bluuebunny/crossref_metadata_2025 huggingface dataset:
Fast and accurate method for total 4‐desmethyl sterol(s) content in spreads, fat‐blends, and raw materials
Authors: Duchateau G. S. M. J. E. , Bauer‐Plank C. G. , Louter A. J. H. , van der Ham M. , Boerma J. A. , van Rooijen J. J. M. , Zandbelt P. A.
Published: November 2006

Plant sterols are added as their FA esters to vegetable oil table spreads at levels of approximately 8% as a means to reduce blood cholesterol levels. A new chromatographic method was designed to quantify quickly the level of plant sterol FA esters in incoming (raw) materials and to monitor their processing and final product quality with respect to total sterol level. The method shows a significant improvement in elapsed time and thus labor cost over the classical methods for sterols published in normative references. This improvement was obtained together with high performance characteristics, as shown by the internal method validation for recovery and repeatability. Its validity and robustness were further tested and confirmed in an international collaborative test. The method allows monitoring of sterol content of raw materials, fat‐blends, and consumer products at the target level, with a range of 10% or less around this target. The calculated within‐ and between‐laboratory reproducibility were 0.680 and 1.194 w/w%, respectively, for sterol‐containing spreads. The results afforded by this method can be used for setting tight product specifications or to monitor trade between companies. We propose to add this new and fast method for total 4‐desmethyl sterol(s) to analytical method collections as an adjunct to methods already listed for more detailed sterol analysis.
Physical and textural characteristics of hydrogenated low‐erucic acid rapeseed oil and low‐erucic acid rapeseed oil blends
Authors: Danthine Sabine , Deroanne Claude
Published: November 2006

Low‐erucic acid rapeseed oil (LERO) and hydrogenated low‐erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X‐ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15°C. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonydrogenated LERO in order to use only LERO and hardened LERO in bakery shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening. This blend is β tending upon storage at 15°C. It could be used in pie crust applications.
Effect of a modified deep‐fat fryer on chemical and physical characteristics of frying oil
Authors: Negishi Hironori , Nishida Minoru , Endo Yasushi , Fujimoto Kenshiro
Published: November 2006

We designed a modified deep‐fat fryer (MDF) to have a smaller oil area (A) relative to depth or height (H) such that H/√A=0.93. The modification was intended to retard the thermal degradation of the frying oil and the production of waste oil. Frozen croquettes were fried in vegetable oil using the MDF (H/√A=0.93) and three conventional deep‐fat fryers (CDF1, H/√A=0.25; CDF2, H/√A=0.20; CDF3, H/√A=0.30) at 180°C for 72 h at 8 h/d. Frying oils were periodically collected, and their chemical and physical characteristics were examined. The acid value (AV) of frying oils used for 72 h in the MDF was lower than that for oils used in the CDF, although the AV was similar in all fryers until 32 h. The oil deep‐fried with MDF had a higher degree of color than that with CDF until 48 h. Polymerized materials and the carbonyl value of frying oil after heating 72h with MDF were lower than those with CDF. The residual tocopherol content of frying oil with MDF was 83% of the content in fresh oil, whereas with CDF the tocopherol contents were less than 63%. The oil consumption by MDF was less than that by CDF, although the turnover rate was higher in MDF than in CDF. These results suggest that during deep‐fat frying the MDF may retard the thermal deterioration of vegetable oils and generate less waste oil.
Enthalpies of mixing and heat capacities of mixtures containing alcohols and n‐alkanes with corn oil at 298.15 K
Authors: González C. , Resa J. M. , Concha R. G. , Goenaga J. M.
Published: November 2006

Enthalpies of mixing for mixtures containing alcohols (methanol, ethanol, 1‐propanol, 2‐propanol, 1‐butanol, and 2‐butanol) plus corn oil or n‐alkanes (n‐hexane, n‐heptane, and n‐octane) plus corn oil were measured at 298.15 K and atmospheric conditions. The enthalpy was measured in the range of concentrations in which alcohols were miscible with the vegetable oil. Results were correlated by the Redlich‐Kister equation. The mixing of alcohols with corn oil was strongly endothermic, whereas values obtained for the binaries containing n‐alkanes were slightly endothermic. Thus, heat capacities were calculated for all the systems studied.
Rapid evaluation of olive oil quality by NIR reflectance spectroscopy
Authors: Mailer Rodney J.
Published: November 2006

NIR spectroscopy calibrations have been developed for a range of quality parameters in olive oil, including FFA, PV, polyphenol content, induction time, chlorophyll, and the major FA. A set of 216 olive oil samples from throughout the Australian olive‐growing areas were used to provide a representative range of quality. The variation in the oils tested virtually covered the range of the chemical standard limits described by the International Olive Oil Council. A FOSS NIRSystems® 6500 spectrophotometer with a liquid cell holder was used. Multiple correlation coefficients squared (R2) for minor components stearic acid (0.86), and linolenic acid (0.85) were relatively low because the concentration range is very narrow compared with the reproducibility of the reference method. However, the major FA, oleic (0.99) and linoleic (1.00), FFA (0.97), and chlorophyll (0.98) provided high levels of accuracy. All of the parameters measured were sufficiently accurate for routine screening of olive oil.
Flavor stability and quality of high‐oleate and regular soybean oil blends during frying
Authors: Su Caiping , White Pamela
Published: November 2006

