bluuebunny/crossref_metadata_2025_split huggingface dataset:
Preparation of fatty acid methyl esters for gas‐chromatographic analysis of lipids in biological materials
Authors: Liu Ke‐Shun 
Published: January 2007

AbstractTheoretically, preparation of fatty acid methyl esters (FAMEs) deals with reversible chemical reactions in a complex system. Methodologically, there are numerous ways, generally characterized by the type of catalysts used and steps involved. Although there are more than a half dozen common catalysts, the majority fall into either acidic (HCl, H2SO4 and BF3) or alkaline types (NaOCH3, KOH and NaOH), with each having its own catalytic capability and application limitations. In terms of steps, many conventional methods, including those officially recognized, consist of drying, digestion, extraction, purification, alkaline hydrolysis, transmethylation/methylation and postreaction work‐up. Although these methods are capable of providing reliable estimates if some precautions are taken, they are cumbersome, time‐consuming and cost‐inefficient. A new approach has been to transmethylate lipidsin situ. Due to its simplicity, high sensitivity, comparable reliability and capability to determine total fatty acids, the method of direct transmethylation is finding a unique place in lipid determination. Regardless of which method is used, quantitative methylation requires chemists to take precautions at every step involved, particularly during FAME formation and subsequent recovery steps. Evidently, there is an urgent need for more systematic studies, guided by the chemical principle of reactions involved and physicochemical properties of regents and end products, into factors affecting these steps. Hopefully, this will lead to an improved method, which measures lipid composition in biological materials not only with high accuracy but also with high efficiency and minimum costs.
Effect of extraction systems on the quality of virgin olive oil
Authors: Di Giovacchino L. , Solinas M. , Miccoli M. 
Published: January 2007

AbstractResearch has been carried out to ascertai the effects of different processing systems on olive oil quality. Tests were performed in industrial oil mills that were equipped with both pressure and centrifugation systems. Results show that oils extracted from good‐quality olives do not differ in free fatty acids, peroxide value, ultraviolet absorption and organoleptic properties. Polyphenols ando‐diphenols contents and induction times are higher in oils obtained from good‐quality olives by the pressure system because it does not require addition of water to the olive paste. The centrifugation system requires the addition of warm water to the olive paste and helps to obtain oils with a lower content of natural antioxidants. Oils obtained from poorquality or from ripe olives in continuous centrifugal plants are lower in free fatty acids than those obtained by the pressure system.
Lipid composition of perilla seed
Authors: Shin Hyo‐Sun , Kim Sung‐Whan 
Published: January 2007

AbstractThe composition of lipids and oil characteristics from perilla [Perilla frutescens (L.) Britt.] seed cultivars are reported. Total lipid contents of the five perilla seed cultivars ranged from 38.6 to 47.8% on a dry weight basis. The lipids consisted of 91.2–93.9% neutral lipids, 3.9–5.8% glycolipids and 2.0–3.0% phospholipids. Neutral lipids consisted mostly of triacylglycerols (88.1–91.0%) and small amounts of sterol esters, hydrocarbons, free fatty acids, free sterols and partial glycerides. Among the glycolipids, esterified sterylglycoside (48.9–53.2%) and sterylglycoside (22.1–25.4%) were the most abundant, while monogalactosyldiacylglycerol and digalactosyldiacylglycerol were present as minor components. Of the phospholipids, phosphatidylethanolamine (50.4–57.1%) and phosphatidylcholines (17.6–20.6%) were the major components, and phosphatidic acid, lysophosphatidylcholine, phosphatidylserine and phosphatidylinositol were present in small quantities. The major fatty acids of the perilla oil were linolenic (61.1–64.0%), linoleic (14.3–17.0%) and oleic acids (13.2–14.9%). Some of the physicochemical characteristics and the tocopherol composition of perilla oil were determined.
Oxidative stability of flaxseed lipids during baking
Authors: Chen Z. Y. , Ratnayake W. M. N. , Cunnane S. C. 
Published: January 2007

