bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changing practices and changing residues in animal fats and plant oils 1890–1980
Authors: Frank R. 
Published: June 2007

SummaryFollowing World War II and the movement of people from the rural to the urban environment, producers of food have become increasingly dependent on organic chemical substances to control pests affecting the production of food. Because of scientific evidence and public concern, constant changes have occurred in the types of pesticides being used over the last three decades.The persistent organochlorines which accumulated in fats and oils were removed in the early 1970s. Since that time, residues in animal fats and plant oils have declined markedly and almost disappeared in most cases. No early evidence was found in Ontario that these compounds accumulated in plant oils and so no indepth study was undertaken.With the threat of biological resistance ever looming larger, Integrated Pest Management programs have been investigated and are being implemented to reduce the dependence on chemical pesticides. Current pesticides rarely appear in oil and fats and those that do are controlled below the MRL by following the days to slaughter for livestock and the days to harvest for crops.In general, pesticide residues in fats and oils produced in the Province of Ontario have declined during the last decade and are continuing to decline. Monitoring for all pesticide residues will continue to ensure that this state of affairs is maintained.
Preparation of trehalose and sorbitol fatty acid polyesters by interesterification
Authors: Akoh Casimir C. , Swanson Barry G. 
Published: June 2007

AbstractTrehalose octaoleate and sorbitol hexaoleate were prepared by a one‐stage solvent‐free interesterification of methyl oleate with trehalose octaacetate (TOAC) and sorbitol hexaacetate (SOHA), respectively, in the presence of 1–2.5% sodium metal as catalyst. The greatest yield of trehalose octaoleate, 97.5%, and sorbitol hexaoleate, 96.0%, were obtained at a mole ratio of methyl oleate: SOHA of 6:1 and methyl oleate:TOAC of 8:1 at a synthesis time of 2.5 hr, and temperatures of 105–115°C. The structure of both trehalose octaoleate and sorbitol hexaoleate was confirmed by infrared (IR) and nuclear magnetic resonance (C‐13 NMR) spectroscopy. Physical properties such as viscosity, HLB, solubility, color, refractive index, specific gravity and density approximated the physical properties of sucrose polyesters (SPE) and vegetable oils. Trehalose octaoleate and sorbitol hexaoleate, as well as sucrose octaoleate, were not susceptible toin vitro lipolysis, suggesting potential application as low calorie oils.
Cyclic fatty acid monomer: Isolation and purification with solid phase extraction
Authors: Rojo Jose A. , Perkins Edward G. 
Published: June 2007

AbstractThe application of a combined solid phase extraction (SPE)/clean‐up procedure to the isolation of a purified fraction containing all the monomeric cyclic fatty acid methyl esters is described. Extraction of the nonpolar lipid components from nonurea‐adducting (NUA) filtrates is performed on a reverse phase octadecyl bonded silica minicolumn. Stepwise elution of the SPE‐retained materials through silica gel using several solvents allowed the separation of a pure fraction containing the cyclic monomers that can be used for a more reliable quantitative estimation of these compounds in edible fats and oils.
Polymorphic transitions of mixed triglycerides, SOS, in the presence of sorbitan monostearate
Authors: Guth Olga Jacome , Aronhime Judith , Garti Nissim 
Published: June 2007

AbstractThe polymorphic behavior of 1,3‐distearoyl‐2‐oleo glycerol (SOS) has been investigated in the presence of a selected food emulsifier, sorbitan monostearate. Five polymorphs, named α, γ, pseudo‐β′, and β2, and β1 were crystallized and identified by both x‐rays and DSC. Each polymorph was treated using two selected protocols—the “screen cycle” and the “aging cycle.” It has been demonstrated that sorbitan monostearate, when present in the molten fat, will significantly retard the α to γ transition during both the screen cycle and the aging cycle. A retardation effect was not detected for the γ to pseudo‐β′ transition (during the screen or the aging cycle). The emulsifier that is inserted into the fat behaves as a conventional impurity, causing significant reduction in the melting temperatures of each polymorph. As a result, the fat tends to melt prior to its transition. The behavior of SOS in the presence of the sorbitan monostearate is therefore different than that of SSS (tristearin), and may explain, in part, the absence of the strong blooming transition to high melting polymorph that occurs when the fat is rich in SOS. This behavior can also shed some light on the behavior of cocoa butter in the presence of sorbitan esters.
Sal olein and mahua olein for direct edible use
Authors: Adhikari S. , Adhikari (Das Gupta) J. 
Published: June 2007

