bluuebunny/crossref_metadata_2025_split huggingface dataset:
Variation in fatty acid composition of the different acyl lipids in seed oils from fourSesamum species
Authors: Kamal‐Eldin Afaf , Appelqvist Lars Åke 
Published: January 2007

AbstractSeeds from different collections of cultivatedSesamum indicum Linn. and three related wild species [specifically,S. alatum Thonn.,S. radiatum Schum and Thonn. andS. angustifolium (Oliv.) Engl.] were studied for their oil content and fatty acid composition of the total lipids. The wild seeds contained less oil (ca. 30%) than the cultivated seeds (ca. 50%). Lipids from all four species were comparable in their total fatty acid composition, with palmitic (8.2–12.7%), stearic (5.6–9.1%), oleic (33.4–46.9%) and linoleic acid (33.2–48.4%) as the major acids. The total lipids from selected samples were fractionated by thin‐layer chromatography into five fractions: triacylglycerols (TAG; 80.3–88.9%), diacylglycerols (DAG; 6.5–10.4%), free fatty acids (FFA; 1.2–5.1%), polar lipids (PL; 2.3–3.5%) and steryl esters (SE; 0.3–0.6%). Compared to the TAG, the four other fractions (viz, DAG, FFA, PL and SE) were generally characterized by higher percentages of saturated acids, notably palmitic and stearic acids, and lower percentages of linoleic and oleic acids in all species. Slightly higher percentages of long‐chain fatty acids (20∶0, 20∶1, 22∶0 and 24∶0) were observed for lipid classes other than TAG in all four species. Based on the fatty acid composition of the total lipids and of the different acyl lipid classes, it seems thatS. radiatum andS. angustifolium are more related to each other than they are to the other two species.
Performance evaluation of hexane‐extracted oils from genetically modified soybeans
Authors: Mounts T. L. , Warner K. , List G. R. 
Published: January 2007

AbstractSoybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane‐extracted, and the recovered crude oils were processed to finished edible oils by laboratory simulations of commercial oil‐processing procedures. Three lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low‐linolenic acid oils were evaluated along with oil extracted from the cultivar Hardin, grown at the same time and location, and they were processed at the same time. The oil from Hardin contained 6.5% linolenic acid. Low‐linolenic acid oils showed improved flavor stability in accelerated storage tests after 8 d in the dark at 60°C and after 8h at 7500 lux at 30°C, conditions generally considered in stress testing. Room odor testing indicated that the low‐linolenic oils showed significantly lower fishy odor after 1 h at 190°C and lower acrid/pungent odor after 5 h. Potatoes were fried in the oils at 190°C after 5, 10 and 15 h of use. Overall flavor quality of the potatoes fried in the low‐linolenic oils was good and significantly better after all time periods than that of potatoes fried in the standard oil. No fishy flavors were perceived with potatoes fried in the low‐linolenic oils. Total volatile and polar compound content of all heated oils increased with frying hours, with no significant differences observed. After 15 h of frying, the free fatty acid content in all oils remained below 0.3%. Lowering the linolenic acid content of soybean oil by breeding was particularly beneficial for improved oil quality during cooking and frying. Flavor quality of fried foods was enhanced with these low‐linolenic acid oils.
Liquid light‐duty detergents
Authors: Chirash W. 
Published: January 2007

AbstractTechnical development of a light‐duty liquid detergent requires a knowledge of the kinds of ingredients that may be used and their functions, and an understanding of the techniques used for evaluating performance characteristics. It involves selection or optimization of an active ingredient system, adjustment of product physical properties, incorporation of suitable colorant and perfume, conduction of appropriate aging studies and testing of resistance to microbiological contamination to ensure proper quality at time of purchase, and assessment of safety to humans.
Studies on peroxidized lipids. VI. Fluorescent products derived from the reaction of primary amines, malonaldehyde and monofunctional aldehydes
Authors: Kikugawa Kiyomi , Ido Yuko , Mikami Atsushi 
Published: January 2007

