bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of roasting temperature and time on the chemical composition of rice germ oil
Authors: Kim In‐Hwan , Kim Chul‐Jin , You Jeung‐Mi , Lee Kwang‐Won , Kim Chong‐Tai , Chung Soo‐Hyun , Tae Beom‐Seok 
Published: November 2006

AbstractCompositional changes of rice germ oils prepared at different roasting temperatures (160–180°C) and times (5–15 min) from rice germ were evaluated and compared with those of unroasted rice germ oil. The color development and phosphorus content of oils increased significantly as roasting temperature and time increased, whereas the FA compositions of rice germ oils did not change with roasting temperature and time. Four phospholipid classes, i.e., PE, PI, PA and PC, were identified. PE had the lowest stability under roasting conditions. There were no significant differences in γ‐oryzanol levels of rice germ oils prepared at different roasting temperatures and times. Four tocopherol isomers (α−, β−, γ−, and δ‐tocopherol) and three tocotrienol isomers (α−, γ−, and δ‐tocotrienol) were identified, but no β‐tocotrienol was detectable. The content of α− and γ−tocopherol in rice germ oil gradually increased as roasting temperature and time increased.
Effects of emulsifiers on the oxidative stability of soybean oil TAG in emulsions
Authors: Kubouchi Hiroaki , Kai Hideto , Miyashita Kazuo , Matsuda Koji 
Published: November 2006

AbstractThe effects of two types of commercial emulsifiers, sucrose FA esters and polyglycerol FA esters, on the oxidation of soybean oil TAG‐in‐water emulsions were studied. Both emulsifiers influenced the oxidative stability of soybean oil TAG in the emulsion, but they had little effect on the oxidation of TAG in bulk phase. When the TAG were dispersed with sucrose esters having the same FA composition, the oxidative stability increased as their hydrophilic‐lipophilic balance (HLB) increased. On the other hand, when the HLB was the same, the oxidative stability increased with increasing acyl chain length of the FA esterified on sucrose ester. However, the effect of the polyglycerol ester could not be explained by the relationship with HLB or the acyl composition. When the stability of TAG in emulsion was compared under the same concentrations of TAG, emulsifier, and oxidation inducer, the TAG dispersed with sucrose esters were oxidatively less stable than with polyglycerol esters. Analysis of the emulsion droplet size suggested that the lower oxidative stability of TAG dispersed with sucrose esters was partly due to their relatively smaller droplet sizes.
Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil‐based shortening
Authors: Litwinenko J. W. , Rojas A. M. , Gerschenson L. N. , Marangoni A. G. 
Published: November 2006

AbstractIn this study, the effects of cooling rate, degree of supercooling, and storage time on the microstructure and rheological properties of a vegetable shortening composed of soybean and palm oils were examined. The solid fat content vs. temperature profile displayed two distinct regions: from 5 to 25°C, and from 25°C to the end of melt at 45–50°C. A peak melting temperature of 42.7°C was determined by DSC. Discontinuity in the crystallization induction time (determined by pulsed NMR) vs. temperature plot at 27°C also suggested the existence of two separate groups of crystallizing material. Isothermal crystallization kinetics were characterized using the Avrami and Fisher‐Turnbull models. In using DSC and powder X‐ray diffraction, the α polymorph formed upon fast cooling (>5°C/min), and the β′ form predominated at lower cooling rates (<1°C/min). An α to β′ transition took place upon storage. Fractal dimensions (Df) obtained by microscopy and image analysis showed no dependence on the degree of supercooling sinceDfremained constant (∼1.89) at crystallization temperatures of 5, 22, and 27°C. Crystallization at 22°C at 1°C/min and 15°C/min yieldedDfvalues of 1.98 and 1.93, respectively. Differences in microstructure were observed, and changes in particle properties increased the parameter λ at higher degrees of supercooling.
An efficient method for a numerical description of virgin olive oil color with only two absorbance measurements
Authors: Escolar Daniel , Haro María R. , Ayuso Jesús 
Published: November 2006

