bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of four analytical methods for the determination of peroxide value in oxidized soybean oils
Authors: Yildiz Gülgün , Wehling Randy L. , Cuppett Susan L. 
Published: November 2006

AbstractPrevious work in our laboratory demonstrated that soybean oil oxidation, expressed as PV, can be determined using NIR transmission spectroscopy as an alternative to the official AOCS iodometric titration method. In the present study, a comparison of four peroxide analytical methods was conducted using oxidized soybean oil. The methods included the official AOCS iodometric titration, the newly developed NIR method, the PeroxySafe™ kit, and a ferrous xylenol orange (FOX) method, the latter two being colorimetric methods based on oxidation of iron. Five different commercially available soybean oils were exposed to fluorescent light to obtain PV levels of 0–20 meq/kg; periodic sampling was done to ensure having representative samples throughout the designated range. A total of 46 oil samples were analyzed. Statistical analysis of the data showed that the correlation coefficient (r) and standard deviation of differences (SDD) between the standard titration and NIR methods were r=0.991, SDD=0.72 meq/kg; between titration and the PeroxySafe™ kit were r=0.993, SDD=0.56 meq/kg; and between the standard titration and FOX method were r=0.975, SDD=2.3 meq/kg. The high correlations between the titration, NIR, and PeroxySafe™ kit data indicated that these methods were equivalent.
How green is green? Long‐term relationships between green seeds and chlorophyll in canola grading
Authors: Daun James K. 
Published: November 2006

AbstractChlorophyll is undesirable in canola seeds because it is extracted into the oil resulting in problems during processing and utilization. In the Canadian grain grading system, and in similar systems in use in the United States and Australia, chlorophyll is estimated in canola seeds subjectively by crushing and counting the number of distinctly green seeds in a sample while simultaneously assessing the overall natural color of the crushed seeds. Chlorophyll contents of canola may be determined by extraction with solvent followed by spectrophotometric analysis or by using NIR instrumentation, capable of operating in the visible region and calibrated against samples with known amounts of chlorophyll. The relationship between the green seeds and chlorophyll content in canola export shipments from 1988 to 2001 was found to be linear. The intercept, referred to as the background chlorophyll, ranged from 6 to 16 mg/kg, and the slope ranged from 300 to 1000 mg/kg per green seed. In recent years, both the background chlorophyll and the slope have been increasing, resulting in an increase in the chlorophyll levels in top‐grade canola exported from Canada. The increase may be partly a result of the change in proportion of species of canola grown in Canada, and also may result from changes in perception of what constitutes a green seed. The use of an objective measurement of chlorophyll is recommended to improve the consistency of the grading system.
Study on synthesis parameters of lipase‐catalyzed hexyl acetate in supercritical CO2 by response surface methodology
Authors: Yu Zer‐Ran , Chang Shu‐Wei , Wang Hao‐Yu , Shieh Chwen‐Jen 
Published: November 2006

AbstractHexyl acetate, a short‐chain ester with fruity odor, is a significant green note flavor compound that is widely used in the food industry. The ability of immobilized lipase from Rhizomucor miehei (Lipozyme IM‐77) to catalyze the transesterification of hexanol with triacetin in supercritical carbon dioxide was investigated in this study. Response surface methodology and a 3‐level‐3‐factor fractional factorial design were adopted to evaluate the effects of synthesis variables, such as reaction time (30 to 90 min), temperature (35 to 55°C), and pressure (1500 to 3500 psi), on percent molar conversion of hexyl acetate. The results showed that reaction time and pressure were the most important parameters and temperature had less effect on percent molar conversion. Based on canonical analysis, optimal synthesis conditions were as follows: reaction time 69.0 min, synthesis temperature 46.7°C, pressure 2640 psi. The predicted value was 75.6% and the actual value was 77.3% molar conversion.
Biosynthesis of tetrahydrofuranyl fatty acids from linoleic acid by clavibacter sp. ALA2
Authors: Hosokawa M. , Hou C. T. , Weisleder D. , Brown W. 
Published: November 2006

