bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes of isoflavones during processing of soy protein isolates
Authors: Wang C. , Ma Q. , Pagadala S. , Sherrard M. S. , Krishnan P. G. 
Published: May 2007

AbstractSoy protein isolate (SPI) is a widely used food ingredient and is made by extracting soy flour (SF) under slightly alkaline pH, followed by precipitation, washing, and drying. Soy foods and foods containing soy protein ingredients have great potential in the prevention of cardiovascular diseases and cancers. These health benefits have been attributed to isoflavones in soy protein ingredients. However, the current processing techniques were developed many years ago without this knowledge. The objective of this study was to investigate the mass balance of different isoflavones during manufacturing of SPI and to provide basic information to assist further development efforts leading to preservation of soy isoflavones in soy protein ingredients. The study revealed that only about 26% of the total isoflavones in SF remained in SPI. The percentages of total isoflavones lost during extraction, precipitation, and washing were 19, 14, and 22%, respectively. Washing was the step where most isoflavones were lost. The isoflavone profile of the SPI was different from that of SF. The former contained much more aglucones (genistein and daidzein), while the latter had almost none. The high content of aglucones in SPI was probably due to the hydrolysis of glycosides.
Supercritical CO2 extraction of rice bran
Authors: Kuk M. S. , Dowd M. K. 
Published: May 2007

AbstractExtraction of rice bran lipids with supercritical carbon dioxide (SC‐CO2) was performed. To investigate the pressure effect on extraction yield, two isobaric conditions, 7000 and 9000 psi, were selected. A Soxhlet extraction with hexane (modified AOCS method Aa 4–38; 4 h at 69°C) was also conducted and used as the comparison basis. Rice bran with a moisture content of 6%, 90% passable through a sieve with 0.297 mm opening, was used for extraction. A maximum rice bran oil (RBO) yield of 20.5%, which represents 99+% lipid recovery, was obtained with hexane. RBO yield with SC‐CO2 ranged between 19.2 and 20.4%. RBO yield increased with temperature at isobaric conditions. At the 80°C isotherm, an increase in RBO yield was obtained with an increase in pressure. The pressure effect may be attributed to the increase in SC‐CO2 density, which is closely related to the value of the Hildebrand solubility parameter. RBO extracted with SC‐CO2 had a far superior color quality when compared with hexane‐extracted RBO. The level of sterols in SC‐CO2‐extracted RBO increased with pressure and temperature.
Lipids of Haliphthoros philippinensis: An oomycetous marine microbe
Authors: Kim H. , Gandhi S. R. , Moreau R. A. , Weete J. D. 
Published: May 2007

AbstractLipids of the marine oomycetous microbe Haliphthoros philippinensis were characterized by chromatographic and spectroscopic techniques. Total lipid content of this organism was relatively low and not very responsive to manipulation of the culture conditions. Neutral lipid comprised 21% of the total lipid and the polar lipids were mainly phosphatidylcholine (44%), phosphatidylethanolamine (15%), and a ceramide‐phosphorylethanolamine (19%). Palmitic (16:0) was the primary saturated fatty acid at 25% of the total fatty acids, and arachidonic acid (20:4n‐6, ARA) and eicosapentaenoic acid (20:5n‐3, EPA) were the major unsaturated fatty acids at 19 and 21%, respectively. Fucosterol was the principal sterol at 59% of the total sterols. The effects of several cultivation variables on growth and EPA production by this species were investigated. Among those tested, glucose and sodium glutamate were the most efficient carbon and nitrogen sources for growth, respectively. When the mycelium was cultivated for 6 d to produce biomass under optimal growth conditions, and then transferred to low temperature for an additional 13 d without glucose, the EPA content reached 31% of the total fatty acids and the yield was 203 mg/L. When the same experiment was performed with glucose supplementation during the low‐temperature phase, EPA composed 27% of total fatty acids and yield reached 316 mg/L, or a 285% increase over that from mycelium cultured for 6 d at 24°C, and 56% over that cultured at 16°C for 13 d. ARA production did not respond accordingly.
Similarities in the lipid class profiles of oils from Atlantic and Pacific dogfish livers
Authors: Kang S‐J. , Timmins M. C. A. , Ackman R. G. 
Published: May 2007

