bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fatty acid profiles from forty‐nine plant species that are potential new sources of γ‐linolenic acid
Authors: Guil‐Guerrero J. L. , García Maroto F. F. , Giménez Giménez A. 
Published: November 2006

AbstractForty‐nine plant species from Spain, belonging to the Boraginaceae, Scrophulariaceae, Onagraceae, and Ranunculaceae families, were surveyed in a search of new sources of γ‐linolenic acid (18∶3ω6, GLA). Fatty acid profiles from seeds, stems, roots, flowers and leaves were determined. GLA was detected mainly in seed and root tissues. High GLA amounts were found in seeds of Boraginaceae species, with a maximum of 20.25% of total fatty acids in Myosotis nemorosa. Within the Scrophulariaceae the highest GLA content (10.17%) was found in Scrophularia sciophila. Variable amounts of stearidonic acid, (18∶4ω3, SDA) were present in Boraginaceae species, ranging from 0.08% of total seed fatty acids in Anchusa azurea to 21.06% in Echium asperrimum. SDA was also very abundant in all organs of Asperugo procumbens. A multivariate analysis was performed using our results and those reported for other plant species belonging to the same families in order to investigate a possible correlation between the fatty acid profile and the genera within these families.
The antioxidant properties of lycopene concentrate extracted from tomato paste
Authors: Wenli Yu , Yaping Zhao , Zhen Xue , Hui Jin , Dapu Wang 
Published: November 2006

AbstractLycopene concentrate (LC) containing 50 wt% lycopene was extracted from tomato paste. The antioxidant properties of LC were evaluated by means of chemiluminescence in four models. The four models were superoxide anions generated from pyrogallol autoxidation, hydroxyl radicals from Fenton reaction, singlet oxygens from OH−−NaClO−H2O2, and lipid peroxidation from 2,2′‐azobis(2‐amidinopropane)dihydrochloride‐induced γ‐linolenic acid. LC was an effective scavenger toward superoxide anions, hydroxyl radicals, and singlet oxygens, and also it could effectively reduce lipid peroxidation. The 50% efficient concentrations (EC50) toward superoxide anions, hydroxyl radicals, lipid peroxidation and singlet oxygen were 0.75, 0.05, 0.1, and 1 mg/mL, respectively. In addition, changes of antioxidant behaviors with time were investigated. The time requirements of LC for effectively scavenging superoxide anions, hydroxyl radicals, and inhibiting lipid peroxidation were not higher than 6, 6, and 18 s, respectively.
Purification of specific structured lipids by distillation: Effects on acyl migration
Authors: Xu Xuebing , Skands Anja , Adler‐Nissen Jens 
Published: November 2006

AbstractThe cause and effects of acyl migration during the purification of specific structured lipids by distillation were studied in a conventional batch deodorizer with stripping steam. The mixture of specific structured lipids produced by lipase‐catalyzed acidolysis between rapeseed oil and capric acid contained a large amount of free fatty acids and a small amount of partial acylglycerols besides triacylglycerols. Therefore, the effect of steam, free fatty acids, diacylglycerols, and monoacyl‐glycerols on acyl migration was studied in a palm oil midfraction model. The results showed that all these factors influenced the rate of acyl migration, and their combinations made the effect more severe. However, diacylglycerols were found to be the main reason for acyl migration. In the distillation of the specific structured lipid product mixture, distillation temperature and time were the main factors to determine the degree of acyl migration and the extent of separation of free fatty acids. The results indicate that more efficient separation technology should be used to improve the quality of the purified structured lipids. In order to reduce the distillation temperature, vacuum should be made as low as possible with more effective pumps. To reduce the distillation time, thin‐film principle in a packed column should be used, or other more efficient distillation techniques such as molecular distillation or short‐path distillation should be exploited.
Inhibitory effect of 1,3‐diglycerides during adsorption of β‐carotene onto attapulgite and sepiolite
Authors: Boki Keito , Sakamoto Naomitsu , Minami Kazuo 
Published: November 2006

