bluuebunny/crossref_metadata_2025_split huggingface dataset:
Highly selective asymmetric synthesis of 2‐hydroxy fatty acid methyl esters through chiral oxazolidinone carboximides
Authors: Hwang Hong‐Sik , Erhan Sevim Z. 
Published: November 2006

AbstractHighly selective asymmetric synthesis of 2‐hydroxy fatty acid methyl esters has been accomplioshed through chiral imide enolates. Five chiral oleic acid imides were prepared by reaction of oleioc acid with pivaloyl chloride followed by reaction with five different lithiated chiral oxazolidinones including (R)‐(+)‐4‐benzyl‐2‐, (S)‐(‐)‐4‐benzyl‐2‐, (4R,5S)‐(+)‐4‐methyl‐5‐phenyl‐2‐, (4S,5R)‐(‐)‐4‐methyl‐5‐phenyl‐2‐, and (R)‐(+)‐4‐isopropyl‐2‐oxazolidinones in 88–92% yileds. The chiral imides were reacted with NaN(Me3Si)2 at −78°C to give enolates, which subsequently reacted with 2‐(phenylsulfonyl)‐3‐phenyloxaziridine to give hydroxylated products in 78–83% yields. Methanolysis of the hydroxylated products with magnesium methoxide gave methyl 2‐hydroxyoleate. Enantiomeric excesses (ee) of the products were determined to be very high (98–99% ee) by 1H nuclear magnetic resonance study after esterification of the hydroxy group with (S)‐(+)‐O‐acetylmandelic acid. Enantioselective hydroxylation of other fatty acids including elaidic, petroselinic, vaccenic, and linoleic was evaluated under the similar conditions using (4R, 5S)‐(+)‐4‐methyl‐5‐phenyl‐2‐oxazolidinone as a chiral auxiliary to give 98% ee values for all cases.
Palm oil quality in different packaging materials sensory and physicochemical parameters
Authors: Narasimhan Shanthi , Rajalakshmi D. , Chand Nagin , Mahadeviah B. , Indiramma A. R. 
Published: November 2006

AbstractChanges in stored palm oil were studied under three conditions in seven different structured film packages. Six chemical parameters including moisture, free fatty acids (FFA), peroxide values (PV), Kreis tintometric and absorbance/transmittance values, and sensory profiling were examined on a set of 13 odor notes at periodic intervals until the end of the shelf life of the oil or the end of 180 d. Correlation among all the parameters was determined. PV showed high correlations with Kreis test values (as absorbance at 547 nm), while Kreis test values correlated with heated oil and rancid and musty odors. The sensory attributes showed poor correlation among themselves indicating their independent identity and justifying their inclusion in the odor profile descriptors. FFA development positively correlated to harsh odor note. Among the sensory attributes of odor, distinct segregation of desirable notes from defective notes was used to classify different quality grades. Correlation between physicochemical and odor profiles of palm oil suggests that the Kreis test as optical density had the potential to predict deterioration in oil quality. Principal component analysis was carried out on 6 chemical parameters, 13 sensory attributes, and 2 physical properties of the films. The total dimensionality was reduced to 16 variables, and the pathway of quality change during oil storage was traced. Damage to oils was more pronounced when they were stored under 30–40% relative humidity (RH) and 45°C, showing a combined effect of moisture and temperature greater than high RH alone (92%), even at lower temperatures of 27°C. The quality deterioration was comparatively less in films containing polyamide as one of the layers, and leakage rates were minimal in films containing ethylene acrylic acid as the sealant layer.
Cocoa butter extender from Simarouba glauca fat
Authors: Jeyarani T. , Reddy S. Yella 
Published: November 2006

AbstractSimarouba glauca is a rich source of fat, having a melting point of about 29°C and consisting of palmitic (12.5%), stearic (27%) and oleic (56%) as major fatty acids. It consists of about 30% of symmetrical monounsaturated‐type triacylglycerols and appears to be a good source of fat for preparation of cocoa butter (CB) extender. The stearin fraction (35% yield) obtained by solvent fractionation showed an increased supercooling property and a sudden rise in temperature during solidification compared to native fat as shown by cooling curves. The fraction had a narrow melting range and consisted of a high content (66%) of symmetrical monounsaturated‐type triacylglycerols like CB. The fraction was compatible with CB even at 50% substitution. In addition, the fraction did not affect the formation of stable or other polymorphic forms of CB at different tempering conditions. The fraction obtained by dry fractionation also had properties similar to that obtained by solvent fractionation. The conditions of the fractionation determine the yield of stearin, which in turn alters the melting characteristics of the fractions. The stearin obtained after removal of about 60–65% olein was found to be suitable as a CB extender to replace up to 25% of CB in chocolate products.
Effect of tocopherols on the frying stability of regular and modified canola oils
Authors: Normand L. , Eskin N. A. M. , Przybylski R. 
Published: November 2006

