A New Strategy for Quantitative Proportions in Complex Systems of Blended Oils by Triacyglycerols and Chemometrics Tools

Many oils sold in China and India are a blend of various oils to improve performance, stability, and nutritional characteristics, which are required in their respective markets. Quantitative analysis of the proportions of constitutive components is fundamental to the conformity and adulteration checking of edible blended oil products. A multi linear regression model with constrained linear least squares and exhaustion calculation was applied in this study. The source of the varieties in the model is a database (614 pure oils) of triacylglycerols (TAGs) collected by GC–FID and HPLC–RID. There were 20 groups of binary and ternary blended oils consisting of two or three oils out of five kinds, namely soybean, corn, peanut, rapeseed, and sunflower, which were analyzed and processed separately. Results showed that the method was able to predict the proportions of constitutive components in the edible blended oils, given that relative errors required less than 20%, the accuracy was 98.2% for the binary system if the proportion of each oil in blended oils was more than 20%, while the accuracy was 84.7% for the ternary system if the proportion of each oil in blended oils was more than 10%. The quantitative method is based on a simple analysis to determine the TAGs composition and thus it is useful for quick segregation and quality control of blended oils in routine analysis.     

The question of differences between iodine numbers of coconut oil and of the corresponding soapstock fatty acids

Summary Experiments have been made on coconut oil from pure endosperm, pure testa, and normal mixtures of the two. These experiments have shown that the spread in iodine value between refined coconut oil and the fatty acids found on the corresponding soapstock are greater than can be accounted for by the proportion of testa oil present in extracted whole crude oils. Furthermore the iodine value of the free fatty acid fraction of pure endosperm oils was found to be higher than that of the combined fatty acids in the same oils by an amount which varied inversely as the degree of hydrolysis which had occurred in the oil. From this it appears that preferential hydrolysis plays an important part in the production of coconut oil soapstock having higher iodine values than those of the corresponding refined oils. Attention is also called to some European publications which deal with this question and to the possibility that molds may be involved through their ability to decompose short chain acids to ketones.     

天然油脂一步法烷氧基化及其产物乳化性能研究

以几种天然油脂(豆油、菜油、棕榈油、橄榄油)为原料,在自制FY系列催化剂作用下与环氧乙烷(EO)或环氧丙烷(PO)在140℃、0 3～0 4MPa下,经一步法嵌入反应得到乙氧基化油脂(EFO)或丙氧基化油脂(PFO)。测定了EFO和PFO的自乳化性能和乳化性能,并实验了大豆色拉油衍生EFO代替大豆色拉油作为原料复配润滑油剂及该油剂形成微乳状液的能力。实验结果表明,在油脂分子结构中嵌入EO或PO后,产物EFO及PFO的自乳化性能及乳化性能均得到提高。在该实验范围内,EFO的自乳化力最高可达原油脂的36倍,乳化力则提升140倍以上。含大豆色拉油衍生EFO的油剂与含大豆色拉油的油剂相比,油剂含油率高;在与水互溶时,前者具有更宽的微乳区域,且微乳液稳定性好;其中优选出的油剂配方可与水以任意比例混合均形成微乳状液。     

Comparative studies on the yield and quality of oils extracted from Moroccan oil shale

In the present work, the effect of solvent on the sub and supercritical extraction of the organic matter from Tarfaya's oil shales was studied. The experimental results revealed that the extraction yield obtained by the phenol is very high compared to that obtained by the toluene or without solvent. In addition, the solvent had a significant effect on the yield and the composition of the obtained oil. The analyses carried out on the recovered oils allowed us to establish that the phenol is a very efficient solvent for oil shale extraction, giving a better quality of the oils extracted containing a large proportion of maltenes and aromatics compounds and fewer amounts of sulphur and paraffin compounds.     

Effect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats

Thermally oxidized rapeseed oils (4 levels of deterioration; used by a manufacturer of fried fish paste in a conventional manner) were fed to rats at a practical level of concentration. Rats were fed a diet ad libitum for 13 weeks that contained 15% of a test oil. The effects of the diet on several biochemical criteria related to peroxidative alterations were investigated. In groups given thermally oxidized oils relative liver weight, relative kidney weight, thiobarbituric acid-reactive substances (TBA-RS) in the liver and reduced glutathione content were increased significantly in proportion to the degree of deterioration of the oil, compared with the group given fresh oil. Tocopherol contents in both serum and liver were decreased considerably in proportion to the deterioration level of the supplied oils. The above criteria correlated well with various deterioration indices of the oil. For instance, TBA-RS was well correlated (p<0.001) with petroleum ether-insoluble oxidized fatty acid (r=0.9191), column chromatographically separated polar fraction (r=0.9056), glyceride dimer fraction (r=0.9023) and carbonyl value (r=0.8647).     

