bluuebunny/crossref_metadata_2025_split huggingface dataset:
Capillary supercritical fluid chromatography‐atmospheric pressure chemical ionization mass spectrometry of triacylglycerols in berry oils
Authors: Manninen Pekka , Laakso Päivi 
Published: May 2007

AbstractA capillary supercritical fluid chromatograph (SFC), combined with a triple‐quadrupole mass spectrometer (MS) via a liquid chromatography‐atmospheric pressure chemical ionization (LC‐APCI) interface, was utilized in the analysis of berry oil triacylglycerols. No modification of the commercially available interface was required. Vapor of different solvents, such as methanol, isopropanol, water, or ammonium hydroxide in methanol, was introduced in the sheath gas flow in the APCI source to achieve adequate ionization of triacylglycerols. The separation of triacylglycerols according to acyl carbon number and degree of unsaturation was accomplished on a 20 m × 50 µm i.d. SB‐Cyanopropyl‐25 column. The resolution of triacylglycerols in the reconstructed ion chromatogram and the sensitivity of the SFC‐(APCI)MS system was comparable to or slightly better than that obtained with a flame ionization detector. No baseline drifting was observed during the SFC density programming. Triacylglycerols formed diagnostic [M + H]+ and [M ‐ RCOO]+ ions with all tested reactant ion solvents except with ammonium hydroxide in methanol, which formed abundant [M + 18]+ ions instead of [M + H]+ ions. The abundance of the [M + H]+ ion increased with increasing degree of unsaturation of a triacylglycerol, whereas the abundance of the [M ‐ RCOO]+ ion depended on the regiospecific distribution of the fatty acid moiety between the sn‐1/3 positions and the sn‐2 position and on the number of double bonds.
Analysis of furanoid esters in soybean oil and the effect of variety and environment on furanoid ester content
Authors: Wu Xiangdong , Hammond Earl G. , White Pamela J. , Fehr Walter 
Published: May 2007

AbstractAn improved method was developed to analyze the major furanoid esters in soybean oil. The method is based on urea fractionation of the methyl esters, silver ion chromatography, and gas chromatography of the furanoid concentrate. Activation of the soybean lipoxygenase decreased the amount of furanoid ester recovered from the oil, but the degumming of crude soybean oil and the choice of solvent used to extract soybean lipids caused no change in furanoid ester content. Fifty‐six soybean varieties, representing a wide range in maturity group and geographical origin, were grown in Puerto Rico and used to determine the range of furanoid ester contents. Furanoid ester II ranged from 0.033–0.29 mg/g, and ester III ranged from 0.058–0.27 mg/g. The two major furanoid esters were positively correlated with each other and with maturity group. Growth environment as well as variety caused significant differences in furanoid content.
Extraction of coconut oil with Lactobacillus plantarum 1041 IAM
Authors: Che Man Y. B. , Abdul Karim M. I. B. , Teng C. T. 
Published: May 2007

AbstractExtraction of coconut oil with a pure culture of Lactobacillus plantarum 1041 IAM was investigated. Grated coconut meat and water at 30, 50, and 70°C were mixed in various ratios (1:1, 1:2, and 1:3) and allowed to settle for 2–6 h. The most efficient coconut cream separation was obtained at the 1:1 ratio of grated coconut meat to water at 70°C, followed by 6 h settling time. Fermentation was then conducted on coconut cream emulsion with the sample from 1:1 ratio, 70°C, and 6‐h settling time. Oil yield from the fermentation process with 5% inoculum of L. plantarum 1041 IAM after 10 h at 40°C was 95.06% Quality characteristics of the extracted oil were as follows: moisture content, 0.04%; peroxide value, 5.8 meq oxygen/kg; anisidine value, 2.10; free fatty acid, 2.45%; iodine value, 4.9; and color, 0.6 (Y + 5R). Extraction of coconut oil from coconut meat with L. plantarum 1041 IAM was significantly improved in both oil yield and quality over the traditional wet process.
Acidolysis of several vegetable oils by mycelium‐bound lipase of Aspergillus flavus link
Authors: Long K. , Ghazali H. M. , Ariff A. , Bucke C. 
Published: May 2007

