bluuebunny/crossref_metadata_2025_split huggingface dataset:
Characterization of triacylglycerols in madeira laurel oil by HPLC‐atmospheric pressure chemical ionization‐MS
Authors: Castilho Paula C. , Costa Maria do Céu , Rodrigues Ana , Branco Pedro Costa , Costa Mafalaa 
Published: November 2006

AbstractMadeira laurel oil was fractionated by liquid extraction combined with TLC, and TAGs were analyzed by HPLC coupled with atmospheric pressure chemical ionization‐MS (APCI‐MS). Eluted molecular species compositions of the eluted TAG in the complex natural mixture were determined by GC identification of FAME and byLC‐atmospheric pressure chemical ionization (APCI)‐MS analysis of the lipid. The APCI‐MS spectra of most TAG exhibited [M+H]+ and [M−RCOO]+ ions, which defined the M.W. and the molecular association of fatty acyl residues, respectively. Despite the relatively high degree of saturation, with a saturated/unsaturated ratio of 0.70, no totally saturated TAG nor mixed asymmetric TAG with two saturated FA (SSM or SSU, where S is saturated, M is monounsaturated, and U is unsaturated) were found. This type of molecular structure provides a possible explanation for the relatively low m.p. (12–15°C) and also the high oxidative resistance observed.
Fatty acid profile and aroma compounds of lipoxygenase‐modified chicken oil
Authors: Ma Nai‐Ting , Chyau Charng‐Cherng , Pan Bonnie Sun 
Published: November 2006

AbstractAdipose fat tissue, which contributes 1.6–5.8% of total chicken carcass weight, has been underutilized by chicken processors because of its “chickenish odor.” The objective of this study was to prepare a chicken oil from which the undesirable odor notes were eliminated and in which the desirable volatile compounds were enhanced. Chicken adipose fat was dry‐rendered at 140°C for 30 min and yielded 78.5% oil. Monoenoic FA constituted 55.8% of the chicken oil, and of that oleic acid constituted 92.8%. Treatment of chicken oil with an algal lipoxygenase extracted from Ulva spp. at 33°C for 30 min resulted in an increase of 0.40% in total monoenoic acids, a decrease of 33.3% in total polyenoic acids, and a decrease in total FA of 0.8%. A noticeable improvement in the odor of chicken oil after lipoxygenase treatment was observed by sensory evaluation and a GC‐sniffing technique. The modified chicken oil contained more desirable volatile compounds—ethyl acetate, pentanal, 2‐pentyl furan, E‐2‐heptenal, and nonanal—than the original chicken oil, provided fruity and tea‐leaf aromas, and had reduced levels of the undesirable volatile compounds heptanal, 2,4‐heptadienal, 2,4‐nonadienal, and dodecanal. These modifications reduced the chickenish and oxidized odor notes.
Chlorophyllase biocatalysis in an aqueous/miscible organic solvent medium containing canola oil
Authors: Bitar Marianne , Karboune Salwa , Bisakowski Barbara , Kermasha Selim 
Published: November 2006

AbstractChlorophyllase catalyzes the bioconversion of chlorophyll into chlorophyllide by replacing the phytol group with a hydrogen atom. There is an increased interest in the biotechnological application of chlorophyllase for the removal of green pigments from edible oil and its potential as an alternative to the use of the conventional bleaching technique. Partially purified chlorophyllase, obtained from the alga Phaeodactylum tricornutum, was assayed for its hydrolytic activity in an aqueous/miscible organic solvent system containing refined‐bleached‐deodorized (RBD) canola oil, using chlorophyll and pheophytin as substrate models. The results indicated that chlorophyllase biocatalysis could be successfully carried out in an aqueous/miscible organic system containing RBD canola oil. The presence of 20% RBD canola oil decreased the hydrolytic activity of chlorophyllase by 2.2 and 6.7 times, using chlorophyll and pheophytin as substrates, respectively. In addition, acetone acted as an activator of chlorophyllase activity at low concentrations and an inhibitor at higher ones. The optimal reaction conditions for chlorophyllase biocatalysis in the aqueous/miscible organic system were determined to consist of 20% RBD oil and 10% acetone at a 200 rpm agitation speed and at a temperature and substrate concentration of 35°C and 12.6 μM for chlorophyll, and 30°C and 9.3 μM for pheophytin.
Fat‐soluble nutraceuticals and fatty acid composition of selected Indian rice varieties
Authors: Khatoon Sakina , Gopalakrishna A. G. 
Published: November 2006

