Journal of oleo science最新文献_第3页

A Straightforward Synthesis of Pinocembrin. 皮诺曹蛋白的直接合成。

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2025-01-01 DOI: 10.5650/jos.ess24245

Kento Iwai, Nagatoshi Nishiwaki

引用次数: 0

Preparation and Structural Properties of Gel Coating Films Containing Lipophilized Nanocarbon Particles Functionalized with Thixotropic Chains. 触变链功能化脂化纳米碳凝胶涂膜的制备及结构性能。

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2025-01-01 DOI: 10.5650/jos.ess24166

Yuka Hasunuma, Shoma Sakamoto, Yui Yamagishi, Atsuhiro Fujimori

引用次数: 0

Analysis of Total, Free, and Esterified Sterols and Triterpene Alcohols in Edible Oils using a Gas Chromatography-Flame Ionization Detector.

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2025-01-01 DOI: 10.5650/jos.ess24091

Kazuki Tada, Yuriko Suganuma, Aya Yoshinaga-Kiriake, Shota Koishi, Kazuaki Yoshinaga

{"title":"Analysis of Total, Free, and Esterified Sterols and Triterpene Alcohols in Edible Oils using a Gas Chromatography-Flame Ionization Detector.","authors":"Kazuki Tada, Yuriko Suganuma, Aya Yoshinaga-Kiriake, Shota Koishi, Kazuaki Yoshinaga","doi":"10.5650/jos.ess24091","DOIUrl":"https://doi.org/10.5650/jos.ess24091","url":null,"abstract":"Sterols and triterpene alcohols exist in free and esterified forms in edible oils. To date, only few studies have determined the content of free or esterified sterols and triterpene alcohols using gas chromatography-flame ionization detection (GC-FID). In this study, analytical conditions were optimized using free and esterified sterol standards. To analyze total sterol and triterpene alcohol (Method A), edible oil sample was saponified in the presence of an internal standard (IS, 5α-cholestan- 3β-ol). However, to analyze free sterol and triterpene alcohol (Method B), the sample was dissolved in hexane/ethyl acetate (90:10, v/v) in the presence of the IS, and the free sterol and triterpene alcohol fractions were isolated via silica gel chromatography. The fractions obtained from Methods A and B were derivatized separately as trimethylsilyl (TMS) ether and analyzed using GC-FID. The esterified sterol and triterpene alcohol contents of edible oil were calculated by subtracting the free sterol content (Method B) from the total content (Method A). The major sterols and triterpene alcohols in canola, soybean, rice bran oil, and lard were separated using a column coated with 5% diphenyl/95% dimethylpolysiloxane. The recovery rates of free sterols spiked into canola oil were 86-106% and 87-109%, while those of esterified sterols (sitosteryl palmitate) spiked into canola oil were 94-105% and －4-2% based on Methods A and B, respectively. The sterol and triterpene alcohol compositions of lard, canola, soybean, and rice bran oils were also determined using Methods A and B, and the results aligned well with those reported in the literature. Altogether, our methods can be successfully used to quantify the levels of sterols and triterpene alcohols in edible oils.","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"74 2","pages":"147-155"},"PeriodicalIF":1.6,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143066123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

NaturalEssential Oils: A Promising Therapy Way for Treating Ischemic Stroke. 天然精油：治疗缺血性中风的有效疗法。

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2024-11-01 Epub Date: 2024-10-17 DOI: 10.5650/jos.ess24125

Yuanyuan Wu, Leying Gao, Yue Hu, Xiaofang He, Wenli Ye, Yu Long, Xiaoqiu Li, Jie Deng, Yin Ma, Huiyi Feng, Haolin Liu, Qianqian Wu, Nan Li

{"title":"NaturalEssential Oils: A Promising Therapy Way for Treating Ischemic Stroke.","authors":"Yuanyuan Wu, Leying Gao, Yue Hu, Xiaofang He, Wenli Ye, Yu Long, Xiaoqiu Li, Jie Deng, Yin Ma, Huiyi Feng, Haolin Liu, Qianqian Wu, Nan Li","doi":"10.5650/jos.ess24125","DOIUrl":"10.5650/jos.ess24125","url":null,"abstract":"Stroke is an acute cerebrovascular disease with high morbidity, mortality, and disability, making it the second leading cause of death worldwide. Ischemic stroke (IS) accounts for the majority of strokes, and its pathogenesis is complex, often involving complications and sequelae. Currently, conventional clinical approaches are ineffective, with few drugs available for intravenous thrombolysis and mechanical thrombolysis limited by a short time window. With the poor efficacy of monotherapy, the search for new complementary or alternative therapies has become the focus of researchers. In traditional medicine, Chinese aromatherapy has a long history of using aromatic medicines to treat IS. Natural essential oils (EOs), as the main pharmacological substances in aromatic drugs, are composed of different ratios of active metabolites with multi-targets and multi-components, which makes EOs have a wide range of pharmacological effects. Modern studies have also shown that EOs extracts and isolated monomers are beneficial for pathologically complex CIS. Therefore, this paper summarizes the EOs and monomers obtained from EOs that can prevent and treat IS in the last 20 years, and finds that EOs exert their anti-CIS effects mainly through anti-oxidative stress, anti-inflammation, anti-apoptosis, and inhibition of excitotoxicity. The amelioration of IS complications by natural EOs and their active monomer components for the treatment of IS are further discussed.","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1377-1396"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ChemicalComposition, Health Benefits and Future Prospects of Hairless Canary Seed (Phalariscanariensis L.): A Review. 无毛金丝雀种子（Phalaris canariensis L.）的化学成分、健康益处和未来前景：综述。

