bluuebunny/crossref_metadata_2025_split huggingface dataset:
A new method for free fatty acid reduction in frying oil using silicate films produced from rice hull ash
Authors: Kalapathy U. , Proctor A. 
Published: November 2006

AbstractSodium silicate films were produced from rice hull ash silica, and their application in reducing free fatty acid (FFA) in frying oil was investigated. Sodium hydroxide concentration of these films was 32, 28, 24, and 20% with silica concentration of 45, 50, 55, and 60%, respectively. Moisture contents of these films were 20–23%. Adsorption performance of the films was investigated in frying oil at 80°C for 10–40 min. FFA content gradually decreased with treatment time for all films. There were no significant differences in FFA content among films for treatments up to 30 min. Treatment with 45 and 50% silica films for 40 min led to significantly larger reduction in FFA compared to treatment with 60% silica film. Differences between the FFA content of oil treated for 40 min with 55% silica and the FFA content of oils treated with other silica films were insignificant. FFA content of oil decreased from 0.8 to 0.55, 0.55, 0.57, and 0.59% after 40 min treatment with 45, 50, 55, and 60% silica film, respectively. Peroxide values (PV) of treated oils slightly increased from 48 to about 60 meq/kg for films with 45, 50, and 55% silica. Treatment with 60% silica led to a decrease in PV values to 42 meq/kg. Soap content of oil increased from 51 to over 100 ppm as a result of silicate film treatment.
Characterization of italian olive oils based on analytical and nuclear magnetic resonance determinations
Authors: Sacco Antonio , Brescia Maria Antonietta , Liuzzi Vitantonio , Reniero Fabiano , Guillou Glaude , Ghelli Stefano , van der Meer Pieter 
Published: November 2006

AbstractAnalytical measurements and proton nuclear magnetic resonance (1H NMR) spectra of phenolic extracts were performed on a set of italian extra‐virgin olive oils from different cultivars and geographical locations of Apulia region. Multivariate statistical analysis (principal component analysis, hierarchical clustering analysis, and discriminant analysis) was applied separately to analytical and NMR data. Analytical parameters, in particular fatty acid compositions, permit the discrimination of olive variety, while 1H NMR data of phenolic extracts permit a classification according to the geographical origin of the samples.
Constituents of Amomum tsao‐ko and their radical scavenging and antioxidant activities
Authors: Martin Teresita S. , Kikuzaki Hiroe , Hisamoto Masashi , Nakatani Nobuji 
Published: November 2006

AbstractConstituents of the fruit of Amomum tsao‐ko were investigated following a preliminary screening of the antioxidant activity of several extracts of the fruit of this plant that showed that the dichloromethane extract and the ethyl acetatesoluble and water‐soluble fractions of the 70% aqueous acetone extract had higher activity than α‐tocopherol and butylated hydroxytoluene (BHT). Eleven compounds were isolated from the ethyl acetate‐soluble fraction, and their structures were elucidated as (+)‐hannokinol (1), meso‐hannokinol (2), (+)‐epicatechin (3), (−)‐catechin (4), β‐sitosterol (5), β‐sitosterol 3‐O‐glucoside (6), 2,6‐dimethoxyphenol (7), protocatechualdehyde (8), protocatechuic acid (9), vanillic acid (10), and p‐hydroxybenzoic acid (11) based on mass and various nuclear magnetic resonance (NMR) spectroscopic techniques. This is the first isolation of epicatechin and catechin from the genus Amomum. The radical scavenging activity of the isolated compounds was evaluated using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and colorimetric and electron spin resonance (ESR) analyses. The antioxidant activity of the compounds was also determined based on the oxidative stability index (OSI). The catechins and catechol derivatives showed strong activities in both the DPPH radical scavenging activity and antioxidant activity assays.
Adhesive properties of soy proteins modified by sodium dodecyl sulfate and sodium dodecylbenzene sulfonate
Authors: Huang Weining , Sun Xiuzhi 
Published: November 2006

