Detection of palm oil in vanaspati by thin layer chromatography

Palm oil (raw or refined), as such, or the unsaponifiable matter of palm oil and vanaspati (mostly hydrogenated soybean oil containing 5% sesame oil), when separated on a silver nitrate impregnated Silica Gel G plate or a Silica Gel G plate using (a) hexane/ether/acetic acid (80:20:1.5) or (b) chloroform, respectively, for development showed distinct differences. On the basis of this, two systems have been suggested for the detection of palm oil in vanaspati. About 5% adulteration can be detected by the first method and 10% by the second.     

迷迭香精油的分子蒸馏精制及其在卷烟中的应用

采用分子蒸馏技术精制了迷迭香精油,并对比了分子蒸馏前后的迷迭香精油的理化性质、挥发性成分及抽吸品质的差异。结果表明,精制后的迷迭香精油,颜色明显变浅,香气更加纯净,相对密度、折光指数和酸值降低,挥发性成分含量升高,挥发性成分的种类不变,但相对分子质量(简称分子量,下同)和沸点较低的挥发性成分的相对含量呈上升趋势,而分子量和沸点较高的挥发性成分的相对含量呈下降趋势。抽吸评价表明,精制后的迷迭香精油能提升卷烟的甜润感和香气,其较优的添加量为0.000 2%,在该添加量下其抽吸品质好于未精制的迷迭香精油。     

Effect of Interesterified Fats and Isolated trans Fatty Acids on Serum Lipid Classes in Cholesterol-Bile Salt Stressed Rats

Interesterified plastic fat products based on a) sal fat and groundnut oil (30: 70, w/w;P/S,0.8) (sal-GNO);b) vanaspati, partially hydrogenated vegetable oil and groundnut oil (40:60; P/S, 1.0; isolated trans fatty acid content 17%) (vanaspati-GNO);c) cottonseed oil (P/S, 1.5) (CSO) and d) sal fat and safflower oil (50:50, P/S, 1.3) (sal-saff) were prepared using dry sodium methoxide as the catalyst. The products had slip points of 33?34°C. These products, their original blends, safflower oil (P/S, 8.5) and a blend of vanaspati and safflower oil (50 : 50, P/S, 2.8 and isolated trans fatty acid content 22%) (vanaspati-saff) were tested for hypolipidaemic effect (serum total cholesterol, total lipids, triglycerides and phospholipids) in cholesterol-bile salt stressed rats. All the test fats having linoleic acid content varying from 21.9-76.6% and P/S ratio from 0.8 to 8.5 and fed at 10% level providing 23% calorie were found to be superior to vanaspati (P/S, 0.16, 3% linoleic, 43% isolated trans fatty acids). P/S ratio of 1.5 and linoleic content of 30% in fat were found to be optimum for maximum hypolipidaemic effect at above dietary regimen. Fat and cholesterol contents of liver of animals, fed test lipids were significantly lower than that of animals fed vanaspati. when linoleic acid content of the product was comparatively low (e.g. sal-GNO, 25%), the process of rearrangement reduced the cholesterol content of liver. With high linoleic acid content (CSO, 48.2% or sal-saff, 40.4%) interesterification was without any effect. Hypolipidaemic effect of interesterified products was similar to that observed with original materials. Thus, the above quality of a fat having characteristics within the above ranges does not depend upon the distribution of acyl groups in glyceride molecules. Isolated trans fatty acids behaved more or less like a saturated fatty acid in elevating serum lipids. Vanaspati was found to be highly hyperlipidaemic.     

