Journal of the American Oil Chemists Society最新文献

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148068505","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":"Synthesis of DHA-Enriched Triacylglycerol via Lipase-Catalyzed Esterification","authors":"Mi Soon Park,&nbsp;Chaeyeon Lee,&nbsp;Junsoo Lee,&nbsp;Byung Hee Kim,&nbsp;Heon-Woong Kim,&nbsp;In-Hwan Kim","doi":"10.1002/aocs.70044","DOIUrl":"10.1002/aocs.70044","url":null,"abstract":"<div>\u0000 \u0000 <p>Docosahexaenoic acid (DHA)-enriched triacylglycerol (TAG) was successfully synthesized from DHA-enriched fatty acids with glycerol via enzyme-catalyzed esterification under vacuum conditions. Lipozyme 435 from <i>Candida antarctica</i> was employed as a biocatalyst. DHA-enriched fatty acids containing 85% DHA were prepared from tuna oil fatty acids through a combination of solvent crystallization and lipase-catalyzed ethanolysis. The optimal conditions were the temperature of 60°C, and the vacuum level of 2.67 kPa, respectively. The maximum conversion of approximately 85% was achieved at all enzyme loadings after 12 h, although the times required to reach equilibrium varied at each enzyme loading. Slight differences were observed in the fatty acid composition between the synthesized DHA-enriched TAG (82%) and the DHA-enriched fatty acids used as the substrate.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"237-243"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696342","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":"Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes","authors":"Julio Einar Santillán,&nbsp;María Sol Molina,&nbsp;María Cecilia Penci,&nbsp;Pablo Daniel Ribotta,&nbsp;Leonor María Pilatti,&nbsp;Marcela Lilian Martínez","doi":"10.1002/aocs.70046","DOIUrl":"10.1002/aocs.70046","url":null,"abstract":"<div>\u0000 \u0000 <p>Walnut pastes represent a promising functional food product due to the nutritional value of walnuts (\u0000 <i>Juglans regia</i>\u0000 L.). However, little is known about the impact of formulation and processing on their stability during storage. This study aimed to assess the effect of formulation and processing variables conditions for walnut paste production and to evaluate the physicochemical, textural, microbiological, and sensory stability of the product over time. A complete factorial design was used to develop pastes with varying walnut content (70%, 80%, and 90%) using both roasted (120°C for 20 min) and unroasted walnuts. Ingredients such as sugar, soy lecithin, salt, ascorbic acid, potassium sorbate, and antioxidants were proportionally adjusted. All formulations were stored at 4°C for 180 days. The oxidative stability index ranged from 25.39 to 16.84 h, with higher stability observed in samples containing synthetic antioxidants. Peroxide values and conjugated diene levels remained lowest in formulations containing butylated hydroxytoluene. Acidity values stayed below 0.50 mg KOH/g oil, indicating negligible lipid hydrolysis. Roasting significantly improved spreadability and smoothness, as confirmed by instrumental and sensory analysis. No microbial growth of \u0000 <i>Escherichia coli</i>\u0000 , <i>Salmonella</i> spp., \u0000 <i>Clostridium perfringens</i>\u0000 , or <i>Penicillium aurantiogriseum</i> was detected in any sample throughout storage. These findings evidence that appropriate formulation and roasting can enhance both the oxidative stability and sensory quality of walnut pastes, demonstrating their potential as a stable and health spreadable product.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"291-303"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696430","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":"Olive Treasures: Unveiling Fruit and Oil Characteristics of Aegean Region Varieties in Turkish Germplasm Bank","authors":"Didar Sevim,&nbsp;Pınar Kadiroğlu,&nbsp;Oya Köseoğlu,&nbsp;Elif B. Uyanik,&nbsp;Hanife Telli Karaman,&nbsp;Şenay Yaman,&nbsp;Şahnur Irmak,&nbsp;Erkan Susamci,&nbsp;Ferişte Öztürk Güngör,&nbsp;Ayşen Yildirim,&nbsp;Melek Gürbüz Veral,&nbsp;Hülya Kaya,&nbsp;Mehmet Hakan,&nbsp;Özlem Asker,&nbsp;Yeşim Altunoğlu","doi":"10.1002/aocs.70043","DOIUrl":"10.1002/aocs.70043","url":null,"abstract":"<div>\u0000 \u0000 <p>This study comprehensively evaluated the fruit and oil characteristics of 26 olive genotypes from 2016/17–2019/20. The research focused on physicochemical quality parameters and purity criteria to classify the oils as extra virgin olive oil (EVOO) and explore their genetic and biochemical diversity. All analyzed oils met EVOO standards for free acidity (≤ 0.8% oleic acid), peroxide value, and UV absorbance (K₂₃₂, K₂₇₀), except one sample (Ters Yaprak). Phenolic content ranged widely (160.40–738.94 mg CAE/kg oil), correlating with oxidative stability (6.00–20.80 h). Oleic acid (65.29%–76.88%) and linoleic acid (5.63%–15.10%) were the dominant fatty acids, with variations linked to cultivar and climate. Total β-sitosterol (93.59%–96.55%) and Δ7-stigmastenol (0.18%–0.72%) were key markers for authenticity, though two samples exceeded Δ7-stigmastenol limits. α-Tocopherol (159.91–423.48 mg/kg) was the primary antioxidant, with Memecik, Ayvalık cultivars showing high levels. Phenolic content strongly influenced these attributes. Principal Component Analysis (PCA) revealed that phenolic content, oxidative stability, and fatty acid composition were the primary discriminators among cultivars. PCA results showed that variation in fatty acid, TAG, sterol compositions across 26 olive genotypes from 2016/17–2019/20 was primarily driven by genotype and harvest year, with no strong geographical clustering but distinct profiles for certain varieties such as Domat, Uslu, and Eşek Zeytini. Olive Varieties of the Aegean Region demonstrated exceptional quality, meeting EVOO standards with high phenolic and tocopherol content. Notable varieties such as Memecik, Ayvalık exhibited superior oxidative stability underscoring their commercial and nutritional value. This study provides critical data for conserving genetic resources and promoting regional olive oils in competitive markets.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"277-290"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696302","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":"Synthesis and Physical Properties of Hempseed and High-Oleic Hempseed Oil Estolides","authors":"Randy L. Lin,&nbsp;DeMichael D. Winfield,&nbsp;Paul A. Isbell,&nbsp;Roque L. Evangelista,&nbsp;Benjamin Raymond,&nbsp;Steven C. Cermak","doi":"10.1002/aocs.70049","DOIUrl":"10.1002/aocs.70049","url":null,"abstract":"<div>\u0000 \u0000 <p>Hempseed oil (HSO) bears the unique property of its fatty acid profiles being unusually rich with polyunsaturated fatty acids. While the presence of numerous olefins would make this oil prone to oxidation, the presence of this functional group can be exploited to form oligomers called estolides, improving their oxidative stability and cold flow properties. In this work, a series of estolides were synthesized from HSO and high-oleic HSO (HOHSO) which are capped with fatty acids of varying chain length and esterified with 2-ethylhexanol (2-EH). The estolides capped with shorter chain saturated fatty acids (C8–C14) exhibited excellent cold flow properties, with pour points of −36°C and lower. Estolides prepared from HSO had higher kinematic viscosities than those prepared from HOHSO. HOHSO estolides bore physical properties similar to estolides synthesized from oleic-rich oils, which is advantageous for applications as bio-based motor oils. Furthermore, the HSO/2-EH estolide capped with a shorter chain fatty acid of the series synthesized (specifically caprylic/octanoic acid, C8:0) bore an unusually high kinematic viscosity compared to the rest of the series capped with longer chain fatty acids.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"305-311"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696385","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":"Effects of Cooking on the Nutritional Composition of the Marine Snail Stramonita haemastoma From the Tunisian Mediterranean Coast","authors":"Tahani El Ayari,&nbsp;Samir Ghannem,&nbsp;Nawzet Bouriga,&nbsp;Najoua Trigui El Menif","doi":"10.1002/aocs.70042","DOIUrl":"10.1002/aocs.70042","url":null,"abstract":"<div>\u0000 \u0000 <p>The impacts of cooking on biochemical, fatty acid composition, and lipid nutritional quality index of the red-mouthed rock shell \u0000 <i>Stramonita haemastoma</i>\u0000 collected from the Channel of Bizerte were examined for the first time. Results showed that the boiling process induced an oxidation of protein as expressed by a significant decrease in protein content as well as an increase in advanced oxidation protein products (AOPPs) synthesis in cooked snails. Moreover, the increase of malondialdehyde (MDA) level in cooked snails indicates the occurrence of lipid peroxidation. Regarding the composition of fatty acids, cooking was found to significantly enhance the amounts of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). However, the amounts of polyunsaturated fatty acids (PUFA) in cooked snails dropped considerably. This decrease is caused by a notable drop in the proportions of arachidonic (ARA), eicosapentaenoic (EPA), docosahexaenoic (DHA), and linolenic acids (LA). Despite this, the values of lipid nutritional quality indices indicated that the nutritional value of the product is still acceptable as they are comparable to those recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO). Since \u0000 <i>S. haemastoma</i>\u0000 is abundant year-round, it also has a wide geographic distribution and a high nutritional value as proved by results from this study; it can thus be included in the Mediterranean food composition table.