AbstractThe fat‐soluble nutraceuticals—oryzanol, tocopherols, and tocotrienols—and FA composition of three varieties of rice Basmati, Jaya, and parboiled (brown rice is defined as dehulled rice, and brown rice after, polishing is known as milled rice)—were investigated. Lipid content ranges were 2.75–4.49% for brown rice and 0.7–1.2% for milled rice. The range in oryzanolcontent was 500–720ppm for brown rice, 10,700–14,300 to ppm for brown rice lipids, 70–120 ppm for milled rice, and 4500–6300 ppm for milled rice lipids. Tocopherol content ranged from 22 to 31 ppm for brown rice and 79 to 951 ppm for brown rice lipids while the tocotrienol content ranged from 0 to 26 ppm for brown rice and 0 to 792 ppm for brown rice lipids. Parboiling of paddy rice affected the tocopherol and tocotrienol content adversely, but the oryzanol content remained unchanged. Basmati variety brown rice had the highest tocopherol and tocotrienol contents, although the oryzanol content was lower than that of the Jaya variety brown rice. The FA composition of brown rice differed from that of milled rice for each variety; higher amounts of saturated FA were extracted from the oil of milled rice than from brown rice for all three varieties studied. Brown rice varieties in this study contained all of the fat‐soluble nutraceuticals, compared with milled rice.
Cinnamoyl esters of lesquerella and castor oil: Novel sunscreen active ingredients
Authors: Compton David L. , Laszlo A. , Isbell Terry A. 
Published: November 2006

AbstractLesquerella and castor oils were esterified with cinnamic acid (CA) and 4‐methoxycinnamic acid (MCA). Esterification of the hydroxy oils reached 85% completion with CA and 50% conversion with MCA. The hydroxy oils were esterified at 200°C under a nitrogen atmosphere within a sealed system. Unreacted CA and MCA were removed from the reaction mixtures by sublimation at 100°C under vacuum. The resultant methoxycinnamic oils possessed a broader, more blue‐shifted UV absorbance, 250 to 345 nm with a λmax of 305 nm, compared with the cinnamic oils, which absorbed from 260 to 315 nm, λmax of 270 nm. The methoxycinnamic oils provide better UV‐B absorption and thus are better candidates to be used as sunscreen active ingredients. Esterifications of the hydroxy oils with MCA at 200°C resulted in conversion of 40% of the MCA to undesirable by‐products. Esterifications with MCA performed at 175°C in the presence of a tin catalyst resulted in similar percent conversions to product without degradation of MCA. Esterifications of lesquerella oil with MCA at 175°C resulted in higher conversions, 43%, than analogous esterifications with castor oil, 29%. The hydroxyl groups of the lesquerella and castor oils provide their excellent emolliency, lubricity, and noncomedogenicity in skin and personal‐care products. Therefore, reactions that convert only 50% of the available hydroxyl groups of the lesquerella oil to cinnamoyl‐esters are preferred.
Limited hydrolysis of soy proteins with endo‐ and exoproteases
Authors: Jung Stephanie , Roussel‐Philippe Coralie , Briggs Jenny L. , Murphy Patricia A. , Johnson Lawrence A. 
Published: November 2006

