CARBOISIYL AND FATTY ACID ANALYSIS OF ANTELOPE AND BEEF FAT

Characterization of kidney fat from twelve antelope and four beef was accomplished by monocarbonyl, ketoglyceride and fatty acid analysis. Antelope lipids are highly saturated, possessing strong odor and flavor characteristics which many people find objectionable. The antelope fat had a stearic acid content of 42% and an oleic acid content of only 20% while beef fat contained 28% stearic and 34% oleic acid. The lipid was further analyzed by reacting on a 2, 4-DNPH Celite impregnated column. The derivatives were separated from unreacted lip-id, and monocarbonyls and ketoglycerides fractionated using column chromatography. The ratio of monocarbonyls to ketoglycerides was about 1:3 in beef and 1:1 in antelope. Amounts of monocarbonyls average 0.70 μM/g of fat for beef and 1.47 μM/g of fat for antelope. Further analysis of the monocarbonyls indicated 7% methyl ketones, 70% saturated aldehydes, 18% enals and 6% 2,4 dienals in beef while antelope had 15%, 70%, 11% and 4%, respectively. Major constituents of the saturated aldehydes were C₂ through C₈ for both species and C₁₀ for beef while the major methyl ketones were C₃ through C₇ for both species. Methyl ketone, saturated aldehyde and enal fractions showed similar trends in composition with short-chain components higher in antelope and long-chain components higher in beef. Considerable variation occurred among animals of the same species.     

Arabinogalactan as a potential furfural precursor in roasted coffee

A fraction C₁ which was very rich in polysaccharides and did not contain sucrose was isolated from high molecular weight water-soluble material obtained from green coffee. After roasting, furfural was identified in fraction C₁ by means of headspace-GC/MS analysis. Roasting of the fraction C₁ clearly affected the arabinogalactan promoting a high loss of arabinose residues. We suggest that furfural found in fraction C₁ originates mainly from arabinogalactan, which, together with sucrose appears to be the major furfural precursor in roasted coffee.     

Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High-Performance Liquid Chromatography

ABSTRACT: To determine the existence of glycolipids (neutral glycosphingolipid and glycoglycerolipid) in clove, red pepper, and nutmeg, we performed silica gel chromatography and high-performance liquid chromatography (HPLC) using an Aquasil-SS column and a C₈-reversed-phase silica gel column. HPLC (Aquasil-SS column) with a UV absorption detector was used to analyze neutral glycosphingolipid. These chromatograms showed two typical peaks in clove lipids. UV-HPLC (C₈-reversed phase silica gel column) was also used to analyze glycoglycerolipid. The chromatograms indicated a small peak in clove lipids. Moreover, we observed the same two peaks in the glycolipid fraction of clove lipid when we used HPLC (Aquasil-SS column) with a differential refractometer detector. These results suggest that clove may contain new and plural neutral glycosphingolipids.     

THE LIPIDS OF EGG YOLK. 5. Presence of Ceramide

SUMMARY —Ceramide (an N-acyl sphingosine) was isolated from egg yolk lipid and examined for composition of fatty acids and long-chain base constituents. Yolk ceramide was observed to contain sixteen fatty acids; C _24:0 (35.7%), C _22:0 (22.7%), C _23:0 (15.1%) and C _24:1 (13.5%) were predominant. The component long-chain bases were identified as sphingosine and dihydrosphingosine, the former being the major component (88.6%).     

Specificity in Thermal Hydrolysis of Triglycerides

SUMMARY— Samples of triglycerides and triglyceride mixtures were heated in the presence of water under controlled conditions and the released fatty acids quantitatively analyzed by gas chromatography. Experiments with both a mixture of monoacyl-triglycerides and glycerides with equimolar amounts of randomly distributed fatty acids showed a preference for the hydrolysis of the shorter chain and the unsaturated fatty acids. The C₄, C₈, C₁₂, and C_18:1, fatty acids were used in the above mixtures. A trilaurin, in which the fatty acid in the P-position is labelled with C¹⁴, was synthesized. When the free acids released by heat were analyzed by a combination gas chromatographic-radioactivity detector system, no evidence for a positional specificity was apparent.     

