bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dietary triacylglycerol structure and saturated fat alter plasma and tissue fatty acids in piglets
Authors: Innis Sheila M. , Dyer Roger , Quinlan Paul T. , Diersen‐Schade Deborah 
Published: November 2006

AbstractHuman and pig milk triacylglycerols contain a large proportion of palmitic acid (16:0) which is predominately esterified in the 2‐position. Other dietary fats contain variable amounts of 16:0, with unsaturated fatty acids predominantly esterified in the 2‐position. These studies determined if the amount or position of 16:0 in dietary fat influences the composition or distribution of liver, adipose tissue, lung, or plasma fatty acids in developing piglets. Piglets were fed to 18 d with sow milk or formula with saturated fat from medium‐chain triglyceride (MCT), coconut or palm oil, or synthesized triacylglycerols (synthesized to specifically direct 16:0 to the 2‐position) with, in total fatty acids, 30.7, 4.3, 6.5, 27.0, and 29.6% 16:0, and in 2‐position fatty acids, 55.3, 0.4, 1.3, 4.4, and 69.9% 16:0, respectively. The percentage of 16:0 in the 2‐position of adipose fat from piglets fed sow milk, palm oil, and synthesized triacylglycerols were similar and higher than in piglets fed MCT or coconut oil. Thus, the amount, not the position, of dietary 16:0 determines piglet adipose tissue 16:0 content. The effects of the diets on the plasma and liver triacylglycerols were similar, with significantly lower 16:0 in total and 2‐position fatty acids of the MCT and coconut oil groups, and significantly higher 16:0 in the plasma and liver triacylglycerol 2‐position of piglets fed the synthesized triacylglycerols rather than sow milk or palm oil. The lung phospholipid total and 2‐position 16:0 was significantly lower in the MCT, coconut, and palm oil groups, but similar in the synthesized triacylglycerol group and sow milk group. The lung phospholipid total and 2‐position percentage of arachidonic acid (20:4n‐6) was significantly lower in all of the formula‐fed piglets than in milk‐fed piglets. The physiological significance of this is not known.
Isolation and identification of the multiple forms of soybean phytases
Authors: Hamada Jamel S. 
Published: November 2006

AbstractSequential precipitation with polyethylene glycol (PEG) and KCl followed by preparative anion exchange high‐performance liquid chromatography was used to isolated acid phosphatases (APases) from germinating soybean seeds. KCl inhibited the PEG precipitation of APases. Thus individual APases can be isolated directly from crude extracts by controlling PEG and KCl concentrations. Four of the isolated APases were phytases. APases 3 and 5 exhibited optimal activity at pH 4.5 and and 5.8. Phytase activity was at its peak at 40°C for APase 4 and at 60°C for APases 3, 5, and 6. This isolation method can be used to identify endogenous and/or exogenous phytases that are suitable for phytic acid hydrolysis in many food and feed systems, especially during the processing. of oilseeds and cereal‐based ingredients.
Characterization of stored regular and low‐linolenic canola oils at different levels of consumer acceptance
Authors: Malcolmson L. J. , Vaisev‐Genser M. , Przybylski R. , Ryland D. , Eskin N. A. M. , Armstrong L. 
Published: November 2006

AbstractA ten‐member trained sensory panel evaluated regular (RCO) and low‐linolenic (LLCO) canola oils that had been stored at 60°C to four levels of consumer acceptance identified in a prior study. These levels were 70, 60, 50, and 40% acceptance for RCO and 80, 70, 60, and 50% acceptance LLCO. Painty odor intensity increased as consumer acceptance decreased. This same trend was found for chemical measurements of peroxide values, total volatiles, total carbonyls, unsaturated carbonyls, and dienals. These chemical indices were significantly correlated with each other, suggesting that they can be used to monitor related changes in oil quality with respect to lipid oxidation. Values for 19 individual volatiles at each consumer acceptance level were also reported. The data collected in this study provide chemical and sensory characterization of stored RCO and LLCO at distinct levels of consumer acceptance.
Determination of vernolic acid content in the oil ofEuphorbia lagascae by gas and supercritical fluid chromatography
Authors: Borch‐Jensen Christina , Mollerup Jørgen 
Published: November 2006

