bluuebunny/crossref_metadata_2025_split huggingface dataset:
Extraction and identification of natural antioxidant from the seeds of the Moringa oleifera tree variety of Malawi
Authors: Lalas Stavros , Tsaknis John 
Published: November 2006

AbstractThe oil from the dried seeds of the Moringa oleifera tree (variety of Malawi) was extracted with a mixture of chloroform/methanol (50∶50). The induction period measurements demonstrated a great resistance to oxidative rancidity. After degumming, there was a reduction of 74% in induction periods. The gums produced were extracted with diethylether, n‐butanol, and water, yielding four fractions: Fraction 1 (81.8% w/w), Fraction 2 (0.04% w/w), Fraction 3 (0.05% w/w), and Fraction 4 (17.0% w/w). These fractions were tested for their protection of fresh sunflower oil against rancidity, at 50°C, using a UV accelerated method. The oxidation of the sunflower oil was measured using PV; absorbance E1cm1% and malondialdehyde concentration were measured by HPLC. The fraction that showed the highest antioxidant activity was further fractionated by HPLC, yielding seven fractions. Fraction HPLC 3 (present in a quantity of 330.8 and 29.11 ppm in gums and oil, respectively) showed the highest antioxidant activity. Its activity was also compared with that of the commonly used antioxidants BHT and α‐tocopherol on sunflower oil using the same methods. At the same level of addition (200 ppm), HPLC 3 showed higher antioxidant activity than BHT and α‐tocopherol. The identification of HPLC3 was done using 1H NMR, 13C NMR, MS, melting point, and UV absorption spectroscopy and proved to be 3,5,7,3′,4′,5′‐hexahydroxyflavone (myricetin).
Effect of value‐enhanced texturized soy protein on the sensory and cooking properties of beef patties
Authors: Heywood A. A. , Myers D. J. , Bailey T. B. , Johnson L. A. 
Published: November 2006

AbstractTexturized soy protein (TSP) originating from varieties of value‐enhanced soybeans and commodity soybeans, which were processed by extrusion‐expelling, were incorporated into ground‐beef patties. The soybean varieties included high‐cysteine, low‐linolenic, lipoxygenase‐null, high‐sucrose, low‐saturated‐fat, and high‐oleic. The lower the bulk density was, the better the water‐holding capacity of TSP. Neither property was affected by the protein dispersibility index or residual oil of the low‐fat soy flours from which the TSP was prepared. All extruded‐expelled processed flours from value‐enhanced soybeans made acceptable TSP. The high‐sucrose soybeans produced TSP with higher expansion and improved water‐holding capacity. There were no differences in cooking properties or proximate compositions of patties for all treatments. Inside and outside colors were darker for the TSP‐extended patties than for the all‐beef control, and there was little difference among soybean varieties. The patties containing TSP had significantly more soy flavor and were harder than the all‐beef control patties. Some TSP treatments produced more tender and less cohesive cooked patties than did the all‐beef control.
Catalytic transesterification of corn oil and tristearin using immobilized lipases from Thermomyces lanuginosa
Authors: Torres Carlos F. , Munir Farida , Blanco Rosa M. , Otero C. , Hill Charles G. 
Published: November 2006

AbstractThermomyces lanuginosa lipase was employed to catalyze the interesterification reaction between corn oil and tristearin at 45°C in a solvent‐free system. HPLC and GC analyses were used to monitor both the distribution of TAG and the concentrations of MAG, DAG, and TAG as the reaction progressed. The positional distribution of the FA residues in the interesterified product was also determined for comparison to that of the original corn oil. Two different weight ratios of corn oil to tristearin were studied. Addition of molecular sieves to the reaction medium reduced the percentage of hydrolysis from 15 to 7. In order to improve the results obtained with Lipozyme TL IM, an immobilization of T. lanuginosa lipase was carried out. At a solids loading of 10% (w/w), the new immobilized lipase reduced the concentration of tristearin from 6 to 0.5% in only 30 min.
The avrami index and the fractal dimension in vegetable oil crystallization
Authors: Toro‐Vazquez Jorge F. , Dibildox‐Alvarado Elena , Charó‐Alonso Miriam , Herrera‐Coronado Veronica , Gómez‐Aldapa Carlos A. 
Published: November 2006