AbstractFour polynomial expressions are obtained that provide a good approximation and an easy, rapid calculation of the chromatic coordinates and the chroma—L*, a*, b*, and C—for the illuminant C and the standard observer, for a virgin or extra virgin olive oil; absorbance is measured at only 480 and 670 nm. These are as follows: L*=0.556458(A480)2−2.51145A480+0.55504(A670)2−8.53016A670+98.4089; a*=0.177372(A480)2+2.1363A480+1.43254(A670)2−0.789231A670−13.9246; b*=−16.0277(A480)2+79.8932A480−5.06558(A670)2+3.36169A670+31.9405; C=−15.8439(A480)2+78.9312A480−5.26784(A670)2+3.56917A670+33.3927. These give acceptable results, making the method a practical alternative to the extremely laborious Commission Internationale d’Eclairage (CIE) L*a*b* system, by which 391 absorbance values must be measured individually, nanometer by nanometer, before applying more complex equations. The validity of the proposed method has been confirmed by comparison, using a set of 20 sample oils different from the set of 25 oils used to generate the order of the equations. The variations between the values provided by the proposed and standard methods, respectively, had a mean of 0.00 for each of the chromatic variables—L*, a*, b*, and C; SD were moderate (0.71, 0.52, 1.22, and 1.22, respectively); the root mean square and the R2‐terms also confirmed the validity of the method.
Study of TAG ethanolysis to 2‐MAG by immobilized Candida antarctica lipase and synthesis of symmetrically structured TAG
Authors: Irimescu Roxana , Iwasaki Yugo , Hou Ching T. 
Published: November 2006

AbstractRegiospecific ethanolysis of homogenous TAG with immobilized Candida antarctica lipase (Novozym 435) was studied using trioleoylglycerol (TO) as a model substrate. Optimization of the reactant weight ratio revealed that the 2‐MAG reaction yield increased when a larger amount of ethanol was used. These results suggested that Novozym 435 showed strict regiospecificity in an excess amount of ethanol. The process optimization (reaction temperature and reactant molar ratio) and a study of lipase specificity for various substrates were performed. Under the optimized conditions (ethanol/TO molar ratio=77∶1 and 25°C), 2‐monooleoylglycerol (2‐MO) was obtained in more than 98% content among glycerides of the reaction mixture and approximately 88% reaction yield in 4 h. The above reaction conditions were applied for ethanolysis of tridocosahexaenoylglycerol, trieicosapentaenoylglycerol, triarachidonoylglycerol, tri‐α‐linolenoylglycerol, and trilinoleoylglycerol. Reaction yields ranging from 71.9 to 93.7% were obtained in short reaction times (2.5 to 8 h). Purified (>98%) 2‐MO and 2‐monodocosahexaenoylglycerol (2‐MD) were reesterified with caprylic acid by immobilized Rhizomucor miehei lipase (Lipozyme IM) to afford symmetrical structured TAG. At a stoichiometric ratio of 2‐MAG/caprylic acid, 25°C and 2–5 mm Hg vacuum, the glyceride composition of the esterification mixture was approximately 95% 1,3‐dicapryloyl‐2‐oleoylglycerol (COC) at 4 h, and 96% 1,3‐dicapryloyl‐2‐docosahexaenoylglycerol (CDC) at 4 h, and 96% 1,3‐dicapryloyl‐2‐docosahexaenoylglycerol (CDC) at 8 h. The regioisomeric purity of both COC and CDC was 100%.
Antiradical activity of extracts of almond and its by‐products
Authors: Siriwardhana Subhashinee S. K. W. , Shahidi Fereidoon 
Published: November 2006

AbstractAntioxidant activities of ethanolic extracts of whole almond seed, brown skin, and green shell cover were evaluated using different free radical trapping assays. Trolox equivalent antioxidant capacity assay revealed that the total antioxidant capacities of brown skin and green shell cover extracts were 13 and 10 times greater than that of the whole seed extract at the same extract concentration. The free radical‐scavenging activity of extracts of brown skin and green shell cover also exceeded that of the whole seed. The scavenging activity of superoxide radical by different almond extracts ranged from 76 to 97% at 100 ppm and 85 to 99% at 200 ppm. The corresponding reduction of hydrogen peroxide concentration was 59–66% (100 ppm) and 86–91% (200 ppm). The hydroxyl radical‐scavenging capacities at 100 and 200 ppm were 16 and 42% for whole seed, 57 and 100% for brown skin, and 40 and 56% for green shell extracts, respectively. A 100% scavenging activity of the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical was observed for brown skin and green shell extracts at 100 and 200 ppm concentrations, respectively, and whole seed extracts scavenged 21 (at 100 ppm) and 73% (at 200 ppm) of the DPPH radical.
Oxidative stability of structured lipids produced from borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.) oils with docosahexaenoic acid
Authors: Namal Senanayake S. P. J. , Shahidi Fereidoon 
Published: November 2006

