bluuebunny/crossref_metadata_2025_split huggingface dataset:
Metabolic mechanisms associated with alleles governing the 16:0 concentration of soybean oil
Authors: Wilson R. F. , Marquardt T. C. , Novitzky W. P. , Burton J. W. , Wilcox J. R. , Kinney A. J. , Dewey R. E. 
Published: November 2006

AbstractSoybean [Glycine max (L.) Merr.] oil typically contains ca. 11% palmitic acid, but germplasm has been developed with less than 4% to about 35% 16∶0, A number of recessive alleles associated with these phenotypes have been described thattrepresent different mutations at Fap loci, however, the gene products (enzymes) produced by these alleles are unknown. This work attempts to define the metabolic activities that are regulated by the fap1, fap2, and fapnc alleles in soybean. Observation of de novo synthesis and metabolic turnover of fatty acids esterified to phospholipids in cotyledons during the period of peak oil accumulation revealed genotypic differences in the supply of 16∶0‐CoA from plastids. These metabolic studies narrowed the identification of fap1, fap2, and fapnc alleles to the genes that encode or regulate the 3‐keto‐acyl‐ACP synthetase II (where ACP is acyl carrier protein), 16∶0‐ACP thioesterase, 18∶0‐ACP desaturase, or 18∶1‐ACP thioesterase enzymes. Kinetic analyses suggested that the fap2 mutation results in a decreased 3‐keto‐acyl‐ACP synthetase II activity. Deficiencies in 16∶0‐ACP thioesterase activity represented the most likely explanation of fap1 and fapnc gene function. This hypothesis was strongly supported by Northern blot assays that revealed a significant reduction in the accumulation of transcripts corresponding to the 16∶0‐ACP thioesterase in germplasm homozygous for the fapnc allele.
A kinetic model for the enzyme‐catalyzed self‐epoxidation of oleic acid
Authors: Yadav G. D. , Manjula Devi K. 
Published: November 2006

AbstractThis paper reports a kinetic model for the selfepoxidation of oleic acid with toluene as solvent and Novozym 435 (a commercially available preparation of immobilized Candida antarctica lipase) as catalyst at 30°C. The effects of various parameters on the conversion and rates of reaction were studied. Both the initial rate and the progress curve data were used to fit an ordered bi‐bi model. At low temperatures, the rate of epoxidation was faster than the rate of deactivation of the enzyme by hydrogen peroxide.
Nitrogen bubble refining of sunflower oil in shallow pools
Authors: Tsiadi A. V. , Stavrides E. , Handa‐Corrigan A. 
Published: November 2006

AbstractHigh‐temperature steam deodorization of sunflower oil results in the formation of unwanted by‐products, such as trans isomers and polymers, and partial destruction of vitamins. There is an urgent need to develop a process that replaces steam with an inert gas such as nitrogen. The use of nitrogen bubble sparging at low temperatures has recently been reported as a technique to strip volatiles from edible oils. In this study, a hypothesis was proposed that nitrogen bubbles sparged at temperatures of 25 to 150°C are able to remove odoriferous, surface‐active, or volatile contaminants from shallow pools of sunflower oil. Analysis of the composition of sunflower oil that had been sparged at 3 mbar pressure showed that both the odor and peroxide content of the oil were considerably reduced to values that are commercially acceptable. Odor improvement occurred at temperatures between 100 and 150°C, while the peroxide content reduction was achieved at a temperature of 150°C. There were no significant improvements in the free fatty acid concentration or color.
Interesterification of tallow and sunflower oil
Authors: Rodríguez Alicia , Castro Eduardo , Salinas María C. , López Reinaldo , Miranda Misael 
Published: November 2006

AbstractThe objective of this study was to manufacture a shortening using chemical interesterification (IT) of tallow‐sunflower oil blends to replace fish oil in the present formulation, which is now in short supply in Chile. The significant variables of the IT process were obtained by 24−1 fractional factorial design. The proportion of tallow (T) in the blend, catalyst concentration, and reaction temperature had a significant effect on the melting point (mp) (P≤0.05). IT of tallow and sunflower oil blends (90∶10 and 70∶30) diminished the mp, dropping point, and refractive index compared to tallow. However, a noninteresterified 90∶10 blend mp was not significantly different from tallow. IT produced a solid fat content (SFC) profile of IT90∶10 blend that was appropriate for use in shortenings for the baking industry. Blending and IT of the 90∶10 blend increased the melting profile of the tallow and the melting range from −40 to 60°C while the endotherms of the middle‐melting triacylglycerols (TAG) decreased. The IT90∶10 blend hardnesswas 70% lower than tallow hardness, and the crystal network was composed of large spherulites in a network. IT resulted in an appropriate method to improve physical properties of tallow, whereas blending did not significantly modify it. The interesterification changed the SFC profile of IT90∶10, giving a more appropriate shortening for use in the baking industry.
Fractionation of urea‐pretreated squid visceral oil ethyl esters
Authors: Hwang Lucy Sun , Liang Jer‐Hour 
Published: November 2006