AbstractThis study examined the stability of whole and ground flaxseed, either alone or as an ingredient in a muffin mix, by measuring oxygen consumption and changes in α‐linolenic acid under various conditions. When ground flaxseed was heated at 178°C in a sealed tube, headspace oxygen decreased from 21 to 2% within 30 min, while that of whole flaxseed decreased only slightly up to 90 min at 178°C. Under the same conditions, the oxygen consumption of lipids extracted from an equivalent amount of flaxseed was between the whole flaxseed and the ground flaxseed. After heating to 178°C for 1.5 h, α‐linolenic acid decreased from 55.1 to 51.3% in ground flaxseed, and to 51.7% in lipid extracts, but it remained unchanged in the whole flaxseed. Ground flaxseed with large (<20 mesh) or small (>35 mesh) particle size absorbed more oxygen than samples with medium particle size when heated at 122°C for 8 h. Long‐term storage of whole or ground flaxseed or lipid extracts showed that all three preparations were stable at room temperature for 280 d with 12 h light/dark cycles. A muffin mix, containing 28.5 wt% flaxseed flour, consumed oxygen more rapidly than a control muffin without flaxseed flour at a baking temperature of 178°C for 2 h, but the α‐linolenic acid remained unchanged in both muffin mixes. Polymers derived from triglyceride oxidation and newtrans isomers of α‐linolenic acid were not detected under the present experimental conditions. Under typical baking conditions, there is minimal loss of α‐linolenic acid from flaxseed, although the manner of incorporation of flaxseed in food products should be considered to minimize oxidation of α‐linolenic acids.
Antioxidant properties of deferoxamine
Authors: Shimoni E. , Armon R. , Neeman I. 
Published: January 2007

AbstractDeferoxamine, a natural trihydroxamate, was tested for its antioxidant properties. A significant antioxidant effect was detected in linoleic and linolenic acid suspensions, as well as in linoleic acid and fish oil emulsions. Its antioxidant activity was compared to that of butylated hydroxyanisole (BHA) and quercetin. In both emulsions and suspensions, the antioxidant effect of deferoxamine was in the same concentration range of BHA and quercetin. The antioxidant effect of deferoxamine in emulsions was lower than that of BHA. The effect of 0.770 mM deferoxamine in suspensions was the same as that of 0.555 mM BHA. Deferoxamine antioxidant activity in these systems was independent of its capability to bind iron. Inhibition of β‐carotene degradation in linoleic acid‐Tween 40 emulsion was lower than that of BHA. Deferoxamine inhibited the activity of soy lipoxygenase. The inhibition of lipoxygenase was reversible, but its mechanism is still unknown.
“Veiled” extra‐virgin olive oils: Dispersion response related to oil quality
Authors: Lercker G. , Frega N. , Bocci F. , Servidio G. 
Published: January 2007

AbstractA cloudy (“veiled”) extra‐virgin olive oil was stored 10 mon at room temperature and monitored at 15‐d intervals. The oil was very stable under oxidizing conditions; a slight increase in free acidity (from 0.2 to 0.3%, expressed as oleic acid), a notable rise in the amount of diacylglycerols and a minor increase in peroxide content were observed. Turbidity disappeared after a few months due to chemical bonding between a nitrogen‐containing component and the free acids that were released over time. The material in suspension, therefore, contained some chemical groups capable of acting as antioxidants.
Dietary effect on ω3 fatty acid contents in hybrid striped bass
Authors: Seo Chung W. , Chiu Chun Hung , Hodson Ronald 
Published: January 2007

AbstractHybrid striped bass, a cross of female striped bass and male white bass, were divided into two groups. One group was fed 38% protein trout feed (TF), and the other group was fed 30% protein catfish feed (CF). The dietary effect on polyunsaturated fatty acid contents in the bass was studied. The body weight of bass fed TF and CF averaged 727.46 and 379.92 g, respectively. The crude fat content in the TF group was 11.75 g, and it was 6.00 g in the CF group. Gas‐liquid chromatographic analysis indicated that the bass fed TF contained higher amounts of eicosapentaenoic acid and docosahexaenoic acid than the bass fed CF. This study confirmed that fish diets greatly influence the fatty acid composition in fish tissue.
Reaction of gossypol with amino acids and other amino compounds
Authors: Cater C. M. , Lyman C. M. 
Published: January 2007

AbstractThe reactions of gossypol with certain amino acids and other amino compounds have been studied spectroscopically with respect to the effect of time and pH in the range from 5.7 to 7.5 at 37 C. The rate of reaction of gossypol with amino acids increases with increase in pH and has been shown to be related to the distance of the amino group from the carboxyl group within the molecule. Reaction products of gossypol with amino acids and other amino compounds were subjected to various purification procedures and analysis to determine combination ratios. In addition to the expected gossypol‐to‐amino compound ratio of 1:2, dictated by the formation of Schiff base‐type bonds with the two aldehyde groups of gossypol, compounds with ratios of 1:3 and 1:4 were isolated. These results indicate that each of the two aldehyde groups of gossypol can react with two amino groups under the conditions studied.
Small angle neutron scattering from voids in crystalline trilaurin
Authors: Cebula D. J. , McClements D. J. , Povey M. J. W. 
Published: January 2007

