bluuebunny/crossref_metadata_2025 huggingface dataset:
Formation of trierucoylglycerol (trierucin) from 1,2‐Dierucoylglycerol by a homogenate of microspore‐derived embryos ofBrassica napus L
Authors: Taylor David C. , Weber Nikolaus , Hogge Lawrence R. , Underhill Edward W. , Pomeroy M. Keith
Published: July 2007

Homogenates of microspore‐derived embryos of rape (Brassica napus L.) incubated with [1‐14C]erucoyl‐CoA and 1,2‐dierucoylglycerol are able to assemble trierucoyl‐glycerol (trierucin). In addition, radioactive triacylglycerols are formed by transferring [1‐14C]‐erucoyl moieties to endogenous lipid precursors. Stereospecific analysis of radioactive triacylglycerols revealed that labeled erucoyl moieties had been incorporated exclusively into thesn‐1,3 positions with more than 95% of radioactivity in thesn‐3 position. No incorporation of labeled erucic acid into thesn‐2 position has been observed. All data agree with the involvement of 1,2‐diacylglycerol acyltransferase (E.C. 2.3.1.20), which utilized 1,2‐dierucoylglycerol as well as endogenous 1,2‐diacylglycerols as acceptors of erucoyl moieties. This result is of particular interest for the genetic modification of rape and other Cruciferae for producing trierucin in their seed oils.
Adsorption isotherms of pigments from alkali‐refined vegetable oils with clay minerals
Authors: Boki Keito , Kubo Moriaki , Kawasaki Naohito , Mori Hidehito
Published: July 2007

Adsorption isotherms of pigments from alkali‐refined oils (rapeseed, soybean, wheatgerm, safflower, corn, cottonseed and sunflower) were measured to investigate the applicability of the Langmuir and Freundlich equations and to elucidate the adsorption characteristics of pigments on sepiolites and standard activated clay. The Freundlich equation was more applicable to the experimental adsorption isotherms. The equilibrium amount adsorbed, acidity, pore size distribution and inflection of the Freundlich isotherms could be explained by assuming that pigments were adsorbed on the stronger acid sites in smaller pores at low concentration, and then in the larger ones when the concentration increased. The amount adsorbed increased with a rise in adsorption temperatures from 70 to 110°C, and the heat of adsorption was below 10 kcal/mol. The results indicate that pigments were physically adsorbed on the acid sites activated at higher adsorption temperatures.
Adsorptive bleaching of soybean oil with non‐montmorillonite Zambian clays
Authors: Habile Michael , Barlow Philip J. , Hole Mike
Published: July 2007

As an alternative to montmorillonite clay, three local Zambian clays have been used to bleach soybean oil. The bleaching action of the natural clays was poor when compared with commercial acid‐activated montmorillonite (M‐C) and activated charcoal (A‐C) adsorbents. However, acid‐activation of the Zambian clays profoundly increased their adsorptive activity. Reduction of 88% in soybean oil color (Lovibond Red) by each of the three activated Zambian clay samples represented an efficiency close to that of montmorillonite (94%) and better than activated charcoal (63%). Peroxide value (PV) of the oil was reduced by 85% (M‐C) and 78% (A‐C) while 68% was the highest reduction for the activated Zambian clays. After 12 wk of storage at ambient temperature, the bleached soybean oil samples showed some oxidation. Consideration of the totox values indicated that the Zambian clay‐bleached oil was more stable over this length of storage when compared with the M‐C bleached oil. The bleaching action shown by aluminum‐exchanged clays was closely related to their acid‐activated counterparts. These results demonstrate a dependency of adsorptive bleaching with Zambian clays on proton availability. Comparative powder x‐ray diffraction analysis of the clays showed that quartz was the major mineral present, followed by kaolinite. No montmorillonite was detected. It was concluded that by appropriate treatment to generate Brönsted acidity (protons), Zambian clays can be converted into potent adsorbents for soybean oil impurities.
Modification of vegetable oils. XII. Plasticity of some aceto derivatives of monostearin
Authors: Feuge R. O. , Vicknair E. J. , Lovegren N. V.
Published: July 2007

Acetostearins were prepared by reacting various proportions of acetic anhydride with a monostearin of 99.2% purity, a commercially available monostearin containing 91.5% monoglycerides, and a technical grade monostearin containing 61% monoglycerides. The last mentioned product was prepared from a completely hydrogenated cottonseed oil. After the removal of unreacted acetic anhydride and acetic acid from the reaction products, the flexibility and melting characteristics were determined.

All of the acetostearins tested were non‐greasy solids at room temperature yet were highly flexible. At a temperature of 22°C. most of them could be stretched more than 800% under the test conditions. Bending tests revealed that some of the products possessed good flexibility even at 4°C.

The melting characteristics of the products were dependent on the purity of the monostearin used and the degree of acetylation. Some products melted completely below body temperature (37°C.), and others melted at temperatures up to 60°C. The temperature interval over which melting occurred was usually very short (1–3°); however products made from technical grade monostearin melted over a temperature range of 10–20°C.
Effect of fractionation and treatment on the acute oral toxicity and on the gossypol and gossypurpurin content of cottonseed pigment glands
Authors: Eagle Edward , Hall Catherine M. , Castillon Leah E. , Miller Charlotte Boatner
Published: July 2007

Twenty‐one preparations from cottonseed pigment glands were tested for their acute oral toxicity in 1,208 fasted rats and for their content of extractable gossypol and gossypurpurin. LD50 studies on six samples of pure gossypol were performed on 167 fasted rats. There was no correlation between the toxicity of the various samples of cottonseed pigment glands and their extractable gossypol or gossypurpurin content. Samples containing very large amounts of extractable gossypol were less toxic than many samples with considerably lower extractable gossypol content.

