bluuebunny/crossref_metadata_2025_split huggingface dataset:
DECOMPOSITION OF PHOSPHOLIPID HYDROPEROXIDES IN SIMULATED GASTRIC JUICE
Authors: TERAO JUNJI. , FUKINO NOBUKO. 
Published: May 2007

ABSTRACT.Phosphatidylcholine hydroperoxides (PC‐OOH) were incubated under a simulated gastric juice (pH 1.2) condition at 37C in order to investigate the behavior of phospholipid hydroperoxides in the stomach environment. Most PC‐OOH were decomposed during a 2h incubation period. Reversed‐phase HPLC analysis with spectrophotometric detection at 235 nm and electrochemical detection at −300 mV revealed that the conjugated diene structure of PC‐OOH disappeared with the cleavage of the hydroperoxyl group. It is implied that dietary phospholipid hydroperoxides are mostly decomposed in the acidic gastric environment.
STABILIZATION OF MECHANICALLY DEBONED CHICKEN MEAT LIPIDS WITH GROUND MUSTARD SEED
Authors: SHAHIDI F. , YANG Z. , SALEEMI Z. O. , OMAR S. 
Published: May 2007

ABSTRACT.Mechanically deboned chicken meat (MDCM) from necks and backs was treated with 0–2% ground mustard seed (GMS) as well as its aqueous or methanolic extracts. GMS inhibited lipid oxidation of cooked MDCM during a 20‐day storage period as reflected in the 2‐thiobarbituric acid (TBA) values. The TBA values of meat samples were reduced by 75, 94, 97 and 98% using 0.5, 1.0, 1.5 and 2.0% GMS, respectively. Extracts of GMS were somewhat less effective and their activity was directly proportional to the content of phenolics present. Addition of GMS to MDCM had little effect on color characteristics of both cured and uncured products but had a positive influence on their water‐holding capacity.
THE SIGNIFICANCE OF ARACHIDONIC ACID IN HUNTER‐GATHERER DIETS: IMPLICATIONS FOR THE CONTEMPORARY WESTERN DIET
Authors: SINCLAIR ANDREW. , O'DEA KERIN. 
Published: May 2007

ABSTRACT.Investigations of the Greenland Eskimo diet and disease patterns has led to important discoveries on the role of n‐3 polyunsaturated fatty acids (PUFA) in the regulation of plasma lipid levels and the production of eicosanoids derived from the n‐6 PUFA, arachidonic acid (AA). As a result of these findings, recommendations have been made for western countries to increase their dietary intake of n‐3 PUFA, with the aim being to decrease the tissue level of AA and to increase that of the n‐3 PUFA. Studies on traditional foods in the hunter‐gatherer diet eaten by Australia Aborigines have shown that both AA and the n‐3 PUFA were significant components of the dietary fatty acids and that tissue fatty acid patterns reflected dietary intake. The significance of the raised AA levels in plasma and tissue phospholipids which occurred in association with raised n‐3 PUFA levels is discussed in relation to current theories. It is argued that these patty acid patterns are unlikely to have been harmful to health. The fatty acid profiles of wild animals from other countries does not differ greatly from those analysed
LEVELS OF TRANS GEOMETRICAL ISOMERS OF ESSENTIAL FATTY ACIDS IN SOME UNHYDROGENATED U. S. VEGETABLE OILS1
Authors: O'KEEFE SEAN. , GASKINS‐WRIGHT SARA. , WILEY VIRGINIA. , CHEN I‐CHEN. 
Published: May 2007

ABSTRACT.Concentrations of trans isomers of 18:2w6 and 18:3w3 were measured in soybean and canola oils purchased in the U. S. Fatty acid methyl esters were prepared by BF3 catalyzed transesterification and separated using gas chromatography with Omegawax and CPSil88 capillary columns. Fatty acids were identified by comparing retention times with standards and with isomers of 18:2w6 and 18:3w3 in elaidinized linseed oil. Isomers identified included 18:2ct, 18:2tc, 18:3tct+ctt, 18:3cct, 18:3ctc, and 18:3tcc. The degree of isomerizations of 18:2w6 and 18:3w3 ranged from 0.3% to 3.3% and 6.6% to 37.1%, respectively. The trans contents were between 0.56% and 4.2% of the total fatty acids. Consumers will obtain isomerized essential fatty acids from vegetable oils currently marketed in the U. S.
DETECTABLE ODOR THRESHOLDS OF SELECTED LIPID OXIDATION COMPOUNDS AT VARIOUS TEMPERATURES IN A GELATIN MODEL SYSTEM
Authors: VEGA J. D'DIOS. , BREWER M. SUSAN. 
Published: May 2007

