bluuebunny/crossref_metadata_2025_split huggingface dataset:
Frying quality and stability of low‐and ultra‐low‐linolenic acid soybean oils
Authors: Warner K. , Gupta Monoj 
Published: November 2006

AbstractTo determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with 2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra‐low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions. Hexanal was significantly higher in the 5‐h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples.
Preparation of alkenyl succinic anhydrides from vegetable oil FAME
Authors: Quesada Joaquín , Morard Marie , Vaca‐García Carlos , Borredon Elisabeth 
Published: November 2006

AbstractSunflower oil and oleic motif‐enriched sunflower oil methyl esters were used to prepare alkenyl succinic anhydrides. A classic batch reactor was selected to carry out the synthesis. The range in which the temperature, reaction time, and molar ratio between the number of moles of maleic anhydride and the equivalent number of double bonds present in the unsaturated vegetable oil methyl esters (the most influential factors in the process) varied was determined in a preliminary study. A secondorder Doehlert uniform network design was used to investigate the influence of the temperature and molar ratio for all the methyl esters on the yield of alkenyl succinic anhydride from methyl oleate, the conversion of methyl oleate, the formation of side reaction products, the Gardner color of the product, and viscosity. The optimal reaction conditions for obtaining the maximal yield (around 95%) of alkenyl succinic anhydride from methyl oleate were 235°C, a molar ratio of 1.5, and a reaction lasting 8 h. However, the products synthesized under these conditions showed high viscosity (215 cP), a very dark color (18+ Gardner color), and a high content of undesirable side products (4%), which hindered their direct industrial use. The increase in the product viscosity was probably due to the formation of side reaction products. A molar ratio of less than 1.5 led to a less viscous product, although with a lower alkenyl succinic anhydride content.
Soybean lecithin fractionation and functionality
Authors: Wu Yingzi , Wang Tong 
Published: November 2006

AbstractSoybean lecithin contains primarity PC, PE, and PI. Fractionation of these phospholipids (PL) is desirable for certain applications. Ethanol was used to fractionate PC and PI, which have different solubilities in this solvent. Various concentrations of ethanol (90, 95, and 100%) and ethanol/gum ratios (0.5, 1.0, 1.5, 2.0, and 2.5) were used. Ethanol concentration significantly influenced the yield of the PC‐enriched fraction and the PC and PI fractionation: The highest ethanol concentration resulted in the highest yield of PC fraction, the most PC in the PC fraction, and the most PI in the PI fraction. The ethanol/gum ratio significantly affected the yield of PC‐enriched fraction, but did not affect the relative PL composition of the PC‐enriched fraction. Ethanol of 90% concentration with a solvent/gum ratio of 3 was used for further large‐scale fractionation. Such fractionation resulted in a PC‐enriched fraction containing 73% PC, 24% PE, and 3% PI based on the total PL content, whereas the PI fraction contained 26% PC, 35% PE, and 39% PI. Functional properties of these two purified fractions, i.e., surface tension reduction, emulsion stability, and oxidative stability, were investigated. The PI‐enriched fraction had a much lower critical micelle concentration than the PC‐enriched fraction, which suggests the PI‐enriched fraction has a higher surface tension reduction capability. For the emulsion stability test, the PI‐enriched fraction performed better than the PC fraction in both water‐in‐oil and oil‐in‐water emulsions. An oxidative stability test showed that these PL were very stable to lipid oxidation.
Selectivity of potato tuber lipid acyl hydrolase toward long‐chain unsaturated FA in esterification reactions with glycerol analogs in organic media
Authors: Pinsirodom Praphan , Parkin Kirk L. 
Published: November 2006

AbstractFA selectivity of a Celite‐immobilized potato lipid acyl hydrolase (LAH) in esterification reactions with long‐chain FA, including stearic acid (18∶0), oleic acid (18∶1), linoleic acid (18∶2), α‐linolenic acid (18∶3), EPA (20∶5), and DHA (22∶6), and alcohol co‐substrates (n‐propanol, isopropanol, 1,3‐propanediol, and glycerol) was studied in isooctane. Immobilized LAH was selective for FA of greater degrees of unsaturation (18∶3>18∶2>18∶1>18∶0) for all alcohol acceptors evaluated. Selectivity of LAH toward unsaturated C18 FA increased with an increase in water activity (aw) from 0.19 to 0.90 for n‐propanol, isopropanol, and 1,3‐propanediol as alcohol co‐substrates. In contrast, with glycerol as the alcohol cosubstrate, selectivity of LAH toward these unsaturated C18 FA increased with a decrease in aw from 0.90 to 0.19. In addition, immobilized LAH strongly discriminated against EPA and DHA for both 1,3‐propanediol and glycerol as alcohol co‐substrates.
Reactive extraction of acylglycerides usingAspergillus flavusresting cells
Authors: Torres Mercè , Loscos Vicent , Sanahuja Ventura , Canela Ramon 
Published: November 2006

