bluuebunny/crossref_metadata_2025_split huggingface dataset:
Hydrogenation of 9‐octadecenoic acid by Ru−Sn−Al2O3catalysts: Effects of catalyst preparation method
Authors: Tang Thin‐Sue , Cheah Kien‐Yoo , Mizukami Fujio , Niwa Shu‐ichi , Toba Makoto 
Published: January 2007

AbstractEvaluation of the method of preparation and the sequence of metal incorporation onto the catalyst showed that they had profound effects on the catalytic behavior of Ru−Sn−Al2O3catalysts used in the selective hydrogenation of oleic acid to 9‐octadecen‐1‐ol. When Ru was loaded first onto the support and then followed by Sn, the catalyst had lower activity but greater ability to preserve the unsaturated bond. On the other hand, when the sequence of loading was reversed, the behavior of the catalyst changed correspondingly, i.e., the catalyst showed higher activity but poorer ability to protect the unsaturated bond. The metal particles incorporatedviathe sol‐gel method were finely and evenly distributed on the support. As such, they were more readily shielded by the second metal particles that were subsequently incorporatedviathe impregnation process. When both metals were loadedviathe sol‐gel process, the best result was obtained with superior performance in activity, as well as selectivity in the preservation of double bond.
Autoxidative dimerization of methyl linolenate and its monohydroperoxides, hydroperoxy epidioxides and dihydroperoxides
Authors: Neff W. E. , Frankel E. N. , Fujimoto K. 
Published: January 2007

AbstractThe structures of dimers and oligomers produced by autoxidation of methyl linolenate and its purified oxidation products were investigated to obtain a better understanding of the mechanism of oxidative deterioration of unsaturated lipids. The dimers were separated by gel permeation chromatography, characterized by molecular weight determinations before and after sodium borohydride reduction, and analyzed by ultraviolet, infrared,1H NMR and fast atom bombardment mass spectrometry. Autoxidation of methyl linolenate at 40 C to peroxide value of 1062 produced 6.8% dimers mainly derived from hydroperoxides, hydroperoxy epidioxides and dihydroperoxides. These dimers were 88% peroxide‐linked (C‐O‐O‐C) and 12% ether‐ (C‐O‐C) and/or carbon‐linked (C‐C). Autoxidation of methyl linolenate monohydroperoxides at 40 C produced dimers that were 72% peroxide‐ and 28% ether/carbon‐linked. Thermal decomposition of linolenate hydroperoxides at 150 C gave dimers that were 100% ether/carbon‐linked, and catalytic decomposition with ferric chloride‐ascorbic acid at room temperature gave dimers with 43% peroxide and 57% ether/carbon linkages. Autoxidation of linolenate hydroperoxy epidioxides at 40 C produced dimers containing hydroperoxy epidioxides, dihydroperoxides and monohydroperoxides joined with peroxide and ether/carbon linkages. Under the same conditions, autoxidation of linolenate dihydroperoxides produced dimers containing dihydroperoxides and hydroperoxy epidioxides joined with peroxide and ether/carbon linkages. These dimers contribute to oxidative and flavor deterioration of polyunsaturated fats in the same way as the hydroperoxide precursors by further decomposition to produce volatile compounds.
Effects of chain length, conformation and α‐form packing arrangement on theoretical monoacid triglyceride β′‐forms
Authors: Hagemann J. W. , Rothfus J. A. 
Published: January 2007

AbstractTheoretical β′‐form monoacid triglycerides of odd and even chain length having a bend in the glycerol region were prepared by bond rotations from selected α‐form conformers. The shapes of such β′‐forms depend on the bonds rotated and the direction of rotation. Intermolecular minimization procedures determined best‐fit positions around a centralized molecule, which revealed unsymmetrical packing among five of nine different energetically‐favored orthorhombic subcell arrangements. Methyl gap energy is influenced more by overall triglyceride conformation than by whether the fatty acid chains have an odd or even number of carbon atoms. Total lattice‐packing energies varied little between odd and even chain lengths; thus, many combinations of conformation and subcell arrangement are consistent with known X‐ray long spacings and polymorphic behavior of β′‐forms.
Characterization and processing of cottonseed oil obtained by extraction with supercritical carbon dioxide
Authors: List G. R. , Friedrich J. P. , Pominski J. 
Published: January 2007