ABSTRACT.This study was undertaken to determine detection thresholds of selected volatile organics known to be produced during the oxidation of food lipids. Gelatin was chosen to simulate a complex thermally‐sensitive food system. Stock solutions of pentanal, hexanal, t‐2‐hexenal, heptanal, t‐2‐octenal, and t,t,‐2,4‐decadienal were prepared using distilled water. A gelatin (3%) dispersion was prepared with distilled water, cooled (22C) then organic stock solutions were added to it at parts per billion (ppb) concentrations. A 16‐member panel was acquainted with the use of the sniffing apparatus with suprathreshold concentrations of the organics used in the study. Samples were presented in ascending order of concentration; judges indicated detectable point of specified stimulus. Odor characters are reported for these organics at each temperature. The detectable odor thresholds (DOT) were positively correlated with viscosity, and negatively correlated with temperature. DOT values ranged from 22 to 170 ppb. DOT values increased in the order of pentanal < hexanal < heptanal < t,t‐2,4‐decadienal < t‐2‐hexenal < t‐2‐octenal.
DEVELOPMENT OF LIPID OXIDATION AND INACTIVATION OF ANTIOXIDANT ENZYMES IN COOKED PORK AND BEEF
Authors: MEI LONGYUAN. , CRUM ANDREA D. , DECKER ERIC A. 
Published: May 2007

ABSTRACT.Ground pork and beef were heated to internal temperatures of 35, 50, 60, 70, 80, 90C to determine the effect of cooking on antioxidant enzyme activity and the development of lipid oxidation. The activity of catalase (CAT) decreased over 85% (compared to uncooked meat) in both pork and beef cooked to 60C. Glutathione peroxidase (GSH‐Px) activity decreased 97 and 83% in pork and beef, respectively, cooked to 80C while superoxide dismutase (SOD) activity was not observed to decrease until an internal temperature of 90C was reached. The development of thiobarbituric acid reactive substances (TBARS) increased rapidly in stored meat which had been cooked to 70C or greater suggesting that the inactivation of GSH‐Px and CAT could be partially responsible for the development of lipid oxidation in cooked meats.
ANTIOXIDANT PROPERTIES OF POLYPHENOLS EXTRACTED FROM GREEN AND BLACK TEAS
Authors: CHEN CHUNG‐WEN , HO CHI‐TANG 
Published: May 2007

ABSTRACTThe catechins, including epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG), and the theaflavins, including theaflavin (TF), theaflavin monogallate (TF‐1), and theaflavin digallate (TF‐2), were extracted from green tea and black tea, respectively. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical‐scavenging ability, superoxide‐scavenging efficiency, and lipid oxidation‐inhibition ability of the pure compounds listed above as well as epicatechin (EC), carnosol, carnosic acid, and butylated hydroxytoluene (BHT) were investigated.The DPPH radical‐scavenging ability of the catechins was EGCG > ECG > EGC > EC and of the theaflavins was TF‐2 > TF‐1 > TF. EGCG, ECG, EGC, TF‐2, TF‐1, and TF showed higher DPPH radical‐ and superoxide‐scavenging abilities than carnosol, carnosic acid, and BHT. EGCG, ECG, EGC, carnosol, and carnosic acid showed higher lipid oxidation‐inhibition activity, as measured by the Rancimat method, than BHT and theaflavins.
STABILIZATION OF MEAT LIPIDS WITH GROUND SPICES
Authors: SHAHIDI FEREIDOON , PEGG RONALD B. , SALEEMI ZAN O. 
Published: May 2007

