Pecan (Carya illinoinensis) oil consumer hedonic rating,sensory characteristic,satiating and energizing effect,and drivers of overall acceptance

With increasing global health and wellness product needs, pecan oil is getting popular in recent years. Although considered a gourmet oil because of its unique sensory and nutritional values, there is no publication focusing on consumer attitude toward pecan oil. This study, for the first time, investigated consumer acceptance, sensory quality, and emotional response to five pecan oils from native and improved varieties, with a comparison to an olive oil. All five pecan oils had positive hedonic ratings (>5, with a 9-point hedonic scale) for overall acceptance and the acceptance of oil flavor, raw-nut flavor, and thickness, while the olive oil was rated slightly lower than 5 for these attributes. Pecan oils had higher intensities in raw-nut flavor, but lower in overall oil flavor, fatty flavor, astringency, and thickness compared to olive oil. Off-flavor was not perceived in pecan oils, whereas it was perceived in olive oil. The six oils did not show significant differences in satiating effects; however, olive oil was rated lower in energizing effects than pecan oils, which showed a significant variety difference (p ≤ 0.05). Consumer overall acceptance was significantly, positively driven by energizing effects, followed by the acceptability of raw-nut flavor, thickness, and oil flavor; off-flavors were negative drivers. Results obtained from this study add direct pecan oil consumer insight: an asset for pecan growers, pecan processing industry, and pecan oil marketers.     

Chemical composition and physicochemical and hydrogenation characteristics of high-palmitic acid solin (low-linolenic acid flaxseed) oil

The physicochemical characteristics and FA compositions were determined for refined-bleached-deodorized (RBD) high-palmitic acid solin (HPS) oil, RBD solin oil, and degummed linseed oil. The predominant FA in HPS oil were palmitic (16.6%), palmitoleic (1.4%), stearic (2.5%), oleic (11.3%), linoleic (63.7%), and linolenic (3.4%). HPS oil was substantially higher in palmitic acid than either solin oil or linseed oil, and similar to solin oil in linolenic acid content. HPS, solin, and linseed oils exhibited similar sterol and tocopherol profiles. The physicochemical characteristics of the three oils (iodine value, saponification value, m.p., density, specific gravity, viscosity, PV, FFA content, color) reflected their FA profiles and degree of refinement. During hydrogenation of HPS oil, the proportion of saturated FA (palmitic and stearic) increased, and that of unsaturated FA (oleic, linoleic, and linolenic) decreased as the iodine value declined. This resulted in an inverse linear relationship between m.p. and iodine value. Hydrogenation also generated trans FA. The proportion of trans FA was inversely related to iodine value in partially hydrogenated samples. Fully hydrogenated HPS oil (i.e., HPS stearine, iodine value <5) was devoid of trans FA.     

Characterization of pili nut (Canarium ovatum) oil: Fatty acid and triacylglycerol composition and physicochemical properties

The fatty acid and triacylglycerol composition of pili nut (Canarium ovatum) oil and fractions were analyzed by gas chromatography and reversed-phase high-performance liquid chromatography, respectively. The oil obtained by solvent extraction was low in polyunsaturated fatty acids and high in saturates. The polyunsaturated fatty acid (18∶2 and 18∶3) contents were less than 11%, whereas palmitic (16∶0) and stearic acid (18∶0) were 33.3 and 10.9%, respectively. The saturated fatty acid level of the low-melting fraction oil was reduced from 44.4 to 35.5% and the total unsaturated fatty acid levels were increased from 55.6 to 65% by fractional crystallization. Triacylglycerol analysis showed that the high-melting fraction (HM) from pili nut oil consisted of POP, POS, and SOS+SSO (P=palmitic acid, O=oleic acid, and S=stearic acid) in the proportion of 48.6, 38.8, and 8.7%, respectively. The physicochemical properties of the HM fraction were studied using differential scanning calorimetry and pulsed nuclear magnetic resonance. The results showed that the melting range and solid fat content of the HM fraction were very similar to those isolated from cocoa butter and olive oil. The content of POP played an important role in determining the melting range of the HM fraction. It is suggested that this HM fraction may have applications as a cocoa butter substitute in confectionery products.     