LIPID CLASSES, FATTY ACID COMPOSITIONS AND TRIACYLGLYCEROL MOLECULAR SPECIES FROM ADZUKI BEANS (VIGNA ANGULARIS)

The lipids extracted from adzuki beans grown in Japan were classified by thin-layer chromatography (TLC) into eight fractions. Molecular species and fatty acid distributions of triacylglycerols (TAGs) isolated from the total lipids in the beans were determined from a combination of argentation-TLC and gas chromatography. The major lipid components were phospholipids (PL; 63.5%) and TAG (21.2%), while hydrocarbons (5.1%), steryl esters (7.5%), free fatty acids (0.9%), diacylglycerols (1.3%) and monoacylglycerols (0.5%) were also present in minor proportions. Both major samples had high amounts of total unsaturated fatty acids, representing 62.1% for TAG and 65.9% for PL. Seventeen different molecular species were detected. The major TAG components were SMD (5.0%), S₂T (19.3%), SD₂ (13.8%), SMT (9.3%), MD₂ (4.5%), SDT (7.0%), D₃ (8.8%) and ST₂ (15.9%), where S, M, D and T denote a saturated fatty acid, a monoene, a diene and a triene, respectively.

PRACTICAL APPLICATIONS

This article describes the characteristics of lipid components, fatty acid compositions as well as the profiles of triacylglycerol (TAG) molecular species of adzuki beans. α-Linolenic (18:3 n -3) acid was detected as 24.8, 21.2 and 15.2% in the TAG, total lipids and phospholipids, respectively. The oil from legumes, except the profitable fatty acid content, could be a potential source of tocopherols. The data obtained in this study would be useful to both consumers and producers for manufacturing traditional adzuki confectionaries ( wagashi ) in Japan and elsewhere.     

FATTY ACIDS FROM LARVAL SULCASCARIS SP. (NEMATODA) AS POSSIBLE INDICATORS OF INFECTION OF CALICO SCALLOPS (ARGOPECTEN GIBBUS)

Fatty acid profiles of larval nematodes (stage- 4 Sulcascaris sp.), of tissue from their intermediate host (calico scallops, Argopecten gibbus), and of the host capsule that surrounds the larvae were prepared in an attempt to identify infected scallops. Nematode tissue showed lower ratios of C_14:O/C_14:1, C_16:0/C_16:1 and C_18:0/C_18:1 than did scallop tissue. The nematodes contained relatively less C_16:0 and more C_18:2 than did scallops. Fatty acids shorter than C_14:0 were found in small amounts in both organisms. Fatty acid profiles of capsules differed little from those of normal scallop tissue.     

INHIBITION OF MICROORGANISMS IN SALAD DRESSING BY SUCROSE AND METHYLGLUCOSE FATTY ACID MONOESTERS

The antimicrobial activity of sucrose and methylglucose esters of medium to long chain fatty acids was studied with two microorganisms involved in the spoilage of salad dressings, Zygosaccharomyces bailii and Lactobacillus fructivorans. The microorganisms were inhibited to various degrees by 0.1, 0.5, and 1.0% synthesized sucrose or methylglucose monoesters using a modified broth dilution method. Sucrose monoesters were most inhibitory when the esterified fatty acid was myristic (C₁₄) or palmitic acid (C₁₆). Methylglucose monoesters with lauric (C₁₂) or myristic acid (C₁₄) exhibited greater inhibition than those with longer chain fatty acids. The least inhibition was generally observed with sucrose and methylglucose oleate (C_18:1). Sucrose monoesters were usually more inhibitory than methylglucose monoesters of the same fatty acid, especially for palmitic and stearic (C₁₈) acids. In salad dressing, 1% sucrose monoesters of lauric, myristic, or palmitic acid significantly (P < 0.05) inhibited the growth of Z. bailii and L. fructivorans, and were comparable with or more effective than 0.1% sodium benzoate. Z. bailii growth was nearly completely inhibited by sucrose laurate, myristate and palmitate by 9 days of salad dressing storage. Sucrose monoesters did not delay the lag phase of L.     

Detecting vegetable oil adulteration in hazelnut paste (Corylus avellana L.)

