bluuebunny/crossref_metadata_2025_split huggingface dataset:
A comparison of commercial enzymes for the aqueous enzymatic extraction of corn oil from corn germ
Authors: Moreau Robert A. , Johnston David B. , Powell Michael J. , Hicks Kevin B. 
Published: November 2006

AbstractAn aqueous enzymatic method was developed to extract corn oil from corn germ. The basic steps in the method involved “churning” the corn germ with various enzymes and buffer for 4 h at 50°C, and an additional 16 h at 65°C, followed by centrifugation and removal of the oil layer from the surface. No hexane or other organic solvents are used in this process. By using oven‐dried corn germ samples (6 g) from a commercial corn wet mill, corn oil yields of about 80% were achieved using three different commercial cellulases. A fourfold scale‐up of the method (to 24 g of germ) resulted in oil yields of about 90%. Nine other commercial enzymes were evaluated and resulted in significant but lower oil yields. In the absence of enzymes, oil yields of 27 to 37% were achieved. The chemical compositions of hexane‐extracted vs. aqueous enzymatic‐extracted corn oils were very similar.
New hihg‐oleic peanut cultivars grown in the Southwestern United States
Authors: Jonnala Ramakanth S. , Dunford Nurhan T. , Dashiell Kenton E. 
Published: November 2006

AbstractThe chemical composition of five high‐oleic peanut lines grown in Oklahoma was examined. Tamrun OL 01, Tamrun OL 02, TX 977164, and TX 977239 were developed using conventional breeding procedures. SunOleic and Tamrun 96 were the parent lines. These lines demonstrated outstanding agronomic characteristics in Oklahoma. The peanut seeds analyzed in this study contained 42 to 49% oil, 25 to 29% protein, 9 to 12% total dietary fiber, about 2% ash, and 5% moisture. The peanut seeds were rich in potassium. Phosphorus and calcium were the two other two major minerals present in all the samples. The proximate compositions of all the breeding lines were within the range of the parent lines except they had 80% (w/w) oleic acid, which was significantly higher than the parent lines. This study indicates that conventional genetic selection for high‐oleic concentration does not cause substantial unintentional changes in peanut chemical compositions.
Experimental and predicted enthalpies of mixing of mixtures formed from alcohols and sunflower oil at 298.15 K
Authors: González Cristina , Piñeiro Manuel M. , Resa José M. , Legido Jose L. , Fanega M. Angeles 
Published: November 2006

AbstractThe enthalpies of mixing of systems formed from alcohols (methanol, ethanol, 1‐propanol, 2‐propanol, 1‐butanol, and 2‐butanol) and sunflower oil at 298.15 K are presented. Enthalpies were measured in the composition range in which the compounds were miscible. From the experimental measurements, we calculated the heat capacities of the mixtures. Several group contribution models were applied to estimate the enthalpies of mixing of these mixtures. The average deviations varied from 10 to 60%, depending on the model and compound. The best prediction in all cases was the Nitta model, with average deviations from 10 to 30%. The novelty of the work is that models of this type have not been applied previously to predict enthalpies of such large molecules, and the results of the estimates are of the same order as other types of compounds (pure compounds of small size).
Castor oil hydrogenation by a catalytic hydrogen transfer system using limonene as hydrogen donor
Authors: Martinelli Márcia , Schneider Rosana de Cassia de Souza , Baldissarelli Vanessa Zanon , von Holleben Maria Luiza , Caramao Elina Bastos 
Published: November 2006

AbstractThe hydrogenation of castor oil was investigated using a catalytic transfer hydrogenation system in which palladium on carbon was the catalyst and limonene was the solvent and hydrogen donor. The highest percentage of castor oil modification occurred at 178°C using 1% Pd/C and an oil/limonene ratio of 1∶3. The optimized system presented very good reproducibility and 100% conversion of the ricinoleate. GC using a mass spectrometer as detector and 1H NMR spectra of the products indicated that hydrogenation was accompanied by dehydrogenation leading to a mixture of 12‐hydroxy and 12‐keto stearic derivatives.
Modeling of kinetics for the enzymatic hydrolysis of sunflower oil in a high‐pressure reactor
Authors: Primožič Mateja , Habulin Maja , Knez Željko 
Published: November 2006