AbstractVegetable butter oleins are obtained as by‐products during the fractionation process employed for making cocoa butter substitutes from sal and mahua. Outlets for these olein portions would not only ensure total utilization of these nontraditional oils, but would also provide an extension of edible oil supplies. The normal analytical characteristics and fatty acid compositions of the olein portions obtained from sal and mahua fats were investigated under appropriate conditions of time and temperature. Sal olein was found to be rich in stearic (33.5–34.0%) and oleic acids (49.1–50.0), whereas mahua olein contained palmitic (18%), stearic (21%) and oleic (38%) acids. Projections from Schaal oven stability studies indicated that even without an antioxidant addition, the oleins could be stored for 4–5 months, and with 0.01% tertiary butyl hydroquinone, the storage life could be prolonged to over one year. Deep‐fat frying experiments indicated that the oleins showed a slow buildup rate of total polar material and are quite suitable for such use.
Ricinoleic acid inArtocarpus integrifolia seed oil
Authors: Daulatabad C. D. , Mirajkar A. M. 
Published: June 2007

AbstractSeed oil ofArtocarpus integrifolia syn.Artocarpus heterophyllus belonging to the Moraceae family contains a small amount of ricinoleic acid (7.2%). The identification was made on the basis of TLC, IR, NMR, MS and chemical degradation. The major components of the oil are linoleic acid (40.2% and palmitic acid (30.2%).
A justification for using a whole‐grain oven method to determine soybean moisture content
Authors: Hartwig R. A. , Hurburgh Charles R. 
Published: June 2007

AbstractThree air‐oven moisture methods, AOCS Ac 2‐41, AACC 44‐18 and the official USDA method, were compared on 20 samples of 1987 crop soybeans. The AOCS method is a whole‐grain method, the other two are two‐stage, ground‐grain methods. The average difference between the AOCS and USDA methods was 0.04 percentage points with a standard deviation of 0.18 points. The AOCS method can be used interchangeably with the USDA method for calibration of moisture devices. The AACC method averaged 0.15 and 0.19 points higher than the AOCS and USDA methods, respectively.
Solvent‐free high active matter alcohol ethoxysulfate/alcohol ethoxylate blends: Preparation and effect of surfactant structure on rheological properties
Authors: Kravetz L. , Benson H. L. 
Published: June 2007

AbstractBlends of alcohol ethoxysulfates (AES) and alcohol ethoxylates (AE) at high active matter content (90%) have been prepared. These blends contain no solvents other than water and have sufficiently low viscosities enabling the pumping of them from storage vessels to mix tanks. In addition, they may be diluted into aqueous solutions with less gel formation tendencies than shown by AE or AES alone. Specific AE/AES blend ratios, alkyl and polyoxyethylene chain lengths are important selection parameters for achieving desired rheological properties.
Model microemulsions containing vegetable oils part 1: Nonionic surfactant systems
Authors: Alander Jari , Warnheim Torbjorn 
Published: June 2007

AbstractNonionic microemulsions containing triglycerides and fatty acid esters as lipophilic components have been studied. The phase inversion temperature (PIT) of the systems was determined by a conductometric method. Partial phase diagrams were constructed in the phase inversion temperature range. Water solubilization capacity of the nonionic surfactant systems studied was dependent on surfactant and oil types in analogy to ordinary hydrocarbon systems. The PIT:s increased with increased molecular weight for both esters and triglycerides.
Model microemulsions containing vegetable oils 2. Ionic surfactant systems
Authors: Alander Jari , Wärnheim Torbjörn 
Published: June 2007

AbstractThe phase behavior and the structure of ionic microemulsions, stabilized by sodium oleate and different alcohol cosurfactants, containing fatty acid esters or triglycerides as lipophilic components, have been investigated. Microemulsions containing triglycerides display a smaller stability region than microemulsions containing hydrocarbons or fatty acid esters. From structural investigations, using the NMR FT pulsed gradient spin echo method for measuring self‐diffusion coefficients, differences in the microstructure are revealed as well. Adding an ester (or a hydrocarbon) to a microemulsion containing sodium oleate/pentanol will at certain compositions lead to a gradual transition from a bicontinuous to an oilcontinuous system, while this behavior cannot be detected when adding a triglyceride. Instead, a phase‐separation occurs, and it is suggested that the larger molecular size of the triglyceride is responsible for the difference.
Studies on leguminous seeds
Authors: Chowdhury A. R. , Banerji R. , Misra G. , Nigam S. K. 
Published: June 2007

