bluuebunny/crossref_metadata_2025_split huggingface dataset:
Variables Influencing Pregnancy Termination Following Prenatal Diagnosis of Fetal Chromosome Abnormalities
Authors: Hawkins Anne , Stenzel Ana , Taylor Joanne , Chock Valerie Y. , Hudgins Louanne 
Published: September 2012

AbstractThe objective of this study was to identify variables that may influence the decision to terminate or continue a pregnancy affected by a chromosome abnormality. We performed a retrospective cohort analysis of 286 pregnancies diagnosed with a chromosome abnormality following genetic counseling and prenatal diagnosis. Data obtained included procedure type, chromosome results, ethnicity, maternal age, use of fertility treatments, and uptake of genetic counseling after results, among other factors. Wilcoxon rank sum test, Fisher's exact test, and univariate and multivariate logistic regression models were used for data analysis. The overall termination rate in this study was 82.9 %. A lower likelihood to terminate was found in pregnancies with a diagnosis of a sex chromosome abnormality (OR 0.05, p < .0001), Filipina race (OR 0.10, p = .03), and uptake of second genetic counseling session (OR 0.05, p < .0001). Prior history of termination was associated with increased likelihood to terminate (OR 8.6, p = .02). Factors revealing no statistically significant association with termination included maternal age, gestational age, clinic site, fetal gender, ultrasound anomalies, reason for referral and who informed the patient. Our data affirm the complexity of the decision making process and reinforce that providers should refrain from making assumptions regarding a patient's likelihood to terminate based on factors such as maternal age, gestational age, type of procedure, or ultrasound.
Surface and Biological Activity of Some Prepared Iminium Surfactants Based on Schiff Bases
Authors: Aiad Ismail , EL‐Sukkary Mohamed M. , El‐Deeb Ali , El‐Awady Moshira Y. , Shaban Samy M. 
Published: September 2012

AbstractA series of novel iminium surfactants were prepared through quaternization of different prepared fatty Schiff bases with benzyl chloride. The chemical structures were confirmed using FTIR, 1H‐NMR and mass spectroscopy. The surface properties and biological activity of these surfactants were investigated. The surface parameters including critical micelle concentration (CMC), maximum surface excess (Γmax) and minimum surface area (Amin), Efficiency (PC20) and Effectiveness (πCMC) as well as the free energy of micellization () and adsorption () were calculated. It was found that the prepared compounds have good surface and biological activity.
Experimental Study of CMC Evaluation in Single and Mixed Surfactant Systems, Using the UV–Vis Spectroscopic Method
Authors: Tanhaei Bahareh , Saghatoleslami Nasser , Chenar Mahdi Pourafshari , Ayati Ali , Hesampour Mehrdad , Mänttäri Mika 
Published: September 2012

AbstractIn this study, the critical micellar concentration (CMC) of anionic, cationic and nonionic surfactants was determined using the UV–Vis spectroscopic method. Sodium lauryl sulfate (SDS) as anionic, hexadecyl‐trimethyl‐ammonium bromide as cationic, tert‐octylphenol ethoxylates TOPEON (with N = 9.5, 7.5 and 35) and lauryl alcohol ethoxylate (23EO) as nonionic surfactants have been used. Concentration of surfactants varies both from below and above the CMC value in the pyrene solution. In addition, the amount of the CMC was determined using the values from the data obtained from the graph of absorbance versus concentration of surfactants. A comparative study was conducted between the results of the present study and the literature which shows a good agreement, in particular for TOPEO9.5 and LAEO23. Furthermore, the CMC value of SDS (as an ionic surfactant) in the presence of nonionic surfactants was also examined. The result reveals that with addition of small amount of nonionic surfactant to the anionic SDS surfactant, a decline in the CMC value of the anionic–nonionic system relative to the CMC of pure anionic surfactant was observed. In addition and for the first time, the effect of UV irradiation on the size of the micelle formations was studied. It was found that UV irradiation causes the formation of smaller micelles which is of prime concern in membrane technology.
Reducing Oil Losses in Alkali Refining
Authors: Chumsantea Salisa , Aryusuk Kornkanok , Lilitchan Supathra , Jeyashoke Narumon , Krisnangkura Kanit 
Published: September 2012