AbstractDetermination of the content of vernolic acid (12,13‐epoxy‐9c‐octadecenoic) in the oil ofEuphorbia lagascae has been performed by gas chromatography of the fatty acid methyl ester derivatives of the triacylglycerols in the oil and by supercritical fluid chromatography (SFC) of the raw oil and the fatty acid derivatives of the oil. The content of vernolic acid was found to be 55 wt%. The three methods were compared, and SFC analysis of the fatty acid derivatives was found to be the most accurate method.
Singlet oxygen oxidation of lipids resulting from photochemical sensitizers in the presence of antioxidants
Authors: Yasaei Parvin M. , Yang George C. , Warner Charles R. , Daniels Dan H. , Ku Yuoh 
Published: November 2006

AbstractSinglet oxygen produced by photochemical sensitizers may play an important role in the oxidation of lipids in foods. Therefore, we studied the singlet oxygen oxidation of lipids and the scavenging ability of antioxidants. Singlet oxygen was generated using the photosensitizer rose bengal. The oxidation products of lipids and antioxidants were separated by high‐performance liquid chromatography and monitored using post‐column chemiluminescence and/or iodometric detection. The competitive reaction rates of various antioxidants and lipids were studied to elucidate the roles played by antioxidants in the prevention of food oxidation by singlet oxygen.
Stabilization of seal blubber and menhaden oils with green tea catechins
Authors: Wanasundara U. N. , Shahidi F. 
Published: November 2006

AbstractCatechins, namely (−)epicatechin (EC), (−)epigallocatechin (EGC), (−)epicatechin gallate (ECG) and (−)epigallocatechin gallate (EGCG), were isolated from commercial Chinese green leaves. The antioxidant activity of isolated catechins was compared with those of α‐tocopherol, butylated hydroxyanisole (BHA), butylated hydroxytolene (BHT) andtert‐butylhydroquinone (TBHQ), all at 200 ppm, in refined, bleached and deodorized seal blubber oil and menhaden oil. The study was carried out under Schaal oven test conditions at 65°C over a 144‐h period, except for weight gain measurements, which were continued for up to 200 h. Progression of oxidation was monitored by measuring changes in weight gain and values of peroxide, conjugated diene, and 2‐thiobarbituric acid‐reactive substances. Oils treated with tea catechins showed excellent oxidative stability as compared with samples that contained commonly used antioxidants, such as α‐tocopherol, BHA, BHT, and TBHQ. The potency of catechins in prevention of oxidation of marine oils was in the decreasing order of ECG> EGCG> EGC> EC; ECG was slightly more effective than TBHQ in systems studied.
Applications of milk‐fat fractions in confectionery products
Authors: Hartel Richard W. 
Published: November 2006

AbstractIncompatibilities between fats limit the use of modified milk fat in confectionery applications. To further enhance the use of milk‐fat fractions in chocolates and compound coatings, a better understanding of mixed crystallization effects between lipids is required. Recent work documents that highmelting fractions incorporated into chocolates drastically reduce bloom formation and cause less softening than anhydrous milk fat. Isosolids diagrams for mixtures of cocoa butter and milk‐fat fractions show that softening occurs due to both dilution effects and a slight eutectic formation. Incorporation of milk‐fat fractions into palm kernel oil‐based coatings shows some differences with results in chocolates. Milk fat and its fractions cause significant bloom formation in these coatings, as compared to the control, and cause significant softening. However, both milk fat and milk‐fat fractions are fully compatible with palm kernel oil, based on isosolids diagrams. Softening occurs only because of dilution effects, rather than eutectic formation. Further work is necessary to understand the effects of milk‐fat fractions on bloom formation in compound coatings.
Restructuring butterfat through blending and chemical interesterification. 3. Rheology
Authors: Rousseau Dérick , Hill Arthur R. , Marangoni Alejandro G. 
Published: November 2006

AbstractInteresterified and noninteresterified butterfat‐canola oil blends, ranging from 100% butterfat to 60∶40 butterfat‐canola oil (w/w) in 10% increments, were evaluated for hardness index (HI), dropping point, viscosity, and viscoelastic properties at small deformation. Both blending and chemical interesterification diminished HI in a nonlinear fashion. HI changes in interesterified blends were more pronounced than in noninteresterified blends. Dropping points yielded information on the structure of the blends. Butterfat’s dropping point (DP) was 34.4°C, whereas that of interesterified butterfat was 37.0°C, which is indicative of a more structured network for the latter. DP values of blends with 60–90% butterfat (interesterified vs. noninteresterified) were not significantly different (P<0.05). Interesterified blends had a higher crystallization onset temperature than did noninteresterified blends. All blends in the liquid state displayed Newtonian behavior. Oscillatory frequency sweep measurements at small amplitude showed that interesterified blends generally had lower storage moduli (G′) than their noninteresterified counterparts. BothG′ andG″ were frequency‐dependent. Replacement of 30% butterfat by canola oil led to notable changes in small deformation measurements, whereas replacement of 20% butterfat led to big changes in large deformation measurements.
Is plastic fat rheology governed by the fractal nature of the fat crystal network?
Authors: Marangoni Alejandro G. , Rousseau Dérick 
Published: November 2006

