bluuebunny/crossref_metadata_2025_split huggingface dataset:
LIPID CHARACTERISTICS OF EMU MEAT AND TISSUES
Authors: WANG Y.W. , SUNWOO H. , SIM J.S. , CHERIAN G. 
Published: May 2007

ABSTRACTTwenty four (24) samples of emu meat (drumstick) and fat (abdominal fat (AF) and back fat (BF)), liver and heart tissue were collected from three (3) farms, and twelve (12) samples of chicken (drumstick) and beef (steak) were collected from supermarkets. The AF and BF of emu contained over 99% triacylglycerols. Monounsaturatedfatty acids (MUFA) constituted to 56% in AF and BF, saturated fatty acids (SAFA) at 31% and polyunsaturated fatty acids (PUFA) constituted to 13%. Oleic acid (C18:1n‐9) was the predominant MUFA at 48%. The emu leg meat total lipids were up to 3%. Phospholipid constituted the major lipid class in emu and chicken meat at 64%, higher (P<0.05) than beef meat (47%). The emu drumstick contained higher (P<0.05) linoleic (C18:2n‐6), arachidonic (C20:4 n‐6), linolenic (C18:3 n‐3) and docosahexaenoic (C22:6 n‐3) acids than chicken drumstick and beef steak. The ratio of polyunsaturated fatty acids to saturated fatty acids in emu meat was 0.72, higher (P<0.0001) than chicken meat, 0.57 and beef meat, 0.3. The ratio of n‐6 to n‐3 fatty acids did not differ (P>0.05) among the three sources of meat.
SEMI‐SOLID FAT BY INTERESTERIFICATION OF RED PALM OIL WITH OTHER VEGETABLE OILS
Authors: KHATOON SAKINA 
Published: May 2007

ABSTRACTInteresterification of appropriate blends of vegetable oils offers an alternative method for obtaining semi‐solid fats without hydrogenation. Random interesterification was carried out on blends of different oils, namely palm oil and sunflower oil (8:2, 7:3 and 6:4 w/w), palm oil and rice bran oil (8:2 and 7:3 w/w), palm oil and coconut oil (9:1 and 6:4 w/w), as well as palm oil and soybean oil (7:3 w/w), in the presence of sodium methoxide as a catalyst (0.2% w/v). The melting characteristic of the interesterified fat obtained from a blend of refined red palm oil and sunflower oil blend, in the ratio of 4:1 (w/w; slip melting point 41C) indicated that this combination could be an ideal margarine fat base.
PROCESSING OF CRUDE PALM OIL WITH CERAMIC MICROFILTRATION MEMBRANE
Authors: MAJID RUSNANI ABD. , BAHARIN BADLISHAH SHAM , AHMADUN FAKHRU'L‐RAZI , MAN YAAKOB B. CHE 
Published: May 2007

ABSTRACTMembrane separation technology offers a potential application in the processing of crude palm oil. Ceramic membranes with different pore diameters (0.45 and 0.2 micron) were used to conduct the study on micromembrane process. Quality parameters of membrane‐processed oils examined included free fatty acid (FFA), carotene, fatty acid composition (FAC), phosphorus and iron contents. The effect of operating parameters such as transmembrane pressure, feed flow and time on permeate flux were evaluated. It was found that ‘Ceraflo’ceramic membrane with a pore size of 0.45 micron was only able to reject 14% of phosphorus from the crude oil. Ceramic membrane with pore size of 0.2 micron showed a better phosphorus rejection of 56.8%. The permeate was found to contain 7.13 ppm of phosphorus. The 0.2 micron membrane was also able to remove more than 80% of the iron from crude palm oil. Pore sizes for both membranes were not small enough to remove other components such as FFA, and carotene. Both membranes showed a similar trend in which the permeate flux increased with transmembrane pressure and feed flow until a certain limit where the flux declined with increasing pressure and feed flow. The limits in transmembrane pressures for membrane with pore sizes of 0.45 and 0.2 micron were 1.65 and 1.25 bar, respectively. Whereas the limits in feed flow for 0.45 micron and 0.2 micron membranes were 9.2 and 9.8 L/min
OXIDATIVE STABILITY OF A LIPASE‐CATALYZED TRANSESTERIFIED PALM STEARIN AND PALM KERNEL OLEIN BLEND
Authors: CHU B.S. , GHAZALI H.M. , LAI O.M. , MAN Y.B. CHE , YUSOF S. , YUSOFF M.S.A. 
Published: May 2007