AbstractThe adsorption isotherms of β‐carotene on attapulgite and sepiolite were measured in the presence of 1,3‐diglyceride in n‐hexane to elucidate the relative inhibitory power of the diglycerides, hydroxyl group, carbon number, and double bond for adsorption bleaching. The adsorption mode of β‐carotene was the Langmuir type. The inhibition of β‐carotene adsorption may be caused by the polarity of diglycerides and the formation of diglyceride micelles. The relative inhibitory power of 1,3‐diolein, 1,3‐distearin, and 1,3‐dipalmitin toward β‐carotene adsorption was 1.49, 1.40, and 0.99, respectively. Therefore, the relative inhibitory power due to the hydroxyl group and increase in the carbon atom of the fatty acid in glyceride was 0.41–0.49.
Two‐step enzymatic synthesis of docosahexaenoic acid‐rich symmetrically structured triacylglycerols via 2‐monoacylglycerols
Authors: Irimescu Roxana , Furihata Kiyomi , Hata Kazuhiko , Iwasaki Yugo , Yamane Tsuneo 
Published: November 2006

AbstractSymmetrically structured triacylglycerols (TG) rich in docosahexaenoic acid (DHA) with caprylic acid (CA) at the outer positions were synthesized enzymatically form bonito oil in a two‐step process: (i) ethanolysis of bonito oil TG to 2‐monoacylglycerols (2‐MG) and fatty acid ethyl esters, and (ii) reesterification of 2‐MG with ethyl caprylate. Ethanolysis catalyzed by immobilized Candida antarctica lipase (Novozym 435) yielded 92.5% 2‐MG with 43.5% DHA content in 2 h. The 2‐MG formed were reesterified with ethyl caprylate by immobilized Rhizomucor miehei lipase (Lipozyme IM) to give structured TG with 44.9% DHA content [based on fatty acid composition with caprylic acid (CA) excluded] in 1 h. The final structured lipids comprised 85.3% TG with two CA residues and one original fatty acid residue, 13% TG with one CA residue and two original fatty acid residues, and 1.7% tricaprylolglycerol (weight percent). The amount of TG with two CA residues and one C22 residue (22∶6=DHA, 22∶5, and 22∶4) was 51 wt%. The 1,3‐dicapryloyl‐2‐docosahexaenoylglycerol to 1,2(2,3)‐dicapryloyl‐3 (1)‐docosahexaenoylglycerol ratio (based on high‐performance liquid chromatography peak area percentages) was greater than 50∶1. The recovery of TG as structured lipids after silica gel column purification was approximately 71%. Ethyl esters and 2‐MG formed at 2 h of ethanolysis could be used to determine the positional distribution of fatty acids in the intial TG owing to the high 1,3‐regiospecificity of Novozym 435 and the reduced acyl migration in the system.
Molecular‐weight distributions of degradation products in selected frying oils
Authors: Abidi S. L. , Warner K. 
Published: November 2006

AbstractPolar isolates of frying oils used for frying French fries, potato chips, or French fries/tortilla chips were analyzed for nonvolatile components by high‐performance size‐exclusion chromatography (HPSEC) with viscometric (VIS)/refractometric (RI) detection. The degradation products were separated on three mixed‐bed polystyrene/divinylbenzene columns with tetrahydrofuran as eluent. Dual VIS/RI detection of the column effluent enabled simultaneous determination of analyte molecular weights (MW) and concentrations. MW of individual components were calculated from viscosity data with the use of a universal calibration technique. HPSEC of polar samples obtained from different oilseed lines yielded triglyceride‐derived products in which the corresponding nonvolatile components had variable MW and compositions. Elevated levels of high‐MW components were correlated with the extent of frying oil degradation to serve as indicators for frying oil stability. MW/concentration profiles of degradation products varied notably with frying times. The distribution patterns of degradation products were markedly affected by other frying conditions and oil varieties and therefore served as fingerprint properties of specific oils. High‐oleic sunflower oil (HOSUN) (used for frying French fries) appeared to be more stable than cottonseed oil: at 30 h, the concentrations of the highest MW components were 0.63 vs. 0.89 mg/100 mg oil. HOSUN (used for frying French fries/tortilla chips) tended to be more stable than sunflower oil (SUN), as the most abundant (at 30 h, 3.99 vs. 4.34 mg/100 mg oil) species were components 4 (MW=1385) and 3 (MW=2055) for HOSUN and SUN, respectively. High‐oleic soybean oil (HOSBO) was notably more stable than soybean oil: at 40 h, the concentrations of the highest MW (2980 vs. 6315) components were 0.21 vs. 4.51 mg/100 mg oil.
Rejection of carotenoids in oil systems by a nonporous polymeric composite membrane
Authors: Subramanian R. , Nabetani H. , Nakajima M. , Ichikawa S. , Kimura T. , Maekawa T. 
Published: November 2006

