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

Nutrient and bioactive compounds from Neltuma spp. seeds 莕菜种子中的营养成分和生物活性化合物

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-02-07 DOI: 10.1002/aocs.12820

M. Cecilia Cittadini, Romina Bodoira, Damián Barrionuevo, Diana Labuckas, Marcela Martínez, Damián Maestri

引用次数: 0

Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations 油凝胶三方晶体和碳氢链扭曲。理论和蒙特卡罗模拟

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-02-02 DOI: 10.1002/aocs.12821

Joseph Cooney, Silvana Martini, Fernanda Peyronel, David Pink

{"title":"Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations","authors":"Joseph Cooney, Silvana Martini, Fernanda Peyronel, David Pink","doi":"10.1002/aocs.12821","DOIUrl":"10.1002/aocs.12821","url":null,"abstract":"The molecular structure of a crystalline monolayer of hydrocarbon chains was modeled and studied via computer simulation using the Metropolis Monte Carlo algorithm at a temperature T = 300 K. The only interactions in this system occur through Lennard-Jones dispersion forces and short-range atom-atom repulsion. The intent was to establish whether the chains were either rigidly extended or twisted via the thermal formation of gauche bonds and apply the results to understand observations made on two possible oleogelators: triacontane and stearic acid. Specifically, we aimed to understand if their observed crystalline monolayer thicknesses are due to gauche-bond-shortened hydrocarbon chains oriented perpendicular to the monolayer surface, or to fully extended rigid chains oriented at a tilt angle with respect to the surface. The results showed that crystals of hydrocarbon chains did not include significant gauche bonds, so that all molecules were rigidly extended, thus explaining the experimental data previously reported. Accordingly, TC and SA dimer molecules are packed in crystalline multilayers with tilt angles in relation to the methyl group plane.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12821","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139669585","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

Antioxidative effects of alkyl esters of sinapic acid on flaxseed oil and its fatty acid methyl esters 山奈酸烷基酯对亚麻籽油及其脂肪酸甲酯的抗氧化作用

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-30 DOI: 10.1002/aocs.12819

Derya Arslan, Tomaž Polak, Nataša Poklar Ulrih

引用次数: 0

Interfacial and emulsion properties of albumin-rich fractions from sunflower seeds 葵花籽中富含白蛋白的馏分的界面和乳化特性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-30 DOI: 10.1002/aocs.12815

Sabrina Diekmann, Stephan Drusch, Monika Brückner-Gühmann

引用次数: 0

Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase-catalyzed ethanolysis 通过溶剂结晶和脂肪酶催化乙醇溶解相结合的方法浓缩金枪鱼油中的二十二碳六烯酸

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-25 DOI: 10.1002/aocs.12817

Mi Soon Park, Chido Wee, Junsoo Lee, Byung Hee Kim, Hak-Ryul Kim, In-Hwan Kim

引用次数: 0

Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene 丝兰（Silphium integrifolium）种子油的成分和氧化稳定性及其作为角鲨烯新来源的潜力

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-25 DOI: 10.1002/aocs.12814

Hong-Sik Hwang, Sean X. Liu, Jill K. Winkler-Moser, Mukti Singh, David L. Van Tassel

{"title":"Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene","authors":"Hong-Sik Hwang, Sean X. Liu, Jill K. Winkler-Moser, Mukti Singh, David L. Van Tassel","doi":"10.1002/aocs.12814","DOIUrl":"10.1002/aocs.12814","url":null,"abstract":"Silphium integrifolium Michx. (silflower), a perennial plant, is of great interest as a potential new oilseed crop due to its long, strong, deep, extensive root systems, which can prevent erosion, capture dissolved nitrogen, and out-compete weeds eliminating the need for frequent irrigation and herbicide uses. In this study, oil was extracted from unhulled silflower seeds, and its composition and oxidative stability were evaluated. The oil content in unhulled silflower seeds was 15.2% (wt/wt), and its fatty acid composition was similar to that of sunflower oil. The level of total polar compounds (TPC) in the oil was 12.3% (wt/wt), and the content of total phenolics was 1.12 mg gallic acid equivalent (GAE)/g oil. Noteworthily, 4.89% squalene was isolated from silflower oil indicating its potential application as an alternative source of squalene. Silflower oil had lower oxidative stability as indicated by the oxidative stability index (OSI) at 110°C and thermogravimetric analysis (TGA), presumably due to its high level of chlorophyll (1002.8 mg/kg). Even after a typical refining process involving degumming, alkali refining, and bleaching with Fuller's earth, silflower oil contained 725.5 mg/kg chlorophyll, and its oxidative stability was not improved. Further treatments with bleaching agents including bentonite, sepiolite, and Tonsil® lowered the chlorophyll level to 4.2, 474.5, and 38.5 mg/kg, respectively, and some aspects of oxidative stability were improved and better than those of refined sunflower oil. This study presents the potential of silflower oil as new edible oil and a great plant source of squalene.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139586246","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