AbstractLiver oils from Atlantic and Pacific dogfish (Squalus acanthias) have been compared for lipid classes, fatty acids of the total oil and of important lipid classes, and details of the alkyl chains in the 1‐O‐alkyl‐2,3‐diacylglycerol ethers (DAGE). In general there were few striking differences, confirming the view of biologists that these sharks are one species. The Pacific dogfish liver oil had a higher content (41.2%) of DAGE than the oil from Atlantic dogfish (18.2%). Both oils had all common and expected fatty acids in the proportions usual for marine oils, but they differed in the eicosenoic chains of the glycerol ethers (GE). The Pacific oil was unusual in having low but similar proportions of two alkyl chain isomers, 20:1n‐11 and 20:1n‐9. The Atlantic oil was very high in the 20:1n‐11 isomer, which is usually lower than 20:1n‐9 in the fatty acids of most regional marine oils. Unexpectedly, the DAGE of both oils had further unusual 20:1 isomer proportion in the GE chain, with 20:1n‐7 >20:1n‐9. Minor oddities in the fatty acids may reflect different basic food sources.
Volatile compounds produced during deodorization of soybean oil and their flavor significance
Authors: Kao Jian‐Wen , Hammond Earl G. , White Pamela J. 
Published: May 2007

AbstractFreshly deodorized soybean oil has a characteristic nutty flavor but often yields no detectable headspace volatiles. The cause of this flavor was investigated by deodorizing soybean oil in an apparatus with a double cold trap that allowed the volatile compounds formed from the initial decomposition of hydroperoxides to be collected separately from those produced during the normal deodorization process. The chief volatile components from the normal deodorization process were hydrocarbons, which contributed little to no odor to the oil. The compounds with the greatest odor were carbonyls, especially heptanal and cis‐4‐heptenal. Although these components should accumulate at some steady‐state concentration in an oil during its deodorization, none seemed to account for the flavor of the deodorized oil. By using a particle detector, it was shown that small particles could be generated in the human mouth that could provide a mechanism to bring oil with nonvolatile flavor components into contact with the olfactory organ. Attempts to separate possible nonvolatile flavors in deodorized oil from triacylglycerides by chromatography on alumina or reaction with 2,4‐dinitrophenylhydrazine were unsuccessful. Possibly, the flavor is caused by the glycerol esters themselves.
Correlating viscosity with temperature and other properties
Authors: Fisher Charles H. 
Published: May 2007

AbstractSimple viscosity equations based on linearities [1/ηe (or φe) vs. T; T/ηe vs. T and φe vs. P; (η, viscosity; φ, fluidity; T, temperature; and P, any property or property function linear with T, such as, density, refractivity, and surface tension)] are given for glycerol, triglycerides, glyceride oils, n‐fatty acids, esters, an alcohol, and an amine.
A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies
Authors: Bhaskar A. R. , Rizvi S. S. H. , Bertoli C. , Fay L. B. , Hug B. 
Published: May 2007

AbstractMilk fat fractions from supercritical carbon dioxide (SC‐CO2) extraction were compared with commercial melt crystallization (MC) fractions for their physical and chemical properties. The fractions were analyzed for fatty acids, triacylglycerols, cholesterol, total carotenoid content, and volatile compounds. The fractions were also evaluated for solid fat content (SFC) by pulsed nuclear magnetic resonance and thermal profiles by differential scanning calorimeter (DSC). The distribution of fatty acids and triacylglycerols in the fractions depended on the fractionation technique used. SC‐CO2 separated fractions based on molecular weight rather than on melting point, which is the driving force for the MC process. The differences among the fractions were quantified from their SFC and DSC curves. Triacylglycerol profiles by high‐performance liquid chromatography showed that the SC‐CO2 fractions were distinctly different from each other and from MC fractions. The SC‐CO2 solid fraction (super stearin) was the most unique. It had a high concentration of long‐chain, unsaturated fatty acid‐containing triacylglycerols in a narrow range of high molecular weight, indicating a homogeneity of this fraction that has not been attainable by other techniques. It was also enriched in β‐carotene and was devoid of volatile compounds. As compared to liquid MC fractions, the liquid SC‐CO2 fraction had a high concentration of low‐melting triacylglycerols and was enriched in volatile compounds. With SC‐CO2, it is thus possible to simultaneously fractionate and produce a flavor‐rich concentrate at no extra processing cost.
Occurrence of 5α‐cholesta‐7,24‐dien‐3β‐ol and 23‐dehydrolophenol in the bean lipids of Vanilla madagascariensis
Authors: Ramaroson‐Raonizafinimanana Béatrice , Gaydou Emile M. , Bombarda Isabelle 
Published: May 2007