AbstractThe ability of mycelium‐bound lipase of a locally isolated Aspergillus flavus to modify the triglyceride structure of vegetables oils was studied. The catalysis involved the acidolysis of vegetable oils, such as palm olein, coconut oil, cotton‐seed oil, rapeseed oil, corn oil and soybean oil, with selected fatty acids (FA). The reactions were followed against time, and the percentages of FA incorporated were determined by gas chromatography. Percentage of FA incorporated after 20‐h reaction was in the range of 13 to 18%. Reaction between cottonseed oil with lauric acid gave the highest percentage of incorporation (18%), followed by soybean oil with lauric acid (16%) and coconut oil with oleic acid (16%). The results indicated that the hydrolytic affinity of A. flavus lipase demonstrates an acyl group specificity toward short‐chain FA (C8–C10). Changes in triglyceride profiles of each oil were also monitored by reverse‐phase high‐pressure liquid chromatography. In all products, there were increases in the concentrations of several existing triglycerides and formation of new triglycerides. The melting points of all acidolyzed vegetable oils were determined by differential scanning calorimetry, and significant changes in melting profiles were noted.
Comparative study of commercially available lipases in hydrolysis reaction of phosphatidylcholine
Authors: Hara Fumiko , Nakashima Toshimitsu , Fukuda Hideki 
Published: May 2007

AbstractNineteen commercial lipase preparations were compared with respect to their ability to hydrolyze phosphatidylcholine (PC) in a reverse micellar system. In terms of the source organism, lipases from Mucor or Rhizopus species showed comparatively high reactivity, while those from Aspergillus and Humicola sp. exhibited little PC hydrolysis activity. Almost no hydrolysis reaction was observed by positionally nonspecific lipases derived from Candida sp. The results suggest that particular attention should be paid to the source organism in selecting lipases for use in the enzymatic conversion of phospholipids.
Enzymatic esterification of θ‐3 fatty acid concentrates from seal blubber oil with glycerol
Authors: He Yuehua , Shahidi Fereidoon 
Published: May 2007

AbstractEnzymatic synthesis of acyglycerols directly from glycerol and an θ‐3 fatty acid concentrate, prepared from seal blubber oil, in organic solvents was studied. Seven lipases were used as biocatalysts for esterification, Lipase LP‐401‐AS from Chromobacterium viscosum showed the highest activity for esterification. Effects of reaction parameters, namely, temperature, time course, type of solvent, water content, amount of glycerol, enzyme load and solvent volume, were followed with lipase IP‐401‐AS as the biocatalyst of choice. Optimal reaction conditions were established, and the maximal degree of acylglycerol synthesis reached was 94.3%. The concentrations of monoacylglycerols, diacylglycerols, and triacylglycerols were 13.8, 43.1, and 37.4%, respectively. Therefore, acylglycerols containing predominantly θ‐3 fatty acid concentrates may be easily synthesized directly via their reaction with glycerol.
Protease inhibitors and in vitro digestibility of karanja (Pongamia glabra) oil seed residue. A comparative study of various treatments
Authors: Rattansi Rabab , Dikshit Madhurima 
Published: May 2007

AbstractTrypsin and chymotrypsin inhibitor activities (TIA and CIA) were assayed before and after processing of Karanja oil seed residue. Upon treatment, the loss of TIA and CIA varied with the type of processing or extraction: the reduction after solvent extraction ranged between 34 and 15%, respectively. These activities were completely removed in 2.4% HCl; 83.35 and 54.86% were removed on autoclaving; 33.86 and 15.30% on fermentation; and removal was 4.36–83.69% and 3.66–77.59% after exposure to different doses of gamma radiation (1, 5, 10, and 50 KGy). An in vitro digestibility study was carried out to confirm the inactivation of the inhibitors and showed improvements from 45 to 81%, with the maximum observed in 2.4% HCl solvent‐refluxed residue. A linear relationship was observed between the reduction in protease inhibitor activities and the improvement in digestibility.
Synthesis and properties of fish protein‐based hydrogel
Authors: Hwang Der‐Chyan , Damodaran Srinivasan 
Published: May 2007

AbstractThe novel use of fish protein (FP) in the manufacture of a superabsorbent hydrogel was investigated. Following the introduction of a large number of hydrophilic groups into fish protein by modification with ethylenediaminetetraacetic dianhydride (EDTAD), proteins were cross‐linked by sulfhydryl‐disulfide interchange reaction between the endogenous sulfhydryl groups and disulfide bonds to produce an insoluble gel structure. The water uptake of 76% EDTAD‐modified FP hydrogel was 540 g water/g dry gel at 214 × g, and it depended on pH and ionic strength of the solution. The structural changes in proteins consequent to modification were also investigated. EDTAD‐FP hydrogels had increased rigidity after glutaraldehyde treatment but displayed diminished water uptake characteristics.
Antioxidant activity of grape extracts in a lecithin liposome system
Authors: Yi Ock‐Sook , Meyer Anne S. , Frankel Edwin N. 
Published: May 2007

