Journal of the American Oil Chemists Society最新文献

Effects of supercritical carbon dioxide-ethanol cocoa butter addition in cocoa butter-based salad dressings

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-29 DOI: 10.1002/aocs.12929

Norhayati Hussain, Syahida Maarof, Roiaini Mohamad, Komati Rajentran, Nasiru Bilkisu Umar

引用次数: 0

Extraction and bioactivity assessment of bio-oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-27 DOI: 10.1002/aocs.12931

Jerin James, Nishesh Sharma, Harish Chandra Joshi, Sanjay Kumar, Avvaru Praveen Kumar, Afzal Hussain

{"title":"Extraction and bioactivity assessment of bio-oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method","authors":"Jerin James, Nishesh Sharma, Harish Chandra Joshi, Sanjay Kumar, Avvaru Praveen Kumar, Afzal Hussain","doi":"10.1002/aocs.12931","DOIUrl":"https://doi.org/10.1002/aocs.12931","url":null,"abstract":"The lipid composition and algal oil content in red macroalgae play a crucial role in sustainable biofuel and bioactive compound production. In the present study, various extraction methods including biomass pretreatment through ultrasonication and conventional lipid extraction techniques such as Bligh & Dyer and Soxhlet were employed for lipid extraction from Kappaphycus alvarezii. Among these methods, pretreatment of ultrasonication combined with solvent extraction (PT + SE) resulted in highest extraction yield of 21.5% ± 0.38%, surpassing the yield achieved by the Bligh-Dyer method (PT + BD) and the control method, which yielded 19.42% ± 0.1% and 10.7% ± 0.15%, respectively. PT + SE oil possesses lower values in molecular weight, viscosity, and density when compared to PT + BD oil. The trans-esterified samples of PT + BD (T1) and PT + SE (T2) respectively demonstrated greater efficiency in converting methyl esters, with T2 achieving a conversion rate of 92% ± 0.21%, while T1 achieved 84.15% ± 0.15%. It was observed that T2 had a high scavenging rate of 86.42% ± 0.22% indicating its significant ability to neutralize free radicals. In contrast, T1 exhibited a slightly lower scavenging rate of 69.56% ± 0.1%, when compared to T2. T2 sample demonstrated remarkable proteinase inhibition of 79.16% ± 0.18, comparable to salicylic acid, indicating the presence of potent anti-inflammatory salicylic acid analogues in the algal oil. Both lipid-extracted oil (T1and T2) showcased significant antioxidant and anti-inflammatory activities, with T2 oil demonstrating superior inhibition of free radicals and proteinase enzymes.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"811-822"},"PeriodicalIF":1.9,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749994","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

Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone-rich oil

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-18 DOI: 10.1002/aocs.12930

Aulia Ardhi, Sri Raharjo, Wisnu Arfian Anditya Sudjarwo, Matthias Schreiner

{"title":"Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone-rich oil","authors":"Aulia Ardhi, Sri Raharjo, Wisnu Arfian Anditya Sudjarwo, Matthias Schreiner","doi":"10.1002/aocs.12930","DOIUrl":"https://doi.org/10.1002/aocs.12930","url":null,"abstract":"Lipid-based nanodelivery systems are now widely used in the pharmaceutical and food industries to enhance the delivery of bioactive compounds by leveraging the properties of lipids. Nanostructured lipid carriers (NLC), as one of the lipid-based nano-delivery systems, employs a blend of solid and liquid lipids, which improves the solubility, stability, and bioavailability of bioactive substances. This study aimed to optimize the NLC containing thymoquinone-rich oil (NLC-TQO) formulation using the Box–Behnken design; assess its antioxidant activity and oxidative stability by measuring 2,2-diphenyl−1-picrylhydrazyl (DPPH) radical scavenging activity, thymoquinone (TQ), and tocopherol contents over 28-day storage; and evaluate the impact of incorporating beta-carotene as singlet oxygen quencher on the oxidative stability of the NLC-TQO. The optimized formulation involved 4.16% lipids (glyceryl monostearate and TQO), 5.85% Tween 80 as the surfactant, and 8.20 min of ultrasonication. NLC formulations demonstrated better DPPH activity retention than the emulsions, with cold and dark storage conditions being the most effective for preserving antioxidant activity. TQ stability in the NLC was observed at elevated temperatures without light, with around 50% remaining intact. However, TQ degraded rapidly under light, almost entirely by day 7. Gamma-tocopherol exhibited better stability than alpha-tocopherol, especially under light. The addition of beta-carotene enhanced NLC-TQO's oxidative stability. These findings revealed the potential of the NLC formulation as an effective delivery system for TQ with better oxidative protection compared to emulsions, making it a promising option for pharmaceutical and food industry applications.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"793-810"},"PeriodicalIF":1.9,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12930","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-16 DOI: 10.1002/aocs.12928