AbstractExtraction of flaked cottonseed with supercritical carbon dioxide at temperatures of 50–80 C and pressures of 8,000–15,000 psi yields an improved crude cottonseed oil compared to those obtained by conventional solvent or expeller processes. Improvements include lighter initial color, less refining loss and lighter refined bleached colors. Crude cottonseed oils obtained by supercritical fluid extraction require less refining lye and show less tendency to undergo color fixation while in storage.
Properties and processing of corn oils obtained by extraction with supercritical carbon dioxide
Authors: List G. R. , Friedrich J. P. , Christianson D. D. 
Published: January 2007

AbstractCrude oils were extracted from wet‐ and dry‐milled corn germs with supercritical carbon dioxide (SC‐CO2) at 50–90 C and 8,000–12,000 psi and were characterized for color, free fatty acids, phosphorus, refining loss, unsaponifiable matter, tocopherol and iron content. They were compared with commercial products. Extraction of wetmilled germ with SC‐CO2 has some advantages over the conventional prepress solvent method commonly used in the industry. For example, SC‐CO2 extraction of wet‐milled germ at 50 C and 8,000 psi yields crude oil with a lower refining loss and a lighter color. After laboratory processing, a light‐colored, bland salad oil is obtained. Crude, refined, bleached and deodorized oils from SC‐CO2‐extracted dry‐milled germ appear equivalent to those obtained by expeller pressing.
Characteristics and composition of newer varieties of indian castor seed and oil
Authors: Lakshminarayana G. , Paulose M. M. , Kumari B. Neeta 
Published: January 2007

AbstractSeventeen newer varieties of castor seed grown in different parts of India and the oils extracted therefrom were analyzed. The seed characteristics varied as follows: 100‐seed weight, 15.2–30.2 g; 100‐seed volume, 15.0–32.5 ml; kernel, 64–75%; oil, 46.0–51.8%; protein, 17.1–24.4%; crude fiber, 18.2–26.5%, and ash, 2.1–3.4%. Oil characteristics were: acid value, 1.0–2.9; saponification value, 176.2–183.7; iodine value, 81.4–88.1, and hydroxyl value, 159.2–167.1. Ricinoleic acid content varied from 87.4% to 90.4%.
Anticarcinogenic effect of selenium in the dimethylbenz(a)anthracene‐induced mammary tumor model in rats
Authors: Ip Clement 
Published: January 2007

AbstractUsing the dimethylbenz(a)anthracene‐induced mammary tumor model in rats, our studies indicated that there was a dose‐response relationship between dietary selenium supplementation and the inhibition of mammary carcinogenesis. The degree of inhibition was proportional to the level of dietary selenium up to 5 ppm, at which point toxicity in the form of a reduction in weight gain was evident. Moreover, it was observed that the chemopreventive efficacy of selenium was influenced by the dose of carcinogen as well as the fat intake of the animals. By supplementing selenium for defined periods of time, we concluded that selenium inhibited both the initiation and the promotion phases of chemical carcinogenesis, and that a continuous intake of selenium was necessary to achieve maximal suppression of tumor growth. In an attempt to improve the efficacy of lower levels of selenium, we conducted another series of experiments in which selenium and vitamin E were tested in combination. Results showed that although vitamin E alone had no prophylactic effect against tumorigenesis, it potentiated the ability of selenium to inhibit the development of mammary tumors. Further investigation suggested that the anticarcinogenic action of selenium could not be explained by its antioxidant function in lipid peroxidation. On the other hand, vitamin E might be able to provide a more favorable environment against oxidant stress to assist selenium in exerting its inhibitory effect through some other mechanisms.
Role of lipids in tumorigenesis
Authors: Carroll K. K. 
Published: January 2007

AbstractHigh fat diets are associated with increased mortality from cancer at various sites, including breast, colon, rectum, prostate, ovary and pancreas. Additional evidence for this association has been obtained for some sites (e.g. mammary gland and colon) by studies on experimental animals. Dietary polyunsaturated fats increase the yield of mammary tumors in rats more effectively than saturated fats, apparently because of their higher content of essential fatty acids. Saturated and polyunsaturated fats are about equally effective in enhancing the yields of colon tumors in rats. Dietary fat appears to act as a promoter rather than an initiator of tumorigenesis, although the exact mechanisms of action are not known. Mammary tumorigenesis in rats can be inhibited by reducing the level of dietary fat after a period of promoting with a high fat diet. Decreasing the present high levels of fat in American diets might help to reduce cancer incidence and mortality.
Effects of selected chemical treatments on quality of fats used for deep frying
Authors: Mancini‐Filho J. , Smith L. M. , Creveling R. K. , Al‐Shaikh H. F. 
Published: January 2007

