bluuebunny/crossref_metadata_2025_split huggingface dataset:
The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat‐catalyzed oxidation
Authors: Henry L. K. , Catignani G. L. , Schwartz S. J. 
Published: May 2007

AbstractThe stability and antioxidant effects of carotenoids and tocopherols in safflower seed oil were evaluated under thermal (75°C) and oxidative conditions and the oxidative stability index (OSI) determined. The antioxidant capability of butylated hydroxytoluene (BHT) was also compared with that of β‐carotene in a model system. Lycopene and β‐carotene (1 to 2000 ppm) were heated (75°C) and exposed to air (2.5 psi) in an oxidative stability instrument. β‐Carotene had no antioxidant effect at concentrations below 500 ppm, because it did not alter the induction time. Lycopene increased the induction time only slightly at low concentrations. However, at concentrations greater than 500 ppm, both β‐carotene and lycopene acted as prooxidants, significantly decreasing the induction period. At the highest concentration, 2000 ppm, lycopene was more prooxidative than β‐carotene. α‐ and γ‐Tocopherol (concentration, 1000 ppm) delayed the induction time by 16 and 26 h, respectively. There was no cooperative interaction between α‐tocopherol and β‐carotene in delaying the onset of oxidation. Furthermore, BHT was significantly more antioxidative than β‐carotene. Thus, under thermal and oxidative conditions, β‐carotene could not delay the onset of oxidation. The tocopherols and BHT were effective in suppressing the onset of oxidation, as determined by the oxidative stability measurement.
Urea complexation for the rapid, ecologically responsible fractionation of fatty acids from seed oil
Authors: Hayes Douglas G. , Bengtsson Ylva C. , Van Alstine James M. , Setterwall Fredrik 
Published: May 2007

AbstractUrea complex formation is a classic method for fractionating fatty acids from seed and other oils. The method’s simplicity, ease of scaling, and ecological friendliness suggest its reevaluation in regard to modern fractionation challenges. In keeping with this, a simple, quick, inexpensive, robust, and environmentally friendly procedure was developed for reducing the saturated free fatty acid (FFA) content of saponified low‐erucic acid rapeseed oil (LEAR). The process involves formation of a homogeneous 65°C solution of FFA and urea in 95% ethanol (5% water), followed by cooling of the resultant urea complex slurry to room temperature. The urea complex and liquid phases are separated by gravity filtration, and the urea isolated in each phase is removed by extraction with 60°C water. Saturated LEAR oil FFA preferentially formed urea complexes easily separated from the noncomplexed, mostly unsaturated FFA, the main product of interest. The effects of single‐ vs. double‐stage fractionations and several other variables (component mass or volume ratios, temperature, ethanol solvent to water ratio) were preliminarily evaluated. Results demonstrated the robustness, reproducibility, and simplicity of the method.
Pretreatment of corn oil for physical refining
Authors: Antoniassi Rosemar , Esteves Walter , de Almeida Meirelles Antonio José 
Published: May 2007

AbstractCrude corn oil that contained 380 ppm of phosphorus and 5% of free fatty acids was degummed, bleached, and winterized for physical refining. The pretreatment and the steam‐refining conditions were studied in pilot plant scale (2 kg/batch). The efficiency of wet degumming and of the total degumming processes, at different temperatures, was evaluated. TriSyl silica was tested as an auxiliary agent in the reduction of the phosphorus content before bleaching. The experimental conditions of the physical refining were: temperature at 240 or 250°C; 8 to 18 mbar vacuum, and distillation time varying from 1 to 3 h. Degumming at 10 or 30°C resulted in the removal of more phosphorus than at 70°C. Water degumming was more efficient than the processes of total degumming or acid degumming. Corn oil, degummed at 10 or 30°C, after bleaching passed the cold test, irrespective of the degumming agent used. Degumming and winterization took place simultaneously at these temperatures. The pretreatment was able to reduce the phosphorus content to less than 5 ppm. The amount of bleaching earth was reduced by carrying out dry degumming or by using silica before bleaching. Corn oil acidity, after physical refining, varied from 0.49 to 1.87%, depending on the residence time. Contrary to alkali refining, physical refining did not promote color removal due to the fixation of pigments present in the crude corn oil.
Commercial production of chia in Northwestern Argentina
Authors: Coates Wayne , Ayerza (h) Ricardo 
Published: May 2007

