Journal of the American Oil Chemists Society最新文献_第8页

Preparation of branched-chain fatty acids: A mini review 支链脂肪酸的制备：小型综述

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-11-10 DOI: 10.1002/aocs.12786

Huijia Lu, Fang Cong, Xiang Chen, Xingguo Wang, Wei Wei

引用次数: 0

Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market 德国市场上的白芦笋（Asparagus officinalis）的呋喃脂肪酸含量及其在三酰甘油中的含量

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-11-09 DOI: 10.1002/aocs.12775

Franziska Müller, Vanessa Bauer, Walter Vetter

引用次数: 0

Plant protein and animal protein-based Pickering emulsion: A review of preparation and modification methods 基于植物蛋白和动物蛋白的皮克林乳液：制备和改性方法综述

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-11-08 DOI: 10.1002/aocs.12779

Jiayu Wen, Lianzhou Jiang, Xiaonan Sui

{"title":"Plant protein and animal protein-based Pickering emulsion: A review of preparation and modification methods","authors":"Jiayu Wen, Lianzhou Jiang, Xiaonan Sui","doi":"10.1002/aocs.12779","DOIUrl":"10.1002/aocs.12779","url":null,"abstract":"Protein-based Pickering emulsions are gaining popularity due to their biocompatibility and alignment with people's pursuit of health. This review focuses on recent advances in the preparation of Pickering emulsions using various plant and animal proteins from different sources. For sustainability and cost reasons, plant proteins are preferred, while animal proteins provide better nutritional quality. According to the type of plant or animal protein, the suitable modification and preparation methods of stable Pickering emulsion are summarized, including heating, enzyme induction, anti-solvent precipitation, pH-cycling, glycosylation, microwave heating, spray drying, and high hydrostatic pressure. Different methods were employed to modify the properties of Pickering emulsion particles at the oil–water interface. To overcome the amphiphilicity limitations of some proteins, substances such as polysaccharides or polyphenols were combined to improve the physical and chemical properties of the particles. Additionally, this review analyzes the effect of different protein particle sources on the properties of Pickering emulsions.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"1027-1042"},"PeriodicalIF":1.9,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135392523","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

Formation of Nigella Sativa L. seed oil nanoemulsion-based delivery systems by sonication: Factors affecting particle size and stability 通过超声形成基于 Nigella Sativa L. 种子油纳米乳液的给药系统：影响粒度和稳定性的因素

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-11-07 DOI: 10.1002/aocs.12778

Mahsa Khorami, Mojtaba Nasr-Esfahani, Somayeh Rahimi, Aazam Aarabi

{"title":"Formation of Nigella Sativa L. seed oil nanoemulsion-based delivery systems by sonication: Factors affecting particle size and stability","authors":"Mahsa Khorami, Mojtaba Nasr-Esfahani, Somayeh Rahimi, Aazam Aarabi","doi":"10.1002/aocs.12778","DOIUrl":"10.1002/aocs.12778","url":null,"abstract":"Due to their unique functional properties, nanoemulsions help enrich many hydrophobic compounds in water-based beverages. In this study, using two nonionic surfactants (Tween 40 and Tween 80), separately, nanoemulsions containing Nigella Sativa L. oil were prepared by ultrasound method and tested to determine their size, polydispersity index, morphology, turbidity, and stability during 60 days of storage. In this study, the type of nonionic surfactants used significantly affected the average droplet diameter in the formed systems. Hence, Tween 40 produced tiny droplets, while using Tween 80 produced larger droplets. The comparison of the mean particle sizes by the Duncan method at a 95% confidence level showed that the effect of different surfactant concentrations (2, 4, 6, and 8 wt%) on the particle size was significant. The results showed that the lowest particle size corresponding to the formulation with 4 wt% Tween 40 and the 15-min sonication was 59.2 nm, and the particle size distribution was monomodal. The results indicated that in the absence of a cosurfactant (glycerol), both pasteurization and boiling processes increased in particle size. However, adding glycerol before the thermal process improved the thermal stability of the samples. The results of this study revealed that ultrasound could be used to prepare nanoemulsions with microscopic particles in the nanometer size without high concentrations of synthetic surfactants.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 4","pages":"419-429"},"PeriodicalIF":2.0,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135539834","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

