bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of heat processing on phenolic constituents and nutritional quality of sunflower flours
Authors: Shamanthaka Sastry M. C. , Subramanian N. 
Published: January 2007

AbstractHeat processing of dehulled, defatted sunflower flour resulted in a reduction in phenolic constituents, the destruction of chlorogenic acid (CGA) being more than that of caffeic acid (CA) and quinic acid (QA). Considerable losses in the available lysine rather than total lysine content were observed when sunflower flour was autoclaved at 1 kg/cm2 (120 C) for periods varying from 5 to 60 min. The N solubility of sunflower protein in 0.02N NaOH showed a progressive decrease as the duration of heat treatment increased. Moderate heat treatment (15 min at 120 C) of the flour had no significant beneficial effect on in vitro digestibility. Any advantage in decreasing the levels of CGA, CA and QA contents by moderate heat treatment apparently was lost by the decrease in available lysine content, thus lowering the protein efficiency ratio (PER) from 1.97 to 1.71 and Net Protein Utilization (NPU) from 62.7 to 54.8, respectively.
Fatty acid composition of seed oils of some members of the meliaceae and combretaceae families
Authors: Balogun Adebisi Mogeed , Fetuga Babatunde L. 
Published: January 2007

AbstractSeed oils of some members of the Meliceae (six) and Combretaceae (three) were analyzed for their fatty acid composition. In oils of members of both families palmitic acid was the most abundant saturated acid. Trace amounts of short chain (C12–C14) and long chain (C20–C22) saturated acids were detected in some members of the two families. Oleic acid was the most abundant unsaturated acids in the oils of four members of the Meliaceae. However, in the oils ofCedrella odorata andLovoa trichilloides, dienoic acid (C18:2) was the major unsaturated acid. Strikingly high levels of trienoic (C18:3) and monoenoic (C16:1) acids were detected in the seed oils ofC. odorata andEnthandrophragma angolense, respectively. Oleic acid also was the most abundant unsaturated acid in the Combretaceae. The nutritional value and industrial potentials of these oils are given.
Ultrasonic velocity measurements in some liquid triglycerides and vegetable oils
Authors: McClements D. J. , Povey M. J. W. 
Published: January 2007

AbstractA pulse echo technique was used to measure the ultrasonic velocity of nine vegetable oils (5–70 C, 1.25 MHz) and a number of liquid triglycerides and triglyceride/sunflower oil mixtures (70 C, 1.25 MHz). The velocities of the vegetable oils at 70 C were related to the velocities of their constituent components using two empirical equations; the first related the velocity of a triglyceride to its molecular formula, and the second related the velocity of an oil to the velocities of its triglyceride components.
The determination of fatty amides by high performance liquid chromatography
Authors: Jasperse J. L. 
Published: January 2007

AbstractA high pressure liquid chromatographic technique for separating fatty amides by chain length in the presence of fatty nitriles was developed. The separation used spherical silica with hexane/chloroform/glacial acetic acid (7:2:1, v/v/v) as the mobile phase. The HPLC method can be used to detect trace amounts of fatty amide in the presence of fatty nitrile with a recovery of 99%. Thin layer chromatography was used as a solvent scanning technique. The relationship between k values and Rf values was investigated.
Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature
Authors: Ullrich Frank , Grosch Werner 
Published: January 2007

AbstractThe volatile compounds formed during autoxidation of methyl linolenate (MLe) at 22–24°C were analyzed by a technique which reveals the flavor compounds having the highest flavor units (ratio of the concentration to the odor treshold). After a reaction time of 48 hr, when ca. 20 mol percent of the MLe had been converted into hydroperoxides,trans, cis‐2,6‐nonadienal followed by 1,cis‐5‐octadien‐3‐one,rans,cis‐3‐5‐octadien‐2‐one andcis‐3‐hexenal showed the highest flavor units. After 102 hr 1,cis‐5‐octadien‐3‐one was by far the most important odor compound, followed bycis‐3‐hexenal andtrans,cis‐2,6‐nonadienal.
Oxidative stabilities of low‐linolenate, high‐stearate and common soybean oils
Authors: White Pamela J. , Miller Lynne A. 
Published: January 2007