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2024-11-01 Epub Date: 2024-10-17 DOI: 10.5650/jos.ess24108

Ayoub Amahrous, Mehdi Taib, Said Meftah, Elhassan Oukani, Bouyazza Lahboub

{"title":"ChemicalComposition, Health Benefits and Future Prospects of Hairless Canary Seed (Phalariscanariensis L.): A Review.","authors":"Ayoub Amahrous, Mehdi Taib, Said Meftah, Elhassan Oukani, Bouyazza Lahboub","doi":"10.5650/jos.ess24108","DOIUrl":"10.5650/jos.ess24108","url":null,"abstract":"The increasing global population and the rise of health-conscious consumers have led to a growing demand for innovative foods and functional ingredients. Hairless canary seed (Phalaris canariensis L.), which has recently obtained regulatory food approval from Health Canada and the United States Food and Drug Administration (US-FDA), has the potential to meet these demands due to its unique nutrient profile and characteristics. Canary seed stands out among cereals and pseudo-cereals (gluten-free cereals) as it has the highest protein content and is gluten-free. Additionally, it contains significant amounts of tryptophan, an amino acid typically lacking in cereals. It is considered a true cereal grain that can be processed into flour, starch, and oil for various food and non-food applications. This article provides a comprehensive overview of the chemical composition, functional properties, and biological activities of canary seeds. It also explores the processing methods for incorporating these seeds into food and cosmetic products. Furthermore, suggestions for future research directions are presented to enhance the utilization of this plant. Overall, it is evident that Phalaris canariensis holds considerable potential as a sustainable crop that can be further developed.","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1361-1375"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Monitoring of Fatty Acid Derivatives and Vegetable Oils by the Quartz Crystal Microbalance. 用石英晶体微天平监测脂肪酸衍生物和植物油。

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2024-11-01 Epub Date: 2024-10-17 DOI: 10.5650/jos.ess24121

Yasushi Endo

{"title":"Monitoring of Fatty Acid Derivatives and Vegetable Oils by the Quartz Crystal Microbalance.","authors":"Yasushi Endo","doi":"10.5650/jos.ess24121","DOIUrl":"10.5650/jos.ess24121","url":null,"abstract":"This study investigated the characterization of fatty acid derivatives and vegetable oils by the quartz crystal microbalance (QCM). Resonant frequency and resistance were monitored for fatty acid derivatives and vegetable oils by a QCM sensor at 35℃ and 55℃. The resonant resistance depended on varieties of fatty acid derivatives, although the resonant frequency was similar for them. Oleic acid showed higher resonant resistance than methyl and ethyl oleate and oleyl alcohol. The resonant resistance of fatty acid methyl esters showed lower value according to the unsaturation (numbers of double bonds). Glyceryl oleate showed remarkably higher resonant resistance than oleic acid and its esters. Triolein showed the highest resonant resistance among glyceryl oleate. The resonant resistances of vegetable oils also depended on their varieties and iodine value (IV). Olive oil with the lowest IV showed the highest resonant resistance, while linseed oil with the highest IV showed the lowest resonant resistance among tested vegetable oils. The resonant resistances of vegetable oils reduced with their IV. These results suggested QCM may be effective for identification of vegetable oils.","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1405-1409"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Studies on the Enzymatic Synthesis and Antioxidant Properties of Phenolic Acid Glycerols. 酚酸甘油酯的酶合成和抗氧化特性研究。

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2024-11-01 Epub Date: 2024-10-17 DOI: 10.5650/jos.ess24065

Hong Li, Yanyan Li, Xuezhi Yin, Ziyi Li, Xintian Qiao, Huiling Mu, Ruiling Shen, Tao Wei

引用次数: 0

Prediction of Fatty Acid Intake from Serum Fatty Acid Levels Using Machine Learning Technique in Women Living in Toyama Prefecture. 利用机器学习技术从血清脂肪酸水平预测富山县女性的脂肪酸摄入量

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2024-10-01 Epub Date: 2024-09-20 DOI: 10.5650/jos.ess24119

