bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of maillard reaction volatile products on lipid oxidation
Authors: Elizalde B. E. , Rosa M. Dalla , Lerici C. R. 
Published: July 2007

AbstractMaillard reaction volatile compounds (MRV), prepared by heating a glucose‐glycine solution, were tested as antioxidants in soybean oil (SBO) thermoxidation. The volatiles were transferred into the oil by stripping with a stream of Nitrogen and substituting the atmosphere above the oil with air containing MRV. Standard accelerated oxidation was performed by heating the SBO. Peroxide value measurement and headspace gas Chromatographic analysis were carried out on all the samples. The MRV antioxidant activity was evaluated by determining the effect of the induction period and the kinetic rate constant of peroxide and oxidation volatiles formation. The MRV showed a significant antioxidant activity. The effectiveness was variable depending on MRV transfer method to the oil, and the Maillard reaction extent was related to the browning level of glucose/glycine solution. It was found that the maximum effect of MRV prolonged about three times the induction period and reduced the kinetic rate constant by half in relation to the control sample. MRV affects oxidative stability of soybean oil by lengthening the induction period as well as by decreasing the rate of oxidation at the propagation state and reducing the formation of hexanal.
Effects of agingmortierella mycelium on production of arachidonic and eicosapentaenoic acids
Authors: Bajpai P. , Bajpai P. K. , Ward O. P. 
Published: July 2007

AbstractArachidonic acid and eicosapentaenoic acid (EPA) are important intermediates of eicosanoid metabolism and are presently the subject of extensive nutritional and medical research. The effects of mycelial aging on production of these fatty acids were investigated as part of a research program directed toward examining the feasibility of economically producing these products by fungal fermentation.Arachidonic acid content ofM. alpina ATCC 32222 increased from 4.1–8.3% to 13–16% during aging while lipid content of mycelium increased from 14–18% to 33–45%. Maximum lipid content produced in biomass during storage declined as harvesting time was increased from 3 to 6 days while maximum arachidonic acid content in lipid increased. Maximum lipid and arachidonic acid was produced during aging at pH 8, whereas arachidonic acid content of lipids was highest in mycelium aged at pH 6. EPA content ofM. elongata NRRL 5513 biomass increased during aging, reaching a maximum after 22–28 days. When the pH of the culture prior to harvesting was adjusted in the range of pH 4–9, pH values for development of maximum EPA in biomass and in lipids during storage were found to be 6 and 7, respectively. Temperature of aging had little effect on arachidonic acid or EPA content.
Chemical and nutritional studies on hanshi (perilla frutescens), a traditional oilseed from northeast india
Authors: Longvah T. , Deosthale Y. G. 
Published: July 2007

AbstractPerilla frutescens, an edible oilseed of Northeast India, was evaluated for its nutrient composition and protein quality. It was found to be a rich source of protein (17.0%) and fat (51.7%). The fatty acid profile indicated that perilla oil is rich in polyunsaturated fatty acids, such as linolenic (56.8%) and linoleic (17.6%). The amino acid composition showed that valine was the limiting amino acid of perilla protein. The protein efficiency ratio of the seed protein (2.07) was lower than that of casein (2.99), but comparable to common oilseeds. True digestibility of the seed protein (82.6%) was also lower than that of casein (89.3%).
The determination of cocoa butter equivalents in chocolate
Authors: Padley F. B. , Timms R. E. 
Published: July 2007

AbstractA method of determining cocoa butter equivalents in chocolate and cocoa butter is described. The method relies on a new approach for interpreting data obtained by triglyceride gas liquid chromatography (GLC). This technique provides information on the composition of a fat according to the carbon number of the triglycerides (Cn). Examination of the data for a wide range of cocoa butters shows that a straight line relationship between the C50 and C54 contents exists. This relationship has been used as the basis for a quantitative method determining the amount and type of cocoa butter equivalent added to chocolate. The application of the method to both plain and milk chocolate is described. The method is also used to determine the amount of milk fat in chocolate.
Utilization of membrane‐produced oilseed isolates in soft‐serve frozen desserts
Authors: Lawhon J. T. , Golightly N. H. , Lusas E. W. 
Published: July 2007