AbstractNeutralization is an important step in the chemical refining of edible oils. Free fatty acids (FFA) are generally removed in neutralization as sodium soaps but neutral oil is also entrapped in the emulsion and removed with the soap during centrifugation. Thus, alkali neutralization causes a major loss of neutral oil in the chemical refining of edible oils. The effects of demulsifiers (NaCl, KCl, Na2SO4 and tannic acid) on reducing alkali refining losses of refined palm, soybean, and sunflower oils (used as model oils) incorporated with FFA from rice bran oil were investigated. Adding small amounts of demulsifiers to the alkali neutralization step significantly reduced neutral oil loss of these model oils. All demulsifiers except for tannic acid had similar effects on refining losses in all oil model systems. The optimum demulsifier content was 1.0 % (w/w of oil).
Regiospecific Analysis of Shark Liver Triacylglycerols
Authors: Jayasinghe Chamila , Gotoh Naohiro , Wada Shun 
Published: September 2012

AbstractThe liver oils of six shallow‐water shark species, silky (Carcharhinus falciformis), thresher (Alopias superciliosus), oceanic whitetip (Carcharhinus longimanus), blue (Prionace glauca), hammerhead (Sphyrna lewini) and salmon (Lamna ditropis) were analyzed with particular attention to the regioisomeric composition of triacylglycerols (TAG). The TAG compositions were analyzed by using an HPLC‐evaporative light scattering detector and each molecular species identified by HPLC‐atmospheric pressure chemical ionization/mass spectrometry. Major lipid components of all sharks’ oils were TAG (~80 %) made up of omega‐3 polyunsaturated fatty acids at 26–40 % and 20–25 % docosahexaenoic acid (DHA). Forty different molecular species were detected in the TAG fractions. TAG consisting of one palmitic acid, one DHA and one oleic acid (12.5–19.9 %) and TAG consisting of two palmitic acids and one DHA (8.4–15.4 %) were the predominant form while 30–50 % TAG molecular species were bound to one or more DHA. Distribution of fatty acids in the primary (sn‐1 and sn‐3) and secondary (sn‐2) position of the glycerol backbones was examined by regiospecific analysis by using pancreatic lipase and it was found that DHA was preferentially positioned at sn‐2. These findings greatly extend the utilization of shark liver oils in food productions and may have a significant impact on the future development of the fish oil industry.
Identification of Minor Acylglycerols Less Polar than Triricinolein in Castor Oil by Mass Spectrometry
Authors: Lin Jiann‐Tsyh , Chen Grace Q. 
Published: September 2012

AbstractAcylglycerols in castor oil less polar than triricinolein were identified by electrospray ionization–mass spectrometry using the lithium adducts of the acylglycerols in the HPLC fractions of castor oil. Thirty four new molecular species of acylglycerols containing hydroxy fatty acids in castor oil were identified by MS. The chain lengths of fatty acid substituents were C16, C18, C20, C22 and C23. The numbers of double bonds of the fatty acids were from zero to three. The numbers of hydroxyl groups on the fatty acid chains were from zero to three as previously reported. The structure of fatty acid, OH18:2, was proposed as 12‐hydroxy‐9,13‐octadecadienoic acid. An unusual odd‐numbered long‐chain fatty acid, 23:0 (tricosanoic acid), was identified. Some new estolides and tetraacylglycerols, were identified as (12‐ricinoleoylricinoleoyl)‐ricinoleoyl‐linoleoyl‐glycerol (RRRL), (12‐ricinoleoylricinoleoyl)‐ricinoleoyl‐oleoyl‐glycerol (RRRO), (12‐ricinoleoylricinoleoyl)‐ricinoleoyl‐palmitoyl‐glycerol (RRRP), (12‐ricinoleoylricinoleoyl)‐ricinoleoyl‐stearoyl‐glycerol (RRRS) and (12‐ricinoleoylricinoleoyl)‐ricinoleoyl‐linolenoyl‐glycerol (RRRLn). The normal fatty acid (non‐hydroxylated) of these tetraacylglycerols were directly attached to the glycerol backbone. The biosynthetic pathway of castor oil is proposed.
Ratios of Regioisomers of Minor Acylglycerols Less Polar than Triricinolein in Castor Oil Estimated by Mass Spectrometry
Authors: Lin Jiann‐Tsyh , Chen Grace Q. 
Published: September 2012

