bluuebunny/crossref_metadata_2025 huggingface dataset:
Simultaneous saccharification and fermentation process for converting the cellulosic fraction of olive oil extraction residue into ethanol.
Authors: Ballesteros I. , Oliva J. M. , Negro M. J. , Manzanares P. , Ballesteros M.
Published: October 2008

In this work, the residue generated in the new two-step centrifugation process for olive oil extraction is assessed for the production of bioethanol. Both olive pulp and fragmented stones fractions comprised in such residue are analyzed and tested at laboratory scale for bioconversion to ethanol by a simultaneous saccharification and fermentation (SSF) process. Firstly, optima conditions for the enzymatic hydrolysis step of steam-exploded pretreated sustrates were determined. Then, simultaneous saccharification and fermentation process was assayed using the thermotolerant yeast Kluyveromyces marxianus in different assay conditions. For the selected conditions, 9 kg of unpretreated pulp or 6 kg of pretreated fragmented stones (both based on dry matter) would be necessary to obtain 1 liter of ethanol.
Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness
Authors: Scheuermann Erick , Cea Mara , Schoch Siegrid , Ojeda Mabel , Ihl Mónica
Published: October 2008

Sunflower (Helianthus annuus L.) oil was coloured with pigments extracted from green leaves. Different amounts (0, 200, 400, 600, and 800 ppm) of oleoresin extracted from oregano (Origanum vulgare L.) as antioxidant, were added to the coloured oil. As controls, coloured oil without oleoresin (A.C.) and pure oil (A.P.) were used. The samples were stored at room temperature (10-20 ºC) in the dark for up to six months. During this time the oxidation of oleic acid, linoleic acid, peroxides index and the chlorophyll pigments were analized and the colour of the oil was determined. During the first month, only the ratio of chlorophyll to pheophytin changed, whereas all the other parameters stayed constant, independently to the amount of antioxidant added. Since among the treatments A.C. and A.P. not significant differences (p >0,05) were found, for oleic and linoleic methyl ester acids and peroxides index, it can be concluded that the edible, coloured sunflower oil shows an equivalent stability to the pure oil, when stored at darkness for three or six month. There was not observed an evident antioxidant action with the added oregano oleorresin to the coloured oil.
Soybean lecithin: acetone insoluble residue fractionation and their volatile components
Authors: El-Shattory Y. , Aly Saadia M.
Published: October 2008

The acetone insoluble residue was isolated from soybean lecithin. This residue was solvent fractionated resulted in four fractions, namely, acetic acid soluble, acetic acid insoluble, benzene phase and benzene insoluble phase. Concerning phospholipid constitution of these four fractions, it was found that the first fraction contains PC, PE and PI in percentages of 56.0, 21.6 and 19.0 respectively. The 2nd fraction makes 39 % PC and 60 % CER, besides some traces of PE and PI. The benzene phase is mainly all PC with some traces of PE. The last fraction is 80.6 % CER and 20 % PC. The fatty acid composition of these four fractions besides soluble in acetone, crude and degummed soybean oil and total phospholipids was recorded. Generally, it was found that the major saturated and unsaturated fatty acids were palmitic and linoleic. Volatile components of these samples except acetic acid insoluble were reported. Fourty nine compounds were separated. Thirty two components including aliphatic aldehydes, ketones, alcohols, esters and acids were identified. Aldehydes and ketones showed a changed through the seven samples. They increased by degumming.4,5-Dimethylelisoxazole had a strong lecithin like flavour, so it can be used as an indicator for the degumming process.2-Pentylfuran showed a significant decrease by degumming. Other compounds, such as esters and alcohols had no distinguish effect on the volatile products through process.
Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening
Authors: Ayaz F. A. , Glew R. H. , Huang H. S. , Chuang L. T. , VanderJagt D. J. , Strnad M.
Published: October 2008

The fatty acid composition of medlar (Mespilus germanica L.) varied significantly among the ripening stages sampled at 157, 172 and 187 DAFs (days after full bloom). Twenty-one different fatty acids were detected in preclimacteric fruit and 17 when the climacteric began. Principal fatty acids, determined in medlar fruit harvested from October (157 and 172 DAFs) to November (187 DAF) were mainly palmitic acid (16:0), linoleic acid (18:2n-6), and a-linolenic acid (18:3n-3). While the content of saturated fatty acids [palmitic acid (16:0) and stearic acid (18:0)] increased, the content of the essential polyunsaturated fatty acids [linoleic acid (18:2n-6) and linolenic acid (18:3n-3)] decreased through ripening, in parallel with pulp darkening. The percentage of linoleic acid and a-linolenic acid in ripe, hard fruits was 60.0 and 13.5 % of dry wt at 157 DAF which decreased throughout ripening, remaining at 28.7 and 5.6 % of dry wt, respectively, in the fully softened and darkened pulp. A marked decreases in the double bond index, percentage of unsaturation and the ratio of unsaturation/saturation were also seen throughout the medlar ripening. The contribution of unsaturated fatty acid to the total fatty acid content decreased markedly as the medlar fruit became progressively softer and darkened.
Extraction of antioxidant components from peanut skins
Authors: Nepote Valeria , Grosso Nelson R. , Guzman C. A.
Published: October 2008