AbstractThe economy of northwestern Argentina depends heavily on sugar and tobacco. Depressed prices for these crops in recent years have caused significant economic problems, and alternative crops are actively being sought. Chia (Salvia hispanica L.), a source of industrial oil for the cosmetics industry and θ‐3 α‐linolenic acid for the food industry, is one new crop that could help diversify the local economy. A project to develop chia as a commercial crop was initiated in 1991. In 1996, 13 fields were commercially grown in two provinces of northwestern Argentina. Biomass production and seed yields were affected by weather, location, and production practices. Average seed yield was 606 kg/ha. Oil content and fatty acid composition varied between fields.
Recovery of γ‐oryzanol from rice bran oil with silica‐based continuous chromatography
Authors: Saska Michael , Rossiter Gordon J. 
Published: May 2007

AbstractA simulated moving bed chromatography separator was tested for recovery of γ‐oryzanol from degummed and dewaxed rice bran oil that contained 1.2 to 1.6% γ‐oryzanol. A crude product with 12–15% of γ‐oryzanol was obtained and a 90 to 95% pure product was recovered from the concentrate by crystallization from heptane. With the recycling of the crystallization liquor, an overall γ‐oryzanol recovery of 85 to 90% is feasible and is potentially higher than the recovery in the conventional soapstock‐based process.
Extraction of oil from meadowfoam flakes
Authors: Carlson Kenneth D. , Phillips Bliss S. , Isbell Terry A. , Nelsen Terry C. 
Published: May 2007

AbstractAs part of a program to improve meadowfoam seed processing, the authors examined the effects of seed moisture, seed temperature, and flaking roll opening on oil extraction efficiency in meadowfoam flakes. Flakes were prepared using a Wolf Mill with dual horizontal, unheated 12‐in. diameter rolls. Roll openings of 0.005, 0.013, and 0.020 in. (0.127, 0.330, and 0.508 mm, respectively) gave average flake thicknesses of 0.013, 0.021, and 0.031 in., respectively (0.330, 0.533, and 0.787 mm). Seed moistures of 9, 12, and 15% and seed temperatures of 65, 190, and 210°F (18, 88, and 99°C) chosen for flaking were known to provide a range of conditions suitable for enzyme inactivation during seed cooking prior to flaking. Experimental flakes were examined for extractable oil content (petroleum ether extraction); this was compared to total oil content (31.5%) determined on finely ground flakes. Roll opening was the dominant variable determining flake thickness, the primary parameter affecting oil extraction efficiency. Thus, the thinnest flakes at 0.013 in. were only slightly less extractable (29.8%) than finely ground flakes (31.5%), but intermediate (0.021 in.) and thick (0.031 in.) flakes were significantly less extractable (28.0 and 26.0%, respectively). There was a slight but significant (P<0.01) trend toward thicker flakes with increasing seed moisture (15>12>9%) during flaking. A similar trend to thicker flakes with increasing temperature was significant (P<0.01) only for the thickest flakes produced at the largest roll opening (0.020 in.). Lower seed moisture and higher seed temperature significantly impacted extractable oil content of the thickest flakes, but negligibly affected extractability of the thinnest flakes. The authors conclude that meadowfoam flakes must be as thin as possible (e.g., <0.015 in.) for efficient oil extraction. Further, seed cooking temperatures >190°F at moistures >10% and <15% that are adequate for efficient enzyme inactivation in the whole seed are also suitable for seed flaking.
Deacidification of a synthetic oil with an anion exchange resin
Authors: Eychenne Valérie , Mouloungui Zéphirin 
Published: May 2007

AbstractEsters of trimethylolpropane were prepared by reaction of trimethylolpropane with erucic acid. Unreacted erucic acid was eliminated by fixation on an anion exchange resin to produce an oil with a low free fatty acid content. The authors describe the deacidification of the reaction product by Lewatit MP500A and MP600 resins in a fixed‐bed reactor or in a stirred reactor. The discontinuous process gave the best results with the Lewatit MP600 resin in a stirred reactor with a 99% yield. The acid value was below 0.1 after less than 1 h of contact.
Comparison of four accelerated stability methods for lard and tallow with and without antioxidants
Authors: Liang Chao , Schwarzer Koen 
Published: May 2007

AbstractThe oxidative stability of lard and tallow with and without antioxidants was evaluated by four accelerated stability methods, the active oxygen method (AOM), the oxygen bomb test, the Rancimat method, and the Schaal oven test. The results indicated that the oxidative stability of animal fats and the relative effectiveness of an antioxidant in the fats could have different mechanisms. When the protective index was used to demonstrate the relative effectiveness of the antioxidants, the results suggested that the Rancimat Method may be the least reliable method compared with AOM, oxygen bomb test, and Schaal oven test. More than one accelerated stability method is recommended for evaluating the effectiveness of an antioxidant or the oxidative stability of fats.
Calculating the lodine value for marine oils from fatty acid profiles
Authors: Ham Bryan , Shelton Robert , Butler Boyce , Thionville Paul 
Published: May 2007