AbstractIt is generally agreed that the high linolenate (18:3) content of soybean oil (SBO) contributes to its flavor instability. In this study, the oxidative stability of five SBO of various fatty acid (FA) compositions was compared by using peroxide values, conjugated dienoic acid values and sensory panel scores. Three of the oils were from common commercial varieties representing the range of 18:3 content normally found in SBO. The other two oils were from seed developed in a mutation breeding program. One of these oils from the line A5 had an 18:3 content of 3.5%, and the other from the line A6 had a stearate (18:0) content of 24%. Seed from the five soybean varieties was cold pressed, refined and deodorized without additives under laboratory conditions. Two oxidation experiments were conducted. In the first, the oils were stored at 28 C for 67 days. In the second, the oils were stored at 60 C for eight days. Sensory comparisons were done by using the AOCS Flavor Intensity Scale. The A5 and A6 oils were more stable than the commercial varieties as measured by chemical tests, but the sensory data were inconclusive. Oils with similar 18:3 contents did not have similar rates of oxidation. The differences between the oils were not as distinct in the 60 C test as in the 28 C test.
Identification and quantitation of DTPA and other aminocarboxylate chelating agents in bar soaps by HPLC
Authors: Goldstein M. M. , Lok W. P. 
Published: January 2007

AbstractA high pressure liquid chromatography method is described for the identification and quantitation of aminocarboxylate chelating agents in bar soaps. The method involves reacting the sample with cupric sulfate which precipitates the soap and forms a water soluble aminocarboxylate‐copper complex. The complex is identified and quantified versus suitable standards by HPLC using an anion exchange column with dilute sulfuric acid mobile phase and UV measurement at 254 nm. The method is specific and sensitive with a detection limit of approximately 0.005%. Average recoveries of about 85% were obtained for soap samples spiked with individual chelating agents in the range of 0.01% to 0.10%.
Alkylphosphinic surfactants with C14–C16 fatty chain
Authors: Herranz C. 
Published: January 2007

AbstractAlkylphosphinates with fatty acid chains are a group of not well known anionic phosphorus‐containing surfactants. This group of products has the hydrophobic chain linked directly to the phosphorus atom through a P‐C bond.An alkyl (C14–C16) phosphinate has been prepared by direct reaction between sodium hypophosphite and a commercial α‐olefin with detergent range C14–C16, using tert‐butyl perbenzoate as reaction initiator. The alkyl phosphinate (25% active matter) obtained has 2.79% of nonphosphinated substance. The surface tension of the sodium salt is 31.9 dynes/cm at 1 g active product/l at pH=8 and has a moderate foaming power. No significant wetting power has been found.
Proteolysis in structural analysis of αs1‐casein adsorbed onto oil surfaces of emulsions and improvement of the emulsifying properties of protein
Authors: Kaminogawa Shuichi , Shimizu Makoto , Ametai Akio , Lee Soo Won , Yamauchi Kunio 
Published: January 2007

Abstractαs1‐Casein has a unique amphiphilic structure which may provide excellent emulsifying properties. Structural analysis of αs1‐casein adsorbed to emulsified oil globules and improvement of the emulsifying properties of αs1‐casein were undertaken by using proteolysis. Enzymic cleavage of αs1‐casein adsorbed to oil globules of the emulsion was compared with that dissolved in an aqueous solution by using trypsin and chymotrypsin. Thirteen peptide bonds of the adsorbed αs1‐casein in the emulsion were hardly cleaved and were probably among definite regions inaccessible to the proteases. Based on the results, a preliminary model is proposed for the structure of αs1‐casein at an oil/water interface. Emulsifying activity (EA) of αs1‐casein was increased by pepsin digestion. A peptide fraction (PF) separated from the peptic hydrolysate, being composed of αs1‐CN(fl‐23) and a small amount of other peptides, showed an EA similar to that of αs1‐casein at neutral pH. Removal of the small amount of the peptides from PF resulted in a marked decrease of EA. However, the addition of the removed peptides to αs1‐CN(fl‐23) restored the EA. Some synergistic effect between αs1‐CN(fl‐23) and the other peptides in emulsification was suggested.
Functional properties of oat proteins modified by acylation, trypsin hydrolysis or linoleate treatment
Authors: Ma C. ‐Y. , Wood D. F. 
Published: January 2007