Acylglycerol structure of peanut oils of different atherogenic potential

Detailed investigation was made of the triacylglycerol structure of native, simulated, and interesterified peanut oils, which had previously been shown to differ markedly in their atherogenic potential. By means of chromatographic and stereospecific analyses, it was shown that the more atherogenic native oil contains a significantly greater proportion of triacylglycerols with linoleic insn-2-position and arachidic, behenic, and lignoceric acids insn-3-position than the synthetic oils. It is suggested that the atherogenicity may arise from a relative metabolic unavailability of the linoleic acid from the native oil, which may be due in part to the presence of long chain saturated acids in the outer position. This might render the oil metabolically more saturated than the interesterified oils of the same total fatty acid composition, which contain a much greater proportion of the linoleic acid in the primary positions of the triacylglycerol molecule. The identification of specific triacylglycerols may allow the experimental testing of this hypothesis by feeding synthetic triacylglycerols incorporating the potentially atherogenic features.     

Usefulness of the frequencies of some Fourier transform infrared spectroscopic bands for evaluating the composition of edible oil mixtures

Twelve sets of olive oil mixed with various edible seed oils in different proportions were made. The seed oils used were sunflower, corn, walnut, rapeseed, soybean, safflower, peanut, wheat germ, and sesame oil. These samples have very different proportions of saturated, mono- and polyunsaturated acyl groups, and of minor components. Fourier transformed infrared spectra of these blends were recorded from films of the oil samples between two discs of KBr. Taking into account the close relationships found previously between the frequency data of some specific bands and the composition of the oil samples, frequency data of all samples were collected and used in equations that relate frequency and composition predicting the percentage by weight of saturated, mono- and polyunsaturated acyl groups in the samples. The predicted values were compared with those derived from the combination of chemical and gas-chromatographic methods and a high degree of agreement was found. The presence of small amounts of seed oil in olive oil is shown by a small variation in the values of the frequencies of specific bands of the spectra, resulting from a smaller proportion of mono-unsaturated acyl groups than in pure olive oil. On the other hand, the frequency of the maximum absorbance between 915 cm^–1 and 904 cm^–1 also indicates the proportion of seed oil in the blend up to levels of 5% or up to 8% of seed oil in olive oil, depending on the nature of the seed oil. This methodology could give information about the composition of blends of edible oils in a very fast and simple way.     

Organic geochemistry of the British Kimmeridge clay: 2. Acyclic isoprenoid alkanes in Kimmeridge shale oils

The C15---C20 isoprenoid alkane composition of Kimmeridge Clay shale oils produced by Fischer assay has been examined, and compared with the isoprenoid composition of corresponding bitumens. C16 and C18 isoprenoid alkanes are generally dominant in shale oils, while pristane (C19) and phytane (C20) dominate in bitumens. A significant proportion of the phytane in many shale oils is derived from simple evaporation of free (bitumen) phytane, while free pristane contributes less to shale oil composition. Some shale oil phytane and a large proportion of pristane is kerogen-derived. Certain shale oils contain lower concentrations of isoprenoid alkanes than corresponding bitumens, suggesting that some free alkane is thermally degraded during pyrolysis. Results thus indicate three sources for shale oil isoprenoid alkanes: thermal evaporation of free alkanes (particularly for phytane), kerogen decomposition, and possibly the cracking of higher homologues for C15---C19 alkanes. Kerogen-derived isoprenoids are suggested to arise by thermal desorption of adsorbed free alkane (particularly for phytane) and from C---O and C---C bonded species (excluding phytane) via postulated clay catalysed hydrogenation of initially formed alkenes. Comparison of shale oil and bitumen pristane/phytane ratios allows groups of oil shales to be defined, dependent on source composition, organic carbon content and maturity. Shale oil pristane/phytane ratios can also help to determine depositional environments and source composition, although maturity, shale mineralogy and competing alkene-forming pyrolytic reactions may also affect the ratios.     

