Journal of the American Oil Chemists Society最新文献_第3页

Medium engineering of lipase-catalyzed reaction using CO2 利用二氧化碳进行脂肪酶催化反应的介质工程

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-09-04 DOI: 10.1002/aocs.12895

Tomoko Matsuda, Hai Nam Hoang

引用次数: 0

A thorough evaluation of flavor characteristics among various retail peanut oil products using multivariate statistical methods 使用多元统计方法全面评估各种零售花生油产品的风味特征

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-09-02 DOI: 10.1002/aocs.12897

Sumin Ma, Kevin Lim, Caixia Ding, Haoyu Xu, Haiming Shi, Yanlan Bi, Hong Zhang, Xuebing Xu

{"title":"A thorough evaluation of flavor characteristics among various retail peanut oil products using multivariate statistical methods","authors":"Sumin Ma, Kevin Lim, Caixia Ding, Haoyu Xu, Haiming Shi, Yanlan Bi, Hong Zhang, Xuebing Xu","doi":"10.1002/aocs.12897","DOIUrl":"10.1002/aocs.12897","url":null,"abstract":"Flavor is a crucial characteristic of peanut oils, exerting a significant impact on their quality and acceptability. However, given the uncertainty in the correlations between flavor attributes and volatile compounds, assessing the flavor quality of commercial peanut oil retail products (PORPs) based on updated analysis techniques remains challenging. In this study, 21 commercial samples were collected for investigating this correlation. From the sensory evaluations, the 16 fragrant PORPs show differences esp. for the roasted (4.25–10), the sweet (0–4.25), and the steamed (0–4.25) attributes while the roasted attribute is dominant for all the products. For volatile profile analysis with updated analytical technology, the fragrant PORPs also show significant difference in terms of volatile profiles and intensities. The total intensity can differ from 16.37 to 66.59 mg/kg. Multivariate statistical methods (MSMs) revealed the significant correlations between volatile compounds and specific sensory attributes. Notably, 1-hexanol and phenylethyl alcohol demonstrate a strong correlation with the raw peanut flavor attribute. Benzeneacetaldehyde (BA) exhibited a positive correlation with sweet flavor. dl-Pantolactone has a positive effect on roasted flavor. Hexanal and 3-octen-2-one are highly related to off-flavor notes. In addition, based on machine learning (ML), three groups of volatile compounds were found to be highly correlated with specific flavor attributes. Notably, a cluster comprising seven compounds, namely 2-ethenyl-6-methylpyrazine, 2-methyl-6-[(E)-1-propenyl]pyrazine, benzaldehyde, BA, nonanal, dl-pantolactone, and 2-acetopyridine exhibiting a positive correlation with roasted, steamed, and sweet flavor attributes. Furthermore, recombination experiments were conducted to verify the synergistic effect of these seven compounds on flavor performance and agreements were reached.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"385-400"},"PeriodicalIF":1.9,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209586","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

Direct application of tungstosilicic acid hydrate for the treatment of high free fatty acid in acidic crude palm oil and for biodiesel production 直接应用钨硅酸水合物处理酸性毛棕榈油中的高游离脂肪酸并生产生物柴油

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-09-02 DOI: 10.1002/aocs.12896

Adeeb Hayyan, Khalid M. Abed, Maan Hayyan, Ahmed Jawad Ali, Wan Jefrey Basirun, Sharifah Shahira Syed Putra, Yatimah Alias, Yousef Mohammed Alanazi, Jehad Saleh, Mohd Ali Hashim, Bhaskar Sen Gupta