AbstractA study was conducted to compare the relationship between frying stability and levels and degradation rates of tocopherols in regular and three modified canola oils. Oils were heated at 175 ± 2°C for a total of 72 h, with french fries fried intermittently. Frying stability was compared based on the rates of formation of free fatty acids (FFA) and total polar compounds (TPC). Significant differences (P<0.05) were identified between oils using analysis of covariance and t‐tests for multiple comparisons. No significant differences were observed in the rates of FFA formation among the canola oils during frying. Nevertheless, regular canola (RCO) and high‐oleic, low‐linolenic acid canola (HOLLCO) oils produced less FFA compared to higholeic LLCO and HOCO both had significantly (P<0.05) faster rates of TPC formation compared to HOLLCO or RCO. HOLLCO with the highest level of tocopherols (893 mg/kg) exhibited a slow rate of degradation which accounted for a halflife of 48–60 h of frying. RCO, with a lower level of tocopherols (565 mg/kg), however, had the slowest degradation rate with a half‐liofe of >72 h. In contrast, HOCO and LLCO with 601 and 468 mg/kg tocopherols, respectively, both exhibited a half‐life for tocopherols of 3–6 h of frying. An inverse relatioship was observed between TPC formation and the reduction of tocopherol. Thus, the greater frying stability of RCO and HOLLCO appears to be affected far more by the rate of tocopherol degradation than by any changes in fatty acid composition.
Evaluation of cold‐test methods for screening cloudy canola oils
Authors: Botha Ingrid , Mailer Rodney J. 
Published: November 2006

AbstractCloudiness in canola (Brassica napus) oil is currently tested using methods that involve cooling the oil samples and observing them for the development of cloudiness. Alternative methods include the use of solvents to increase sensitivity or speed. We compared traditional temperature‐only cold tests and solvent cold tests for canola oils which sediment at room temperature, only while refrigerated, or not at all. All oils tested passed the American Oil Chemists’ Society cold test, and all but one heavily sedimenting oil passed a commercial refiner's cold test. The efficiency of the commercial refiner's test was improved by lowering the temperature from 15 to 7°C. Of the four solvents tested, acetone was the most effective in detecting cloudy oils. The most effective combination was a cold test using 70% cold acetone, observed after 6 h storage in an ice‐water bath.
Multivariate model for the prediction of soluble condensed tannins in crude extracts of polyphenols from canola and rapeseed hulls
Authors: Naczk M. , Pink J. , Amarowicz R. , Pink D. , Shahidi F. 
Published: November 2006

AbstractThe feasibility of using ultraviolet spectrophotometry to develop multivariate models for prediction of soluble condensed tannins (SCT) content in crude polyphenols extracts from canola and rapeseed hulls was investigated. The polyphenols were extracted from hulls using 70% (vol/vol) aqueous acetone. Partial least squares regression was used to correlate the spectral data of the crude polyphenols in methanol between 265–295 nm with the SCT content in hulls. Both the proanthocyanidin (P) and the vanillin (V) assays were used to provide reference data for creating the models. The predictive ability of the models is good, as indicated by the RPD values [the ratio of the standard deviation of data to the standard error of calibration (SEC) of above 5. Additionally, the SEC values suggest that P is superior to V in predicting the SCT content of hulls using this method.
Selective hydrogenation of sunflower seed oil in a three‐phase catalytic membrane reactor
Authors: Veldsink Jan W. 
Published: November 2006

AbstractContinuous hydrogenation of sunflower seed oil has been carried out in a novel three‐phase catalytic membrane hydrogenation reactor. The membrane reactor consisted of a membrane impregnated with Pd as the active catalyst, which provided a catalytic interface between the gas phase (H2) and the oil. Hydrogenations were carried out at different pressures, temperatures, and selectivities, and the formation of trans isomers was monitored during the hydrogenation runs. For the three‐phase catalytic membrane reactor, interfacial transport resistances and intraparticle diffusion limitations did not influence the hydrogenation reaction. Hydrogenation runs under kinetically controlled conditions showed that oleic and elaidic acid were not hydrogenated in the presence of linoleic acid. Initial formation of stearic acid was caused by direct conversion of linoleic acid into stearic acid by a shunt reaction. Furthermore, high selectivities led to high trans levels, which is in accordance with the many published data on hydrogenation of vegetable oils in slurry reactors. Finally, the catalytic membrane showed severe catalyst deactivation. Only partial recovery of the catalyst activity was possible.
Natural refining of extruded‐expelled soybean oils having various fatty acid compositions
Authors: Wang Tong , Johnson Lawrence A. 
Published: November 2006