The objective of this work was to extract antioxidant components from peanut skins using different solvents and to determine antioxidant activity of the extracts. Methanolic, ethanolic, acetonic and aqueous extracts were prepared from defatted and non defatted peanut skins. Total dry matter content and total phenolic content, radical-scavenging activity and antioxidant activity in sunflower oil were determined from the extracts. The peanut skins used in this work had the following proximate composition: 16.60 % oil, 12.32 % protein, 2.83 % ash and 69.8 % other components. High content of total dry matter was found in methanolic (17.11 %), ethanolic (17.70 %) and acetonic (18.54 %) extracts from non defatted peanut skins. The acetonic extract from defatted peanut skins had lower dry matter extraction than the non defatted peanut skin extract. High content of total phenolics was detected in methanolic (158.6 mg/g) and ethanolic (144.1 mg/g) extracts from deffated peanut skins. These last two extracts in concentration of 1 μg/mL, the radical-scavenging activities were 32.59 % in methanolic extract and 31.5 % in ethanolic extract. All extracts (0.05 % w/w) in sunflower oil showed antioxidant activity. This antioxidant activity from the extracts was lower than that activity from BHT.
Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars
Authors: Özcan Musa , Seven Serap
Published: October 2008

In the samples of two different peanuts and peanut butters which were obtained from different locations of the same region, moisture, protein, oil, cellulose, ash and energy have been determined. Furthermore, the weight of 1000 seeds peanuts and their sizes have been measured. In the samples, Na, K, Ca, P, Fe, Zn, Cu, Mg, Mn, Al, As, B, Cs,Cr, Li, Pb, Se and V amounts have been established by using Inductivelly Coupled Plasma-Atomic Emission Spectrophotometer (ICP-AES). In the kernels and peanut butter, acidity, iodine and peroxide value, relative density, refractive index, tocopherol, saponification number and unsaponifiable matter have been determined. In the seed and butter oils of ÇOM and NC-7 cultivars, respectively; myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, gadoleic and behenic acids were identified mainly by gas chromatography. The major fatty acids of peanut seeds and butter of both cultivar were oleic, linoleic and palmitic acids. Both variety exhibited higher concentrations of oleic acid. Consequently, peanut seeds and butters of ÇOM and NC-7 were found rich in oil, protein, oleic and linoleic acids and mineral compositions. Increasing of high oleic / linoleic ratio and tocopherol contents are very important due to stability of oil. Also, the peanut butter are nutritionally equivalent to peanut kernel.
Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil
Authors: El-Shattory Y. A. , Saadia M. A. , Hamed S. F. , Schwarz K.
Published: October 2008

The effect of reversed micelles (RMs) in combination with α -tocopherol and Trolox was evaluated on the autooxidation and photooxidation of stripped corn oil. Oxidation was followed by measuring hydroperoxide and hexanal formation. RMs affected the oil oxidation stability to a degree depending on the surfactant used. Lecithin RMs caused a stronger decrease in oxidation than polyglyceryl-3-oleate RMs and methylglucose dioleate RMs. All RMs reduced the inhibition of oxidation when added in combination with external antioxidant.
Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods
Authors: Bastida Sara , Sánchez-Muniz Francisco J. , Trigueros Gemma
Published: October 2008

The frying-life of olive oil, sunflower oil and a their homogeneous blend used in 40 repeated and discontinuous frying of different food, mostly precooked and frozen foods, were comparatively determined by using the qualitative color test “Fritest” and color developed at 500 nm using this test (A500). These measurements were significantly correlated (p< 0.001) to polar material, oligomer content and other thermaloxidation parameters The color selected to discard the oil -3 crosses- corresponds to A500 of 0.35 and to 25 % polar material and 10-15 % of oligomers. The shelf life (< 3 crosses or A500< 0.35) was 32 frying for olive oil, 22 fryings for sunflower oil, and 26 for their blend. The oil efficiency was assessed taking into account the weight decrease of foods, the oil loss, and the amount of food fried (kg food/L oil used) before oil discarding taking into account A500< 0,35 o A500< 0,4 cut-points. Olive oil presented a better efficiency (3.1 kg/L) than the sunflower oil and the blend (2.23 and 2.64 kg/L, respectively). Results suggest (i) the validity of the “Fritest” for a rapid evaluation of the alterations of different oils; (ii) the better efficiency and the longer shelf-life of olive oil than sunflower oil and the blend when frying different foods mostly pre-cooked and frozen foods.
The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives
Authors: Ünal Kemal , Nergiz Cevdet
Published: October 2008

Three types of table olives–green, kalamata and black- were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage. Data are provided for moisture, oil and its fatty acid composition, crude fiber and protein, total and reducing sugars, sodium chloride and ash, titratable acidity, pH value and some minerals in table olive flesh samples.The caloric values of three types of olives were calculated by using the content of protein, carbohydrates and oil. Results for three types of table olives obtained during processing and storage are discussed in detail.
Isolation of some PUFA from edible oils by argentated silica gel chromatography
Authors: Guil-Guerrero J. L. , Campra-Madrid P. , Navarro-Juárez R.
Published: October 2008