Various fractionation procedures carried out on the same lot of cottonseed pigment glands caused wide alterations in their toxicity, from the extreme of very marked toxicity for the water‐soluble, acetone‐soluble fraction (LD50 ca. 700 mg./kg.) to no detectable toxicity for the acetone‐insoluble residue (LD50<6,000 mg./kg.).

There was a decreased toxicity of subsequently prepared pigment glands with increased time of storage of the cottonseed in a silo. Storage of the pigment glands themselves at 7°C. however had little effect on their toxicity even after 26 and 32 months.

The procedures causing greatest detoxification of cottonseed pigment glands, given in the order of increasing effectiveness, were: heating in the presence of water < extraction with ethanol < extraction with acetone.

In the fasted rat the acute oral toxicity of pure gossypol was less than that of 17 preparations from cottonseed pigment glands having extractable gossypol contents ranging from as little as 24 to as much as 90%.
The flavor problem of soybean oil. VI. Flavor and oxidative stability of furfural‐fractionated oil
Authors: Schwab A. W. , Moser Helen A. , Cooney Patricia M. , Evans C. D.
Published: July 2007

Flavor and oxidative stabilities of furfural‐fractionated soybean oils have been evaluated. The raffinate fractions did not develop the off‐flavors typical of soybean oil as did the extract and original oil samples. The raffinate fractions have a low resistance to oxidation, but the addition of stabilizers improved the oxidative stability. Among the stabilizers tested were phosphatides, α‐tocopherol, and citric acid. Citric acid and phosphatides are believed to function in part as metal scavengers.
Adaptation of the volumetric‐evolution method for carbonates in soaps to synthetic detergents
Authors: Schuck Norbert M. , Koester William H.
Published: July 2007

The suggested modifications make it possible to adapt the original method of Hitchcock‐Divine to alkyl benzene sulfonates and similar types of synthetics which cannot be hydrolyzed. Alcohol instead of water solutions of the sample are used to eliminate foaming. An electric mantle, a CO2‐free stream of steam, or both can be used to prevent the solutions from “bumping” while boiling under vacuum.
Effect of degumming reagents on the composition and emulsifying properties of canola, soybean and sunflower acetone insolubles
Authors: Smiles Aileen , Kakuda Yukio , MacDonald Bruce E.
Published: July 2007

Acetone insolubles (AI) extracted from crude canola, soybean and sunflower oils using six degumming reagents (water, citric, phosphoric and oxalic acids plus acetic and maleic anhydride) were separated into phospholipid (PL) components by HPTLC. The separated PL were quantified by phosphorus determination. Statistical analysis of the PL composition data indicated that the chemical degumming reagents did not dramatically alter the PL profiles although some significant differences were observed.

Acetone insolubles recovered by water degumming produced the most stable oil‐in‐water emulsions. Those AI isolated by citric acid, acetic anhydride and maleic anhydride treatments produced slightly less stable emulsions but showed good potential as emulsifying agents. Phosphoric and oxalic acid treatments produced AI with very poor emulsifying properties.
Effect of alkyl carbon chain length and ethylene oxide content on the performance of linear alcohol ethoxylates
Authors: Cox Michael F.
Published: July 2007

A grid of 30 surfactants varying from C8 to C18 in carbon chain length and from 40 to 80% in ethylene oxide (EO) content were examined to determine the effect of molecular structure on the physical properties (density, melting point, solution viscosity) and performance properties (surface activity, detergency, hard‐surface cleaning, foaming, wetting) of linear alcohol ethoxylates. Results show that while physical propeties are influenced primarily by EO content, both carbon chain length and EO content are important to performance. Optimum carbon chain length is also shown to depend strongly on surfactant concentration.
Preparation and surface active properties of terminal amide type of alcohol ethoxylates
Authors: Masuyama Araki , Shindoh Akihiro , Ono Dalsuke , Okahara Mitsuo
Published: July 2007

Three kinds of title amide compounds with different terminal structures (N‐unsubstituted amide, N,N‐dimethylamide and acylmorpholine) were prepared from alkyl tetra(oxyethylene) monoethers (alkyl: decyl or dodecyl). The cloud points of the N,N‐dimethylamides and acylmorpholines were higher than the other corresponding alcohol ethoxylate derivatives previously developed by us, and all these amides inclusive of N‐unsubstituted amides had sufficient hydrophilicity. Surface active properties (CMC, γCMC and foaming properties) of these amides in pure water and in hard water (1000 ppm of total hardness as CaCO3) were almost the same and considered excellent as nonionic surfactants. Furthermore, they showed good lime‐soap dispersing ability.
Physical properties of fatty acid methyl esters. II. Refractive index and molar refraction
Authors: Gouw T. H. , Vlugter J. C.
Published: July 2007

The refractive indices of methyl oleate, linoleate, linolenate, erucate, and the saturated fatty acid methyl esters from acetate to nonadecanoate have been measured at 20C and 40C for the Nad, Hॅ, Hॆ, Hे lines. The values for the saturated series have been correlated with the Smittenberg relation. Molar refractions have been computed and checked for additivity. The limiting refractive indices obtained from the Smittenberg relation are compared to those obtained from the molar refraction.
Determination of the glyceride structure of fats: Distribution of individual saturated and unsaturated acids
Authors: Subbaram M. R. , Youngs C. G.
Published: July 2007

