bluuebunny/crossref_metadata_2025_split huggingface dataset:
Electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. Sensory and compositional characteristics of low Trans soybean oils
Authors: Warner K. , Neff W. E. , List G. R. , Pintauro Peter 
Published: November 2006

AbstractSoybean oils were hydrogenated either electrochemically with Pd at 50 or 60°C to iodine values (IV) of 104 and 90 or commercially with Ni to iodine values of 94 and 68. To determine the composition and sensory characteristics, oils were evaluated for triacylglycerol (TAG) structure, stereospecific analysis, fatty acids, solid fat index, and odor attributes in room odor tests. Trans fatty acid contents were 17 and 43.5% for the commercially hydrogenated oils and 9.8% for both electrochemically hydrogenated products. Compositional analysis of the oils showed higher levels of stearic and linoleic acids in the electrochemically hydrogenated oils and higher oleic acid levels in the chemically hydrogenated products. TAG analysis confirmed these findings. Monoenes were the predominant species in the commercial oils, whereas dienes and saturates were predominant components of the electrochemically processed samples. Free fatty acid values and peroxide values were low in electrochemically hydrogenated oils, indicating no problems from hydrolysis or oxidation during hydrogenation. The solid fat index profile of a 15∶85 blend of electrochemically hydrogenated soybean oil (IV=90) with a liquid soybean oil was equivalent to that of a commercial stick margarine. In room odor evaluations of oils heated at frying temperature (190°C), chemically hydrogenated soybean oils showed strong intensities of an undesirable characteristic hydrogenation aroma (waxy, sweet, flowery, fruity, and/or crayon‐like odors). However, the electrochemically hydrogenated samples showed only weak intensities of this odor, indicating that the hydrogenation aroma/flavor would be much less detectable in foods fried in the electrochemically hydrogenated soybean oils than in chemically hydrogenated soybean oils. Electrochemical hydrogenation produced deodorized oils with lower levels of trans fatty acids, compositions suitable for margarines, and lower intensity levels of off‐odors, including hydrogenation aroma, when heated to 190°C than did commercially hydrogenated oil.
Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil
Authors: Romero A. , Cuesta C. , Snchez‐Muniz F. J. 
Published: November 2006

AbstractThe measurement of polar content and specific polar compound distribution was used to evaluate the alteration of an extra virgin olive oil (EVO) used 20 times to fry frozen foods employing two methods of frying (with or without oil replenishment during frying). In addition, cyclic fatty acid monomers (CFAM) were quantified and identified throughout the 20 frying operations. Total polar content and specific polar compounds increased in the used oil (with or without replenishment). Nevertheless, frequent replenishment (FR) permits a higher number of fryings because of a dilution effect that helps maintain lower amounts of polar and specific alteration compounds than when null replenishment (NR) was used. CFAM were absent in the unused EVO, but appeared in the oil bath as a consequence of oil heating. The total CFAM concentration was higher when the oil was used with the NR method. Cyclopentyl fatty acids were more abundant than cyclohexyl ones. The data suggested that the FR frying is more appropriate to maintain the quality of the oil during frozen food frying.
Effect of processing conditions on crystallization kinetics of a milk fat model system
Authors: Herrera M. L. , Hartel R. W. 
Published: November 2006

AbstractCrystallization behavior of three blends of 30, 40, and 50% of high‐melting fraction (MDP=47.5°C) in low‐melting fraction (MDP=16.5°C) of milk fat was studied under dynamic conditions in laboratory scale. The effect of cooling and agitation rates, crystallization temperature, and chemical composition of the blends on the morphology, crystal size distribution, crystal thermal behavior, polymorphism, and crystalline chemical composition was investigated by light microscopy, differential scanning calorimetry (DSC), X‐ray diffraction (XRD) and gas chromatography (GC). Different nucleation and growth behavior were found for different cooling rates. At slow cooling rate, larger crystals were formed, whereas at fast cooling rate, smaller crystals appeared together. Slowly crystallized samples had a broader distribution of crystal size. Crystallization temperatures had a similar effect as cooling rate. At higher crystallization temperatures, larger crystals and a broader crystal size distribution were found. Agitation rate had a marked effect on crystal size. Higher agitation rates lead to smaller crystal size. Cooling rate was the most influential parameter in crystal thermal behavior and composition. Slowly crystallized samples showed a broader melting diagram and an enrichment of long‐chain triacylglycerols. Crystallization behavior was more related to processing conditions than to chemical composition of blends.
Use of thermostable Fusarium heterosporum lipase for production of structured lipid containing oleic and palmitic acids in organic solvent‐free system
Authors: Nagao Toshihiro , Shimada Yuji , Sugihara Akio , Murata Aoi , Komemushi Sadao , Tominaga Yoshio 
Published: November 2006