AbstractThis study utilized γ‐linolenic acid (18∶3n−6; GLA)‐rich borage oil (BO) and evening primrose oil (EPO) for the synthesis of structured lipids (SL) and compared the oxidative stability of the products with those of unmodified BO and EPO as controls. Immobilized Novozym 435 lipase from Candida antarctica was used as the biocatalyst for SL production. BO or EPO eas enzymatically modified with docosahexaenoic acid (22∶6n−3; DHA), as the acyl donor, to produce SI. The SI were characterized and their oxidative stabilities evaluated. Among the oils examined, SL gave rise to higher quantities (P≤0.05) of conjugated dienes, TBARS, and headspace volatiles as compared to their unmodified counterparts. Results indicated that modified oils were less stable than their unmodified counterparts. The double bond index (DBI) and methylene bridge index (MBI) of oils decreased (P<0.05) during oxidation in the more unsaturated oils. An attempt was made to correlate various parameters of oxidation with DBI and MBI of oils; correlation coefficients (−r) were within the range of 0.574–0.973. This suggests that indicators such as DBI and MBI can reflect oxidative stability of oils.
Isolation and characterization of a Δ‐‐desaturation‐defective mutant of an arachidonic acid‐producing fungus, Mortierella alpina 1S‐4
Authors: Jareonkitmongkol Saeree , Sakuradani Eiji , Shimizu Sakayu 
Published: November 2006

AbstractA mutant, considered to be defective in Δ9‐desaturation, of an arachidonic acid‐producing fungus, Mortierella alpina 1S‐4, was isolated after treating the wild‐type spores with N‐methyl‐N′‐nitro‐N‐nitrosoguanidine. The mycelial FA of this mutant included 38% stearic acid, the level being only 5% for the wild type. Upon growth at 24–28°C, its mycelial lipids included a high level (up to 50 mol% of total mycelial lipids) of FFA, of which about 90 mol% was stearic acid. However, the level of FFA was markedly decreased with a concomitant increase in the IAG level when the mutant was grown at 20°C or lower, or when it was grown in a culture medium supplemented with PUFA.
A simple capillary column GC method for analysis of palm oil‐based polyol esters
Authors: Yunus Robiah , Lye Ooi Tian , Fakhru'l‐Razi A. , Basri Shahnor 
Published: November 2006

AbstractA reliable, simultaneous analysis of palm oil polyol esters using capillary column GC is described. The polyol esters were esterified from palm oil methyl esters (POME) and palm kernel oil methyl esters (PKOME) with trimethylolpropane [2‐ethyl‐2‐(hydroxymethyl)‐1,3‐propanediol; TMP] to produce the biodegradable base oil for lubricant production. Analysis was performed using a high‐temperature capillary column, SGE HT5 operated at a temperature gradient of 6°C/min starting from 80 to 340°C. Before injection, the sample was derivatized with N,O‐bis (trimethylsilyl)trifluoroacetamide in ethyl acetate at 40°C for at least 10 min. This procedure provides a complete separation of reaction products: TMP, methyl esters, monoesters (ME), diesters (DE), and triesters (TE). As expected, the ME from palm kernel oil was resolved into five major peaks, DE into seven peaks, and TE into 10 peaks. Since no standard was available for this sample, the identities of the peaks were established by a secondary standard that was derived from pure methyl esters. This GC method has made possible the simultaneous determination of reaction product compositions in order to assess the extent of reaction.
Rapid and simultaneous analysis of 16‐O‐methylcafestol and sterols as markers for assessment of green coffee bean authenticity by on‐line LC‐GC
Authors: Kamm Willibald , Dionisi Fabiola , Fay Laurent‐Bernard , Hischenhuber Claudia , Schmarr Hans‐Georg , Engel Karl‐Heinz 
Published: November 2006

AbstractAn on‐line LC‐GC method for analysis of 16‐O‐methylcafestol (16‐OMC) and total sterols in oils obtained from green beans of Coffea canephora (Robusta) and C. arabica (Arabica) has been developed. HPLC pre‐separation of the transesterified lipids allows quantification of the content of 16‐OMC. The fraction containing the sterols is transferred to on‐line GC analysis. The results obtained for Arabica and Robusta samples were in good agreement with literature data obtained by classical analytical procedures. The method allows rapid and simultaneous determination of two markers (16‐OMC and Δ5‐avenasterol) proposed for authenticity assessment of coffee beans and overcomes time‐consuming sample pretreatment steps.
Partial purification and properties of lipase from germinating seeds of Jatropha curcas L.
Authors: Abigor Roland D. , Uadia Patrick O. , Foglia Thomas A. , Haas Michael J. , Scott Karen , Savary Brett J. 
Published: November 2006

