Characteristics of Iranian almond nuts and oils

Almonds of nine different iranian cultivars were studied. The characteristics of almond nuts and almond oils from these cultivars were determined. They also were studied for possible deterioration of their oils during long storage time. Almond nuts from some cultivars showed significant differences. The variations found in the oil characteristics of different cultivars are not definitely due to varietal differences. The majority of these data does not agree with that found in literature. Acid and peroxide values are very low in both 3 and 12 month old samples, proving the good keeping quality of almonds with regard to their oil content.     

The Structure of the glycerides of pistachio kernel oil

Pistachio kernel oil has been analyzed by separating the triglycerides according to their degree of unsaturation by means of thin layer chromatography on silica gel plates impregnated with silver nitrate. The total fatty acids and the fatty acid on position 2 of each individual triglyceride were determined. The distribution of oleic acid on the different positions of triglycerides varies according to the unsaturation of these triglycerides. Oleic acid in the case of the less unsaturated triglycerides locates in the 2-position, and, as the degree of unsaturation increases due to linolenic or linoleic acids, it tends to be on external positions. Linoleic and linolenic acids usually are esterified in the middle position.     

Fatty acid composition of Iranian citrus seed oils

Fatty acid compositions of seed oils from eight Iranian citrus fruits were determined. The ranges of values for major fatty acids were 21.8–29.4% palmitic, 3.1–7.60% stearic, 0.3–1.3% palmitoleic, 23.5–32.3% oleic, 33.5–39.8% linoleic, and 3.1–7.6% linolenic. Low amounts (up to 0.1%) of myristic and arachidic acids and traces of a few unidentified ones constituted minor fatty acids.     

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

The behaviour of three European olive varieties, Ascolana Tenera, Koroneiki and Picholine, cultivated in the north of Tunisia, was compared to an autochthonous variety, Chétoui. Most of the quality indices and the fatty acid composition showed significant variations between the olive oils. Among the introduced varieties, the Picholine cultivar had the highest value of oleic acid (61%) whereas the Ascolana Tenera cultivar was noteworthy for its lowest content of phenolic compounds (175 mg/kg) and presented the highest level of palmitic acid. The Chétoui variety presented a high content of oleic and linoleic acids. But all samples, both the autochthonous Chétoui and the introduced cultivars, have similar levels of antioxidant compounds, with the exception of phenols. The aroma composition showed significant differences between the oils from the foreign cultivars. The major volatile component was the C‐6 aldehyde fraction whose content varied greatly between the different varieties studied: The E‐2‐hexenal content ranged from 1.6 mg/kg of oil in the Ascolana Tenera variety to >5 mg/kg for the Picholine and Koroneiki cultivars, whereas the Chétoui variety had the lowest levels of volatile compounds, with the exception of the hexanal level which was tenfold higher than in the foreign cultivars. Therefore, our results showed that two of the introduced varieties, Koroneiki and Picholine, showed good adaptation to the Tunisian cultivation conditions. So far, we claim the possibility to develop the successful cultivation of these latter imported varieties in the country.     

Consistency of mixtures of cottonseed and Paraguayan palm kernel oils

Summary A palm kernel oil, mbocaya, possessing a relatively high iodine value, approximately 30, is being produced in Paraguay. Production can be expanded. One possible use for the oil is as a component of shortenings. As expected, consistency measurements showed the oil to be unsuited for conversion to shortening of the all-hydrogenated type. Blends with hydrogenated cottonseed oil yielded products having acceptable consistency characteristics. However, for a given consistency, the proportion of hydrogenated cottonseed oil needed was greater than that needed for a comparable blend with cottonseed oil. The difference was attributed to the formation of solid solutions or mixed crystals in the latter blend. A mixture of hydrogenated palm kernel oil and cottonseed oil was prepared and found to possess consistency characteristics better than those of a typical shortening of the all-hydrogenated type. Presented at the 28th Fall Meeting of the American Oil Chemists’ Society, Minneapolis, Minn., Oct. 11–13, 1954. Formerly Chief Chemist, Coindu, Asuncion, Paraguay. Sponsored by Institute of Inter-American Affairs under Point IV program. One of the laboratories of the Southern Utilization Research Branch, Agricultural Research Service, U. S. Department of Agriculture.     