AbstractA study was conducted on adhesive and water‐resistance properties of soy protein isolates modified by sodium dodecyl sulfate (SDS) (0.5, 1, and 3%) and sodium dodecylbenzene sulfonate (SDBS) (0.5, 1, and 3%) and applied on walnut, cherry, and pine plywoods. Soy proteins modified by 0.5 and 1% SDS showed greater shear strengths than did unmodified protein. One percent SDS modification had the highest shear strength within each wood type tested. Soy proteins modified with 0.5 and 1% SDBS also showed greater shear strengths than did the unmodified protein. The 1% SDBS‐modified soy protein had the highest shear strength in all wood samples tested. Compared to the unmodified protein, the modified proteins also exhibited higher shear strengths after incubation with two cycles of alternating relative humidity and zero delamination rate and higher remaining shear strengths after three cycles of water soaking and drying. These results indicate that soy proteins modified with SDS and SDBS have enhanced water resistance as well as adhesive strength. Possible mechanisms for the effects of SDS and SDBS also are discussed.
Synthetic antioxidants in edible oils by square‐wave voltammetry on ultramicroelectrodes
Authors: Ceballos Claudio , Fernández Héctor 
Published: November 2006

AbstractSquare wave voltammetry (SWV) on carbon disk ultramicroelectrodes (UME) was used to determine antioxidants tert‐butylhydroxyanisole (BHA) and tert‐butylhydroxytoluene (BHT) in vegetable oils. Direct determinations were accomplished in benzene/ethanol/H2SO4 solutions or in acetonitrile (ACN) after an extractive procedure. Much better recovery percentages were obtained in ACN extracts. By comparing with high‐performance liquid chromatography (HPLC) results, BHA has a slightly lower recovery percentage by the SWV technique on ACN extracts. On the other hand, BHT shows a greater recovery percentage using the methodology proposed here. The analysis time through SWV is less than an hour for a duplicated analysis while the HPLC technique needs a greater time, besides the overnight stored time required by the current methodology. The present work tends to show that SWV on carbon disk UME allows sensitive, reproducible, and faster determination of BHA, BHT, or antioxidant mixtures in oil‐solvent solutions or after a simple extractive procedure with the advantage of a higher recovery percentage. This validates the methodology as an analytical alternative for antioxidant quantification.
Ultrafiltration of partially hydrolyzed rice bran protein to recover value‐added products
Authors: Hamada Jamel S. 
Published: November 2006

AbstractRice brans were treated with a protease together with a disulfide bond‐breaking agent (Na2SO3) to achieve a 2–4% peptide bond hydrolysis (DH). Ultrafiltration (UF) with 3 kDa molecular weight cut‐off (MWCO) membrane led to substantial loss of feed protein due to permeation. Using 1 kDa MWCO membrane increased protein yields, but it was not effective in purifying the protein hydrolysates despite the increase in membrane area and operating time. The efficiency of this UF process can be improved using a larger MWCO membrane (e.g., 2 kDa MWCO), which may facilitate complete removal of phytate. Based on disparity of molecular sizes, use of phytase may also increase purity of protein retentates and allow the recovery of functional inositol phosphates in permeates. The presence of Na2SO3 during proteolysis to 2% DH of preheated bran (100°C, 10 min) repaired the damage caused by preheat treatment by increasing protein recovery but increased the concentration of small peptides in hydrolysates, i.e., <1 kDa, particularly for highly aggregated proteins. Heat treatment is necessary to stabilize rice bran, but the sulfite treatment may be avoided to increase UF yield and purity of protein retentates and allow higher DH values for hydrolysis of stabilized brans. Accordingly, this UF process can be an efficient method for recovering high‐value components from rice bran, an underutilized rice milling co‐product, for many industrial applications.
Industrial production of dihomo‐γ‐linolenic acid by a Δ5 desaturase‐defective mutant of Mortierella alpina 1S‐4 Fungus
Authors: Kawashima Hiroshi , Akimoto Kengo , Higashiyama Kenichi , Fujikawa Shigeaki , Shimizu Sakayu 
Published: November 2006

AbstractDihomo‐γ‐linolenic acid (DGLA)‐containing oil (triacylglycerol) was produced by the fungus Mortierella alpina S14, which is a Δ5 desaturase‐defective mutant of the arachidonic acid‐producing strain 1S‐4. Using soy flour as the nitrogen source, S14 produced 8.1 g DGLA/L of culture medium in a 50‐L jar fermenter. Shifting the cultivation temperature from 26 to 28°C resulted in reduction of the percentage of DGLA in total fatty acids. Under optimal conditions in a 10‐kL industrial fermenter, DGLA production reached 7.0 g/L (percentage of DGLA, 43.9%) at day 12 of cultivation. The other fatty acids were palmitic (18.2%), stearic (7.9%), oleic (7.5%), linoleic (4.4%), γ‐linolenic (3.2%), arachidonic (0.4%), and lignoceric (7.7%) acids.
Effect of processing conditions on physical properties of a milk fat model system: Rheology
Authors: Herrera M. L. , Hartel R. W. 
Published: November 2006

