Journal of Food Lipids最新文献

{"title":"EXTRACTION OF COCOA BUTTER BY SUPERCRITICAL CARBON DIOXIDE: OPTIMIZATION OF OPERATING CONDITIONS AND EFFECT OF PARTICLE SIZE","authors":"TENG-JU TAN,&nbsp;SELAMAT JINAP,&nbsp;ASEP EDI KUSNADI,&nbsp;NAZIMAH SHEIKH ABDUL HAMID","doi":"10.1111/j.1745-4522.2008.00119.x","DOIUrl":"10.1111/j.1745-4522.2008.00119.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The optimum operating conditions for the extraction of cocoa butter from cocoa liquor using supercritical carbon dioxide and the effect of sample particle size on cocoa butter extraction under optimized operating conditions were investigated. The optimization was conducted at 10–45 MPa and 35–75C, with extraction times of 1–12 h by response surface methodology. The effect of particle size was studied using cocoa liquor, ground cocoa nibs and crushed cocoa nibs with particle sizes of approximately 74 µm, 0.85–1 mm and 4–6 mm, respectively. The yield was analyzed for total fat content by gravimetric method and triacylglycerol (TAG) profile by high-performance liquid chromatography. The results showed higher yield of cocoa butter with higher values of pressure, temperature and extraction time. The optimum conditions for cocoa butter extraction were 45 MPa, 75C and 12 h. The smaller particle size produced a higher yield of cocoa butter. 1,3-Dipalmitoyl-2-oleoyl-glycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) and 1,3-distearoyl-2-oleoyl-glycerol (SOS) were the major TAGs present in the extracted cocoa butter, with POS being the highest (</i>&gt;<i>30%) for all treatments studied.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The application of supercritical carbon dioxide extraction offers a pollution-free technology that will gain wide acceptance globally because of increasingly stringent environmental regulations. The results from the study would assist the industry in the production of cocoa butter that is safe for consumption and free from contaminants, in contrast to those produced by organic solvent and mechanical expression.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"263-276"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00119.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562488","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":"PHOSPHATIDYLCHOLINE LEVELS AND THEIR FATTY ACID COMPOSITIONS IN SQUID EGG: A COMPARISON STUDY WITH POLLACK ROE AND STURGEON CAVIAR","authors":"QI WANG,&nbsp;CHANG-HU XUE,&nbsp;ZHAO-JIE LI,&nbsp;JIE XU","doi":"10.1111/j.1745-4522.2008.00114.x","DOIUrl":"10.1111/j.1745-4522.2008.00114.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The content of total lipids (TLs), composition of phospholipids (PLs) and main fatty acids of phosphatidylcholine (PC) were determined in egg of squid</i> Sthenoteuthis oualaniensis, <i>roe of Alaska pollack</i> Theragra chatcogramma <i>and caviar of sturgeon</i> Acipenser gueldenstaedti. <i>The PL content of squid egg (72.0</i> ± <i>3.2% of TL) was higher than the other two kinds of fish eggs. A high-performance liquid chromatography/evaporate light-scattering detector method was used for qualitative and quantitative analyses of the PLs. The PC content of squid egg (67.50</i> ± <i>0.55% of PL) was the highest. Docosahexaenoic acid (22:6</i>n<i>-3, DHA) percentage of PC in squid egg (40.0</i> ± <i>0.4 mol %) was much higher than others. The results indicated that squid egg could be used as a new source of PC rich in DHA.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study compares the phospholipids in egg from the squid <i>Sthenoteuthis oualaniensis</i> with two kinds of known fish eggs. The squid source was abundant in phospholipids, but it is not fully utilized because of the low-edible value of the meat. The analysis of the phospholipid classes was carried out by using a high-performance liquid chromatography/evaporative light-scattering detector. The method has been used in the dairy industry, but is not so common in fish product evaluation. Our results showed that it is quick and sensitive in detecting the fish and shellfish egg phospholipids. Squid egg contained a large amount of phosphatidylcholine and was rich in docosahexaenoic acid, thus may serve as a novel functional lipid for health promotion. Therefore, squid egg may serve as a valuable good source of functional lipids.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"222-230"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00114.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562500","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":"DISTRIBUTION PROFILES OF TOCOPHEROLS AND FATTY ACIDS OF PHOSPHOLIPIDS IN ADZUKI BEANS (VIGNA ANGULARIS)","authors":"HIROMI YOSHIDA,&nbsp;NAOKO YOSHIDA,&nbsp;YUKA TOMIYAMA,&nbsp;MASAYUKI SAIKI,&nbsp;YOSHIYUKI MIZUSHINA","doi":"10.1111/j.1745-4522.2008.00113.x","DOIUrl":"10.1111/j.1745-4522.2008.00113.