bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of acyl donors for lipase‐catalyzed production of 1,3‐dicapryloyl‐2‐eicosapentaenoylglycerol
Authors: Irimescu Roxana , Hata Kazuhiko , Iwasaki Yugo , Yamane Tsuneo 
Published: November 2006

AbstractSynthesis of 1,3‐dicapryloyl‐2‐eicosapentaenoylglycerol (CEC) catalyzed by Lipozyme IM (immobilized Rhizomucor miehei lipase) was performed by interesterification of trieicosapentaenoylglycerol (EEE) with caprylic acid (CA) (acidolysis) and EEE with ethyl caprylate (EtC) (interesterification). Both methods involved two steps: (i) transesterification at an optimized water content and temperature for the high yield conversion of the substrate to CEC, 1‐capryloyl‐2‐eicosapentaenoylglycerol (CEOH) and 2‐eicosapentaenoylglycerol (OHEOH), and (ii) reesterification of CEOH and OHEOH to CEC by water removal under reduced pressure. Interesterification had clear advantages over acidolysis. The reaction rates for interesterification were higher and the reaction times shorter. The final yield of CEC by interesterification was higher, and the extent of acyl migration, indicated by the tricapryloylglycerol content, was lower. The disadvantage of the higher price of EtC used for interesterification (approximately 10 times higher than the price of CA) was overcome by synthesizing it directly in the same reaction vessel prior to the interesterification step. EtC was rapidly synthesized by esterification of CA with ethanol in high yield (92% obtained in 2.5 h). The amount of water added to the reaction mixture and the reaction temperature influenced the yields of CEC, CEOH, and OHEOH in the transesterification step for both interesterification and acidolysis methods. The regioisomeric purity of CEC was 100% for both methods at temperatures of 40°C or less. The highest yield of CEC (81%) was obtained for the interesterification of EEE with EtC, formed directly in the same reaction vessel, at a CA/EEE molar ratio of 20∶1 and 30°C.
Functional properties of hydrothermally cooked soy protein products
Authors: Wang Chunyang , Johnson Lawrence A. 
Published: November 2006

AbstractThe effects of hydrothermal cooking on the functional properties of defatted soy flour, aqueous alcohol washed soy protein concentrate, and soy protein isolate were determined in samples that were treated at 154°C by infusing steam under pressure for 11, 19, 30, and 42 s, and then spray dried. Hydrothermal cooking increased the nitrogen solubility index (NSI) of the concentrate from 15 to 56% and altered the solubility profile from a flat profile to one more typical of native soy protein. Hydrothermal cooking also improved foaming and emulsifying properties of the concentrate. For isolate, hydrothermal cooking also improved NSI and foaming and emulsifying properties, although the improvements were less dramatic than with concentrate. NSI and emulsifying properties of the flour were improved by some processing conditions, but foaming properties were not improved by hydrothermal cooking. Dramatically increased protein solubility of concentrate and modestly improved protein solubilities of flour and isolate by hydrothermal cooking, which will also inactivate trypsin inhibitors and microorganisms, have considerable practical significance to protein ingredient manufacturers and those who use these ingredients in foods and industrial products.
Synthesis of estolide esters from cis‐9‐octadecenoic acid estolides
Authors: Harry‐O kuru Rogers E. , Isbell Terry A. , Weisleder David 
Published: November 2006

AbstractOleic acid (cis‐9‐octadecenoic acid) was converted in excellent yield to the estolide, which was then esterified with 2,2‐dimethypropan‐1‐ol (neopentyl alcohol), cis‐9‐octadence‐1‐ol (oleyl alcohol), and 2‐propanol to generate the corresponding estolide esters. Higher‐formula mass estolide esters were synthesized by reaction of the parent estolide with 1,3‐propanediol, 2,2‐dimethyl‐1,3‐propanediol, and 1,5‐pentanediol to give the corresponding diesters of oleic estolide, thus doubling the molecular size of the parent estolide. Pour points and viscosities were determined in order to evaluate these products for possible industrial application.
Convenient thionation of triglycerides with lawessons reagent
Authors: Eychenne Val rie , Mouloungui Zphirin 
Published: November 2006