AbstractEalier studies by the authors on crude vegetable oils showed that color compounds are reduced to the extent of 74–80% during membrane processing. In the present study, attempts were made to understand the rejection mechanism of carotenoids using real and model oil systems. In case of model systems consisting of refined high‐oleic sunflower (HOSF) oil, lecithin and β‐carotene, the rejection of carotenes was low (11–20%). This could be explained based on the differences between the model and real systems as well as on the solution‐diffusion mechanism controlling the material transport across the membrane. This study revealed that β‐carotene did not have affinity for the phospholipid reverse micells present in the oil. Xanthophylls, the major carotenoids present in the crude soybean oil, were rejected to the extent of 60% in the model system (HOSF oil and lutein). High‐performance liquid chromatographic analysis of crude oil revealed that there were few other xanthophylls, which are more polar than lutein. These unidentified xanthophylls would be rejected to a much greater extent by the hydrophobic membrane. The extent of color reduction would depend on the actual composition of xanthophylls present in the crude oil and their relative polarity.
Refining normal and genetically enhanced soybean oils obtained by various extraction methods
Authors: Wang Tong , Johnson Lawrence A. 
Published: November 2006

AbstractFour different extraction methods, extrusion‐expelling, conventional flaking‐solvent extraction, expander‐solvent extraction, and screw pressing, were used to separate oil and meal of a commodity soybean. The quality and refining characteristics of oils obtained by these methods were evaluated, and the effects of extraction method on oil quality were determined. The screw‐pressed oil was more oxidized and hydrolyzed than the oils from the other extraction methods. The extruded‐expelled oil had oxidative status similar to the solvent‐extracted oils, although it contained the lowest amount of tocopherols. Five genetically enhanced soybeans were also processed by extrusion‐expelling and solvent extraction methods, and differences in refining of these oils were examined. Overall, extruded‐expelled oils were significantly different from the solvent‐extracted oils in that they contained less tocopherols and were more oxidized than the solvent‐extracted oils during refining. The differences between oils from the two extraction methods were magnified owing to the inclusion in the experiment of oils with modified compositions. The more unsaturated oils underwent significantly more oxidative degradation during refining than did the more saturated ones.
A rapid high‐performance liquid chromatographic method for the determination of sinapine and sinapic acid in canola seed and meal
Authors: Cai R. , Arntfield S. D. 
Published: November 2006

AbstractA high‐performance liquid chromatographic (HPLC) method has been developed to separate sinapine and sinapic acid from other phenolics in canola seed and meal in a single run. The separation was achieved with a reverse‐phase C18 column. Owing to the higher recovery of phenolics and ease of use, refluxing with 100% methanol for 20 min was selected as the extraction method for HPLC analysis and determination of total phenolics using Folin‐Ciocalteu reagent. A 10‐min isocratic/linear/concave gradient and a 15‐min isocratic/linear gradient were selected as the best gradients for the separation of these phenolic compounds. Peak identities for sinapine and sinapic acid were verified with ion exchange separation followed by HPLC analysis. The method was calibrated using sinapine bisulfate and sinapic acid standards; correlation coefficients (R2) for the calibration curves were 0.997 and 0.999 for sinapine bisulfate and sinapic acid, respectively. The extinction coefficient of sinapine was determined to be 1.16 times that of sinapic acid at the detector wavelength (330 nm). Applying this method to routine canola phenolic analyses can greatly reduce the cost by simplifying the procedures and reducing the time required for each determination.
Detection of lard and randomized lard as adulterants in refined‐bleached‐deodorized palm oil by differential scanning calorimetry
Authors: Marikkar J. M. N. , Lai O. M. , Ghazali H. M. , Che Man Y. B. 
Published: November 2006