AbstractThe rheological properties of interesterified and noninteresterified butterfat‐canola oil blends do not seem to be strongly related to either solid fat content (SFC) or crystal polymorphic behavior, but rather to the microstructure of the fat crystal network. The microstructure of the fats was quantified by using fractal geometric relationships between the elastic moduli (G′) of the fats and their SFC values using the approach of Shih, W.H., W.Y. Shih, S.I. Kim, J. Liu, and I.A. Aksay [Phys. Rev. A 42:4772–4779 (1990))] for weak‐link regimes. Chemical interesterification decreased the fractal dimension of the fat crystal network from 2.46 to 2.15. We propose that fat microstructure, as quantified by a fractal dimensionality, could be modified to attain specific rheological properties.
Validation of the rancimat test for the assessment of the relative stability of fish oils
Authors: Méndez Eduardo , Sanhueza Julio , Speisky Hernán , Valenzuela Alfonso 
Published: November 2006

AbstractThe induction periods for the peroxidation of various fish oils at 55–90°C were studied by the Rancimat test. The natural logarithms of the induction periods varied linearly with respect to temperature, with a mean coefficient of −7.5×10−2°C−1, which was significantly different from that reported for vegetable oils. The activation energy for the formation of volatile acids had a mean value of 38.9 kJ/mol and was independent of the fish oil source. Peroxide formation under Rancimat test conditions followed first‐order kinetics. The same kinetics were followed under Schaal Oven test conditions (forced‐air oven, 60°C). On the basis of the results obtained, the Rancimat test appears to be useful in determining the relative stabilities of fish oils without the change in peroxide decomposition kinetics that may occur at elevated temperatures.
Crystallization kinetics of the pure triacylglycerols glycerol‐1,3‐dipalmitate‐2‐oleate, glycerol‐1‐palmitate‐2‐oleate‐3‐stearate, and glycerol‐1,3‐distearate‐2‐oleate
Authors: Rousser Ph. , Rappaz M. 
Published: November 2006

AbstractCrystallization kinetics of the three main components of cocoa butter, the triacylglycerols POP, POS, and SOS (where P, O, and S stand for palmitic, oleic, and stearic acids, respectively) were studied by combined differential scanning calorimetry and polarized light microscopy. The morphologies, nucleation kinetics, growth kinetics, and phases of the grains formed were identified with this system. The experimental data, as well as two different models to simulate crystallization and to predict behavior of the pure triacylglycerols, are presented. The first model is based on a macroscopical approach to solidification by using time‐temperature‐transformation (TTT) diagrams and the additivity principle. It allows prediction of the proportion of the different phases formed for any given thermal path imposed on the sample once the TTT diagram is known for the product. It is illustrated for SOS at constant cooling rates and is compared with experimental results. The second model directly simulates growth of the spherulites in the sample by using nucleation and growth rates that are determined experimentally. It provides a view of the structure as it would be observed with a microscope and shows evolution of the heat released in the sample. Isothermal solidification of POP at 15°C is displayed. The experiment and the model are in good agreement.
Esterification of oleic acid with glycerol in the presence of sulfated iron oxide catalyst
Authors: Guner F. S. , Sirkecioglu A. , Yilmaz S. , Erciyes A. T. , Erdem‐Senatalar A. 
Published: November 2006

AbstractEsterification of oleic acid with glycerol was investigated in view of the reaction kinetics, using “superacidic” sulfated iron oxide catalysts. A series of different sulfate contents were prepared and characterized by a multitude of techniques prior to their use as catalysts. The sulfated iron oxide reaction was carried out with equivalent amounts of reactants in the temperature range of 180–240°C. Effects of the sulfate content and the catalyst amount on reaction kinetics at different temperatures were evaluated.
Studies on stability of rapeseed wet gum as a source of pharmaceutical lecithin
Authors: Sosada M. 
Published: November 2006