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Extracted lipids from adzuki beans (</i>Vigna angularis<i>) were determined by high-performance liquid chromatography for tocopherol homologues. Fatty acid distributions of triacylglycerols (TAGs) and major phospholipids (PLs) were analyzed by gas chromatography, and their tocopherol contents were determined. δ-Tocopherol was present in highest concentration (77.6%), and γ-tocopherol in small amounts (22.4%). However, α- and β-tocopherols were not detected in adzuki beans. The major lipid components were PL (63.5%) and TAG (27.1%), while other components were also present in minor proportions (0.2–5.1%). The major PL components were phosphatidylcholine (45.3%), phosphatidylethanolamine (25.8%) and phosphatidylinositol (21.5%). The positional distribution of fatty acids in these PLs was evident in the beans: unsaturated fatty acids were predominantly located in the sn-2 position, while saturated fatty acids primary occupied the sn-1 position in these lipids.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study describes the characteristics of lipid components, positional distribution of fatty acids in the major phospholipids as well as the tocopherol profiles of adzuki beans. These results were not similar to the positional fatty acid distributions in the oilseeds such as peanuts, soybeans and sesame seeds. The data obtained would be useful to both consumers and producers for manufacturing traditional adzuki confectionaries (<i>wagashi</i>) in Japan and elsewhere.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"209-221"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00113.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562918","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":"A STUDY OF ADLAY ON LOWERING SERUM AND LIVER LIPIDS IN HAMSTERS","authors":"YULING LIN,&nbsp;CHINGMIN E. TSAI","doi":"10.1111/j.1745-4522.2008.00110.x","DOIUrl":"10.1111/j.1745-4522.2008.00110.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The functional component of adlay responsible for lowering blood lipids was studied using an animal model. Forty male hamsters were randomly divided into four dietary groups, including control, whole grain adlay (WGA), oil-free adlay (OFA) and adlay oil (AO) groups. All groups were fed a high fat diet containing 11.8% oil and 0.2% cholesterol for 8 weeks. The results showed that the WGA, OFA and AO diets could decrease triacylglycerol (TAG), total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) concentrations in serum (</i>P &lt; <i>0.05). Specifically, all lipid levels were significantly lowered in the WGA and OFA groups as compared to the AO group (</i>P &lt; <i>0.05). Ingestion of WGA or OFA also reduced liver TAG and TC concentrations (</i>P &lt; <i>0.05). The data demonstrated that WGA, OFA and AO prolonged the lag phase of LDL oxidation (</i>P &lt; <i>0.05). Moreover, hamsters fed with WGA or OFA had lower activity of malic enzyme in liver than those fed with control or AO diet (</i>P &lt; <i>0.05). WGA, OFA and AO diets were also found to enhance the activity of glucose-6-phosphate dehydrogenase. Thus, the beneficial components of adlay were mainly in the OFA portion.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Adlay is one of the most common components used in Chinese herbal medicine for hypolipidemic effect and immunoregulation. Numerous studies had demonstrated that adlay can decrease serum total cholesterol, triacylglycerol and low-density lipoprotein cholesterol concentrations in animal models and human subjects. However, the shelf-life of processed adlay products is relatively short due to the easy oxidation of its oil. According to the results of this study, it seems reasonable to remove the oil component of adlay grains to prevent its peroxidation and the development of off-flavor in products while retaining most of the hypolipidemic effects of adlay.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"176-189"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00110.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562177","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":"CHANGES OF OMEGA-3 FATTY ACID CONTENT AND LIPID COMPOSITION IN CANNED TUNA DURING 12-MONTH STORAGE","authors":"SIRITHON SIRIAMORNPUN,&nbsp;LIFENG YANG,&nbsp;JITTAWAN KUBOLA,&nbsp;DUO LI","doi":"10.1111/j.1745-4522.2007.00109.x","DOIUrl":"10.1111/j.1745-4522.2007.00109.