bluuebunny/crossref_metadata_2025_split huggingface dataset:
OXIDATIVE STABILITY OF FROZEN LIGHT AND DARK MUSCLES OF SAITHE (POLLACHIUS VIRENS L.)
Authors: DULAVIK B. , SØRENSEN N. KR. , BARSTAD H. , HORVLI O. , OLSEN R. L. 
Published: May 2007

ABSTRACTSaithe, a lean gadoid fish, was processed and stored at −10C, −20C and −30C as normal skinless fillets and as deep‐skinned fillets. Properties related to lipid oxidation in the dark and light muscle tissues and in the two types of fillets were investigated after 6 to 9 months of storage. The lipid content and fatty acid profiles indicated the presence of relatively large amounts of triacylglycerols in the dark muscle. Prolonged storage at −10C and −20C resulted in a decrease in the content of n‐3 polyunsaturated fatty acids (n‐3 PUFA) in the dark muscle tissue. At the highest temperature, a reduction in n‐3 PUFA is also indicated in the light muscle. Lipid oxidation as measured by 2‐thiobarbituric acid reactive substances (TBARS) and reduction in α‐tocopherol, was most pronounced in the dark muscle. Evaluation of fillets by sensory analyses and TBARS values demostrated that industrial deep‐skinning improves cold storage stability of saithe fillets.
OPTIMIZATION OF CHEMICAL TRANSESTERIFICATION OF PALM OIL USING RESPONSE SURFACE METHODOLOGY
Authors: HARYATI T. , MAN Y.B. CHE , JINAP S. , GHAZALI H.M. , BUANA L. 
Published: May 2007

ABSTRACTThe effect of catalyst concentration (0.1–0.5% methoxide powder), temperature (50–92C), and time (30–480 min) of chemical transesterification was studied to determine the optimum condition for maximizing concentration of triunsaturated and trisaturated triacylglycerols (TG) in palm oil. TG compositions of the oil were analysed using high‐performance liquid chromatography. The optimum condition of the process was determined using statistical response surface methodology. The results showed that the triunsaturated and trisaturated TG responses followed a second order form of the treatments with R2= 0.83 and 0.85, respectively. The triunsaturated TG reached a maximum concentration by using 0.36% catalyst at 78C and 360 min reaction time, whereas the trisaturated TG with 0.36% catalyst at 81C and 325 min reaction time. Considering the two responses, it was concluded that the overall optimum condition could be achieved at 0.36% of catalyst at 78–81C and 325–360 min reaction time. Such conditions increased trisaturated TG in palm oil by 2.34 times and triunsaturated TG by 1.54 times.
EFFECTS OF PROCESSING AND SQUALENE ON COMPOSITION AND OXIDATIVE STABILITY OF SEAL BLUBBER OIL
Authors: SHAHIDI FEREIDOON , WANASUNDARA UDAYA N. 
Published: May 2007

ABSTRACTEffects of processing on constituents of seal blubber oil and that of squalene on oxidative stability of several oils were monitored. The content of α‐tocopherol in oil decreased during processing, especially at the bleaching and deodorization steps. There was also a concurrent reduction in the contents of squalene and free fatty acids, especially during deodorization. Oils treated with squalene did not show any improved oxidative stability and in some cases were even less stable.
QUALITY CHANGES OF REFINED‐BLEACHED‐DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP‐FAT FRYING
Authors: MAN Y.B. CHE , LIU J.L. , JAMILAH B. , RAHMAN R. ABDUL 
Published: May 2007