Study on the composition of rice bran oil and its higher free fatty acids value

The compositions of rice bran oils (RBO) and three commercial vegetable oils were investigated. For refined groundnut oil, refined sunflower oil, and refined safflower oil, color values were 1.5–2.0 Lovibond units, unsaponifiable matter contents were 0.15–1.40%, tocopherol contents were 30–60 mg%, and FFA levels were 0.05–0.10%, whereas refined RBO samples showed higher values of 7.6–15.5 Lovibond units for color, 2.5–3.2% for unsaponifiable matter, 48–70 mg% for tocopherols content, and 0.14–0.55% for FFA levels. Of the four oils, only RBO contained oryzanol, ranging from 0.14 to 1.39%. Highoryzanol RBO also showed higher FFA values compared with the other vegetable oils studied. The analyses of FA and glyceride compositions showed higher palmitic, oleic, and linoleic acid contents than reported values in some cases and higher partial glycerides content in RBO than the commonly used vegetable oils. Consequently, the TG level was 79.9–92% in RBO whereas it was >95% in the other oils studied. Thus, refined RBO showed higher FFA values, variable oryzanol contents, and higher partial acylglycerol contents than commercial vegetable oils having lower FFA values and higher TG levels. The higher oryzanol levels in RBO may contribute to the higher FFA values in this oil.     

Comparative nutritional quality of palmstearin-liquid oil blends and hydrogenated fat (vanaspati)

An attempt was made to use high-melting lowdigestible fat palmstearin as a vanaspati substitute by blending it with polyunsaturated fatty acid-rich liquid oils. This blending produced fat products of zero-trans fatty acid content and melting points below the human body temperature, so that they can be digested easily. The new blended products were fed to male albino rats (Charles Foster strain); the coefficients of digestibilities were 94.2% for palmstearin and rapeseed oil blend, 95.1% for palmstearin and sunflower oil blend, and 96.2% for palmstearin and soybean oil blend, which were somewhat better than the digestibility coefficient of conventional vanaspati (93.6%). Feeding experiments for three months showed comparable results in terms of serum lipid profiles. The blended products significantly increased the total cholesterol level but not the free cholesterol level in serum and liver of rats when compared with those of the conventional vanaspati group of rats.     

Effects of dietary marine oils and olive oil on fatty acid composition, platelet membrane fluidity, platelet responses, and serum lipids in healthy humans

The influence of various dietary marine oils and olive oil on fatty acid composition of serum and platelets and effects on platelets and serum lipids were investigated as part of an extensive study of the effects of these oils on parameters associated with cardiovascular/thrombotic diseases. Healthy volunteers (266) consumed 15 mL/d of cod liver oil (CLO); whale blubber oil (refined or unrefined); mixtures of seal blubber oil and CLO; or olive oil/CLO for 12 wk. In the CLO, seal oil/CLO, and whale oil groups, serum levels of eicosapentaenoic acid (EPA) were increased. In platelets, EPA was increased in the CLO, seal/CLO, and olive oil/CLO groups. The localization of n-3 polyunsaturated fatty acids in the triacylglycerols did not seem to influence their absorption. Intake of oleic acid is poorly reflected in serum and platelets. No significant differences in triacylglycerols (IG), total cholesterol, or high density lipoprotein cholesterol were observed, even though TG were reduced in the CLO, CLO/seal oil, and whale oil groups. Mean platelet volume increased significantly in both whale oil groups and the CLO/olive oil group. Platelet count was significantly reduced in the refined whale oil group only. Lipopolysaccharide-stimulated blood tended to generate less thromboxane B₂ in CLO, CLO/seal, and CLO/olive groups. The whale oils tended to reduce in vivo release of β-thromboglobulin. In conclusion, intake of various marine oils causes changes in platelet membranes that are favorably antithrombotic. The combination of CLO and olive oil may produce better effects than these oils given separately. The changes in platelet function are directly associated with alterations of fatty acid composition in platelet membranes.     

Bene hull oil as a highly stable and antioxidative vegetable oil

Fatty acid composition, peroxide value, acid value, iodine value, saponification number, unsaponifiable matter content, total tocopherols and phenolics contents, and wax content of Bene hull oil (BHO) were determined and compared to those of Bene kernel oil (BKO) and extra‐virgin olive oil (EVOLO). Considering the fatty acid composition and total tocopherols and phenolics contents, the resistance to the production of conjugated diene hydroperoxides and carbonyl compounds during the heating process at 170 °C for BHO was about 4.2 and 7.3 times and about 1.7 and 2.0 times those of BKO and EVOLO, respectively. The antioxidant activity of BHO was exactly the same as that of tert‐butylhydroquinone at low concentrations (100 ppm).     

