Journal of Food Lipids最新文献

{"title":"INFLUENCE OF PARTIAL REPLACEMENT OF OLIVE OIL ON FRYING PERFORMANCE OF PALM OLEIN","authors":"M. NAGHSHINEH,&nbsp;A.A. ARIFFIN,&nbsp;H.M. GHAZALI,&nbsp;H. MIRHOSSEINI,&nbsp;A.S. MOHAMMAD,&nbsp;A. KUNTOM","doi":"10.1111/j.1745-4522.2009.01166.x","DOIUrl":"10.1111/j.1745-4522.2009.01166.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The influence of partial replacement of palm olein (POo) with olive oil (Oo), (25 and 50%, w/w) was investigated during five consecutive days of frying. The results indicated that frying performance of POo was significantly (</i>P<i> &lt; 0.05) influenced by partial replacement with olive oil. The highest change in peroxide value (PV), anisidine value (AV), totox value (TV), total polar compound (TPC), viscosity and melting point was shown by the control sample; whereas the replacement of 50% (w/w) palm olein with 50% (w/w) olive oil exhibited the least changes in PV, AV, TV, TPC, viscosity and melting point during the frying process. This study suggests that the partial replacement of palm olein containing a high proportion of saturated fatty acids (i.e., palmitic acid) with olive oil containing a high content of monounsaturated fatty acid (i.e., oleic acid) can provide oil blends with higher chemical stability against oxidation. On the other hand, the prepared oil blend remained liquid at ambient temperature, thereby enhancing the physical stability induced by partial replacement with olive oil.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Partial replacement of palm olein with olive oil containing high oleic acid can improve the oxidative stability of palm olein during the frying process compared with regular palm olein. Therefore, the proposed oil blend can be suggested as a suitable replacement for pure palm olein for frying and cooking purposes by providing a higher oxidative stability besides the beneficial effects of olive oil on human health.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"554-568"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01166.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FATTY ACIDS, TOCOPHEROLS AND CAROTENOIDS FROM SEEDS OF TUNISIAN CAPER “CAPPARIS SPINOSA”","authors":"NIZAR TLILI,&nbsp;SERGI MUNNE-BOSCH,&nbsp;NIZAR NASRI,&nbsp;EZZEDDINE SAADAOUI,&nbsp;ABDELHAMID KHALDI,&nbsp;SAÏDA TRIKI","doi":"10.1111/j.1745-4522.2009.01158.x","DOIUrl":"10.1111/j.1745-4522.2009.01158.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Capparis spinosa <i>is widely distributed all over the Mediterranean Basin. Fatty acid composition of oils of</i> C. spinosa <i>from seven Tunisian regions was determined. The oil content of the seeds ranged from 23.25 to 33.64% on a dry weight basis. Unsaturated fatty acids accounted for the majority of the fatty acids. Oleic acid with 45.82% was the main fatty acid followed by linoleic acid (25.37%), palmitic acid (15.93%), palmitoleic acid (4.55%) and stearic acid (4.06%).</i> C. spinosa <i>seed oil also contained a high level of tocopherols (ca. 628 mg/100 g). γ-Tocopherol was the major homologue (ca. 92%), followed by α-tocopherol (ca. 4%) and δ-tocopherol (ca. 2%). Seed oil of</i> C. spinosa <i>contained high amounts of carotenoids (ca. 457 µg/100 g). The contents of β-carotene (as pro-vitamin A) were also very significant (ca. 375 µg/100 g). Results encourage the use of this plant species as a new source of vegetable oil for nutritional, industrial, and pharmaceutical applications.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The seeds of <i>Capparis spinosa</i> may serve as a new potential source of oil (ca. 27%). It contained mainly unsaturated fatty acids (ca. 77%). Oleic acid was the major fatty acid (ca. 45%). The level of linoleic and linolenic fatty acids was about 25 and 1%, respectively. Moreover, <i>C. spinosa</i> seed oil is an important source of tocopherols (as vitamin E), with approximately 628 mg/100 g and also of carotenoids (457 µg/100 g). These compounds have an important role in the prevention of many diseases and can be used in a number of personal care products. Seeds of <i>C. spinosa</i> are especially attractive for producing oil for food, cosmetic and pharmaceutical applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"452-464"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01158.