bluuebunny/crossref_metadata_2025 huggingface dataset:
Determination and occurrence of oxofatty acids in fats and oils
Authors: Schwartz Daniel P. , Rady Aly H.
Published: January 2007

A relatively simple method is detailed for the routine isolation and estimation of oxofatty acids (OFA) in lipids. The lipid in cyclohexane is transmethylated in a two‐phase, 3.5 min procedure, and the carbonyls in the methyl ester fraction are derivatized with 2,4‐dinitrophenylhydrazine (DNPH) in the presence of monochloroacetic acid (MCA). The derivatives are fractionated on alumina, and the OFA fraction is obtained and evaluated spectrophotometrically. A large variety of animal, plant, and marine lipids contained OFA ranging from <1 to >50 μmoles/g. Data also show that (a) OFA are formed in naturally oxidizing fats and oils, and (b) strongly acidic conditions can cause elaboration of OFA in hydroperoxidized fats and oils.
A new method of synthesis of alkyl‐glycidyl esters of dicarboxylic acids in high yields
Authors: Zlatanos S. N. , Sagredos A. N.
Published: January 2007

A series of new alkyl‐glycidyl esters of dicarboxylic acids which could be used as PVC plasticizers were synthesized. The method adopted is a new synthetic process which can be carried out in two stages. During the first stage, the carboxylic acid anhydride reacts with the salt of the alcohol, and the sodium salt produced reacts with epichlorhydrin in the presence of a catalyst to yield an alkyl‐glycidyl ester. The specific reactions give pure products in high yields. The reaction of phthalic acid bisodium salt with epichlorhydrin, as well as the reaction of phthaloyl chloride with glycidol, gave diglycidyl phthalate in 36% and 22% yields, respectively.
Analysis of single soybean seeds for oil and protein
Authors: Huskey Lori L. , Snyder H. E. , Gbur E. E.
Published: January 2007

Microprocedures were developed to analyze single soybean seeds for protein, oil, and moisture. Ten mature Forrest soybean plants were taken from a yield plot and sampled, so that seeds were taken from the top, middle, and bottom areas. Also, seeds were taken from distal and proximal racemes, from distal and proximal pods on a raceme, and from distal and proximal seeds within a pod. The range in protein for the 241 seeds analyzed was 32 to 51% (dry weight basis) with a standard deviation of 2.96%. The range in oil was 16.5 to 25.5% (dry weight basis) with a standard deviation of 1.84%. The middle area had significantly more oil and significantly less protein than the top and bottom areas. Also, significant differences in protein and oil were found between plants. There was no significant difference in protein or oil due to position of a raceme, position of a pod on a raceme, or position of a seed within a pod. The standard deviation found for protein and oil can be used to estimate the sample size needed to achieve a certain degree of accuracy in protein and oil analyses.
Influence of detergent builders on surface properties of sodium dodecyl sulfate solutions under dynamic and static conditions
Authors: Kimura Michiko , Komaki Motoko , Nakajima Toshinari , Nakahara Hiroo , Fukuda Kiyoshige
Published: January 2007

The effects of various detergent builders on surface properties of sodium dodecyl sulfate (SDS) solutions have been investigated by measuring the equilibrium surface tension and hysteresis curves of surface pressure vs surface area under dynamic conditions. While the adsorbed layer of SDS under static conditions is in the liquid‐expanded state, a two‐dimensional phase transition of the adsorbed layer from liquid‐expanded to condensed‐film can be observed on compression at higher rates beyond the saturated adsorption. For the SDS solution containing excess NaCl (1×10−1 M), the adsorbed layer of SDS is already in the condensed state under static condition due to a depression in the dissociation of SDS.

It has been found that some polyelectrolytes, as well as conventional ionic builders, contribute to increasing the surface excess concentration of SDS together with promoting micelle formation and also to stabilizing the adsorbed layer of SDS. On the other hand, poly(vinyl alcohol) (PVA) as a nonionic polymer is adsorbed at the air‐water interface in preference to SDS. In this case, the hysteresis of the dynamic surface behavior of the mixed solution can be attributed to the structural change of the adsorbed layer of PVA rather than SDS, which is different from the other ionic builders.
Detection of animal fats in butter by differential scanning calorimetry: A pilot study
Authors: Coni E. , Di Pasquale M. , Coppolelli P. , Bocca A.
Published: January 2007

Because of its high price, butter has always been the object of adulteration by addition of less expensive vegetable or animal fats. Although a number of methods have been proposed for the detection of butterfat adulteration, none has found widespread use. For this reason, a study was conduced to assess the use of differential scanning calorimetry (DSC) for detecting the presence of added animal fat, i.e., chicken fat, in butter. The results obtained show that DSC is an efficient method for characterizing pure animal fats as well as their mixtures. Furthermore, the accuracy with which data are obtained, in combination with the sensitivity of DSC to subtle changes in chemical composition of the sample, makes DSC an attractive possibility for development as a quality control procedure.
Kinetics of all‐trans‐β‐carotene degradation on heating with and without phenylalanine
Authors: Papadopoulou Kiriaki , Ames Jennifer M.
Published: January 2007

