Journal of the American Oil Chemists Society最新文献

{"title":"Antioxidant and prooxidant activity of acid-hydrolyzed phenolic extracts of sugar beet leaves in oil-in-water emulsions","authors":"Peyman Ebrahimi,&nbsp;Ipek Bayram,&nbsp;Anna Lante,&nbsp;Eric A. Decker","doi":"10.1002/aocs.12891","DOIUrl":"10.1002/aocs.12891","url":null,"abstract":"<p>This study aimed to enhance the oxidative stability of soybean oil-in-water emulsions using acid-hydrolyzed and unhydrolyzed extracts obtained from sugar beet leaves. The optimum extraction process, which includes 8 min of ultrasonication followed by a 2-h acid hydrolysis, released new phenolics (e.g., catechin, myricetin, etc.) and increased the total phenolic content (TPC) from 586.24 ± 11.45 to 982.42 ± 6.61 μmol gallic acid equivalent (GAE)/L, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical inhibition from 46.63 ± 1.39 to 60.87 ± 1.12%. Acid hydrolysis increased the cupric chelating activity of the extracts while decreasing ferrous chelating activity and <i>trans</i>-ferulic acid concentration significantly (<i>p</i> &lt; 0.05). The acid-hydrolyzed extract at a TPC of 100 μmol GAE/L prolonged the lag phase of hexanal accumulation in the emulsion from 0 to 8 days, while 400 μmol GAE/L TPC of unhydrolyzed extract increased the lag phase to 12 days. The results show that acid-hydrolyzed extracts in high concentrations may act as prooxidants.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"339-349"},"PeriodicalIF":1.9,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12891","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141945853","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}

{"title":"Comparison of antioxidant efficiencies in oil-in-water emulsion using extracellular vesicles from olive co-products or liposomes as antioxidants carriers","authors":"Bruno Baréa,&nbsp;Nathalie Barouh,&nbsp;Amal Fenaghra,&nbsp;Pascal Colosetti,&nbsp;Jérôme Lecomte,&nbsp;Erwann Durand,&nbsp;Anne Mey,&nbsp;Fabienne Laugerette,&nbsp;Marie-Caroline Michalski,&nbsp;Claire Bourlieu-Lacanal,&nbsp;Pierre Villeneuve","doi":"10.1002/aocs.12887","DOIUrl":"10.1002/aocs.12887","url":null,"abstract":"<p>Olive extracellular vesicles and synthetic liposomes were evaluated as carriers of antioxidants to stabilize oil-in-water emulsions against oxidative degradation. For this, hydroxytyrosol, rosmarinic acid and their lipophilic counterparts, (hydroxytyrosyl dodecanoate esters or eicosyl rosmarinate esters) were loaded into these carrier vesicles and the antioxidant efficiencies of these formulations were compared with those of the corresponding antioxidants alone. Using the conjugated autoxidizable triene assay (CAT assay), our results shows that loaded synthetic liposome mimicking the lipid membrane composition of olive extracellular vesicle allowed to enhance the antioxidant effect of the loaded antioxidant especially with the two lipophilic hydroxytyrosol and rosmarinic acid esters. On the contrary, the loading of the studied antioxidant into the olive extracellular vesicles did not result in an improvement of the antioxidant activity. The antioxidant effects of loaded vesicles were also evaluated in rapeseed oil (1% w/w)-in-water emulsions that were stored at 40°C for 21 days and for which oxidative status was monitored by the quantification of primary and secondary oxidation compounds. In that case, the boosting effect of liposomal carriers was not confirmed. This could be due to a different type of emulsions compared to the one used with the CAT assay as different surfactants and oxidation inducers were employed. Additionally, the limited physical stability of the carrier could be involved as liposomes loaded with the most lipophilic antioxidants, namely hydroxytyrosyl dodecanoate and eicosyl rosmarinate were shown to be instable for period exceeding 10 days of storage.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"323-337"},"PeriodicalIF":1.9,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12887","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141945850","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}