Four edible oils, linseed, borage and sunflower seed oils, and the liver oil of shortfin mako (Isurus oxyrinchus), have been fractionated by open column liquid chromatography, using partially argentated silica gel as stationary phase, looking for purify polyunsaturated fatty acids (PUFA). By this method, linoleic (LA, 18:2n6),α-linolenic (ALA, 18:3n3), γ-linolenic (GLA, 18:3n6), stearidonic (SDA, 18:4n3), eicosapentaenoic (EPA, 20:5n3) and docosahexaenoic (DHA, 22:6n3) fatty acid esters have been isolated from these oils with high purity percentages and yields.
The new database “Seed oil Fatty Acids” (SOFA)
Authors: Matthäus B. , Aitzetmüller K. , Friedrich H.
Published: October 2008

More than 30 years i n formation about the fatty acid composit ion of wi ld plant seeds was collected f rom the appropriate pharmaceutical, botanical and chemical literature by the former Institute for Chemistry and Physics of Lipids of the Federal Center for Cereal, Potato and Lipid Research in Münster. Since it was very difficult to search this unique source of information, the collection was transferred into an electronically searchable database. This plan was supported by financial assistance of the German Ministry of Consumer Protection, Food and Agriculture. Since some month the database is available in the internet (http:\\www.bagkf.de/sofa) free of charge. Up to now more than 18.000 different tables with about 110.000 individual data are recallable from the database, by different types of search forms. An overview about the application of the different search forms as well as some examples for searches is given in this publication.
Effect of the essential volatile oils isolated from Thymbra capitata (L.) Cav. on olive and sunflower oils
Authors: Miguel M. G. , Figueiredo A. C. , Costa M. M. , Martins D. , Barroso J. G. , Pedro L.
Published: October 2008

The chemical composition of the volatile constituents of the oils isolated from different parts of Thymbra capitata collected at different developmental stages were analysed by GC and GC/MS. The antioxidant ability of the oils isolated from T. capitata was evaluated determining the peroxide values, on olive and sunflower oils, stored at 60 ºC. These peroxide values were compared with those obtained when BHT, carvacrol and control (without adding antioxidants) were used and subjected to the same conditions. The best yield oil was obtained from the whole aerial part of T. capitata collected during the flowering phase. The major component of the oils was carvacrol. Relative high amounts of p-cymene, γ-terpinene and β-caryophyllene were also found. BHT revealed to be the best antioxidant when the olive oil was used. On sunflower oil, the antioxidant ability of BHT was not so evident, being the carvacrol-rich essential oils of T. capitata or carvacrol more important antioxidants.
Comparison between ethanol and hexane for oil extraction from Quercus suber L. fruits
Authors: Ferreira-Dias Suzana , Valente Dina G. , Abreu José M.F.
Published: October 2008

The aim of this study was to (i) evaluate the feasibility of replacing n-hexane with ethanol for the extraction of oil from Quercus suber fruits and (ii) optimize, at lab scale, sample preparation and extraction time for both solvents used (n-hexane vs. anhydrous ethanol). For both solvents, the effect of the conditioning process on extraction yield was evaluated. Therefore, a full factorial design was used as a function of four variables: dehulling (with vs. without husks), and thermal treatment of the crushed material (40ºC vs. 75ºC), at different times (5 min vs. 120 min) and pressures (10 kPa vs. 100 kPa). Higher oil yields were obtained with n-hexane when dehulled fruits were conditioned under atmospheric pressure. Better yields were obtained with n-hexane, when dehulled material was treated at 75ºC for 90 min. Ethanol was not adequate for oil extraction from Quercus fruits, since other materials rather than oil were also extracted.
Improvement of protein extraction from sunflower meal by hydrolysis with alcalase
Authors: Yust M. M. , Pedroche J. , Megías C. , Girón-Calle J. , Alaiz M. , Millán F. , Vioque J.
Published: October 2008

Extraction of proteins from defatted sunflower meal has been improved by addition of the protease alcalase during alkaline extraction. This method offers several additional advantages as compared to the traditional alkaline extraction without alcalase, which is usually carried out after a sedimentation/flotation step to remove the lignocellulosic fraction. As compared to extraction without alcalase, addition of 0.1% (v/v) alcalase improved the yield of protein extraction from 57.5% to 87.4%, providing an extract that is 22% hydrolyzed. In addition, an increment of up to 4.5 times in protein solubility at low pH values is achieved, which correlates with the degree of hydrolysis. The extracts that were obtained in the presence of alcalase had a higher proline and glycine content, suggesting that the protease improves extraction of proline-rich and glycine-rich cell wall proteins that are part of the lignocellulosic fraction. These protein extracts can be directly dried without generation of wastewater, and the resulting fiber-rich material could be used for animal feeding.
Olive oil and oxidative stress
Authors: Visioli Francesco , Bogani Paola , Grande Simona , Galli Claudio
Published: October 2008

