bluuebunny/crossref_metadata_2025_split huggingface dataset:
MICROALGAE AS A SOURCE OF FATTY ACIDS
Authors: BEHRENS PAUL W. , KYLE DAVID J. 
Published: May 2007

ABSTRACTMicroalgae are a very diverse group of organisms that consist of both prokaryotic and eukaryotic forms. Although most microalgae are phototrophic, some species are also capable of heterotrophic growth. Some species of microalgae can be induced to overproduce particular fatty acids through simple manipulations of the physical and chemical properties of the culture medium. As a result of the profound differences in cellular organization and growth modes and the ability to manipulate their fatty acid content, microalgae represent a significant source of unusual and valuable lipids and fatty acids.The utilization of microalgal lipids and fatty acids as food components requires that these organisms be grown at large scale under controlled conditions. Several growth systems have been developed for large scale growth of phototrophic microalgae using either natural sunlight or artificial light, but their lack of control of culturing parameters or their high cost of operation have limited their utility for the production of food products. Instead, large scale cultivation of heterotrophic microalgae using classical fermentation systems provides consistent biomass produced under highly controlled conditions at low cost.Microalgae contain many of the major lipid classes and fatty acids found in other organisms. However, they are also the principal producers in the biosphere of some polyunsaturated fatty acids, especially docosahexaenoic acid (DHA). The high DHA content found in some algae is currently being utilized to supplement infant formula to enable it to more closely resemble human breast milk. Thus, the commercialization of DHA from microalgae demonstrates the value of these organisms as a source of useful fatty acids.
SEA‐BUCKTHORN LIPIDS
Authors: ZADERNOWSKI R. , NOWAK‐POLAKOWSKA H. , LOSSOW B. , NESTEROWICZ J. 
Published: May 2007

ABSTRACTIn contrast to other berry fruits in which lipids occur only in seeds, lipids in sea‐buckthorn berries were distributed in the rind, flesh, and seeds. Over 70% lipids occurred in the free form while the rest occurred in the bound form. There were substantial differences in the amount of lipids in the particular morphological parts of the fruit. The flesh contained the highest amount of lipids and the seeds had the lowest. Over 97% of flesh lipids, 92% of seed lipids, and 91% of rind lipids were in the neutral form, with the remainder being polar lipids. The fatty acid compositions of flesh and rind lipids were predominated by the C16:0, C16:1, and C18:2 fatty acids. Predominant fatty acids in the seed lipids were C18:1 and C18:2.
CHANGES IN EDIBLE FATS AND OILS DURING PROCESSING
Authors: SHAHIDI F. , WANASUNDARA P.K.J.P.D. , WANASUNDARA U.N. 
Published: May 2007

ABSTRACTFats and oils are essential nutrients for humans and animals. They are the most concentrated source of energy by contributing 9 kcal/g lipid, serve as carrier of fatsoluble vitamins and provide essential fatty acids. Fats and oils give flavor and taste to the foods, and also serve as a heat transfer medium. The lipid molecules undergo different chemical reactions during processing starting from separation from their raw sources to the storage. Chemical changes of lipids occurring during processing are numerous and can be desirable, undesirable, of questionable consequence, or a combination thereof. This review discusses the chemical changes of lipids that occur during various types of processing. Specific changes in the minor constituents of lipids are also included.
HAS EVOLUTION AND LONG‐TERM COEXISTENCE ADAPTED US TO COPE WITHTRANSFATTY ACIDS?
Authors: ACKMAN R.G. 
Published: May 2007

