bluuebunny/crossref_metadata_2025_split huggingface dataset:
Drug use in motor vehicle drivers presenting to an Australian, adult major trauma centre
Authors: Ch’ng Chin Wei , Fitzgerald Mark , Gerostamoulos Jim , Cameron Peter , Bui Dinh , Drummer Olaf H , Potter Jeremy , Odell Morris 
Published: May 2007

AbstractObjectives:  To determine the drug use in injured Victorian drivers involved in motor vehicle collisions and subsequently transported to a major adult trauma centre in Victoria.Methods:  A blood sample was obtained from patients who had been taken to The Alfred Emergency & Trauma Centre (Prahran, Vic., Australia) following a motor vehicle collision. This was performed at the same time and under the same law as compulsory blood screening in Victoria (Section 56 of the Road Safety Act). Four hundred and thirty‐six specimens were analysed. Blood stored in vacutainer tubes containing preservative were screened for drugs using enzyme‐linked immunosorbent assay and gas chromatography–mass spectometry analysis. Medically administered drugs were excluded from the results.Results:  Four hundred and thirty‐six specimens were analysed. Metabolites of cannabis were the most commonly found drug (46.7%), the active form of cannabis (Δ9‐tetrahydrocannabinol) was found in 33 specimens (7.6%). The next most prevalent drugs were benzodiazepines (15.6%), opiates (11%), amphetamines (4.1%) and methadone (3%). Cocaine was detected in 1.4% of cases. Of the motor vehicle collisions 66% involved males and females of 15–44 years old and Δ9‐tetrahydrocannabinol was almost exclusively found in this age group. In motor vehicle collisions involving older drivers there was an increasing use of benzodiazepines. In women >65 years old 30% were positive for benzodiazepines.Conclusions:  Drug usage found in this group of injured drivers was disturbingly high. The introduction of further initiatives to decrease the prevalence of drug use in motor vehicle drivers is required.
No relationship observed between human p53 codon‐72 genotype and HPV‐associated cervical cancer in a population group with a low arginine‐72 allele frequency
Authors: Govan V. A. , Loubser S. , Saleh D. , Hoffman M. , Williamson A‐L. 
Published: May 2007

SummaryInfection with high‐risk human papillomavirus (HR‐HPV) is a necessary but not a sufficient event in the development of cervical cancer, as most infections regress without intervention. Thus, genetic host factors and cellular immune responses could be potential modifiers for the risk of developing cervical cancer. In particular, p53 is considered as the most critical tumour suppressor gene and is involved in regulating cell division. The polymorphism on p53, which encodes either a proline or an arginine amino acid residue at codon 72, has been reported as a possible risk factor for cervical disease. This polymorphism has been shown to differentially affect the efficiency of degradation of p53 protein mediated by HR‐HPV E6 oncoprotein. Women with histologically proven cancer of the cervix (n = 111) and hospital‐based controls (n = 143) were included in this study. The patients and controls were from the Western Cape Province in South Africa. Genotyping of the p53 polymorphism was conducted using polymerase chain reaction and restriction fragment‐length polymorphism method. The distributions of the allelic frequencies were stratified in both patients and controls into two South African ethnic population groups. In this study, we observed no association between the distribution of p53 polymorphism and susceptibility to cervical cancer in the Western Cape Province populations (P = 0.466). However, the frequency of the Pro/Pro residue at codon 72 was increased in the South African population when compared to Caucasians, Indians and Portuguese population groups. Notably, as the distribution of the Pro/Pro at codon 72 of p53 gene was significantly different (P < 0.05) between the control groups of South Africa and other population groups. This result suggests that ethnic disparity may influence the levels of p53 produced.
APPLICATION OF SIMPLEX‐CENTROID DESIGN FOR THE FORMULATION OF PARTIALLY INTERESTERIFIED CANOLA/PALM BLENDS
Authors: CHO FRANCE. , DEMAN JOHN M. , ALLEN O. BRIAN. 
Published: May 2007