The percentages of oleate (18∶1), linoleate (18∶2), and linolenate (18∶3) in blended soybean oils (SBO) were evaluated for their impact on flavor stability and quality in fried foods. Six SBO treatments, including a control (conventional SBO, 21.5% 18∶1) and a high‐18∶1 SBO (HO, 79% 18∶1), were tested. In addition, these two oils were mixed in different ratios to make three blended oils containing 36.9, 50.7, and 64.7% 18∶1, abbreviated as 37%OA, 51%OA, and 65%OA, respectively. Also, a low‐18∶3 (LL) SBO containing 1.4% 18∶3 and 25.3% 18∶1 was tested. Bread cubes (8.19 cm3) were fried in each of 18 oils (6 treatments ×3 replicates). The fresh and stored bread cubes fried in 79%OA were second to the cubes fried in LL in overall flavor quality, were the weakest in intensity of stale, grassy, fishy, cardboard, and burnt flavors by sensory evaluation, and contained the least amounts of hexanal, hexanal, t‐2‐heptenal, t,t‐2,4‐nonadienal, and t,t‐2,4‐decadienal in volatile analysis. Other treatments were intermediate in these sensory and instrumental evaluations, as related to their 18∶1, 18∶2, and 18∶3 concentrations. In general, the results suggested that the overall flavor stability and eating quality of foods fried in the six oil treatments from the best to the poorest would be: LL≥79%OA, 65%OA, 51%OA, 37%OA, and control.
2S albumin gene expression in castor plant (Ricinus communis L.)
Authors: Chen Grace Q. , He Xiaohua , Liao Lucy P. , McKeon Thomas A.
Published: November 2006

In the castor plant (Ricinus communis L.), 2S albumins are highly allergenic seed proteins and are detrimental to the reintroduction of castor as a U.S. crop. Others have shown that the two 2S albumins are encoded by a single gene and processed from a precursor protein in castor. Little is known about the expression pattern of the 2S albumin gene. As part of a genetic approach to eliminating 2S albumin from castor, we investigated the developmental expression of this gene in castor seed. To assess seed developmental age quickly and accurately, we established a set of simple criteria, which included two visual markers, seed coat color and endosperm volume, and defined three phases that encompass the course of castor seed development. Northern analysis indicated that the 2S albumin mRNA is highly abundant in the mid‐phase of seed development. A comparison of 2S albumin genomic DNA and cDNA clones from two castor cultivars indicated that only a single gene is expressed. Protein domain sequence analysis revealed that castor 2S albumin contains the trypsin/α‐amylase inhibitor family domain, suggesting a role for the albumin in insect resistance.
Continuous fractionation of used frying oil by supercritical CO2
Authors: Osséo L. Sesti , Caputo G. , Gracia I. , Reverchon E.
Published: November 2006

Fractionation by supercritical carbon dioxide (SC−CO2) might be a way to purify used frying oils, since a selective separation of the oil components based on their polarity and M.W. can be attained. In this work, we studied the purification of peanut oil used for frying by SC−CO2 continuous fractionation in a packed column. The influence of pressure (15–35 MPa) and temperature (25–55°C) on the yield and on the composition of products was determined. The composition of the top and bottom products was evaluated by using size‐exclusion chromatography and other accepted chemical methods. Process conditions were selected to separate TG from degraded compounds. Experimental results indicated that the operating conditions leading to maximal TG recovery in the extract were 35 MPa, 55°C, and a solvent‐to‐feed ratio of 53. By operating at these conditions, it was possible to recover 97% of the TG placed on the column and about 52% by weight of the used frying oil. The composition of the purified top stream was very similar to that of fresh frying oil.
Enzymatic acidolysis of an arachidonic acid single‐cell oil with capric acid
Authors: Hamam Fayez , Shahidi Fereidoon
Published: November 2006

Incorporation of capric acid (CA) into arachidonic acid (AA) single‐cell oil, using five commercial lipases, indicated that lipase PS‐30 from Pseudomonas sp. was most effective. The optimal conditions included an oil‐to‐CA mole ratio of 1∶3, a temperature of 45°C, incubation time of 24 h, 4% lipase from Pseudomonas sp., and a 2% (w/w) water content. Examination of positional distribution of FA on the glycerol backbone of modified AA single‐cell oil with CA showed that 89.7% of CA was concentrated in the sn‐1,3 positions of the TAG molecules. AA was mainly located at the sn‐2 position of the modified AA single‐cell oil. Enzymatically modified AA single‐cell oil had a higher conjugated dienes (CD) value than its unmodified counterpart. TBARS values of both modified and unmodified AA single‐cell oils increased progressively during the entire storage period, but no significant difference existed between TBARS values of both oils. Thus, enzymatically modified oil was more susceptible to oxidation than its unmodified counterpart, when considering both CD and TBARS values. Removal of natural antioxidants during oil modification might play a significant role in rapid oxidative deterioration of enzymatically modified oils. This possibility was confirmed when starting materials were subjected to the same reaction process in the absence of any enzyme, as the resultant oil was indeed significantly less stable than the control oil.
Characterization of triacylglycerols in madeira laurel oil by HPLC‐atmospheric pressure chemical ionization‐MS
Authors: Castilho Paula C. , Costa Maria do Céu , Rodrigues Ana , Branco Pedro Costa , Costa Mafalaa
Published: November 2006

