Journal of Food Lipids最新文献

{"title":"HPLC COUPLED WITH ION TRAP MS/MS FOR ANALYSIS OF TERTIARY BUTYLHYDROQUINONE IN EDIBLE OIL SAMPLES","authors":"WEN HUANG,&nbsp;HAI NIU,&nbsp;BI SHI,&nbsp;MINLI YANG,&nbsp;JIXIN JIANG","doi":"10.1111/j.1745-4522.2007.00098.x","DOIUrl":"10.1111/j.1745-4522.2007.00098.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>A rapid, sensitive, precise and accurate quantitative liquid chromatography/tandem mass spectrometry (LC/MS/MS) method for the measurement of tertiary butylhydroquinone (TBHQ) in commercial edible oil was developed and validated. After extraction, samples without prior concentration were analyzed by ion trap MS/MS in MS and MS/MS negative ion detection modes using electrospray ionization. The method showed satisfactory recovery (81.9</i> ± <i>1.9–109.6</i> ± <i>4.6%), sensitivity (lower limit of quantitation of 48 µg/L for TBHQ) and precision (</i>≤<i>5.2%), as well as excellent linearity (</i>R^<i>2</i> ≥ <i>0.99), with a run time of only 5 min. The method was successfully applied to the determination of TBHQ in commercial samples of edible oils containing various natural antioxidants, providing a promising and convenient entry to monitor the use of TBHQ.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>HPLC coupled with the ion trap tandem mass spectrometry method with high selectivity, sensitivity, precision and accuracy is suitable for routine quality control analysis of tertiary butylhydroquinone (TBHQ) in edible oils. Analyzing each oil sample by this method takes only 5 min. Moreover, the evaluation of TBHQ in commercial edible oil by this method does not suffer from interference of some coexisting potential peculiar chemical components.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"1-12"},"PeriodicalIF":0.0,"publicationDate":"2008-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00098.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559874","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":"ENZYMATIC PRODUCTION OF CONJUGATED LINOLEIC ACID MONOACYLGLYCEROLS FROM DEHYDRATED ISOMERIZED CASTOR BEAN OIL","authors":"NATHALIE BAROUH,&nbsp;GEORGES PIOMBO,&nbsp;THIERRY GOLI,&nbsp;BRUNO BARÉA,&nbsp;MICHEL PINA,&nbsp;REGINA LAGO,&nbsp;PIERRE VILLENEUVE","doi":"10.1111/j.1745-4522.2007.00099.x","DOIUrl":"10.1111/j.1745-4522.2007.00099.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The goal of this study was to produce conjugated linoleic acid (CLA) monoacylglycerols (MAGs). A chemicoenzymatic process was employed starting from castor bean oil, which was chemically dehydrated and isomerized to obtain new modified triacylglycerols (TAGs) with a very high proportion of CLA fatty acids (</i>&gt;<i>95%). Such TAGs were then used in enzymatic glycerolysis reaction using </i>Candida antarctica <i>B lipase at 55C in </i>tert<i>-butyl alcohol as a solvent. The effect of enzyme load and substrate molar ratio on the production yield of MAGs was evaluated and optimized using response surface methodology with a two-factor and three-level factorial design. A satisfactory linear correlation existed between experimental results and predicted values (</i>R^<i>2</i> = <i>0.97 and </i>R<i>²_adj.</i> = <i>0.94). Using the contour plot generated from the model for MAG production yield, optimum parameters could be obtained corresponding to an 11/1 glycerol/TAG molar ratio and an enzyme load of 2% (% w/w of both substrates).</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This research work proposes a new route for the synthesis of functional monoacylglycerols combining the emulsifying effect of partial acylglycerols with the nutritional benefits of conjugated linoleic acids, which have been shown to exhibit promising biological properties. The compounds so produced may have potential applications in the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"13-27"},"PeriodicalIF":0.0,"publicationDate":"2008-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00099.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559522","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":"LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS","authors":"HOMAN MIRALIAKBARI,&nbsp;FEREIDOON SHAHIDI","doi":"10.1111/j.1745-4522.2007.00104.x","DOIUrl":"10.1111/j.1745-4522.2007.00104.