bluuebunny/crossref_metadata_2025_split huggingface dataset:
ANTIOXIDANT ACTIONS OF FRUIT, HERB AND SPICE EXTRACTS
Authors: PLUMB GEOFFREY W. , CHAMBERS STEPHEN J. , LAMBERT NIGEL , BARTOLOMÉ BEGONA , HEANEY ROBERT K. , WANIGATUNGA SU , ARUOMA OKEZIE I. , HALLIWELL BARRY , WILLIAMSON GARY 
Published: May 2007

ABSTRACTThe antioxidant properties of extracts of five fruits (apple, pear, peach, plum and grapefruit), three herbs (rosemary, tarragon and basil) and one spice (black pepper) were evaluated in a series of assays involving reactive oxygen species (ROS). In general, the crude extracts possessed potent antioxidant properties in vitro. Rosemary extract was 50‐times more effective at preventing microsomal lipid peroxidation of human liver microsomes induced by NADPH/iron compared to peroxidation induced by iron/ascorbate, but tarragon was more effective in the iron/ascorbate dependent peroxidation. Analysis of the content of hydroxycinnamic acids of the pear, apple, plum and peach extracts measured after hydrolysis with sodium hydroxide showed that caffeic acid, p‐coumaric and ferulic acids were the principal hydroxycinnamic acids present. Although the hydroxycinnamic acids and naringin do not contribute to the inhibition of lipid peroxidation by fruit extracts, they were able to inhibit deoxyribose degradation by 30% suggesting ability to weakly scavenge hydroxyl radicals (OH). Nevertheless, extracts of herbs and spices are increasingly of interest in the food industry because they retard oxidative degradation to lipids.
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF EVERLASTING PEA, FABA BEAN AND BROAD BEAN
Authors: AMAROWICZ RYSZARD , KARAMAC MAGDALENA , KMITA‐GLAZEWSKA HANNA , TROSZYNASKA AGNIESZKA , KOZLOWSKA HALINA 
Published: May 2007

ABSTRACTExtracts of seeds of everlasting pea, faba bean and broad bean were prepared using 80% acetone. Five fractions were separated from each extract on a Sephadex LH‐20 column using methanol as the eluate. The antioxidant activity of fractions was investigated in a β‐carotene‐linoleate model system. For individual fractions, UV spectra were recorded and the content of total phenolics determined. Fractions were also characterized based on the number of phenolic compounds, and their antioxidant activity determined by TLC analysis. Results of β‐carotene‐linoleate model systems indicated that antioxidant activities of separated fractions were in the order of everlasting pea > faba bean > broad bean. Individual fractions contained several phenolic compounds as noted by TLC. Absorption maxima from UV spectra showed that flavonoids, and not phenolic acids, were the main phenolic compounds in separated fractions. Spots on the plates sprayed with a solution of β‐carotene and linoleic acid indicated that many of these compounds can act as natural antioxidants.
NEW DEVELOPMENTS IN LOW CALORIE FATS AND OILS SUBSTITUTES
Authors: AKOH CASIMIR C. 
Published: May 2007

ABSTRACTLow calorie fats and oils substitutes are intended to replace conventional fats and oils in the diet while retaining the required physical and organoleptic properties, but with less than 9 kcal/g. Indeed, some of the fat substitutes will contribute zero calorie to the diet. The most notable is olestra® (now olean®) developed by Procter and Gamble Company. This fat substitute, chemically referred to as sucrose polyester or sucrose fatty acid polyester, was approved by the US Food and Drug Administration on January 24, 1996, for use in savory snacks. Other fat substitutes with potential to partially replace some, but not all the calories from fat are either under development or are already in the market. Obviously, none of the fat substitutes, including olestra®, is free from possible side effects when consumed. However, the potential benefits may outweigh the problems when consumed in moderation.A new group of reduced calorie fat substitutes gaining recognition is a family of structured or specialty lipids with the same triacylglycerol backbone as conventional fats and oils, but contain short or medium‐chain fatty acids in addition to the long‐chain fatty acids or contain poorly digestible fatty acids in amounts or at positions that they do not occur naturally. Examples are: caprenin®, salatrim (BenefatTM, developed by Nabisco Foods Group and marketed by Cultor Food Science), and variants of these for specific nutritional, pharmaceutical and physical properties and applications.
LONG CHAIN FATTY ACIDS IN HEALTH AND NUTRITION
Authors: NEWTON IAN S. 
Published: May 2007

