bluuebunny/crossref_metadata_2025_split huggingface dataset:
ANTIOXIDANT PROPERTIES OF MOLDAVIAN DRAGONHEAD (DRACOCEPHALUM MOLDAVICA L.)
Authors: POVILAITYTé V. , CUVELIER M.‐E. , BERSET C. 
Published: May 2007

ABSTRACTThe antioxidant power of acetone oleoresin (AO), deodorized acetone extract (DAE) and methanol extract (ME) isolated from Moldavian dragonhead (Dracocephalum moldavica L.) leaves and flowering parts was tested in stripped corn oil and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging system. The activity of ME or rosmarinic acid mixtures with α‐tocopherol was also determined in corn oil. The results showed that methanol was a considerably more effective solvent to extract antioxidative substances from dragonhead than acetone. Dragonhead ME was efficient both in retarding corn oil peroxidation and in scavenging DPPH free radicals. The effectiveness of dragonhead AO isolated from the whole herb and DAE isolated from deodorized herb was significantly lower. Their activities were similar in DPPH radical scavenging, whereas DAE was more efficient in stripped corn oil than AO. Dragonhead ME was fractionated by thin
LIPOLYTIC ACTIVITY OF ENZYMES FROM GERMINATING SEEDS OF SESAME (SESAMUM INDICUM L.)
Authors: WANASUNDARA P.K.J.P.D. , WANASUNDARA U.N. , SHAHIDI F. 
Published: May 2007

ABSTRACTSesame (Sesumum indicum) seeds were germinated for seven days under laboratory conditions and the lipolytic activity of the defatted, dried seedlings was determined. Germination increased the lipolytic activity of sesame seeds and the highest activity was observed on day‐4. The lipases of four days germinated sesame seeds were able to hydrolyze mainly the saturated fatty acids from seal blubber oil (SBO). Reaction temperature, incubation period and oil‐to‐seedling powder ratio had a significant effect on the hydrolysis of saturated fatty acids, thereby concentrating unsaturated (mono‐ and polyunsaturated) fatty acids of seal blubber oil.
APPLICATION OF SEMIPREPARATIVE RP‐18 HPLC FOR THE PURIFICATION OF SESAMIN AND SESAMOLIN
Authors: AMAROWICZ R. , SHAHIDI F. , PEGG R.B. 
Published: May 2007

ABSTRACTA relatively simple chromatographic protocol was established to provide good separation of the unsaponifiable constituents from the seed oil of Sesamum indicum Linn. The protocol employs classical column chromatography using alumina and petroleum ether to collect furofuran lignans from sesame oil. Semipreparative RP‐18 HPLC was used to separate the sesamin and sesamolin constituents in high purity (> 99%). The purity and identity of the separated compounds was confirmed by rechromatography using an analytical HPLC set up and GC‐MS, respectively. The method described offers a means to isolate and collect sesamin and sesamolin in high purity for use as standards in furofuran lignan studies of sesame seed oil.
ROLE OF LIPIDS IN TAIWANESE FLAKY SNACK
Authors: CHARLES ALBERT LINTON , HO CHI‐TANG , HUANG TZOU‐CHI 
Published: May 2007

ABSTRACTFlaky snack, a popular Taiwanese snack, was prepared and subjected to force deformation tests, to investigate the functional roles of lipids and the ideal ratio of solid to liquid fat in layer development. It was observed that increasing the lard content of the dough resulted in a relative increase in the softness of the final structure texture. A ratio of 35:10 (w/w), solid to liquid fat gave intermediate intensities compared with the various levels of lipid content in doughs. Light microscopy tests revealed the Remazobrilliant blue R (RBB)‐colored lipids of the inner skin (Yousu) absorbed on the surface of the intact starch granules while the remaining lipids were on the Youpi layers. Force deformation curves depicted increasing fracture intensities with increasing sugar content, indicating the effects of sucrose on dough rheology of the snack. Samples stored at low temperatures depicted sharp hardness increases of varying deflections and modifications as the temperature parameters increased. It was concluded that the activity of lipids in the flaky snack was to achieve layers separation in order to improve the flaky snack fracturability and crispy traits.
RHEOLOGICAL PROPERTIES OF ICE CREAM EMULSION PREPARED FROM LIPASE‐CATALYZED TRANSESTERIFIED PALM KERNEL OLEIN:ANHYDROUS MILK FAT MIXTURE
Authors: LIEW M.Y.B. , GHAZALI H.M. , YAZID A.M. , LAI O.M. , CHOW M.C. , YUSOFF M.S.A. , LONG K. 
Published: May 2007