AbstractThe effect of processing conditions on rheological behavior of three blends of 30, 40, and 50% of high‐melting fraction [melting point measured as Mettler dropping point (MDP)=47.5°C] in low‐melting fraction (MDP=16.5°C) of milk fat was studied. The effects of cooling and agitation rates, crystallization temperature, chemical composition of the blends, and time of storage on complex, storage and loss moduli were investigated by dynamic mechanical analysis (DMA). Compression tests were performed on samples using frequency values within the linear viscoelastic range (1 to 10 Hz). Loss modulus was, on average, 10 times lower than elastic modulus and was generally not affected by processing conditions. Samples showed a more solid‐like behavior that was better described by storage modulus. Storage modulus varied with all processing conditions used in this study, and even for the same solid fat content, different rheological properties were found. Storage and complex modulus increased with temperature of crystallization (25 to 30°C), even though solid fat contents of samples measured after 24 h at 10°C were the same. Moduli were higher for samples crystallized at slow cooling rate, decreased with agitation rate, and were lower for the 30–70% blend at all processing conditions used. Storage moduli also increased with storage time. Shear storage modulus was calculated from the DMA experimental data, and the results were in agreement with the values reported in literature for butter systems. Fractal dimensions calculated for these systems showed a significant decrease as agitation rate increased in agreement with the softening effect reported for working of butter.
Effect of processing conditions on physical properties of a milk fat model system: Microstructure
Authors: Herrera M. L. , Hartel R. W. 
Published: November 2006

AbstractThe effect of processing conditions on the microstructure of three blends of 30, 40, and 50% high‐melting fraction [Mettler dropping point (MDP)=47.5°C] in the lowmelting fraction (MDP=16.5°C) of milk fat was studied. The effect of cooling and agitation rates, crystallization temperature, chemical composition of the blends, and storage time on crystalline microstructure (number, size, distribution, etc.) was investigated by confocal laser scanning microscopy (CLSM). To improve resolution, a mix of Nile blue and Nile red dyes was dissolved in the melted samples in proportions that did not modify the nucleation kinetics. Samples were then crystallized by cooling (0.2 or 5.5°C/min) to crystallization temperature (25, 27.5, and 30°C). After 2 h at crystallization temperature, a slurry was placed on a microscope slide and samples were stored 24 h at 10°C. During this period, more material crystallized. Slowly crystallized samples (0.2°C/min) formed different structures from rapidly crystallized samples (5.3°C/min). Crystals were sometimes diffuse and hard to distinguish from the liquid. Samples were darker as a result of this solid‐mass distribution. However, rapidly crystallized samples had well‐defined crystals and seemed to be separated by a distinct liquid phase. These crystals were not in touch with each other as was the case for slowly crystallized samples. Higher agitation rates led to smaller crystal size due to enhanced nucleation. Larger crystals were formed when crystallization occurred at higher temperatures. Storage time resulted in an increase of crystal size. Larger crystal size and structures with more evident links had a more elastic behavior with higher elastic modulusE’.
Protein concentrate and adhesives from meat and bone meal
Authors: Park Sang K. , Bae D. H. , Hettiarachchy N. S. 
Published: November 2006

AbstractDefatted meat and bone meal (MBM) was prepared by the removal of extractable fat with isopropyl alcohol. Proteins in the defatted MBM were extracted with 0–4% NaCl concentrations with 0.05% CaCl2 or 0.05% MgCl2 at pH 5.5–6.6 for 1 h at 50°C and precipitated at pH 4.0–4.5. By using the salt extraction procedure, MBM protein concentrate (MBMPC) (32 g) was obtained from defatted MBM (100 g). Recovery of protein was dependent on the extraction temperature employed; recovery values ranged from 33.2 to 51.4%. At 4% NaCl concentration, MgCl2 increased protein solubility by 30%, compared to the control. The adhesiveness of MBMPC at various pH values ranging from 5.0 to 9.0 was investigated. At pH 6.0–8.0, adhesiveness of MBMPC showed the highest value (78.2 kg). The adhesiveness increased linearly as the MBMPC concentration increased up to 20% with respect to temperature for MBMPC adhesiveness, the greatest adhesiveness was in the range of 70 to 90°C. Improved adhesiveness and water resistance were observed with 0.05% glutaraldehyde treatment.
Antioxidative characteristics of oils in ground pork‐fat patties cooked with soy sauce
Authors: Chiou R. Y. ‐Y. , Ku K. ‐L. , Lai Y. ‐S. , Chang L. ‐G. 
Published: November 2006

