bluuebunny/crossref_metadata_2025_split huggingface dataset:
Solid phase enzymatic glycerolysis of beef tallow resulting in a high yield of monoglyceride
Authors: McNeill Gerald P. , Shimizu Shoichi , Yamane Tsuneo 
Published: January 2007

A mixture of mono‐, di‐ and triglycerides was obtained when beef tallow was reacted with glycerol using lipase enzyme as a catalyst. The reaction was carried out batchwise in a small vessel with agitation by magnetic stirring. The yield of monoglyceride (MG) was greatly influenced by the reaction temperature—at higher temperatures (48–50°C) a yield of approximately 30% MG was obtained, while at lower temperatures (38–46°C) a yield of approximately 70% MG was obtained. A sharp transition was observed between the high and low yield equilibrium states. The temperature at which this transition occurred is called the critical temperature (Tc) and was found to be 46°C in the case of tallow. During the course of the reaction, when approximately 40% MG had been synthesized, the reaction mixture became solid but the reaction continued until approximately 70% MG had been synthesized.A yield of 70% MG also was obtained with tallow at 42°C when a glycerol/tallow mole ratio ranging from 1.5 to 2.5 was used. The free fatty acid content at equilibrium depended on the water concentration in the glycerol phase and varied from 0.5% to 11.0% when the water content ranged from 0.6% to 12.5%. Above 8% water content, the yield of MG was reduced. Of the commercially available lipases that were investigated, lipase fromPseudomonas fluorescens orChromobacterium viscosum resulted in the highest yield of MG.
A study of the kinetics of nucleation in a palm oil melt
Authors: Ng W. L. 
Published: January 2007

Nucleation from a supercooled melt of palm oil was studied by optical microscopy and differential scanning calorimetry (DSC). Despite being a multicomponent system, palm oil exhibits a rather simple cooling thermogram with its high‐ and low‐T exotherms exclusively related to the “hard” and “soft” components of the oil. As the “hard” components are being removed, the position of the high‐T peak shifts down toward the low‐T peak with diminishing peak intensity, while the position of the latter remains virtually unchanged.At 288°K, nucleation in a palm oil melt is instantaneous. Its induction time‐temperature curve shows an abrupt discontinuity at 297°K, which demarcates the occurrence of one polymorph from another. Nucleation data fit very well into the Fisher‐Turnbull equation. Its larger activation free energy of nucleation is accompanied by lowering of the melting point and an increase in the crystal/melt interfacial free energy as compared to palm stearin. The slow rate of nucleation in palm oil is attributed to intermolecular interaction between its “hard” and “soft” components.
Identification and classification of olive oils by high‐resolution13C nuclear magnetic resonance
Authors: Zamora Rosario , Navarro José L. , Hidalgo Francisco J. 
Published: January 2007

AbstractUnsaponifiable matter from 19 olive and olive pomace oils were studied by high‐resolution13C nuclear magnetic resonance spectroscopy. Their spectra showed characteristic peaks that corresponded to molecular substructures rather than the individual constituents present in the unsaponifiable matter. The presence of squalene and other hydrocarbons, sterols and triterpenic alcohols, in addition to other groups of minor compounds, were observed. Based on the analysis of these spectra, it was possible to distinguish among different grades of olive oils by using stepwise discriminant analysis. This direct method of analysis is suggested to be used in artificial neural networks to define oil identity and quality.
Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance
Authors: Safar M. , Bertrand D. , Robert P. , Devaux M. F. , Genot C. 
Published: January 2007

AbstractThe combination of attenuated total reflectance (ATR) and mid‐infrared spectroscopy (MIRS) with statistical multidimensional techniques made it possible to extract relevant information from MIR spectra of lipid‐rich food products. Wavenumber assignments for typical functional groups in fatty acids were made for standard fatty acids: Absorption bands around 1745 cm−1, 2853 cm−1, 2954 cm−1, 3005 cm−1, 966 cm−1, 3450 cm−1 and 1640 cm−1 are due to absorption of the carbonyl group, C−H stretch, =CH double bonds of lipids and O−H of lipids, respectively. In lipid‐rich food products, some bands are modified. Water strongly absorbs in the region of 3600–3000 cm−1 and at 1650 cm−1 in butters and margarines, allowing one to rapidly differentiate the foods as function of their water content. Principal component analysis was used to emphasize the differences between spectra and to rapidly classify 27 commercial samples of oils, butters and margarines. As the MIR spectra contain information about carbonyl groups and double bonds, the foods were classified with ATR‐MIR, in agreement with their degree of esterification and their degree of unsaturation as determined from gas‐liquid chromatography analysis. However, it was difficult to differentiate the studied food products in terms of their average chainlength.
Oxidative stability of sunflower oil extracted with supercritical carbon dioxide
Authors: Calvo L. , Cocero M. J. , Díez J. M. 
Published: January 2007

