Journal of the American Oil Chemists Society最新文献

{"title":"Synthesis of pinolenic acid-enriched triacylglycerol from pine nut oil via a two-step consecutive enzyme reaction: Comparison of acyl donors","authors":"Yu Jin Lee,&nbsp;Mi Soon Park,&nbsp;Byung Hee Kim,&nbsp;Yangha Kim,&nbsp;In-Hwan Kim","doi":"10.1002/aocs.12881","DOIUrl":"10.1002/aocs.12881","url":null,"abstract":"<p>Pinolenic acid (PLA) is a plant-origin <i>Δ</i>5-unsaturated polymethylene-interrupted fatty acid that provides several beneficial health effects to the human body. A two-step lipase-catalyzed reaction was carried out to synthesize PLA-enriched triacylglycerol (TAG) with pine nut oil (PNO) in the present study. In the first step, PLA was efficiently enriched from an initial value of 15–43 mol% in ethyl ester of the reaction mixture after Lipozyme 435-catalyzed ethanolysis with PNO. In the second step, PLA-enriched TAG was efficiently synthesized with the fatty acid form via Lipozyme 435-catalyzed esterification at all temperatures when both ethyl ester form and fatty acid form were compared as acyl donors. The effect of vacuum on the synthesis of PLA-enriched TAG with glycerol and PLA-enriched fatty acid was studied. The optimum temperature and vacuum were 60°C, and 50 mmHg, respectively. A maximum TAG conversion of approximately 95% was achieved after 12 h under the optimum conditions.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"213-221"},"PeriodicalIF":2.4,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141738103","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":"Lipase-catalyzed transesterification of virgin and refined hemp seed oil with ferulic acid ethyl ester","authors":"David L. Compton,&nbsp;Bryant A. Pero,&nbsp;Garris H. C. Radloff,&nbsp;Roque L. Evangelista,&nbsp;Jill K. Winkler-Moser,&nbsp;James A. Kenar,&nbsp;Steven C. Cermak,&nbsp;Michael Appell,&nbsp;Kervin O. Evans,&nbsp;Evan C. Wegener,&nbsp;Hanah T. Rheay,&nbsp;Christopher D. Skory","doi":"10.1002/aocs.12849","DOIUrl":"10.1002/aocs.12849","url":null,"abstract":"<p>The transesterification of ethyl ferulate (EF) and unrefined, virgin, cold pressed hemp seed oil (HO_V) and refined, bleached, deodorized cold pressed hemp seed oil (HO_R) using a commercial lipase, Novozym 435 (<i>Candida antarctica</i> B lipase immobilized on an acrylic resin), was examined in 150-mL, shaken, batch reactions at 60°C for 2 weeks. The reactions produced feruloylated hemp seed oils, FHO_V and FHO_R, respectively, and the reactions were monitored to determine the difference between virgin and refined hemp seed oil on the transesterifications. The FHO_V and FHO_R reactions both reached EF conversion equilibrium of 58% after ca. 168 h. Ultraviolet (UV) absorbing and antioxidant capacity of the FHO_V and FHO_R were determined. Both FHO_V and FHO_R (50 μM in ethanol) were excellent UVA II absorbers, <i>λ</i>_max 322 nm, and exhibited absorption into the UVB. The DDPH* radical (200 μM) scavenging of the FHO_V and FHO_R (0.25–2.5 mM) were both shown to be rapid antioxidants (50% DDPH* radical scavenged in &lt;5 min) at 1.0 and 2.5 mM suggesting that inherent components contained in the HO_V did not adversely affect enzyme activity relative to transesterification using HO_R. Overall, using less expensive, unrefined, virgin hemp seed oil versus more expensive, refined hemp seed oil did not appreciably affect the enzyme kinetics of the transesterification reactions nor the UV absorbing and antioxidant efficacy of the resultant feruloylated hemp seed oils, making FHO_V a less expensively produced feruloylated hemp seed oil for cosmetic and personal care applications.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"199-211"},"PeriodicalIF":2.4,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141737938","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":"Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel","authors":"José Gonçales Filho,&nbsp;Fernanda Mugnaini Lulu de Toledo,&nbsp;Andrea Maria Alves,&nbsp;Marco Aurelio Jeanegitz Clemente,&nbsp;Ana Carolina Gomes Mantovani,&nbsp;Karina Benassi Angilelli","doi":"10.1002/aocs.12878","DOIUrl":"10.1002/aocs.12878","url":null,"abstract":"<p>This study aimed to investigate the impact of porphyrin complexes with Cr³⁺ on the oxidative stability of biodiesel. Specifically, it focused on assessing the induction period as well as the fluorescence and FTIR spectroscopy, kinetic and thermodynamic parameters of oxidation under varying temperature conditions. The concentration of the metal added in the biodiesel samples, with and without protoporphyrin IX (PPIX), was established based on previous literature. Oxidative stability tests were carried out at 105, 110, 115, and 120°C. The Cr³⁺ transition metal ion exhibited low catalytic activity in biodiesel oxidation reactions, and the tests without PPIX showed lower induction period values for all temperatures. PPIX exhibited antioxidant action, delaying both the initiation and propagation stages of chain reactions responsible for