ALBERT

Beschreibung: Earlier findings on the nutritional benefits of diacylglycerols (DAGs) have attracted much attention on the synthesis of DAGs. In this study, we reported an improved method for the lipase-catalyzed synthesis of 1,3-diolein by the irreversible glycerolysis of vinyl oleate with glycerol. The effects of reaction system, lipase loading, molar ratio of vinyl oleate to glycerol, reaction temperature and time on 1,3-diolein content in crude reaction mixture were investigated. When the reaction was conducted in a solvent-free system at 30 °C for 8 h by reacting 2 mmol vinyl oleate with 1 mmol glycerol with 8 % (w/w, relative to total reactants) Lipozyme RM IM (Novozymes, Beijing, China) as catalyst, there were 90.5 ± 2.9 % (area/area) 1,3-diolein and (3.3 ± 0.3) % 1,2-diolein produced. After purification, 1,3-diolein was obtained at 81.4 % yield with 98.2 % purity. The lipase-catalyzed synthesis of 1,3-diolein using vinyl oleate as acyl donor by glycerolysis was also conducted using a medium with 50 mmol of glycerol and 100 mmol vinyl oleate. Compared to enzymatic esterification in a solvent, enzymatic glycerolysis for the synthesis 1,3-diolein is more effective due to the irreversible reaction, mild due to the low reaction temperature, and environmentally benign due to the use of solvent-free reaction system.

Beschreibung: Canolol-enriched extracts obtained from the extraction of fluidized bed treated canola meal with supercritical carbon dioxide were added to high-oleic canola oil in different concentrations (200, 500 and 750 mg/kg). After 30 h of deep-fat frying, oils fortified with canolol-enriched extracts showed a two to three times better frying performance in comparison to the commonly used antioxidants (TBHQ, 200 mg/kg; rosemary extract, 40 and 200 mg/kg) and a control without antioxidants with regards to the formation of di- and polymer triacylglycerols, total polar compounds, secondary degradation products (anisidine value) and the iodine value. The canolol-enriched extracts were also able to slow down the degradation of α- and γ-tocopherol during frying resulting in significant amounts of tocopherols after 30 h of frying in comparison to the other oils. The influence of the canolol-enriched extracts indicated strongly concentration-dependent performance. With increasing concentration of the extract, the thermal stability of the fortified oil was improved. The only disadvantage of the addition of the extracts was an increase in the initial acid value, but within the frying time, only oil fortified with 750 mg canolol-enriched extract/kg reached the limit given in different countries.

Beschreibung: Cottonseed meal (CSM), a common agricultural by-product, was used as a nutrient source for the production of eicosapentaenoic acid (EPA) by Pythium irregulare . CSM can support good cell growth performance, as can yeast extract (YE). In terms of the maximum EPA content and EPA yield, CSM is superior to YE. Low concentrations of CSM are beneficial to lipid synthesis, and high concentrations favor the EPA content. Utilizing response surface methodology (RSM) analysis, the optimum contents of glucose and CSM in the fermentation medium were determined to be 40.2 and 16.1 g/l, respectively. After 6 days of fermentation at 25 °C and optimal conditions, the EPA yield and productivity were 245.3 and 40.9 mg/l day, respectively. Particle size of CSM was found to affect the EPA production, and a finely ground CSM (100 mesh) was determined to be best for EPA production. The variation in the fatty acid content of total fatty acid (TFA) indicates that EPA was synthesized through the n-6 route in P. irregulare and Δ12 desaturase was the key enzyme for EPA biosynthesis. Sodium carbonate was determined to be notably good at removing free gossypol attached to biomass. After fungal biomass from each flask had been harvested from Na 2 CO 3 -supplemented medium, 1 % (w/v) Na 2 CO 3 solution was used to wash the mycelia three times; free gossypol (FG) was not detected (detection limit 0.0018 %). This work provides a new approach using cottonseed meal to produce EPA through fungal fermentation.

Beschreibung: Steryl glucosides (SG) are common contaminants in biodiesel that form precipitates, which form and cause problems due to fouling during transport and storage. Therefore, their quantification is necessary to assess the quality of this fuel. The methods currently available for SG analysis require expensive instrumentation, need a previous concentration step by solid-phase extraction (SPE) or are of limited use for the quantitative assessment. We developed an enzymatic method for SG quantification in biodiesel samples based on the hydrolysis of the glucoside catalyzed by a broadly specific beta glucosidase and the subsequent determination of the glucose released by the reaction. The method is non-expensive, sensitive and was adapted to 96-well format fluorescence plate reader, making it useful for the parallel assay of multiple samples. The enzymatic assay presented here represent a valuable tool for both quality control and the development of improved biodiesel production and purification procedures.

Beschreibung: Di-hydroxylated soybean oil (DSO), a biobased polyol synthesized from epoxidized soybean oil (ESO) could be used to formulate resins for adhesives; however, current DSO synthesis requires harsh reaction conditions that significantly increase both cost and waste generation. In this paper, we investigate the kinetics of oxirane cleavage in ESO to DSO by water and elucidate the role of different process parameters in the reaction rate and optimization of reaction conditions. Our kinetic study showed that ESO oxirane cleavage was a first-order reaction and that the ESO oxirane cleavage rate was greatly influenced by tetrahydrofuran (THF)/ESO ratio, H 2 O/ESO ratio, catalyst content, and temperature. Optimized reaction parameters were THF/ESO of 0.5, H 2 O/ESO of 0.25, catalyst content of 1.5 %, and reaction time of 3 h at 25 °C. DSO with hydroxyl value of 242 mg KOH/g was obtained under these conditions. We also characterized the structure, thermal properties, adhesion performance, and viscoelasticity of UV-polymerized resins based on this DSO. The resin tape exhibited peel adhesion strength of 3.6 N/in., which is comparable to some commercial tapes measured under similar conditions.

Beschreibung:    The objective of this work was to synthesize a structured lipid (SL) enriched in stearidonic acid (SDA, C18:4 ω-3), from modified soybean oil (MSO) originally containing ~25% SDA. Low temperature crystallization (LTC) of MSO triacylglycerols (TAG) and free fatty acids (FFA) was performed. The TAG and FFA crystallization products (LTC-TAG and LTC-FFA, respectively) had SDA contents of 48.72 and 60.78%, respectively. Enzymatic acidolysis between MSO and LTC-FFA was studied utilizing Novozym 435 and Lipozyme TL IM as biocatalysts. Substrate molar ratio, incubation time, solvent, and enzyme load were explored. Equilibrium was reached at 96 and 48 h for Novozym 435 and Lipozyme TL IM-catalyzed reactions, respectively. The best conditions from these studies were also applied to the acidolysis of LTC-TAG and LTC-FFA. Utilizing Lipozyme TL IM and solvent free conditions, SLs with SDA contents of 37.61 ± 1.00% (20.86 ± 6.48% at sn -2 position) and 53.46 ± 1.85% SDA (36.37 ± 3.14% at sn -2 position) were obtained from the acidolysis reaction between MSO and LTC-FFA, and LTC-TAG and LTC-FFA, respectively. Compared to the original SDA content of MSO, this process leads to a 52 and 116% increase in SDA content, respectively. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2022-1 Authors Leslie Kleiner, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA Luis Vázquez, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA Casimir C. Akoh, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Increasing oleic acid, a monounsaturated fatty acid, is reported to strike the best balance between cold flow properties and oxidative stability in soybean seed oil to enhance biodiesel and produce a better burning fuel. In addition, it is important that elevated oleic acid soybeans have the agronomic traits of local cultivars and maintain oleic acid stability across environments. Research was conducted in 2007–2008 to evaluate six Roundup Ready ® soybean recombinant inbred lines exhibiting enhanced levels of oleic acid. The six elevated oleic lines averaged a 55% increase in oleic acid and a 43% decrease in linolenic acid over the two commercial cultivars (AG3906 and AG4103). Some elevated oleic acid genotypes fulfilled the linear regression definition of a stable genotype. TN03-93RR was the best genotype because of its oleic acid content (397 g kg −1 ) and desirable regression estimates for stability. Iodine value (IV), peroxide value (PV), and induction period (IP) were used to evaluate the fuel properties of the two lines with the highest oleic acid content and the two commercial cultivars. The elevated oleic acid lines had significantly better IP, PV and IV for better biodiesel properties and oxidative stability than the two commercial cultivars. Content Type Journal Article Category Original Paper Pages 1-11 DOI 10.1007/s11746-012-2026-x Authors Benjamin D. Fallen, Department of Plant Sciences, University of Tennessee, 2431 Joe Johnson Dr., Knoxville, TN 37996, USA Katy Rainey, Department of Agronomy, Purdue University, 915 W. State St., West Lafayette, IN 47907, USA Carl E. Sams, Department of Plant Sciences, University of Tennessee, 2431 Joe Johnson Dr., Knoxville, TN 37996, USA Dean A. Kopsell, Department of Plant Sciences, University of Tennessee, 2431 Joe Johnson Dr., Knoxville, TN 37996, USA Vincent R. Pantalone, Department of Plant Sciences, University of Tennessee, 2431 Joe Johnson Dr., Knoxville, TN 37996, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The aim of this study is to describe the physicochemical properties of Iranian virgin olive oil (Zard, Mari and Phishomi) cultivated in Roodbar, Gilan. There were statistically significant differences for most of the parameters ( P  〈 0.05). The acidity and peroxide value were in the limit established for classification as extra virgin olive oil. The oil of Zard had the highest amount of monounsaturated fatty acids followed by Mari and Phishomi oils. Mari oil proved to have the minimum value of polyunsaturated fatty acids, and the highest amount of phenolic compounds and oxidative stability. The oil of Phishomi had the maximum amount of chlorophylls and carotenoids and therefore it had the highest color index. There were no significant differences between the cultivars regarding the refractive index (1.469 at 20 °C for all three cultivars). According to the high content of monounsaturated fatty acids, the lowest amounts of polyunsaturated fatty acids and the highest amounts of phenolic compounds as well as the results of a Rancimat assay, it seems that the quality of the oil of Mari cultivar is better than Zard and Phishomi oils and is also more stable against oxidation. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2021-2 Authors Sepideh Haghighat Kharazi, Food Science and Technology Department, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Mazandaran, Iran Reza Esmaeilzadeh Kenari, Food Science and Technology Department, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Mazandaran, Iran Zeinab Raftani Amiri, Food Science and Technology Department, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Mazandaran, Iran Maryam Azizkhani, Department of Food Science and Technology, Khazar University, Mahmoudabad, Iran Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung: Erratum to: Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil Content Type Journal Article Category Erratum Pages 1-1 DOI 10.1007/s11746-011-1991-9 Authors Efstathios Anastasopoulos, Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Science of Nutrition–Dietetics, Harokopio University, Athens, Greece Nick Kalogeropoulos, Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Science of Nutrition–Dietetics, Harokopio University, Athens, Greece Andriana C. Kaliora, Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Science of Nutrition–Dietetics, Harokopio University, Athens, Greece Ageliki Falirea, Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Science of Nutrition–Dietetics, Harokopio University, Athens, Greece Vassilis N. Kamvissis, Analytical Laboratory Department, Minerva S.A. Edible Oils Enterprises, 165 Tatoiou and Odisseos Str, 14452, Metamorfosis Attica, Factory, 32009 Schimatari Viotias, Greece Nikolaos K. Andrikopoulos, Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Science of Nutrition–Dietetics, Harokopio University, Athens, Greece Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The aim of this study was to examine Peruvian anchovy oil fatty acid (FA) compositions, and to test the possibility of using the FA data to classify the oils according to geographical origin along the Peruvian coast. The levels of contaminants in a representative set of samples were determined to examine the general levels and investigate if such measurements could aid in future discrimination between oils. The FA results showed that the two known stocks of Peruvian anchovy displayed different levels of docosahexaenoic acid (DHA, 22:6n-3) (southern stock; 14.4 ± 0.8% versus central-northern stock; 9.9 ± 1.2%). However, principal component analysis (PCA) of the FA data indicated clusters according to three regions; North, Center and South. Using a data set of 57 anchovy samples and 21 FA as input, a probabilistic neural network (PNN) was constructed. For the validation data sets, “North” oils was predicted accurately 100% of the time, “Center” oils 100% and “South” oils 83% of the time. The levels of contaminants in the oils determined were low in all but one sample. Content Type Journal Article Category Original Paper Pages 1-10 DOI 10.1007/s11746-012-2031-0 Authors Inger B. Standal, SINTEF Fisheries and Aquaculture, 7465 Trondheim, Norway José Rainuzzo, SINTEF Fisheries and Aquaculture, 7465 Trondheim, Norway David E. Axelson, MRi_Consulting, 8 Wilmot Street, Kingston, ON K7L 4V1, Canada Stig Valdersnes, National Institute of Nutrition and Seafood Research (NIFES), P.O. Box 2029, Nordnes, 5817 Bergen, Norway Kåre Julshamn, National Institute of Nutrition and Seafood Research (NIFES), P.O. Box 2029, Nordnes, 5817 Bergen, Norway Marit Aursand, MRi_Consulting, 8 Wilmot Street, Kingston, ON K7L 4V1, Canada Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In this work, rapid and non-destructive methodology is proposed for screening of biodiesel/diesel blends with respect to the base oil, using near infrared spectroscopy and multivariate data analysis, since for both pure biodiesel and blends, the biodiesel/diesel are targets for tampering. Blends of diesel with cotton, sunflower and soybean oils were employed in this study. Two approaches were evaluated in the building of the classification model, using full-spectrum Soft Independent Modelling of Class Analogy (SIMCA), and Principal Component Analysis–Linear Discriminant Analysis (PCA–LDA). The other approaches were the use of variable selection employing Genetic Algorithm (GA), Successive Projection Algorithm (SPA) and Stepwise all coupled with the LDA model. The results showed which preprocessed NIR spectra and chemometrics are a viable alternative the conventional methods that involve the consumption of large volumes of reagents. Multivariate data analysis methods using selected variables showed a better performance than the methods using a full spectrum. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2028-8 Authors Gildo W. B. Silva, Departamento de Química, Universidade Estadual da Paraíba, Campina Grande, PB 58429-500, Brazil Adriano A. Gomes, Departamento de Química, Universidade Federal da Paraíba, João Pessoa, 58051-970 Brazil Priscila da Silva, Departamento de Química, Universidade Estadual da Paraíba, Campina Grande, PB 58429-500, Brazil Gean B. Costa, Departamento de Química, Universidade Estadual da Paraíba, Campina Grande, PB 58429-500, Brazil David Douglas Sousa Fernandes, Departamento de Química, Universidade Estadual da Paraíba, Campina Grande, PB 58429-500, Brazil Marcelo M. Fontes, Departamento de Química, Universidade Estadual da Paraíba, Campina Grande, PB 58429-500, Brazil Germano Veras, Departamento de Química, Universidade Estadual da Paraíba, Campina Grande, PB 58429-500, Brazil Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    An efficient solvent-free synthesis of a variety of highly pure 1,3- sn -diglycerides (1,3- sn -diacylglycerols) in a two-step one pot process is described. Heating glycerol carbonate (4-hydroxymethyl-1,3-dioxolan-2-one) with fatty acid anhydrides 2a–d affords 1:1 mixtures of glycerol carbonate fatty esters 3a–3d and the corresponding fatty acids. Further heating the reaction mixtures in the presence of catalytic amounts of 1,4-diazabicyclo[2.2.2]octane (DABCO) at 195–200 °C yields highly pure 1,3- sn -diglycerides 4a–4d . Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2165-0 Authors Mojgan Kargar, Department of Chemistry, School of Sciences, Alzahra University, Vanak, Tehran, Iran Rahim Hekmatshoar, Department of Chemistry, School of Sciences, Alzahra University, Vanak, Tehran, Iran Mehdi Ghandi, School of Chemistry, College of Science, University of Tehran, Tehran, Iran AbdolJalil Mostashari, Industrial Chemical R&D Organization, Tehran, Iran Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Pistacia terebinthus L. is an indigenous plant growing wild in the southern regions of Turkey. Its fruits are used in foods, pharmaceuticals and cosmetics due to its high oil content (ca. 45 g/100 g). In the present study, it was found out that the kernel and the skin parts of the fruit differ significantly ( p  〈 0.05) both in terms of oil content and composition. Regardless of the geographical origin, the most abundant fatty acid was found to be monounsaturated oleic acid, 18:1n-9 whose content was in the range of 51.2–67.5 g/100 g. β-sitosterol is the predominant sterol in kernel and skin of the terebinthus fruits whose content was varying between 97.4 and 219.8 mg/100 g. Concerning different tocols (tocopherols and tocotrienols) detected in the kernel and skin, γ-T was the one with highest concentration (437.2 mg/kg) in kernels, while the most abundant one in skin parts was found to be α-T (348.7 mg/kg). In general the kernel of terebinthus fruits was more concentrated in PUFA, total sterol and tocopherols than skin, however, total tocotrienol content was higher in skin than kernel. On the basis of these findings it can be concluded that both kernel and skin are highly valuable in terms of bioactive compounds, whereas skin with a high amount saturated fatty acids is more suited to applications in cosmetic industry. Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2168-x Authors Erdal Ertas, TUBITAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey Somer Bekiroglu, TUBITAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey Ibrahim Ozdemir, TUBITAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey Ilknur Demirtas, TUBITAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Effects of the alkyl chain length of rosmarinate alkyl esters on the oxidative stability in photosensitized oil-in-water (O/W) emulsions were determined by lipid hydroperoxides and headspace volatile analyses. Antioxidant capacities of 20 μM rosmarinate esters with alkyl chain length of 0, 4, 8, 12, 18, and 20 were tested in O/W emulsion containing stripped soybean oil, Tween 20 as an emulsifier, and riboflavin as a photosensitizer. Synergistic or antagonistic effects of 20 μM α-tocopherol in the presence of rosmarinate alkyl esters were also determined. Samples containing rosmarinate with 4 and 8 alkyl esters showed lower lipid hydroperoxides and headspace volatiles than those without rosmarinate and those with 0, 12, 18, and 20 alkyl esters, which indicates that phenolic free radical scavengers showed antioxidant capacities non-linearly in riboflavin photosensitized O/W emulsions. Antagonistic rather than synergistic effects were observed in all rosmarinate alkyl esters with α-tocopherol in current conditions although rosmarinates with 4, 8, and 12 alkyl esters showed better antioxidant capacities than those with other alkyl chain length. The results of this study clearly showed that rosmarinates need the proper length of non-polar groups to show optimum antioxidant capacities in O/W emulsions with Tween 20 as an emulsifier under riboflavin photosensitization. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2163-2 Authors Jae Hwan Lee, Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Korea Atikorn Panya, Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA Mickaël Laguerre, CIRAD, UMR IATE, Montpellier, 34398 France Christelle Bayrasy, CIRAD, UMR IATE, Montpellier, 34398 France Jérôme Lecomte, CIRAD, UMR IATE, Montpellier, 34398 France Pierre Villeneuve, CIRAD, UMR IATE, Montpellier, 34398 France Eric A. Decker, Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Castor oil can be used in industry. The molecular species of triacylglycerols containing hydroxy fatty acids (FA) in castor oil have been identified. We report here the identification of twelve diacylglycerols (DAG) containing hydroxy FA in castor oil using positive ion electrospray ionization mass spectrometry of the lithium adducts. They were RR (diricinolein, R is ricinoleate), RL, RS, R-diOH18:0, R-diOH18:1, R-diOH18:2, R-triOH18:0, R-triOH18:1, R-triOH18:2, diOH18:0-diOH18:1, diOH18:1-diOH18:1 and diOH18:1-diOH18:2. The MS 2 fragment ions, [M + Li − FA] + and [FA + Li] + , from the lithium adducts of DAG containing hydroxy FA (one or two hydroxy FA), were used for the identification. The additional fragment ions from the neutral losses of FA lithium salts [M + Li − FALi] + were used for the identification of eleven DAG containing two normal FA in a soybean oil bioconversion product. The MS 2 fragment ions from the neutral losses of FA lithium salts [M + Li − FALi] + were not detected from the DAG containing hydroxy FA. The DAG containing FA with more hydroxyl groups than the other FA on the same DAG molecule tended to have a prominent fragment ion [FA + Li] + and an undetectable fragment ion [M + Li − FA] + while the FA was the more hydroxylated FA. Also the less hydroxylated FA of a DAG tended to have a prominent fragment ion [M + Li − FA] + and an undetectable fragment ion [FA + Li] + while the FA was the less hydroxylated FA. Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2136-5 Authors Jiann-Tsyh Lin, Agricultural Research Service, Western Regional Research Center, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA Grace Q. Chen, Agricultural Research Service, Western Regional Research Center, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA Ching T. Hou, Agricultural Research Service, National Center for Agricultural Utilization Research, U.S. Department of Agriculture, Peoria, IL 61604, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Quality characteristics of extra-virgin olive oils depend on several factors. In order to study the effects of genotype and growing location on olive oil quality, olives from cv. Coratina, Nocellara, Ogliarola, and Peranzana, picked in four locations of the Apulia region (Italy), were crushed by a three-phase system to produce mono-cultivar extra virgin olive oils that were analyzed for acidity, peroxide value, spectrophotometric indices, total phenolic content, phenolic profile and antioxidant activity. The experimental data concerning peroxide value, spectrophotometric indices, phenolic content and profile and antioxidant activity showed great variability among the cultivars grown in the same location and also among the oils produced with olives of the same cultivar but grown in different locations. For each cultivar, no significant differences were found among locations in terms of acidity and ΔK whereas peroxide value, K 232 , and K 270 differ significantly among locations for both Ogliarola and Peranzana cv. Concerning the phenolic content of Ogliarola cv., no differences were highlighted between the locations whereas the phenolic contents of Peranzana significantly changed as a function of the place of growing. On the basis of these results, the statistical multivariate analysis did not allow the classification into homogeneous groups neither of the oils belonging to the same cultivar nor of those obtained from olives picked in the same location. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2141-8 Authors Antonietta Baiano, Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Foggia, Italy Carmela Terracone, Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Foggia, Italy Ilaria Viggiani, Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Foggia, Italy Matteo Alessandro Del Nobile, Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Foggia, Italy Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    This work evaluated the use of allyl fatty acid esters derived from vegetable oil (palmitic acid, soybean and sunflower oils) as reactive coalescing agents in a waterborne latex system. Allyl fatty acid derivatives (AFAD) from vegetable oils were synthesized by two different processes. The synthesis was monitored by IR-spectroscopy and the final product characterized by FT-IR, GC–MS, 1 H and 13 C NMR. The presence of conjugated double bonds in the aliphatic chain was confirmed, which is a determinant for the proposed autoxidative latexes drying mechanism. Each of the AFAD were subsequently added to a standard acrylic emulsion, in order to study its potential as reactive coalescing agent. The minimum film-forming temperature (MFT), glass transition temperature ( T g ), drying time and rubbing resistance to solvents were evaluated. The results showed that, when added to water-borne acrylic resins, an AFAD acts as a non-volatile plasticizer capable of autoxidative crosslinking with itself. Content Type Journal Article Category Original Paper Pages 1-12 DOI 10.1007/s11746-012-2114-y Authors Joana V. Barbosa, LEPAE, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal Fernanda Oliveira, CIN, Corporação Industrial do Norte, S.A., Estrada Nacional 13 (km 6), Apartado 1008, 4471-909 Maia, Portugal Jorge Moniz, Resiquímica, Resinas Químicas, S.A., Rua Francisco Lyon de Castro, 28, 2725-397 Mem Martins, Lisbon, Portugal Fernão D. Magalhães, LEPAE, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal Margarida M. S. M. Bastos, LEPAE, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    A selection of plant oils was catalytically transferred into 1,19-nonadecanedioate by a direct transesterification, isomerization and methoxycarbonylation under mild conditions using Pd/ o -C 6 H 4 (CH 2 P t Bu 2 ) 2 . Additionally, sulfuric acid was demonstrated as being able to substitute methane sulfonic acid as co-catalyst without any significant loss of activity and selectivity. Content Type Journal Article Category Original Paper Pages 1-5 DOI 10.1007/s11746-012-2143-6 Authors Guido Walther, Leibniz Institute for Catalysis at the University of Rostock (LIKAT), Albert-Einstein-Str. 29A, 18059 Rostock, Germany Andreas Martin, Leibniz Institute for Catalysis at the University of Rostock (LIKAT), Albert-Einstein-Str. 29A, 18059 Rostock, Germany Angela Köckritz, Leibniz Institute for Catalysis at the University of Rostock (LIKAT), Albert-Einstein-Str. 29A, 18059 Rostock, Germany Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Triolein was used as a model material to investigate the effect of concentration on self metathesis of vegetable oils. The metathesis reaction using Grubbs' second generation catalyst (used at a level of 2.5 mol % of triolein) was carried out at 38 °C using dichloromethane as the solvent. The products from three reaction concentrations were investigated: neat, 10 and 20 mmol/L. The products from the reactions were separated by column chromatography and the fractions were characterized by 1 H-NMR, 13 C-NMR, MS and FTIR. Mono-cyclic and multi-cyclic triacylglycerol-based compounds and different level aliphatic triacylglycerol-like oligomers were produced, but the compositions of the products were found to be significantly controlled by the reaction concentrations. Cyclic compounds were favorably produced at lower reaction concentrations, whereas, linear oligomers were favorably produced at higher reaction concentrations. Cyclic compounds were formed mainly from adjacent fatty acid chains on the glycerol backbone. In the neat reactions, only linear oligomers were produced. The trans / cis ratios increased as concentration was increased. Content Type Journal Article Category Original Paper Pages 1-13 DOI 10.1007/s11746-012-2106-y Authors Shaojun Li, Departments of Physics and Astronomy and Chemistry, Trent Centre for Biomaterials Research, Trent University, 1600 West Bank Drive, Peterborough, ON K9J 7B8, Canada Leila Hojabri, Departments of Physics and Astronomy and Chemistry, Trent Centre for Biomaterials Research, Trent University, 1600 West Bank Drive, Peterborough, ON K9J 7B8, Canada Suresh S. Narine, Departments of Physics and Astronomy and Chemistry, Trent Centre for Biomaterials Research, Trent University, 1600 West Bank Drive, Peterborough, ON K9J 7B8, Canada Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Omega-3 fatty acids, namely docosahexaenoic acid and eicosapentaenoic acid, have been linked to several beneficial health effects (i.e. mitigation effects of hypertension, stroke, diabetes, osteoporosis, depression, schizophrenia, asthma, macular degeneration, rheumatoid arthritis, etc.). The main source of omega-3 fatty acids is fish oil; lately however, fish oil market prices have increased significantly. This has prompted a significant amount of research on the use of single-cell oils as a source of omega-3 fatty acids. Some of the microbes reported to produce edible oil that contains omega-3 fatty acids are from the genus Schizochytrium , Thraustochytrium and Ulkenia. An advantage of a single cell oil is that it usually contains a significant amount of natural antioxidants (i.e. carotenoids and tocopherols), which can protect omega-3 fatty acids from oxidation, hence making this oil less prone to oxidation than oils derived from plants and marine animals. Production yields of single cell oils and of omega-3 fatty acids vary with the microbe used, with the fermentative growing conditions, and extractive procedures employed to recover the oil. This paper presents an overview of recent advances, reported within the last 10 years, in the production of single cell oils rich in omega-3 fatty acids. Content Type Journal Article Category Review Article Pages 1-16 DOI 10.1007/s11746-012-2154-3 Authors Roberto E. Armenta, Fermentation and Metabolic Engineering Group, Ocean Nutrition Canada Limited, 101 Research Drive, Dartmouth, NS B2Y 4T6, Canada Mercia C. Valentine, Fermentation and Metabolic Engineering Group, Ocean Nutrition Canada Limited, 101 Research Drive, Dartmouth, NS B2Y 4T6, Canada Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    This study examined the use of supercritical carbon dioxide (SC-CO 2 ) in the extraction of triglycerides from de-shelled Aquilaria crassna seeds. A central composite response surface methodology was employed to evaluate the effects of pressure, temperature and solvent-to-solid ratio (SSR) on total yield (TY), concentration of triglycerides ( C TG ) and recovery of triglycerides ( R TG ). For this experimental design, pressures that ranged from 250 to 350 bar, temperatures that ranged from 313 to 333 K and SSR that ranged from 80 to 120 were investigated for the SC-CO 2 extractions of 15 g of powdered de-shelled A. crassna seeds at a CO 2 flow rate of 25 mL/min under the supercritical phase. The values of TY, C TG and R TG achieved were 36.89 %, 709.5 mg/g and 95.4 %, respectively, under the conditions of a pressure of 340 bar, a temperature of 333 K and an SSR of 115 obtained from the quadratic fitting models. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2147-2 Authors Chao-Rui Chen, Department of Chemical Engineering, National Chung Hsing University, No. 250, Kuokuang Road, Taichung, 40227 Taiwan, ROC Yang-Jung Cheng, Department of Chemical Engineering, National Chung Hsing University, No. 250, Kuokuang Road, Taichung, 40227 Taiwan, ROC Chwen-Jen Shieh, Biotechnology Center, National Chung Hsing University, No. 250, Kuokuang Road, Taichung, 40227 Taiwan, ROC Daina Hsiang, Department of Information Management, Taoyuan Innovation Institute of Technology, No. 414, Sec. 3, Jhongshan E. Road, Jhongli, 32091 Taoyuan, Taiwan, ROC Chieh-Ming J. Chang, Department of Chemical Engineering, National Chung Hsing University, No. 250, Kuokuang Road, Taichung, 40227 Taiwan, ROC Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    To assess the suitability of microalgal strains for biodiesel production the lipid content and composition, especially individual triacylglycerols (TAG) and free fatty acids (FFA) must be determined. In this study, the compositions and concentrations of TAG and FFA were analysed in four halophytic algal species, Dunaliella salina , D. tertiolecta , D. bardawil , and D. granulata . These species were selected as part of a larger screen to identify species suitable for biofuel feedstocks. An accelerated solvent extraction instrument was used for lipids and fatty acid extraction using a dichloromethane–hexane solvent system. Ultra-performance liquid chromatography coupled with mass spectrometry (MS) detection was optimized and applied to the quantitative analysis of TAG and FFA in the different algal extracts. Individual TAG were characterized structurally using direct electrospray ionization (ESI) MS and MS/MS techniques. Cationic adducts (NH 4 + ) of TAG were detected and quantified in the positive ESI MS and MS/MS modes, while the negative ESI mode was used for FFA analysis. Over 20 TAG were identified and quantified in the four Dunaliella strains. Analysis of FFA compositions demonstrated that the most abundant FFA in these four algal species were palmitic, linolenic, linoleic, and oleic acids. Content Type Journal Article Category Original Paper Pages 1-12 DOI 10.1007/s11746-012-2138-3 Authors Vera Samburova, Division of Atmospheric Sciences, Desert Research Institute, Reno, NV 89512-1095, USA Mark S. Lemos, Department of Chemical Engineering and Materials Science, University of California, Davis, CA 95616-5294, USA Sage Hiibel, Department of Biochemistry and Molecular Biology, University of Nevada, Reno, NV 89557-0330, USA S. Kent Hoekman, Division of Atmospheric Sciences, Desert Research Institute, Reno, NV 89512-1095, USA John C. Cushman, Department of Biochemistry and Molecular Biology, University of Nevada, Reno, NV 89557-0330, USA Barbara Zielinska, Division of Atmospheric Sciences, Desert Research Institute, Reno, NV 89512-1095, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    This communication entails development of a facile continuous flow lipase immobilized poly(glycidyl methacrylate- co -ethylene dimethacrylate (poly(GMA- co -EDMA)) monolith microreactor for application in lipid transformations. Candida antarctica lipase B was covalently immobilized on poly(GMA- co -EDMA) monolith prepared in a 700-μm (internal diameter) silica capillary. The specific activity of the immobilized lipase was calculated to be 30 ± 0.03 U/mg, where U refers to μg p -nitrophenol generated/min from 3.5 mM p -nitrophenyl butyrate solution. The microreactor performance was further tested for synthesis of lauryl laurate via esterification. Conversions of up to 97 % were realized at a flow rate of 10 μL/min of a mixture of 0.1 M in both lauric acid and lauryl alcohol. These microreactors could be reused at least 15 times over a 1 month time period, stored at room temperature, with minimal to no reduction in the activity of the enzyme. We have also demonstrated microreactors to be useful for facile transesterification of castor oil triglycerides with online ESI–MS analytics key in lipidomics applications. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2139-2 Authors Samuel M. Mugo, Department of Physical Sciences-Chemistry, Grant MacEwan University, Edmonton, AB T5J 4S2, Canada Karl Ayton, Department of Physical Sciences-Chemistry, Grant MacEwan University, Edmonton, AB T5J 4S2, Canada Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Three different analytical techniques, namely NMR spectroscopy, mass spectrometry and dynamic light scattering, were used to unravel the structure and morphology of polyglycerol polyricinoleate (PGPR). This material is used as an emulsifier in the preparation of chocolate and other confectionary products. The use of 1D and 2D NMR techniques led to the distinction of two separate entities in commercial ricinoleic acid (RA) and PGPR samples, namely the monomeric and oligomeric RA (estolides). 1 H and 13 C spectra of PGPR confirmed the presence of polyglycerol moieties of various lengths being esterified by RA and estolides and to a lesser extent by oleic and linoleic acids. 13 C-NMR DOSY experiments demonstrated the occurrence of several species in PGPR. Electrospray Ionization and tandem Mass Spectrometry succeeded in identifying the presence of over 30 glycerol/polyglycerol species containing n glycerol moieties with n  = 1–6 esterified by monomeric and oligomeric RA molecules. Dynamic light scattering contributed to the characterization of PGPR morphology. The PGPR mixture contains relatively small-sized entities (monomers, dimmers, trimmers) and larger aggregates resulted from chain association. The percentage of larger aggregates is minimal compared to small-sized species. Content Type Journal Article Category Original Paper Pages 1-13 DOI 10.1007/s11746-012-2137-4 Authors Andreas Orfanakis, Department of Chemistry, University of Crete, P.O. Box 2208, Voutes Campus, 71003 Heraklion, Crete, Greece Emmanuel Hatzakis, Department of Chemistry, University of Crete, P.O. Box 2208, Voutes Campus, 71003 Heraklion, Crete, Greece Katerina Kanaki, Department of Chemistry, University of Crete, P.O. Box 2208, Voutes Campus, 71003 Heraklion, Crete, Greece Spiros A. Pergantis, Department of Chemistry, University of Crete, P.O. Box 2208, Voutes Campus, 71003 Heraklion, Crete, Greece Apostolos Rizos, Department of Chemistry, University of Crete, P.O. Box 2208, Voutes Campus, 71003 Heraklion, Crete, Greece Photis Dais, Department of Chemistry, University of Crete, P.O. Box 2208, Voutes Campus, 71003 Heraklion, Crete, Greece Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    This study was conducted to investigate the possible formation of trans fatty acids due to gamma-irradiation of ground beef and liquid egg via a radical path. The effects of irradiation on trans fatty acids in ground beef and liquid egg were evaluated by GC analysis. The control sample of ground beef had higher concentrations of total trans fatty acids than the liquid egg. C18:1-11t was the major trans fatty acid detected in non-irradiated ground beef. The results showed that irradiation led to a significant increase of total trans fatty acid content in both of the two food items with an absorbed dose range between 6.743 and 11.472 kGy ( P  〈 0.05). The change in C18:1-9t content was the most significant compared with other trans fatty acids. Additionally, gamma-irradiation caused a higher rate of trans fatty acid formation in liquid egg compared with ground beef. However, a slight decrease in the total trans fatty acid amount was observed in ground beef with an absorbed dose at 21.113 kGy. The increase in trans fatty acid content was negligible in liquid egg under the same absorbed dose. This result may be due to the oxidation of unsaturated configurations of both cis and trans fatty acids. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2125-8 Authors An Li, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China Feng Wang, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China Bei Fan, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China Weiming Li, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China Qingpeng Li, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China Hongjie Zhou, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China Yiming Ha, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The aim of the present study was to upgrade the bonding quality and water resistance of medium-density particleboards based on rice husks (RH) as a wood substitute and soybean protein concentrate (SPC) as the binder via chemical modification of SPC. Alkali (A), citric acid (CA) and boric acid (BA) were used to modify proteins and the carbohydrate complex in SPC. The effect of chemical treatment performed on SPC was followed by Fourier transform infrared, differential scanning calorimetry, thermo-gravimetric analysis and initial apparent viscosity measurements. Board properties were evaluated in terms of internal bond (IB) and physical properties. Results revealed that boards bonded with SPC treated with boric acid, exhibited the highest IB and the lowest water absorption and thickness swelling at 2 and 24 h, due to cross-linking reactions with exposed OH-groups in the amorphous region of cellulose of RH. Results demonstrate that boric acid-modified–SPC-bonded boards met the requirements of IB recommended by the US Standard ANSI A208.1-2009 for M1, MS, M2 and M3-grade medium-density particleboards but failed to pass the thickness swelling required. This issue of BSPC-RH boards is compensated for by the benefit of being formaldehyde-free which makes them suitable for indoor applications. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2058-2 Authors E. M. Ciannamea, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Av. J. B. Justo 4302 (7600), Mar del Plata, Argentina J. F. Martucci, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Av. J. B. Justo 4302 (7600), Mar del Plata, Argentina P. M. Stefani, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Av. J. B. Justo 4302 (7600), Mar del Plata, Argentina R. A. Ruseckaite, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Av. J. B. Justo 4302 (7600), Mar del Plata, Argentina Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    A reversed-phase gradient ultrahigh pressure liquid chromatographic method with a water–acetonitrile mobile phase and UV detection has been developed to rapidly determine the concentration of the major tocopherol components in B100. The described method requires minimal sample preparation and provides short analysis times compatible with the needs of small to mid-size laboratories involved in B100 analyses. The objectives of this work were twofold. We wished to develop an analytical method both to rapidly screen B100 samples for their tocopherol content and to provide additional information on the source (from the distribution of tocopherols) and the nature of the processing of the B100 (absence of tocopherols would suggest distillation). Information on the tocopherol content of the B100 can be used to assess the inherent antioxidant content of the B100 and the extent to which additional stabilizers are required. The method determines the concentration of alpha, gamma and delta tocopherols and has a chromatographic run time of 4.5 min with minimal sample preparation. Calibration curves were linear over the range of 5–350 μg/mL and had correlation coefficients exceeding 0.999. The short term precision of the method was evaluated, and relative standard deviations were typically 2 % or less. Recovery of spiked tocopherols averaged 97 %. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2061-7 Authors R. E. Pauls, Chemical Sciences and Engineering Division, Argonne National Laboratory, Argonne, IL 60439, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In this study, the stability of oil-in-water (O/W) emulsions prepared with structured lipid (SL) were evaluated in which the SL was produced through lipase-catalyzed interesterification between soybean oil and rice bran oil. After interesterification, the major TAG species in the SL were PLP (22.5 %), PLL/OOLn (21.8 %), LPL (16.1 %), and LLS/PLO (16.1 %), and the total amount of tocopherol and tocotrienol was 20.9 mg/100 g of SL. Sophorolipid was used as an emulsifier for preparing SL-based O/W emulsions, and the effect of pH (pH 5.8, 7 and 7.2) on stability was studied by analyzing the fat globule size. From the results, SL-based O/W emulsions showed similar stabilities to those prepared with Tween 20 at the neutral environment. In the oxidation study, any antioxidant addition of propyl gallate (PG), ascorbic acid 6-palmitate (AP) or quercetin hydrate (Que) distinctively prevented peroxide formation on the SL-based O/W emulsion throughout the 23 days of storage while AP was less effective to lower TBARS values than PG and Que. Content Type Journal Article Category Original Paper Pages 1-10 DOI 10.1007/s11746-012-2133-8 Authors Cheng-Lian Xue, Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764 South Korea Daniel K. Y. Solaiman, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA Richard D. Ashby, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA Jonathan Zerkowski, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA Jeung Hee Lee, Department of Food and Nutrition, Daegu University, Jillyang, Gyeongsan, Gyeongbuk 712-714, South Korea Soon-Taek Hong, Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764 South Korea Dan Yang, Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764 South Korea Jung-Ah Shin, Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764 South Korea Chen-Ming Ji, Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764 South Korea Ki-Teak Lee, Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764 South Korea Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Oleic acid (OA) is a renewable monounsaturated fatty acid obtained from high oleic sunflower oil. This work was focused on the oxidative scission of OA, which yields a mono-acid (pelargonic acid, PA) and a di-acid (azelaic acid, AA) through an emulsifying system. The conventional method for producing AA and PA consists of the ozonolysis of oleic acid, a process which presents numerous drawbacks. Therefore, we proposed to study a new alternative process using a green oxidant and a solvent-free system. OA was oxidized in a batch reactor with a biphasic organic-aqueous system consisting of hydrogen peroxide (H 2 O 2 , 30 %) as an oxidant and a peroxo–tungsten complex Q 3 {PO 4 [WO(O 2 ) 2 ] 4 } as a phase-transfer catalyst/co-oxidant. Several phase-transfer catalysts were prepared in situ from tungstophosphoric acid, H 2 O 2 and different quaternary ammonium salts (Q + , Cl – ). The catalyst [C 5 H 5 N( n -C 16 H 33 )] 3 {PO 4 [WO(O 2 ) 2 ] 4 } was found to give the best results and was chosen for the optimization of the other parameters of the process. This optimization led to a complete conversion of OA into AA and PA with high yields (〉80 %) using the system OA/H 2 O 2 /[C 5 H 5 N( n -C 16 H 33 )] 3 {PO 4 [WO(O 2 ) 2 ] 4 } (1/5/0.02 molar ratio) at 85 °C for 5 h. In addition, a new treatment was developed in order to recover the catalyst. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2134-7 Authors Anaïs Godard, Université de Toulouse, INPT-ENSIACET, LCA (Laboratoire de Chimie Agro-Industrielle), ENSIACET, 4 Allée Emile Monso, 31030 Toulouse, France Pascale De Caro, Université de Toulouse, INPT-ENSIACET, LCA (Laboratoire de Chimie Agro-Industrielle), ENSIACET, 4 Allée Emile Monso, 31030 Toulouse, France Sophie Thiebaud-Roux, Université de Toulouse, INPT-ENSIACET, LCA (Laboratoire de Chimie Agro-Industrielle), ENSIACET, 4 Allée Emile Monso, 31030 Toulouse, France Emeline Vedrenne, Université de Toulouse, INPT-ENSIACET, LCA (Laboratoire de Chimie Agro-Industrielle), ENSIACET, 4 Allée Emile Monso, 31030 Toulouse, France Zéphirin Mouloungui, Université de Toulouse, INPT-ENSIACET, LCA (Laboratoire de Chimie Agro-Industrielle), ENSIACET, 4 Allée Emile Monso, 31030 Toulouse, France Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The availability of a reliable methodology for the quantification of fatty acid esters of monochloropropropanediol (MCPD) and glycidol is essential for understanding the mechanism of formation of these process contaminants and for developing effective mitigation strategies. While several analytical methods for the determination of MCPD esters have already been developed and evaluated, only very few procedures are currently available for the analysis of glycidyl esters. This work presents a new indirect method for the simultaneous quantification of fatty acid esters of 2-MCPD, 3-MCPD and glycidol. The method is based on the acid-catalyzed conversion of glycidyl esters into 3-monobromopropanediol (3-MBPD) monoesters which, owing to the structural similarity to MCPD esters, are quantified by using the procedure we previously optimized for the analysis of MCPD esters. The critical step of the method, which is the conversion of glycidyl esters, was optimized by testing different reagent concentrations and varying other condition settings. The novel method showed good repeatability (RSD 〈2.5 %) and between-day reproducibility (RSD ≤5 %). The limit of detection was 0.04 mg/kg for bound 2-MCPD and 3-MCPD and 0.06 mg/kg for bound glycidol. The trueness of the method was evaluated by the analysis of spiked samples and by interlaboratory comparison. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2132-9 Authors A. Ermacora, Department of Fat Technology, Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands K. Hrncirik, Department of Fat Technology, Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In this study, two different groups of fat samples were prepared in a way that samples of each group had different trans fatty acid (TFA) composition but similar solid fat content (SFC). Samples of the first group (named group A) had TFA between 0.0 and 56.23 %, while the samples of the second group (group B) contained trans isomers ranging from 0.0 to 44.4 %. A polarized microscope was used to monitor the differences between the samples in terms of crystal size and crystal number during isothermal crystallization. In general, increasing TFA resulted in formation of larger crystals in a shorter time. Similar findings were also observed when small deformation time and frequency sweep experiments were conducted. A higher TFA content led to higher complex modulus values during isothermal crystallization. On the other hand, when the samples were stored at 4 °C for 48 h, the samples with the lower trans isomer had higher hardness values. Content Type Journal Article Category Original Paper Pages 1-10 DOI 10.1007/s11746-012-2131-x Authors Behic Mert, Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Ankara, Turkey Hakan Erinc, Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gaziosmanpasa University, Tokat, Turkey Kubra Sahin, Department of Food Engineering, Faculty of Engineering, University of Ankara, Diskapi, 06110 Ankara, Turkey Aziz Tekin, Department of Food Engineering, Faculty of Engineering, University of Ankara, Diskapi, 06110 Ankara, Turkey Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The physicochemical properties and chemical composition of oils extracted from two varieties of mature seeds of Allanblackia gabonensis and A. stanerana were assessed. The physicochemical properties of oils from Allanblackia gabonensis and A. stanerana were respectively 5.35 and 22.023 % for the water content; 68.15 and 69.87 % for the extraction yield on a dry basis; 0.35 and 0.30 mg KOH/g oil for the acid index; 35.57 and 29.75 g of I 2 /100 g oil for the iodine index; 1.3740 and 1.4150 for the refractive index. The fatty acid profile of those oils showed respectively four saturated fatty acids 60.61 and 70.94 %, two monounsaturated fatty acids 37.46 and 28.22 %, two polyunsaturated fatty acids 0.82 and 0.81 % for Allanblackia gabonensis and A. stanerana oils respectively. In both cases, fatty acids C18:0 and C18:1 were dominant. Most of the physicochemical properties showed significant variation ( P  〈 0.05) from one oil to other, the difference being insignificant ( P  〉 0.05) between the two chemical compositions. The analysis of these characteristics showed interesting application features for these oils. Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2130-y Authors Martin Pengou, Department of Chemistry, Higher Teachers’ Training College, University of Maroua, Maroua, Cameroon Guy Bertrand Noumi, Department of Chemistry, Faculty of Science, University of Ngaoundere, Ngaoundere, Cameroon Emmanuel Ngameni, Laboratory of Analytical Chemistry, Department of Inorganic Chemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The oil-in-water emulsion formed during an aqueous extraction of yellow mustard seed flour was destabilized using isopropyl alcohol (IPA) in a four stage extraction process, with concurrent recovery of oil and water in separate phases. The emulsion was extracted using two different approaches: phase separation extraction (PSE) that used fresh IPA as the extraction solvent at each stage, and phase separation extraction with recycle (PSER) that reused the extracted water-rich phase, containing IPA, as the extraction solvent. Extraction processes by both approaches were modeled by the ternary liquid phase diagram of IPA, canola oil and water to characterize the extraction progress. PSER resulted in improved oil–water separation and IPA usage efficiency than PSE, but achieved only 84.0 % oil recovery, compared to 92.3 % by PSE. The ternary diagram of IPA, canola oil and water offered good approximation of the oil and water separation behavior of PSE and PSER by closely predicting the compositions of the separated phases; however, the weight ratio of the separated phases were not as closely predicted. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2127-6 Authors Youngmee Tiffany Jung, Department of Chemical Engineering, University of Toronto, 200 College Street, Toronto, ON M5S 3E5, Canada Levente L. Diosady, Department of Chemical Engineering, University of Toronto, 200 College Street, Toronto, ON M5S 3E5, Canada Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Oil content, fatty acid composition and karanjin content were studied in developing pongamia seeds, at intervals of 3 weeks from 30 weeks after flowering up to 42 weeks. Three marked stages in seed development were observed at the early green pod stage, the middle half brown stage and the late dark brown stage. Significant variation in seed biomass, pod and seed characteristics were observed. A significant ( P  〈 0.01) decrease in the moisture content of the seeds was observed during seed development. The oil content gradually increased from 32.06 to 36.53 % as the seed matured. A significant variation in fatty acid composition was detected across all stages of seed development. Palmitic acid (16:0) content marginally decreased from 11.81 to 10.18 %, while stearic acid (18:0) and linolenic acid (18:3) remained constant at all stages of seed maturity. A steady increase in oleic acid (18:1) content from 38.11 to 49.11 % was observed, while the linoleic acid (18:2) content decreased from 30.14 to 18.85 %. The iodine value increased, while the saponification number of oil decreased during seed development. The increase in karanjin content was steady. Seeds harvested after 42 week after flowering yielded the maximum oil with high oleic acid content which could be suitable for biodiesel production. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2126-7 Authors H. R. Pavithra, Biofuel Park, Department of Forestry and Environmental Sciences, University of Agricultural Sciences, GKVK, Bengaluru, 560065 Karnataka, India Balakrishna Gowda, Biofuel Park, Department of Forestry and Environmental Sciences, University of Agricultural Sciences, GKVK, Bengaluru, 560065 Karnataka, India K. Rajesh Kumar, Biofuel Park, Department of Forestry and Environmental Sciences, University of Agricultural Sciences, GKVK, Bengaluru, 560065 Karnataka, India K. T. Prasanna, Biofuel Park, Department of Forestry and Environmental Sciences, University of Agricultural Sciences, GKVK, Bengaluru, 560065 Karnataka, India M. B. Shivanna, Department of Applied Botany, Kuvempu University, Shankaraghatta, Jnana Sahyadri, Shimoga, 577451 Karnataka, India Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The study objective was to evaluate the antioxidant effect of aguaribay and cedron essential oils on oil-roasted and salted peanuts. Fried-salted peanuts (FP), fried-salted peanuts with addition of BHT (FP-BHT) aguaribay (FP-A) and cedron (FP-C) essential oils were prepared. Peroxide (PV) and p -anisidine (AV) values, conjugated dienes (CD) and sensory descriptive attributes were analyzed on the products during storage. The major compounds detected were 25.6 % spathulenol and 24.4 % geranial and 27.3 % neral in cedron essential oils and 12.7 % elemol, 11.7 % α-pinene, 9.3 % β-pinene, 8.3 % limonene and 8.2 % α-phellandrene in aguaribay essential oil. PV, AV and CD were lower in FP-BHT during storage. At storage day 112, PVs were 94.86, 82.74, 76.29, and 63.89 mequiv O 2 kg −1 in FP, FP-A, FP-C and FP-BHT, respectively. FP-C and FP-A had lipid oxidation values between FP and FP-BHT. The intensity ratings of oxidized and cardboard flavors increased more in the control sample (FP) than the other samples. At storage day 112, FP-A, FP-BHT and FP-C exhibited oxidized intensity ratings of 24.13, 24.9 and 26.1, respectively, lower than FP (35.83). Aguaribay and cedron essential oils showed protective effect against lipid oxidation in fried-salted peanuts. However, these essential oils could affect the sensory profile and consumer acceptance of this product. Content Type Journal Article Category Original Paper Pages 1-11 DOI 10.1007/s11746-012-2129-4 Authors Rubén H. Olmedo, Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, CC 509, 5000 Córdoba, Argentina Valeria Nepote, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales (UNC), IMBIV-CONICET, Córdoba, Argentina Nelson R. Grosso, Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, CC 509, 5000 Córdoba, Argentina Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Fatty acids in each neutral lipid (NL) class from non-starch (NSL) and starch lipids (SL) were quantified in maize and rye flours, and sourdough—to ascertain the effect of mixing, and between sourdough and broa (a traditional Portuguese sourdough bread)—to assess the effect of fermentation. Maize and rye flour lipid extracts showed distinct fatty acid profiles. Maize flour exhibited a higher amount of most fatty acid species and of total NL—where triacylglycerols (TAG) and free fatty acids (FA) represented the dominant NL. The fatty acid profiles varied throughout breadmaking (i.e. from the mixture of flours with water, through fermentation until baking): in NSL, the highest concentrations were found in the flour mixture (i.e. 59 % of maize and 41 % of rye flour) or sourdough, whereas in SL they were found in broa ; additionally, SL levels increased, and NSL levels decreased during dough preparation and baking. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the major fatty acids in all food items. Cumulative percentages of C16:0, C18:1 and C18:2 in NSL and SL were over 81 and 75 %, respectively, in the flour mixture, 86 and 66 % in sourdough, and 83 and 82 % in broa . In particular, C18:2 accounted for 52 % of the total fatty acids. The content of sterol esters remained essentially constant throughout fermentation and baking; those of TAG decreased from flours to fermentation, while diacylglycerol and monoacylglycerol increased; the NL fractions were essentially unaffected by baking, yet their FA contents increased. Content Type Journal Article Category Original Paper Pages 1-21 DOI 10.1007/s11746-012-2110-2 Authors João M. Rocha, CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal Paavo J. Kalo, Department of Food and Environmental Sciences, University of Helsinki, P. O. Box 27, Latokartanonkaari 11, 00014 Helsinki, Finland F. Xavier Malcata, Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung: Effect of Support Acidic Properties on Sulfur Tolerance of Pd Catalysts for Partial Hydrogenation of Rapeseed Oil-Derived FAME Content Type Journal Article Category Letter to the Editor Pages 1-4 DOI 10.1007/s11746-012-2112-0 Authors Natthida Numwong, The Petroleum and Petrochemical College, Chulalongkorn University, Bangkok, Thailand Apanee Luengnaruemitchai, The Petroleum and Petrochemical College, Chulalongkorn University, Bangkok, Thailand Nuwong Chollacoop, National Metal and Materials Technology Center, Pathumthani, Thailand Yuji Yoshimura, National Institute of Advanced Industrial Science and Technology, Tsukuba, Japan Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung: Effect of Added Conjugated Linoleic Acid and Iodine Concentrations on Conjugated Linoleic Acid-Rich Soy Oil Oxidative Stability Content Type Journal Article Category Letter to the Editor Pages 1-3 DOI 10.1007/s11746-012-2094-y Authors Ramesh R. Yettella, Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA Chelsey Castrodale, Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA Andrew Proctor, Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Drying and cooling are preparatory operations typically applied in the soybean processing industry to reduce the moisture content and temperature of the flakes fed to the extractor. Although these parameters are important for a safe and optimal process of extraction, limited or even inexistent schemes for their control are available. To deal with this problem, the current investigation suggests the use of a PID controller to manipulate the speed of the conveyor belt in order to keep the temperature of the flakes in the discharge of the dryer–cooler close to 61 °C without exceeding the acceptable outlet moisture content range from 9.9 to 12.3 % dry basis (d.b.). Closed-loop responses for the controlled variables when considering simultaneous arbitrary disturbances on operating conditions confirmed the reliability of the current control strategy. A dynamic model represented by a system of two partial differential equations obtained by energy and mass balances for the solute in the bed was used as a virtual conveyor-belt dryer-cooler. Its consistency was checked by a comparison between experimental and calculated results for moisture content and temperature at the exit of a size-scale dryer–cooler of soybean flakes at typical industrial operating conditions. The ISE technique and the simplex method of optimization were used to tune the set of PID parameters in which process control was stable. Content Type Journal Article Category Original Paper Pages 1-10 DOI 10.1007/s11746-012-2089-8 Authors Augusto Marcos da Silva Hofmann, Polytechnic Center (DTQ/ST/UFPR), Graduate School of Food Engineering, Federal University of Paraná, Jardim das Américas, Curitiba, PR 81531-990, Brazil Cristina Benincá, Polytechnic Center (DTQ/ST/UFPR), Graduate School of Food Engineering, Federal University of Paraná, Jardim das Américas, Curitiba, PR 81531-990, Brazil Valesca Kotovicz, Polytechnic Center (DTQ/ST/UFPR), Graduate School of Food Engineering, Federal University of Paraná, Jardim das Américas, Curitiba, PR 81531-990, Brazil Everton Fernando Zanoelo, Polytechnic Center (DTQ/ST/UFPR), Graduate School of Food Engineering, Federal University of Paraná, Jardim das Américas, Curitiba, PR 81531-990, Brazil Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In this study, our aim was to enrich olive oil with stearidonic acid (SDA) together with polyunsaturated fatty acids (PUFA) by lipase-catalyzed acidolysis using olive oil (OO) and free fatty acids of Echium oil, in the presence of Lipozyme ® TL IM. The reaction conditions were optimized by using response surface methodology. A three-factor, five level central composite circumscribed designs was used to generate the design points. The factors chosen were: substrate molar ratio ( S r , 4–6 mol/mol), reaction temperature ( T , 55–65 °C), and reaction time ( t , 6–9 h). Targeted incorporation (5 %) of SDA into OO was achieved at substrate molar ratio of 6 mol/mol, 55 °C, and 8.4 h. Model verification performed under these conditions for mg- and g-scale production yielded SDA contents of 4.9 and 4.8 %, respectively. Moreover, it was observed that the structured lipid (SL) obtained under optimum conditions contained approximately 42 % oleic acid and 43 % PUFA including linoleic acid, α-linolenic acid, and γ-linolenic acid. Omega-6/omega-3 fatty acid ratio of SLs was 0.7. Analysis of oxidative properties resulted in lower oxidative stability of SL than unmodified OO. This type of SL containing SDA and other PUFA is believed to be beneficial for human health. Content Type Journal Article Category Original Paper Pages 1-10 DOI 10.1007/s11746-012-2097-8 Authors Sena Bilgiç, Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey Neşe Şahin Yeşilçubuk, Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Lipase from Ficus carica L. (Moraceae) latex of the Zidi variety was purified 80.5-fold with 68.5 % recovery using silica gel chromatography. The molecular weight of the enzyme was 29 kDa as determined by SDS-PAGE. High lipolytic activity was found in the crude extract during the fruit ripening process. The activity of purified lipase (ZL) seemed to depend strongly on chain length and showed a preference to long chain triacylglycerols. Indeed, ZL specific activity was 370.3 UI/mg using olive oil as a substrate at 45 °C and pH 5.5. In contrast, activity towards short chain triacylglycerols (tributyrin) was 12-fold lower (32 UI/mg). The enzyme was quite stable in the pH range 4–8, and thermally stable at 60 °C displaying t 1/2 about 90 min using olive oil as a substrate. The values of K m app and V m were found to be 14.3 mM and 294.1 μmol/min/mg, respectively. ZL activity was strongly reduced by Fe 2+ , Mg 2+ and Zn 2+ , while significantly increased by Ca 2+ and Cu 2+ . The enzyme was stimulated by sodium dodecyl sulfate, and Tween-80, while Triton X-100 and EDTA had a slight inhibitory effect. No Effect was observed in addition of PMSF and iodoacetic acid. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2095-x Authors Houda Lazreg-Aref, Laboratoire de Génétique, Biodiversité et Valorisation des Bio ressources (UR 03ES09), Institut Supérieur de Biotechnologie, 5000 Monastir, Tunisia Habib Mosbah, Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, Sfax, Tunisia Abdelwaheb Fekih, Laboratoire de Chimie, 03/UR/1202, Faculté de Médecine Dentaire, 5000 Monastir, Tunisia Massoud Mars, Laboratoire U.R. Agro biodiversité, Département des Sciences Horticoles, Institut Supérieur Agronomique, 4042 Sousse, Tunisia Khaled Said, Laboratoire de Génétique, Biodiversité et Valorisation des Bio ressources (UR 03ES09), Institut Supérieur de Biotechnologie, 5000 Monastir, Tunisia Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Lipase (Lipozyme TL IM)-mediated biocatalysis in a solvent-free system was effectively employed to convert coconut oil and fusel oil to flavor-active octanoic acid esters (mainly ethyl-, butyl-, isobutyl- and (iso)amyl octanoate). Response surface methodology based on five-level-three-factor central composite design was applied to investigate the effects of single and multiple interactive factors on the conversion. Results indicated that the studied independent parameters including reactant molar ratio, enzyme loading and shaking speed were all significant factors that affected the formation of octanoic acid esters during transesterification reaction. According to the developed polynomial model ( R 2  = 0.947), the optimum transesterification conditions were determined as follows: molar ratio of 3.25:1 (alcohol/oil), enzyme loading of 16.7 % (wt%) and shaking speed of 160 rpm. Under the optimized reaction conditions an average conversion of 62.0 % was achieved which was in reasonable agreement with the predicted value of 64.1 % and about 9.4 mg of ethyl octanoate, 14.4 mg of isobutyl octanoate, 0.3 mg of butyl octanoate and 49.2 mg of (iso)amyl octanoate were produced per gram of coconut oil. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2099-6 Authors Jingcan Sun, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, Singapore Jin Hua Chin, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, Singapore Weibiao Zhou, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, Singapore Bin Yu, Firmenich Asia Pte Ltd, Tuas, Singapore, Singapore Philip Curran, Firmenich Asia Pte Ltd, Tuas, Singapore, Singapore Shao-Quan Liu, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, Singapore Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Three strains of Pseudomonas ( P. ) bacteria were screened for their capabilities of degrading chemically synthesized saturated branched-chain fatty acids (sbc–FA). Mixtures of sbc–FA with the methyl-branch located at various locales along the fatty acid were used as a carbon feedstock in shake-flask culture. Utilization (and hence degradability) of the sbc–FA was monitored based on positive bacterial growth, fatty acid recovery rates and chromatographic (gas chromatography (GC) and GC-mass spectroscopy (MS)) analysis of the recovered carbon source. P. putida KT2442 and P. oleovorans NRRL B-14683 were both able to grow on sbc–FA utilizing 35 wt% and 27 wt% of the carbon source, respectively after 144 h. In contrast, P. resinovorans NRRL B-2649 exhibited the most efficient use of the carbon source by utilizing 89 % of the starting material after 96 h resulting in a cell dry weight (CDW) of 3.1 g/L. GC and GC–MS analysis of the recovered carbon source revealed that the bacterial strains selectively utilized the isostearic acid in the sbc–FA mixture, and a new group of C 10 , C 12 , C 14 and C 16 -linear and/or branched-chain fatty acids (approximately 4–29 wt%) were formed during degradation. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2092-0 Authors Helen L. Ngo, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA Richard D. Ashby, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA Alberto Nuñez, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Stearidonic acid (SDA, 18:4 ω-3) content of modified soybean oil (MSO) containing ~25 % SDA, was increased by lipase-catalyzed hydrolysis. Four non-immobilized powdered lipases, Lipase AY 30 ( Candida rugosa ), Lipase G 50 ( Penicillium camembertii ), Lipomod™ 34P-L034P ( Candida cylindracea [ rugosa ]), Lipomod™ 36P-L036P ( Rhizopus oryzae ), and an immobilized lipase, Lipozyme RM IM ( Rhizomucor miehei ) were assessed, at various incubation times, for their ability to hydrolyze MSO and specificity toward SDA. The SDA enriched products contained triacylglycerols (TAG), diacylglycerols (DAG) and monoacylglycerols (MAG). Lipase 34P-L034P exhibited specificity towards SDA, while Lipase AY was able to discriminate against it. The highest total SDA content (40.9 mol%) was obtained with Amano AY lipase at 4 h incubation (66.2 % hydrolysis). Unhydrolyzed TAG, 1,3-DAG, 2,3(1)-DAG, and MAG contained 37.7 (56.4 at the sn -2 position), 41.6, 51.5 (54.9 at the sn -2 position), and 49.9 % SDA, respectively. Amano AY lipase was also used to hydrolyze previously SDA-enriched TAG (48.7 % SDA) obtained from low temperature crystallization of MSO. The highest total SDA content (62. 7  mol%) was obtained at 12 h incubation (85.9 % hydrolysis). The SDA contents of unhydrolyzed TAG, 1,3-DAG, 2,3(1)-DAG, and MAG were 58. 7 (65.7 at the sn -2 position), 71.2, 70.2 (52.9 at the sn -2 position), and 59.4 %, respectively. Content Type Journal Article Category Original Paper Pages 1-12 DOI 10.1007/s11746-012-2108-9 Authors Leslie Kleiner, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA Luis Vázquez, Institute of Food Science Research (CIAL) (CSIC-UAM), UAM Cantoblanco Campus, Madrid, 28049 Spain Casimir C. Akoh, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Polyol derived from soybean oil was made from crude soybean oil by epoxidization and hydroxylation. Soy-based polyurethane (PU) foams were prepared by the in-situ reaction of methylene diphenyl diisocyanate (MDI) polyurea prepolymer and soy-based polyol. A free-rise method was developed to prepare the sustainable PU foams for use in automotive and bedding cushions. In this study, three petroleum-based PU foams were compared with two soy-based PU foams in terms of their foam characterizations and properties. Soy-based PU foams were made with soy-based polyols with different hydroxyl values. Soy-based PU foams had higher T g (glass transition temperature) and worse cryogenic properties than petroleum-based PU foams. Bio-foams had lower thermal degradation temperatures in the urethane degradation due to natural molecular chains with lower thermal stability than petroleum skeletons. However, these foams had good thermal degradation at a high temperature stage because of MDI polyurea prepolymer, which had superior thermal stability than toluene diisocyanate adducts in petroleum-based PU foams. In addition, soy-based polyol, with high hydroxyl value, contributed PU foam with superior tensile and higher elongation, but lower compressive strength and modulus. Nonetheless, bio-foam made with high hydroxyl valued soy-based polyol had smaller and better distributed cell size than that using low hydroxyl soy-based polyol. Soy-based polyol with high hydroxyl value also contributed the bio-foam with thinner cell walls compared to that with low hydroxyl value, whereas, petroleum-based PU foams had no variations in cell thickness and cell distributions. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2109-8 Authors Ruijun Gu, Centre for Biocomposites and Biomaterials Processing, Faculty of Forestry, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada Samir Konar, Centre for Biocomposites and Biomaterials Processing, Faculty of Forestry, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada Mohini Sain, Centre for Biocomposites and Biomaterials Processing, Faculty of Forestry, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Free fatty acids (FFA) are measured before alkaline transesterification of oil and when testing quality of the produced biodiesel. Titration of FFA is usually monitored on a potentiometer (EN 14104 and ASTM D 664 methods) or employing the indicator phenolphthalein (AOCS Cd 3d-63). Both procedures have some disadvantages including relatively large sample masses (2–20 g), elaborate maintenance of the electrode, subjective observation of the color transition, etc. Here we describe a microtitration method based on absorbance/fluorescence of pyranine (aqueous p K 7.3). All reactants were dissolved in a medium with universal solubility, which allowed accurate optical measurements. FFA standards and test samples (5–150 mg) were titrated on standard equipment, and the sigmoid titration curves were produced. The upper bend of each sigmoid corresponded to neutralization of FFA. Fluorescence of pyranine had better “signal to noise” characteristics than absorbance when working with heavily pigmented oil samples. Blind examination of different experimental mixtures (FFA = 0.15–40 %) revealed a close correspondence between the pyranine method and two other established procedures (EN 14104 and a variant of AOCS Cd 3d-63). Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2117-8 Authors Sergey N. Fedosov, Department of Engineering Science, Aarhus University, Science Park, Gustav Wieds Vej 10C, 8000 Aarhus, Denmark Jesper Brask, Novozymes A/S, Krogshøjvej 36, Bagsværd, 2880 Copenhagen, Denmark Xuebing Xu, Department of Engineering Science, Aarhus University, Science Park, Gustav Wieds Vej 10C, 8000 Aarhus, Denmark Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Nannochloropsis oculata and Chlorella sp. were cultivated in industrial scale bioreactors 300 L, under full sunlight and artificial light during night-time at various temperatures. The most abundant fatty acids were C18:3n-3 and C16:0 in Chlorella sp., whereas in N. oculata C16:0, eicosapentaenoic acid (EPA) and C16:1n-9 were predominant. Brachionus plicatilis cultivated in 2,500-L tanks on N. oculata , Chlorella sp. and Saccharomyces cerevisiae , was able to de novo synthesize as well as to elongate and desaturate pre-existing fatty acids in the feed. When fed with S. cerevisiae, B. plicatilis synthesized lipids containing EPA and docosahexaenoic acid (DHA), despite the fact that these fatty acids were absent in yeast lipids. Brachionus fed with Nannochloropsis synthesized DHA in non-negligible quantities. Brachionus enriched with various commercial preparations incorporated into its lipids substrate fatty acids but also synthesized new fatty acids such as C16:1n-9, C18:1n-9, C18:2n-6, EPA and DHA. Neutral lipid was the main lipid fraction while phospholipids predominated over glycolipids plus sphingolipids. The major amounts of EPA and DHA were observed in neutral lipids, noteworthy quantities of these fatty acids were also incorporated into body phospholipids. Interestingly, the high n-3 fatty acids content of rotifer lipids was retained even after the rotifers were grown in low n-3 fatty acid media. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2107-x Authors Maria Birkou, Unit of Microbiology, Department of Biology, University of Patras, 26500 Patras, Greece Dimitris Bokas, PLAGTON S.A., Griva 17, Agrinio, Greece George Aggelis, Unit of Microbiology, Department of Biology, University of Patras, 26500 Patras, Greece Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Many studies have shown that marine phospholipids (PL) have better bioavailability, better resistance towards oxidation and contain higher polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than triglycerides (TAG) present in fish oil. The objective of this study was to investigate the emulsifying properties of various commercial marine PL and the feasibility of using them to prepare stable emulsions prepared with or without addition of fish oil. In addition, this study also investigated the relationship between chemical composition of marine PL and the stability of their emulsions. Physical stability was investigated through particle size distribution (PSD), zeta potential, microscopy inspection and emulsion separation (ES); while the oxidative and hydrolytic stability of emulsions were investigated through peroxide value (PV) and free fatty acids value (FFA) after 32 days storage at room temperature and at 2 °C. In conclusion, marine PL showed good emulsifying properties and it was possible to prepare marine PL emulsions with and without addition of fish oil. Emulsion with both good oxidative stability and physical stability could be prepared by using marine PL of high purity, less TAG, more PL, cholesterol and higher antioxidant content. Content Type Journal Article Category Original Paper Pages 1-14 DOI 10.1007/s11746-012-2105-z Authors F. S. H. Lu, Division of Industrial Food Research, Lipid and Oxidation Group, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark N. S. Nielsen, Division of Industrial Food Research, Lipid and Oxidation Group, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark C. P. Baron, Division of Industrial Food Research, Lipid and Oxidation Group, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark L. H. S. Jensen, Division of Industrial Food Research, Lipid and Oxidation Group, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark C. Jacobsen, Division of Industrial Food Research, Lipid and Oxidation Group, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    A novel soy-based polyurethane biofoam (BioPU) from two polyols (soybean oil-derived polyols SOPEP and petrochemical polyol Jeffol A-630 = 1:1 in weight) and poly (diphenylmethane diisocyanate) (pMDI) has been prepared by using a free-rise method with water as a blowing agent, and microcrystalline cellulose (MCC) as a reinforcement. The photographs of the samples show that the biofoams have similar appearances, and the cell morphology of the resulting biofoams was examined by scanning electron microscope. Density of the composites decreased as a result of increase in MCC content. FTIR study exhibited characteristic peaks for MCC and BioPU. Mechanical properties such as compressive strength, compressive modulus, flexural strength and flexural modulus of the samples were substantially improved with the increase in MCC content. Similarly, improvements in glass transition temperature ( T g ) and storage modulus around and after T g of the neat biofoam were also observed with the composites. Dynamic mechanical analysis results showed an improvement in mechanical properties as well as better thermal stability of the composites over the neat biofoam. Thermogravimetric analysis showed improved thermal stability of the biofoams reinforced with MCC. This research has provided a simple method for preparing the biofoam, while exploring the potential of substituting up to 50 % of the petroleum-based polyol in biofoam applications. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2100-4 Authors Xiaogang Luo, Department of Plant Agriculture, Bioproducts Discovery and Development Centre, University of Guelph, Crop Science Building Guelph, Guelph, ON N1G 2W1, Canada Amar Mohanty, Department of Plant Agriculture, Bioproducts Discovery and Development Centre, University of Guelph, Crop Science Building Guelph, Guelph, ON N1G 2W1, Canada Manju Misra, Department of Plant Agriculture, Bioproducts Discovery and Development Centre, University of Guelph, Crop Science Building Guelph, Guelph, ON N1G 2W1, Canada Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The objective of this work was to study the effect of fat globule size and fat content on the rheological behavior of oil-in-water emulsions prepared with soybean milk, sunflower oil and low trans vegetable fat (LTF). Emulsions were prepared with 40 % w/w lipid phase (containing different proportions of LTF) and three different homogenization methods were used in order to obtain different globule sizes. Emulsions were subjected to controlled magnetic shaking until an increase in thickness. Partial coalescence was observed in all systems containing solid fat, which gave a rheopectic behavior and an increase in the viscoelastic parameters of the emulsions. Smaller particle sizes required higher shaking times to produce an increase in thickness, even though this did not lead to different final values of the viscoelastic parameters. The highest partial coalescence degree was observed at 50 % LTF in lipid phase, but the highest final viscoelastic parameters after shaking were observed at 100 % LTF in the lipid phase. The rheological behavior of these emulsions indicates that they could be a potential vegetable substitute for traditional dairy creams. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2093-z Authors Andrés L. Márquez, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD) Bernal, Buenos Aires, Argentina Jorge R. Wagner, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD) Bernal, Buenos Aires, Argentina Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Interesterified fat was produced from soybean oil (SBO) and palm stearin (PS) using two different weight ratios of substrates. Conjugated linoleic acid (CLA; 10 wt% on the weight of SBO and PS) was used as a functional fatty acid. Interesterification and acidolysis was simultaneously carried out to exchange fatty acids and incorporate CLA in the triacylglycerol (TAG) backbone, respectively, using immobilized lipase. Comparative study was carried out between interesterified fats and blends (before interesterification) for the quantification of physical properties (i.e., solid fat content, melting and crystallization behavior) and oxidative stability. In the interesterified fat 5.2–6.1 % CLA was incorporated in the TAG backbone. Blends showed higher solid fat content (SFC) and melting point than interesterified fat at each measured temperature. The Rancimat test was performed for the oxidative stability where the interesterified fat showed significantly lower induction time than physical blends. After the addition of antioxidants such as butylated hydroxytoluene (BHT), rosemary extract, tertiary butylhydroquinone (TBHQ), propyl gallate (PG), etc. into the interesterified fat, the induction time was significantly increased. On the other hand, different deacidification methods (alkaline, batch deodorized and short path distillation) were performed after interesterification to remove the free fatty acids. After deacidification, oxidative stability of alkaline deacidified sample showed significantly ( P  ≤ 0.05) longer induction time compared to short path distillation (SPD) and physically deacidified samples. In this study, interesterified functional fat that may have a potential functionality for the margarines and shortenings were produced and their oxidative stability was observed. Content Type Journal Article Category Original Paper Pages 1-10 DOI 10.1007/s11746-012-2096-9 Authors Prakash Adhikari, Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd, No. 118 Gaodong Road, Pudong New District, Shanghai, China Peng Hu, Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd, No. 118 Gaodong Road, Pudong New District, Shanghai, China Zhang Yafei, Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd, No. 118 Gaodong Road, Pudong New District, Shanghai, China Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    A heterogeneous catalyst, FeO x /SiO 2 , prepared by the pore-filling method, was found to be active in the transesterification of crude Jatropha oil with methanol. When the transesterification reaction was carried out with a reaction temperature of 220 °C, a catalyst amount of 15 wt%, a methanol/oil molar ratio of 218:1, and a reaction time of 3 h, the yield of fatty acid methyl esters (FAME) in the product exceeded 99.0 %, and met with EN standards for allowable contents of glycerine and mono-, di-, and tri-glycerides. The correlation between the FAME production activity and measured acidity of the FeO x /SiO 2 catalysts showed that the transesterification reaction was promoted via the acidic function of these catalysts, which are less inhibited by coexisting free fatty acids in the feedstock triglycerides. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2101-3 Authors Tetsuya Suzuta, Hydrotreating Catalysis Team, Research Center for New Fuels and Vehicle Technology, National Institute of Advanced Industrial Science and Technology (AIST), 1-1-1, Higashi, 305-8565 Ibaraki, Tsukuba, Japan Makoto Toba, Hydrotreating Catalysis Team, Research Center for New Fuels and Vehicle Technology, National Institute of Advanced Industrial Science and Technology (AIST), 1-1-1, Higashi, 305-8565 Ibaraki, Tsukuba, Japan Yohko Abe, Hydrotreating Catalysis Team, Research Center for New Fuels and Vehicle Technology, National Institute of Advanced Industrial Science and Technology (AIST), 1-1-1, Higashi, 305-8565 Ibaraki, Tsukuba, Japan Yuji Yoshimura, Hydrotreating Catalysis Team, Research Center for New Fuels and Vehicle Technology, National Institute of Advanced Industrial Science and Technology (AIST), 1-1-1, Higashi, 305-8565 Ibaraki, Tsukuba, Japan Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Soy sauce oil is a by-product of soy sauce derived from the lipids in soybeans, wheat, and koji mold ( Aspergillus oryzae or A . sojae ). In the present study, sphingolipids were detected in soy sauce oil for the first time. The concentration of sphingolipids as sphingoid bases was 240 ± 50 mg/kg. Ceramide was the major component, and free sphingoid bases and cerebroside were minor components. The abundance ratios of the incorporated sphingoid bases were as follows: 4-hydroxysphinganine (t18:0), 13 %; 4-hydroxy-8-sphingenine (t18:1 Δ8 ), 29 %; sphinganine (d18:0), 4.7 %; 8-sphingenine (d18:1 Δ8 ), 18 %; 4,8-sphingadienine (d18:2 Δ4,Δ8 ), 16 %; 9-methyl- trans -4, trans -8-sphingadienine (9-Me d18:2 Δ4,Δ8 ), 19 %; and trans -4-sphingenine (d18:1 Δ4 ), 1.2 %. Two of the incorporated sphingoid bases (t18:1 Δ8 and d18:1 Δ8 ) were isolated and another (d18:2 Δ4,Δ8 ) was partly purified, while three of the ceramides were isolated and identified. The structures of the other ceramides were determined by liquid chromatography-mass spectrometry. Two groups of ceramides were observed, including one group containing t18:0, t18:1 Δ8 , d18:1 Δ8 , d18:2 Δ4,Δ8 , and 9-Me d18:2 Δ4,Δ8 with 2-hydroxy fatty acids and the other containing t18:0 and t18:1 Δ8 with normal fatty acids. Many of these ceramides corresponded to ceramides or ceramide moieties of cerebrosides found in the soybeans, wheat, and koji mold used in soy sauce production. Content Type Journal Article Category Original Paper Pages 1-12 DOI 10.1007/s11746-012-2104-0 Authors Hitomi Yamaguchi, Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan Yoshihiro Ogawa, Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Non-aqueous reversed phase liquid chromatography/electrospray mass spectrometry (NARP-LC/ESI–MS) was used to monitor the epoxidation of canola oil by performic acid. The reaction was sampled at regular intervals over 28 h and analyzed by NARP-LC/ESI–MS in order to observe the formation of partially epoxidized reaction intermediates and the fully epoxidized products. The experiment focused on the transformation of triacylglycerols (TAG) with 54 carbons in the fatty acyl chains and between 2 and 7 double bonds which account for 〉93 % of the oil. NARP-LC/ESI–MS allowed determination of the time required for full epoxidation of the oil. It was shown that complete epoxidation of TAG with low numbers of double bonds occurs more rapidly than for those with many double bonds. Furthermore, it was observed that epoxidation of multiply unsaturated TAG occurs via a sequential process in which partially epoxidized intermediates are consumed to form other more highly epoxidized compounds as the reaction proceeds. Data obtained by flow-injection ESI–MS was found to be comparable to that obtained from NARP-LC/ESI–MS for monitoring intermediates and products and could be adapted for in-process reaction monitoring. Content Type Journal Article Category Original Paper Pages 1-10 DOI 10.1007/s11746-012-2103-1 Authors Sabiqah Tuan Anuar, Lipid Chemistry Group, Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, Edmonton, AB T6G 2P5, Canada Yuan Yuan Zhao, Lipid Chemistry Group, Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, Edmonton, AB T6G 2P5, Canada Samuel M. Mugo, Department of Physical Sciences (Chemistry), Grant MacEwan University, Edmonton, AB T5J 4S2, Canada Jonathan M. Curtis, Lipid Chemistry Group, Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, Edmonton, AB T6G 2P5, Canada Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    New sensitive and specific analytical methods are needed for the analysis of sesamin, asarinin, and sesamolin in sesame seed oils, sesame dietary supplements, as well as in serum samples from clinical studies involving sesamin, asarinin, and sesamolin. The objective of this study was to develop a high performance liquid chromatographic (HPLC) method with photodiode array and fluorescent detectors and a gas chromatography mass-spectrometry (GC/MS) method for the analysis of sesamin, asarinin (episesamin), and sesamolin in sesame oil and in serum samples. Sesame oil samples were extracted with methanol whereas the serum samples were extracted with ethyl acetate or n -hexane. The individual lignans were analyzed by HPLC using reversed phase C18 columns. Analytical recoveries of sesamin, asarinin, and sesamolin from sesame oil were 92–94 % with two extractions. Recoveries from serum ranged from 87 to 97 %. The limit of quantitation with the fluorometric detector was 0.1 ng compared to 0.1 μg with the PDA detector. The concentrations of sesamin, asarinin, and sesamolin in Orchids and Sigma sesame oil were 0.4, 0, and 0.15 % and 0.19, 0.09, and 0 %, respectively. The identities of the individual lignans obtained by HPLC were confirmed by GC/MS and the concentrations of sesamin, asarinin, and sesamolin obtained with the fluorometric detector correlated with those obtained by GC/MS ( r 2  = 0.94, P  〈 0.001). The HPLC and GC/MS methods permit simple and efficient procedures for the analysis of sesamin, asarinin, and sesamolin in sesame oil samples as well as in serum samples. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2098-7 Authors Harvey A. Schwertner, Clinical Research Division, Wilford Hall Medical Center, 2200 Bergquist Drive, Lackland AFB, San Antonio, TX 78236-5319, USA Deborah C. Rios, Clinical Research Division, Wilford Hall Medical Center, 2200 Bergquist Drive, Lackland AFB, San Antonio, TX 78236-5319, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The fatty acid composition of 27 samples of commercial hydrogenated vegetable oils and 23 samples of refined oils such as sunflower oil, rice bran oil, soybean oil and RBD palmolein marketed in India were analyzed. Total cis , trans unsaturated fatty acids (TFA) and saturated fatty acids (SFA) were determined. Out of the 27 hydrogenated fats, 11 % had TFA about 1 % where as 11 % had more than 5 % TFA with an average value of about 13.1 %. The 18:1 trans isomers, elaidic acid was the major trans contributor found to have an average value of about 10.8 % among the fats. The unsaturated fatty acids like cis -oleic acid, linoleic acid and α-linolenic acid were in the range of 21.8–40.2, 1.9–12.2, 0.0–0.7 % respectively. Out of the samples, eight fats had fatty acid profiles of low TFA (less than 10 %) and high polyunsaturated fatty acids (PUFA) such as linoleic and α-linolenic acid. They had a maximum TFA content of 7.3 % and PUFA of 11.7 %. Among the samples of refined oils, rice bran oil (5.8 %) and sunflower oil (4.4 %) had the maximum TFA content. RBD palmolein and rice bran oils had maximum saturated fatty acids content of 45.1 and 24.4 % respectively. RBD palmolein had a high monounsaturated fatty acids (MUFA) content of about 43.4 %, sunflower oil had a high linoleic acid content of about 56.1 % and soybean oil had a high α-linolenic acid content of about 5.3 %. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2086-y Authors A. L. Amrutha Kala, Food Safety and Analytical Quality Control Laboratory, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020 India Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Acylglycerols in castor oil less polar than triricinolein were identified by electrospray ionization–mass spectrometry using the lithium adducts of the acylglycerols in the HPLC fractions of castor oil. Thirty four new molecular species of acylglycerols containing hydroxy fatty acids in castor oil were identified by MS. The chain lengths of fatty acid substituents were C16, C18, C20, C22 and C23. The numbers of double bonds of the fatty acids were from zero to three. The numbers of hydroxyl groups on the fatty acid chains were from zero to three as previously reported. The structure of fatty acid, OH18:2, was proposed as 12-hydroxy-9,13-octadecadienoic acid. An unusual odd-numbered long-chain fatty acid, 23:0 (tricosanoic acid), was identified. Some new estolides and tetraacylglycerols, were identified as (12-ricinoleoylricinoleoyl)-ricinoleoyl-linoleoyl-glycerol (RRRL), (12-ricinoleoylricinoleoyl)-ricinoleoyl-oleoyl-glycerol (RRRO), (12-ricinoleoylricinoleoyl)-ricinoleoyl-palmitoyl-glycerol (RRRP), (12-ricinoleoylricinoleoyl)-ricinoleoyl-stearoyl-glycerol (RRRS) and (12-ricinoleoylricinoleoyl)-ricinoleoyl-linolenoyl-glycerol (RRRLn). The normal fatty acid (non-hydroxylated) of these tetraacylglycerols were directly attached to the glycerol backbone. The biosynthetic pathway of castor oil is proposed. Content Type Journal Article Category Original Paper Pages 1-12 DOI 10.1007/s11746-012-2082-2 Authors Jiann-Tsyh Lin, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA Grace Q. Chen, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Neutralization is an important step in the chemical refining of edible oils. Free fatty acids (FFA) are generally removed in neutralization as sodium soaps but neutral oil is also entrapped in the emulsion and removed with the soap during centrifugation. Thus, alkali neutralization causes a major loss of neutral oil in the chemical refining of edible oils. The effects of demulsifiers (NaCl, KCl, Na 2 SO 4 and tannic acid) on reducing alkali refining losses of refined palm, soybean, and sunflower oils (used as model oils) incorporated with FFA from rice bran oil were investigated. Adding small amounts of demulsifiers to the alkali neutralization step significantly reduced neutral oil loss of these model oils. All demulsifiers except for tannic acid had similar effects on refining losses in all oil model systems. The optimum demulsifier content was 1.0 % (w/w of oil). Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2079-x Authors Salisa Chumsantea, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Takham, Bangkhuntien, Bangkok, 10150 Thailand Kornkanok Aryusuk, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Takham, Bangkhuntien, Bangkok, 10150 Thailand Supathra Lilitchan, Department of Nutrition, Faculty of Public Health, Mahidol University, Ratchathewi, Bangkok, 10400 Thailand Narumon Jeyashoke, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Takham, Bangkhuntien, Bangkok, 10150 Thailand Kanit Krisnangkura, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Takham, Bangkhuntien, Bangkok, 10150 Thailand Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Oxidized lipids can decrease the absorbance of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in isooctane. However, the compounds responsible for the decrease in DPPH absorbance are still not known. Major factors and possible compounds decreasing the DPPH absorbance during lipid oxidation were identified using linoleic and oleic acid model systems. Changes in the hydroperoxides and conjugated dienoic acid value in thermally oxidized linoleic acid were not highly correlated with those of DPPH absorbance under air-tight and nitrogen flushing conditions. Radical scavenging compounds from oxidized oleic acid were tentatively identified as mixtures of aldehydes, alcohols, and acids. Aldehydes from oxidized fatty acids including pentanal, t -2-heptenal and t -2-nonenal can react with DPPH, whereas most alcohols and hydrocarbons did not show DPPH scavenging activity. Aldehydes rather than conjugated dienes and hydroperoxides may be the radical scavenging compounds from oxidized lipids. The results of this study will help to understand better the changes in oxidation products during lipid oxidation. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2088-9 Authors Min Kyu Jeong, Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea JuDong Yeo, Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea Eun Yeong Jang, Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Korea Mi-Ja Kim, Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Korea JaeHwan Lee, Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Korea Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    A rapid method for the determination of some important physicochemical properties in frying oils has been developed. Partial least square regression (PLS) calibration models were applied to the physicochemical parameters and near infrared spectroscopy (NIR) spectral data. PLS regression was used to find the NIR region and the data pre-processing method that give the best prediction of the chemical parameters. Calibration and validation were appropriated by leave one out cross validation and test set validation techniques for predicting free fatty acids (FFA), total polar materials (cTPM; measured by chromatographic method and iTPM measured by an instrumental method), viscosity and smoke point of the frying oil samples. For PLS models using the cross validation techniques, the best correlations ( r ) between NIR predicted data and the standard method data for iTPM in oils were 93.79 and root mean square error of prediction (RMSEP) values were 5.53. For PLS models using the test set validation techniques, the best correlations ( r ) between NIR predicted data and standard method data for FFA, cTPM, viscosity and smoke point in oils were 92.58, 94.61, 81.95 and 84.07 and RMSEP values were 0.121, 3.96, 22.30 and 8.74, respectively. In conclusion, NIR technique with chemometric analysis was found very effective in predicting frying oil quality changes. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2087-x Authors Mustafa Öğütcü, Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey Buket Aydeniz, Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey Mehmet Burak Büyükcan, Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey Emin Yılmaz, Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The liver oils of six shallow-water shark species, silky ( Carcharhinus falciformis ), thresher ( Alopias superciliosus ), oceanic whitetip ( Carcharhinus longimanus ), blue ( Prionace glauca ), hammerhead ( Sphyrna lewini ) and salmon ( Lamna ditropis ) were analyzed with particular attention to the regioisomeric composition of triacylglycerols (TAG). The TAG compositions were analyzed by using an HPLC-evaporative light scattering detector and each molecular species identified by HPLC-atmospheric pressure chemical ionization/mass spectrometry. Major lipid components of all sharks’ oils were TAG (~80 %) made up of omega-3 polyunsaturated fatty acids at 26–40 % and 20–25 % docosahexaenoic acid (DHA). Forty different molecular species were detected in the TAG fractions. TAG consisting of one palmitic acid, one DHA and one oleic acid (12.5–19.9 %) and TAG consisting of two palmitic acids and one DHA (8.4–15.4 %) were the predominant form while 30–50 % TAG molecular species were bound to one or more DHA. Distribution of fatty acids in the primary ( sn -1 and sn -3) and secondary ( sn -2) position of the glycerol backbones was examined by regiospecific analysis by using pancreatic lipase and it was found that DHA was preferentially positioned at sn -2. These findings greatly extend the utilization of shark liver oils in food productions and may have a significant impact on the future development of the fish oil industry. Content Type Journal Article Category Original Paper Pages 1-12 DOI 10.1007/s11746-012-2081-3 Authors Chamila Jayasinghe, Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan Naohiro Gotoh, Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan Shun Wada, Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The formation of 4-hydroxy-2- trans -nonenal (HNE), a toxic aldehyde formation, was investigated in heat treated imitation Mozzarella cheeses which are made with vegetable oils and in natural Mozzarella cheeses which contain dairy fats. The cheeses were heat treated at 204 °C for 30 and 60 min, and at 232 °C for 15 and 30 min. The HNE formations were much higher in imitation cheeses than in natural cheeses due to both heat treatments. Average HNE concentrations in imitation cheeses, after 30 min of heat treatment at 204 °C, were 110.3 ng HNE/g cheese and it increased to 877.1 ng HNE/g cheese when the temperature was raised to 232 °C. In natural cheeses, the average HNE concentration was much lower only 13.4 ng HNE/g cheese after 204 °C heat treatment for 30 min and it increased only to 182.8 ng HNE/g cheese using 232 °C. Since imitation cheeses are made with vegetable oils which contain much higher levels of linoleic acid, a precursor for HNE, than dairy fat, it is not surprising that heat-induced lipid peroxidation results in increased HNE formation in imitations cheeses compared to dairy fat containing cheeses, which are low in linoleic acid. Content Type Journal Article Category Original Paper Pages 1-5 DOI 10.1007/s11746-012-2084-0 Authors In Hwa Han, Department of Food and Nutrition, Gwangju Women’s University, 165 Sanjeong-dong, Gwangsan-gu, Kwangju, 506-713 South Korea A. Saari Csallany, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN 55108, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The purpose of this work was to evaluate the stability of fried-salted soybeans prepared in normal and high-oleic sunflower and normal peanut oils. Three products were obtained: fried-salted soybeans prepared in sunflower oil (FSS), in high-oleic sunflower oil (FSH) and in peanut oil (FSP). Products were stored for 112 days at 22 and 40 °C. Samples were removed from storage for chemical and sensory descriptive analyses. Fatty acid composition of raw soybeans changed after the frying process. Palmitic, linoleic, linolenic acids, iodine value and saturated/unsaturated ratio decreased while oleic acid and the oleic/linoleic ratio (O/L) increased after the frying process of soybeans. Soybeans fried in FSH had the highest O/L (2.42), followed by FSP (1.07), FSS (0.52), and finally by raw soybeans (0.37). Peroxide values higher than 10 mequiv O 2  kg −1 were reached after 23 days in FSS, 223 days in FSH, and 159 days in FSP at 22 °C. The shelf life was 10 (at 22 °C) and 7 (at 40 °C) times longer in FSH than in FSS. Soybeans fried in high-oleic sunflower and peanut oils had a higher stability than soybeans fried in sunflower oil, making them more resistant to lipid oxidation and the development of rancid flavors. Content Type Journal Article Category Original Paper Pages 1-13 DOI 10.1007/s11746-012-2066-2 Authors María P. Jáuregui, Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, IMBIV-CONICET, Universidad Nacional de Córdoba, Córdoba, Argentina Cecilia Riveros, Quimica Biológica, Facultad de Ciencias Agropecuarias, IMBIV-CONICET, Universidad Nacional de Córdoba, CC 509, 5016 Córdoba, Argentina Valeria Nepote, Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, IMBIV-CONICET, Universidad Nacional de Córdoba, Córdoba, Argentina Nelson R. Grosso, Quimica Biológica, Facultad de Ciencias Agropecuarias, IMBIV-CONICET, Universidad Nacional de Córdoba, CC 509, 5016 Córdoba, Argentina María F. Gayol, Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, IMBIV-CONICET, Universidad Nacional de Córdoba, Córdoba, Argentina Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    We have recently reported the identification of forty new minor molecular species of acylglycerols containing hydroxy fatty acids less polar than triricinolein by electrospray ionization mass spectrometry of the lithium adducts. The ratios of regioisomers of triacylglycerols (ABC and AAB types) and tetraacylglycerols (AAAB type) identified were estimated by the relative abundances of the fragment ions from the neutral losses of fatty acids as α,β-unsaturated fatty acids at the sn -2 position. The order of the contents of regioisomers of triacylglycerols with the fatty acids at the sn -2 position are: nonhydroxy fatty acids 〉 monohydroxy fatty acids 〉 dihydroxy fatty acids 〉 trihydroxy fatty acids. For tetraacylglycerols (AAAB type) such as ricinoleoylricinoleoyl–ricinoleoyl–oleoyl–glycerol (RRRO), ricinoleoylricinoleoyl chain was predominately at the sn -2 position, while ricinoleate was not detected at the sn -2 position. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2083-1 Authors Jiann-Tsyh Lin, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA Grace Q. Chen, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The objective of the present research was to monitor bubble and crystal formation in lipids during high-intensity insonation. High-intensity ultrasound was generated with a 20-kHz probe. Bubble and crystal formations were recorded using a low-intensity ultrasound spectrometer operating at 1 MHz central frequency. Bubble formation was monitored in soybean oil (SBO) during insonation for different time periods (5, 10 and 60 s) and at different temperatures (22, 24, 26, 28, and 30 °C). Ultrasound attenuation due to the presence of bubbles was observed in all conditions tested. Attenuation increased with temperature and at intermediate frequencies (1 MHz). In addition, the presence of bubbles was detected after insonation was stopped, particularly for SBO sonicated for 60 s at 30 °C. Low-intensity ultrasound spectroscopy was used to monitor the crystallization behavior of interesterified SBO. The acoustic velocity increased during crystallization, but significantly decreased during insonation. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2085-z Authors Silvana Martini, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA R. Tejeda-Pichardo, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA Y. Ye, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA S. G. Padilla, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA F. K. Shen, Center for Surface Analysis and Applications, Utah State University, Logan, UT, USA T. Doyle, Department of Physics, Utah Valley University, Orem, UT, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Determination of adulteration and authenticity of extra virgin olive oil (EVOO) was investigated by means of infrared spectroscopy and chemometric methods. The study was focused on the detection and quantification of extra virgin olive oil adulteration by soybean (SB) and sunflower (SF) oils using FT-IR spectroscopy based on the use of PLS modeling and variable importance of projection (VIP) scores. A PLS model, using orthogonal signal correction and mean centering data pretreatments, and VIP scores variable preselection, was able to predict the concentration of sunflower and soybean oil adulterants in the 1–24 % weight ratio range with relative prediction errors lower than 3 % ( w/w ), for external validation samples. Moreover, the PLS-DA (discriminant analysis) model using the same preselected wavelengths was able to explain 99.9 % of variance and to predict with 100 % accuracy both classes of adulteration (EVOO–SB and EVOO–SF) in the external validation. Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2091-1 Authors Abdelkhalek Oussama, Laboratory of Spectroscopy Applied and Environment, Faculty of Sciences and Technique, Moulay Slimane University, Beni Mellal, Morocco Fatiha Elabadi, Laboratory of Spectroscopy Applied and Environment, Faculty of Sciences and Technique, Moulay Slimane University, Beni Mellal, Morocco Stefan Platikanov, Department of Environmental Chemistry, IDAEA-CSIC, Jordi Girona 18-26, 08034 Barcelona, Spain Fouzia Kzaiber, Laboratory of Spectroscopy Applied and Environment, Faculty of Sciences and Technique, Moulay Slimane University, Beni Mellal, Morocco Roma Tauler, Department of Environmental Chemistry, IDAEA-CSIC, Jordi Girona 18-26, 08034 Barcelona, Spain Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Bioimprinting and immobilization of Candida antarctica lipase A (CALA) was optimized by response surface methodology to improve its selectivity for concentration of omega-3 polyunsaturated fatty acids (PUFA) by lipase-catalyzed ethanolysis of salmon oil obtained from salmon by-products. Enzyme-to-support ratio, oleic acid concentration, and immobilization time were the factors investigated. Total omega-3 PUFA lost to the ethyl esters (EE) fraction was monitored in relation to the varying levels of the factors. Results showed that the second-order polynomial model generated adequately fitted the experimental data. The most critical factor was the enzyme-to-support ratio, which led to decreased recovery of omega-3 PUFA in the glycerides fraction with increasing levels of enzyme amount. Optimum conditions were selected as follows: enzyme-to-support ratio, 0.2 ( w/w ); oleic acid concentration, 50 mM; immobilization time, 85 min. The total omega-3 PUFA lost to the EE fraction through ethanolysis of salmon oil decreased from 3.76 to 1.47 (mol%) under the optimum conditions. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2090-2 Authors Derya Kahveci, Department of Food Engineering, Yeditepe University, Kayisdagi, 34755 Istanbul, Turkey Xuebing Xu, Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The effect of temperature (25 or 35 °C) and moisture content (10, 12.5, 15.5 %) on rapeseed phytosterol degradation was examined for 18 days. Statistical analysis showed that temperature, moisture and time of storage have a significant effect on phytosterol degradation. After 18 days of seed storage at a temperature of 25 and 30 °C losses of these compounds amounted to 11 and 13 % in seeds with moisture contents of 10, 12 and 16 % in seeds with a moisture content of 12.5 %, while they were 24 and 58 % in seeds with a moisture content of 15.5 %. Among all the identified sterols the greatest degradation rate was observed for stigmasterol and brassicasterol. Losses of stigmasterol and brassicasterol during storage of seeds with a 12.5 % moisture content at a temperature of 30 °C were 17 and 28 %, respectively, while in seeds with a moisture content of 15.5 % these losses increased to 73 and 63 %. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2064-4 Authors Marzena Gawrysiak-Witulska, Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-637 Poznan, Poland Magdalena Rudzińska, Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-637 Poznan, Poland Jolanta Wawrzyniak, Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-637 Poznan, Poland Aleksander Siger, Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Wojska Polskiego 31, 60-637 Poznan, Poland Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The production of glycerol from the synthesis of biodiesel has led to a market surplus of this polyhydric alcohol and additional research to find new applications for this versatile chemical. This study involves the use of inverse gas chromatography (IGC) to characterize the solute–solvent interactions between glycerol and a homologous series of aliphatic alcohols, in which the latter components are at infinite dilution in the glycerol, which is the stationary phase contained in a packed GC column. The IGC experiments were conducted between 51.5 and 111 °C for the n -alcohols ranging from methanol to n -butanol. All of the n -alcohol homologs exhibited positive deviations from Raoult’s law as based on mole fraction activity coefficients values ranging from 1.86 to 14.4. The measured mole fraction activity coefficients of the alcoholic solutes in glycerol showed good agreement with literature values, and in some cases with those predicted using existing theoretical models. The mole fraction activity coefficients increased going from methanol to n -butanol, reflecting the change in the alcohol’s cohesive energy densities relative to that for glycerol. The total solubility parameter of glycerol calculated from IGC data was found to be 34.8 MPa 1/2 which is in good agreement with that obtained using Hansen solubility parameter approach (31.6 MPa 1/2 ). This data can be used to characterize the solvent properties of glycerol as well as to provide thermodynamic data for the removal of the alcoholic solutes from glycerol. Content Type Journal Article Category Original Paper Pages 1-13 DOI 10.1007/s11746-012-2070-6 Authors Joel D. Vincent, Department of Chemical Engineering, 3202, Bell Engineering Center, University of Arkansas, Fayetteville, AR 72701, USA Keerthi Srinivas, Department of Chemical Engineering, 3202, Bell Engineering Center, University of Arkansas, Fayetteville, AR 72701, USA Jerry W. King, Department of Chemical Engineering, 3202, Bell Engineering Center, University of Arkansas, Fayetteville, AR 72701, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In this study, SnCl 4 was chosen as a solid catalyst for esterification of free fatty acids (FFA) in Zanthoxylum bungeanum seed oil (ZSO). A central composite rotatable design was used to investigate the effect of the methanol-to-oil molar ratio, catalyst amount and reaction time on the SnCl 4 -catalyzed esterification of FFA. The methanol-to-oil molar ratio and reaction time clearly affected the conversion efficiency of FFA in the test ranges. Response surface methodology was used to optimize the conditions for SnCl 4 -catalyzed esterification. A quadratic polynomial equation was obtained for conversion efficiency of FFA by multiple regression analysis and verification experiments confirmed the validity of the predicted model. Under the optimum conditions, the conversion efficiency of FFA in vegetable oil reached above 96 %. This study demonstrates the effectiveness of SnCl 4 as an acid catalyst for the reduction of high FFA content in vegetable oils to a low level by one-step esterification. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2067-1 Authors Junhua Zhang, College of Forestry, Northwest A&F University, 3 Taicheng Road, Yangling, 712100 China Jianjun Liu, College of Forestry, Northwest A&F University, 3 Taicheng Road, Yangling, 712100 China Hunian Ma, College of Forestry, Northwest A&F University, 3 Taicheng Road, Yangling, 712100 China Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Structured lipids containing behenic and medium chain (MC) fatty acids were prepared from palm stearin using 1,3-specific lipase-catalyzed acidolysis. Incorporation of MC and behenic acids was affected by proportion of substrate, type of fatty acids, reaction time, addition of water and quantity of lipase. It was found that incorporation of caproic acid was less compared to other longer chain fatty acids. Caprylic, capric and behenic acids shared similar incorporation (up to 32 %), which increased with the amount of fatty acids added and the time of reaction. The incorporation of these acids increased with addition of 1 % moisture and the increasing amount of enzyme from 5 to 10 % at the beginning of the reaction. Incorporating behenic and MC fatty acids, reduced palmitic and oleic acids considerably from palm stearin, the extent being the same as those incorporated. However, the reduction of linoleic acid was marginal. The solid fats content of the modified palm stearin containing MC and behenic acids were reduced at all temperatures due to a reduction in higher molecular weight triglycerides and an increasing proportion of lower chain triglycerides. The modified products of palm stearin with added capric and behenic acids were similar to commercial bakery shortenings and those with added capric acid were like salad or cooking oils or butter in melting characteristics. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2059-1 Authors Chandhapuram Mounika, Lipid Science and Traditional Foods Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020 India Sunki Yella Reddy, Lipid Science and Traditional Foods Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020 India Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The potential for using Siberian apricot ( Prunus sibirica L.) seed kernel oil as a source of biodiesel raw material is often overlooked when considering Siberian apricots as a greening tree in China. The aim of this research was to study and compare the oil content and fatty acid composition of 17 germplasm accessions in northern regions of China. Oil content ranged from 44.73 to 57.83 % with a mean of 50.18 % for the 17 accessions. In AS-080, AS-013, AS-017 and AS-027, oil contents were higher than 55 %. Percentages of fatty acids varied greatly among different accessions, but all the accessions contained high amounts of important oleic acid. The biodiesel properties of the Siberian apricot seed kernels oil methyl ester were determined and compared to the relevant specifications from the ASTM D6751-2003, EN 14214-2005 and GB/T 20828-2007. In general, germplasm accession PS-80 has been identified as the ideal feedstock for biodiesel production while germplasm accessions PS-17 and PS-27 were found to be the promising feedstock for biodiesel production. Content Type Journal Article Category Original Paper Pages 1-5 DOI 10.1007/s11746-012-2069-z Authors Libing Wang, Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The effect of the drying method applied and subsequent rapeseed storage on changes in phytosterols was determined. After harvest, rapeseeds were dried by the near-ambient method in a thick immobile layer of 2 m and using air heated to a temperature of 60, 80 and 100 °C. Analyses of phytosterol contents were performed immediately after drying and after 6 and 12 months of storage at a temperature of 10 ± 2 °C. Results showed a significant effect of drying conditions, cultivar-specific differences and storage time on the contents of phytosterols. Near-ambient drying of seeds resulted in a reduction in total sterol contents by 6–20 %, while for drying with hot air it was by 14–40 %. The level of sterols decreased by 13–18 % after a 1 year storage of seeds dried by the near-ambient methods. A reduction in 12–22 % in sterols for seeds dried by high temperature occurred after 1 year of storage. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2065-3 Authors Marzena Gawrysiak-Witulska, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland Magdalena Rudzińska, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The kinetics and thermodynamics of the esterification of citric acid (CA) and monoglycerides (MGs) for citrate esters of monoacylglycerols catalyzed by Novozym 435 in tert -butyl alcohol system was studied in this work. The relationship between initial reaction rate and temperature was established, based on the Arrhenius law. A linear relationship was established between the initial reaction rate and enzyme load up to 3 g/L, which demonstrated that the influence of external mass transfer limitations on the reaction could be eliminated. The reaction kinetics agreed with the Ping-Pong Bi–Bi mechanism with CA inhibition characterized by V max , K B , K A , and K iA , values of 0.7092 mmol/(min g), 0.0553, 0.0136 and 0.1948 mol/L, respectively. The model was used to simulate the reaction process. The values calculated from the kinetic mode agreed well with the experimental rate data under the different MG and CA concentrations. Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2062-6 Authors Jianhua Huang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China Yuanfa Liu, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China Qingzhe Jin, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China Xiaojuan Wu, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China Xingguo Wang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China Zhihua Song, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung: (In)correct Use of Statistics Content Type Journal Article Category Letter to the Editor Pages 1-2 DOI 10.1007/s11746-012-2068-0 Authors Albert J. Dijkstra, Carbougnères, 47210 St Eutrope-de-Born, France Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The quality of biodiesel from crude pollock oil and the effect of a purification process on the physicochemical properties of pollock oil biodiesel were evaluated. Unpurified pollock oil (PO) was transesterified to biodiesel from pollock oil (BPO) using methyl alcohol (1:6 molar ratio) and NaOH (1 % w/w of the oil weight); and the resulting fatty acids methyl esters (FAME) were purified with 10 % (w/w) activated earth to yield purified biodiesel from pollock oil (PBPO). The samples were evaluated for yield, FAME composition, free fatty acids (FFA), peroxides value (PV), moisture, bulk density, cloud point, flash point, free and total glycerin, color, rheological properties, and minerals. BPO and PBPO were evaluated for the kinetics of lipid oxidation. The transesterification and purification processes had no effect on the FAME composition of PO. The yield of PBPO was significantly ( P  〈 0.05) reduced after the transesterification and purification processes. Moreover, the transesterification process significantly ( P  〈 0.05) reduced the FFA, moisture, bulk density, flash point, total glycerides, redness, viscosity, arsenic and silicon content in PO. Meanwhile, the purification process significantly ( P  〈 0.05) reduced the PV, redness, and sulfur content of BPO. The flash point of BPO was significantly ( P  〈 0.05) increased by the purification process from 79 to 84 °C. PO, BPO, and PBPO behaved as non-Newtonian and Newtonian fluids at 0 and 25 °C, respectively. BPO showed a lower oxidation rate and activation energy compared to those of PBPO. BPO and PBPO met the ASTM biodiesel standard D6751 for moisture, bulk density, cloud point, free and total glycerin, Na, P, and S. The study demonstrated that high viscosity crude pollock oil could be converted into low viscosity purified pollock oil biodiesel. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2060-8 Authors Kevin Mis Solval, Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4300, USA Subramaniam Sathivel, Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4300, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Four varieties (Boribo, Dodo, Kagege, and Kent) of ripe mango ( Mangifera indica, L.) fruits were collected directly from the farmers in Meru County (Kenya), peeled, depulped and the stones deshelled. The mango kernels obtained were crushed, sun-dried, and extracted using petroleum ether (b.p. 40–60 °C). The fat content of the mango kernels varied from 8.5 to 10.4 % depending on the variety. The mango seed kernels constituted about (4.76–6.70 %) crude protein (Nx6.25), (1.74–2.26 %) crude ash, (71.90–76.28 %) crude carbohydrate, (1743–1782 kJ) gross energy, (1547–1576 kJ) available energy, and mean protein:energy ratios of (2.63–3.76 mg/kJ) all on a moisture free basis. The moisture content of fresh mango seed kernels varied from 42.1 to 67.6 % depending on the variety. The fat had a melting point of 25–33 °C, an iodine value of 51.08–56.79, an acid value of 4.49–7.48, free fatty acid (as oleic) of 2.26–3.76, a saponification number of 188.8–195.9, unsaponifiable matter of 2.26–2.74 %, a peroxide value of 0.40–0.75, a refractive index(40 °C) of 1.4562–1.4597 and a specific gravity of 0.9017–0.9087. Investigation of the fatty acid composition revealed(GLC) nine fatty acids: tetradecanoic acid (trace-0.05 %), pentadecanoic acid (trace–0.09 %), hexadecanoic acid (4.87–10.57 %), heptadecanoic acid (trace-O.10 %), octadecanoic acid (24.22–32.80 %), 9-( Z )-octadecenoic acid (46.37–58.59 %), 9-( Z ), 12-( Z )-octadecadienoic acid (6.73–10.35 %), 9-( Z ), 12-( Z ), 15-( Z )-octadecatrienoic acid (0.601–1.8 %), and eicosanoic acid (0.62–1.64 %). The fat had the typical characteristics of a vegetable butter. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2054-6 Authors Daniel R. Muchiri, Department of Chemistry, Egerton University, P.O. Box 536-60100, Egerton, Kenya Symon M. Mahungu, Department of Food Science and Technology, Egerton University, P.O. Box 536-60100, Egerton, Kenya Simon N. Gituanja, Department of Chemistry, Egerton University, P.O. Box 536-60100, Egerton, Kenya Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The aim of this work was to obtain acylglycerols from tuna oil (23 % weight DHA) rich in docosahexaenoic acid (DHA) by selective ethanolysis, catalyzed by lipases. First, seven immobilized lipases were tested and the best DHA concentration and recovery in the acylglycerol fraction were attained with Lipozyme TL IM ® from Thermomyces lanuginosus , Lipozyme RM IM from Rhizomucor miehei , and lipase from Thermomyces lanuginosus immobilized on Immobead 150. As it is the cheapest, Lipozyme TL IM ® was selected to optimize the reaction conditions. The influence of temperature, reaction time, and ethanol/oil and lipase/oil ratios were studied. Under the optimized conditions (35 °C, ethanol/oil molar ratio 2.3, lipase/oil ratio 5 % weight and 48 h) and for a 56 % conversion, acylglycerols were obtained with a 45 % DHA concentration and 90 % recovery. In these optimized conditions the reaction was scaled up to 766 g of tuna oil and carried out in a batch stirred tank reactor, with the lipase contained in a cartridge filter attached to the stirring rod. The results were similar to those obtained on the smaller scale. The DHA-enriched acylglycerols were separated from the ethyl esters by evaporation of the latter in a short-path vacuum distiller, where the influence of distillation temperature was studied. At 170 °C DHA-rich acylglycerols (44 % DHA) were recovered in the residue with 94.5 % purity and 72 % recovery. Content Type Journal Article Category Original Paper Pages 1-13 DOI 10.1007/s11746-012-2056-4 Authors L. Martín Valverde, Department of Chemical Engineering, University of Almería, 04120 Almería, Spain P. A. González Moreno, Department of Chemical Engineering, University of Almería, 04120 Almería, Spain A. Rodríguez Quevedo, Department of Chemical Engineering, University of Almería, 04120 Almería, Spain E. Hita Peña, Department of Chemical Engineering, University of Almería, 04120 Almería, Spain M. J. Jiménez Callejón, Department of Chemical Engineering, University of Almería, 04120 Almería, Spain L. Esteban Cerdán, Department of Chemical Engineering, University of Almería, 04120 Almería, Spain E. Molina Grima, Department of Chemical Engineering, University of Almería, 04120 Almería, Spain A. Robles Medina, Chemical Engineering Department, Almería University, 04120 Almería, Spain Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Arachidonyl alcohol rarely occurs in natural oils. It can be used as a substrate for production of several ether lipids possessing beneficial functions. Although arachidonyl alcohol has been produced on a laboratory scale by the chemical reduction of arachidonic acid, it will be difficult to scale up this process for industrial application. The aim of this study was to develop a new bioprocess for converting arachidonic acid to arachidonyl alcohol. Screening was conducted using 11 wax ester- (esters of fatty acids and fatty alcohols) producing strains reported in our previous study, and a single-cell oil containing arachidonic acid. A new strain, Acinetobacter species N-476-2, most effectively converted arachidonic acid to arachidonyl alcohol, which accumulated inside the cells as a wax ester. GC–MS, FT–IR, and NMR analyses showed that this strain reduced the carboxyl group of 5- cis ,8- cis ,11- cis ,14- cis -arachidonic acid to a hydroxyl group without altering the position or configuration of the double bonds; the product was identified as 5- cis ,8- cis ,11- cis ,14- cis -arachidonyl alcohol. A time-course study of cultivation showed that the amount of arachidonyl alcohol produced by the strain after 4 days was 2.2 mg/mL culture. The bioprocess using Acinetobacter sp. N-476-2 can be applied to the large-scale production of arachidonyl alcohol. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2057-3 Authors Toshihiro Nagao, Biomaterials and Commodity Chemicals Research Division, Osaka Municipal Technical Research Institute, 1-6-50 Morinomiya, Joto-ku, Osaka 536-8553, Japan Yomi Watanabe, Biomaterials and Commodity Chemicals Research Division, Osaka Municipal Technical Research Institute, 1-6-50 Morinomiya, Joto-ku, Osaka 536-8553, Japan Shigemitsu Tanaka, Biomaterials and Commodity Chemicals Research Division, Osaka Municipal Technical Research Institute, 1-6-50 Morinomiya, Joto-ku, Osaka 536-8553, Japan Motohiro Shizuma, Biomaterials and Commodity Chemicals Research Division, Osaka Municipal Technical Research Institute, 1-6-50 Morinomiya, Joto-ku, Osaka 536-8553, Japan Yuji Shimada, Research and Development Division, Okamura Oil Mill Co., Ltd., 4-5 Kawahara-cho, Kashiwara, Osaka 582-0004, Japan Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The fatty acid composition of the seed oils of Thespesia populnea and cotton variety SG-747 ( Gossypium hirsutum ) were studied to identity their 17-carbon fatty acids. With a combination of chemical derivatization, gas chromatography, and mass spectrometry, 8-heptadecenoic acid, 9-heptadecenoic acid, and 8,11-heptadecadienoic acids were identified in both oils. Additionally, traces of 10-heptadecenoic acid were identified in the T. populnea oil. Although these odd-carbon number fatty acids are present in only minor amounts in cottonseed oil, they make up about ~2 % of the fatty acids in T. populnea seed oil. The identification of these acids indicates that fatty acid α-oxidation is not restricted to cyclopropene fatty acids in these plants, but also occurs with unsaturated fatty acids. Combined with malvalic acid (generally accepted as being formed by α-oxidation of sterculic acid), ~7 % of the fatty acids in T. populnea seed have under gone α-oxidization. The results should help clarify the composition of T. populnea seed oil, which has been reported inconsistently in the literature. Content Type Journal Article Category Original Paper Pages 1-11 DOI 10.1007/s11746-012-2071-5 Authors Michael K. Dowd, Commodity Utilization Research Unit, Agricultural Research Service, US Department of Agriculture, 1100 Robert E. Lee Blvd, New Orleans, LA 70124, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In the present study, epoxidation and ozonolysis led to a decrease of 40.8 and 51.9 % in the degree of unsaturation of corn oil, respectively. Both products were initially characterized by Fourier transform infrared spectroscopy and 1 H- and 13 C-nuclear magnetic resonance spectroscopies. The heteronuclear single-quantum correlation spectroscopy (HSQC) analysis of the polyol obtained by epoxidation showed that carbinol hydrogen signals, located between 3.65 and 3.47 ppm, were correlated to carbon signals between 74.4 and 71.7 ppm. HSQC analysis of the polyol obtained by ozonolysis revealed these same chemical shifts at 3.64 and 62.9 ppm, respectively. Compared to pure corn oil, the differential scanning calorimetry of both corn oil-based polyols displayed the absence of any detectable melting peaks. However, the epoxidized derivative had a higher thermal stability than the ozonated sample, as shown by thermogravimetric analysis. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2063-5 Authors Victor Hugo Rodrigues de Souza, Laboratório de Polímeros Sintéticos, Departamento de Química, Universidade Federal do Paraná, 19081, Curitiba, PR 81531-990, Brazil Simone Adriane Silva, Laboratório de Polímeros Sintéticos, Departamento de Química, Universidade Federal do Paraná, 19081, Curitiba, PR 81531-990, Brazil Luiz Pereira Ramos, Centro de Pesquisa em Química Aplicada, Departamento de Química, Universidade Federal do Paraná, 19081, Curitiba, PR 81531-990, Brazil Sônia Faria Zawadzki, Laboratório de Polímeros Sintéticos, Departamento de Química, Universidade Federal do Paraná, 19081, Curitiba, PR 81531-990, Brazil Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Better sources of drying oils for coatings and conjugated linoleic acid (CLA) for potential health benefits are of continuing interest. Iodine under photochemical conditions in hexanesB at reflux temperatures was investigated as a catalyst for conjugating soybean oil (SBO) for use as drying oils and as a potential source of CLA. Variations in catalyst loading, SBO, light source, free radical catalyst, solvent and temperature strongly affected the efficiency of the process. Changes in fatty acid isomer distributions in conjugated SBO (CSBO) influenced drying properties of CSBO. Conjugated dienes formed were predominantly trans -9, trans -11, which contrasts distributions found with catalysts such as strong base and metal compounds. Drying times of some of the CSBOs were superior to that of raw linseed oil. Iodine was partially recovered. Content Type Journal Article Category Original Paper Pages 1-14 DOI 10.1007/s11746-012-2072-4 Authors Venkat Reddy Chintareddy, Department of Chemistry, Gilman Hall, Iowa State University, Ames, IA 50011, USA Reed E. Oshel, Department of Chemistry, Gilman Hall, Iowa State University, Ames, IA 50011, USA Kenneth M. Doll, USDA/NCAUR/ARS, Bio-Oil Research, 1815 N. University Street, Peoria, IL 61604, USA Zhengkun Yu, Department of Chemistry, Gilman Hall, Iowa State University, Ames, IA 50011, USA Wei Wu, Department of Chemistry, Gilman Hall, Iowa State University, Ames, IA 50011, USA Guangtao Zhang, Department of Chemistry, Gilman Hall, Iowa State University, Ames, IA 50011, USA John G. Verkade, Department of Chemistry, Gilman Hall, Iowa State University, Ames, IA 50011, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The paper reports the investigation of tribochemically formed boundary films of canola oils using surface-enhanced Raman spectroscopy. This is the first time that metallic surfaces lubricated by plant oils have been studied using this technique. The results of this work provided strong evidence that fatty acids were liberated from the triglyceride structure during sliding to form a fatty acid soap layer on the silver surface. The study also revealed that the fatty acid chains of the unrefined canola oil were more disordered and most likely in a gauche conformation, while that of the refined canola oil were tightly packed and oriented perpendicular to the surface. It is believed that the greater presence of polar minor components in the unrefined oil, such as phospholipids, interfered with the ability of free fatty acids to form a tightly packed monolayer on the silver surface. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2075-1 Authors Wenhsi Chua, Tribology Laboratory, School of Mechanical and Chemical Engineering, University of Western Australia, Crawley, WA 6009, Australia Peter Chapman, Department of Chemistry, School of Science, Curtin University of Technology, Bentley, WA 6102, Australia Gwidon W. Stachowiak, Tribology Laboratory, School of Mechanical and Chemical Engineering, University of Western Australia, Crawley, WA 6009, Australia Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In the present study, we synthesized biodiesel from soybean oil through a transesterification reaction catalyzed by lithium carbonate. Under the optimal reaction conditions of methanol/oil molar ratio 32:1, 12 % (wt/wt oil) catalyst amount, and a reaction temperature of 65 °C for 2 h, there was a 97.2 % conversion to biodiesel from soybean oil. The present study also evaluated the effects of methanol/oil ratio, catalyst amount, and reaction time on conversion. The catalytic activity of solid base catalysts was insensitive to exposure to air prior to use in the transesterification reaction. Results from ICP-OES exhibited non-significant leaching of the Li 2 CO 3 active species into the reaction medium, and reusability of the catalyst was tested successfully in ten subsequent cycles. Free fatty acid in the feedstock for biodiesel production should not be higher than 0.12 % to afford a product that passes the EN biodiesel standard. Product quality, ester content, free glycerol, total glycerol, density, flash point, sulfur content, kinematic viscosity, copper corrosion, cetane number, iodine value, and acid value fulfilled ASTM and EN standards. Commercially available Li 2 CO 3 is suitable for direct use in biodiesel production without further drying or thermal pretreatment, avoiding the usual solid catalyst need for activation at high temperature. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2074-2 Authors J. X. Wang, Department of Science Application and Dissemination, National Taichung University of Education, Taichung, 40306 Taiwan, ROC K. T. Chen, The Teaching Center of Natural Science, Minghsin University of Science and Technology, Hsinchu, 30401 Taiwan, ROC S. T. Huang, Department of Science Application and Dissemination, National Taichung University of Education, Taichung, 40306 Taiwan, ROC K. T. Chen, Energy and Environment Laboratories, Industrial Technology Research Institute, Hsinchu, 30401 Taiwan, ROC C. C. Chen, Department of Science Application and Dissemination, National Taichung University of Education, Taichung, 40306 Taiwan, ROC Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In the present study, the effects of three production processes (pressing of roasted pumpkin seed paste, pressing of unroasted ground pumpkin seeds and pressing of unroasted ground pumpkin seeds while cooling the press) on the properties of pumpkin seed oils produced from two seed varieties (husked and naked) were investigated. Oils produced with roasting had a higher initial peroxide value (PV), twofold higher total phenol content and better oxidative stability while cold pressed oils had higher tocopherol content. Fatty acid and triacylglycerol compositions were not significantly affected by the processing conditions. Oxidative stability of the oils positively correlated with oleic acid content and negatively correlated with linoleic and linolenic acid contents. The lack of correlation in oxidative stability with tocopherol and polyphenol contents suggests that improvement in oxidative stability of roasted oils could have been caused by antioxidative Maillard reaction products or inactivation of oil degrading enzymes. In addition, oils produced from husked seeds had significantly higher linoleic acid, triacylglycerols (TAG) containing mainly linoleic acid (LLL, OLL and PLL), tocopherol and phenol contents while oleic acid and TAG containing mainly oleic acid (LOO and OOO) contents and oxidative stability were lower. Principal component analysis (PCA) of the analytical data confirmed the observed differences between oils from two varieties and three production processes. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2076-0 Authors Sandra Neđeral, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia Dubravka Škevin, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia Klara Kraljić, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia Marko Obranović, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia Sunčica Papeša, Department of Health Regulation and Control, KRAŠ Food Industry, Ravnice 48, 10000 Zagreb, Croatia Antonija Bataljaku, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Soybean oil derivatives containing a Schiff-base (SOS-B) were prepared and evaluated as microbial corrosion inhibitors against sulfate-reducing bacteria using the gram-positive Desulfosporosinus orientis bacteria as a representative bacterium. These SOS-B compounds were also found to be excellent inhibitors against acidic corrosion of carbon steel. These soybean oil derivatives were prepared by ozonation of soybean oil to yield aldehyde functional intermediates which were then reacted with benzylamine to produce a mixture of imine functional triglycerides and linear compounds. The structure of these soy-based derivatives was confirmed by FTIR and NMR. It was found that the addition of these SOS-B compounds to D. orientis culture provided a complete inhibition of this bacterium. Furthermore, almost no corrosion of carbon steel panels was observed when the panels were aged in 2N HCl solution containing 10 ppm of these SOS-B compounds. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2077-z Authors D. Graiver, Department of Chemical Engineering and Material Science, Michigan State University, East Lansing, MI 48824, USA R. Dacomba, Department of Chemical Engineering and Material Science, Michigan State University, East Lansing, MI 48824, USA M. Khawaji, Department of Chemical Engineering and Material Science, Michigan State University, East Lansing, MI 48824, USA A. Jaros, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA K. Berglund, Department of Chemical Engineering and Material Science, Michigan State University, East Lansing, MI 48824, USA R. Narayan, Department of Chemical Engineering and Material Science, Michigan State University, East Lansing, MI 48824, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    We describe a procedure for isolating and purifying oil bodies (OBs) from Oryza sativa bran, and present evidence that strongly suggests a physical association between the OB organelles and several antioxidant phytochemicals (γ-oryzanol and several tocochromanols). This suggestion arises from work showing that despite comprehensive washing steps (9 M urea, water), the majority of the tocotrienols and tocopherols (77 and 73 %, respectively) and oryzanols (91 %) remain integral to the oil bodies, not being released unless the latter are sacrificed. This in turn provides a valuable comparison with similar analyses of tocochromanols in other plant species, as well as indicating that rice bran, normally a waste product from the rice industry, may provide a valuable source of antioxidants as well as protein and unsaturated fat. Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2078-y Authors Nantaprapa Nantiyakul, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Nottinghamshire, LE12 5RD UK Samuel Furse, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Nottinghamshire, LE12 5RD UK Ian Fisk, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Nottinghamshire, LE12 5RD UK Timothy J. Foster, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Nottinghamshire, LE12 5RD UK Gregory Tucker, Division of Nutritional Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Nottinghamshire, LE12 5RD UK David A. Gray, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Nottinghamshire, LE12 5RD UK Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The fatty acid moiety of 2-monoacyl- sn -glycerol (2-MAG) undergoes spontaneous acyl migration to the sn -1(3) position, resulting in a thermodynamic equilibrium of approximately 1:9 of 2-MAG to 1(3)-monoacyl- sn -glycerol (1-MAG). Spontaneous acyl migration is an impediment to synthesizing and isolating specific 2-MAG for use as intermediates in the synthesis of structured triacylglycerols. 2-Monooleoyl- sn -glycerol was synthesized by the enzymatic ethanolysis of triolein and isolated by liquid CO 2 extraction. The resultant MAG, diacylglycerol, and fatty acid ethyl esters were quantified by 1 H NMR and supercritical fluid chromatography. The low polarity of the CO 2 and mild extraction temperature (25 °C) resulted in very low spontaneous acyl migration rates, allowing the MAG to be isolated in 80% yield and in a very high 2-MAG:1-MAG ratios of ≥93 mol%. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2035-9 Authors David L. Compton, Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, Peoria, IL 61604, USA Fred J. Eller, Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, Peoria, IL 61604, USA Joseph A. Laszlo, Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, Peoria, IL 61604, USA Kervin O. Evans, Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, Peoria, IL 61604, USA Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Lipase-catalyzed acidolysis of a modified pine nut oil (MPNO)—the pine nut oil was obtained from Pinus koraiensis Siebold & Zucch.—with capric acid was studied in a continuous packed bed reactor (PBR) using Lipozyme RM IM from Rhizomucor miehei as a biocatalyst. The MPNO containing pinolenic acid (PLA) at the sn -2 position of the triacylglycerol (TAG) backbone was prepared by lipase-catalyzed redistribution of pine nut oil using Novozym 435 from Candida antarctica . The effects of the water content in the reaction mixture and the molar ratio of substrates on the extent of the acidolysis reaction as a function of residence time in a PBR were investigated. The water content of the reaction mixture significantly influenced both the rate of acidolysis and the degree of acyl migration, but the molar ratio of substrates affected only the rate of acidolysis. The optimum water content and molar ratio for synthesis of the structured lipid containing PLA at the sn -2 position and capric acid at the sn -1,3 positions of the TAG backbone were 0.04%, and 1:5 (MPNO to capric acid), respectively. Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2040-z Authors Jong-Hun Choi, Department of Food and Nutrition, Korea University, Jeongneung-dong, Seongbuk-Gu, Seoul 136-703, Republic of Korea Byung Hee Kim, Department of Food Science and Technology, Chung-Ang University, Anseong, 456-756 Republic of Korea Seung In Hong, Department of Food and Nutrition, Korea University, Jeongneung-dong, Seongbuk-Gu, Seoul 136-703, Republic of Korea Yangha Kim, Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-749 Republic of Korea In-Hwan Kim, Department of Food and Nutrition, Korea University, Jeongneung-dong, Seongbuk-Gu, Seoul 136-703, Republic of Korea Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    In this work we have developed polymeric materials from epoxidized vegetable oils in order to obtain materials with excellent mechanical properties for use as green matrix composites. Epoxidized soybean oil (ESO), epoxidized linseed oil (ELO) and different mixtures of the two oils were used to produce the polymers. Phthalic anhydride (17 mol%) and maleic anhydride (83 mol%) which has a eutectic reaction temperature of 48 °C were used as crosslinking agents while benzyl dimethyl amine (BDMA) and ethylene glycol were used as the catalyst and initiator, respectively. The results showed that samples 100ELO and 80ELO20ESO could be used as a matrix in green composites because they demonstrated good mechanical properties. Content Type Journal Article Category Original Paper Pages 1-8 DOI 10.1007/s11746-012-2041-y Authors M. D. Samper, Instituto de Tecnología de Materiales (ITM), Universidad Politécnica de Valencia (UPV), Plaza Ferrándiz y Carbonell s/n, 03801 Alcoy, Alicante, Spain V. Fombuena, Instituto de Tecnología de Materiales (ITM), Universidad Politécnica de Valencia (UPV), Plaza Ferrándiz y Carbonell s/n, 03801 Alcoy, Alicante, Spain T. Boronat, Instituto de Tecnología de Materiales (ITM), Universidad Politécnica de Valencia (UPV), Plaza Ferrándiz y Carbonell s/n, 03801 Alcoy, Alicante, Spain D. García-Sanoguera, Instituto de Tecnología de Materiales (ITM), Universidad Politécnica de Valencia (UPV), Plaza Ferrándiz y Carbonell s/n, 03801 Alcoy, Alicante, Spain R. Balart, Instituto de Tecnología de Materiales (ITM), Universidad Politécnica de Valencia (UPV), Plaza Ferrándiz y Carbonell s/n, 03801 Alcoy, Alicante, Spain Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The lipid composition of the seed oil of three varieties (L-74, VIR-11 and BGR-455) of Lallemantia iberica Fisch. & Mey. (Lamiaceae) harvested in Bulgaria was examined in detail. Triacylglycerols (TAG 〉90%), phospholipids (〈3%), sterol esters (~0.2%), and accompanying compounds—sterols (~0.3%) and tocopherols (336–499 mg/kg)—were determined for the first time. In addition, the specific distribution of fatty acids between the lipid classes was elucidated. Nineteen TAG species were unambiguously identified and quantified and of these the highly unsaturated trilinolenin, dilinolenyl linoleate and dilinolenyl palmitate comprised 59% of the total TAG. Phosphatidylcholine, phosphatidylinositol and phosphatidylethanolamine were the main phospholipids. Beta-sitosterol was the main sterol component, followed by campesterol and stigmasterol. Gamma-tocopherol predominated (〉90%) in the tocopherol fraction. Palmitic acid (16:0) was the major fatty acid of the phospholipids and oleic acid ( cis 9-18:1) dominated in the sterol ester fraction. The three varieties have similar lipid compositions with BGR-455 being slightly more saturated. Due to its composition, Lallemantia oil might compete successfully with flax and other plant oils as a source of linolenic fatty acid in industrial and dietary applications. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2042-x Authors Magdalen Zlatanov, Department of Chemical Technology, University of Plovdiv, 24 Tsar Assen Str., 4000 Plovdiv, Bulgaria Ginka Antova, Department of Chemical Technology, University of Plovdiv, 24 Tsar Assen Str., 4000 Plovdiv, Bulgaria Maria Angelova-Romova, Department of Chemical Technology, University of Plovdiv, 24 Tsar Assen Str., 4000 Plovdiv, Bulgaria Svetlana Momchilova, Laboratory of Lipid Chemistry, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., bl. 9, 1113 Sofia, Bulgaria Sabina Taneva, Laboratory of Lipid Chemistry, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., bl. 9, 1113 Sofia, Bulgaria Boryana Nikolova-Damyanova, Laboratory of Lipid Chemistry, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., bl. 9, 1113 Sofia, Bulgaria Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    This study evaluated the effectiveness of grape seed extracts (GSE), green tea extracts (GTE), or butylated hydroxytoluene (BHT) on lipid oxidation reduction of potato chips stored for up to 90 days. The highest ( P  ≤ 0.05) phenolic contents were detected in GSE (6134.5 mg gallic acid equivalent/100 g) followed by GTE and other plant extracts (oregano, thyme, terebinth, parsley, and bouncing bet). BHT had the greatest antioxidant activity (% inhibition) value (53.0) followed by GSE (42.6) and GTE (31.7). The GSE and GTE exhibited significantly higher antioxidant activities (measured by oxidative stability instrument) than the other plant extracts. The BHT and GSE at 1,000 ppm level was significantly the most effective in minimizing the peroxide value development during 90 days of storage. Descriptive results showed that higher levels of GSE and GTE (750 and 1,000 ppm) prevented the astringency development during 60 days of storage and minimized the off-notes, i.e., astringency and rancidity, during 90 days of storage. The cardboard attribute was not noticed when GSE and GTE, and BHT were added at 750 and 1,000 ppm levels. The GSE and GTE have a great potential for use as natural antioxidants to preserve the potato chips. Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2037-7 Authors Taha M. Rababah, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110 Jordan Hao Feng, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S. Goodwin Avenue, Urbana, IL 61801, USA Wade Yang, Food Science and Human Nutrition Department, University of Florida, 359 FSHN Bldg. Newell Drive, P.O. Box 110370, Gainesville, FL 32611, USA Sevil Yücel, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    Certain N -acylethanolamines interact with cannabinoid receptors and have anorexic and neuroprotective effects. Traditional methods for the synthesis of N -acylethanolamines use fatty acid chlorides, fatty acid methyl esters, free fatty acids and triacylglycerols as acyl donors to react with ethanolamine. In the present study, we investigated the feasibility of using fatty acid vinyl esters as the acyl donor to synthesize N -stearoyl and N -palmitoylethanolamine. Theoretically, the use of fatty acid vinyl esters should lead to an irreversible reaction because the volatile acetaldehyde by-product is easily removed. Four reaction conditions, i.e. catalyst concentration, substrate ratio, temperature, and time were evaluated. The reaction performed at mild temperatures and with an excess amount of ethanolamine which acted as both reactant and solvent resulted in the formation of high purity N -stearoyl and N -palmitoylethanolamine. When 20 mmol ethanolamine was reacted with 1 mmol vinyl stearate at 80 °C for 1 h with 1% sodium methoxide as catalyst, N -stearoylethanolamine with 96% purity was obtained after the removal of excess ethanolamine without further purification, while N -palmitoylethanolamine with 98% purity was obtained by reacting with the same substrate ratio at 60 °C for 1.5 h with 3% catalyst. Complete conversion of vinyl stearate and palmitate was achieved. Content Type Journal Article Category Original Paper Pages 1-9 DOI 10.1007/s11746-012-2017-y Authors Xiaosan Wang, Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Science Building, Ames, IA 50011-1061, USA Tong Wang, Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Science Building, Ames, IA 50011-1061, USA Xingguo Wang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road Wuxi, 214122 Jiangsu, People’s Republic of China Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung:    The fatty acid composition in fractions of neutral lipids (NL) and phospholipids (PL) of the lipid content of muscle tissue of tilapia ( Oreochromis niloticus ) fed diets enriched with 7% of flaxseed oil was evaluated. Lipid profiles were evaluated every 15 days over 90 days. NL were predominant, with saturated and monounsaturated fatty acids being the major ones, and the PL fraction showed a great amount of polyunsaturated fatty acids (PUFA). The PUFA/SFA ratio values were lower in the NL fraction, ranging from 0.3 to 0.6, when compared to the PL fraction, which ranged from 1.0 to 1.1. The n-3 PUFA concentrations increased from the beginning of the treatment up to 90 days of treatment, while the n-6 PUFA concentrations decreased in the same period, thus improving the n-6/n-3 ratio of lipid content. The n-6/n-3 ratios in the NL class varied from 11.1 to 1.1 and in the PL class from 4.6 to 1.0, which contributed to an increase in the nutritional value of the fish meat. The PUFA/SFA ratio values increased during the treatment, whereas the n-6/n-3 ratios decreased. Thus, the addition of flaxseed oil to the tilapia diet led to an improvement in the quality of the fish meat in terms of physiological and nutritional properties. Content Type Journal Article Category Original Paper Pages 1-6 DOI 10.1007/s11746-012-2039-5 Authors Ivane Benedetti Tonial, Department of Food Technology, Federal Technologic University of Parana, Linha Santa Bárbara s/n, Francisco Beltrão, PR 85601-970, Brazil Makoto Matsushita, Department of Chemistry, State University of Maringá, Av. Colombo, 5790, Maringá, PR 87020-900, Brazil Wilson Massamitu Furuya, Department of Animal Science, State University of Maringá, Av. Colombo, 5790, Maringá, PR 87020-900, Brazil Nilson Evelázio de Souza, Department of Food Technology, Federal Technologic University of Parana, Av. Dos Pioneiros, 3131, Londrina, PR 86036-370, Brazil Jesuí Vergílio Visentainer, Department of Chemistry, State University of Maringá, Av. Colombo, 5790, Maringá, PR 87020-900, Brazil Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X

Beschreibung: Distillers dried grains with solubles (DDGS) is a coproduct of the dry grind ethanol process. Due to its high fiber content, use of DDGS is limited as an ingredient in ruminant animal diets. Reducing fiber and increasing protein content will increase the value of DDGS. Further increase in protein content and decrease in fiber content can be achieved by removing oligosaccharides and other soluble carbohydrates from DDGS. Two DDGS samples were produced: one using the conventional dry grind process (conventional DDGS) and another using a modified dry grind process (E-Mill DDGS). Three protein enrichment processes were used on E-Mill and conventional DDGS. These enrichment processes were protein concentrate and isolate processes, adapted from soybean industry, and a wet sieving process. For E-Mill DDGS, protein contents of protein concentrate, protein isolate and sieved coproducts were 48, 52 and 51 % (db), respectively, compared to 42 % (db) for E-Mill DDGS. For conventional DDGS, protein contents of protein concentrate, protein isolate and sieved coproducts were 33, 37 and 40 % (db), respectively compared to 34 % (db) for conventional DDGS. Among the three processes, the wet-sieving process resulted in the highest protein content for conventional and E-Mill DDGS samples.

Beschreibung: The soybean [ Glycine max (L.) Merr.] is grown worldwide for its high protein and oil contents. Characterization of soybean seed components lends itself to understanding how soybean production can meet the needs of a growing world population. For this article, literature was reviewed and condensed to create a well-rounded picture of the current understanding of structural, functional, and nutritional properties of soybean components. Natural variation in soybean protein, lipid, and carbohydrate components, as well as the minor constituents phytic acid and isoflavones, are mentioned. Environment- or genetic-induced shifts in natural variation are described with respect to nutrition and functional improvements in soybean.

Beschreibung: Feruloyl Glycerol (FG) is a potential antioxidant and UV absorbing ingredient in food and cosmetic industries. Transesterifications of ethyl ferulate (EF) with glycerol to synthesize FG were performed using different functionalized ionic liquids (1-butylsulfonic-3-methylimidazolium tosylate, [BSO 3 HMIM]TS; 1-propylsulfonic-3-methylimidazolium tosylate, [PSO 3 HMIM]TS; 1-butylsulfonic-3-methylimidazolium trifluoromethanesulfonate, [BSO 3 HMIM]OTF; 1-butylsulfonic-3-methylimidazolium hydrogen sulfate, [BSO 3 HMIM]HSO 4 ; N -methylimidazolium hydrogen sulfate, [HMIM]HSO 4 ; 1-butyl-3-methylimidazolium hydroxide, [BMIM]OH; 1-butyl-3-methylimidazo tetrachloride molysite, [BMIM]FeCl 4 ; and 1-hexyl-3-methylimidazo tetrachloride molysite, [BMIM]FeCl 4 ) as catalysts, respectively. High EF conversion (98.0 ± 1.5 %), 1-FG (1-feruloyl- sn -glycerol) yield (88.7 ± 1.1 %) and reaction selectivity for 1-FG (90.5 ± 2.1 %) were obtained using [BSO 3 HMIM]TS as catalyst. The activation energy ( E a ), the Michaelis–Menten kinetic constant ( K m ), and the maximum initial reaction rate ( v max ) of the transesterification are 65.9 ± 3.3 kJ/mol, 1.8 ± 0.1 mol/L, and (1.6 ± 0.4) × 10 −2  mol/(L min), respectively. Effects of catalyst loading, reaction temperature, and the molar ratio of EF to glycerol on EF conversion and reaction selectivity for 1-FG (1-FG yield/EF conversion) were also investigated.

Beschreibung: One-pot synthesis of graft copolymers by ring-opening polymerization and free radical polymerization using polymeric linoleic acid peroxide (PLina) is reported. Graft copolymers having structures of poly(linoleic acid)- g -polystyrene- g -poly(ε-caprolactone) were synthesized from PLina, possessing peroxide groups on the main chain by the combination of free radical polymerization of styrene and ring-opening polymerization of ε-caprolactone in one-step. Principal parameters, such as monomer concentration, initiator concentration, and polymerization time, which effect the one-pot polymerization reactions were evaluated. The obtained graft copolymers were characterized by 1 H-NMR and DOSY-NMR spectroscopy, gel permeation chromatography, thermal gravimetric analysis and differential scanning calorimetry techniques.

Beschreibung: Phytosterols of manketti ( Schinziophyton rautanenii ) nut oil extracted by Soxhlet, mechanical shaking using hexane, screw press and supercritical carbon dioxide, were analyzed by gas chromatography with flame ionization detection and identified by gas chromatography–mass spectrometry. The presence of several phytosterols (campesterol, stigmasterol, β-sitosterol, ∆ 5 -avenasterol, 22-dihydrospinasterol and ∆ 7 -avenasterol) previously reported in manketti oil, was confirmed. In addition, another fourteen phytosterols (lanosterol, ∆ 5,23 -stigmastadienol, ∆ 7 -campesterol, clerosterol, obtusifoliol, ∆ 5,24(25) -stigmastadienol, α-amyrin, gramisterol, cycloeucalenol, cycloartenol, stigmasta-8,24-dienol-3-β-ol, 28-methylobtusifoliol, 24-methylenecycloartenol and citrostadienol) were identified. The phytosterols, β-sitosterol, ∆ 5 -avenasterol and campesterol, had the highest concentrations in oils extracted by all the methods, whereas stigmasterol and cycloartenol were abundant in oils extracted by mechanical shaking and supercritical carbon dioxide. Total phytosterols and the quantities of individual phytosterols differed significantly ( p  ≤ 0.05) in oils from the four extraction methods. Mechanical shaking extracted the highest levels of total sterols (22,100 mg/100 g oil), followed by supercritical fluid extraction (9,550 mg/100 g oil). Screw press and Soxhlet extracted oils contained the lowest levels of total sterols, 3,810 mg/100 g oil and 3,350 mg/100 g oil, respectively.

Beschreibung: The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid compositions. Sunflower–chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:ROS) were formulated to evaluate the oxidative stability during storage at two temperature levels normally used, cool (4 ± 1 °C) and room temperature (20 ± 2 °C) for a period of 360 days. Peroxide values (PV) of the oil blends with antioxidants stored at 4 ± 1 °C showed levels ≤10.0 mequiv O 2 /kg oil; the lowest levels of PV were found for blends with AP:ROS. Values higher than 10.0 mequiv O 2 /kg were observed between 120–240 days for oil blends stored at 20 ± 2 °C. Similar trends were observed with p -anisidine and Totox values. The oxidative stability determined by the Rancimat method and differential scanning calorimetry showed a greater susceptibility of the oils to oxidative deterioration with increasing unsaturated fatty acids content. The addition of antioxidants increased the induction time and decreased the Arrhenius rate constant, indicating an improvement in the oxidative stability for all the oil blends. Temperature had a strong influence on the stability of these blends during storage.