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effect of storage time on the concentration and lipid and fatty acid compositions of canned tuna in brine was studied. Lipid and fatty acid were analyzed during 0, 3, 6, 9 and 12 months of storage at room temperature. Concentrations of lipids and total saturated fatty acids were significantly increased after storage for 9 months. The concentrations of total polyunsaturated fatty acids (PUFAs), total n-3 and n-6 PUFA were significantly stepwise decreased with increased storage time (</i>P &lt; <i>0.05); 22:6n-3 and 22:5n-3 started to decrease significantly at 6 months, and 20:5n-3 and 20:4n-6 decreased at 3 months (</i>P &lt; <i>0.05). The n-3/n-6 ratio significantly decreased from 3.8 at 0 month to 3.2 at 9 months (</i>P &lt; <i>0.05). Cholesterol ester was significantly increased while the other four classes of lipids, namely, phospholipids, triacylglycerols, free fatty acids and sterols, showed an opposite trend during 12 months of storage. Lipid oxidation measured by peroxide value and thiobarbituric acid value showed gradual increases with storage time. Thus, canned tuna in brine should not be stored more than 6 months with consideration of the stability of n-3 fatty acids.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Canned foods are significant dietary items, especially for bush walkers, travelers and armed service personnel. Canned fish, one of the important sources of long-chain n-3 polyunsaturated fatty acids (PUFAs), have an equivalent n-3 PUFA content as fresh fish. Long-chain PUFA in fresh fish is unstable and easy to oxidize. Appropriate process produced canned fish have a number of advantages such as odor, taste, shelf life, storage and carrying compared with fresh fish. We have investigated the lipid oxidation and fatty acid alteration sequentially during a 12-month storage because there has been no such data available in the literature. The data from the present study could provide useful information for industries, consumers and public health workers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"164-175"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00109.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FATTY ACID COMPOSITIONS OF TURKISH SHORTENINGS WITH EMPHASIS ON TRANS FATTY ACIDS","authors":"BELGIN BASOL,&nbsp;MURAT TASAN","doi":"10.1111/j.1745-4522.2008.00117.x","DOIUrl":"10.1111/j.1745-4522.2008.00117.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The fatty acid (FA ) composition and the </i>trans<i> FA (TFA) content of Turkish shortenings were determined by capillary gas–liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within the ranges of 27.4–48.8, 33.8–56.7 and 8.4–35.3% of total FA, respectively. The total TFA ranged from 2.7 to 23.9% of total FA. The total</i> trans<i> C18:1 acid was the major TFA in all the analyzed brands, representing 82.3–94.5% of total TFA. The total </i>trans<i> C18:2 acid varied from 0.2 to 2.9% of total FA, while the total </i>trans<i> C18:3 acid was only found at very low levels (0.1% of total FA) in the samples of two brands. It is clear from the results that partially hydrogenated vegetable oils with high TFA content are still the major raw materials used in the production of Turkish shortenings.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The fatty acid (FA) composition of the shortenings, with emphasis on <i>trans</i> FA (TFA), was studied. It is important to reduce the amounts of dietary TFA because of their deleterious effects on human health, mainly on the cardiovascular system. As demonstrated in the present investigation, nevertheless, partially hydrogenated vegetable oils with high TFA content are still the major raw materials used for shortening production. On the other hand, reducing the total TFA content in the shortenings leads to an increase in saturated FA content. It is important to consider the data obtained in the industrial applications in order to improve the FA profile of the shortenings.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"240-250"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00117.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562621","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":"SHORT- AND LONG-TERM EFFECTS OF CORN OIL ON SERUM LIPID AND LIPOPROTEIN AND VISCERAL ABDOMINAL FAT PAD PARAMETERS OF RATS","authors":"FARZAD ASADI,&nbsp;ALI SHAHRIARI,&nbsp;MALIHE POURKABIR,&nbsp;ROBIN MACLAREN","doi":"10.1111/j.1745-4522.2007.00103.x","DOIUrl":"10.1111/j.1745-4522.2007.00103.