AbstractThis study presents a mathematical model for characterizing the Michaelis‐Menten type of sunflower oil hydrolysis, catalyzed by the lipase preparation Lipolase 100T (Novozymes Ays, Bagsvaerd, Denmark). Supercritical carbon dioxide was used as a solvent for this reaction. Computer modeling of the kinetics was done for the enzymatic hydrolysis of sunflower oil in a high‐pressure reactor using the MicroMath Scientist® program (Micro‐Math Research, St. Louis, MO). On the basis of the experimental results, we presumed the reaction was reversible. The suitability of the model was confirmed statistically with Student's t‐test. Good agreement was found between the experimental and calculated values for the concentrations of oleic and linoleic acids.
Acceleration of the thermoxidation of oil by heme iron
Authors: Artz William E. , Osidacz Patricia C. , Coscione Aline R. 
Published: November 2006

AbstractTransition metals, including iron, occur naturally at significant concentrations in meat. Iron can be extracted from the food into the oil and potentially decrease the stability of the oil during frying by accelerating thermoxidation. The objective was to examine the thermoxidative stability of partially hydrogenated soybean oil after addition of heme iron. Heme iron (2.7 ppm) was added to the oil, and then oil samples were heated continuously at 160, 180, or 200°C for 72 h. Oil samples were removed for analysis every 12 h. The acid values, color, food oil sensor readings, and TAG polymer content of the heated oil samples were compared with oil samples containing no added iron that were held at the same temperatures. Generally, each oxidative index increased with (i) an increase in temperature, (ii) an increase in heating time, and/or (iii) the addition of iron. Generally, the extent of oxidation was greater for samples heated at 200°C than for oil samples heated at 160 or 180°C. The oil samples heated at 200°C reached the target polymer content of 20% after 27 h of heating. If heme iron accumulates in the oil, it will increase the rate of oxidation and thermal degradation and reduce the frying life of the oil.
Cottonseed extraction with mixtures of acetone and hexane
Authors: Kuk M. S. , Tetlow R. , Dowd M. K. 
Published: November 2006

AbstractCottonseed flakes were extracted with mixtures ofn‐hexane and acetone, with the concentration of acetone varying between 10 and 75%. Adding small amounts of acetone (≤25%) ton‐hexane significantly increased the extraction of free and total gossypol from cottonseed flakes. Sensory testing detected no difference in the odor of cottonseed meals produced either by extraction with 100%n‐hexane or by extraction with a 10∶90 (vol/vol) mixture of acetone/hexane. More than 80% of the free gossypol was removed by the 10∶90 mixture of acetone/hexane, whereas puren‐hexane extracted about 47% of the free gossypol from cottonseed flakes. A solvent mixture containing 25% acetone removed nearly 90% of the free gossypol that was removable by extraction with pure acetone; the residual meal had only a minimal increase in odor. In contrast, cottonseed meals produced by extraction with pure acetone had a much higher odor intensity. The composition of the cottonseed crude oil was insignificantly affected by the acetone concentration of the extraction solvent. The results indicate that mixtures of acetone andn‐hexane can be used as extraction solvents to produce cottonseed crude oil without the concomitant development of odorous meals.
Kinetic modeling of the glycerolysis reaction for soybean oils in supercritical carbon dioxide media
Authors: Moquin Paul H. L. , Temelli Feral , King Jerry W. , Palcic Monica M. 
Published: November 2006

AbstractProduction of MAG by glycerolysis is important for food, pharmaceutical, and cosmetic industries. Conducting glycerolysis in supercritical carbon dioxide (SC‐CO2) media has advantages over conventional alkali‐catalyzed glycerolysis. However, kinetic data are lacking for such conversions in the presence of SC‐CO2. The objectives of this study were to estimate the rate constants and elucidate the mechanism for the glycerolysis of soybean oil in SC‐CO2 using previously reported data. The data were taken from experiments using soybean oil, glycerol (glycerol/oil molar ratios of 15–25) and water (3–8% w/w) in SC‐CO2 at 20.7–62.1 MPa and 250°C for a 4 h period. Rate constants for the parallel glycerolysis and hydrolysis reactions were estimated for each processing parameter (glycerol/oil, water content, pressure) by minimizing the summed squared error between the values calculated from the experimental data and those obtained from the kinetic model. The results suggested that water and pressure had an effect on rate constants but the glycerol/oil ratio did not. Findings provide the kinetic modeling data necessary for the optimization of supercritical processes involving glycerolysis reactions for the production of MAG from vegetable oils.
Sophorolipid biosynthesis from a biodiesel co‐product stream
Authors: Ashby Richard D. , Nuñez Alberto , Solaiman Daniel K. Y. , Foglia Thomas A. 
Published: November 2006