In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains a considerable amount of phenolic compounds, e.g. hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. A body of evidence demonstrates that olive oil phenolics are powerful antioxidants. Although most of these studies have been carried out in vitro, some in vivo experiments confirm that olive oil phenolics are dose-dependently absorbed and that they retain their biological activities after ingestion. These data could in part explain the lower incidence of coronary heart disease in the Mediterranean area, where (extra virgin) olive oil is the principal source of fat.
Rheological properties of cupuassu and cocoa fats
Authors: Lannes S. C. S. , Medeiros M. L. , Gioielli L. A.
Published: October 2008

Cocoa butter is an important ingredient in chocolate formulation as it dictates the main properties (texture, sensation in the mouth, and gloss). In the food industry, the texture of fat-containing products strongly depends on the macroscopic properties of the fat network formed within the finished product. Cupuassu ( Theobroma grandiflorum , Sterculiaceae) is an Amazonian native fruit and the seeds can be used to derive a cocoa butter like product. In general, these fats are similar to those of cocoa, although they are different in some physical properties. The objective of this study was to analyze several properties of the cupuassu fat and cocoa butter (crystal formation at 25 ° C, rheological properties, and fatty acid composition) and mixtures between the two fats (rheological properties), in order to understand the behavior of these fats for their use in chocolate products. Fat flow was described using common rheological models ( Newton , Power Law, Casson and Bingham plastic).
Rapid determination of some trace metals in several oils and fats
Authors: Anwar Farooq , Kazi T. G. , Saleem Rubina , Bhanger M. I.
Published: October 2008

An atomic absorption spectrophotometric method has been devised for the rapid determination of trace metals, found in several vegetable oils and fats. Samples were prepared using an ultrasonically assisted acid-extractive technique. The parameters of the analysis were optimized to improve the recovery of metals from the oil matrixes at an ultra trace level within the least possible time. The use of ultrasonic intensification, followed by centrifugation for phase separation reduced the conventional acid extraction time from 180 to only 10 minutes. The respective range of recovery of iron, copper, nickel and zinc was found to be 94.6-98.0 %, 93.6-100.4 %, 95.0-97.3 % and 96.0-101.2 % in a soybean oil which was fortified with 0.10, 0.25, 0.50, 0.75, 1.00 μg/gm of each of the metals using the standard addition method. The ranges of recovery of these metals as investigated by the proposed method were also found in close agreement with those of the wet digestion method. Most of the samples of commercial oils and fats were found to be contaminated with notable amounts of iron and nickel ranging from 0.13-2.48 and 0.027-2.38 ppm respectively. The contents of copper and zinc were also high in many brands, ranging from 0.01-0.15 ppm and zinc 0.03- 0.21 ppm respectively, which poses a threat to oil quality and to human health.
Seasonal and regional influences on the fatty acid composition of cow's milk fat from Asturias. Spain
Authors: Alonso Leocadio , Braña Juan , Bada Juan Carlos
Published: October 2008

The effect of seasonal and geographical influences on the fatty acid compositions of cow's milk fat from Asturias (northern Spain ) was studied. The majority of the fatty acids analysed presented differences (p < 0.05) due to the seasonal factor, only three fatty acids (iC14; iC16 and C18:1) did not present significant differences (p < 0.05) neither with the seasonal nor with the geographical factor. The short, medium and long chain fatty acids showed differences with the seasonal factor and only the long chain fatty acids presented differences with the geographical area. However, only the unsaturated fatty acids showed differences (p < 0.05) due to both the season of the year and the geographical area. The coefficient of correlation obtained showed a strong linear relationship between the pairs of fatty acids C4-C12, C6-C10 and C10-C12.
Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage
Authors: Pérez-Gálvez Antonio , Mínguez-Mosquera Mª Isabel , Garrido-Fernández Juan , Lozano-Ruiz Mª Mercedes , Montero-de-Espinosa Vicente
Published: October 2008

Paprika obtained through the traditional process, from fruits dried in oak ovens, is stored at room temperature for 18 months. Samples are taken at 2-3 months time intervals and color quantity is evaluated, measuring it as ASTA units and carotenoid content. Values obtained from both measurements are compared, achieving a good correlation between ASTA units and total carotenoid content. As a result two equations are proposed, one linking both parameters and another which predicts the remaining ASTA unit as a function of storage time. ASTA values after 18 months of storing time are ca. 55 % of the initial values.
Biotechnology of olive fermentation of ‘Galega' Portuguese variety
Authors: Oliveira Manuela , Brito Dulce , Catulo Luís , Leitão Fausto , Gomes Lucília , Silva Sandra , Vilas-Boas Luís , Peito Amália , Fernandes Isabel , Gordo Francisca , Peres Cidália
Published: October 2008