A method has been devised which gives the distribution of saturated and unsaturated fatty acids. It involves fractionation of the triglycerides into groups on the basis of total unsaturation by employing chromatography on a silicic acid‐silver nitrate column. The glyceride composition of each fraction is then determined by gas‐liquid chromatography (GLC) of the oxidized glycerides. Using this method, the glyceride composition of lard and cocoa butter was determined to give quantitative amt of 24 and 18 glycerides, respectively. Duplicate analyses agreed to within ŷ0.5%. The fatty acid composition calculated from the glyceride composition agreed to within ŷ1.5% with that of the original fat. This approach provides a new basis for the evaluation of the glyceride tyes in natural fats and for the first time permits the quantitative determination of all the chemically different glycerides of myristic, palmitic, stearic, oleic, linoleic and linolenic acids in a fat.
Preparation of safflower for solvent extraction
Authors: Garcia‐Serrato Alfredo
Published: July 2007

Abstract and Summary

Safflower is a high oil content seed. Its total moisture is low because of its high oil content. When safflower is conditioned for extraction by heating, wetting, and breaking, the volume increases and the resulting mass is fibrous and resists conveying. These characteristics determine the preparation conditions for safflower prior to solvent extraction: moderate moisture, moderate temperature, and adequate conveying. In direct extraction of safflower, operating capacity is decreased because of lower throughput at the flaking operation, and uniform conditions must be maintained in the preparation in order to avoid variations affecting the results of the extraction plant. Another problem of direct extraction of safflower is the large amount of fines in the miscellas at the extractor and in the full miscella. In prepressing and extraction of safflower, the seed is not cracked until it is pressed into cake in order to avoid conveying problems. The prepressed safflower cake is hydrated and sized for optimum extraction and solvent recovery from the meal.
Drying, storage, and preparation of copra for extraction of oil
Authors: Malabrigo Pedro
Published: July 2007

Various methods are used in drying copra. Because of costs, fuel oil and electricity are avoided by copra producers. Sun‐drying remains as a cheap practical way of drying. Direct drying kilns rely on direct contact of combustion gases with coconut meat and produce a generally inferior grade of copra. Indirect drying kilns produce excellent copra. Various preparatory equipment may be used satisfactorily. A new copra oil mill will be most economically designed for handling copra as the main raw material. If, however, an existing oil mill is to diversify to include copra as new raw material, only minor equipment changes are needed. By 1980, copra will almost disappear as an export item, because the coconut producing countries will press and extract coconut oil domestically. The coconut‐producing countries hope to obtain better quality of products, improve profit, and contribute to local economy by using local resources.
The need of fat in intravenous feeding
Authors: Stare Fredrick J. , Mann George V. , Geyer Robert P. , Watkin Donald M.
Published: July 2007

Fat emulsions satisfactory for intravenous administration have an important role to play in parenteral nutrition. They offer an opportunity to provide adequate calories in a limited fluid volume. Fat emulsions given intravenously are utilized for energy requirements for growth and maintenance and are helpful in maintaining a positive nitrogen balance. They have been given successfully to man. They should play an important role in supportive and preventive therapy in pre‐and post‐operative care and in any disease characterized by serious weight loss or emaciation.
Polymorphic behavior of high‐melting glycerides from hydrogenated canola oil
Authors: D'Souza V. , de Man L. , de Man J. M.
Published: July 2007

Canola oil was hydrogenated with a commercial nickel catalyst at 175°C and 15 psi hydrogen pressure. Samples were taken during the reaction starting at 15 min and thereafter at ten‐minute intervals. The reaction was stopped after two hours. The high‐melting glycerides (HMG) were obtained by fractional crystallization at 15°C with acetone as solvent. The HMG were analyzed for fatty acid and triglyceride composition by gas liquid chromatography andtrans was determined by infrared spectroscopy. In the first 45 min of hydrogenation of canola oil, the 18:0 fatty acid increased at a low rate while thetrans fatty acid content increased at a much faster rate. The 16:0 and 18:0 content of the HMG was highest andtrans content the lowest during the period in which the triglyceride composition was the most diverse. The 54‐carbon triglyceride content of the HMG increased from 64% to 78% during the two hours of hydrogenation. The short spacings for the HMG showed the presence ofβ crystals as well as several intermediate forms. The number of short‐spacings increased with hydrogenation time. The differential scanning calorimetry (DSC) melting profile of the HMG showed one broad peak between 20 and 30°C and two peaks around 60°C and above. Crystallization temperatures of the HMG were in the range of 40–45°C.
Silver‐complexation liquid chromatography for fast, high‐resolution separations of triacylglycerols
Authors: Jeffrey B. S. J.
Published: July 2007

A high‐speed, high‐resolution approach to silvercomplexation chromatography of triacylglycerols in vegetable fats and cocoa butter equivalents is described. Trisaturated and major isomeric unsaturated species with up to five double bonds are eluted within 12 min. A simple change of solvent composition enables elution of species with up to nine double bonds within the same time‐frame. Throughput is three samples/hr (70 samples/24 hr with an automatic system). Short‐term reproducibility of analytical data for the system gives standard deviations similar to those obtained in practice for high‐resolution capillary gas chromatography of triacylglycerols, and quantitative accuracy is good. Details of column preparation, solvent gradient and system operation are given.
Storage. effect on selected characteristics and lipids of defatted soy flours
Authors: Melton S. L. , Movers R. E. , Jaynes J. T.
Published: July 2007