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions 植物蛋白成分中的各种成分与乳液中脂质氧化的相关性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-23 DOI: 10.1002/aocs.12790

Katharina Münch, Karin Schroën, Claire Berton-Carabin

{"title":"Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions","authors":"Katharina Münch, Karin Schroën, Claire Berton-Carabin","doi":"10.1002/aocs.12790","DOIUrl":"10.1002/aocs.12790","url":null,"abstract":"Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal-based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few studies the chemical stability of such emulsions was addressed, especially regarding lipid oxidation. In the few examples available mostly the effects caused by proteins were elaborated, whereas those caused by non-protein components have hardly been considered. Yet, plant protein ingredients are characterized by high compositional complexity, with notably a plethora of non-protein components. Topics covered in this review, therefore, include the composition of various types of plant protein ingredients (i.e., legumes, oil seeds) in relation to the fractionation processes used, and the potential effects on lipid oxidation in emulsions. The composition varies greatly among species and depends on the harvest conditions (i.e., year, location), and genetics. In addition, fractionation processes may lead to the accumulation or dilution of components, and induce chemical changes. Both protein and non-protein components can act as pro- or antioxidants contingent on their concentration and/or location in emulsions. Since the chemical composition of plant protein ingredients is often hardly reported, this makes a-priori prediction of an overall effect difficult, if not impossible. Standardizing the fractionation process and the starting material, as well as in-depth characterization of the resulting fractions, are highly recommended when aiming at rationally designing food emulsions.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12790","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139553127","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

Optimization of emulsion properties of chickpea protein and its application in food 鹰嘴豆蛋白乳化特性的优化及其在食品中的应用

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-23 DOI: 10.1002/aocs.12816

Wen Xu, David Julian McClements, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen

{"title":"Optimization of emulsion properties of chickpea protein and its application in food","authors":"Wen Xu, David Julian McClements, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen","doi":"10.1002/aocs.12816","DOIUrl":"10.1002/aocs.12816","url":null,"abstract":"As a leguminous plant, chickpea has been widely concerned by researchers because of its high yield, low production cost, and high protein content. Compared with soy protein, chickpea protein has lower allergenicity, better solubility, and foaming properties. Therefore, chickpea protein is considered a good alternative to animal protein. Currently, chickpea protein is used in products made from flour, such as cookies, breads, and noodles. Chickpea protein emulsion also has many potential applications in food, such as delaying lipid oxidation, transporting nutrients, and serving as a substitute for animal fat. However, the physical, chemical stability and biological activity of chickpea protein emulsion are easily affected by many factors, including salt ionic strength, pH, temperature, and so forth in food processing. In order to better apply chickpea protein emulsions to more real food substrates, it is necessary and meaningful to study the factors that affect the characteristics of the emulsion. The properties of chickpea protein emulsion can be improved by pretreatment of chickpea protein, including pH adjustment, cross-linking by glutaminase, hydrolysis of by protein hydrolase, formation of complex with glycosides or polysaccharides and acetylation modification. In the future, the optimized and stable chickpea protein emulsion will be more widely used in the food field.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139553209","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

Effective production of β-sitosteryl oleate using a highly thermal-tolerant immobilized lipase in a solvent-free system 在无溶剂体系中使用高耐热性固定化脂肪酶有效生产 β-谷甾醇油酸酯