AbstractThionation using the Lawesson's reagent (LR) led to quantitative and selective replacement of carbonyl groups (C=O) with thionocarbonyl groups (C=S). Mixtures of thionotriglycerides were obtained by reaction of 2,4‐bis (p‐methoxyphenyl)‐1,3‐dithia‐2,4‐diphosphetane‐2,4‐disulfide in suspension with triglycerides (TG). With a molar ratio (LR)/(TG)=3∶2, there was complete exchange of C=O with C=S in the carboxylic groups of the TG. The yield is over 90%. The two P=S ligands in the LR confer a double reactivity, producing a high power of thionation. Fourier transform infrared spectroscopy was employed for quantitative and qualitative characterization of the thionated TG and for monitoring the progress of partial or total thionation as conditioned by the molar ratios of the starting compounds. Thus, with molar ration LR/TG of 0.108, 0.36, and 0.72, we obtained around 6, 20, and 40% of C=O conversion, respectively.
Processing of lipoxygenase‐free soybeans and evaluation in foods
Authors: King J. M. , Chin S. M. , Svendsen L. K. , Reitmeier C. A. , Johnson L. A. , Fehr W. R. 
Published: November 2006

AbstractLipoxygenase‐free soybeans were processed into flour, concentrate, and isolate and compared to normal soybeans in bread, meat patties, and a beverage, respectively. Bread made with 20% normal or lipoxygenase‐free soy flour had greater (P< 0.05) beany flavor than control yeast bread. There were no differences in beany flavor scores between soy flour types, normal and lipoxygenase‐free. Ground beef patties made with 5% acid‐washed or ethanol‐washed soy protein concentrate had greater (P<0.05) beany flavor than control ground beef patties. Ground beef patties made with ethanol‐washed concentrate were scored lower in beany flavor than those made with acid‐washed concentrate from normal soybeans. There were no differences in beany flavor between normal and lipoxygenase‐free soy isolate in 2%‐fat or no‐fat beverages. Comminuted meat products made with lipoxygenase‐free soy proteins, especially ethanol‐washed concentrate, have potential for making soy foods with less beany flavor than foods made with normal soy.
Properties of α‐, γ‐, and δ‐tocopherol in purified fish oil triacylglycerols
Authors: Kulås Elin , Ackman Robert G. 
Published: November 2006

AbstractThe effect of α‐tocopherol (αTOH) (50–2000 ppm), γ‐tocopherol (γTOH) (100–2000 ppm), and δ‐tocopherol (δTOH) (100–2000 ppm) on the formation and decomposition of hydroperoxides in purified fish oil triacylglycerols (TAG) was studied. The tests were conducted at 30°C in the dark. Purified fish oil TAG oxidized very rapidly with no apparent induction period. The relative ability of the tocopherols to retard the formation of hydroperoxides decreased in the order αTOH> γTOH>δTOH at a low level of addition (100 ppm), but a reverse order of activity was found when the initial tocopherol concentration was 1000 ppm. This dependence of relative antioxidant activity on tocopherol concentration was caused by the existence of concentrations for maximal antioxidant activity for αTOH and for γTOH. An inversion of activity, on the basis of hydroperoxide formation, was observed for αTOH at 100 ppm and for γTOH at 500 ppm, whereas the antioxidant activity of δTOH increased with level of addition up to 1500–2000 ppm. None of the tocopherols displayed any prooxidant activity. All three tocopherols strongly retarded the formation of volatile secondary oxidation products in a concentration‐dependent manner. At concentrations above about 250 ppm there appeared to be a linear relationship between rate of consumption of αTOH and initial αTOH concentration, in accordance with the linear relationship observed between the initial rate of formation of hydroperoxides and the initial αTOH concentration. The rate of consumption of γTOH also increased with initial concentration, but to a lesser extent than for αTOH. At high levels of addition the rate of consumption of δTOH was independent of initial concentration, appearing to reflect the greater stability of this tocopherol homolog and participation in reactions with lipid peroxyl radicals only.
Comparisons of volatile organic chemical content of news, sheetfed, and heatset ink formulations
Authors: Erhan S. Z. , Nelsen T. C. 
Published: November 2006

AbstractVolatile organic compound (VOC) contents of news, sheetfed, and heatset inks were evaluated by using different methods, and comparison of data with significant differences is reported. Environmental Protection Agency (EPA) Method 24, EPA Method 24A, and Bay Area Method 30 were the methods used. Ingredients of news inks were tested with Method 24, and experimental and calculated percentage VOC values of formulated inks were compared. Along with United States Department of Agriculture's 100% vegetable oil‐based inks, commercial vegetable oil‐based, and petroleum‐based inks were used for comparison. Significant differences between methods, colors, and sources are discussed.
Quantitative determination of diesel oil in contaminated edible oils using high‐performance liquid chromatography
Authors: Moh M. H. , Tang T. S. , Tan G. H. 
Published: November 2006