{"title":"Physical properties of bloom-resistant chocolate using palm-based no-trans cocoa butter replacers","authors":"Yojiro Fukami,&nbsp;Eiji Iwaoka,&nbsp;Masamitsu Kuriyama,&nbsp;Kiyotaka Sato","doi":"10.1002/aocs.12888","DOIUrl":"10.1002/aocs.12888","url":null,"abstract":"<p>In this study, two types of palm-based <i>trans</i>-free cocoa butter replacers (CBRs) were prepared using interesterification and solvent fractionation techniques. Fat A was prepared from palm oil (PO) and fully hydrogenated palm oil (FHPO), while Fat B was prepared from PO, FHPO, and palm kernel oil (PKO). The following results were obtained: (1) the two fats melted at 38–39°C; (2) an 80/20 mixture of Fat A/CB exhibited β'-β transformation after 1 month, whereas an 80/20 mixture of Fat B/CB sustained the β' form for &gt;2 months under thermal thawing conditions (17↔28°C); and (3) fat bloom was observed in the compound chocolate containing Fat A (80%) and CB (20%) after 2 months of storage, whereas no fat bloom occurred in the compound chocolate containing Fat B (80%) and CB (20%) for 3 months. This may be due to the addition of PKO-based triacylglycerolss with the CN numbers ranging from 40 to 46 (total of 16.1%) in Fat B. Therefore, it was concluded that Fat B prepared from PO, FHPO, and PKO is a <i>trans</i>-free CBR exhibiting high stability of the β' form.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"311-322"},"PeriodicalIF":1.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141883485","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}

{"title":"Comparative study of the self-assembly and thermal properties of six commercial sucrose esters","authors":"Fien De Witte,&nbsp;Filip Van Bockstaele,&nbsp;Koen Dewettinck","doi":"10.1002/aocs.12889","DOIUrl":"10.1002/aocs.12889","url":null,"abstract":"<p>In this study six sucrose esters (SEs) with varying mono-ester content, and thus varying hydrophilic-to-lipophilic balance (HLB) were studied. Wide- and small-angle X-ray scattering (WAXS and SAXS) was performed in order to unravel the nanoscale assembly of SEs. Differential scanning calorimetry (DSC) allowed to identify the melting and crystallization peaks of the different SEs, which could be attributed to the low and high esterified sugar molecules. Moreover, the results show clear differences in melting and crystallization behavior based on the type of fatty acid chains present. WAXS analysis unraveled a hexagonal subcell for all studied SEs. Despite some difficulty in identifying low intensity SAXS peaks, the analysis suggests a cubic structure for low HLB esters and a lamellar packing for high HLB esters. Medium HLB esters are hypothesized to contain a combination of the aforementioned structures.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"305-309"},"PeriodicalIF":1.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141883486","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}

{"title":"Advanced research on functional lipids in China","authors":"Xuebing Xu,&nbsp;Tong Wang,&nbsp;Wei Wei","doi":"10.1002/aocs.12890","DOIUrl":"10.1002/aocs.12890","url":null,"abstract":"","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1087"},"PeriodicalIF":1.9,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141868386","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}