AbstractProteins extracted from defatted oats were chemically modified by acylation (succinylation and acetylation), potassium linoleate treatment or partial hydrolysis with trypsin. Total essential amino acid content was slightly lowered by acetylation, but unaffected by succinylation. Gel filtration chromatography showed some dissociation of oat polypeptides by succinylation, while trypsin hydrolysis caused considerable breakdown of the protein. Solubility and emulsifying properties were significantly improved by all the modifications. Fat binding capacity was improved by acylation and linoleate treatment, while water hydration capacity and foaming properties were improved by trypsin and linoleate modifications. The gelling property was improved by acylation. When meat protein was substituted with oat protein in model wieners, there was a decrease in cook yield, cohesiveness and firmness. However, when compared to the unmodified oat protein, succinylation led to an improvement in performance in an emulsified meat system.
Fractionation of blackcurrant seed oil
Authors: Traifler H. , Wille H. J. , Studer A. 
Published: January 2007

AbstractBlackcurrant seed oil is known to be one of the richest natural sources of γ‐linolenic (allcis‐6,9,12‐octadecatrienoic) acid, with values of up to 20% of this acid. These concentrations are sufficient for most applications of the oil, but some utilizations require higher concentrations of γ‐linolenic acid. Blackcurrant seed oil also contains up to 14%α‐linolenic (allcis‐9,12,15‐octadecatrienoic) acid. Different fractionation techniques have been evaluated to separate γ‐linolenic acid specifically from the other fatty acids present in the oil and, in particular, fromα‐linolenic acid.Distillation as well as fractionated crystallization at various temperatures did not give any reasonable results. Surprisingly enough, urea fractionation in methanol gives a specific separation ofα‐ and γ‐linolenic acid, whereas stearidonic (allcis‐6,9,12,15‐octadecatetraenoic) acid, which is present at around 3% in the blackcurrant seed oil, cannot be separated by urea fractionation.Stearidonic acid, like γ‐linolenic acid, has a double bond in the Δ6 position, which makes these two acids unique in this respect. This most probably explains their similar behavior toward urea‐occlusion.Further semi‐industrial preparative HPLC separations allowed us to obtain fractions of 95% γ‐linolenic acid.
Ultrasound in lipid chemistry, cyclopropanation of unsaturated fatty esters and triglycerides
Authors: Lie Ken Jie Marcel S. F. , Lam Wilson L. K. 
Published: January 2007

AbstractConcomitant ultrasonic irradiation during the Simmons‐Smith reaction facilitated the cyclopropanation of ethylenic fatty esters and triglycerides. Methyl ricinoleate furnished predominantly the corresponding hydroxy cyclopropanoid ester when the reaction was carried out at 85–95 C under ultrasound in the presence of zinc, while a C18 furanoid fatty ester gave a novel tricyclo derivative (methyl 9,12‐epoxy‐9,10;11,12‐dimethanooctadecanoate).
Synthesis and properties of erucic acid triacylglycerols
Authors: Grewal Virinder S. , Ramamurthi Suresh , McCurdy Alan R. 
Published: January 2007

AbstractThe chemical synthesis of high‐erucic acid triacylglycerols by a direct esterification approach was investigated in this study. A two‐stage process was adopted in which reactants (without any catalyst) were heated at 160±5°C for 4 h, followed by heating at 250±10°C for 8 h. Purification of the esterified product was achieved by alkali refining, followed by alumina column chromatography. A greater than 85% yield of pure triacylglycerols was obtained, which contained ≈90% erucic acid, by using a 5% molar excess of erucic acid in the reaction. Oils containing erucic acid ranging from 45 to 91% were prepared by chemically interesterifying native high‐erucic acid rapeseed (HEAR) oil and the synthetic high‐erucic acid triacylglycerols. The melting point, cloud point, pour point, titer and viscosity of all oils exhibited positive correlations with the erucic acid content, whereas saponification value, iodine value and refractive index showed negative correlations. Randomization of native HEAR oil resulted in an increase in the melting point, cloud point and pour point.
The composition of hydrogenated fats by high‐resolution13C nuclear magnetic resonance spectroscopy
Authors: Gunstone Frank D. 
Published: January 2007

AbstractThe high‐resolution13C nuclear magnetic resonance spectra of twelve hydrogenated fats have been examined. Each spectrum contains 50–100 signals and reveals much about the nature of the acyl chains of both double‐bond position and configuration. The signals for the ω1, ω2 and ω3 carbon atoms give information on thecis andtrans isomers of the Δ15, Δ14, Δ13 and Δ12 18:1 esters, respectively. Allylic signals distinguish betweencis andtrans esters, and the proportion of totalcis to totaltrans isomers can be obtained from these. Olefinic signals are the most informative, and most of these have been assigned. This leads to a semi‐quantitative estimate of the various 18:1 isomers present. Assignments are based mainly on information already in the literature, but some were confirmed after urea fractionation of the acids from a hydrogenated oil in whichcis andtrans monoene acids were separately concentrated.
Frying stability of soybean and canola oils with modified fatty acid compositions
Authors: Warner K. , Mounts T. L. 
Published: January 2007