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-17 DOI: 10.1002/aocs.12813

Kexin Chen, Xuan Liu, Bo Ouyang, Dongming Lan, Yonghua Wang

{"title":"Effective production of β-sitosteryl oleate using a highly thermal-tolerant immobilized lipase in a solvent-free system","authors":"Kexin Chen, Xuan Liu, Bo Ouyang, Dongming Lan, Yonghua Wang","doi":"10.1002/aocs.12813","DOIUrl":"10.1002/aocs.12813","url":null,"abstract":"β-Sitosteryl oleate, renowned for its diverse beneficial bioactivities, holds significant promise as a potential ingredient in functional foods. This study reports the superior performance of β-sitosteryl oleate facilitated by lipase UM1 (lipase from marine Streptomyces sp. W007, immobilized on XAD1180 resin) as a biocatalyst in a solvent-free system, in comparison to commercial enzymes Novozym 435 (lipase B from Candida antarctica, immobilized on a macroporous acrylic resin), Lipozyme TL IM (lipase from Thermomyces lanuginosus, immobilized on a non-compressible silica gel carrier), and Lipozyme RM IM (lipase from Rhizomucor miehei, immobilized on a macroporous acrylic resin). Remarkably, an over 98% yield was achieved under the optimal conditions: a substrate molar ratio of β-sitosterol to oleic acid of 1:4, lipase loading of 150 U, and a reaction temperature of 60°C. The process exhibited substantial resilience and effectiveness, maintaining a degree of esterification above 95% even after five recycles. Following this, the synthesis was successfully scaled up by 100-fold, with the product isolated through molecular distillation and confirmed using ultra-performance liquid chromatography mass spectrometry (UPLC-MS) and Fourier transform infrared spectroscopy (FT-IR) analytical techniques. These results underscore lipase UM1 as a promising catalyst for the industrial-scale synthesis of β-sitosteryl oleate, fostering expanded avenues for its utilization in the functional food industry.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139497107","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

Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation 不同南瓜籽（Cucurbita pepo L.）成熟过程中油的化学特性和生物活性化合物研究

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-04 DOI: 10.1002/aocs.12810

Gizem Çağla Dülger, Ümit Geçgel

{"title":"Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation","authors":"Gizem Çağla Dülger, Ümit Geçgel","doi":"10.1002/aocs.12810","DOIUrl":"10.1002/aocs.12810","url":null,"abstract":"In this study, seed and oil yields, protein, and moisture ratios of seeds of four different types of pumpkin seed varieties, namely Palancı population, VD1sn8, and VD1sn6 hybrid varieties and commercial variety grown in Edirne conditions in 2014 and 2015. Also, this study aimed to determine the change of fatty acid, tocopherol, and sterol composition of mentioned pumpkin seed varieties in three different periods from seed formation to final harvest time. During the ripening period, it was obtained that the oil yield increased, the moisture content of pumpkin seeds decreased. In the last harvest period, the oil yield of pumpkin seed varieties was determined to be between 37.21% and 42.07%. Protein ratios of all pumpkin seed species were found to be very close to each other (37.94%–39.28%) and statistically similar (p > 0.05). In 2014 and 2015, the dominant fatty acids for all pumpkin seed varieties are 18:1 (39.49%–46.95%) and 18:2 (32.57%–39.26%). Except for these fatty acids, 16:0 varies between 10.65% and 13.60% in all varieties; 18:0 varies at a ratio of 5.70%–6.38%. It is seen that the dominant tocopherol isomer is γ-tocopherol for all pumpkin seed species in all harvest periods. In the last harvest period in 2014 and 2015, the amounts of γ-tocopherol constitute 99.98%–84.95% and 86.91%–89.86% of the total tocopherol, respectively. It was observed that the tocopherol composition changed during the ripening period in all pumpkin seed species (p < 0.05). In general, the amount of sterols decreased during the ripening period for all cultivars in 2014 and 2015. In order from the highest to the least, β-sitosterol, 5,24-stigmastadienol, campesterol, Δ-5 avenasterol, and stigmasterol were determined as phytosterols in pumpkin seed oils. Generally, β-sitosterol ratios in all varieties were high in the 1st harvest period, decreased slightly in the 2nd harvest period, increased again until the 3rd harvest period and reached the values in the 1st harvest period in both 2014 and 2015.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139096184","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