ABSTRACT.A four‐component multiple constraint simplex‐centroid design was applied to formulate fat blends containing palm stearin (PS), hydrogenated canola oil (HCO), fully hydrogenated palm oil (FHPO) and canola oil (CO). The PS (10, 20 and 30%) and HCO (10, 20 and 30%) were first co‐randomized and various amounts of FHPO (0, 5 and 10%) were then added to the interesterified basestocks; the total composition of all the blends (called partially interesterified blends) was made up to 100% with CO. The contour plots generated were found to be suitable for predicting the dropping point (DP) and solid fat content (SFC) at 10, 20 and 35C. The predicted DP were within 1.6C and the predicted SFC were within 1.8, 1.2 and 1.3% at 10, 20 and 35C, respectively of the experimental values. Both, the DP and SFC of the fat blends formulated indicate that they may be used for various applications.
PHYSICAL PROPERTIES AND COMPOSITION OF LOW TRANS CANOLA/PALM BLENDS PARTIALLY MODIFIED BY CHEMICAL INTERESTERIFICATION
Authors: CHO FRANCE. , de MAN JOHN M. 
Published: May 2007

ABSTRACT.Three partially interesterified low‐trans fat blends aimed for soft margarines were formulated. They contained palm stearin (PS), hydrogenated canola oil (HCO) iodine value (I. V. = 66.5) and canola oil (CO). The PS and HCO were co‐randomized and CO was then added to complete the blends. The composition of the blends in terms of percentages of PS, HCO and CO were 10/30/60, 10/20/70 and 20/30/50. Their dropping point (DP) ranged between 30.5 to 35.2C. Solid fat contents (SFC) were in the range of 11.0–21.1%, 5.0–13.3% and 0.8–2.0% at 10, 20 and 35C, respectively. Crystallization temperatures were between 11.4 and 16.0C. All three blends crystallized in the ß’polymorphic form. Their trans fatty acid contents were 8.7–12.1% and the total trans and saturated fatty acid contents were 23.7–33.3%.
STABILIZATION OF MEAT LIPIDS WITH FLAVONOIDS AND FLAVONOID‐RELATED COMPOUNDS
Authors: SHAHIDI FEREIDOON. , YANG ZHENG. , SALEEMI ZAN O. 
Published: May 2007

ABSTRACT.The antioxidant activity of a number of flavonoid and flavonoid‐related phenolic acids was evaluated in meat model systems over a three‐week storage period. The activity of compounds investigated depended on their chemical structure. Among the flavonoids tested in meat systems, morin, myricetin, kaempferol and quercetin at a level of 200 ppm were most active leading to TBA (2‐thiobarbituric acid) values of ≤ 0.55 μg malondialdehyde equivalents/g sample after a 21‐day storage at 4C. Among the phenolic compounds tested, ellagic acid followed by sesamol, tannic acid, eugenol and isoeugenol were most effective antioxidants. The activity of phenolic acids belonging to the hydroxy‐benzoic and caffeic acid families was moderate with a 24–69% inhibition of formation of TBA reactive substances.
LIPID‐MACROMOLECULE INTERACTION AS INDICATED BY LIPID EXTRACTABILITY DURING TWIN‐SCREW EXTRUSION OF CORN MEAL
Authors: SOHN MUNGI. , IZZO MARK. T. , HO CHI‐TANG. 
Published: May 2007

ABSTRACT.Moisture content (20–30%), temperature (100–200 C), screw speed (100–300 RPM), and degree of lipid unsaturation affected lipid‐macromolecule interaction during twin‐screw extrusion of corn meal. Interactions of indigenous corn meal lipids and added oils with the endosperm carbohydrates and proteins were evaluated by the availability of lipid to hexane extraction. A decrease of 61.1–88.5% lipid availability occurred at different moisture levels as a result of extrusion. The added oils apparently were more likely to bind to macromolecules during extrusion. The magnitude of this decrease was affected mostly by moisture content, degree of lipid unsaturation, and moisture content‐barrel temperature interaction. Maximum loss of lipid availability was observed when extrusion was carried out under low moisture, high temperature conditions, while the minimum was observed under high moisture, high temperature conditions. The more unsaturated lipid was less available for hexane extraction of corn meal during extrusion.
INTERESTERIFICATION OF BUTTER FAT BY LIPASE FROM MUCOR MIEHEI IN MICROEMULSION SYSTEM
Authors: SAFARI M. , KERMASHA S. , PABAI F. , SHEPPARD J. D. 
Published: May 2007