AbstractA one‐pot TAG extraction and FAME formation using fungal resting cells and oilseeds at moderate temperature are described. The final yield of methyl esters is increased by the sequential addition of water and methanol. The process can be carried out either with solvents or in a solvent‐free system. When a solvent‐free medium is used, the final yield will increase if soft oilseeds are used.
Aqueous extraction, composition, and functional properties of rice bran emulsion
Authors: Monsoor Mamun A. , Proctor Andrew , Howard Luke R. 
Published: November 2006

AbstractThe effect of temperature (20–60°C) on the aqueous extraction of emulsified rice bran oil from commercial rice bran was described. The total solids, protein, fat, and carbohydrate contents of the rice bran emulsions extracted at various temperatures were 4.82–6.99, 1.05–1.40, 0.82–1.65, and 2.65–3.36%, respectively. The mean droplet sizes of the rice bran emulsions extracted at 20, 30, 40, 50, and 60°C were 4.35, 2.92, 3.04, 4.40, and 3.73 μm, respectively. The phenolics extracted at various temperatures ranged from 63.28 to 82.51 mg/100 mL emulsion. The antioxidant capacity (oxygen radical absorbance capacity, ORAC) of rice bran emulsions extracted at various temperatures ranged from 2087 to 3505 μmol Trolox® equivalents per 100 mL of emulsion. The relationship between ORAC and the total phenolic content was highly significant (R2=0.87). The shear stress and apparent viscosity of rice bran emulsions in response to shear strain were similar to those of homogenized whole milk. Hence, the composition and functional properties show the potential of aqueous rice bran extracts as food‐grade emulsions.
A study on the crystal structure of palm oil‐based whipping cream
Authors: Che Man Y. B. , Shamsi K. , Yusoff M. S. A. , Jinap S. 
Published: November 2006

AbstractThe crystal structure of palm oil‐based whipping cream was studied. Various proportions of refined, bleached, and deodorized palm oil (RBDPO) and palm kernel oil (RBDPKO) were prepared and their crystal structure and thermal profile were observed by an X‐ray diffractometer and a differential scanning calorimeter, respectively. The results showed that all blends possessed a stable and shiny β′ polymorph at 25°C, which showed that RBDPO and RBDPKO were appropriate for producing a nondairy whipping cream. Some eutectic effect was observed in some blends, which was attributed to the complex combination of TAG in RBDPO and RBDPKO.
Organogelation of plant oils and hydrocarbons by long‐chain saturated FA, fatty alcohols, wax esters, and dicarboxylic acids
Authors: Daniel Jaiyanth , Rajasekharan Ram 
Published: November 2006

AbstractConversion of oils into gels generally involves altering the chemical characteristics of the liquid. We describe here the gelling of vegetable oils, essential oils, and hydrocarbons at ambient temperature, without changing the chemical characteristics of the liquids, using saturated FA having carbon chain lengths of 10 to 31. The gelling ability of the added FA increased linearly with their chain lengths. Structure‐function studies demonstrated that the carboxyl group, position of an additional hydroxyl group, and acyl chain length played an important role in gelation. Long‐chain saturated fatty alcohols, wax esters, and dicarboxylic acids also had the ability to gel plant oils and hydrocarbons.
Effects of alkylamines and PC on the oxidative stability of soybean oil TAG in milk casein emulsions
Authors: Hirose Atsushi , Sato Norifumi , Miyashita Kazuo 
Published: November 2006