AbstractSimple, low‐capital‐investment oil refining techniques, which may also meet the needs of natural or organic food industries, were explored to process extruded‐expelled (E‐E) soybean oils with various fatty acid compositions. Most settled E‐E oils are naturally low in phosphatides (<100 ppm phosphorus) and were easily water degummed to low phosphorus levels (<55 ppm). Free fatty acids were reduced to 0.04% by adsorption with 3% Magnesol®. Magnesol reduced residual phosphorus contents to negligible levels. This material also adsorbed primary and secondary oil oxidation products. Our adsorption refining procedure was much milder than conventional refining, as indicated by little formation of primary and secondary lipid oxidation products and less loss of tocopherol. The remaining challenge to effective natural refining is the removal of off‐flavor components. Our adsorption treatment reduced the natural flavor of soybean oil but flavor was still present, probably too strong for many consumers. Polyunsaturated oils oxidized more easily than did the other types of oils; therefore, precautions should be taken when refining such oils. High‐oleic soybean oil, on the other hand, had excellent oxidative stability and better flavor characteristics after degumming and adsorption with Magnesol compared with other oils.
Characterization of oil exhibiting high γ‐linolenic acid from a genetically transformed canola strain
Authors: Liu Jim‐Wen , DeMichele Stephen , Bergana Marti , Bobik Emil , Hastilow Christine , Chuang Lu‐Te , Mukerji Pradip , Huang Yung‐Sheng 
Published: November 2006

AbstractThe seed oil from a genetically transformed canola (Brassica napus) containing 43% (w/w) of γ‐linolenic acid (G, 18∶3n−6), 22% linoleic acid (L, 18∶2n−6), and 16% oleic acid (O, 18∶1n−9) was evaluated. In this high γ‐linolenic acid canola oil (HGCO), the predominant 18∶3n−6‐containing triacylglycerol (TG) molecular species were GGL (23%), GLO (20%), and GGG (11%). In the total TG, approximately 75% of the 18∶3n−6 was located at the sn‐1,3 positions, while only 34% of linoleic acid was at the sn‐1,3 positions. The GGL molecular species of HGCO contained approximately equal amounts of GLG and GGL positional isomers, while the GLO molecular species had 95% GOL and 5% GLO isomers. The general characteristics and the tocopherol and phytosterol contents were mostly similar between HGCO and nontransformed canola oil. No detectable amounts of amino acids and nucleotides were observed in the HGCO.
Improved synthesis of sucrose fatty acid monoesters
Authors: Cruces M. Angeles , Plou Francisco J. , Ferrer Manuel , Bernabé Manuel , Ballesteros Antonio 
Published: November 2006

AbstractThe base‐catalyzed synthesis of four sucrose fatty acid esters (caprylate, laurate, myristate, and palmitate) was performed in dimethylsulfoxide by transesterification of sucrose with the corresponding vinyl esters using disodium hydrogen phosphate as catalyst. In using a molar ratio sucrose/vinyl ester 4∶1 and mild reaction conditions (40°C and atmospheric pressure), yields were higher than 85%. The isolated sucroesters had a higher percentage of monoesters (≥90%) and a lower content of diesters in comparison with commercial derivatives. In all cases, 2‐O‐acylsucrose was the major product (≥60%) in the monoester fraction.
Foaming properties of soybean protein‐based plywood adhesives
Authors: Hojilla‐Evangelista Milagros P. , Dunn Larson B. 
Published: November 2006