AbstractThe iodine values of marine oils were directly calculated from fatty acid profiles by using reacting ratios (calculation factors) between I2 (iodine) and either the fatty acids bound to a triglyceride or the free fatty acids. A total of 20 factors were incorporated from C14:1 to C24:1, placed into an Excel® spreadsheet, and used to calculate the iodine values. The calculated values were then compared to the oil’s iodine value obtained by the traditional titration method. The results indicate that this method can be used to obtain the iodine value of marine oils directly from the oil’s fatty acid composition, thus giving two results from one analysis.
Ultrasonic attenuation of edible oils
Authors: Chanamai Ratjika , McClements D. Julian 
Published: May 2007

AbstractThe frequency dependence (1–60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25°C. The attenuation coefficient of all the oils could be described by the relation: α ∼ Afn(with A between 6 and 40 × 10−12, and n between 1.74 and 1.86).
Occurrence of conjugated linoleic acid isomers in beef
Authors: Fritsche Sonja , Fritsche Jan 
Published: May 2007

AbstractThe amounts of Δ9,Δ11‐conjugated linoleic acid (CLA) isomers were determined in loin‐associated fat samples of bulls (n=6) and steers (n=7) by capillary gas chromatography of fatty acid methyl ester (FAME) derivatives. The main CLA‐isomer—18:2 c9,t11—provided approximately 0.76 ± 0.15% and 0.86 ± 0.15% of total FAME in bulls and steers, respectively. No differences (P>0.05) were observed between the CLA isomer distribution of bulls (t9,c11, 0.026 ± 0.014%; c9,c11, 0.015 ± 0.008%; and t9,t11, 0.029 ± 0.003%) and steers (t9,c11, 0.027 ± 0.014%; c9,c11, 0.015 ± 0.005%; and t9,t11, 0.030 ± 0.007%).
Optical resolution of (±)‐Threo‐9,10,16‐trihydroxy hexadecanoic acid using (−)brucine
Authors: Malkar Navdeep B. , Kumar V. G. 
Published: May 2007

AbstractThe optical resolution of (±)threo‐9,10,16‐trihydroxy hexadecanoic acid was achieved by fractional crystallization using (−)brucine. Formation of an estolide during decomposition of the (−)brucine complex was observed to interfere with the separation of the optically pure material. This was corrected by converting the estolide to (+)‐threo‐9,10,16‐trihydroxy hexadecanoic acid via alcoholic alkaline hydrolysis followed by neutralization. Enantiomeric purity was determined by chiral lanthanide nuclear magnetic resonance shift reagent.
On the use and misuse of the avrami equation in characterization of the kinetics of fat crystallization
Authors: Marangoni Alejandro G. 
Published: May 2007

AbstractThe Avrami model is widely used in the analysis of crystallization kinetic data. Unfortunately, the use of the original model has been abandoned in favor of modified versions. The modifications are largely arbitrary and create a dependence between the Avrami constant and the Avrami exponent. From a curve‐fitting point of view, no advantages exist in using the modified over the original form of the Avrami model. The order of a polynomial fit to crystallization data is not equivalent to the Avrami exponent. The use of turbidity measurements for the quantitative characterization of crystallization kinetics is not valid.
Flavor components of olive oil—A review
Authors: Kiritsakis A. K. 
Published: May 2007

AbstractThe unique and delicate flavor of olive oil is attributed to a number of volatile components. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been quantitated and identified by gas chromatography‐mass spectrometry in good‐quality olive oil. The presence of flavor compounds in olive oil is closely related to its sensory quality. Hexanal, trans‐2‐hexenal, 1‐hexanol, and 3‐methylbutan‐1‐ol are the major volatile compounds of olive oil. Volatile flavor compounds are formed in the olive fruit through an enzymatic process. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma. The components octanal, nonala, and 2‐hexenal, as well as the volatile alcohols propanol, amyl alcohols, 2‐hexenol, 2‐hexanol, and heptanol, characterize the olive cultivar. There are some slight changes in the flavor components in olive oil obtained from the same oil cultivar grown in different areas. The highest concentration of volatile components appears at the optimal maturity stage of fruit. During storage of olive fruit, volatile flavor components, such as aldehydes and esters, decrease. Phenolic compounds also have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p‐hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Hydroxytyrosol is present in good‐quality olive oil, while tyrosol and some phenolic acids are found in olive oil of poor quality. Various off‐flavor compounds are formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds formed in oxidized olive oil, but 2‐pentenal and 2‐heptenal are mainly responsible for the off‐flavor.
Volatile compounds in heated oleic acid‐esterified propoxylated glycerol
Authors: Mahungu Symon M. , Hansen Steven L. , Artz William E. 
Published: May 2007