AbstractA simple and reliable high‐performance liquid chromatography method for the analysis of diesel oil in contaminated edible oils is described. Analysis performed using a diol column with a mobile phase of heptane and isopropanol (94∶6, vol/vol). Although baseline separation between diesel and other background fluorescent components was not achieved, quantitation was still possible using baseline integration. The method is linear over the range of 5–1000 μg/g with a correlation coefficient (r2) of 0.9984. Average recoveries from spiked edible oils were 94.4–101.3%, with a limit of quantitation (LOQ) of 5 μg/g for sunflower oil, palm olein, and groundnut oil. Corn oil has a higher content of ester components, thus, LOQ was slightly worse (40 μg/g). The applicability of the method was confirmed by gas chromatography‐mass spectroscopic detection to show the presence of diesel hydrocarbons in the suspected contaminated crude palm oil. This procedure provides a simple and sensitive method for determining diesel oil concentration in contaminated edible oils without prior sample cleanup or extraction.
Characterization of esters of fatty acids and dicarboxylic acids with Guerbet alcohols
Authors: Knothe Gerhard 
Published: November 2006

AbstractEsters of some common fatty acids and diacids with Guerbet alcohols were prepared by p‐toluenesulfonic acid‐catalyzed esterification. Such materials are of interest in applications such as additives in various industrial products. Gas chromatography‐mass spectrometry with chemical ionization using methane as ionization gas is an efficient characterization method for these Guerbet esters and diesters. Under these conditions, structural features such as molecular weight and site of branching are easily determined. The spectra of the present compounds were compared to those of di‐Guerbet esters reported earlier and differences noted. The compounds were also characterized by 13C nuclear magnetic resonance spectroscopy.
High‐performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale
Authors: García Aranzazu , Brenes Manuel , Martínez Fernando , Alba José , García Pedro , Garrido Antonio 
Published: November 2006

AbstractPhenolic compounds are of fundamental importance to the quality and nutritional properties of virgin olive oils. In this paper, the high‐performance liquid chromatographic analysis of simple and complex olive oil phenols in the streams generated in the two‐phase extraction system was carried out using Arbequina and Picual olives. The malaxation stage reduced the concentration of orthodiphenols in oil ca 50–70%, while the concentration of the nonorthodiphenols remained constant, particularly the recently identified lignans 1‐acetoxypinoresinol and pinoresinol. Oxidation of orthodiphenols at laboratory scale was avoided by malaxing the paste under a nitrogen atmosphere. Phenolic compounds in the wash water used in the vertical centrifuge were also identified. Hydroxytyrosol, tyrosol, the dialdehydic form of elenolic acid linked to hydroxytyrosol were the most representative phenols in these waters. Hence, phenolic compounds in the wash waters came from both the aqueous and the lipid phases of the decanter oily must.
Rice hull ash structure and bleaching performance produced by ashing at various times and temperatures
Authors: Chang Y. Y. , Lin C. I. , Chen H. K. 
Published: November 2006

AbstractSurface areas, pore sizes, and bleaching efficiencies of rice hull ashes produced under different time and temperature conditions were examined. Specific surface area and average pore diameter were measured by a surface area meter. Bleaching efficiencies were calculated based on the Lovibond color indices of sesame oil before and after bleaching by rice hull ash. Experimental results indicated that specific surface area and pore size increased with increase in ashing temperature, reached a maximum, and then decreased. Specific surface area decreased while pore size enlarged with the increase in ashing time. Both surface area and pore size were observed to reach a plateau after 30 min. Bleaching efficiency increased with increasing ashing temperature, reached a maximum, and then decreased with further increase in ashing temperature. It also increased with ashing time and then reached a plateau. Bleaching efficiency remained unaffected by specific surface area when the pore diameter was less than 50 Å but varied with specific surface area when the pore diameter was larger than 50 Å.
Dehulling crambe seed for improved oil extraction and meal quality
Authors: Reuber M. A. , Johnson L. A. , Watkins L. R. 
Published: November 2006