ABSTRACT.Butter fat was interesterified in a microemulsion system containing Brig 35 as surfactant and 1‐heptanol as co‐surfactant at 1% water (v/v), using commercial microbial lipase from Mucor miehei. The interesterified triacylglycerols were separated and purified by preparative liquid chromatography on a silica gel G column. The purified triacylglycerols were analytically separated by high performance liquid chromatography. The positional distribution of fatty acids was determined by deacylation using pancreatic lipase. The interesterification of triacylglycerols of butter fat, using the microemulsion system, within 48 h of incubation resulted in the increase of high molecular weight triacylglycerols containing the C18:0 fatty acid at the sn‐2 position, located originally at sn‐1,3 positions; this fatty acid was favorably interchanged with C14:0 and C18:1 at the sn‐2 position of the triacylglycerol molecules. The use of higher amounts of Brij 35 surfactant (> 3.3 mM) suppressed the acyl exchange reaction.
MISCELLA REFINING OF ISOPROPANOL EXTRACTED COTTONSEED OIL
Authors: CHAU CHI‐FAI , RHEE KHEE C. , KOSEOGLU SEFA S. 
Published: May 2007

ABSTRACTA technologically feasible cottonseed oil‐isopropyl alcohol (IPA) miscella refining process was developed to produce Prime Bleachable Summer Yellow (PBSY) quality cottonseed oil. Individual steps necessary to refine cottonseed oil‐IPA miscella were determined and improved. The miscella was first neutralized with 20 Baume (Be′) caustic solution (50% excess) using a homogenizer. After centrifugation to remove soapstock, the two remaining liquid layers were separated and desolventized. The refined oils from bottom and top layers were then water washed using 12.5 and 20% hot water (w/w), respectively. Water washing efficiently recovered the oil from the top miscella layer and reduced soap and phosphorus contents. The water washed and dried oil from the bottom and top layers were treated with 0.5 and 4% (w/w) acid‐activated bleaching clay, respectively. Good quality bleached oil was then obtained. However, the quality of bleached oil produced from the bottom layer was better than that of the top layer. Comparative experiments with both IPA and hexane miscellas showed that quality of the refined oil from cottonseed oil‐IPA miscella is as good as that produced from the cottonseed oil‐hexane miscella using the process developed in this study.
ANTIOXIDATIVE ACTIVITY OF GREEN TEA POLYPHENOLS IN EDIBLE OILS
Authors: KOKETSU MAMORU , SATOH YU‐ICHI 
Published: May 2007

ABSTRACTThe antioxidant activity of green tea polyphenols in several edible oils and fried noodle was investigated. The green tea polyphenols consisted of 27.1% (−)‐epigallocatechin‐3‐gallate, 19.3% (+)‐gallocatechin, 16.7% (−)‐gallocatechin‐3‐gallate, 16.1% (−)‐epigallocatechin, 8.1% (−)‐epicatechin‐3‐gallate, 7.5% (−)‐epicatechin, and 5.2% (+)‐catechin. The antioxidant effect of green tea polyphenols in lard and soybean oil was dose‐dependent, but tocopherol was less effective. Compared to BHA and tocopherol, green tea polyphenols showed a stronger antioxidative activity on fish oil. Noodles were fried in lard containing green tea polyphenols at several concentrations. The oxidative stability of the noodle was proportional to the green tea polyphenol concentration in lard.
COMPARISON OF 2‐THIOBARBITURIC ACID REACTIVE SUBSTANCES DETERMINATION METHODS IN VARIOUS TYPES OF FROZEN, FRESH MEAT
Authors: WANG C. , ZHU L. , BREWER M.S. 
Published: May 2007

