bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparative study of total lipids in beef using chlorinated solvent and low‐toxicity solvent methods
Authors: Tanamati Augusto , Oliveira Claudio C. , Visentainer Jesui V. , Matsushita Makoto , de Souza Nilson E. 
Published: November 2006

AbstractNine extraction methods (three using chlorinated and six nonchlorinated solvents) were compared for determining lipids in samples of low‐(<5%) and high‐fat (>20%) ground beef. The nine methods investigated were: Folch, Lees, and Sloane Stanley (FLS); Bligh and Dyer (BD); Bligh and Dyer modified by Undeland, Harrod, and Lingnert (BDU); Bligh and Dyer modified by Smedes (BDS); Hara and Radin (HR); Schmid, Bondzynski, and Ratzalaff (SBR); Roese‐Gottlieb (RG); Burton, Webb, and Ingold (BWI); and Soxhlet (SE). The BDS and HR methods do not include solvents such as chloroform and methanol and can be recommended for meat samples that have both low and high fat content. If the use of organic solvents is not critical, the FLS and the BD extraction methods yield the highest results, but the FLS is more expensive owing to the high amount of solvent required. Without considering the toxicity of the solvents, the three BD extraction methods provided the best yields.
Toward increasing erucic acid content in oilseed rape (Brassica napus L.) through the combination with genes for high oleic acid
Authors: Sasongko Nurtjahjo Dwi , Möllers Christian 
Published: November 2006

AbstractErucic acid (22∶1) is a valuable renewable resource that has several applications in the oleochemical industry. High 22∶1 rapeseed (HEAR) contains around 50% 22∶1. For its technical use it is desirable to increase the 22∶1 content and to decrease the eicosenoic acid (20∶1), PUFA (18∶2+18∶3), and saturated FA (16∶0+18∶0) contents. In the present experiment, HEAR was crossed to high oleic acid rapeseed (ca. 85% 18∶1) with the hypothesis that a combination of the involved genes should lead to a reduced 18∶1 desaturation and to an increased availability of oleoyl‐CoA, which should result in enhanced 22∶1 synthesis. A NIR spectroscopic calibration for 22∶1 was developed for single seeds, and the calibration was used to select, in a nondestructive manner, F2 seeds high in 22∶1. Selected F2 seeds were sown in the field and F3 seeds were harvested. The results of the FA analysis showed recombinant genotypes with increased total monounsaturated FA (22∶1+20∶1+18∶1) of up to 89% and decreased PUFA (<8%) and saturated FA content (<3.5%). There was no significant difference in 22∶1 content, but a 3 to 5% increase in 20∶1 content was observed in comparison to the HEAR parental cv. Maplus. Results were confirmed following cultivation of selected plant material a second year in the field. The present study revealed that there are other biochemical limitations than the pool of available oleoyl‐CoA that restrict FA elongation to 22∶1 in rapeseed. The generated high 22∶1 plant material with an increased 18∶1 content may be useful in further studies to identify these limitations.
The effect of supercooling on crystallization of cocoa butter‐vegetable oil blends
Authors: Pérez‐Martínez David , Alvarez‐Salas C. , Morales‐Rueda J. A. , Toro‐Vazquez J. F. , Charó‐Alonso M. , Dibildox‐Alvarado E. 
Published: November 2006

AbstractThe solid fat content (SFC), Avrami index (n), crystallization rate (z), fractal dimension (D), and the pre‐exponential term [log(γ)] were determined in blends of cocoa butter (CB) with canola oil or soybean oil crystallized at temperatures (TCr) between 9.5 and 13.5°C. The relationship of these parameters with the elasticity (G′) and yield stress (σ*) values of the crystallized blends was investigated, considering the equilibrium melting temperature (TMo) and the supercooling (i.e., TCro−TMo) present in the blends. In general, supercooling was higher in the CB/soybean oil blend [TMo=65.8°C (±3.0°C)] than in the CB/canola oil blend [TMo=33.7°C (±4.9°C)]. Therefore, under similar TCr values, higher SFC and z values (P<0.05) were obtained with the CB/soybean oil blend. However, independent of TCr TAG followed a spherulitic crystal growth mechanism in both blends. Supercooling calculated with melting temperatures from DSC thermograms explained the SFC and z behavior just within each blend. However, supercooling calculated with TMo explained both the SFC and z behavior within each blend and between the blends. Thus, independent of the blend used, SFC described the behavior of G′eq and σ* and pointed out the presence of two supercooling regions. In the lower supercooling region, G′eq and σ* decreased as SFC increased between 20 and 23%. In this region, the crystal network structures were formed by a mixture of small β′ crystals and large β crystals. In contrast, in the higher supercooling region (24 to 27% SFC), G′eq and σ* had a direct relationship with SFC, and the crystal network structure was formed mainly by small β′ crystals. However, we could not find a particular relationship that described the overall behavior of G′eq and σ* as a function of D and independent of the system investigated.
Characterization of primary fatty amides produced by lipase‐catalyzed amidation of hydroxylated fatty acids
Authors: Levinson William E. , Min Kuo Tsung , Weisleder David 
Published: November 2006

