Chemische Untersuchungen an ozonisiertem Olivenöl

Chemical Investigations of Ozonized Olive-Oil Extensive investigations are necessary for application of ozonized olive-oil in the pharmaceutical field to identify the substances which result from ozonisation. All investigations were carried out in ethanol extracts because all substances, characteristic for ozonized olive-oil, are included in it. Thinlayer and gaschromatography turned out to be the best methods of analysis. The following classes of compounds could be detected qualitatively: monoglycerides, 1,2-diglycerides, 1,3-diglycerides, free long-chain carbonic-acids, triglycerides, carbonyl compounds and hydrocarbons. Among single components capronic acid, malondialdehyde, pelargonic acid and pelargonaldehyde could be identified.     

Chemische Untersuchungen an ozonisiertem Distelöl

Chemical Investigations of Ozonized Safflor Oil To continue the investigations of ozonized olive oil ozonized safflor oil was analysed with respect to some parameters which are important for medical application: peroxide value, malondialdehyd content, total fatty acids, fatty acids in the triglyceride fraction with and without peroxide groups in ozonized safflor oil. The high peroxide value and the increased amount of malondialdehyd with respect to ozonized olive oil was striking. Furthermore the high content of myristic acid in the oil or of linoleic acid in the triglyceride fraction, containing peroxide groups (content in safflor oil 36%) and lauric, myristic and oleic acid in the triglyceride fraction without peroxide groups.     

Nachweis von verestertem Olivenöl

Detection of Esterified Olive Oil Ester oils, prepared by esterification of olive oil fatty acids with glycerol, can be detected on the basis of increased level of palmitic acid in 2-position of triglycerides after selective enzymatic hydrolysis of the fatty acids in 1 and 3 position. The sensitivity of this method is, however, limited, because the fatty acid composition of the individual oils varies to a great extent, depending on their origin and processing. The sensitivity of detection is improved, if the monoene fraction of the triglycerides separated by silver nitrate thin-layer chromatography, instead of total triglycerides, is subjected to enzymatic hydrolysis. Natural tolerances of olive oils from different origin, quality, processing and composition are given on the basis of analysis of numerous samples. The oils were analyzed by both methods. In order to evaluate the sensitivity of detection, two ester oils having different levels of palmitic acid were analyzed either alone or in admixture with various concentrations of other selected olive oils.     

Untersuchungen über die Fettverwertung der Regenbogenforelle (Salmo gairdnerii,R.) III: Einsatz von Leinöl,Maiskeimöl,Olivenöl,Schweineschmalz und Rindertalg im Vergleich zu Sonnenblumenöl in einer gereinigten Futtermischung

Investigations of Fat Utilization of the Rainbow Trout (Salmo gairdnerii, R.) III: Use of Linseed Oil, Maize Germ Oil, Olive Oil, Lard and Tallow in Comparison to Sunflower Oil in a Purified Food Mixture The use of various feeding fats of animal and vegetable origin is reported with respect to the suitability in the nutrition of rainbow trouts. All investigated fat components led to food utilization numbers of <1.0 and PER-values of >2.0. There were no pathological-anatomical modifications of the internal and external organs within the testperiod of ten weeks. Linseed oil led to a better utilization than sunflower oil and lard. The utilization of maize germ oil, olive oil and tallow was only insignificantly lower. All up to now investigated fats seem to be suitable as single components in the only food for rainbow trouts.     

Anwendung einer rationellen neuartigen Arbeitsweise zur Gewinnung von Olivenöl und haltbaren Oliventrestern

Application of a New Economical Procedure for Winning Olive Oil and Stable Olive Pulp Residue After stating the main reasons which have led to the currently employed technique of winning of olive oil, two basic alterations are reported, which can lead to an economical reshaping of this industry. Preservation of the fruits by dehydration and soaking afterwards with isotonic solutions permit an almost round-the-year operation of the oil mill. Enzymatic reactions in the pulp residues, meant for solvent extraction, are prevented to a large extent.     