AbstractExtraction of oilseeds with supercritical carbon dioxide (SC−CO2) is a promising technique to obtain vegetable oils. However, instability of such oils has been associated in the past with SC−CO2 extraction. The reasons underlying such instability were unclear. Results presented here suggest that oil instability may be related to the oxygen content of CO2. In fact, oil stability decreases sharply when refined oil (additive‐free) is re‐extracted with SC−CO2 and can be related to the oxygen content in the CO2. Never‐theless, oil stability could be improved to the level of conventionally extracted oil by adding trace amounts of ascorbic acid.
Crystallization behavior of hydrogenated sunflowerseed oil: Kinetics and polymorphism
Authors: Herrera M. L. 
Published: January 2007

AbstractKinetics of crystallization of hydrogenated sunflowerseed oil was studied by means of an optical method. Two different aspects were examined: the effects of preheating of the molten liquid on induction time of isothermal crystallization and the effects of cooling rate on the crystallization behavior. Induction time for crystallization was markedly dependent on the crystallization temperature and the cooling rate selected. Morphology, polymorphism and chemical composition of the crystals were examined. At all crystallization temperatures, β′‐form was found for the first occurring crystals. Long spacings were also similar in all cases and corresponded to a double chainlength arrangement. The chemical composition of the crystals showed no differences at either cooling rate. However, the melting behavior was different. At a slow cooling rate, fractionation occurred, and differential scanning calorimetry diagrams had a broad second endotherm with three peaks, none of which were completely resolved. The polymorphic transformation rate from β′ to β was slower when induction times were longer.
A comparison of oil stability based on the metrohm rancimat with storage at 20°C
Authors: Gordon Michael H. , Mursi Eltigani 
Published: January 2007

AbstractThe induction time for oxidative stability by the Rancimat method has been compared with peroxide development during storage at 20°C for six edible oils and rapeseed oil samples with added metal ions, antioxidants or phosphatidylethanolamine. The Rancimat method correlated highly (r=0.966;P=0.000) with oil stability measured by peroxide development for all samples except the oils containing added phosphatidylethanolamine or added butylated hydroxytoluene.
Acid fraction evolution in wood extractives ofPinus pinaster ait
Authors: Arrabal Carlos , Cortijo Manuel 
Published: January 2007

AbstractThe changes in the acid fraction of wood extracts fromPinus pinaster Ait. have been studied. Qualitative and quantitative compositions have been determined in samples that were just extracted and then seven and twelve months after extraction. Samples were prepared according to Technical Association of Pulp and Paper Industry Standards, extracted with petroleum ether (b.p. 40–60°C) in a Soxhlet apparatus and saponified with ethanolic 0.4N potassium hydroxide. The acid fraction was methylated with diazomethane, and its qualitative composition was determined by combined gas chromatography/mass spectrometry. The quantitative composition was determined by gas chromatography with a DEGS packed column. An increase was observed in the percentage of palmitic, oleic, pimaric and dehydroabietic acids, and there was a decrease in the percentage of linoleic and abietic acids. No variation was observed in extract composition after seven and twelve months.
Effect of surfactants on the rheology of hematite slurries
Authors: Jennings Harley Y. 
Published: January 2007

AbstractThe rheological behavior of aqueous hematite slurries has been studied by laboratory viscosity and flow measurements. Data are presented for slurries with volume concentrations of hematite up to 40%. Solids concentration and particle size distribution were found to be important variables in the rheological behavior of hematite slurries as contrasted to temperature which was found to have only a small effect. Chemical dispersant additives and viscosity control additives used in relatively small concentrations improved the flow characteristics of the hematite slurries. Specifically, a lignosulfonate dispersant markedly increased the flow of slurries containing finely divided hematite, −325 mesh, and a viscosity control additive increased the carrying capacity of other slurries for coarse particles.
Compositional analysis of laboratory‐prepared and commercial samples of linseed meal and of hull isolated from flax
Authors: Bhatty R. S. , Cherdkiatgumchai P. 
Published: January 2007