AbstractConsumption of frozen desserts in the United States has increased steadily in recent years. However, rising costs of milk solids‐not‐fat (MSNF) used in dessert formulas may cause manufactures to consider less‐expensive nondairy protein sources as an alternative with the resulting products labeled “nondairy”. Use of soy protein isolates and concentrates as food ingredients is rapidly gaining acceptance in the United States. Glandless cottonseed and peanut protein isolates are expected to become available in the next few years. A membrane isolation process which employs ultrafiltration membranes to produce protein isolates directly from oilseed flour extracts has now been developed. Performance of these isolates in frozen desserts was assessed. Taste panel scores of dessert samples for color, odor, textures, flavor and overall acceptability were statistically analyzed. Results showed MIP soy isolate could replace MSNF (a) at the 80% level without flavor or texture loss, (b) at the 60% level without loss in overall acceptability and (c) at the 40% level without quality loss in color and odor. MIP peanut isolate replaced MSNF (a) at the 80% level without textural change, (b) at the 60% level without loss in overall acceptability or desirable flavor and odor and (c) at the 40% level without color loss. MIP cottonseed SP isolate was used to replace MSNF (a) at the 60% level without flavor loss, (b) at the 40% level with no textural changes and (c) at the 20% level without loss in overall acceptability. Based on these results, MIP oilseed isolates (especially soy and peanut) are a possible alternate source of protein for use in soft‐serve frozen desserts to the replacement levels stipulated.
The HPLC separation and quantitation of lecithin in chocolate
Authors: Hurst W. J. , Martin R. A. 
Published: July 2007

AbstractA method is described for the analysis of phosphatidylcholine (chemical lecithin) in chocolate products. The chocolate is extracted with a modified Folch reagent and interfering compounds eliminated with a Sep‐pakTM. The extract is chromatographed using normal phase chromatography with a solvent system of CH3CN/CH3OH/H2O and detection at 210 nm. The method shows good recovery from soy lecithin and chocolate‐type matrices. It also shows good precision with % Cv ranging from 1~8% depending on the matrix. Studies of the effects of lecithin on the rheological behavior of chocolate during processing can now be easily performed, as well as the monitoring of lecithin ingredient levels in chocolate products.
The properties ofCucurbita foetidissima seed oil
Authors: Vasconcellos J. A. , Berry J. W. , Weber C. W. , Bemis W. P. , Scheerens J. C. 
Published: July 2007

AbstractOils from the seeds of 15 different selections of the buffalo gourd,Cucurbita foetidissima, were characterized in terms of their physical and chemical properties, which indicate that this oil is similar to other common edible oils. Xanthophylls were the predominant carotenoid pigments present in the crude oil, ranging from 51~232 mg/kg oil. Linoleic acid, the predominant fatty acid, ranged from 39~77% with an average level of 61%. Although conjugated unsaturated acids are a significant component in some other xerophytic cucurbit oils, the levels of conjugated dienoic and trienoic fatty acids in this species are only 2.3 and 0.03%, respectively.
Detection of reesterified oils: Determination of fatty acids at position‐2 in the glycerides of oils
Authors: Gegiou D. , Georgouli M. 
Published: July 2007

AbstractThe IUPAC method II.D.27 for detection of reesterified oils by analysis of fatty acids at position‐2 in fat and oil glyceride is reinvestigated and the effect of storage and different refining processes on the glyceride structure of genuine olive oil and olive‐residue oil is studied. The method is unsuitable for oils neutralized by steam distillation because of changes in the triglyceride structure. An improved procedure is proposed in order to minimize erroneous conclusions for several other analyses.
Lithographic and letterpress ink vehicles from vegetable oils
Authors: Erhan S. Z. , Bagby M. O. 
Published: July 2007

AbstractOur objectives for this study were to produce vegetable oil‐based printing ink vehicles that did not require any petroleum components, which meet or exceed industry standards for rub‐off resistance, viscosity and tackiness for a variety of printing applications. These objectives were satisfactorily met. Vehicles were completely compatible with carbon black, making them suitable for black ink formulations. In addition, the resulting vehicles had exceptionally light colors, and permitted formulations of colored inks that had substantially reduced pigment levels compared to industry standards.
Crystallization of waxes in sunflowerseed oil: Effects of an inhibitor
Authors: Petruccelli S. , Añón M. C. 
Published: July 2007

AbstractThe mechanism of action of a commercial inhibitor on the crystallization of waxes present in sunflowerseed oil was analyzed. The results showed the inhibitor favored nucleation, leading to a decrease in the amount of waxes available for the growth of the crystals already formed. The inhibitor decreased the crystal size, increased the number of crystals and possibly caused slower crystallization of waxes.
A study of benzylphenols as antioxidants
Authors: Yamada Fukiko , Nishiyama Tomihiro , Nakai Yoshimi 
Published: July 2007