Three defatted soy flours (fully toasted, white and enzyme active) 92 days after production date were stored at 23 C for periods of 0, 60, 120 and 180 days. At each storage period, lipoxygenase activity, thiobarbituric acid number (TBA), Nitrogen Solubility Index (NSI) and total lipid were determined in 5 replications of each flour. The lipid was separated into 3 fractions by silicic acid column chromatography and the fatty acid composition of each fraction was determined by GLC. Lipids in each fraction were identified by TLC procedures. Toasted flour had the greatest amount of total lipid and lowest TBA of the flours and no lipoxy‐genase activity. Enzyme active soy flour had the highest NSI and the greatest lipoxygenase activity. During storage, lipoxygenase activity of enzyme active flour and TBA and total lipid of each flour de‐creased. Percentages of lipids in fraction I, II or III were different among the soy flours, and the percentages of lipids in fractions I and II changed during storage. In each lipid fraction during storage, linoleic acid decreased in toasted and white flours but remained constant in enzyme active flour. Linoleic acid in any lipid fraction of enzyme active flour was lowest of the soy flours.
Water imbibition by normal and hard soybeans
Authors: Arechavaleta‐Medina F. , Snyder H. E.
Published: July 2007

By observing the imbibition of dyed water, soybeans were classified into damaged (break in seed coat), normal and hard beans. Hard soybeans were unique in having a long, variable lag time before start‐ing imbibition, but once water uptake was started, the rate was similar to that of normal beans. Soaking hard beans in methanol or ethanol for 24 hr at 20 C made them permeable to water. The cuticle was the most likely site of the water barrier in the seed coat of soybeans.
Effect of plastic fats on thermal stability and mechanical properties of fat‐ protein gel products
Authors: Lee C. M. , Hampson J. W. , Abdollahi A.
Published: July 2007

Meat was comminuted with soybean‐oil‐based plastic fats of differ‐ent physical properties and cooked at 2 different rates. Thermal stability of emulsion was inversely related to fat softness and heating rate. Stable emulsions were obtained when prepared with fat containing 30% solids at 16% product fat level, 40% solids at 22% level, and 50% solids at 28% level. Release of fat and water upon heating commenced about 10 C below the softening point of the fat. Compressive force (CF) increased markedly and shear force (SF) increased moderately with increasing hardness of fat Both CF and SF reached a maximum at the 40% fat solids level. Increased total fat tended to reduce mechanical strength. Faster heating resulted in greater mechanical strength of cooked product but caused fat separation in high fat products formulated with soft fats.
Trace element composition of common oilseeds
Authors: Deosthale Y. G.
Published: July 2007

Nineteen varieties of groundnut(Aracbis bypogea), 8 of mustard(Brassica nigra), 9 of coconut(Cocos nucifera), and 6 each of sesame(Sesamum indicum) and safflower(Carthemum tinctorius) were analyzed for total ash and 9 mineral nutrients. Varietal dif‐ferences were significant in magnitude for zinc in sesame‐, for man‐ganese, molybdenum and chromium in mustard; for calcium, iron, manganese, copper, molybdenum and chromium in groundnut; for calcium, molybdenum and chromium in safflower; and for calcium, iron, copper and molybdenum in coconut. Sesame was the richest source of most of the inorganic nutrients.
Calculation of catalyst selectivity in vegetable oil hydrogenation
Authors: Scholfield C. R. , Butterfield R. O. , Dutton H. J.
Published: July 2007

The description of catalysts in terms of the rates of reactions they promote is now feasible. Several procedures have been published in the literature for determining selectivity of hydrogenation catalysts, particularly as ratios of reaction rates. The present contribution reviews these procedures, tests their performance with sample data, and compares their merits.
Enzymatic acyl exchange to vary saturation in di‐ and triglycerides
Authors: Stevenson R. W. , Luddy F. E. , Rothbart H. L.
Published: July 2007

The reactionrac‐glyceryl‐1‐palmitate‐2,3‐dioleate(POO) and palmitic acid(P) (excess) → glyceryl‐2‐oleate‐1, 3‐dipalmitate(POP) + O catalyzed by porcine pancreatic lipase is a model for the general reactionAAA′’ +A′’ → A′'AA′’ +A.(P,O,A = palmitoyl, oleyl, acyl groups or palmitic, oleic, or fatty acids;AAA′’, etc., are triglycerides). The re‐esterification is accom‐panied by formation of palmitate‐enriched digly‐ceride —rac‐glyceryl‐1‐palmitate‐2‐oleate(PO‐ OH@@) exceedsrac‐glyceryl‐1,2‐dioleate (OO‐OH) — and glyceryl‐2‐monoleate (HO‐O‐OH). Buffer pH optimum for maximumPOO conversion and palmitate enrich‐ment in 15 min is between 6.0 and 6.5 at 38 C. Hexane is used to dissolveP in the oil phase. In‐creasing the amount of dissolvedP by increasing the amount of hexane added increases palmitate enrich‐ment and decreases reaction rate. At 36 C and 6.0 buffer pH (26 volume %POO and 15 volume %P in oil phase), yields after 3 hr werePOP, 22%;PO‐ OH, 27%; HO‐O‐OH, 11%;POO, 27%; glyceryl‐1,2,3‐tri‐oleate(OOO), 3%; andOO‐OH, 10%.
Separation and quantitative determination of active ingredients in detergent formulations
Authors: Hoyt J.L , Sones E. L. , Sooter A. J.
Published: July 2007