AbstractPilot plant‐processed samples of soybean and canola (lowerucic acid rapeseed) oil with fatty acid compositions modified by mutation breeding and/or hydrogenation were evaluated for frying stability. Linolenic acid contents were 6.2% for standard soybean oil, 3.7% for low‐linolenic soybean oil and 0.4% for the hydrogenated low‐linolenic soybean oil. The linolenic acid contents were 10.1% for standard canola oil, 1.7% for canola modified by breeding and 0.8% and 0.6% for oils modified by breeding and hydrogenation. All modified oils had significantly (P<0.05) less room odor intensity after initial heating tests at 190°C than the standard oils, as judged by a sensory panel. Panelists also judged standard oils to have significantly higher intensities for fishy, burnt, rubbery, smoky and acrid odors than the modified oils. Free fatty acids, polar compounds and foam heights during frying were significantly (P<0.05) less in the low‐linolenic soy and canola oils than the corresponding unmodified oils after 5 h of frying. The flavor quality of french‐fried potatoes was significantly (P<0.05) better for potatoes fried in modified oils than those fried in standard oils. The potatoes fried in standard canola oil were described by the sensory panel as fishy.
Liquefied gases and supercritical fluids in oilseed extraction
Authors: Mangold H. K. 
Published: January 2007

AbstractSoybean oil and numerous other vegetable oils can be extracted from crushed seeds by means of liquefied gases or supercritical fluids. The oils are recovered by lowering the pressure or increasing the temperature, or both. Supercritical carbon dioxide is ideally suited for the food industry as it is nontoxic and nonflammable. Moreover, it can be removed easily from the oil as well as the meal. The oils extracted with supercritical carbon dioxide contain much lower proportions of phospholipids than those obtained by conventional processing with hexane. The addition of acetone or another carrier or entrainer aids in the fractional extraction of lipids differing in polarity. The range of applicability of liquefied gases and supercritical fluids in the extraction and fractionation of lipids should be explored further to develop industrial processes using these solvents.
Finished product formulation
Authors: Lefebvre J. 
Published: January 2007

AbstractRules of formulation are discussed. Some characteristic properties of raw materials and finished products can be instrumentally determined, others more empirically. Such approach applies to raw material interchangeability as well. Formulation problems will differ according to the type of finished product: margarines, shortenings, salad dressings, deep frying fats, specialty fats. They will also vary depending on the user: household, catering, manufacturer or food industry. Modern methods for formulation are then described.
Effect of packaging on oil product quality
Authors: Leo D. A. 
Published: January 2007

AbstractTo maximize shelf life, entrained and headspace oxygen are to be minimized. Light exposure must also be kept to a minimum. Knowledge of the required residence time in the market and cost information on package alternatives must be available and assessed. Escalating prices for metal cans and for energy to produce glass continue to drive up the price of the containers. Fuel costs to transport the finished product continue to escalate. The trend toward light‐weight plastic bottles will increase. Information on the expected performance of alternative plastic materials becomes more important. We must continue to seek out those materials which maximize protection while minimizing container costs. A final decision can be made when the critical factors are known. The ultimate decision to accept a particular package is dependent upon product protection, cost, convention and convenience. Our goal is acceptance by the consumer.
Palm oil
Authors: Maclellan M. 
Published: January 2007

AbstractSince its arrival in Malaysia as an ornamental plant in 1897, the oil palmEleais guineensis has achieved a position of economic significance to Malaysia. With a current annual production of 2.8 million tons, palm oil has ceased to be traded as a true primary commodity since it is predominantly traded in semi‐ and fully processed forms. Although palm oil may be handled by classical refining techniques, steam‐refining is gaining in popularity for economic and environmental reasons. With the application of physical refining techniques, due attention must be paid to the consequences of mishandling the minor constituents present in palm oil if consistent product integrity is to be achieved and maintained.
Automation in a vegetable oil extraction plant
Authors: Jokinen K. , Sakko J. , Stenlund L. 
Published: January 2007