{"title":"The effects of seasonal climate change on the safflower genotypes productivity under Central Anatolian conditions","authors":"Hasan Koç","doi":"10.1002/aocs.12886","DOIUrl":"10.1002/aocs.12886","url":null,"abstract":"<p>This study aimed to investigate the effect of seasonal climate change on safflower genotypes productivity in Central Anatolian conditions during 2021 and 2022. The research focused on seed yield, oil content, and oil yield, considering variations in growing degree days (GDD) at different growth stages. In both years, seed yield was significantly affected by lack of rainfall. In 2021, safflower genotypes had an average seed yield of 1540 kg ha⁻¹, while in 2022, it increased to 2390 kg ha⁻¹ due to higher rainfall during critical growth stages. Different genotypes showed different performances in seed yield each year, highlighting the importance of selecting drought-tolerant genotypes for breeding programmes. Oil content also showed significant variations between genotypes and years. Drought stress during flowering and seed filling periods generally led to a decrease in safflower oil content. However, in 2021, despite drought during the seedling stage, there was an increase in average oil content, possibly due to compensatory mechanisms related to reduced seed yield and dry matter content. In addition, the study looked at GDD values at different growth stages and found considerable variation among genotypes in GDD accumulation. Genotypes with higher GDD accumulation tended to have higher seed and oil yields, indicating better stress tolerance. Conversely, early maturing genotypes with lower GDD levels were better suited for regions with lower average temperatures. The results highlight the importance of considering both rainfall and temperature factors when selecting safflower genotypes for specific regions. In conclusion, the study highlights the impact of seasonal climate change on safflower productivity and the need to develop new safflower varieties capable of adapting to the predicted hotter and drier conditions due to climate change.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"295-304"},"PeriodicalIF":1.9,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141868531","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}

{"title":"Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations","authors":"Bonnie Tay Yen Ping,&nbsp;Zulina Abdul Maurad","doi":"10.1002/aocs.12885","DOIUrl":"10.1002/aocs.12885","url":null,"abstract":"<p>This review presents a comprehensive overview of instrumental analyses for both single-component and multicomponent pesticide detection within palm oil matrices. It meticulously examines the analytical attributes of these methods across various pesticide categories, including insecticides, herbicides, and fungicides. The discussion extends to sample preparation methodologies tailored for palm oil, encompassing techniques such as low-temperature precipitation followed by solid-phase extraction, liquid–liquid extraction, and variations of the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) method. Additionally, it explores the QuEChERS method employing different sorbent combinations to optimize extraction efficiency. The second part of the review focuses on the fate study of pesticides within oil palm plantations which covers laboratory-scale simulations elucidating pesticide behavior, comparative analysis of field studies with predictive programs, and investigations into the influence of climatic and microbiological factors on pesticide persistence within the oil palm agroenvironment system.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"261-278"},"PeriodicalIF":1.9,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141868387","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}

{"title":"Tailoring candelilla wax-based oleogels loaded with α-tocopherol to mimic rheological properties of solid food fats and to increase nutritional value of food","authors":"Vanessa Oliveira Di Sarli Peixoto,&nbsp;Gabriela Baptista Brito,&nbsp;Erika Christina Ashton Nunes Chrisman,&nbsp;Ana Lúcia do Amaral Vendramini,&nbsp;Juliana Neves Rodrigues Ract,&nbsp;João Gabriel Passos Rodrigues,&nbsp;Marcos Lopes Dias,&nbsp;Alvicler Magalhães,&nbsp;Denes Kaic Alves do Rosário,&nbsp;Carlos Adam Conte-Junior,&nbsp;Thiago Oliveira Marinho,&nbsp;Márcio Nele,&nbsp;Alexandre Guedes Torres,&nbsp;Vanessa Naciuk Castelo-Branco","doi":"10.1002/aocs.12884","DOIUrl":"10.1002/aocs.12884","url":null,"abstract":"<p>This study aimed to tailor candelilla wax (CLW)-based oleogels loaded with α-tocopherol to mimic the rheological properties of conventional solid fats and enhance the nutritional value of food products. Desirability approach was utilized to optimize oleogels formulations based on rheological parameters of yield stress and gel-to-sol transition temperature of conventional solid fats (hydrogenated fat, butter, and margarine). Fat-tailored oleogels were also characterized by their texture, thermal behavior, and microstructure. The concentration of CLW (0.75–4.0 wt%), but not of α-tocopherol (0.5–10 wt%), affected the rheological behavior of oleogels. Yield stress and the gel-to-sol transition increased, respectively, from 2.00 to 200.8 Pa and from 40.2 to 64.8°C as the CLW concentration increased. α-Tocopherol can be added to improve the nutritional value of CLW-based oleogels without affecting their rheological fingerprint. The optimum formulations to mimic the rheological fingerprint of butter, margarine, and hydrogenated fat comprised CLW between 2.12 and 2.51 wt%, showing desirability values of 0.58, 0.76, and 0.73, respectively. Increasing the CLW contents increased the crystal number (4194 ± 381 to 7646 ± 544) and hardness (6.45 ± 0.30 to 10.4 ± 0.36 N) of fat-tailored oleogels, besides accelerating crystallization. Therefore, it was possible to tailor oleogels structured with low CLW concentration (&lt;2.5 wt%) loaded with α-tocopherol to fairly replicate the rheological properties of margarine and hydrogenated fat. Butter-like properties were achieved to a lesser extent. These oleogels might enhance the nutritional value of food products by incorporating the antioxidant vitamin E when used as substitutes for solid fat.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"279-293"},"PeriodicalIF":1.9,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141868385","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}