AbstractA newly developed 1,3‐positionally specific thermostable lipase from Fusarium heterosporum (named R275A lipase) was immobilized on Dowex WBA for the production of structured lipid by acidolysis of tripalmitin (PPP) with oleic acid (OA). The immobilized catalyst was fully activated by pretreatment at 50°C in a PPP/OA mixture containing 2% water. The pretreatment caused concomitant hydrolysis, but the hydrolysis was repressed using a substrate without water in the subsequent reactions. The optimal reaction conditions were determined as follows: A mixture of PPP/OA (1∶2, w/w) and 8% immobilized lipase catalyst was incubated at 50°C for 24 h with shaking at 130 oscillations/min. The acidolysis reached 50% under these conditions, and the contents of triolein, 1,3‐dioleoyl‐2‐palmitoyl‐glycerol, 1(3),2‐dioleoyl‐3(1)‐palmitoyl‐glycerol, 1(3),2‐palmitoyl‐3(1)‐oleoyl‐glycerol, 1,3‐dipalmitoyl‐2‐oleoyl‐glycerol, and PPP in the reaction mixture were 8, 36, 4, 28, 1, and 6 mol%, respectively. The stabilities of immobilized R275A lipase catalyst and two immobilized catalysts containing Rhizopus delemar or Rhizomucor miehei lipases were compared under the conditions mentioned above, with the catalysts being transferred to fresh substrate every 24 h. The half‐life of the R275A lipase catalyst was 370 d, which was significantly longer than those of Rhizopus and Rhizomucor lipase catalysts.
Enzymatic synthesis of low‐calorie structured lipids in a solvent‐free system
Authors: Yang Taek Ho , Jang Young , Han Jeong Jun , Rhee Joon Shick 
Published: November 2006

AbstractFor the synthesis of low‐calorie structured lipids (LCSL), transesterification between triacetin and stearic acid using immobilized lipase in a solvent‐free system was investigated. Stearic acid, a long‐chain saturated fatty acid, was incorporated mainly into the sn‐1 and/or sn‐3 positions of triacetin by lipase‐catalyzed reaction. Three types of reactor systems (open, closed, and vacuum) were studied for the production of LCSL. The effects of various reaction variables such as water activity of substrates and lipase, molar ratio of substrates, stirring speed and reaction temperature were investigated. In the vacuum reactor system, a certain amount of water was added periodically to maintain the optimal water content of the reaction system. When a suitable amount of water (0.65 wt% of substrates) was added at every 1 h into the vacuum reactor system, more than 88% LCSL was obtained within 4 h using Chirazyme® L‐2.
Fractionation of menhaden oil and partially hydrogenated menhaden oil: Characterization of triacylglycerol fractions
Authors: Lee Ki‐Teak , Foglia Thomas A. 
Published: November 2006

AbstractMenhaden oil (MO) and partially hydrogenated menhaden oil (PHMO) were dry‐fractionated and solvent‐fractionated from acetone. After conversion to fatty acid methyl esters, the compositional distribution of saturated, monounsaturated, trans, and n−3 polyunsaturated fatty acids (PUFA) in the isolated fractions was determined by gas chromatography. Acetone fractionation of MO at −38°C significantly increased the n−3 PUFA content in the liquid fractions over that of starting MO (P<0.05). For PHMO, liquid fractions obtained by low‐temperature crystallization (−38, −18, and 0°C) from acetone showed significant increases (P<0.05) in monounsaturated fatty acid (MUFA) content over that of the starting PHMO. For selected MUFA‐enriched fractions, reversed‐phase high‐performance liquid chromatography (HPLC) was used to separate, isolate, and characterize the major triacylglycerol (TAG) molecular species present. Thermal crystallization patterns for these fractions also were determined by differential scanning calorimetry (DSC). The results demonstrated that under the appropriate conditions it is possible to dry‐fractionate or solvent‐fractionate MO and PHMO into various solid and liquid fractions that are enriched in either saturated, monounsaturated, polyunsaturated, or the n−3 classes of fatty acids. Moreover, characterization of these TAG fractions by reversed‐phase HPLC gives insight into the compositional nature of the TAG that are concentrated into the various fractions produced by these fractionation processes. Finally, the DSC crystallization patterns for the fractions in conjunction with their fatty acid compositional data allow for the optimization of the fractionation schemes developed in this study. This information allows for the production of specific TAG fractions from MO and PHMO that are potentially useful as functional lipid products.
A laboratory study of the bleaching process in stigmasta‐3,5‐diene concentration in olive oils
Authors: Bonveh J. Serra , Torrent M. Solvia , Coll F. Ventura 
Published: November 2006