AbstractThe behavior of the Avrami plot during TAG crystallization was studied by DSC and rheological measurements in oil blends of palm stearin (26 and 80%) in sesame oil, using different crystallization temperatures (TCro) attained under several cooling rate conditions (1, 10, and 30°C/min). In the same way, the relationship between the growth mechanisms of TAG, measured by the Avrami index (n), and the mass fractal dimension (D) of the crystal network was investigated. This last parameter was measured as TAG crystallized in the oil blend under isothermal conditions. Results showed that TAG crystallization in a vegetable oil involves the process of TAG lamellar development, nucleation, and crystal growth. Each event occurred at a different rate and extent as affected by cooling rate and TCro, and as a function of crystallization time under isothemal conditions at a given cooling rate. Within this framework, we proposed that n calculated from the second region of the Avrami plot is a parameter mainly associated with crystal growth, whereas n from the first region is associated more with nucleation. On the other hand, changes in D values followed the different polymorphic states developed by TAG as a function of TCro. Additionally, it was shown that, independent of the concentration of palm stearin in the oil blend, at cooling rates of 1 and 10°C/min the increase in n from ∼3 to ∼4 produced a curvilinear increase in D from ∼1.75 to ∼3.0. The growth mechanism of the TAG crystals (i.e., n), also affected the magnitude of D. However different behavior was observed in the n‐D relationship when n<2.7 and at 30°C/min.
Influence of the vegetable oil refining process on free and esterified sterols
Authors: Verleyen T. , Sosinska U. , Ioannidou S. , Verhe R. , Dewettinck K. , Huyghebaert A. , De Greyt W. 
Published: November 2006

AbstractThe influence of the refining process on the distribution of free and esterified phytosterols in corn, palm, and soybean oil was studied. Water degumming did not affect the phytosterol content or its composition. A slight increase in the content of free sterols was observed during acid degumming and bleaching due to acid‐catalyzed hydrolysis of steryl esters. A significant reduction in the content of total sterols during neutralization was observed, which was attributed to a reduction in the free sterol fraction. Free sterols probably form micelles with soaps and are transferred into the soapstock. The steryl ester content remained constant during all neutralization experiments, indicating that hydrolysis of steryl esters did not take place during neutralization. During deodorization, free sterols are distilled from the oil, resulting in a gradual reduction in the total sterol content as a function of the deodorization temperature (220–260°C). A considerable increase in the steryl ester fraction was found during physical refining, probably owing to a heat‐promoted esterification reaction between free sterols and FA.
FA composition of crude oil recovered from catfish viscera
Authors: Sathivel Subramaniam , Prinyawiwatkul Witoon , Grimm Casey C. , King Joan M. , Lloyd Steven 
Published: November 2006

AbstractThe FA composition of crude catfish oil recovered from whole viscera, digestive tract, liver, gallbladder, and visceral storage fat was determined and compared with that of fillet and nugget (abdominal portion). About 34% crude fat (wet basis) could be recovered from the whole catfish viscera. FA found in crude catfish visceral oil were C14∶0, C16∶0, C16∶1, C18∶0, C18∶1, C18∶2, C18∶3, C20∶0, C20∶1, C20∶2, C20∶3, C20∶4, and C22∶6, the predominant FA being C18∶1, C16∶0, C18∶2, and C18∶0. Catfish visceral oil was characterized by a high level of unsaturated FA, which was similarly found in fillet and nugget. Total unsaturated FA in visceral oil amounted to 261.3 mg/g (dry basis) compared to that of fillet (259.3 mg/g) and nugget, (307.6 mg/g). The whole viscera contained 4.2 mg/g DHA compared to that of gallbladder (9.2 mg/g), fillet (9.3 mg/g), and nugget, (10.7 mg/g). The total n−3 FA in the whole and/or portioned visceral ranged from 4.3 to 20.9 mg/g.
Development of a polymerase chain reaction assay for detection of three canola transgenes
Authors: Demeke Tigst , Giroux Randal W. , Reitmeier Shari , Simon Sharon L. 
Published: November 2006