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The chemical compositions of tree nut oils were examined. The oils of almonds, Brazil nuts, hazelnuts, pecans, pine nuts, pistachios and walnuts were extracted using hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree nut type examined (pine nuts had the highest oil content while almonds had the lowest). The lipid class compositions of the tree nut oils were analyzed using the thin-layer chromatography-flame ionization detector and showed that triacylglycerols were the predominant lipid class present. Smaller amounts of sterols, sterol esters, phospholipids and sphingolipids were also present. The fatty acid compositions of the tree nut oils were analyzed using gas chromatography, showing that oleic acid was the predominant fatty acid in all samples except pine nut and walnut oils, which contained high amounts of linoleic acid. The sterol and stanol content and compositions were analyzed using gas chromatography; β-sitosterol was the predominant sterol present in all samples, with lower amounts of campesterol, stigmasterol, Δ5-avenasterol, 22-nordehydrocholesterol, 24-methylenecholesterol, cholesterol, cholestanol and β-sitostanol also present. The tocopherol compositions were analyzed using high-performance liquid chromatography, showing that α- and γ-tocopherols were the predominant tocopherol homologs present; however, δ- and β-tocopherols were also detected in some samples.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Tree nut oils contain health-promoting unsaturated fatty acids and minor components that may render beneficial effects. The lipid class compositions of the oils are reported as these affect the stability of the tested oils. Results may have significance in terms of practical applications for food and use in nutraceutical and/or cosmoceuticals products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"81-96"},"PeriodicalIF":0.0,"publicationDate":"2008-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00104.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562316","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":"ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS","authors":"R. Amarowicz, I. Estrella, T. Hernández, A. Troszyńska","doi":"10.1111/J.1745-4522.2007.00106.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2007.00106.X","url":null,"abstract":"ABSTRACT \u0000Phenolic compounds were extracted from adzuki bean using 80% (v/v) aqueous acetone. Crude extract was applied onto a Sephadex LH-20 column. Fraction I, consisting of low-molecular-weight phenolics, was eluted from the column using ethanol. Fraction II, consisting of tannins, was obtained using water/acetone (1:1; v/v) as the mobile phase. Phenolic compounds present in the crude extract and its fractions showed antioxidant and radical scavenging properties as revealed using a β-carotene-linoleate model system, the total antioxidant activity (TAA) method, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power evaluation. Results of these assays showed highest values when tannins (fraction II) were tested. For example, the TAA of the tannin fraction was 4.17 µmol Trolox/mg, whereas extract and fraction I showed 1.76 and 1.40 µmol Trolox/mg, respectively. The content of total phenolics in fraction II was the highest (189 mg/g). The content of tannins in this fraction determined using the vanillin method and expressed as absorbance units at 500 nm/1 g was 213. There were 29 compounds (hydroxycinnamics, procyanidins, gallates, flavonols, dihydroflavonols, dihydrochalcones) identified in the crude extract using a high-performance liquid chromatography with photodiode array and mass spectrometry detectors (HPLC-PAD-MS) method. Catechin and epicatechin glucosides, procyanidin dimers, myricetin and protocatechuic acid were the dominant phenolics in the extract. \u0000 \u0000PRACTICAL APPLICATIONS \u0000Results showing the antioxidant activity of adzuki bean extract and its fraction can be useful for producers of healthy foods. The tannin fraction separated from adzuki can be applied for production of natural antioxidant preparations. The results of chemical analysis are valuable for databases of food phenolic compounds.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"119-136"},"PeriodicalIF":0.0,"publicationDate":"2008-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2007.00106.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63561980","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":"COMPOSITION, ANTIOXIDATIVE AND OXIDATIVE STABILITY OF MUNGOONG, A SHRIMP EXTRACT PASTE, FROM THE CEPHALOTHORAX OF WHITE SHRIMP","authors":"W. Binsan, S. Benjakul, W. Visessanguan, S. Roytrakul, Nandhsha Faithong, Munehiko Tanaka, H. Kishimura","doi":"10.1111/J.1745-4522.2007.00105.