AbstractThe bleaching effect was simulated in pilot plant by measuring the influence of temperature (40, 50, 60, 70, 80, and 90°C), time (5, 10, 15, 20, 25, and 30 min), and concentration of solid adsorbent [1.5 and 8% (w/w) of Tonsil supreme NFF] on stigmasta‐3,5‐diene (STIG) obtained by dehydration of steroidal compounds. Conditions were chosen to simulate those used in industrial operations. The presence of refined oils in extra virgin olive oil can be detected by these newly formed steroid hydrocarbons. Experimental results indicated that STIG did not exceed an imposed limit of 0.15 mg/kg in extra virgin olive oil, when oils were bleached with 1.5% earth at temperatures ≤80°C for 30 min in admixed to oils sold as virgin. A large proportion of the adulterations were not detectable by the official methods. Color determinations (CIE‐1931) chromatic coordinates) were replicated on a refined oil and in admixed extra virgin olive oil. Color of olive oil was not significantly affected by mixing with refined oil (≤20%).
Deactivation and coke formation on palladium and platinum catalysts in vegetable oil hydrogenation
Authors: Edvardsson Jonas , Rautanen Petri , Littorin Anders , Larsson Mikael 
Published: November 2006

AbstractDeactivation of palladium and platinum catalysts due to coke formation was studied during hydrogenation of methyl esters of sunflower oil. The supported metal catalysts were prepared by impregnating γ‐alumina with either palladium or platinum salts, and by impregnating α‐alumina with palladium salt. The catalysts were reused for several batch experiments. The Pd/γ‐Al2O3 catalyst lost more than 50% of its initial activity after four batch experiments, while the other catalysts did not deactivate. Samples of used catalysts were cleaned from remaining oil by repeated extractions with methanol, and the amount of coke formed on the catalysts was studied by temperature‐programmed oxidation. The deactivation of the catalyst is a function of both the metal and the support. The amount of coke increased on the Pd/γ‐Al2O3 catalyst with repeated use, but the amount of coke remained approximately constant for the Pt/γ‐Al2O3 catalyst. Virtually no coke was detected on the Pd/α‐Al2O3 catalyst. The formation of coke on Pd/α‐Al2O3 may be slower than on the Pd/γ‐Al2O3 owing to the carrier's smaller surface area and less acidic character. The absence of deactivation for the Pt/γ‐Al2O3 catalyst may be explained by slower formation of coke precursors on platinum compared to palladium.
Lipid and γ‐linolenic acid accumulation in strains of zygomycetes growing on glucose
Authors: Kavadia A. , Komaitis M. , Chevalot I. , Blanchard F. , Marc I. , Aggelis G. 
Published: November 2006

AbstractStrains of Zygomycetes, belonging to the genera Zygorhynchus, Mortierella, Rhizopus, Mucor, and Cunninghamella, when cultivated on glucose produced significant quantities of γ‐linolenic acid (GLA). After exhaustion of the nitrogen source from the culture medium, all strains accumulated cellular lipids in concentrations ranging from 10 to 28% (oil/dry mycelium). However, in some strains after the depletion of the carbon source (glucose) from the culture medium, a reconsumption of the accumulated oil and synthesis of fat‐free cell material was observed. Accumulation of large amounts of oil in the mycelium resulted in the production of oil with low GLA content. Rhizopus stolonifer strain LGAM (9)1, and Cunninghamella sp. strain LGAM (9)2 produced more than 30 mg GLA/g of dry cellular mass. Cunninghamella sp. accumulated 28.1% oil/dry cellular mass, which contained 11.9% GLA. The production of GLA was 260 mg/L of culture medium.
Improvement of the phase‐transfer catalysis method for synthesis of glycidyl ether
Authors: Kang Ho‐Cheol , Lee Byung Min , Yoon Jungho , Yoon Minjoong 
Published: November 2006

