bluuebunny/crossref_metadata_2025_split huggingface dataset:
Hexanal as a measure of rancidity in low fat foods
Authors: Fritsch C. W. , Gale J. A. 
Published: July 2007

Abstract and SummaryThe concentration of n‐hexanal in low fat, dehydrated foods can be determined in 10 min by the gas chromatographic analysis of the vapors from a 15 g sample suspended in boiling water. With 4‐heptanone as an internal standard good day‐to‐day reproducibility was obtained and the results could be expressed as ppm hexanal in the sample. The onset of rancid odors was found to occur when the hexanal concentration increased to between 5 and 10 ppm. With an oat cereal good correlation between sensory evaluations and hexanal concentration between 0.3 and 5 ppm was obtained. The rate of hexanal increase at 55 and 45 C for a corn and a wheat cereal could be reliably projected to 37 and 21 C. Antioxidants applied to a wheat cereal reduced the rate of hexanal increase.
Polymorphism behavior in fully hydrogenated mono acid triglycerides
Authors: Dafler James R. 
Published: July 2007

Abstract and SummaryThe radical expansion behavior of saturated, mono‐acid triglycerides has been studied, using X‐ray diffractometry. The isothermal transition of metastable β′‐polymorph into the stable β‐form is diffusion controlled and appears to follow two distinct rate relationships. The rate of the β′→β transition is also effected by the nature of the precursor polymorph. In common with long chain polymers, quenched, annealed samples of melted tristearin (SSS) reach the stable β‐polymorphic state faster than isothermally crystallized samples of melt annealed at the same temperature. Somewhat speculative mechanisms for these processes are discussed in this paper.
Solvent extraction of oil from soybean flour I— extraction rate, a countercurrent extraction system, and oil quality
Authors: Nieh C. D. , Snyder H. E. 
Published: July 2007

Measurements of rates of oil extraction from either fine flour or soybean flakes in a column showed that oil extraction from flour was dependent on the volume of solvent, but oil extraction from flakes depended on time of contact rather than volume of solvent. We interpreted the data to mean that oil was being washed out of the fine flour with little diffusion involved, whereas in flakes, the limit on rate was diffusion of the solvent into and out of the tissue.Fine full fat flour worked well in a batchwise countercurrent extraction system with mixing and centrifugal separation. Because the oil dissolved immediately and reached equilibrium rapidly, the actual material balance was close to calculated values. However, due to the large hold‐up volume, the separation of miscella from the meal required several mixing and separation stages. The oil resulting from this countercurrent extraction system had a superior quality with 37 ppm phosphorus, 0.08% free fatty acids, and a light color.
Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating
Authors: Yoshida Hiromi , Tatsumi Mikiko , Kajimoto Goro 
Published: July 2007

AbstractEffects of microwave heating on the oxidative stability ofd‐tocopherols were studied in relation to the production of fatty acids in oils. During microwave heating, the stability of tocopherols decreased in the orderδ>β>γ>α. This order did not depend on the types of ethyl esters of fatty acids or oils present. But, the shorter the chainlength and the lower the degree of unsaturation of the fatty acid ethyl esters, the greater was the reduction in amount of individual tocopherols. A similar tendency was observed when tocopherol‐stripped vegetable oils, with equimolar mixtures of tocopherols added, were treated under the same conditions. The reduction in tocopherols became greater with increasing levels of free fatty acids.
New preparation of pure petroselinic acid from fennel oil (Foeniculum vulgare)
Authors: Charvet A. S. , Comeau L. C. , Gaydou E. M. 
Published: July 2007

AbstractPure petroselinic acid (cis‐6‐octadecenoic acid) has been isolated from fennel oil by acid soap crystallization at 4°C in methanol, followed by two urea segregations at room temperature and crystallization at −30°C in acetone. The purity control of petroselinic acid was effected by combined gas chromatography, and13C nuclear magnetic resonance. This petroselinic acid preparation was compared to other previous crystallization or enzymatic methods, showing that this method is both short (four steps) and easy to apply.
Comparison of salt thickening of conventional and peaked alcohol ether sulfates
Authors: Smith Dewey L. 
Published: July 2007