ABSTRACTThe antioxidant efficacy of ground clove, ginger, oregano, rosemary, sage, and thyme was investigated in comminuted pork systems. Spices at 200–2000 ppm levels of addition inhibited the formation of the 2‐thiobarbituric acid (TBA) reactive substances (TBARS) by 12–96% over 21‐days of storage at 4C. The anti‐oxidative effect of spices was concentration‐dependent; but close followed by sage and then rosemary was most effective. Ginger and thyme exerted the least effect in prevention of oxidation of meat lipids.
LIPID CONTENT AND FATTY ACID COMPOSITION OF ARCTIC CHARR (SALVELINUS ALPINUS L.) REARED AT DIFFERENT STOCKING DENSITIES
Authors: METUSALACH  , BROWN J.A. , SHAHIDI F. 
Published: May 2007

ABSTRACTThe total lipid content and lipid fatty acid composition of fillets of Arctic charr, stocked at 40, 50 and 75 kg/m3, were determined. Lipid contents of fish fillets increased during the 24 weeks of rearing period, but were unaffected by stocking density (r =−0.7030). Lipid fatty acid composition of Arctic charr fillets remained relatively unchanged from week 8 of feeding, thus reflecting a turn‐over period of less than 8 weeks for intramuscular inclusion of dietary lipids. Among density groups, content of individual fatty acids of fish flesh were similar. Unsaturated fatty acids were dominant in charr flesh and accounted for up to 75% of the total amounts. The contents of saturated and monounsaturated fatty acids were inversely related to stocking density (r =−0.9914 and −0.9963, respectively), whereas those of polyunsaturated fatty acids were directly related to stocking density (r = 0.9984).
DIETARY OILS AND TOCOPHEROL SUPPLEMENTATION ON CHOLESTEROL OXIDE FORMATION IN FREEZE‐DRIED CHICKEN MEAT DURING STORAGE
Authors: LI S.X. , AHN D.U. , CHERIAN G. , CHUNG T.Y. , SIM J.S. 
Published: May 2007

ABSTRACTThe influence of dietary oils [fish (FO), flax (LO), palm (PO) and sunflower (SO) oil] and tocohperol supplementation on the oxidation of cholesterol and lipids of chicken meat was investigated. Lipid oxidation in chicken meat powders was determined by thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products were estimated by capillary gas chromatography (GC) after trimethylsilylation. Peak identities from GC were confirmed by mass spectrometry. Freeze‐dried chicken meat powder, stored in contact with air at room temperature for four months showed the presence of 7α‐ and 7β‐hydroxycholesterol, 7‐ketocholesterol, α and β‐epoxide, and cholestane‐triol. Total cholesterol oxides contents significantly (P < 0.05) increased with storage. The amount of cholesterol oxides in the meat powder was the highest in FO and SO group, and lowest in PO group. Lipid and cholesterol oxidation were accelerated by the presence of long‐chain PUFA. Lipid and cholesterol stability of chicken meat were improved by the dietary supplementation of tocopherol.
OXIDATIVE STABILITY OF EXTRACTED SESAME OIL FROM RAW AND PROCESSED SEEDS
Authors: ABOU‐GHARBIA H.A. , SHAHIDI F. , SHEHATA A.A.Y. , YOUSSEF M.M. 
Published: May 2007

ABSTRACTSesame oil was prepared from raw and processed seeds. Processing conditions were roasting at 200C for 20 min, steaming at 100C for 20 min, roasting at 200C for 15 min + steaming for 7 min and microwaving at 2450 MHz for 15 min. Oxidative stability of the resultant hexane‐extracted oils was determined during storage under Schaal oven test conditions at 65C for up to 35 days. Methods employed included determination of fatty acid composition, iodine value (IV), peroxide value (PV), conjugated dienes (CD), para‐ansidine value (p‐AV) and 2‐thiobarbituric acid (TBA) value. The oils from raw and roasted‐steamed seeds had better oxidative stability than other processed oils. In addition, nuclear magnetic resonance (NMR) spectroscopy was used to evaluate the extent of oxidation of sesame oils by measuring the relative changes of aliphatic to olefinic (Rao) and aliphatic to diallylmethylene (Rad) protons of the oils. A gradual increase in the (Rao) and (Rad) values was observed during the entire storage period.
LIPASE‐CATALYZED ACYLATION OF MENTHOL WITH VINYL ACETATE IN ORGANIC MEDIA
Authors: WU WEN‐HSIN , AKOH CASIMIR C. , PHILLIPS ROBERT S. 
Published: May 2007