AbstractMaintaining quality of fats and oils used for deep frying is important in food preparation. In this study, commercially used shortenings were treated with various adsorbents and/or additives with a view to extending their useful life. Quality parameters monitored were increases in dielectric constant, free fatty acids, color (absorbance at 420 nm) and total polar materials. Bleaching clay, charcoal, magnesium oxide and Celite, and their mixtures, effectively reduced one or more of these parameters in used vegetable and animal‐vegetable shortenings. However, when the treated fats were used to fry more french fried potatoes in the laboratory, they often deteriorated more rapidly than the untreated control fats. The daily addition of 200 ppm ascorbyl palmitate to fresh, partially hydrogenated soybean oil shortening used to fry french fries retarded free fatty acid development but increased color development and dielectric constant. Treatments employed to extend the useful life of frying fats improved quality parameters, but continued frying after treatment led to greater deterioration than occurred in the untreated control samples.
Effect of browning reaction products of phospholipids on autoxidation of methyl linoleate
Authors: Husain S. Rafat , Terao J. , Matsushita S. 
Published: January 2007

AbstractMethyl linoleate was allowed to autoxidize in bulk phase at 50 C in the presence of either synthetic phospholipids consisting of saturated fatty acids or egg yolk phospholipids to estimate the effect of base group and fatty acid moiety of phospholipids on oil autoxidation. Dipalmitoyl phosphatidylcholine (DPPC) and dipalmitoyl phosphatidylethanolamine (DPPE) exhibited poor antioxidant activity at 50 C and showed no synergistic effect with α‐tocopherol. The addition of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) of egg yolk accelerated the oxidation of methyl linoleate. However, egg yolk PC and PE collected at various stages of heating at 180 C inhibited hydroperoxide formation at the initial stage of oxidation. This effect could be attributed to the browning products formed during heating reaction. Thus, browning color products formed from unsaturated phospholipids at high temperatures may influence oil stability, although the base group of phospholipids did not exert any significant effect.
Some synthetic detergents from petroleum products
Authors: Fam S. A. , El‐Sukkary M. M. A. , El‐Dib F. 
Published: January 2007

AbstractDeodorized and dewaxed Egyptian petroleum fraction, boiling range 200–270 C, was subjected to liquid phase oxidation at various temperatures in the presence of Co acetate as catalyst. The synthesized naphthenic acids were then converted to naphthenic acid amides and naphthenic alcohols. These products were ethoxylated to different mole ratios of ethylene oxide. The ethoxylates with an average 5 mol ethylene oxide/mol prepared hydrophobes were sulphated and phosphated to anionics.The surface active properties of all the nonionic and anionic surfactants were evaluated.
Consistency of fats: A review
Authors: Deman J. M. 
Published: January 2007

AbstractThe consistency of fats can be measured with the cone penetrometer (AOCS Method Cc 16‐60). Several suggestions have been made to convert readings of penetration depth into parameters such as yield value, hardness or hardness index. This may extend the usefulness of the method. Motor‐driven penetrating devices yield results in terms of force/area or stress. More basic information about the rheological properties of fats can be obtained with creep measurements. This includes the viscous flow component as well as instantaneous and retarded elastic components. Such methods are more suitable for research purposes than for quality control. Characteristics and application of various methods will be reviewed.
Products from the reaction of fatty acids with ketones and their characteristic properties as cutting fluids additives
Authors: Watanabe S. , Fujita T. , Suga K. , Sugahara K. 
Published: January 2007

AbstractHydroxy acids were synthesized in good yields from ketones and fatty acids by the use of lithium naphthalene in the presence of diethylamine. For example, from cyclohexanone and undecylenic acid (I), 2‐(1‐hydroxy‐1‐cyclohexyl)‐10‐undecenoic acid (III) was obtained in 92% yield. Hydroxy acids were treated withp‐toluenesulphonic acid to give corresponding unsaturated fatty acids. From the reaction of (III), 2‐(1‐cyclohexenyl)‐10‐undecenoic acid (IV), a 3,4‐unsaturated acid was obtained (yield 59%). Corrosion and lubricity tests for these products as water‐based cutting fluid additives were carried out. We have found that triethanolamine salts of 2‐cyclohexenyl and 2‐hydroxycyclohexyl fatty acids showed effective rust‐inhibiting and antiwear properties for water‐based cutting fluids.
Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons
Authors: Hopia Anu , Pyysalo Heikki , Wickström Kim 
Published: January 2007