AbstractMonofunctional aldehydes such as acetaldehyde,n‐propylaldehyde,n‐butylaldehyde,n‐hexylaldehyde,n‐heptylaldehyde and benzaldehyde affected the reaction between primary amines and malonaldehyde. While the reaction of primary amines and malonaldehyde at pH 7 produced fluorescent 4‐methyl‐1,4‐dihydropyridine‐3,5‐dicarbaldehydesIa‐f, the reaction of the primary amines, malonaldehyde and the aldehydes listed above gave fluorescent 4‐substituted 1,4‐dihydropyridine‐3,5‐dicarbaldehydesIIa‐j. The primary amines used for this reaction included alkylamines, amino acids and alkanolamines. The optimal ratio of the amine, malonaldehyde and the aldehyde was 1:2:1–2, at which compoundsII were produced quantitatively. Peroxidized lipids which may contain malonaldehyde and other aldehydes could react with the primary amines to produce highly fluorescentII. Fluorescence spectra ofII showed excitation maxima at 386–403 nm and emission maxima at 444–465 nm in phosphate similar to those ofI. The spectra of these 1,4‐dihydropyridinesI andII were roughly similar to those of lipofuscin pigment, but they exhibited different characteristics in acid and alkaline media from those of lipofuscin pigment. CompoundsII may be useful as model compounds to elucidate the chemical structure of lipofuscin pigment.
Isoricinoleic acid inSemecarpus kurzii seed oil
Authors: Farooqi Javed A. , Jamal Sajid , Ahmad I. 
Published: January 2007

AbstractSeed oil ofSemecarpus kurzii was found to contain 10.5% of 9‐hydroxy‐cis‐12‐enoic (isoricinoleic) acid along with the usual fatty acids. The identification of the hydroxy acid was made on the basis of chromatographic, spectroscopic and chemical methods, with isoricinoleic acid used as the reference standard.
Multi‐functional polyacrylate polymers in detergents
Authors: Nagarajan M. K. 
Published: January 2007

AbstractAlkali metal salts of polyacrylic acids are water‐soluble, multifunctional polyelectrolytes which exhibit a variety of solution properties useful in laundry and dishwashing detergents. This paper describes a number of studies carried out to identify the multifunctionality of polyacrylates under simulated detergent use conditions. Solution properties of several commercially available polyacrylates, with average molecular weight ranging from about 2500 to 250,000, are presented. These include: adsorption onto model particulate soil materials and fabrics, particulate soil and lime‐soap dispersancy, sequestration of calcium, magnesium and ferric ions, calcium carbonate precipitation inhibition, buffer action and detergency. Where appropriate, these solution properties are compared with those of commonly used non‐polymeric detergent ingredients.
Ultrasonic behavior of edible oils: Correlation with rheology
Authors: Gladwell N. , Javanaud C. , Peers K. E. , Rahalkar R. R. 
Published: January 2007

AbstractUltrasonic attenuation and velocity are studied for edible oils over the frequency range 2–95 MHz at 19.4 C. Shear and compressional (volume) relaxation spectra are evaluated and compared. Viscoelastic (shear) contribution to attenuation is estimated by Rouse theory. The ratio of volume to shear viscosities decreases with frequency (except for castor oil), indicating that the shear and compressional relaxations are separated on the frequency scale. The results indicate that the molecular rearrangements in the compressional relaxation are long range and require a greater degree of co‐operation compared with the shear relaxation. Possible mechanisms for the shear and compressional relaxations are discussed.
Tocopherols and tocotrienols in finnish foods: Fish and fish products
Authors: Syväoja E. ‐L. , Salminen K. , Piironen V. , Varo P. , Kerojoki O. , Koivistoinen P. 
Published: January 2007

AbstractA high performance liquid chromatographic method with fluorescence detection was used to determine the content of tocopherols in Finnish fish species. Samples were obtained from different sea and lake areas. Autumn‐ and spring‐caught fish were analyzed separately.The vitamin E of all species consisted almost entirely of α‐tocopherol. Muscle and roe contained relatively high levels of α‐tocopherol. High‐ and medium‐fat fish contained 2 mg and low‐fat fish 1 mg/100 g on average. In high‐fat fish the tocopherol: fat ratio was lower than in low‐fat fish.Between‐species differences in tocopherol content were observed, as were between‐sample differences within the same species. Fish caught in the spring, the spawning season of most species, had a higher tocopherol content (and a lower fat content) than those caught in the autumn. Marine fish had a higher tocopherol (and fat) content than lake fish of the same species.
Effect of caustic refining, solvent refining and steam refining on the deacidification and color of rice bran oil
Authors: Kim Sun Ki , Kim Chul Jin , Cheigh Hong Sik , Yoon Suk Hoo 
Published: January 2007