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2007.00105.X","url":null,"abstract":"The chemical composition and antioxidative activity of mungoong, a shrimp extract paste from the cephalothorax of white shrimp (Litopenaeus vannamei), were studied. Mungoong contained 42.3% polyunsaturated and 29.59% saturated fatty acid. It was rich in C20:5 n-3 (eicosapentaenoic acid) (4.31 g/100 g) and C22:6 n-3 (docosahexaenoic acid) (7.07 g/100 g). Mungoong consisted of Na (15.3 g/kg) and Ca (8.07 g/kg) as the major minerals. Fe and Cu were found at very low content. Glutamine was the most abundant amino acid, while lysine, alanine and asparagine were predominant in mungoong. Mungoong water extract at a level of 1,000 ppm exhibited antioxidative activity in a β-carotene–linoleic acid, lecithin liposome and comminuted fish model system. Antioxidative potential determined by 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activities and ferric-reducing antioxidant power was quite stable during 8 weeks of storage at 4C and room temperature (28–30C). Antioxidative activities determined by all assays remained constant within the first week (P > 0.05). Thereafter, only slight decreases in activities were noticeable. During storage at both temperatures, mungoong's 2-thiobarbituric acid (TBA) values increased during the first 2 weeks of storage (P < 0.05), followed by the gradual decrease of 8 weeks. Nevertheless, no marked changes in TBA values were observed between samples kept at both storage temperatures. Thus, antioxidative peptides might contribute to the retardation of lipid oxidation of mungoong during the extended storage. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000Mungoong, which is an extract paste from the cephalothorax of white shrimp, was demonstrated to be a good source of protein, n-3 fatty acids as well as minerals. Additionally, mungoong could serve as a novel natural antioxidant with high stability. Therefore, mungoong produced from shrimp-processing by-products can be used as a neutraceutical product. This will lead to the full utilization of shrimp-processing waste and would reduce environmental problems associated with improper disposal of such wastes.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"97-118"},"PeriodicalIF":0.0,"publicationDate":"2008-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2007.00105.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63561967","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":"OXIDATION OF FATS AND OILS IN INSTANT NOODLES STORED UNDER VARIOUS CONDITIONS","authors":"NAOHIRO GOTOH,&nbsp;AI IWASAWA,&nbsp;HIROYUKI WATANABE,&nbsp;REIKO OSATO,&nbsp;SHUN WADA","doi":"10.1111/j.1745-4522.2007.00091.x","DOIUrl":"10.1111/j.1745-4522.2007.00091.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Changes in the peroxide value (PV) in instant noodles stored under various conditions were carefully analyzed to examine the oxidation of fat and oils in instant noodles and to evaluate the importance of the maximal 30 mequiv/kg PV standard value in the Food Sanitation Law in Japan from a food safety point of view. The changes in PV in instant noodles stored at 40 to 60C gradually increased and then rapidly increased after exceeding approximately 30 mequiv/kg, regardless of the oxidation temperature. This finding indicates that the PV standard value is meaningful for suppressing the oxidation-induced formation of toxic compounds. The relationships among PV, acid value (AV, amount of free fatty acid) and </i>p<i>-anisidine value (AnV, amount of secondary oxidized products in the oil) in oxidized instant noodles were investigated. There was no significant relationship between PV and AV, and AV and AnV. In contrast, there was a significant relationship between PV and AnV. These results indicate that PV measurements are useful for predicting the formation of toxic compounds, particularly the secondary oxidized products of the oil, and measurements of both PV and AV are very important to accurately determine food deterioration level.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>In this study, changes in peroxide value (PV) in oxidized instant noodles under various conditions were investigated. The results showed that a sudden increase in PV occurred after PV exceeded 30 mequiv/kg in instant noodles. The oxidized fats and oils are toxic. Thus, suppressing the formation of oxidized compounds from fats and oils in food is an important matter in terms of toxicity. Acid value (AV) is used as a factor for monitoring the degree of oxidation in instant noodles in the Codex Alimentarius Commission (CODEX); however, AV does not directly indicate the amount of oxidized compound. Therefore, PV, which is deeply related to the formation of oxidized product must also be used. The results obtained in this experiment propose that PV must be adopted as the standard factor in the evaluation of oxidation of instant noodles, in CODEX, and the upper limit will be determined as 30 mequiv/kg.