AbstractSmall Angle Neutron Scattering (SANS) experiments show that a high density of voids of molecular size is formed within the crystalline structure of solidified trilaurin. It is proposed that these voids are defects in the crystal structure and that ordinary metallurgical concepts of defect controlled crystal growth and material strength may be applied to trilaurin and, by analogy, other triglycerides. The presence of voids would explain the anomalous expansion of simple, saturated triglycerides on cooling. SANS experiments did not reveal evidence of liquid crystalline order in trilaurin, supercooled below its β melting point. If ordered regions do exist, their density contrast with the disordered liquid must be less than 1% (the sensitivity of the instrument) or their scale must lie outside the region between 9.3 and 63 nm.
Ethyl methanesulphonate induced fatty acid mutations in flax
Authors: Rowland G. G. , Bhatty R. S. 
Published: January 2007

AbstractSeed of the flax cultivar McGregor were treated with the chemical mutagen ethyl methanesulphonate (EMS) with the objective of producing mutations that reduced the α‐linolenic acid content of the seed. From the seed of 2430 M1 plants initially examined by the thiobarbituric test, 53 were classified as having reduced linolenic acid levels. Utilizing half‐seed analysis by gas chromatography, three lines taken through to the M4 generation had reduced linolenic acid levels, but all three appeared to have different mutations. Mutant E67 has a palmitic acid level of 28.4%, three times the level found in McGregor. Mutant E1747 had a high linoleic content of 52.2%, and mutant E1929 had increased oleic and linoleic levels to twice that of McGregor.
Compositions of triterpene alcohols of seeds and mature plants of family cucurbitaceae
Authors: Akihisa Toshihiro , Inada Yoshihiko , Ghosh Parthasarathi , Thakur Swapnadip , Rosenstein Fumiko U. , Tamura Toshitake , Matsumoto Taro 
Published: January 2007

AbstractCompositions of the triterpene alcohol fractions of the unsaponifiable lipids obtained from 28 seed and mature plant [aerial parts (leaves and stems), pericarp of the fruits, and roots] of 13 genera of the family Cucurbitaceae were determined by gas liquid chromatography (GLC) on an OV‐17 glass capillary column. Among the 14 tetracyclic and pentacyclic triterpene alcohols identified, isomultiflorenol was found to be the major component for most of the seed materials. The abundance of this triterpene suggests that it may be a taxonomical marker of the seeds of Cucurbitaceae since only a few higher plants are known to contain isomultiflorenol. The mature plant materials of the Cucurbitaceae, on the other hand, were shown to contain either one or some of the common triterpene alcohols such asα‐ andβ‐amyrins, cycloartenol and 24‐methylenecycloartanol as the major triterpene constituents.
Effect of altered fatty acid composition on soybean oil stability
Authors: Mounts T. L. , Warner K. , List G. R. , Kleiman R. , Fehr W. R. , Hammond E. G. , Wilcox J. R. 
Published: January 2007

AbstractDuring the last 15 years, hybridization and induced mutation breeding of soybeans have been successful in producing an altered fatty acid composition in the extracted oil. The objective of those investigations was to produce a low‐linolenic acid soybena oil. Crude oils extracted from the seeds of three such genotypes were processed in laboratory simulations of commercial procedures to finished deodorized oils. Analysis of the fatty acid composition of the three oils showed the linolenic acid content to be 3.3%, 4.2% and 4.8%. The stability of these finished oils was compared to that of oil from a soybean variety having a linolenic acid content of 7.7% and of a commercial hydrogenated‐winterized soybean oil (3.0% linolenic acid). Test and control oils were evaluated by a trained sensory panel initially, after accelerated storage at 60 C and during use at 190 C in room tests. Peroxide values were determined at the time of sensory evaluation. Results indicated there was no significant difference in flavor stability during storage between test and control oils. There was no significant difference, between the oils, in peroxide development during accelerated storage. Compared to control oils, the test oils had improved overall room odor intensity scores and lacked the fishy odors of non‐hydrogenated soybean oil and the hydrogenated odors of commercial cooking oil.
Application of13C NMR to the identification of surfactants in mixture
Authors: Carminati G. , Cavalli L. , Buosi F. 
Published: January 2007