AbstractThe seeds of 8 plant species of Mimosaceae were studied for their fat and protein contents and fatty acid and mineral compositions. The oil fromEntada phaseoloides contained 14 newly identified acids in addition to 8 previously reported. Six seed oils were rich in oleic and linoleic acid as the sum of 18:1 and 18:2 ranged from 64.4–78.5%.
A comparison of the stability of oils from Brazil nut, para rubber and passion fruit seeds
Authors: Assunção F. P. , Bentes M. H. S. , Serruya H. 
Published: June 2007

AbstractThe oxidation at 46 C of oils from Brazil nut,Bertholletia excelsa H.B.K.—Lecythidaceae (BNO), and from seeds of Para rubber,Hevea brasiliensis—Euphorbiaceae (PRO), and passion fruit,Passiflora edulis—f. flavicarpa—Passifloraceae (PFO), was followed over 115 days through the measurement of peroxide, acidity values, refractive indices, combustion energies and infrared (IR) spectra. The addition of 3 ppm Cu2+ to PFO oil shortened the induction period by 12%. The oxidation of BNO and PRO exhibited first‐order kinetics in the production of hydroperoxide (RO2 H), up to the maximum values of the concentration of RO2 H. On the other hand, the oxidation of PFO and PFO+Cu2+ displayed first‐order kinetics at higher concentrations of RO2 H and possibly half‐order kinetics at low hydroperoxide concentrations in the first 15 days. Therefore, the 3 oils studied and PFO+Cu2+ did not show the same stability pattern over the 115 days of the experiment. The application of kinetic data, a side from the other parameters, allows the definition of 2 different stability patterns. From 0–15 days the oxidation rates led to the following order of stability: PFO+Cu2+<PFO<BNO<PRO. From the 15th day to the end of the period corresponding to the maximum concentration of RO2 H, the rate constants led to the pattern: PFO+Cu2+<BNO<PFO<PRO. Considering the whole period of the experiment, the changes in viscosity and the values of the induction periods point toward the first‐mentioned stability pattern, demonstrating that without kinetic data these 2 parameters are insufficient to determine such patterns.
Preliminary studies on processing of sunflower seed to obtain edible protein concentrates
Authors: Shamanthaka Sastry M. C. , Subramanian N. 
Published: June 2007

AbstractA process for obtaining edible‐grade sunflower protein concentrate has been standardized. Dehulling the seed and removing polyphenols were accomplished using a centrifugal sheller and treating the kernels with acidified sodium chloride solution. The sunflower protein concentrate had a protein content of 60%, available lysine of 3.4 g/16 g N and was free from polyphenols. The protein efficiency ratio (PER) of the concentrate was 2.4 and in vitro digestibility was 90%.
Phosphatidyl ethanolamine as a synergist for primary antioxidants in edible oils
Authors: Dziedzic S. Z. , Hudson B. J. F. 
Published: June 2007

AbstractDipalmitoyl phosphatidyl ethanolamine (DPE) is a potent synergist for a wide range of primary antioxidants in edible oils at elevated temperature, i.e., above 80 C. At lower temperatures it has very little synergistic action. At 120 C the synergistic effect increases progressively as the concentration of synergist increases from 0.025% to 0.25%. At a given level of synergist, its effect is proportionately greater at low rather than high levels of primary antioxidant.
Triglyceride composition of olive oil, cottonseed oil and their mixtures by low temperature crystallization and gas liquid chromatography
Authors: Synouri‐Vrettakou S. , Komaitis M. E. , Voudouris E. C. 
Published: June 2007

AbstractCrystallization and gas liquid chromatography (GLC) have been used to characterize the triglyceride composition of olive and cottonseed oil and their precipitates from acetone or methanol/acetone (10:90, v/v) at −2 C. The precipitate obtained after a 24 hr crystallization of a 5% (w/v) solution of the sample in acetone or methanol/acetone (10:90, v/v) at −2 C was named Precipitate I (P‐I); that isolated after 2 successive crystallizations under identical conditions was named Precipitate II (P‐II). In each case, the ratio of oleic to linoleic acid (O/L) was calculated and proved to be a useful index for detecting adulteration of olive oil with cottonseed oil. In olive oil, the ratio O/L increased from the original sample to its precipitates, whereas in cottonseed oil and the adulterated samples the ratio O/L was lower in the precipitates than in the original sample. For olive oil P‐II, the lowest value of the ratio O/L was 8.4; for the adulterated samples it was 7.6. On the basis of this index, adulteration of olive with cottonseed oil as low as 10% can be detected. Hydrolysis of P‐1 by porcine pancreatic lipase and analysis of the fatty acids of the sn‐2 position showed that the enrichment factor of linoleic acid varied between 1.11–1.30 for olive oil and between 1.55–1.90 for the adulterated samples. Even for adulteration with 5% cottonseed oil, the enrichment factor appears to increase (1.55–1.57) and can be used as a criterion for adulteration.
Cottonseed flavonoids as lipid antioxidants
Authors: Whittern Carleen Cairns , Miller Evelyn E. , Pratt Dan E. 
Published: June 2007

