bluuebunny/crossref_metadata_2025_split huggingface dataset:
Thermodynamic properties of the enzymatic hydrolysis of sunflower oil in high‐pressure reactors
Authors: Primožič Mateja , Habulin Maja , Knez Željko 
Published: November 2006

AbstractOn the basis of our previous results, where optimal conditions for the lipase‐catalyzed hydrolysis of sunflower oil in a high‐pressure batch stirred tank reactor were determined, some thermodynamic and kinetic properties of lipase preparation Lipolase 100T (Aspergillus niger lipase) were established. Activation energy (32.7 kJ/mol) was determined from an Arrhenius plot. Activity of the Lipolase 100T increased between 35 and 50°C, but with further temperature increase thermal deactivation occurred. The thermal deactivation rate constant was 0.40, and the deactivation enthalpy was 123.0 kJ/mol. Because of the desirability of continuous applications of enzyme‐catalyzed reactions, a high‐pressure continuous flat‐shape membrane reactor (HP CFSMR) was designed. Hydrolysis of sunflower oil in this reactor was performed. Maximal conversion in the HP CFSMR was achieved after 1 h. A polysulfone membrane was successfully used as a separation unit, and the highest conversion of FFA was determined at 50°C, 200 bar, and a flow rate for substrates of 0.1 mL/min (each).
Thraustochytrid as a potential source of carotenoids
Authors: Aki Tsunehiro , Hachida Kazutaka , Yoshinaga Megumi , Katai Yuko , Yamasaki Takashi , Kawamoto Seiji , Kakizono Toshihide , Maoka Takashi , Shigeta Seiko , Suzuki Osamu , Ono Kazuhisa 
Published: November 2006

AbstractThraustochytrids, marine protists whose dominant genera are Thraustochytrium and Schizochytrium, belong to the kingdom Chromista and are known as an industrial source of DHA. We describe here that thraustochytrid strain KH105, isolated as a DHA producer, also accumulates significant levels of β‐carotene and xanthophylls including canthaxanthin and astaxanthin. A4‐d cultivation using a medium composed of 10% glucose and less than 0.3% of nitrogen sources in a half‐concentration of seawater gave an astaxanthin production up to 6.1 mg/L, and canthaxanthin content reached more than 10 mg/L under conditions where a higher concentration of nitrogen sources (6%) was employed. It might be advantageous in mass production systems for these carotenoids to be extracted readily by simply suspending the cells with organic solvents such as acetone and chloroform. Analyses on the morphological and life history features of the KH105 strain revealed that it belongs to the genus Schizochytrium. This particular species of thraustochytrids is thus considered to be a promising source of xanthophylls as well as DHA for use in the food industry.
Total fat analysis in milk‐ and soy‐based infant formula powder by supercritical fluid extraction
Authors: Wolf Wayne R. , LaCroix Denis E. , Goel Ritu , Kaur Manpreet 
Published: November 2006

AbstractA rapid method for the determination of total fat in infant formula powders using a commercially available supercritical fluid extraction (SFE) instrument was evaluated. The matrices examined were Standard Reference Material SRM 1846 Infant Formula (NIST) and commercial milk‐ and soybased infant formula powders. Method verification and validation were done by linear regression analysis using the Method of Standard Additions. A Data Quality Objectives (DQO) format was used to define and evaluate the performance characteristic parameters of the instrumental total fat analysis fy SFE. A peer validation study showed excellent agreement with the declared labeled percentage fat values and reproducibility among three participating laboratories. The laboratory relative SD (RSDR %) is within Horwitz's limits of acceptability and the HORRAT ratio criteria at the level of the analyte analyzed. Linear regression analysis of all infant formula matrices spiked with added fat showed that the SFE instrument response was due only to the added analyte. By integrating the DQO process with a readily available certified reference material, along with reproducibility indicated by two outside collaborating laboratories, we established verification and validation of the accuracy of the data obtained by SFE.
Membrane and additional adsorption processes for quality improvement of used frying oils
Authors: Miyagi Atsushi , Subramanian Rangaswamy , Nakajima Mitsutoshi 
Published: November 2006