the formation of free radicals, thereby enhancing the stability of the biofuel even in the presence of Cr³⁺, when compared to the same test without the addition of the compound. The fluorescence intensity of PPIX decreased as a function of the contact time with the metal ion, and the FTIR analysis of the biodiesel with PPIX presented the most significant variations in the spectra. The tests containing PPIX at all temperatures presented lower values of reaction rate than the control samples, while the test without PPIX with Cr³⁺ ion resulted in higher k in comparison to control. The activation energy values ranged from 43.36 to 106.37 kJ mol⁻¹. The results of thermodynamic parameters indicated greater stability for biodiesel containing PPIX, with enthalpy activation (Δ<i>H</i>^‡) and entropy activation (Δ<i>S</i>^‡) values of 103.16 kJ mol⁻¹ and -52.61 J.K⁻¹.mol⁻¹, respectively.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"183-196"},"PeriodicalIF":2.4,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141613520","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 effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding","authors":"Yuxin Xie,&nbsp;Nan Jiang,&nbsp;Hongchen Su,&nbsp;Jiao Zhang,&nbsp;Feng Tan,&nbsp;Xi Cheng,&nbsp;Jiyan Wang,&nbsp;Hao Hu","doi":"10.1002/aocs.12880","DOIUrl":"10.1002/aocs.12880","url":null,"abstract":"<p>In this study, walnut butter was produced by mixing functional lipids with defatted walnut meal. Three kinds of functional lipids (FL), medium-chain triglycerides (MCT), diacylglycerol (DG), and conjugated linoleic acid glycerides (CLA), were used to make functional lipids walnut butter (DG-WB, CLA-WB and MCT-WB) and their physical properties as well as microscopic morphology were compared with commercial walnut butter. The functional lipids walnut butter (FLWB) was prepared by grinding FL and defatted walnut meal through the ball milling technique. The mixing ratios of FL to defatted walnut meal were 6:4, 6.5:3.5, and 7:3. The volumetric mean particle size of emulsion formed by DG-WB and CLA-WB decreased by 36.23% and 20.88%, respectively when the additional amounts of DG, and CLA increased from 60 wt% to 70 wt%. The rheological and microrheological results further indicated that FLWB showed similar gel-like behavior to commercial walnut butter. Among the FLWB with three different kinds of FL, CLA-WB appeared more similar apparent viscosity, thixotropy, and elasticity with those of commercial walnut butter. Finally, CLA-WB with different CLA additive amount was analyzed for microstructure. The results showed that walnut butter prepared with 65 wt% CLA was closer to commercial walnut butter in terms of processed physical properties and micro-morphology.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"169-182"},"PeriodicalIF":2.4,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141586209","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":"Effect of palm oil methyl ester on coconut oil as a viable bio-lubricant alternative to traditional mineral-based oils","authors":"Mathai Joseph,&nbsp;Kiran Christopher,&nbsp;Gautham S. Vaidappilly,&nbsp;Twinkle Abraham,&nbsp;Adith Jofy","doi":"10.1002/aocs.12877","DOIUrl":"10.1002/aocs.12877","url":null,"abstract":"<p>Vegetable oils are promoted as a base oil for automobile lubricants due to increased concerns about the environmental damage caused by synthetic and mineral oils-derived lubricants. Coconut oil exhibits excellent tribological properties but poor cold flow properties. This work investigates the effect of the addition of palm oil methyl ester (POME), obtained from the transesterification of palm oil, on coconut oil by blending it in three proportions with varying volumes and evaluating for lubricant properties namely tribological properties, rheological properties, thermal properties, chemical properties and corrosion and oxidative stabilities. Fatty acid composition are evaluated for the base oil and the blends. The findings show that the addition of POME improves the base oil's pour point and reduces friction and wear. The corrosion test shows only slight tarnishing of copper strips, while the HOOT and chemical tests indicate appreciable resistance to oxidation. Therefore, this blended mixture has the potential to be a viable bio-lubricant alternative to traditional mineral-based oils.