AbstractWe have recently reported the identification of forty new minor molecular species of acylglycerols containing hydroxy fatty acids less polar than triricinolein by electrospray ionization mass spectrometry of the lithium adducts. The ratios of regioisomers of triacylglycerols (ABC and AAB types) and tetraacylglycerols (AAAB type) identified were estimated by the relative abundances of the fragment ions from the neutral losses of fatty acids as α,β‐unsaturated fatty acids at the sn‐2 position. The order of the contents of regioisomers of triacylglycerols with the fatty acids at the sn‐2 position are: nonhydroxy fatty acids > monohydroxy fatty acids > dihydroxy fatty acids > trihydroxy fatty acids. For tetraacylglycerols (AAAB type) such as ricinoleoylricinoleoyl–ricinoleoyl–oleoyl–glycerol (RRRO), ricinoleoylricinoleoyl chain was predominately at the sn‐2 position, while ricinoleate was not detected at the sn‐2 position.
The Toxic Aldehyde, 4‐Hydroxy‐2‐trans‐nonenal (HNE) Formation in Natural and Imitation Mozzarella Cheeses: Heat Treatment Effects
Authors: Han In Hwa , Csallany A. Saari 
Published: September 2012

AbstractThe formation of 4‐hydroxy‐2‐trans‐nonenal (HNE), a toxic aldehyde formation, was investigated in heat treated imitation Mozzarella cheeses which are made with vegetable oils and in natural Mozzarella cheeses which contain dairy fats. The cheeses were heat treated at 204 °C for 30 and 60 min, and at 232 °C for 15 and 30 min. The HNE formations were much higher in imitation cheeses than in natural cheeses due to both heat treatments. Average HNE concentrations in imitation cheeses, after 30 min of heat treatment at 204 °C, were 110.3 ng HNE/g cheese and it increased to 877.1 ng HNE/g cheese when the temperature was raised to 232 °C. In natural cheeses, the average HNE concentration was much lower only 13.4 ng HNE/g cheese after 204 °C heat treatment for 30 min and it increased only to 182.8 ng HNE/g cheese using 232 °C. Since imitation cheeses are made with vegetable oils which contain much higher levels of linoleic acid, a precursor for HNE, than dairy fat, it is not surprising that heat‐induced lipid peroxidation results in increased HNE formation in imitations cheeses compared to dairy fat containing cheeses, which are low in linoleic acid.
Bubble and Crystal Formation in Lipid Systems During High‐Intensity Insonation
Authors: Martini Silvana , Tejeda‐Pichardo R. , Ye Y. , Padilla S. G. , Shen F. K. , Doyle T. 
Published: September 2012

AbstractThe objective of the present research was to monitor bubble and crystal formation in lipids during high‐intensity insonation. High‐intensity ultrasound was generated with a 20‐kHz probe. Bubble and crystal formations were recorded using a low‐intensity ultrasound spectrometer operating at 1 MHz central frequency. Bubble formation was monitored in soybean oil (SBO) during insonation for different time periods (5, 10 and 60 s) and at different temperatures (22, 24, 26, 28, and 30 °C). Ultrasound attenuation due to the presence of bubbles was observed in all conditions tested. Attenuation increased with temperature and at intermediate frequencies (1 MHz). In addition, the presence of bubbles was detected after insonation was stopped, particularly for SBO sonicated for 60 s at 30 °C. Low‐intensity ultrasound spectroscopy was used to monitor the crystallization behavior of interesterified SBO. The acoustic velocity increased during crystallization, but significantly decreased during insonation.
cis‐, trans‐ and Saturated Fatty Acids in Selected Hydrogenated and Refined Vegetable Oils in the Indian Market
Authors: Amrutha Kala A. L. 
Published: September 2012

AbstractThe fatty acid composition of 27 samples of commercial hydrogenated vegetable oils and 23 samples of refined oils such as sunflower oil, rice bran oil, soybean oil and RBD palmolein marketed in India were analyzed. Total cis, trans unsaturated fatty acids (TFA) and saturated fatty acids (SFA) were determined. Out of the 27 hydrogenated fats, 11 % had TFA about 1 % where as 11 % had more than 5 % TFA with an average value of about 13.1 %. The 18:1 trans isomers, elaidic acid was the major trans contributor found to have an average value of about 10.8 % among the fats. The unsaturated fatty acids like cis‐oleic acid, linoleic acid and α‐linolenic acid were in the range of 21.8–40.2, 1.9–12.2, 0.0–0.7 % respectively. Out of the samples, eight fats had fatty acid profiles of low TFA (less than 10 %) and high polyunsaturated fatty acids (PUFA) such as linoleic and α‐linolenic acid. They had a maximum TFA content of 7.3 % and PUFA of 11.7 %. Among the samples of refined oils, rice bran oil (5.8 %) and sunflower oil (4.4 %) had the maximum TFA content. RBD palmolein and rice bran oils had maximum saturated fatty acids content of 45.1 and 24.4 % respectively. RBD palmolein had a high monounsaturated fatty acids (MUFA) content of about 43.4 %, sunflower oil had a high linoleic acid content of about 56.1 % and soybean oil had a high α‐linolenic acid content of about 5.3 %.
Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques
Authors: Öğütcü Mustafa , Aydeniz Buket , Büyükcan Mehmet Burak , Yılmaz Emin 
Published: September 2012