AbstractEleven 4‐desmethylsterols, four 4,4‐dimethylsterols, and twelve 4‐methylsterols were identified in Vanilla madagascariensis beans. The 4‐desmethylsterol fraction was characterized by a high level of 5α‐cholesta‐7,24(25)‐dien‐3β‐ol (35.3%). The 4‐methylsterol fraction was characterized by a high level of 31‐norcycloartenol (57.5%) and the presence of 23‐dehydrolophenol (9.4%). Cycloartenol (72.9%), cyclosadol (12.7%), parkeol (9.7%), and 24‐dehydrotirucallol (4.7%) were identified in the 4,4‐dimethylsterol fraction.
Liver lipids and fatty acids of the sting ray Dasyatis bleekeri (Blyth)
Authors: Pal Debasish , Banerjee Dipankar , Patra Tarun K. , Patra Amarendra , Ghosh Amitabha 
Published: May 2007

AbstractThe sting ray, Dasyatis bleekeri (Blyth), has been studied for lipids and fatty acids of its liver. The neutral lipids identified were hydrocarbons, wax esters, steryl esters, 1‐O‐alkyl‐2,3‐diacylglycerols, triacylglycerols, and sterols. Neutral lipids were predominant (91.8%), major components being triacylglycerols (92.7%). Polyenoic fatty acids of n‐3 series, viz. eicosapentaenoic acid and docosahexaenoic acid, were high in the phospholipid and neutral lipid fractions. Cholesterol was the major component (67.9%) in the steryl ester fraction. Glyceryl ethers, with chainlengths up to 30 carbons, were recorded with unsaturated, anteiso, iso, and normal chains. In wax ester alcohols, up to 32‐carbon chains were recorded. Hydrocarbons were up to 36‐carbon chains with anteiso, iso, and normal chains. Among branched chain hydrocarbons, pristane was the major component (6.7%) and squalene was present at the level of 3.5%. Chimyl and batyl alcohol backbones were the major components found in 1‐O‐alkyl‐diacylglycerols.
Factors affecting the electrical resistivity of soybean oil
Authors: Tekin Aziz , Hammond Earl G. 
Published: May 2007

AbstractThe electrical resistivity of soybean oil that had been purified to remove polar constituents was determined, and the effect of measuring conditions and the addition of polar constituents (free fatty acids, phospholipids, monoglyceride, α‐to‐copherol, β‐sitosterol, β‐carotene, peroxides, and water) on resistivity was investigated. For reproducible resistivity measurements, voltages in excess of 50 volts and charging times greater than 120 s were necessary. As temperature was increased linearly, the resistivity of the oil decreased logarithmically. For making comparisons, a temperature of 24°C, a potential of 50 volts, and 120 s charging times were chosen. All polar constituents decreased the resistivity of the purified soybean oil, but water, phospholipids, and monoglycerides had the greatest effects. Water increased the resistivity‐lowering effects of all other constituents except for free fatty acids, which were affected by water only slightly. The synergistic effect of water was much greater for phospholipids and monoglyceride than for other constituents.
Transmission electron microscopy of milkfat globules in the low‐density lipid fraction of swiss cheese whey
Authors: Kamath Savita R. , Morr Charles V. 
Published: May 2007

AbstractA low‐density lipid fraction (LDLF) was recovered from Swiss cheese whey (SCW) residual lipids by high‐speed centrifugation. The present study was conducted to determine the microstructural properties of the extremely small‐sized milkfat globules (MFG) in LDLF by: (i) freeze‐fracture transmission electron microscopy (FF‐TEM) and (ii) thin‐section TEM (TS‐TEM). FF‐TEM results revealed that MFG in LDLF were ≤1 µm in size and were embedded in what appeared to be a smooth, protein‐like matrix. The MFG in FF‐TEM specimens exhibited either planarly cleaved fractions with smooth cores or peripherally cleaved fractions with surface laminations. TS‐TEM results revealed that the MFG in LDLF were dispersed in an aggregated nonlipid matrix.
Ethanolic extraction of sunflower oil in a pulsing extractor
Authors: Sineiro J. , Domínguez H. , Núñez M. J. , Lema J. M. 
Published: May 2007

AbstractOil extraction by ethanol from partially defatted prepressed sunflower seeds in pulsed and nonpulsed extractors was compared. The oil yield was increased by 8.7% after short extraction periods (up to 6.06 residence times) with a pulsing flow, which was probably due to reduction in the axial dispersion that induces a greater concentration gradient between the miscella surrounding the solid and the bulk miscella.
Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light
Authors: Chen Xiaoying , Ahn Dong U. 
Published: May 2007