All‐trans‐β‐carotene was heated in liquid paraffin at 210°C for 15 min in the presence and the absence of phenylalanine to assess the effect of the amino acid on the rate of degradation of all‐trans‐β‐carotene. The curve that represents all‐trans‐β‐carotene degradation in both model systems is formed of two distinct parts that correspond, respectively, to the propagation and termination phases of an autocatalytic reaction. The reaction over 1–15 min followed first‐order reaction kinetics in both systems, and the rate constant obtained was 2.8 times lower in the presence of phenylalanine. The kinetic behavior and the rate constant for color loss were similar to those for all‐trans‐β‐carotene degradation for each model system.
Cracking and dehulling shriveled and wrinkled soybeans
Authors: Brumm Thomas J. , Hurburgh Charles R. , Johnson Lawrence A.
Published: January 2007

Midwest drought conditions in 1988 resulted in soybeans with shriveled and wrinkled seed coats. Processors expressed concerns about the processing of such misshapen seeds. The objective of this research was to determine the cracking and dehulling properties of shriveled and wrinkled (S/W) soybeans. Five lots of soybeans, two sound lots and three containing shriveled and wrinkled seeds, were cracked and dehulled, as were the sized and sorted fractions of these lots. Processing variables (% aspiration liftings, fiber removal in the liftings, % fines in the liftings, protein recovery, oil recovery, meats size distribution and oil‐free meats fiber content) indicated significant differences between whole sound lots and whole lots containing S/W. There were differences in processing properties between these three types of soybeans (from best to worst)‐sound soybeans from sound lots, sound soybeans from lots containing S/W beans and S/W soybeans. Size had an effect on processing; smaller beans did not process as well. The economic impact of S/W conditions was estimated by using a simulation model of soybean processing. Although the presence of S/W soybeans affected cracking and dehulling properties, it had a negligible effect on the Estimated Processed Value per Bushel (EPVB). Calculated blends of sound and S/W lots containing 20% S/W seeds had a decrease in EPVB of less than 0.2%.
The liberation of free fatty acids in potato slices at low temperature
Authors: Hallberg Marianne Lilja
Published: January 2007

Free fatty acids (FFA) are liberated in the first stages of potato granule production. In this study, the liberation of FFA was examined in model experiments. Potato slices were exposed to conditions resembling the first stages of the industrial process, which was of the “add‐back type”. The slices were kept at 9°C in the dark and, after various periods of time (up to two hours), the amount and composition of the FFA liberated at the surface and in the middle of the potato slices were analyzed by gas chromatography.

The liberation of FFA was more pronounced at the surface of the slices than in the middle. The polyunsaturated fatty acids, linoleic acid and linolenic acid, were liberated to a greater extent than the saturated fatty acids. The experiment was repeated at 4°C and the results obtained were very similar. The lower temperature did not decrease the rate of FFA liberation. But, in thin potato strips, which have a larger total surface of damaged membranes than the potato slices, considerably more FFA were liberated.

The amount and composition of FFA also were analyzed in potato slices from the industrial process for potato granule production. Before the blanching bath (76°C for 12–15 min) only minor amounts of FFA were liberated but during the blanching there was a substantial liberation of FFA at the surface of the potato slices. After the blanching bath there were no more FFA liberated at the surface of the slices but in the middle of the potato slices the liberation of FFA continued until the potato slices reached the steamcooking bath.
Optimization of the column loadability for the preparative HPLC Separation of soybean phospholipids
Authors: Van der Meeren P. , Vanderdeelen J. , Huys M. , Baert L.
Published: January 2007

A simple and rapid preparative‐scale separation method was investigated in order to obtain pure soybean phospholipids. Because of technical and economical reasons, two coarse, irregular silica gels were selected. Comparing both stationary phases, a ternary mixture of hexane, 2‐propanol and water yielded a different elution order of the phospholipids at analytical sample loads, in spite of the chemical similarity of these packing materials. During scaleup, it became obvious that the retention characteritics were largely influenced by the sample load, thus making the 15–35 μm RSiL inappropriate for preparative‐scale separations of phospholipids. Moreover, the column loadability could be increased by controlling the flow rate. Hence, a solvent program was elaborated which enabled a column loadability of up to 2% by weight of the stationary phase. Using analytical high performance liquid chromatography, it was shown that the method proposed yielded over 90% pure phospholipids at a recovery of nearly 80%.
Production of cocoa butter‐like fat from interesterification of vegetable oils
Authors: Chang M. ‐K. , Abraham G. , John V. T.
Published: January 2007

Cocoa butter‐like fat was prepared from completely hydrogenated cottonseed and olive oils by enzymatic interesterification. The optimum reaction time to produce the major‐component of cocoa butter, 1(3)‐palmitoyl‐3(1)‐stearoyl‐2‐monoolein (POS), was 4 hr. The cocoa butter‐like fat was isolated from the reaction mixture by two filtration steps. The yield of cocoa butter‐like fat was 19%, based on the weight of the original oils. Chromatographic analysis of the product by reversephase high‐performance liquid chromatography (HPLC) has shown it contains triglyceride components similar to those of cocoa butter, but that it has slightly more diglycerides. The melting point of this product, as measured by a differential scanning calorimeter, is 39°C, which compares well to the 36°C melting point of natural cocoa butter.
Antioxidant effect of naturally occurring furan fatty acids on oxidation of linoleic acid in aqueous dispersion
Authors: Okada Youji , Okajima Haruo , Konishi Hirokazu , Terauchi Misaka , Ishii Kazuo , Liu I‐Min , Watanabe Hiroshi
Published: January 2007