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"14 4","pages":"350-365"},"PeriodicalIF":0.0,"publicationDate":"2007-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00091.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559359","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":"SOLUBILITY OF TOCOPHEROL AND TOCOTRIENOLS FROM PALM OIL IN SUPERCRITICAL CARBON DIOXIDE","authors":"CHIEW WEI PUAH,&nbsp;YUEN MAY CHOO,&nbsp;AH NGAN MA,&nbsp;CHENG HOCK CHUAH","doi":"10.1111/j.1745-4522.2007.00093.x","DOIUrl":"10.1111/j.1745-4522.2007.00093.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The supercritical fluid extraction of tocols (tocopherol and tocotrienols) from palm oil was carried out in a dynamic (flow-through) system. The experiments were carried out in a 3</i> × <i>3 factorial design with three equally spaced pressures (14, 22 and 30 MPa) and three equally spaced temperatures (40, 60 and 80C). The tocols obtained were quantified using off-line high-performance liquid chromatography with fluorescent detection. The effects of operating pressure and temperature on the extraction and solubility of tocols in supercritical carbon dioxide were investigated. The results showed that tocols have solubility in the range of 0.94</i> × <i>10⁻³ to 0.018 mg/g CO₂for the conditions investigated in this study. The concentration of tocols was optimized at 22 MPa and 40C for palm oil. The selectivity of tocols follows the preference of </i>δ<i>-tocotrienol &gt; </i>γ<i>-tocotrienol</i> &gt; α<i>-tocotrienol</i> &gt; α-<i>tocopherol .</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Crude palm oil (CPO) is unique among the common vegetable oils because of its high content of tocotrienols. Tocotrienols are more powerful antioxidants than tocopherols. Thus, CPO provides a good source for the production of tocols (tocopherol and tocotrienols) from a natural plant source. The solubility data obtained in the present study are important for the design and optimization of the supercritical fluid extraction of tocols because complex mixtures can lead to changes in solubility and mass transfer behavior. This study demonstrated that individual tocols have different maximum solubility and thus provide an alternative method for selective extraction of individual tocols.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"14 4","pages":"377-385"},"PeriodicalIF":0.0,"publicationDate":"2007-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00093.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559184","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":"PRODUCTION OF REFINED CAROTENE-RICH PALM OIL FROM PALM MESOCARP (ELAEIS GUINEENSIS) USING SUPERCRITICAL CARBON DIOXIDE","authors":"HARRISON LIK NANG LAU,&nbsp;YUEN MAY CHOO,&nbsp;AH NGAN MA,&nbsp;CHENG HOCK CHUAH","doi":"10.1111/j.1745-4522.2007.00095.x","DOIUrl":"10.1111/j.1745-4522.2007.00095.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Simultaneous extraction, degumming and deacidification of palm oil directly from palm mesocarp using supercritical carbon dioxide (SC-CO₂) were carried out. The temperatures and pressures used were 40–80C and 18–30 MPa, respectively. The degummed and deacidified palm oil produced from the process meets the specifications of refined, bleached and deodorized palm oil of Malaysian standard, with added value in its carotene content . The recovery of the refined palm oil was 52.8–74.0% based on the total hexane extractable material. Other palm minor components such as vitamin E, phytosterols and squalene were preserved in the refined SC-CO₂-extracted carotene-rich palm oil. The solubility of triacylglycerols (TGs), distribution coefficient of free fatty acids (FFAs) and the separation factor of FFAs and TGs of palm oil in SC-CO₂ are discussed.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The study provides an alternative processing method for palm oil extraction and refining industries. The same principles could be applied to oilseed processing such as soybean and rapeseed oils. The separation factors of free fatty acids (FFAs)/triacylglycerols and the distribution coefficient of FFAs are useful data for process modeling. The extractability and extraction patterns of palm minor components in the mesocarp provide an insight for the recovery of these valuable functional components from palm oil.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"14 4","pages":"396-410"},"PeriodicalIF":0.0,"publicationDate":"2007-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00095.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559382","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":"CHARACTERIZATION OF ENZYME-ASSISTED COLD-PRESSED COTTONSEED OIL","authors":"SAJID LATIF,&nbsp;FAROOQ ANWAR,&nbsp;MUHAMMAD ASHRAF","doi":"10.1111/j.1745-4522.2007.00097.x","DOIUrl":"10.1111/j.1745-4522.2007.00097.