ABSTRACTA palm stearin (PS) and palm kernel olein (PKO) blend at ratio 1:1 (by weight) was enzymatically transesterified. The oxidative stability of the blend, its control (without transesterification) as well as the PS and PKO were evaluated in a conventional oven at 60C for two weeks. Samples were withdrawn at 2 day intervals and analyzed for their peroxide value, iodine value, content of conjugated diene and fatty acid (FA) composition. The transesterified blend was found to be more susceptible than the control to oxidation during storage. PS exhibited the largest change in oxidative parameters employed, mainly due to its high level of unsaturated FA.
EFFECT OF DEGUMMING PROCESS ON CHROMATOGRAPHIC SEPARATION OF CAROTENES FROM CRUDE AND DEGUMMED PALM OIL
Authors: YOU L.L. , BAHARIN B.S. , MAN Y.B. CHE , TAKAGI S. 
Published: May 2007

ABSTRACTCarotene from crude palm oil (CPO) and degummed palm oil (DPO) was separated using synthetic polymer adsorption chromatography. Diaion HP‐20 adsorbent was used for reverse‐phase chromatography and column temperature was kept at 50C. Both 2‐propanol and n‐hexane were used as the first and the second eluting solvents, respectively. Phosphoric acid was used to remove the minor components in CPO in the degumming process. The turbidity of DPO was lower than that of CPO and the retention time in the column for DPO was shorter (21.3 min) compared to CPO (29 min) due to the removal of the minor components by phosphoric acid. Degumming process caused a reduction of 1.67 mg of total carotene content and 55.67 ppm of carotene concentration in CPO. This is probably due to the removal of carotenoids during the degumming process. After column chromatography, carotene recovery for CPO was 30.23% and 54.82% for the first and second fractions, respectively. On the other hand, carotene recovery for DPO was 33.91% for the first fraction and 46.25% for the second fraction. This indicated that the separation of carotene in CPO was more efficient than DPO in the column chromatography due to the longer retention time in the column.
ANTIOXIDANT ACTIVITY OF EXTRACTS OF PHENOLIC COMPOUNDS FROM RAPESEED OIL CAKES
Authors: AMAROWICZ RYSZARD , FORNAL JÓZEF , KARAMAĆ MAGDALENA , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACTOil cakes were prepared from commercial rapeseeds of the double‐low Bolko variety using a complete technological line. Samples of the oil cake containing 8.1, 9.9, 11.4, and 14.4% moisture were stored for 1, 2 and 3 months at 15C and a relative humidity of 78%. The content of total phenolics in the extracts so obtained did not depend on the moisture content of the oil cake or the length of storage; values ranged from 77 to 81 mg/g. In the extract obtained from nonpressed rapeseeds, a similar content of total phenolics (80 mg/g) was determined. UV spectra of the extracts studied were characterized by maximum absorbance at 330 nm. This wavelength indicates that sinapine was the main phenolic compound in the extracts. However, the extract obtained from the cake with the lowest moisture content and stored for 3 months exhibited a maximum absorbance at 328 nm. All the extracts showed good antioxidant activity, as assessed using a β‐carotenelinoleate model system. Antioxidative properties of extracts obtained from rapeseed cakes were similar to those of extracts from nonpressed seeds.
COMPARISON OF LINOLEIC AND CONJUGATED LINOLEIC ACIDS IN ENZYMATIC ACIDOLYSIS OF TRISTEARIN
Authors: YANG TIANKUI , XU XUEBING , LI LITE 
Published: May 2007