During the past few years, the increasing complexity of detergent formulations has required the analytical detergent chemists to devise many new and complicated separation schemes. This paper describes a method which allows the separation and quantitative determination of linear alkylbenzene sulfonate (LAS), ethoxylated alcohol sulfate (AES), alcohol sulfate (AS), free nonionic and amine oxide in detergent formulations. A combination of ion exchange, chemical separations, and gas chromatography is used in the described method. In addition to quantitating the types of “active” material listed, the ethylene oxide content of the ethoxylated alcohol sulfate and the homolog distribution of the alcohol hydrophobe in both the ethoxylated alcohol sulfate and the alcohol sulfate are obtained. This separation scheme is applicable to either liquid or powdered detergent formulations.
Dynamic control of polymorphic transformation in triglycerides by surfactants: The button syndrome
Authors: Aronhime Judith Schlichter , Sarig Sara , Garti Nissim
Published: July 2007

The kinetics of polymorphic transformations in monoacid saturated triglycerides and the influence caused by the presence of certain solid surfactants were investigated. Selected emulsifiers can be incorporated at the level of 10 wt% within the triglyceride, without changing the crystal lattice; on the other hand, their presence affects the heat capacity of the triglyceride and the NMR relaxation time T1. Following the polymorphic transformation both during aging and during heating in the DSC, it was observed that both the mechanism and rate of transformation of the triglyceride strongly depend on the kinetic conditions and on its own chemical structure. In conjunction with these results it also was observed that the effect of the emulsifier is strongly dependent on the transformation conditions. The kinetic effect of the additive on the solid‐solid transformation has been found to be strictly associated with its hydrophilic moiety structure; a model of molecular incorporation has been proposed which describes the arrangement of the surfactant molecules parallel to the triglyceride chains and formation of vacancies. The selectivity of the additive concerning its effect of dynamic controller of polymorphic transformations has been explained by its capacity to create hydrogen bonds with the neighboring triglycerides, which was called the “Button Syndrome.” The wide range of different additives and triglycerides used supplied a better understanding of the factors which determine the polymorphic and crystallization behavior in triglycerides.
Autoxidation rates of various esters of safflower oil and linoleic acid
Authors: Miyashita Kazuo , Takagi Toru
Published: July 2007

Autoxidation rates of five types of safflower oil esters increased in the following order: monoacylglycerol (MG), methyl ester (ME), diacylglycerol (DG), triacylglycerol (TG) and sucrose ester (SE). The differences in autoxidation rate were confirmed by measuring autoxidation of similar esters of linoleic acid. The order of the oxidation rates corresponded to the number of acyl groups per molecule. This relationship was explainable by the idea that intramolecular free radical chain reaction between actyl groups of esters occurs more rapidly than intermolecular chain reaction.

The position of acyl groups also affected the oxidation rates of esters in that 1,3‐dilinolein autoxidized more rapidly than 1,2‐dilinolein. This difference in oxidation rate may result from a closer arrangement of acyl groups in 1,3‐dilinolein than those in the 1,2‐isomer.
Mechanics of oil expression from canola
Authors: Vadke Vivek S. , Sosulski F. W.
Published: July 2007

A laboratory‐scale oilseed screw press was used to investigate the effects of shaft speed and choke opening and of seed pretreatments, including moisture conditioning, flaking and preheating, on the canola pressing performance. Maximum pressure increased, and press throughput and residual oil (RO) in presscake both decreased, with a reduction in choke opening and with lowering of shaft speed. When either whole seed or flakes were preheated in the range 40–100C, the pressure and throughput increased, and RO decreased. Press throughput and oil output both achieved maxima at a 5.0% moisture content in seed, while the RO showed a continuous increase with increasing seed moisture contents. The observed effects of choke opening and shaft speed on pressure, throughput, RO and press temperature could be explained with the aid of a simple equation representing the axial flow within the press. The same equation also served to explain the changes in pressure and throughput corresponding to the various seed pretreatments, when changes in viscosity of the oilseed mass were postulated. It was inferred that any seed pretreatment which increased viscosity would also increase throughput of the press. A further examination of the individual components of viscosity might explain the changes in the residual oil content and facilitate the development of improved or novel pretreatments of oilseeds.
Densities of soybean oil/solvent mixtures
Authors: Rice P. , Hamm W.
Published: July 2007

Density data for soybean oil/acetone and soybean oil/n‐hexane mixtures were measured at 20, 30 and 40 C using a PAAR DMA digital readout calculating precision density meter over the complete range of concentrations. When plotted as molar volume versus molar concentration the mixtures exhibited near ideal linear behavior. To check whether other oil/solvent mixtures behaved in a similar way, data from published literature were replotted in this form and the near ideal linear behavior was observed.