Madeira laurel oil was fractionated by liquid extraction combined with TLC, and TAGs were analyzed by HPLC coupled with atmospheric pressure chemical ionization‐MS (APCI‐MS). Eluted molecular species compositions of the eluted TAG in the complex natural mixture were determined by GC identification of FAME and byLC‐atmospheric pressure chemical ionization (APCI)‐MS analysis of the lipid. The APCI‐MS spectra of most TAG exhibited [M+H]+ and [M−RCOO]+ ions, which defined the M.W. and the molecular association of fatty acyl residues, respectively. Despite the relatively high degree of saturation, with a saturated/unsaturated ratio of 0.70, no totally saturated TAG nor mixed asymmetric TAG with two saturated FA (SSM or SSU, where S is saturated, M is monounsaturated, and U is unsaturated) were found. This type of molecular structure provides a possible explanation for the relatively low m.p. (12–15°C) and also the high oxidative resistance observed.
Fatty acid profile and aroma compounds of lipoxygenase‐modified chicken oil
Authors: Ma Nai‐Ting , Chyau Charng‐Cherng , Pan Bonnie Sun
Published: November 2006

Adipose fat tissue, which contributes 1.6–5.8% of total chicken carcass weight, has been underutilized by chicken processors because of its “chickenish odor.” The objective of this study was to prepare a chicken oil from which the undesirable odor notes were eliminated and in which the desirable volatile compounds were enhanced. Chicken adipose fat was dry‐rendered at 140°C for 30 min and yielded 78.5% oil. Monoenoic FA constituted 55.8% of the chicken oil, and of that oleic acid constituted 92.8%. Treatment of chicken oil with an algal lipoxygenase extracted from Ulva spp. at 33°C for 30 min resulted in an increase of 0.40% in total monoenoic acids, a decrease of 33.3% in total polyenoic acids, and a decrease in total FA of 0.8%. A noticeable improvement in the odor of chicken oil after lipoxygenase treatment was observed by sensory evaluation and a GC‐sniffing technique. The modified chicken oil contained more desirable volatile compounds—ethyl acetate, pentanal, 2‐pentyl furan, E‐2‐heptenal, and nonanal—than the original chicken oil, provided fruity and tea‐leaf aromas, and had reduced levels of the undesirable volatile compounds heptanal, 2,4‐heptadienal, 2,4‐nonadienal, and dodecanal. These modifications reduced the chickenish and oxidized odor notes.
Chlorophyllase biocatalysis in an aqueous/miscible organic solvent medium containing canola oil
Authors: Bitar Marianne , Karboune Salwa , Bisakowski Barbara , Kermasha Selim
Published: November 2006

Chlorophyllase catalyzes the bioconversion of chlorophyll into chlorophyllide by replacing the phytol group with a hydrogen atom. There is an increased interest in the biotechnological application of chlorophyllase for the removal of green pigments from edible oil and its potential as an alternative to the use of the conventional bleaching technique. Partially purified chlorophyllase, obtained from the alga Phaeodactylum tricornutum, was assayed for its hydrolytic activity in an aqueous/miscible organic solvent system containing refined‐bleached‐deodorized (RBD) canola oil, using chlorophyll and pheophytin as substrate models. The results indicated that chlorophyllase biocatalysis could be successfully carried out in an aqueous/miscible organic system containing RBD canola oil. The presence of 20% RBD canola oil decreased the hydrolytic activity of chlorophyllase by 2.2 and 6.7 times, using chlorophyll and pheophytin as substrates, respectively. In addition, acetone acted as an activator of chlorophyllase activity at low concentrations and an inhibitor at higher ones. The optimal reaction conditions for chlorophyllase biocatalysis in the aqueous/miscible organic system were determined to consist of 20% RBD oil and 10% acetone at a 200 rpm agitation speed and at a temperature and substrate concentration of 35°C and 12.6 μM for chlorophyll, and 30°C and 9.3 μM for pheophytin.
Fat‐soluble nutraceuticals and fatty acid composition of selected Indian rice varieties
Authors: Khatoon Sakina , Gopalakrishna A. G.
Published: November 2006

The fat‐soluble nutraceuticals—oryzanol, tocopherols, and tocotrienols—and FA composition of three varieties of rice Basmati, Jaya, and parboiled (brown rice is defined as dehulled rice, and brown rice after, polishing is known as milled rice)—were investigated. Lipid content ranges were 2.75–4.49% for brown rice and 0.7–1.2% for milled rice. The range in oryzanolcontent was 500–720ppm for brown rice, 10,700–14,300 to ppm for brown rice lipids, 70–120 ppm for milled rice, and 4500–6300 ppm for milled rice lipids. Tocopherol content ranged from 22 to 31 ppm for brown rice and 79 to 951 ppm for brown rice lipids while the tocotrienol content ranged from 0 to 26 ppm for brown rice and 0 to 792 ppm for brown rice lipids. Parboiling of paddy rice affected the tocopherol and tocotrienol content adversely, but the oryzanol content remained unchanged. Basmati variety brown rice had the highest tocopherol and tocotrienol contents, although the oryzanol content was lower than that of the Jaya variety brown rice. The FA composition of brown rice differed from that of milled rice for each variety; higher amounts of saturated FA were extracted from the oil of milled rice than from brown rice for all three varieties studied. Brown rice varieties in this study contained all of the fat‐soluble nutraceuticals, compared with milled rice.
Cinnamoyl esters of lesquerella and castor oil: Novel sunscreen active ingredients
Authors: Compton David L. , Laszlo A. , Isbell Terry A.
Published: November 2006