ABSTRACTThe quality changes of refined, bleached and deodorized palm olein (RBDPO) and soybean oil (SBO) and their blends were investigated in this study. The oils were studied during intermittent frying of potato chips at 180PT5C for 5 h per day for 5 consecutive days. The indices used for assessment of changes in quality 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 SBO in frying performance in terms of resistance to oxidation, changes in IV, AnV, foaming tendency, % polar component and polymer content. However, SBO performed better than RBDPO with respect to color, viscosity, FAA content and smoke point. Sensory evaluation showed that potato chips fried in both RBDPO and SBO were equally acceptable by the panelists.
SEPARATION OF STEROLS AND TRITERPENE ALCOHOLS FROM UNSAPONIFIABLE FRACTIONS OF THREE PLANT SEED OILS
Authors: LI JIANGANG , HO CHI‐TANG , LI HE , TAO HAIRONG , TAO LUQUILIU 
Published: May 2007

ABSTRACTPreparative HPLC was used to separate sterols and triterpene alcohols from the unsaponifiable matters in plant oils from Camellia weiningensis L., Brassica juncea L. and Microula sikkimensis. The isolated sterols and triterpene alcohols were acetylated and further purified by AgNO3 impregnated silica gel preparative thin layer chromatography (TLC). The isolated acetyl derivatives of sterols and triterpene alcohols were identified by melting point, specific rotation, infrared and mass spectrometry. The sterols were brassicasterol, campesterol, stigmasterol, β‐sitosterol and Θ5‐avenasterol, Θ7‐avenasterol, Θ7‐stigmastenol and α‐spinasterol. The triterpene alcohols were cycloartanol, cycloartenol, 24‐methylenecycloartanol, cyclobranol, dammaradienol, tirucalla‐7,24‐dienol, butyrospermol, β‐amyrin, germanicol, α‐4‐taraxasterol and lupeol.
CONCENTRATION OF DOCOSAHEXAENOIC ACID (DHA) FROM ALGAL OIL VIA UREA COMPLEXATION
Authors: SENANAYAKE S.P.J. NAMAL , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACTProduction of docosahexaenoic acid (DHA; 22:6ω3) from algal oil was achieved using urea complexation technique. The major fatty acids found in algal oil were 22:6, 14:0 and 18:1. As a result of urea complexation, 14:0, 16:0 and 18:1 were eliminated almost completely while DHA was enriched from 47.4 to 97.1% with a process yield of 32.5% of the weight of the original algal oil. The recovery efficiency of DHA was considerably higher and 66.5% of the total DHA present in the original algal oil was found in the DHA concentrate following the urea complexation process.
TOCOPHEROLS AND PHOSPHOLIPIDS ENHANCE THE OXIDATIVE STABILITY OF BORAGE AND EVENING PRIMROSE TRIACYLGLYCEROLS
Authors: KHAN MUHAMMAD AHMAD , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACTThe effect of individual phospholipids and tocopherols as well as their combinations on the oxidative stability of borage and evening primrose triacylglycerols (TAG) was investigated. Based on conjugated dienes (CD) and 2‐thiobarbituric acid reactive substances (TBARS) formed in borage and evening primrose TAG, the antioxidant effectiveness of phosphatidylcholine (PC), was higher than that of phosphotidylethanolamine (PE) in borage TAG while the reverse was observed for evening primrose TAG. Meanwhile, a synergistic effect between tocopherols and phospholipids in both borage and evening primrose TAG was noted. The most effective combination in borage TAG was that of PC and α‐tocopherol, while PE with α‐tocopherol exerted the best effects in evening primrose TAG. Therefore, the antioxidant effectiveness of phospholipids may vary depending on their fatty acid composition, nature of the functional groups and the chemical composition of the lipid system in which they are examined. The results also demonstrate the importance of minor components of vegetable oils on their oxidative stability.
CONCENTRATION OF GAMMA LINOLENIC ACID (GLA) FROM BORAGE OIL BY UREA COMPLEXATION: OPTIMIZATION OF REACTION CONDITIONS
Authors: SPURVEY SHARON A. , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACTProduction of gamma‐linolenic acid (GLA, 18:3ω6) concentrates from borage oil (BO) was optimized. A 3‐factor‐3‐level face‐centered cube design was used to study the effect of reaction time (X1), reaction temperature (X2) and urea‐to‐fatty acid ratio (X3) in order to maximize the GLA content(Y). A second‐order polynomial model was employed to generate a surface response. Under optimum conditions, a maximum of 91% GLA was obtained from borage oil at a reaction time of 16 h, reaction temperature of ‐7C and a urea‐to‐fatty acid ratio(w/w) of 3.7.
COMPARISON OF TRANSESTERIFIED PALM STEARIN/SUNFLOWER OIL BLENDS CATALYZED BY PSEUDOMONAS AND MUCOR JAVANICUS LIPASE
Authors: LIM L.P. , GHAZALI H.M. , LAI O.M. , CHU B.S. 
Published: May 2007

