bluuebunny/crossref_metadata_2025_split huggingface dataset:
Determination of FA composition and total trans FA of Turkish margarines by capillary GLC
Authors: Arici Muhammet , Tasan Murat , Gecgel Umit , Ozsoy Semra 
Published: November 2006

AbstractIn this research, FA composition and total trans FA contents of 16 different brands of margarine (8 hard‐type and 8 soft‐type) sold in Turkey were determined by capillary GLC method. According to the results, the contents of saturated FA, monounsaturated FA, and PUFA were within the ranges of 23.9–32.3, 44.0–61.9, and 14.2–24.1%, respectively, in hard‐type margarines, and 27.0–39.9, 21.0–40.9, and 32.0–53.7%, respectively, in soft‐type margarines. Hard‐type margarines contained total trans FA concentrations of 20.1–34.3%, whereas soft‐type margarines contained less than 8.9% total trans FA. C18∶1trans acid content was within the range of 18.5–29.8% in hard‐type margarines, and it was significantly higher than the range in soft margarines (0.7–8.1%). C18∶1trans acid was the major trans FA in all margarines, and C18∶3trans acid concentrations were less than 0.2%.
Lipase‐catalyzed acidolysis of menhaden oil with CLA: Optimization by factorial design
Authors: Torres Carlos F. , Barrios Ernesto , Hill Charles G. 
Published: November 2006

AbstractMenhaden oil was interesterified with CLA in a packed‐bed reactor containing an immobilized lipase from Mucor miehei (L9) as the biocatalyst. Process optimization was studied using a sequence of 22×3 factorial designs involving the mole ratio of reactants, the reaction temperature, and the space‐time of the reactor as experimental parameters. Three different responses—percentage of incorporation of CLA, level of n−3 residues remaining, and conversion of CLA—were considered as objective functions. The parameters studied showed opposite effects for incorporation of CLA and the retention level of n−3 residues. A desirability function was constructed to describe a desirable balance of the conflicting response variables. Optimal conditions correspond to a molar ratio of CLA to fish oil of 0.8 to 1, a temperature of 60°C, and a space‐time of 5 h.
Use of NIR spectroscopy for estimation of FA composition of soy flour
Authors: Sato Tetsuo , Takahashi Masakazu , Matsunaga Ryoichi 
Published: November 2006

AbstractThe feasibility of NIR spectroscopy for the determination of FA composition in soy flour was examined. NIR spectra were obtained for a small amount of soybean powder (about 8 mg) in a modified single‐grain cup using an NIR instrument by scanning the wavelengths from 1100 to 2500 nm at 2‐nm intervals. The relationship between the NIR spectral patterns of soybean powder and the FA compositions was examined: As the linoleic acid ratio increased, the NIR absorbance at 1708 nm, where the linoleic acid moiety has an absorption band, became stronger downward in the second‐derivative NIR spectra. The correlation coefficients between the standardized NIR readings at 1708 nm and the linoleic acid ratio or the oleic acid ratio in the FA composition of soy flour were −0.853 and 0.877, respectively. A rough estimation of the linoleic acid moiety or oleic acid moiety in soy flour could be successfully carried out with even a very small amount of soy flour according to the NIR spectral pattern due to the wavelength assignments of moieties.
Plackett‐burman design for determining the preference of Rhizomucor miehei lipase for FA in acidolysis reactions with coconut oil
Authors: Rao Reena , Divakar S. , Lokesh Belur R. 
Published: November 2006

AbstractThe preference of lipase (EC 3.1.1.3) from Rhizomucor miehei in the incorporation of 11 FA, ranging from C10∶0 to C22∶6, into coconut oil TAG during acidolysis was studied by applying the Plackett‐Burman experimental design. Enzymatic acidolysis reactions were carried out in hexane at 37°C for 48 h with coconut oil (0.1 M) and a mixture of 11 FA at a TAG to FA molar ratio of 1∶1. Lipase was used at the 5 wt% level. The incorporation of FA into coconut oil TAG was determined by GC. The lipase showed preference for long‐chain saturated FA for incorporation into coconut oil TAG. The FA with 18 carbon atoms showed a high incorporation rate (18∶1>18∶1>18∶3). The lipase showed the least preference for the incorporation of 12∶0, which occurs in maximal concentration (46%), whereas the most preferred FA, 18∶0, occurs at a very low concentration (<2%) in coconut oil. The overall preference of lipase for the incorporation of different FA into coconut oil TAG was 18∶0>18∶2, 22∶0>18∶1, 18∶3, 14∶0, 20∶4, 22∶6>16∶0>12∶0≫10∶0.
Enantiomeric composition of filbertone in hazelnuts and hazelnut oils from different geographical origins
Authors: Ruiz del Castillo M. L. , Gómez Caballero E. , Blanch G. P. , Herraiz M. 
Published: November 2006