AbstractThe salt thickening properties of solutions of sodium dodecyl ether sulfate derived from alcohol ethoxylates with either peaked or conventional ethylene oxide distribution are reported. Sodium dodecyl ether sulfates with a peaked ethylene oxide distribution salt thicken more than those with a conventional ethylene oxide distribution. Rheological and light scattering studies are consistent with a model in which viscosity arises from the interaction of rod‐like micelles.
Isolation, Amino Acid composition and molecular weight distribution ofEucalyptus kirtoniana seed proteins
Authors: Laskar S. , Thakur S. , Basak B. 
Published: July 2007

AbstractProteins were extracted from the deoiled seeds ofEucalyptus kirtoniana in aqueous solutions of various pHs or by different concentrations of NaCl, Na2SO3, CaCl2 and MgCl2 at pH 8.0. Amino acid analysis of the isolated protein identified 16 amino acids, nine of which were essential. Gel permeation chromatography on Sephadex G‐200 revealed the presence of four components in the protein fraction, and their molecular weights were determined by two comparable standard methods. SDS‐PAG electrophoresis demonstrated that each protein isolate from different salt solutions was composed of six fractions whose molecular weights were estimated to be 131,800; 108,300; 93,300; 51,300; 38,000 and 25,700 daltons.
Determination of the degree of ethoxylation of nonionic surfactants by elemental analysis
Authors: Diez R. , Morra A. 
Published: July 2007

AbstractThis report presents a fast, accurate analytical method for the determination of the degree of ethoxylation of nonionic ethoxylated surfactants based on the indirect determination of the oxygen content of the surfactant using a C,H,N elemental analyzer. The weight percent oxygen is then easily translated into ethylene oxide (EO) content. This method was found to be fairly accurate in determining the EO content of surfactants containing up to 20 mol EO, which is equivalent to about 80% EO content in most common nonionic surfactant ethoxylates. A comparison of the results obtained with this procedure versus hydroxyl value and HI cleavage methods is also presented in this paper.
Effect of moisture and temperature on the phosphorus content of crude soybean oil extracted from fine flour
Authors: Clark P. K. , Snyder H. E. 
Published: July 2007

AbstractAnalysis of total oil content in soybeans is usually done by extracting flours, whereas commercial extraction for recovery of oil is done by extracting flakes. It has recently become apparent that phosphorus content of crude soybean oil extracted from flours can vary depending on extraction temperature and flour moisture. In this study, flour moistures below 6% yielded crude oil with low phosphorus (15 ppm), but phosphorus in the oil increased rapidly to 260 ppm at 9% moisture. When temperature of the extraction was increased from 25 to 60°C, the phosphorus in extracted oil also increased for moisture contents of 6.6% and 8.3%, but not for moisture contents of 5% and 3%. In addition to the effects of extraction temperature, it was found that preheating whole soybeans at various temperatures affected phosphorus in oil from extracted flour. Preheating at 130°C caused high phosphorus content regardless of how dry the flour was, whereas preheating at 100°C or below caused phosphorus content that increased with increased moisture. The response of phosphorus content in crude oil to temperature and moisture may be useful in improving the quality of commercially extracted soy oil.
Triacylglyceride composition of cottonseed oil by HPLC and GC
Authors: Bland J. M. , Conkerton E. J. , Abraham G. 
Published: July 2007

AbstractThe triacylglyceride components of cottonseed oil were isolated and positively identified by a combination of high performance liquid chromatography (HPLC) and gas chromatography (GC). Both reversed‐phase HPLC and capillary GC were capable of separating the oil into triacylglyceride peaks. These peaks were isolated by HPLC and their component acyl groups were converted to fatty acid methyl ester derivatives. The acyl constituents for each triacylglyceride were determined by GC analysis, thus positively identifying the triacylglyceride associated with each HPLC peak. The triacylglyceride elution order agreed with predictive methods. HPLC and capillary GC peaks were correlated by peak area, thus identifying the GC peaks. The corresponding GC elution order of triacylglycerides also agreed with predictive methods.
Characterization of castor bean neutral lipids by mass spectrometry/mass spectrometry
Authors: Hogge L. R. , Taylor D. C. , Reed D. W. , Underhill E. W. 
Published: July 2007