Untersuchungen über Kürbiskernöl

Studies on Pumpkin Seed Oil Pumpkin seed oil contains ca. 52% linoleic, 29% oleic and traces of linolenic acid. The content of tocopherols (33.8 mg β + γ-tocopherol per 100 g oil) is relatively low; α- and δ-tocopherols are not found. The total carotenoid content is 15 ppm, out of which 71% are lutein and 12% are β-carotene. In addition, smaller proportions of α-carotene, cryptoxanthin and flavoxanthins are found. The characteristic dark colour of the oil is due, in addition to carotenoids, to chlorophyll and pheophytins, which are formed from the corresponding chlorophylls. The total content of chlorophyll pigments, 13 ppm, is mainly composed of chlorophyll b and pheophytin a. Laboratory-refined oil has a higher oxidative stability, as measured by SWIFT-Test, than to be expected from the fatty acid composition.     

Die Triglycerid-Strukturen des Olivenöles und des durch Veresterung von Olivenöl-Fettsäuren hergestellten Glycerid-Gemisches

The Triglyceride Structures of Olive Oil and of a Glyceride Mixture Synthesised by Esterification of the Olive Oil Fatty Acids The triglyceride structures of olive oil and the ester oil as calculated on the basis of 1,3–2 random distribution from total fatty acids and 2-monoglyceride fatty acids are compared with those found experimentally by the combination of silver nitrate and reverse phase chromatography. The results show a good agreement with the theoretical values. The triglyceride structure of the ester oil is very similar to that of olive oil.     

Untersuchungen zur direkten Hydrierung von TOP-Rapsöl

The Direct Hydrogenation of TOP-Rapeseed Oil The combination of the Total Degumming Process with the direct hydrogenation is carried out for soya and sunflower oils in the industry without difficulties. This study informs about experimental examinations for the direct hydrogenation of TOP-rapeseed oil in the laboratory scale with the aim of the test of various catalysts, quantitative detection of the influence of hydrogenating inhibitors in the TOP-rapeseed oil, optimization of parameters of the hydrogenating process.     

Nachweis der Glyceride veresterter Olivenöl-Fettsäuren

Detection of the Glycerides of Esterified Olive Oil Fatty Acids Natural olive oil and ester oil with the same fatty acid composition contain approximately the same amount of dipalmito-olein (ca. 4%) and palmito-diolein (ca. 20%). The positional isomers of these glycerides which contain palmitic acid in the 2-position, occur in very small amount in olive oil but are present in considerably larger amount in ester oil. The same is also true for the corresponding stearic acid containing glycerides. The dipalmito-olein and palmito-diolein containing fractions were isolated by silver nitrate chromatography. The characteristic ratios of the positional isomers (POP/PPO and POO/OPO) in both the oils are determined indirectly by enzymatic hydrolysis of the fatty acids in 1,3-position and analysing the 2-monoglyceride fatty acids gas chromatographically.     

Untersuchungen zur Charakterisierung des Mischsystems Sojaöl/epoxidiertes Sojaöl mittels FTIR/h-ATR-Spektroskopie

Characterization of Soybean Oil/Epoxidised Soybean Oil Mixtures by FTIR/h-ATR-Spectroscopy Controlling of technical production process requires a rapid method of analysis. This article describes a Fourier transform-infrared/horizontal attentuated total reflectance (FTIR/h-ATR) method to determine the iodine value and the degree of epoxidation in binary mixtures of soybean oil and epoxidised soybean oil. This analytical method will also be tested regarding the chemical reaction of epoxidation of soybean oil.     

Polyphenolrückgewinnung aus Olivenölabwasser durch Einsatz von Membrantechnologie

Olive mill wastewater (OMW) is obtained as byproduct of oil production in large quantities after the olive harvest, mainly in the Mediterranean region. One problem is the high load of organic matter, such as phytotoxic polyphenols, which causes significant environmental problems. However, due to their antioxidant properties the use of these polyphenols is also popular in several industry branches, e.g. production of plastics, cosmetics and drugs. A combined wastewater treatment permits besides water purification also recovery of the polyphenolic compounds for industrial use. One possibility is membrane technology. An overview of research studies concerning polyphenol recovery from OMW using membrane technologies is given.     