Using the data at 20 C, the excess volumes VE were calculated, from which partial molar volumes for each component were obtained. These showed only slight variation over the composition range, confirming the near ideal behavior of these systems. Therefore, if densities of pure oil and solvent are known, their mixture density can be calculated by linear interpolation with sufficient accuracy for engineering design calculations.
Esterification of fatty acids byAspergillus flavus
Authors: Koritala S.
Published: July 2007

Aspergillus flavus, grown on soybean oil fatty acids as the sole carbon source, produced triglycerides. While most of the triglycerides were intracellular, considerable amounts also were found extracellularly. The latter originated most likely from esterification of fatty acids by a cell‐bound lipase. Although the fatty acids of these fungal triglycerides were the same as those of soybean oil fatty acids, polyunsaturated acid content was greater than expected from the added substrate.
The effect of glycine in the production of toxic volatile aldehydes from heated corn oil
Authors: Macku Carlos , Shibamoto Takayuki
Published: July 2007

The fatty aldehydes generated from heated corn oil and from several corn oil/glycine mixtures were collected by a dynamic headspace sampling method and subsequently reacted with cysteamine to yield corresponding thiazolidines. Derivatized aldehydes were analyzed by a capillary gas chromatograph with flame photometric detector. Six fatty aldehydes, including formaldehyde and acetaldehyde, decreased in concentration in relation to increasing amounts of glycine in the oil.
1,3‐cycloaddition of nitrile oxide to olefinic fatty acid esters: synthesis of isoxazolines
Authors: Ahmed M. A. , Mustafa J. , Osman S. M.
Published: July 2007

Fatty acid isoxazolines were prepared as 1,3‐cyclo adducts by the reaction of dipolar nitrile oxides and dipolarophilic olefinic fatty esters. The structures of the isoxazolines were established with the help of elemental analysis, infrared, nuclear magnetic resonance and mass spectrometry spectral data.
Isolation and structure determination of cassumunarins A, B, and C: New anti‐inflammatory antioxidants from a tropical ginger,Zingiber cassumunar
Authors: Masuda Toshiya , Jitoe Akiko , Mabry Tom J.
Published: July 2007

New antioxidants, cassumunarins A, B, and C, were isolated from the rhizomes ofZingiber cassumunar, and the structures were determined by spectroscopic methods to be complex curcuminoids. The antixidant efficiency of cassumunarins was determined by inhibitory activity of autoxidation of linoleic acid in a buffer‐ethanol system. The anti‐inflammatory effect was measured by inhibition of edema formation on mouse ear induced by 12‐O‐tetradecanoylphorbol‐13‐acetate. Both types of activities were stronger for the cassumunarins than for the curcumin.
Continuous refining of crude cottonseed miscella
Authors: Crauer L. S. , Pennington H.
Published: July 2007

A simple, easily controlled process for continuous caustic refining of crude cottonseed miscella in a two‐stage system is described. The effect of crude oil quality, oil: hexane ratios, temp, mixing conditions and chemical treatment are noted. The chemical reactions in the process are followed microscopically. The process yields a refined oil of less than: 1.0 bleach oil color, 0.03% free fatty acid and 15 ppm soap, and with 30~40% oil savings over Official Cup Loss. The by‐product soap may be used advantageously in the meal from the extractor unit.
Hydrogenation of conjugated fatty acids with hydrazine
Authors: Takagi Toru , Craig B. M.
Published: July 2007

The reduction of ॅ‐ and ॆ‐eleostearic acids with hydrazine has been studied. GLC analysis of the products coupled with oxidative degradation using permanganate‐periodate reagent showed an initial attack mainly at the 9,10 and 13,14 bonds in the triene without change in configuration. The method should be useful in structural studies on conjugated fatty acids.
Phytate‐calcium interactions with soy protein
Authors: Grynspan Frida , Cheryan Munir
Published: July 2007

Solubilities of mixtures of soy protein isolate, calcium and phytate were determined as a function of pH and molar ratio of the components. Below the isoelectric point, phytate and protein solubility profiles paralleled each other, indicating some type of protein‐phytate interaction. Addition of phytate shifted the isoelectric point and the minimum solubility to lower values. Between the isoelectric point and pH 6.5, the complex apparently dissociates; addition of phytate results in an increase in the maximum solubility of the phosphorus and the protein, as well as a shift in their solubility profiles. Calcium has no apparent effect on protein solubility in this pH region. Higher pH (>6.5) results in the formation of ternary protein‐calcium‐phytate complexes and a significant drop in calcium and phosphorus solubility, probably due to formation of insoluble calcium phytate salts.
Oxidative stability of seed oils extracted with supercritical carbon dioxide 1
Authors: List G. R. , Friedrich J. P.
Published: July 2007

Dry‐milled corn germ, soybean and cottonseed flakes were extracted (at 70‐90 C and 12,000 psi) with supercritical carbon dioxide (SC‐CO2) to yield crude oils. Oxidative stability of the crude oils was determined and compared to similar products obtained by conventional expeller and/or prepress solvent extraction. Under Schall oven storage conditions (60 C), SC‐CO2‐extracted oils undergo rapid deterioration and fail to show the normal induction period observed with conventional expeller and solvent‐extracted crude oils. The levels of tocopherols found in SC‐CO2‐extracted oils are comparable to those obtained by expeller or solvent extraction, while phospholipids present in significant amounts in conventional crude oils are essentially absent from SC‐CO2‐processed crudes. The addition of phosphatides to SC‐CO2‐extracted crude oils improves oxidative stability, which suggests that both tocopherols and phospholipids are required to stabilize crude oils against autoxidation. Heating of SC‐CO2‐extracted crude oils to deodorization temperatures improves oxidative stability. The destruction of fat hydroperoxides under these conditions probably accounts for improved oxidative stability. A combination of heat and the addition of citric acid and phenolic antioxidants resulted in further improvement of oxidative stability.
Characterization of volatile components of menhaden fish (brevoortia tyrannus) oil
Authors: Hsleh Thomas C. Y. , Williams Stephen S. , Vejaphan Warinda , Meyers Samuel P.
Published: July 2007