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"161-168"},"PeriodicalIF":2.4,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141502559","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":"Effect of microwave frying on the physicochemical properties of palm olein and French fries","authors":"Yu Hsuan How,&nbsp;Kar Lin Nyam,&nbsp;Xian Wei Lee,&nbsp;Md Jahurul Haque Akanda,&nbsp;Chin Ping Tan","doi":"10.1002/aocs.12874","DOIUrl":"10.1002/aocs.12874","url":null,"abstract":"<p>This study aimed to evaluate the effect of microwave power and duration on French fries using palm olein. The deep-fat frying was served as a control. The microwave frying of French fries was conducted at low (100 W), medium (600 W), and high (1000 W) for 1, 3, and 5 min. The physicochemical properties of French fries and the quality of palm olein were analyzed. The French fries microwaved at 600 W for 3 min showed comparable hardness (300 g), cohesiveness (0.76), springiness (3.5 mm), adhesion (0.3 mJ), and water activity (0.88 A_w) to deep-fat frying. The palm olein demonstrated lower peroxide and para-anisidine values in microwave frying; while deep-fat frying had lower total polar compounds in frying oil and lower oil content in oil extracted from French fries. Nevertheless, the high oxidation stability in terms of peroxide and para-anisidine value in frying oil from microwave frying showed its potential as an alternative frying technique to deep-fat frying.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"151-160"},"PeriodicalIF":2.4,"publicationDate":"2024-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141502558","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":"Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules","authors":"Jiayi Hang,&nbsp;Yifu Chu,&nbsp;Lingyun Chen","doi":"10.1002/aocs.12869","DOIUrl":"10.1002/aocs.12869","url":null,"abstract":"<p>Ferritin is a naturally occurring iron storage protein. Leguminous ferritins exhibit unique structural features, including diverse subunit composition and an extension peptide, which contribute to superior thermal stability compared to animal ferritins. The high iron content, remarkable effectiveness, low risk of oxidative damage and thermal stability make the leguminous ferritin an attractive candidate for iron supplementation. Moreover, apoferritin is an excellent nanosized carrier for encapsulating bioactive compounds due to its inherent inner cavity, water solubility, biocompatibility, and reversible self-assembly behavior. However, the harsh condition during encapsulation by unmodified ferritins may cause damage to sensitive bioactive compounds. Thus, different processing methods are employed to alter the leguminous ferritin structures, including chemical, enzymatic, mild heat treatments, and nonthermal processing to achieve gentler encapsulation conditions for a wide range of bioactive compounds. Another challenge is to improve the stability of leguminous ferritin to withstand gastric digestion. The degradation of ferritin by proteases may lead to premature release of bioactive compounds. Recent works demonstrated that certain phenolic compounds such as proanthocyanidin-induced protein association, thereby enhancing digestive stability of ferritins, leading to a sustained release and a potentially greater bioavailability of bioactive compounds. Leguminous ferritin also has the potential to serve as a stabilizer for the Pickering emulsion, where the hydrophilic and hydrophobic compounds can be encapsulated in the ferritin nanocages and oil phase, respectively. The release and absorption of bioactive compounds in encapsulates and emulsions will need to be further demonstrated through in vivo studies.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"1043-1063"},"PeriodicalIF":2.4,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12869","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435833","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":"Quantitative trait loci governing seed protein, oil, and linolenic acid concentration in soybean","authors":"E. R. Moore Ronald,&nbsp;Chris Wyman,&nbsp;Mia J. Cunicelli,&nbsp;Bode Olukolu,&nbsp;Carl E. Sams,&nbsp;Dennis R. West,&nbsp;Vince Pantalone","doi":"10.1002/aocs.12876","DOIUrl":"10.1002/aocs.12876","url":null,"abstract":"<p>Soybean is one of the most economically important crops in the United States. Produced for its oil and protein concentration, it is readily utilized in food products for both human and livestock consumption. Since soybean was first cultivated in the United States, increased yield has been the driving factor in breeding efforts. Though yield and oil have been observed to be positively correlated, protein concentration is negatively correlated with both. An increased effort has been underway recently to produce high-yielding cultivars that have both elevated oil and protein concentration. This has been accomplished utilizing molecular markers associated with quantitative trait loci (QTL) for both traits. To assist in this effort, more information on QTL associated with quality traits is required. In this study, 180 F_4:6 recombinant inbred lines (RILs) segregating for protein, oil, and fatty acids were produced from a cross between TN12-4098 and TN13-4303. These lines were grown across three locations in Tennessee: Research and Education Center at Milan (RECM), Highland Rim Research and Education Center (HRREC), and East Tennessee Research and Education Center (ETREC) in 2018 and 2019. Sixteen QTL were found for protein, oil, linolenic acid, and meal protein concentration. Of these identified QTL, six were novel. Developing molecular markers associated with these QTL will assist in breeding efforts to produce high-quality elite soybean cultivars that meet the demands of both farmers and consumers.