The possibilities of detecting hazelnut paste adulterated with refined and non-refined vegetable oils have been studied. Research was focussed mainly on peanut, high oleic-acid sunflower, corn and soybean oils which have a similar composition to hazelnut oil. The analytical procedures to detect fatty acid (FA), triacylglycerol (TAG) and tocopherol profiles as indicators of adulteration were determined. The better indicators experimentally determined were seven FA (palmitic, stearic, linoleic, linolenic, arachidonic, behenic and lignoceric acids) and different TAG with three unsaturated FA (the code letters used for FA are: P = C_16:0; S = C_18:0; O = C_18:1; L = C_18:2;; L_n = C_18:3) (LLL_n, LLL and OOO), two unsaturated FA (POL, PLL and SOO), and one unsaturated FA (PPL). As expected, when refined vegetable oils were added to hazelnut paste, the increment of stigmasta-3,5-diene allowed detection at levels of 2% oil added. Limits of detection were measured using standard and adulterated hazelnut with different amounts of non-refined vegetable oils added (5%, 10%, 20% and 30%). The distribution of tocopherols and tocotrienols is highly useful, except in the case of added sunflower oil. The differences between the experimental and theoretical values of the TAG with equivalent carbon number (ΔECN) of 42 does not improve the detection limit of hazelnut paste adulterated with peanut or sunflower oils. Similarly, tocopherols usually added to refined vegetable oils as an antioxidant were also determined.     

Composition of Lipids in Some Beef Muscles

SUMMARY— The lipids extracted from five different muscles of four Angus steers were separated into phospholipids, free fatty acids, and a fraction containing the triglycerides. The phospholipid concentration for a given muscle was relatively constant in all four animals. The concentration of total lipids varied considerably more than that of phospholipids. The diaphragm had the highest total lipid and phospholipid content. The diaphragm also differed from the other muscles studied in the palmitic and steak acid concentration of the phospholipids. The free fatty acid concentration varied from muscle to muscle, however, two distinct patterns of free fatty acid distribution were observed in the four animals. The triglycerides and phospholipids differed in the qualitative composition of their fatty acids. Approximately 20% of the phospholipid fatty acids, but only a trace of triglyceride fatty acids, were above C₂₀. The phospholipids contained a much greater amount of polyunsaturated acids than the triglycerides.     

The influence of fatty alcohols on the structure and stability of creams prepared with polyethylene glycol 1000 monostearate/fatty alcohols

Liquid paraffin in water emulsions stabilized by PEG 1000 monostearate and alcohols cetostearyl (c/s) myristyl (C₁₄), cetyl (C₁₆) or stearyl (C₁₈) and ternary systems prepared by dispersing each fatty alcohol and surfactant in water were examined during 30 days using a Ferranti-Shirley cone and plate viscometer. Microscopical diffusion experiments investigated interaction between PEG 1000 monostearate solution and each alcohol at high and low temperature.
The rheological properties of each ternary system and corresponding emulsion were similar. Formulations prepared from pure C₁₄, C₁₆ or c/s alcohols were semisolid immediately after preparation. Flow curves were in the form of anticlockwise hysteresis loops with spur points. On ageing for 24 h, structure built-up over a time scale similar to that observed in diffusion experiments, so that apparent viscosities increased. However, on further ageing the pure C₁₄ and C₁₆ alcohol systems were not as stable as those prepared with c/s alcohol. In contrast, the pure C₁₈ systems were mobile liquids and the emulsion cracked within days. This correlated with diffusion experiments where little interaction was observed between stearyl alcohol and PEG 1000 monostearate.
Emulsion consistencies and stabilities were related to the low temperature structures formed in the continuous phases.
L'influence des alcools gras sur la structure et la stabilité des crèmes préparées à partir de systèmes monostéarate de polyéthylène glycol 1000/alcools gras.     

Preparation and characterisation of the C10 to C18 even-numbered triethanolamine alkyl sulphates

The preparation and characterisation of purified C₁₀ to C₁₈ even-numbered triethano-lamine alkyl sulphates are described. Critical micelle concentrations were determined at 25°C, using both conductance and drop volume methods. The authenticity and purity of the products are established, and evidence presented for amending the accepted melting points for two of the compounds.
Preparation et identification des alkysulfates de triethanolamine en C₁₀, C₁₂, C₁₄, C₁₆, C₁₈     