AbstractA method has been developed for the characterization of intact neutral lipids isolated from castor bean (Ricinus communis L.) by mass spectrometry/mass spectrometry (MS/MS). The molecular weights of the trimethylsilyl (TMS) derivatives of the neutral lipids are determined by using both electron impact and chemical ionization (ammonia). Collision‐induced dissociation daughter spectra of the (M‐CH3)+ ions yield fragment ions that allow easy determination of the acyloxy groups present. The chainlength and degree of unsaturation for each acyloxy group are indicated by R in the ion represented by the general formula (RCO + 74)+. Other ions of diagnostic value include (M‐RCOO)+, (M‐RCOOH)+, [(M‐CH3‐RCOOH]+ and [(M‐RCOOH)‐16]+. The presence of a TMS group in any of these fragments results in the formation of ions representing the loss of OTMSH. Prior to MS/MS analysis, partial fractionation by high‐performance liquid chromatography (according to degree of unsaturation in the neutral lipids) is useful because daughter spectra are generated free of any isotopic contamination, and minor components are concentrated in single fractions, which aids their characterization. By using this method, 11 neutral lipids were characterized in castor bean.
Free primary alcohols in oils and waxes from germs, kernels and other components of nuts, seeds, fruits and cereals
Authors: Kawanishi Kazuko , Aoki Kumlko , Hashimoto Yohei , Matsunobu Akira 
Published: July 2007

AbstractThe composition of free primary alcohols in oils and waxes obtained from the germ, kernel, seed coat, shell and skin (peel) of various nuts, seeds, fruits and cereals and from the chrysalis of silkworm was examined. These alcohols are usually present in small amounts, along with large quantities of hydrocarbons, esters and glycerides in oils and waxes. Thus, it is necessary to remove hydrocarbons, esters and glycerides to analyze the alcohols. We found that preparative reverse‐phase thin‐layer chromatography (TLC) was the best way to isolate alcohols from oils and waxes. Gas liquid chromatography (GLC) then detected hexacosanol, octacosanol and triacontanol in the oils and waxes. Octacosanol usually was the predominant alcohol. Relationships between the organs from nuts, seeds, fruits and cereals and the contents of octacosanol are suggested. For example, degermed kernels contained two times more octacosanol than the germ, and the skin coat and shell contained one‐half and one‐fortieth the octacosanol of the germ, respectively.
The structure of the triacylglycerols, containing punicic acid, in the seed oil ofTrichosanthes kirilowii
Authors: Joh Yong‐Goe , Kim Seung‐Jin , Christie William W. 
Published: July 2007

AbstractTriacylglycerols of the seed oil ofTrichosanthes kirilowii have been resolved by high‐performance liquid chromatography (HPLC) in the silver‐ion and reverse‐phase modes. The fatty acids were identified by gas chromatography/mass spectrometry as the picolinyl esters. The main components arecis,cis‐C18:2n‐6 (38.2 mole%), C18:39c,11t,13c (punicic acid, 38.0 mole%), andcis‐C18:1n‐9 (11.8 mole%). Small amounts of C18:39c,11t,13t (α‐eleostearic acid) and C18:39t,11t,13c (catalpic acid) were detected. Silver‐ion HPLC exhibited excellent resolution in which fractions were resolved on the basis of the number and configuration of double‐bonds. In this instance, the strength of interaction of a conjugated trienoic double‐bond system with silver ions seemed to be between that of dienoic and monoenoic double bond systems. The triacylglycerols were also separated into 20 fractions by reverse‐phase HPLC, and the fractionation was achieved according to the partition number in which a conjugated trienoic double bond was not equivalent to three monoenoic double bonds in a molecule with a given chainlength. The principal triacylglycerol species are (C18:2n‐6) (C18:39c,11t,13c)2 (28.3 mol% of total), (C18:1n‐9)(C18:2n‐6) (C18: 39c,11t,13c) (19.0 mol%), and (C18:2n‐6)2(C18:39c,11t,13c) (16.2 mol%), while simple triacylglycerols such as (C18:39c11t,13c)3 and (C18:2n‐6)3 were present as minor components only (<1.0 mol%). Species esterified with conjugated trienoic acids comprise more than 96% of the total.Stereospecific analysis gave rise to insurmountable difficulties, but it is evident that there is some asymmetry in the distribution of fatty acids in the molecules.
High‐pressure effects on lipid oxidation
Authors: Cheah P. B. , Ledward D. A. 
Published: July 2007