ABSTRACTDietitians, nutritionists, and the fats and oils industry have all apparently succumbed to the near‐panic generated by reports that hydrogenated fats containingtransacids will alter the HDL/LDL cholesterol ratio in human blood lipids in a way presumed to create a greater risk of heart attacks. The fact that bacterial and planttransfatty acids have always been a part of the diets and biochemistry of the lower animals that evolved over billions of years into humans, at least several million years ago, is ignored. In terms of evolution we actually followed the same diets until very recently, with ruminant fats regularly contributing up to 5%transacids in the fats eaten by hunters and later in foods for most agriculturists. The Canadian beaver living on a diet rich in cellulose, has recently been discovered to deposittransacids in its depot fats. The proposed increase in fiber in our diets may similarly change our intestinal microflora and create moretransacids. Are they absorbed? Are they really hazardous? Are all these sudden changes in dietary recommendations really necessary when the lifespan of the well‐fed western peoples steadily increases?
EFFECT OF PROCESSING ON CONSTITUENTS AND OXIDATIVE STABILITY OF MARINE OILS
Authors: WANASUNDARA U. N. , SHAHIDI F. , AMAROWICZ R. 
Published: May 2007

ABSTRACTChanges in the contents of neutral and polar lipids, α‐tocopherol, free fatty acids and color of seal blubber oil (SBO) and cod liver oil (CLO) during different processing steps of alkali‐refining, bleaching, and deodorization were monitored. Refined, bleached and deodorized (RBD) SBO and CLO contained approximately 39 and 71% less polar lipids than their crude counterparts, respectively. There was also a reduction of 98.5 and 97.4% in the corresponding free fatty acids content of RBD‐SBO and RBD‐CLO. The content of α‐tocopherol in both oils decreased during processing, especially at the bleaching and deodorization steps. The oxidative stability of SBO and CLO following each processing step was determined by measuring peroxide and 2‐thiobarbituric acid reactive substances values. Results so obtained indicated that crude oils were most stable while their refined‐bleached counterparts were least stable, perhaps due to the removal of endogenous natural antioxidants such as α‐tocopherol during processing of oils.
RANDOMNESS TEST OF FATTY ACIDS DISTRIBUTION IN TRIACYLGLYCEROL MOLECULES OF PALM OIL
Authors: MAN Y. B. CHE , HARYATI T. , GHAZALI H. M. , BUANA L. 
Published: May 2007

ABSTRACTFor food purposes, the palm oil is generally fractionated to solid (stearin) and liquid (olein) fractions. Distribution of fatty acids in triacylglycerols of palm oil determines the fate of fractionation in terms of yield and quality of the products, specifically the liquid fraction or olein. The more trisaturated and triunsaturated and the less mono‐ and disaturated will yield higher and better quality olein. There are six types of fatty acids found in the palm oil, but only 14 combinations are found in the triacylglycerols. In this study, such combinations were statistically tested to determine whether or not the fatty acids are randomly distributed, and if it was not, toward which direction the regulatory agent works. The distribution of fatty acids in the palm oil triacylglycerols was found to be nonrandomly distributed. Unfortunately, the palm tended to form 11.98% higher disaturated triacylglycerols, −7.4% less triunsaturated, and −4.25% less trisaturated compared to when the arrangement was random. If manipulation could be induced in such a way that the synthesis of triacylglycerols becomes random, the triunsaturated and trisaturated triacylglycerol proportion expectedly would increased to 12.57% and 12.43%, respectively. Such manipulation can be done in the plant through genetic engineering, or in the harvestedpuit through application of stimulant, or in the oil through chemical or enzymatic transesterification.
FUNCTIONALITY OF PALM OIL IN FOODS
Authors: de MAN J. M. 
Published: May 2007

ABSTRACTThe functional properties of commercial solid fats such as shortening and margarine are closely related to their fatty acid and triacylglycerol compositions. Plastic fats produced from hydrogenated seed oils may suffer from undesirable crystal structure changes during handling and storage. It has been demonstrated that this problem increases with increasing chain length uniformity of the component fatty acids. This is also evidenced by the carbon number composition of the high melting triacylglycerols of the plastic fats. Triacylglycerols with carbon numbers 48 and 54 promote β crystallization, those with carbon numbers 50 and 52 promote β′ crystallization. Since palm oil and its products contain high levels of C50 and C52 triacylglycerols they are useful for improving the functional properties of plastic fats.
COMPARISON OF THE FRYING PERFORMANCE OF REFINED, BLEACHED AND DEODORIZED PALM OLEIN AND COCONUT OIL
Authors: MAN Y. B. CHE , HUSSIN W. R. WAN 
Published: May 2007