AbstractBased on the experience in erecting an automated extraction plant, this paper discusses why automation is used in an extraction plant, process design and the choice of automation level, the choice of a microprocessor, demands on system hardware, the use of a micro‐processor for security control, the cost of automation, maintenance costs for an automated system, and personnel factors when planning to use automation.
Influence of genotype on diet‐induced changes in membrane phosphatidylcholine and phosphatidylethanolamine composition of splenocytes, liver nuclear envelope and liver mitochondria
Authors: Venkatraman J. T. , Tiwari R. K. , Cinader B. , Flory J. , Wierzbicki T. , Clandinin M. T. 
Published: January 2007

AbstractInbred congenic mice of strains MRL/Mp‐lpr/lpr (lpr/lpr) and MRL/Mp‐+/+ (+/+) were fed nutritionally adequate semipurified diets containing 20% (w/w) fat and differing in linoleic acid content. Levels of linoleic acid (18∶2n−6) and arachidonic acid (20∶4n−6) in phospholipids of splenocytes, liver mitochondria and liver nuclear envelopes were determined. Membranes of lpr/lpr mice exhibited significantly lower levels of 18∶2n−6 and 20∶4n−6 in phospholipids compared with the +/+ strain. The high linoleic acid diet increased incorporation of 18∶2n−6 and 20∶4n−6 in most phospholipid fractions of these membranes. These observations indicate that genotype as well as dietary 18∶2n−6 content significantly influenced incorporation of 18∶2n−6 and 20∶4n−6 into membrane phospholipids. The results also suggest that membrane compositional abnormalities found in the lpr/lpr mice, which develop lymphoma and age faster than +/+ mice, are not restricted to the immune system but also extend to other organs. Differences observed in phospholipid fatty acid composition in splenocytes and liver subcellular membranes for mice fed diets differing in linoleic acid content suggest that the early expression of the lpr gene resulting in progression of autoimmunity may be delayed through dietary manipulation.
The effects of dietary protein on the fatty acid composition and Δ6 desaturase activity of rat hepatic microsomes
Authors: Lindholm Marie , Eklúnd Anders 
Published: January 2007

AbstractRecently, significant differences between rats fed a casein diet and rats fed a soybean protein diet have been observed in hepatic phospholipid fatty acid patterns (Sjöblom, L., and Eklund, A.,Biochim. Biophys. Acta 1004, 187–192, 1990). The influence of these two diets on the Δ6 desaturase activity was investigated in the present study because the hepatic desaturase system is a source of unsaturated fatty acids. The rats fed a casein diet showed higher desaturase activity than those fed soybean protein when using either linoleic acid (P<0.005) or oleic acid (P<0.05) as substrates. The phosphatidylcholine fraction of hepatic microsomes showed increases in oleic acid (P<0.005) and 20∶3ω9 (P<0.001) levels as well as decreases in stearic acid (P<0.001), linoleic acid (P<0.005) and arachidonic acid (P<0.005) levels in rats which were fed casein rather than soybean protein. Similar differences between the two groups were also observed in the phosphatidylethanolamine and phosphatidylinositol fractions. These data indicate that the qualitative properties of the dietary protein source may influence the fatty acid pattern of rat hepatic microsomes by interfering with Δ6 desaturase activity.
Effect oftrans fatty acids on plasma lipids, platelet function and systolic blood pressure in stroke‐prone spontaneously hypertensive rats
Authors: Chiang M. T. , Otomo M. I. , Itoh H. , Furukawa Y. , Kimura S. , Fujimoto H. 
Published: January 2007

AbstractTo investigate the effect oftrans fatty acids on plasma lipid levels and systolic blood pressure, hydrogenated corn oil was fed to SHRSP (stroke‐prone spontaneously hypertensive rats) and WKY (Wistar‐Kyoto) rats for 30 days. Significantly lower systolic blood pressure and plasma total cholesterol were observed in SHRSP rats fedtrans fatty acids when compared with rats fedcis fatty acids from olive oil. In addition, higher HDL cholesterol and lower VLDL plus chylomicron cholesterol levels were found in SHRSP rats fedtrans fatty acids. Although no significant changes of systolic blood pressure and plasma total cholesterol levels were observed in WKY rats aftertrans fatty acids treatment, WKY rats fedtrans fatty acids had lower plasma LDL cholesterol and higher HDL cholesterol levels. In addition, platelet aggregation induced by collagen was decreased in WKY rats fedtrans fatty acids. It is interesting thattrans fatty acids increased the activity of plasma lecithin:cholesterol acyltransferase (LCAT) in both SHRSP and WKY rats. The observed influence oftrans fatty acids on plasma lipid levels, systolic blood pressure and platelet aggregation suggests thattrans fatty acids might prevent thrombotic disorders in SHRSP rats.