AbstractMany countries are developing or implementing regulatory requirements to monitor for the presence of genetically modified (GM) materials in seeds, grain, and derived food products using DNA and protein‐based methods. There is no published report on the detection of different GM transgenes in canola, and this study is aimed at developing qualitative PCR methods for the three major GM transgenes commercially available in canola. Primer sequences were generated from Gen‐Bank and previously published information to develop a polymerase chain reaction (PCR) detection method for Roundup Ready (glyphosate tolerance, GT73 event), Liberty Link (glufosinate ammonium tolerance, HCN92 event), and BX (Bromoxynil tolerance, OXY235 event) canola varieties. On using PCR, two primer pairs for each of the GT73 and HCN92 and one primer pair for OXY235 amplified specific amplicons for the three GM transgenes. All three GM transgenes were detected simultaneously by multiplexing the five primer pairs in a single PCR reaction. Multiplexing of the five primer pairs for DNA prepared at 1% (one GM seed in 99 non‐GM seeds) and 0.5% (one GM seed in 199 non‐GM seeds) levels generated the expected DNA fragments for GT73, HCN92, and OXY235. This information will lay the groundwork for the development of a quantitative PCR assay for canola transgenic events.
Effect of pH on a gossypol complex with phospholipids: Gossypol‐PE
Authors: Kuk M. S. , Bland J. M. 
Published: November 2006

AbstractPE, one of the major phospholipids in oilseed soapstock, may react with gossypol to form Schiff bases. PE amounts to 20–30% of the phosphorus compounds in soap‐stock. In this report, the dependence on pH of the Schiff base products between PE and gossypol was investigated using a spectrophotometer, an HPLC equipped with an ELSD, and an LC‐MS system. We observed that at pH 7 the Schiff reaction product and reactants were clearly detected by ELSD, absorption, and LC‐MS spectra. The absorption spectra displayed the characteristic peak for the Schiff bases around 430–440 nm. The absorption spectra also indicated that the reaction was pH dependent. The reaction temperatures were 60 and 90°C. The LC‐MS spectra supported the formation of Schiff bases as well as methyl ether derivatives of gossypol in alcohol at the elevated temperatures. The implications of these experimental findings are presented in this paper.
Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends
Authors: Martini S. , Herrera M. L. , Hartel R. W. 
Published: November 2006

AbstractThe effect of cooling rate (slow: 0.1°C/min; fast: 5.5°C/min) on the crystallization kinetics of blends of a highmelting milk fat fraction and sunflower oil (SFO) was investigated by pulsed NMR and DSC. For slow cooling rate, the majority of crystallization had already occurred by the time the set crystallization temperature had been reached. For fast cooling rate, crystallization started after the samples reached the selected crystallization temperature, and the solid fat content curves were hyperbolic. DSC scans showed that at slow cooling rates, molecular organization took place as the sample was being cooled to crystallization temperature and there was fractionation of solid solutions. For fast cooling rates, more compound crystal formation occurred and no fractionation was observed in many cases. The Avrami kinetic model was used to obtain the parameters kn and n for the samples that were rapidly cooled. The parameter kn decreased as supercooling decreased (higher crystallization temperature) and decreased with increasing SFO content. The Avrami exponent n was less than 1 for high supercoolings and close to 2 for low supercoolings, but was not affected by SFO content.
Comparison of FA compositions of selected tissues of phocid seals of Eastern Canada using one‐way and multivariate techniques
Authors: Durnoford Edward , Shahidi Fereidoon 
Published: November 2006

AbstractThe FA composition of selected tissues of all six species of eastern Canadian phocid seals: bearded seal (Erignathus barbatus), gray seal (Halichoerus grypus), harbor seal (Phoca vitulina), harp seal (P. groenlandica), hooded seal (Cystophora cristata), and ringed seal (P. hispida) was determined to detect possible differences among different tissues and species. A univariate approach was used to examine differences among different tissues and species separately, and a multivariate approach was taken in examining differences among different species and tissues simultaneously. Findings indicated that FA composition depended on both tissue and species of seal. However, differences were most apparent among tissues. Several unique features of the FA compositions were identified. Blubber was found to be high in the monounsaturated FA, but low in arachidonic acid and dimethyl acetals. Brain tissue lipids, on the other hand, were high in dimethyl acetals and DHA. Lung tissue lipids were very high in palmitic acid, and heart tissue lipids had a higher content of linoleic acid than did lipids of other tissues examined. Thus, the proportions of FA constituents in different tissues were different, most probably due to their varying functional requirements.
A DSC study of Z2−Z3 viscosity blown soybean oil
Authors: Kenar James A. , McElligott Joneen , Hwang Hong‐Sik , Erhan Sevim Z. 
Published: November 2006