Modification of karanja oil (Pongamia glabra) by fractionation,blending, and transesterification

In the present study the modification of detoxified and completely refined karanja oil (Pongamia glabra) was studied by physical and chemical means. Karanja oil was fractionated by the detergent fractionation process at low temperature (3 °C). Astearin fraction was obtained with a yield of 11.0 %. The stearin fraction as such or after bioacidolysis, was found to be suitable as margarine fat bases. Karanja oil was also blended with fats like palm stearin, vanaspati, hydrogenated rice bran oil, and hydrogenated soybean oil in various proportions. The blended products as such or after interesterification were found to be suitable as shortenings, margarine fat bases, or vanaspati substitute.     

Sterols,Fatty Alcohols,and Triterpenic Alcohols in Commercial Table Olives

This work supplies information on the lipids, unsaponifiable matter, sterols, and fatty and triterpenic alcohols in table olives. The mean lipid contents, unsaponifiable values, concentration of sterols and total alcohols (aliphatic and triterpenic alcohols) were 16.15 g/100 g edible portion (e.p.), 4.53 g/100 g lipid, 28.68 mg/100 g e.p. and 13.28 mg/100 g e.p., respectively. The overall mean content of cholesterol was 0.5 mg/100 g e.p., with a minimum of 0.08 mg/100 g e.p. in Manzanilla olives stuffed with “piquillo” pepper, and a maximum of 4.9 mg/100 g e.p. in Manzanilla olives stuffed with marinated anchovy strips. Table olives contain higher concentrations of phytosterols than olive oil. The chemometric analysis showed that lipids, unsaponifiable matter, sterols, and fatty and triterpenic alcohol contents in table olives were slightly affected by processing and that some misclassification was possibly related to maturation. There were also noticeable differences between cultivars.     

Stability of Interesterified Fats

Stability study carried out with interesterified (i) refined cottonseed oil (CSO), blends of (ii) vanaspati and refined groundnut oil (40:60 w/w) (vanaspati-GNO), (iii) refined and bleached sal (Shorea robusta) fat and refined groundnut oil (30:70) (Sal-GNO) and (iv) edible grade sheep tallow and refined groundnut oil (30:70) (ST-GNO) indicated that rearranged CSO and ST-GNO were more and sal-GNO less prone to oxidative rancidity compared to their corresponding starting stocks. Vanaspati-GNO was more or less similar to its starting stock. In other words, the process of interesterification had different effects on different starting stocks vis-à-vis oxidative rancidity. Addition of antioxidant (BHA) improved the stability of interesterified products to a large extent. Development of oxidative rancidity as measured by peroxide value in all the interesterified products during storage was faster than that observed with vanaspati. All the interesterified products were stable towards hydrolytic rancidity during storage. When the linoleic content of a blend was about 25%, the process of interesterification had no or marginal adverse effect on the development of oxidative rancidity. Higher linoleic acid (about 50%) made the stock more unstable as a result of interesterification. Comparatively more instability of interesterified blend containing sheep tallow cannot be explained on the basis of its linoleic acid content and its migration as a result of rearrangement.     

A Quick Method for Cholesterol Titration in Complex Media

The titration of cholesterol is a difficult matter due to the large number of stages involved in the standardized method: extraction of the fat, then the unsaponifiable fraction, and sterol separation using TLC and gas chromatography analysis. The diversity of the products to be analyzed (milks, creams, butter and margarines, powders, etc.) also complicates fat extraction. Titration is however necessary due to the considerable role attributed to cholesterol. The rapid method developed is based on placing the sample in solution or direct suspension in DMF, without prior fat extraction. The protocol then includes extraction of the unsaponifiable fraction, sterol silylation using a micromethod and gas chromatography analysis. The method was successfully applied to cholesterol titration in dairy products and in the routine analysis of oil/water as well as water/oil type emulsions, irrespectively of product consistency.     