AbstractEthyl esters of squid (Illex argentinus) visceral oil contained 11.8% eicosapentaenoic acid (EPA) and 14.9% docosahexaenoic acid (DHA). The esters were treated with urea to increase the contents of EPA and DHA. The non‐urea complexing ethyl esters of squid visceral oil contained 28.2% EPA and 35.6% DHA. This mixture was fractionated by molecular distillation to further increase the EPA or DHA content. The fraction collected in the 110°C distillate had an EPA content of 39.0% with 0.26 g/100 g of cholesterol, while the 130°C distillate contained 65.6% DHA and 0.42 g/100 g of cholesterol. Ethyl esters prepared from visceral oil of squid Ommastrephes bartrami had 4.5% EPA and 12.7% DHA. After urea pretreatment, the EPA and DHA contents were raised to 10.1 and 30.0%, respectively. When this mixture was further fractionated by molecular distillation, 16.9% EPA with 0.35 g/100 g cholesterol was found in the 110°C distillate and 52.6% DHA with 0.70 g/100 g cholesterol was found in the 130°C distillate. Cholesterol in the squid visceral oil ethyl esters was concentrated in the final residue of molecular distillation when the polyunsaturated ethyl esters were enriched by the urea complexation method prior to molecular distillation. For example, the cholesterol content in the ethyl esters from O. bartrami squid visceral oil was 2.28 g/100 g originally. It was enriched to 64.15 g/100 g in the final residue from the molecular distillation.
Incorporation of bromo‐octadecane into long‐chain ester monolayers at the air/water interface
Authors: Baskar Geetha , Shanmugharaj A. M. , Venkatesh S. , Mandal A. B. 
Published: November 2006

AbstractSurface compatibility of 2‐methoxy ethyl stearate and oleate esters with 1‐bromo‐octadecane (RBr) has been investigated at the air/water interface with a Langmuir film balance. The methoxy ethyl head group in the esters promotes flat conformation at the air/water interface as observed from its higher surface area (stearate, 22.41 Å2/molecule; oleate, 57.20 Å2/molecule) in comparison to the corresponding acids. The stearate ester forms a homogeneous mixed monolayer with maximal incorporation of 0.5 mole fraction of RBr. This is indicated by the retention of liquid condensed and solid condensed phases of stearate ester, and the positive deviation of the mean molecular area of the mixed film from the calculated additive areas. When the mole fraction of RBr (x2) exceeds 0.5, the onset of formation of heterogeneous mixed film is indicated by the appearance of initial and final collapse pressures. On the contrary, oleate ester shows the least compatibility with RBr, which is indicated by the progressive decrease in mean molecular area with x2. The more liquid expanded‐phase structure of oleate ester probably does not promote compatibility with RBr at the air/water interface.
Synthesis of estolides from oleic and saturated fatty acids
Authors: Cermak Steven C. , Isbell Terry A. 
Published: November 2006

AbstractOleic acid and various saturated fatty acids, butyric through stearic, were treated with 0.4 equivalents of perchloric acid at either 45 or 55°C to produce complex estolides. Yields varied between 45 and 65% after Kugelrohr distillation. The estolide number (EN), i.e., the average number of fatty acid units added to a base fatty acid, varied as a function of temperature and saturated fatty acid. The shorter‐chain saturated fatty acids, i.e., butyric and hexanoic, provided material with higher degrees of oligomerization (EN=3.31) than stearic acid (EN=1.36). The individual, saturated fatty acid estolides each have very different characteristics, such as color and type of by‐products. The higher‐temperature reactions occurred at faster rates at the expense of yield, and lactones were the predominant side products. At 55°C, lactone yields increased, but the δ‐γ‐lactone ratio decreased; this led to lower estolide yields. The opposite trend was observed for the 45°C reaction. The saturate‐capped, oleic estolides were then esterified with 2‐ethylhexyl alcohol, and the chemical composition of these new estolides remained consistent throughout the course of the reaction.
Long storage stability of biodiesel made from rapeseed and used frying oil
Authors: Mittelbach M. , Gangl S. 
Published: November 2006