ABSTRACTThe acyl incorporation and migration of linoleic and conjugated linoleic acids in enzymatic acidolysis were compared in a solvent‐free system. Two systems were used in the Lipozyme RM IM‐catalyzed acidolysis at 60C temperature and 5% by weight enzyme load (based on substrates). One included tristearin (SSS) and linoleic (L) or conjugated linoleic (cL) acids (1:6, mol/mol). The other was between tristearin and the mixture of linoleic and conjugated linoleic acids (1:3:3, mol/mol/mol). Acyl incorporation and migration together with triacylglycerol composition of the products were monitored with gas chromatography, pancreatic lipase hydrolysis, and high performance liquid chromatography. Both acyl incorporation and migration of linoleic acid were faster than those of conjugated linoleic acid. At 5 h reaction, there were 13.0% LLL, 46.5% LSL, 27.7% LSS, and 5.6% SSS in the product for a system between tristearin and linoleic acid; whereas there were 2.4% cLcLcL, 10.4% cLScL, 50.9% cLSS, and 36.2% SSS in the product for a system between tristearin and conjugated linoleic acid. The results suggest that linoleic acid was more reactive than conjugated linoleic acid in the enzymatic acidolysis probably because of the rigid structure of the latter.
ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (GADUS MORHUA) MODEL SYSTEM
Authors: SHAHIDI FEREIDOON , KAMIL JANAK , JEON YOU‐JIN , KIM SE‐KWON 
Published: May 2007

ABSTRACTChitosan with different molecular weights (14, 57 and 360 cP apparent viscosity) was effective in controlling the oxidation of lipids of comminuted cod (Gadus morhua) following cooking. Both peroxide (PV) and 2‐thiobarbituric acid reactive substances (TBARS) values were reduced as a result of treatment of fish prior to cooking with 50, 100 and 200 ppm of 14, 57 and 360 cP chitosans. Inhibition of oxidation was concentration‐dependent and highest for the 14 cP chitosan.
THERMAL STABILITY OF SOME COMMERCIAL NATURAL AND SYNTHETIC ANTIOXIDANTS AND THEIR MIXTURES
Authors: ALLAM SAMAH SAID MAHMOUD , MOHAMED HANI MOUSTAFA ALY 
Published: May 2007

ABSTRACT The thermal stability of some commercially available antioxidants alone or in binary or ternary mixtures was investigated in order to find the optimal combination of antioxidants for food processing. The synthetic antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tertiary‐butyhydroquinone (TBHQ). Other antioxidants such as ascorbyl palmitate (AP), mixed tocopherols (TOCO) and monoacylglycerol citrate (MGC) were also employed. The effectiveness of these antioxidants and their combinations was assessed using the Rancimat test by measuring the induction period for the oxidation of sunflower oil after heating at 180C for 1 h and comparing it to the oxidation kinetics of the oil without added antioxidants. All antioxidants and their binary or ternary mixtures showed different degrees of thermal instability. TBHQ individually, among all the examined antioxidants, showed the highest thermal stability. On the other hand, AP as an antioxidant in sunflower oil exhibited low stability during heating. The thermal stability of AP could be enhanced by the addtion of BHA or BHT in binary mixtures at a ratio of 1:3 (w/w). In addition, the ternary mixture of AP, TOCO and MGC (65:25:10) in sunflower oil also showed a higher stability to thermal inactivation. However, the ternary mixture containing 0.13% AP, 0.05% TBHQ and 0.02% MGC provided the optimal protection during thermal treatment. Although a combination of 0.13% BHT, 0.05% AP and 0.02% MG was very effective synergistically at room temperature, it showed a higher susceptibility to thermal inactivation. It was
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LENTIL (LENS CULINARIS)
Authors: AMAROWICZ R. , KARAMAC M. , SHAHIDI F. 
Published: May 2007