EFFECT OF VITAMIN E SUPPLEMENTATION ON INTRA- AND INTERMUSCULAR FATTY ACID COMPOSITION OF AWASSI LAMBS

This research was carried out to determine the effects of vitamin E supplementation on inter- and intramuscular fatty acid composition in meat of Awassi lambs. Lambs were divided into two groups, control (CG) and experimental (VG), at the beginning of the fattening period. The CG and VG lambs were fed the same concentrate and hay. The VG also received a supplement of 45 mg vitamin E (DL-α tocopheryl acetate) per lamb per day for the 75-day fattening period prior to slaughter. After slaughtering, carcasses were stored at 4 0.5C for 24 h. Then , M. longissimus dorsi (LD) muscles were excised from carcasses, and the intra- and intermuscular fats from LD muscles were used as study material. Results showed that vitamin E supplementation had no significant effect on fatty acid composition in intra- and intermuscular fats (P < 0.05). Fatty acid content in intramuscular fats were different than those in intermuscular fats (P < 0.01) except for lauric (C₁₂), linoleic (C_18:2) and linolenic (C_18:3) acids (P < 0.05). Total saturated fatty acids in the intramuscular fats were lower than in intramuscular fats (P < 0.01). In addition, the majority of fatty acids, both intramuscular and intermuscular, in Awassi lambs were oleic (C_18:1), palmitic (C₁₆ and stearic (C₁₈) acids.     

Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality

ABSTRACT: The concentration of the reducing agent SO₂ significantly affected fraction yields, purities, and compositions during soy protein fractionation, especially the purity of the glycinin-rich fraction. The optimum amount of reducing agent was 5 m M SO₂ based on protein yields, purities, and functional properties. With no SO₂, the glycinin-rich fraction contained 29% of the total protein with only 63% glycinin, and the β-conglycinin-rich fraction contained 10% of the total protein with 94%β-conglycinin; whereas, by adding 5 m M SO₂, the glycinin-rich fraction contained 23.4% of total protein with 81.5% glycinin, and the β-conglycinin-rich fraction contained 16.8% of the total protein with 83.7%β-conglycinin. Increasing amounts of storage proteins were lost in the whey fraction as SO₂ concentration increased. The functional properties of the 2 major fractions were greatly influenced by the addition of SO₂. The thermal behaviors of the fractions were only slightly affected by using higher amounts of SO₂. The solubility and hydrophobicity of the glycinin-rich fraction decreased with increasing SO₂ concentration, whereas the solubility of the β-conglycinin-rich fraction increased. Emulsification properties of the glycinin-rich fraction were adversely affected by higher SO₂ concentrations, whereas, those of the β-conglycinin-rich fraction were improved. The β-conglycinin-rich fractions had better emulsification properties than did the glycinin-rich fractions. The best foaming properties were achieved at 5 m M SO₂.     

SLIP MELTING POINT ESTIMATION OF FAT BLENDS BEFORE AND AFTER INTERESTERIFICATION BASED ON THEIR FATTY ACID COMPOSITIONS

In this study the relationship between slip melting point (SMP) and fatty acid composition of blends before and after interesterification were investigated. Forty-four blends were prepared using sunflower, canola and cottonseed oils as well as palm stearin and/or fully hydrogenated palm stearin in different proportions. Fatty acid compositions and SMP of samples were determined and then SMP of the blends before and after interesterification were defined as a function of five fatty acids. Specific constants of C_16:0, C_18:0, C_18:1, C_18:2 and C_18:3 fatty acids were determined as 0.455, 0.821, 0.622, 0.215 and -1.653, respectively, for the blends before interesterification and 0.532, 0.614, 0.399, 0.055 and -2.471, respectively, for the blends after interesterification by using least squares method. Slip melting point of blends were calculated using these constants and fatty acid compositions and then compared with the experimental values. No linear relationship existed between the calculated and experimental results of the blends before interesterification, but SMP of the blends after interesterification could be estimated with high (r=0.956) accuracy.     

Substantivity of sunscreens: an appraisal of some quaternary ammonium sunscreens

Two series of quaternary ammonium UV-B sunscreens, derived from salicylic acid (S) and from p -methoxycinnamic acid (C), and containing N-alkyl chains of different length (C₂ to C₁₆) were prepared and submitted to substantivity tests on animal (wool) keratin, and to microbiological tests. A direct correlation between substantivity and antimicrobial/antifungal activity was observed in all cases, the compounds bearing C₁₂ alkyl chains displaying peak values. The C-derivatives, when compared with the S-derivatives, showed relatively higher substantivity and sunscreen index (SI) values, coupled with lower antibacterial activity. The substantivity-microbiological activity correlations and the particular behaviour of the C₁₂ derivatives are briefly discussed in the light of the existing literature data. On the basis of the experimental results, possible guidelines for the development of substantive and non-antibacterial (and possibly, non-irritant) quaternary ammonium sunscreens are indicated.
La substantivité des filtres solaires     