Ambient-temperature extraction of rice bran oil with hexane and isopropanol

Hexane and isopropanol were compared as solvents for use in ambient-temperature equilibrium extraction of rice bran oil (RBO). Isopropanol was as effective as hexane in extracting RBO when 20 mL of solvent was used to extract 2 g of bran. Free fatty acid levels were 2–3% in both solvents and similar to that previously reported for hexane extraction of RBO hexane extraction by this method. Larger-scale extractions with 30 g of bran and 150 mL of solvent produced oil with a similar free fatty acid content and a phosphorus level of approximately 500 ppm. The oil extracted with isopropanol was significantly more stable to heat-induced oxidation than hexane-extracted oil. Antioxidants that are more easily extracted by isopropanol than hexane may be responsible for the increased stability.     

Solvent-assisted extraction of oil from papaya (Carica papaya L.) seeds: evaluation of its physiochemical properties and fatty-acid composition

ABSTRACT

The present work reports the solvent-assisted extraction of oil from papaya (Carica papaya L.) seeds. Various operating parameters such as solid solvent ratio, temperature and time on oil yield, and its effects have been investigated using response surface methodology. The experimental oil yield (20.30 ± 0.03%) at optimal condition was well agreed with the predicted value. The compositions from GC-FID results showed saturated fatty acid (20.94%), monounsaturated fatty acid (73.12%), and polyunsaturated fatty acid (4.96%). It was also found that the solvent-assisted extraction is a simple and effective method for extraction of oil from papaya seeds.     

Oxidative and flavor stabilities of soybean oils with low-and ultra-low-linolenic acid composition

The effects of linolenic acid (18∶3) concentration, combined with TBHQ addition, temperature, and storage time, on the oxidative and flavor stabilities of soybean oils (SBO) were evaluated. During storage under fluorescent light at both 21 and 32°C, the SBO with ultra-low-18∶3 concentration (1.0%, ULSBO) generally had greater oxidative stability than did SBO with low-18∶3 concentration (2.2%, LLSBO). The ULSBO had about half the p-anisidine value of LLSBO throughout storage. Although the ULSBO initially had significantly greater PV and poorer (lower) sensory scores for overall flavor quality than did LLSBO, significant differences disappeared with storage. The ULSBO had a lower content of polar compounds and greater oil stability indices than did LLSBO when TBHQ was present. All oils were more oxidatively stable with TBHQ addition, but the TBHQ addition did not result in improved flavor stability early in storage. In all tests, oils stored at 32°C were less stable than oils stored at 21°C. The TBHQ had a better antioxidant capacity when the 18∶3 concentration was lower. The retardation effect of TBHQ on lipid oxidation and the improved stability of ULSBO over LLSBO were more easily detected when the storage temperature was higher.     

Fatty acid composition of seed oil triglycerides inCoincya (Brassicaceae)

Oil and triglyceride contents and fatty acid composition were determined for seeds in nine taxa belonging to the genusCoincya (Brassicaceae) on the Iberian Peninsula (Spain and Portugal). The oil content ranges from 11.1 to 24.6%, triglycerides from 68.7 to 88.5%. The major fatty acids were erucic (24.6–30.5%), linolenic (17.7–27.7%), linoleic (13.9–24.6%) and oleic acid (12.3–21.8%).     

Steaming,boiling after pre-frying,and stir-frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil

The objective of this study was to improve the content of docosahexaenoic acid (DHA) and obtain the blended oils used for different cooking methods (steaming, boiling, and stir-frying) by blending 0%–15% DHA algal oil into soybean oil. It was shown that the addition of DHA algal oil increased saturated fatty acid (SFA) (1.57%) but decreased monounsaturated fatty acid (MUFA) (0.76%) and polyunsaturated fatty acid (PUFA) (0.68%). Various cooking methods significantly changed the fatty acid (FA) compositions. Steaming is a more effective way to prevent DHA loss and the production of trans-fatty acid than boiling and stir-frying. Besides, a positive result from free fatty acid (FFA) and peroxide value also demonstrated that steaming was a better way to protect oils. Overall, the soybean oil blended with 3% DHA algal oil with better oxidative stability and could be recommended for daily application by steaming.     