AbstractSix laboratory‐prepared (LM) and four commercially‐obtained (CM) samples of linseed meal were analyzed for eleven proximate components, ten mineral elements, monosaccharides, amino acids, and seven vitamins (two samples only). Analysis of variance of LM data showed location had a greater influence on meal composition than did cultivar. LM and CM had similar composition, except for protein, total carbohydrates, acid‐detergent fiber and lignin. Hull separated by a liquid cyclone process formed 37.5% of the seed and contained less than 1% oil, 20% protein and 32.9% total monosaccharides. Xylose and arabinose were the major sugars. Meal absorbed 8‐fold, and the hull 13‐fold their weights of water (water‐hydration capacity), compared to less than 2‐fold by similar fractions of canola (rapeseed) and soybean. Viscosities of aqueous extrats of hull were stable for 30 min at 25°C, and were concentration‐dependent.
HPLC Determination of ethoxylated alcohol surfactants in wastewater
Authors: Schmitt T. M. , Allen M. C. , Brain D. K. , Guin K. F. , Lemmel D. E. , Osburn Q. W. 
Published: January 2007

AbstractHigh performance liquid chromatography (HPLC) may be used for analysis of municipal wasterwater containing ethoxylated alcohol surfactants. After cleanup of the sample by XAD‐2 resin, liquid‐liquid extraction, ion exchange and cobalt thiocyanate extraction, the surfactant is derivatized with phenyl isocyanate to permit UV detection and analyzed by both normal phase and reversedphase HPLC. The alkyl chain length distribution is determined using reversed‐phase HPLC, while the ethoxy chain length is determined by normal phase HPLC. The limit of quantification is 0.1 ppm.
Properties of the glycerol acylating enzymes in microsomal preparations from the developing seeds of safflower (Carthamus tinctorius) and turnip rape (Brassica campestris) and their ability to assemble cocoa‐butter type fats
Authors: Bafor Maureen , Stobart Allan Keith , Stymne Sten 
Published: January 2007

AbstractMicrosomal membrane preparations from the developing seeds of safflower (Carthamus tinctorius, var. Gila) and turnip‐rape (Brassica campestris, var. Bele) catalyzed the assembly of triacylglycerols (triglycerides) from sn‐glycerol 3‐phosphate and acyl‐CoA. The membrane preparations were used to assess the acyl specificity properties of the initial acylating enzymes—glycerol 3‐phosphate acyltransferase (GPAT) and 1‐acylglycerol 3‐phosphate acyltransferase (lysophosphatidic acid acyltransferase, LPAAT)—that are responsible for the fatty acids at positions sn‐1 and sn‐2 of the sn‐triacylglycerol, respectively. In spectrophotometric assays it was possible to evaluate, to some extent, how these enzymes will utilize unusual and foreign fatty acids that are not normally found in these particular plant species. The acylating enzymes from both plants used, to varying extents, a comprehensive range of acyl‐CoA donor species and some kinetic properties of the substrates involved are presented. The enzymes from safflower, however, were generally the more selective, whereas the turnip‐rape was less particular and could utilize a range of acyl substrates. The enzymes from both plants hardly utilized erucate (C22∶1), and the significance of this is discussed in terms of mechanisms which have evolved in order to exclude certain, perhaps detrimental, fatty acids from structural membrane lipids and dedicate them to storage lipid assembly.The ability of the microsomal preparations, from the developing seeds of both plants, to synthesize cocoabutter type fats was investigated. Microsomal membranes were incubated with glycerol 3‐phosphate and equimolar amounts of palmitate, oleate and stearate. Safflower preparations catalyzed the construction of sn‐triacylglycerol with largely palmitate, oleate and stearate in positions sn‐1, 2 and 3, respectively. The selectivity for acyl species in rape was less pronounced, however, substantial saturated‐unsaturated‐saturated oils were still produced. The results are discussed in terms of the acyl selectivity properties of the glycerol acylating enzymes. It is evident that given the correct composition of fatty acids, the plant can produce cocoabutter or other exotic fats.
Activity of antioxidants in solution and in irradiated heterogeneous system
Authors: Katusin‐Razem Branka , Razem Dusan 
Published: January 2007