ABSTRACTTriplicate batches of chicken breast (CB), chicken thigh (CT), fresh ground beef (GB), ground beef patties frozen 2 years (BP), veal (V), pork roast (PR), ground pork frozen 1 year (GP) and lamb (L) were homogenized and subjected to each of five 2‐thiobarbituric acid reactive substances determination methods (n = 3 TBARS determinations/sample/method/replicate). Distillation methods resulted in higher (p < 0.05) TBARS values than extraction methods for all types of samples. TBARS ranges were CB=0.21–0.55; CT=0.21–0.40; GB=0.26–0.89; BP=1.14–4.00; V=0.18–0.82; PR=0.67–2.09; GP=1.17–4.01; and L=0.58–2.18. Distillation methods in which antioxidant was added did not consistently produce lower TBARS than distillation without antioxidant. Distillation methods produced TBARS approximately 2 times those produced by extraction methods in less oxidized samples (CB, CT, GB, V); distillation methods produced TBARS 2.75 times those produced by extraction methods in more oxidized samples (BP, PR, GP). Recoveries were quite different (ranging from about 65% to 95%) for the various methods indicating the need to run both standard curves and recovery rather than using published conversion factors in TBARS calculations.
EFFECTS OF ESCULETIN AS A LIPOXYGENASE INHIBITOR IN SOYBEAN EXTRACTS
Authors: LEE KI‐TEAK , LILLARD DORRIS A. 
Published: May 2007

ABSTRACTThis study was designed to determine the ability of esculetin to inhibit lipoxygenase activity in soybean. Lipoxygenase was extracted from ground soybean using 0.1 M Tris‐HCl buffer (pH 8.6) and centrifuged at 3000 g for 15 min at 4C. The extract was mixed with different volumes of 0.05M esculetin solutions to provide 1.8 × 10−4M, 3.3 × 10−4M, 4.6 × 10−4M and 5.7 × 10−4M to final assay systems, respectively. Lipoxygenase activity decreased as the concentration of esculetin solution mixed in soybean extract increased. Mixing of 1.8 × 10−4M esculetin solution to soybean extract showed the least inhibition effect and was significantly different from that of 3.3 × 10−4M, 4.6 × 10−4M and 5.7 × 10−4M which inhibited LOX (lipoxygenase)'s activity of soybean extracts. In the study comparing the inhibition abilities for lipoxygenase activity among selected antioxidants, esculetin was significantly better than BHA (butylated hydroxyanisole) and α‐tocopherol.
DIRECT DETERMINATION OF TRANS‐OCTADECENOIC ACID IN DIET COMPOSITES USING A COMBINATION OF SILVER ION‐HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AND CAPILLARY GAS CHROMATOGRAPHY
Authors: PHILLIPS K.M. , LUGOGO R.D. , HARRIS R.F. , TARRAGÓ‐TRANI M.‐T. , BAILEY J.A. , STEWART K.K. 
Published: May 2007

ABSTRACTSilver ion‐high performance liquid chromatography (Ag‐HPLC) and capillary gas chromatography (GC) were combined to quantify total trans‐octadecenoic acid (18:1t) in diet composites and oils. The 18:1 cis and trans fatty acid methyl esters (FAME) of saponified and methylated (BF3/methanol) oils and food composite total lipid extracts were separated by Ag‐HPLC (ChromSpher5 Lipids column); total 18:1t in the trans fraction was quantified by GC (105m × 0.25mm SP‐2560 capillary column). Positional isomers 18:1c and 18:1t which coeluted in direct GC were clearly separated by preparatory Ag‐HPLC. Quantitative recovery of 18:1t from a standard mixture of FAME, an oil, and a diet composite was obtained for additions of 4–57 mg. The analytical range for total 18:1t was 1.6–260 mg/mL per aliquot of total lipid extract or oil. Relative standard deviations were < 6% for food composites and < 3% for oils and pure standards.
VOLATILE NITROGEN‐CONTAINING COMPOUNDS GENERATED FROM MAILLARD REACTIONS UNDER SIMULATED DEEP‐FAT FRYING CONDITIONS
Authors: CHUN HYE‐KYUNG , HO CHI‐TANG 
Published: May 2007