Characteristics of jet fuels produced from hydrogenated shale oils

Shale oils from the United States (Geokinetics, Occidental, Paraho and Tosco II) were hydrotreated, fractionated into jet fuel cuts (boiling range 121–300°C), then characterized to evaluate their suitability as jet fuels. Nitrogen content was considerably higher, though the amount of hydrogen was relatively lower, than in typical petroleum jet fuels. Sulfur content was significantly below the acceptable limit. Trace metal contents in shale oil jet fuels were below the maximum levels for those in petroleum jet fuels. Vanadium, copper, lead and alkali metals were not present. Physical properties, except freezing points, were comparable to those of standard jet fuels.     

FA and unsaponifiable composition of five Amazonian palm kernel oils

The kernel oils of five different palm species native to the Amazon basin and French Guyana were studied. Those studied were Acrocomia lasiospatha Wall., Astrocaryum vulgare C. Mart., Bactris gasipaes H.B.K., Elaeis oleifera (Kunth) Cortés, and Maximiliana maripa Drude. Lauric and myristic acids were found in all of the oils. Analysis of the unsaponifiable contents, especially the sterol and triterpene alcohol determinations, revealed the preponderance of sitosterol and the presence of two triterpene alcohols (cycloartenol and 24-methylenecycloartanol). Antioxidant (vitamin E) levels were present in small amounts, with the levels being more similar to olive than to palm oil.     

Fatty acid and sterol compositions of malagasy tamarind kernel oils

The oil contents of six samples of Malagasy tamarind (Tamarindus indica L.) kernel were determined by hexane extraction (6.0–6.4%) and chloroform/methanol extraction (7.4-9.0%). The protein contents were very low (trace-0.1%). Investigation by gas liquid chromatography revealed 15 fatty acids, mainly palmitic (14–20%), stearic (6–7%), oleic (15–27%), linoleic (36–49%), arachidic (2–4%), behenic (3–5%) and lignoceric (3–8%) acids. Testing for the sterol fraction enabled seven sterols to be separated and quantitatively analyzed by gas liquid chromatography. The main sterols were β-sitosterol (66–72%), campesterol (16–19%) and stigmasterol (11–14%).     

Analysis of volatile compounds in almond and plum kernel oils

Almond and plum kernel oils were analyzed for volatile flavor components by headspace sampling, gas chromatography and mass spectrometry. The most important volatiles at 37°C, from both fruit oils, are derivatives of benzene,n-alkanes, cycloalkanes, aromatics and furan compounds. The structures were established mainly by interpretation of mass spectral data in comparison with literature data.     

Chemometric classification of olive cultivars based on compositional data of oils

European Union regulations provide important guidelines for maintaining the Protected Designation of Origin (PDO) of olive oil and other foods. This includes characterization of foods based on variety (cultivar) and geographical origin, as this may be used as a criterion for determining authenticity and quality. Therefore, analytical method standards need to be established to ensure these criteria. This study describes how cultivar differences can be established between Italian oils, obtained from single varieties, based on acid, sterol, and TAG differences determined by chemometrics. TAG and FA composition provided the best basis for differentiation of olive oils among cultivars. The results were compared with those obtained using ¹³C NMR analysis, and a similar differentiation between oils of different cultivars was achieved. ¹³C NMR provides useful information on the acyl composition and on the positional distribution of the glycerol moiety and can be used for classification of cultivars based on oil composition. Furthermore, the advantages of this technique come from the rapidity with which information can be obtained and from the very simple preparation procedure required for analysis.     