AbstractThe effects of alkylamines and PC on the coppercatalyzed oxidation of soybean oil TAG were studied in milk casein emulsions. Stearylamine showed an antioxidant effect in casein emulsions in the presence of PC, whereas dicetylphosphate acted as a prooxidant. The antioxidant or prooxidant effect could be explained by the electrostatic repulsion or attraction between positively charged stearylamine or negatively charged dicetylphosophate and positively charged copper ion at the interface, respectively. On the other hand, these effects were not observed in the absence of PC, suggesting the importance of PC for charged components to show their activities at the interface. Other types of alkylamines—spermine, spermidine, and putrescine—also inhibited the oxidation of soybean oil TAG emulsified with casein in the presence of PC. The antioxidant effects of these natural polyamines were higher than that of stearylamine. PC molecular species also affected soybean oil TAG oxidation in emulsion. The oxidative stability of soybean oil TAG increased in the emulsion with PC containing oleic acid.
Antioxidant activity of extracts of defatted seeds of niger (Guizotia abyssinica)
Authors: Shahidi Fereidoon , Desilva Cyril , Amarowicz Ryszard 
Published: November 2006

AbstractNiger (Guizotia abyssinica) seed was ground and then defatted with hexane. The meal remaining after oil extraction was tested as a source of antioxidants. Three solvent systems, A [80∶20 (vol/vol) ethanol/water], B [80∶20 (vol/vol) acetone/water], and C (water) were evaluated as extraction media. Crude extracts were examined for their antioxidant activity in a β‐carotene‐linoleate and a meat model system. Extract A exhibited superior antioxidant activity, compared to extracts B and C, and its composition was studied further by using column chromatography and HPLC. Four fractions (I–IV) were obtained, of which fractions III and IV showed activity in the β‐carotene‐linoleate model system. Fraction IV was also highly effective in scavenging the 2,2‐diphenyl‐1‐picrylhydrazyl radical but was less active when used in a bulk oil model system. Preparative TLC showed fraction IV as consisting of two components. UV spectroscopy suggested that the major active component pressent was a chlorogenic acid‐related compound. Furthermore, HPLC analysis established that chlorogenic acid was dominant in the free phenolics fraction (2.6 mg/g). Upon hydrolysis, however, a substantial amount of caffeic acid (42.8 mg/g) was released, presumably from esterified and glycosylated chlorogenic acid. Thus, niger extracts derive their antioxidant activity, at least in part, from the chlorogenic acid‐related compounds.
Functional properties of soy protein fractions produced using a pilot plant‐scale process
Authors: Bian Yilin , Myers Deland J. , Dias Kalyani , Lihono Makuba A. , Wu Shaowen , Murphy Patricia A. 
Published: November 2006

AbstractSoy proteins fractionated by the modified Nagano process (Nagano method) and a simplified pilot‐plant process (CCUR method) were studied for their functional properties, including solubility, viscosity, emulsification, and foaming. The functional properties of the three fractions produced by the Nagano method—glycinin (11S), β‐conglycinin (7S), and an intermediate fraction (IM)—were studied under a selected range of pH, ionic strengths, and protein concentrations. The 11S fraction was more soluble than the 7S at pH 2–3, whereas the 7S was more soluble than 11S at pH 5–6. Adding NaCl changed the solubility of both fractions at pH 4–5 compared to a neutral pH. Other functional properties were related to solubility in the 7S and 11S fractions. The CCUR method yielded only two fractions, 11S and 7S, and the functionality of those fractions was tested at a neutral pH. The solubility of the CCUR samples was slightly higher at extreme pH levels compared to 11S and 7S fractions from the Nagano method at a neutral pH. The relationship between solubility and other functional properties was clearer in CCUR samples. These results indicate that the simplified pilot‐scale CCUR fractionation process can influence the functional properties of the protein fractions.
Functional properties of the acidic and basic subunits of the glycinin (11S) soy protein fraction
Authors: Dias Kalyani , Myers Deland J. , Bian Yilin , Lihono Makuba A. , Wu Shaowen , Murphy Patricia A. 
Published: November 2006

AbstractThe functional properties of low‐ and high‐M.W. (LMW and HMW, respectively) acidic subunits and the basic subunit separated from the 11S soy protein fraction were studied and compared with the functional properties of the 11S fraction. Among the functional properties investigated were solubility, emulsification, and viscosity. The results showed that the LMW acidic subunit had higher solubility than the HMW acidic subunit. Among all the samples, the LMW subunit separated by using β‐mercaptoethanol (ME) was the most soluble, with a solubility of 98–100% at a pH of 6–12. The solubility profile of the HMW subunit followed a pattern similar to the solubility of 11S. The lowest solubility was observed around pH values in the range close to the isoelectric point for both the LMW and HMW subunit. The basic subunit was not soluble in the pH range 3–10; however, the solubility increased more than 50% at pH 13 compared to the solubility at pH 10. The emulsification capacity of all subunits was higher than 11S in the following descending order: LMW, basic, HMW, 11S. Emulsification activity and stability of the subunits were greater than those of the 11S samples at room temperature and 95°C. With the exception of the LMW subunit separated with ME, the subunits had a higher viscosity than 11S. The basic subunit separated with sodium bisulfite had the highest viscosity of all the samples tested.
Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide
Authors: Crowe Tammy D. , White Pamela J. 
Published: November 2006