AbstractA series of benzylphenols has been evaluated as antioxidants for paraffin wax at 160 C. Introduction of the benzyl group to thepara‐ and/or ortho‐positions to the hydroxyl group on the benzene ring was shown to improve antioxidative activities of phenols. Excellent activities have been observed with benzylpyrocatechols and benzyl‐resorcinol. Antioxidant activities of benzylphenol compounds increased with the decrease of13C NMR chemical shifts (δ) of the ipsocarbon of the OH substituent.
Mustard seed processing: essential oil composition
Authors: Kirk L. D. , Black L. T. , Mustakas G. C. 
Published: July 2007

AbstractRecent investigations into the processing of oriental mustard seed for production of livestock feed and of lipid‐containing erucic acid have stimulated interest in the composition of the by‐product essential oil. The development of a method for analysis of this oil by gas‐liquid chromatography has led to the demonstration of an equilibrium reaction between the two main constituents. A similarity in composition and response to heat is shown between the natural essential oil and oils prepared synthetically. These observed similarities should lead to a better understanding of the enzymatic reaction responsible for release of this oil from the seed.
Phospholipids of the South African pilchard(Sardina ocellata Jenyns)
Authors: Silk M. H. , De Koning A. J. 
Published: July 2007

AbstractChromatographic resolution of phospholipids from the flesh of the South African pilchard(Sardina ocellata Jenyns) revealed the presence of cardiolipins, cephalins, inositol phosphatides, cerebrosides, sphingomyelins, lecithins, lysoleci‐thins and plasmalogens. Column and paper Chromatographic techniques were used to identify ethanolamine, serine, cho‐line, sphinogsine and inositol in pilchard phos‐pholipid hydrolysates. The fatty acids of pilchard phospholipids com‐prised large amt of C22 hexaenoic, C20 pentaenoic and C16 saturated acids, with smaller amt of C18 dienoic, C18 monoenoic and C18 saturated acids.
Dilatometric properties of some butyropalmitins, butyrostearins, and acetopalmitins
Authors: Feuge R. O. , Lovegren N. V. 
Published: July 2007

Summary

Six aceto‐ and butyroglycerides, including di‐and triglycerides, were prepared and purified, and a number of their physical properties were determined.

Melting and transition points for each of the glycerides were determined by experiments with small portions of the samples in capillary tubes; the “thrust‐in” technique was employed to detect some polymorphic transitions occurring in intervals as short as one second.

Using the data on melting and transition points, dilatometric data were obtained, insofar as possible, for the various crystalline modifications of the compounds as well as for the liquid state. From the dilatometric data calculations were made for expansibilities in the liquid and various solid states, and melting dilations for several solid states. In one instance the volume change on phase transition, without melting, was calculated.

From X‐ray diffraction patterns the long and short crystal spacings for the highest melting forms of several of the glycerides were determined. On the basis of the short spacings, polymorphic designations commonly used for fats and oils were assigned. The long spacings obtained indicated a triple chain length structure for some of the compounds and as yet an undetermined structure for the other compounds.
Alteration of long chain fatty acids of herring oil during hydrogenation on nickel catalyst
Authors: Sebedio J. ‐L. , Langman M. F. , Eaton C. A. , Ackman R. G. 
Published: July 2007

AbstractDuring hydrogenation of a refined herring(Clupea harengus) oil iodine value (IV) 119, on a commercial nickel catalyst, samples were collected at IV 108, 101, 88 and 79. In the early stages of the process, IV 119 to IV 101, the positional and geometrical isomerization of the long chain monoenoic fatty acids (20:1 and 22:1) was hindered by the stronger absorption on the catalyst surface of the polyenes with 4, 5 and 6 double bonds. Consequently at IV 101, 70% of these polyenes had been converted to dienoic and trienoic fatty acids, but only 3‐4%trans 20:1 and 22:1 accumulated. As the hydrogenation proceeded, IV 101 to IV 79, the originaleis 20:1 and 22:1 isomers (mainly Δ11 with some ΔA9 and Δ13) decreased and new positional and geometrical isomers (both cis andtrans in positions Δ6 to Δ15) were formed. The majortrans isomers were Δ11 accompanied by important proportions of Δ10 and Δ12. At IV 79, moretrans 20:1 (ca. 36%) thantrans 22:1 (ca. 29%) was detected. Monoethylenic fatty acids newly formed from polyethylenic fatty acids made only minor contributions to the total 20:1 and 22:1 at these levels of hydrogenation, but a “memory effect” which skews the proportions of minorcis andtrans isomers can be attributed to the proportions of minorcis 22:1 isomers (Δ9, Δ13 and Δ15) orginally present.
Catalytic hydrogenation of soybean oil with Rh(l) dihydride complexes as catalysts
Authors: Andersson C. , Larsson R. 
Published: July 2007