Characterization of the seed oils of some commercial cultivars of melon

Proximate analysis of the seeds from three commercial melon cultivars (Honey Dew, Hy‐mark and Orange Flesh) showed high percentage of lipids (25.7—27.6%) and proteins (15.2—19.2%). The physico‐chemical properties of the hexane‐extracted oil from the seeds of these cultivars were determined. Gas chromatographic analysis of the oils showed the presence of almost all fatty acids starting from C₆— C₂₄ except that of C₁₁ , C₂₁ C₂₃ , C_18:2 being the principal fatty acid followed by C_18:1 , C_16:0 , and C_18:0 fatty acids. The number of fatty acids, which were present in concentrations higher than 0.01% of total fatty acids, was 17, 14, and 13, respectively, in these cultivars     

Lubrication properties of trimethylolpropane esters based on palm oil and palm kernel oils

Due to the global drive towards biodegradable products, trimethylolpropane [2‐ethyl‐2‐(hydroxymethyl)‐1, 3‐propanediol] (TMP) esters based on palm and palm kernel oils were synthesized, their lubrication properties evaluated, and their potential as base stock for biodegradable lubricants assessed. Two types of TMP esters were considered: palm kernel (PKOTE) and palm oil (PPOTE) TMP esters, derived from palm oil and palm kernel methyl esters, respectively. Lubrication properties such as viscosity, viscosity index (VI) and pour point (PP) were determined according to methods of the American Society for Testing and Materials. Wear and friction properties were evaluated using a four‐ball test machine, while oxidative stability was studied with the Penn State Micro‐oxidation thin‐film test. High VI ranges between 170 to 200 were recorded for these base stocks. PP were relatively high, between 4 to —1 °C, but were improved to at least —33 °C in high oleic palm oil TMP esters. The effects of chemical structure and impurities on wear properties and oxidative stability were also studied. The presence of methyl esters was found to improve wear, but hydroxyl groups in mono‐ and diesters had negative effects at high concentrations. Differences in chemical structures of PKOTE and PPOTE were shown to affect friction and wear results. Both base fluids exhibit oxidative stability comparable to other high oleic base fluids.     

Industrial uses of palm,palm kernel and coconut oils: Nitrogen derivatives

Palm, palm kernel and coconut oils are sources of fatty acids that can be converted to other oleochemicals that have many applications. This paper describes manufacturing procedures, product characteristics and uses for many fatty acids, alcohols, primary amides, monosubstituted amides, diamides, disubstituted amides, nitrites, primary amines, secondary amines, tertiary amines, diamines, quaternary ammonium compounds, amphoterics, amine oxides and polyoxyalkylene alkylamines.     

Characteristics of coal upgraded with heavy oils

We investigated the ability of an oil coating to upgrade Indonesian low-rank coal, which has a low ash content and a moisture content of approximately 30%. Proximate and ultimate analyses of the characteristics of coal samples containing different amounts of asphalt (ASP) and palm fatty acid distillate (PFAD) were studied, including the samples’ calorific values, crossing-point temperatures (CPT), specific surface areas, pore sizes, structural changes, and moisture readsorption. The results showed that the 0.5% PFAD-coated coal was the highest quality. This coal showed few physical and chemical changes, and it had a low surface area and a high CPT value.     

Effect of location on virgin olive oils of the two main Tunisian olive cultivars

The olive oil content in phenolic compounds depends on the variety of the fruit used for its extraction as well as on the predominant climate conditions in the tree cultivation area. Here, we report on the characterization of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivars Chemlali and Chétoui, grown in three different Tunisian locations, Zaghouan (North), Sousse (Center) and Sfax (South). Chétoui olive oil samples obtained from fruits of olive trees cultivated in Zaghouan and Chemlali olive oil samples obtained from fruits of olive trees cultivated in Sousse were found to have a higher mean total phenol content (1004 and 330 mg/kg, respectively). Olive oil samples obtained from fruits of both cultivars had different phenolic profiles and a higher content in 3,4‐DHPEA‐EDA when the olive trees were cultivated in Zaghouan. Both olive cultivars were found to have different responses to environmental conditions. Chétoui olive oil showed decreased oxidative stability when the fruits were obtained from olive trees cultivated in the center of Tunisia (34.8 h) and in Sfax (16.17 h). Furthermore, statistical data showed that the phenolic composition and oxidative stability of Chétoui olive oil varied more by location than those of Chemlali olive oils.