Naturally occurring furan fatty acids were synthesized and their antioxidant activity has been studied during the oxidation of linoleic acid in the phosphate buffer, pH 6.9, in the dark. The extent of the oxidation was followed both by the accumulation of conjugated diene and by the measurement of the residual amounts of linoleic acid. The tetra‐alkylsubstituted furan fatty acids were found to suppress the oxidation. The trialkylsubstituted compound also showed antioxidant activity, being about 50% as effective as the tetra‐alkylsubstituted ones. The di‐alkylsubstituted one revealed no significant activity. The antioxidant activity of furan fatty acids depended on the number of substituents on the furan ring. Therefore, a tetra‐alkylsubstituted furan ring may be necessary for the antioxidant action of furan fatty acids. The tetra‐alkylsubstituted furan fatty acids reduced 1,1‐diphenyl‐2‐picrylhydrazyl, reacted with the peroxyl radical generated from the thermal decomposition of a radical initiator, 2,2′‐azobis(2‐amidinopropane)hydrochloride (AAPH), and also suppressed the AAPH‐induced oxidation of linoleic acid, indicating that, by scavenging, the peroxyl radical furan fatty acids inhibit the oxidation.
Application of UNIFAC to vegetable oil‐alkane mixtures
Authors: Fornari Tiziana , Bottini Susana , Brignole Esteban A.
Published: January 2007

The prediction of the vapor‐liquid equilibria of vegetable oil‐hexane mixtures is studied. Activity coefficients are calculated by the UNIFAC model. Different entropic contributions to activity coefficients from the literature are analyzed. These modifications improve the performance of the original UNIFAC model in vapor‐liquid equilibrium calculations.
Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy‐mass spectrometry
Authors: Mahungu Symon M. , Hansen Steven L. , Artz William E.
Published: January 2007

Static headspace and capillary gas chromatography/infrared spectroscopy‐mass spectrometry were used to collect, separate, identify and quantitate the oxidative and thermal decomposition products in heated triolein. Approximately 4 L of triolein was heated in a deep‐fat fryer at 190°C for 12 h each day for a total of 60 h, until it contained>‐20% polymeric material. The concentration of heptane and octane increased after 12 h heating, then decreased upon further heating, while the concentration of volatile aldehydes decreased gradually during heating. After 12 h of heating, the concentrations of the major volatiles changed as follows: heptane (16.36 to 30.17 ppm), octane (24.48 to 40.77 ppm), heptanal (21.68 ppm to 9.11 ppm), octanal (35.53 to 36.64 ppm), nonanal (68.95 to 43.16 ppm), (E)‐2‐decenal (135.00 to 89.00 ppm) and (E)‐2‐undecenal (88.50 to 61.00 ppm). After 60 h of heating, when the oil contained over 20% polymeric material, the concentrations of heptane, octane, heptanal, octanol, nonanal, (E)‐2‐decenal and (E)‐2‐undecenal were 5.16, 4.39, 5.45, 7.02, 18.07, 12.50 and 6.00 ppm, respectively.
Functional properties of protein extracted from flaked, defatted, whole corn by ethanol/alkali during sequential extraction processing
Authors: Myers Deland J. , Hojilla‐Evangelista Milagros P. , Johnson Lawrence A.
Published: January 2007

Functional properties (solubility, foaming capacity and stability, emulsifying capacity, emulsion stability, heat coagulability, heat gelation and film formation) of protein extracted by 45% ethanol/55% 0.1 M NaOH from flaked, defatted, undergermed corn during the Sequential Extraction Process (SEP) were evaluated and compared with those of a laboratory‐prepared soy protein concentrate. SEP is a new approach to corn fractionation that recycles the ethanol produced from the fermentation of cornstarch to unstream steps of protein extraction and the simultaneous extraction of corn oil and dehydration of the ethanol. Freeze‐dried corn protein extracts contained at least 80% crude protein (dry basis), which is indicative of protein concentrates. SEP protein concentrates had solubilities in water of greater than 80% at pH values of 7 or above and were significantly more soluble than the soy protein concentrate at pH above 3. SEP corn proteins also showed better heat stabilities and greater emulsifying capacities and emulsion stabilities. Dilute dispersions (0.1%) of corn protein produced substantial but less stable foams. Corn proteins produced films similar to zein and soy protein films but were unable to form heat‐induced gels. These results indicate that SEP produces a protein concentrate with functional properties suitable for food and industrial uses.
Separation of vitamin E and γ‐oryzanols from rice bran by normal‐phase chromatography
Authors: Diack Moustapha , Saska Michael
Published: January 2007

Five commercial silicas [Nova‐Pak, μPorasil (Waters, Milford, MA), Kromasil (Eka Nobel, Bohus, Sweden) Spherisorb (Sigma, St. Louis, MO) and Select‐KP (Biotage, Charlottesville, VA)] were tested for their efficiency in separating vitamin E and γ‐oryzanol components from saponified rice bran extracts, with the perspective of future large‐scale purification of the various compounds. The effects of mobile phase composition, eluent flow rate, column temperature and the physical properties of the silica on the selectivity and analysis time were studied. All silicas except Select‐KP gave baseline separation of the vitamin E components with isooctane/ethyl acetate (97.5∶2.5) at room temperature. However, only the 4‐μm Nova‐Pak spherical silica gave adequate resolution of the oryzanols into two distinct fractions with an analysis time ofcirca 20 min. Other analytical conditions, i.e., the content of the polar modifier in the mobile phase, temperature and flow rate, can be used to optimize the separation once the silica had been chosen. Speed of separation is enhanced by increasing the polarity of the eluent, temperature and flow rate, while the selectivity is reduced only slightly. The Nova‐Pak silica appears resistant to deactivation from both residual water in the mobile phase and polar components left over after sample clean‐up and is suitable for preparative separation of the target compounds.
Polymerization of vegetable oils and their uses in printing inks
Authors: Erhan S. Z. , Bagby M. O.
Published: January 2007