ABSTRACTMenthyl acetate was prepared using vinyl acetate with lipase PS‐30 from Pseudomonas sp. as biocatalyst in organic media. Immobilization of the lipase by adsorption onto 0.5 mm diameter glass beads and the presence of molecular sieves improved the yield of menthyl acetate from 24 to 50%. Approximately 40% yield of menthyl acetate was achieved after 48 h incubation with the immobilized lipase. Equimolar ratio of substrates gave higher yields of product compared to higher mole ratios. Synthesis of menthyl acetate increased as the reaction temperature increased from 20 to 60C. An acceptable yield of menthyl acetate was achieved with 400 units of immobilized lipase PS. Less polar solvents appeared to be better than polar solvents for the enzymatic synthesis of menthyl acetate by transesterification.
MEDIUM CHAIN TRIACYLGLYCEROLS
Authors: HEYDINGER JENIFER A. , NAKHASI DILIP K. 
Published: May 2007

ABSTRACTMedium chain triacylglycerols (MCTs) are a unique class of lipids that contain fatty acids of primarily eight and ten carbons in chain length. Since they first became commercially available in 1955, MCTs have found an increasing number of uses because of their unique properties. Historically, they have been used in the treatment of patients with various fat malabsorption syndromes, surgical patients, cancer patients, and preterm infants. With the filing of a generally recognized as safe (GRAS) petition for medium chain triacylglycerols, they are increasingly gaining the interest of food formulators because of their unique metabolic and physical properties. This paper gives an overview of the manufacture of medium chain triacylglycerols, their nutritional benefits and their use in various food applications. MCT derivatives are also discussed.
SEAL BLUBBER OIL: A NOVEL SOURCE OF ω3 FATTY ACIDS
Authors: SHAHIDI F. , WANASUNDARA P.K.J.P.D. , WANASUNDARA U.N. 
Published: May 2007

ABSTRACTMarine oils are perceived as having beneficial health effects since they prevent and treat cardiovascular diseases, among others. The ω3 polyunsaturated fatty acids have been recognized as an essential dietary component. Extensive studies on laboratory animals and human subjects have suggested that ω3 fatty acids may be included in the target tissues and cell membranes by dietary manipulation. The contribution of seal blubber to the total carcass weight is approximately 29% and it contains a high amount of long‐chain ω3 fatty acids. Traditionally seal blubber oil has been used for industrial purposes, however, recent research findings have shown its potential application in foods as well as production of ω3 fatty acid concentrates. This review discusses production of concentrates from seal blubber oil.
CHEMICAL AND PHYSICAL PROPERTIES OF PLASTIC FAT PRODUCTS SOLD IN MALAYSIA
Authors: AINI I. NOR , DEMAN L. , TANG T.S. , CHONG C.L. 
Published: May 2007

ABSTRACTFive domestic and four imported Malaysian plastic fat products and their separated high melting point triacylglycerols (HMG) were analyzed for their chemical and physical characteristics. Chemical characteristics consisted of fatty acid (FA) and triacylglycerol (by TG carbon number) composition. Physical characteristics encompassed dropping and softening points, solid fat content, polymorphic crystal habit and DSC melting and crystallization patterns. β crystal habit was related to high levels of 16 or 18 carbon fatty acids in the HMG and high levels of TG48 or TG54 which are β tending. Domestic products contained very low levels of trans fatty acids; they were blends of natural fats such as palm oil, palm kernel and milk fat. Levels of the individual fats in the blends were estimated by means of FA and TG composition analyses. The content of solid fat, determined by the AOCS method, was much lower than that obtained by the IUPAC method. Texture at 23C of products, as determined by penetrometer test of the original materials, was similar for all products.
PRINCIPAL FATTY ACIDS OF PHOSPHOLIPID CLASSES OF AN INDIAN FRESH WATER FISH (C. pabda)
Authors: GHOSH MITA 
Published: May 2007