AbstractExtracts of 14 different grapes were tested for their antioxidant activities in a copper‐catalyzed lecithin liposome oxidation assay and analyzed for their phenolic components by high‐performance liquid chromatography (HPLC). The total phenolic contents of the grape extracts varied from 176 to 1236 mg gallic acid equivalents (GAE)/L. Extracts of red wine grape varieties contained higher concentrations of phenolics than other varieties. When compared at the same 20 µM GAE basis, the grape extracts inhibited formation of conjugated diene hydroperoxides by 25.1 to 67.9%, and hexanal formation by 49.3 to 97.8%. Extracts of red table grape varieties Red Globe and Emperor and white wine grape varieties Chardonnay and Sauvignon Blanc gave the highest antioxidant activities. The relative percentage inhibition of conjugated dienes and hexanal correlated with total phenols (r=0.86 and 0.89). HPLC analyses showed that anthocyanins were the most abundant phenolic compounds in extracts of red grapes, and flavonols were most abundant in extracts of white grapes.
On the sub‐α‐form and the α‐form in monoacylglycerols
Authors: Watanabe Akihiro 
Published: May 2007

AbstractThe concentration of 2‐monostearoyl‐glycerol (2‐MS) in 1‐MS kept at 100°C reaches a plateau concentration of about 12% (w/w) according to 1H nuclear magnetic resonance. The phase diagram of these two components, made by differential scanning calorimetry (DSC), showed that the temperature of the transition from the sub‐α1‐form to the α‐form and the melting point of the α‐form decreased when the content of 2‐MS increased above 9%. The temperature of transition from the sub‐α2‐form to the sub‐α1‐form, however, decreased at even lower contents of 2‐MS. The reversible phase transition of mixtures of 2‐MS and 1‐MS from the sub‐α‐form to the α‐form has been followed by DSC and X‐ray diffraction. Concentrations of 2‐MS above 9% change the tilt of the molecules in the mixture abruptly during the transition from the sub‐α‐form to the α‐form. At higher temperature, the conformational disorder in the α‐form of the mixture changes continuously. This conformational disorder is, however, unstable enough to change gradually into a more stable one. Even for pure 1‐rac‐MS, small changes were observed. In addition, monobehenoyl‐glycerol and monopalmitoyl‐glycerol, which also contained 2‐monoacyl‐glycerol, were also investigated. The longer fatty acid chains tend to give a higher degree of conformational disorder. The transition behavior has been analyzed on the basis of the crystal structures. Water swelling behavior has also been studied and compared for the sub‐α‐form and the α‐form. The α‐form can incorporate more water, probably because it has more disordered polar groups.
Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings
Authors: Williams Sara D. , Ransom‐Painter Kelly L. , Hartel Richard W. 
Published: May 2007

AbstractThermal behavior of binary mixtures of palm kernel oil (PKO), cocoa butter (CB), and anhydrous milk fat was used to study mixed‐lipid crystallization. This study was related to the physical properties of compound coatings made with these fats. Phase behavior was studied by evaluating changes in melting behavior with composition and time, by creating isosolid diagrams, and by monitoring polymorphic behavior. For binary mixtures, multiple melting peaks and eutectic formation were observed for 30–50% addition levels of CB to PKO, but not for addition of milk fat to PKO. For compound coatings and binary mixtures, made with the same fat composition, hardness of compound coatings increased as solid fat content (SFC) at 25°C of binary mixtures increased. Also, as SFC at 25°C of the binary mixtures increased, induction time for bloom formation and time to fully bloom for compound coatings decreased. Observation of eutectic behavior for binary mixtures indicated softness in a compound coating with the same fat composition, but the converse was not necessarily true.
Surface and thermodynamic parameters of sodium N‐acyl sarcosinate surfactant solutions
Authors: Gad E. A. M. , El‐Sukkary M. M. A. , Ismail D. A. 
Published: May 2007