ABSTRACTPalm stearin and sunflower oil mixtures in three different ratio of 3:7, 5:5 and 7:3 (w/w) were subjected to transesterification catalyzed by immobilized lipases from Pseudomonas and Mucor javanicus in a solvent‐free system. The ability of these lipases to alter the physical properties of the fat blends was studied. Slip melting point (SMP), differential scanning calorimetry and X‐ray diffraction analyses were used to evaluate the physical properties of the transesterified blends. The percentage of free fatty acids liberated was also determined. Results indicated that the Pseudomonas lipase was catalytically more active than Mucor javanicus lipase as shown by marked changes in the triacylglycerol profile and fatty acids released. Pseudomonas lipase‐catalyzed mixtures also showed a bigger drop in SMP and successfully changed the polymorphic form from the dominant β crystal form in control blends to β’crystal form in the transesterified mixtures.
CHANGES IN THE FRYING MEDIUM DURING DEEP‐FRYING OF FOOD RICH IN PROTEINS AND CARBOHYDRATES
Authors: TYNEK MARIA , HAZUKA ZDZISLLAWA , PAWLOWICZ ROMAN , DUDEK MARTA 
Published: May 2007

ABSTRACTChanges in the frying medium (rapeseed oil) during controlled deep‐frying of sliced potatoes and cod fillets and oil heated without them were compared. Fifteen frying cycles were conducted each day for five days. Results showed that oil after frying of cod fillets contained 10% less triacylglycerol (TAG) polymers and 40% less TAG dimers than other oils. Other parameters (iodine and anisidine values and absorption value at 233nm) showed that less thermooxidative products formed during frying of food rich in proteins. Oil after frying of cod fillets was darker and its acid value was significantly higher than that for other oils. Content of TAG polymers and dimers for oil after frying of sliced potatoes and oil heated without food was equal. The relative loss of C18:2 acid and decrease in iodine value showed that oil after heating without food underwent more intensive thermooxidative transformation than other oils.
DEVELOPMENT OF DEEP FRYING EDIBLE VEGETABLE OILS
Authors: NASIRULLAH  
Published: May 2007

ABSTRACTRefined soybean and rice‐bran oils have been selected as base oils for preparation of frying oils. Hexane and acetone fractionation of nontraditional tree seed oils (NTOs) such as sal, mango, mahua and palm fats was carried out at 5–20C. Chemical and chromatographic parameteres were used to fractionate each oil (NTOs) in order to obtain olein‐rich and stearin‐rich fractions. The stearin fraction obtained at 10 and 15C from hexane and acetone were identical and hence mixed together. The stearin fraction obtained from all the four NTOs were incorporated at 10% level with the conventionally refined (market sample) and physically refined (laboratory sample) soybean and rice‐bran oils in order to obtain frying oils. Heat stability parameters of the oils, namely free fatty acids (FFA%), peroxide value (PV), and iodine value (IV) were determined for base oils and frying oils after heating. Values for oil samples changed as follows: A (refined soybean oil and frying oils containing it) % FFA from 0.18 to 0.17–0.19, PV from 3.6 to 4.6–6.0 and IV from 125.3 to 109.2–115.8; B (refined rice‐bran oil and frying oils containing it) from 0.21 to 0.19–0.23 for % FFA, 4.0 to 4.6–6.7 for PV and 99.4 to 87.6–92.8 for IV; C (physical refined soybean oil and frying oils containing it) from 0.36 to 0.33–0.36 for % FFA, 5.7 to 7.4–11.2 for PV and 126.9 to 108.9–113.2 for IV; and D (physical refined rice bran oil and frying oils containing it) from 0.79 to 0.75–0.79 for % FFA, 7.1 to 8.2–11.3 for PV and 101.4 to 88.6–93.7 for IV, respectively. However, when base oils were heated as such, their deterioration was much faster. Fatty acid composition, determined by gas chromatography, also supported the results obtained by chemical means. These frying oils showed improved heat stability compared to their base oils.
HEALTH PROMOTING CONSTITUENTS IN PLANT DERIVED EDIBLE OILS
Authors: BEARDSELL DAVID , FRANCIS JULIE , RIDLEY DAN , ROBARDS KEVIN 
Published: May 2007