AbstractConcentrations of polycyclic aromatic hydrocarbons (PAH) were determined in Finnish butter, margarines and vegetable oils and their raw materials. In all the samples some degree of PAH contamination was found. The average per capita intake was estimated at 0.6 µg per day. The plant raw materials are supposed to be contaminated by combustion‐derived atmospheric particles during the growing period. Inappropriate drying processes can substantially increase the contamination level. Deodorization processes used by food industry seem to decrease the total PAH levels significantly.
Synthesis of 2‐alkyloyl‐1,4,3,6‐dianhydrosorbitol‐5‐sulfates and evaluation of the surface active properties
Authors: Saheki Yukifami , Negoro Kenji , Sasaki Takanori 
Published: January 2007

AbstractNew anionic surfactants 2‐alkyloyl‐1,4,3,6‐dianhydrosorbitol‐5‐sulfates were synthesized by sulfation of 2‐alkyloyl‐1,4,3,6‐dianhydrosorbitol. Studies on the surface active properties such as surface tension, dispersibility and emulsifiability of these surfactants were carried out. The results showed these surfactants are better dispersants and emulsifiers than Span 80 and Span 85.
Quantitation and distribution of altered fatty acids in frying fats
Authors: Márquez‐Ruiz G. , Tasioula‐Margari M. , Dobarganes M. C. 
Published: January 2007

AbstractThe distribution and quantity of polar compounds and altered fatty acids in used frying oils, collected by Food Inspection Services of the Junta de Andalucía in Spain, was measured. Additional samples evaluated were sunflower oil, high‐oleic sunflower oil, and palm olein that were subjected to thermoxidation and frying in laboratory experiments. A combination of adsorption and high‐performance size‐exclusion chromatography was applied to the oil samples both before and after transesterification. Through analysis of fatty acid methyl ester derivatives, differentiation of four groups of altered fatty acids (oxidized monomers, nonpolar dimers, oxidized dimers, and polymers) could be attained. Evaluation of real frying samples with polar compound levels around the limit for fat rejection (21.1–27.6% polar compounds) gave values of total altered fatty acids ranging from 8.1 to 11.3%, and levels higher than 20% were found in the most degradated samples. The results obtained clearly support the need for control and improvement of the quality of used fats in fried‐food outlets.
Nondestructive determination of fatty acid composition of husked sunflower (Helianthus annua L.) seeds by near‐infrared spectroscopy
Authors: Sato Tetsuo , Takahata Yasuhiro , Noda Takahiro , Yanagisawa Takashi , Morishita Toshikazu , Sakai Shinji 
Published: January 2007

AbstractDetermination of the fatty acid composition of sunflower (Helianthus annua L.) seeds by near‐infrared (NIR) spectroscopy was examined. Sunflower seeds were husked (removed from their hulls by a husking machine or manually with a knife). NIR spectra of these seeds were scanned from 1100 to 2500 nm at 2‐nm intervals in a whole‐grain cell with a wideangle moving drawer for machine‐husked seeds or in a single‐grain cup for a manually husked single‐grain seed. The extracted oils from machine‐husked seeds also were scanned by sandwiching them between a pair of slide glasses to create a thin layer and by placing them on a syrup cup. For extracted oil, the absorption band around 1720 nm filled out to the shorter wavelength region in the NIR second‐derivative spectra as the percentage of the linoleic acid moiety increased, because linoleic acid absorbs in this region. On the other hand, for husked seeds and for a single‐grain seed, as the percentage of linoleic acid increased, the trough at 1724 nm where oleic and saturated acids absorb decreased in the second‐derivative NIR spectra. Determination of the fatty acid composition of sunflower seeds could be carried out successfully according to the NIR spectral pattern for both extracted oil (r=−0.989) and kernel seed (r=−0.993). This is important, especially for a manually husked single‐grain seed (r=−0.971), because it can still be germinated after such nondestructive analysis.
Separation and identification of eugenol in ethanol extract of cloves by reversed‐phase high‐performance liquid chromatography
Authors: Myint San , Daud Wan Ramli Wan , Mohamad Abu Bakar , Kadhum Abdul Amir H. 
Published: January 2007