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"137-150"},"PeriodicalIF":2.4,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116115","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":"Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy","authors":"Paul R. Armstrong,&nbsp;Gokhan Hacisalihoglu","doi":"10.1002/aocs.12875","DOIUrl":"10.1002/aocs.12875","url":null,"abstract":"<p>The growing interest in the rapid measurement of seed ingredients using single-kernel NIR (SKNIR) spectroscopy as a nondestructive measurement technique allows fast analysis of sample seed variance that can have effects on breeding and end-use processing. Flax (<i>Linum usitatissimum</i>), an oilseed crop grown in the Northwest United States and worldwide, is highly beneficial for human health, food, and fiber. Its health benefits include its high protein and omega-3 fatty acids content. Therefore, seed composition profiles are an important aspect of breeding. The goals of this research were the development of single seed NIR calibration models for protein, oil, and weight of intact flax seeds. In this study, SKNIR spectroscopy was used on a diverse set of flax accessions comprising of 306 samples to create prediction models on a custom built SKNIR instrument. Spectra data and reference protein, oil, and weight were used to build partial least squares (PLS) models. Calibration models provided reasonable prediction of these traits and could be used for screening purposes. PLS statistics were oil (<i>R</i>² = 0.82, SEP = 1.72), weight (<i>R</i>² = 0.74, SEP = 0.71), and protein (<i>R</i>² = 0.62, SEP = 0.96) for validation data sets comprising of one-third of the total samples. In conclusion, prediction models showed that SKNIR spectroscopy could be a very beneficial nondestructive technique to determine oil and weight as well as rapid screening of protein in single flax seeds while not requiring extensive preparation as compared to traditional techniques.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"115-123"},"PeriodicalIF":2.4,"publicationDate":"2024-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115868","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":"Screening of vegetable drying oils as potential self-healing agents for smart anticorrosive coatings","authors":"F. G. Nunes,&nbsp;E. V. Bendinelli,&nbsp;I. V. Aoki","doi":"10.1002/aocs.12871","DOIUrl":"10.1002/aocs.12871","url":null,"abstract":"<p>The microencapsulation of vegetable drying oils is an established strategy to develop smart coatings with self-healing properties. The literature has mostly focused on evaluating linseed oil (LO) and tung oil (TO) as self-healing agents. There is a lack of studies regarding the application of other drying oils in smart coatings and a comparison between different vegetable oils as self-healing agents has yet to be carried out. In this work, the self-healing potential of different seed oils was assessed in terms of their drying and anticorrosive properties. The investigation was focused on chia oil (CO), dehydrated castor oil (DCO), LO, and TO. Drying times were assessed under different cobalt (Co) drier contents. Drying kinetics was carried out by monitoring changes in viscosity with time and following the evolution of infrared spectra during drying. Barrier properties of the polymerized oil-based coatings were assessed by electrochemical impedance spectroscopy of carbon steel coated samples during immersion in 0.1 mol/L NaCl solution. It was found that the type of oil and concentration of drier play an important role on favoring the self-healing effect. The concentration of 0.2 wt% Co was found optimum for encapsulation to accelerate self-healing, as oils dry up to three times faster in comparison with the lowest drier content studied (0.025 wt% Co). TO obtained the best drying properties, with set-to-touch times around 1 h and rapidly forming a tack-free film, however, TO coatings ended up being extremely cracked, which compromised its barrier properties. LO obtained the slowest drying, while CO and DCO exhibited intermediate drying between TO and LO. DCO showed the best anticorrosive properties among investigated oils, as its coating was the only one that did not show any decrease in impedance with time, whereas TO and LO coatings presented a decrease in up to one order of magnitude in impedance. Overall, the good drying and barrier properties of DCO strongly stimulate its use as feedstock for self-healing coatings. Results are discussed in terms of fatty acid composition and oxidative polymerization mechanisms. Conclusions help with the selection of seed oils as self-healing agents that can further extend the lifetime of anticorrosive coatings.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"99-114"},"PeriodicalIF":2.4,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112186","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}