Ink vehicles were prepared by the polymerization of vegetable oils. By controlling the polymerization conditions, the desired viscosity, color and molecular weight could be achieved for a variety of vegetable oils with a broad range of iodine values and fatty acid compositions. The effect of temperature and catalyst on polymerization rates were evaluated, and polymerization rate constants were calculated. Of the oils tested, the polymerization rate constant of safflower oil was the highest, followed by soybean, sunflower, cottonseed and canola oils in decreasing order. Use of a catalyst shortened the heating time by about 25–50% or lowered the polymerization temperature requirement by 25–30°C.
Nonvolatile components produced in triolein during deep‐fat frying
Authors: Hansen Steven L. , Myers Michelle R. , Artz William E.
Published: January 2007

Triolein was heated at 190°C (375°F) in a deep‐fat fryer for 12 h/day until high‐performance size‐exclusion chromatography indicated polymer formation had exceeded 20%. Increases in the free fatty acid, total acid value, food oil sensor andp‐anisidine values upon heating indicated that thermal oxidation and degradation of triolein had occurred. After the initial sample (day 0), the peroxide values decreased to very low values. The amount of polymeric triacylglycerol material increased during heating. Linear regression analysis of percent polymer vs. heating time indicated that the sample would contain ≥20% polymers after 51.1 h of heating. Capillary supercritical fluid chromatography (SFC) was used to determine the percentage of triolein remaining after 12, 24, 36, 48 and 60 h of heating, which was 68.6, 53.9, 35.9, 33.0 and 19.0%, respectively. The average reaction rate constant (apparent first‐order) for the change in triolein concentration, SFC, during heating was 0.0256±0.0011 h−1.
Kinetics of the Kreis test through response surface methodology
Authors: Narasimhan Shanthi , Sarva Mangala G. K. , Vasanth Kumar A. K. , Chand Nagin , Rajalaksmi D.
Published: January 2007

The Kreis test is one of the procedures for early detection of oxidative products of fats and oils. The reaction is complicated, sensitive and continuous. The kinetics of the Kreis test have been studied as a function of reagent, phloroglucinol, oil quantity and incubation period for three oils with different fatty acid profiles, storage life and presence of compounds other than triglycerides. A central composite rotatable design with each factor at five levels required 20 experiments for each oil. The results of experiments carried out in duplicate have been examined by analysis of variance, and polynomials of appropriate degree were fitted to the data. The polyhedron search method was used to compute optimum conditions for carrying out the test for each oil. Three‐dimensional graphs were generated to bring out the differences in the oils and the kinetics for each oil. Though “compromised” optimized conditions have been reported, the results indicate the necessity of more detailed investigation into the reaction.
Lipase‐catalyzed incorporation of n−3 polyunsaturated fatty acids into vegetable oils
Authors: Huang Kuan‐hsiang , Akoh Casimir C.
Published: January 2007

The ability of immobilized lipases IM60 fromMucor miehei and SP435 fromCandida antarctica to modify the fatty acid composition of selected vegetable oils by incorporation of n−3 polyunsaturated fatty acids into the vegetable oils was studied. The transesterification was carried out in organic solvent with free acid and ethyl esters of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as acyl donors. With free EPA as acyl donor, IM60 gave higher incorporation of EPA than SP435. However, when ethyl esters of EPA and DHA were the acyl donors, SP435 gave higher incorporation of EPA and DHA than IM60. When IM60 and free acid were used, the addition of 5 μL water increased EPA incorporation into soybean oil by 4.9%. With ethyl ester of EPA as acyl donor, addition of 2 μL water increased EPA incorporation by 3.9%. For SP435, addition of water up to 2μL resulted in increased EPA incorporation, but the incorporation declined when the added water exceeded this amount. The addition of water increased the EPA incorporation into Trisun 90 after 24 h reaction but not the reaction rate at early stages of the reaction.
Interaction of soy isolate with polysaccharide and its effect on film properties
Authors: Shih Frederick F.
Published: January 2007

When soy isolate was mixed with sodium alginate, the two polymers interacted to form electrostatic complexes. They also formed varying degrees of covalent bonding, depending on reaction time and the presence or absence of the reducing agent sodium cyanoborohydride. On the other hand, soy isolate and propyleneglycol alginate (PGA) formed mostly covalent complexes at alkaline pH. The interaction of soy protein with polysaccharide maintained or improved its solubility and emulsifying activity, particularly when covalent bonds were involved. The alkylated complexes also showed better film‐making properties. However, protein‐PGA films were more readily formed and had greater stability in water than the protein‐alginate films.
Enrichment of γ‐linolenic acid from evening primrose oil and borage oilvia lipase‐catalyzed hydrolysis
Authors: Syed Rahmatullah M. S. K. , Shukla V. K. S. , Mukherjee K. D.
Published: January 2007