AbstractA convenient procedure for the synthesis of aliphatic alkylglycidyl ether has been studied. It has been found that the improved preparation of the alkylglycidyl ether can be achieved by using fatty alcohol such as octanol and octadecanol with epichlorohydrin in the presence of phase‐transfer catalyst (PTC) such as 1‐alkyloxypropan‐2‐ol‐3‐trimethyl ammonium methylsulfate, 1‐alkyloxypropan‐2‐ol‐3‐methyldiethanolammonium methylsulfate, alkyloxy‐2‐hydroxypropyldimethylamine and alkyloxy‐2‐hydroxypropyldiethanolamine, tetrabutylammonium bromide, etc. without water and other organic solvents. This method, carried out in solid phase/organic phase (reactants and product themselves), has the following merits: (i) producing the solid by‐products such as sodium chloride and sodium hydroxide which are easily removed by simple filtration, (ii) saving the amount of reactants used such as sodium chloride and phase‐transfer catalyst, and (iii) increasing the yields of glycidyl ethers. The yields of octylglycidyl ether and octadecylglycidyl ether are 92.0 and 91.7%, respectively. The amount of sodium hydroxide used can be saved by from 1.5 to 0.7 molar ratio with respect to octanol in comparison with those in the conventional method using PTC.
Preparation of sharp‐melting hard palm midfraction and its use as hard butter in chocolate
Authors: Hashimoto Satsuki , Nezu Toru , Arakawa Hiroshi , Ito Tomonori , Maruzeni Shoji 
Published: November 2006

AbstractPreparation of hard palm midfractions (PMF) and its use as a cocoa butter equivalent ingredient were studied. Hard PMF is obtained by multistep fractionation of palm oil involving dry fractionation (DF) and/or solvent fractionation (SF), usually using hexane or acetone. From our experience, in acetone, a polar solvent, symmetrical 1,3‐disaturated triacylglycerols tend to selectively crystallize more than nonsymmetrical 1,2‐ or 2,3‐disaturated triacylglycerols, making it suitable for obtaining the solid midfraction. Unfortunately, triacylglycerols are very soluble in hexane, and temperatures at least 15 degrees lower than those required for acetone must be used for equivalent crystal yields. On the other hand, DF is a less expensive and safer process. Thus, multistep fractionation combining DF and SF using acetone was developed to achieve sufficient removal of high‐melting components, and further enrichment of 1,3‐dipalmitoyl‐2‐oleoylglycerol and the hard PMF was obtained by triple‐step fractionation of palm olein or double‐step fractionation of soft PMF. Compared to conventional hard PMF, this hard PMF had a steeper melting curve and better snapping and sharp‐melting qualities when used in chocolate. Heat resistance of the hard PMF chocolate was similar to the conventional hard PMF chocolate, and its bloom resistance could be improved by adding polyglycerol fatty acid esters.
Cooking indices to predict screw‐press performance for crambe seed
Authors: Wiesenborn Dennis , Doddapaneni Rajeev , Tostenson Kristi , Kangas Nancy 
Published: November 2006

AbstractScrew presses offer one means for extracting oil from crambe seed. Crambe seed was steam‐cooked at 80 to 112°C for 5 to 20 min, dried to 6% (wet basis), and screw‐pressed. Meal residual oil decreased with increased cooking time and temperature to a minimum at 10 to 15 min and 100°C (8.5 to 8.9% oil vs. 11 to 12% in uncooked or lightly cooked seed). More intense cooking increased residual oil to a high of 16% at 20 min and 112°C. The degree of cooking was quantified using indices based on light absorbance at 280 nm (A280 index, a measure of soluble protein) and myrosinase activity for aqueous seed extracts. Regression analysis showed that oil recovery, meal residual oil, and the A280 index were significantly correlated with cooking time and temperature. A plot of residual oil vs. the A280 index showed that this index helps discriminate between under‐, over‐, and optimally cooked seed. The myrosinase index helped identify undercooked samples but was unable to identify overcooked samples. The optimal A280 index values from this bench‐scale study may not be the same in full‐scale processes, but this approach can be adapted for tuning such processes.
Effects of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter
Authors: Higaki Kaoru , Ueno Satoru , Koyano Tetsuo , Sato Kiyotaka 
Published: November 2006

AbstractEffects of application of ultrasonic power (20 kHz, 100 W) on the crystallization behavior of tripalmitoylglycerol (PPP) and cocoa butter have been examined in terms of rate of nucleation and polymorphic control. High‐purity PPP (>99%) and low‐purity PPP (>80%) samples were employed to mimic real fat systems, which usually have higher concentrations of minor components in addition to the main component. For both the high‐purity and low‐purity PPP, the application of ultrasonic power accelerated the rate of nucleation as measured by induction time for the occurrence of crystals and by the number of crystals nucleated. As for the polymorphic influences, the nucleation of both the β′ and β forms was accelerated by the ultrasound, yet the β′ form nucleation was more accelerated when the low‐purity PPP samples were employed. As for cocoa butter, sonication for a short period accelerated the crystallization of Form V. The present results indicate that ultrasound irradiation is an efficient tool for controlling polymorphic crystallization of fats.
Ketonization of fatty methyl esters over Sn−Ce−Rh−O catalyst
Authors: Klimkiewicz Roman , Teterycz Helena , Grabowska Hanna , Morawski Ireneusz , Syper Ludwik , Licznerski Benedykt W. 
Published: November 2006