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DEGRADATION OF TOCOPHEROLS DURING NEAR-AMBIENT RAPESEED DRYING","authors":"MARZENA GAWRYSIAK-WITULSKA,&nbsp;ALEKSANDER SIGER,&nbsp;MALGORZATA NOGALA-KALUCKA","doi":"10.1111/j.1745-4522.2009.01164.x","DOIUrl":"10.1111/j.1745-4522.2009.01164.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Increased interest manifested by consumers in products rich in biologically active components makes it necessary to minimize their loss during drying and storage of raw materials for food production. In this study, the effect of drying conditions and further storage of rapeseed on changes in contents of tocopherols (T) and plastochromanol-8 (PC-8) was examined. Seeds of rape cv. Californium, Elektra and Livius, dried after harvest using the near-ambient drying method in a bed of 2-m thickness and air heated to a temperature of 60, 80 and 100C, were used. Contents of T and PC-8 were determined immediately after drying and after 6 and 12 months of storage at 10 ± 2C. Quality and quantity of antioxidants in seeds were determined using high-performance liquid chromatography. The near-ambient seed drying method resulted in a decrease in T content by 6–11%, while that for hot air drying was 4–8%. Seed storage reduced the level of T by a further 23–30%. Similar dependences were found for PC-8. The analyzed results demonstrated the effect of varietal differences, drying conditions and storage time on the contents of T and PC-8 in rapeseed.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APLICATIONS</h3>\u0000 \u0000 <p>Drying of rapeseed is one of the most energy-intensive stages of its production. At the same time, one needs to consider that these seeds, as biological material, are highly sensitive to thermal treatment. Thus, search for best drying conditions with special emphasis on the preservation of bioactive components that affect human health is necessary. The analyses carried out compared the range of loss of natural antioxidants, tocochromanols, during drying and further storage of rapeseed dried using an energy-saving near-ambient drying and dried using hot air.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"524-539"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01164.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MODULATION OF FASTED AND POSTPRANDIAL PLASMA LIPIDS IN HEALTHY VOLUNTEERS BY A DIETARY MIXTURE OF OMEGA-3 FATTY ACIDS AND CONJUGATED LINOLEIC ACID","authors":"FOTINI TSOFLIOU,&nbsp;CLAIRE L. FYFE,&nbsp;IAN MATHESON,&nbsp;DIANE M. JACKSON,&nbsp;GRAHAM W. HORGAN,&nbsp;KLAUS W.J. WAHLE,&nbsp;BO AHREN,&nbsp;LYNDA M. WILLIAMS,&nbsp;ALAN A. SNEDDON","doi":"10.1111/j.1745-4522.2009.01162.x","DOIUrl":"10.1111/j.1745-4522.2009.01162.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Effects of a dietary combination of omega-3 polyunsaturated fatty acids (</i>n<i>-3-PUFA) and conjugated linoleic acids (CLAs) on fasting and postprandial plasma lipids was investigated in healthy volunteers with different ages and body mass index (BMI). Lean (BMI 20–26 kg/m²) and obese (BMI 29–35 kg/m²), young (20–37 years) and older (50–65 years) men consumed 3 g/day each of CLA and</i> n<i>-3-PUFA or 6 g/day control oil for 12 weeks in a double-blinded, placebo-controlled, randomized crossover study. In older lean subjects, CLA/</i>n<i>-3-PUFA supplementation reduced fasting nonesterified fatty acids (NEFAs) concentrations compared with the control oil (</i>P &lt; <i>0.05). However, in older obese subjects, CLA/</i>n<i>-3-PUFA increased fasting low-density lipoprotein cholesterol (</i>P &lt; <i>0.05) and postprandial total cholesterol levels (</i>P &lt; <i>0.05). In young lean subjects, CLA/</i>n<i>-3-PUFA reduced postprandial NEFA levels (</i>P &lt; <i>0.05) whereas in young obese subjects, postprandial total cholesterol and triacylglycerols were lowered (both</i> P &lt; <i>0.05). Therefore, a dietary combination of CLA together with</i> n<i>-3-PUFA may have favorable effects on plasma lipids in young and older lean men but detrimental effects in older obese men.