AbstractStatic headspace and capillary gas chromatography, in combination with infrared and mass spectrometry, were used to collect, separate, identify, and quantitate the oxidative and thermal decomposition products in two heated model compound triacylglycerols, oleic acid‐esterified propoxylated glycerol (EPG‐08 oleate) and triolein. The EPG‐08 oleate and triolein were each heated in a deep‐fat fryer at 192±8°C for 12 h each day until the oil contained ≥20% polymeric material. Most of the volatile compounds identified in heated triolein and EPG‐08 oleate were associated with the oxidative and thermal decomposition of oleates, such as short‐chain alkanes, aldehydes, and alcohols. The major volatile compounds (concentration >20 ppm) in heated EPG‐08 oleate and triolein were heptane, octane, heptanal, octanal, trans‐2‐decenal, nonanal, and trans‐2‐undecenal. However, a few minor volatile compounds, not previously found in heated fats and oils, were identified in the heated EPG‐08 oleate samples. These compounds included 1,2‐propanediol, 1‐hydroxy‐2‐propanone (hydroxyacetone), 1‐acetoxy‐2‐propanone (acetoxyacetone), 2‐ethyl‐4‐methyl‐1,3‐dioxolane, 2,2,4‐trimethyl‐1,3‐dioxolane, 2‐heptyl‐4‐methyl‐1,3‐dioxolane, and 4‐methyl‐2‐octyl‐1,3‐dioxolane. Alkyl‐substituted dioxolanes have been found in heated methyl linoleate.
Immobilized lipase‐catalyzed ethanolysis of sunflower oil in a solvent‐free medium
Authors: Selmi Boulbada , Thomas Daniel 
Published: May 2007

AbstractThe ethanolysis of sunflower oil (SFO) with Lipozyme (immobilizéd 1,3‐specific Mucor miehei lipase) in a medium solely composed of substrates was investigated. The effects of oil/ethanol molar ratio, temperature, added water content, and amount of enzyme were analyzed. The optimal values were, respectively, 1:3, 50°C, 0% (vol/vol), and 0.4 g of Lipozyme per 5.7 mmol of SFO. The use of immobilized lipase made the reuse of enzyme feasible, and the enzyme could be recovered easily from the reaction mixture and recycled to reduce the cost of catalyst. In the last three consecutive runs of enzyme reuse, the final conversion yield of SFO from ethanolysis with added silica gel support was higher than that obtained from ethanolysis under standard conditions. The lipase‐catalyzed alcoholytic reaction is potentially useful in the production of alkyl esters of specific interest.
Lipase‐catalyzed modification of borage oil: Incorporation of capric and eicosapentaenoic acids to form structured lipids
Authors: Akoh Casimir C. , Moussata Charment O. 
Published: May 2007

AbstractTwo immobilized lipases, nonspecific SP435 from Candida antarctica and sn‐1,3 specific IM60 from Rhizomucor miehei, were used as biocatalysts for the restructuring of borage oil (Borago officinalis L.) to incorporate capric acid (10:0, medium‐chain fatty acid) and eicosapentaenoic acid (20:5n‐3) with the free fatty acids as acyl donors. Transesterification (acidolysis) reactions were carried out in hexane, and the products were analyzed by gas‐liquid chromatography. The fatty acid profiles of the modified borage oil were different from that of unmodified borage oil. Higher incorporation of 20:5n‐3 (10.2%) and 10:0 (26.3%) was obtained with IM60 lipase, compared to 8.8 and 15.5%, respectively, with SP435 lipase. However, SP435 lipase was able to incorporate both 10:0 and 20:5n‐3 fatty acids at the sn‐2 position, but the IM60 lipase did not. Solvents with log P values between 3.5 and 4.5 supported the acidolysis reaction better than those with log P values between −0.33 and 3.0.
Two‐step enzymatic reaction for the synthesis of pure structured triacylglycerides
Authors: Soumanou Mohamed M. , Bornscheuer Uwe T. , Schmid Rolf D. 
Published: May 2007