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Obesity, in particular, abdominal obesity, is highly correlated with metabolic disorders and cardiovascular lesions in humans and animal models and may in fact play a role in their pathogenesis. The development of obesity, while partially genetic, is largely affected by environmental and lifestyle factors such as diet. The aim of the present study was to determine the short- and long-term effects of dietary corn oil on the abdominal fat pat morphology and serum lipid and lipoprotein profile. Forty male Wistar rats were randomly separated into two groups. The experimental group was fed a corn oil-rich diet (CRD), which consisted of 32.5% of kilocalories from corn oil and provided a total number of kcal/kg/day similar to the average western diet. The control group received regular chow (6.5% kilocalories from fat source). In each group, eight rats were sacrificed after 3 weeks and the remaining 12 rats in each group were sacrificed after 10 weeks. Adipocyte size, distribution and adipocyte number per gram of abdominal fat pad were determined. The total weight of the abdominal fat pad from the CRD rats was approximately twice the weight of the pad from the control rats at both time points (5.43</i> ± <i>0.93 g versus 11.6</i> ± <i>1.98 g after 3 weeks and 6.24</i> ± <i>1.38 g versus 11.18</i> ± <i>2.17 g after 10 weeks). There was a significant increase (</i>P &lt; <i>0.001) in adipocyte number per gram of fat and in the total triacylglycerol (TAG) content of the fat pad in the CRD group compared to the control at both short-term and long-term time points. However, the adipocyte size distribution showed a similar pattern in both the CRD and control groups. Serum TAG, total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C) and very low-density lipoprotein cholesterol (VLDL-C) were also measured. In the long-term study, higher values of TAG (</i>P = <i>0.015), TC (</i>P &lt; <i>0.001), low-density lipoprotein cholesterol (</i>P &lt; <i>0.001) and VLDL-C (</i>P = <i>0.005) were seen in the CRD group in comparison with the control. These results suggest that the deleterious effects of a CRD are because of serum changes rather than adipocyte morphology changes.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATION</h3>\u0000 \u0000 <p>Although further research is required, corn oil administration may be associated with the development of cardiovascular disorders.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"68-80"},"PeriodicalIF":0.0,"publicationDate":"2008-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00103.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63561640","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, STEROLS, PHENOLIC PROFILES AND OXIDATIVE STABILITY OF CUCUMIS MELO VAR. AGRESTIS OIL","authors":"ABDALBASIT MARIOD,&nbsp;BERTRAND MATTHÄUS","doi":"10.1111/j.1745-4522.2007.00102.x","DOIUrl":"10.1111/j.1745-4522.2007.00102.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Oil extracted from the seeds of </i>Cucumis melo <i>var. </i>agrestis, <i>collected from Ghibaish (sandy soil) and Gezira (heavy clay soil) provinces in Sudan, was studied in terms of the profile of fatty acids, tocopherols and sterols as well as phenolic compounds and oxidative stability by Rancimat (Metrohm AG, Herisau, Switzerland). The predominant fatty acid was 18:2n-6, representing 61.3 and 61.4% for Ghibaish and Gezira samples, respectively. There were no variations among the contents of 16:0, 18:0, 18:1n-9 and 18:2n-6 between the two samples. γ-Tocopherol was the predominant tocopherol in both samples, representing 80.7 and 77.6% of the total tocopherols, respectively, followed by α-tocopherol at 18 and 21%, respectively. Total sterol content was 3,879.0 and 3,785.0 mg/kg for Ghibaish and Gezira samples, respectively. The main sterol of the two oils was β-sitosterol. The two samples showed an oxidative stability of 5.9 and 5.7 h, respectively. The content of total phenolic compounds was determined in each sample according to the Folin-Ciocalteau method as 33.0 and 31.9 mg/g of dry product, respectively. The phenolic compounds of the oil were separated using a solid phase extraction. The fractions were studied by high-performance liquid chromatography with diode-array detection, which revealed four peaks in the two samples. The major components were catechin, vanillic acid, sinapic acid and callistephin. There was little variability according to location between the two samples.