AbstractA study was conducted to evaluate the potential of soy protein‐based plywood glues for foam extrusion. Foaming properties were the first criterion used to screen several soy protein sources. Foaming capacities and stabilities of glue mixes containing animal blood (control) or soy products (meals, flours, concentrates, and isolates) were compared and correlated with molecular weights and surface hydrophobicity indices (So) in an attempt to identify structure/function relationships. The blood‐based glue mix produced more foam than any of the soy‐based glues. Soy flours and concentrates generally produced greater foam volumes and more stable foams than soy meal and isolates. Differences in foaming properties could not be explained by solubility profiles or So. However, results of gel electrophoresis indicated that soy products with poor foaming properties had extensive structure modifications or contained considerably lesser amounts of protein available for foaming reactions. Glue mixes containing the soy flours ISU‐CCUR, Honeysoy 90, Nutrisoy 7B, and defatted Soyafluff and the soy concentrates Arcon F, ISU‐CCUR, and Procon 2000 demonstrated the desired mixing and foaming properties for foam extrusion.
Production of alkyl esters from tallow and grease using lipase immobilized in a phyllosilicate sol‐gel
Authors: Hsu An‐Fei , Jones Kerby , Marmer William N. , Foglia Thomas A. 
Published: November 2006

AbstractThe lipase‐catalyzed synthesis of alkyl esters from tallow and grease using Pseudomonas cepacia lipase (PS‐30) immobilized within a phyllosilicate sol‐gel matrix was investigated. The effects of the presence of alcohol and of the amount of enzyme used were studied. The matrix‐immobilized PS‐30 lipase effectively converted grease and tallow to ethyl esters in greater than 95% yield when using ethanol. The final conversion of grease or tallow to alkyl esters was aided by the addition of molecular sieves (0.4 wt% of substrates) to the reaction mixture. The matrix‐immobilized PS‐30 enzyme was easily recovered and could be reused at least five times without losing its activity. Accordingly, the phyllosilicate sol‐gel immobilized PS‐30 lipase is potentially useful for the economic production of biodiesel fuel.
Identification of (e)‐11‐hydroxy‐9‐octadecenoic acid and (E)‐9‐hydroxy‐10‐octadecenoic acid by biotransformation of oleic acid by Pseudomonas sp. 32T3
Authors: Rodríguez E. , Espuny M. J. , Manresa A. , Guerrero A. 
Published: November 2006

AbstractPseudomonas sp. 32T3, a newly identified strain originally isolated from a vegetable oil‐contaminated soil, produces three monohydroxy acids—(E)‐11‐hydroxy‐9‐octadecenoic acid, (E)‐10‐hydroxy‐8‐octadecenoic acid, and (E)‐9‐hydroxy‐10‐octadecenoic acid—as bioconversion products of oleic acid. The bacterial cells were grown in a mineral medium containing oleic acid as the main carbon substrate. The compounds were identified as the corresponding methyl esters on the basis of their chromatographic and spectroscopic (1H and 13C nuclear magnetic resonance and gas chromatography‐mass spectrometry) features.
Detection of pressed hazelnut oil in admixtures with virgin olive oil by analysis of polar components
Authors: Gordon Michael H. , Covell Christopher , Kirsch Nicole 
Published: November 2006

AbstractAnalysis of the polar fraction from virgin olive oil and pressed hazelnut oil by high‐performance liquid chromatography showed marked differences in the chromatograms of the polar components in the two oils. Six commercial samples of pressed hazelnut oil and 12 samples of virgin olive oil (or blended olive oil including virgin olive oil) were analyzed. The phenolic content of the pressed hazelnut oil samples was 161±6 mg·kg−1. Inspection of the chromatograms showed that the pressed hazelnut oil extracts contained a component that eluted in a region of the chromatogram that was clear in the olive oil samples, and consequently this component could be used to detect adulteration of virgin olive oil by pressed hazelnut oil. The component had a relative retention time of 0.9 relative to 4‐hydroxybenzoic acid added to the oil as an internal standard. The ultraviolet spectrum of the component showed a maximum at 293.8 nm, but the component could not be identified. Analysis of blends of oils showed that adulteration of virgin olive oil by commercial pressed hazelnut oil could be detected at a level of about 2.5%.
Trans‐free bakery shortenings from mango kernel and mahua fats by fractionation and blending
Authors: Reddy S. Yella , Jeyarani T. 
Published: November 2006