AbstractStructured triacylglycerides with medium‐chain fatty acids (caprylic acid) in sn1‐ and sn3‐positions and a long‐chain unsaturated fatty acid (oleic or linoleic acid) in the sn2‐position of glycerol (MLM) were synthesized by lipase catalysis in a two‐step process. First, pure 2‐monoacylglycerides (2‐MG) were synthesized by alcoholysis of triacylglycerides (triolein, trilinolein, or peanut oil) in organic solvents with 1,3‐regiospecific lipases (from Rhizomucor miehei, Rhizopus delemar, and Rhizopus javanicus). The 2‐MG were purified by crystallization and obtained in up to 71.8% yield. These 2‐MG were esterified in a second reaction with caprylic acid in n‐hexane to form almost pure MLM. For 2‐MG obtained from peanut oil, the final product contained more than 90% caprylic acid in the sn1‐ and sn3‐positions, whereas the sn2‐position was composed of 98.5% unsaturated long‐chain fatty acids. Reaction conditions for both steps were optimized with respect to source and immobilization of lipase, water activity, and solvent.
Enzymatic interesterification of triolein and tristearin: Chemical structure and differential scanning calorimetric analysis of the products
Authors: Seriburi Vimon , Akoh Casimir C. 
Published: May 2007

AbstractThe structural composition and thermal properties of the products of enzymatic interesterification of triolein and tristearin were investigated. The biocatalyst for the reaction was an immobilized Candida antarctica lipase, SP435. Enzyme load of 10% (w/w reactants) produced 72% of desired total products. Oleoyl‐distearoyl triglycerides (SSO, OSS) had higher melting points than dioleoyl‐stearoyl triglycerides (OOS, SOO) because the sample contained larger amounts of stearic acid than oleic acid residues. SOS and OSO were hardly produced (0.2 to 1.2%), which indicates that SP435 acted as a nonspecific lipase when catalyzing the interesterification of triolein and tristearin. The maximal yield of OSS and SSO (46.9%) was achieved with a 1.2 mole ratio of triolein to tristearin. As the proportion of tristearin was increased, the production of SOO and OOS decreased, the melting profile of the interesterified triglycerides shifted toward higher melting forms, and the solid fat content increased, indicating formation of hard fats.
Microbial conversion of palmitoleic acid to 9,12‐hexadecadienoic acid (16:2ω4) by Trichoderma sp. AM076
Authors: Shirasaka Norifumi , Umehara Takuya , Murakami Tetsuo , Yoshizumi Hajime , Shimizu Sakayu 
Published: May 2007

AbstractTrichoderma sp. AM076, isolated from a freshwater sample, was found to accumulate 9,12‐cis‐hexadecadienoic acid (16:2ω4), when grown with palmitoleic acid (16: 1ω7). Methyl myristate was the best carbon source for the conversion of palmitoleic acid to 16:2ω4. The mycelial 16:2ω4 content reached 17.4 mg/g dry mycelia (443 mg/L) when the fungus was grown in a medium that contained 2.0% methyl myristate, 1.5% yeast extract, and 2.0% methyl palmitoleate, pH 6.0, for 5 d at 28°C with shaking. In both nonpolar and polar lipids from the mycelia, 16:2ω4 was detected as one of the major fatty acids when 16:1ω7 was added. It is probable that 16:1ω7 is converted to 16:2ω4 through the Δ12 desaturation reaction.
Effect of fruit storage conditions on olive oil quality
Authors: Kiritsakis A. , Nanos G. D. , Polymenopulos Z. , Thomai T. , Sfakiotakis E. M. 
Published: May 2007

Abstract“Koroneiki” olive fruit from trees grown in Crete were stored under five different conditions (0°C, air; 5°C, air; 5°C, 2% O2+5% CO2; 7.5°C, air; 7.5°C, 2% O2+5% CO2). Oil was obtained from fruit immediately after harvest and after fruit storage for 30 and 60 d. Olive oil quality was evaluated by determining acidity, peroxide value, absorption coefficients (K232, K270), phenol and chlorophyll content, fatty acid composition, and the resistance to oxidation by oven test. Olives stored at 7.5°C, even for 30 d, deteriorated from fungus development, and the obtained oil was of inferior quality with high acidity, peroxide value, and absorption coefficients. The same oil had high chlorophyll and phenol content, resulting in good oil resistance to oxidation. Olive oil from fruit stored at 0 or 5°C for 30 d had acceptable acidity, peroxide value, and absorption coefficients, but showed low resistance to oxidation, which was attributed to low chlorophyll and phenol content. This condition is further attributed to chilling injury caused by low storage temperatures. During storage, all treatments resulted in an increase of oleic acid, partly as a result of linoleic acid oxidation.