{"title":"Sophorolipids, commercialized glycolipid biosurfactants: Derivatives, component analysis, and applications","authors":"Yosuke Kobayashi,&nbsp;Tokuma Fukuoka","doi":"10.1002/aocs.12883","DOIUrl":"10.1002/aocs.12883","url":null,"abstract":"<p>Biosurfactants contain various kinds of compounds and have complex structures because they are derived from microorganisms. Sophorolipids (SLs) are biosurfactants that are being commercialized. However, there are issues with fermentation technology and interface science due to the presence of many derivatives, which has become a bottleneck for the commercial expansion of SLs. This review addresses this issue. First, SL derivatives are described, including acid, lactone, bola, and glyceride forms. Then, the yeasts that produce various SL derivatives are described. Next, methods for measuring SL concentrations and component ratios are described, including high-performance liquid chromatography with methanol. Finally, their applications in toiletries, cosmetics, medicine, livestock, agriculture, and the environment are described, and we discuss the importance of measuring SL concentrations and derivative ratios as technical challenges to revitalize the SL market.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"251-260"},"PeriodicalIF":1.9,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141776626","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}

{"title":"Sunflower oil-soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut","authors":"Kurshid Zubairee,&nbsp;Hasan Yalcin,&nbsp;Tugba Dursun Capar","doi":"10.1002/aocs.12882","DOIUrl":"10.1002/aocs.12882","url":null,"abstract":"<p>Deep-frying changes the quality of the oil through hydrolysis, oxidation, and polymerization, which makes both positive and harmful changes in the oil and fried food items. In this study sunflower oil was combined with soybean wax to create oleogels that were assessed for their ability to reduce fat uptake and maintain oxidative stability during the deep-fat frying of doughnut samples. The oleogel was tested as a potential alternative to traditional deep-fat frying with sunflower oil for frying doughnuts. The different frying times of oleogel were examined to assess the physical properties of the oleogel. Afterward, a comparative analysis was conducted between doughnuts fried in sunflower oil and oleogel. The results showed that doughnuts fried in oleogel absorbed approximately 37.8% less oil than those fried in sunflower oil. Additionally, the doughnuts fried in oleogel had a better appearance, with a higher lightness value (<i>L</i>*) (87.73 ± 0.8) than those fried in oil (77.72 ± 1.35). Moreover, the redness value, (<i>a</i>*) of oleogel doughnuts was also lower (0.33 ± 0.25) than those fried in oil (0.37 ± 0.9). The blueness or yellowness (<i>b</i>*) of the doughnuts was not significantly different which was found as 1.52 and 1.54, for oleogel and oil samples, respectively. Although the viscosity values of oleogel were higher during extended frying, the lower peroxide, free fatty acid, <i>p-</i>Anisidine, conjugated diene, and triene values suggest that oleogel is more stable. These results will provide a significant advantage in the usage of sunflower oil-soybean wax oleogel as a frying medium with improved stability.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"239-250"},"PeriodicalIF":1.9,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141776846","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}