Lipase‐catalyzed selective partial hydrolysis of evening primrose (Oenothera biennis L.) seed oil and borage (Borago officinalis L.) seed oil led to an increase in the level of γ‐linolenic acid (GLA; 18∶3n−6) in the unhydrolyzed acylglycerols. Thus, in evening primrose oil, the GLA level could be raised from 9.4% in the starting material to 46.5% in the unhydrolyzed acylglycerols by means of a lipase fromCandida cylindracea. Selective hydrolysis of borage oil with Pancreatin led to an increase in the GLA content from 20.4% in the oil to 33.5% in the unhydrolyzed acylglycerols. Partial hydrolysis of borage oil with lipase fromC. cylindracea raised the GLA content of the acylglycerols to 47.8%.
Enzymatic synthesis of geranyl acetate inn‐hexane withCandida antarctica lipases
Authors: Claon Paul A. , Akoh Casimir C.
Published: January 2007

Geranyl acetate is an important flavor and fragrance compound. Two immobilizedCandida antarctica lipases, SP382 and SP435, were investigated for their use in the synthesis of geranyl acetate by direct esterification. Yields between 95 and 99% molar conversion were obtained with 2 and 15% (w/w reactants) of SP435 and SP382 lipases, respectively. Optimum yields were obtained at 0.1M acetic acid and 0.12M geraniol after 16‐h incubation. No inhibitory effect was observed at increasing concentrations of geraniol. Addition of 60% (w/w reactants) water led to 50 and 60% reduction in the esterification activity of SP382 and SP435 lipases, respectively. The best yields were obtained at added water contents between 0–5% (w/w reactants). Solvents with a logP value of 0.85 or more gave reaction yields of more than 80% molar conversion. Higher logP values did not necessarily lead to higher conversion yields. The immobilized lipase SP382 was still active after reusing ten times in the direct esterification reaction.
Diffuse‐reflectance Fourier‐transform infrared spectroscopy of vegetable oil triglyceride adsorption on silicic acid
Authors: Adhikari C. , Proctor A. , Blyholder G. D.
Published: January 2007

The adsorption of triglyceride by silicic acid from hexane miscellas was observed with diffuse‐reflectance Fouriertransform infrared spectroscopy. Triglyceride was adsorbed by hydrogen bonding to silanol groups through the ester carbonyl group. Addition of isopropanol (IPA) to the triglyceride‐hexane solution prior to adsorption resulted in unchanged triglyceride adsorption on silicic acid despite IPA's ability to adsorb on silicic acid and hydrogen‐bond with triglyceride. Washing the triglyceride, adsorbed on silicic acid, with hexane containing IPA resulted in partial desorption of the triglyceride and a small amount of IPA being adsorbed. Triglyceride desorption into fresh hexane‐IPA is due to the establishment of a new equilibrium of lipid and IPA between hexane and silicic acid. The relative strengths of all the possible pairwise interactions among triglyceride, IPA and silicic acid are revealed by the relative amounts of adsorption under various conditions.
Supercritical fluid fractionation of thermally oxidized canola oil
Authors: Hansen Steven L. , Artz William E.
Published: January 2007

Supercritical fluid extraction procedures were developed to fractionate thermally oxidized canola oil. Canola oil was heated in a sealed glass ampoule for 72 h at 200°C in a forced‐convection oven. After heating, the percentages of triacylglycerol (TAG) trimer, dimer, monomer and lowermolecular weight (LMW) compounds in the heated oil sample (as determined by high‐performance size‐exclusion chromatography) were 3.0, 8.4, 81.3 and 7.3%, respectively. The LMW compounds included diacylglycerols, monoacylglycerols and free fatty acids. Fractions of TAG monomer of approximately 98% purity were isolated after extraction at 408 atm for 45 min. After a second extraction at 442 atm for 45 min, a TAG dimer fraction of 95% purity was isolated. Recoveries of TAG monomer and dimer were 96 and 87%, respectively.
Improved ozonolysis method for analysis of total n−3 fatty acids during hydrogenation of fish oils
Authors: Jacobsen Laila S. , Jart Aage
Published: January 2007

A rapid and precise method for determining the total amount of n−3 fatty acids in small samples of fish oil is presented. The oil is ozonized at −10°C in hexane solution, and the ozonides are subsequently reduced with triphenyl‐phosphine at 40°C. The propanal formed is quantitated by capillary gas chromatography. The method was utilized to follow the industrial hydrogenation of a fish oil, and it was demonstrated that the n−3 double bonds were simultaneously reduced to one‐sixth as the iodine value decreased to one‐half.
Detergent‐hard water interactions in machine dishwashing
Authors: Vance Robert F.
Published: January 2007

Insufficient detergent concentration has recently been recognized as a major contributor to film formation on glassware in machine dishwashing. The film is shown to consist largely of calcium tripolyphosphate, Ca5(P3O10)2; evidence is cited for the presence of a silicate, probably calcium metasilicate, as well. Systematic variation of detergent concentration and of water hardness allows construction of a response surface describing conditions of maximum and minimum rates of film formation. The extent of film formation is minimized when the ionic ratio of Ca or Mg or both to tripolyphosphate is 1:1 and maximized when the ratio is 5:2. These ratios correspond to the 1:1 chelate and the uncharged precipitate, Ca5(P3O10)2, respectively. The implications of this treatment to other detergency processes are also considered.
Extent of thermal decomposition of indole glucosinolates during the processing of canola seed
Authors: Campbell L. D. , Slominski B. A.
Published: January 2007