AbstractA study was conducted to assess the use of differential scanning calorimetry (DSC) for detecting the presence of lard/randomized lard as adulterants in refined‐bleached‐deodorized (RBD) palm oil. Lard extracted from the adipose tissues of pig was chemically interesterified using sodium methoxide as catalyst. DSC thermal profiles of both genuine lard and randomized lard were compared with those of other common animal fats such as beef tallow, mutton tallow, and chicken fat. Lard and randomized lard were then blended with RBD palm oil in two series, in proportions ranging from 0.2 to 20%, and DSC analyses were obtained. The DSC cooling profiles of adulterated RBD palm oil samples showed an adulteration peak corresponding to lard/randomized lard in the low‐temperature region. This peak was confirmed as an indicator of the presence of lard in RBD palm oil since similar experiments carried out using other common animal fats such as mutton tallow, beef tallow, and chicken fat showed that the lard adulteration peak could be distinctly identified. Using this method, a detection limit of 1% lard/randomized lard was reached (P<0.0001).
Multivariate calibration of fourier transform infrared spectra for determining thiobarbituric acid‐reactive substance content in palm oil
Authors: Mirghani M. E. S. , Che Man Y. B. , Jinap S. , Baharin B. S. , Bakar J. 
Published: November 2006

AbstractFourier transform infrared (FTIR) spectra of palm oil samples between 2900 and 2800 cm−1 and 1800 and 1600 cm−1 were used to compare different multivariate calibration techniques for quantitative determination of their thiobarbituric acid‐reactive substance (TBARS) content. Fifty spectra (in duplicate) of palm oil with TBARS values between 0 and 0.25 were used to calibrate models based on partial least squares (PLS) and principal components regression (PCR) analyses with different baselines. The methods were compared for the number of factors, coefficients of determination (R2), and accuracy of estimation. The standard errors of prediction (SEP) were calculated to compare their predictive ability. The calibrated models generated three to eight factors, R2 of 0.9414 to 0.9803, standard error of estimation (SEE) of 0.0063 to 0.0680, and SEP of 1.20 to 6.67.
A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content
Authors: Hornero‐Méndez Dámaso , Pérez‐Gálvez Antonio , Mínguez‐Mosquera Ma Isabel 
Published: November 2006

AbstractA rapid and sensitive ultraviolet‐visible spectrophotometric method for determination of peroxide value (PV) in foods with high carotenoid content (e.g., paprika oleoresin, paprika powder, red palm oil) has been developed. The proposed protocol [modified International Dairy Federation (IDF) method] was established from the IDF Fe(II)‐oxidation‐based spectrophotometric method, and the main one of the introduced modifications consisted of a clean‐up extraction step of pigments before determining the PV by complexing Fe(III) ions with thiocyanate. Fe(II) oxidation time, reaction medium, and Fe(III)‐thiocyanate complex formation time were optimized. The modified IDF method was compared with and was validated by iodometric AOAC official method with a good correlation (R2=0.957) between data obtained by both analytical methods. The high sensitivity of the method allows the use of only about 0.010–0.015 g of sample, with a detection limit of 0.044 mequiv peroxide/kg of sample. Therefore, an improved spectrophotometric method for assessing PV in food lipids with high carotenoid content is now available and can be applied to any kind of sample, independent of oil and pigment content.
Transesterification of rapeseed oil in the presence of basic zeolites and related solid catalysts
Authors: Leclercq Elisabeth , Finiels Annie , Moreau Claude 
Published: November 2006

AbstractThe transesterification of rapeseed oil with methanol was performed by reflux of methanol over cesium‐exchanged NaX faujasites, mixed magnesium‐aluminum oxides, magnesium oxide, and barium hydroxide for different methanol‐to‐oil ratios. Over cesium‐exchanged NaX faujasites and mixed magnesium‐aluminum oxides, a long reaction time and a high methanol‐to‐oil ratio are required to achieve both high oil conversion and high yields in methyl esters. However, over a 300 m2/g magnesium oxide, methanol‐to‐oil ratios and reaction times are significantly reduced to obtain both high oil conversion and high yield in the methyl esters, particularly when the hydroxide precursor is calcined at 823 K. Finally, preliminary results with other basic solids such as barium hydroxide have shown a very high activity and a very high yield in esters. This catalyst is particularly effective since, for a methanol‐to‐oil ratio of 6, at reflux of methanol and after a reaction time of only 1 h, the oil conversion is about 80% with a nearly quantitative ester molar fraction.
Effect of roasting oil composition on the stability of roasted high‐oleic peanuts
Authors: Bolton G. E. , Sanders T. H. 
Published: November 2006

