Chemical characterisation of Tylosema fassoglensis (Kotschy) Torre & Hillc oilseed

Tylosema fassoglensis seeds contain high levels of lipids (240–300 g kg^?1) and proteins (446 g kg^?1 dry weight). Major fatty acids contained in the oil are linoleic (36–42% of the total fatty acids) oleic (32–35%) and palmitic (11.5–15.7%) acids. The proteins are characteristic with their high levels of lysine, proline and tyrosine. Due to their very low content, both methionine and cystine appear to be the limiting amino acids. Tylosema fassoglensis defatted meal contains substantial amounts of trypsin inhibitors and phytates 295 TUI mg^?1 and 35 g kg^?1 dry weight, respectively.     

Physicochemical properties of Kalahari melon seed oil following extractions using solvent and aqueous enzymatic methods

The physico‐chemical properties of oil from Kalahari melon seed were determined following extraction with petroleum ether and aqueous‐enzymatic methods. Two different enzymes Flavourzyme 1000 L and Neutrase 0.8 L were separately used during aqueous‐enzymatic method. The free fatty acid, peroxide, iodine and the saponification values of the oils extracted using the methods were found to be significantly (P < 0.05) different. The melting point of the oils extracted was in the range of ?18.7 °C to ?17.5 °C and no significant (P > 0.05) difference between the oil obtained from solvent and aqueous‐enzymatic extractions was observed. Enzyme‐extracted oil tended to be light‐coloured and more yellow in colour compared with solvent‐extracted oil. The predominant fatty acids in the extracted oils were linoleic acid (62.2–63.1%), with some oleic (16.8–17.1%), palmitic (11.4–12.4%), stearic (7.5–8.1%), linolenic (0.7–1.2%) and eicosenoic (0.3%). Phenolic acids in enzyme‐extracted oils were comparable to the solvent‐extracted oil. The oils extracted with these two methods were differed in the composition of their phytosterol and tocopherol contents, but no significant (P > 0.05) difference between the two enzyme‐extracted oils was observed.     

Identification of volatile flavor compounds in roasted coconut

Heating of coconut leads to browning and development of fine roasted flavor. Flavor studies were carried out with control and heated samples of conconut. Gas chromatography (GC) and GC/mass spectrometry analyses of the basic, neutral and acid fractions of flavor, isolated by hydrodistillation and selective extraction, showed the presence of pyrazines and other heterocyclic compounds in heated samples. These compounds contribute to the overall roasted flavor. Twenty pyrazines were identified in roasted coconut, which included pyrazine, methyl pyrazine, dimethyl pyrazines, ethyl methyl pyrazines, vinyl pyrazine and isopropyl pyrazine. Pyrazine content increased with temperature. In addition to these compounds,δ-lactones, esters, ketones and fatty acids were present in control and heated samples of coconut.     

A new vegetable oil from noni (Morinda citrifolia) seeds

The nutritional quality and safety of oil extracted from noni (Morinda citrifolia) seeds was evaluated to determine its potential as a useful vegetable oil. The average oil content of noni seeds was found to be 124.9 g kg¹. The mean linoleic acid content of crude noni seed oil was 59.4%. The average β‐sitosterol, campesterol, stigmasterol, and α‐tocopherol contents of noni seed oil were 4310, 2195, 2020, and 382 mg kg^?1, respectively. No evidence of acute oral toxicity was observed for noni seed or the oil at 5 g kg^?1 b.w. and 10 mL kg^?1 b.w., respectively. Noni seed oil was not gentoxic in the Salmonella typhimurium reverse mutation assay or the in vitro mammalian chromosomal aberration assay. These results indicate that noni seeds may be a useful new source of vegetable oil.     