AbstractThe main focus of our study was to improve the quality of used frying oils for recycling as edible oils. Experiments were conducted with hexane‐diluted, used frying oils in a batch membrane cell using a nonporous polymeric composite membrane for improving permeate (oil) flux. The oil flux increased by 9‐ to 14‐fold as compared to the permeate flux obtained with undiluted oil. Furthermore, the quality of processed oils was comparable with membrane‐processed, undiluted oil. The maximal oil flux was obtained when the weight ratio of oil to oil‐hexane retentate (feed) was 0.47 in the process stream. Examination of successive fractions of permeate revealed that membrane performance was not affected by variation in the feed quality. Although the membrane process improved the overall quality of used frying oil, it was not effective in reducing FFA and oxidation products. By combining membrane and adsorption processes, the quality of the used frying oil could be improved to the level of fresh frying oil. Silica gel along with a small amount of magnesium oxide gave the best results in the adsorption process. Combined membrane and adsorption processes seem to be the appropriate approach for the complete regeneration of used frying oils.
Influence of heat and refining on formation of CLA isomers in sunflower oil
Authors: Juanéda Pierre , de la Pérrière Stéphanie Brac , Sébédio Jean‐Louis , Grégoire Stéphane 
Published: November 2006

AbstractThe aims of this study were to determine whether CLA are formed during refining of vegetable oils and to study the level and composition of CLA during heating. The effects of three refining steps (neutralization, bleaching, and deodorization) were analyzed with respect to their effect on CLA content. Two temperatures (180 and 220°C) were used for heating; CLA appeared only after deodorization. The level of CLA was positively influenced by temperature. More CLA were present after treatment at 220°C than at 180°C (1.3 and 0.2% of total FA, respectively). The high temperature modified the relative proportions of the CLA isomers. The main CLA isomers in fresh or heated oils were the trans,trans ones (mainly 9,11 and 10,12 isomers).
FA and tocopherol composition of Vietnamese oilseeds
Authors: Matthaus Bertrand , Vosmann Klaus , Pham Long Quoc , Aitzetmüller Kurt 
Published: November 2006

AbstractSeeds of 40 oilseed species from 23 different plant families (Brassicaceae, Cucurbitaceae, Fabaceae, Sapindaceae, Malvaceae, Gnetaceae, Clusiaceae, Bruseraceae, Ranunculaceae, Convolvulaceae, Amaranthaceae, Tiliaceae, Basellaceae, Solanaceae, Umbelliferae, Labiatae, Compositae, Theaceae, Euphorbiaceae, Caesalpiniaceae, Sapotaceae, Anacardiaceae, and Connaraceae) grown in Vietnam were analyzed for oilseed oil content, FA, and vitamin E. The seed oil content varied between 0.2 g/100 g for Mangifera indica and 75.7 g/100 g for Calophyllum inophyllum, whereas only nine seeds contained more than 40% oil. The tocopherol content ranged from 26 (Sapindus mukorossi) to 9361 mg/kg (Litchi chinensis). In nine seed oils unusual FA such as conjugated, cyclopropenoic, or epoxy FA were found.
Kinetics of the catalytic esterification of castor oil with lauric acid using n‐butyl benzene as a water entrainer
Authors: Kulkarni Mangesh G. , Sawant Sudhirprakash B. 
Published: November 2006

AbstractThe esterification of castor oil with lauric acid was investigated using tetra n‐butyl titanate (TBT), SnCl2·2H2O (stannous chloride), CoCl2·6H2O (cobalt chloride), and (CH3COO)2Zn·2H2O (zinc acetate dihydrate) as catalysts. Effects of catalyst concentration and reaction temperature on the progress of the reaction were investigated. TBT was the best catalyst for the esterification of castor oil with lauric acid at temperatures lower than 200°C. The reaction was first order with respect to each reactant. The activation energy for the esterification reaction of castor oil with lauric acid using TBT was 26.69 kcal/mol. The rate constants obtained for the esterification of castor oil with decanoic, lauric, palmitic, and stearic acids were nearly the same (15.80, 15.44, 15.06, and 14.67 mL mol−1 min−1), as were the rate constants obtained for the reaction of castor oil and hydrogenated castor oil.
Blending of hydrogenated low‐erucic acid rapeseed oil, low‐erucic acid rapeseed oil, and hydrogenated palm oil or palm oil in the preparation of shortenings
Authors: Danthine Sabine 
Published: November 2006