ABSTRACTSeparation, quantitative analysis and fatty acids characterization of different phospholipids of a freshwater fish from India, C. pabda were carried out. Substantial amounts of 20:4n‐6, 8:0, 10:0, and C13, C17 fatty acids were detected, in addition to the other fatty acids common in freshwater species. The principal fatty acids were 14:0, 16:0, 16:1, 18:0, 18:1, 18:2n‐6, 18:3n‐3, 20:4n‐6, 20:5n‐3 and 22:6n‐3. The pattern of fatty acid distribution among phospholipid classes showed general similarities with minor variations.
EFFECTS OF TOCOPHEROLS AND β‐CAROTENE ON BEEF PATTIES OXIDATION
Authors: LEE KI‐TEAK , LILLARD D.A. 
Published: May 2007

ABSTRACTThe effect of a tocopherol mixture (mainly composed of γ and Ø isomers) and β‐carotene on lipid oxidation in cooked beef patties was studied. Ground beef was mixed with each or both compounds at designated concentrations. After mixing, cooking and storing at 4 ° 1C for 0, 2 and 5 days, the 2‐thiobarbituric acid reactive substances (TBARS) and hexanal peak areas were determined. The results slowed that β‐carotene had no antioxidant activity in this system. The tocopherol mixture at 200 ppm level slowed down the lipid oxidation by 56.7% for 2 days and 61% for 5 days of storage in cooked meat at 4 ° 1C, respectively.
DIETARY FATTY ACIDS, TOCOTRIENOLS AND CANCER
Authors: CARROLL KENNETH K. , GUTHRIE NAJLA 
Published: May 2007

ABSTRACTHigh‐fat diets may increase the risk of cancer at sites such as the breast, colon, pancreas and prostate, although the evidence is somewhat mixed. The type of fat can affect its influence on cancer in experimental animals, but in humans on diets of mixed foodstuffs the quantity rather than the quality of fat is likely to be more important. Dietary fat may influence carcinogenesis by altering energy balance and in mammary cancer the effects may be mediated by the mammary adipose tissue. A variety of minor dietary components have been reported to possess anti‐cancer activity. Among these compounds, tocotrienols and flavonoids have been shown in our laboratory to inhibit proliferation of human breast cancer cells in culture, and to act synergistically with each other and with tamoxifen in the inhibition of these cells. This suggests that such combinations may be useful for prevention and/or treatment of breast cancer.
STABILIZATION OF MARINE OILS WITH FLAVONOIDS
Authors: WANASUNDARA UDAYA N. , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACTAntioxidant activity of a number of flavonoids in refined‐bleached and deodorized (RBD) seal blubber oil (SBO) and menhaden oil (MHO) was compared with that of commercially used antioxidants, namely butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert‐butylhydroquinone (TBHQ) as well as α‐tocopherol. The study was carried under Schaal oven conditions at 65C and progression of oxidation was followed by monitoring weight gain, peroxide value (PV) and 2‐thiobarbituric acid reactive substances (TBARS) value. Among the flavonoids tested in this study, the flavonols, namely myricetin, quercetin and morin exhibited a stronger antioxidant activity than BHA and BHT and effectively stabilized both SBO and MHO. Myricetin was the most effective flavonoid tested in this study and its effect in reducing lipid oxidation was similar to that of TBHQ.
CHEMICAL CHARACTERIZATION AND STEREOSPECIFIC ANALYSIS OF LIPIDS SYNTHESIZED BY CERTAIN YEAST STRAINS
Authors: AKHTAR P. , GRAY J. I. , ASGHAR A. 
Published: May 2007