AbstractThe mechanisms and antioxidant activities of six natural phenolics against lipid oxidation induced by ultraviolet (UV) radiation or Fe2+ were studied. An oil emulsion was prepared with flax oil and the thiobarbituric acid‐reactive substances (TBARS) method was used to determine lipid oxidation. The antioxidant activities of the six phenolics against UV‐induced lipid oxidation were as follows: quercetin > rutin = caffeic acid = ferulic acid = sesamol > catechin. The inhibitory concentrations (IC50) showed that the effectiveness of these antioxidants against Fe2+‐induced lipid oxidation was in the order quercetin (1.7 µM) > rutin (10.3 µM) > catechin (14.9 µM) > sesamol (18.5 µM) > caffeic acid (19 µM) > ferulic acid (>250 µM), and quercetin was more efficient than butylated hydroxytoluene (BHT) (2.9 µM). Quercetin and rutin had absorption maxima at the UV‐A (320–380 nm) region, while the other phenolics tested had absorption maxima near (catechin, 278 nm) or at the UV‐B (280–320 nm) region. The stoichiometric ratios of quercetin, rutin, catechin, and caffeic acid to Fe2+ were 3:1, 2:1, 1:1, and 1:1, respectively. Although free‐radical scavenging capability of antioxidants was the most critical, UV absorption and/or Fe2+‐chelation properties of natural phenolics also contributed significantly to the control of lipid oxidation induced by UV or Fe2+ in oil systems.
Cyclopropenoic fatty acids in gymnosperms: The seed oil of Welwitschia
Authors: Aitzetmüller K. , Vosmann K. 
Published: May 2007

AbstractThe seed oil of the gymnosperm Welwitschia mirabilis was found to contain malvalic acid, a cyclopropenoic fatty acid. This is in sharp contrast to most other gymnosperms, which contain Δ5cis‐fatty acids as well as the normal set of fatty acids. The importance of this finding in relation to questions of the evolution of the Gymnospermae and Angiospermae, the two main branches of higher plants, is briefly discussed.
Supercritical carbon dioxide extraction of lipids from Pythium irregulare
Authors: Walker Terry H. , Cochran Hank D. , Hulbert Greg J. 
Published: May 2007

AbstractLipids that contain polyunsaturated fatty acids (PUFA) have therapeutic value. PUFA, however, degrade in high‐temperature, oxygen‐rich conditions typical of conventional hot solvent‐extraction and distillation methods. Supercritical CO2 extraction was chosen as an alternative method to recover these valuable compounds from the lower fungus, Pythium irregulare. Freeze‐dried biomass was subjected to an aqueous phase and placed into a flow‐through extraction apparatus. Extraction of oil from this biomass showed some success for moisture contents as high as 30% (wet basis). The addition of a novel CO2‐philic surfactant to the wet biomass with moisture contents as high as 95% (wet basis) increased the extraction rate of fungal oil by more than an order of magnitude. For tests with extraction times of 5 to 6 h, data for the diffusion‐controlled region were modeled with an analytical solution to Fick's second law. Equilibrium data were also obtained for the fungal oil at two isotherms (40 and 60°C) over a pressure range of 13.7 to 27.5 MPa.
Characterization of forced oxidation of sardine oil: Physicochemical data and mathematical modeling
Authors: Dahl Stefan , Malcata F. Xavier 
Published: May 2007

AbstractIt is of major interest to the food industry to understand the mechanisms and kinetics underlying spontaneous oxidation of marine oils because these polyunsaturated fatty acid (PUFA)‐rich oils, the object of several health claims, have been repeatedly recommended for dietary intake. The present study attempts to characterize forced oxidation and hydrolytic breakdown of glycerides and fatty acids in sardine oil. A simple, first‐order mathematical model was postulated and successfully fitted to the experimental data. This model confirmed that the rate of decrease in concentration of intact fatty acid moieties is almost directly proportional to the number of double bonds present. Therefore, as expected, the rate of oxidative decay was virtually independent of chain length, with an overall activation energy of ca. 22 kJ mol−1. Additionally, the rate of hydrolysis was correlated with the rate of oxidative decay. With the exception of fatty acids possessing more than four double bonds, PUFA proved to be relatively stable to oxidation for up to 10 h at 50–70°C, and the qualitatively richest pattern of volatiles was obtained when the reaction was performed at the highest temperature (80°C).
Rubber‐toughening epoxy thermosets with epoxidized crambe oil
Authors: Raghavachar R. , Letasi R. J. , Kola P. V. , Chen Z. , Massingill J. L. 
Published: May 2007