ABSTRACTOf all the edible oils, only that produced from olives has had its health attributes studied in detail. For maximum nutritional benefit, an edible oil should contain minimal levels of saturated fats, especially lauric and myristic acids and minimal levels of trans fatty acids. If the oils are not to be heated repeatedly and if they contain high levels of antioxidants, they should contain omega‐3 and possibly omega‐6 polyunsaturated fatty acids. The fatty acid profile should be dominated by monounsaturated fatty acids. Secondary products which act as antioxidants including polyphenols, proanthocyanidins, tocopherols and carotenoids increase the shelf‐life of oils, reportedly reduce cardiovascular disease and provide some anticarcinogenic properties. More research is also required, but there is evidence that phytosterols and squalene are also beneficial components of edible oils. Selection and breeding can be used to increase the desirable components of edible oils. Geographic, culture and environmental factors can influence the properties of the oil produced by crops, and methods of processing can greatly reduce the levels of health promoting components. Despite the current anti‐GMO sentiments, biotechnology should be used both in the development of plant cultivars which produce nutritional oils and in processing to maximize the desirable components.
RECOVERY OF PALM CAROTENE FROM PALM OIL AND HYDROLYZED PALM OIL BY ADSORPTION COLUMN CHROMATOGRAPHY
Authors: YOU L. L. , BAHARIN B. S. , QUEK S. Y. , ABDULLAH M. A. , TAKAGI S. 
Published: May 2007

ABSTRACTCrude palm oil and crude palm olein were hydrolyzed with lipase from Candida rugosa to produce a free fatty acid (FFA) rich oil. The percentages of FFA produced and carotene degradation after the hydrolysis process were determined. The palm oil and hydrolyzed palm oil were subsequently subjected to column chromatography. Diaion HP‐20 adsorbent was used for reverse phase column chromatography at 50C. Isopropanol or ethanol, and n‐hexane were used as the first and second eluting solvents, respectively. The objective of hydrolyzing the palm oil was to produce more polar FFA‐rich oil in order to enhance the nonpolar carotene bind to the nonpolar HP‐20 adsorbent in the column chromatography process. Hydrolyzing palm oil with lipase from Candida rugosa gave 30‐ and 60‐fold, respectively, of FFA in the crude palm oil and crude palm olein in 24 h at 50C. Approximately, 15.56 and 17.48% of carotene degraded in crude palm oil and crude palm olein, respectively. For column chromatography, using isopropanol or ethanol as the first eluting solvent, unhydrolyzed oil and hydrolyzed oil showed the carotene recovery infraction two (carotene‐rich fraction) of about 36–37 and 90–96%, respectively. Over 90% of carotene recovery was obtained from
VISCOSITY ESTIMATION OF VEGETABLE OILS BASED ON THEIR FATTY ACID COMPOSITION
Authors: BOYACI ISMAIL HAKKI , TEKIN AZIZ , ÇIZMECI MELIH , JAVIDIPOUR ISSA 
Published: May 2007