AbstractClavibacter sp. ALA2 converts linoleic acid into many novel oxygenated products including hydroxy FA and tetrahydrofuranyl unsaturated FA (THFA). One of them was tentatively identified by GC‐MS as 12,13,16‐trihydroxy‐9(Z)‐octadecenoic acid (12,13,16‐THOA) (Hou, C.T., H.W. Gardner, and W. Brown, J Am. Oil Chem. Soc. 78∶1167–1169, 2001). We have separated and purified 12,13,16‐THOA from its isomer, 12,13,17‐THOA, by silica gel column chromatography and by preparative TLC. Its structure was then confirmed by proton and 13C NMR analyses. Purified 12,13,16‐THOA was used as a substrate to study the biosynthesis of THFA. Within 24 h of incubation, cells of strain ALA2 converted 12,13,16‐THOA to both 12‐hydroxy‐13,16‐epoxy‐9(Z)‐octadecenoic acid (12‐hydroxy‐THFA) and 7,12‐dihydroxy‐13,16‐epoxy‐9(Z)‐octadecenoic acid (7,12‐dihydroxy‐THFA). The relative abundance of 7,12‐dihydroxy‐THFA increased with incubation time, whereas that of 12,13,16‐THOA and of 12‐hydroxy‐THFA decreased. Therefore, the biosynthetic pathway of THFA from linoleic acid by strain ALA2 is as follows: linoleic acid→12,13‐dihydroxy‐9(Z)‐octadecenoic acid→12,13,16‐THOA→12‐hydroxy‐THEA→7,12‐dihydroxy‐THFA.
Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats
Authors: Anwar Farooq , Bhanger M. I. , Kazi T. G. 
Published: November 2006

AbstractDetermination of oxidative stability of different edible oils, fats, and typical fat products was made using the Rancimat method and the active oxygen method. Induction periods (IP) were recorded under controlled conditions at 110, 120, and 130 ± 0.1°C for all products and over a range of 100–160°C for selected fats. A general oil stability evaluation industrial shortenings and vanaspati to be the most stable fats, with IP ranging from 10.00 to 15.47 h. Margarine and butter samples (IP, 4.98–6.04 h) were also found to show fair oxidative stability. Among the extracted and open‐market salad‐grade cooking oils, rapeseed oil (IP, 4.10 h) and soybean oil (IP, 4.00 h) showed the highest oxidative stability, whereas Salicornia bigelovii oil (IP, 1.40 h) was the least stable. The induction periods of typical fat products ranged from 2.59 to 9.20 h. CV for four determinations were <5.2% for shortening and vanaspati products and <4.3% for various vegetable oils, margarine, butter, and typical fat products. Rancimat IP values obtained at 110, 120, and 130°C were 40–46, 20–25, and 9–13% of active oxygen method values, respectively, corresponding to a decrease in Rancimat IP by a factor of 1.99 with each 10°C increase in temperature. Similarly, in the temperature range 100–160°C, an increase of 10°C decreased the Rancimat IP by a factor of 1.99
Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization
Authors: Panfili G. , Cinquanta L. , Fratianni A. , Cubadda R. 
Published: November 2006

AbstractIn this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1‐L‐extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55°C; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min−1. These conditions gave yields of about 92% of total oil after 3 h of processing. The obtained oils and the partially defatted cake were investigated with regard to their FA, tocol (tocopherol and tocotrienol), carotenoid, and sterol compositions and to their quality characteristics (FFA, PV, para‐anisidine value, and color of the by product). Moreover, the oil quality was evaluated in relation to the progress of the supercritical extraction.
Oxidative and flavor stabilities of soybean oils with low‐and ultra‐low‐linolenic acid composition
Authors: Su Caiping , Gupta Monoj , White Pamela 
Published: November 2006

AbstractThe effects of linolenic acid (18∶3) concentration, combined with TBHQ addition, temperature, and storage time, on the oxidative and flavor stabilities of soybean oils (SBO) were evaluated. During storage under fluorescent light at both 21 and 32°C, the SBO with ultra‐low‐18∶3 concentration (1.0%, ULSBO) generally had greater oxidative stability than did SBO with low‐18∶3 concentration (2.2%, LLSBO). The ULSBO had about half the p‐anisidine value of LLSBO throughout storage. Although the ULSBO initially had significantly greater PV and poorer (lower) sensory scores for overall flavor quality than did LLSBO, significant differences disappeared with storage. The ULSBO had a lower content of polar compounds and greater oil stability indices than did LLSBO when TBHQ was present. All oils were more oxidatively stable with TBHQ addition, but the TBHQ addition did not result in improved flavor stability early in storage. In all tests, oils stored at 32°C were less stable than oils stored at 21°C. The TBHQ had a better antioxidant capacity when the 18∶3 concentration was lower. The retardation effect of TBHQ on lipid oxidation and the improved stability of ULSBO over LLSBO were more easily detected when the storage temperature was higher.
Oxidation of soybean oil during storage of starch‐oil composites
Authors: Garzón G. A. , Warner K. , Felker F. C. , Palmquist D. E. , Eller F. 
Published: November 2006