Lesquerella and castor oils were esterified with cinnamic acid (CA) and 4‐methoxycinnamic acid (MCA). Esterification of the hydroxy oils reached 85% completion with CA and 50% conversion with MCA. The hydroxy oils were esterified at 200°C under a nitrogen atmosphere within a sealed system. Unreacted CA and MCA were removed from the reaction mixtures by sublimation at 100°C under vacuum. The resultant methoxycinnamic oils possessed a broader, more blue‐shifted UV absorbance, 250 to 345 nm with a λmax of 305 nm, compared with the cinnamic oils, which absorbed from 260 to 315 nm, λmax of 270 nm. The methoxycinnamic oils provide better UV‐B absorption and thus are better candidates to be used as sunscreen active ingredients. Esterifications of the hydroxy oils with MCA at 200°C resulted in conversion of 40% of the MCA to undesirable by‐products. Esterifications with MCA performed at 175°C in the presence of a tin catalyst resulted in similar percent conversions to product without degradation of MCA. Esterifications of lesquerella oil with MCA at 175°C resulted in higher conversions, 43%, than analogous esterifications with castor oil, 29%. The hydroxyl groups of the lesquerella and castor oils provide their excellent emolliency, lubricity, and noncomedogenicity in skin and personal‐care products. Therefore, reactions that convert only 50% of the available hydroxyl groups of the lesquerella oil to cinnamoyl‐esters are preferred.
Limited hydrolysis of soy proteins with endo‐ and exoproteases
Authors: Jung Stephanie , Roussel‐Philippe Coralie , Briggs Jenny L. , Murphy Patricia A. , Johnson Lawrence A.
Published: November 2006

Changes in the native state and functional properties of soy protein achieved by limited proteolysis of soy flour were investigated. Different enzyme‐to‐substrate ratios (E/S) were used to obtain low (3–5%) and medium (5–10%) degrees of hydrolysis (DH). Six protease preparations (three with predominately exopeptidase activities and three with predominately endopeptidase activities) were evaluated, and their effects on solubility, emulsification capacity, SDS‐PAGE profiles, and denaturation enthalpies were characterized. Endoproteases (Multifect® Neutral, Protex™ 6L, and Multifect® P‐3000) and exoproteases (Fungal Protease Concentrate, Experimental Fungal Protease #1, and Experimental Fungal Protease #2) yielded similar increases in soy protein solubility. The modifications to the soy peptide profile were similar for the three exoprotease mixtures at a 1% E/S ratio, whereas the extent of hydrolysis with Protex™ 6L was more pronounced than with the two other endoproteases (Multifect® Neutral and Multifect® P‐3000). The emulsification capacity of protease‐modified soy flour declined regardless of DH and enzyme type (exo‐ or endoprotease). After hydrolysis to >4% DH, denaturation enthalpies of glycinin and β‐conglycinin decreased significantly, whereas hydrolysis to lower DH did not affect these values.
Thermotropic polymorphism of a nonphospholipid mixture: Lactylated fatty acid esters of glycerol and propylene glycol
Authors: Winter Ingrid , Lohner Karl , Janssen Hans‐Gerd M. , Mel'nikov Sergey M.
Published: November 2006

Lactylated FA esters of glycerol and propylene glycol (LFEGPG) are a lipid blend that is commercially available and used in the food industry as an emulsifying agent. Because the mutual impact of the two different backbones on the lipid phase behavior was of particular interest, we fractionated the commercial lipid blend by column LC. Fractions with varying ratios of glycerol and propylene glycol esters were collected and characterized by MS. DSC and X‐ray diffraction were applied to study the thermotropic phase behavior of the dry emulsifier and the derived lipid fractions. LFEGPG exhibited rich polymorphic behavior, adopting a sub‐α‐crystalline phase that converted to an α‐crystalline phase. Concomitantly, a β‐crystalline phase was formed by some components of this lipid mixture. We found that the fractions with the highest amounts of lipids bearing the less‐polar propylene glycol as their backbone tended to form a β‐crystalline phase. Also, a higher number of self‐polymerized lactic acid molecules in the head group of the propylene glycol esters favored the formation of a β‐crystalline phase.
Effect of processing on sphingolipid content in soybean products
Authors: Gutierrez Elizabeth , Wang Tong
Published: November 2006

Soybeans are believed to be a rich source of sphingolipids, a class of polar lipids that has received attention for their possible cancer‐inhibiting activities. The effect of processing on the sphingolipid content of various soybean products has not been determined. Glucosylceramide (GlcCer), the major sphingolipid type in soybeans, was measured in several processed soybean products to illustrate which product(s) GlcCer is partitioned into during processing and where it is lost. Whole soybeans were processed into full‐fat flakes, from which crude oil was extracted. Crude oil was refined by conventional methods, and defatted soy flakes were further processed into alcohol‐washed and acid‐washed soy protein concentrates (SPC) and soy protein isolates (SPI) by laboratory‐scale methods that simulated industrial practices. GlcCer was isolated from the samples by solvent extraction, solvent partition, and TLC and was quantified by HPLC. GlcCer remained mostly within the defatted soy flakes (91%) rather than in the oil (9%) after oil extraction. Only 52, 42, and 26% of GlcCer from defatted soy flakes was recovered in the acid‐washed SPC, alcohol‐washed SPC, and SPI products, respectively. All protein products had a similar GlcCer concentration of about 281 nmol/g (dry wt basis). The minor quantity of GlcCer in the crude oil was almost completely removed by water degumming.
Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A2‐treated egg yolk
Authors: Kawai Shigeru
Published: November 2006