Gekoppelte LC-GC für die Analyse von Olivenölen

Coupled LC-GC for the Analysis of Olive Oils The analysis of the so-called sterol fraction of fats and oils can be strongly improved by the application of on-line coupled LC-GC. LC replaces saponification, the (difficult) extraction of the non-saponifiable and the clean-up by preparative thin layer chromatography. The proposed method eliminates most of the manual sample preparation work, is more accurate, and provides more information at the same time, since the free and esterified components are analyzed separately. Analyzing olive oils, mostly small admixtures of other oils can be detected. For the determination of solvent extracted oil in “extra virgin” or “pure” olive oils, the method is more suitable than the conventional determination of the triterpenedialcohols erythrodiol and uvaol. Finally pressed oil of first quality (“extra virgin”) can be distinguished from that of second quality (“pure” olive oil). Oils of second quality are usually the result of pression with an excessive delay after harvesting the olives.     

Palmöl und Palmkernöl

Palm Oil and Palm Kernel Oil Adulteration of palm oil with palm stearin can be recognized by examining the ration of the triglycerides PPP to MOP, which lies in pure palm oil between 3.5 and 4.5 and is elevated in the case of adulteration. The content of palmitic acid and the solid fat content are additional indications. Adulteration of coconut and palm kernal oils with palm kernel olein is best recognized by measuring the iodine number (which is max. 11 for coconut oil and 19 for palm kernel oil) and also by the content of stearic, oleic and linoleic acids, the sum of which should not exceed 11.5% for coconut oil and 22% for palm kernel oil respectively. The content of triglycerides with carbon number 46 to 54 may additionally be used.     

Die Fettsäure-Zusammensetzung von Rüböl,Sojaöl,Sonnenblumenöl und Erdnußöl

Fatty Acid Composition of Rapeseed, Soybean, Sunflower and Peanut Oils Alterations in the mode of cultivation of oilseeds have brought forth considerable fluctuations in the composition of vegetable oils in the past decade. It is therefore desirable to report occasionally the new analytical figures on vegetable oils, whose source and past history are exactly known.     

Untersuchungen zum Abbau von Nickelseifen während der Hydrierung von Rapssamenöl

Investigations of Degradation of Nickel Soaps During Hydrogenation of Rape Seed Oil The presence of free fatty acids in oils that are to be hardened leads generally to Ni-soap formation and has effects on the activity of the Ni-catalyst. In the submitted work first the solubility of the Ni-steatate in vegetable oil was investigated, which increases in a temperature range of 80–200° C of 0.01 to 0.38 mg Ni/g oil. In presence of a Ni-catalyst in the hydrogen reduction milieu Ni-soap is degradated in the first stage to about 80 % on an average. The reaction is reversible and for a Ni-soap content during the limits of solubility the state of equilibrium is adjusted to the average value of 70 %. The hydrogenation is advanced by a small amount of Ni-soap. The dependence of the rate constant on Ni-soap concentration was established.     

Untersuchungen des Reaktionsverlaufes und der Produkte der säurekatalysierten Reaktion von Phenolen mit Holzöl, 1. Phenol und Holzöl

In this paper the acid-catalyzed reaction between phenol and tung oil is investigated. This reaction is important for the production of modified phenolic resins for electrical insulating laminates. Based on the characterization of reaction products by means of gas- and liquid chromatography, IR, ¹H-NMR, ¹³C-NMR spectroscopy and MS is established, that phenol is C-alkylated by tung oil in the manner of a Friedel-Crafts-reaction. Phenol reacts only with the double bonds of the eleostearic acid links of the tung oil.     

Dünnschicht-chromatographischer Nachweis von Sojaöl in Sonnenblumenöl

Thin-layer Chromatographic Detection of Soybean Oil in Sunflower Oil Small amounts of soybean oil in sunflower oil can be detected on the basis of δ-tocopherol. A thin-layer chromatographic method in which the negligible δ-tocopherol content of sunflower oil (approx. 5 ppm.) does not interfere is described. The addition of 3 and 5% respectively of soybean oil to sunflower oil can be detected in a reproducible manner.