AbstractGround pork‐fat patties were cooked alone (control), with NaCl solution, with NaCl solution containing sucrose, with fermented soybean broth, with fermented black soybean broth, and with commercial soy sauce products at 125°C for 2 h. The top‐layer oils were then stored at 60°C for periodical determinations of conjugated diene hydroperoxide (CDHP) contents. The fermented broth‐cooked and soy sauce‐cooked oils were stable against CDHP formation during storage. This supports the customary impression that soy sauce‐cooked pork is stable against oxidative rancidity. Analysis of the fatty acid compositions showed the presence of linoleic, linolenic, and arachidonic acids, which are susceptible to oxidation. When the fermented brothcooked oils were extracted with methanol, concentrated, and introduced to the control oils for storage, an estimated antioxidative potency close to that of 2 ppm butylated hydroxyanisole was observed. In comparing free amino acid compositions of the fermented soybean and black soybean broths before and after cooking the ground pork‐fat patties, threonine, serine, glutamic acid, alanine, isoleucine, leucine, tryptophan, and tyrosine contents tecreased while proline, valine, histidine, and arginine contents increased.
Establishment of a model substrate oil for antioxidant activity assessment by oil stability index method
Authors: Nakatani Nobuji , Tachibana Yukari , Kikuzaki Hiroe 
Published: November 2006

AbstractA model substrate oil using methyl linoleate was established for the determination of the antioxidant activity by Oil Stability Index (OSI) method. OSI values for methyl linoleate with different concentrations (5–100%) in silicone oil were measured at different temperatures (70–120°C). As the temperature increased, the OSI value decreased in each concentration of methyl linoleate. Optimal temperature and concentration of antioxidants, α‐tocopherol, and butylated hydroxytoluene on OSI values for 10% methyl linoleate model oil was measured at 90, 100, 110, and 120°C. The logarithmic relationship between temperature and OSI using model substrate oil was similar to that of soybean oil. Furthermore, application of some spice extracts to this model oil system was carried out to give results thhat compared well with those available in the literature. Thus, the procedure using methyl linoleate‐silicone oil as a model substrate oil is available for evaluating the antioxidant activity by the OSI method.
Characterization and oxidative stability of enzymatically produced fish and canola oil‐based structured lipids
Authors: Akoh Casimir C. , Moussata Charment O. 
Published: November 2006

AbstractTwo‐kilogram quantities of structured lipids (SL) of menhaden fish and canola oils containing caprylic acids (8∶0) were produced in a laboratory‐scale packed‐bed bioreactor by acidolysis catalyzed by an immobilized lipase, Lipozyme IM, from Rhizomucor miehei. SL were characterized and their oxidative stabilities investigated. The SL contained 29.5% 8∶0 for fish oil and 40.15 for canola oil. Polyunsaturated fatty acids (PUFA) of fish oil remained unchanged after the modification while PUFA of canola oil were reduced from 29.6 to 21.2%. Monoenes, especially 18∶1n−9, were completely replaced by 8∶0 in fish oil and reduced from 61.9 to 34.7% in canola oil. Downstream processing of enzymatically produced SL led to loss in natural total tocopherol contents of the fish and canola oils. The effects of antioxidants such as α‐tocopherol (TOC), tert‐butylhydroxyquinone (TBHQ), and combinations thereof on the oxidative stability of SL were investigated. SL were analyzed for oxidative stability index, peroxide value, conjugated diene content, free fatty acid content, iodine value, saponification number, and thiobarbituric acid value. Iodine value of unmodified fish oil (154.71) was reduced to 144.10 and that of canola oil (114.49) to 97.27 after modification. The SN increased from 183.72 to 242.63 for fish oil and from 172.50 to 227.90 for canola oil. TBHQ exhibited better antioxidant effects than TOC. A combination of TBHQ/TOC also proved to be an effective antioxidant for SL. We suggest the addition of antioxidants to enzymatically produced and purified SL.
Modifications of butter stearin by blending and interesterification for better utilization in edible fat products
Authors: Pal P. K. , Bhattacharyya D. K. , Ghosh S. 
Published: November 2006