Influence of Proportion of Skin Present During Malaxing on Pigment Composition of Cold Pressed Avocado Oil

The effect of the proportion of ‘Hass’ avocado skin tissue present during aqueous cold pressed avocado oil extraction on the pigment concentration and oil quality was determined. Increasing amounts of skin (i.e., from 0 to 100% of available skin) were included with the flesh before grinding and malaxing in a laboratory-scale cold pressed extraction process. The recovered oils were analyzed for oil quality and color. The pigment concentrations in the oil were determined by high performance liquid chromatography (HPLC). With increasing amounts of skin addition, there was an increase in the green color, as indicated by hue angle, of the avocado oils. There were also increased concentrations of carotenoids and chlorophylls in the oil as the proportion of skin during malaxing was increased. The lutein concentration in the oils increased from 1.13 to 3.21 μg g⁻¹ as the amount of skin added to the malaxer increased from 0 to 100% skin, and the total chlorophyll concentration in the same oils increased from 7.3 to 27.5 μg g⁻¹. The green color of cold pressed avocado oil and the pigment concentrations can be increased by adding more skin to the malaxer during oil extraction.     

Oleochemicals as a fuel: Mechanical and economic feasibility

The status of vegetable oils as diesel fuel substitutes is currently dubious. Although it is fair to consider them as short-term emergency fuels (or, more desirably, low proportion supplements to diesel fuels), they present mechanical problems in long-term use that have not yet been solved. It is preferable to use these oils blended in small proportions with diesel fuels. Indirect-injection diesel engines have had fewer problems than direct-injection engines, whether the tests were performed with pure vegetable oil fuel or with vegetable oil/diesel fuel blends. The economic prospect for these fuels is not promising. In general, they are not and have not been economical alternatives to diesel fuel. Exceptions appear to have occurred recently in Brazil and the Philippines where low local prices for vegetable oils combined with high petroleum prices encouraged officials to use low proportion vegetable oil/diesel fuel blends. Nonetheless, current and long-term trends in petroleum and oilseed prices indicate that these fuels will probably not be price competitive within the near future. Emergency disruption of petroleum supplies completely changes the economic situation. Vegetable oils would be worth much more as a fuel during disruptions than otherwise; thus incentives could be strong to include these oils in the fuel supply, diverting them from the food supply.     

A laboratory study of the bleaching process in stigmasta-3,5-diene concentration in olive oils

The bleaching effect was simulated in pilot plant by measuring the influence of temperature (40, 50, 60, 70, 80, and 90°C), time (5, 10, 15, 20, 25, and 30 min), and concentration of solid adsorbent [1.5 and 8% (w/w) of Tonsil supreme NFF] on stigmasta-3,5-diene (STIG) obtained by dehydration of steroidal compounds. Conditions were chosen to simulate those used in industrial operations. The presence of refined oils in extra virgin olive oil can be detected by these newly formed steroid hydrocarbons. Experimental results indicated that STIG did not exceed an imposed limit of 0.15 mg/kg in extra virgin olive oil, when oils were bleached with 1.5% earth at temperatures ≤80°C for 30 min in admixed to oils sold as virgin. A large proportion of the adulterations were not detectable by the official methods. Color determinations (CIE-1931) chromatic coordinates) were replicated on a refined oil and in admixed extra virgin olive oil. Color of olive oil was not significantly affected by mixing with refined oil (≤20%).     

Preparation of Omega-3 PUFA Concentrates from Fish Oils via Urea Complexation

The effect of weight ratio of urea to fatty acids and the urea-fatty acid adduct crystallization temperature on the enrichment of eicosapentaenoic acid from marine oil fatty acids was studied. The optimum ratio of urea to fatty acids was found to be 3 : 1 for laboratory scale preparations and the optimum temperature for the formation of urea-fatty acid adduct was 1°C. At very low temperatures (?12, ?18, ?35°C) the recovery efficiency for EPA was reduced. Using these optimum values, enrichment of EPA and other n-3 polyunsaturated fatty acids via urea complexation was carried out on a pilot plant scale in a variety of North Atlantic and North Pacific fist oils and a seal oil. Irrespective of hte type of starting oil, all the oils gave a concentrate with 69–85% total n-3 PUFA with an overall yield of 17–20%. Menhaden is clearly an ideal oil for preparation of EPA concentrate, as the starting oil usually has a higher proportion of EPA to DHA than most of the other commercial fish oils.     

