bluuebunny/crossref_metadata_2025_split huggingface dataset:
Membrane applications and research in the edible oil industry: An assessment
Authors: Köseoglu S. S. , Engelgau D. E. 
Published: January 2007

AbstractCommercial sources of edible oils and fats include oil‐seeds, fruit pulps, animals and fish. Oilseeds processing typically consists of the following steps: i) seed preparation; ii) solvent extraction of flakes and/or extruded collets; iii) desolventization of the meal;iv) recovery of solvent by distillation; and v) degumming, refining, bleaching, and deodorizing of the crude oil. The process consumes large amounts of energy—in the forms of electricity, natural gas and fuel oils—to heat and cool the oil between individual processing steps and to generate high vacuum. Steam requirements for producing edible oil from crude oil range from 2000 to 4000 Btu/lb depending on the type of oil processed. The processing of cottonseed, corn, peanut and soybean oils alone consumes approximately 64.7 trillion Btu/yr of energy in the United States (based on 15.1×109 Ib crude oil processed). Electricity requirements for a typical refinery are between 120,000 kWh and 160,000kWh/yr (based on 1400 to 1800 kWh/22,000 Ib crude oil processed/hr). Current membrane separation research, as applied to miscella distillation; vapor recovery; condensate return; wastewater treatment; degumming, refining, and bleaching; hydrogenation catalyst recovery; oilseed proteins; and nitrogen production, is reviewed in this paper.The greatest potential for energy savings of 15 to 21 trillion Btu/yr exists in replacing or supplementing conventional degumming, refining, and bleaching processes. Decreased oil losses and decreased bleaching earth requirements are other potential advantages of membrane processing.Approximately 2 trillion Btu/yr could be saved using a hybrid membrane system to recover solvents in extraction of crude oils. Although marginal success has been reported to date, the development of hexane‐resistant membranes may make this application viable.
Effects of flavonoids on thermal autoxidation of palm oil: Structure‐activity relationships
Authors: Das N. P. , Pereira T. A. 
Published: January 2007

AbstractThe effects of several flavonoids and other known antioxidants on the thermal autoxidation of refined, bleached and deodorized (RBD)‐palm oil were studied. The lipid peroxidation was indexed by measuring the malonyldialdehyde (MDA) production using the 2‐thiobarbituric acid (TBA) test. The antioxidative action decreased in the order of morin > kaempferol > myricetin > quercetin > vitamin A > α‐tocopherol > apigenin > (+)‐catechin > chrysin > datiscetin > luteolin > naringin > taxifolin > rutin > butylated hydroxytoluene (BHT) > naringenin.The flavonoid aglycones were more potent in their antiperoxidative action than their corresponding glycosides. Structure‐activity revealed that the flavonoid molecule with polyhydroxylated substitutions on rings A and B, a 2–3 double bond, a free 3‐hydroxyl substitution and a 4‐keto moiety, would confer potent antiperoxidative properties upon the compound. The flavonols, namely morin, myricetin, kaempferol and quercetin, would be suitable potential antioxidants for use in the stabilization of RBD‐palm oil and its fractions against thermal autoxidation. The structural activity of the flavonoids on the RBD‐palm oil was similar to those observed for these compounds in animal tissue or enzyme systems.
Enzymic enhancement of n−3 fatty acid content in fish oils
Authors: Maehr Hubert , Zenchoff Gladys , Coffen David L. 
Published: January 2007

AbstractCommercially available fish oils with n−3 fatty acid contents ranging from 29 to 34% were converted enzymically, with Amano P lipase, to mixtures of glycerides with n−3 fatty acid contents ofca. 50%, in weight recovery yields of 23–50%, depending upon extraction procedures. Glyceride mixtures with n−3 fatty acid contents above 70% were obtained in yields of 14–21%. The processes are based on the relative stability of the ester linkages that involve n−3‐fatty acyl groups and the regioselectivity of the enzyme toward acyl groups at the 1,3‐positions of glycerol.
13C nuclear magnetic resonance monitoring of free fatty acid release after fish thermal processing
Authors: Medina Isabel , Sacchi Raffaele , Aubourg Santiago 
Published: January 2007