Moon Haeng Huh, Junsoo Lee, Hana Lee

{"title":"Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts","authors":"Moon Haeng Huh, Junsoo Lee, Hana Lee","doi":"10.1002/aocs.12928","DOIUrl":"https://doi.org/10.1002/aocs.12928","url":null,"abstract":"Germination is a promising technique for enhancing the nutritional and functional properties of seeds. Among the nuts, peanuts are composed of approximately 50% oil, which is abundant in unsaturated fatty acids, tocopherols, and phytosterols. This study investigated the changes in phytochemical profile, antioxidant capacity, and oxidative stability of oil from germinated peanuts. Peanuts were germinated over 0, 2, 4, 6, and 8 days. The oil from germinated peanuts exhibited increased levels of α-tocopherol, phytosterols, and carotenoids, while the γ-tocopherol, oleic acid, and linoleic acid levels were reduced. Notably, the oil from germinated peanuts at Day 8 exhibited substantially improved antioxidant activity and oxidative stability compared with oil from ungerminated peanuts. These enhancements were attributed to the elevated phytochemical content of the peanut oil resulting from germination. These results highlight that germination of peanut seeds is an effective strategy for enhancing peanut oil's phytochemical content and oxidative stability, thereby presenting potential benefits for health-conscious consumers.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"785-791"},"PeriodicalIF":1.9,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749484","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

Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-15 DOI: 10.1002/aocs.12921

Somesh Patil, Prasad Sanap, Deepak Sonawane, Amit Pratap

{"title":"Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN","authors":"Somesh Patil, Prasad Sanap, Deepak Sonawane, Amit Pratap","doi":"10.1002/aocs.12921","DOIUrl":"https://doi.org/10.1002/aocs.12921","url":null,"abstract":"Guerbet alcohol (GA) is β-branched primary alcohol having excellent physiochemical properties like lower pour point (PP) and higher kinematic viscosity (KV) in comparison to linear alcohol. Although synthesis of GA has been extensively studied to evaluate the role of various catalysts and effect of reaction conditions, statistical modeling and optimization of the synthesis process has not been reported. In the present work, the optimization of the synthesis of GA using a mixture of lauryl and myristyl alcohol was carried out with the aid of response surface methodology (RSM) considering the conversion of the reaction, PP and KV at 40 and 100°C as dependent variables. The optimal reaction conditions were temperature, pressure, and time of 220°C, 300 mbar, and 10 hours respectively. The optimum conversion was 99.14%, including dimer yield of 81.76%, PP of −3°C, KV at 40 and 100°C of 34.12 and 7.22 cSt, respectively. The results obtained by the RSM were then authenticated, applying artificial neural networks (ANN) generated with the help of MATLAB. The ability of the generated model to predict the response variables was validated by less than 5% error for almost all the models, confirming their statistical significance. Also, the tribological potential for linear Ginol-12,14 (FA) and synthesized branched GA as lubricant additive was evaluated by determining its physiochemical, thermal and tribological properties.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"771-783"},"PeriodicalIF":1.9,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749953","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

Four-allele combinations for high oleic, low linolenic soybeans

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-11 DOI: 10.1002/aocs.12925

Karen Hudson, Militza Carrero-Colón

引用次数: 0

Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl-ketones formation assessment

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-04 DOI: 10.1002/aocs.12924

Sirine Karra, Alistaire Vionne, Steven Mascrez, Giorgia Purcaro, Véronique Gibon, Sabine Danthine

{"title":"Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl-ketones formation assessment","authors":"Sirine Karra, Alistaire Vionne, Steven Mascrez, Giorgia Purcaro, Véronique Gibon, Sabine Danthine","doi":"10.1002/aocs.12924","DOIUrl":"https://doi.org/10.1002/aocs.12924","url":null,"abstract":"In view of the nutritional disadvantages of partial hydrogenation (production of unhealthy trans fats) interesterification (IE) has emerged to produce suitable fats for trans-free formulations that have improved physicochemical properties. In this context, both chemical (CIE) and enzymatic (EIE) interesterification techniques can be used. However, it has been found that CIE technology may produce process-related by-products known as dialkyl-ketones (DAK). The current study aims at investigating the formation of DAK during IE. Therefore, five edible oils and fats were selected based on their potential use in IE: Elaeis Guineensis palm stearin (POSt), high oleic palm stearin (HOPSt), palm kernel stearin (PKSt), high oleic sunflower oil (HOSO) and high oleic palm oil (HOPO). The investigated blends were divided into HOPO-based blends (POSt:HOPO 50:50, PKSt:HOPO 50:50, HOPSt:HOPO 50:50 and 30:70 wt:wt%) and HOSO-based blends (POSt:HOSO 30:70, 50:50 and 70:30 wt:wt%). They were all subjected to both CIE (using sodium methoxide) and EIE (using TLIM lipase as catalyst); analyses of physical properties and determination of DAK content were performed before and after IE. This study demonstrates that DAK were not formed during the EIE process regardless of the investigated matrix, whereas they were produced during CIE, and that they require sufficient rearrangement of triglycerides (TAG) to be formed. It has also been shown that unsaturated fatty acids are more prone to form DAK regardless of the fat matrix. However, there is no linear relationship between the amount of DAK and the amount of unsaturated fat in the matrix.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"753-763"},"PeriodicalIF":1.9,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749402","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