AbstractThe potential of enantiomeric analysis of (E)‐5‐methyl‐hept‐2‐en‐4‐one (filbertone) for authenticity control of oils is evaluated for a selection of both hazelnuts and hazelnut oils from different geographical origins. The analytical method proposed involves the enantioselective GC analysis of the fraction resulting from the preseparation with HPLC of either a hazelnut extract or a hazelnut oil. The obtained results demonstrate that the proposed procedure avoids the partial or total racemization of filbertone and thus allows the reliable determination of its enantiomeric composition. Moreover, the enantiomeric ratio of filbertone is not affected by the cold pressing process of hazelnut oil production and was found to be nearly constant for oils obtained from unroasted hazelnuts of different geographical origins.
Pinacol rearrangement of jojoba bis‐epoxide
Authors: Zeltser Inna , Shani Arnon 
Published: November 2006

AbstractJojoba bis‐epoxide (1.6 mmol) undergoes pinacol rearrangement upon reaction with the iodide ion (60 mmol) under slightly acidic conditions, via an iodohydrin as an intermediate, to yield bis‐ketojojoba in high yield (92%) after 25 h reflux in THF; no hydroxy derivatives were detected. Since the nucleophilic opening of the epoxide ring is statistically equal on both sides, the rearranged product may have the two carbonyl groups on either side of the original carbon atoms of the two epoxide rings, both completely opened. MS of the rearranged products reveals that the ring opening is approximately equal on both sides of the epoxide ring. Other nucleophiles, such as acetate and amine, open the ring sluggishly without rearrangement.
Prevention of metallic corrosion by lauric hydrazide and its salts under vapor phase conditions
Authors: Quraishi M. A. , Bhardwaj V. , Rawat J. 
Published: November 2006

AbstractSix organic volatile corrosion inhibitors (VCI) were synthesized using lauric hydrazide with various acids such as cinnamic acid, succinic acid, nitrobenzoic acid, phthalic acid, and maleic acid and evaluated as corrosion inhibitors of mild steel, copper, brass, zinc, and aluminum by weight loss and potentiodynamic polarization methods. All the investigated VCI exhibited good inhibition efficiency for all the metals tested. The inhibition efficiency of all compounds increased as the inhibitor concentration increased. Lauric hydrazide cinnamate showed the best results among all compounds studied. In addition, all inhibitors showed anodic behavior. Adsorption studies demonstrated that all the investigated compounds followed Temkin's adsorption isotherm.
LC‐electrospray ionization and LC‐FABMS study of flavonoid glycosides extracted from peanut meal
Authors: Singleton J. A. , Stikeleather L. F. , Sanford J. H. 
Published: November 2006

AbstractHPLC, HPLC‐electrospray ionization (LC‐ESI), and LC‐FABMS were used to characterize flavonoid glycosides in the methanol extract from peanut meal. Five isoflavones, diadzin, glycitin, genistin, daidzein, and genistein, were separated by HPLC and characterized by comparison with known standards using ESI‐MS. The flavonoid methylquercetin (rhamnetin) was present in the methanol extract from peanuts and identified by ESI‐MS. Four other flavonoids, two quercetin diglycosides, one quercetin monoglucoside, and isorhamnetin glucoside, were found to be present in the methanol extract based on their reversed‐phase elution pattern, mass ions, and fragment ions using flow‐FABMS.
Characterization of the TAG of peanut oil by electrospray LC‐MS‐MS
Authors: Dorschel Craig A. 
Published: November 2006

AbstractA study of processed peanut oil was undertaken to assess the utility of HPLC combined with tandem MS to obtain data easily regarding the number of TAG of fats and oils and their FA composition. Mass chromatograms and spectra corresponding to only TAG of a single M.W. were obtained for the full range of TAG in the sample. Analysis of the mass spectra allowed the identification of more than 160 TAG in the sample by their FA composition. In addition, it was possible to estimate relative abundances of the TAG and suggest the position of the FA on glycerol for a limited number of cases. This technique greatly simplifies the task of assigning FA to coeluting TAG and facilitates identification of TAG present in trace quantities in mixtures, with possible application in circumstances where such trace TAG could be significant markers. Results are quickly obtained without extensive sample preparation or prefractionation of the sample.
Fast quality screening of vegetable oils by HPLC‐thermal lens spectrometric detection
Authors: Luterotti Svjetlana , Franko Mladen , Bicanic Dane 
Published: November 2006