AbstractCrambe seed had low bulk density (328 kg/m3) due to thick hulls (0.23 mm), which made up 21.2% of the seed weight. The mean seed diameter was 2.7 mm (SD±0.2 mm); the thousand‐grain‐weight was 6.2 g. Dehulling improves oil extraction efficiency and facilitates the marketing of high‐protein meal (>40% protein). The effectiveness of roller milling/aspirating and the effectiveness of impact milling/aspirating on dehulling crambe seed were studied and compared by analyzing the meat and hull fractions for oil and protein contents and calculating material balances. Roller milling was more effective than impact milling. The optimal roller mill gap was 7/64 in. (0.28 cm), and the optimal impact mill speed was 2,400 rpm generating 44.7 m/s tangential speed. The optimal aspiration airflow was 1,970 ft3/min (55.7 m3/min). Roller milling/aspirating was projected to produce 46% protein meal at 12% moisture and 1% residual oil (typical of solvent extraction) or 42% protein meal at 12% moisture and 6% residual oil (typical of screw pressing most other oilseeds). Hand‐dissected hulls contained 10.4% moisture, and 1.2% oil and 8.8% protein on a dry basis, whereas the meats contained 8.8% moisture, and 47.6% oil and 31.6% protein on a dry basis. Optimal roller milling/aspirating produced hulls with 8.1% oil and 11.4% protein and meats with 42.6% oil and 30.5% protein on a dry basis.
Degumming of crude soybean oil by ultrafiltration using polymeric membranes
Authors: Pagliero C. , Ochoa N. , Marchese J. , Mattea M. 
Published: November 2006

AbstractIn this study, the ability of two ultrafiltration polymeric membranes to perform the degumming of a crude soybean oil/hexane mixture is tested. The performance of both membranes is defined in terms of their permeation flux, permeate color, and rejection of phospholipids. One of the membranes was synthesized in our laboratories from polyvinylidenefluoride (PVDF); the other one is a commercially available membrane made of polyimide. The degumming experiments were done in a stirred dead‐end ultrafiltration cell pressurized with N2. Results show that tested membranes are suitable for removing phospholipids from the crude oil/hexane miscella in the range of temperature and transmembrane pressure utilized in this work. Both membranes have high selectivity regarding phospholipids and produce a moderate reduction in permeate color. The PVDF membrane gives permeate fluxes up to threefold larger than those obtained with polyimide membrane at the same operational conditions, making the former more suitable for use at industrial scale.
Lipase‐catalyzed synthesis of unsaturated acyl l‐ascorbates and their ability to suppress the autoxidation of polyunsaturated fatty acids
Authors: Watanabe Yoshiyuki , Adachi Shuji , Nakanishi Kazuhiro , Matsuno Ryuichi 
Published: November 2006

Abstractl‐Ascorbic acid and various polyunsaturated fatty acids (PUFA) were condensed at 55°C by the immobilized lipase Chirazyme l‐2 in dry acetone to produce the unsaturated acyl ascorbates. The PUFA moieties of the products were much more resistant to autoxidation at 65°C and nearly 0% relative humidity than the corresponding unmodified PUFA. The effects of the molar ratio of ascorbic acid or linoleoyl ascorbate to linoleic acid on the autoxidation of linoleic acid were examined. The autoxidation of linoleic acid was effectively suppressed at molar ratios greater than or equal to 0.2 when either ascorbic acid or linoleoyl ascorbate was mixed with linoleic acid. The addition of lauroyl ascorbate, synthesized through the enzyme‐catalyzed condensation of ascorbic acid and lauric acid in acetone, to docosahexaenoic acid also significantly suppressed the autoxidation of docosahexaenoic acid at molar ratios of ≥0.2.
FTIR spectroscopic determination of soap in refined vegetable oils
Authors: Mirghani M. E. S. , Che Man Y. B. , Jinap S. , Baharin B. S. , Bakar J. 
Published: November 2006

AbstractA new analytical method was developed for the determination of soap in palm and groundnut oils by FTIR spectroscopy. Soap from 0 to 80 mg/kg oil was produced in situ in the oils by adding sodium hydroxide. The FTIR spectroscopy was with a sodium chloride transmission cell, and the partial least‐squares statistical method was used to calibrate a model for each oil. The accuracy of the method was comparable to that of AOCS Method Cc17‐95, with coefficients of determination (R2) of 0.98 and 0.98 for both palm and groundnut oils. The standard errors of calibration were 1.84 and 1.36 for the two oils, respectively. The calibration models were cross‐validated, and the R2 of cross‐validation and standard errors of cross validation were computed. The standard deviation of the difference for repeatability of the FTIR method was better than that for the chemical method used for determining soap in palm and groundnut oils. With its speed and ease of data manipulation by computer software, FTIR spectroscopy is a possible alternative to the standard wet chemical methods for rapid (2 min) and accurate routine determination of soap in chemically refined vegetable oils.
Biosynthetic pathway of diepoxy bicyclic FA from linoleic acid by Clavibacter sp. ALA2
Authors: Iwasaki Yugo , Brown Wanda , Hou Ching T. 
Published: November 2006

