyses.
Lampante olive oil refining with supercritical carbon dioxide
Authors: Bondioli P. , Mariani C. , Lanzani A. , Fedeli E. , Mossa A. , Muller A.
Published: January 2007

Lampante olive oil has been treated in a supercritical CO2 extraction plant operating in a continuous countercurrent mode. We report the results of a systematic investigation to define the optimal operative parameters. We also have examined the compositional variation of lampante olive oil samples with different characteristics and of different geographic origins before and after refining at optimal conditions. Although practical feasibility of the proposed procedure can be questioned, the results demonstrate the possibility of fractionating components contained in the starting oil even if present at trace levels.
A rapid method for extraction of total lipids from whey protein concentrates and separation of lipid classes with solid phase extraction
Authors: Vaghela M. N. , Kilara A.
Published: January 2007

A modified procedure for extraction of total lipids from whey protein concentrates was developed such that stable emulsion with extracting solvents was avoided and the solvent system remained monophasic. Nonlipid contaminants from the extract were removed using gel filtration instead of traditional aqueous washing to prevent any loss of polar lipids. The extraction of total lipids by the modified procedure was complete and comparable with a reference procedure. Traditional thin‐layer chromatography is tedious and more qualitative than quantitative for lipid class separation. Total lipids were further separated into free fatty acids, phospholipids, cholesterol ester, triacylglycerol, cholesterol, diacylglycerol, and monoacylglycerol, using modified solid phase extraction procedure. Columns with 2 g amino propyl packing allowed separation of up to 80 mg of total lipids into lipid classes gravimetrically. The values for anhydrous milk fat for all lipid classes agreed with those in the literature. Separation of total lipids into lipid classes with solid phase extraction is easy, quantitative, and can also be performed on a preparative scale.
Filtration in hydrophobic media: 1. Evidence of molecular selection by crossflow filtration of butter oil
Authors: Bornaz Salwa , Fanni Jacques , Parmentier Michel
Published: January 2007

The oils and fats industry needs well‐identified fractions with well‐defined physical properties for its final formulated products. In view of future applications, a triglyceride partition phenomenon of butter oil on a hydrophobic membrane is investigated by crossflow filtration. Triglycerides are separated into four groups according to their molecular weight and unsaturation index, leading to behavior that can be interpreted in terms of consistent stereochemical parameters.
Physical refining of edible oils
Authors: Cvengros Ján
Published: January 2007

Physical refining of edible oils offers several advantages over alkali refining. The method described for physical refining of rapeseed oil involves several novel factors, including the availability of cold‐pressed rapeseed oil low in phosphatide content and deacidification/deodorization in a film molecular evaporator. Parameters are presented from a pilot plant unit with an output of 500 metric tons per year. Further applications of the technology are proposed, including the processing of oils to pharmaceutical‐grade products.
Improvement in the resolution of individualtrans‐18:1 isomers by capillary gas‐liquid chromatography: Use of a 100‐m CP‐Sil 88 column
Authors: Wolff Robert L. , Bayard Corinne C.
Published: January 2007

Doubling the length of a CP‐Sil 88 capillary column (Chrompack, Middelburg, The Netherlands) from 50 to 100 m remarkably improves the resolution of individualtrans‐18:1 isomers from either ruminant fats or partially hydrogenated oils. Although the use of a 50‐m column gives interesting results, it does not allow sufficient resolution of thetrans‐10 andtrans‐11 18:1 isomers. Moreover, thetrans‐6 totrans‐9 18:1 isomers emerge as a single group of peaks, whereas thetrans‐12 isomer is only partly resolved from the adjacenttrans‐11 andtrans‐13 plustrans‐14 isomers. With the 100‐m column, thetrans‐9,trans‐10, andtrans‐12 18:1 isomers are almost base‐line resolved from other isomers. However, with both columns, it is not possible to separate the critical pair oftrans‐13 andtrans‐14 18:1 acids which co‐elute under a single peak. Despite this minor drawback, the 100‐m CP‐Sil 88 column appears to be of great interest for the separation and the quantitation of most individualtrans‐18:1 acids. Except for the use of argentation thin‐layer chromatography, there is no need for complementary techniques, such as ozonolysis. This simple and powerful tool may be applied to ruminant fats, partially hydrogenated oils, and human tissue lipids.
Effect of temperature and chainlength on the densities and molal volumes ofn‐alkyl chlorides
Authors: Teoh S. B. , Seng C. E. , Liew K. Y.
Published: January 2007

The densities ofn‐alkyl chlorides from pentyl chloride to hexadecyl chloride were determined at temperatures between 15–80°C at 5°C intervals. The densities increase linearly with temperature and chainlength. A four‐constant equation, V=n/(−3.6640 × 10−5 T+0.07151)+1/(−5.6526 × 10−5 T+0.04243), was formulated. This formula accurately predicted the molal volume and, hence, the density for all then‐alkyl chlorides at any temperature within the range.
Evaluation of the turbidity and thin layer chromatographic tests for detection of castor oil
Authors: Krishnamurthy Nasirullah M. N. , Pashupathy K. S. , Nagaraja K. V. , Kapur O. P.
Published: January 2007

Detection procedures for castor oil in genuine and treated groundnut oils were screened and false turbidity was noticed when ammonium molybdate/sulfuric acid reagents were added to rancid groundnut oil. Successively bleached and neutralized rancid groundnut oil samples do not respond to the tests. Turbidity did not appear for groundnut oils containing 10 and 20% castor oil and even for pure castor oil sample. Thin layer chromatography (TLC) was found to be quite effective for most of the treated, adulterated, genuine, old and fresh oil and fat samples, but showed a streaking, when applied to rancid groundnut oil. However, streaking could be greatly reduced and TLC could be successfully performed with bleached and neutralized, rancid groundnut oil samples.
Amine oxide/alcohol ethoxylate blends: Zero‐phosphate, high‐performance, hard‐surface cleaners
Authors: Miller J. H. , Quebedeaux D. A. , Sauer J. D.
Published: January 2007

Several instances of synergistic interaction have been identified between amine oxides and alcohol ethoxylates in various surfactant formulations. The purpose of this study was to examine whether these benefits could be observed within the framework of generic hard‐surface cleaning formulations. Comparative evaluations were also carried out to determine the performance characteristics of low‐ and zero‐phosphate systems in which alkyldimethylamine oxides and linear alcohol ethoxylates are used. Best cleaning was observed with 1:1 mixtures of the subject surfactants, but substantial improvements over alcohol ethoxylate alone also were noted with formulations that contained lower ratios of amine oxide. These systems displayed good cleaning performance when tested on vinyl floor tiles soiled with an oily/particulate soil.