ABSTRACT We have examined the association between cheese intake and serum lipids in the cross‐sectional Oslo Health Study (18,770 subjects), using ANOVA and linear regression. In both sexes and in most of four age groups, i.e., young (30 years), middle‐aged (40 and 45 years), seniors (59–60) and old (75–76 years), cheese intake was negatively associated with triacylglycerol (TAG) and positively with high‐density lipoprotein (HDL) ( P < 0.05 for trend). In the whole material, HDL was 1.38 (1.36–1.40), 1.44 (1.42–1.45), 1.50 (1.49–1.51) and 1.57 (1.56–1.58) mmol/L in cheese intake groups 1–4, respectively (i.e., intake 0.5, 2.0, 5.0 or 10.5 times per week). Corresponding values for TAG were: 1.79 (1.73–1.86), 1.67 (1.63–1.71), 1.57 (1.54–1.61) and 1.48 (1.46–1.50) mmol/L. Also in multiple linear regression analysis with several confounding variables the serum HDL versus cheese intake association still prevailed ( P = 0.001), but the cheese versus TAG association was not significant in the multivariate model. PRACTICAL APPLICATIONS The finding that cheese intake is positively and independently associated with serum high‐density lipoprotein in men and women across a wide age range, and negatively with serum triacylglycerol, raises the question of whether our dietary guidelines might have focused too much on negative effects of saturated fat whereby possible positive effects of cheese may have been overlooked. The results invite new experimental studies on the more comprehensive effects of cheese, butter and milk on blood lipids, apolipoproteins and coagulation factors.
ABSTRACT Ultrasound‐assisted extraction (UAE) of oil from tea seeds, and the effects of some operating parameters such as ultrasonic power, extraction time, extraction temperature and solvent to solid ratio on the yield of tea seed oil were investigated; some of the results were compared with those of the conventional method. It was found that UAE requires a shorter extraction time and a reduced solvent consumption. The yield of tea seed oil increased with the increase of the ultrasonic power and decreased as the temperature increased. The fatty acid compositions of the oils extracted by the ultrasound‐assisted method and the conventional method were analyzed using gas chromatography. The result showed no significant affect on the compositions of the tea seed oil by the application of ultrasound. PRACTICAL APPLICATIONSThe ultrasound‐assisted extraction (UAE) can enhance the extraction efficiency, facilitating solvent penetration into the plant material and allowing the intracellular product release. Ultrasound also agitates the solvent used for extraction, thus increasing the contact surface area between the solvent and the targeted compounds by permitting greater penetration of the solvent into the sample matrix. Therefore, UAE reduces extraction time as well as solvent consumption. In addition, UAE can be carried out at a lower temperature, thus avoiding thermal damage to the extracts and minimizing the loss of bioactive compounds. Therefore, it may serve as an effective method for extraction of oil from tea seeds.
ABSTRACTLeptin (Ob) and Ob receptor (Ob‐Rb) genes are expressed in human and rodent anterior pituitary, and an autocrine/paracrine loop in the production and regulation of Ob and Ob‐Rb in this tissue has been suggested. As brain membranes contain large amounts of polyunsaturated fatty acids (PUFAs), and PUFA may affect the levels of leptin as well as the receptor's environment, a possible regulatory role of exogenous PUFA on Ob and Ob‐Rb expression in pituitary cell lines was investigated. GH4C1 cells were incubated with arachidonic (ARA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids and fatty acid incorporation, viability, and gene expression were measured. The results showed that although fatty acids were incorporated in GH4C1 cells at a minimum level, positively affected cell viability without differences, among the different fatty acids. On the contrary, ARA, EPA and DHA showed different effects on Ob‐Rb gene regulation that was upregulated by EPA, downregulated by DHA and not affected by ARA. The effects of leptin co‐incubation are also reported and discussed.PRACTICAL APPLICATIONSData from this paper consolidate the observations regarding the role of n‐3 polyunsaturated fatty acid in gene expression regulation, and thus they could support the recommendation to enrich diet with fish or fish oil with high PUFA content.