AbstractThe degree of physical and chemical deterioration of biodiesel produced from rapeseed and used frying oil was studied under different storage conditions. These produced drastic effects when the fuel was exposed to daylight and air. However, there were no significant differences between undistilled biodiesel made from fresh rapeseed oil and used frying oil. The viscosity and neutralization numbers rose during storage owing to the formation of dimers and polymers and to hydrolytic cleavage of methyl esters into fatty acids. However, even for samples studied under different storage conditions for over 150 d the specified limits for viscosity and neutralization numbers had not been reached. In European biodiesel specifications there will be a mandatory limit for oxidative stability, because it may be a crucial parameter for injection pump performance. The value for the induction period of the distilled product was very low. The induction period values for the undistilled samples decreased very rapidly during storage, especially with exposure to light and air.
A possible way to predict the genetic relatedness of selected almond cultivars
Authors: Grane‐Teruel N. , Prats‐Moya M. S. , Berenguer‐Navarro V. , Martin‐Carratala M. L. 
Published: November 2006

AbstractSome multivariate statistical techniques were applied to the fatty acid composition of almond seed for a set of 107 samples of cultivars grown in different environmental conditions. These techniques reveal a close similarity in fatty acid composition among a cultivar and its ancestors as in the case of Ferragnes and Masbovera. Interestingly, the Guara cultivar seems to be very similar to the Tuono cultivar. Another finding suggests that the typical Spanish cultivars Desmayo Largueta and Marcona have a similar fatty acid profile to the American cultivar Non Pareil. Independent of environmental conditions, this shows a possible common parentage in the pedigree of these cultivars.
Application of standard addition to eliminate conjugated linoleic acid and other interferences in the determination of total Trans fatty acids in selected food products by infrared spectroscopy
Authors: Mossoba M. M. , Kramer J. K. G. , Fritsche J. , Yurawecz M. P. , Eulitz K. D. , Ku Y. , Rader J. I. 
Published: November 2006

AbstractA novel and rapid (5 min) attenuated total reflection‐Fourier transform infrared (ATR‐FTIR) spectroscopic method AOCS Cd 14d‐99 for the determination of total isolated trans fatty afids, which absorb at 966 cm‐, was recently developed, collaboratively studied, and applied to food products containing 1–50% rans fat (as percentage of total fat). Attempts to apply the ATR‐FTIR method to biological matrices of low trans fat and/or low total fat content, and to dairy and other products were not satisfactory due to interfering IR absorptions in the trans region. One group of interfering compounds with absorption bands near 985 and 948 cm−1 was the cis/trans positional isomes of conjugated linoleic acid (CLA) found in dairy and meat products from ruminants at levels of <1% (as percentage of total fat). In the present study, we modified the ATR‐FTIR method to overcome matrix interferences. This modification, which consisted of applying the standard addition technique to the ATR‐FTIR determination, was also applied to several food products, namely, dairy products, infant formula and salad oil dressing, which successfully eliminated interfering absorbances that impacted on accuracy. The presence of <1% CLA in two butter and two cheese products containing 6.8, 7.5, 8.5, and 10.4% trans fatty acids (as a percentage of total fat) would have led to errors of −11.6, 10.4, 17.6 and 34.6%, respectively, in trans fat measurements had the standard addition technique not been used. The applicability of ATR‐FTIR to the quantitation of food products is discussed.
Enzymatic conversion of waste edible oil to biodiesel fuel in a fixed‐bed bioreactor
Authors: Watanabe Yomi , Shimada Yuji , Sugihara Akio , Tominaga Yoshio 
Published: November 2006