{"title":"Direct application of tungstosilicic acid hydrate for the treatment of high free fatty acid in acidic crude palm oil and for biodiesel production","authors":"Adeeb Hayyan, Khalid M. Abed, Maan Hayyan, Ahmed Jawad Ali, Wan Jefrey Basirun, Sharifah Shahira Syed Putra, Yatimah Alias, Yousef Mohammed Alanazi, Jehad Saleh, Mohd Ali Hashim, Bhaskar Sen Gupta","doi":"10.1002/aocs.12896","DOIUrl":"10.1002/aocs.12896","url":null,"abstract":"This study explored the use of industrial acidic crude palm oil (ACPO) for biodiesel production, facing a significant obstacle due to its high free fatty acid (FFA) content, which complicates the biodiesel production process. Typically, esterification is employed to convert FFAs into fatty acid methyl ester (FAME). Herein, the effectiveness of tungstosilicic acid hydrate (TSAH) as an unsupported heteropoly acid (HPA) catalyst for FFA esterification in ACPO was investigated. The FFA content was reduced from 8.43% to 0.95% under optimum conditions (4 wt% catalyst dosage, a methanol to oil molar ratio of 10:1, 150 min and a temperature of 60°C). Noteworthy, the TSAH catalyst showed stability over 7 cycles. The kinetic analysis revealed that the FFA esterification process closely followed pseudo first-order kinetics, with an R2 value of 0.94. Furthermore, the biodiesel produced from TSAH-treated ACPO meets the standard specifications outlined by ASTM D6751 and EN 14214. This research highlights the effectiveness of TSAH in catalyzing FFA esterification without the need for additional support materials or modifications.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"375-384"},"PeriodicalIF":1.9,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209585","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 of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non-solvent method

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-08-19 DOI: 10.1002/aocs.12893

Alexander Chouljenko, Tharindu Trishan Dapana Durage, Subramaniam Sathivel

{"title":"Influence of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non-solvent method","authors":"Alexander Chouljenko, Tharindu Trishan Dapana Durage, Subramaniam Sathivel","doi":"10.1002/aocs.12893","DOIUrl":"https://doi.org/10.1002/aocs.12893","url":null,"abstract":"Undersized crawfish (UC) have less economic value for sale in live or processed tail meat markets. Therefore, this study's objectives were to extract crawfish oil (CO) from UC and determine the impact of temperature and heating duration on CO's thermal stability and flow properties. However, extracting oil from these undersized specimens could potentially add value to the crawfish industry. Crawfish minced meat (CMM) was obtained by passing cooked and chilled UC through a pilot scale deboning machine. CO was extracted by agitating CMM at 70°C for 30 min, followed by centrifugation at 10,000×g. CO was analyzed for inherent physicochemical characteristics, heating time (0–8 h), temperature (45–85°C) effects on peroxide value (PV) and astaxanthin (ASX) content, and flow properties at 5–35°C. ASX content, PV, water activity, bulk density, specific gravity, and free fatty acid values in CO were found to be 1.52 ± 0.06 mg/g oil, 0.22 ± 0.07 meq/kg, 0.56 ± 0.02, 0.88 ± 0.00, 0.90 ± 0.00 g/mL, and 0.11 ± 0.04%, respectively. ASX content in CO showed no significant change within or between same-temperature and different-temperature heated samples after 8 h. PV increased significantly from 0 to 8 h of heating at all tested temperatures (45, 65, and 85°C; Δ = 0.31, 0.51, and 10.76 meq/kg, respectively). CO had pseudoplastic characteristics below 30°C and Newtonian flow from 30 to 35°C. The Arrhenius equation suitably described the relationship between temperature and apparent viscosity of CO. This study characterized a seldom-researched oil (CO containing ASX) and provided insight into its ability to resist thermal degradation.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"365-373"},"PeriodicalIF":1.9,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362912","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

Molecular insights into the oleic acid accumulation in safflower 红花中油酸积累的分子见解

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-08-18 DOI: 10.1002/aocs.12892

Gayatri Salunke, Yogesh Badhe, Vrijendra Singh, Prakash Ghorpade, Mahabaleshwar Hegde, Narendra Kadoo