Abstract13C Nuclear magnetic resonance spectroscopy was applied to the study of lipid hydrolysis occurring during industrial canning of tuna (Thunnus alalunga). An increase in the free fatty acid (FFA) level was observed after cooking and sterilization, and a different FFA pattern was found when storage of the frozen raw material and thermal steps (cooking and can sterilization) were compared. Lipolysis in raw muscle occurs preferentially in thesn‐1 andsn‐3 acyl positions of triacylglycerols, with a consequent cleavage of saturated and monounsaturated fatty acids. After thermal processing, an increase of docosahexaenoic acid (DHA) was found in the FFA fraction, as well as a relative decrease of the peak intensity of DHA in thesn‐2 position of triacylglycerols. This finding indicates a different mechanism of FFA release during the frozen storage and thermal processing of raw fish.
9(Z)‐Octadecenamide and fatty amides byBacillus megaterium (B‐3437) conversion of oleic acid
Authors: Kaneshiro T. , Vesonder R. F. , Peterson R. E. , Weisleder D. , Bagby M. O. 
Published: January 2007

Abstract9(Z)‐Octadecenamide, hexadecenamide, tetradecenamide and tetradecanamide were produced by a novel bioconversion of oleic acid withBacillus megaterium NRRL B‐3437. Although chemical synthesis is more practical, the bioconversion to fatty amides (5–7% of total recovered lipids) was unique for its requirement of both enzymatic catalysis and equimolar oleic acid/ammonium salt substrates. Purified octadecenamide was obtained by silica gel and high‐pressure liquid chromatographic procedures and was characterized by gas chromatography, mass spectrometry, infrared and nuclear magnetic resonance.
Low‐linolenic acid soybean oil—Alternatives to frying oils
Authors: Mounts T. L. , Warner K. , List G. R. , Neff W. E. , Wilson R. F. 
Published: January 2007

AbstractOil was hexane‐extracted from soybeans that had been modified by hybridization breeding for low‐linolenic acid (18∶3) content. Extracted crude oils were processed to finished edible oils by laboratory simulations of commercial oil processing procedures. Oils from three germplasm lines N83‐375 (5.5% 18∶3), N89‐2009 (2.9% 18∶3) and N85‐2176 (1.9% 18∶3) were compared to commercial unhydrogenated soybean salad oil with 6.2% 18∶3 and two hydrogenated soybean frying oils, HSBOI (4.1% 18∶3) and HSBOII (<0.2% 18∶3). Low‐18∶3 oils produced by hybridization showed significantly lower room odor intensity scores than the commercial soybean salad oil and the commercial frying oils. The N85‐2176 oil with an 18∶3 content below 2.0% showed no fishy odor after 10 h at 190°C and lower burnt and acrid odors after 20 h of use when compared to the commercial oils. Flavor quality of potatoes fried with the N85‐2176 oil at 190°C after 10 and 20 h was good, and significantly better at both time periods than that of potatoes fried in the unhydrogenated oil or in the hydrogenated oils. Flavor quality scores of potatoes fried in the N89‐2009 oil (2.9% 18∶3) after 10 and 20 h was good and equal to that of potatoes fried in the HSBOI oil (4.1% 18∶3). Fishy flavors, perceived with potatoes fried in the low‐18∶3 oils, were significantly lower than those reported for potatoes fried in the unhydrogenated control oil, and the potatoes lacked the hydrogenated flavors of potatoes fried in hydrogenated oils. These results indicate that oils with lowered linolenic acid content produced by hybridization breeding of soybeans are potential alternatives to hydrogenated frying oils.
Determination of water droplet size in margarines and low‐calorie spreads by nuclear magnetic resonance self‐diffusion
Authors: Balinov B. , Söderman O. , Wärnheim T. 
Published: January 2007

AbstractThe nuclear magnetic resonance self‐diffusion technique can be used to determine the size of emulsion droplets. In this communication, the method is discussed and applied to some margarines and low‐calorie spreads, ranging in fat content from 40 to 80%. The data show that the droplet size distribution is fairly polydisperse, at least for the solid margarines studied. A liquid margarine, containing 80% fat and studied by optical microscopy, showed that a lognormal size distribution function is a reasonable description of its size polydispersity. Therefore, this distribution function was used in the present work, and the parameters of the log‐normal function were determined by a least‐square fit directly on the experimental raw data for all the systems studied. The uncertainties of the obtained parameters are judged by means of a Monte Carlo technique. The uncertainty is around ±15% (or better). Finally, we discuss the possibility of the presence of nonspherical droplets and how the presence of such droplets would actually affect the measurements.
Further study on the one‐pot synthesis of (E)‐2‐nonenal from castor oil
Authors: Kula Jozef , Sikora Magdalena , Dabrowski Robert 
Published: January 2007