Composition of oil

International trade in palm oil has increased considerably over the last ten years, and so too has the trade in processed palm oil products, especially palm fractions. It is important to establish reliable purity criteria for palm oil, not only because of the commercial need to verify oil authenticity, but also to comply with foodstuff labelling legislation in many countries. Palm kernel and coconut oils both contain about 47% lauric acid. This gives the oils close similarities in physical and chemical properties. The oils do differ, however, and it is important to be able to distinguish between them. Purity problems can arise as a result of commingling of oils with one another, or as a result of fractionation perhaps coupled with subsequent blending. A research program jointly funded by the (U.K.) Ministry of Agriculture, Fisheries and Foods, the Federation of Oils, Fats & Seeds Associations Ltd (FOSFA International), and the Leatherhead Food RA, was established to study purity characteristics of the major edible vegetable oils. Forty-seven samples of crude palm oil were obtained from reliable sources, often plantation managers, together with five samples of palm olein and eight samples of palm stearin. Fifty-four palm kernel and 23 coconut oils were obtained in the laboratory from seed samples of known geographical origins and authenticities. These oil samples were analyzed for fatty acid, triglyceride, sterol and tocopherol compositions; the melting properties were also determined, and in the case of palm oil the compositions of the acids at the triglyceride 2-positions were measured. Compositional ranges will be presented for the different geographical production areas in each case and related to existing data, e.g., of PORIM and Codex. An initial statistical analysis of the results has shown that a combination of values from the carbon number analysis differentiates palm kernel and coconut oils, and can be used to decide on the proportion of each in a blend. In the case of palm oil samples suspected to be contaminated with palm fractions, it was found useful to plot melting point against iodine value, and to compute the product of the C48 triglyceride content and the palmitic acid enrichment factor.     

Nutritional characteristics of DAG oil

Excess calorie intake in industrialized countries has prompted development of fat substitutes and other lower-calorie dietary items to enhance health. DAG cooking oils, with a 1,3 configuration, taste and have the texture of commonly used TAG cooking oils. Because they are not hydrolyzed to 2-MAG in the gut, the absorption and metabolism of DAG oil differs from that of TAG. Among the physiological differences are lower postprandial lipemia and an increased proportion of FA being oxidized instead of stored. Preliminary studies suggest that these differences in energy partitioning between DAG and TAG may be usefully exploited to reduce the amount of fat stored from cooking oil and oil components of food items. Over 70 million bottles of DAG oil have been sold in Japan since its introduction in February 1999, and the product is being test-marketed in the United States. It is hoped that wider use of DAG oil may provide one additional means of preventing obesity.     

Piedmont olive oils: Compositional characterization and discrimination from oils from other regions

Piedmont olive oils collected in 2010 were characterized, for the first time, in terms of their fatty acid profile using GC and ¹H NMR and compared to other oils from five Italian regions. Applying NMR spectroscopy on the olive oil samples, without manipulation, it is possible to calculate the proportion of the different acyl groups in the oil samples. As the area of the signals is proportional to the number of each type of proton in the sample, saturated, monounsaturated (oleic acid) and polyunsaturated (linoleic and linolenic acids) fatty acids were determined. All analyzed samples can be categorized as virgin olive oil extra quality according to the oleic/linoleic ratio. Based on a preliminary geographical investigation, olive oils produced in the North of Italy show a good separation from those from Central and Southern regions. Practical applications : Oil characterization of new products is the basis for further nutritional and food technological investigations and the quality of edible oils is of great concern especially for products available on the market. The two adopted techniques show a remarkable agreement in the evaluation of fatty acid composition of oil samples. Also, this research, by means of ¹H NMR, provides information on geographical origin of the olive oils of Northern Italian regions with respect to Central and Southern regions.     

Biodiesel production by ethanolysis of mixed castor and soybean oils

Biodiesel was produced by ethanolysis of pure castor and soybean oils, and mixtures thereof, using potassium hydroxide as catalyst. The yields and selectivities of these reactions were evaluated. The results revealed that there was no appreciable substrate preference when the vegetable oils were transesterified in admixture. However, higher reaction yields and increased efficiencies of the purification process were directly correlated with the proportion of soybean oil present in the reaction mixture.     

Re-esterified Palm Oils,Compared to Native Palm Oil,do not Alter Fat Absorption,Postprandial Lipemia or Growth Performance in Broiler Chicks