AbstractThe conversion of waste edible oil to biodiesel fuel in a fixed‐bed bioreactor was investigated. Three‐step methanolysis of waste oil was conducted using three columns packed with 3 g of immobilized Candida antarctica lipase. A mixture of waste oil and 1/3 molar equivalent of methanol against total fatty acids in the oil was used as substrate for the first‐step reaction, and mixtures of the first‐ and second‐step eluates and 1/3 molar equivalent of methanol were used for the second‐ and third‐step reactions, respectively. Ninety percent of waste oil was converted to the corresponding methyl esters (ME) by feeding substrate mixtures into the first, second, and third reactors at flow rates of 6, 6 and 4 mL/h, respectively. We also attempted one‐step methanolysis of waste oil. When a mixture of waste oil and 90% ME‐containing eluate (1∶3, wt/wt) and an equimolar amount of methanol against total fatty acids in the waste oil was fed into a reactor packed with 3 g of immobilized C. antarctica lipase at a flow rate of 4 mL/h, the ME content in the eluate reached 90%. The immobilized biocatalyst could be used for 100 d in the two reaction systems without significant decrease in its activity. Waste oil contained 1980 ppm water and 2.5% free fatty acids, but these contaminants had little influence on enzymatic production of biodiesel fuel.
Kinetics of the formation of symmetrical wax esters from the corresponding alcohols with the use of hydrobromic acid and hydrogen peroxide
Authors: Kulkarni Mangesh G. , Sawant Sudhirprakash B. 
Published: November 2006

AbstractThe primary aliphatic alcohols n‐octanol, n‐decanol, and n‐dodecanol have been converted to their corresponding symmetrical esters by using HBr and H2O2 in the absence of a solvent. The reaction was carried out at 30, 40, and 50°C and at mole ratios of alcohol to HBr of 1∶0.1, 1∶0.2, 1∶0.3, and 1∶0.5. The rate of the reaction was found to increase with increase in the reaction temperature and concentration of HBr. The maximal conversion of n‐octanol was 72% at 40°C and a mole ratio of n‐octanol to HBr of 1∶0.5. The kinetics of the reaction have been established, and the reaction was found to be first‐order with respect to alcohol and bromine concentration in the organic phase, and second‐order with respect to both. The second‐order rate constants for n‐octanol, n‐decanol, and n‐dodecanol are 27.08, 32.58, and 37.42 mL mol−1 min−1, respectively, at 40°C. The activation energy for the esterification reaction of n‐octanol was found to be 16.32 kcal mol−1.
Detection of lard mixed with body fats of chicken, lamb, and cow by fourier transform infrared spectroscopy
Authors: Che Man Y. B. , Mirghani M. E. S. 
Published: November 2006

AbstractFourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differences between the spectra are proposed as a basis for differentiating between the pure animal fats and their blends. A semiquantitative approach is proposed to measure the percent of lard in blends with lamb body fat (LBF) on the basis of the frequency shift of the band in the region 3009–3000 cm−1, using the equation y=0.1616x+3002.10. The coefficient of determination (R2) was 0.9457 with a standard error (SE) of 1.23. The percentage of lard in lard/LBF blends was also correlated to the absorbance at 1417.89 and 966.39 cm−1 by the equations y=0.0061x+0.1404 (R2=0.9388, SE=0.018) and y=0.004x+0.1117 (R2=0.9715, SE=0.009), respectively. For the qualitative determination of lard blended with chicken body fat (CF), the FTIR spectral bands in the frequency ranges of 3008–3000, 1418–1417, 1385–1370, and 1126–1085 cm−1 were employed. Semiquantitative determination by measurement of the absorbance at 3005.6 cm−1 is proposed, using the equation y=0.0071x+0.1301 (R2=0.983, SE=0.012). The percentage of lard in lard/GF blends was also correlated to the absorbance at 1417.85 cm−1 (y=0.0053x+0.0821, with R2=0.9233, SE=0.019) and at 1377.58 cm−1 (y=0.0069x+0.1327, with R2=0.9426, SE=0.022). For blends of lard with cow body fat (CBF) bands in the range 3008–3006 cm−1 and at 1417.8 and 966 cm−1 were used for qualitative detection. The equation y=−0.005x+0.3188 with R2=0.9831 and SE=0.0086 was obtained for semiquantitative determination at 966.22 cm−1.
A comparative study of mayonnaise and italian dressing prepared with lipase‐catalyzed transesterified olive oil and caprylic acid
Authors: Fomuso Lydia B. , Corredig Milena , Akoh Casimir C. 
Published: November 2006