Rapid and complete extraction of free fatty acids from oilseeds for acid value determination

The rapidity and uncertainty of the acid value determination in oilseeds are defined by the rate and completeness of the free fatty acid extraction. The strategy of reagent development for extraction has been discussed, and a set of reagents that provide rapid and complete extraction has been obtained. The set consists of two reagents. Reagent A contains triethanolamine in a mixture of water, isopropanol, and heptane. Reagent B contains a strong acid and inorganic salt in water. Reagent A allows the carrying out of rapid (1–2 min) solid-liquid extraction of the free fatty acids and some other acids from oilseeds. Reagent B provides the separation of the free fatty acids only into the heptane phase (∼5 min), which can be used directly for the free fatty acid determination. Two techniques for this determination have been applied: pH-metric and titrimetric. The advantages of the proposed set of reagents are described.     

大食物观下油料油脂产业链韧性 提升的现实挑战与路径

旨在保障油料油脂供应链安全和促进油料油脂产业健康发展,基于生产、贸易、跨境物流、加工等环节视角,重点分析了大食物观下油料油脂产业链韧性提升面临的挑战,并提出建议。结果发现：生产方面,我国油料油脂产业链韧性提升面临大宗植物油料种植面积波动较大、单产提升缓慢,小品种植物油料缺乏良种、价格高,动物油脂的原料成本高、品质参差不齐;贸易方面,我国油料油脂的进口依存度高,进口来源国家高度集中;物流方面,我国油料油脂跨境物流供应链存在一定脆弱性;加工方面,我国油脂加工领域存在外资占比过高、产能长期过剩、自主创新后劲不足等问题。据此,提出高质量发展多元化本土油料资源供给体系、夯实抵御国内外冲击的基础,实施进口多元化战略、缓释跨境物流供应链脆弱性,发挥龙头企业引领作用、增强产业链更新能力等政策建议。     

贸易争端背景下世界油料、植物油生产和贸易格局变动分析

2019年5月以来中美贸易冲突再度重启,世界油料、植物油生产和贸易格局也随之迎来新的变局。在总结分析世界油料、植物油生产和贸易特征的基础上,探讨了中美贸易争端对世界油料、植物油生产和贸易格局的影响。主要结论为:相对垄断的世界油料、植物油生产和出口格局在中长时期内不会改变;相对分散的世界油料、植物油进口市场存在较多变数;短期内会出现美国与巴西、阿根廷等国的国别替代以及大豆、大豆油与棕榈油的品种替代;中国仍将保持大量进口油料,以进口油料为主、进口植物油为辅的基本态势。     

哈萨克斯坦油脂油料生产、加工和贸易情况分析

中国是一个油脂油料资源严重短缺的国家,一直以来60%以上食用油依赖进口,且食用油缺口是未来很长一段时间需要面对的问题。受贸易摩擦和新冠肺炎疫情叠加影响,中国急需寻找新的油脂油料合作伙伴,拓宽进口渠道。哈萨克斯坦是“一带一路”经济带上油脂油料生产大国,与中国贸易基础深厚。通过对哈萨克斯坦2014—2018年油料作物种植面积和油脂油料产量、进出口情况的分析,认为哈萨克斯坦油脂油料产业发展迅速,油料种植面积和生产能力持续增加,油脂加工潜力巨大。这为中国与哈萨克斯坦油脂油料贸易合作奠定了良好基础。     

谷物和油料中甲酸乙酯和硫化羰本底水平评估（中英文）（网络首发、推荐阅读）

甲酸乙酯和硫化羰是潜在的储藏物熏蒸剂,广泛存在于大气、植物和土壤中。它们在新收获的谷物和储存的小麦、大麦、燕麦和油菜籽中的本底含量因商品、温度、含水量和储存期而异,其中甲酸乙酯含量为0.5~2.0 mg/kg,硫化羰含量为0.02~1.0 mg/kg。两种成分含量在储存后的前4~5个月呈上升趋势,然后下降,在温度高于20 ℃,谷物和油菜籽含水量分别大于9.5%和5%时变化最明显。这些本底含量研究对开发甲酸乙酯和硫化羰作为储藏物熏蒸剂时制定最大残留限量（MRL）和市场接受度值有重要参考价值。