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Two samples from dried seeds of <i>Cucumis melo </i>var. <i>agrestis </i>were collected. Seeds were crushed and ground using a grinding mill; the oil was extracted from the ground seeds by extraction with petroleum ether in a Soxhlet apparatus, and the physicochemical properties of <i>C. melo </i>var. <i>agrestis </i>oil were determined. The fatty acid and sterol composition were investigated using gas chromatography; the different tocopherol homologs were identified by high-performance liquid chromatography (HPLC), and the oil oxidative stability was studied by Rancimat (Metrohm AG, Herisau, Switzerland) apparatus. The phenolic compounds were extracted from the obtained oil and then identified by HPLC with diode-array detection.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"56-67"},"PeriodicalIF":0.0,"publicationDate":"2008-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00102.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63560948","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 CUCUMIS MELO VAR. INODORUS (HONEYDEW MELON) SEED AND SEED OIL","authors":"N.A.M. YANTY,&nbsp;O.M. LAI,&nbsp;A. OSMAN,&nbsp;K. LONG,&nbsp;H.M. GHAZALI","doi":"10.1111/j.1745-4522.2007.00101.x","DOIUrl":"10.1111/j.1745-4522.2007.00101.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Cucumis melo <i>var.</i> inodorus <i>seeds were found to contain 4.5% moisture, 25.0% crude fat, 25.0% crude protein, 23.3% crude fiber, 2.4% ash and 19.8% carbohydrate. The iodine and saponification values, and unsaponifiable matter and free fatty acid contents of freshly extracted honeydew melon seed oil were 153.4 g I₂/100 g oil, 210.2 mg KOH/g oil, 0.9 and 2.5%, respectively. The oil had a color index of 1.6Y</i> + <i>0.4R, and had 10 fatty acids, of which 86.1% were unsaturated. Linoleic acid predominated with 69.0% followed by oleic acid (16.8%) and palmitic acid (8.4%). LLL (24.9%), OLL (21.5%), PLL (15.9%) and POL (12.4%) (where L, O, P and S denote linoleic, oleic, palmitic and stearic acids, respectively) were the major triacylglycerols present. The melting and crystallization temperatures were </i>−<i>5.12 and </i>−<i>59.01C, respectively. Electronic nose analysis showed the presence of more volatile compounds compared to refined sunflower oil, an oil rich also in linoleic acid.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>In Malaysia, honeydew melon (<i>Cucumis melo</i> var. <i>inodorus</i>) seeds are normally treated as waste products. In this study, honeydew melon seed oil was found to have a potential to become a new edible oil source as it contained a level high in polyunsaturated fatty acids.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"42-55"},"PeriodicalIF":0.0,"publicationDate":"2008-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00101.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559664","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":"RELATION BETWEEN SENSORY ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS AND THEIR ANTIOXIDANT ACTIVITY","authors":"RYSZARD AMAROWICZ,&nbsp;AGNIESZKA TROSZYŃSKA,&nbsp;AGNIESZKA KOSIŃSKA,&nbsp;GRZEGORZ LAMPARSKI,&nbsp;FEREIDOON SHAHIDI","doi":"10.1111/j.1745-4522.2007.00100.x","DOIUrl":"10.1111/j.1745-4522.2007.00100.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Extracts obtained from hazelnuts, walnuts, almonds, vetch seeds, buckwheat and buckwheat grits were examined for their sensory astringency and antioxidant properties. The sensory astringency was evaluated using the sensory scaling method and was expressed as sensation of astringency index (SAI). The antioxidant activity of extracts was analyzed using (1) total antioxidant activity (TAA), (2) the ability to scavenge the 2,2-diphenyl-1-picrylhydrazyl radical, (3) bleaching of β-carotene and (4) reducing power. Human salivary protein (HSP) precipitation capacity of the extracts was assayed by spectrophotometric techniques. Statistically significant correlations (</i>P ≤ <i>0.05) existed between SAI values and TAA, SAI value and reducing power, and SAI values and HSP precipitation. The presence of condensed tannins in the extracts was confirmed by UV spectral and high-performance liquid chromatography data.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The sensory astringency of the tannin-rich extracts is correlated with their antioxidant activity. This information and the regression equations reported in this study could help to prepare functional foods characterized by the high antioxidant properties that could meet consumer's acceptance. However, studies should continue to explain whether the masking of astringency of plant extract with hydrocolloids may render any undesirable effect on their antioxidant properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"28-41"},"PeriodicalIF":0.0,"publicationDate":"2008-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00100.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559845","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}