ABSTRACT The effect of the positional distribution of docosahexaenoic acid (DHA) within triacylglycerol (TAG) molecules on the oxidative stability of oil‐in‐water emulsions was investigated by using a synthetic TAG regio‐isomer pair SDS (1,3‐dioctadecanoyl‐2‐[4,7,10,13,16,19‐docosahexaenoyl] glycerol) and SSD (1,2–dioctadecanoyl‐3‐[4,7,10,13,16,19‐docosahexaenoyl] glycerol), where S and D represent stearic acid and DHA, respectively. Oil‐in‐water emulsions (10%, w/w) of each isomer were subjected to accelerated autoxidation by continuous exposure to air at 50C in the absence of light. Oxidation during the exposure (storage) was monitored by measuring a series of volatile compounds characteristic of DHA oxidation. SSD emulsion oxidized faster than SDS emulsion, showing that DHA is more stable to oxidation when located at the sn‐2 position of the TAG compared with the sn‐1(3) position. This regio‐isomeric effect is similar to that previously reported for bulk oil oxidation.PRACTICAL APPLICATIONSMany of the food products that have been selected for fortification with omega‐3 oils such as milk, yoghurt, salad dressings and juices are oil‐in‐water emulsions. This study, for the first time, demonstrated that the regio‐isomeric effects on oxidative stability of docosahexaenoic acid observed for bulk oil also apply to oil‐in‐water emulsion. Thus, potential exists for enhancing the oxidative stability of omega‐3‐fortified emulsion foods through modification of triacylglycerol structure.
ABSTRACT The physical properties of medium‐ and long‐chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olein‐ and soybean‐based MLCT blends showed that the peaks shift to different transition temperatures depending on the percent of MLCT oil added. Viscosity analysis revealed that the oil viscosity was dependent on the temperature and triacylglycerol composition of the oil samples. Blending MLCT oil with either 50% palm olein or 50% soybean oil could assist in preventing crystal growth for the first 8 h of storage at 5 and 0C, respectively. PRACTICAL APPLICATIONSIn this study, the physical properties of medium‐ and long‐chain triacylglycerols (MLCTs) and MLCT‐blended oils were determined. Under an appropriate dietary regime, consumption of MLCT has been shown to reduce body weight and blood hypertriglyceridemic. Knowledge about the viscosity of MLCT and MLCT‐blended oils is important for process design and the transportation of fats and oils products. Moreover, this study attempted to produce clear MLCT‐blended oil as there is an important consideration for oil sold in plastic containers or glass bottles to be crystal clear. The findings from this study provide useful information for the application of MLCT‐blended oils in various food products such as frying oil.
ABSTRACT Boswellia serrata resin is regarded as a potent anti‐inflammatory agent in traditional and herbal medicine in the Indian subcontinent. The compound 3‐O‐acetyl‐11‐keto‐β‐boswellic acid (AKBA) is the most effective boswellic acid and mostly responsible for B. serrata 's anti‐inflammatory properties. Here, we reexamined the anti‐inflammatory potential of a product selectively enriched with 30% AKBA (BE‐30, also known as 5‐Loxin ® ) and evaluated its underlying possible molecular mechanism of action. BE‐30 was 42.96% more effective than regular Boswellia extract (BE‐3) in inhibiting 5‐lipoxygenase activity. In lipopolysaccharide (LPS)‐induced THP‐1 human monocytes, BE‐30 showed a strong anti‐TNF α activity (half maximal inhibitory concentration 4.61 ± 0.87 µg/mL), which provides 71.14% ( P < 0.001) better efficacy than BE‐3. Our investigations suggest that BE‐30 inhibits the LPS‐induced activation of serine/threonine kinases of mitogen‐activated protein kinase family, which are the key players responsible for a variety of cellular responses, including inflammation. Additionally, we also show that BE‐30 blocks the LPS‐induced NFκB activation by inhibiting IκBα phosphorylation and p65 translocation to the nuclear compartment of THP‐1 monocytes. Collectively, these findings provide molecular basis for the anti‐inflammatory properties of BE‐30. PRACTICAL APPLICATIONS This article describes the underlying molecular mechanisms for the anti‐inflammatory activities of an enriched formulation containing up to 30% 3‐O‐acetyl‐11‐keto‐β‐boswellic acid (AKBA), the active principle that is mainly responsible for Boswellia serrata's anti‐inflammatory properties. This AKBA‐enriched formulation (BE‐30), known as 5‐Loxin, is commercially available in the United States and is being used as a key ingredient of several formulations for improvement of joint health. This work explains anti‐TNFα properties of BE‐30 in a cellular inflammation model in vitro and its inhibitory action on MAPK pathways in inflammation and, in addition, its anti‐NFκB activities. The findings will provide a further comprehensive mechanism of anti‐inflammatory action of 5‐Loxin at the cellular and molecular level.