Varietal and crop year effects on lipid composition of walnut (Juglans regia) genotypes

The FA, unsaponifiable, and volatile constituents of oil from three walnut varieties from two consecutive crop years were studied. The walnut oils (WO) were rich in PUFA and low in saturated FA. The tocopherol fraction consisted mainly of γ-tocopherol. High contents of β-sitosterol were found, together with campesterol and Δ⁵-avenasterol in similar amounts. Methylsterols present in WO were identified as cycloartenol, cyclolaudenol, cycloeucalenol, and 24-methylenecycloartanol. The hydrocarbon fraction was characterized by the predominance of C₁₄–C₂₀ n-alkanes. The major volatiles were aldehydes produced through the linoleic acid oxidative pathway. FA, methylsterols, and some hydrocarbons presented statistically significant differences among varieties. Most of this variation was due to the genotype. The Franquette variety was noteworthy by its higher oil and oleic acid contents. In contrast, tocopherols and volatile compounds showed minor differences among varieties; they were strongly influenced by the crop year. Chemical data were subjected to principal component analysis. The parameters that gave the greatest discrimination between the walnut varieties were oleic and linolenic acids, tetradecane, eicosane, tetracosane, cycloartenol, and 24-methylenecycloartanol. These components presented the major varietal influences and could be useful to determine the identity of walnut genotypes.     

Interfacial tension and density measurement of the system corn germ oil – carbon dioxide at low temperatures

In this article, the physical properties of corn germ oil at high pressures of up to 30 MPa and at low temperatures from ?10 °C to 22 °C are presented. We measured the interfacial tension of the commercially available corn germ oil Mazola® and of unrefined corn germ oil in contact with carbon dioxide, as well as the density of carbon dioxide‐saturated corn germ oil. The interfacial tension of refined and unrefined corn germ oil in contact with gaseous carbon dioxide at temperatures above ?10 °C depends on time, while at higher pressures the equilibrium value of the interfacial tension is reached immediately after the formation of the drops or bubbles. The interfacial tension of unrefined corn germ oil in contact with carbon dioxide is higher than the interfacial tension of refined corn germ oil. This fact is explained in this article. The interfacial tension of refined and of unrefined corn germ oil in contact with carbon dioxide decrease with rising pressure and can be described as a function of the carbon dioxide density for the examined temperature range. The density of carbon dioxide‐saturated corn germ oil is linearly dependent on pressure, with a high slope if carbon dioxide is gaseous and with a low slope if carbon dioxide is liquid.     

Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × E. guineensis: Alcoholic Constituents of Unsaponifiable Matter

Interspecific hybrid Elaeis oleifera × E. guineensis (O×G) palm is currently receiving increasing attention because of its interesting glycerides structure and composition. In this study, the alcoholic constituents of unsaponifiable matter of crude hybrid O×G palm oil were characterized for the first time and compared to data obtained analyzing crude African palm oil (E. guineensis).Total unsaponifiable matter content was 1.18 ± 0.11 g/100 g in O×G hybrid oil and 1.05 ± 0.06 g/100 g in African palm oil. O×G oil was characterized by lower contents of squalene and alcoholic constituents where the main differences concerned 4‐desmethylsterols and isoprenoid alcohols: O×G oil was characterized by higher (23.6 ± 6.1 %) contents of isoprenoid alcohols and by a different phytol/geranylgeraniol ratio. The tocol fraction constituted the class of unsaponifiable components on which the genetic exerts the greatest influence: tocol content showed no significant differences between the two oils, however, hybrid palm oil was characterized by higher percentages of γ‐tocotrienol (59.7 ± 1.1) and δ‐tocotrienol (11.7 ± 0.8) and lower percentages of tocopherols (10.6 ± 0.3), almost entirely constituted of the α isomer. These results suggest that O×G oil can also be considered an interesting alimentary source of nutraceutical components, especially for bioactive tocotrienols.     

High-resolution gas chromatographic determination of alkanols in oils extracted from olives

Polar columns with stationary phases characterized by high thermal stability have attracted a great deal of interest in the study of lipid compounds that have, until recently, been studied with nonpolar columns. Such polar columns have also proved useful in the study of the entire unsaponifiable matter of a lipid and in determining the alkanols of extra-virgin olive oil, husk oil and their relative mixtures. The proposed procedure permits the study of alkanols without having to isolate them from the other classes of compounds present in the unsaponifiable matter by means of thin-layer chromatography.     