The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips 蜂蜡在延长葵花籽油炸制寿命和油炸薯片储存稳定性方面的功效

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-11-07 DOI: 10.1002/aocs.12777

Abdolhadi Tajer, Salih Ozdemir

{"title":"The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips","authors":"Abdolhadi Tajer, Salih Ozdemir","doi":"10.1002/aocs.12777","DOIUrl":"10.1002/aocs.12777","url":null,"abstract":"This study was performed to investigate the impact of adding beeswax to sunflower oil on its frying life and the oxidative stability of the fried potato chips during storage. In this study, sunflower oil and its oleogels containing 2, 4, and 6/100 g(w/w) of beeswax were used in order to fry potato chips for 4 h each day for 4 days consecutively. Samples fried in sunflower oil absorbed the highest amount (37.0%) of oil compared to the lowest (32.9%) in 2% oleogel. The addition of beeswax did not negatively affect the color, texture, and sensory quality of potato chips. Based on the analysis of total polar components, changes in fatty acid composition, and p-anisidine evaluation, the findings of this study indicate that the utilization of beeswax-sunflower oil oleogel, particularly the 6% oleogel, may offer enhanced frying stability compared to sunflower oil. Moreover, chemical analyses of the potato chips stored for 30 days revealed that the control sample contained highest level of secondary oxidation products compared to the oleogels, indicating that fried potato chips in oleogels were more resistant to oxidation during storage. Therefore, beeswax can be considered as a natural preservative that improves the shelf life of fried potato chips as well as the frying stability of sunflower oil.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 4","pages":"431-440"},"PeriodicalIF":2.0,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135539421","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 cultivar and environment on chemical composition and geographical traceability of Spanish olive oils 栽培品种和环境对西班牙橄榄油化学成分和地理可追溯性的影响

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-10-23 DOI: 10.1002/aocs.12774

Raquel Rey-Giménez, Ana Cristina Sánchez-Gimeno

{"title":"Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils","authors":"Raquel Rey-Giménez, Ana Cristina Sánchez-Gimeno","doi":"10.1002/aocs.12774","DOIUrl":"10.1002/aocs.12774","url":null,"abstract":"This study aimed to investigate the influence of cultivar and environment on the chemical composition of Arbequina and Empeltre olive oils, and their contribution to geographical identification of olive oils from Aragon. A total of 260 olive oil samples from different cultivars (Arbequina, Empeltre, Royal de Calatayud, Alquezrana, and Royeta de Asque) from the three main oil-producing areas of Aragon, located in northeast Spain, were selected. Fatty acid and sterol composition were analyzed in the course of three crop years (2017, 2018, and 2019). Cultivar was found the main factor influencing the variability of palmitic, palmitoleic, and linolenic fatty acid content, whereas geographic origin was the main contributor to variation in oleic and linoleic fatty acids in Arbequina and Empeltre olive oils. Cultivar also had a significant impact on sterol composition, although the effect of the production area also showed a significant effect on these oils. Crop year showed limited relevance, except for oleic and linoleic fatty acids. The interaction between the environment (e.g., crop year and geographical factors) and the cultivar (Arbequina and Empeltre) exerted a significant influence on oleic/linoleic (O/L) ratio and Δ7-stigmastenol content, particularly in the southeast area of Aragon during the crop year with higher temperatures and drier conditions. Principal component analysis (PCA) and discriminant analysis (DA) confirmed the discriminative potential of the geographic production zone as a factor enabling the differentiation of olive oils from Aragon based on the major fatty acids and sterols.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 4","pages":"371-382"},"PeriodicalIF":2.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12774","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135413916","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

Impact of steaming and roasting heat-treatment on physico-chemical and functional properties of walnut kernel 蒸煮和烘焙热处理对核桃仁物理化学和功能特性的影响

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-10-22 DOI: 10.1002/aocs.12755