ABSTRACT The influence of partial replacement of palm olein (POo) with olive oil (Oo), (25 and 50%, w/w) was investigated during five consecutive days of frying. The results indicated that frying performance of POo was significantly (P < 0.05) influenced by partial replacement with olive oil. The highest change in peroxide value (PV), anisidine value (AV), totox value (TV), total polar compound (TPC), viscosity and melting point was shown by the control sample; whereas the replacement of 50% (w/w) palm olein with 50% (w/w) olive oil exhibited the least changes in PV, AV, TV, TPC, viscosity and melting point during the frying process. This study suggests that the partial replacement of palm olein containing a high proportion of saturated fatty acids (i.e., palmitic acid) with olive oil containing a high content of monounsaturated fatty acid (i.e., oleic acid) can provide oil blends with higher chemical stability against oxidation. On the other hand, the prepared oil blend remained liquid at ambient temperature, thereby enhancing the physical stability induced by partial replacement with olive oil.PRACTICAL APPLICATIONSPartial replacement of palm olein with olive oil containing high oleic acid can improve the oxidative stability of palm olein during the frying process compared with regular palm olein. Therefore, the proposed oil blend can be suggested as a suitable replacement for pure palm olein for frying and cooking purposes by providing a higher oxidative stability besides the beneficial effects of olive oil on human health.
ABSTRACT Thymoquinone (TQ) rich fraction (TQRF) extracted from Nigella sativa seeds using a supercritical fluid extraction technique was prepared. The regulatory effects of TQRF at 80 µg/mL and commercial TQ at 2 µg/mL on apolipoprotein B100 (Apo B100) and apolipoprotein A‐1 (Apo A‐1) genes in the presence or absence of 25‐hydroxycholesterol (25OH), were investigated in human HepG2 cell line using quantitative real‐time polymerase chain reaction. Incubating HepG2 cells in 10% human lipoprotein deficient serum (HLPDS) for 24 h in the presence of 2 µg/mL 25OH showed a significant increase in Apo B100 mRNA expression level by twofold compared to the control cells; on the other hand, no significant change in Apo A‐1 mRNA level was observed. When cells were incubated with HLPDS in the absence of 25OH and treated with TQRF and TQ, the mRNA level of Apo B100 was down‐regulated by 70 and 49%, respectively, in TQRF and TQ treated cells compared to untreated cells. Apo A‐1 gene was up‐regulated by four‐ and twofold in TQRF and TQ treated cells, respectively, compared to that observed in untreated cells. The present study clearly shows that TQRF and TQ are effective in regulating Apo A‐1 and Apo B100 genes that influence cholesterol metabolism in HepG2 cells. PRACTICAL APPLICATIONSCardiovascular diseases (CVDs), including coronary heart disease, are considered as frequent cause of most deaths in the world. Hypercholesterolemia is the major risk of CVD. The plasma levels of Apo B100 and Apo A‐1 have been reported to be a risk of developing CVD. Natural products that are able to up‐regulate Apo A‐1 and down‐regulate Apo B100 genes are candidates for preventing and treating hypercholesterolemia. The regulatory effect of thymoquinone rich fraction extracted from Nigella sativa seeds using supercritical fluid extraction on Apo A‐1 and Apo B100 genes may play an important role in controlling the plasma cholesterol level, and thus, may reduce the risk of CVD.
ABSTRACT A cocoa butter equivalent through enzymatic transesterification of Pentadesma butyracea butter with ethyl palmitate in an organic medium using immobilized lipase from Thermomyces lanuginosa was produced. The effects of several parameters such as initial ratio of ethyl palmitate – Triacylglycerols (TAGs) of P. butyracea, initial water activity of the enzyme preparation, solvent polarity and the enzyme loading were studied. The best result with regard to target TAGs was obtained in nonpolar solvents and low water activity. Thermograms of the products obtained by scanning differential calorimetry were similar to cocoa butter, but with minor differences, due particularly to the presence of trisaturated TAGs.PRACTICAL APPLICATIONSAn enzymatic strategy for the synthesis of cocoa butter obtained from an African butter from Pentadesma butyracea as starting material was devised. The product so obtained may be used as a cocoa butter substitute.