AbstractTwo ternary systems of fats were studied. In the first system, low‐erucic acid rapeseed oil (LERO), hydrogenated lowerucic acid rapeseed oil (HLERO), and palm oil (PO) were blended. In the second system, hydrogenated palm oil (HPO) was used instead of PO and was blended with LERO and HLERO. The blends were then studied for their physical properties such as solid fat content (SFC), melting curves by DSC, and polymorphism (X‐ray). HPO showed the highest melting enthalpy after 48 h at 15°C (141±1 J/g), followed by HLERO (131±2 J/g), PO (110±2 J/g), and LERO (65±4 J/g). Binary phase behavior diagrams were constructed from the DSC and X‐ray results. Iso‐line diagrams of partial‐melting enthalpies were constructed from the DSC results, and binary and ternary isosolid diagrams were constructed from the NMR results. The isosolid diagrams demonstrated formation of a eutectic along the binary blend of PO/HLERO. However, no eutectic effect was observed along the binary lines of HPO/HLERO, PO/LERO, HPO/LERO, or HLERO/LERO. The same results were found with the iso‐line diagrams of partial‐melting enthalpies. As expected, addition of PO or HPO increased polymorphic stability in the β′ form of the HLERO/LERO mixture.
Phase behavior of a binary lipid shortening system: From molecules to rheology
Authors: Humphrey K. L. , Moquin P. H. L. , Narine S. S. 
Published: November 2006

AbstractThe phase behavior of fully hydrogenated canola oil in soybean oil was investigated using iso‐solid lines from temperature‐controlled pulse‐NMR along with DSC data, with the rate of cooling of crystallized samples kept constant. The molecular diversity within the fat system was investigated using HPLC and GC. The microstructure of the fats was determined using a temperature‐controlled polarized light microscope, and the polymorphism of the solidified fat structures was determined via a temperature‐controlled X‐ray diffractometer. Hardness was measured by a temperature‐controlled Instron mechanical analyzer with a penetration cone. The phase behavior predicted by the DSC and iso‐solid lines did not account for the hardness trends observed, as the microstructure and polymorphism of the fat also played a significant role. The addition of hard fat to a system did not consistently increase the hardness of the fat system. Furthermore, the solution behavior demonstrated by the iso‐solid line diagram did not account for all trends in melting behavior, as both intersolubility and polymorphic changes occurred simultaneously. it was found that variations in hardness can be inferred from structural changes, although the structural level causing variation differs.
Optimization of reaction conditions for the production of DAG using immobilized 1,3‐regiospecific lipase lipozyme RM IM
Authors: Watanabe Takaaki , Shimizu Masao , Sugiura Masakatsu , Sato Manabu , Kohori Jun , Yamada Naoto , Nakanishi Kazuhiro 
Published: November 2006

AbstractOils with a high DAG (1,3‐DAG) content have attracted considerable attention as a healthful food oil component. In this study, we report on the synthesis of 1,3‐DAG from a mixture of FA, constituted largely of oleic and linoleic acids, using an immobilized 1,3‐regioselective lipase from Rhizomucor miehei in a solvent‐free system. The kinetics of 1,3‐DAG production from FA and glycerol were investigated on the basis of a simplified model, taking into consideration the acyl migration reaction, the removal of water, and glycerol dissolution in the oil phase in addition to the esterification reactions. Both the yield of 1,3‐DAG and the purity of DAG were evaluated under a variety of experimental conditions, including reaction temperature, pressure, and amount of enzyme present. When either the reaction temperature or the amount of enzyme used was increased, the 1,3‐DAG production rate increased, but yield remained relatively constant. The 1,3‐DAG yield as well as the purity of DAG gradually decreased because of the enhancement of acyl migration at later stages of the reaction after the 1,3‐DAG concentration reached a maximum. Vacuum was important for attaining high yields of 1,3‐DAG. Under conditions of a high vacuum (1 mm Hg) at 50°C, 1.09 M 1,3‐DAG was produced from 1.29 M glycerol and 2.59 MFA in an 84% yield and in 90% purity.
Calcium coagulation properties of hydrothermally processed soymilk
Authors: Wang C. , Johnson L. A. , Wilson L. A. 
Published: November 2006

AbstractThe effects of hydrothermal cooking (HTC), a steam‐injection process otherwise known as jet cooking, on the calcium salt coagulation properties of soymilk were determined. Full‐fat soymilk was processed at five different conditions (traditional kettle cooking at 100°C for 5 min, HTC at 100°C for 20 s, HTC at 134°C for 26 s, HTC at 154°C for 31 s, and HTC at 162°C for 35 s) and coagulated at four calcium chloride concentrations (0.05, 0.10, 0.20, and 0.30%). Tofu yields and recoveries of dry matter and protein in the coagulated curd followed similar trends with increasing calcium chloride concentration, namely, an initial increase rising to a peak followed by a decrease. HTC‐processed soymilks, especially those processed at high temperature (162°C), gave lower tofu yields and lower recoveries of dry matter and protein in tofu. HTC‐processed soymilks, especially those processed at 134°C or higher, resulted in very soft, fragile, and adhesive tofu. The high calcium salt tolerance of HTC‐processed soymilk might be used to improve dispersion stability of calcium‐fortified soy‐based dairy analogs.
Ouricuri (Syagrus coronata) triacylglycerol analysis using HPLC and positive ion electrospray tandem MS
Authors: Segall S. D. , Artz W. E. , Raslan D. S. , Ferraz V. P. , Takahashi J. A. 
Published: November 2006