AbstractThis work primarily aims to further modify the stearin fractions, obtained from anhydrous milk fat, after fractionation by dry process and by solvent process using isopropanol, for extending their scope of utilization in edible fat products. Butter stearin fractions, on blending with liquid oils like sunflower oil and soybean oil in different proportions, offer nutritionally important fat products with enriched content of essential fatty acids like C18∶2 and C18∶3. The butter stearin fraction from isopropanol fractionation, when interesterified with individual liquid oils by Mucor miehei lipase as a catalyst, yields fat products having desirable properties in making melange spread fat products with reasonable content of polyunsaturated fatty acids and almost zero trans fatty acid content.
Adhesion properties of soy protein with fiber cardboard
Authors: Zhong Zhikai , Susan Sun X. , Fang Xiaohua , Ratto Jo A. 
Published: November 2006

AbstractAdhesion properties of soy protein isolate (SPI) on fiber cardboard and effects of press conditions, pre‐pressing drying time, and protein concentrations on gluing strength were investigated. Shear strength increased as press time, press pressure, and/or press temperature increased. The effect of temperature on shear strength became more significant at high press pressure. The shear strength of the SPI adhesive on fiber cardboard decreased by 12–25% after water soaking. Shear strength increased as pre‐pressing drying time increased and reached its maximal value at about 10 min. An SPI/water ratio of 12∶100 (w/w) gave the highest gluing strength. The specimens showed complete cohesive failure (fiber cardboard failure) except for soaked specimens pressed at low press temperature, low pressure, and short press time. Specimens pressed at 25°C and 2 MPa for 5 min with pre‐pressing drying time of 10 min and an SPI/water ratio of 12∶100 (w/w) had T‐peel strength and tensile bonding strength of 1.15 N/mm and 0.62 MPa, respectively, without water soaking, and 1.11 N/mm and 0.24 MPa, respectively, with water soaking.
Lipase‐catalyzed synthesis of triolein‐based sunscreens in supercritical CO2
Authors: Compton David L. , King Jerry W. 
Published: November 2006

AbstractNovozym® 435‐catalyzed transesterification of ethyl 4‐hydroxy‐3‐methoxy cinnamate (ethyl ferulate, EF) with triolein to form the ultraviolet (UV)‐absorbing lipids monoferuloylmonooleoyl‐glycerol (FMO) and feruloyl‐dioleoyl‐glycerol (FDO) has been conducted using supercritical CO2 (SC−CO2) batch reactions. The alcoholysis of 0.1 M EF with 0.1 M 1‐octanol in SC−CO2 to form octyl ferulate was used as a model reaction to optimize pressure and temperature conditions. Conditions ranging from 45 to 80°C and 10.3 to 34.5 MPa (1,500 to 5,000 psi) were tested with a maximal conversion of 53% of the EF being achieved at 13.8 MPa (2,000 psi) and 80°C after 24 h. These optimized conditions applied to the transesterification of EF with triolein effected a combined FMO and FDO yield of 69%. Triolein exhibits higher solubilities in SC−CO2 at higher pressures; therefore, the transesterification was performed at 80°C over a range of pressures from 13.8 to 34.5 MPa (2,000 to 5,000 psi). Results showed that a maximal yield of 74% of FMO and FDO was reached at 80°C and 24.1 MPa (3,500 psi) after 48 h. Compared to the FMO and FDO synthesis conducted neat or in toluene, the synthesis of the UV‐absorbing lipids in SC−CO2 affords higher yields within a shorter amount of time. Therefore, the transesterification of EF with triolein in a SC−CO2 batch reaction is a viable route to UV‐absorbing lipids that could be used as active ingredients in sunscreen formulations.
Enzymatic esterification of (−)‐menthol with fatty acids in solvent by a commercial lipase from Candida rugosa
Authors: Babali Banu , Aksoy H. Ay§e , Tüter Melek , Ustun Guldem 
Published: November 2006

AbstractEsterification of (−)‐menthol with fatty acids in isooctane was successfully catalyzed using a commercial lipase, Lipase AY “Amano” 30 from Candida rugosa in original powder form. The esterification reactions were performed to elucidate the effects of temperature, enzyme load, molar ratio of (−)‐menthol/fatty acid, and fatty acid type, keeping the (−)‐menthol concentration at 200 mM. At the optimal conditions for (−)‐menthol esterification, determined at a (−)‐menthol/lauric acid molar ratio of 1∶1 and 35°C [1.5 g enzyme/g (−)‐menthol, 0.1 g molecular sieves], the molar conversion of (−)‐menthol after 48 h reached 93%. After 24h, the lowest and the highest molar conversions of fatty acids at 2∶1 molar ratio were obtained with myristic acid (71%) and margaric acid (98%), respectively. After 48 h, the molar conversions of lauric acid at molar ratios 2∶1, 1∶1, and 1∶2 were 98, 93, and 49%, respectively.