AbstractThe thermal oxidation of four commercially available neat blown soybean oil samples and a heat‐bodied soybean oil sample, obtained from various manufacturers, having Gardner bubble viscosities between Z2 and Z3 was investigated using nonisothermal DSC under a constant oxygen flow and a heating rate (β) ranging from 3 to 20°C/min. The extrapolated onset temperatures (Te1 and Te2) and maximum temperature of heat flow (Tp2) at different β were determined from the DSC curves and used in conjunction with the Ozawa‐Flynn‐Wall method to estimate the kinetic parameters of oil thermal oxidation. At a β of 10°C/min, the calculated activation energies (Ea) for the blown soybean oil samples investigated ranged between 57.7 and 74.3 kJ/mol for Te1, 37.6 and 55.3 kJ/mol for Te2, and 54.7 and 63.0 kJ/mol for Tp2. For comparison, a Z2−Z3 heat‐bodied soybean oil sample had activation energies of 72.5, 39.8, and 61.9 for Te1, Te2, and Tp2, respectively. By 1H NMR, the amount of allylic and bis‐allylic hydrogens present in the blown soybean oil samples relative to an unmodified soybean oil sample was determined to range from 40.3 to 48.2% and 14.9 to 22.4%, respectively.
Effect of FA chain length on normal‐ and reversed‐phase HPLC of phospholipids
Authors: Zhai Dongmei , Reilly Peter J. 
Published: November 2006

AbstractForty‐seven saturated synthetic diacyl PA, PC, PE, PG, and PS and five unsaturated diacyl phospholipids (PL) underwent normal‐ and reversed‐phase (RP) HPLC with isocratic isopropanol/hexane/water (5∶4∶1) and methanol/chloroform/acetonitrile/water (79.5∶9∶8∶3.5) mobile phases, respectively. For normal‐phase HPLC, capacity factors (k′i) decrease with chain length (n) of the two identical PL FA residues, whereas the opposite occurs with RP (C18)‐HPLC. Plots of In k′i vs. n for individual PL classes are in general curved, violating the linear free‐energy relationship. For PL of the same n but with different head groups, k′i with normal‐phase HPLC varies as PE<PG<PA<PS<PC, except when n≥16, when the order is PE<PS≈PA≈PG<PC. For RP‐HPLC, the order of k′i values is PG<_A≈PS≤PC≈PE until n≥16, when it is PA≈PG<PS≪PC≈PE. With normal‐phase HPLC, k′i values of PL with unsaturated FA of n=18 are ordered as PE<PA<PC. Increasing degrees of unsaturation lead to increasing k′i.
Antioxidant activity of phytosterols, oryzanol, and other phytosterol conjugates
Authors: Wang Tong , Hicks Kevin B. , Moreau Robert 
Published: November 2006

AbstractAntioxidant activity of phytosterols, oryzanol, ferulic acid ester of sterols, corn fiber oil, and rice bran oil was investigated. Commercial soybean oil and distilled soybean oil FAME were used as substrates for both oxidative stability determination and viscosity analysis after the oil was oxidized. At low concentration, these materials did not improve the oxidative stability of the oil substrates, although the viscosity tended to be reduced slightly. The antipolymerization activity of steryl ferulate was higher at higher concentration than at lower concentration, and steryl ferulate was more effective than oryzanol. Rice bran oil showed very good antioxidant and antipolymerization activities.
Surface modification of vesicles with methylol urea
Authors: Kim Jin‐Chul , Kim Jong‐Duk 
Published: November 2006

AbstractSurface‐modified vesicles were prepared using N‐[3‐(dimethylamino)propyl]‐octadecanamide and stearic acid as bilayer‐forming lipids, and N‐methylol urea‐dodecylamine conjugated (MU‐DOA) as a surface modifier. The conjugation of MU to DOA was confirmed by FTIR spectra. MU‐DOA was incorporated into the vesicles by co‐homogenization of the lipids and MU‐DOA, and the incorporated MU‐DOA was then reacted with MU in aqueous bulk phase through a self‐condensation reaction between the methylols under an acidic condition at 70°C. On a scanning electron microscope, the vesicles were spherical and multilamellar, and they exhibited thin polymer films on their surfaces. The incorporation of MU‐DOA into the bilayer and the surface coating of the vesicles did not significantly influence the transition temperature of the vesicles. The absolute values of zeta potentials of the surface‐modified vesicles were smaller than those of the unmodified vesicles, and the point of zero charge was shifted from ca. pH 9.5 to ca pH 6.5 by the surface modification.
Free radical‐scavening activity of phenolics by reversed‐phase TLC
Authors: Yrjönen Teijo , Peiwu Li , Summanen Jari , Hopia Anu , Vuorela Heikki 
Published: November 2006