ABSTRACTThe typical western diet which is low in long chain omega‐3 fatty acids and high in long chain omega‐6 fatty acids may not supply the appropriate balance for optimal metabolism. The imbalance is believed to cause a variety of disease symptoms ranging from cardiovascular disease, hypertension, inflammatory and auto‐immune disorders, depression and disrupted neurological functions. In the area of cardiovascular disease new research on arrhythmias is exciting and shows that application of omega‐3 fatty acids can produce rapid results. In addition omega‐3 fatty acids are showing benefits in preventing restenosis following angioplasty in approximately half of the reported studies. Significant research in infant nutrition indicates that long chain polyunsaturated fatty acids are “conditionally essential” for growth and development. Adequate intake of docosahexaenoic acid (DHA) and arachidonic acid (AA) is critical during pregnancy, lactation and infancy for proper development of the fetus and infant. Premature babies are particularly at risk for inadequacies. Thus, many specialist groups are recommending that infant formulas include long chain fatty acids at levels matching breast milk. Recommendations by many academic and governmental bodies propose that daily intakes on long chain omega‐3 fatty acids be increased as a step in reducing certain chronic diseases.
RELATIVE EFFICACY OF ESTER SYNTHESIS BY VARIOUS LIPASES IN MICROAQUEOUS MEDIA AND THE EFFECT OF WATER ON REACTION PROGRESS
Authors: HARIYADI PURWIYATNO , PARKIN KIRK L. 
Published: May 2007

ABSTRACTTen commercial sources of lipases were evaluated for comparative hydrolytic (in an aqueous emulsion) and ester synthesis (in microaqueous media) activities. There was little relationship between these activities for the lipases evaluated. An immobilized Rhizomucor miehei lipase had the greatest ester synthesis activity but had comparatively limited hydrolytic activity. For the five most effective ester synthesizing lipases, each had a characteristic optimum water content for maximum initial reaction rates. However, this optimum water content was greater than that associated with maximum reaction yield of ester formation, indicating the need for unique and differential moisture control during the progress of reaction to obtain maximum process efficiency.
VISCOSITY AND MICROWAVE COOKING PROPERTIES OF SUGAR/MILKFAT COMPOSITES1
Authors: ONWULATA C.I. , HOLSINGER V.H. 
Published: May 2007

ABSTRACTSugar‐milkfat composites with syrup consistency were prepared from sucrose, maltose or high fructose corn syrup and butteroil (20 to 40%). The components were homogenized at 40% solids and evaporated under vacuum at 60C for 60 min, leading to the formation of syrup composites with ordered structures. The viscous behavior of the syrups was described by a power law model. Flow behavior indices (0.3 to 0.9) indicated mostly pseudoplasticity, with Arrhenius‐type response in consistency and flow behavior index. The sugar/butteroil composites could be microwaved to < 20% moisture in approximately 60 s, producing toffee‐like candies of varying color and consistency.
POSITIONAL DISTRIBUTION OF FATTY ACIDS ON TRIACYLGLYCEROLS OF MENHADEN (BREVOORTIA TYRANNIS) AND SALMON (SALMO SALAR) OILS
Authors: NWOSU CHIGOZIE VICTOR , BOYD LEON C. 
Published: May 2007