AbstractSurface tension as a function of concentration and temperature was measured for solutions of N‐acyl sarcosinates, RCON(CH3)CH2COONa. From the intersection points in the (γ‐log c) curves, the critical micelle concentration (CMC) was determined at 20, 35, 50, and 65°C. Structural effects on the CMC, maximum surface excess, and the minimum area per molecule at the aqueous solution/air interface are discussed. The free energy, enthalpy, and entropy of micellization and adsorption of surfactant solutions also were investigated.
A bulky phosphite‐modified rhodium catalyst for the hydroformylation of unsaturated fatty acid esters
Authors: Muilwijk Koen F. , Kamer Paul C. J. , van Leeuwen Piet W. N. M. 
Published: May 2007

AbstractA series of hydroformylation experiments was performed with a high‐grade and a technical‐grade‐derived methyl oleate (MO) and a rhodium catalyst modified by the bulky tris(2‐tert‐butyl‐4‐methylphenyl)phosphite. In the hydroformylation of pure methyl oleate, relatively high turnover numbers were obtained (400–500 mol/mol/h) under mild conditions (molar ratio MO/Rh=910, 80–100°C and 20 bar; CO/H2=1:1, solvent toluene), leading to about 95% conversion in 3 h. Fast isomerization occurs under these conditions to produce the trans oleate. Trans oleate reacts more slowly than cis oleate. At temperatures below 50°C, isomerization does not occur. The use of technical‐grade methyl oleate, containing 14% 9,12 diene, methyl linoleate (ML), results in lower reaction rates because dienes form stable π‐allylic intermediates, which slowly undergo hydroformylation. More severe conditions were applied to obtain higher rates. The rate varied from 50 to 400 mol/mol/h, depending on conditions (molar ratio MO/Rh=910, T=50–120°C, P = 50–80 bar; CO/H2=1:1–1:6, solvent, toluene). Several isomers of ML were formed during the reaction. Subsequent hydroformylation of these isomers results in a complicated mixture of products. The product mixture consists predominantly of methyl formylstearate, methyl formyloleate, methyl diformylstearate, and some yet unidentified side products. A comparison of the classic triphenylphosphine‐modified catalyst and the bulky phosphite‐modified catalyst has shown that the latter is several times more active.
Estolide production with modified clay catalysts and process conditions
Authors: Erhan Selim M. , Isbell Terry A. 
Published: May 2007

AbstractThe 20% yields of estolides prepared from oleic acid and meadowfoam oil fatty acids are improved when the montmorillonite clay catalysts are modified to increase their activity. Changes we explored included acidifying the clay, treating to increase the surface area of clay to introduce new active sites, and decreasing the ionic character of the clay surface to enhance adsorption of the fatty acids. We also evaluated the use of higher levels of clay in the reactions. Clays treated with Fe3+ salts increase the estolide yield from 21 to 27%, a 28% increase. Clay catalysts were also treated with surface‐active reagents. The most active were cationic surfactants, and montmorillonite clays treated with cetyltrimethylammonium chloride increased the estolide yield to 30%. Estolide yields could not be improved beyond 30% by increasing the amount of clay. However, nitrogen sparging increases the efficiency of stirring and increased the estolide yield to 35% estolide.
Enzymatic synthesis of estolides by a bioreactor
Authors: Yoshida Yasuko , Kawase Mitsuo , Yamaguchi Chozo , Yamane Tsuneo 
Published: May 2007

AbstractAn attempt was made to synthesize ricinoleic acid estolides effectively with a bioreactor system containing immobilized lipase. The optimal water content for reaction changed during synthesis of estolide from ricinoleic acid. The water content needs to be controlled to optimize conditions for each reaction stage and to prepare estolide with a high degree of condensation. The estolide synthesis was attempted to confirm if the reaction would have proceeded to the targeted degree of condensation by controlling the reaction mixture under the optimal water content. The result showed that, with the bioreactor, the reaction could proceed rapidly. A repeated batch reaction was possible in the bioreactor. The amount of lipase used can thus be highly reduced compared with discarding it each time. The loading density of enzyme onto the carrier greatly affected enzymatic activity, with a loading level of 60 mg lipase/g carrier producing 60% more estolide per gram of enzyme than a loading level of 120 mg/g. The estolide product synthesized in the bioreactor showed no coloration during the reaction process. This fact confirmed the validity of the proposed method.
Regular‐sized cell creation in microchannel emulsification by visual microprocessing method
Authors: Kawakatsu Takahiro , Kikuchi Yuji , Nakajima Mitsutoshi 
Published: May 2007