AbstractCationic rhodium(I) complexes of the type [NBD Rh L2]+[C1O4]− (NBD = norbornadiene and L = diphenylphosphinoethane or triphenylphosphine) have been studied as catalysts for the hydrogenation of soybean oil. These catalysts give a good yield of products with cis‐configuration. Indeed, hydrogenation could be performed under mild conditions (30 C, 1 atm hydrogen pressure) to an iodine value of 80 with not more than 12% oftrans monoenes and only 5% conjugated isomers formed. The results obtained are interpreted on the basis of the equilibrium H2RhLn+⇌HRhLn+H+. By the addition of acid (HClO4) the bishydrido form of the catalyst could be studied. With this system only small amounts of trans monoenes were formed and no othertrans isomers could be detected. By the addition of a base such as triethylamine, the monohydridic form of the catalyst could be studied. In contrast to the bishydrido complex, this system gave large amounts oftrans monoenes, together withcis‐trans andtrans‐trans forms of the 18:2 acid. With both forms of the catalyst system, conjugated isomers were formed.
Major Factors That Influence Bleaching Performance
Authors: Rich A. D. 
Published: July 2007

AbstractThe three major factors which affect bleaching performance are type of clay, bleaching method, and oil quality. These are discussed in order. Under the first are such topics as purpose of clay in industry, source of raw material, clay types, physical structure, effect of activation on structure, variation in effectiveness of clays produced from different raw materials, and mechanism of the clay's action. Also covered is the effect of the clay's properties‐moisture, apparent bulk density, specific gravity, acidity, pH, hydrated silica, particle‐size distribution, and the theory of variability. Under the second are effect of bleaching conditions, such as temperature, time, agitation, temperature of clay addition, vacuum versus atmospheric bleaching; commercial methods including atmospheric batch, vacuum batch, vacuum continuous; and effect of oil quality. Under the third are response of different color pigments to bleaching, effect of moisture, oxidation, and organic impurities in the oil. Of the three factors, oil quality has the greatest influence upon bleaching performance.
Determination of the glyceride structure of fats. glyceride structure of fats with unusual fatty acid compositions
Authors: Subbaram M. R. , Youngs C. G. 
Published: July 2007

AbstractFive fats containing less common fatty acids, nutmeg butter (myristic), rapeseed oil (erucic, eicosenoic), peanut oil (arachidic, behenic, lignoceric), tung oil (eleostearic), and coriander seed oil (petroselinic) were oxidized, and the oxidized esterified glycerides were analyzed by gas‐liquid chromatography (GLC). The values obtained are compared with those calculated from lipase hydrolysis data. Although there was a general over‐all agreement between the compositions calculated from lipase hydrolysis data and that obtained by GLC analysis of the oxidized glycerides, there were some discrepancies that exceeded the range of experimental error.
The flavor potential of milk fat. A review of its chemical nature and biochemical origin
Authors: Kinsella J. E. , Patton S. , Dimick P. S. 
Published: July 2007

AbstractActual and potential flavors are among the most important attributes of milk fat. In some dairy products (milk, cream, ice cream, uncul‐tured butter) the aim is to retain the faint pleasant flavor associated with the fat of fresh milk. However in cooking, baking, and many processed food applications the object is to gen‐erate buttery, creamy, cheesy, and caramel‐like flavor qualities from milk fat. Although the ulti‐mate chemical characterization of all these fla‐vors has not been achieved, the existing infor‐mation is reviewed in this paper. Some recent findings concerning the biological variability and significance of the lactone and ketone flavor po‐tential of milk fat are also presented. A scheme which outlines means for more effectively utiliz‐ing the flavor capabilities of milk fat is included.
Polymorphism of POP and SOS. II. kinetics of melt crystallization
Authors: Koyano T. , Hachiya I. , Arishimo T. , Sato K. , Sagi N. 
Published: July 2007