AbstractDegummed rice bran oil was deacidified by caustic, solvent and steam refining processes. The steam refining process was optimized through a series of experiments with varying refining times (1–5 hr), temperatures (220–280 C) and amounts of steam (4–20%), at a pressure of 4 mmHg. The most significant factors affecting the degree of deacidification were the refining temperature and amount of steam. The correlation coefficient between quadratic equation obtained and experimental results was 0.96. Acid value and color of steam refined oil were not as good as those of caustic refined oil, but steam refining showed better retention of natural antioxidants than caustic or solvent refining. Steam refining is preferred for deacidification of rice bran oil because of reduced neutral oil loss and elimination of soap production.The important criteria in selecting a deacidification process are known to be the degree of deacidification, neutral oil loss, effect on bleaching and production of soapstock (2,8–10). In comparing caustic refining, solvent refining and steam refining, caustic refining of degummed rice bran oil resulted in satisfactory acid values and color but showed the worst result in neutral oil loss and produced large amounts of soapstock. Solvent refining was not shown to be efficient because of poor deacidification, high losses of neutral oil and darkening of color. Steam refining also was less effective than caustic refining in deacidification and bleaching. However, the degree of deacidification could be improved by development of a process to remove all the free fatty acids (8), and the color problem could be eliminated by including a preliminary bleaching step before steam distillation (10). The application of steam refining to rice bran oil will result in many advantages such as reduced neutral oil loss, no production of soap, and the production of high purity, industrial fatty acids.
Wax ester synthesis in a membrane reactor with lipase‐surfactant complex in hexane
Authors: Isono Yasuyuki , Nabetani Hiroshi , Nakajima Mitsutoshi 
Published: January 2007

AbstractA lipase‐surfactant complex (LSC) was prepared by mixing an aqueous solution of lipase (E.C. 3.1.1.3) derived fromPseudomonas sp. with an alcoholic solution of sorbitan monostearate. This LSC was applied to the catalysis of esterification of cetyl alcohol and palmitic acid to synthesize was ester in hexane. A membrane reactor system was investigated for the repeated batch synthesis of wax ester with LSC. High conversions were maintained during repeated experiments; however, the flux decreased during the run. Sponge washing of the membrane restored the flux to 70% of its original value.
Sintering of fat crystal networks in oil during post‐crystallization processes
Authors: Johansson Dorota , Bergenståhl Björn 
Published: January 2007

AbstractSeveral foods contain semi‐solid fats that consist of solid crystals dispersed in a liquid oil. In oil‐continuous margarine, butter, and chocolate, fat crystals determine properties such as consistency, stability against oiling‐out, and emulsion stability. Trends toward foods with less fat and/or less saturated fat create a need for understanding and controlling the properties of fat crystal dispersions. Fat crystals form a network in oil due to mutual adhesion. One source of strong adhesion is formation of solid bridges (sintering), which has been studied in this work through sedimentation and rheological experiments. Results indicate that sintering may be created by crystallization of a fat phase with a melting point between that of the oil and the crystal. Generally speaking, β′ crystals were sintered by β′ fat bridges, favored by rapid cooling, and β crystals by β fat bridges, favored by slow cooling. The existence of the same polymorphic form of the crystal and bridge indicated that solid bridges, rather than bridges formed by small crystal nuclei, were formed. A maximum in sintering ability for an optimal sintering fat concentration occurred due to competition between bridge formation and other crystallization processes. Some emulsifiers influenced the sintering process. For example, monooolein made it more pronounced, while technical lecithin had the opposite effect.
Wetting of fat crystals by triglyceride oil and water. 2. adhesion to the oil/water interface
Authors: Johansson Dorota , Bergenståhl Björn 
Published: January 2007

AbstractFat crystals influence the stability of food emulsions, such as margarine, butter, or cream, if adsorbed to the oil/water interface. During the adsorption process, a new fat crystal/water interface is created, while the oil/water interface is lost. The driving force for adsorption is therefore the difference between the interactions between fat crystal/water and oil/water. In this work, we have estimated this interaction difference and compared it to the displacement energy for fat crystals from the oil/water interface to the oil. Our calculations have shown that fat crystal adsorption to the oil/water interface (expressed by contact angle ϑ) is determined by polar energy, excess of fat crystal/water over oil/water (Isw ‐Iow). The interfacial tension constitutes the resistance force for crystal adsorption to the interface. Polar interaction energy for fat crystal/water is stronger than the polar interaction energy for oil/water in all cases examined (Isw ‐Iow >0). The difference corresponds to about 104–106 hydrogen bonds for a hypothetical fat crystal with a diameter of 1 µm. The displacement energy for fat crystals to oil is lower than the polar energy excess in most cases examined. Thus, an additional interaction between fat crystals and oil makes it easy to displace the crystals to the oil. There is also a relationship between the adhesion tension (‐γow • cos ϑ) for the crystals at the oil/water interface and the interfacial tension γow. A straight line of slope ‐1 is achieved for systems with low interfacial tensions (γow) and low polar energy excess (Isw ‐Iow).
Winterization of sunflower oil
Authors: Leibovitz Z. , Ruckenstein C. 
Published: January 2007