ABSTRACTA total of 29 volatile nitrogen‐containing compounds were identified from model systems containing glutamine, glutamic acid, asparagine and aspartic acid, respectively, with glucose under simulated deep‐fat frying conditions in corn oil. Alkylpyrazines were the most important flavor compound generated. Glutamine, which released free ammonia easily under this condition gave the highest yield of alkylpyrazines. The profiles of pyrazines produced by each amino acid were significantly different. In a glutamine system, 2‐(2‐furyl)pyrazine, 2‐(2‐furyl)‐ 5‐methylpyrazine and 2‐(2‐furyl)‐6‐methylpyrazine were the major compounds generated.
OXIDATIVE AND FUNCTIONAL STABILITY DURING STORAGE OF BUTTER OIL ENCAPSULATED WITH SUCROSE OR FLOUR1
Authors: STRANGE E.D. , KONSTANCE R.P. , LU D. , SMITH P.W. , ONWULATA C.I. , HOLSINGER V.H. 
Published: May 2007

ABSTRACTOxidative and functional stability of sucrose encapsulated butter oil (SuBO) and flour encapsulated butter oil (FIBO) was determined during six months of storage at −20, 22, and 40C. Muffins also were prepared with SuBO and FIBO. Both encapsulations resulted in highly stable powders. Oxygen content of sealed vials containing butter powder showed that FIBO was slightly more stable than SuBO. Peroxide and 2‐thiobarbituric acid reactive substances (TBARS) content of butter powders and their muffins confirmed this result. Functional stability, as measured by texture and specific volume of muffins, also showed little change due to storage, but differences in hardness, springiness, and cohesiveness due to encapsulant were found.
PARAMETERS THAT DETERMINE TRIPALMITIN CRYSTALLIZATION IN SESAME OIL
Authors: TORO‐VAZQUEZ JORGE F. , DIBILDOX‐ALVARADO ELENA 
Published: May 2007

ABSTRACTThe crystallization of tripalmitin (TP) in sesame oil (0.98, 1.80 and 2.62% w/v) was investigated under isothermal conditions using a cooling rate similar to the one achieved by industrial crystallizers (1 K/min) and utilizing a modification of the Avrami equation. It was concluded that z, the crystallization rate constant, and the associated energy of activation (Ea) values determined through Avrami's original equation yield erroneous results. Additional results indicated that the increase in supercooling at constant oil phase viscosity (e.g., 5.25–5.5 dynes/cm2) during crystallization, produced a higher degree of nucleation without an appreciable effect on TP crystal size. In contrast, as viscosity of the oil phase decreased at equal supercooling conditions (e.g., 22.0 ‐ 22.5C) the main crystallization process evaluated through z and Ea was crystal growth. It was also concluded that the characteristic crystallization stages of induction time for nucleation, crystal nucleation and growth, and end of crystallization were evident in the viscosity profile of the solid fraction developed during TP crystallization. The predominance of any of these processes (i.e., nucleation or crystal growth) as a function of supercooling and viscosity of the oil phase determines, to a great extent, the rheological profile during crystallization and the final viscosity value of the crystal suspension.
CHEMICAL COMPOSITION OF OIL FROM COULA EDULIS (Bail.) NUTS
Authors: TCHIEGANG CLERGE , KAPSEU CESAR , PARMENTIER MICHEL 
Published: May 2007