AbstractChanges in the native state and functional properties of soy protein achieved by limited proteolysis of soy flour were investigated. Different enzyme‐to‐substrate ratios (E/S) were used to obtain low (3–5%) and medium (5–10%) degrees of hydrolysis (DH). Six protease preparations (three with predominately exopeptidase activities and three with predominately endopeptidase activities) were evaluated, and their effects on solubility, emulsification capacity, SDS‐PAGE profiles, and denaturation enthalpies were characterized. Endoproteases (Multifect® Neutral, Protex™ 6L, and Multifect® P‐3000) and exoproteases (Fungal Protease Concentrate, Experimental Fungal Protease #1, and Experimental Fungal Protease #2) yielded similar increases in soy protein solubility. The modifications to the soy peptide profile were similar for the three exoprotease mixtures at a 1% E/S ratio, whereas the extent of hydrolysis with Protex™ 6L was more pronounced than with the two other endoproteases (Multifect® Neutral and Multifect® P‐3000). The emulsification capacity of protease‐modified soy flour declined regardless of DH and enzyme type (exo‐ or endoprotease). After hydrolysis to >4% DH, denaturation enthalpies of glycinin and β‐conglycinin decreased significantly, whereas hydrolysis to lower DH did not affect these values.
Thermotropic polymorphism of a nonphospholipid mixture: Lactylated fatty acid esters of glycerol and propylene glycol
Authors: Winter Ingrid , Lohner Karl , Janssen Hans‐Gerd M. , Mel'nikov Sergey M. 
Published: November 2006

AbstractLactylated FA esters of glycerol and propylene glycol (LFEGPG) are a lipid blend that is commercially available and used in the food industry as an emulsifying agent. Because the mutual impact of the two different backbones on the lipid phase behavior was of particular interest, we fractionated the commercial lipid blend by column LC. Fractions with varying ratios of glycerol and propylene glycol esters were collected and characterized by MS. DSC and X‐ray diffraction were applied to study the thermotropic phase behavior of the dry emulsifier and the derived lipid fractions. LFEGPG exhibited rich polymorphic behavior, adopting a sub‐α‐crystalline phase that converted to an α‐crystalline phase. Concomitantly, a β‐crystalline phase was formed by some components of this lipid mixture. We found that the fractions with the highest amounts of lipids bearing the less‐polar propylene glycol as their backbone tended to form a β‐crystalline phase. Also, a higher number of self‐polymerized lactic acid molecules in the head group of the propylene glycol esters favored the formation of a β‐crystalline phase.
Effect of processing on sphingolipid content in soybean products
Authors: Gutierrez Elizabeth , Wang Tong 
Published: November 2006

AbstractSoybeans are believed to be a rich source of sphingolipids, a class of polar lipids that has received attention for their possible cancer‐inhibiting activities. The effect of processing on the sphingolipid content of various soybean products has not been determined. Glucosylceramide (GlcCer), the major sphingolipid type in soybeans, was measured in several processed soybean products to illustrate which product(s) GlcCer is partitioned into during processing and where it is lost. Whole soybeans were processed into full‐fat flakes, from which crude oil was extracted. Crude oil was refined by conventional methods, and defatted soy flakes were further processed into alcohol‐washed and acid‐washed soy protein concentrates (SPC) and soy protein isolates (SPI) by laboratory‐scale methods that simulated industrial practices. GlcCer was isolated from the samples by solvent extraction, solvent partition, and TLC and was quantified by HPLC. GlcCer remained mostly within the defatted soy flakes (91%) rather than in the oil (9%) after oil extraction. Only 52, 42, and 26% of GlcCer from defatted soy flakes was recovered in the acid‐washed SPC, alcohol‐washed SPC, and SPI products, respectively. All protein products had a similar GlcCer concentration of about 281 nmol/g (dry wt basis). The minor quantity of GlcCer in the crude oil was almost completely removed by water degumming.
Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A2‐treated egg yolk
Authors: Kawai Shigeru 
Published: November 2006