Effect of 2-hydroxyacids on guinea-pig footpad stratum corneum: mechanical properties and binding studies

The effect of aqueous solutions of 2-hydroxyacids of chain length C₃ to C₁₀ on the extensibility of undamaged and solvent-damaged guinea-pig footpad stratum corneum has been studied. The increase in extensibility of solvent-damaged corneum, caused by treatment with hydroxyacid, reached a maximum with 2-hydroxycaprylic acid (C₈); on undamaged corneum, 2-hydroxycaprylic acid was the only hydroxyacid studied to give a significant effect. The increase in corneum extensibility produced by 2-hydroxyacids decreases when the pH is raised from 3 to 4. This loss of effect correlates with the ionization of the hydroxyacid (p K ˜ 3.85).
The binding of radiolabelled 2-hydroxycaproic (C₆) and 2-hydroxycaprylic acids to stratum corneum has been studied. 2-Hydroxycaprylic acid binds much more strongly than 2-hydroxycaproic acid, the difference in the binding being consistent with the hydrophobic binding energy of two methylene groups. Raising the pH above 3.5 results in a large decrease in the binding of 2-hydroxycaprylic acid in line with the corresponding reduction in extensibility.
Treatment with 2-hydroxyacids results in a small increase in the water-binding capacity of solvent-damaged stratum corneum, but in a decrease in the water-binding capacity of undamaged stratum corneum. These data are discussed in terms of a possible mechanism for the plasticizing of stratum corneum.
Effet des 2-hydroxyacides sur la couche cornée du coussin des pattes de cobaye     

MECHANICAL PROPERTIES OF AERATED CONFECTIONERY

Mechanical properties, including an extensional modulus, penetration modulus and cut force, of an aerated confectionery nougat were measured instrumentally as a function of nougat density in the range 0.66–1.12 g/mL. Despite the fact that the material was not a true cellular solid, the properties were adequately modeled by the expression C₁(ρ-ρ_c)ⁿ with n = 3 as befits a closed-cell foam. The critical density, ρ_c, appeared to correspond to the density at random close packing for spherical air cells, i.e., an air cell fraction of ≈ 0.6.     

Polyphenolic Compounds in Canned Tomato Pastes

SUMMARY– Polyphenolic compounds in canned pastes made from W-14.5 tomatoes ( Lycopersicum esculentum , Mill) were extracted with methanol and ethyl acetate. The compounds. were separated by two-dimensional paper chromatography with n-butanol-acetic acid-water (4:1:5 v/v) and 2% acetic acid as solvents. Twelve spots were found when the chromogenic reagent was FeCl₃K₃Fe(CN)₆. The individual compounds were identified by their R, values and color reactions with Fecl₃K₃Fe(CN)₆, diazotized paranitroaniline, Hoepfner, sodium borohydride, and vanillin-HCI reagents, fluorescent behavior, and absorption spectra. Present in the extracts of tomato pastes were two chlorogenic acid isomers, two caffeic acid derivatives, rutin, naringenin, caffeic acid, and ferulic acid. Naringenin and trans-chlorogenic acid were present in larger amounts than the other polyphenolic compounds.     

INFLUENCE OF TIME THICKENING ON THE WHIPPABILITY OF CREAMS

Flow properties of creams containing milk fat (Cream A), vegetable fat (Cream C), and vegetable fat plus milk fat (Cream B) were determined with a coaxial cylinder viscometer for a wide range of shear rates. All creams examined showed time thickening. The viscosity increase with shearing time was expressed by two stage equations as follows: (1) (1) where η_o and η_t are cream viscosity at zero and t shearing time, K₁ and K₂ are rate constants and C₁ and C₂ are constants. The first stage (Eq. 1) was assumed to occur in the course of primary clustering of the independent fat globules, and the second stage (Eq. 2) was assumed to occur in the course of coagulation of the fat globule clusters. Both K₁ and K₂ increased as shear rate increased.
At the same time, the whippability of each cream was determined with a household mixer to which was attached a strain gauge transducer unit for measuring consistency of the whipped creams. There was a tendency for a higher ratio of milk fat/vegetable fat in the creams to decrease the whipping time or to increase whippability of the creams.
Correlations of stability, whippability, and flow properties were examined. A cream which was high stability showed a low K₁ value, and a cream which has high whippability showed a high K₂ value. K₁ and K₂ values at a suitable shear rate will be quite helpful in the determination of the physical properties of cream.