AbstractA rapid method for the determination of some important physicochemical properties in frying oils has been developed. Partial least square regression (PLS) calibration models were applied to the physicochemical parameters and near infrared spectroscopy (NIR) spectral data. PLS regression was used to find the NIR region and the data pre‐processing method that give the best prediction of the chemical parameters. Calibration and validation were appropriated by leave one out cross validation and test set validation techniques for predicting free fatty acids (FFA), total polar materials (cTPM; measured by chromatographic method and iTPM measured by an instrumental method), viscosity and smoke point of the frying oil samples. For PLS models using the cross validation techniques, the best correlations (r) between NIR predicted data and the standard method data for iTPM in oils were 93.79 and root mean square error of prediction (RMSEP) values were 5.53. For PLS models using the test set validation techniques, the best correlations (r) between NIR predicted data and standard method data for FFA, cTPM, viscosity and smoke point in oils were 92.58, 94.61, 81.95 and 84.07 and RMSEP values were 0.121, 3.96, 22.30 and 8.74, respectively. In conclusion, NIR technique with chemometric analysis was found very effective in predicting frying oil quality changes.
Aldehydes from Oxidized Lipids Can React with 2,2‐Diphenyl‐1‐Picrylhydrazyl (DPPH) Free Radicals in Isooctane Systems
Authors: Jeong Min Kyu , Yeo JuDong , Jang Eun Yeong , Kim Mi‐Ja , Lee JaeHwan 
Published: September 2012

AbstractOxidized lipids can decrease the absorbance of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) in isooctane. However, the compounds responsible for the decrease in DPPH absorbance are still not known. Major factors and possible compounds decreasing the DPPH absorbance during lipid oxidation were identified using linoleic and oleic acid model systems. Changes in the hydroperoxides and conjugated dienoic acid value in thermally oxidized linoleic acid were not highly correlated with those of DPPH absorbance under air‐tight and nitrogen flushing conditions. Radical scavenging compounds from oxidized oleic acid were tentatively identified as mixtures of aldehydes, alcohols, and acids. Aldehydes from oxidized fatty acids including pentanal, t‐2‐heptenal and t‐2‐nonenal can react with DPPH, whereas most alcohols and hydrocarbons did not show DPPH scavenging activity. Aldehydes rather than conjugated dienes and hydroperoxides may be the radical scavenging compounds from oxidized lipids. The results of this study will help to understand better the changes in oxidation products during lipid oxidation.
Experiments, Modeling and Control of a Dryer–Cooler of Expanded Raw Soybean Flakes in a Hexane Extraction Plant
Authors: da Silva Hofmann Augusto Marcos , Benincá Cristina , Kotovicz Valesca , Zanoelo Everton Fernando 
Published: September 2012

AbstractDrying and cooling are preparatory operations typically applied in the soybean processing industry to reduce the moisture content and temperature of the flakes fed to the extractor. Although these parameters are important for a safe and optimal process of extraction, limited or even inexistent schemes for their control are available. To deal with this problem, the current investigation suggests the use of a PID controller to manipulate the speed of the conveyor belt in order to keep the temperature of the flakes in the discharge of the dryer–cooler close to 61 °C without exceeding the acceptable outlet moisture content range from 9.9 to 12.3 % dry basis (d.b.). Closed‐loop responses for the controlled variables when considering simultaneous arbitrary disturbances on operating conditions confirmed the reliability of the current control strategy. A dynamic model represented by a system of two partial differential equations obtained by energy and mass balances for the solute in the bed was used as a virtual conveyor‐belt dryer‐cooler. Its consistency was checked by a comparison between experimental and calculated results for moisture content and temperature at the exit of a size‐scale dryer–cooler of soybean flakes at typical industrial operating conditions. The ISE technique and the simplex method of optimization were used to tune the set of PID parameters in which process control was stable.
Bioimprinted Immobilization of Candida antarctica Lipase A for Concentration of Omega‐3 Polyunsaturated Fatty Acids
Authors: Kahveci Derya , Xu Xuebing 
Published: September 2012