Volatile odor components of winterized and undeodorized menhaden(Brevoortia tyrannus) oil were characterized by dynamic headspace concentration on a porous polymer trap, thermal desorption, cryogenic focusing, high resolution gas chromatography, mass spectrometry and chromatography‐coupled descriptive odor evaluation. Many volatile odor components derived from lipid oxidation in the fish oil were identified. These included, among others, short‐chain saturated and unsaturated aldehydes and ketones, as well as short‐chain carboxylic acids. The former imparted greasy, oily, oxidized oil and green grassy or green plant‐like odors, and the latter gave rather objectionable sweaty odors. Normal alkanes were detected as major volatiles without significant odors. The odor‐significant volatile components may be used as specific flavor quality markers to determine deodorization efficiency on crude fish oil and to monitor flavor stability of purified oils. This combined analytical approach can be readily applied to the study of volatile components in other oils.
Effects of processing steps on the contents of minor compounds and oxidation of soybean oil
Authors: Jung M. Y. , Yoon S. H. , Min D. B.
Published: July 2007

The processes of degumming, alkali refining, bleaching and deodorization removed 99.8% phospholipids, 90.7% iron, 100% chlorophyll, 97.3% free fatty acids and 31.8% tocopherols from crude soybean oil. The correlation coefficient between the removals of phosphorus and iron in soybean oil during processing was r = 0.99. The relative ratios of α‐, β ‐, γ‐ and δ‐tocopherols in crude oil, degummed oil, refined oil, bleached oil and deodorized soybean oil were almost constant, γ‐ and δ ‐tocopherols represented more than 94% of tocopherols in soybean oil. The order of oxidation stability of oil is crude > deodorized > degummed > refined > bleached oil.
Solution properties of homogeneous polyglycerol dodecyl ether nonionic surfactants
Authors: Sagitani Hiromichi , Hayashi Yoshie , Ochiai Michio
Published: July 2007

The synthesis and solution properties of a homologous series of polyglycerol dodecyl ethers (R12Gn) are described. The phase behavior, surface tension, cloud point and HLB value (hydrophile lipophile balance) of these surfactants in aqueous solutions and in mixed solutions of water/oil have been investigated and compared with values for polyoxyethylene dodecyl ether (R12EOn). The surface tension measurements showed that R12Gn have sufficiently low values of surface tension and critical micellization concentration (cmc) to serve as useful nonionic surfactants. The mesophases appearing in the R12Gn systems were more stable in a high temperature range than the mesophases of the R12EOn systems. The cloud point and HLB data indicated that addition of one glycerol group was equivalent to the addition of three oxyethylene units, as far as the hydrophilic property was concerned. The phase diagrams of the R12Gn/dodecane/water systems showed that the solubilizing and emulsifying powers of R12Gn were greater than those of R12EOn. It is concluded that the polyglycerol chain can be even more useful as the hydrophilic part of nonionic surfactants than the conventional oxyethylene chain.
Reaction of acetyl nitrate with alcohol derivatives of fatty acids: A synthesis of nitrate esters
Authors: Malins D. C. , Wekell J. C. , Houle C. R.
Published: July 2007

Acetyl nitrate was found to react with fatty alcohols, hydroxy esters, and vicinal glycols to give good yields of the corresponding nitrates. The reaction was applied to the synthesis ofn‐octadecyl nitrate, methyl 2‐nitrato‐octadecanoate, methyl 12‐nitrato‐octadecanoate, and 18,19‐dinitrato‐hexatricontane. Alkyl nitrates and nitrato esters were also prepared from alcohols derived from commercially available marine oils. In addition, the long‐chain nitrate derivatives were analyzed by infrared spectroscopy and thin‐layer chromatography (TLC).

The potential use of nitrate esters for the synthesis of derivatives is discussed, together with their possible effects on human physiology.
Urea breakdown activity in cottonseed
Authors: Sikes J. K.
Published: July 2007

Cottonseed meal, when mixed with urea, may cause breakdown of the urea to ammonia. Compounds in the meal which cause this reaction may be eliminated or greatly reduced in concentration by cooking the cottonseed prior to extraction, or by heat‐treating the finished meal. Passage of the extracted meal through two desolventizer‐toasters greatly reduced the urea breakdown activity and caused only a slight loss of nutritive value.
Studies on the ozonization of methyl oleate
Authors: Privett O. S. , Christense Nickell E.
Published: July 2007

The ozonides of methyl 9‐octadecenoate, 9‐octadecene and methyl 9‐octadecendioate (along with pelargonyl aldehyde, methyl azelaaldehydate and a fraction which appears to consist mainly of hydroperoxy‐ozonides) were isolated from ozonizations of methyl oleate in pentane and methylene chloride at 蜢65C. The relative amounts of these compounds were determined in ozonizations of methyl oleate in pentane, methylene chloride and ethyl acetate.