AbstractMayonnaise samples were prepared using DAG oil as the oil phase; the properties and stability were compared with mayonnaise samples prepared from TAG oil. Normal (nontreated) egg yolk and phospholipase A2 (PLA2)‐treated egg yolk were used as emulsifiers. The DAG oil mayonnaise prepared with nontreated egg yolk (DAG‐M) was unstable, with cracks forming within 4 wk at 40°C. This type of fracture was not observed for TAG oil mayonnaise prepared with nontreated egg yolk (TAG‐M). 31P NMR and quantitative analyses of phospholipids suggested that the phospholipids of egg yolk lipoprotein were dissolved in DAG‐M oil droplets, which might result in the coalescence and fracture of the DAG‐M. Phospholipids were not dissolved in TAG‐M oil droplets. No crack formation was observed for DAG oil mayonnaise prepared with PLA2‐treated egg yolk (DAG‐PLM) after storage for more than 4 wk at 40°C. 31P NMR spectroscopy and quantitative analyses of phospholipids indicated that the dissolution of phospholipid molecules into the oil droplets was almost prevented in DAG‐PLM. The stability of DAG‐PLM is improved probably because the PLA2 treatment changes the molecular polarity of egg yolk phospholipids and prevents them from dissolution into the DAG oil droplets from oil/water interface.
Preparation of regioisomers of structured TAG consisting of one mole of CLA and two moles of caprylic acid
Authors: Kawashima Akiko , Nagao Toshihiro , Watanabe Yomi , Kobayashi Takashi , Ikeda Ikuo , Tominaga Yoshio , Shimada Yuji 
Published: November 2006

AbstractTAG (MLM) with medium‐chain FA (MCFA) at the 1,3‐positions and long‐chain FA (LCFA) at the 2‐position, and TAG (LMM) with LCFA at the 1(3)‐position and MCFA at 2,3(1)‐positions are a pair of TAG regioisomers. Large‐scale preparation of the two TAG regioisomers was attempted. A commercially available FFA mixture (FFA‐CLA) containing 9‐cis, 11‐trans (9c, 11t)‐ and 10t,12c‐CLA was selected as LCFA, and caprylic acid (C8FA) was selected as MCFA. The MLM isomer was synthesized by acidolysis of acyglycerols (AG) containing two CLA isomers with C8FA: A mixture of AG‐CLA/C8 FA (1∶10, mol/mol) and 4 wt% immobilized Rhizomucor miehei lipase was agitated at 30°C for 72 h. The ratio of MLM to total AG was 51.1 wt%. Meanwhile, LMM isomer was synthesized by acidolysis of tricaprylin with FFA‐CLA: A mixture of tricaprylin/FFA‐CLA (1∶2, mol/mol) and 4 wt% immobilized R. miehei lipase was agitated at 30°C for 24 h. The ratio of LMM to total AG was 51.8 wt%. MLM and LMM were purified from 1,968 and 813 g reaction mixtures by stepwise short‐path distillation, respectively. Consequently, MLM was purified to 92.3% with 49.1% recovery, and LMM was purified to 93.2% with 52.3% recovery. Regiospecific analyses of MLM and LMM indicated that the 2‐positions of MLM and LMM were 95.1 mol% LCFA and 98.3 mol% C8 FA, respectively. The results showed that a process comprising lipase reaction and short‐path distillation is effective for large‐scale preparation of high‐purity regiospecific TAG isomers.
Simulation of continuous deodorizers: Effects on product streams
Authors: Ceriani Roberta , Meirelles Antonio J. A. 
Published: November 2006