AbstractA novel hydroxylated primary fatty amide was produced from lesquerolic acid by direct amidation with ammonia catalyzed by immobilized Pseudozyma (Candida) antarctica lipase B (Novozym 435) in organic solvent. The amides of ricinoleic acid and oleic acid were also produced for comparison. The hydroxy FA were transformed at comparable rates to that of oleic acid. The rate of amide formation was greater for the longerchain lesquerolic acid than for ricinoleic acid. All products exhibited characteristic primary‐amide mass spectrum peaks with a base peak at m/z 59 and a strong ion fragment at m/z 72. Other peaks present are consistent with cleavage on either side of the hydroxyl position. The mass spectra, together with 1H and 13C NMR data, suggest that the products of lipase‐catalyzed direct amidation of ricinoleic acid and lesquerolic acid are 12‐hydroxy‐9(Z)‐octadecenamide and 14‐hydroxy‐11(Z)‐eicosenamide, respectively.
Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds
Authors: Marmesat S. , Mancha M. , Ruiz‐Méndez M. V. , Dobarganes M. C. 
Published: November 2006

AbstractHigh‐oleic, high‐palmitic sunflower oil (HOHPSO) is a seed oil from a new mutant sunflower line characterized by increased levels of both oleic acid (>50%) and palmitic acid (>25%) and a high oxidative stability. In this study, its performance at frying temperature was compared with that of palm olein in thermoxidative assays (4 h, 180°C). Also, industrial discontinuous frying of almonds, peanuts, and sunflower seeds (200 kg of each product) was carried out to define both the performance of HOHPSO and the main changes undergone by the foods. The evaluation of polar compounds and their distribution in the main groups, i.e., polymers, oxidized monomers, and DAG, as well as changes in tocopherols and oxidative stability, demonstrated the excellent behavior of HOHPSO during thermoxidation and frying. The increase in polar compounds and the loss of tocopherols and stability were much lower for HOHPSO than for palm olein under identical heating conditions. Only 1.3% polar compounds were formed during industrial discontiuous frying for 4 h and the oil stability increased, probably due to the formation of antioxidant compounds. As for the foods, the FA composition of the surface oil was clearly different from that corresponding to the internal oil, the former denoting the presence of HOHPSO in high concentration, particularly in fried sunflower seeds. Changes in oil stability of the foods attributable to the frying process clearly demonstrate the interest in using a highly stable oil such as HOHPSO to protect the surface against oxidation during food storage.
Effect of sprouting on the quality and composition of canola seed and oil
Authors: Barthet Véronique J. , Daun James K. 
Published: November 2006

AbstractSprouting has been considered as a damage factor in grading canola. This project deals with the evaluation of the effect of sprouting on the quality and composition of canola seed and oil. Sprouted seeds had lower oil content than nonsprouted seeds as determined by exhaustive petroleum ether extraction. The difference, although statistically significant, was small, less than 0.1% oil at the maximum level of sprouting allowed in topgrade canola. There were no differences in chlorophyll contents or moisture contents between sound and sprouted seeds. Sprouted seeds had significantly higher levels of FFA and crude protein than sound seeds. Oxidation parameters (diene and aldehyde) were higher in oils from sound seeds than oils from sprouted seeds, but there was no statistically significant difference in PV. Sprouted seeds had higher levels of tocopherols and sucrose, but lower levels of raffinose, stachyose, and total sugars than sound seeds. There was no difference in overall FA composition of the oil between sound and sprouted seeds. The second extraction of the Federation of Oils Seeds and Fat Associations (FOSFA) extraction method, which allowed the extraction of more polar lipids, contained significantly more saturated FA. However, this was not significant in the overall FA composition of the oils because this fraction counted for about 2% of the total lipid content. The presence of sprouted seed had an effect on results for oil and crude protein determined by NIR as compared with results by FOSFA extraction, or pulsed NMR for oil and Dumas combustion for crude protein. Addition of sprouted seed samples to the NIR, calibration set overcame this problem. These results suggested that sprouting did not have a highly damaging effect on the quality and composition of canola seed and oil when less than 10% of the seeds in a sample were sprouting.
Biodiesel from an alkaline transesterification reaction of soybean oil using ultrasonic mixing
Authors: Colucci José A. , Borrero Ernesto E. , Alape Fabio 
Published: November 2006