ABSTRACTThe frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study. The oils were studied during intermittent frying of potato chips at 180C for 5 h/day for 5 consecutive days. The indices used for assessment of frying performance of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to RBDCO in frying performance in terms of % FFA, iodine value, foaming tendency and smoke point. However, RBDCO performed better than RBDPO with respect to % polar component, polymer content, resistance to oxidation, color and viscosity. Flavor evaluation showed that potato chips fried in RBDPO were preferred by the panelists.
ASSESSMENT OF OXIDATION IN HEATED SAFFLOWER OIL BY PHYSICAL, CHEMICAL AND SPECTROSCOPIC METHODS
Authors: KHATOON SAKINA , KRISHNA A. G. G. 
Published: May 2007

ABSTRACTSafflower oil was heated at 180C by static heating in an open pan or in an oven, or by heating through intermittent heating‐cooling cycles (as in frying) over a period of 8 h. The extent of deterioration of the oil was followed by measurement of physical characteristics such as color and viscosity and the chemical indices such as free fatty acid, peroxide, iodine, conjugated diene and triene values, unsaponifiable matter and oxidized fatty acids. The extent of oxidation was also assessed by infrared (IR) and nuclear magnetic resonance (NMR) spectroscopic techniques through analysis of oxidized fatty acids. The results indicated that heating in open pan caused deterioration in oil faster than in other treatments. Furthermore, the IR, and NMR studies of the oil heated in an open pan indicated cross polymerization while during oven heating and frying cross polymerization was not observed.
MONITORING LIPID OXIDATION AND ANTIOXIDANT EFFECTS OF PHOSPHOLIPIDS BY HEADSPACE GAS CHROMATOGRAPHIC ANALYSES OF RANCIMAT TRAPPED VOLATILES
Authors: BOYD L. C. , NWOSU V. C. , YOUNG C. L. , MacMILLIAN L. 
Published: May 2007

ABSTRACTTwo of the most frequently used techniques to follow oxidation patterns of fats are headspace gas chromatography (HS‐GC) and gas chromatography/mass spectrometry (GC/MS). The HS‐GC technique offers the advantages of rapidity and multiple sample analyses, whereas GC/MS offers the advantages of GC separation coupled with the ability of MS to identify volatile compounds separated via GC. No previous information exists in the literature on the use of the volatiles trapped in water contained in the measuring vessel of the Rancimat and HS‐GC to monitor lipid oxidation, as was the objective of this study. Oxidative secondary breakdown products of fish oil model systems trapped in water contained within the measuring vessel of the Rancimat were subjected to HS‐GC analyses for quantitation of individual volatiles. Results from this study showed that oxidation induction time and products of oxidation can be monitored by the combined use of the Rancimat and HS‐GC, and that trapped volatiles are representative of typical by‐products of lipid oxidation and of oil type being examined. Addition of phospholipids (PL) to salmon and menhaden oils significantly influenced the production of volatile compounds. The molecular weights of the volatiles identified ranged from 30 to 212 daltons. The reproducibility of the method (std. dev. ≈ 2.04) was good but can be greatly improved through the use of a capillary column. PL having antioxidant activity generated lower concentrations of total volatiles than those found to be prooxidants.
ISOLATION AND IDENTIFICATION OF ANTIOXIDATIVE FLAVONOID GLYCOSIDES FROM THYME (THYMUS VULGARIS L.)
Authors: WANG M. , LI J. , HO G. S. , PENG X. , HO C.‐T. 
Published: May 2007

ABSTRACTFive flavonoid glycosides were isolated from the butanol‐soluble fraction of thyme extracts. Their structures were determined by spectral analyses (NMR, MS). Their antioxidant activity was evaluated in two models (DPPH radical scavenging and Trolox equivalent antioxidant activity). The most active compounds were found to be eriodictyol‐7‐rutinoside and luteolin‐7‐O‐β‐glucopyranoside.
CHANGES IN MOLECULAR SPECIES COMPOSITIONS OF GLYCEROPHOSPHOLIPIDS IN THE ADDUCTOR MUSCLE OF THE GIANT EZO SCALLOP PATINOPECTEN YESSOENSIS DURING FROZEN STORAGE
Authors: JEONG BO YOUNG , OHSHIMA TOSHIAKI , KOIZUMI CHIAKI 
Published: May 2007