ABSTRACTPure triacylglycerols of both menhaden and salmon oils were separated on Florisil columns. The triacylglycerols were subjected to positional distribution analysis using a modified procedure involving reductive cleavage with a Grignard reagent. Cleaved fractions were separated on thin layer chromatography (TLC) plates using hexane‐diethyl ether‐formic acid (80:20:1, v/v/v) as the mobile phase. Separated fractions were derivatized and analyzed by gas chromatographic method to determine the component fatty acids. Results showed that salmon oil contained a greater percentage of PUFA at the Sn‐2 position of the triacylglycerol as compared to menhaden oil. The PUFA of menhaden oil were randomly distributed in the triacylglycerol. In salmon oil, a greater percentage of 18:3 (n‐3), 20:4 (n‐3), 20:5 (n‐3), 22:5 (n‐3), and 22:6 (n‐3) was in the Sn‐2 position as compared to menhaden oil. However, a greater percentage of 16:4 (n‐1), 20:4 (n‐6) and 18:4 (n‐3) was located in the Sn‐2 position of menhaden oil compared to salmon oil.
SUPERIOR OXIDATIVE STABILITY OF DOCOSAHEXAENOIC ACID‐ENRICHED OILS IN THE FORM OF PHOSPHOLIPIDS
Authors: SONG JIN‐HYANG , MIYAZAWA TERUO 
Published: May 2007

ABSTRACTOxidative stabilities of docosahexaenoic acid (DHA, 22:6 n‐3)‐enriched oils (7.0 – 7.1 mol% of total fatty acids), in the form of phospholipids (PL), triacylglycerols (TG) and ethyl esters (EE), were comparatively investigated with those of control oil (palm oil supplemented with 20% soybean oil; containing no DHA). Autoxidation of sample oil (50 mg) was performed in a 10 mL glass vial at 25C for 42 days in the dark. During the oxidation, headspace oxygen absorption was significantly lower in oil in the form of PL than TG and EE, and was almost equivalent to that of control oil. At day 42 of oxidation, peroxide value and carbonyl value of PL were lower than those of TG and EE. The change of constituent fatty acids during the oxidation was larger in TG and EE than PL. The results indicated that DHA‐enriched oils in the form of PL are more stable to autoxidation than those in the form of TG and EE.
SENSORY EVALUATION OF CRUDE TOASTED CANOLA AND SESAME SEED OIL
Authors: PARK DONKEUN , MAGA JOSEPH A. , JOHNSON DUANE L. 
Published: May 2007

ABSTRACT‘Alto’variety canola seed and yellow sesame seed were toasted at 180, 200, 220, 240 and 260C for 8 min and 10 min, respectively. Control oils from nontoasted seeds were also evaluated. Oils from ground canola and sesame seed were extracted with hexane at 25C for 10 h. Two ranking tests for odor preference were performed by a Korean panel. Among the canola oils, oil for seeds toasted at 240C was significantly better, and oil from seed toasted at 200C was significantly (p ≤ 0.05) worse than the others. Oils from sesame seed toasted at 220 and 260C were significantly better and untoasted and toasted sesame seed oil at 180C were significantly (p ≤ 0.05) worse than the other sesame seed oils. A second ranking test was performed to find the best oil among the canola and sesame seed oils. The toasted sesame seed oil at 260C was significantly better, and the toasted canola oil at 200C was significantly (p ≤ 0.05) worse. Among the other toasted oils, canola oil toasted at 240 and 260C and sesame seed oil toasted at 220 and 240C were not significantly different from each other. The ranking test showed that toasted canola oils were not significantly different from toasted sesame seed oils except toasted sesame seed oil at 260C.
THE RECOVERY OF USED FRYING OILS WITH VARIOUS ADSORBENTS
Authors: LIN SONG , AKOH CASIMIR C. , REYNOLDS A. ESTES 
Published: May 2007