ABSTRACTThe effect of different fat sources used in the preparation of ice cream emulsions was investigated. Anhydrous milk fat (AMF), a mixture of unmodified palm kernel olein (PKO) and AMF (70:30, w/w) and enzyme‐transesterified PKO:AMF (70:30, w/w) mixture were used in the preparation of the emulsions. Transesterification was catalyzed by mycelium‐bound lipase from Rhizomucor miehei. Rheological and viscoelastic properties measured were the creep compliance, controlled‐stress steady state flow and frequency sweep profiles. Results indicate that emulsion prepared using transesterified PKO:AMF (TE‐PKO:AMF) exhibited a different rheological behavior from that of AMF alone, and the unmodified PKO:AMF (70:30) blend. Frequency sweep profiles showed that the G = values of both AMF and TE‐PKO:AMF emulsions were higher than their G at values, indicating that these emulsions were dominated by the elastic
EFFECT OF BLENDING ON SENSORY ODOR PROFILE AND PHYSICO‐CHEMICAL PROPERTIES OF SELECT VEGETABLE OILS
Authors: PRAKASH MAYA , RAVI R. , BHAT K. K. 
Published: May 2007

ABSTRACTEdible oils of common use in households are mainly of vegetable origin. The present trend of globalization and emphasis on nutritional enrichment has led to the exploration of usage of blended oils. Binary blends studied in this work consisted of 80% base oil (mustard, groundnut and sunflower oil) and 20% blending oil (sesame, refined palm and rice bran oil). The sensory odor profiling of base oils, namely sesame blending oils and their blends was monitored by Sniff test method. The characteristic notes of mustard oil were more of sulfury, pungent and sour while that of palm oil was more husk‐like; sesame oil, seedy and earthy notes; rice bran oil was branny, earthy and groundnut oil more nutty, and had a fresh oil‐like note on the profilogram. Profilogram of blends showed a decrease in the intensities of dominating notes of the base oils. The color measurement of blended oils showed variation in L*, a*and b*values with a+(redness) for refined palm oil blends, b+(yellowness) for sesame and mustard oil blends and a‐(greenness) for rice bran oil blends. The sensory color perception values and CIE color values for L*, a*and b*were negatively correlated for lightness (L*) and sensory redness color values (r=‐0.67; p<0.05), while a positive correlation existed between a*and sensory redness values (r=0.72; p<0.05). The apparent viscosity of the oil blends indicated a pseudoplastic shear thinning behavior. The apparent viscosity of the base oils increased when blended with sesame or rice bran oil, while it decreased upon blending with refined palm oil.
SIMULTANEOUS DETERMINATION OF FREE FATTY ACIDS, PARTIAL ACYLGLYCEROLS AND TOCOLS IN PALM OIL PRODUCTS USING HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: MOH M.H. , TANG T.S. , TAN G.H. 
Published: May 2007

ABSTRACTA high‐performance liquid chromatographic (HPLC) method is described for the simultaneous separation of lipid classes and vitamin E isomers. The detection of both groups was made possible by using an evaporation light scattering detector and a fluorescence detector connected in series. Separation of partial acylglycerols and free fatty acids was satisfactory. In addition, five major vitamin E isomers in palm oil, namely α‐tocopherol, α‐, β‐, γ‐ and δ‐tocotrienols were also resolved. The accuracy of the method, in terms of partial acylglycerols and free fatty acid, was in agreement with the result obtained from the gas chromatographic method. The mean recovery of α‐tocopherol on spiked tripalmitin was 95.2%.
EFFECT OF LIPASE ENZYME ON THE RIPENING OF WHITE PICKLED CHEESE
Authors: AYDEMIR SERDAR , AKIN NIHAT , KOÇAK CELALETTIN 
Published: May 2007