AbstractBioimprinting and immobilization of Candida antarctica lipase A (CALA) was optimized by response surface methodology to improve its selectivity for concentration of omega‐3 polyunsaturated fatty acids (PUFA) by lipase‐catalyzed ethanolysis of salmon oil obtained from salmon by‐products. Enzyme‐to‐support ratio, oleic acid concentration, and immobilization time were the factors investigated. Total omega‐3 PUFA lost to the ethyl esters (EE) fraction was monitored in relation to the varying levels of the factors. Results showed that the second‐order polynomial model generated adequately fitted the experimental data. The most critical factor was the enzyme‐to‐support ratio, which led to decreased recovery of omega‐3 PUFA in the glycerides fraction with increasing levels of enzyme amount. Optimum conditions were selected as follows: enzyme‐to‐support ratio, 0.2 (w/w); oleic acid concentration, 50 mM; immobilization time, 85 min. The total omega‐3 PUFA lost to the EE fraction through ethanolysis of salmon oil decreased from 3.76 to 1.47 (mol%) under the optimum conditions.
Detection of Olive Oil Adulteration Using FT‐IR Spectroscopy and PLS with Variable Importance of Projection (VIP) Scores
Authors: Oussama Abdelkhalek , Elabadi Fatiha , Platikanov Stefan , Kzaiber Fouzia , Tauler Roma 
Published: September 2012

AbstractDetermination of adulteration and authenticity of extra virgin olive oil (EVOO) was investigated by means of infrared spectroscopy and chemometric methods. The study was focused on the detection and quantification of extra virgin olive oil adulteration by soybean (SB) and sunflower (SF) oils using FT‐IR spectroscopy based on the use of PLS modeling and variable importance of projection (VIP) scores. A PLS model, using orthogonal signal correction and mean centering data pretreatments, and VIP scores variable preselection, was able to predict the concentration of sunflower and soybean oil adulterants in the 1–24 % weight ratio range with relative prediction errors lower than 3 % (w/w), for external validation samples. Moreover, the PLS‐DA (discriminant analysis) model using the same preselected wavelengths was able to explain 99.9 % of variance and to predict with 100 % accuracy both classes of adulteration (EVOO–SB and EVOO–SF) in the external validation.
Selective Microbial Degradation of Saturated Methyl Branched‐Chain Fatty Acid Isomers
Authors: Ngo Helen L. , Ashby Richard D. , Nuñez Alberto 
Published: September 2012

AbstractThree strains of Pseudomonas (P.) bacteria were screened for their capabilities of degrading chemically synthesized saturated branched‐chain fatty acids (sbc–FA). Mixtures of sbc–FA with the methyl‐branch located at various locales along the fatty acid were used as a carbon feedstock in shake‐flask culture. Utilization (and hence degradability) of the sbc–FA was monitored based on positive bacterial growth, fatty acid recovery rates and chromatographic (gas chromatography (GC) and GC‐mass spectroscopy (MS)) analysis of the recovered carbon source. P. putida KT2442 and P. oleovorans NRRL B‐14683 were both able to grow on sbc–FA utilizing 35 wt% and 27 wt% of the carbon source, respectively after 144 h. In contrast, P. resinovorans NRRL B‐2649 exhibited the most efficient use of the carbon source by utilizing 89 % of the starting material after 96 h resulting in a cell dry weight (CDW) of 3.1 g/L. GC and GC–MS analysis of the recovered carbon source revealed that the bacterial strains selectively utilized the isostearic acid in the sbc–FA mixture, and a new group of C10, C12, C14 and C16‐linear and/or branched‐chain fatty acids (approximately 4–29 wt%) were formed during degradation.
Rheology of Cream‐like Emulsions Prepared with Soybean Milk and Low Trans Vegetable Fat
Authors: Márquez Andrés L. , Wagner Jorge R. 
Published: September 2012

AbstractThe objective of this work was to study the effect of fat globule size and fat content on the rheological behavior of oil‐in‐water emulsions prepared with soybean milk, sunflower oil and low trans vegetable fat (LTF). Emulsions were prepared with 40 % w/w lipid phase (containing different proportions of LTF) and three different homogenization methods were used in order to obtain different globule sizes. Emulsions were subjected to controlled magnetic shaking until an increase in thickness. Partial coalescence was observed in all systems containing solid fat, which gave a rheopectic behavior and an increase in the viscoelastic parameters of the emulsions. Smaller particle sizes required higher shaking times to produce an increase in thickness, even though this did not lead to different final values of the viscoelastic parameters. The highest partial coalescence degree was observed at 50 % LTF in lipid phase, but the highest final viscoelastic parameters after shaking were observed at 100 % LTF in the lipid phase. The rheological behavior of these emulsions indicates that they could be a potential vegetable substitute for traditional dairy creams.