Re-esterified palm oils are obtained from the chemical esterification of palm acid oils (rich in free fatty acids) with glycerol, both economically interesting by-products from oil refining and biodiesel industries, respectively. Thus, re-esterified palm oils could be an economically interesting alternative to native palm oil in broiler chick diets. However, because they may have different physicochemical properties than have their corresponding native oil, we assessed the effect of fatty acid (FA) positional distribution within acylglycerol molecules and the effect of acylglycerol composition on FA apparent absorption, and their possible consequences on the evolution of postprandial lipemia and growth performance in broiler chicks. Seventy-two 1-day-old female broiler chicks were randomly distributed into 18 cages. The three treatments used were the result of a basal diet supplemented with 6 wt% of native palm oil (N-TAG), re-esterified palm oil (E-TAG), or re-esterified palm oil high in mono- and diacylglycerols (E-MDAG). Chemical esterification raised the fraction of palmitic acid at the sn-2 position from 9.63 mol% in N-TAG oil to 17.9 mol% in E-TAG oil. Furthermore, E-MDAG oil presented a high proportion of mono- (23.1 wt%) and diacylglycerols (51.2 wt%), with FA mainly located at the sn-1,3 positions, which resulted in a lower gross-energy content and an increased solid-fat index at the chicken’s body temperature. However, re-esterified palm oils did not alter fat absorption, postprandial lipemia, or growth performance, compared to native palm oil, so they can be used as alternative fat sources in broiler chick diets.     

Effect of autoxidation prior to deodorization on oxidative and flavor stability of soybean oil

Summary Oxidation prior to deodorization was shown to be detrimental to the flavor and oxidative stability of soybean oil. The increase in the nonvolatile carbonyl content of freshly deodorized oils was proportional to the peroxide value of the oils before deodorization. Rate of loss of flavor and oxidative stability of the oil were related to the extent of carbonyl development. All oils, whether or not they had been submitted to any known oxidation, contained some nonvolatile carbonyls. The loss in stability was not due to a loss of the antioxidant tocopherol. Oxidized soybean oil methyl esters were shown to develop nonvolatile carbonyl compounds upon heating at deodorization temperatures. The addition of isolated methyl ester peroxide decomposition products to deodorized soybean oil reduced its flavor and oxidative stability in proportion to the amount added. The results obtained were parallel and similar to those obtained by oxidizing soybean oil prior to deodorization. Flavor deterioration and undesirable flavors were typical of aging soybean oil whether or not the oils were oxidized before deodorization or whether an equivalent amount of nonvolatile thermal decomposition products was added to the oil. These oxidatively derived, nonvolatile carbonyl materials are believed to enter into the sequence of reactions that contribute to flavor instability and quality deterioration of soybean oil. The structure of these materials is not know. This work indicates the importance of minimizing autoxidation in soybean oil particularly before deodorization to insure good oxidative and flavor stability. Presented at fall meeting, American Oil Chemists’ Society, October 20–22, 1958, Chicago, Ill. This is a laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.     

Application of seed oils and its bioactive compounds in sunscreen formulations

The photoprotective skincare products are in high demand to meet the consumer market with concern on skin health. Seed oils are commonly used as ingredients in many cosmetic products due to their natural antioxidants and now being increasingly recognized for their effects on skin health and photoprotection. This article briefly reviews the application of seed oils in sunscreen development focusing on the antioxidants that contribute to photoprotection, thus preventing UV-induced erythema and photoaging. The addition of seed oils that contain specific natural bioactive compounds was discussed in the review. Besides that, seed oils acting in molecular pathways that benefit photoprotection were also summarized. Seed oils (pomegranate seed oil, castor oil, cocoa butter, jojoba oil, rosehip oil, grapeseed oil, kenaf seed oil, and pumpkin seed oil) utilization have high potential to act as natural UV filters and at the same time help in skin repairing. The seed oils contributed beneficial properties to the sunscreen formulation due to their synergistic effect with antioxidants, antiaging properties, anti-inflammatory effect, and potential hormetic effect. The finding of specific bioactive compound from seed oils provides a better understanding of the contribution of seed oils in sunscreen formulation.     

Fatty acids of canola Brassica campestris var candle seed and oils at various stages of refining

Fatty acids of oil of a current variety of canolaBrassica campestris var Candle, at 3 stages of commercial production and refining, were compared with authentic seed oils, and with the oil ofB. napus var Tower. The proportion ofcis- 9, cis- 12, trans- 15 andtrans- 9, cis-12, cis-lS-octadecatrienoates relative to the all-cis isomer was lower than that previously observed in processed oils. The minor C₁₄, C₁₅, C₁₇ fatty acids previously documented for Tower were also found in the same proportions in the Candle oil. The proportion of 22:1ω7 isomer (1.1% of a total 1.2% 22:1) was intermediate to that of a high erucic variety (0.9% out of 23% 22:1) and the very low 22:1 Tower (2.3% out of 0.1% 22:1). Thus the proportion of ω7 isomers is governed by total 22:1 present.