AbstractMelt crystallization of the polymorphs of SOS, α,γ, pseudo‐β′, β2 and β1. and of POP, α,γ, pseudo‐β′2 pseudo‐β1, β2andβ1was examined using pure samples (99.9%). Induction time τ for newly occurring crystals in the melt phase was measured with a polarizing microscope equipped with a temperature‐controlled growth cell. Rate of crystallization, 1/τ, was obtained for each polymorph of POP and SOS whose identification was done with X‐ray diffraction and differential scanning calorimetry (DSC). Two modes of crystallization, melt‐cooling and melt‐mediation, yielded approximately the same results for POP and SOS: (a) The rates of crystallization were always higher in less stable than in more stable forms,β2only crystallized via a γ‐melt mediation, butβ1did not occur by the melt crystallization; (b) the rate of meltmediated crystallization was always higher than the simple melt‐cooling as examined at the same crystallization temperature; (c) the occurrence behavior of the polymorphs differed between the simple‐cooling and meltmediation. The results were related to the solidification behavior of the polymorphs of cocoa butter.
Polymorphism and transformation energetics of saturated monoacid triglycerides from differential scanning calorimetry and theoretical modeling
Authors: Hagemann J. W. , Rothfus J. A. 
Published: July 2007

AbstractDifferential scanning calorimetry studies on saturated monoacid triglycerides were extended to include most odd and even chain lengths from tricaprylin (C8) through tritriacontanoin (C30). Two β’‐forms were common with triglycerides C15 through C24: shorter odd chain length triglycerides (C9‐C13) exhibited only one β’‐form; short even chain length triglycerides (C8‐C14) exhibited three. Odd chain length C21 and C23 triglycerides showed two β‐forms. Triglycerides of even chain lengths greater than C21 produced two α‐forms. Apparent energies of phase excitation for α‐form transformations (determined from scans at different heating rates) showed odd‐even alternation for short chain lengths, but increased linearly with chain length above C14, evidencing the importance of extended chain conformation and interactions as determinants of polymorph properties. Changes in melting point patterns, particularly for β’ and β‐forms, at C14 correlated with the change in apparent phase excitation energy. Comparisons of X‐ray data with dimensions from space‐filling models and agreement between observed entropies of fusion and values calculated for probabilistic models also emphasize the importance of extended chain conformation and suggest configurational differences, and possibly different polymorph conversion pathways for odd versus even chain length triglycerides.
Selection of bleaching agents for dry bleaches
Authors: Parker John 
Published: July 2007

AbstractDry bleaches or all‐fabric dry bleaches are increasing in usage (7% +, annually, is quoted) because the consumer is seeking fabric and dye safety coupled with good stain removal. Additionally, the consumer wants a product which requires less sorting of fabrics or colors and aids in the cleansing and stain‐removal action without color, fabric, or finish damage. The leading bleach ingredients for dry all‐fabric bleaches are peroxygen salts. One of the newest of these peroxygens with a good combination of performance characteristics — for bleaching, good stain removal, positive building action, and cumulative whitening — is the advanced FB™ Sodium Percarbonate. This presentation looks at the formulation of dry bleaches, their constituents, and how market needs are met, and examines the properties of the two persalt alternatives.
The fatty acid composition of various cruciferous seeds
Authors: Jart A. 
Published: July 2007

AbstractSeeds from 26 Cruciferae species in 7 genera have been investigated for fat content and fatty acid composition of the oil. The GLC retention data have been verified by mass spectrometry. The oil from Cardamine graeca contained 54% of cis‐15‐tetracosenoic acid; it is the highest content of this acid so far reported in any seed fat.
Hydrocarbons and other weakly polar unsaponifiables in some vegetable oils
Authors: Basti′c M. , Bastl′c L. , Jovanovi′c J. J. , Spiteller G. 
Published: July 2007

AbstractThe hydrocarbon fractions obtained from sunflower, olive, soybean, rapeseed and pumpkin seed oils by fractionation of unsaponifiable matter were composed of n‐paraffins, isoprenoidal polyolefins, squalene, diterpene and triterpene hydrocarbons and compounds with oxygen. Iso‐, anteiso‐ and other branched hydrocarbons were not identified in any of investigated oils. Possible compounds with oxygen are aliphatic and alicyclic ketones, conjugated steroid ketones, esters and lactones. The differences in the hydrocarbon fractions of investigated oils suggest they may be used for characterization.