ABSTRACT Selected berry seed oils from blackberry, blueberry, cranberry, strawberry, red raspberry and kiwi were characterized for their quality and nutritional characteristics. These oils are by‐products of berry juice production that have only recently gained commercial interest. Free fatty acid content was below 1.6% for all examined oil samples. Peroxide value ranged between 0.6 and 44 mg O 2 /kg oil for blackberry and kiwi seed oils, respectively, and p ‐anisidine value varied from 6 in cranberry to 23 in strawberry. Linolenic acid content ranged from 17.53% in blackberry seed oil to 57.60% in kiwi seed oil. The oxidative stability of all oils was rather low (0.17 h for kiwi to 8.4 h for blackberry at 97.8C). Phytosterol contents ranged between 403 and 692 mg/100 g for blackberry and cranberry, respectively. The content of tocols (tocopherol + tocotrienol) varied from 34.4 for kiwi to 2,133 mg/kg for red raspberry seed oils. PRACTICAL APPLICATIONS A waste stream of fruit processing is used to extract the oil from berry seeds. Such oils are particularly rich in essential fatty acids (with a favorable low n‐6/n‐3 ratio) and antioxidants. They are incorporated in cosmetic preparations such as hand and body creams, and shampoos. Their composition is also interesting from a nutritional point of view. As the commercial interest is growing, chemical studies are necessary to elucidate the composition, activity and stability of different berry seed oils.
ABSTRACT Superheated hexane extraction (SHHE), Soxhlet extraction and cold pressing technique were compared for the extraction of oil from grapeseed in terms of their efficiency and fatty acids profile. The SHHE efficiencies, affected by four factors and three levels including temperature (80, 100 and 120C), mean particle size (0.25, 0.50 and 1.00 mm), solvent flow rate (0.5, 1.0 and 2.0 mL/min) and extraction pressure (10, 20 and 30 bar), were optimized using Taguchi design approach. The optimum conditions as obtained from signal‐to‐noise ratio analysis were 100C temperature, 0.25 mm mean particle size, 1.0 mL/min flow rate and 30 bar pressure. The SHHE showed a higher extraction efficiency (23.13 w%) than Soxhlet extraction (13.40 w%) and cold pressing (5.29 w%) and resulted in a much shorter extraction time. The obtained fatty acid profiles using the three extraction methods were nearly the same. PRACTICAL APPLICATIONSSuperheated solvents such as water have been utilized in several applications such as analytical procedures, soil remediation, extraction of flavors, fragrances and antioxidants from natural resources, hydrolysis of carbohydrates, and have been used as a reaction medium, among others. In addition, superheated hexane may be used for extraction of edible oils from oil bearing materials such as grape and pomegranate seeds. Thus, it may provide an alternative and a more efficient solvent extraction process in food and beverage production.
ABSTRACT Drupe characteristics, phenolic content and antioxidant capacity of olive fruits were studied for 12 Italian oil cultivars grown in two areas (Cerignola and Torremaggiore) of Daunia district. The effects of plantation place were higher than those exerted by cultivars on drupe characteristics such as weight, pulp/stone ratio, oil content and maturation index. Olive fruits from Cerignola, which is located at a lower altitude than Torremaggiore, showed the highest phenolic content. The highest phenolic content (14 g gallic acid/kg dry olive) was detected on Peranzana and Cellina di Nardò grown in Cerignola groves. The lowest values were registered for FS17 and Cima di Melfi (about 7 g/kg). 1‐Acetoxypinoresinol, 3,4‐dihydroxyphenylethyl 4‐formyl‐3‐formylmethyl‐4‐hexenoate, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4‐DHPEA‐EDA), hydroxytyrosol and luteolin, were the phenolic compounds detected in a greater amount and in most of the cultivars. Independently on the assay applied, the highest antioxidant activity was detected for Cellina di Nardò (Cerignola). The lowest antioxidant activity values were different depending on the method applied. According to the 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline)‐6‐sulfonic acid (ABTS) assay, the lowest value was detected for Moraiolo from Torremaggiore, whereas Nociara showed the lowest contribution to the inhibition of lipid oxidation (β‐carotene beaching assay). A strong positive linear correlation (R = 0.82) existed between total phenolic content and antioxidant activity measured according to the ABTS method, whereas a low linear correlation coefficient (R = 0.36) was obtained when the β‐carotene bleaching assay was used.PRACTICAL APPLICATIONSThe experimental results obtained with this research could help farmers to increase their knowledge of the minor components of some major and minor Italian olive cultivars. In fact, there are very few works on the characterization of olive fruits destined for oil production. The analytical findings of this study can also provide useful information to the oil industries interested in processing olives having high phenolic content and high antioxidant capacity. Furthermore, the diffusion of these results could help consumers to choose, among monovarietal extra virgin oils available in the market, those derived from the cultivars rich in antioxidant compounds.