Mayonnaise samples were prepared using DAG oil as the oil phase; the properties and stability were compared with mayonnaise samples prepared from TAG oil. Normal (nontreated) egg yolk and phospholipase A2 (PLA2)‐treated egg yolk were used as emulsifiers. The DAG oil mayonnaise prepared with nontreated egg yolk (DAG‐M) was unstable, with cracks forming within 4 wk at 40°C. This type of fracture was not observed for TAG oil mayonnaise prepared with nontreated egg yolk (TAG‐M). 31P NMR and quantitative analyses of phospholipids suggested that the phospholipids of egg yolk lipoprotein were dissolved in DAG‐M oil droplets, which might result in the coalescence and fracture of the DAG‐M. Phospholipids were not dissolved in TAG‐M oil droplets. No crack formation was observed for DAG oil mayonnaise prepared with PLA2‐treated egg yolk (DAG‐PLM) after storage for more than 4 wk at 40°C. 31P NMR spectroscopy and quantitative analyses of phospholipids indicated that the dissolution of phospholipid molecules into the oil droplets was almost prevented in DAG‐PLM. The stability of DAG‐PLM is improved probably because the PLA2 treatment changes the molecular polarity of egg yolk phospholipids and prevents them from dissolution into the DAG oil droplets from oil/water interface.
Preparation of regioisomers of structured TAG consisting of one mole of CLA and two moles of caprylic acid
Authors: Kawashima Akiko , Nagao Toshihiro , Watanabe Yomi , Kobayashi Takashi , Ikeda Ikuo , Tominaga Yoshio , Shimada Yuji
Published: November 2006

TAG (MLM) with medium‐chain FA (MCFA) at the 1,3‐positions and long‐chain FA (LCFA) at the 2‐position, and TAG (LMM) with LCFA at the 1(3)‐position and MCFA at 2,3(1)‐positions are a pair of TAG regioisomers. Large‐scale preparation of the two TAG regioisomers was attempted. A commercially available FFA mixture (FFA‐CLA) containing 9‐cis, 11‐trans (9c, 11t)‐ and 10t,12c‐CLA was selected as LCFA, and caprylic acid (C8FA) was selected as MCFA. The MLM isomer was synthesized by acidolysis of acyglycerols (AG) containing two CLA isomers with C8FA: A mixture of AG‐CLA/C8 FA (1∶10, mol/mol) and 4 wt% immobilized Rhizomucor miehei lipase was agitated at 30°C for 72 h. The ratio of MLM to total AG was 51.1 wt%. Meanwhile, LMM isomer was synthesized by acidolysis of tricaprylin with FFA‐CLA: A mixture of tricaprylin/FFA‐CLA (1∶2, mol/mol) and 4 wt% immobilized R. miehei lipase was agitated at 30°C for 24 h. The ratio of LMM to total AG was 51.8 wt%. MLM and LMM were purified from 1,968 and 813 g reaction mixtures by stepwise short‐path distillation, respectively. Consequently, MLM was purified to 92.3% with 49.1% recovery, and LMM was purified to 93.2% with 52.3% recovery. Regiospecific analyses of MLM and LMM indicated that the 2‐positions of MLM and LMM were 95.1 mol% LCFA and 98.3 mol% C8 FA, respectively. The results showed that a process comprising lipase reaction and short‐path distillation is effective for large‐scale preparation of high‐purity regiospecific TAG isomers.
Simulation of continuous deodorizers: Effects on product streams
Authors: Ceriani Roberta , Meirelles Antonio J. A.
Published: November 2006

This work deals with the simulation of deodorization, one important process in the edible oil industry related to the removal of odoriferous compounds. The deodorizer was modeled as a multicomponent stripping‐column in cross‐flow and countercurrent flow. The impact of processing parameters on the quality of the product streams was analyzed. The deodorization of soybean and canola oils (plant scale) and wheat germ oil (lab‐scale) was studied under typical ranges of temperature, stripping steam rate, and pressure. Their entire compositions were considered within the simulations, including acylglycerols, FFA, and other key components such as tocopherols and sterols. The deodorization results were analyzed in terms of retention of tocopherol and sitosterol and of neutral oil loss to the distillate. The deodorizer modeling considered Murphree efficiencies and entrainment for each plate. A case study, i.e., the deodorization of soybean oil, illustrated the applicability of our modeling.
Enzyme‐Catalyzed modification of oilseed materials to produce eco‐friendly products
Authors: Hayes Douglas G.
Published: November 2006

Novel products produced from seed oil materials (TAG, phospholipids, and minor components such as tocopherols, sterols, stanols, and fatty acyl esters of the latter two) by enzyme‐mediated purification or chemical modification are reviewed. The primary focus is on “value‐added products” of current and potential use (particularly in the food, cosmetics, and pharmaceutical industries) that require the selectivity of enzymes and mild operating conditions, the latter being beneficial for polyunsaturated and oxygenated acyl groups. The paper briefly reviews the biochemistry of enzymes in lipid modification (lipases, phospholipases, and lipoxygenases) and discusses and assesses the current and future applications, current state of the art, and areas for future research for the following enzyme‐mediated processes: isolation of polyunsaturated and oxygenated FFA; formation of structured TAG as nutraceuticals; formation of MAG, saccharide‐FA esters, and other polyhydric alcohol ester as emulsifiers and surfactants; isolation and/or modification of tocopherols and sterols as antioxidants; formation of hydroperoxides as chemical intermediates; and modification of phospholipids for use in liposomes.
Molecular mapping and identification of soybean fatty acid modifier quantitative trait loci
Authors: Hyten David L. , Pantalone Vincent R. , Saxton Arnold M. , Schmidt Michael E. , Sams Carl E.
Published: November 2006