AbstractThe chemical composition and percentage of waxes in sunflower oil are presented in relation to the crude oil quality obtained from decorticated or undecorticated sunflower seed. Three methods of winterizing are described: the conventional method with separation by filters, crystallization with a wetting agent and separation by centrifuge and winterization in solvent. We also comment on methods for checking the quality of winterized sunflower oil.
The determination of light petroleum residues in refined oils and fats
Authors: Downes M. J. , Rossell J. B. 
Published: January 2007

AbstractA rapid, direct injection gas liquid chromatographic (GLC) method for determining residual light petroleum in edible vegetable oils has been developed. The response is linear at levels between 0.05–0.5 mg hexane/kg oil. A sample containing 0.2 mg hexane/kg oil was analyzed for repeatability, giving a standard deviation of 0.008 mg/kg, equivalent to a coefficient of variation of 4%. Separation of pentane, hexane, heptane, octane and decane was obtained by this method. A survey of 23 samples of freshly refined vegetable oils obtained from 13 U.K. refiners in 1981 showed that these all contained less than 0.05 mg hexane/kg oil.
Application of TLC chemical confirmatory tests to minicolumn chromatography of aflatoxins
Authors: Madhyastha M. S. , Bhat R. V. 
Published: January 2007

AbstractThe minicolumn (MC) proposed by Holaday and Lansden was developed with standard aflatoxin solution and also with the extracts of corn, rice, wheat, cottonseed, peanut cake and black pepper; each having different levels of aflatoxins. One‐half mL each of 2,4‐dinitrophenylhydrazine,p‐anisaldehyde, 20% H2SO4, 20% HCl and trifluoroacetic acid (TFA) with 25% HNO3, which were used for confirming aflatoxins on TLC, were applied to the developed column. Among these, all the 3 acid reagents changed the blue fluorescence of aflatoxins to yellow and thus were found to be satisfactory confirmatory tests. The TFA with 25% HNO3 had the lowest detection limit‐5 ppb.
Synthesis of 2, 3 fatty aziridines
Authors: Rauf A. , Ahmad M. S. , Ahmad F. , Osman S. M. 
Published: January 2007

AbstractA new route for the synthesis of 2,3‐aziridines is described. The reaction of methyl 2,3‐dibromohexadecanoate (II) with ammonia at 0 C gave methyl 2‐bromohexadec‐2‐enoate (III, ca. 93%). Compound III, on further treatment with ammonia at 25 C, gave methyl 2‐aminohexadec‐2‐enoate (IV, ca. 5%), methyltrans‐2,3‐epiminohexadecanoate (V, ca. 64%), methylcis‐2,3‐epiminohexadecanoate (VI, ca 24%) andtrans‐2,3‐epiminohexadecamide (VII, ca 3%). The structures were established with the help of elemental analyses and infrared (IR), nuclear magnetic resonance (NMR) and mass spectral analyses.
Pre‐Pressing of oil from rapeseed and sunflower
Authors: Ward J. A. 
Published: January 2007

AbstractThe current methods of prepressing rapeseed and sunflower seed prior to solvent extraction are reviewed on a stage‐by‐stage basis. The energy consumption numbers are examined and the overall extractability of the presscake is discussed. Possible changes in processing methods, with advantages and drawbacks, are set out.
Energy saving techniques in continuous degumming and refining
Authors: Latondress E. G. 
Published: January 2007

AbstractEnergy requirements for individual operations in the continuous caustic soda refining process are discussed. The electrical power requirements for the process are determined basically by the throughput rate which fixes centrifuge motor sizes. The electrical power requirements are not subject to significant reduction without a basic change in the process. However, the steam usage may be reduced by as much as 75% by proper heat‐recovery methods. The selection of process streams for most effective heat recovery is discussed.
Carboxylate surfactant systems exhibiting phase behavior suitable for enhanced oil recovery
Authors: Shaw J. E. 
Published: January 2007