AbstractEpoxidized crambe oil and rapeseed oil were synthesized by reaction of the oils with m‐chloroperoxybenzoic acid. Formulating the neat epoxidized oils with epoxy‐amine systems gave two‐phase thermosets with epoxidized crambe oil, but not with epoxidized rapeseed oil. Glass transition temperature, mechanical properties, and fracture toughness of the epoxidized crambe oil thermoset specimen were measured. Fracture toughness values of the epoxy thermosets were increased approximately 100% by both 5 and 10% epoxidized crambe oil. Glass transition temperature and mechanical properties were affected only modestly.
Hydrolysis of palm oil catalyzed by macroporous cation‐exchanged resin
Authors: Yow C. J. , Liew K. Y. 
Published: May 2007

AbstractHydrolysis of palm oil was studied using four types of commercial H+‐exchanged resin with acidity in the region of 5×10−3 eq g−1 but with different pore volumes, specific surface areas, and pore diameters. The reaction was carried out in a stirred batch reactor in the liquid phase with continuous steam injection for up to 14 h. The rate of hydrolysis did not depend on total pore volume and specific surface area but did depend on pore diameter. On exchanging H+ with La3+, Co2+, and Na+, the rate of reaction decreased markedly and was dependent on the degree of exchange, demonstrating that hydrolysis was catalyzed by H+ sites. The activation energy for the hydrolysis of the triglycerides was estimated to be 240 kJ mol−1. A procedure to estimate the rates of the different stages of hydrolysis and hence the individual rate constants of the forward and reverse reactions is described. The procedure yielded reasonable parameters for the reaction at 155°C up to 6 h of reaction time, when about 75 mol% of triglycerides was hydrolyzed.
Monitoring of lipase‐catalyzed transesterification between eicosapentaenoic acid ethyl ester and tricaprylin by silver ion high‐performance liquid chromatography and high‐temperature gas chromatography
Authors: Han Jeong Jun , Iwasaki Yugo , Yamane Tsuneo 
Published: May 2007

AbstractA high‐resolution method based on silver ion high‐performance liquid chromatography (HPLC) and high‐temperature gas chromatography (HTGC) with on‐column injection was established for the separation of triacylglycerols (TAG) which contained eicosapentaenoic acid (EPA). A solvent system based on n‐hexane, 2‐propanol, and acetonitrile in HPLC for the separation of EPA‐containing TAG was developed. It was dependent upon the number of EPA molecules and their isomeric distribution on the glycerol backbone. This technique was used to monitor the incorporation of EPA onto specific positions on the glycerol backbone. For quantitative monitoring of the synthesis reaction of the TAG containing EPA, an HTGC analysis was developed. For monitoring of the synthesis of structured TAG containing EPA, transesterification of tricaprylin with EPA ethyl ester in a solvent‐free system was performed. The transesterification reaction using various lipases was studied at a different molar ratios of substrates, several initial water activities (aw), and various reaction temperatures.
Soy lecithin phospholipid determination by fourier transform infrared spectroscopy and the acid digest/arseno‐molybdate method: A comparative study
Authors: Nzai J. M. , Proctor A. 
Published: May 2007

AbstractA study was conducted to determine the accuracy and precision of phospholipid analysis by a simple Fourier transform infrared spectroscopy (FTIR) method relative to the conventional phospholipid phosphorus analysis by the acid digest/arseno‐molybdate method by Bartlett. Commercial soy lecithins of known concentrations of phospholipid were prepared and the phospholipid content measured by the FTIR and Bartlett methods. The coefficients of determination and of variances using the two methods were determined. The coefficient of determination for the FTIR method was >0.976 while that for the Bartlett method was ∼0.821. The coefficients of variances (CV) for 1–20% phospholipid concentration range using 10 replicate samples were found to lie between 3.59 and 9.45% for the FTIR method, while the Bartlett method had much higher CV for the same range and replicates (8.95 to 48.73%), signifying the higher accuracy and precision of the FTIR compared to the Bartlett method in the determination of the actual percentage of phospholipid. The Bartlett method gave no significant difference in the phospholipid levels at smaller concentrations, indicating its limitation in accurately determining percentage phospholipid of samples at low concentrations. The one‐way analysis of variance at the 1–20% phospholipid concentration range showed that there were significant differences in the mean percentage phospholipid levels for the FTIR data, which was therefore able to distinguish samples with small differences in phospholipid levels. The FTIR method gave consistently reliable results within the range chosen (1–20% phospholipid content). FTIR is a fast, simple, and reliable analytical tool for quantitative phospholipid analysis.