ABSTRACT Extract of lentil seeds in 80% acetone was prepared. Four fractions (I‐IV) were separated on a Sephadex LH‐20 column using methanol as the mobile phase. The antioxidant activity of each fraction was investigated in a β‐carotenelinoleate model system; UV spectra were recorded and the content of total phenolics determined. Results of β‐carotene‐linoleate model system indicated that antioxidant activities of separated fractions correlated with their content of total phenolic compounds and were in the order of IV>III>II>I. Fractions III and IV from lentil showed much stronger antioxidant activity than phenolics fractions separated from extracts of several different legumes using Sephadex LH‐20 column chromatography. Absorption maxima of UV spectra showed that flavonoids were the main phenolic compounds present in the separated fractions. Results of EI‐MS confirmed the presence of epicatechin in fraction III while condensed tannins were detected in fraction IV using TLC.
DIFFERENTIAL SCANNING CALORIMETRIC ANALYSIS FOR DETERMINATION OF SOME ANIMAL FATS AS ADULTERANTS IN PALM OLEIN
Authors: MARIKKAR J. M. N. , GHAZALI H. M. , MAN Y. B. CHE , LAI O. M. 
Published: May 2007

ABSTRACT A study was conducted to assess the use of differential scanning calorimetry (DSC) for monitoring the presence of common animal fats such as genuine lard (GLD), chicken fat (CF) and beef tallow (BT) as adulterants in palm olein. Pure palm olein samples spiked separately with GLD, CF and BT in various levels (1 to 20%) were analyzed using DSC to obtain the cooling profiles. High performance liquid chromatographic (HPLC) analyses were also performed to obtain compositional changes in triacylglycerols (TAG) of these samples. Qualitative differences in the cooling‐thermograms of adulterated samples are proposed as a basis for identification of adulteration peaks and differentiating the unadulterated sample of palm olein from those adulterated with the above mentioned animal fats. As the adulteration increased from 3 to 20%, the peaks corresponding to GLD and CF were found to appear in the low‐temperature region below ‐42.75C whereas that corresponding to BT adulteration appeared in the high‐temperature region above 8.5C. Despite their close proximity in position, GLD and CF adulteration peaks were shown to be distinguishable by making use of the subtractive procedures facilitated by the DSC computer software.
ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYZATES FROM BY‐PRODUCTS OF THE FOOD INDUSTRY
Authors: FLACZYK E. , AMAROWICZ R. , KORCZAK J. 
Published: May 2007

ABSTRACT Hydrolyzate was obtained from cracklings (CEH) using Alcalase. Hydrolyzates were also prepared from cracklings (CAH) and chicken feathers (FAH) using hydrochloric acid. Antioxidative activity of the above hydrolyzates was evaluated by spectroscopic methods. The oxidative stability of lard with the addition of hydrolyzates was tested using a Rancimat and an Oxidograph apparatus set at 110C. Hydrolyzates were analyzed using RP‐HPLC method. The highest antioxidative efficacy of hydrolyzates examined was found for CEH at an addition level of 0.25 and 0.50% Ntot using spectroscopic methods. The antioxidant effect of BHT at a level of 0.01% Ntot was stronger than that of all Hydrolyzates tested. The strongest antioxidant effects evaluated using the Rancimat method were noted for both acid hydrolyzates applied at level of 0.5% Ntot. Antioxidant activity of BHT, added to lard at a 0.02% level, was lower than those of CEH, CAH and GAH at a level of 0.5% Ntot. Superior antioxidant activity determined under conditions of the Oxidograph test was observed for CAH at a level of 0.5% Ntot. Antioxidant activities observed from synthetic antioxidants added to lard at a 0.02% level were higher than those from any of the three hydrolyzates tested. RP‐RP‐HPLC chromatograms of the acid hydrolyzates (CAH and FAH) were similar. A completely diferent looking chromatogram was obtained for the enzymatic hydrolyzate (CEH). It was characterized as having many, not well‐separated peaks originating from peptides.
SEPARATION OF TOCOPHEROLS AND TOCOTRIENOLS FROM PALM FATTY ACID DISTILLATE USING HYDROLYSIS‐NEUTRALIZATION‐ADSORPTION CHROMATOGRAPHY METHOD
Authors: CHU B. S. , BAHARIN B. S. , QUEK S. Y. , MAN Y. B. CHE 
Published: May 2007