ABSTRACTFatty acid analysis of lipids from yeast strains, Apiotrichum curvatum ATCC 10567, Cryptococcus albidus ATCC 56297, Lipomyces starkeyi ATCC 12659, and Rhodosporidium toruloides ATCC 10788, grown on whey permeate revealed palmitic, stearic, oleic and linoleic acids as the predominant fatty acids in the triacylglycerol fractions. The phospholipid fractions were dominated by oleic and linoleic acids. The stereospecific distribution of fatty acids in the triacylglycerol fractions of lipids from two yeast strains, Apiotrichum curvatum ATCC 10567 and Lipomyces starkeyi ATCC 12659, was determined and revealed the presence of almost entirely unsaturated fatty acids at the sn‐2 position (91.9% and 82.8%, respectively). The dominance of unsaturated fatty acids (in the range of 61.5 to 72.3%) at the sn‐1 position was also observed. Oleic acid was the predominant fatty acid at positions sn‐1 and sn‐2 for both yeast strains. Position sn‐3 had the greatest concentrations of saturated fatty acids, with palmitic acid as the predominant fatty acid.
VISCOELASTIC PROPERTIES OF TABLE MARGARINE PREPARED FROM LIPASE‐CATALYZED TRANSESTERIFIED MIXTURES OF PALM STEARIN AND PALM KERNEL OLEIN
Authors: LAI O.M. , GHAZALI H.M. , HASHIM DZULKIFLY MAT , CHO FRANCE , CHONG C.L. 
Published: May 2007

ABSTRACTA controlled‐stress rheometer was used to evaluate dynamic viscoelastic (VE) performance of an experimental table margarine prepared from a transesterified palm stearin (PS):palm kernel olein (PKO) mixture (40:60 ratio) using Rhizomucor miehei lipase as the biocatalyst. Comparison was made using a commercial table margarine made of palm oil and palm kernel oil. The experiments were carried out over a period of three months with the margarines kept at 20 and
EFFECT OF DIETARY FIBER ON THE PREVENTION OF LIVER LIPID ACCUMULATION INDUCED BY HIGH POLYUNSATURATED OIL
Authors: TSAI CHINGMIN E. , TSAI YUELING 
Published: May 2007

ABSTRACTThis study investigated whether dietary fiber can prevent the accumulation of liver lipids due to the ingestion of polyunsaturated oil. Fifteen percent fish oil (FO) was added to the basal diet as a source of polyunsaturated oil. Ten percent cellulose, pectin, guar gum, konjac mannan or gum Arabic was mixed in the diet as a source of dietary fiber. Commercial Purina rat chow was used as a control and a fiber‐free (blank) diets were also employed in the study. Each experimental diet was fed to each group of 6 Wistar rats for 8 weeks. Fish oil feeding lowered the plasma triacylglycerols (TG) and cholesterol (CS) levels. Rats fed a fiber‐free diet had higher liver weights indicating hepatomegaly and a marked accumulation of liver lipids. With the exception of cellulose and gum Arabic, the inclusion of dietary fiber in FO diets lowered the plasma total lipids and CS; plasma TG was unchanged. Pectin and guar gum enhanced the CS‐lowering effect of the FO diet. All of the test fibers, but especially pectin and guar gum, reduced the accumulation of total lipids, TG and CS in rat liver caused by dietary FO. Hepatic glucose‐6‐phosphate dehydrogenase activity was reduced in rats fed FO, but dietary fiber had no effect on the activity of this enzyme.
OXIDATIVE DETERIORATION OF BORAGE AND EVENING PRIMROSE OILS AS ASSESSED BY NMR SPECTROSCOPY
Authors: SENANAYAKE S.P.J. NAMAL , SHAHIDI F. 
Published: May 2007

ABSTRACTA facile1H NMR spectroscopic method was employed to monitor oxidation of borage (BO) and evening primrose (EPO) oils under Schaal oven conditions over a 96 h period at 60C. Relative changes of aliphatic to olefinic (Rao) and aliphatic to diallylmethylene (Rad) proton ratios during oxidation of these oils were calculated. An increase in Rao and Rad values was observed over the entire storage period. A highly significant correlation (r=0.950–0.995) existed between the conjugated diene values and changes in Rao and Rad during oxidation of both oils. The correlation coefficient between 2‐thiobarbituric acid reactive substances (TBARS) and changes in Rao and Rad values was in the range of 0.972–0.982. Therefore, 1H NMR methodology may be used as an effective means to simultaneously estimate both primary and secondary oxidation changes in borage and evening primrose oils.