ABSTRACT A rapid method for quantitative determination of free fatty acids from crude palm oil to bleached palm oil (BPO) and then distilled BPO and refluxed BPO by Fourier transform infrared (FTIR) transmission spectroscopy is described. A partial least square (PLS) model was calibrated to predict the FFA content of palm oil samples based on the spectral range of 1,729.89–1,694.48/cm. Multivariate calibration step was carried out by comparing the FFA values predicted by PLS model to the values obtained from the official American Oil Chemists' Society method. The resulting PLS calibrations were linear and the root mean standard error of cross‐validation was 0.063 with a correlation coefficient (R2) of 0.9898. The results indicated that FTIR spectroscopy is an efficient, rapid and accurate method for determining the FFA content in palm oil.PRACTICAL APPLICATIONThe application of Fourier transform infrared (FTIR) spectroscopy technique was studied to confirm the free fatty acid (FFA) content in bleached deacidified palm oil obtained from solvent deacidification process. FTIR spectroscopy afforded accurate results within a short period of time in a simple manner. Thus, FTIR is considered as a rapid, simple and solvent‐free alternative analytical method for determination of FFA content in edible oils.
ABSTRACT Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra‐virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted toward lower temperature at 40% of adulterant addition. At the same percentage of adulteration, the heating profile of EVOo was significantly changed as the major endotherm broadened and the minor event became smaller and less evident. Cooling thermograms of pure oils and their admixtures were deconvoluted into three constituent exothermic peaks in an attempt to detect addition of HOSo at levels lower than 40%. Thermal properties of the two lower‐temperature exotherms (area percentage, offset temperature and range of transition) were significantly changed at≥20% of HOSo substitution, suggesting that DSC can be employed to detect this oil as an EVOo adulterant.PRACTICAL APPLICATIONSAdulteration of extra‐virgin olive oil (EVOo) with cheaper oils from other vegetable sources or seeds, as well as with lower quality olive oils, is a serious concern for oil suppliers and consumers and requires the use of new analytical techniques for their detection. Differential scanning calorimetry (DSC) exhibits some advantages over the classical analytical methods as it does not require sample preparation and use of solvents, thus resulting in a reduced environmental impact. Results suggested that its application to the detection of EVOo adulteration with high oleic sunflower oil, a vegetable oil largely employed for this type of fraud, is promising with the support of the deconvolution analysis of cooling thermograms.
ABSTRACT Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40% FHCSO (w/w) were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in disaturated‐monounsaturated and monosaturated‐diunsaturated triacylglycerols in all blends, resulting in lowering of respective melting points. The interesterified blends showed reduced SFC at all temperatures and more linear melting profiles if compared with the original blends. Consistency, expressed as yield value, significantly decreased after the reaction. Iso‐solid curves indicated eutectic interactions for the original blends, which were eliminated after randomization. The 80:20, 75:25, 70:30 and 65:35 (w/w) CO: FHCSO interesterified blends showed characteristics which are appropriate for their application as soft margarines, spreads, fat for bakery/all‐purpose shortenings, and icing shortenings, respectively. PRACTICAL APPLICATIONSRecently, a number of studies have suggested a direct relationship between trans isomers and increased risk of vascular disease. In response, many health organizations have recommended reducing consumption of foods containing trans fatty acids. In this connection, chemical interesterification has proven the main alternative for obtaining plastic fats that have low trans isomer content or are even trans isomer free. This work proposes to evaluate the chemical interesterification of binary blends of canola oil and fully hydrogenated cottonseed oil and the specific potential application of these interesterified blends in food products.