AbstractA novel emulsification method was developed for making monodispersed regular‐sized cells. Both oil in water (O/W) and water in oil (W/O) emulsion cells were generated by permeating an internal phase into a continuous phase through a silicon microchannel, which was designed and prepared by using semiconductor technology. The microprocessing of O/W (or W/O) emulsion cells was monitored and controlled with a microscope video system. Regular‐sized O/W cells were made by a normal hydrophilic microchannel and a glass plate with use of an appropriate surfactant. On the other hand, W/O emulsion cells were made by a hydrophobic microchannel and a glass plate modified with a silane coupler reagent. Regular‐sized W/O cells were also obtained; therefore, a suitable combination of organic phase, surfactant, and electrolyte should be carefully selected. There is a possibility for creating artificial biological cells with this method. In the water/triolein and lecithin system, when the amount of oil was decreased on the permeate side, polygon or fiber cell types were created, and each cell contacted its neighbors across a thin oil layer like a biological tissue.
Effect of interesterification on the structure and physical properties of high‐stearic acid soybean oils
Authors: List G. R. , Mounts T. L. , Orthoefer F. , Neff W. E. 
Published: May 2007

AbstractTriglyceride structures of genetically modified soybean oils high in stearic acid were determined by high‐pressure liquid chromatography, and their physical properties were assessed by dilatometry and dropping point. In their natural state, these oils lack sufficient solids at 10–33°C to qualify as margarine oils. However, after random interesterification, soybean oil containing 17% stearic acid shows a solid fat index (SFI) profile and dropping point closely matching those of a liquid margarine oil. Other oils, with stearic acid contents in the range of 20–33%, showed appreciable SFI values at 10°C but lacked sufficient solids at 21.1–33.3°C. After random interesterification, these oils also exhibited SFI profiles suitable for soft tub margarine, and their drop points increased from 18–19°C to 36–38°C.
Purification of docosahexaenoic acid by selective esterification of fatty acids from tuna oil with Rhizopus delemar lipase
Authors: Shimada Yuji , Sugihara Akio , Nakano Hirofumi , Kuramoto Takashi , Nagao Toshihiro , Gemba Munekazu , Tominaga Yoshio 
Published: May 2007

AbstractTo purify docosahexaenoic acid (DHA), we attempted the selective esterification of fatty acids originating from tuna oil with lipases. Tuna oil was hydrolyzed in NaOH‐ethanol solution, and the resulting fatty acid mixture [DHA, 23.2%; named tuna‐free fatty acid (FFA)] was used as a starting material. Rhizopus delemar which acted lightly on DHA, was a suitable catalyst for the selective esterification of tuna‐FFA, and lauryl alcohol was the best substrate. The reaction proceeded most effectively when a mixture of 2.4 g lauryl alcohol/tuna‐FFA (2:1, mol/mol), 0.6 g water, and 600 U Rhizopus lipase was incubated at 30°C for 20 h with stirring at 500 rpm. Under these conditions 72% of tuna‐FFA was esterified, and 84% of DHA was recovered in the unesterified fatty acid fraction. The DHA content in the fatty acid fraction rose from 23 to 73% with this reaction. To further elevate the DHA content, the unesterified fatty acids were extracted, and then esterified again under the same conditions. By this repeated esterification, DHA was purified to 89% with a recovery of 71% of its initial content.
Determination of mixtures in vegetable oils and milk fat by analysis of sterol fraction by gas chromatography
Authors: Alonso L. , Fontecha J. , Lozada L. , Juárez M. 
Published: May 2007

AbstractA rapid gas‐chromatographic (GC) procedure was developed for the analysis of the total sterol fraction of vegetable oils, milk fat or mixtures, to detect possible admixtures of sunflower with olive oil and the addition of vegetable oils to milk fat. The method, which employs alkali‐catalyzed transesterification with KOH/methanol, was compared with saponification procedures with and without transformation of sterols into silyl derivatives prior to analysis. Repeatability of the method was assessed, and the coefficient of variation was 6.0 and 8.0% for β‐sitosterol in olive and sunflower oils, respectively. Recovery of β‐sitosterol ranged from 92.6 to 95.8 for both oils. The GC method assayed in this work requires little analysis time and eliminates the need for saponification, extraction, and derivatization steps. It offers good repeatability and recovery and is thus well suited to routine use.