AbstractAmong tropical oil sources in Brazil, the ouricuri (Syagrus coronata) tree is nearly ubiquitous. The exact TAG composition of oil from ouricuri fruits was elucidated with electrospray ionization/tandem MS. The oil contains the following FA: caprylic (Cy), capric (Ca), lauric (La), myristic (M), palmitic, stearic, oleic, and linoleic. An estimate of the relative TAG composition based on the neak areas using an ELSD indicated that the four primary TAG—CyLaLa, CaLaLa, CaLaM, and LaLaM—corresponded to 24.3, 19.8, 13.6, and 10.9%, respectively, of the total TAG content.
Zero‐trans shortening using palm stearin and rice bran oil
Authors: Mayamol P. N. , Samuel T. , Balachandran C. , Sundaresan A. , Arumughan C. 
Published: November 2006

AbstractSeveral pilot‐scale trials reported in this paper, using palm stearin‐rice bran oil (PS‐RBO) blends, obviously did not contain trans FA (TFA), whereas the commercial products were found to contain 18–27% TFA. The effects of processing conditions such as rate of agitation, crystallization temperature, and composition of the blends on the crystal structure of shortenings were studied. The products were evaluated for their physicochemical characteristics using DSC, X‐ray diffraction (XRD), HPLC, and FTIR techniques. The formulation containing 50% PS and 50% RBO showed melting and cooling characteristics similar to those of hydrogenated commercial “vanaspati” samples. Analysis of the FA composition revealed that the formulated shortenings contained 15–19% C18∶2 PUFA. Tocopherol and tocotrienol contents of the experimental shortenings were in the range of 850–1000 ppm with oryzanol content up to 0.6%. XRD studies demonstrated that the crystal form in the shortenings was predominantly the most stable β′ form, and there was less of the undesirable β form.
Acid‐catalyzed alcoholysis of soybean oil
Authors: Goff Michael J. , Bauer Nicholas S. , Lopes Shailesh , Sutterlin William R. , Suppes Galen J. 
Published: November 2006

AbstractIn an effort to increase utilization of fats and oils with high concentrations of FFA, acid catalysts were investigated at elevated temperatures to determine their efficacy under various operating conditions. Acid‐catalyzed alcoholysis of soybean oil using sulfuric, hydrochloric, formic, acetic, and nitric acids was evaluated at 0.1 and 1 wt% loadings at temperatures of 100 and 120°C in sealed ampules, but only sulfuric acid was effective. Kinetic studies at 100°C, 0.5 wt% sulfuric acid catalyst, and nine times methanol stoichiometry provide >99 wt% conversion of TG in 8 h and less than 0.8 wt% FFA concentrations at less than 4 h. Reaction conditions near 100°C at 0.1 to 0.5 wt% were identified as providing the necessary conversions in a 24‐h batch cycle while not darkening the product as is typical with high temperatures and catalyst loadings. The oxygen/air contained in the reaction ampules at the onset of the reaction was not sufficient to color the product, but the product darkened if atmospheric air contacted the reacting mixture. The presence of small amounts of stainless steel significantly decreased conversions.
Kinetic study of the base‐catalyzed transesterification of monoglycerides from pongamia oil
Authors: Karmee Sanjib Kumar , Mahesh P. , Ravi R. , Chadha Anju 
Published: November 2006

AbstractThe kinetics of the transeterification of vegetable oil is known to follow a three‐step reaction mechanism. The third step involves the transesterification of MG. In this study, the transesterification of MG obtained from crude Pongamia oil was achieved with methanol in the presence of KOH as the catalyst. A MG/methanol ratio of 1∶10 was used at different temperatures (30, 45, 55, and 60°C). 1H NMR was used to monitor the progress of transesterification. The study revealed that the kinetics of this reaction followed a reversible second‐order model, with a good fit obtained for all temperatures except 30°C. This result is explained as arising out of the importance of transport effects at low temperatures. The forward rate constant increased with an increase in temperature, whereas the reverse rate constant showed a decreasing trend, suggesting that the proposed reverse reaction was not an elementary step.
Catalytic epoxidation of methyl linoleate
Authors: Du Guodong , Tekin Aziz , Hammond Earl G. , Wood L. Keith 
Published: November 2006