ABSTRACTExperimentally determined viscosities of cottonseed, olive, hazelnut, corn, sunflower, canola and soybean oils were used in the development of an equation for simple and rapid viscosity estimation based on the fatty acid composition. The parameters A and B in the Andrade Equation were derived from the constants determined from each fatty acid using a computer program. The obtained equation was tested in the estimation of the viscosities of vegetable oils and their binary mixtures. Predicted and experimental viscosity values were then compared and average absolute deviations (AAD) calculated as 1.78% for vegetable oils and 3.48% for their mixtures. Due to the reasonable accuracy, this method could be applied to the common vegetable oils and their blends. This study also represents a model for their viscosity prediction of the oils having different fatty acid compositions.
TRIACYLGLYCEROL ANALYSIS OF VEGETABLE OILS BY MATRIX‐ASSISTED LASER DESORPTION AND IONIZATION TIME‐OF‐FLIGHT (MALDI‐TOF) MASS SPECTROMETRY AND 31P NMR SPECTROSCOPY
Authors: SCHILLER JÜRGEN , SÜß ROSMARIE , PETKOVI MARIJANA , ARNOLD KLAUS 
Published: May 2007

ABSTRACTTriacylglycerols play an important role in nutrition and cosmetics, but are also of significance in a number of diseases. Because of their commercial importance, there are different established analytical techniques of composition analysis. Most of these methods are, however, relatively time‐consuming. In this study we used a matrix‐assisted laser desorption and ionization time‐of‐flight (MALDI‐TOF) mass spectrometry (MS) for characterization of different vegetable oils. Products with acidic ‐OH groups (derived from triacylglycerols) were additionally detected by 31P NMR after derivatization with chlorophosphane. The combination of these two methods is very advantageous. Whereas MALDI‐TOF provides very fast and reliable information on the fatty acid composition of lipid samples by detection of the corresponding triacylglycerol molecular ions, the detection of monoacylglycerols and especially free fatty acids is difficult. In contrast, such compounds can be easily detected by 31P NMR spectroscopy, but with a lower sensitivity. Due to the rapid performance, high sensitivity and the quantification of spectra, the combination of both methods provides a promising new tool in lipid analysis.
EFFECT OF SOME HERB ESSENTIAL OILS ON LIPOLYSIS IN WHITE CHEESE
Authors: AYAR AHMET 
Published: May 2007

ABSTRACT The influence of some herb essential oils on the lipolysis of white cheese was examined. The essential oils of Sirmo (wild Allium sp.), thyme (wild Thymus sp.) and mint (wild Mentha sp.) were added individually or in combinations to cheeses. The cheese samples were ripened for 90 days at 5C. Lipolysis rate increased from the beginning to the sixtieth day of ripening, then decreased up to 90 days in cheese samples. The highest lipolysis rate was observed in the control sample while the lowest was in thyme and sirmo‐thyme added samples. Differences between cheese samples and ripening periods were found to be statistically significant (P<0.01) in terms of fatty acids production rates. Sirmo and mint essential oils did not affect the lipolysis of white cheese. The sensory acceptability ofsirmo and mint essential oils added cheeses was superior to that of other samples.
FATTY ACIDS, STEROLS AND α‐TOCOPHEROL IN ISOCHRYSIS GALBANA
Authors: BANDARRA NARCISA M. , PEREIRA PEDRO A. , BATISTA IRINEU , VILELA M. HELENA 
Published: May 2007