AbstractA method has been developed for the separation and identification of eugenol in the alcohol extract of cloves directly without having to previously separate other components. Extraction of eugenol with alcohol is followed by analysis with high‐performance liquid chromatography. Separation by reversed‐phase chromatography on low‐polarity μBondapak C18 was achieved with isocratic elution. Tentative identification is based on chromatographic appearance of a peak with retention time 5.54 min for pure standard reference eugenol. The identification of eugenol was confirmed by gas chromatography/mass spectrometry analysis.
1H nuclear magnetic resonance determination of the yield of the transesterification of rapeseed oil with methanol
Authors: Gelbard G. , Brès O. , Vargas R. M. , Vielfaure F. , Schuchardt U. F. 
Published: January 2007

AbstractThe formation of fatty acid methyl esters by transesterification with methanol can be monitored by1H nuclear magnetic resonance spectroscopy; this accurate determination is simpler than chromatographic methods.
Preparation and properties of ethoxylated fatty methyl ester nonionics
Authors: Hama I. , Okamoto T. , Nakamura H. 
Published: January 2007

AbstractEhthylene oxide (EO) cannot react directly with fatty methyl esters that have no active hydrogen. We developed a new synthetic method, which directly inserts EO into fatty methyl esters (RCOOCH3) to give [RCO(OCH2CH2)nOCH3]. This was achieved by the use of a novel solid catalyst modified by metal cations. Ethoxylates of fatty methyl esters obtained by this method were homogeneous monoesters and had good properties as nonionic surfactants.
Characterization of brighteners in detergents by high‐performance liquid chromatography/mass spectrometry/ultraviolet/fluorescence and three‐dimensional high‐performance liquid chromatography
Authors: Ogura I. , DuVal D. L. , Miyajima K. 
Published: January 2007

AbstractA method has been developed for the identification of unknown brighteners in detergents by a high‐performance liquid chromatography (HPLC)/mass spectrometry (MS)/ultraviolet (UV)/fluorescence system with MS/MS capability. Ten brighteners from five groups—stilbene, biphenyl stilbene, pyrazoline, oxazole, and coumarin derivatives—were separated on a C8 reverse‐phase HPLC column. The UV and fluorescence detectors positively located the brightener peaks and differentiated betweentrans andcis isomers separated by the chromatographic system. Ion‐spray (IS)/MS and IS/MS/MS spectra were then used to identify the structure of unknown brighteners in detergent products. An HPLC with a diode‐array detector provided a quick identification check and accurate quantitative data for known brighteners, even on overlapping peaks.
Photopyroelectric method for determination of thermophysical parameters and detection of phase transitions in fatty acids and triglycerides. Part I: Principles, theory, and instrumentational concepts
Authors: Dadarlat Dorin , Bicanic Dane , Visser Henk , Mercuri Fulvio , Frandas Angela 
Published: January 2007

AbstractThe photopyroelectric (PPE) technique is proposed to detect solid‐to‐liquid phase transitions in fatty acids and triglycerides. Various PPE configurations and cell geometries were used to obtain thermal parameters in the vicinity of the melting points for these samples. In the standard (SPPE) configuration used to determine specific heat, the sample is thermally thin and optically opaque, while the sensor itself is thermally thick. The same configuration, but with a thermally thick sample instead, allows direct measurement of the sample’s thermal diffusivity. The temperature dependence of the thermal effusivity was obtained for a thermally thick sample and a thermally thin sensor [inverse (IPPE) configuration], and for a semitransparent thermally thick sensor by making use of the front configuration.
Radical chlorinations of triglycerides
Authors: Sonnet Philip E. , Osman Stanley 
Published: January 2007

AbstractSeveral triglycerides were synthesized with an iodoaroyl group. Intramolecular radical chain transfer chlorinations were conducted that resulted in the associated pair of fatty acids of the triglyceride becoming chlorinated. The distribution of monochlorinated species was similar to that obtained by direct radical chlorination of the relevant fatty acid methyl esters. Functionalization was, as expected, away from the carboxylate group but gave no indication that either alignment of chains or the constraints of an intramolecular process could limit the manifold of products of the reaction. To gauge the effect on halogenation of a structure, bearing more than one electron‐withdrawing group, methyl oleate was converted to thebis trifluoroacetate of methyl 9,10‐dihydroxystearate. No products of chlorination on carbons 2–8 were observed.