‘Galega' is the main Portuguese olive variety providing the greatest percentage of table olive production from homemade and industrial methods. In this work a better understanding of the fermentation involved in both methods is intended. Yeasts and lactic acid bacteria (LAB) constitute the microflora acting in olive fermentation, with Pichia membranaefaciens being the dominant yeast specie present throughout the process. LAB develop their activity mainly along the second fermentation stage where Lactobacillus plantarum and Lactobacillus pentosus were isolated and identified, as well as Leuconostoc mesenteroides and Pediococcus pentosaceus. Results of a chemical analysis have shown the effectiveness of both homemade and industrial fermentation methods. Nevertheless, the chemical composition of the brines from homemade samples was more similar than those from the industrial ones. Remarkable differences were found in the phenolic compound profile mainly on the final fermentation stage. The amount of volatile compounds has enhanced on the same phase in both methods and some differences were found between them. Sensorial analysis has shown the best results obtained through the homemade method.
Development of a mathematical equation to perform carotenoids control in the refining crude palm oil process in Venezuela
Authors: Salinas Trejo N. , Pacheco de Delahaye E.
Published: October 2008

The objective of the present study is to control the factors that allow the stability of tcarotenoids during the refining process of crude palm oil in Venezuela. The correlation and interaction that exist among these factors were analyzed, through the experiment design. Two levels and several treatments were managed in order to obtain the desired correlation, which allows a greater domain of the refining process with favorable results in the retention of carotenes in the oil. The factors studied by the implementation of a design of factorial experiment 23 were: % of bleaching earth, temperature, and time in the deodorizer. The resulting individual effects as: Temperature (A), and Time (B), were significant, as well as the interaction temperature-time (AB) for an α of 0.05.
Antioxidant and antibacterial activities of turkish endemic Sideritis extracts
Authors: Özkan Gülcan , Sagdiç Osman , Özcan Musa , Özçelik Hasan , Ünver Ahmet
Published: October 2008

Sideritis species are traditionally used as teas, flavoring agents and for medicinal purposes in Turkey . In this study, the antioxidant and antimicrobial activities of Sideritis condensata Boiss. & Heldr. (SC) and Sideritis eryhrantha v ar. erythrantha Boiss. & Heldr. (SE) endemic species' extracts of Lamiaceae were determined. These extracts were investigated for antibacterial activity by using the agar diffusion method against 15 species of bacteria: Aeromonas hydrophila, Bacillus cereus, Enterobacter aerogenes, Enterococcus feacalis, Escherichia coli, Escherichia coli O157:H7, Klebsiella pneumoniae, Mycobacterium smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Yersinia enterocolitica. Statistical differences within bacteria were significant at p
A process for the treatment of olive mill waste waters by immobilized cells.
Authors: Amhajji A. , Faid M. , ElYachioui M.
Published: October 2008

Mould strains were immobilized on sawdust from woods as a solid material for the treatment of Olive Mill Waste (OMW) waters. Assays were carried out in flasks. The treatment process was monitored by physico-chemical determinations including pH, polyphenols and COD, which were followed up during the incubation time. In parallel the chemical inhibitory activity of OMW was confirmed biologically by the determination of some microorganisms in the medium including the plate count, yeasts and lactic acid bacteria. Results indicated that the polyphenol degradation level was 87 %. The COD was also reduced by 60 %. The pH of the effluent increased from 4.5 to 6.6. The microbial profiles showed their best growth during the treatment period indicating a removal of the inhibitory activities from the OMW waters. The growth patterns of all microorganism groups were similar and could reach high levels in the effluent.
Measurement of the total hydroperoxides in ozonated sunflower oil using the ferrous oxidation in xylenol orange assay
Authors: Martínez Téllez Goitybell , Hernández Tápanez Rebeca , Díaz Gómez Maritza
Published: October 2008

Total hydroperoxides (HPT) concentration using the ferrous oxidation in xylenol orange (OFX) assay and peroxide value (IP) using iodometric assay, were determined in sunflower oil samples ozonated at different ozone dosages. The effect of an increasing amount of ozonazed sunflower oil was evaluated by assembly assay, where a lineal relationship was obtained between oil amounts from 2 to 17 µg in the assay and absorbance units measured at 560 nm. The OFX reagent calibration and the extinction coefficient calculation were carried out for HPT measurement in ozonazed samples. The correlation established between IP and the concentration obtained by OFX assay showed a lineal relationship (r = 99.29; r2 = 98.59 %). These results confirm that this assay is appropriate for HPT measurement in ozonazed sunflower oil.
Processing of “Green ripe olives” with Spanish olive varieties
Authors: Brenes Manuel , García Pedro
Published: October 2008

Consumers are nowadays demanding a certain type of table olive with low acidity, a pH higher than 4.5 and yellow-green to yellow in colour. These are produced in the USA under the name “green ripe olives” and their sterilization is absolutely necessary. It was demonstrated in this work that the Spanish olive varieties Manzanilla and Hojiblanca can be elaborated as “green ripe olives” giving rise to a good quality product. However, it was also observed that after alkaline treatment the olives had to be thoroughly washed. A high volume of wash water was needed to neutralize olive flesh but also to eliminate certain compounds that gave rise to an undesirable odour in the final product as a consequence of the heat treatment. A rapid neutralization of olive flesh with CO2 was not enough to eliminate the off-odor. Likewise, the use of two alkaline treatments instead of only one did not improve the quality of the product. Therefore, it is considered necessary to study new alternative methods of preparing “green ripe olives” with less wash water volume and better organoleptic olive properties.
Kinetic adsorption of pigments peroxides and tocopherols during the bleaching process of soybean oil
Authors: González-Tovar L. A. , Noriega-Rodríguez J. A. , Ortega-García J. , Gámez-Meza N. , Medina-Juárez L. A.
Published: October 2008