AbstractThe efficiency of some common antioxidants, α‐tocopherol, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), was studied relative to β‐carotene in a homogeneous solution and in a model system of an irradiated solid food. Relative reactivities in homogeneous solution covered a range of three orders of magnitude, α‐tocopherol being the best and BHT the poorest antioxidant of the three. In irradiated systems consisting of oleic acid coated on a solid support (egg white), the range of reactivities was much narrower within one order of magnitude. In solution, there was a parallelism of the relative reactivities with oxidizing alkoxyl radicals derived from oleic acid hydroperoxides andtert‐butyl hydroperoxide. On the solid support the relative reactivities of α‐tocopherol and BHA with oleic acid radiation‐induced oxidizing radicals were reversed, BHA appearing the best. Efficient antioxidants do not retain their great antioxidant activity in comparison with the moderate ones on transition from a homogeneous solution to a heterogeneous system. Relative efficiencies of antioxidants do not critically depend on the nature of oxidizing radicals in heterogeneous media.
Lipids in chinese medicine. Characterization of allcis 5,11,14,17‐eicosatetraenoic acid inBiota orientalis seed oil and a study of oxo/furanoid esters derived fromBiota oil
Authors: Lie Ken Jie M. S. F. , Lao H. B. , Zheng Y. F. 
Published: January 2007

AbstractThe fatty acid composition ofBiota orientalis seed oil consists of palmitic (5.1%), stearic (3.4%), oleic (15.3%), linoleic (25.6%), linolenic (34.7%), C20:3(11c,14c,17c) 4.9%, and C20:4(5c,11c,14c,17c) 10.5%. The unsaturated fatty esters derived fromBiota oil were epoxidized and subsequently treated with NaI‐PrI‐DMSO. Chromatographic separation of the complex product mixture revealed the presence of C18‐oxo, C18‐furanoid, and C18‐and C20‐oxo‐furanoid esters. Epoxidation of a pure sample of C20:4(5c,11c,14c,17c) followed by NaI‐PrI‐DMSO treatment gave a mixture of C20‐dioxo‐furanoid esters. The positions of the oxo and furanoid groups in the various derivatives were determined by GC/MS analysis.
Double bond oxidation of unsaturated fatty acids
Authors: Zaldman B. , Kisilev A. , Sasson Y. , Garti N. 
Published: January 2007

AbstractDifferent oxidizing agents for performing the cleavage oxidation of the double bond of the unsaturated fatty acids are presented, and their economic performance is analyzed. Ozone and sodium hypochlorite are the most commercially efficient oxidants.Laboratory work for the oxidation of oleic acid to azelaic and pelargonic acids using hypochlorite as oxidant is described. The advantages of working in an emulsion system and using RuCl3 as a catalyst are discussed, and a possible mechanism of the reaction is presented. A flow sheet for an industrial process based on this concept is proposed. A simulation of a plant using this technology is made by a computerized model, and the economic parameters obtained permit us to conclude that the sodium hypochlorite can be an interesting reagent for industrial oxidations of double bonds in fatty acids.
The potential commercial aspects of gossypol
Authors: Hron R. J. , Koltun S. P. , Pominski J. , Abraham G. 
Published: January 2007

AbstractGossypol, a yellow polyphenolic pigment contained in all plant parts of the predominant cotton cultivars, has been the source of practical as well as scientific interest for over a century. Recent changes in both cotton fiber and cottonseed products markets have focused renewed interest on potential alternate uses for fiber and seed and other products of cotton and for the gossypol contained in the seed. A review of the literature dealing with the potential commercial use of gossypol from 1886, when it was first isolated, until the present, is presented.
Variability for oil and fatty acid composition in castorbean varieties
Authors: da Silva Ramos Luis Carlos , Tango Joao Shogiro , Savi Angelo , Leal Nilson Roberto 
Published: January 2007

AbstractThirty‐six castorbean varieties were surveyed for oil and fatty acid composition, in order to determine variability of these seed compounds. A large variability of seed oil percentage was observed, ranging from 39.6 to 59.5%. Concerning the fatty acids, little variability was observed for ricinoleic acid, which was the most abundant in the oil, ranging from 83.65 to 90.00%. The other fatty acids appeared in small concentrations and showed a small range: 0.87 to 2.35, 0.68 to 1.84, 2.96 to 5.64, 3.19 to 5.98, and 0.34 to 0.91%, for palmitic, stearic, oleic, linoleic, and linolenic acid, respectively. Non‐significant correlations were observed between fatty acids and seed oil percentage. However, significant correlations were observed among fatty acid concentrations: positive and negative ones. These significant correlations could be associated with the biosynthetic pathways of the fatty acids, which are not fully elucidated. They suggest, however, that selection for a particular fatty acid will tend to increase those positively correlated, and decrease those negative ones. Selection and plant breeding techniques could then be applied to modify the oil content of the castorbean seeds, considering the variability observed. For the fatty acid composition, however, the variability was not large enough to make substantial changes in their concentrations by selection procedures. More varieties should be surveyed to find out if such variability is available.
Flavoglaucin, a metabolite ofEurotium chevalieri, its antioxidation and synergism with tocopherol
Authors: Ishikawa Yukihiro , Morimoto Kyozo , Hamasaki Takashi 
Published: January 2007