Altering FA content in soybean [Glycine max (L.) Merr.] oil for improved functionality is a research goal of many soybean breeders. Several of the genes that alter palmitic, stearic, oleic, linoleic, and linolenic acids are modifier genes with small effects, causing these FA traits to act as quantitative traits. The objective of this study was to identify modifier FA quantitative trait loci (QTL) in soybean. A recombinant inbred line population was created from two prominent ancestors of currently available U.S. cultivars (Essex and Williams) and grown in five environments. One hundred simple sequence repeat markers spaced throughout the genome were mapped in this population. QTL were found for all five FA traits on the soybean linkage groups C2, D2, D1b, F, K, and L. A single marker interval on linkage group L contained the largest QTL for palmitic (r2=13.1%), oleic (r2=35.3%), linoleic (r2=50.5%), and linolenic acids (r2=24.8%); however, this interval also contained the gene for growth habit (Dt1) and was significantly associated with maturity. Other modifier QTL found in this study may be of use in marker‐assisted selection to enable breeders to increase genetic gains for desirable FA composition of soybean.
Storage stability evaluation of some packed vegetable oil blends
Authors: Shiela P. M. , Sreerama Y. N. , Gopala Krishna A. G.
Published: November 2006

The physicochemical characteristics and minor component contents of blended oils packed in pouches in relation to starting oils used for blending were studied over a period of 6 mon at two storage temperatures and humidity conditions: 27°C/65% RH and 40°C/30–40% RH. Color, PV, FFA value, β‐carotene content, tocopherol content, and oryzanol content of the oils were monitored at regular intervals. The color, PV (0.6–20.7 meq O2/kg, FFA value (0.08–2.1%), tocopherol content (360–1700 ppm%), oryzanol content (460–2,000 mg%), and sesame oil antioxidants (400–2,000 mg%) were not changed in either the starting oils or their blends. Oils and oil blends containing a higher initial PV (18.9–20.7 meq O2/kg) showed a slight reduction in value at 40°C, whereas oils having lesser PV of 5–10 showed a slight increase during the storage period. Among the minor components studied, only β‐carotene showed a reduction, 8.9–60.2% at 27°C and 48–71% at 40°C, for the different oil blends studied. The observed results indicated that the packed oil blends studied were stable under the conditions of the study, and the minor components, other than β‐carotene, remained unaltered in the package even at the end of 6 mon of storage.
Autoxidation of cod liver oil with tocopherol and ascorbyl palmitate
Authors: Olsen Elisabeth , Vogt Gjermund , Saarem Kristin , Greibrokk Tyge , Nilsson Astrid
Published: November 2006

Cod liver oil (CLO) with no added antioxidants (REF), 200 mg/kg ascorbyl palmitate (AP), and/or 800 mg/kg tocopherol concentrate (TOH) were stored in sealed bottles with a small headspace of air at 25°C in the dark. A binary mix of TOH +AP affected the sensory perception of CLO by leading to a more grass/cucumber‐like and less herring oil‐like impression, whereas TOH alone had no effect. This was caused by the different influence of the antioxidants with regard to formation of volatile oxidation products. TOH+AP promoted formation of, e.g., hexanal, 2‐hexenal, and 2,6‐nonadienal and inhibited formation of, e.g., 2,4‐heptadienal. TOH affected the proportions of trans, cis‐and trans,trans‐2,4‐heptadienal that were formed and inhibited formation of, e.g., 1‐penten‐3‐ol, whereas formation of acetic acid and some other volatiles was inhibited by both antioxidants. The total amount of volatiles increased during the experiment, and with REF were significantly higher (P<0.05) than with TOH. The PV increased during the first 2 wk of storage. PV levels were in the order of TOH>REF>TOH+AP. The observed effects could partly be explained by hydrogen donation from TOH to peroxyl radicals, but the mode of action for AP was unclear.
A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils
Authors: Torres Mariela M. , Martínez Marcela L. , Maestri Damián M.
Published: November 2006

The relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid‐phase microextraction coupled with GC‐MS. The major volatiles were aldehydes and hydrocarbons, produced mainly through the oxidative pathways. n‐Pentane, nonanal, and 2,4‐decadienal were predominant in walnut oils, whereas nonanal, 2‐decenal, and 2‐undecenal were the most abundant components in olive oils. A multivariate analysis applied to the chemical data emphasized the differences between the oils and allowed us to see a pattern of covariation among the FA and the volatile compounds. The main differences between walnut and olive oils were the presence of larger amounts of short‐chain (C5–C6) saturated hydrocarbons and aldehydes in the former and the greater quantities of medium‐chain (C7–C11) compounds in olive oil. This can be explained by their different origins, mainly from the linoleic acid in walnut oil or almost exclusively from the oleic acid in olive oil.
HPLC method for the determination of synthetic thermal heating fluid (therminol 55TM) in basic oleochemicals
Authors: Moh M. H. , Tang T. S. , Tan G. H.
Published: November 2006

A combination of alumina column chromatography and HPLC procedures was developed for the determination of synthetic hydrocarbon‐based thermal heating fluid (trade‐marked as Therminol 55TM) in basic oleochemicals. In each run, 3 g of sample solution was loaded onto the alumina (50 g) column and was eluted with 200 mL of hexane. The eluate was then concentrated to 1 mL with the aid of a nitrogen stream prior to HPLC analysis. The HPLC chromatogram of Therminol 55 was characterized by a humped shape that could not be resolved into individual peaks. The lowest limit of quantification obtained from various spiked samples was 30 μg/g. The recovery results obtained from the method were good, ranging from 70 to 80%, whereas the overall CV were all below 10%. The method is simple and thus is ideal for quality assurance purposes.
Continuous production of structured phospholipids in a packed bed reactor with lipase from Thermomyces lanuginosa
Authors: Vikbjerg Anders Falk , Peng Lifeng , Mu Huiling , Xu Xuebing
Published: November 2006