AbstractOff‐flavor due to lipid degradation is an important factor in the shelf life of peanut products. The use of recently developed peanuts with high‐oleic acid/linoleic acid (O/L) ratio has the potential to significantly extend the shelf life of roasted peanuts. To determine the full potential for shelf‐life improvement of oil‐roasted high‐O/L peanuts, a study was conducted to examine the effects of roasting high‐O/L peanuts (O/L=30) in high‐O/L (O/L=23.2) or conventional (O/L=1.5) peanut oil. Peanuts were roasted at 177°C to Hunter L values of 49±1. Roasted peanuts were stored at 30°C for 20 wk. Samples were taken at regular intervals to determine PV, oxidative stability index (OSI), moisture content, and water activity. The O/L ratio of high‐O/L roasted peanuts was 27.9 vs. 13.6 for the conventional oil‐roasted peanuts. After 20 wk of storage, PV of conventional oil‐roasted peanuts was 10.8 compared to 5.3 for the high‐O/L‐roasted peanuts. OSI values were 88.5 and 52.4 immediately after roasting for the high‐O/L‐roasted vs. conventional oil‐roasted peanuts. OSI for both decreased, but differences remained similar throughout the storage period. Shelf life of high‐O/L peanuts decreased when roasted in conventional O/L‐peanut oil vs. high‐O/L peanut oil.
The effect of steam treating waste cooking oil on the yield of methyl ester
Authors: Supple B. , Howard‐Hildige R. , Gonzalez‐Gomez Esther , Leahy J. J. 
Published: November 2006

AbstractThe effect of steam injection and sedimentation treatment of waste cooking oil on the quality of TG, to be used as a raw material for the production of biodiesel, was investigated. The effect of steam treatment was evaluated in terms of a number of physical and chemical characteristics. Significant decreases in the moisture, FFA, and PV, as well as increased energy value, were observed. GC analysis of the treated materials demonstrated little change in either the overall composition of the oils or the iodine value. The decreases in moisture from 1.4 to 0.4% and in FFA from 6.27 to 4.28% were found to correlate strongly with an increase in yield of ester from 67.5 to 83.5%.
Inhibition of lipid peroxidation and nonlipid oxidative damage by carnosine
Authors: Yen Wen‐Jye , Chang Lee‐Wen , Lee Chia‐Pu , Duh Pin‐Der 
Published: November 2006

AbstractThe antioxidant effects of carnosine on lipids and nonlipids, including liposomes, carbohydrates, and proteins, were investigated. Carnosine exhibited a remarkable antioxidant effect in liposome and deoxyribose model systems. Carnosine at high amounts (50 mg/mL) was effective in protecting protein against oxidation. The correlation coefficients between reducing ability and the inhibition of liposome, albumin, and deoxyribose oxidation were r=0.92, 0.83, and 0.41, respectively. Carnosine exhibited metal‐binding ability and scavenging ability for hydroxyl radicals generated by photolysis of H2O2 with UV light. The correlation coefficients between hydroxyl radical scavenging and the inhibitory effect on deoxyribose, liposome, and albumin oxidative damage were r=0.97, 0.60, and 0.29, respectively. These properties may explain how carnosine protects lipids and non‐lipids against oxidative damage.
Effect of DAG on milk fat TAG crystallization
Authors: Wright Amanda J. , Marangoni Alejandro G. 
Published: November 2006

AbstractThe effect of milk fat and standard DAG on the crystallization behavior of milk fat TAG (MF‐TAG) was investigated. When milk fat DAG were added to MF‐TAG at the 0.1 wt% level, crystallization was delayed. Racemic purity was shown to be an important factor in the ability of DAG to influence TAG crystallization. Only sn‐1,2 isomers of blends of MF‐TAG with 0.1 wt% of the racemic mixtures of dipalmitin and diolein increased the activation free energy barrier to MF‐TAG nucleation (ΔGc) and delayed the subsequent crystallization process by increasing the crystallization induction time (τSFC) determined from solid fat content‐time measurements. Although crystallization kinetics were affected, the properties of the resulting network structures remained unchanged upon addition of milk fat minor components at the 0.1 wt% level