The effect of unsaponifiable matter on the properties of coffee seed oil

The unsaponifiable matter of coffee seed oil has been shown to be responsible for the comparatively low melting-point (approximately 8C) of this oil. The melting point of coffee oil fatty acids, free of unsaponifiable matter, is 40−42C, and their esterification with glycerol produces an oil with a melting point of 34−36C. The unsaponifiable matter is probably responsible for high refining losses of coffee oil since the surface activity of its main constituents facilitates a partial saponification or emulsification of neutral oil during the treatment with alkalies, especially in oils with high acidity. Edible oil and fat expert, UNDP/FAO Special Fund Project.     

攀西核桃中Pb累积特性分析及食用健康风险评估

采用原子吸收光谱法测定攀西地区核桃产地9个试验点的土壤、树皮、叶、青皮、壳和仁中铅（Pb）的含量,分析了攀西地区核桃中Pb的积累特性及食用风险。结果表明：产地土壤中含Pb量显著高于核桃树各组织部位中的含Pb量,且有1个试验点的土壤含Pb量超标;各点核桃叶样品含Pb量均显著高于核桃青皮、壳和仁样品;随着土壤中含Pb量的增加,核桃树皮、叶、青皮、壳和仁无明显富集规律,与核桃其他主要组织部位相比,核桃可食用部分（核桃仁）富集Pb的能力较弱。内梅罗指数评价方法结果显示,核桃仁中Pb的污染指数P'值均<1,表明攀西核桃基地试验点的核桃仁样品均未受Pb污染。参照中国现行标准,结合我国居民树坚果的消费量,将其扩大化至推荐值,计算发现无论是对成人还是儿童,核桃仁中Pb的目标风险系数（THQ）都远低于1.0,说明核桃仁中重金属Pb含量对我国消费者的健康暂时是风险极低的。     

Edible quality rice bran oil from high ffa rice bran oil by miscella refining

Rice bran oils high in free fatty acids (FFA) can be converted to cooking oil having low unsaponifiable matter and light color by a combination of miscella dewaxing and miscella refining.     

Antioxidative effect of olive oil deodorizer distillate on frying oil and quality of potato chips

The antioxidative effect of unsaponifiable matter from olive oil deodorizer distillate on the stability of sunflower oil during frying and on the quality of potato chips were studied. Physical and chemical characteristics of sunflower oil samples with or without different concentrations of unsaponifiable matter were examined during frying at 180°C for ten consecutive days. The addition of 1% of unsaponifiable matter to sunflower oil showed the highest effect in retarding the oxidation deterioration of oil during frying of potato chips. This protective effect was attributed to high levels of squalene, Δ-avenasterol, and tocopherols. During ten frying days, the amount of squalene decreased to 79% and both tocopherols and Δ-avenasterol to 69% in frying sunflower oil. Oil absorbed by potato chips and the characteristics of the oil extracted from potato chips before and after three months of storage were determined. The amount of oil absorbed by potato chips ranged from 37.3 to 39.3% during frying. The unsaponifiable fractions remaining in the frying medium showed protective effects on the rate of oxidation of the oil extracted from potato chips. The uptake of unsaponifiable matter by chips was the highest during the first frying day. Chips with high amounts of squalene, tocopherols, and sterols showed highest antioxidative stability during storage for three months at ambient temperature. Potato chips fried in sunflower oil treated with 1% unsaponifiable matter showed a bright yellow colour, moderate crispness, high score flavour, and were well accepted by panelists. These data of sensory evaluation supported the results of chemical analyses of oil extracted from fresh and stored chips.     

Characteristics and composition of indian wood apple seed and oil

Indian wood apple seed (Feronia elephantum Correa) constituting 6% (dry weight basis) of the fruit, contains 34% oil and 28% protein. The kernel comprises 62% of the seed. The oil is yellow with an iodine value 131, saponification value 192, unsaponifiable matter 1%. Fatty acid profile of oil by GLC is: palmitic 19.3, stearic 7.3, oleic 27.2, linoleic 19.8 and linolenic 26.4%.