AbstractThe feasibility of using ultrasonic mixing to obtain biodiesel from soybean oil was established. The alkaline transesterification reaction was studied at three levels of temperature and four alcohol‐to‐oil ratios. Excellent yields were obtained for all conditions. For example, at 40°C with ultrasonic agitation and a molar ratio of 6∶1 methanol/oil, the conversion to FAME was greater than 99.4% after about 15 min. For a 6∶1 methanol/oil ratio and a 25 to 60°C temperature range, a pseudo second‐order kinetic model was confirmed for the hydrolysis of DG and TG. Reaction rate constants were three to five times higher than those reported in the literature for, mechanical agitation. We suspect that the observed mass transfer and kinetic rate enhancements were due to the increase in interfacial area and activity of the microscopic and macroscopic bubbles formed when ultrasonic waves of 20 kHz were applied to a two‐phase reaction system.
A kinetic model for bleaching vegetable oils
Authors: Gomes de Oliveira Cristiana , Porto Luismar Marques 
Published: November 2006

AbstractVery little data and very few kinetic models are available describing and evaluating the performance of bleaching processes, earths, and equipment. This work presents a general kinetic model for the adsorption of pigments by adsorbent earths in several edible oils. It reports the kinetic parameters found for two bleaching earths (one developed in the laboratory and one commercial) for the clarification of soybean oil, as well as their activation energies. The proposed kinetic model is second order in the dimensionless pigment concentration and is in good agreement with our experimental data. A very simple mechanistic explanation based on adsorption/deactivation is offered to justify its application. We also present mathematical modeling based on balance equations to show how the kinetic parameters can be used for bleaching earths and for industrial equipment evaluation and design, such as for the transient fed‐batch stirred bleaching vessel. The model seems appropriate to represent data under different operating conditions such as temperature and adsorbent load. The simulation shows that startup procedures are very important in the bleaching process—at least as important as the batch step, in which the oil color reaches its desired standard.
Solvent optimization for efficient enzymatic monoacylglycerol production based on a glycerolysis reaction
Authors: Damstrup M. L. , Jensen T. , Sparsø F. V. , Kiil S. Z. , Jensen A. D. , Xu X. 
Published: November 2006

AbstractThis study was aimed at screening solvent systems of varying polarities to identify suitable solvents for efficient and practical enzymatic glycerolysis. Several pure solvents and solvent mixtures were screened in a batch reaction system consisting of glycerol, sunflower oil, and Novozym® 435 lipase. Out of 13 solvents tested, tert‐butanol and tert‐pentanol were the only pure solvents suitable for a fast glycerolysis reaction with an acceptably high formation of MAG. In these systems, MAG contents of 68–82% were achieved within a few hours. Mixtures of tert‐butanol/hexane, tert‐pentanol/hexane, and tert‐butanol/tert‐pentanol in varying ratios also gave high MAG contents (58–78%). The tertiary alcohols tert‐butanol and tert‐pentanol, or mixtures of one of them with hexane, seemed to be the best choice among the solvents tested with respect to reaction efficiency, practical industrial applications, and steric hydroxyl group hindrance, which suppresses the ester formation with FA.
Lipase‐catalyzed transesterification of trilinolein or trilinolenin with selected phenolic acids
Authors: Sabally Kebba , Karboune Salwa , St‐Louis Richard , Kermasha Selim 
Published: November 2006