Oxidative stability of soybean oil fatty acid methyl esters by oil stability index (OSI)

Biodiesel, an alternative diesel fuel derived from transesterification of vegetable oils or animal fats, is composed of saturated and unsaturated long-chain FA alkyl esters. During long-term storage, oxidation caused by contact with air (autoxidation) presents a legitimate concern with respect to monitoring and maintaining fuel quality. Extensive oxidative degradation may compromise quality by adversely affecting kinematic viscosity, acid value, or PV. This work examines the oil stability index (OSI) as a parameter for monitoring the oxidative stability of soybean oil FAME (SME). SME samples from five separate sources and with varying storage and handling histories were analyzed for OSI at 60°C using an oxidative stability instrument. Results showed that OSI may be used to measure relative oxidative stability of SME samples as well as to differentiate between samples from different producers. Although addition of α-tocopherol or TBHQ increased OSI, responses to these antioxidants varied with respect to SME sample. Variations in response to added antioxidant were attributed to aging and other effects that may have caused oxidative degradation in samples prior to acquisition for this study. Results showed that OSI was more sensitive than iodine value in detecting the effects of oxidative degradation in its early stages when monitoring SME during storage.     

Fatty acid composition and physicochemical properties of ostrich fat extracted by supercritical fluid extraction

The objective of this study was to determine the fatty acid composition and physicochemical properties of ostrich fat obtained by supercritical fluid extraction. The fatty acid composition was analysed by GC‐MS and the result revealed that ostrich fat contained 9‐octadecenoic acid (40.7 ± 0.3%), hexadecanoic acid (32.5 ± 0.3%), octadecanoic acid (7.43 ± 0.05%), 9, 12‐octadecadience acid (7.38 ± 0.02%) and 9‐hexadecenoic acid (7.13 ± 0.15%) as the major components. Furthermore, seven physicochemical indexes were assessed according to Chinese Pharmacopeia (2005) and relevant regulations as follows: relative density (0.92 ± 0.02%), melting point (34.7 ± 0.4°C), acid value (0.84 ± 0.02 mg KOH/g), peroxide value (0.10 ± 0.01 g/100 g), saponification value (226 ± 3 mg KOH/g), ester value (225 ± 3 mg KOH/g) and iodine value (74.6 ± 0.8 g I/100 g). It can be inferred from the basic information that ostrich fat is a promising raw material for the pharmaceutical and cosmetics industries. Practical applications : With the increasing attention being paid to ostrich fat, it is necessary to elucidate the fatty acid composition and physicochemical properties of this natural product. This basic information not only reveals the essential characteristics of ostrich fat, but also provides the data support for the quality evaluation and efficacy research.     

Fatty acid composition of oil from exotic corn breeding materials

The fatty acid composition of corn oil can be altered to meet consumer demand for “healthful” fats. The first step in altering the oils is to survey existing corn breeding materials for fatty acid composition. The Latin American Maize Project (LAMP), an international program designed to evaluate the agronomic characteristics of maize accessions in Latin American and U.S. germplasm banks for future use, provides useful starting materials. LAMP was based on the cooperative efforts of 12 countries. In a two-stage evaluation, the project identified the highest-yielding open-pollinated top 20% of populations, then approximately the top 5% of those 20%. Twenty of the populations from four countries with temperate climates were randomly selected for fatty acid analysis. The populations were from United States, Chile, Argentina, and Uruguay. Fifty S₁ lines from each population were randomly chosen for analysis for a total of 1,000 genotypes sampled. Statistical differences in fatty acid composition were computed among the 20 populations and among the four countries. The findings showed a wide range of fatty acid profiles present in unadapted, elite corn breeding materials with ranges for each fatty acid as follows: palmitic acid, 6.3–18.2%; stearic acid, 0.9–4.5%; oleic acid, 18.5–46.1%; linoleic acid, 36.6–66.8%; linolenic acid, 0.0–2.0%; and arachidic acid, 0.0–1.4%. Several populations were significantly different from the others. Some lines had unusual fatty acid compositions, including one with 8.3% total saturates and another with 20.2% total saturates. This study shows that existing corn breeding materials could be used to produce high- and low-saturate oils, but other methods would probably be required to produce a high-oleic corn oil.     