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study suggests that where individuals consume a combination of both omega-3 polyunsaturated fatty acids and conjugated linoleic acid supplements in order to obtain potential additive beneficial effects of each lipid on adiposity and health, this particular fatty acid combination may have harmful effects on plasma lipid biomarkers of cardiovascular disease in older obese men.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"499-513"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01162.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"HPLC ANALYSIS OF n-3 AND n-6 FATTY ACID LEVELS IN RAT SERUM AFTER CHRONIC TREATMENT WITH DIETETIC OILS","authors":"CECILIA RUSTICHELLI,&nbsp;ROSSELLA AVALLONE,&nbsp;ENRICO CAMPIOLI,&nbsp;DANIELA BRAGHIROLI,&nbsp;CARLO PARENTI,&nbsp;MARIO BARALDI","doi":"10.1111/j.1745-4522.2009.01156.x","DOIUrl":"10.1111/j.1745-4522.2009.01156.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>High-performance liquid chromatography (HPLC) analysis of the major fatty acids of the n-3 family and n-6 family in rat serum was carried out. To perform sample cleanup, existing techniques of lipid extraction were tested and modified to achieve maximal free fatty acids recovery in a reasonable time. Concerning chromatographic analyses,</i> p<i>-bromophenacyl bromide was used as ultraviolet (UV)-derivatizing agent followed by reversed-phase HPLC/UV under mobile phase gradient conditions. The optimized and validated procedure was then applied to rats fed with flaxseed oil and a combination of flaxseed, fish and sunflower oils, defined as “dietetic oil,” in order to evaluate how their chronic supplementation can influence serum levels of n-3 and n-6 fatty acids.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Rats treated chronically with flaxseed oil and “dietetic oil” (composed of flaxseed, fish and sunflower oils) showed enhanced levels of n-3 fatty acids. In particular, the levels found for α-linolenic acid was a little higher after administration of the dietetic oil, probably due to an enhanced absorption and also a decreased metabolism. The data obtained underline that the tested oils can enhance the levels of n-3 fatty acids and, therefore, they could be successfully used in the dietetic treatment of lipid-related diseases.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"422-435"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01156.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"REFINING OF HIGH FREE FATTY ACID RICE BRAN OIL AND ITS QUALITY CHARACTERISTICS","authors":"R.G. RAJA RAJAN,&nbsp;A.G. GOPALA KRISHNA","doi":"10.1111/j.1745-4522.2009.01168.x","DOIUrl":"10.1111/j.1745-4522.2009.01168.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Commercial rice bran contains 15–20% of oil and also an endogenous lipase which degrades the oil and produces free fatty acids (FFAs). This study was undertaken to examine the quality of refined oil prepared from crude oil after the action of endogenous lipase in bran. The oil which was degraded by lipase to low, medium and high FFAs, upon extraction in the rice bran oil industry were obtained and were refined in the laboratory, and quality of the oils was studied. The crude oils had FFA of 6.5, 36.0 and 87.0%; oryzanol content of 1.52, 1.55 and 1.65%; color of 32.0, 65.0 and 65.0, lovibond units; unsaponifiable matter of 3.2, 4.2 and 4.9%; phytosterol content of 4,600, 4,000 and 1,900 ppm; and sum of tocopherols and tocotrienols of 962, 56 and 96 ppm, respectively. After refining these three crude oils (6.5, 36.0 and 87.0% FFA) were refined; the resultant oils had an FFA content of 0.4, 2.4 and 4.8%; oryzanol content of 1.13, 2.5 and 6.35%; color of 20.0, 55.0 and 50.0 lovibond units; unsaponifiable matter of 3.5, 6.5 and 33.4%, phytosterol content of 4,900, 6,100 and 13,800 ppm, and the sum of tocopherols and tocotrienols of 1,050, 880 and 740 ppm, respectively. The refined oils produced from high FFA crude oil had high amounts of unsaponifiable matter, oryzanol, phytosterols and sum of tocopherols and tocotrienols than the permitted level for refined rice bran oil. The refined rice bran oil obtained from fresh rice bran (without lipase action) contained about 90% of triacylglycerols whereas, the refined oil from that of high FFA bran oil showed about 10% triacylglycerols. Hence the latter cannot be used as an edible oil, but instead can be used at low levels as a nutraceutical in foods.