Bleaching is an important process of refining and removes impurities from edible oils. During this process, suspended materials are adsorbed at different adsorption rates, on clay particles. These adsorption rates are important to the design of the process. For this reason, both empirical and theoretical mathematical models were applied in this work in order to predict the adsorption kinetic parameters for tocopherols, peroxides and pigments. The experimental part consisted of mixing neutralized soybean oil with different concentrations of bleaching clays (0.16, 1.0 and 2.0 % w/w) in a laboratory reactor at 96 °C for a 64 min period. Results showed that the theoretical model of first order made better predictions (R2 >0.93) than the empirical models of the kinetic adsorption for tocopherols, peroxides and pigments. The determined kinetic parameters suggest that these bleaching clays presented a high capacity for pigment and peroxide adsorption. The tocopherols were lost as the bleaching clay dosage was increased.
Chemical composition of olive oils of the cultivar Colombaia
Authors: Boggia R. , Evangelisti F. , Rossi N. , Salvadeo P. , Zunin P.
Published: October 2008

The chemical composition of monovarietal olive oils from the cultivar Colombaia was studied. Free acidity, peroxide value and UV absorbance attested to the good quality of the analyzed oils. Their fatty acid composition appeared to be quite different from the typical fatty acid profile of olive oils from Liguria but met the limits reported in the EC Regulations for olive oils. On the contrary, the amounts of Δ7-stigmastenol were often higher than the 0.5 % limit set by EC Regulations and total ß-sitosterol was below the minimum 93 % limit. The composition of polar compounds and of the volatile fraction was representative of the peculiar organoleptic character of these oils. Thus, the anomalous sterol composition of the monovarietal oils from the cultivar Colombaia calls for blending with other oils. Moreover, the use of these oils for the production of PDO oils “Riviera Ligure” must also be carefully controlled because it changes their nutritional and sensorial features
Inhibition of lard oxidation by fractions of different essential oils
Authors: Kulisic Tea , Radonic Ani , Milos Mladen
Published: October 2008

The ability to inhibit lard oxidation by the essential oils of Origanum vulgare L. spp. hirtum , Thymus vulgaris L., Thymus serpyllum L., Satureja montana L. and Satureja cuneifolia Ten. was examined. Except Satureja cuneifoila Ten. essential oil, all the essential oils studied showed a strong phenolic profile characterized by the presence of phenolic monoterpenes - thymol and carvacrol. The Rancimat method has been applied on lard spiked with essential oils and their fractions. The ability of the essential oils tested and their fractions to act as inhibitors of the lipid oxidation process was lower in comparison with reference antioxidants (BHA and BHT), ascorbic acid and a -tocopherol). The antioxidant effect of the antioxidants tested was dose-dependent. Induction time of pure lard is not effected by the quantity of the oil sample in the reacting system.
Production of pomace olive oil
Authors: Sánchez Moral Pedro , Ruiz Méndez Mª Victoria
Published: October 2008

Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years. This investigation aims at presenting an overview of the complexity of this sector which, with around 100 years of existence, is searching for a role in the new integral strategy of the olive oil industry after the crisis suffered in 2001. Physical extraction, drying and solvent extraction are discussed, along with the influence of the technological treatments on the chemical composition of pomace oil.
Olive and olive pomace oil packing and marketing
Authors: Linares José , García Palma Manuel , Iñigo Mariano , García José Manuel , Berzosa Juan
Published: October 2008

The paper describes the industrial installations and equipments used by the olive oil sector for olive oil packing, the different types of containers used (plastic, glass, tin, and carton), and the diverse technologies applied for filling, stoppering, labelling, and packing as well as the trend and new technologies developed according to the material of the containers and the markets’ demands.Some logistic aspects such as palletization, storage, and shipment of final products are also discussed. The use of modern tools and codification systems like EAN 128 permits to follow the product distribution and assure the traceability of packed oils.The last part of the article includes the world and EU production and consumption of olive oil, paying special attention to the peculiarities of the main EU producers (Spain, Italy, Greece, and Portugal). Finally, the olive oil consumption in third countries is analysed and the consumption and its trend in merging markets like USA, Australia, and Japan commented.
Oxidative stability and tocopherol concentration of canola oil extracted using supercritical CO2
Authors: Jachmanián Iván , Margenat Lucía , Torres Ana I. , Grompone Maria A.
Published: October 2008