ABSTRACT Vitamin E from palm fatty acid distillate (PFAD) was concentrated in this study by removing the extraneous matters, especially free fatty acids (FFA) and acylglycerols. Original PFAD used in this study contained 85 and 13.7% of FFA and acylglycerols, respectively. Acylglycerols in PFAD were first hydrolyzed using commercially available immobilized Candida antarctica lipase at 60C for 6 h. The fatty acids liberated, together with the existing FFA were then removed by neutralization. Hydrolysis followed by neutralization step concentrated vitamin E from an initial amount of 0.37 to 4.32%. Hydrolysis was an important step as without hydrolysis, neutralization could only concentrate vitamin E to 1.80%. Oil extracted from hydrolyzed and neutralized PFAD was then subjected to a normal‐phase silica adsorption chromatography. The column was first eluted with hexane followed by isopropanol. A large amount of acylglycerols was removed during the first elution, while vitamin E was desorbed by isopropanol, with a recovery of >90%. Vitamin E concentration after hydrolysis, neutralization and adsorption chromatography was 15.2%. The method described in this study offers an alternative for the existing separation methods. It could be applied as one of a series of steps in producing high‐purity vitamin E concentrates.
LIPID‐AUTOXIDATION‐LIMITED SHELF‐LIFE OF NIXTAMALIZED INSTANT CORN MASA
Authors: VIDAL‐QUINTANAR REYNA‐LUZ , LOVE MARK H. , LOVE JANE A. , WHITE PAMELA J. , JOHNSON LAWRENCE A. 
Published: May 2007

ABSTRACTConsumers often report the presence of off‐flavors and off‐odors characteristic of lipid oxidation in commercial dry instant corn masa, but the extent of this problem is unknown. The lipid oxidation states of two common brands of nixtamalized instant corn masa produced in Mexico were evaluated during 23‐weeks of storage at 15, 25, 35, 45, and 55C. Lipid autoxidation was evaluated by determining peroxide values (PV) and conjugated dienoic acids (CD) of extracted lipids, and sensory analyses of flours and tortillas made from stored flours. Increased storage time significantly increased lipid oxidation (P < 0.001). Similarly, increased storage temperature significantly decreased the time to reach rancid flavor thresholds. The Q10 values for flours and tortillas were 1.58 and 1.75, respectively. The shelf‐lives of instant corn masa were 5.8 months when stored at 25C and only 2 months at 45C.
SEPARATION OF INDIVIDUAL CATECHINS FROM GREEN TEA USING SILICA GEL COLUMN CHROMATOGRAPHY AND HPLC
Authors: AMAROWICZ RYSZARD , SHAHIDI FEREIDOON , WICZKOWSKI WIESLAW 
Published: May 2007

ABSTRACT Crude catechin mixtures from green tea were separated into six fractions using a silica gel column chromatography and a chloroform‐methanol‐water (65:35:10, v/v/v, lower phase) solvent system. Fraction I was free of catechins, fraction II contained epicatechin (EC), fraction III had epicatechin and epigallocatechin (EGC), fraction IV possessed EGC, fraction V contained EGC, epicatechin gallate (ECG) and epigallocatechin gallate (EGCG), and fraction VI had EGCG. EC and EGC were separated from fractions II, III and IV using HPLC with a RP‐18 semipreparative column and a water‐dimethylformamide‐methanol‐acetic acid (157:40:2:1, v/v/v/v) solvent system. For isolation of EGC, ECG and EGCG from fractions V and VI a water‐acetonitrile‐methanol‐acetic acid (159:36:4:1, v/v/v/v) solvent system was employed. Chemical structures of purified catechins were further confirmed by ESI‐MS.
EFFECT OF DIETARY MILK CREAM AND EGG YOLK FAT ON SERUM AND LIVER LIPID PROFILE IN RATS
Authors: RAMAPRASAD TALAHALLI RAVICHANDRA , MOHAN  , SAMBAIAH KARI , PRAKASH JAMUNA , LOKESH BELUR 
Published: May 2007