A series of samples representing various stages of canola seed processing were obtained from two commercial processing plants to assess the extent of thermal degradation of indole glucosinolates during the crushing process. The individual glucosinolate content of all samples was determined along with the content of indole glucosinolate thermal degradation products [indoleacetonitriles and thiocyanate ion (SCN)]. Only minor decomposition of indole glucosinolates was evident prior to the desolventization stage of seed processing. Major decomposition of indole glucosinolates occurred in the desolventization of seed processing with little or no effect during meal drying. Indoleacetonitriles (3‐indoleacetonitrile and 4‐hydroxy‐3‐indoleacetonitrile) and SCN together accounted for 45–60% of the degraded indoles in the samples studied.
Effect of water content on volatile compounds derived from soybean oils in cans
Authors: Wu Chung‐May , Liou Su‐Er
Published: January 2007

Soybean oil‐water cans with different soybean oil/water ratios were prepared and stored. The volatiles and POV values of these samples were monitored. Water in cans caused the production of larger amounts of volatiles just after sterilization, however, during the storage period, cans without water had a higher rate of production of volatile compounds. It was postulated that POV values do not reflect the changes of volatile compounds in cans.
A colorimetric determination of fatty acids as a new assay of lipases in reverse micelles
Authors: Walde Peter
Published: January 2007

A new simple spectrophotometric method is described for the determination of the free fatty acid content in triglyceride oils or other lipophilic samples. The method utilizes phenol red as fatty acid indicator, which is solubilized phenol red as fatty acid indicator, which is solubilized in reverse micelles formed by AOT [sodiumbis(2‐ethylhexyl) sulfosuccinate] in isooctane. Fatty acid determinations in vegetable oils can be carried out rapidly with oil samples of less than 100 mg. The acid value of three different oils tested agreed quite well with the acid value obtained for the same samples with another colorimetric determination using cupric acetate.

The method can be extended to a continuous determination of fatty acids which are released during the initial stage of a lipase catalyzed hydrolysis of triglyceride substrates in reverse micelles. This new sensitive lipase assay has been applied for a lipase ofPseudomonas bacteria with lipase concentrations as low as 0.1 μg/ml. Using trioctanoylglycerol as substrate in 50 mM AOT/isooctane with wo=[H2O]/[AOT]=11.1 (pH 9.0), the apparent overall Michaelis‐Menten constant (Km′app,ov) is 27 mM and the turnover number (kcat) 44 sec−1.
Applicability of Weimer‐Cooper’s distribution model for ethoxylated products
Authors: Sallay Peter , Farkas Laszlo , Rusznak Istvan
Published: January 2007

The Natta‐Mantica distribution constants characterizing the molecular mass distribution of ethoxylated product mixtures, discussed in an earlier paper, cannot be considered real constants because their values depend on the average degree of ethoxylation (Weibull‐Törnquist effect). As the average degree of ethoxylation is included in the starting equation of the Weimer‐Cooper’s model, it was applied in an attempt to characterize the molecular mass distribution of an ethoxylated fatty alcohol. However, only a qualitative approximation of the distribution was possible with the Weimer‐Cooper’s constants. Consequently, the constants had to be calculated separately from measured mass distribution data. It was demonstrated that the two models predict the same constants when they are in modified form.
Inhibition of aflatoxin production inAspergillus flavus infected cotton bolls after treatment with neem (Azadirachta indica) leaf extracts
Authors: Zeringue Hampden J. , Bhatnagar Deepak
Published: January 2007

In separate treatments, a spore suspension ofA. flavus (control), an aqueous leaf extract of the subtropical neem tree plus a spore suspension ofA. flavus, or an aqueous neem leaf extract followed by anA. flavus spore suspension were injected 48 hr later onto the surfaces of locks of developing cotton bolls (30‐day post anthesis). Thirteen days after the treatments, the seeds from the locules were harvested and both fungal growth and aflatoxin production were determined. Fungal growth was unaffected by the treatments but the seeds from locules receiving both neem leaf extracts andA. flavus simultaneously exhibited 16% inhibition of aflatoxin production, while the seeds in locules receivingA. flavus spores 48 hr after neem extract was added exhibited >98% inhibition in aflatoxin production. Neem leaf extracts contain an aflatoxin inhibiting factor, however, the neem leaf extract may need to translocate from the fibrous locule surface to the seed, prior to the fungal inoculation, for maximal effect.
Membrane applications and research in the edible oil industry: An assessment
Authors: Köseoglu S. S. , Engelgau D. E.
Published: January 2007

Commercial sources of edible oils and fats include oil‐seeds, fruit pulps, animals and fish. Oilseeds processing typically consists of the following steps: i) seed preparation; ii) solvent extraction of flakes and/or extruded collets; iii) desolventization of the meal;iv) recovery of solvent by distillation; and v) degumming, refining, bleaching, and deodorizing of the crude oil. The process consumes large amounts of energy—in the forms of electricity, natural gas and fuel oils—to heat and cool the oil between individual processing steps and to generate high vacuum. Steam requirements for producing edible oil from crude oil range from 2000 to 4000 Btu/lb depending on the type of oil processed. The processing of cottonseed, corn, peanut and soybean oils alone consumes approximately 64.7 trillion Btu/yr of energy in the United States (based on 15.1×109 Ib crude oil processed). Electricity requirements for a typical refinery are between 120,000 kWh and 160,000kWh/yr (based on 1400 to 1800 kWh/22,000 Ib crude oil processed/hr). Current membrane separation research, as applied to miscella distillation; vapor recovery; condensate return; wastewater treatment; degumming, refining, and bleaching; hydrogenation catalyst recovery; oilseed proteins; and nitrogen production, is reviewed in this paper.