AbstractThe oxidative deterioration of dry starch‐oil composites was investigated by chemical and sensory methods. The composites were stored at 37°C for 63 d, and changes in the hexanal content and odor attributes were monitored. Analysis of the extracted oil showed that the first run through the drum dryer presented higher hexanal concentrations than the subsequent runs. Starch‐oil composites from the first run though the drum dryer showed higher metal concentrations and higher odor ratings during storage time than the subsequent runs. There was a significant correlation between odor attributes and hexanal concentration in the first run. Since both the oxidation and the metal content were higher in the first run and decreased in further runs, we concluded that oxidation might have been induced by the presence of metal in the drum dryer. It is likely that during drum drying, the metal drum and knife surfaces became coated with soy oil, reducing both abrasion and metal contact with the product. Since many applications of the starch‐oil composite technology require drum drying, it will be necessary to take measures to minimize metal contamination of the product, perhaps by discarding the initial portion of product, which contains the most metal.
Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation
Authors: Cherif Ammar , Sebei Khaled , Boukhchina Sadok , Kallel Habib , Belkacemi Khaled , Arul Joseph 
Published: November 2006

AbstractThe kernel oil content, kernel FA and TAG composition, kernel moisture content, and kernel weight as well as fruit weight of three almond cultivars (Achaak, Mazetto, and Perlees) were monitored during the maturation of kernels. Lipid fractions of all almond samples were extracted using a mixture of chloroform and methanol. FAMF and TAG contained in these fractions were analyzed by GC and HPLC, respectively. The ratio of kernel to fruit weight appears to be a good indicator of almond kernel development. The total lipid content of developing almond kernels exhibited a sigmoidal pattern with time, similar to seeds and kernels of other higher plants; the cultivar Achaak showed a higher rate of lipid accumulation. The proportion of eleic acid (0) dominated at the later stage of maturation for all three almond cultivars. Although there was no significant difference in the FA composition for the three cultivars studied, marked differences were observed in their TAG profiles. Ten TAG species identified were LLL, LLO, LnOO, LOO, LOP, PLP, OOO, POO, POP, and SOO, where L represents linoleic acid; Ln, linolenic acid; P, palmitic acid; and S, stearic acid. The difference in the TAG profile can be useful for distinguishing various cultivars. The oil of Mazetto cultivar kernes exhibited a TAG composition comparable to that of olive oil.
Water‐retaining ability of diacylglycerol
Authors: Nakajima Yoshinobu 
Published: November 2006

AbstractThe water‐in‐oil emulsification characteristics and the adsorption properties of DAG at the oil/water interface were investigated for DAG having different FA compositions. The water‐retaining ability of DAG is dependent on the FA composition but is not dependent on the interfacial tension at the oil/water interface in a simple way. The water‐retaining ability is very different between uni‐chain DAG (two FA have the same chain length) and complex‐chain DAG (one FA is oleic acid and the other has a shorter alkyl chain). Uni‐chain DAG, having long FA chains (R=C12 or C18∶1) have the ability to emulsify water at the volume fraction of 80% (ϕ80%), but uni‐chain DAG with short or medium chain‐length FA (R=C3, C4, C6, C8) show little ability to retain water. For complex‐chain DAG, all the DAG studied here (R1=C18∶1, R2=C2−C12) have the ability to emulsify water at ϕ80%. The stability of the emulsions, however, varies with the chain length of the R2 FA (R2 stability order: C2, C3>C18∶1, C10>C8>C4, C6). The relationship between the water‐retaining ability and the molecular structure of DAG is discussed from the viewpoint of intra‐ and intermolecular interactions between the FA chains.
A method to estimate soybean seed protein and oil concentration before harvest
Authors: Yaklich R. W. , Vinyard B. T. 
Published: November 2006