AbstractA mixture of methyl esters of fatty acids obtained by transterification of nonerucic rape oil was ketonized. The starting material, diluted with methanol, was converted at atmospheric pressure over a catalyst that contained Sn, Ce, and Rh oxides in a molar ratio of 90:9:1. At a temperature of 385°C ketones were obtained with a total yield of 63% at the 96% conversion of starting material. The reported experiments prove that catalysts other than iron that are active in ketonization of primary alcohols can be successfully used in ketonization of esters of fatty acids. The kind of diluent used plays a crucial role in the conversion.
Enzymatic synthesis of high‐purity structured lipids with caprylic acid at 1,3‐positions and polyunsaturated fatty acid at 2‐position
Authors: Kawashima Akiko , Shimada Yuji , Yamamoto Miwa , Sugihara Akio , Nagao Toshihiro , Komemushi Sadao , Tominaga Yoshio 
Published: November 2006

AbstractWe attempted to synthesize high‐purity structured triacylglycerols (TAG) with caprylic acid (CA) at the 1,3‐positions and a polyunsaturated fatty acid (PUFA) at the 2‐position by a two‐step enzymatic method. The first step was synthesis of TAG of PUFA (TriP), and the second step was acidolysis of TriP with CA. Candida antarctica lipase was effective for the first reaction. When a reaction medium of PUFA/glycerol (3∶1, mol/mol) and 5% immobilized Candida lipase was mixed for 24 h at 40°C and 15 mm Hg, syntheses of TAG of γ‐linolenic, arachidonic, eicosapentaenoic, and docosahexaenoic acids reached 89, 89, 88, and 83%, respectively. In these reactions, the lipase could be used for at least 10 cycles without significant loss of activity. In the second step, the resulting trieicosapentaenoin was acidolyzed at 30°C for 48h with 15 mol parts CA using 7% of immobilized Rhizopus delemar lipase. The CA content in the acylglycerol fraction reached 40 mol%. To increase the content further, the acylglycerols were extracted from the reaction mixture with n‐hexane and were allowed to react again with CA under conditions similar to those of the first acidolysis. After three successive acidolysis reactions, the CA content reached 66 mol%. The content of dicapryloyl‐eicosapentaenoyl‐glycerol reached 86 wt% of acylglycerols, and the ratio of 1,3‐dicapryloyl‐2‐eicosapentaenoyl‐glycerol to 1(3),2‐dicapryloyl‐3(1)‐eicosapentaenoyl‐glycerol was 98∶2 (w/w). In this reaction, the lipase could be used for at least 20 cycles without significant loss of activity. Repeated acidolysis of the other TriP with CA under similar conditions synthesized 1,3‐dicapryloyl‐2‐γ‐linolenoyl‐glycerol, 1,3‐dicapryloyl‐2‐arachidonoyl‐glycerol, and 1,3‐dicapryloyl‐2‐docosahexaenoyl‐glycerol in yields of 58, 87, and 19 wt%, respectively.
Nutritional and potential disease prevention properties of carotenoids
Authors: Basu Hemendra N. , Vecchio Anthony J. Del , Flider Frank , Orthoeter Frank T. 
Published: November 2006

AbstractEpidemiological studies have shown that people who consume diets with a high content of vegetables have a reduced risk of degenerative diseases such as specific cancers, cardiovascular disease, age‐related macular degenerative disease (AMD), and cataracts. There is no convincing evidence that the protective role of vegetables against cancer and cardiovascular disease is due to carotenoids. However, there is a strong possibility that lutein and zeaxanthin present in food materials may prevent AMD and cataract formation. Increased use of cooked tomato products also has been shown to reduce prostate cancer risk as a result of increased bioavailability of cis‐lycopene. One of the most important biochemical mechanisms underlying the cancer‐preventive activity of carottenoids is the stimulation of intercellular gap junction communications. β‐Carotene, canthaxanthin, and lutein are efficient inducers of intercellular gap junction communication, whereas α‐carotene and lycopene are less active.