AbstractA one‐step procedure is described for the synthesis of (E)‐2‐nonenal from commercial castor oil by ozonolysis in methanol, followed by reduction of the ozonide products with dimethyl sulfide and exposure of the resulting intermediate product to dilute sulfuric acid. The developed process allows the production of the aldehyde with a yield of 80% at a purity of 95%. The method has advantages over all those reported earlier, because of inexpensive raw material and reducing agent, recycling of the solvent and its unusual simplicity.
Triglyceride interesterification by lipases. 1. Cocoa butter equivalents from a fraction of palm oil
Authors: Bloomer Scott , Adlercreutz Patrick , Mattiasson Bo 
Published: January 2007

Twelve commercially available triacylglycerol lipase preparations were screened for their suitability as catalysts in the interesterification of palm oil mid fraction and ethyl stearate to form a cocoa butter equivalent. Five fungal lipase preparations were found to be suitable. The hydrolytic activity of the commercial lipase preparations was tested with sunflower seed oil and was independent of their interesterification activity. The operational stability of three of the preparations most suited for production of cocoa butter equivalents was examined. The amount of a commercial lipase preparation loaded onto a support was surveyed for optimum short‐term catalytic activity.The influence of solvent concentration on the reaction rate and the purity of the product was examined at two temperatures. The optimum solvent concentration at 40°C was 1–1.5 grams of solvent/gram of substrate; at 60°C, the rate of interesterification diminished and the purity of the product decreased with increasing amounts of solvent.Four of the commercial lipase preparations found to be suitable interesterification catalysts were immobilized on five supports and their ability to catalyze the interesterification of a triglyceride and palmitic acid or ethyl palmitate was measured. The choice of support and substrate form (esterified or free fatty acid) greatly affected the catalytic activity. Some preparations were more affected by the choice of support, others by the form of the substrate. No preparation yielded maximum activity on all supports, and no support was found which produced an immobilized enzyme preparation of high activity with every commercial lipase preparation. Caution is advised in transferring observations about the suitability of a support from tests on one commerical enzyme preparation to others; individual testing is required.
Quantitative determination of glycerin in soap by capillary gas chromatography
Authors: Molever Keith 
Published: January 2007

AbstractA simple and rapid procedure is described for the isolation, silylation and capillary gas chromatographic quantitation of the free glycerin content in soap. Free glycerin is determined by mixing the sample with dimethylformamide (DMF), filtering the mixture, silylating an aliquot withbis‐trimethylsilyltrifluoroacetamide (BSTFA), and quantitating by capillary GC using flame ionization detection. Silyl derivatization and capillary gas chromatography provide for a quick and easy analysis which allows straightforward automated gas chromatographic analysis instead of the more tedious traditional periodate methods. This procedure also provides reliable quantitation for glycerin levels in soap lower than those measurable with the standard methods.
Synthesis ofGEM‐dibromocyclopropanoid fatty esters using phenyl (tribromomethyl) mercury
Authors: Jamal Sajid , Ahmad Ishtiaque , Iqbal Jawaid , Ahmad Mashood 
Published: January 2007

AbstractThegem‐dibromocyclopropanation of naturally occurring unsaturated hydroxy fatty esters, methyl ricinoleate (I) and methyl isoricinoleate (II), has been undertaken to provide compounds which might have potential utility. Phenyl(tribromomethyl)mercury reacts only with the carbon‐carbon double bond of each substrate, leaving the OH group intact. The product, methyl 9,10‐dibromomethylene‐12‐hydroxyoctadecanoate (III) and methyl 12,13‐dibromomethylene‐9‐hydroxyoctadecanoate (IV), obtained from I and II, respectively, were characterized by elemental, infrared (IR) and nuclear magnetic resonance (NMR) analyses.
Fatty acid composition of seed oils of the meliaceae, including one genus rich incis‐vaccenic acid
Authors: Kleiman Robert , Payne‐Wahl Kathleen L. 
Published: January 2007

AbstractThe seed lipids of three species ofEntandraphragma (Meliaceae) contain the largest proportion (31–50%) ofcis‐vaccenic acid ever found in nature. The acid is not indicative of the family as a whole and is found as a major fatty acid in the seed of only one additional species, besidesEntandraphragma, out of the 30 analyzed from this family. With the total oil comprising between 45 and 62% ofEntandraphragma seed, these species should be considered as a source of undecadioic acid for the production of nylon 11.
Effect of moisture and particle size on the extractability of oils from seeds with supercritical CO2
Authors: Snyder J. M. , Friedrich J. P. , Christianson D. D. 
Published: January 2007