油田区土壤石油污染特性及理化性质关系

基于不同区域环境下油田区石油污染土壤的调查取样,对土壤的石油污染特性及其与理化性质的关系进行探讨,为油田区污染土壤生物修复提供非生物学依据。结果表明,油田区土壤受到了不同程度的石油污染,含油率最高达23%,超过环境背景值的500～1000倍。土壤石油组分中烷烃、芳烃等轻质组分占总量的50%以上,可为生物修复或与其他修复措施的联合开展提供可靠的物质基础。土壤含油率与含水率存在制约关系,当含油率超过8%时,土壤含水率普遍低于5%。石油污染土壤有机质含量与含油率呈正相关关系,当土壤含油率超过7%时,土壤有机质含量普遍高于10%。调查油田区的土壤质地以粉壤土和砂土为主,占油田土样总数的65%,可为生物修复提供较好的土壤条件。     

油酸、聚甲基丙烯酸甲酯修饰可磁化颗粒的磁流变液的流变行为

主要研究了拥有相同极性基团不同长度的非极性基团的表面活性剂对磁流变液流变行为的影响。分别以油酸、聚甲基丙烯酸甲酯修饰后的羰基铁粉为可磁化颗粒,硅油为载液,经过超声分散制备磁流变液。黏度测试表明,低速剪切时,颗粒表面表面活性剂层的空间位阻作用（熵斥力）起主导作用,黏度降低;高速剪切时,表面活性剂层又会增大颗粒的内摩擦,使黏度增加。通过流变模型的定量分析也印证了上述结论。磁流变测试表明,油酸为表面活性剂的磁流变液对磁场有更强烈的响应,形成更强的链束结构,屈服应力增大,而聚甲基丙烯酸甲酯的作用相反。两种表面活性剂都明显改善磁流变液的沉降稳定性能,降低了沉降速率与最终沉降量。本研究为磁流变液表面活性剂的选用提供了参考。     

Fatty acid composition, extraction, fractionation, and stabilization of bullfrog (Rana catesbeiana) oil

The oil extracted from the fat-storage organ (fat body) of the bullfrog (Rana catesbeiana) was characterized for its fatty acid composition. The main fatty acids were palmitic (18.1%), stearic (4.1%), myristic (2.7%), oleic (31.7%), and linoleic (12.9%) acids. Long-chain polyunsaturated fatty acids were also present in significant amounts, i.e., eicosapentaenoic (1.5%) and docosahexaenoic (4.7%), and were probably derived from the fish meal content of the diet. A partially fractionated oil was extracted from the homogenized and frozen fat body with an oleic acid content of 43.2%. The natural alkaloid boldine, added at 0.5 mg/g oil level, improved the oxidative stability by a factor ranging from 1.7 to 2.4, as assessed by the Oil Stability Index method between 90 and 110°C. The stabilization effect of boldine was higher than that of naringenin, morin, and quercitin and for the synthetic antioxidant butylated hydroxytoluene at the same concentration level.     

The kinetics of the esterification reaction between castor oil and oleic acid

In this study, esterification of castor oil with oleic acid was investigated in view of the reaction kinetics under various conditions. Potassium hydroxide,p-toluenesulfonic acid and tin chloride (SnCl₂2H₂O) were used as catalysts. Reaction was carried out at 200°C, 225°C and 250° C by using equivalent proportions of the reactants. For tin chloride, experimental data fitted the second-order rate equation, while for the other catalysts the obtained data fitted the third-order rate equation.     