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Physicochemical properties of enzyme-assisted cold-pressed oils from seeds of cotton (</i>Gossypium hirsutum<i>), using five commercial enzymes (Phytezyme, Allzyme, Natuzyme, Kemzyme and Feedzyme), were compared with those of the control (without enzyme) and solvent-extracted oils. Enzyme-extracted cottonseed oil yield ranged from 9.70 to 12.89%, which was significantly (</i>P &lt; <i>0.05) higher than that of the control (8.50%). No significant (</i>P &gt; <i>0.05) variation in the protein, fiber and ash contents was observed in all extracted oilseed residues. The saponification value, unsaponifiable matter, free fatty acid content, specific extinctions at 232 and 270 nm, and peroxide and </i>p<i>-anisidine values of the enzyme-extracted oils were lower than those of solvent-extracted oils but comparable with those of the control. The fatty acid composition of the control, enzyme- and solvent-extracted cottonseed oils revealed no significant (</i>P &gt; <i>0.05) variation with regard to the constituent fatty acid contents. However, the enzyme-extracted oils had relatively lower levels of stearic acid. When compared with the control, the α-tocopherol content was high in the Phytezyme-, Natuzyme- and Feedzyme-extracted oils; nevertheless, it was comparable with those in solvent-extracted oils. The level of γ-tocopherol in enzyme-extracted oils was comparable with the control, but generally higher than that in the solvent-extracted oils.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Enzyme-assisted cold pressing is very effective in enhancing the oil yield, with better quality of end-use products and involves lower capital investment than that of solvent extraction. Commercial enzymes were used in this study and the proposed enzyme-assisted extraction method will be beneficial for the local vegetable oilseed extraction sector and may offer valuable by-products for food and feed applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"14 4","pages":"424-436"},"PeriodicalIF":0.0,"publicationDate":"2007-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00097.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559757","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":"EFFECTS OF HIGH-CHOLESTEROL DIET AND ANTIOXIDANT VITAMINS COMBINATION ON OXIDANT/ANTIOXIDANT STATUS IN HEART, KIDNEY, LIVER AND TESTIS TISSUES FROM RATS","authors":"ERDİNÇ DEVRİM,&nbsp;HANEFİ ÖZBEK,&nbsp;İLKER DURAK","doi":"10.1111/j.1745-4522.2007.00094.x","DOIUrl":"10.1111/j.1745-4522.2007.00094.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Possible effects of a high-cholesterol diet on the oxidant/antioxidant status in various tissues from rats and the effects of the combination of vitamins C and E on these parameters and on hypercholesterolemia were investigated. Twenty-four Sprague-Dawley type rats were randomly divided into three groups. The control group (group 1) was fed on a rat pellet diet. The study groups (groups 2 and 3) were fed on a high-cholesterol diet for 3 months. Rats in group 3 were supplemented with vitamins C (100 mg/kg intraperitoneally ) and E (60 mg/kg intramuscularly ) three times a week throughout the study. At the end of the study period, all animals were sacrificed and their heart, kidney, liver and testis surgically removed to measure oxidant and antioxidant parameters. Blood samples were also obtained from the animals. We observed that serum total cholesterol levels significantly increased in the study groups after the study period. The increase in the blood cholesterol level in group 3 was, however, significantly lower than that in group 2. As to the oxidant–antioxidant parameters, there were different results among the tissues. In conclusion, our results suggest that high serum cholesterol level does not lead to oxidation reactions in the early phase of hypercholesterolemia, and antioxidant vitamins supplementation increases antioxidant potential values of the tissues and decreases the blood total cholesterol level in the cholesterol-supplemented animals.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>It is clearly known that hypercholesterolemia is an important health problem throughout the world. The results of the present study indicate that antioxidant vitamins (vitamins C and E) may be useful in the prevention of hypercholesterolemia</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"14 4","pages":"386-395"},"PeriodicalIF":0.0,"publicationDate":"2007-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00094.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559294","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}