AbstractWe applied a biodiesel co‐product stream (BCS) as a fermentation feedstock for the microbial synthesis of sophorolipids (SL). The BCS was composed of 40% glycerol, 34% hexane‐solubles (made up of 92% FA soaps/FAME and 6% MAG/DAG), and 26% water. Batch culture fermentations of the yeast Candida bombicola on pure glycerol resulted in low‐level synthesis of SL (∼ g/L). HPLC associated with atmospheric pressure CI‐MS (LC/APCI‐MS) revealed that the SL derived from pure glycerol had 99% of the FA side chains linked to the 4″ hydroxyl group of the sophorose sugar, resulting in a lactonic structure. In contrast, the use of the BCS as feedstock increased the SL yield to 60 g/L and the open‐chain form to 75% including both oleic acid and linoleic acid (along with their methyl esters) as the dominant species comprising the side chains. By favoring the open‐chain structure, the SL molecules (particularly the FA side chain) can be chemically modified without the need to open a lactone ring first. The ability to use the BCS as a feedstock for SL synthesis will provide an outlet for this residual material, thus helping to stimulate growth in the biodiesel market and the use of agricultural fats and oils from which the biodiesel was synthesized.
Response surface methodology applied to optimization of distilled monoglycerides production
Authors: Fregolente Leonardo Vasconcelos , Batistella César Benedito , Filho Rubens Maciel , Maciel Maria Regina Wolf 
Published: November 2006

AbstractThis work demonstrates that response surface methodology (RSM) is a powerful tool for the optimization of the production of distilled MG. Experiments with a centrifugal molecular distillator having an evaporation area of 0.0046 m2 were carried out using RMS to identify operating conditions that can lead to higher MG purity. The independent variables studied were the evaporator temperature (TEV) and the volumetric feed flow rate (Q). The experimental range was from 100 to 300°C for TEV and between 5 and 15 mL/min for Q. High‐performance size exclusion chromatography was used to evaluate TG, DG, MG, FFA, and glycerol (GL) compositions. Results were presented as MG concentration surfaces. Starting from a material with 10.8% of TG, 37.7% of DG, 43.6% of MG, and 7.2% of GL, the maximum MG, purity in the distillate stream with just one distillation step was 82.6% at a TEV equal to 250°C and Q equal to 5 mL/min. At these conditions, the MG recovery was 61%. A strategy was developed to obtain distilled MG with 96.3% purity.
Triglyceride selectivity of immobilized Thermomyces lanuginosa lipase in interesterification
Authors: Rønne Torben H. , Pedersen Lars S. , Xu Xuebing 
Published: November 2006

AbstractThe triglyceride (fatty acid) selectivity of an immobilized lipase from Thermomyces lanuginosa (Lipozyme TL IM) was investigated in lipase‐catalyzed interesterification reactions between two nono‐acid TG in n‐hexane. Tristearin (tri‐C18∶0) was used as a reference in a series of TG with saturated FA from tri‐C4∶0 to tri‐C20∶0, except for tri‐C6∶0, and in a series of unsaturated FA from tri‐C18∶1 to tri‐C18∶3. The quantification was performed by HPLC, and different methods of selectivity evaluation were used. None of the methods used showed any significant differences between the performances of the lipase on the different TG, indicating that Lipozyme TL IM is nonselective toward FA or TG in the system used. A response surface design was used to investigate the influence of water activities (aw) and reaction temperatures on the reactivity of Lipozyme TL IM with a system of tripalmitin (tri‐C16∶0) and trilaurin (tri‐C12∶0) in n‐hexane. An increase in temperature (40 to 60°C) was found to affect the reactivity of the lipase significantly. The reactivity of Lipozyme TL IM was unaffected by the change in aw from 0.1130 to 0.5289. An increase in aw only led to an increase in FFA formation.
Oxidative stability of healthful frying oil medium and uptake of inherent nutraceuticals during deep frying
Authors: Nasirullah  , Rangaswamy Baby Latha 
Published: November 2006