ABSTRACTThe recovery of used frying oils is of commercial and economic importance. One additional reuse of recovered oil could provide considerable savings to the food processors. Seven commonly used filter aids: Silasorb, Britesorb, HB 600, Purifry, Frypowder, Activated Carbon, and Magnesol, as well as two commercially unavailable adsorbents, Sorbead AF and Calsilite were studied. A number of AOCS official methods were used to evaluate their adsorptiveness, free fatty acids (FFA), conjugated diene value (CDV), total polar components (TPC), oxidative stability index (OSI), color and viscosity (V). High performance size exclusion chromatography was employed to determine the amount of polymers and low molecular weight compounds. When heated to 150C prior to filtration, HB 600 was found to reduce FFA content by 84.5%. Frypowder improved oil stability by 38.3%, and Magnesol lightened oil color by 46.3%. After statistical analysis of the data, five of them were selected, two or three of which were blended to obtain the most effective combination. The blending of HB 600 and Magnesol reduced FFA and TPC by 90.8–93.7% and 6.0–17.8%, respectively, and improved oil stability by 23.4–24.7%. The adsorbent combinations have potential for use in practical frying operation to improve the functional and healthy aspects of used frying oils.
HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETERMINATION OF ANTIOXIDANT LIGNAN GLYCOSIDES IN SOME VARIETIES OF SESAME
Authors: RYU SU NOH , HO CHI‐TANG , OSAWA TOSHIHIKO 
Published: May 2007

ABSTRACTThe difference in the distribution of sesamin, sesamolin, sesaminol glucosides and sesamolinol components in representative varieties of sesame were compared. Quantitation was achieved by HPLC determination using an external standard. The most abundant lignan glucosides in sesame seed were sesaminol triglucoside. The content of sesaminol triglucoside in 100 g seeds ranged from 14.1 to 91.3 mg with an average value of 68.4 mg; that of sesaminol diglucoside from 8.2 to 18.3 mg with an average value of 11.6 mg; and that of sesaminol monoglucoside from 5.4 to 19.5 mg with an average value of 8.3 mg. The total content of sesaminol glucoside was 88.3 mg in 100 g of sesame seeds. Also, the sesamolinol content in 100 g sesame seed ranged from 17.6 to 28.5 mg, the average being 20.5 mg. Within
OXIDATION MECHANISMS IN REAL FOOD EMULSIONS: METHOD FOR SEPARATION OF MAYONNAISE BY ULTRACENTRIFUGATION
Authors: JACOBSEN CHARLOTTE , MEYER ANNE S. , ADLER‐NISSEN JENS 
Published: May 2007

ABSTRACTWith the aim of studying partition coefficients of antioxidants and secondary oxidation products in a real food emulsion a method for the separation of mayonnaise was developed. The method included freezing and a mild precentrifugation step followed by ultracentrifugation at 197,500 x g. The precentrifugation separated most of the oil (96%) from the rest of the mayonnaise. The ultracentrifugation separated the remaining fraction into four phases: a small oil phase constituting 0.25% of the total, a relatively small emulsion phase (approximately 5%, w/w), an almost translucent aqueous phase that constituted the largest fraction (88%, w/w), and lastly a precipitate (6%, w/w). The objective of the present investigation was to test the efficiency of the method to separate a hydrophobic compound, the methyl ester of C23:0, and a hydrophilic compound, NaCl. The oil soluble compound (C23:0) was almost completely recovered (96%) in the oil phase after the preseparation step, whereas the water soluble compound (NaCl) was almost completely recovered (86%) in the aqueous phase obtained
GREEN TEA CATECHINS AS INHIBITORS OF OXIDATION OF MEAT LIPIDS
Authors: SHAHIDI F. , ALEXANDER D. M. 
Published: May 2007

ABSTRACTAntioxidant activity of green tea catechins, namely, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG) was evaluated in a meat model system. The inhibitory effect on 2‐thiobarbituric acid (TBA) values of catechins was concentration dependent, being highest at 200 mg/kg. At 200 mg/kg, the antioxidant activity of catechins as evaluated by TBA values was EGCG ≈ ECG > EGC > EC. The hexanal and pentanal contents in the headspace volatiles of meats treated with catechins at 200 mg/kg was also evaluated. These results indicated that EGCG was most active followed by ECG and EGC; EC was least effective. In comparison with α‐tocopherol, catechins were generally more effective in controlling oxidation of meat lipids. Based on TBA results, butylated hydroxytoluene (BHT) was less effective, but exerted a better effect than catechins in prevention of oxidation as evidenced by the hexanal/pentanal data.
DIETARY FATTY ACIDS, WHERE ARE WE GOING?
Authors: BEARE‐ROGERS JOYCE L. 
Published: May 2007