Xiaoyan Zhao, Xiangrui Ren, Hongkai Liu, Xiaowei Zhang, Meng Wang, Haifang Hu

{"title":"Impact of steaming and roasting heat-treatment on physico-chemical and functional properties of walnut kernel","authors":"Xiaoyan Zhao, Xiangrui Ren, Hongkai Liu, Xiaowei Zhang, Meng Wang, Haifang Hu","doi":"10.1002/aocs.12755","DOIUrl":"10.1002/aocs.12755","url":null,"abstract":"In this study, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95°C for different time (15, 20, and 30 min) was investigated. Steaming and roasting treatments significantly increased the enthalpy change for protein denaturation, in-vitro digestibility, viscosity, storage modulus (G′) and loss modulus (G″) (p < 0.05), the order from high to low was steaming (7.11–8.69 J g−1; the gastric and intestinal digestion: 1.21%–17.83% and 1.51%–27.31%, respectively; 134.04–450.49 Pa s; 214.28–1047.14 and 61.72–196.09 Pa) > roasting (6.24–7.07 J g−1; the gastric and intestinal digestion: 1.26–15.42% and 1.21–22.37% a, respectively; 16.92–86.07 Pa s; 6.58–209.85 and 3.08–67.14) > untreated (4.53 J g−1; the gastric and intestinal digestion: 0.24%–4.18% and 1.00–7.58%, respectively; 17.06 Pa s; 5.78 and 1.79 Pa). All samples contained the essential amino acids, the amino acid score of samples by steaming was the highest. In addition, the protein of walnut kernel after heating treatment contained more α-helix and random coil structures compared to the untreated sample, while β-sheet and β-turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico-chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 3","pages":"345-360"},"PeriodicalIF":2.0,"publicationDate":"2023-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135462073","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

Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract 阿根廷卡布利鹰嘴豆壳提取物的酚类、挥发性化合物、抗氧化剂和防腐剂活性

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-10-18 DOI: 10.1002/aocs.12759

Ornella F. Camiletti, Antonella E. Bergesse, María C. Prieto, Patricia R. Quiroga, Gonzalo A. Ojeda, Sonia Sgroppo, Cecilia G. Riveros, Nelson R. Grosso

{"title":"Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract","authors":"Ornella F. Camiletti, Antonella E. Bergesse, María C. Prieto, Patricia R. Quiroga, Gonzalo A. Ojeda, Sonia Sgroppo, Cecilia G. Riveros, Nelson R. Grosso","doi":"10.1002/aocs.12759","DOIUrl":"10.1002/aocs.12759","url":null,"abstract":"The objective of this study was to analyze the chemical composition and antioxidant activity of a chickpea husk polyphenol extract (CPE) obtained from Argentinian Kabuli chickpea and to evaluate its antioxidant effect on the chemical quality of sunflower oil. The polyphenol composition of CPE was analyzed by HPLC–ESI-MS/MS. Antioxidant activity was evaluated by DPPH•, FRAP, ABTS•+, and chelating activity in ferrous ion tests. An accelerated oxidation test in sunflower oil was carried out by applying 0.01, 0.02, and 0.05% p/p CPE and comparing it with BHT (0.02%). Peroxide value, conjugated dienes, and volatile compounds were determined on sunflower oil samples. Twelve polyphenols were identified in the chickpea extract. The CPE showed in vitro antioxidant activity. The lowest doses (0.01% and 0.02%) protected sunflower oil more efficiently against oxidative deterioration than the higher level (0.05%). Chickpea husk extract has a good antioxidant effect on sunflower oil, which helps to preserve the quality properties of this product.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 3","pages":"297-308"},"PeriodicalIF":2.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135825360","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

Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties 评估科特迪瓦不同品种芒果（Mangifera indica L.）仁油脂的成分、颜色和氧化稳定性

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-10-15 DOI: 10.1002/aocs.12758

Alfred Kouakou Kouassi, Taofic Alabi, Mohamed Cissé, Giorgia Purcaro, Sabrina Moret, Erica Moret, Christophe Blecker, Sabine Danthine