AbstractFour healthful frying oil mediums have been formulated using sunflower (FOB‐I), groundnut (FOB‐II), mustard (FOB‐III), and palm olein (FOB‐IV) oils as base oils, and fortified with rice bran and crude sesame oils separately in the ratio of 60∶20∶20 (by vol). Oxidative stabilities have been ascertained by deep‐frying potato bajji (potato slices sandwiched with Bengal gram flour) continuously for 60 min for three cycles with a gap of 7 d each. The product had moisture between 12.8 and 16.0% and absorbed fat between 32.5 and 38.1%, making the oil media vulnerable to oxidation. The p‐anisidine values for leftover FOB‐I and FOB‐IV ranged from 10.8 to 24.4 and from 1.5 to 10.7, respectively, indicating that the former was a less and the latter a more stable combination. Hydroperoxide and conjugated dienes were assessed by UV spectrometry at λmax 230 nm. The O.D. was maximal (1.4) for FOB‐I samples for both leftover and absorbed oils for third‐cycle experiments. That there was no absorbance for the FOB‐III and‐IV samples indicated their absence. Estimation of oryzanol and sesamol in oil left over after deep frying and in the oil absorbed by the products indicated that distribution was equal and there was no loss of these active factors during deep frying. The study indicated that sunflower oil blend was the least stable and the palm olein blend was most stable.
Effects of herbs on hydrolytic and oxidative degradation of olive oil in canned tomatoes
Authors: Baiano Antonietta , Gomes Tommaso , Severini Carla 
Published: November 2006

AbstractThe effects of adding mixtures of herbs such as garlic, laurel, and marjoram on selected chemical indices of olive oil from canned dried tomatoes were studied for various storage periods of up to 1 yr. Conventional analytical indices measured included acidity, PV, and p‐anisidine value. Flavored samples showed kinetic constant values that were significantly (P=0.001) higher than unflavored ones, whereas oligopolymer and oxidized TG and DG contents were similar to or slightly higher than in the unflavored samples compared with those with herbs. The addition of the mixture of herbs slowed polymerization reactions but did not inhibit TG oxidation. Discrepancies between the results obtained by conventional analyses and high‐performance size‐exclusion chromatography indicated that the former approaches were insufficient to determine oxidative degradation of oil as a result of interferences from compounds in the food matrix.
Sensory and oxidative quality of screw‐pressed flaxseed oil
Authors: Wiesenborn D. , Kangas N. , Tostenson K. , Hall C. , Chang K. 
Published: November 2006

AbstractCold‐pressed flaxseed oil is an excellent source of dietary α‐linolenic acid (ALA). However, breakdown of ALA in the oil, either in the seed before or during storage, or as a result of processing, may result in unacceptable flavors. Screw‐pressed flaxseed oil from four seed lots and a commercial sample were analyzed for headspace volatiles (HV) by solid‐phase microextraction; for nutty, painty, and bitter flavors; and for overall quality. HV and sensory analyses were performed after storage for 7 d at room temperature and again after 15 wk at 4°C. Marked, significant differences were observed between samples for painty and bitter flavors and overall quality, but only slight differences for nutty flavor (P<0.05). Samples remained stable between the two storage periods. HV traces showed distinct differences between samples in number of peaks and in peak heights. Areas under peaks corresponding to select retention times were positively correlated (P<0.01) with nutty, painty, and bitter flavors. Therefore, the HV analysis by solid‐phase microextraction may be a useful tool for screening flaxseed lots to be used for the production of screw‐pressed oil.
Determination of conjugated linolenic acid content of selected oil seeds grown in Turkey
Authors: Özgül‐Yücel Sevil 
Published: November 2006

AbstractSeeds originating from some Turkish sources were analyzed with respect to their characteristics and FA compositions. These seeds represented pomegranate (Punica granatum L.), bitter grourd (Momordica charantia L.), pot marigold (Calendula officinalis L.), catalpa (Catalpa bignonoides), bourdaine (Rhamnus frangula L.), Oregon grape (Mahonia aquifolium), sarsaparilla (Smilax aspera), mahaleb (Prunus mahaleb L.), black‐thorn (Prunus spinosa L.), cherry laurel (Prunus laurocerasus L.), and firethorn (Pyracantha coccinea). Bitter gourd and bourdaine seeds contain more than 20% oil. Catalpa, bourdaine, Oregon grape, blackthorn, and cherry laurel seed oil contents ranged from 15 to 20%. In the seeds from plants belonging to the Rosacea family, oil content ranged from 4.5 to 18.5%. Among the seed oils analyzed, pot marigold had one of the lowest oil contents (5.9%). Pomegranate contained the highest amount of total conjugated linolenic acid (CLNA) (86.0%). Seed oils of bitter grourd, pot marigold, mahaleb, and catalpa were rich in CLNA: 60.0, 29.5, 27.6, and 27.5%, respectively. Bourdaine, Oregon grape, and sarsaparilla seeds contained low amounts of CLNA. On the other hand, mahaleb, bourdaine, catalpa, Oregon grape, sarsaparilla, cherry laurel, blackthorn, and firethorn seed oils are basically oleic and linoleic acid‐rich oils and therefore have little drying ability (semidrying oil). The results show a potential for the use of endogenous Turkish seeds as a source of CLNA.
Hydrochlorination of oleic acid: Kinetics and Henry's constant
Authors: Doulia Danae , Klimentzos Dimitris 
Published: November 2006