AbstractThis work deals with the simulation of deodorization, one important process in the edible oil industry related to the removal of odoriferous compounds. The deodorizer was modeled as a multicomponent stripping‐column in cross‐flow and countercurrent flow. The impact of processing parameters on the quality of the product streams was analyzed. The deodorization of soybean and canola oils (plant scale) and wheat germ oil (lab‐scale) was studied under typical ranges of temperature, stripping steam rate, and pressure. Their entire compositions were considered within the simulations, including acylglycerols, FFA, and other key components such as tocopherols and sterols. The deodorization results were analyzed in terms of retention of tocopherol and sitosterol and of neutral oil loss to the distillate. The deodorizer modeling considered Murphree efficiencies and entrainment for each plate. A case study, i.e., the deodorization of soybean oil, illustrated the applicability of our modeling.
Enzyme‐Catalyzed modification of oilseed materials to produce eco‐friendly products
Authors: Hayes Douglas G. 
Published: November 2006

AbstractNovel products produced from seed oil materials (TAG, phospholipids, and minor components such as tocopherols, sterols, stanols, and fatty acyl esters of the latter two) by enzyme‐mediated purification or chemical modification are reviewed. The primary focus is on “value‐added products” of current and potential use (particularly in the food, cosmetics, and pharmaceutical industries) that require the selectivity of enzymes and mild operating conditions, the latter being beneficial for polyunsaturated and oxygenated acyl groups. The paper briefly reviews the biochemistry of enzymes in lipid modification (lipases, phospholipases, and lipoxygenases) and discusses and assesses the current and future applications, current state of the art, and areas for future research for the following enzyme‐mediated processes: isolation of polyunsaturated and oxygenated FFA; formation of structured TAG as nutraceuticals; formation of MAG, saccharide‐FA esters, and other polyhydric alcohol ester as emulsifiers and surfactants; isolation and/or modification of tocopherols and sterols as antioxidants; formation of hydroperoxides as chemical intermediates; and modification of phospholipids for use in liposomes.
Molecular mapping and identification of soybean fatty acid modifier quantitative trait loci
Authors: Hyten David L. , Pantalone Vincent R. , Saxton Arnold M. , Schmidt Michael E. , Sams Carl E. 
Published: November 2006

AbstractAltering FA content in soybean [Glycine max (L.) Merr.] oil for improved functionality is a research goal of many soybean breeders. Several of the genes that alter palmitic, stearic, oleic, linoleic, and linolenic acids are modifier genes with small effects, causing these FA traits to act as quantitative traits. The objective of this study was to identify modifier FA quantitative trait loci (QTL) in soybean. A recombinant inbred line population was created from two prominent ancestors of currently available U.S. cultivars (Essex and Williams) and grown in five environments. One hundred simple sequence repeat markers spaced throughout the genome were mapped in this population. QTL were found for all five FA traits on the soybean linkage groups C2, D2, D1b, F, K, and L. A single marker interval on linkage group L contained the largest QTL for palmitic (r2=13.1%), oleic (r2=35.3%), linoleic (r2=50.5%), and linolenic acids (r2=24.8%); however, this interval also contained the gene for growth habit (Dt1) and was significantly associated with maturity. Other modifier QTL found in this study may be of use in marker‐assisted selection to enable breeders to increase genetic gains for desirable FA composition of soybean.
Storage stability evaluation of some packed vegetable oil blends
Authors: Shiela P. M. , Sreerama Y. N. , Gopala Krishna A. G. 
Published: November 2006