AbstractThe possibility of using the13C NMR technique as a preliminary screening for the analysis of manufactured household products is presented. Spectra for several surfactants and related products in water solution were obtained for reference. The application of13C NMR to commercial products shows that many surfactants can easily be distinguished from one another and determined from a single spectrum without laborious separative pretreatments.
Supercritical fluid extraction of fungal oil using CO2, N2O, CHF3 and SF6
Authors: Sakaki Keiji , Yokochi Toshihiro , Suzuki Osamu , Hakuta Toshikatsu 
Published: January 2007

The extraction of oil from fungi (Mortierella ramanniana var.angulispora) was studied using carbon dioxide (CO2), nitrous oxide (N2O), trifluoromethane (CHF3) and sulfur hexafluoride (SF6) under supercritical conditions. The oil solubility was highest in SC‐N2O followed by SC‐CO2, while both SC‐CHF3 and SC‐SF6 showed poorer solvent power. The recorded oil solubilities at 333 K and 24.5 MPa were 2.3 wt% in N2O, 0.48 wt% in CO2, 0.0099 wt% in CHF3 and 0.0012 wt% in SF6.The oil solubilities in SC‐N2O and SC‐CO2 were measured over the pressure range 15.7–29.4 MPa and at temperatures ranging from 313–353 K. N2O always showed greater solvent power than did CO2 at the same temperature and pressure. The solvent power of a supercritical fluid increases with density at a given temperature, and increases with temperature at constant density.The change in neutral lipid composition of the extracted oil with the extraction ratio was measured. Free fatty acids or diglycerides were extracted more easily than triglycerides or sterol esters. The change in fatty acid composition was also measured. The proportion of γ‐linolenic acid in the extract remained constant throughout the extraction.
Formation of conjugated diene and triene products in lipoxygenase oxidation of C18, C20, C22 PUFAs
Authors: Takagi Toru , Wakasa Naoko , Miyashita Kazuo 
Published: January 2007

AbstractThe determination of conjugated diene formation revealed that the mol % conversions of allcis‐6,9,12‐octadecatrienoic acid [γ‐linolenic, 18:3(n‐6)], allcis‐5,8,11,14‐eicosatetraenoic acid [arachidonic, 20:4(n‐6)], allcis‐5,8,11,14,17‐eicosapentaenoic acid [20:5(n‐3)], and allcis‐4,7,10,13,16,19‐docosahexaenoic acid [22:6(n‐3)] into conjugated diene products by soybean lipoxygenase‐1 at pH 9.0 were 84, 86, 60 and 40% of that of allcis‐9,12‐octadecadienoic acid [linoleic, 18:2(n‐6)], respectively. On the other hand, the conversions of allcis‐9,12,15‐octadecatrienoic acid [α‐linolenic, 18:3(n‐3)], allcis‐5,9,12‐octadecatrienoic acid (c5,c9,c12‐18:3), andtrans‐5,cis‐9,cis‐12‐octadecatrienoic acid (t5,c9,c12‐18:3) were equal to that of 18:2(n‐6). The lowering of the conjugated diene formation in the oxidation of 18:3(n‐6), 20:4(n‐6), 20:5(n‐3), and 22:6(n‐3) by the lipoxygenase was thought to be caused by the further oxidation of conjugated diene monohydroperoxides to yield conjugated triene products. For this reason, the conventional lipoxygenase method gave erroneous values forcis,cis‐methylene interrupted polyunsaturated fatty acids (PUFA) in oils containing a large amount of 20:5(n‐3) and 22:6(n‐3) such as fish oils. However, by changing the pH of reaction mixtures from 9.0 to 11.0, the secondary oxidation of conjugated diene monohydroperoxides was completely inhibited, and the PUFA values in fish oils obtained by this improved method were in good agreement with those obtained by a GLC method.
Industrial hydrogenation of rice bran oil, a substitute for tallow
Authors: Holla K. S. , Press R. R. 
Published: January 2007

AbstractThe Indian soap industry's hard fat requirement was met until recent years by imported animal tallows. The search for alternate hard fats, consequent to the ban on the import of animal tallows in 1983, led to realization of the striking similarity in the fatty acid composition of mutton tallow and hydrogenated rice bran oil, except for thetrans oleic acid content. This paper traces the course of compositional changes undergone by rice bran oil during industrial hydrogenation, employing gas liquid chromatography and infra red spectroscopy.
Dry extrusion as an aid to mechanical expelling of oil from soybeans
Authors: Nelson A. I. , Wijeratne W. B. , Yeh S. W. , Wei T. M. , Wei L. S. 
Published: January 2007