ABSTRACTThe effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0,5, 8, 11 g per 100 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free fatty acids (C2‐C18:1) were analysed in the samples during 1–90 days of ripening period at 15 days intervals. Total solids, fat, total nitrogen, salt, titratable acidity, and pH of cheeses slightly increased during the ripening period. Free fatty acids and volatile free fatty acid contents in cheeses made from pregastric lipase added milk were affected by pregastric lipase and their contents were increased significantly (P<0.01) during the ripening period. Particularly, when cheese had a high level (11 g per 100 L milk) pregastric lipase, the amounts of butyric, caproic and caprylic acids in white pickled cheese were quite high. The relative amounts of volatile free fatty acids varied with storage time and pregastric lipase levels.
ANTIRADICAL EFFICIENCY OF TEA COMPONENTS
Authors: SUN TING , HO CHI‐TANG 
Published: May 2007

ABSTRACTTea contains antioxidant compounds, such as (‐)‐epicatechin (EC), (‐)‐epigallocatechin (EGC), (‐)‐epicatechin gallate (ECG), (‐)‐epigallocatechin gallate (EGCG), gallic acid and caffeine. The antioxidant activity of these compounds as well as 1,3,7‐trimethyluric acid (the major metabolite of caffeine) was evaluated using the 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH). The antiradical ability according to the EC50 was EGCG > ECG > EGC > gallic acid > EC > BHT > 1,3,7‐trimethyluric acid > caffeine. The time for these compounds to reach the steady state was considered, and the concept of antioxidant efficiency (AE50) involving the EC50 and the time to reach the steady state was used to evaluate the antiradical efficacy. The order of antiradical efficiency according to AE50 was ECG gallic acid > EGCG > EC > EGC > BHT > 1,3,7‐trimethyluric acid > caffeine.
PREPARATION OF STRUCTURED LIPIDS WITH SPECIAL FUNCTIONAL PROPERTIES
Authors: LEDÓCHOWSKA ELEONORA , JEWUSIAK ANNA , SZYMCZAK MALGORZATA 
Published: May 2007

ABSTRACTEnzymatic acidolysis of rapeseed oil with capric acid was carried out to obtain structured lipids. The reaction was catalyzed by Lipozyme IM lipase from Rhizomucor miehei. The enzyme preparations contained 2.8 and 10% water. The reaction conditions were enzyme load of 8% (w/w total substrates), substrate mole ratio of 1:6 (rapeseed oil:capric acid), and reaction temperature of 65C. The results showed that triacylglycerols (TAG) after transesterification contained mainly oleic, linoleic and linolenic acids (about 90%) in the internal sn‐2 position, whereas capric acid was mostly in the external sn‐1,3 positions (approximately 40%). The quantity of water in the reaction medium had a significant influence on the yield and quality of the TAG fraction.
TRANS FATTY ACID CONTENT OF SOME FOOD PRODUCTS IN POLAND
Authors: IZEGARSKA Z. , BOREJSZO Z. 
Published: May 2007

ABSTRACTThe fatty acid composition of chips, cakes and ice creams was determined with particular attention to their trans fatty acid content. The trans C18:1 content was determined by a combined capillary gas‐liquid chromatography (GLC) and silver thin‐layer chromatography (Ag‐TLC). Six of ten types of chips examined contained more than 10%trans C18:1 (in the range of 10.3 to 17.3% of the total fatty acids), and the other four had below 0.5%. In the lipids of cakes trans C18:1 isomers occurred at 1.49 to 41.44% and only four types of cakes contained less than 5% of trans C18:1. The cis‐trans and trans‐cis C18:2 isomers were present among the fatty acids of the majority of chips and cakes investigated. Six types of chips contained trans‐trans C18:2 in the 1.2–1.6% range. Trans fatty acids were absent in the lipids of 6 types of ice cream, but two types contained 11.3 and 19.4%trans C18:1.
ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF EDIBLE MUSHROOMS
Authors: FU HUI‐YIN , SHIEH DEN‐EN , HO CHI‐TANG 
Published: May 2007