ABSTRACT The production of fatty acids, sterols and α‐tocopherol by Isochrysis galbana under 24 h and 8 h lighting was studied. The most abundant fatty acids were 14:0, 16:0, 16:1, 18:4ω3, 20:5ω3 and 22:6ω3. Higher accumulation of monounsaturated fatty acids was observed in the decay phase whereas in the lag phase polyunsaturated fatty acids (PUFA) were the major group. The shorter light period seemed to increase the production of PUFA. Sitosterol and stigmasterol were the two main sterols detected achieving the levels 246.3 and 220.0 mg/100 g, respectively. A continuous increase in the level of total sterols was recorded during the life cycle at 24 h lighting. The reduction of the photoperiod led to a decrease in the total sterols produced in the decay phase. An increase in α‐tocopherol production during the life cycle was recorded. The reduction of the lighting period considerably decreased the biosynthesis of this antioxidant.
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF RAPESEED
Authors: AMAROWICZ RYSZARD , RAAB BARBARA , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACT Extract of rapeseed in 80% methanol was prepared. Three fractions (I‐III) were separated from the extract on a Sephadex LH‐20 column using ethanol as the mobile phase. The antioxidant activity of fractions was investigated using a β‐carotene‐linoleate model system and enhanced chemiluminescence (ECL) and photochemiluminescence (PCL) methods. Scavenging effect on DPPH radical and reducing power of the extract were examined, UV spectra recorded and the content of total phenolics determined. The highest content of total phenolics (176 mg/g) was present in fraction III; the content of total phenolics found in fraction I was the lowest (78.6 mg/g). UV spectra indicated that derivatives of phenolic acids were dominant in all fractions. Results of β‐carotene‐linoleate model
FATTY ACID PROFILES OF GOAT MILK AND DOMIATI CHEESE AS AFFECTED BY PASTURE FEEDING AND STAGE OF LACTATION
Authors: SORYAL K. A. , ZENG S. S. , MIN B. R. , HART S. P. , TESFAI K. 
Published: May 2007

ABSTRACT Twenty lactating Alpine goats were randomly allocated into four groups to investigate the effect of feeding regimes with concentrates on fatty acid profiles of goat milk and Domiati cheese at different stages of lactation. Pooled milk from each group was collected twice monthly for Domiati cheese making. Cheese was sampled fresh and at 1 and 2 months of pickling in whey. Caproic, caprilic and capric acids in goat milk were recorded at 1.9, 5.5 and 25.1 μg/g of fat, respectively, and accounted for 13.27% of total fatty acids. Total unsaturated fatty acids represented 28.87% of total fatty acids. In Domiati cheese, caproic, caprilic and capric acids were 4.2, 7.4 and 31.4 μg/g of fat, respectively, and accounted for 11.21% of total fatty acids. Total unsaturated fatty acids represented 26.83% of total fatty acids. Fatty acid composition of both milk and cheese was affected by feeding treatments and stages of lactation. All the fatty acids of milk and cheese were lower when goats were pasture‐fed compared to other groups except linolenic and stearic acids in goat milk and linolenic acid in cheese. Concentrations of caproic, caprilic, capric, palmitic, myristic and oleic acids fluctuated throughout lactation with the highest values at mid lactation. The above observations indicate that pasture feeding during mid‐lactation could result in improved quality and nutritionally healthy goat milk and cheeses.
UNSAPONIFIABLE MATTER AND OXIDATIVE STABILITY OF COMMERCIALLY PRODUCED INDIAN RICE BRAN OILS
Authors: KRISHNA A. G. GOPALA , PRASHANTH P. A. , PRAGASAM A. , RAGHAVENDRA K. V. , KHATOON S. 
Published: May 2007

ABSTRACT Chemically and physically refined rice bran oils (RBO) were investigated for their content and composition of unsaponifiable matter and oxidative stability. The chemically and physically refined rice bran oils contained 2.6 and 4.5% unsaponifiable matter, respectively. The content and composition of unsaponifiable matter for chemically and physically refined RBO were phytosterols, 0.96%and 1.40%; 4‐methyl sterols, 0.51%and 1.12%; triterpene alcohols, 0.52% and 0.86%; and nonpolar components, 0.61% and 1.13%, respectively. The corresponding oxidative stability for the two oils were 2.80 h and 4.37 h, respectively. The content of unsaponifiable matter was influenced by residual amounts of wax and oryzanol in the refined oil as shown by the model experiments. Thus physical refining of rice bran oil requires a thorough dewaxing step to obtain a refined oil without haziness and with a lower amount of unsaponifiable matter.