AbstractA new concept is described for mechanical extraction of oil from soybeans, using dry extrusion as a pretreatment. It was found that coarsely ground whole soybeans at 10 to 14% moisture could be extrusion cooked so that the extrudate emerges from the die in a semi‐fluid state. The dwell time within the extruder was less than 30 seconds, and the temperature was raised to about 135 C. The semi‐fluid extrudate was immediately pressed in a continuous screw press to obtain high quality oil and press cake. Extrusion prior to expelling greatly increased the throughput of the expeller over the rated capacity. An oil recovery of 70% was obtained in single pass expelling using pilot model expellers. Higher recovery rates can be expected with commercial scale expellers. The high temperature‐short time extrusion cooking process eliminates the prolonged heating and holding of raw material in conventional expelling. Under the experimental conditions, press cake with 50% protein, 6% residual oil and 90% inactivation of trypsin inhibitors was obtained. The low fat cake was easily ground in a hammer mill without the usual problems associated with milling of whole beans. The expelled oil was remarkably stable with an AOM stability of 15 hr, which is comparable to refined deodorized oil according to NSPA specifications. The new procedure offers potential for producing natural soybean oil and food grade low fat soy flour by a relatively low cost operation. It may be adopted as an improvement to existing conventional expelling operations in less developed countries or as a commercial or on‐farm operation for producing value added products from soybeans within the U.S.
Chemical composition and biological evaluation of debitterized and defatted neem (Azadirachta indica) seed kernel cake
Authors: Udayasekhara Rao P. 
Published: January 2007

AbstractTwo samples of debitterized and defatted neem (Azadirachta indica) seed kernel cakes were analyzed for their nutrient composition, and the cake protein quality was evaluated in weanling rats. The cake is a good source of protein (45–50%), phosphorus, calcium and iron. Trypsin inhibitory activity was detected in the cake, but it was low (15–17 TIU/mg protein). Lysine content of the cake protein was higher than most of the cereal proteins but lower than that of legume proteins. Sulphur‐containing amino acids were the limiting amino acids of the cake protein. When the cake contained a low amount of fat and was devoid of neem smell, its PER and NPU were comparable to those of any other oilseed cake. Animals receiving 84% neem cake diet did not exhibit any toxic symptoms. Therefore, neem seed kernel cake may be included in animal feeds.
Holdup and extraction characteristics of jojoba meal
Authors: Wlsniak Jaime , Hillel Joseph , Katz Orit 
Published: January 2007

AbstractHoldup and drainage characteristics have been determined for three jojoba meals of different nature and size distribution, using hexane and isopropanol as solvents. Density and viscosity properties of the oil‐solvent solutions have been measured. The experimental information should be of value in the design of solvent extraction equipment for jojoba nuts.
Aflatoxin content of peanut hulls
Authors: Sanders Timothy H. , McMeans Jack L. , Davidson J. I. 
Published: January 2007

AbstractThe degree of aflatoxin contamination in peanut hulls was determined by analyzing inoculated hand‐shelled hulls and hulls from peanuts known to contain aflatoxin. Hulls adjusted to 20% moisture, inoculated withAspergillus flavus, and incubated 7 days at 25 C supported growth ofA. flavus but not aflatoxin production. Peanuts from 20 selected Segregation III (visibleA. flavus) lots contained 13–353 ppb of aflatoxin. The machine‐shelled hulls from these lots were analyzed and 3 lots contained no detectable aflatoxin, 13 lots contained 4–88 ppb and 4 lots contained >116 ppb. Aflatoxin concentrations of 53–87 ppb were detected in hulls when peanuts containing relatively high levels of aflatoxin (up to 26.8 ppm in damaged kernels) were carefully machine‐shelled. Hulls from the same samples obtained by hand‐shelling contained no detectable aflatoxin. When machine‐shelled hulls were screened through successively smaller screens, the aflatoxin concentration of the smallest fraction (<3.18 mm) was always highest and indicated that small peanut kernels and peanut parts in the hulls actually contained the aflatoxin. Separating hulls over a 4.76 mm round‐hole screen appeared to provide a means of removal of most aflatoxin in peanut hulls. No aflatoxin was found in hulls from uncontaminated peanuts.