ABSTRACT Influence of dietary fat from milk and egg yolk on serum and liver lipid profile was studied in rats. Rats fed milk fat at 5% level for 8 weeks showed a 17% decrease in serum cholesterol and 31% decrease in triacylglycerol compared to the control group of rats fed groundnut oil (GNO). Liver cholesterol was decreased by 20% in the milk fed group. There was no difference in serum cholesterol concentration of rats fed egg yolk compared to the control animals. However, triacylglycerol and phospholipids in serum of rats fed egg yolk were decreased by 20 and 24%, respectively. In another set of experiments animals were rendered hypercholesterolemic by feeding a diet containing 0.5% cholesterol. Addition of milk fat in the diet decreased serum and liver cholesterol by 11 and 17%, respectively, compared to rats fed on a control diet. Similarly, triacylglycerols were decreased by 23 and 8%, respectively, in serum and liver of animals given
POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA GRATELOUPIA FILICINA EXTRACTS
Authors: ATHUKORALA YASANTHA , LEE KI‐WAN , SONG CHOONBOK , AHN CHANG‐BUM , SHIN TAI‐SUN , CHA YONG‐JUN , SHAHIDI FEREIDOON , JEON YOU‐JIN 
Published: May 2007

ABSTRACTGrateloupia filicina is an important alga cultivated as a source of food in Korea and Japan. In order to examine its potential antioxidant activity, crude extracts of G. filicina were evaluated for their effect on scavenging of reactive oxygen species (DPPH, H, H2O2 and O2) and inhibition of lipid peroxidation. The activities of these extracts were compared with those of commercial antioxidants such as BHA, BHT and α‐tocopherol. The methanolic extract (2 mg/mL) of G. filicina scavenged 82% of DPPH radicals which is almost three times higher than that of BHT. The same methanolic extract scavenged 65% of superoxide onion which is almost two times higher than that of BHT and α‐tocopherol. In contrast, the extracts in chloroform and carbon tetrachloride inhibited lipid peroxidation more effectively than all commercial antioxidants tested in a linoleic acid model system.
THERMOXIDATIVE AND HYDROLYTIC CHANGES IN OILS USED FOR FRYING OF FROZEN PREFRIED FOODS
Authors: EL‐SAYED FYKA EDRESS , ALLAM SAMAH SAID MAHMOUD 
Published: May 2007

ABSTRACT Palm olein with 22.9 h of stability at 100 C (by the Rancimat method) and low acid and peroxide values of 0.184% and 1.33 meq/kg, respectively, was used to study the deteriorative effect of frying of frozen prefried potatoes and chicken and compared it with the effect of frying the same fresh foods. Quality characteristics of palm olein were monitored by following the changes in physical and chemical properties; foam height (FH), smoke point (SP), refractive index (RI), viscosity (Vis), acid value (AV), peroxide value (PV), polymer content (%Pol.), oxidized fatty acids (%OFA), thiobarbituric acid (TBA) value and, conjugated acids (absorbance at 232 nm for conjugated dienes and at 268 nm for conjugated trienes) with the progress in frying time of up to 20 h. Results revealed that frying the frozen prefried foods express more deteriorative effect than the fresh foods throughout the frying process.
COMPARISON OF THE EFFECTS OF ACHROMOBACTER IOPHAGUS AND SPLENIC PULP ON COLLAGEN OF RESTRUCTURED BEEF
Authors: ELKHALIFA E.A. , MARRIOTT N.G. 
Published: May 2007

ABSTRACTBacterial cultures (BC) of Achromobacter iophagus and bovine splenic pulp (SP) were evaluated for their ability to degrade collagen in a restructured product high in connective tissue. Effects of the BC (6.0% v/w) and SP (3% w/w) on collagen solubility, amino acid composition, thermal stability, and sarcoplasmic and myofibrillar protein extractability were determined. Results yielded increased (P < 0.05) collagen solubility of A. iophagus and splenic pulp treated samples over that of the high collagen (HC) control product. As a result of both treatments, collagen decreased (P< 0.05) in denaturation temperature and enthalpies. Collagen from the BC samples exhibited decreased levels of hydroxyproline, glycine and proline which may be attributable to changes produced in collagen stability as determined by the collagen stability and denaturation temperature measurements.