AbstractMethanolic extracts of cottonseeds were found to possess antioxidant activity. Separation of antioxidant components was achieved by paper, thin layer (TLC) and gas liquid chromatography (GLC) and spectral analysis. Chromatographic technique indicated that the flavonoids quercetin and rutin were the major flavonoids present. GLC analysis of the cottonseed extract eluted from TLC plates, developed in n‐butanol/acetic acid/water (4:1:5, v/v/v) and ethyl acetate/methyl ethyl ketone/formic acid/water (5:3:1:1, v/v/v) solvents, corresponded in retention times to the rutin standard (10−4 M). TMS derivatives of the aglycone fraction, prepared by acid hydrolysis, correlated to the retention time of quercetin. Spectral analysis of the aglycone fraction also indicated quercetin derivatives to be present in cottonseed. The glycosyl substitution of the flavonoids were identified by the 3 chromatographic procedures to be glucose and rhamnose. Chromogenic spray reagents were used to further characterize the cottonseed flavonoids and flavonoid components on TLC and paper chromatography. The investigation, therefore, demonstrated that quercetin derivatives appear to be the main flavonoid species in cottonseed. Rutin was found to be one of the major quercetin glycosides. Quercetin and rutin are shown to possess potent antioxidant activity.
Synthesis and polymorphism of 1,2‐dipalmitoyl‐3‐acyl‐sn‐glycerols
Authors: Kodali Dharma R. , Atkinson David , Redgrave Trevor G. , Small Donald M. 
Published: June 2007

AbstractStereospecific 1,2‐dipalmitoyl‐sn‐glycerol and 1,2‐dipalmitoyl‐3‐acyl‐sn‐glycerols with even‐carbon saturated fatty acyl chains of 2–16 carbons in length were synthesized. The polymorphic behavior and packing arrangements of the most stable crystal form obtained, from the solvent of crystallization, were studied by differential scanning calorimetry and powder X‐ray diffraction. Three different layered packing modes were identified: (a) double‐layer diglyceride‐type; (b) triple‐layer triglyceride‐type; (c) double‐layer triglyceride‐type. The first type of packing was represented by 1,2‐dipalmitoyl‐3‐unsubstituted, 3‐acetyl and 3‐butyryl‐sn‐glycerols packed in a bilayer with their long hydrocarbon chains in a parallel arrangement. In the second type of packing, shown by 1,2‐dipalmitoyl 3‐hexanoyl and 3‐octanoyl‐sn‐glycerols, the shorter acyl chains formed a middle layer interposed between 2 layers of the 1,2‐palmitoyl chains ofsn‐glycerol. The third type of crystal packing was exhibited by 1,2‐dipalmitoyl‐3‐dodecanoyl and 3‐tetradecanoyl‐sn‐glycerols and tripalmitin, was analogous to trilaurin in which the acyl chains at the 1 and 2 positions of glycerol formed an extended, nearly straight line and the 3‐acyl chain was folded to lie parallel and alongside the acyl chain at the 1 position. The intermediate member of the series, 1,2‐dipalmitoyl‐3‐decanoyl‐sn‐glycerol, exhibited both the second and the third type of chain packings when obtained from different solvents of crystallization.
Facile dehydrobromination ofvic‐dibromo fatty acids: A one‐vessel bromination‐dehydrobromination of oleic acid to stearolic acid
Authors: Silbert Leonard S. 
Published: June 2007