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"227-235"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696412","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":"Structured Plant-Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings","authors":"Md. Jannatul Ferdaus,&nbsp;Niaz Mahmud,&nbsp;Jiana Rebeca Matamoros,&nbsp;Lina Casale Aragon-Alegro,&nbsp;Roberta Claro da Silva","doi":"10.1002/aocs.70045","DOIUrl":"10.1002/aocs.70045","url":null,"abstract":"<p>This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream fillings (CF) based on their physicochemical characteristics. These cream fillings were analyzed for oil loss, microstructure, color, textural behavior, thermal stability, and sensory properties. The highest oil loss was observed in CF4 (COGM6; 8.44% ± 1.07%), while the lowest was found in CF2 (SOSW6; 6.78% ± 0.11%). In terms of texture, the control cream filling (CCF) made with shortening exhibited the highest spreadability (115.80 ± 2.65 N) and toughness (138.08 ± 0.93 N s) values. In contrast, GM-based oleogel samples, CF3 (SOGM6) and CF4 (COGM6), exhibited significantly lower spreadability (30.74 ± 1.92 N and 31.99 ± 0.62 N, respectively) and toughness (29.21–29.77 N s), which indicates softer and more desirable textures. DSC analysis revealed that all oleogel-based samples had higher onset (<i>T</i>\u0000 _O), peak (<i>T</i>\u0000 _P), and endset (<i>T</i>\u0000 _E) melting temperatures than the control. In sensory evaluation, CF4 had the highest scores for appearance (7.84 ± 1.14) and texture (7.76 ± 1.12), while CCF had the lowest for both. JAR scores for chocolate intensity were optimal for all oleogel samples, while CF4 and CF3 received the highest overall preference rankings. Overall, this study demonstrated that cream fillings formulated with 6% GM-based oleogels (especially COGM6) exhibited favorable sensory acceptability, softer textures, and greater thermal stability compared to the traditional shortening control.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"245-260"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696336","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":"Haematococcus pluvialis and Chia Oil Blends as a Source of Astaxanthin and Omega-3: Evaluation of Stability During Storage","authors":"Carolina Anabella Acosta,&nbsp;Carolina Acosta-Müller,&nbsp;Evangelina Raquel Cappa,&nbsp;María Laura Spotti,&nbsp;María Virginia Castel,&nbsp;Silvana Alejandra Fioramonti","doi":"10.1002/aocs.70064","DOIUrl":"10.1002/aocs.70064","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to formulate chia oil (CO) blends enriched with astaxanthin (ASX) as a natural antioxidant, using two concentrations (3200 and 6400 ppm), selected to enhance oil stability during storage while retaining biologically relevant ASX levels after storage. CO was mixed with \u0000 <i>Haematococcus pluvialis</i>\u0000 powder containing ASX, and the blends were stored in the dark at 25°C and 40°C for 12 weeks. Peroxide value (PV), thiobarbituric acid reactive substances (TBARS), ASX retention, and α-linolenic acid (ALA) content were monitored every 2 weeks. The addition of ASX significantly improved the stability of CO and contributed to the preservation of ALA during storage. At 25°C, CO–ASX blends did not exceed the PV threshold (15 meq O₂/kg oil), established by the Codex Alimentarius (2001), after 3 months of storage, whereas CO exceeded this limit after 4 weeks. No significant differences were observed in PV, TBARS, or ALA content between the two ASX concentrations at this temperature. In contrast, at 40°C, CO exceeded the PV limit after 2 weeks, while the higher ASX concentration provided improved protection, maintaining PV values below the legal threshold for up to 6 weeks. ASX retention in the blends was primarily influenced by storage temperature rather than the initial antioxidant concentration. Despite storage-related degradation, both formulations retained application-relevant ASX levels after 3 months, demonstrating the effectiveness of ASX in improving chia oil storage stability and supporting their potential use as oil-based delivery systems.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"343-352"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696362","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 5","pages":"489-494"},"PeriodicalIF":2.4,"publicationDate":"2026-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148084443","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 5","pages":"475-488"},"PeriodicalIF":2.4,"publicationDate":"2026-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148084442","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}