AbstractViscoelastic properties of mayonnaise and Italian salad dressing prepared with olive oil and enzymatically synthesized structured lipid (SL) from caprylic acid and olive oil were studied using an SR5000 dynamic stress rheometer. Storage modulus (G′) and loss modulus (G″) were determined as functions of frequency, temperature, and stress. Frequency sweeps did not show significant differences between dressings prepared with olive oil or SL. For all mechanical spectra, G′ values were consistently higher than G″ values. Both Italian dressing and mayonnaise samples displayed similar gel‐like characteristics. Mayonnaise and Italian dressings made with olive oil separated when they were brought to room temperature from refrigeration temperatures. SL‐based mayonnaise did not separate. Only minor separation was observed in SL‐based Italian dressing. A change in the crystallization properties of the two oils was probably responsible for the differences observed after refrigeration. Both SL‐based and unmodified olive oil‐based mayonnaise and Italian dressing samples had similar viscoelastic character.
A new method for estimating solubility of fatty acids, esters, and triglycerides in supercritical carbon dioxide
Authors: Vasconcellos Vanessa R. , Cabral Fernando A. 
Published: November 2006

AbstractA method to predict solubility of fat compounds (fatty acids, fatty acid esters, and triglycerides) in supercritical CO2 in the absence of experimental data is presented. The method is based on the idea of group contribution, so only knowledge about the chemical structure of the substance is needed to predict its solubility in CO2. Chrastil's equation was used to correlate the solubilities of fatty acids, fatty acid esters, and triglycerides in CO2. The three parameters determined from fitting of the data were calculated. A nonlinear fit routine was used to determine the chemical group contributions to the three parameters. Analysis of the results shows that it is possible to correlate the parameters of Chrastil's equation to molecular groups. The average deviation from the experimental data was 8%.
The effect of carotene extraction system on crude palm oil quality, carotene composition, and carotene stability during storage
Authors: Baharin B. S. , Latip R. A. , Che Man Y. B. , Rahman R. Abdul 
Published: November 2006

AbstractPalm carotene was successfully concentrated from crude palm oil (CPO) by an adsorption process using a synthetic adsorbent followed by solvent extraction. Evaluation of feed CPO and CPO which underwent the carotene extraction process was conducted. The quality of CPO after the extraction process was slightly deteriorated in terms of free fatty acid, moisture content, impurities, peroxide value, anisidine value, discriminant function, and deterioration of bleachability index. However, the CPO still can be refined to produce refined, bleached, deodorized palm oil that meets the Palm Oil Refiners Association of Malaysia specifications. No extra cost was incurred by refining this CPO as the dosage of bleaching earth used was very similar to the refining of standard CPO. The triglyceride carbon number and fatty acid composition of CPO after going through the carotene extraction process were almost the same as CPO data. The major components of the carotene fraction were similar to CPO, which contains mainly α‐ and β‐carotene. The carotene could be stored for at least 3 mon.
Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid
Authors: Martin Fiona L. , Ames Jennifer M. 
Published: November 2006

AbstractThe importance of the frying oil as a heat‐transfer medium and as a source of flavor precursors for the formation of potato chip flavor was investigated. Potato slices were fried in palmolein or silicone fluid, and the volatile flavor compounds of the resulting chips were isolated onto Tenax and analyzed by gas chromatography‐mass spectrometry. Although the heat‐transfer coefficients of the oils did not differ significantly, their temperature profiles during frying were different, probably due to greater turbulence on placing potato slices in palmolein, leading to more efficient heat transfer. Levels of Strecker aldehydes and sulfides in chips fried in the two media were not significantly different, but levels of pyrazines were significantly higher in palmolein‐fried chips. Amounts of 2,4‐decadienal were also significantly higher in palmolein‐fried chips, but there was no significant difference in hexanal levels between the samples.
Effect of temperature on recrystallization behavior of cocoa butter
Authors: van Langevelde Arjen , Van Malssen Kees , Peschar René , Schenk Henk 
Published: November 2006

AbstractCrystallization of cocoa butter in the β phase directly from the melt is only possible by employing the memory effect of cocoa butter. Cocoa butter crystallized in the β phase, heated to the so‐called maximal temperature (just above its melting end point), recrystallizes in the β phase after cooling to a crystallization temperature. The influence of the maximal and crystallization temperatures on the recrystallization behavior has been investigated for two cocoa butters. Rapid‐starting recrystallization into the β(VI) phase and slow‐starting recrystallization into the β(V) have been observed. It is concluded that rapid‐starting recrystallization is induced by high‐melting 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS)‐rich crystals. The two β phases were identified by X‐ray powder diffraction and melting ranges. However, the X‐ray powder diffraction patterns for the β phases depended on the composition of the cocoa butter and on the crystallization method used. Therefore, it was not possible to take any particular β(VI) X‐ray powder diffraction pattern as a standard for the β(VI) phase of all cocoa butters.