AbstractEnglish walnuts are popular because of their good taste, high n−3 FA content, and reported hypocholesterolemic effects. However, walnuts have a high fat content (∼70% w/w) that is highly polyunsaturated, which contributes to oxidative instability. The objectives of this study were: (i) to use supercritical carbon dioxide (SC‐CO2) extraction to decrease the total fat content of walnuts, and (ii) to determine the effects of SC‐CO2 lipid extraction on the oxidative stability, flavor, and textural characteristics of the reduced‐fat walnuts. The fat content of English walnut pieces was reduced by 25 and 40% with a pilot‐scale SC‐CO2 extraction system. Full‐fat, 25‐, and 40%‐reduced‐fat walnuts were stored at 25 and 40°C for 8 wk. FA profiles were similar for residual oil in all treatments, and the profiles did not change with storage. PV and volatile compounds were significantly greater (P<0.05) in full‐fat walnuts than in reduced‐fat walnuts at both storage temperatures. A trained sensory panel judged the reduced‐fat walnuts to be less astringent and to have less walnut and rancid flavors. Full‐fat walnuts had greater hardness than reduced‐fat walnuts by both sensory and instrumental texture profile analyses. In general, reducing the relative fat contents of walnuts by 25% improved oxidative stability and maintained a high level of consumer acceptance.
New metal catalysts for soybean oil transesterification
Authors: Abreu Frederique R. , Lima Daniela G. , Hamú Elias H. , Einloft Sandra , Rubim Joel C. , Suarez Paulo A. Z. 
Published: November 2006

AbstractWe report here the synthesis, characterization, and use of tin (3‐hydroxy‐2‐methyl‐4‐pyrone)2(H2O)2, lead (3‐hydroxy‐2‐methyl‐4‐pyrone)2 (H2O)2, mercury (3‐hydroxy‐2‐methyl‐4‐pyrone)2‐(H2O)2, and zinc (3‐hydroxy‐2‐methyl‐4‐pyrone)2(H2O)2 as catalysts in the transesterification reaction of soybean oil with methanol. All complexes are active in this reaction, with the following decreasing activities: Sn2+≫Zn2+>Pb2+≈Hg2+. The catalytic activities of these complexes were also compared with classical alkali and acid transesterification catalysis (with NaOH and H2SO4).
Rheological properties of emulsions containing modified soy protein isolates
Authors: Puppo M. C. , Sorgentini D. A. , Añón M. C. 
Published: November 2006

AbstractThe feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low‐calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal‐acidic treatment with or without neutralization (TH1.6N and TH1.6, respectively). Modification of flow properties of TH1.6 and TH1.6N emulsions by thermal treatment and different protein concentrations was evaluated through shear stress vs. shear rate measurements in a rotational viscometer. TH1.6N isolates generated emulsions with higher shear stress and apparent viscosity than those prepared with TH1.6. Heated TH1.6N emulsions at 10% protein gave the highest values of shear stress and plastic flow behavior. These emulsions had high consistency, viscosity, and elasticity. TH1.6N isolates had lower emulsifying capacity than TH1.6, probably due to the higher protein aggregation produced during neutralization, which prevented protein unfolding. These isolates would be suitable for the preparation of stable emulsions with adequate consistency and elasticity.
A new method for determining gossypol in cottonseed oil by FTIR spectroscopy
Authors: Mirghani M. E. S. , Che Man Y. B. 
Published: November 2006