AbstractLipase present in the seeds of Jatropha curcas L. was isolated and some of its properties studied. Lipase activity was detected in both dormant and germinating seeds. The lipase was partially purified using a combination of ammonium sulfate precipitation and ultrafiltration, which increased the relative activity of the lipase by 28‐ and 80‐fold, respectively. The lipase hydrolyzed palm kernel, coconut, and olive oils at comparable rates (approximately 5 μg FFA/μg protein/min); palm—Raphia hookeri and Jatropha curcas L.—oils at about twice the rate of the first group of oils; and palm and fish oils at a higher rate than all other oils. The lipase, however, had the highest activity with monoolein. Optimal pH and temperature for maximal lipase activity were 7.5 and 37°C, respectively. The addition of ferric ion (15 mM) to the lipase assay medium caused 90% inhibition of lipase activity, whereas calcium and magnesium ions enhanced lipase activity by 130 and 30%, respectively.
Functional properties of low‐fat soy flour produced by an extrusion‐expelling system
Authors: Heywood A. A. , Myers D. J. , Bailey T. B. , Johnson L. A. 
Published: November 2006

AbstractLow‐fat soy flour (LFSF) obtained by extrusion‐expelling processing was investigated for functional properties. Flours with the following various levels of protein dispersibility indexes (PDI) and residual oil (RO) contents were investigated: “high” 67±4/10.4±1, “mid” 42±3/7.4±2, and “low” 14±5/6.5±0. The solubility of all three LFSF was minimal at pH 4.0 and increased at more alkaline and acidic pH levels. Water‐holding capacity (WHC) increased with a decrease in PDI and RO content, whereas fat‐binding capacity (FBC) decreased. Foaming stability increased as PDI and RO increased, with significant differences between all LFSF samples. Emulsification capacity (EC) was measured at three pH levels (5.5, 6.7, and 8.0). At each pH level, the “low” samples showed the least EC compared to the “mid” and “high” samples, with no significan difference between the “mid” and “high” samples at pH 6.7 and 8.0. Emulsification stability and activity decreased from low LFSF to high LFSF. This study showed that in general low LFSF was less functional than the other flours tested and there was no significant difference in the functionality of mid‐ and high‐LFSF samples.
Changes in FA composition and antioxidative activity of pigment extracts from Korean red pepper powder (Capsicum annuum L.) Due to processing conditions
Authors: Kim Suna , Park Jaebok , Hwang Kyeong 
Published: November 2006

AbstractThe FA compositions by parts of Korean red pepper (Capsicum annuum L.) were analyzed, and the changes in FA composition and antioxidative activity in pigment extracts due to processing were investigated. The main FA in the pericarp and seeds were palmitic, oleic, and linoleic acids. Linoleic acid in the seeds was 73.9% of the total FA, or about 1.7 times as much as in the pericarp. Linolenic acid was scarcely present in the seeds. The percentages of unsaturated FA in the pericarp and seeds were 73.3 and 83.2, respectively. The ratios among FA varied according to the processing conditions, but the FA compositions themselves remained approximately the same. The antioxidative activity of pigment extracts in the photooxidation of linoleic acid was measured by monitoring oxygen consumption and conjugated diene formation. Changes in drying methods resulted in significant differences in antioxidative activity, but changes in storage conditions had little effect. Conjugated diene formation and oxygen consumption were positively correlated. An improved drying method could allow the antioxidative activity of red pepper pigments to be conserved.
Application of FTIR spectroscopy in determining sesamol in sesame seed oil
Authors: Mirghani M. E. S. , Man Y. B. Che , Jinap S. , Baharin B. S. , Bakar J. 
Published: November 2006

AbstractA new analytical method was developed for determining sesamol in sesame seed oil by FTIR spectroscopy. Sesamol was also spiked at 0 to 1000 mg/kg in freshly refined, bleached, and deodorized palm olein (RBDPOo) and groundnut (peanut) oil. FTIR spectra were recorded using a transmission (NaCl) cell accessory at room temperature, and the partial least squares regression statistical method was used to derive calibration models for each oil. The standard errors of calibration were 6.07, 5.88, and 4.24 mg/100 g for sesame, RBDPOo, and groundnut oils, with coefficients of determination (R2) of 0.9947, 0.9940, and 0.9662, respectively. The calibration models were validated by the “leave‐one‐out” cross‐validation method, and the R2 of validation, the standard errors of prediction, and SD of the differences for repeatability and accuracy were computed. Our results support the premise that FTIR spectroscopy is an efficient and accurate method for determining minor components such as sesamol in edible oils.
Enzymatic extraction of oil from Gevuina avellana, the chilean hazelnut
Authors: Santamaría R. I. , Soto C. , Zúñiga M. E. , Chamy R. , López‐Munguía A. 
Published: November 2006