AbstractLecithin wet gum with high water content is less stable during storage than dry lecithin. Deoiling and dehydrating the fresh gum can result in a purified lecithin of high quality. The stability of rapeseed wet gum obtained from double‐zero rapeseed varieties was determined at various temperatures. The effect of storage time on volatile substances, acetone insolubles, neutral lipids and acid, iodine, and peroxide values were investigated. The rapeseed wet gum stored a little above 20°C is stable for up to ten days, although in the frozen state (−20°C) no changes in general composition, acid, iodine, and peroxide values were observed during 24 mon of storage.
Antioxidative effect of ethanol tea extracts on oxidation of canola oil
Authors: Chen Z. Y. , Chan P. T. , Ma H. M. , Fung K. P. , Wang J. 
Published: November 2006

AbstractThere is an increasing interest in the biological effects of natural antioxidants present in teas on formation ofin vivo free radicals, carcinogenesis, and atherogenesis. Teas are traditionally classified into six major groups, namely, green, yellow, white, black, dark‐green, and oolong teas. The present study examined the antioxidative activity of ethanol extracts from these six major groups of teas against oxidation of heated canola oil. The oxidation was conducted at 100°C by monitoring oxygen consumption and changes in linoleic and linolenic acids in canola oil. The ethanol extracts of green, yellow, and white teas strongly inhibited oxidation of canola oil compared to butylated hydroxytoluene, probably due to the presence of natural polyphenols. In contrast, oolong teas examined exhibited only moderate antioxidative activity because of the partial destruction of natural polyphenols by semifermentation. The ethanol extracts of black, dark‐green, and ginseng teas studied showed little or no protection to canola oil from lipid oxidation, probably due to the complete destruction of natural polyphenols by fermentation during manufacturing processes.
Transient testing of soy methyl ester fuels in an indirect injection, compression ignition engine
Authors: Purcell D. L. , McClure B. T. , McDonald J. , Basu Hemendra N. 
Published: November 2006

AbstractAn evaluation of the exhaust emissions from a compression ignition engine for fuels composed of 100 and 30% methyl esters of soy oil (SME) is described. These fuels were compared with a low‐sulfur, petroleum #2 diesel fuel in a Caterpillar 3304, prechamber, 75 kW diesel engine, operated over heavy‐ and light‐duty transient test cycles developed by the United States Bureau of Mines. More than 60 h of testing was performed on each fuel. The objective was to determine the influence of the fuels upon diesel particulate matter (DPM) and gaseous emissions. The effect of a modern diesel oxidation catalyst (DOC) also was determined in an effort to minimize emissions. Neat SME produced a higher volatile fraction of the DPM, but much less carbon soot fraction, leading to overall DPM reductions of 23 to 30% for the light‐ and heavy‐duty transients. The DOC further reduced the volatile fraction and the total DPM. The SME fuel reduced gaseous emissions of CO by 23% and hydrocarbons by over 30% without increasing NOx. The DOC further reduced CO and hydrocarbon levels. Mutagenicity of the SME exhaust was low. Results indicate that SME fuel, used with a proper DOC, may be a feasible emission reduction technology for underground mines.
Fatty acid variation in seed oil amongOcimum species
Authors: Angers Paul , Morales Mario R. , Simon James E. 
Published: November 2006

AbstractContent, fatty acid composition, and glyceride profile of oil from seeds of seven basil (Ocimum sp.) chemotypes were determined. The species studied includedO. basilicum, O. canum, O. gratissimum, andO. sanctum. The oil content ranged from 18 to 26%, with triglycerides comprising between 94 and 98% of extracted neutral lipids. The major acylated fatty acids were linolenic (43.8–64.8%), linoleic (17.8–31.3%), oleic (8.5–13.3%), and palmitic acid (6.1–11.0%). Linolenic acid was similar among the fourO. basilicum chemotypes (57–62%), highest inO. canum (65%), and lowest inO. sanctum (44%). Basil seed oil appears suitable as an edible oil or can be used for industrial purposes, and could be processed in the same way as linseed oil. Preliminary calculations estimate that a hectare of basil could produce from 300 to 400 kg of seed oil.
Solubilization of octafluoronaphthalene by mixed micelles of fluorocarbon and hydrocarbon surfactants in aqueous solutions
Authors: Asakawa Tsuyoshi , Ikehara Junichiro , Miyagishi Shigeyoshi 
Published: November 2006