AbstractRendered pork fat (0.44 water activity, Aw) was subjected to high‐pressure treatment of 800 MPa for 20 min at 19°C prior to storage at 4, 25, and 50°C. In all cases, high pressure‐treated samples oxidized more rapidly (had a shorter induction period) as shown by the peroxide value (PV), 2‐thiobarbituric acid value, and ultraviolet absorbance. The effect was less marked at lower pressures. In contrast, at all water activities outside the range of 0.40–0.55, the PV of the high pressure‐treated pork fat was lower than control samples stored similarly, and the PV of rancid fat decreased slightly on pressure treatment at 19°C, but not at higher temperatures. This effect may explain the observed inhibition of oxidation at most water activities. At 0.40–0.55 Aw, other factors, such as the liberation of transition metals, may override the destruction of peroxides.
Useful direct conversion of tetrahydropyranyl ethers of fatty alcohols into fatty acids
Authors: Gruiec Régine , Noiret Nicolas , Patin Henri 
Published: July 2007

AbstractTetrahydro‐2‐pyranyl ethers from fatty primary alcohols can be converted in a one‐step procedure into the corresponding carboxylic acids in high yields. This process avoids the synthesis of symmetrical esters, particularly for long‐chain compounds. This reaction proved to be useful, for instance, to produce polyunsaturated fatty acids immediately before their biological testing.
Minor component fatty acids of common vegetable oils
Authors: Kuemmel D. F. 
Published: July 2007

AbstractA combination of gas‐liquid chromatography (GLC) and oxidative cleavage on fractions isolated by mercury derivative chromatography has shown the presence of previously unreported minor component fatty acids in olive, soybean, cottonseed, corn, peanut, rapeseed and safflower oil. All of the oils examined contain small amt of saturated acids above arachidic, some as high as hexacosanoic acid.Cis‐11‐octadecenoic acid was found in amt ranging from 0.5~2.0%.Cis‐11‐eicosenoic acid is present in the 0.04~1.4% range (rapeseed oil excluded). The tetracosenoic acid present in rapeseed (0.4%) and safflower oil (0.1%) has been identified as thecis‐15‐tetracosenoic acid. No unusual polyenoic species were detected with the exception of those in rapeseed oil, which contains 0.6% of both 11,14‐eicosadienoic and 13,16‐docosadienoic acid.
Studies on changes in fatty acid composition and content of endogenous antioxidants during γ irradiation of rice seeds
Authors: Ramarathnam Narasimhan , Osawa Toshihiko , Namiki Mitsuo , Kawakishi Shunro 
Published: July 2007

AbstractAccelerated aging effects, induced by y irradiation, were investigated on the fatty acid composition of lipids and on the content of endogenous antioxidants of four Indica and four Japonica rice seeds with and without intact hull. While the linoleic acid content of the phospholipids decreased gradually with the increase in irradiation doses, there was a corresponding increase in the linoleic acid content of the free fatty acids. Such changes were drastic, especially in the case of Japonica rice seeds irradiated without intact hull. However, the neutral lipids were found to be resistant to γ irradiation.The α‐tocopherol content was found to decrease (markedly) in rice seeds irradiated with or without hull, especially in the Japonica rice seeds. At a dose of 15 kGy only traces of a‐tocopherol could be detected in Japonica and Indica rice seeds irradiated with and without intact hull. Oryzanol, a relatively weaker anti‐oxidant, was found to be more resistant to oxidative damage than a‐tocopherol. At 15 kGy, the oryzanol content ranged from 59 μg to 170 μg/g lipid in rice seeds irradiated with intact hull, while the corresponding value for rice seeds irradiated without hull was 52 μg to 153 μg/g lipid.The overall susceptibility to oxidative damage was less in Indica rice seeds, indicating that the antioxidative defense system offered better protection in overcoming oxidative stress in Indica rice hull than in Japonica rice hull.
Quality of soybeans and their crude oils in Saudi Arabia
Authors: Kahtani Hassan A. Al‐ 
Published: July 2007

AbstractFourteen locally grown soybean varieties and their extracted crude oils were evaluated and analyzed for characteristics and compositions. Caribe, followed by SH‐1274 soybeans, were the best in terms of soundness and freedom from foreign material, while others were heat‐damaged to a different extent. The seeds of different varieties contained from 40.57 to 47.60% protein and from 15.84 to 21.35% oil, with Caribe soybeans being the highest in protein and the lowest in oil content. The ranges of the physicochemical characteristics of crude oils were as follows: specific gravity (25°), 0.9069‐0.9231; refractive index (25°), 1.4726‐1.4742; free fatty acid as oleic, 0.07‐0.32%; peroxide value, 1.90‐5.40 meg/kg; iodine value, 117.02‐124.97; saponification number, 187.13‐194.97; unsaponifiable matter, 0.55‐0.95%. Phosphorus, calcium, magnesium and iron were found as 149.8‐602.2, ≤ 1–18, 2‐24 and ≤1‐4 ppm, respectively. Gas liquid chromatography detected eight fatty acids (C14, 16, 18, 18:1, 18:2, 18:3, 20 and 22) present in crude oils. The level of each differed among varieties but remained within the usual ranges.
Physical and textural evaluation of some shortenings and margarines
Authors: deMan L. , deMan J. M. , Blackman B. 
Published: July 2007