ABSTRACTChanges in lipid components, particularly glycerophospholipids, in the adducto; muscle of giant ezo scallop during storage at −20C were investigated. During storage, the contents of total lipids (TL) and polar lipids (PL) decreased, but that of nonpolar lipids increased. Thiobarbituric acid reactive substances and peroxide values of the TL increased with duration of storage. Glycerylphosphorylcholine (GPC) and glycerylphosphrylethanolamine (GPE) decomposed considerably during storage, and decreased by 50% and 15% of the initial content, while lyso‐PC (LPC) and free fatty acids (FFA) increased, respectively. The percentages of polyunsaturated fatty acids (PUFAs) such as 20:5n‐3 and 22:6n‐3 in the TL and PL during storage decreased, however, those of the PUPAs in the NL increased. Diacylglycerylphosphorylcholine (diacyl‐GPC) and diacylglycerylophosphorylethanolamine (diacyl‐GPE), major components in the GPC and GPE subclasses, showed a marked decrease with duration of storage. Particularly, diacyl‐GPC decreased by 68% of the initial contents of the PL. In the alkenylacyl‐GPE and diacyl‐GPC, the percentages of the molecular species having longer hydrocarbon chains on the sn‐l positions of glycerol moieties decreased at
FULLY HYDROGENATED VEGETABLE OIL AS A STABILIZER FOR LOW FAT BUTTER SPREADS
Authors: REDDY S. YELLA , NALINAKSHI M , CHETANA R. 
Published: May 2007

ABSTRACTA blend containing hydrogenated fat and a liquid oil was used for preparation of low fat butter spreads. The effects of maltodextrin (MD), skim milk powder (SKMP), guar gum and fully hydrogenated (hardened) vegetable oil on spreadability and phase separation of low fat butter spreads with 30% water were studied. Oil separation in bulk storage and on centrifugation in spreads containing MD, SKMP and guar gum was observed. However, the products prepared by incorporation of 2% hardened oil did not show any oil separation at 25 or 36C. The fat content of the spreads was reduced to 57% by incorporating MD or SKMP along with hardened oil. The spreads showed better spreadability at refrigerated temperatures and better stand up properties at high storage temperatures compared to commercial butter.
SYNERGISTIC ACTIVITY OF CAPELIN PROTEIN HYDROLYSATES WITH SYNTHETIC ANTIOXIDANTS IN A MODEL SYSTEM
Authors: AMAROWICZ RYSZARD , KARAMAĆ MAGDALENA , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACTCapelin protein hydrolysates (CPHs) were examined in a β‐carotene‐linoleate model system together with synthetic antioxidants, namely butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert‐butyl hydroquinone (TBHQ). Addition of CPHs was at 0.25 and 1 mg per 5 mL in the above emulsion. BHA and BHT were added at levels of 2.5 and 5 μg and TBHQ at 5 and 10 μg. Absorbance of model emulsion system at 470 nm was recorded every 30 min for 2 h. CHPs and synthetic antioxidants inhibited oxidation of linoleic acid effectively. In the experiment with BHA, the influence of CPHs was significant (p<0.01) for the samples incubated for 60, 90, and 120 min; and in experiments with BHT and TBHQ during the entire incubation period. The influence of added BHA and BHT on inhibition of bleaching of β‐carotene in the emulsion system was significant (p <0.01) during the incubation period and after 60, 90 and 120 min when TBHQ was used. A synergistic effect was observed only for CPHs and TBHQ when incubation time was 60, 90, and 120 min.
ASCORBYL PALMITATE AS AN ANTIOXIDANT FOR DEEP FAT FRYING OF POTATO CHIPS IN PEANUT OIL
Authors: SATYANARAYANA A. , GIRIDHAR N. , JOSHI G.J. , RAO D.G. 
Published: May 2007