AbstractSolubilization of octafluoronaphthalene (OFN) by fluorocarbon and hydrocarbon surfactants in aqueous solutions has been examined to investigate the effects of mixing surfactants and added salt. Diethylammonium perfluoronanoate (DEAPFN) micelles have the most solubilization power toward OFN. The difference in micellar solubilization power will be caused by the hydrophobicity of ionic groups and micellar size. Large positive synergistic effects on solubilization behavior were observed in the DEAPFN‐diethylammonium tetradecyl sulfate mixed micellar systems. Solubilization of OFN depended on the concentrations of added salt and the aggregation number, that is, the micellar size.
Comparative study of conventional and compact detergents
Authors: Sanchez Leal J. , Perez L. , Ribosa I. , Garcia M. T. , Gonzalez J. J. 
Published: November 2006

AbstractExperimental work has been carried out on conventional and compact detergent formulations. Comparative study has focused not only on the package size but also on the type of builder contained in the finished product. The detergency as a function of dosage and some parameters concerning the environmental impact of each category of formulation also have been evaluated. Soiled (with carbon black/olive oil) cotton and polyester/cotton fabrics have been used to determine the detergency (% soil removal). Considering the overall results obtained, it can be stated that compact tripolyphosphate‐built detergents impose the lowest chemical load upon the environment for the same detergency performance.
α‐sulfonated fatty acid esters: II. Solution behavior of α‐sulfonated fatty acid polyethylene glycol esters
Authors: Okano Tomomichi , Egawa Naoyuki , Fujiwara Masami , Fukuda Masahiro 
Published: November 2006

AbstractSodium α‐sulfonated, fatty acid polyethylene glycol monoesters [CmH2m+1CH(SO3Na)COO(C2H4O)nH] and diesters [CmH2m+1CH(SO3Na)COO(C2H4O)nCOCH(SO3Na)CmH2m+1], wherem=10–16 andn=1–35, were prepared by esterification of α‐sulfonated, fatty acids with polyethylene glycols, followed by neutralization with NaOH. Crude products were purified by reversed‐phase column chromatography on an octadecyl‐modified silica gel. Characteristic solution behavior of these α‐sulfonated fatty acid esters was, examined, and the following features were observed. All monoesters prepared in this work had Krafft points below 0°C and also possessed good calcium stabilities. Critical micelle concentrations of the monoesters increased monotonously, as a rule, with an increase in the number of oxyethylene units. These results suggest that the polyethylene glycol residue of the monoester behaves as a hydrophile. On the other hand, diesters possessed high water solubility, low foamability, and critical micelle concentrations that were lower by a factor of ten compared to those of the monoesters.
A comparison of the ethoxylation of a fatty alcohol, fatty acid, and dimethiconol
Authors: O’Lenick Anthony J. , Parkinson Jeffrey K. 
Published: November 2006

AbstractKnowing that dimethiconols or silanols condense under acid or alkaline catalysis, a study was undertaken to determine if these compounds could be successfully ethoxylated under conditions similar to those used to ethoxylate fatty alcohols and acids. It was anticipated that the condensation reaction would take precedent over ethoxylation reaction. We determined that ethoxylation reaction occurs preferentially to condensation reaction. In addition, kinetics of ethoxylation are similar to kinetics observed when fatty alcohols are ethoxylated. This reaction gives rise to a new class of hydrolyzable silicone compounds that have applications in industrial as well as in personal‐care products.
Nonionic amphiphilic compounds from aspartic and glutamic acids as structural mimics of lecithins
Authors: Allouch Mohamed , Infante Ma Rosa , Seguer Joan , Stebe M.‐Jose , Selve Claude 
Published: November 2006

AbstractMonodisperse nonionic surfactant molecules, based on aspartic or glutamic acid, with two hydrogenated or fluorinated fatty amide chains in the hydrophobic part and one polyoxyethylene methoxy‐capped chain (EOn−Me) in the hydrophilic head group have been synthesized. These compounds are structural mimics of natural lecithins. Their solubility in water or in formamide and the surface activities at 60°C have been measured and discussed in comparison with lecithin analogues that contained short chains. The compounds reported in this study showed physicochemical properties comparable with those of lecithins.