AbstractScreening tests of fungal metabolites were performed for developing new types of antioxidants and synergists for tocopherol (Toc). Flavoglaucin has been found to be an excellent antioxidant and synergist. It is a phenolic compound isolated from mycelial mats ofEurotium chevalieri. Under autoxidation conditions, flavoglaucin remarkably synergized with Toc and stabilized many edible oils and fats. After the addition of flavoglaucin (0.05 %) the vegetable oils retained their original stabilities even after thermal treatment at 180 C for 25 hr. During the oxidation of lard containing Toc (0.04%) under the simulated deep‐fat frying conditions, the addition of flavoglaucin didn't retard the oxidative decomposition of Toc. However, the stability of lard always was higher in the presence of flavoglaucin than in its absence. Flavoglaucin is not mutagenic to Salmonella typhimurium TA 100 and TA 98.
The biochemistry of selenoproteins
Authors: Sunde Roger A. 
Published: January 2007

AbstractThere currently are 7 known bacterial selenoenzymes. All but thiolase contain selenocysteine (Se‐Cys), presumably at the active site, and all but thiolase catalyze oxidation‐reduction reactions. Selenide appears to be a central intermediate in selenium (Se) metabolism in animals, and it may be the precursor used for formation of the Se‐Cys moiety in glutathione peroxidase (GSH‐Px). The incorporation of Se into GSH‐Px appears to occur via a post‐translational mechanism, but the nature and extent of Se‐Cys formation in higher animals has not been established. GSH‐Px deficiency remains a logical explanation for a number of Se‐deficiency signs, but other known selenoproteins and other functions may match up with defects apparently not prevented by GSH‐Px.
Sources and consumption of antioxidants in the diet
Authors: Bieri John G. 
Published: January 2007

AbstractVitamin E is the most important tissue antioxidant in preventing or controlling non‐specific reactions from various oxidizing species produced in normal metabolism. Through this action, the vitamin protects polyunsaturated fatty acid loss from phospholipids and consequent membrane damage. The U.S. diet has an abundance of vitamin E and normal individuals accumulate effective amounts in their tissues, which is consistent with the latest recommended dietary allowances for vitamin E as indicated by the National Research Council.
Melting‐point determination of fat products
Authors: Deman J. M. , Deman L. , Blackman B. 
Published: January 2007

AbstractA variety of methods exist for the determination of the melting point (mp) of fats. These include the Wiley mp (AOCS Method Cc 2–38), open capillary slip point, softening point and Mettler dropping point. The conditions under which the tests are performed influence the values obtained. Several of these methods were compared using a variety of fats, including margarine and soft margarine oils, lard, butter and hydrogenated Canola oils. The Mettler dropping‐point values were found to coincide with the extrapolated solid fat curves obtained using wide‐line NMR for all fats except butterfat. The reproducibilities of the Mettler dropping point and softening point were excellent; that of the slip point was poor.
Modelling of supercritical carbon dioxide extraction of canola oilseed in fixed beds
Authors: Lee A. K. K. , Bulley N. R. , Fattori M. , Meisen A. 
Published: January 2007

AbstractSupercritical carbon dioxide extraction of oil from fixed beds (4.8 mm, 24.5 and 12.7 mm I.D.) of crushed canola seeds is described. Experiments were performed to obtain equilibrium data and extraction rates at 55 C, 36 MPa using solvent velocities ranging from 0.04 to 2.8 mm/s. A one‐dimensional, unsteady state mathematical model was used to obtain the oil concentration profiles in both the solvent and solid phases, and to determine the overall volumetric mass transfer coefficients. The calculated concentrations and extraction rates are in good agreement with experimental results. The overall volumetric mass transfer coefficient for the initial, constant rate extraction was correlated with interstitial velocity.