AbstractIsocratic reversed‐phase HPLC with thermal lens spectrometric (TLS) detection enabled identification of linseed, olive, sesame, and wheat germ vegetable oils to control the authenticity of the oils based on characteristic carotenoid/carotene profiles. Four characteristic regions of carotenoids (i.e., lutein, xanthophyll, carotene, and lycopene) have been identified in each type of oil. The concentrations of total β‐carotene (BC) and α‐carotene (AC), together with trans‐to cis‐isomers of β‐carotene (TBC/CBC) and BC/AC ratios were shown to be reliable and useful indices for fast screening of oils for nutritional quality. The oil TBC/CBC ratio and the BC concentration (in μg/mL) should meet the following numerical criteria: linseed (≽2∶1, ≽1.7), olive (≽3∶1, ≽0.4), sesame (≽1∶1, ≽0.1), and wheat germ oil (≽1∶1, ≽1.7). Based on the above criteria, unsatisfactory olive oils differed significantly from the consumable ones. Likewise, the concentration of AC in consumable wheat germ and sesame oil should not be lower than 0.6 and 0.02 μg/mL, respectively. The AC level in safflower oil should not be higher than 0.04 μg/mL. The BC/AC ratios exceeding 3∶1, 6∶1, and 8∶1 should be used as an additional quality requirement for consumable wheat germ, sesame, and safflower oil, respectively.
Formation of 4‐hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature
Authors: Seppanen C. M. , Saari Csallany A. 
Published: November 2006

AbstractThe formation of 4‐hydroxy‐2‐trans‐nonenal (HNE), a mutagenic and cytotoxic product of the peroxidation of linoleic acid, was monitored in soybean oil that was heated at 185°C for 2, 4, 6, 8, and 10 h. Unheated soybean oil contained no HNE and a relatively low concentration of polar lipophilic secondary oxidation products (aldehydes and related carbonyl compounds), measured as 2,4‐dinitrophenylhydrazine derivatives by HPLC. An increase in the concentration of both HNE and total lipophilic polar oxidation products was observed with increased exposure to frying temperature. A considerable concentration of HNE had already formed at 2 h and the concentration continued to increase at 4 and 6 h of heating. After 6 h the concentration of HNE decreased, possibly due to degradation of the aldehyde with further exposure to high temperature. The loss of endogenous tocopherols was also monitored in the heated oil, and the tocopherol concentration decreased as the secondary lipid oxidation products increased.
Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy
Authors: Hodge S. M. , Rousseau D. 
Published: November 2006

AbstractThe surface microstructure and polymorphic behavior of milk chocolate subjected to multiple thermal cycles between 20 and 32, 33, or 34°C were examined using atomic force microscopy (AFM) and powder X‐ray diffraction (XRD). The surface of unbloomed milk chocolate was smooth (surface roughness of 278 nm) and consisted of small, evenly distributed crystals. XRD results indicated the presence of mostly form V crystals and little or no form VI crystals. Cycling between 20 and 32°C resulted in little bloom formation and change in polymorphic behavior. Gradual bloom formation occurred as a result of cycling between 20 and 33°C, and was accompanied by the nascence of form VI crystals. Surface roughness increased gradually from 417 nm after one cycle to 476 and 521 nm after two and three cycles, respectively. Extensive bloom arose from cycling between 20 and 34°C. Surface roughness increased from 373 nm after one cycle to 603 and 736 nm after two and three cycles, respectively. This heavily bloomed chocolate consisted of jutting crystals and large raised, yet smooth areas that were haphazardly located within the chocolate matrix. In summary, a new perspective on the development of surface bloom due to thermal cycling is provided.
Preparative‐scale supercritical fluid extraction/supercritical fluid chromatography of corn bran
Authors: Taylor Scott L. , King Jerry W. 
Published: November 2006