AbstractThe addition reaction of gaseous hydrogen chloride to oleic acid (hydrochlorination) was investigated. Oleic acid was placed in an autoclave chamber, into which gaseous hydrogen chloride was fed, and the reaction was carried out under batch and semiflow conditions. The hydrochlorination of oleic acid by hydrogen cloride is a gas‐liquid reaction involving the initial absorption of hydrogen chloride into a quiescent liquid, accompanied by a reaction of the dissolved gas with the liquid to form chlorostearic acid. The course of the reaction was monitored by withdrawing oil samples at 30‐min intervals and determining the iodine value, acid value, and chlorine content. The kinetics of hydrochlorination was studied at constant pressure (40 atm). The experimental data were fitted to an irreversible pseudo zero‐order rate equation with the reaction constant k=2.293×10−7 mol/cm3·s. The solubility of HCl (Henry's constant) in chlorostearic acid was estimated from two types of batch experiments, including a single and double feed of HCl. The mean Henry's constant value for physical absorption was 3218 atm cm3/mol in the pressure range of 11.2–16 atm and at a temperature of 21°C. Similar batch experiments were performed in oleic acid, and the results supported the Henry's constant value determined for chlorostearic acid.
Monitoring of hydrogenation with various catalyst ratios
Authors: Cizmeci Melih , Musavi Anar , Kayahan Muammer , Tekin Aziz 
Published: November 2006

AbstractSoybean oil was hydrogenated using two different nickel‐based commercial catalysts (Nysosel 222 and SP‐10) at various ratios in 4‐L reactors under constant conditions (165°C, 2 bar hydrogen pressure, and 500 rpm stirring rate). Trans isomer formation, reaction rates, selectivity (S) ratios, and melting behaviors of the samples were monitored during the reactions. When Nysosel 222 was used at 0.02, 0.03, and 0.04%, iodine values (IV) were reduced from 130.1 to 70.6, 50.9, and 44.7 and total trans isomers increased from 0 to 34.2, 43.3, and 40.5%, respectively, after 100 min of hydrogenation. However, SP‐10 reduced IV from 130.1 to 77.2, 75.7, and 71.3 after 100 min when used at 0.1, 0.15, and 0.2%, respectively, whereas total trans isomers were 58.6, 70.4, and 70.7%. Reaction rates increased with catalyst ratio and time but were higher for Nysosel 222 than for SP‐10 although 5–10 times less Nyosel 22 was used than SP‐10. Linoleate selectivity (S32) was almost constant for Nysosel 222, whereas it was higher but fell with time for SP‐10. Increasing the catalyst ratio decreased the time needed to reach the highest oleate selectivity (S21) ratios, and the IV values where the highest S21 were attained were different for the catalysts. Increases in m.p. of SP‐10 samples were slower after IV values of 80 were attained, where S21 ratios reached to higher values. Solid fat contents (SFC) of these samples fell markedly above 21.1°C, and steeped SFC curves were obtained.
Evaluation of SafTestTM methods for monitoring frying oil quality
Authors: Yee Foo Swee , Cuppett Susan , Schlegel Vicki 
Published: November 2006

AbstractThe feasibility of applying methods developed by Safety Associates, Inc., to monitor oil degradation products, including malondialdehydes (AldeSafeTM), FFA (FASafeTM), and peroxides (PeroxySafeTM), in fresh and heat‐abused deep‐fat frying oil was evaluated. Based on performance qualification studies, the AldeSafe method was the most suitable SafTestTM assay for monitoring the quality of frying oil because of its high accuracy, precision, linearity, and reproducibility, and low detection/quantitation limits. A strong correlation (r=0.924) between the AldeSafe method and its counterpart, AOCS Official Method Cd 19‐90, also supported the suitability of the SafTest method for monitoring oil quality. Moreover, the FASafe method had a moderately strong relationship with AOCS Official Method Ca 5a‐40 (r=0.761). Our studies suggest that this test can be applied for monitoring frying oil; however, certain method performance limitations must be considered for routine analysis purposes. In contrast, the PeroxySafe method probably should not be used to monitor heat‐abused oil without further development because of high variability, low accuracy, and low correlation (r=0.062) with the AOCS Official Method Cd 8‐53 assay.