AbstractA large variety of aliphatic and aromatic carboxylate surfactants with alcohols as cosurfactants displayed phase behavior with n‐decane that indicated they could be useful in enhanced oil recovery. Three‐phase systems with large volume fraction middle‐phase microemulsions were observed with sodium isostearate and sodium oleate. The interfacial tension between top and bottom phases was at a minimum (∼0.001 dyne/cm) at the optimal salinity where the uptake of oil and water in the middle phase was equal. The phase behavior of carboxylates was affected by pH and added bases. In cases where a bicarbonate‐carbonate buffer was used to control pH, the optimal salinity decreased as the pH decreased. Use of ethoxylated alcohols as cosurfactants increased optimal salinities markedly and caused formation of very large volume fraction middle phases. Neutralized tall oils and tall oil fatty acids with alcohols as cosurfactants gave 3‐phase behavior with n‐decane with large volume fraction middle‐phase microemulsions.
Recovery of eicosapentaenoic acid from fungal mycelia by solvent extraction
Authors: O’Brien Dennis J. , Senske Gerard E. 
Published: January 2007

AbstractUtilization of lipids containing eicosapentaenoic acid (EPA) produced by microorganisms requires processes for their efficient recovery from microbial cells. Recovery of EPA from mycelia of the fungusPythium irregulare by solvent extraction with hexane‐isopropanol (HIP) in a pilot‐plant colloid mill was investigated. Extraction efficiencies of 96% for lipid and EPA were achieved with a 3∶2 (vol/vol) HIP mixture by milling wet, filtered mycelia for 5 min at a solvent/dry solids ratio of 100 L/kg. The process yielded a crude extract that contained up to 96% lipid and an EPA content as high as 24% (with no selectivity for EPA).
Enzyme‐assisted aqueous extraction of fat from kernels of the shea tree,Butyrospermum parkii
Authors: Tano‐Debrah Kwaku , Ohta Yoshiyuki 
Published: January 2007

AbstractChemical characteristics of kernels of the shea tree (Butyrospermum parkii) from Ghana were determined in order to design and evaluate studies on a traditional enzyme‐assisted fat extraction of the kernels. The effectiveness of a number of cellular degrading enzymes in assisting the shea fat extraction were also tested by treating meals of the kernels with one or more of these enzymes before extraction and comparing the yield with control extractions. Proximate composition of the kernel on dry‐matter basis was: total lipids, 59.04%; crude fat, 54.85; protein, 7.81%; total carbohydrates, 34.77%; ash, 2.57%. Starch content was 7.59%; hemicellulose, 10.84%; cellulose, 5.95%; and pectic substances, 2.93%. Total fiber content was 20.35%. The fat extracted by the Soxhlet method was pale‐yellow in color and solid at room temperatures. Its physicochemical characteristics were: melting range, 34–36°C; iodine value, 58.53; saponification value, 180.37; and unsaponifiable matter content, 7.48%. The predominant fatty acids were: palmitic (3.55%), stearic (44.44%), oleic (42.41%), linoleic (5.88%) and linolenic (1.66%) acids. The enzyme‐assisted extraction tests showed increases in extraction yield when the shea kernel meals were treated with the enzyme(s) before extraction. An increase of about 20% was realized when a protease and an enzyme with both cellulase and hemicellulase activities were used together. These observations confirmed the fact that the shea kernel is a rich source of fat. They also indicate the possibility of improving shea kernel extraction processes by pretreating the kernel meal with cell structure‐degrading enzymes.
Effects of Lewis acid catalysts on the esterification kinetics of castor oil with oleic acid
Authors: Erdem‐Şenatalar A. , Erencek E. , Tüter M. , Erciyes A. T. 
Published: January 2007

AbstractThe effects of two Lewis acid catalysts, tin chloride and cobalt chloride, on the kinetics of the esterification reaction between castor oil and oleic acid have been investigated. Uncatalyzed and catalyzed reactions were carried out both in the presence of excess oil and with equivalent amounts of reactants at various temperatures. The reaction, with respect to castor oil concentration, is first‐order in all cases, whereas with acid concentration the reaction was observed to change from second‐order for the uncatalyzed reaction to first‐order for tin chloride‐catalyzed and to zero‐order for cobalt chloride‐catalyzed reactions. The order (with respect to acid) also changed with temperature for the cobalt chloride‐catalyzed reaction.