AbstractTemperature and precipitation variables during linear seed fill are known to be environmental determinants of protein and oil composition of the soybean [Glycine max (L.) Merr.] seed. However, the contribution of other precipitation and temperature events during the growing season and a method that would determine the precipitation and temperature variables most related to protein and oil concentration values of the seed has not been fully explored. The former was evaluated by comparing monthly temperature and precipitation variables of the growing seasons to protein and oil data for the years 1959 to 1996 from three locations listed in the Uniform Soybean Tests, Northern Region. The data set comprised locations from Maturity Groups II and III and consisted of 186 location‐years. Classification and regression “tree‐based” analysis were conducted to determine the month, environmental variable, and “splitting” points that correctly classified most of the 186 location‐years for below‐vs.‐above‐median protein or oil composition. The protein concentrations from the location‐years were separated into these two median‐boundary categories most readily by temperature variables from the months of April and August. The oil concentrations from the location‐years were classified best by August and September temperature variables and precipitation in May and September. The sum of protein and oil concentrations from the location‐years were best separated by August and July temperature variables and precipitation in May and July. The protein‐to‐oil ratios from the location‐years were best separated by September precipitation and July and June temperature variables. These data demonstrate that tree‐based models can use monthly temperature and precipitation variables during linear seed fill and other specific months of the crop year and relate them to the final protein and oil concentration in the seed. These results could be used by the processing industry to estimate seed composition before harvest.
Composition of organic and conventionally produced sunflower seed oil
Authors: Perretti G. , Finotti E. , Adamuccio S. , Della Sera R. , Montanari L. 
Published: November 2006

AbstractThe aim of the present study was to highlight the main differences between seed oils produced from conventionally cultivated crops and organically cultivated ones and processed using mild extraction procedures. The composition and the nutritional and health aspects of both types of sunflower seed oils were compared and were analytically tested to determine the macroscopic differences in proximate composition, the main differences in the minor components, the main quality parameters, the in vitro antioxidant activity, and the presence of trans‐ethylene steroisomers in FA. No significant trends were found in the oil samples for TAG and FA composition, but remarkable differences were found in the composition of minor components and in the main chemical and analytical quality properties. The organically grown samples had a higher total antioxidant activity compared with the conventional samples. Trans FA were found only in the conventional oils.
Incorporation of the toxic aldehyde 4‐hydroxy‐2‐trans‐nonenal into food fried in thermally oxidized soybean oil
Authors: Seppanen C. M. , Csallany A. Saari 
Published: November 2006

AbstractThe toxic aldehyde 4‐hydroxy‐2‐trans‐nonenal (HNE) is an oxidation product of linoleic acid and is formed during the thermal oxidation of soybean oil at frying temperature. This investigation was conducted to determine whether HNE would be incorporated into food fried in thermally oxidized soybean oil. Commercially available liquid soybean oil was heated at 185°C for 5 h prior to frying uniform pieces of potato (1×0.5×7 cm). The oil was sampled prior to and after frying and was analyzed for the presence of HNE and other polar lipophilic aldehydes and related carbonyl compounds by HPLC. The oil was also extracted from the fried potato pieces and was analyzed identically to the frying oil. HNE was found to be a major polar lipophilic compound in the thermally oxidized frying oil, as previously published by this laboratory, and in the oil extracted from the fried potato. Similar concentrations of HNE were found in the oil prior to and after frying and in the oil extracted from the fried potato (57.53±16.31, 52.40±6.10, and 59.64±11.91 mg HNE per 100 g oil, respectively). These results indicate that toxic HNE was readily incorporated into food fried in thermally oxidized oil; extensive consumption of such fried foods could be a health concern.
A simple and rapid procedure for phytate determination in soybeans and soy products
Authors: Kwanyuen Prachuab , Burton Joe W. 
Published: November 2006

AbstractA rapid and simple analytical procedure to determine the phytate (myo‐inositol hexaphosphate) content in soybeans and soy products is described. Minimal sample preparation and automated HPLC analysis were achieved for large numbers of samples. Determination of the phytate content in a variety of soybean samples, including animal feeds, demonstrated the simplicity, reliability, and economy of the procedure compared with other time‐consuming, complicated, and laborious methods.
Use of NMR for predicting protein concentration in soybean seeds based on oil measurements
Authors: Weir A. D. , Omielan J. , Lee E. A. , Rajcan I. 
Published: November 2006