ABSTRACTFor adults, the demand for lower fat diets will likely continue. Trans fatty acids cannot be ignored so long as western populations have to concentrate on lowering saturated fatty acids to lower low‐density lipoproteins. Young mammals require appreciable energy and saturated fatty acids. The search for oils with extremely low levels of saturated fatty acids appears to be for market advantage rather than nutritional concern. A high‐fat diet that is low in saturated fatty acids may compromise the biosynthesis of phospholipids for cellular membranes. The position of saturated fatty acids on the triacylglycerol molecule may have metabolic consequences for young mammals.
SYNTHESIS OF LIPIDS BY CERTAIN YEAST STRAINS GROWN ON WHEY PERMEATE
Authors: AKHTAR P. , GRAY J. I. , ASGHAR A. 
Published: May 2007

ABSTRACTFour yeast strains, Apiotrichum curvatum ATCC 10567, Cryptococcus albidus ATCC 56297, Lipomyces starkeyi ATCC 12659, and Rhodosporidium toruloides ATCC 10788, were grown on whey permeate in order to synthesize lipid. Lipomyces starkeyii ATCC 12659 was identified as a high producer of lipid. It synthesized 36.9% lipids based on dry cell mass at a carbon:nitrogen ratio of 30:1 in shake‐flask experiments. The significant (p < 0.05) effect of both carbon:nitrogen ratio and yeast strain was observed on dry cell mass yield and lipid biosynthesis. All yeast strains except Rhodosporidium toruloides ATCC 10788 produced more triacylglycerols than phospholipids.
EFFECT OF ROSEMARY EXTRACTS ON THE STABILIZATION OF FRYING OIL DURING DEEP FAT FRYING
Authors: RÉBLOVÁ ZUZANA , KUDRNOVÁ JANA , TROJÁKOVÁ LUDMILA , POKORNYA JAN 
Published: May 2007

ABSTRACTRapeseed oil and a mixture of rapeseed oil with palmolein containing silicone oil were used for preparation of french fries. The intermittent frying was continued for 5 days in a household fryer with replenishment of used oil. The decomposition of polyunsaturated triacylglycerols, formation of polar substances, polymers, colored products and conjugated dienes, but also of several sensory attributes, correlated with frying time. Polymers, dienes and coloration were closely intercorrelated and correlated with sensory characteristics of oil and fries, particularly when multiple regression was applied for prediction. Rosemary extracts inhibited the formation of polar substances, polymers and decomposition of polyunsaturated triacylglycerols, especially in the case of rapeseed oil and improved the sensory attributes of french fries.
VOLATILE COMPOUNDS AND SENSORY CHARACTERISTICS OF FRYING FATS
Authors: BREWER M.S. , VEGA J.D. , PERKINS E.G. 
Published: May 2007

ABSTRACTOxidation‐derived volatiles in French fries were evaluated relative to sensory characteristics of the fries and of the frying oils (low linolenic acid soybean oil, LLA; creamy partially hydrogenated soybean oil, CPH; liquid low linolenic acid hydrogenated soybean oil, LLH; and liquid partially hydrogenated soybean oil, LPH) in which they were fried. Hexanal concentration in French fries increased as oil use time increased for all fats; LLA and CPH produced higher hexanal concentrations in French fries after 10 and 15 days of oil use than did LPH and LLH. Hexanal concentration was negatively correlated with overall odor quality of French fries and positively correlated with grassy, rancid, painty, and chemical odor. Buttery, sweet, and French fry odor decreased and grassy, rancid, painty, and acrolein odor increased as oil use time increased.
OPTIMIZATION OF KREIS TEST FOR EDIBLE OILS
Authors: NARASIMHAN S. , KUMAR A.K. VASANTH , RAVI R. , CHAND N. 
Published: May 2007