The possibilities of producing structured phospholipids between soybean phospholipids and caprylic acid by lipase‐catalyzed acidolysis were examined in continuous packedbed enzyme reactors. Acidolysis reactions were performed in both a solvent system and a solvent‐free system with the commercially immobilized lipase from Thermomyces lanuginosa (Lipozyme TL IM) as catalyst. In the packed bed reactors, different parameters for the lipase‐catalyzed acidolysis were elucidated, such as solvent ratio (solvent system), temperature, substrate ratio, residence time, water content, and operation stability. The water content was observed to be very crucial for the acidolysis reaction in packed bed reactors. If no water was added to the substrate during reactions under the solvent‐free system, very low incorporation corporation of caprylic acid was observed. In both solvent and solvent‐free systems, acyl incorporation was favored by a high substrate ratio between acyl donor and phospholipids, a longer residence time, and a higher reaction temperature. Under certain conditions, the incorporation of around 30% caprylic acid can be obtained in continuous operation with hexane as the solvent.
Radical scavenging activity of canola hull phenolics
Authors: Naczk M. , Pegg R. B. , Zadernowski R. , Shahidi F.
Published: November 2006

Possible use of canola hulls as a source of natural anti‐oxidants was explored. Cyclone canola hulls were extracted with methanol (30 to 80%, vol/vol) and acetone (30 to 80%, vol/vol). The free radical‐scavenging activity of phenolic extracts so prepared was evaluated using the 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) (ABTS) radical ion (ABTSo−), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical, and chemiluminescence assays. The total content of phenolics in prepared extracts from canola hulls ranged from 15 to 136 mg sinapic acid equivalents per gram of extract. Higher levels of condensed tannins were detected in the acetone extracts than in the corresponding methanolic counterparts. Seventy and 80% (vol/vol) acetone extracts displayed markedly stronger antioxidant activity than any of the other extracts investigated. Statistically significant linear correlations were found between TEAC (Trolox equivalent antioxidant capacity) values (expressed in mM of Trolox equivalents per gram of extract) and total pehnolics, TEAC and total condensed tannins (i.e., determined using the modified vanillin and pronthocyanidin assays), as well as TEAC and protein precipitation activity of phenolic extracts (i.e., measured using the dye‐labeled assay). The antioxidant activities of extracts as determined by the ABTSo− radical ion assay correlated highly with those of the chemiluminescence and DPPH radical assays.
Cooperative adsorption behavior of fatty acid methyl esters from hexadecane via coefficient of friction measurements
Authors: Kurth Todd L. , Biresaw Girma , Adhvaryu Atanu
Published: November 2006

The frictional behaviors of methyl oleate (MO), methyl palmitate (MP), methyl laurate (ML), and methyl stearate (MSt) as additives in hexadecane have been examined in a boundary lubrication test regime using steel contacts. It was found that the transient attributes of coefficient of friction (COF)‐time spectra are a sensitive measure of adsorption equilibria. Critical additive concentrations were defined and used to perform novel and simple Langmuir analyses that provide an order of adsoprtion energies: MSt>MP>MO≥ML. Application of Langmuir, Temkin, and Frumkin‐Fowler‐Guggenheim adsorption models via nonlinear fitting of a general cooperative model demonstrates the necessary inclusion of cooperative effects in the applied model. In agreement with the qualitative features of steady‐state COF‐concentration plots, MSt modeling requires minimal cooperative interaction terms. However, MO, MP, and ML data require large attractive interaction terms to be adequately fitted. Primary adsorption energies calculated via the cooperative model are necessarily decreased, whereas total adsorption energies correlate well with values obtained via critical concentration analyses. These results and comparisons with previous adsorption studies of MO and MSt suggest that primary (ester‐surface) and secondary (alkyl‐surface) adsorbate‐adsorbent, adsorbate‐adsorbare, and (free‐additive) adsorpt‐adsorpt interactions collectively determine both the calculated primary and the cooperative interaction energies.
Extraction of egg‐yolk lecithin
Authors: Palacios Luz E. , Wang Tong
Published: November 2006

In this research, the extraction of egg‐yolk lecithin with ethanol was studied. Extraction was performed with deoiled and undeoiled yolks and with heated and unheated yolks. The yield of the extracted fraction relative to the initial material, phospholipid (PL) purity, and cholesterol content of both the PC‐enriched fractions and the remaining PL fractions were determined. The yield and PL purity of the PC‐enriched fractions obtained from the undeoiled yolks were 23.9 and 35.7%, and those obtained from deoiled yolks were 13.5 and 53.3%. The recovery of total PL in the two fractions was higher from the undeoiled (70%) than from the deoiled yolks (60%). However, heating had a negligible effect on PL extraction. Better enrichment of PC was observed by extraction from the undeoiled than from the deoiled yolks. The cholesterol content of the PC‐enriched fraction obtained from the undeoiled yolks was much higher than that from the deoiled yolks.
Composition and economic comparison of germ fractions from modified corn processing technologies
Authors: Johnston David B. , McAloon Andrew J. , Moreau Robert A. , Hicks Kevin B. , Singh Vijay
Published: November 2006