AbstractMoisture level and particle size of soybeans, peanuts and cottonseed were correlated with the extraction rate and yield of oil when extracted with supercritical carbon dioxide (SC‐CO2) at a constant temperature (50 C) and pressure (8000 psig). The rate of extraction and ultimate oil yields were quite low with cracked soybeans. However, good extraction rates and nearly theoretical oil yields were obtained from ground or thinly flaked (<0.010″) seeds. Moisture levels between 3% and 12% had little effect on extracability. Oil composition was not influenced by either parameter. Scanning electron microscopy was used to study seed structure before and after extraction with SC‐CO2. Micrographs of SC‐CO2‐extracted seeds were similar to hexane‐extracted seeds.
Detergent fractionation of tallow
Authors: Glassner D. A. , Grulke E. A. , Gray J. I. 
Published: January 2007

AbstractThe formation of an emulsified olein product can reduce the yield of the initial olein fraction in the detergent fractionation of tallow. Emulsion formation was linked to the crystal size obtained during partial crystallization and the surfactant concentration used for separation. Smaller crystal sizes in the partially crystallized oil caused the formation of more emulsified olein product, which would not coagulate during centrifugation. High surfactant concentrations inhibited the coagulation of olein drops during the centrifuging step. A rolling‐up mechanism of detergency is proposed for the separation step, which explains the crystal size dependence of emulsified olein production.
Improvement in hydrolytic procedure for GLC determination of non‐indolyl glucosinolates in rapeseed as isothiocyanates
Authors: Radwan M. N. , Lu B. C. ‐Y. 
Published: January 2007

AbstractSome methods determine the non‐indolyl glucosinolates content in rapeseed as their hydrolysates: the isothiocyanates and the oxazolidinethiones. These methods in their present form underestimate the amount of the glucosinolates content. In this investigation, a modified method was developed to give a better quantitative estimate, indicating a glucosinolate level five times that obtained by a typical existing method.
A high performance size‐exclusion chromatographic method for evaluating heated oils
Authors: White Pamela J. , Wang Yen‐chin 
Published: January 2007

AbstractHigh performance size‐exclusion chromatography (HPSEC) was used to measure compounds with high‐molecular weight (MW) formed during the heating of oil. Formation of the high‐MW compounds is believed to be a reliable indicator of heat abuse in oils. The HPSEC method employs two µ‐spherogel size‐exclusion columns (500 and 1000 Å) in a series to separate the high‐MW compounds which are detected at a wave‐length of 234 nm by using a variable wavelength detector.The method was examined in the following study. Two sources of soybean oil were heated under laboratory conditions at 182 ± 2 C for eight 7‐hr days. Samples were taken periodically and tested by using HPSEC. Oil samples from two commercial deep‐fat frying operations were similarly tested. In all cases, size, number and apparent MW of the compounds formed increased with increasing frying time.The HPSEC procedure was compared with a method involving separation of polar and nonpolar components in a used frying fat by means of column chromatography on silica gel.
Coloring conditions of thiobarbituric acid test for detecting lipid hydroperoxides
Authors: Asakawa T. , Matsushita S. 
Published: January 2007

AbstractThe coloring reaction of the thiobarbituric acid test for hydroperoxides was completely inhibited by the addition of EDTA. Therefore, it was necessary to add a metal salt to the reaction mixture to complete the reaction and also to add an antioxidant to prevent autoxidation when unoxidized unsaturated fatty acids co‐exist. The optimal pH of the reaction was found at 3.6 using glycine‐hydrochloric acid buffer.
Incorporation of [1‐14C]octadecanol into the lipids ofLeishmania donovani
Authors: Herrmann H. , Gercken G. 
Published: January 2007

AbstractAfter incubation of stationary phaseLeishmania donovani with [1‐14C] octadecanol, about 70% of the precursor was taken up within 3 hr. Wax esters and acyl moieties of glycerolipids contained most of the14C‐activity from 3 to 6 hr, because octadecanol was partly oxidized to stearate. Ether moieties were only weakly labeled. After 40 hr, 1‐0‐aklyl and 1‐0‐alk‐1′‐enyl diacylglycerols as well as 1‐0‐alkyl and 1‐0‐alk‐1′‐enyl‐2‐acyl‐sn‐glycero‐3‐phosphoethanolamines contained nearly all of the radioactivity. Most of the label in the neutral ether lipids was located in the alkyl ether side chain, whereas, in the phosphatidylethanolamine fraction, most of the label was found in the alkenyl ether side chain. Administration of 1‐0‐[1‐14C] hexadecyl glycerol resulted in rapid labeling of the vinyl ether side chain of phosphatidylethanolamine plasmalogen (1 hr) increasing further at 2.5 hr. Most of the radioactivity in the alkoxy diacylglycerols was found in the 1‐0‐alkyl moiety.
Activation of the phospholipase A1 activity of lipoprotein lipase by apoprotein C‐II
Authors: Stocks J. , Galton D. J. 
Published: January 2007