AbstractA preparative‐scale supercritical fluid extraction/supercritical fluid chromatography (SFE/SFC) procedure has been developed for the removal of oil from corn bran to obtain fractions enriched with free sterols and ferulate‐phytosterol esters (FPE). Operational parameters from an analytical‐scale supercritical fluid fractionation technique were translated to and optimized on a home‐built, preparatory‐scale SFE/SFC apparatus. SFE was performed at 34.5 MPa and 40°C using supercritical carbon dioxide. These conditions did not result in exhaustive extraction of the corn bran, but yielded about 96% of the available oil. SFC was conducted in three steps, followed by reconditioning of the sorbent bed. Preparative‐scale SFE/SFC of corn bran produced a fraction enriched greater than fourfold in free sterols and 10‐fold in FPE, suggesting that such a scheme could be used industrially to produce a functional food ingredient.
TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification
Authors: Noor Lida H. M. D. , Sundram K. , Siew W. L. , Aminah A. , Mamot S. 
Published: November 2006

AbstractModification of the characteristics of palm oil (PO), sunflower oil, and plam kernel olein (PKOo) according to conventional three‐component mixture designs was undertaken by a combination of blending and chemical interesterification (CIE) techniques. TAG composition and solid fat content (SFC) profile of the starting blends were analyzed and compared with those of the interesterified blends. Upon CIE, extensive rearrangement of FA among TAG was evident. Concentrations of several TAG were increased, some were decreased, and several new TAG were formed. The resulting changes in TAG profile were reflected in the SFC of the blends. The SFC values of the chemically interesterified blends, except binary blends of PO/PKOo, revealed that they were softer than their respective starting blends. SFC data also indicated that eutectic interaction occurred between PO and PKOo in the starting blends and that this interaction was diminished after CIE.
Kinetics of the hydroformylation of soybean oil by ligand‐modified homogeneous rhodium catalysis
Authors: Kandanarachchi Pramod , Guo Andrew , Demydov Dmytro , Petrovic Zoran 
Published: November 2006

AbstractThe kinetics and mechanism of the hydroformylation of soybean oil by homogeneous ligand‐modified rhodium catalysts were investigated at 70–130°C and 4000–11,000 kPa. The effects of reaction rates on systematic variations in reaction parameters were evaluated in order to develop an industrial process to convert vegetable oils to polyaldehydes. The activation energies in the presence of triphenylphosphine (Ph3P) (61.1±0.8 kJ/mol) (mean±SD) and triphenyl phosphite [(PhO)3P] (77.4±5.0 kJ/mol) were determined. The catalyst was deactivated at temperatures higher than 100°C. An evaluation of the effects of the reaction parameters on initial rates yielded the rate laws for Ph3P {rate=k [olefin][Rh(CO)2Acac]1.1 [Ph3P]−0.5 (pH2+pCO)1.4, where Rh(CO)2Acac is (acetylacetonato)dicarbonylrhodium (I)} and (PhO)3P {rate=[olefin] [Rh(CO)2Acac]1.2 [(PhO)3P]−0.8 (pH2+pCO)0.9 at total pressures lower than 7000 kPa, and rate =[olefin] [Rh(CO)2Acac]1.2 [(PhO)3P]−0.8(pH2+pCO)1.7 at total pressures higher than 7000 kPa}.
FA selectivity of lipases in acyl‐transfer reactions with acetate esters of polyols in organic media
Authors: Lee Chen‐Hsien , Parkin Kirk L. 
Published: November 2006

AbstractFA reaction selectivity of Burkholderia cepacia, Rhizomucor miehei, and Candida antarctica fraction B lipases was compared between acyl‐transfer and esterification reactions. Multicompetitive reaction mixtures containing a series of n‐chain FA (a C4–C18 series; and a C18∶x series, where X=0‐3 double bonds) and a single acetate ester co‐substrate [triacetin, 1,2‐propanediol (1,2‐PD)diacetate, and 1,3‐PD diacetate] were studied in tert‐butyl methyl ether at an aw of 0.69. For B. cepacia lipase, FA optima for C8, C16, and C18∶2 were observed in all reactions with 1.0‐ to 5.9‐fold differences in FA selectivity. For R. miehei lipase, an optimum for C8 FA was observed in all reactions with 1.2‐ to 6.7‐fold differences in FA selectivity. For C. antarctica lipase, FA optima for C8/C10 were observed in all reactions with 1.0‐ to 2.8‐fold differences in FA selectivity. FA selectivities were broadly modulated upon changing from free polyol to acetate ester co‐substrates for B. cepacia and R miehei lipases, whereas FA selectivity modulations were more specific upon this change in reaction configuration for C. antarctica B lipase. For all lipases, reactivity toward unsaturated C18∶x FA was enhanced in acyl‐transfer relative to esterification reactions with these polyol co‐substrates.
Partial purification of nigella sativa L. Seed lipase and its application in hydrolytic reactions. Enrichment of γ‐linolenic acid from borage oil
Authors: Tuter Melek , Aksoy H. Ayşe , Ustun Guldem , Riva Sergio , Secundo Francesco , ipekler Serhat 
Published: November 2006