ABSTRACT The antioxidative potency of commercially available mushrooms in Taiwan was studied. The free radical scavenging activities of these mushrooms were demonstrated by using the DPPH method. The antioxidative activities of ethanol extracts of various mushrooms in an emulsified corn oil (o/w) system at 60C were compared. The addition of test compounds in corn oil emulsions significantly extended the induction period of lipid oxidation. The order of inhibitory activity of mushroom extracts on oxidation in emulsion system was Agaricus bisporus > Hypsizigus marmoreus > Volvariella volvacea > Flammulina velutipes > Pleurotus eryngii > Pleurotus ostreatus > Hericium erinaceus > Lentinula edodes. In the thermal oxidative stability test, using lard, the order of antioxidative activity of test materials showed similar tendencies, except for the extract of Lentinula edodes.
FATTY ACID PROFILES OF LEAVES OF NINE EDIBLE WILD PLANTS: AN AUSTRALIAN STUDY
Authors: LIU LIXIA , HOWE PETER , ZHOU YE‐FANG , HOCART CHARLES , ZHANG REN 
Published: May 2007

ABSTRACT Nine species (Amaranthus viridis L., Atriplexnummularia L., Chenopodium album L., Plantago major L., Portulaca oleracea L., Solanum nigrum L., Sonchus oleraceus L., Stellaria media L. and Taraxacum officinale W.) of edible wild plants grown in Australia were examined for their fatty acid composition by gas chromatography. The total fatty acid contents in the young leaves of these species ranged from 8.75 to 29.12 mg/g of dry matter, and were predominantly comprised of the alpha‐linolenic acid (4.78 to 19.88 mg/g). These plants did not contain any of the longer‐chain omega‐3 fatty acids, namely eicosapentaenoic acid, docosahexaenoic acid or docosapentaenoic acid.
THE KINETICS OF CRYSTALLIZATION OF TRIPALMITIN IN OLIVE OIL: AN ARTIFICIAL NEURAL NETWORK APPROACH
Authors: GALLEGOS‐INFANTE JOSE ALBERTO , ROCHA‐GUZMAN NURIA E. , GONZALEZ‐LAREDO RUBEN F. , RICO‐MARTINEZ RAMIRO 
Published: May 2007

ABSTRACTExperimental measurements of the variation in the solid fraction during crystallization of lipid mixtures are often correlated in terms of the so‐called Avrami model. In this paper, the above model was employed to describe measurements taken during the crystallization of blends of tripalmitin in olive oil at high concentrations. Although the blends appeared to behave ideally, the Avrami model failed to describe the experimental results over the entire range of tripalmitin concentration investigated. This discrepancy appears to be correlated with the interfacial free energy. As an alternative to the description of lipid crystallization experiments, the use of continuous‐time artificial neural network (ANN) approximators is proposed. For the system studied here, the ANN successfully reproduced the experimentally observed behavior for all temperatures and tripalmitin concentrations used.
FATTY ACID COMPOSITION OF THE SEED OIL OF ARUM ITALICUM MILLER
Authors: SALIK SERAP , ALPINAR KERIM , IMRE SEDAT 
Published: May 2007