AbstractThe physicochemical characteristics and minor component contents of blended oils packed in pouches in relation to starting oils used for blending were studied over a period of 6 mon at two storage temperatures and humidity conditions: 27°C/65% RH and 40°C/30–40% RH. Color, PV, FFA value, β‐carotene content, tocopherol content, and oryzanol content of the oils were monitored at regular intervals. The color, PV (0.6–20.7 meq O2/kg, FFA value (0.08–2.1%), tocopherol content (360–1700 ppm%), oryzanol content (460–2,000 mg%), and sesame oil antioxidants (400–2,000 mg%) were not changed in either the starting oils or their blends. Oils and oil blends containing a higher initial PV (18.9–20.7 meq O2/kg) showed a slight reduction in value at 40°C, whereas oils having lesser PV of 5–10 showed a slight increase during the storage period. Among the minor components studied, only β‐carotene showed a reduction, 8.9–60.2% at 27°C and 48–71% at 40°C, for the different oil blends studied. The observed results indicated that the packed oil blends studied were stable under the conditions of the study, and the minor components, other than β‐carotene, remained unaltered in the package even at the end of 6 mon of storage.
Autoxidation of cod liver oil with tocopherol and ascorbyl palmitate
Authors: Olsen Elisabeth , Vogt Gjermund , Saarem Kristin , Greibrokk Tyge , Nilsson Astrid 
Published: November 2006

AbstractCod liver oil (CLO) with no added antioxidants (REF), 200 mg/kg ascorbyl palmitate (AP), and/or 800 mg/kg tocopherol concentrate (TOH) were stored in sealed bottles with a small headspace of air at 25°C in the dark. A binary mix of TOH +AP affected the sensory perception of CLO by leading to a more grass/cucumber‐like and less herring oil‐like impression, whereas TOH alone had no effect. This was caused by the different influence of the antioxidants with regard to formation of volatile oxidation products. TOH+AP promoted formation of, e.g., hexanal, 2‐hexenal, and 2,6‐nonadienal and inhibited formation of, e.g., 2,4‐heptadienal. TOH affected the proportions of trans, cis‐and trans,trans‐2,4‐heptadienal that were formed and inhibited formation of, e.g., 1‐penten‐3‐ol, whereas formation of acetic acid and some other volatiles was inhibited by both antioxidants. The total amount of volatiles increased during the experiment, and with REF were significantly higher (P<0.05) than with TOH. The PV increased during the first 2 wk of storage. PV levels were in the order of TOH>REF>TOH+AP. The observed effects could partly be explained by hydrogen donation from TOH to peroxyl radicals, but the mode of action for AP was unclear.
A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils
Authors: Torres Mariela M. , Martínez Marcela L. , Maestri Damián M. 
Published: November 2006

AbstractThe relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid‐phase microextraction coupled with GC‐MS. The major volatiles were aldehydes and hydrocarbons, produced mainly through the oxidative pathways. n‐Pentane, nonanal, and 2,4‐decadienal were predominant in walnut oils, whereas nonanal, 2‐decenal, and 2‐undecenal were the most abundant components in olive oils. A multivariate analysis applied to the chemical data emphasized the differences between the oils and allowed us to see a pattern of covariation among the FA and the volatile compounds. The main differences between walnut and olive oils were the presence of larger amounts of short‐chain (C5–C6) saturated hydrocarbons and aldehydes in the former and the greater quantities of medium‐chain (C7–C11) compounds in olive oil. This can be explained by their different origins, mainly from the linoleic acid in walnut oil or almost exclusively from the oleic acid in olive oil.
HPLC method for the determination of synthetic thermal heating fluid (therminol 55TM) in basic oleochemicals
Authors: Moh M. H. , Tang T. S. , Tan G. H. 
Published: November 2006

AbstractA combination of alumina column chromatography and HPLC procedures was developed for the determination of synthetic hydrocarbon‐based thermal heating fluid (trade‐marked as Therminol 55TM) in basic oleochemicals. In each run, 3 g of sample solution was loaded onto the alumina (50 g) column and was eluted with 200 mL of hexane. The eluate was then concentrated to 1 mL with the aid of a nitrogen stream prior to HPLC analysis. The HPLC chromatogram of Therminol 55 was characterized by a humped shape that could not be resolved into individual peaks. The lowest limit of quantification obtained from various spiked samples was 30 μg/g. The recovery results obtained from the method were good, ranging from 70 to 80%, whereas the overall CV were all below 10%. The method is simple and thus is ideal for quality assurance purposes.