AbstractSelective hydrolysis of borage (Borago officinalis L.) oil was catalyzed by two lipase preparations of Nigella sativa L. seeds at 40°C in a mixture of borage oil, water, and hexane. Ammonium sulfate‐precipitated lipase (Nigella PL) and lipase partially purified by DEAE‐ion exchange chromatography (Nigella CPL) exhibited a negative specificity toward γ‐linolenic acid (GLA). Best results were obtained in the experiments conducted with 330 U/g oil of Nigella PL and 200 U/g oil of nigella CPL. When 330 U/g oil of Nigella PL was used, after 8 h the GLA level rose from 21.9% in the starting oil to 29.6 and 41.8% in TAG and DAG fractions of the product mixtures, respectively (1.5‐fold enrichment of GLA in the total unhydrolyzed acylglycerol fraction). At 200 U/g oil enzyme concentration of Nigella CPL, after 77 h maximum GLA enrichment was observed in the DAG fraction. The GLA content of the DAG increased to 34.6%, corresponding to almost 1.6‐fold enrichment. The relative inability of Nigella sativa lipase(s) to hydrolyze γ‐linolenoyl moieties of TAG can be used for the enrichment of this acid in the unhydrolyzed acylglycerol fractions of GLA‐containing oils.
Oil‐free protein isolates from full‐fat, dehulled mustard flour by microfiltration
Authors: Dendukuri Dhananjay , Diosady Levente L. 
Published: November 2006

AbstractNew microfiltration (MF)‐based aqueous processes for the extraction of oil‐free protein isolates from full‐fat, dehulled mustard flour have been developed. The processes used hydrophilic MF membranes to separate oil and protein. The most successful processing sequence consisted of alkaline extraction of oil and protein from the flour at pH 11, centrifugation to remove undissolved solids, and an initial microfiltration step to separate oil and dissolved protein. This was followed by proteolytic enzyme treatment of the retentate and a second‐stage MF step to recover further protein. The proteolytic enzyme treatment was designed to break aggregated proteins into smaller fractions to permit their passage through the MF membrane. The permeates from the two microfiltration steps were ultrafiltered to concentrate the protein and remove antinutritional compounds and highly fragmented peptides. With this process, 60% of the protein originally in the flour was separated from the oil phase. Approximately 40% of the protein present in the flour was recovered in the form of two oil‐free protein isolates—a soluble protein isolate containing 91% protein and a precipitated protein isolate containing 100% protein. The process proves the potential of MF as an effective method of extracting oil‐free protein isolates from oilseeds without the use of organic solvents.
Oxidation of FA with alkene of alkyne functionalities studied with chemiluminescence and real‐time IR spectroscopy
Authors: Samuelsson Johan , Johansson Mats 
Published: November 2006

AbstractThe oxidation of well‐defined FA derivatives has been studied with real‐time IR (RTIR) and chemiluminescence (CL) techniques. Both methyl esters and model oils based on different FA have been studied to reveal the effect of functionality. The FA used were linoleic and crepenynic acid, the latter with an alkyne functionality. The purpose was to reveal how structural differences affect the oxidation and how this is monitored with CL and RTIR. Both model oils had longer oxidation induction times than the corresponding methyl esters, as seen by both IR and CL. Generally, the induction times measured with IR were shorter than those determined by CL, but the rate of oxidation did not seem to differ much between the model oils and the corresponding methyl esters. The results also imply that the higher functionality of the model oils gives a greater possibility of intramolecular addition reactions instead of chain scission during oxidation, making the model oils emit fewer low‐M.W. volatiles than the methyl esters. There is also a difference between methyl crepenynate and methyl linoleate, in that the alkyne functionality seems to enhance the possibility of chain scission instead of addition reactions. The results presented imply that the CL signal can be used to monitor the oxidation and the formation of volatile compounds from a FA structure. By combining the CL measurements with RTIR data, information about the oxidation reactions can be obtained, giving a greater understanding of what reactions are occurring during oxidation and how they are related to each other.