{"title":"Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties","authors":"Alfred Kouakou Kouassi, Taofic Alabi, Mohamed Cissé, Giorgia Purcaro, Sabrina Moret, Erica Moret, Christophe Blecker, Sabine Danthine","doi":"10.1002/aocs.12758","DOIUrl":"10.1002/aocs.12758","url":null,"abstract":"Seven mango seeds of Ivorian varieties, that is, Amelie, Kent, Keitt, Brooks, Palmer, Dadiani, and Djakoumankoun were collected from Northern Ivory Coast as wastes from local processing factories and local markets; their kernels were then quickly separated and sun-dried to ensure lipases inactivation. This study was carried out to elucidate (1) the variability in the proximate composition (protein, ash, and fat content) of the so-obtained kernels and (2) the characteristics of the extracted fat including acidity, peroxide value, unsaponifiable matters, phospholipid content, iodine value, fatty acid (FA), and triacylglycerol (TAG) composition, sterol content, oxidative stability, color, and carotenoid content. It was found that the fat content ranged from 4.9% to 9.6% (dry matter) depending on the variety. Whatever the variety, oleic (O, 35.9%–47%) and stearic acid (St, 30.3%–48.3%) were the most abundant FA. A wide range of variation in TAG composition was however observed: the major were StOSt (23.9%–45.9%), StOO (15.5%–25.8%), and StLSt (10.4%–12.5%). A classification of the seven varieties based on their FA, TAG, and sterol content, was established using multivariate analysis: principal component analysis (PCA) and cluster analysis (CA). According to their main FA and TAG, the seven varieties may be grouped into four clusters: cluster I = Amelie, cluster II = Keitt, Palmer, and Kent, cluster III = Brooks and Dadiani and, cluster IV = Djakoumankoun.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 3","pages":"283-295"},"PeriodicalIF":2.0,"publicationDate":"2023-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135758938","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

Hydrophobic natural deep eutectic solvents for marine lipid extraction 用于海洋脂质提取的疏水性天然深共晶溶剂

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-10-11 DOI: 10.1002/aocs.12757

Taylan Topal, Asli Card, Andrew D. Mackenzie, Kirill Lagutin, Susan N. Marshall, Adam H. Cumming, Daniel P. Killeen

{"title":"Hydrophobic natural deep eutectic solvents for marine lipid extraction","authors":"Taylan Topal, Asli Card, Andrew D. Mackenzie, Kirill Lagutin, Susan N. Marshall, Adam H. Cumming, Daniel P. Killeen","doi":"10.1002/aocs.12757","DOIUrl":"10.1002/aocs.12757","url":null,"abstract":"‘Type V' natural deep eutectic solvents (TV NADES) are a novel class of solvent media with many potential ‘green chemistry’ applications. Here, we assess the potential of two TV NADES: menthol:carvacrol (M:C) and menthol:thymol (M:T), and a single terpenoid extraction media carvacrol (C), as media from total lipid extraction of three compositionally diverse, freeze-dried marine tissues: hoki (Macruronus novaezelandaiae), jack mackerel (Trachurus declivis) and green-lipped mussel (kuku, Perna canaliculus). Room temperature extraction yields into these media were benchmarked relative to lipid yields from chloroform-methanol-water extractions. Relative extraction yields using the M:C and M:T media were (both) 87% for jack mackerel, 85%–87% for hoki, and 43%–47% for green-lipped mussels. Comprehensive chemical analyses of TV NADES lipid extracts suggested that neutral lipids were extracted in greater yield than phospholipids, and that phosphatidylinositol, lysophospholipids and (in the case of mussels) ceramideaminoethylphosphonates were particularly resistant to extraction into C, M:C and M:T. C—a thymol isomer that, unlike menthol and thymol is a liquid at room temperature—appeared to perform (marginally) better than M:C and M:T systems, implying there may be no advantage to using the TV NADES over a single terpenoid with similar chemistry for total lipid extraction.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 3","pages":"361-367"},"PeriodicalIF":2.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12757","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136063851","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