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPICATIONS</h3>\u0000 \u0000 <p>The suitability of refined rice bran oils from crude oils obtained from lipase-acted brans for use as edible oil was investigated. For this purpose, the lipase-acted bran oils were subjected to physicochemical analysis along with their refined oils. The refined oils had high amounts of phytosterols as well as tocopherols and tocotrienols when compared with their respective crude oils. Fatty acid and triacylglycerol composition of the refined oils prepared from low free fatty acid (FFA) crude oil or the high FFA crude oil were almost similar with little changes. As the refined oils obtained from high FFA crude oils had very low levels of triacylglycerols and a high unsaponifiable matter, it cannot be used as refined rice bran oil. However, it can be used as a nutraceutical of rice bran oil in small amounts to provide health benefits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"589-604"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01168.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"BIOACTIVE COMPOUNDS, VOLATILES AND ANTIOXIDANT ACTIVITY OF VIRGIN SEJE OILS (JESSENIA BATAUA) FROM THE AMAZONAS","authors":"PETRA BEATRIZ NAVAS HERNÁNDEZ,&nbsp;GIUSEPPE FREGAPANE,&nbsp;MARIA DESAMPARADOS SALVADOR MOYA","doi":"10.1111/j.1745-4522.2009.01171.x","DOIUrl":"10.1111/j.1745-4522.2009.01171.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The aboriginal people of Amazon region cultivate the seje palm (</i>Jessenia bataua<i>) as a source of food and vegetable fiber. The oil, which is locally used mainly for medicinal purposes, is obtained from the palm fruits by artisanal procedures in which the fruit is heated in hot water and then the mass is pressed using a “sebucan.” The chemical characteristics of virgin seje oils obtained from eight Piaroa communities of the state of Amazonas, Venezuela, were evaluated, with particular emphasis on their minor constituents. The fatty acid profile indicated that oleic acid was the major component (</i>&gt;<i>75%). The most abundant sterols were </i>Δ<i>⁵avenosterol and</i>β<i>-sitosterol, with relative contents of 35 and 38%, respectively. The most abundant aliphatic alcohols were those with 7, 8 and 10 carbon atoms. Among tocopherols</i>, α<i>-tocopherol was predominant. Aldehydes such as heptanal, octanal and decanal were present in the volatile fraction along with terpenoid compounds.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APLICATIONS</h3>\u0000 \u0000 <p>The virgin seje oil is an important source of edible oil with high oleic acid content and low concentrations of saturated fatty acids, which is different from oils other than palm oils. It can be used as edible oil and also for soap making, in cosmetics and for medical treatment of pulmonary diseases such as bronchitis and tuberculosis. It is also an important source of a nonconventional vegetable oil with bioactive compounds of special interest from a nutritional point of view. In general, this oil has a great potential due to the increasing use of lower quality edible oils for the production of biodiesel.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"629-644"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01171.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECT OF IMMATURE AND OFF-COLORED SEEDS ON THE LIPID QUALITY OF MILLED FLAXSEED","authors":"FRANK A. MANTHEY,&nbsp;ANTON L. SCHORNO,&nbsp;CLIFFORD A. HALL III","doi":"10.1111/j.1745-4522.2009.01155.x","DOIUrl":"10.1111/j.1745-4522.2009.01155.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effect of visibly inferior flaxseed (</i>Linum usitatissimum <i>L.) on the lipid quality of milled flaxseed was investigated. Flaxseed was aspirated and separated into low-, medium- and high-density fractions. All density fractions contained</i>≤<i>0.1% broken seed,</i>≤<i>0.4% contrasting seed and</i>≤<i>0.25% extraneous material. The low-density fraction contained the most immature (2.8%) and off-colored seed (4.1%). Immature seed had a lipid content of 40.8%, a peroxide value (PV) of 2.69 meq/kg and a free fatty acid (FFA) content of 1.06%. The off-colored seed had a lipid content of 38.1%, a PV of 5.79 meq/kg, and a FFA content of 1.89%. Hand-cleaned seed (averaged across fraction density) had a lipid content of 41.4%, a PV of 0.41 meq/kg and FFA content of 0.37%. The removal of seed defects improved flaxseed quality and improved lipid quality in the low-density fraction.