ABSTRACTQuality evaluation of edible oils is tested by different methods. Among the chemical methods, Kreis test is a promising one for early detection of rancidity, particularly aldehydes with a characteristic odor impact. Positive relationship of these breakdown products with perceived deterioration in quality evoked interest in re‐examining the Kreis test. The color development in the test is critical and requires optimization. In continuation of studies in edible oils, the present investigation deals with sunflower and mustard oils. Through central composite rotatable design, response surface was fit as a function of oil quantity (0.3–3.3 mL) 1% phloroglucinol (0.08 mol) in acetic acid (0.3–3.3 mL) and incubation period (10–90 min). The polynomial fits were excellent with multiple correlation of >0.90. Optimized conditions were obtained for the two oils. Thus, use of 1 mL oil, 1 mL of 1% phloroglucinol, incubation time of 20 min and absorbance readings at 545 nm is derived and found applicable to all edible oils for routine tests.
IDENTIFICATION OF THERMAL DECOMPOSITION PRODUCTS OF CARNOSOL, AN ANTIOXIDANT IN ROSEMARY AND SAGE
Authors: WEI GUOR‐JIEN , WANG MINGFU , ROSEN ROBERT T. , HO CHI‐TANG 
Published: May 2007

ABSTRACTCarnosol, an antioxidant isolated from rosemary, was thermally decomposed at 180C in a fat‐like paraffin medium. Two known antioxidative quinones were isolated and identified as decomposition products. They are miltirone and dehydrorosmariquinone.
MONITORING OF TRANSESTERIFICATION OF PALM OIL BY DIFFERENTIAL SCANNING CALORIMETRY
Authors: MAN Y.B. CHE , HARYATI T. , GHAZALI H.M. , JINAP S. 
Published: May 2007

ABSTRACT Chemical transesterification was conducted to obtain triacylglycerol (TG) containing maximum concentrations of trisaturated and triunsaturated TG in palm oil. Catalyst (sodium methoxide) concentration of 0.1–0.5%, reaction temperature of 50–92C and reaction time of 30–480 min were applied in 20 treatments. Concentrations of trisaturated and triunsaturated TG, as well as melting points and iodine values were monitored by differential scanning calorimetric (DSC) techniques. The results showed that maximum trisaturated and triunsaturated TG achieved for refined‐bleached‐deodorized (RBD) palm oil were 17.10 and 7.50%, respectively, using 0.42% catalyst, at 58C in 389 min. These amounts were higher compared to control (untransesterified) RBD palm oil i.e 7.45 and 4.92%, respectively. The melting points of the products were higher compared to the control, while the iodine values were not significantly changed in all of the treatments.
SHELF‐LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS
Authors: MAN Y.B. CHE , LIU J.L. , RAHMAN R. ABDUL , JAMILAH B. 
Published: May 2007

ABSTRACTShelf‐life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 PT 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf‐life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf‐life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, the effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium.
POTENTIAL NATURAL ANTIOXIDANTS FROM SASKATCHEWAN INDIGENOUS PLANTS
Authors: AMAROWICZ R. , BARL B. , PEGG R.B. 
Published: May 2007

ABSTRACTEthanolic extracts from echinacea (Echinacea angustifolia) root, senega (Polygala senega) root, wild licorice (Glycyrrhiza lepidota) root, bearberry (Arctostaphylos uva‐ursi) leaves and aerial parts of horsetail (Equisetum spp.) were evaluated for their antioxidative activity using a β‐carotene‐linoleate model system. The extract of bearberry exhibited the highest activity, followed by those of wild licorice, senega, echinacea and horsetail. Phenolic compounds proved to be, at least in part, responsible for the observed antioxidative activity. The multistep fractionation of the most promising extract (i.e., bearberry) by column