AbstractThe epoxidation of methyl linoleate was examined using transition metal complexes as catalysts. With a catalytic amount of methyltrioxorhenium (4 mol%) and pyridine, methyl linoleate was completely epoxidized by aqueous H2O2 within 4 h. Longer reaction times (6 h) were needed with 1 mol% catalyst loading. Manganese tetraphenylporphyrin chloride was found to catalyze the partial epoxidation of methyl linoleate. A monoepoxidized species was obtained as the major product (63%) after 20 h.
Kinetics of transesterification of palm‐based methyl esters with trimethylolpropane
Authors: Yunus Robiah , Fakhru'I‐Razi A. , Ooi T. L. , Biak D. R. A. , Iyuke S. E. 
Published: November 2006

AbstractKinetics of transesterification of palm‐based methyl esters (POME) with trimethylolpropane (TMP) to polyol esters was investigated. A kinetic model of reaction was obtained by assuming a series of irreversible elementary reactions at various temperatures. The reaction rate constants were determined under limited conditions. The optimal ratios for k2/k1 and k3/k1 were 0.70–0.80 and 0.21–0.25, respectively. Both palm oil methyl esters (PPOME) and palm‐kernel oil methyl esters (PKOME) were reacted with TMP by using sodium methoxide as catalyst. The POME‐to‐TMP molar ratio and catalyst weight percentage were held constant at 10∶1 and 0.4%, respectively. The effects of temperature (70–110°C) and raw materials (PKOME and PPOME) were investigated and found to have a significant impact on the reaction kinetics. When using a large excess of POME and continual withdrawal of methanol via vacuum, the reaction reached completion in less than 20 min at 80°C. After removal of unreacted POME, the final product contained apprximately 98 wt% triesters.
Thiyl radical‐catalyzed isomerization of oils: An entry to the trans lipid library
Authors: Samadi Abdelouahid , Andreu Inmaculada , Ferreri Carla , Dellonte Sergio , Chatgilialoglu Chryssostomos 
Published: November 2006

AbstractThe unsaturated fatty acyl moieties of TAG present in natural oils of borage, olive, and rice were converted to their corresponding geometrical trans isomers by thiyl radical‐catalyzed isomerization. Thiyl radicals were generated from 2‐mercaptoethanol under photolytic or thermal conditions. A relevant feature of this method is the absence of double‐bond shifts, so that no positional trans isomers or conjugated polyenes are formed. Oils obtained after the isomerization were winterized to further increase their trans fatty acid content. Methanolysis and hydrolysis of the trans oil mixtures using an enzymatic method (lipase B from Candida antarctica) gave good conversions to the corresponding trans FAME and fatty acids, respectively. These results are relevant for the studies of lipid isomerism and trans fatty acid recognition, which is a growing concern in biochemistry and nutrition, and open new perspectives for the synthesis of glycerides and studies of their structure‐activity relationships.
Frying stability of high‐oleate and regular soybean oil blends
Authors: Su Caiping , White Pamela 
Published: November 2006

AbstractThe objective of this work was to study the frying stability of soybean oil (SBO) with reduced linoleate (18∶2) and linolenate (18∶3) and elevated oleate (18∶1) contents. High‐oleate SBO [HO SBO, 79% oleic acid (OA)] and a control (conventional SBO, 21.5% OA) were tested as is, as well as blended in different ratios to make three blended oils containing 36.9, 50.7, and 64.7% OA, abbreviated as 37%OA, 51%OA, and 65%OA, respectively. In addition, a low‐linolenate (LL) SBO containing 1.4% 18∶3 and 25.3% 18∶1 was tested. Bread cubes (8.19 cm3) were fried in each of 18 oils (6 treatments×3 replicates). We hypothesized that stability indicators would be indirectly related to the total 18∶2 plus 18∶3 percentages and/or the calculated oxidizability. In general, the results were fairly predictable based on total 18∶2 and 18∶3 concentrations. The overall frying stability of the six oil treatments, from the best to the poorest, was: 79%OA, 65%OA, 51%OA, LL≥37%OA, and the control, with respective total compositions for 18∶2 plus 18∶3 of 10.3, 23.6, 36.3, 59.6, 48.9, and 62.8%. The greatly reduced concentration of 18∶3 in the LL SBO made it more stable than the 37%OA, even though the combined composition of 18∶2 and 18∶3 of LL was greater than that of the 37%OA. Blending conventional SBO with HO SBO had a profound effect on the oxidative stability index and color of the blended oils, but the values were not linearly predictable by the percentage of control in the blended oil. Other stability indices, including calculated oxidizability, calculated iodine value, conjugated dienoic acid value, and viscosity, changed in linear response to an increased proportion of the control in the blends.