ABSTRACTThe antioxidative properties of ascorbyl palmitate (AP) alone and in combination with other known antioxidants were investigated during deep fat frying of potato chips in peanut oil. Their effect on the quality of the frying oil and shelf‐life of the fried product were studied. The other antioxidants tested were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG). The characteristics evaluated for the frying oil were color development, viscosity, peroxide value (PV) and polymerization of the oil during deep fat frying; AP was found to reduce these values. It also helped to prevent the degradation of the oil by retaining the unaltered triacylglycerols during the frying period. Addition of AP to the frying oil reduced the PV of the extracted fat, doubled the shelf‐life of the fried product and improved the quality of frying oil with increase in frying time. However, AP did not show any synergistic effect with other antioxidants examined.
LIPASE‐CATALYZED MODIFICATION OF SESAME OIL TO INCORPORATE CAPRIC ACID
Authors: JENNINGS BRENDA H. , AKOH CASIMIR C. , EUN JONG‐BANG 
Published: May 2007

ABSTRACTSesame oil was modified to incorporate capric acids (C10:0) with an immobilized lipase, IM60, from Rhizomucor miehei. Transesterification was performed with and without organic solvent. After 24 h incubation in hexane, there was an average of 28.3±3.5 mol% incorporation of C10:0 into sesame oil. The solvent‐free reaction produced an average of 25.7p±4.3 mol% capric acid. As enzyme load, substrate mole ratio, and incubation time increased, mol% capric acid incorporation also increased. For the time course reaction, incorporation of C10:0 increased up to 34.3 and 25.3 mol%, at 72 h and 8 h, for the hexane and solvent‐free reactions, respectively. The highest C10:0 incorporation (62.2 mol%) occurred at a mole ratio of 1:7 (sesame oil/C10:0) in hexane and for the solventfree reaction (35.7 mol%) was obtained at a mole ratio of 1:5 and 1:7. At a lipase load of 15%, incorporation of C10:0 reached optimal values of 30.0 and 25.2 mol% for the reactions with and without hexane, respectively. There was a decline in mol% incorporation of C10:0 into sesame oil in hexane with the addition of increasing amounts of water ranging from 0–12%. With no added water, C10:0
PROPERTIES OF REDUCED‐FAT COMPOSITES OF SUGAR ALCOHOLS, WHEY ISOLATES AND PECTIN1
Authors: ONWULATA C.I. , KONSTANCE R.P. , HOLSINGER V.H. 
Published: May 2007

ABSTRACTThe effect of replacing 40% of the sugar with sugar alcohols, as well as replacing 50 to 75% of the fat with whey isolates and pectin in sugar/milk fat composites was investigated. Sucrose, sugar alcohols (either sorbitol or lactitol), butter oil, whey isolates and pectins formulated to mimic confectionary products, were converted into syrupy consistencies through an evaporative process. Selected components were mixed (30% solids) and evaporated under vacuum at 60C for 60 min, leading to the formation of syrup composites with ordered structures. Portions of the composites were cooked further for 60 s, in a microwave oven to <18% moisture, producing toffee‐like candies of varying consistency. The reduced fat composites after microwave cooking were significantly (P<0.05) softer than the other products. Sugar alcohol substituted syrups were similar to traditional sucrose syrups, but after microwave cooking, sugar alcohol products became significantly (P<0.05) darker.
A RESEARCH NOTE EVALUATION OF THE VERI‐FRY® PRO FFA‐75 QUICK TEST FOR MEASURING FREE FATTY ACIDS IN DEEP‐FRYING OILS
Authors: NORMAND L. , ESKIN N.A.M. , PRZYBYLSKI R. 
Published: May 2007