Fatty acid composition of oil from adapted,elite corn breeding materials

The fatty acid composition of corn oil can be altered to meet consumer demands for “healthful” fats (i.e., lower saturates and higher monounsaturates). To this end, a survey of 418 corn hybrids and 98 corn inbreds grown in Iowa was done to determine the fatty acid composition of readily-available, adapted, elite corn breeding materials. These materials are those used in commercial hybrid production. Eighty-seven hybrids grown in France (18 of which also were grown in lowa) were analyzed to determine environmental influence on fatty acid content. The parents of the hybrids and the inbreds were classified in one of four heterotic groups: Lancaster, Stiff Stalk, non-Lancaster/non-Stiff Stalk, and Other.t-Tests and correlation analyses were performed with statistical significance accepted at a level ofP≤0.05. The findings showed a wide range of fatty acid profiles present in adapted, elite corn breeding materials with ranges for each fatty acid as follows: palmitic acid, 6.7–16.5%; palmitoleic acid, 0.0–1.2%; stearic acid, 0.7–6.6%; oleic acid, 16.2–43.8%; linoleic acid, 39.5–69.5%; linolenic acid, 0.0–3.1%; and arachidic acid, 0.0–1.0%. Small amounts of myristic acid, margaric acid, and gadoleic acid also were found. Three lines had total saturates of 9.1% or less. Thirty-six of thet-tests involving hybrids showed significant differences among heterotic groups. There were small but significant correlations among protein, starch and oil content and the amounts of several fatty acids. Results from the corn grown in France vs. lowa demonstrated a large environmental effect that overwhelmed the genetic differences among lines. This study shows that for some attributes, a breeding program involving adapted corn breeding materials might produce the desired oil. Other types of oil (such as high-oleic) would have to be produced in a different manner, for example, by a breeding program with exotic breeding materials.     

Fatty acid composition of melon seed oil lipids and phospholipids

Fatty acid compositions of crude melon seed oil from two different sources were compared. Melon seeds fromCitrullus vulgaris (syn.C. lanatus) contained phosphatidylcholine (PC), lysophosphatidylcholine (LPC) and phosphatidylserine (PS), whereas melon seeds fromCitrullus colocynthis contained only PC and LPC, but not PS. Analysis of the total lipids revealed that the major fatty acid of the oils was 18:2n-6.Citrullus vulgaris seed oil contained 71.3% andC. colocynthis contained 63.4% of 18:2n-6. The predominant fatty acids in theC. vulgaris PC were 18:2n-6 (32.2%), 18:1n-9 (26.4%) and 16:0 (22.2%), whereas theC. colocynthis PC contained 44.6% of 18:1n-9 as the major fatty acid. The level of monoenes in theC. colocynthis variety (46.2%) was different from theC. vulgaris (27.3%). The major fatty acid in the LPC was 18:1n-9 for both varieties. Notably, theC. colocynthis variety did not contain any PS. The major fatty acids in theC. vulgaris PS were 18:1n-9 (37.9%) and 18:2n-6 (33.7%). Of all the phospholipids, LPC contained the greatest amount of monoenes, 48.6–52.4%.     

Effects of Lewis acid catalysts on the esterification kinetics of castor oil with oleic acid

The effects of two Lewis acid catalysts, tin chloride and cobalt chloride, on the kinetics of the esterification reaction between castor oil and oleic acid have been investigated. Uncatalyzed and catalyzed reactions were carried out both in the presence of excess oil and with equivalent amounts of reactants at various temperatures. The reaction, with respect to castor oil concentration, is first-order in all cases, whereas with acid concentration the reaction was observed to change from second-order for the uncatalyzed reaction to first-order for tin chloride-catalyzed and to zero-order for cobalt chloride-catalyzed reactions. The order (with respect to acid) also changed with temperature for the cobalt chloride-catalyzed reaction.     

Esterification reaction of oleic acid with a fusel oil fraction for production of lubricating oil

In this study, the esterification of oleic acid with a fraction of fusel oil was investigated. The variables that affect ester yield, such as temperature, molar ratio of oleic acid to alcohol, and amount of catalyst, were determined. Powdered silica gel was chosen to remove water instead of granular silica gel, magnesium sulfate, or benzene. The behavior of amyl alcohols and the fusel oil fraction was compared. The esterification reaction was carried out under the reaction conditions selected as optimal, and the ester conversion of the reaction was 97.3%. The product mixture compressed products, excess reactants, catalyst, and desiccant. Oleate ester and oleic acid (2.7%) were obtained using the refinement steps of filtration, evaportation, washing with distilled water, and drying over sodium sulfate.