Several new processes for milling corn have been developed recently specifically to isolate germ as a value‐added co‐product and improve the profitability of dry‐grind ethanol production. The present work used modified and conventional corn milling technologies to recover germ fractions from corn kernels using either wet or dry separation processes. This study determined the quality, composition, and yield differences among the corn germ produced and compared these properties with those of the conventional wet‐ and dry‐milled germ. A method for calculating the estimated market value for germ produced by the alternative processing methods is given. There were significant differences in the oil, protein, starch, and ash compositions and in the estimated market values among germ fractions produced by the alternative milling processes. The different germ fractions produced (including the traditional wet‐and dry‐milled) were found to contain 18–41% oil, 13–21% protein, and 6–21% starch, depending on the milling process used. The estimated value of germ from these processes varied from as low as $0.058/lb ($0.128/kg) to a maximum of $0.114/lb ($0.251/kg), showing that the specific process used to produce the germ will have the major impact on the overall economics of the ethanol process.
Ozone‐mediated polyol synthesis from soybean oil
Authors: Tran Phuong , Graiver Daniel , Narayan Ramani
Published: November 2006

Polyols from vegetable oils can replace petroleumbased polyols in the preparation of polyurethanes and polyesters in a wide range of applications. However, previous preparation methods are either too costly, inefficient, or yield secondary alcohols, which are less reactive than the desired primary alcohols. The objectives of this study were to prepare primary soy‐based polyols by a new catalytic ozonolysis process and to characterize the composition of the product mixture. In this new process, the polyols were prepared by passing ozone through a solution of soybean oil and ethylene glycol in the presence of an alkaline catalyst. Unlike conventional ozonolysis that yields aldehydes and carboxylic acids by spontaneous decomposition of the ozonide intermediates, the ozonides in our method reacted with the hydroxyl group of the glycol to form an ester linkage with a terminal hydroxy group. Statistical analysis of the product mixture indicates that the resulting polyol mixture is more uniform than the original TG mixture, having (2‐hydroxy)nonanoate as the major component of the new hydroxyl functional TG. The chemical structure of the polyols produced was further characterized by iodine number and 13C NMR and FTIR spectroscopy, which confirmed the cleavage of the double bonds, the presence of hydroxyl groups, and the formation of new ester linkages.
Transesterification of brazilian vegetable oils with methanol over ion‐exchange resins
Authors: dos Reis Simone C. M. , Lachter Elizabeth R. , Nascimento Regina S. V. , Rodrigues Jorge A. , Reid Marcelli Garcia
Published: November 2006

The transesterification of several Brazilian vegetable oils with methanol was carried out at 60°C in the presence of several ion‐exchange resins having different structures. The vegetable oils used were from Babassu coconut, corn, palm, palm kernel, and soybean. The effect of the methanol/oil mole ratio and the influences of the structure of the ion‐exchange resin and the type of vegetable oil used on the catalytic activity of the ionexchange resins were investigated. The resins used were Amberlyst 15, Amberlyst 31, Amberlyst 35, and Amberlyst 36. Amberlyst 15 produced the best results for the transesterification of vegetable oils. The methyl ester yield is higher for palm kernel oil and Babassu coconut oil than for soybean oil, probably owing to their higher content of shorter‐chain FA. Therefore, it was shown that the catalytic activity of the resin depends on the FA composition of the vegetable oil employed.
The influence of genotypic variation in protein composition on emulsifying properties of soy proteins
Authors: Pesic Mirjana B. , Vucelic‐Radovic Biljana V. , Barac Miroljub B. , Stanojevic Sladjana P.
Published: November 2006

This study describes the relationship between the emulsifying properties of soybean proteins and their composition, i.e., glycinin (11S) and β‐conglycinin (7S). Twelve investigated soybean genotypes showed significant differences in storage protein composition. The β‐conglycinin concentration positively correlated with extractable soluble protein content, which was positively correlated with protein extractability. These data suggest that the level of β‐conglycinin has a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the 11S∶7S ratio and strongly and negatively correlated with the concentration of β‐conglycinin. The emulsion stability index (ESI) showed a moderate positive correlation with the monomeric form of glycinin and a strong positive correlation with the ratio of the monomeric to dimeric form of glycinin. No association was evident between ESI and EAI. Also, no relationship was found between ESI or EAI and extractability. Based on these data, it appears that the 11S∶7S ratio strongly reflects the ability of soybean proteins to form emulsions, whereas the ratio of the two different forms of glycinin may be crucial factors for the stability of soybean protein emulsions. Thus, understanding the relationship between protein composition and functionality could be useful for further improvement of functional behavior of soy proteins in food systems.
Development of a method for chlorophyll removal from canola oil using mineral acids
Authors: Bahmaei Manochehr , sadat Sabbaghian Elham , Farzadkish Ebrahim
Published: November 2006

Because of the high level of chlorophyll‐type compounds found in canola oil, bleaching is an important and critical step in the canola oil refining process. In this study, a new method for reducing the chlorophyll‐type impurities prior to the bleaching step was developed. This method is based on precipitating the chlorophyll compounds with mineral acids. Concentrations of chlorophyll‐type compounds of up to 30 ppm could be reduced to amounts of less than 0.01 ppm by mixing the crude canola oil with a 0.4 wt% mixture of phosphoric and sulfuric acids (2:0.75, vol/vol) for 5 min at 50°C. Centrifugation and filtration also were examined as two main methods for separating the chlorophyll precipitates. The results showed that filtration by a precoated textural filter with filter‐aid clay could separate the precipitates as well as the centrifugation method.