AbstractIncreasing the level of protein in soybean seeds has been a major target for soybean [Glycine max (L.) Merr.] breeders. The objective of this study was to examine the potential of predicting soybean seed protein based on oil values as determined by NMR. Seed protein and oil concentrations were determined in an F2 population generated from the cross between a G. max (NK, S08‐80), and a G. soja (PI 458536) cultivar. The protein concentration in the population ranged from 40.4 to 52.6%. Protein‐oil regression analysis was used to generate an equation for predicting seed protein concentration based on oil readings. The regression equation Protein=62.3–1.3 [Oil] (R2=0.46) was developed, with a corresponding correlation of −0.69 between the traits. With this equation, the mean protein concentration of the selected 25% of the population (a simulated breeding pressure) was greater than the mean of the unselected population (46.1%, SE=0.13) by about 1.9%. Individual F2 plants that exceeded the mean protein value of the population constituted 86.4% of the selected samples. Selection based on oil concentration, however, failed to include 27.1% of the plants that were among the top 25% for protein concentration. Selection of high‐protein plants based on NMR oil measurement was reasonably effective in the test population and might offer a new and rapid method of selecting high‐protein individuals in soybean populations derived from the wild soybean progenitor, G. soja. If further tested on other populations and samples, it might be used as an analytical alternative for an indirect measurement of protein concentration based on NMR measurements of the oil.
Evaluation of vitamin E by HPLC in a variety of olive‐based foodstuffs
Authors: López Antonio , Montaño Alfredo , Garrido Antonio 
Published: November 2006

AbstractA survey of vitamin E levels in a wide variety of olive‐based foodstuffs was conducted. Vitamin E was determined by normal‐phase HPLC. The only form of vitamin E found in all commercial presentations of table olives was α‐tocopherol, with an average content of 3.1 mg/100 g edible portion. A very low content (<0.4 mg/100 g edible portion) of γ‐tocopherol was found in most of the samples analyzed. The main sources of variation of vitamin E were olive cultivars and commercial presentations. Processing type (Spanish style green olives, directly brined olives, ripe olives) had a limited influence. Irrespective of the elaboration style, the Gordal cultivar was the poorest with respect to the vitamin E content. On the other hand, all commercial presentations based on the Hojiblanca cultivar had high contents of vitamin E. The results of this study may be used by the industry for requirements of nutritional labeling or by nutritionists to estimate vitamin E intakes in diets that include table olives.
Effect of heat treatment and pH on the thermal, surface, and rheological properties of Lupinus albus protein
Authors: Mohamed Abdellatif , Peterson Steven C. , Hojilla‐Evangelista Mila P. , Sessa David J. , Rayas‐Duarte Patricia , Biresaw Girma 
Published: November 2006

AbstractEndosperm from hand‐dissected and‐ dehulled Lupinus albus seeds was milled into meal, sieved through a 40‐mesh screen, and suspended in phosphate buffers (pH 4, 6.8, and 8) at 20% (wt/vol). The suspensions were treated at 75, 90, or 100°C for 1 h. The heat‐treated protein was characterized by SDS‐PAGE, free zone capillary electrophoresis (FZCE), and DSC; and its surface hydrophobicity, surface tension, and rheological properties were examined. The presence of high M.W. aggregates was apparent from SDS‐PAGE and FZCE results. Solubility was lowest at pH 4 and 100°C. DSC analysis was performed on low moisture content samples (3.1%) and 20% (wt/vol) suspensions. DSC analysis at 3.1% moisture content showed a glass transition around 85°C and an exothermic transition at 160°C, whereas the protein suspension showed a more thermally stable protein as indicated by the higher ΔH values. Lupin protein was surface active as demonstrated by its effectiveness in reducing the surface tension of the aqueous phosphate buffer. Surface hydrophobicity of the heat‐treated protein decreased as the treatment temperature increased, which supports the SDS‐PAGE results. The highest level of aggregation was noted at 90°C and pH 6.8 as indicated by low surface hydrophobicity values. Rheological studies showed direct relationships between the shear storage modulus (G′) of the lupin meal suspension and both pH and temperature treatment, although this effect is minimal at the highest temperature (100°C) and pH 6.8.