ABSTRACT The genus Arum (Araceae) is represented by some 20 taxa in Turkey. Having tuberous roots, broadly hastate vigorous leaves, greenish‐yellow spathes A. italicum grows in northern Turkey and flowers between April and May and its reddish berry type fruits ripen in July. Containing significant amount of calcium oxalate crystals, oxalic acid and oxalates in addition to volatile and/or easily destroyed irritating substances, Arum taxa are toxic. However, dried or fresh parts thereof are used for food and in folk medicine in Turkey. Tubers and ripe fruits are used in the treatment of rheumatism and hemorroids while the leaves are consumed as a food. The fatty acid composition of the seed oil of A. italicum oil was investigated by analyzing their methyl esters by GC and GC‐mass spectrometry. The major fatty acids were 16:0, 16:1 n‐7, 18:0, 18:1 n‐9, 18:2 n‐6 and 13‐phenyltridecanoic acid in the seed oil. This is the first report on fatty acid composition and 13‐phenyltridecanoic acid content of Arum italicum Miller seeds from Turkey.
LIPID AND LIPID SOLUBLE COMPONENTS OF GONADS OF GREEN SEA URCHIN (STRONGYLOCENTROTUS DROEBACHIENSIS)
Authors: LIYANA‐PATHIRANA CHANDRIKA , SHAHIDI FEREIDOON , WHITTICK ALAN , HOOPER ROBERT 
Published: May 2007

ABSTRACT Seasonal changes in the lipid and lipid soluble components of gonads of green sea urchin (Strongylocentrotus droebachiensis) were investigated. The lipid content was highest in the spring while it was lowest in the winter. The composition of nonpolar and polar lipid classes of sea urchin gonads were not affected qualitatively, but there were significant (P<0.05) quantitative variations. Major nonpolar lipid classes were triacylglycerols (TAG), free fatty acids (FFA) and sterols (ST) while dominant polar lipid components were phosphatidylcholine (PC) and phosphatidylethanolamine (PE). The fatty acids 16:0 and 14:0 were the major saturated fatty acids (SFA) consistently present in total, nonpolar and polar lipids of sea urchin gonads. The 5‐olefinic acid 20:1 n‐15 was the dominant monounsaturated fatty acid (MUFA) while 20:4 n‐6 and 20:5 n‐3 were the major polyunsaturated fatty acids (PUFA) present. The content of PUFA increased during cold climatic conditions with a simultaneous decrease in the content of SFA. These changes were reversed during warm seasons. Total carotenoid content was highest in the spring. Echininone was the major carotenoid present and its relative content varied significantly (P<0.05) with the season; being highest in the spring and lowest in the summer. In addition, β‐carotene was present in each season. Thus, the importance of seasonal variations on the lipid and lipid soluble components of sea urchin gonads is evident.
ISOPROPYL ALCOHOL EXTRACTION OF COTTONSEED COLLETS: CRUDE OIL COMPOSITION
Authors: ZHANG F. , RHEE K. C. , KOSEOGLU S. S. 
Published: May 2007

ABSTRACT Isopropyl alcohol (IPA) is an attractive alternative solvent to hexane for use in vegetable oil extraction. The relative efficiencies of IPA and hexane extractions using both cottonseed collets and flakes were evaluated in terms of product composition. The aqueous IPA extracted crude cottonseed oils from expander pretreated collets were analyzed for their nonacylglycerol compositions. The IPA extraction (88, 93, 95 and 97% IPA) resulted in more free fatty acids in the crude oils than did hexane extraction, and the level of the free fatty acids increased as the IPA concentration increased. The phosphorus content was higher in the IPA‐extracted oils compared to those of their hexane‐extracted counterparts. The HPLC analysis showed that the IPA extractions increased concentrations of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) in the crude cottonseed oils. More sugar and less gossypol were found in IPA‐extracted oils and the level of sugar decreased as the IPA concentration increased. The oil extracted with 95% IPA from the expander‐produced collets were lower in free fatty acid, sugar, and gossypol than those obtained from the flakes. The amount of phosphorus in the oil extracted from the collets was approximately 45% higher than that from the flakes. The IPA extraction, in combination with expander pretreatment, produced cottonseed meals with free gossypol of 366 ppm, making them suitable for feeding nonruminant animals.
THE EFFECT OF DIFFERENT TYPES OF STIRRER AND FRACTIONATION TEMPERATURES DURING FRACTIONATION ON THE YIELD, CHARACTERISTICS AND QUALITY OF OLEINS
Authors: HASMADI M. , AINI I. NOR , MAMOT S. , YUSOF M. S. A. 
Published: May 2007