ABSTRACT The diet and plasma lipid patterns associated with lipid oxidation susceptibility in rats fed different doses of polyunsaturated fatty acids (n‐3 PUFA) from fish oil were evaluated. Wistar rats were assigned into three groups and received diets containing 8% soybean oil (SOY), 4% soybean oil + 4% fish oil (SOY‐FISH) and 8% fish oil (FISH) for 21 days. Linoleic, oleic and α‐linolenic acids in SOY diets were substituted by myristic, palmitic, palmitoleic, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids in SOY‐FISH and FISH diets reducing the n‐6/n‐3 ratio and increasing the peroxidability index (PI). Increased dietary EPA and DHA were observed in SOY‐FISH and FISH plasma at the expense of linoleic and arachidonic acid levels. Saturated fatty acids, which were significantly different between the three diets (P < 0.01), were found at the same concentration in the plasma (P = 0.23). No changes were observed in oxidative stress as measured by the concentration of thiobarbituric acid reactive substances (TBARS) expressed in brain homogenates. However, TBARS concentration in the plasma of the SOY‐FISH group was higher than the other two groups (P = 0.02). The major differences between these three groups were the n‐3 PUFA content (0.4, 1.8 and 3.2 g/100 g diet) and the saturates/polyunsaturates ratio (0.3, 0.5 and 0.8) for SOY, SOY‐FISH, and FISH groups, respectively. Thus, n‐3 PUFA intake from fish oil only when followed by a decrease in saturated/polyunsaturated fatty acids ratio increased oxidative susceptibility in rats measured by plasma TBARS concentration.PRACTICAL APPLICATIONSBecause fish oil intake is associated with risk reduction for cardiovascular disease, individuals are taking supplements containing a high dose of fish oil. However, there is no scientific consensus if the intake of a high dose of fish oil could increase the oxidative stress. Thus, more studies are necessary to assure the safety of this kind of supplementation.
ABSTRACT Commercial rice bran contains 15–20% of oil and also an endogenous lipase which degrades the oil and produces free fatty acids (FFAs). This study was undertaken to examine the quality of refined oil prepared from crude oil after the action of endogenous lipase in bran. The oil which was degraded by lipase to low, medium and high FFAs, upon extraction in the rice bran oil industry were obtained and were refined in the laboratory, and quality of the oils was studied. The crude oils had FFA of 6.5, 36.0 and 87.0%; oryzanol content of 1.52, 1.55 and 1.65%; color of 32.0, 65.0 and 65.0, lovibond units; unsaponifiable matter of 3.2, 4.2 and 4.9%; phytosterol content of 4,600, 4,000 and 1,900 ppm; and sum of tocopherols and tocotrienols of 962, 56 and 96 ppm, respectively. After refining these three crude oils (6.5, 36.0 and 87.0% FFA) were refined; the resultant oils had an FFA content of 0.4, 2.4 and 4.8%; oryzanol content of 1.13, 2.5 and 6.35%; color of 20.0, 55.0 and 50.0 lovibond units; unsaponifiable matter of 3.5, 6.5 and 33.4%, phytosterol content of 4,900, 6,100 and 13,800 ppm, and the sum of tocopherols and tocotrienols of 1,050, 880 and 740 ppm, respectively. The refined oils produced from high FFA crude oil had high amounts of unsaponifiable matter, oryzanol, phytosterols and sum of tocopherols and tocotrienols than the permitted level for refined rice bran oil. The refined rice bran oil obtained from fresh rice bran (without lipase action) contained about 90% of triacylglycerols whereas, the refined oil from that of high FFA bran oil showed about 10% triacylglycerols. Hence the latter cannot be used as an edible oil, but instead can be used at low levels as a nutraceutical in foods. PRACTICAL APPICATIONSThe suitability of refined rice bran oils from crude oils obtained from lipase‐acted brans for use as edible oil was investigated. For this purpose, the lipase‐acted bran oils were subjected to physicochemical analysis along with their refined oils. The refined oils had high amounts of phytosterols as well as tocopherols and tocotrienols when compared with their respective crude oils. Fatty acid and triacylglycerol composition of the refined oils prepared from low free fatty acid (FFA) crude oil or the high FFA crude oil were almost similar with little changes. As the refined oils obtained from high FFA crude oils had very low levels of triacylglycerols and a high unsaponifiable matter, it cannot be used as refined rice bran oil. However, it can be used as a nutraceutical of rice bran oil in small amounts to provide health benefits.