{"title":"Molecular insights into the oleic acid accumulation in safflower","authors":"Gayatri Salunke, Yogesh Badhe, Vrijendra Singh, Prakash Ghorpade, Mahabaleshwar Hegde, Narendra Kadoo","doi":"10.1002/aocs.12892","DOIUrl":"10.1002/aocs.12892","url":null,"abstract":"Most of the Indian safflower (Carthamus tinctorius L.) varieties produce oil rich in linoleic acid (LA, ~75%) and low in oleic acid (OA, ~15%). In the fatty acid biosynthetic pathway, the fatty acid desaturase 2 (FAD2) enzyme converts OA to LA. Safflower is reported to have 12–20 FAD2 genes. Gene expression analysis of four FAD2 genes during seed development in a high LA variety, PBNS-12, revealed high expression of FAD2-1 at 21 days after flowering (DAF), correlating with high LA accumulation. Fatty acid profiling of 448 Indian safflower germplasm accessions revealed four lines to have high (58%–77%) OA content, with NASF-39 having the highest OA content. Interestingly, all four high OA lines showed the same mutation in the FAD2-1 gene. The DNA sequence of FAD2-1 from the four high OA lines showed a deletion of C at the +606 position, resulting in a premature stop codon at the +733 position and a truncated protein of 244 amino acids. Hence, despite the high expression levels of FAD2-1 in NASF-39 at 18–21 DAF, it exhibited high OA (77%). The dysfunctional nature of the truncated FAD2-1 in NASF-39 was evident in molecular docking studies with 1-stearoyl-2-oleoyl phosphatidylcholine. We also sequenced FATB, a thioesterase responsible for releasing stearic acid from acyl carrier protein for further desaturation to oleic acid, where an A773G substitution was observed. This resulted in E258G substitution in NASF-39 FATB compared to that of PBNS-12. This probably made the acyl-binding pocket of NASF-39 FATB unstable, contributing to high OA accumulation. Thus, the outcomes of this study can help develop super and ultra-high oleic safflower varieties through various genetics and genomics approaches.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"351-363"},"PeriodicalIF":1.9,"publicationDate":"2024-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209587","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

Antioxidant and prooxidant activity of acid-hydrolyzed phenolic extracts of sugar beet leaves in oil-in-water emulsions 水包油型乳剂中甜菜叶酸水解酚提取物的抗氧化和促氧化活性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-08-08 DOI: 10.1002/aocs.12891

Peyman Ebrahimi, Ipek Bayram, Anna Lante, Eric A. Decker

{"title":"Antioxidant and prooxidant activity of acid-hydrolyzed phenolic extracts of sugar beet leaves in oil-in-water emulsions","authors":"Peyman Ebrahimi, Ipek Bayram, Anna Lante, Eric A. Decker","doi":"10.1002/aocs.12891","DOIUrl":"10.1002/aocs.12891","url":null,"abstract":"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 trans-ferulic acid concentration significantly (p < 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.","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}

引用次数: 0

Comparison of antioxidant efficiencies in oil-in-water emulsion using extracellular vesicles from olive co-products or liposomes as antioxidants carriers 以橄榄副产品细胞外囊泡或脂质体为抗氧化剂载体的水包油乳液抗氧化效率比较

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-08-02 DOI: 10.1002/aocs.12887

Bruno Baréa, Nathalie Barouh, Amal Fenaghra, Pascal Colosetti, Jérôme Lecomte, Erwann Durand, Anne Mey, Fabienne Laugerette, Marie-Caroline Michalski, Claire Bourlieu-Lacanal, Pierre Villeneuve

{"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, Nathalie Barouh, Amal Fenaghra, Pascal Colosetti, Jérôme Lecomte, Erwann Durand, Anne Mey, Fabienne Laugerette, Marie-Caroline Michalski, Claire Bourlieu-Lacanal, Pierre Villeneuve","doi":"10.1002/aocs.12887","DOIUrl":"10.1002/aocs.12887","url":null,"abstract":"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.","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}

引用次数: 0

Physical properties of bloom-resistant chocolate using palm-based no-trans cocoa butter replacers 使用棕榈基无反式可可脂替代物的抗花巧克力的物理特性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-08-01 DOI: 10.1002/aocs.12888

Yojiro Fukami, Eiji Iwaoka, Masamitsu Kuriyama, Kiyotaka Sato

{"title":"Physical properties of bloom-resistant chocolate using palm-based no-trans cocoa butter replacers","authors":"Yojiro Fukami, Eiji Iwaoka, Masamitsu Kuriyama, Kiyotaka Sato","doi":"10.1002/aocs.12888","DOIUrl":"10.1002/aocs.12888","url":null,"abstract":"In this study, two types of palm-based trans-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 >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 trans-free CBR exhibiting high stability of the β' form.","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}

引用次数: 0

Comparative study of the self-assembly and thermal properties of six commercial sucrose esters 六种商用蔗糖酯的自组装和热性能比较研究

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-08-01 DOI: 10.1002/aocs.12889

Fien De Witte, Filip Van Bockstaele, Koen Dewettinck

引用次数: 0

Advanced research on functional lipids in China 中国功能性脂质的先进研究

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-07-31 DOI: 10.1002/aocs.12890

Xuebing Xu, Tong Wang, Wei Wei

引用次数: 0