ABSTRACT Coula edulis (Bail.) nuts are generally used as food components in the littoral and southern part of Cameroon. The physicochemical characteristics, the fatty acids and the triacylglycerols (TGs) of Coula edulis (Bail.) nut oil from two different agroclimatical zones of Cameroon were studied. The oil content varied according to the zone (33.50 – 36.65%). The iodine value (90 – 95), saponification value (180 – 185) and the nitrogen (2.16 – 2.40%), and ash (2.5 to 2.7%) contents were similar for the two types of nuts studied. The main fatty acid of the oil was oleic acid (95.5 – 97.4%), as determined by capillary gas chromatographic analysis. The triacylglycerol profile obtained by reversed phase liquid
ANTIOXIDANT ACTIVITY OF CITRUS HYSTRIX PEEL EXTRACT IN RBD PALM OLEEN DURING FRYING OF FISH CRACKERS
Authors: JAMILAH B. , MAN YAAKOB B. CHE , CHING THEAN LING 
Published: May 2007

ABSTRACTThe Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days. Each frying period was for 5 h and intermittent frying at 180C with half an hour interval was carried out. The antioxidant activities were determined by measuring peroxide value (PV), p‐anisidine value (AnV), totox value, iodine value (IV), percent free fatty acids, color and viscosity of the oil. Results indicated that the ethanol extract of the citrus peel exhibited antioxidant properties and therefore has a potential as one of the new sources of natural antioxidants.
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF BEACH PEA (LATHYRUS MARITIMUS L.)
Authors: CHAVAN UTTAM D. , AMAROWICZ RYSZARD , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACTBeach pea meal was extracted with 80% (v/v) aqueous ethanol for 20 min at 80C. The extract was fractionated on a Sephadex LH‐20 column using methanol as eluate. Five major fractions were isolated according to their UV absorption and relative content (%) of total phenolics. Antioxidant activity of these fractions was evaluated in a β‐carotene‐linoleate model system. Fraction II showed the best antioxidant effect by exhibiting the highest preventive activity against the bleaching of β‐carotene. Further separation of this fraction on TLC indicated that it contained several compounds, including phenolic acids and trihydroxy phenolics such as flavones and flavonols.
FILTER AID REMOVAL OF SELECTED VOLATILE COMPOUNDS: EFFECT ON SENSORY CHARACTERISTICS OF FRENCH FRIES
Authors: BREWER M.S. , VEGA J.D. , PERKINS E.G. 
Published: May 2007

ABSTRACTFrench fries were fried in oil which had been used for up to 21 days but filtered through magnesium silicate (MS), diatomaceous earth (DE) or unfiltered after each day's use. Volatiles were generally higher in French fries fried in nonfiltered oil than in those fried in filtered oil. Nonanal and hexanal were the most abundant volatiles in all three treatments. Nonanal concentration was higher after all oil use times in unfiltered and DE‐filtered than in MS‐filtered oil. Total volatiles concentrations generally changed very little over time in MS‐filtered oil fried French fries, while they decreased in the other two treatments. Nonanal was well‐correlated with buttery and sweet odors of French fries (r = 0.74 and 0.71, respectively; t, 2‐octenal was moderately correlated with grassy, rancid, and painty odors and with overall odor quality (r = 0.58, 0.59, 0.51, and −0.58, respectively). Hexanal, t, 2‐hexenal, heptanal, t, 2‐heptenal and 2‐pentylfuran were not correlated with sensory characteristics.
THE EFFECTS OF TBHQ AND α‐TOCOPHEROL ON QUALITY CHARACTERISTICS OF REFINED‐BLEACHED AND DEODORIZED PALM OLEIN (RBDPO) DURING DEEP‐FAT FRYING
Authors: MAN Y.B. CHE , JIALONG L. , LIU J.L. 
Published: May 2007

ABSTRACTThe changes in quality characteristics of refined, bleached and deodorized palm olein (RBDPO) during deep‐fat frying for 5h/day for 5 consecutive days in four systems were compared. The four systems were RBDPO without antioxidant (system 1); RBDPO with 200 ppm TBHQ (system 2); RBDPO with 100 ppm TBHQ + 100 ppm α‐tocopherol (system 3); and RBDPO with 200 ppm a‐tocopherol (system 4). The addition of the antioxidants reduced peroxide value, anisidine value, free fatty acids, polar components, polymer content, the rate of the changes in iodine value and the rate of oxidation of C18:2. Adding antioxidants, however, caused darkening of the oil and increased the formation of foam during deep‐fat frying.