AbstractThe biosynthetic pathway of two bicyclic FA, 12∶17, 13∶17‐diepoxy‐9(Z)‐octadecenoic acid (DEOA) and 7‐hydroxy‐12∶17, 13∶17‐diepoxy‐9(Z)‐octadecenoic acid (hDEOA), by Clavibacter sp. ALA2 was investigated. When cultivated with linoleic acid as a substrate, the strain produced 12,13,17‐trihydroxy‐9(Z)‐octadecenoic acid (THOA), DEOA, and hDEOA as well as other FA. To clarify the synthetic route to these bicyclic FA, the strain was cultivated with purified THOA as a starting substrate. THOA was consumed almost completely by the strain with sequential generation of DEOA and hDEOA. Moreover, the strain produced hDEOA when cultivated with purified DEOA. Therefore, it was confirmed that THOA was a precursor of these bicyclic FA and that hDEOA was generated from DEOA. Based on our previously reported result that linoleic acid is first converted to 12,13‐dihydroxy‐9(Z)‐octadecenoic acid (DHOA) and the present results, the overall biosynthetic pathway for the diepoxy bicyclic FA from linoleic acid was postulated as: linoleic acid→DHOA→THOA→DEOA→hDEOA.
Determination of partially hydrogenated terphenyls‐based thermal heating fluid in vegetable oils by HPLC with fluorescence detection
Authors: Moh M. H. , Tang T. S. , Tan G. H. 
Published: November 2006

AbstractAn HPLC method for the determination of partially hydrogenated terphenyls‐based thermal heating fluid, Therminol 66™, in various vegetable oils is described. Direct analysis of palm olein showed that the 3‐ and 4‐cyclohexylbiphenyl peaks of the Therminol 66™ used in quantitative analysis co‐eluted with other fluorescent peaks present naturally in the oil. However, those interfering peaks were readily removed after saponification of palm olein. The concentrations of the 3‐ and 4‐cyclohexylbiphenyls of Therminol 66™ were monitored by fluorescence detection at 257 (excitation) and 320 nm (emission). The calibration graph obtained by using the peak areas of the 3‐ and 4‐cyclohexylbiphenyls against the concentrations of Therminol 66™ was linear, with a correlation coefficient of 0.994. The limit of quantitation, using spiked palm olein, was as low as 0.2 μg/g. The coefficients of variation obtained from the intra‐ and interday studies obtained by using three spiked concentrations (0.2, 0.5, and 1.0 μg/g) were 1.76–6.43 and 3.77–10.4%, respectively. The mean recovery value obtained from sunflower, soybean, and canola oils was more than 88.7%.
Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content
Authors: Singh Anand Pal , McClements D. J. , Marangoni A. G. 
Published: November 2006

AbstractIn this work an ultrasonic velocity technique was compared to direct pulsed NMR (pNMR) spectroscopy for the determination of the solid fat content (SFC) of anhydrous milk fat (AMF), cocoa butter (CB), and blends of AMF and CB with canola oil (CO) in the range 100 to 70% (w/w). In situ measurements of ultrasonic velocity were carried out during cooling (50–5°C) and heating (5–50°C) of the fat samples, and SFC values were calculated. The SFC were also determined simultaneously by pNMR. Peak melting temperatures determined by DSC were used as an indicator of the polymorphic state of the different fats and fat blends. Estimates of SFC obtained using pNMR and ultrasonic velocimetry did not agree. Our results suggested that ultrasonic velocity was highly dependent on the polymorphic state of the solid fat. Ultrasonic velocity in fat that contained crystals in a more stable polymorphic form was consistently higher than in fat that contained crystals in a less stable polymorphic modification. A high attenuation of the signal was observed in milkfat and CB at lower temperatures, particularly after sitting for 24 h. This high attenuation could be a product of scattering by crystallites or by microscopic air pockets formed upon solidification of the material, or it could be due to high ultrasonic absorption associated with phase transitions. This research highlights some of the problems associated with applying ultrasonics to the determination of SFC.