The greatest potential for energy savings of 15 to 21 trillion Btu/yr exists in replacing or supplementing conventional degumming, refining, and bleaching processes. Decreased oil losses and decreased bleaching earth requirements are other potential advantages of membrane processing.

Approximately 2 trillion Btu/yr could be saved using a hybrid membrane system to recover solvents in extraction of crude oils. Although marginal success has been reported to date, the development of hexane‐resistant membranes may make this application viable.
Effects of flavonoids on thermal autoxidation of palm oil: Structure‐activity relationships
Authors: Das N. P. , Pereira T. A.
Published: January 2007

The effects of several flavonoids and other known antioxidants on the thermal autoxidation of refined, bleached and deodorized (RBD)‐palm oil were studied. The lipid peroxidation was indexed by measuring the malonyldialdehyde (MDA) production using the 2‐thiobarbituric acid (TBA) test. The antioxidative action decreased in the order of morin > kaempferol > myricetin > quercetin > vitamin A > α‐tocopherol > apigenin > (+)‐catechin > chrysin > datiscetin > luteolin > naringin > taxifolin > rutin > butylated hydroxytoluene (BHT) > naringenin.

The flavonoid aglycones were more potent in their antiperoxidative action than their corresponding glycosides. Structure‐activity revealed that the flavonoid molecule with polyhydroxylated substitutions on rings A and B, a 2–3 double bond, a free 3‐hydroxyl substitution and a 4‐keto moiety, would confer potent antiperoxidative properties upon the compound. The flavonols, namely morin, myricetin, kaempferol and quercetin, would be suitable potential antioxidants for use in the stabilization of RBD‐palm oil and its fractions against thermal autoxidation. The structural activity of the flavonoids on the RBD‐palm oil was similar to those observed for these compounds in animal tissue or enzyme systems.
Enzymic enhancement of n−3 fatty acid content in fish oils
Authors: Maehr Hubert , Zenchoff Gladys , Coffen David L.
Published: January 2007

Commercially available fish oils with n−3 fatty acid contents ranging from 29 to 34% were converted enzymically, with Amano P lipase, to mixtures of glycerides with n−3 fatty acid contents ofca. 50%, in weight recovery yields of 23–50%, depending upon extraction procedures. Glyceride mixtures with n−3 fatty acid contents above 70% were obtained in yields of 14–21%. The processes are based on the relative stability of the ester linkages that involve n−3‐fatty acyl groups and the regioselectivity of the enzyme toward acyl groups at the 1,3‐positions of glycerol.
13C nuclear magnetic resonance monitoring of free fatty acid release after fish thermal processing
Authors: Medina Isabel , Sacchi Raffaele , Aubourg Santiago
Published: January 2007

13C Nuclear magnetic resonance spectroscopy was applied to the study of lipid hydrolysis occurring during industrial canning of tuna (Thunnus alalunga). An increase in the free fatty acid (FFA) level was observed after cooking and sterilization, and a different FFA pattern was found when storage of the frozen raw material and thermal steps (cooking and can sterilization) were compared. Lipolysis in raw muscle occurs preferentially in thesn‐1 andsn‐3 acyl positions of triacylglycerols, with a consequent cleavage of saturated and monounsaturated fatty acids. After thermal processing, an increase of docosahexaenoic acid (DHA) was found in the FFA fraction, as well as a relative decrease of the peak intensity of DHA in thesn‐2 position of triacylglycerols. This finding indicates a different mechanism of FFA release during the frozen storage and thermal processing of raw fish.
9(Z)‐Octadecenamide and fatty amides byBacillus megaterium (B‐3437) conversion of oleic acid
Authors: Kaneshiro T. , Vesonder R. F. , Peterson R. E. , Weisleder D. , Bagby M. O.
Published: January 2007

9(Z)‐Octadecenamide, hexadecenamide, tetradecenamide and tetradecanamide were produced by a novel bioconversion of oleic acid withBacillus megaterium NRRL B‐3437. Although chemical synthesis is more practical, the bioconversion to fatty amides (5–7% of total recovered lipids) was unique for its requirement of both enzymatic catalysis and equimolar oleic acid/ammonium salt substrates. Purified octadecenamide was obtained by silica gel and high‐pressure liquid chromatographic procedures and was characterized by gas chromatography, mass spectrometry, infrared and nuclear magnetic resonance.
Low‐linolenic acid soybean oil—Alternatives to frying oils
Authors: Mounts T. L. , Warner K. , List G. R. , Neff W. E. , Wilson R. F.
Published: January 2007