ABSTRACTThe AOCS official method for the determination of free fatty acids (FFAs) is used for monitoring the extent of deterioration in deep‐frying oils. While it is accurate and reliable it is far too subjective and time‐consuming as it depends on the identification of a clear end point. The VERI‐FRI PRO FFA‐75 quick test proved to be a fast and reliable alternative procedure for measuring FFAs and, in addition, was far more environmentally friendly.
ADSORPTION ISOTHERM STUDIES OF PALM CAROTENE EXTRACTION BY SYNTHETIC POLYMER ADSORBENT
Authors: CHAN K.W. , BAHARIN B.S. , MAN Y.B. CHE , TAKAGI S. 
Published: May 2007

ABSTRACTThe use of different synthetic polymer resin adsorbents, including HP 20, Exa 31, Exa 32 and Exa 50 for the removal of carotenes from crude palm oil was investigated. The adsorption of carotene was determined using several adsorption isotherm models such as Langmuir and Scatchard plots. The Langmuir adsorption model was found to be sufficient to describe the adsorption of carotenes by using these four types of resins, suggesting that the process was favorable, saturable and an equilibrated mechanism. A curve of Scatchard transformation plot showed that the adsorption involves multiple binding sites. The maximum uptake capacity of all resins used in isopropanol (IPA) was about 5 fold higher than the maximum uptake capacity obtained in n‐hexane. The adsorbent found to be most efficient for carotene was HP 20 for experiment carried out in IPA. The carotenes concentration obtained by HP 20 in IPA was 31.44 mg/L compared to 7.12 mg/L obtained in n‐hexane.
BUTTER STABILITY AS AFFECTED BY EXTRACTS OF SAGE, ROSEMARY AND OREGANO
Authors: AYAR AHMET , ÖZCAN MUSA , AKGÜL ATTIILA , AKIN NIIHAT 
Published: May 2007

ABSTRACTEffects of methanolic extracts of sage (Salvia fruticosa L.), rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) on butter stability were investigated. All extracts were individually added to butter at 0.02 or 0.05%. For comparison, 0.02% butylated hydroxyanisole (BHA) and control group were also prepared and tested. The samples were stored at 25 or 5C. The peroxide value, free fatty acids and thiobarbituric acid value were determined at regular intervals for all samples. Spice extracts and their combinations exhibited a better effect than that of BHA in stabilizing butter against oxidation. The most effective extract was that of sage. The extracts significantly stabilized butter (P<0.05). Butter samples stored at 5C were more stable (P<0.05) than those kept at 25C.
ANTIOXIDATIVE FLAVONOID GLYCOSIDES FROM QUINOA SEEDS (CHENOPODIUM QUINOA WILLD)
Authors: ZHU NANQUN , SHENG SHUQUN , LI DAJIE , LAVOIE EDMOND J. , KARWE MUKUND V. , ROSEN ROBERT T. , HO CHI‐TANG 
Published: May 2007

ABSTRACTSix flavonol glycosides have been isolated from quinoa seeds (Chenopodium quinoa Willd) via normal phase and reverse phase column chromatography. On the basis of spectral data, their structures were established as kaempferol 3‐O‐[β‐D‐apiofuranosyl(1′–2″)]‐β‐D‐galactopyranoside (1), kaempferol 3‐O‐[α‐L‐rhamnopyranosyl(1″–2″)]‐β‐D‐galactopyranoside (2), kaempferol 3‐O‐[β‐D‐apiofuranosyl(1′–2″)‐α‐L‐rhamnopyranosyl(1″–6″)]‐β‐D‐galactopyranoside (3), kaempferol 3‐O‐(2,6‐di‐α‐L‐rhamnopyranosyl)‐β‐D‐galactopyranoside (4), quercetin 3‐O‐[β‐D‐apiofuranosyl (1′–2″)‐α‐L‐rhamnopyranosyl(1″–6″)]‐β‐D‐galactopyranoside (5) and quercetin 3‐O‐(2,6‐di‐α‐L‐rhamnopyranosyl)‐β‐D‐galactopyranoside (6). Among them, compounds 1, 4 and 6 were the main flavonoid glycosides found in quinoa seeds and compounds 2, 5, and 6 were isolated from this plant for the first time. All six compounds exhibited antioxidant