AbstractA new method was developed to determine the gossypol content in cottonseed oil using FTIR spectroscopy with a NaCl transmission cell. The wavelengths used were selected by spiking clean cottonseed oil to gossypol concentrations of 0–5% and noting the regions of maximal absorbance. Transmittance values from the wavelength regions 3600–2520 and 1900–800 cm−1 and a partial least squares (PLS) method were used to derive FTIR spectroscopic calibration models for crude cottonseed, semirefined cottonseed, and gossypol‐spiked cottonseed oils. The coefficients of determination (R2) for the models were computed by comparing the results from the FTIR spectroscopy against those obtained by AOCS method Ba 8‐78. The R2 were 0.9511, 0.9116, and 0.9363 for crude cottonseed, semirefined cottonseed, and gossypol‐spiked cottonseed oils, respectively. The SE of calibration were 0.042, 0.009, and 0.060, respectively. The calibration models were cross‐validated within the same set of oil samples. The SD of the difference for repeatability and accuracy of the FTIR method were better than those for the chemical method. With its speed (ca. 2 min) and ease of data manipulation, FTIR spectroscopy is a useful alternative to standard wet chemical methods for rapid and routine determination of gossypol in process and/or quality control for cottonseed oil.
Fat‐soluble vitamin extraction by analytical supercritical carbon dioxide
Authors: Perretti Giuseppe , Marconi Ombretta , Montanari Luigi , Fantozzi Paolo 
Published: November 2006

AbstractExtraction of fat‐soluble vitamins (A, D, E, and β‐carotene) by supercritical carbon dioxide (SC‐CO2) was tested to replace conventional liquid extraction methods, which require large volumes of organic solvents. Supercritical fluid extraction (SFE) is a rapid extraction technique for fat‐soluble vitamins enabling them to be accurately determined using only small volumes of organic solvents. Extractions were performed on ultra‐high‐temperature sterilized milk, milk powder, pork, liver pâté (pâté de fois), infant formula, and canned baby food to compare the methods. The proposed method is based on the extraction of fat‐soluble vitamins and their esters by using SC‐CO2 with methanol as a modifier. HPLC analysis using photometric detection was used for the vitamin analysis. The results showed no significant differences between extraction methods. The proposed SFF method appears to be useful as a substitute for the traditional organic solvent method, mainly for vitamin A and γ‐tocopherol.
Parameter optimization for the enzymatic hydrolysis of sunflower oil in high‐pressure reactors
Authors: Primožič Mateja , Habulin Maja , Knez Željko 
Published: November 2006

AbstractThis study is concerned with the hydrolysis of sunflower oil in the presence of lipase preparation Lipolase 100T (Aspergillus niger lipase). Supercritical carbon dioxide was used as a solvent for this reaction. In a high‐pressure stirred tank reactor operated in a batch mode, the effects of various process parameters (temperature, pressure, enzyme/substrate ratio, pH, and oil/buffer ratio) were investigated to determine the optimal reaction rate and conversion for the hydrolysis process. The optimal concentration of lipase was 0.0714 g/mL of CO2‐free reaction mixture, and the highest conversions of oleic acid (0.193 g/g of oil phase) and linoleic acid (0.586 g/g of oil phase) were obtained at 50°C, 200 bar, pH=7, and an oil/buffer ratio of 1∶1 (w/w).
Characterization of side‐chain oxidation products of sitosterol and campesterol by chromatographic and spectroscopic methods
Authors: Johnsson Lars , Dutta Paresh C. 
Published: November 2006

AbstractBased on the cholesterol‐lowering effects of phytosterols, known since the 1950s, extra phytosterol amounts have been added to certain food products for almost 10 yr. Literature reports on oxidation of phytosterols in general are limited, and data on side‐chain oxidation of these compounds are scarce. The aim of this study was to investigate and characterize autoxidation products from a mixture of the two phytosterols sitosterol and campesterol. A commercial mixture of the two sterols was oxidized for 72 h at 120°C in an air‐ventilated oven. The oxidation products were separated by preparative TLC and identified and characterized with GC‐MS. The following oxidation products were identified from the two phytosterols: 24‐methylcholest‐5‐en‐3β,24‐diol, 24‐methylcholest‐5‐en‐3β,25‐diol, 24‐methylcholest‐4‐en‐6α‐ol‐3‐one, 24‐methylcholest‐4‐en‐6β‐ol‐3‐one, 24‐ethylcholest‐5‐en‐3β,24‐diol, 24‐ethylcholest‐5‐en‐3β, 25‐diol, 24‐ethylcholest‐4‐en‐6α‐ol‐3‐one, 24‐ethylcholest‐4‐en‐6β‐ol‐3‐one. Full‐scan mass spectra of these compounds are reported for the first time as their trimethylsilyl‐ether derivatives.