AbstractThe enzymatic transesterification of selected phenolic acids with TAG, including trilinolein (TLA) and trillinolenin (TLNA), was investigated in an organic solvent medium. Maximal bioconversion of 66% was obtained with a dihydrocaffeic acid (DHCA) to TLA ratio of 1∶2 after 5 d of reaction. Similarly, the highest bioconversion of 62% was obtained with a DHCA to TLNA ratio of 1∶2, but after 12 d of reaction. However, a ratio of 1∶4 DHCA/TLA decreased the bioconversion to 53%. Transesterification reactions of ferulic acid with both TAG, using a ratio of 1∶2, resulted in low bioconversion of 16 and 14% with TLA and TLNA, respectively. The overall results indicated that bioconversion of phenolic MAG was higher than that of phenolic DAG. The structures of mono‐ and dilinoleyl dihydrocaffeate as well as those of mono‐ and dilinolenyl dihydrocaffeate were confirmed by LC‐MS analyses. The phenolic lipids demonstrated moderate radical‐scavenging activity.
Lipase‐catalyzed acidolysis of menhaden oil with pinolenic acid
Authors: Kim In‐Hwan , Hill Charles G. 
Published: November 2006

AbstractLipase‐catalyzed acidolysis of menhaden oil with a pinolenic acid (PLA) concentrate, prepared from pine nut oil, was studied in a solvent‐free system. The PLA concentrate was prepared by urea complexation of the FA obtained by saponification of pine nut oil. Eight commercial lipases from different sources were screened for their ability to catalyze the acidolysis reaction. Two different types of structured lipids (SL) were synthesized. The first type, which has PLA residues as a primary FA residue at the sn‐1,3 positions of the TAG, was synthesized using a 1,3‐regiospecific lipase, namely, Lipozyme RM IM from Rhizomucor miehei. The second type of SL, which has PLA residues as a primary FA residue at both the sn‐1,3 and sn‐2 positions of the TAG, was synthesized using a nonspecific lipase, namely, Novozym 435 from Candida antarctica. The effects of variations in enzyme loading, temperature, and reaction time on PLA incorporation into the oil were monitored by GC analyses. The optimal temperature and enzyme loading for synthesis of the two types of SL were 50°C and 10% of the total weight of substrates for both enzymes. The optimal reaction time for the synthesis with Lipozyme RM IM was 16h, whereas the optimal reaction time for the synthesis mediated by Novozym 435 was 36 h. Pancreatic lipase‐catalyzed sn‐2 positional analyses were also carried out on the TAG samples.
Study on the composition of rice bran oil and its higher free fatty acids value
Authors: Gopala Krishna A. G. , Hemakumar K. H. , Khatoon Sakina 
Published: November 2006

AbstractThe compositions of rice bran oils (RBO) and three commercial vegetable oils were investigated. For refined groundnut oil, refined sunflower oil, and refined safflower oil, color values were 1.5–2.0 Lovibond units, unsaponifiable matter contents were 0.15–1.40%, tocopherol contents were 30–60 mg%, and FFA levels were 0.05–0.10%, whereas refined RBO samples showed higher values of 7.6–15.5 Lovibond units for color, 2.5–3.2% for unsaponifiable matter, 48–70 mg% for tocopherols content, and 0.14–0.55% for FFA levels. Of the four oils, only RBO contained oryzanol, ranging from 0.14 to 1.39%. Highoryzanol RBO also showed higher FFA values compared with the other vegetable oils studied. The analyses of FA and glyceride compositions showed higher palmitic, oleic, and linoleic acid contents than reported values in some cases and higher partial glycerides content in RBO than the commonly used vegetable oils. Consequently, the TG level was 79.9–92% in RBO whereas it was >95% in the other oils studied. Thus, refined RBO showed higher FFA values, variable oryzanol contents, and higher partial acylglycerol contents than commercial vegetable oils having lower FFA values and higher TG levels. The higher oryzanol levels in RBO may contribute to the higher FFA values in this oil.
The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4‐hydroxy‐2‐trans‐nonenal and other α‐, β‐unsaturated hydroxyaldehydes
Authors: Seppanen C. M. , Csallany A. Saari 
Published: November 2006