AbstractThe effects of time and temperature on the dehydrobromination by alcoholic KOH of 9,10‐dibromostearic acid to 9(10)‐bromo‐9‐octadecenoic and stearolic acid (9‐octadecynoic acid) have been studied. Dimethylsulfoxide (DMSO) in n‐propanol‐KOH solution has been found to be an effective cosolvent‐catalyst. In the absence of DMSO, the first monodehydrobromination step to the ethenylene bromide is quantitative in 5 min at 60 C and the second dehydrobromination step to the acetylenic acid is complete in about 6 hr at 100 C. In the presence of DMSO, the dehydrobromination to stearolic acid is quantitative at 100 C in 1–2 hr. A 1‐vessel oleic acid bromination‐dehydrobromination has been devised to give stearolic acid in 98% yield and purity.
Quality control in edible oil processing
Authors: Roden A. , Ullyot G. 
Published: June 2007

AbstractThis paper describes a Q.C. program for the manufacture of edible products from crude degummed oil. Tests done at various stages in the production are discussed, including test methods used and what is considered as acceptable results. Processes covered include receiving oil, alkali refining, bleaching, hydrogenation, deodorization, bulk shipping and packaged finished product.
Influence of dialkyl ethers on the surface properties of homogeneous nonionic surfactants
Authors: Tabata Yujin , Ueno Minoru , Meguro Kenjiro 
Published: June 2007

AbstractInfluence of the trace amounts of the corresponding dialkylethers on the surface and colloidal properties of the pure polyoxyethylene alkyl ethers were studied. The dialkyl ether, undetected by gas liquid chromatography (GLC) was found by gel permeation chromatogram (GPC) as the corresponding impurity in homogeneous pure polyoxyethylene alkyl ether and confirmed using infrared (IR), nuclear magnetic resonance (NMR) and mass spectroscopy (MS). After removing the corresponding impurity in each surfactant with a GPC separation column, the minima in the surface tension curves disappeared completely. Adding the corresponding dialkyl ether to the pure surfactant produced the minima in the surface tension curves and large values for surface aging, cloud points were lowered more than for the pure surfactants and foam height and foam stability for the aqueous solutions decreased gradually.
A new concept for determining triglyceride composition of fats and oils by liquid chromatography
Authors: Takahashi K. , Hirano T. , Zama K. 
Published: June 2007

AbstractThe matrix concept was used to characterize the chromatographic rules in the elution of molecular species of triglyceride. To prove the hypothesis experimentally, cacao butter, palm oil, linseed oil, olive oil, rapeseed oil and triglyceride of “Ogonori” (Gracilaria verrucosa) were examined. A matrix model was suggested to help determine the individual molecular species of naturally occurring triglycerides.
Adiabatic reactor for simulating storage‐damaged soybeans
Authors: Bitner E. Duane , Snyder J. M. , Friedrich J. P. , Mounts T. L. 
Published: June 2007

AbstractAn adiabatic reactor was constructed to simulate conditions that lead to storage‐damaged soybeans. The heart of the system is an electronic temperature controller that causes the reactor temperature to closely follow intrinsic heating of the soybeans. Using moisture concentrations between 17% and 20%, we observed intrinsic heating ranging from 47 C to 52 C after 3–13 weeks. Quality of the extracted oil was determined by analyses for triglyceride (TG) composition, total phosphorus (P), peroxide value and free fatty acid (FFA). Higher FFA and lower P and linolenic acid concentrations in the damaged beans compared with undamaged beans agree with the literature and indicate reliability of the adiabatic reactor for further studies, e.g., the effect of enzymatic activity on the quality of resulting soybean oil.
Changes in lipid class and fatty acid compositions during maturation ofHibiscus esculentus andHibiscus cannabinus seeds
Authors: Lakshminarayana G. , Kaimal T. N. B. , Gopalakrishnan N. 
Published: June 2007

AbstractThe major lipid classes and their constituent fatty acids were analyzed in maturing seeds ofHibiscus esculentus andH. cannabinus. The seeds matured in 40 and 45 days, respectively. The active accumulation period was from the 13th to 25th and 15th to 30th day after flowering, respectively. While a continuous increase in the content of triacylglycerols (TAG) was noticed inH. esculentus, TAG was at its peak inH. cannabinus on the 20th day after flowering. The contents of polar lipids were high in the immature seeds but decreased during maturation. The major fatty acids in both species were palmitic, oleic and linoleic. Cyclopropane fatty acids were present only in TAG of both species throughout maturation period. Cyclopropene and epoxy acids appeared in TAG in traces at the final stages of seed maturation. Oleic and linoleic acids were preferentially esterified at the secondary positions of TAG. The contents of palmitic and stearic acids at the secondary positions were sharply reduced as TAG accumulated.