Oil was hexane‐extracted from soybeans that had been modified by hybridization breeding for low‐linolenic acid (18∶3) content. Extracted crude oils were processed to finished edible oils by laboratory simulations of commercial oil processing procedures. Oils from three germplasm lines N83‐375 (5.5% 18∶3), N89‐2009 (2.9% 18∶3) and N85‐2176 (1.9% 18∶3) were compared to commercial unhydrogenated soybean salad oil with 6.2% 18∶3 and two hydrogenated soybean frying oils, HSBOI (4.1% 18∶3) and HSBOII (<0.2% 18∶3). Low‐18∶3 oils produced by hybridization showed significantly lower room odor intensity scores than the commercial soybean salad oil and the commercial frying oils. The N85‐2176 oil with an 18∶3 content below 2.0% showed no fishy odor after 10 h at 190°C and lower burnt and acrid odors after 20 h of use when compared to the commercial oils. Flavor quality of potatoes fried with the N85‐2176 oil at 190°C after 10 and 20 h was good, and significantly better at both time periods than that of potatoes fried in the unhydrogenated oil or in the hydrogenated oils. Flavor quality scores of potatoes fried in the N89‐2009 oil (2.9% 18∶3) after 10 and 20 h was good and equal to that of potatoes fried in the HSBOI oil (4.1% 18∶3). Fishy flavors, perceived with potatoes fried in the low‐18∶3 oils, were significantly lower than those reported for potatoes fried in the unhydrogenated control oil, and the potatoes lacked the hydrogenated flavors of potatoes fried in hydrogenated oils. These results indicate that oils with lowered linolenic acid content produced by hybridization breeding of soybeans are potential alternatives to hydrogenated frying oils.
Determination of water droplet size in margarines and low‐calorie spreads by nuclear magnetic resonance self‐diffusion
Authors: Balinov B. , Söderman O. , Wärnheim T.
Published: January 2007

The nuclear magnetic resonance self‐diffusion technique can be used to determine the size of emulsion droplets. In this communication, the method is discussed and applied to some margarines and low‐calorie spreads, ranging in fat content from 40 to 80%. The data show that the droplet size distribution is fairly polydisperse, at least for the solid margarines studied. A liquid margarine, containing 80% fat and studied by optical microscopy, showed that a lognormal size distribution function is a reasonable description of its size polydispersity. Therefore, this distribution function was used in the present work, and the parameters of the log‐normal function were determined by a least‐square fit directly on the experimental raw data for all the systems studied. The uncertainties of the obtained parameters are judged by means of a Monte Carlo technique. The uncertainty is around ±15% (or better). Finally, we discuss the possibility of the presence of nonspherical droplets and how the presence of such droplets would actually affect the measurements.
Further study on the one‐pot synthesis of (E)‐2‐nonenal from castor oil
Authors: Kula Jozef , Sikora Magdalena , Dabrowski Robert
Published: January 2007

A one‐step procedure is described for the synthesis of (E)‐2‐nonenal from commercial castor oil by ozonolysis in methanol, followed by reduction of the ozonide products with dimethyl sulfide and exposure of the resulting intermediate product to dilute sulfuric acid. The developed process allows the production of the aldehyde with a yield of 80% at a purity of 95%. The method has advantages over all those reported earlier, because of inexpensive raw material and reducing agent, recycling of the solvent and its unusual simplicity.
Triglyceride interesterification by lipases. 1. Cocoa butter equivalents from a fraction of palm oil
Authors: Bloomer Scott , Adlercreutz Patrick , Mattiasson Bo
Published: January 2007

Twelve commercially available triacylglycerol lipase preparations were screened for their suitability as catalysts in the interesterification of palm oil mid fraction and ethyl stearate to form a cocoa butter equivalent. Five fungal lipase preparations were found to be suitable. The hydrolytic activity of the commercial lipase preparations was tested with sunflower seed oil and was independent of their interesterification activity. The operational stability of three of the preparations most suited for production of cocoa butter equivalents was examined. The amount of a commercial lipase preparation loaded onto a support was surveyed for optimum short‐term catalytic activity.

The influence of solvent concentration on the reaction rate and the purity of the product was examined at two temperatures. The optimum solvent concentration at 40°C was 1–1.5 grams of solvent/gram of substrate; at 60°C, the rate of interesterification diminished and the purity of the product decreased with increasing amounts of solvent.

Four of the commercial lipase preparations found to be suitable interesterification catalysts were immobilized on five supports and their ability to catalyze the interesterification of a triglyceride and palmitic acid or ethyl palmitate was measured. The choice of support and substrate form (esterified or free fatty acid) greatly affected the catalytic activity. Some preparations were more affected by the choice of support, others by the form of the substrate. No preparation yielded maximum activity on all supports, and no support was found which produced an immobilized enzyme preparation of high activity with every commercial lipase preparation. Caution is advised in transferring observations about the suitability of a support from tests on one commerical enzyme preparation to others; individual testing is required.
Functional and nutritional properties of acylated rapeseed proteins
Authors: Ponnampalam R. , Delisle J. , Gagne Y. , Amiot J.
Published: January 2007

Rapeseed flour was acylated to various degrees with acetic and succinic anhydrides to produce acetylated rapeseed protein concentrates (SRPC) and succinylated rapeseed protein concentrates (SRPC), respectively. With both acylating agents, approximately 5–82% (ARPC‐5 to ARPC‐82) and 5–56% (SRPC‐5 to SRPC‐56) of ε‐amino groups of lysine were acylated. Changes in functional properties were monitored; nitrogen solubility, emulsifying properties and specific viscosity were improved by acylation. The effects on functional properties were more pronounced with succinylation than acetylation. The nutritive value of succinylated rapeseed protein concentrates was determined and compared with those of unmodified rapessed protein concentrate and rapessed flour. Succinylation reduced the availability of lysine and decreased (p<0.05) the net protein ratio (NPR) and apparent digestibility coefficient (ADC) of nitrogen in rapessed protein concentrates. Supplementation of SRPC with lysine improved the NPR compared to that of SRPC‐56.