In this work the characteristics of canola seed oil extracted using supercritical CO2 under different conditions and its oxidative stability were analyzed and compared with those corresponding to the oil extracted with hexane. The oil with the lower oxidative stability was that extracted at 276 Kg/cm2. All the oils extracted with supercritical CO2 showed a lower oxidative stability than the oil obtained by hexane extraction. Although the hexane extracted oil did not show a significant difference in its tocopherol concentration, its carotenoid concentration was the highest, which could be a reason for the higher oxidative stability of that oil. The oil extraction rate was constant during the whole extraction period, but the rate of tocopherol extraction was higher at the beginning of the process, which suggests a possible co-solvent effect of the oil itself on these compounds.
Physicochemical and microbiological study of “shmen”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts
Authors: Mourad Kacem , Nour-Eddine Karam
Published: October 2008

Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts) were isolated from 20 samples of shmen, a traditional clarified butter made from sour camel milk in the Algerian Sahara. The values of pH, titratable acidity, NaCl, total solid, moisture, and fat content ranged from : 3.11-4.97, 0.19-0.36%, 1.04-2.15%, 64.03-65.11%, 34.40-34.99%, and 49.90-56% respectively. A total of 181 isolates of lactic acid bacteria were identified as Lactobacillus plantarum (40 strains), Lactobacillus delbrueckii ssp. bulgaricus (35 strains), Lactococcus lactis ssp. lactis biovar diacetylacti (22 strains), Lactococcus lactis ssp. cremoris (18 strains), Lactobacillus paracasei ssp. paracasei (10 strains),  Leuconostoc pseudomesenteroides (9 strains) and Leuconostoc gelidum (12 strains) Enterococcus faecium (35 strains). Yeasts were isolated from all samples (55 isolates). Of these, 40 were identified as Saccharomyces cerevisiae and 15 isolates were identified as Saccharomyces sp.
Determination of the mineral compositions of some selected oil-bearing seeds and kernels using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES)
Authors: Musa Özcan M.
Published: October 2008

The aim of this paper was to establish the mineral contents of oil-bearing seeds and kernels such as peanut, turpentine, walnut, hazelnut, sesame, corn, poppy, almond, sunflower etc., using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). Significant differences in mineral composition were observed among crops. All seeds and kernels contained high amounts of Al, Ca, Fe, K, Mg, Na, P and Zn. B, Cr, Cu, Li, Ni, Sr, Ti while V contents of the crops were found to be very low. The levels of K and P of all crops in this study were found to be higher than those of other seeds and kernels. The results obtained from analyses of the crops showed that the mean levels of potassiumcontent ranged from 1701.08 mg/kg (corn) to 20895.8 mg/kg (soybean), the average content of phosphorus ranged from 3076.9 mg/kg (turpentine) to 12006,5 mg/kg to 2617.4 mg/kg (cotton seed), and Ca from 68.4 mg/kg (corn) to 13195.7 mg/kg (poppy seed). The results show that these values may  be useful for the evaluation of dietary information. Particularly the obtained results provide evidence that soybean, pinestone and poppy seed are a good source of K, P and Ca, respectively. Whereas pinestone is a good source of zinc.
Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
Authors: Marmesat S. , Velasco J. , Ruiz-Méndez M. V. , Dobarganes M. C.
Published: October 2008

The oxidative quality of commercial fried nuts was evaluated by independent analyses of two lipid fractions, the surface oil, and the internal lipid fraction. The nuts studied were 6 samples of almonds, 10 samples of peanuts, 4 samples of sunflower seeds and 2 samples of cashew nuts. The oil content, peroxide value, polymer content, and fatty acid composition were analyzed. The results showed two lipid fractions with different oxidation status. Higher oxidation levels were normally found in the oil fraction more exposed  to air, although considerably higher oxidation status in the internal oil was also detected in various samples. Oxidative quality was also evaluated in selected samples of each nut after 1 year of storage at room temperature, in the dark . Only the almonds and cashew nuts exhibited acceptable oxidative quality after storage. In addition, a study on the changes due to frying and the contribution of the frying oil to the lipids in the final product showed that the composition of the surface oil can be changed by the incorporation of substantial contents of the frying fat. Consequently, the frying fat may exert some effect on the oxidative quality and oxidative stability of the surface oil.
Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum...
Authors: Mourad Kacem , Nour-Eddine Karam
Published: October 2008

The microflora of naturally fermented green olives produced in Western Algeria was studied over 15, 60 and 90 day fermentation periods. Different microorganisms (aerobic bacteria, coliforms, staphylococci, lactic acid bacteria, lactobacilli, enterococci, yeasts, psychrotrophs and lipolytic bacteria) were recorded at 15 and 60 days of fermentation. After 90 days (pH 4.40) of fermentation, the lactic acid bacteria population became dominant and persisted together with yeasts throughout the fermentation period. The lactic acid bacteria isolated (343 isolates) were identified as L. casei, L. rhamnosus, L. paracasei, L. plantarum, L. lactis subsp. lactis, E. faecalis, E. faecium and E. durans. The dominant species was L. plantarum. Yeasts were isolated from all samples (32 isolates) and were identified as Saccharomyces cerevisiae or Candida parapsilosis. Also, in this study we reported that brine solutions obtained at the end of olive fermentation were able to stimulate the growth of several L. plantarum strains
Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)
Authors: Sánchez Casas Jacinto , De Miguel Gordillo Concepción , Osorio Bueno Emilio , Marín Expósito Julia , Gallardo González Lourdes , Martínez Cano Manuel
Published: October 2008