Abstract4‐Hydroxy‐2‐trans‐nonenal (HNE) is a cytotoxic secondary lipid peroxidation product of linoleic acid. Previous investigations in this laboratory showed that HNE is formed in thermally oxidized soybean oil, which is high in linoleic acid. Continuous exposure of the oil to frying temperature (185°C) for up to 6 h graduallyincreased the formation of HNE and other polar lipophilic aldehydes. Additional investigations in this laboratory showed that HNE is absorbed into food fried in thermally oxidized oil in the same concentration as was found in the oil. In the present experiment, the effect of intermittent heating on the formation of HNE in soybean oil was compared with continuous heating. Soybean oil samples were heated either for 1 h each day for five sequential days or for 5 h continuously at 185±5°C. The thermally oxidized soybean oil samples were analyzed by HPLC for the presence of HNE and three other polar lipophilic α‐,β‐unsaturated hydroxyaldehydes: 4‐hydroxy‐2‐trans‐hexanal, 4‐hydroxy‐2‐trans‐octenal, and 4‐hydroxy‐2‐trans‐decenal. Under intermittent and continuous heating over a total of 5 h, the concentration of these compounds increased similarly. These results indicate that the formation of HNE and other hydroxyaldehydes at frying temperature is a cumulative result of oxidation of PUFA over time.
Chemical modification of vegetable oils for lubricant applications
Authors: Sharma Brajendra K. , Adhvaryu Atanu , Liu Zengshe , Erhan Sevim Z. 
Published: November 2006

AbstractOwing to the unfavorable impact on the environment of mineral oil‐based lubricants, there has been a steady increase in the demand for biodegradable, environment‐friendly lubricants. However, development of a biodegradable base fluid that could replace or partially substitute conventional mineral oil is a big challenge. Vegetable oils are recognized as rapidly biodegradable and are thus promising candidates as base fluids in environment‐friendly lubricants. Vegetble oils have excellent lubricity, but poor oxidation and low‐temeprature stability. This paper presents a series of structural modifications of vegetable oils using anhydrides of different chain lengths. The reaction was monitored and products were confirmed by NMR, FTIR, gel permeation chromatography, and thermogravimetric analysis (TGA). Experimental conditions were optimized for research quantity and for laboratory scale‐up (up to 4 lb=1.8 kg). The thermo‐oxidation stability of these new lubricant base fluids was tested using pressure differential scanning calorimetry and TGA. The chemically modified base fluids exhibit superior oxidation stability in comparison with unmodified vegetable oils. These base fluids in combination with suitable additives exhibit equivalent oxidation stability compared with mineral oil‐based formulations.
Effect of refining on the phenolic composition of crude olive oils
Authors: García Aranzazu , Ruiz‐Méndez M Victoria , Romero Concepción , Brenes Manuel 
Published: November 2006

AbstractBy definition, virgin olive oil is consumed unrefined, although a great proportion of the olive oil produced has to be refined to render it edible. Phenolic compounds are among the substances eliminated during the refining process; in the present work these were characterized by HPLC, and their evolution during the different refining steps was studied. The complete refining process removed most polyphenols from oils, but the behavior of individual compounds at each step also was observed. o‐Diphenols (hydroxytyrosol, catechol, and hydroxytyrosol acetate) and flavonoids (luteolin and apigenin) were eliminated first during the alkaline treatment. Tyrosol and 4‐ethylphenol remained in the oil until the deodorization step. A large amount of phenolic compounds was discovered in the refining by‐products such as soapstocks and deodorization distillates. In the latter streams, the concentrations of tyrosol and 4‐ethylphenol reached up to 149 and 3720 mg/kg by‐product, respectively. This high level of 4‐ethylphenol and its well‐known strong off‐odor can interfere during further processing of the deodorization distillates, and this must be taken into account when deciding what is to become of them. Similarly, the results of this work open the possibility of recovering phenolic compounds from the “second centrifugation olive oils” by adding a new washing step prior to the refining process. By including this new step, the most polar polyphenols, hydroxytyrosol and tyrosol, will diffuse from oil to water and a concentration of up to 1400 mg/L of hydroxytyrosol may be achieved.
Susceptibility of water‐emulsified extra virgin olive oils to oxidation
Authors: Ambrosone L. , Cinelli G. , Mosca M. , Ceglie A. 
Published: November 2006

AbstractThe effect of emulsion structure on the susceptibility to oxidation of emulsified olive oils was tested. Olive oil samples were emulsified by adding a certain quantity of water in different ways. The resulting water‐in‐oil emulsions were then oxidized with UV light. The results revealed that the emulsion structure played a significant role in the oxidation process of emulsified olive oils. A kinetic mechanism is discussed based on the PV determined experimentally. The susceptibility of water‐emulsified extra virgin olive oils to oxidation was quantified by means of a dimensionless parameter that displayed a characteristic dependence on the specific surface area of the water dispersed phase.