Enhancing pectin's antioxidant properties through ferulic acid grafting: Application in olive oil-in-water emulsion

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-03 DOI: 10.1002/aocs.12920

Simin Feng, Ming Bi, Jiahao Yu, Yang Lin, Kseniya Hileuskaya, Ping Shao

{"title":"Enhancing pectin's antioxidant properties through ferulic acid grafting: Application in olive oil-in-water emulsion","authors":"Simin Feng, Ming Bi, Jiahao Yu, Yang Lin, Kseniya Hileuskaya, Ping Shao","doi":"10.1002/aocs.12920","DOIUrl":"https://doi.org/10.1002/aocs.12920","url":null,"abstract":"In order to improve pectin antioxidant properties and enlarge the field of its potential applications, ferulic acid grafted pectin conjugates (PE-g-FA) were prepared using laccase as the catalyst at 30°C in an aqueous medium. The structures of PE-g-FA were characterized using UV–vis, FTIR, and NMR (1H and 13C). In addition, the antioxidant activity of PE-g-FA was evaluated according to the DPPH and ABTS free radical scavenging ability. Olive oil in water emulsions, containing emulsifiers WPI and PE-g-FA, were assessed for their physical and oxidative stability through particle size, zeta-potential, peroxide value (POV), and 2-thiobarbituric acid reactive substance (TBARS) formation. The results indicated that the formation of covalent bonds between the pectin carboxymethyl groups and FA hydroxyl group. The determination of the total phenolic content showed that PE-g-FA contained seven times more polyphenols than native PE. DPPH and ABTS free radical scavenging rate of 0.5HMP-g-FA were increased by 56.83% and 18.90% compared with HMP, respectively. In addition, the emulsion stabilized by WPI and 0.5HMP-g-FA showed smallest and uniform average particle size (855.9 ± 51.13 nm) on the 1st day. Although its POV value was slightly higher than that of emulsion stabilized by WPI and HMP, it was much lower than that of control groups. Overall, these results have important implications for enzymatic modification of pectin to obtain high antioxidant products and their application in pectin-based emulsions.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"739-751"},"PeriodicalIF":1.9,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749792","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

Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme-modified cheese

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-03 DOI: 10.1002/aocs.12922

Ignacio Vieitez, Marcelo Miraballes, Bruno Irigaray, Ana Claudia Ellis, Nicolás Callejas, Natalia Hodos, Andrea Cano, Melissa Romero, Gonzalo da Rosa, Adriana Gámbaro

{"title":"Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme-modified cheese","authors":"Ignacio Vieitez, Marcelo Miraballes, Bruno Irigaray, Ana Claudia Ellis, Nicolás Callejas, Natalia Hodos, Andrea Cano, Melissa Romero, Gonzalo da Rosa, Adriana Gámbaro","doi":"10.1002/aocs.12922","DOIUrl":"https://doi.org/10.1002/aocs.12922","url":null,"abstract":"Enzymatically modified cheeses (EMC) aim to achieve, in a shorter time frame, a composition and sensory characteristics akin to those of aged cheese. This study analyzed the lipid profile, composition, free fatty acid (FFA) content, and sensory attributes of EMC pastes with the objective of emulating the flavor profile of a red smear-ripened cheese (SR). Two different smear ripened cheeses were utilized as references: SR1, aged for 2–3 months, and SR2 aged for 10 months. Twelve formulations of EMC were prepared using a fatty medium moisture cheese corresponding to Mercosur's Danbo type cheese (MD) as sole base, with the addition of the two types of SR cheeses and enzymes including exopeptidase, endopeptidase, and lipase, with varying concentrations of the latter. The EMC formulations exhibited a different physicochemical composition compared to the SR cheeses, with higher moisture, ash content, lower fat, and protein content. The highest total FFA contents were found in formulations with SR2, followed by formulations with SR1. As the concentration of lipase increased in the formulations, a greater degree of lipolysis was observed. Sensory profile was not influenced by the concentration of lipase, but rather depended on the type of cheese used as the base. All EMC samples prepared with SR1 besides those prepared with SR2 as the base cheese and the highest concentration of lipase, exhibited sensory profiles more closely resembling that of lightly aged SR1. The enzymatic modification of cheeses proved to be a useful tool for generating sensory profiles similar to slightly aged SR cheese.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"725-738"},"PeriodicalIF":1.9,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749791","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

Ester formation during fatty acid methyl esters oxidation

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-11-29 DOI: 10.1002/aocs.12919

E. A. Savel'ev, A. D. Cherepanova, V. N. Sapunov

引用次数: 0