AbstractA method was developed to measure the radicalscavenging activity of compounds separated by reversed‐phase TLC (RP‐TLC) using phenolic acids as model analytes. TLC separation was followed by dipping the plate in a 0.04% (wt/vol) solution of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) in methanol. The compounds possessing radical‐scavenging activity were detected as bright yellow bands against a purple background. A video documentation system based on a CCD video camera was used for the detection and quantification of the activity. The developed RP‐TLC‐DPPH method was compared to the widely used spectrophotometric DPPH assay. The results obtained by the two methods correlated well, apart from syringic acid, ascorbic acid, and n‐propyl gallate, which proved to be outliers in the regression analyses. The correlation coefficient, after, excluding outliers, was r2=0.923. The RP‐TLC‐DPPH method was applied for the measurement of free radical‐scavenging activity of rapeseed meal fractions. A total of 10 separated zones with free radical‐scavening activity were detected, with Rf values ranging from 0.04 to 0.85. The results show that the method can be used for the effective fractionation and analysis of potential antioxidative compounds in natural extracts.
Analysis of FFA in edible oils by catalyzed end‐point thermometric titrimetry (CETT)
Authors: Smith Thomas K. 
Published: November 2006

AbstractA novel titrimetric procedure has been developed for the determination of FFA in edible oils using an automated thermometric titration with KOH in isopropanol as titrant. The end point is indicated by the strongly exothermic base‐catalyzed reaction between acetone and chloroform. The procedure is fast, easy to use, accurate, and highly reproducible. Analytical precisions (as one SD) in the range 0.001–0.003% w/w (as oleic acid) for new and used cooking oils were obtained. It is very suitable for the routine process and quality control of new and used oils in commercial frying operations, among other applications.
Influence of sorghum wax, glycerin, and sorbitol on physical properties of soy protein isolate films
Authors: Kim Ki Myong , Marx David B. , Weller Curtis L. , Hanna Milford A. 
Published: November 2006

AbstractSorghum wax, sorbitol, glycerin, and soy protein isolate (SPI) composite films were prepared. Effects of sorghum wax, sorbitol, and glycerin concentrations on various films were evaluated using response surface methodology. All independent variables significantly (P<0.05) affected film water vapor permeability (WVP), tensile strength (TS), elongation at break (E), total color difference, and total soluble matter (TSM). Increasing the sorghum wax concentration decreased WVP and E. As sorbitol content increased in the composite films, WVP and TS increased. Sorbitol had a critical point of 2–5 g/5 g SPI for low values of TSM. The addition of sorbitol contributed more to the properties of the film than did glycerin.
Recovery of oil via acid‐catalyzed transesterification
Authors: Obibuzor Jude U. , Abigor Roland D. , Okiy Dere A. 
Published: November 2006

AbstractThe process of preparing oil palm seed for planting generates vast quantities of waste pulp. The pulp (ca 80% oil), for which no use has been found, is indiscriminately dumped because either reprocessing it into a useful product or disposing of it properly is expensive. In situ transesterification of the pulp with methanol and ethanol using sulfuric acid as catalyst was carried out on a laboratory scale. Our aim was to develop a process to recover the largely hydrolytically degraded oil (PV, 25–26; FFA, 25–26%) from the pulp. Acid‐catalyzed conversions of the oil into alkyl esters were 96–97% for both methanol and ethanol. The accompanying concentrations of FFA, TG, DG, and MG were low. The identities and proportions of FA ester in the alkyl esters reflected the FA content of the palm oil. The values for the esterified products of some fuel properties such as cloud point and viscosity were slightly below the general current specification. However, with optimization of the reaction conditions and simplification of some of the technical aspects, the waste pulp could be a good source of alkyl esters for both oleochemical and fuel applications.
FA monoalkylesters from rice bran oil by in situ esterification
Authors: Özgül‐Yücel Sevil , Türkay Selma 
Published: November 2006

AbstractExtraction and in situ esterification of rice bran oil with ethanol were investigated by studying the effects of rice bran oil FFA content and water content of ethanol. Ethyl ester formation in the ethanol phase increased as FFA content increased. Neutral oil solubility in this phase fell considerably, resulting in a high ethyl ester content. The decrease of the water content in ethanol led to an increase in neutral oil solubility in ethanol and promoted the equilibrium of reaction to ethyl‐ester formation, resulting in lower FFA content of the product. The main factor that affected yield and monoester content when using high‐acidity bran and various monohydroxy alcohols was the solubility of neutral oil in alcohol. The highest monoester content was obtained with methanol.