Hiroyuki Takeuchi, Sae Sakai, Akane Takahashi, Momoko Ejiri, Miyu Matsui, Yumiko Oota

{"title":"Prediction of Fatty Acid Intake from Serum Fatty Acid Levels Using Machine Learning Technique in Women Living in Toyama Prefecture.","authors":"Hiroyuki Takeuchi, Sae Sakai, Akane Takahashi, Momoko Ejiri, Miyu Matsui, Yumiko Oota","doi":"10.5650/jos.ess24119","DOIUrl":"10.5650/jos.ess24119","url":null,"abstract":"Preventing lifestyle-related diseases requires understanding and managing the intake of total fats and specific types of fatty acids, especially trans fatty acids. There are several methods for measuring fat intake, each with its own strengths and limitations. Guidelines for nutritional epidemiology studies recommend employing objective biomarkers. This study aimed to estimate fatty acid intake based on serum fatty acid levels using multiple regression analysis and a machine learning technique, and to compare their accuracy. The subjects were healthy women aged 18 to 64 living in Toyama, Japan. A dietary survey to determine fatty acid intake was conducted using a 3-day dietary record completed by the participant. Blood samples were collected after an overnight fast, and serum was obtained through centrifugation. A total of 300 women participated in the study. The fatty acid levels in serum were determined using gas chromatography with a capillary column. Using multiple regression analysis and neural networks, the intakes of saturated, monounsaturated, n-6 polyunsaturated, n-3 polyunsaturated, and trans fatty acids from serum fatty acid levels were predicted. Significant correlations were observed between the intakes of the five classified fatty acids and the predicted intakes obtained from the multiple regression analysis (r = 0.39 - 0.49, p < 0.01). Significant correlations were also observed between the five classified fatty acid intakes and the intakes predicted by the neural network (r = 0.52 - 0.79, p < 0.01), and the correlation coefficient showed a significantly higher value than that predicted by the multiple regression analysis. These results suggest that serum fatty acid levels may be used as biomarkers to estimate the intake of fatty acids, including that of trans fatty acids, and that machine learning may be able to predict fatty acid intake with higher accuracy than multiple regression analysis.","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1311-1318"},"PeriodicalIF":1.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142307966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Surface Freezing of Sodium Hexadecyl Sulfate - Hexadecanol Mixed Adsorbed film on OW Emulsion Stability. 十六烷基硫酸钠-十六烷醇混合吸附膜表面冷冻对 OW 乳液稳定性的影响

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2024-10-01 Epub Date: 2024-09-20 DOI: 10.5650/jos.ess24114

Hiroki Matsubara, Keigo Kato

引用次数: 0

Effects of Different Manufacturing Processes on Thermal and Photo-oxidative Stability of Sesame Oil. 不同生产工艺对芝麻油热稳定性和光氧化稳定性的影响

IF 1.6 4区农林科学

Journal of oleo science Pub Date : 2024-10-01 Epub Date: 2024-09-20 DOI: 10.5650/jos.ess24084

Halida Rahmania, Tomomi Nakanishi, Satomi Oi, Rika Onishi, Eiichiro Yamagami, Kazuyuki Yamane, Yurika Otoki, Shunji Kato, Kiyotaka Nakagawa

{"title":"Effects of Different Manufacturing Processes on Thermal and Photo-oxidative Stability of Sesame Oil.","authors":"Halida Rahmania, Tomomi Nakanishi, Satomi Oi, Rika Onishi, Eiichiro Yamagami, Kazuyuki Yamane, Yurika Otoki, Shunji Kato, Kiyotaka Nakagawa","doi":"10.5650/jos.ess24084","DOIUrl":"10.5650/jos.ess24084","url":null,"abstract":"The roasting process of sesame oil is expected to alter its internal composition and stability under oxidation condition. Presumably, the effect of roasting may differ with oxidation conditions (i.e., thermal and photo-oxidation), but such studies have not been undertaken. To further evaluate this notion, several type of sesame oils (raw and refined as unroasted oil, and roasted oil) and rapeseed oils as comparison were subjected to thermal oxidation (120℃) and photo-oxidation (50,000 lx) for 5 and 10 hours. The result revealed that the roasting sesame oil exhibited good stability under thermal oxidation, possibly due to the change on antioxidant agents such as sesamol and Maillard products during the roasting process. In contrast, the refined sesame oil (unroasted) demonstrated high stability under photo-oxidation, indicating that the refining process has a more significant impact on the oxidative stability in sesame oil compared to the alterations in its components caused by the roasting process. Taken together, this study is the first to show that the roasting and refining processes of sesame oil alter its internal composition and show different variations in sesame oils' oxidative stability under thermal and photo-oxidation, which holds significance considering its global consumption.","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1267-1276"},"PeriodicalIF":1.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142307965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0