AbstractChilean hazelnut (Gevuina avellana) oil is highly appreciated in the cosmetic and pharmaceutical industries. Hazelnut oil (oil content calculated on 49% dry basis) is traditionally obtained by pressing, a low‐efficiency process that results in a low‐quality product. In this work, the conventional process was compared with two enzymatic alternatives in which commercial enzymes were used to increase the oil extraction yield: (i) extraction in aqueous medium and (ii) extraction by pressing after an enzymatic treatment. The effect of various parameters on the extraction yield was studied to define the most satisfactory processing conditions. These included reaction time, temperature, enzyme concentration, and, in the aqueous medium extraction process, the water/seed ratio, particle size, and pH. Although pressing is the better alternative, in both processes enzyme treatment improved extraction yields (94 and 98% for aqueous medium extraction and pressing after enzyme treatment, respectively, compared to 52% obtained in the conventional process). Moreover, the quality of the oil obtained is the same as or better than that of oil obtained by the conventional process.
Oil stability index correlated with sensory determination of oxidative stability in canola oil
Authors: Broadbent Cameron J. , Pike Oscar A. 
Published: November 2006

AbstractThe usefulness of the Oil Stability Index (OSI) as an accelerated oxidative stability test for canola oil was studied by correlating the OSI with the induction period as determined by sensory analysis. Canola oil was treated by holding it for differing times (0, 1, 2, 3, 4, and 6 d) at elevated temperature (60°C) in the dark with agitation. The sensory induction period (SIP) was determined by storing the five treatments of oil and the control at 60°C in the dark with agitation and removing aliquots of oil for a nine‐member sensory panel to evaluate over a 9‐d period. The time it took for a treatment to reach an average sensory score of 5 (10‐point scoring scale) was defined as the treatment’s SIP. OSI values were obtained on day 0 using a heating block temperature of 110°C and an air pressure of 6 psi. The relationship between SIP and OSI had a 0.89 coefficient of determination (r2). This relationship may be sufficiently strong to warrant use of the OSI in industry applications but may not be ideal for more precise experimental studies of canola oil shelf life.
Regeneration of used frying oils using adsorption processing
Authors: Miyagi Atsushi , Nakajima Mitsutoshi 
Published: November 2006

AbstractOur study was carried out to improve the quality of used frying oils and to assess the feasibility of recycling by using an adsorption process. Experiments with used frying oils were conducted with a column method using four adsorbents, silica gel, magnesium oxide, activated clay, and aluminum hydroxide gel. Silica gel offered the most effective overall improvement in the quality of used frying oil of the four adsorbents. Although the limiting adsorption capacity of silica gel, as obtained from the Langmuir model, was 219 mg/g for total polar materials (TPM), the experimental maximal adsorption capacity of silica gel for TPM was 337 mg/g. For commercial application, silica gel used in the process must periodically be reactivated. Reactivated silica gel also was effective to some extent in the adsorption process, although the adsorption capacity decreased by 20–50%.
Effect of fruit stoning on olive oil quality
Authors: Patumi M. , Terenziani S. , Ridolfi M. , Fontanazza Giuseppe 
Published: November 2006

AbstractStoning olives has been proposed as an alternative to crushing the whole fruit during the oil extraction process. Seven pairs of oils obtained from stoned and nonstoned olives from five different cultivars were evaluated to determine the effect of the proposed technology on oil quality. The main organoleptic and physicochemical parameters as well as resistance to oxidation showed no obvious influence of stoning on oil quality. Chemometric analysis of the data showed the oils grouped more according to genetics (cultivar) than to technology. Lipoxygenase activity in the paste from whole and stoned olives showed no effect that could be attributed to the technology. Furthermore, the stone did not contribute significantly to increasing the lipoxygenase activity in the olive paste.
Lipid composition in tomato skin supercritical fluid extracts with high lycopene content
Authors: Ruiz del Castillo M. L. , Gómez‐Prieto M. S. , Herraiz M. , Santa‐María G. 
Published: November 2006

AbstractThe use of supercritical fluid extraction is proposed for obtaining stable extracts with high added value from natural and economical sources. Lipid composition, namely, of FFA, TAG, and FAME, in tomato skin extracts with high lycopene content was determined. Separation of different classes of lipids was achieved from tomato extracts using TLC followed by transesterification and GC, and lycopene and other carotenoids were analyzed by HPLC with a photodiode array detector. In lycopene extracts obtained using supercritical fluids, no FFA were found and polyunsatureted TAG represented only 9.2% of the total TAG content.