ABSTRACT The oil content as well as the fatty acid and tocopherol composition of kernels from 15 Prunus spp. varieties from Turkey were determined. The oil yields from these kernels varied from 46.3 to 55.5%. The main fatty acids of Prunus spp. kernel oils were oleic acid (43.9–78.5%), linoleic acid (9.7–37%) and palmitic acid (4.9–7.3%). The total amount of vitamin‐E‐active compounds in the oils varied between 62.9 and 439.9 mg/kg. The predominant tocopherol in most kernel oils was γ‐tocopherol. Only two varieties of P. amygdalus and one variety of P. persica showed α‐tocopherol as the main vitamin‐E‐active compound. The composition of the oils was 9–164.5 mg/kg α‐tocopherol, 21.5–41.6 mg/kg α‐tocotrienol, 1.6–330.2 mg/kg γ‐tocopherol and 0–39.1 mg/kg δ‐tocopherol. From the results of the present study, it can be concluded that the kernels of the investigated species of Prunus fruits from Turkey may serve potential sources of valuable oil that might be used for edible and other industrial applications.PRACTICAL APPLICATIONSThe search for new sources of vegetable oils is an ongoing challenge and the further utilization of by‐products from the food processing industry is an interesting option in this field. Seed oils from Prunus species contain high amounts of recommended monounsaturated oleic acid moderate contents of linoleic acid and low amounts of saturated fatty acids that may result in more favorable oil than olive oil with regard to their fatty acid compositions. Additionally, the oils contain vitamin‐E‐active compounds. Both fatty acid composition and vitamin‐E‐active compounds may justify the further processing of seeds from Prunus species for the production of oil for food and pharmaceutical applications.
ABSTRACT Oxidation stability is a key property of olive oil quality and is affected by different antioxidant compounds whose levels may be influenced by several factors such as cultivar and place of production. Polyphenols, carotenoids, chlorophylls, fatty acids levels and some volatiles were correlated to oxidative stability in olive oils in five samples studied. Total polyphenols and saturated to polyunsaturated fatty acids (and/or oleic to linoleic acid ratio) ratio were shown to be the major parameters in oil antioxidant stability, according to analysis of variance and principal component analysis. The hexanal/E‐2‐hexenal ratio is a very important indicator of the freshness of the oils and can estimate their oxidation degree. PRACTICAL APPLICATIONSThe present study gives information about the importance and the variability of some Tunisian olive oil varieties in both their quality (high oxidative stability) and good organoleptic properties which could be appreciated by consumers.
ABSTRACT The aboriginal people of Amazon region cultivate the seje palm (Jessenia bataua) as a source of food and vegetable fiber. The oil, which is locally used mainly for medicinal purposes, is obtained from the palm fruits by artisanal procedures in which the fruit is heated in hot water and then the mass is pressed using a “sebucan.” The chemical characteristics of virgin seje oils obtained from eight Piaroa communities of the state of Amazonas, Venezuela, were evaluated, with particular emphasis on their minor constituents. The fatty acid profile indicated that oleic acid was the major component (>75%). The most abundant sterols were Δ5avenosterol andβ‐sitosterol, with relative contents of 35 and 38%, respectively. The most abundant aliphatic alcohols were those with 7, 8 and 10 carbon atoms. Among tocopherols, α‐tocopherol was predominant. Aldehydes such as heptanal, octanal and decanal were present in the volatile fraction along with terpenoid compounds.PRACTICAL APLICATIONSThe virgin seje oil is an important source of edible oil with high oleic acid content and low concentrations of saturated fatty acids, which is different from oils other than palm oils. It can be used as edible oil and also for soap making, in cosmetics and for medical treatment of pulmonary diseases such as bronchitis and tuberculosis. It is also an important source of a nonconventional vegetable oil with bioactive compounds of special interest from a nutritional point of view. In general, this oil has a great potential due to the increasing use of lower quality edible oils for the production of biodiesel.