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Lipid oxidation is a major concern when using milled flaxseed as a food ingredient. These results indicate the importance of removing off-colored and immature flaxseed. Seed lots that contain immature and off-colored seed likely will have poor lipid quality and, when milled, be more susceptible to lipid oxidation during storage than will seed lots free of immature and off-colored seed.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 3","pages":"407-420"},"PeriodicalIF":0.0,"publicationDate":"2009-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01155.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DIETARY LIPIDS CHANGE THE EXPRESSION OF A PROLIFERATION MARKER IN MURINE 9,10‐DIMETHYL‐1,2‐BENZANTHRACENE‐INDUCED SALIVARY TUMORS","authors":"A. Actis, D. Cremonezzi, P. Lampe, S. Carino, M. A. Valentich","doi":"10.1111/J.1745-4522.2009.01149.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01149.X","url":null,"abstract":"Salivary tumors were induced by 9,10-dimethyl-1,2-benzanthracene injection into the submandibulary gland of mice fed with different dietary lipids. Tumor tissue from 10 mice fed with diets containing corn oil (CO) or fish oil (FO) were immunohistochemically stained for Cx26, β- and γ-catenin, BAX, Bcl-2 and Ki-67. The percentage of animals showing different levels of biomarker expression in epithelial, mesenchymal and stromal cells was calculated in each group. The number of nuclei positive for Ki-67 per 500 total cells was calculated.Reduced expression of Cx26 was observed in FO group as compared to CO. The staining was similar for β-catenin, γ-catenin, BAX and Bcl-2 in both groups. The Ki-67 labeling index was significantly different for CO and FO (0.45–0.40, P < 0.0008).The lower expression of Ki-67 in FO mice could indicate less cellular proliferation.PRACTICAL APPLICATIONSDietary fatty acids (FAs) affect tumorigenesis. This study examines the effect of dietary lipids on proliferation, apoptosis, cell adhesion and intercellular communication level change during tumorigenesis. Since dietary lipids may be protective or act as promoters of tumorigenesis, the beneficial and negative effects of different FAs could help inform nutrition recommendations directed to the population.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"314-324"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01149.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63564983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PHYSICOCHEMICAL PROPERTIES OF EUROPEAN BAKERY MARGARINES WITH AND WITHOUT TRANS FATTY ACIDS","authors":"V. Cavillot, C. Pierart, M. K. D. Meerendre, M. Vincent, M. Paquot, J. Wouters, C. Deroanne, S. Danthine","doi":"10.1111/J.1745-4522.2009.01146.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01146.X","url":null,"abstract":"Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs) were investigated. Studied physical properties were the solid fat content (SFC), dropping points (DPs), polymorphism, texture (hardness), plasticity and the melting profile by differential scanning calorimetry. Experimental results confirm that physical properties of the margarines corresponded with their application area. For example, SFC and DPs of PPM were higher than cream margarines and CM; they were also harder at 15C. Moreover, all the investigated physical properties were affected by the suppression of TFA in bakery margarines. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000This study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans-fatty acids in the formulations. These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"273-286"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01146.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}