ABSTRACT Refined, bleached and deodorized (RED) palm oil was fractionated by dry fractionation using two different types of stirrer at 3 fractionation temperatures to produce palm olein (POo). Statistical analysis by SAS showed significant differences (P < 0.05) between fractionation temperatures of 15C and 21C, and no significant differences between two types of stirrer on product yield. Iodine value showed significant differences between fractionation temperatures of 15C and 18C, and 15C and 21C but no significant difference was observed between the two types of stirrers. Analysis showed that palm olein fractionated at lower temperature contained less saturated fatty acids, more unsaturated fatty acids and lower solid fat than oleins fractionated at higher temperatures.
COMPARISON OF THE FRYING STABILITY OF REGULAR AND LOW‐LINOLENIC ACID SOYBEAN OILS
Authors: NORMAND L. , ESKIN N. A. M. , PRZYBYLSKI R. 
Published: May 2007

ABSTRACT The frying stability of a regular soybean oil (RSO) was compared with a modified low linolenic‐acid soybean oil (LLSO). The rate of free fatty acid (FFA) formation was similar for both oils during 72 h of frying. Despite a reduction in polyunsaturated fatty acids, however, the rate of formation of total polar compounds (TPC) in LLSO was greater than RSO. The higher production of TPCs in LLSO was explained, in part, by a lower level of tocopherols and a more rapid rate of degradation of the main isomers, γ‐ and δ tocopherols. This study points to the limitations of predicting frying stability based solely on fatty acid composition.
PREPARATION OF TOCOPHEROL SUCCINATES FROM DEODORIZER DISTILLATE
Authors: LIN KUO‐MIN , ZHANG XIAOYAN , KOSEOGLU SEFA S. 
Published: May 2007

ABSTRACT Preparation of tocopherol succinates from deodorizer distillate (DOD) with or without pretreatment was studied. To reduce damage to tocopherols, the reaction mixture was purged with nitrogen during heating. For DOD as a raw material, the succinylation procedure for converting tocopherols to tocopherol succinates was optimized in terms of type of catalyst, reaction time, and reaction temperature. Potassium acetate performed best among the catalysts tested. Using potassium acetate, 90% conversion was achieved within 30 min for total tocopherols and within 90 min for α‐tocopherol. The optimal reaction time ranged from 60 to 90 min. To obtain rapid reaction and high conversion, the suitable temperature range was 100–140C. Under optimal conditions, a conversion of 93% was reached. For sterol‐removed DOD as a raw material, the succinylation reaction was carried out at 140C for 1 h using potassium acetate as a catalyst. When using 10% of succinic anhydride and 1.3% of catalyst, over 80% of total tocopherols were converted to tocopherol succinates with conversion of α‐tocopherol being highest among all isomers (over 90%). The conversion was significantly increased to over 90% by increasing the amount of succinic anhydride from 10 to 13% and that of the catalyst from 1.3 to 2%. Meanwhile, the free fatty acid (FFA) content was increased to approximately 10% after the succinylation reaction.
SEPARATION OF STEROLS FROM DEODORIZER DISTILLATE BY CRYSTALLIZATION
Authors: LIN KUO‐MIN , KOSEOGLU SEFA S. 
Published: May 2007

ABSTRACT Separation of sterols from deodorizer distillate (DOD) by crystallization without pretreatment was investigated. DOD was dissolved in different solvents and crystallization was then conducted at‐10 or‐20C, with a solvent‐to‐DOD ratio of 3:1 (v/w). Several solvents such as methanol, acetone, and their mixtures, were examined for their separation effectiveness. The sterol crystals formed were removed from the solution by centrifugation at low temperature and subsequent filtration. The best results were obtained by crystallization at ‐20C for 24 h with a mixture of acetone and methanol, followed by centrifugation, filtration and washing steps. Over 90% of the original tocopherols and squalene in DOD were recovered in the filtrate fraction, while 80% of total sterols in DOD were retained in the cake fraction.