Present concepts of the mechanism of the reaction are elaborated on the light of new information on the products of the ozonization of methyl oleate and related compounds under various conditions.
Isolation and thermal characterization of high‐melting seed crystals formed during cocoa butter solidification
Authors: Davis Thomas R. , Dimick Paul S.
Published: July 2007

Seed crystals which formed during early stages of cocoa butter solidification have been isolated and determined to have extremely high melting points. The melting points of the seed crystals generally exceeded 60°C, in contrast to cocoa butter, which melts between 30–35°C. In addition, the melting point of the seed crystals decreased as a function of crystal growth time. Evidence suggests that the high‐melting seed crystal is not an additional polymorphic form of cocoa butter, but rather a distinct crystalline entity. Consequently, a unique compositional make‐up is suspected as being responsible for the elevated melting point. A technique to separate seed crystals from the molten cocoa butter mass has been developed. The procedure has been shown not to alter the thermal and compositional properties of the isolated seed crystals.
Lipid composition of high‐melting seed crystals formed during cocoa butter solidification
Authors: Davis Thomas R. , Dimick Paul S.
Published: July 2007

High‐melting seed crystals which form during the early stages of cocoa butter solidification possess a lipid composition different than the cocoa butter from which the seed crystals were grown. Significantly large quantities of glycolipids, 11.1%, and phospholipids, 6.6–8.1%, were found in the high‐melting seed crystals along with a dramatic decrease in the simple lipid class. The fatty acids comprising the simple lipid fraction of the seed crystals were considerably more saturated than the fatty acids present in the same fraction of the original cocoa butter. The increase in the degree of saturation was reflected in the triacylglycerol composition. Cocoa butter samples were predominantly monounsaturated triacylglycerols while the seed crystal samples were mainly trisaturated triacylglycerols. The elevated melting point (60–70°C) of the seed crystals was due to the presence of higher melting complex lipids as well as to the increase in saturated triacylglycerol species. As a result of the evidence provided, the high‐melting seed crystal is indeed a distinct crystalline entity and not an additional polymorphic form of cocoa butter.
Commercialization of oil‐seed biotechnology economic implications for secondary agricultural areas
Authors: Florkowski Wojciech J. , Purcell Joseph C.
Published: July 2007

Progress in commercialization of biotechnology in production of oil palm, rapeseed, and soybeans has been remarkable, and the supply of vegetable oils is likely to increase. Some of the new cultivars of the oilbearing crops offer an opportunity to expand agricultural production in marginal agricultural areas, but many will cause land diversion to other purposes. The long‐term changes in the location of production will depend on the biological nature of the crop (annual vs perennial) and the future changes in demand. Aging populations in developed countries will pay more attention to nutritional qualities of vegetable oils. An increase industrial use of vegetable oil may require breeding for oil characteristics that are useful to industry.
Antioxidant for fats and oils from canary seed: Sterol and triterpene alcohol esters of caffeic acid
Authors: Takagi T. , Iida T.
Published: July 2007

Several kinds of seeds used as bird feed were extracted successively with hexane, ether and methanol. In the antioxidant test with extracts, the ether extract from canary seeds showed the highest activity. The antioxidant fraction separated from it by thin layer chromatography showed excellent activity for lard and sardine oil. The effective components were identified by gas chromatography and gas chromatography‐mass spectrometry of the hydrolyzed products as the esters of caffeic acid with cycloartenol, gramisterol, sitosterol and campesterol with the minor amounts of 24‐methylenecycloartanol, obtusifoliol, brassicasterol and Δ7‐stigmastenol.
Lipid‐protein complexes from safflower expeller cake
Authors: Lyon C. K. , Kohler G. O. , Hanamoto M. M.
Published: July 2007

Lipid‐protein complexes were prepared from safflower prepress expeller cake, which contains about 18% oil and 17% protein, by grinding and extraction with aqueous alkali, then coprecipitation of oil and protein in the extract with acid. In the laboratory, using hammer mills or high‐shear homogenizers, complexes were obtained containing up to 48% oil with 46% protein. In the pilot plant, the best extraction, using an attrition mill, yielded a complex contain‐ing 44% oil and 47% protein. Phenolic glucosides, which contribute to the bitterness and cathartic activity in safflower meal, were removed during the process. Loaves of bread with 10% of the wheat flour replaced by safflower lipid‐protein complexes had acceptable properties and contained 25‐36% more protein than the controls.
Selective hydrogenation of rapeseed oils with copper‐chromite catalyst: Influence of erucic acid
Authors: Szukalska E. , Drozdowski B.
Published: July 2007

Rapeseed oils with different erucic acid contents have been hydro‐genated in a “dead‐end” type of laboratory reactor with Adkins‐type copper‐chromite catalyst. It was observed that, as is true with oleic acid, erucic acid is not hydrogenated by this catalyst, but it differs in that positional or geometrical isomerization does not occur. The presence of erucic acid does not change the mechanism of hydrogenation of rapeseed oils in a range of concentrations of this acid. On the other hand, it markedly influences the rate of reaction.
Antioxidant effect of natural phenols on olive oil
Authors: Papadopoulos George , Boskou Dimitrios
Published: July 2007

The total polar fraction and individual phenols present in virgin olive oil were tested for their antioxidant effect in refined olive oil. Hydroxytyrosol and caffeic acid showed protection factors greater than BHT. Protocatechuic and syringic acid were also found to have antioxidant activity. Tyrosol, p‐hydroxyphenylacetic acid, o‐coumaric acid, p‐coumaric acid, p‐hydroxybenzoic acid and vanillic acid had very little or no effect, and their contribution to the stability of the oil is negligible.
Adducts of cyclic acid anhydrides and fatty amines as anti‐rust additives in water‐based cutting fluids
Authors: Watanabe S. , Kawahara H. , Kuramochi T.
Published: July 2007

A variety ofN‐alkyl carboxylic acid amides was prepared from the reaction of cyclic dicarboxylic acid anhydrides and various amines, and screened for anti‐rust properties and antimicrobial activity in spent coolants of water‐based cutting fluids. The triethanol amine salts of the adducts of maleic anhydride with octylamine, decylamine, dodecylamine and oleylamine, and the one of phthalic anhydride with octylamine showed both good anti‐rust and antimicrobial activity.