Abencor system of olives sampled in 2000 - 01 of the Cacereña, Carrasqueña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz varieties in different stages of ripeness have been evaluated. The analysis of variance taking into account the variety and ripeness data shows the differences found for the different attributes that characterize them. Likewise, the correlation between the physicochemical characteristics of these oils and their attributes are shown.
Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying
Authors: Kumar Sharma Harish , Kaur Barinder , Chandra Sarkar Bhavesh , Singh Charanjiv
Published: October 2008

Shall be deleted offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were examined for change in their physico-chemical parameters (acid value, iodine value, color value, peroxide value and fatty acids). Repeated deep fat frying processes were carried out using dried potato chips in pure rice bran oil, sunflower oil and their model blends, in order to study the thermal behavior of pure rice bran oil, sunflower oil and their model blends. Pure rice bran oil and sunflower oil showed good thermal stability during the repeated deep fat frying cycles. Although all the blended oils used in the study showed good thermal stability during repeated deep fat frying cycles, model blends consisting of 60%RBO + 40% SFO showed better suitability during repeated deep fat frying than the remaining blended oils.
Determination of some chemical and microbiological characteristics of Kaymak
Authors: Sibel Akalin Ayse , Gönç Siddik , Ünal Gülfem , Ökten Sevtap
Published: October 2008

Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. The aim of this study was to determine some chemical and microbiological properties of kaymak. The samples were obtained from different dairy plants producing kaymak from cow’s milk and local markets located in Zmir. They were examined for total solids and fat contents, acidity, pH and peroxide values, as well as counts of coliform bacteria, E. coli, yeast and moulds, and Staphylococci. Chemical characteristics of the samples were generally favorable for Turkish Food Codex. However, microbiological properties of some samples were very poor. Careful considerations should be given by the kaymak industry during manufacturing and storage of the product.
Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils
Authors: Tanilgan Kenan , Özcanb M Musa , Ünverb Ahmet
Published: October 2008

Olive varieties from different locations in Turkey and their natural oils which were obtained using traditional methods were used. Five olive samples were considered for their moisture, crude oil, crude protein, crude ash, crude energy, crude fiber, pH and alcohol-soluble extract. Olives contained approximately 17.7 %-43.5 % olive oil. The crude fiber contents of olive fruits were found to be 5.5 % (Gemlik), 7.0 % (Kilis), 3.6 % (Uslu), 4.2 % (Tirilye) and 5.6 % (Ayval?k). The mineral contents of several olive varieties were determined by ICP-AES and found to be excellent. Olives were found to be rich in Ca, Fe, K, Mg, Na and P minerals. Also, K, Na and P contents of the Gemlik variety were found higher than those of other varieties. The refractive index and density values of the Uslu variety were found to be high and the other varieties had similar values. Oleic acid (65.7 %- 83.6 %) was present in the highest concentration, followed by palmitic (8.1-15.2 %), linoleic (3.5-15.5 %), stearic (2.0- 5.6 %) and linolenic (0.1-3.0 %). The total amount of phenols among olive varieties was different. The total phenol content as gallic and catechic acid equivalent in all oil samples ranged from 22.5 to 97.1 mg/kg and 12.3 to 98.7 mg/kg, respectively. The Kilis variety of olives had the lowest total phenol value when compared to the other varieties.
Pretreatment of cottonseed flakes with proteases and an amylase for higher oil yields
Authors: Taha Fakhriya S. , Hassanein Minar M.
Published: October 2008

The effect of enzymatic pretreatment of cottonseed flakes on oil extractability was studied. The enzymes investigated included bacterial protease (Bp), papain (Pa), savinase (S), termamyl (T), pectinase (Pe) and cellulase (C). The variables studied during the enzymatic hydrolysis experiments were: enzyme concentration, moisture: cottonseed flakes ratio, and time of hydrolysis. Enzymatic hydrolysis experiments were first carried out with a single enzyme, then with enzyme mixtures formulated according to the results of single enzyme treatments. Results were evaluated based on the relative increase in oil extractability, and some oil characteristics in comparison with untreated cottonseed flakes (control). Pretreatment with enzyme mixtures resulted in a relative increase in oil extractability that was higher than single enzyme pretreatment and the control. Statistical analysis showed a significant difference (at 5% level) between the control and all enzymatically treated oils as well as among different enzymatically treated oils. The relative increase in oil extractability due to pretreatment with enzyme mixtures were in the following order: S: Pe: Bp>S: P>S: C: Pe>S: Bp>S:T>S: C >S: Pa with values 44.9%, 38.9%, 37.1%, 34.9%, 30.1%, 28.9%, respectively. Enzymatic pretreatment of cottonseed flakes resulted in oils with fatty acid composition, acid value, iodine value and peroxide values that were generally comparable to the control.