AbstractSolid fat content of shortening and margarine was estimated by pulsed NMR. These values were compared with those of the melted fats using different cooling methods. Solid fat content of shortenings measured at 10 and 20 C followed the same trend as those measured on the melted fat tempered at 30 C. Solid fat content of margarines followed the same trend as those measured on the nontempered fats. Softening points of the products were similar to the dropping points of the fats, as were the temperatures of the DSC major melting peaks. Compression tests of cylindrical samples provided more information about textural characteristics of the products than one penetration tests.
Analog computers and kinetics of hydrogenation
Authors: Butterfield R. O. , Bitner E. D. , Scholfield C. R. , Dutton H. J. 
Published: July 2007

AbstractInvestigations of the kinetics of consecutive reactions frequently require complicated calculations to determine specific reaction rate constants from experimental data. Analog computers permit a convenient empirical adjustment of rate constants in kinetic equations to match experimental results. Once an electronic network analogous to the chemical reaction system is set up, specific reaction rates can be determined by adjusting potentiometers, which are the analogs of the rate constants, until an acceptable fit of calculated and experimental data is reached. Applicability of a small analog computer to the kinetics of hydrogenation is presented.
Pilot plant preparation of defatted peanuts
Authors: Pominski J. , Patton E. L. , Spadaro J. J. 
Published: July 2007

AbstractInterest in defatted peanuts is due to several factors: lower calorie value; possible increase in shelf‐life by minimizing oil randicity, possible use by hemophiliacs to control bleeding; and development of a new product to increase utilization of peanuts. Based on previously conducted laboratory work, pilot plant runs were conducted to prepare large amounts of materials for taste and appearance evaluation, to obtain pilot plant processing data for cost calculations, to investigate practical methods of desolventizing extracted peanuts, to develop a method for salting defatted peanuts, and to study packaging.Fully‐roasted and half‐roasted batches of Virginia peanuts were extracted with hexane at room temperature for various periods of time, and oil losses determined. Fully‐roasted peanuts with 81% of the oil removed had the best appearance, an acceptable taste, and require 120 hr extraction. Low rates of extraction indicate that large scale processing would be a batch method.The extracted peanuts were desolventized for various periods of time and temperature in both forced draft and vacuum ovens. It was found that drying at a low initial temperature prior to a low initial temperature prior to a final high temperature appears to give a better tasting peanut, especially when a forced draft oven is used. Desolventizing peanuts in either a forced draft or vacuum oven requires from 9舑10 hr drying time.Defatted, desolventized peanuts were salted either by dipping in saturated salt solution at room temperature, or preferably by dipping in water and sprinkling with salt. The wet peanuts were oven dried.Packaging of defatted peanuts (81% oil removed) in metal cans, in either vacuum or in an atmosphere of nitrogen containing less than 2% oxygen, proved satisfactory even after one year storage time. In flexible cellophane‐type package, defatted peanuts tended to pick up excessive moisture within 30 days.
n‐alkylbenzenes and ω‐phenylcarboxylic acids from the thermal treatment of fatty acids with kraft lignin
Authors: Traitler H. , Lorbeer E. , Kratzl K. 
Published: July 2007

AbstractA series of homologousn‐alkylbenzenes and ω‐phenylcarboxylic acids were detected and identified from the pyrolysis reaction of tall oil fatty acids and several pure fatty acids, respectively, with kraft lignin. Different reaction conditions (e.g., varying amounts of lignin) and different reaction times were applied. Temperatures were kept constant at 280 C. Products were distilled at 0.1 Pa and 150 C. After methylation, the distilled fractions were analyzed by gas chromatography‐mass spectrometry (GC‐MS). The method of detection and identification of the different substances by GC‐MS is described. Pure singly and double unsaturated fatty acids (99.9% gas chromatographic purity) showed reactions to the title products (up to 4% total amount), whereas saturated fatty acids did not react at all. A possible reaction scheme taking quantitative parameters into account is suggested.