AbstractThe effect of apo very low density lipoprotein (apo VLDL) and apoprotein C‐II on the phospholipase A1 activity associated with lipoprotein lipase (E.C.3.1.1.3) was studied using purified bovine milk lipoprotein lipase. The enzyme degraded14C phosphatidylcholine (PC) to14C 2‐acyl lysophosphatidylcholine at a rate of 0.28±0.01 nmol/min/ml and triolein at a rate of 20.3±0.4 nmol/min/ml in mixed emulsions of PC and triolein. The phospholipase activity and triacylglycerol lipase activity were both increased by the addition of apo VLDL and apoprotein C‐II. After maximal activation, the rate of PC degradation was 1.19±0.02 nmol/min/ml and triolein degradation 64.4±0.4 nmol/min/ml. Activation of phospholipase A1 activity and triacylglycerol lipase activity occurred in parallel.
5,9,23‐triacontatrienoic acid, principal fatty acid of the marine spongeChondrilla nucula
Authors: Litchfield Carter , Tyszkiewicz John , Dato Virginia 
Published: January 2007

AbstractThe marine spongeChondrilla nucula contains 34% 30∶3Δ5,9,23 in its total fatty acids. This nonmethylene‐interrupted polyunsaturated acid, unknown in other living organisms, occurs mainly as an ester in phosphatidylethanolamine.
θ3 fatty acids in freshwater fish from south brazil
Authors: Andrade A. D. , Rubira A. F. , Matsushita M. , Souza N. E. 
Published: January 2007

AbstractLipid and fatty acid levels in the edible flesh of 17 freshwater fish from Brazil’s southern region were determined. Analyses of fatty acid methyl esters were performed by gas chromatography. Palmitic acid (C16:0) was the predominant saturated fatty acid, accounting for 50–70% of total saturated acids. Oleic acid (C18:1θ9) was the most abundant monounsaturated fatty acid. Linoleic acid (C18:2θ6), linolenic acid (C18:3θ3), and docosahexaenoic acid (C22:6θ3) were the predominant polyunsaturated fatty acids (PUFA). The data revealed that species such as truta, barbado, and corvina were good sources of eicosapentaenoic acid (C20:5θ3) and docosahexaenoic acid (C22:6θ3), and that most freshwater fish examined were good sources of PUFA θ3.
Antioxidative effect of Ajowan in a model system
Authors: Mehta Rajesh L. , Zayas Joseph F. 
Published: January 2007

AbstractModel conditions were utilized to test the antioxidative activity of a methanolic extract of ajowan (Carum coptimum) (MEA). MEA was less effective than butylated hydroxytoluene in protecting against oxidation of emulsified linoleic acid measured by coupled oxidation of linoleic acid‐β‐carotene, conjugated diene values, and the thiobarbituric acid values. Ajowan may have potential as a source of natural antioxidant.
Retarding autoxidation in raw peanut oil by addition of water
Authors: Gopala Krishna A. G. , Prabhakar J. V. 
Published: January 2007

AbstractAddition of water at levels of 0.25 to 1.00% (wt/vol) to raw peanut oil inhibited the formation of peroxides in the oil. The free fatty acid content of oils to which water had been added also did not increase appreciably compared to a control oil. To improve the stability of the oil, a moisture content of 0.2%, which is about ten times higher than the Brunauer‐Emmett‐Teller monomolecular moisture content of the oil, has been suggested.
Peanut triacylglycerols: Effect of season and production location
Authors: Sanders T. H. 
Published: January 2007

AbstractStereospecific analysis of triacylglycerols from 4 peanut varieties grown for up to 3 years at 4 locations showed diversity in percentage fatty acid placement. Distribution of oleic and linoleic acids at each position was significantly correlated to the amount in the total triacylglycerol for varieties grown at one location. However, correlations for thesn‐3 position were not significant when data from more than one location were analyzed together. Generally, higher percentages of oleic or linoleic acid in the triacylglycerol resulted in a greater proportion of the particular fatty acid in thesn‐2 position. Apparently, fatty acid concentrations as influenced by growing location have a significant influence on peanut triacylglycerol structure.