AbstractBakery shortenings prepared by hydrogenation contain high levels of trans fatty acids, which are considered to be risk factors for cardiovascular disease. The shortenings prepared from maogo kernel and mahua fats have no trans fatty acids. Mahua fat was fractionated by dry fractionation to obtain a high‐melting fraction (10% yield, Mh1). Mango fat was fractionated by two‐stage solvent fractionation, separating about 15% high‐melting fraction (Mk1) in the first stage, followed by 40% stearin (Mk2) in the second stage. The formulation containing 80% Mh1 and 20% of mango middle stearin fraction (Mk2) showed melting characteristics and onset and enthalpy of crystallization similar to those of commercial hydrogenated shortenings designed for cakes and biscuits. The formulation suitable for puff pastry shortening was prepared by blending 50% mango 1st stearin (Mk1) and 50% mahua fat with addition of 5–7% of fully hydrogenated vegetable oil. The formulations having melting characteristics similar to those of commercial cake and biscuit shortenings were also prepared by blending 40% mango fat and 60% mahua fat with 5–7% incorporation of fully hydrogenated peanut oil. However, these formulations showed delayed transition to the stable forms compared to those of commercial samples. Fatty acid composition revealed that commercial hydrogenated shortenings consisted of 18–29% trans oleic acid, whereas the formulations we prepared did not contain any trans acids. The iodine values of commercial samples were 57–58, whereas the value for the formulations prepared were 47–53. The consistency of the prepared samples as measured by cone penetrometer was slightly harder than commercial samples. These studies showed that it is possible to prepare bakery shortenings with no trans fatty acids by using mango and mahua fats and their fractions.
β‐Apo‐8′‐Carotenoic acid and its esters in sunflower oil oxidation
Authors: Yanishlieva N. V. , Marinova E. M. , Raneva V. G. , Partali V. , Sliwka H. ‐R. 
Published: November 2006

AbstractThe oxidation kinetics of sunflower oil (SO) and pure triacylglycerols of sunflower oil (TGSO) in the presence of different concentrations (0.0008–0.02%, 1.9–32.7×10−5 M) of β‐apo‐8′‐carotenoic acid (CA), ethyl β‐apo‐8′‐carotenoate (EC), and β‐apo‐8′‐carotenoylglycerol (CG) were studied. The process was performed at high (kinetic regime) and low (diffusion regime) oxygen concentrations at room temperature and at 100°C and in the dark and in daylight. CA, EC, and CG were not antioxidants in TGSO systems. However, the carotenoid derivatives, especially CA, increased the stability of tocopherol‐containing SO at room temperature and in daylight. The stabilization effect was more evident in a kinetic regime of oxidation. The synergism between the carotenoids and tocopherols was characterized by the increase of the stabilization factor F and activity A. F and A were highest for CA (F=1.2–5.5, A=2.4–78.6), followed by EC (F=1.2–3.5, A=1.7–14.6) and CG (F=1.1–2.1, A=1.6–5.5) in the kinetic regime for SO exposed to daylight at room temperature.
Preparation of micron‐scale monodisperse oil‐in‐water microspheres by microchannel emulsification
Authors: Kobayashi Isao , Nakajima Mitsutoshi , Nabetani Hiroshi , Kikuchi Yuji , Shohno Atsushi , Satoh Kazumi 
Published: November 2006

AbstractMicron‐scale monodisperse oil‐in‐water (O/W) micropheres (MS) were prepared using a novel microchannel (MC) emulsification technique. The characteristics of the MS preparation and the O/W‐MS prepared were studied. Soybean oil and medium‐chain triacyglycerol (MCT) were used as the disprrsed phase, and physiological saline was used as the continuous phase. Silicon MC with 1 to 3μm‐equivalent channel diameters were employed. A novel MC module was devised to easily recover the O/W‐MS prepared. The effects of the channel shape on the behavior of MS formation, on the MS size, and on the distribution were investigated. An MC with a terrace at the MC outlet stably yielded micron‐scale monodisperse O/W‐MS; the MS had diameters of about 5 μm, and their coefficients of variation were below 9%. Monodisperse food‐grade O/W‐MS with diameters of about 4 μm could be obtained by using polyglycerol fatty acid ester as the surfactant. The size and size distribution of the recovered O/W‐MS remained almost constant over 60 d, demonstrating their long‐term stability.
Damage detection in horse mackerel (Trachurus trachurus) during chilled storage
Authors: Aubourg Santiago P. 
Published: November 2006

AbstractSensory and chemical analyses were performed during the chilled storage of whole and filleted horse mackerel (Trachurus trachurus), an underutilized medium‐fat fish species. For both kinds of fish products, satisfactory correlations with the storage time were obtained for amine formation (total volatile basenitrogen and trimethylamine‐nitrogen), lipid damage (free fatty acid formation), and formation of interaction compounds (fluorescence detection in the aqueous phase). Sensory analyses showed a gradual lower grading with time, with a shelf life of 14 d for whole‐fish samples and 12 d for fillet samples. Correlation and multivariate analyses between the sensory attributes and the chemical indices showed that trimethylamine‐nitrogen detection was the most accurate chemical method for damage assessment during the chilled storage of whole and filleted horse mackerel.