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You searched for: Journal The journal of the American Oil Chemists' Society Remove constraint Journal: The journal of the American Oil Chemists' Society Publication Year 2015 Remove constraint Publication Year: 2015 Source 2015 v.92 no.10 Remove constraint Source: 2015 v.92 no.10
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1. Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency

Author:
Jin, Jiayang; Hartel, Richard W.
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1473-1481
ISSN:
0003-021X
Subject:
canola oil; chocolate; cocoa butter; cocoa powder; cottonseed oil; lipid content; peanut oil; stearin; storage temperature; sunflower oil
Abstract:
... Chocolate model systems were designed with high-melting fat (cocoa butter stearin, CB-S) mixed with low-melting fats (sunflower oil, canola oil, cottonseed oil, peanut oil) to give 45, 55, and 65 % solid fat content (SFC). Defatted cocoa powder provided a 50 % particulate level in the model chocolates. The effects of SFC, low-melting fat type and storage temperature fluctuation frequency on bloom ...
DOI:
10.1007/s11746-015-2709-1

2. A Comparative Study on Changes and Relationships of Kernel Biochemical Components in Different Types of Maize

Author:
Kahrıman, Fatih; Egesel, Cem Ömer; Egesel, Başak
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1451-1459
ISSN:
0003-021X
Subject:
breeding; corn; fatty acid composition; genetic variation; genotype; linolenic acid; mineral content; oils; seeds
Abstract:
... A great deal of genetic variability and breeding efforts have yielded a number of specialty maize types. Little is known about how the off-target traits in specialty maize kernel have changed and how they compare to those of standard maize genotypes. In this study, we compared the normal (NORMAL), high-oil (HOM) and high-protein maize (HPM) genotypes in terms of oil, protein, fatty acids and some ...
DOI:
10.1007/s11746-015-2716-2

3. A Comparison of the ISO and AACC Methods for Determining the Activity of Trypsin Inhibitors in Soybean Meal

Author:
Sueiro, S.; Hermida, M.; González, M.; Lois, A.; Rodríguez-Otero, J. L.
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1391-1397
ISSN:
0003-021X
Subject:
oils; particle size; soybean meal; trypsin; trypsin inhibitors
Abstract:
... The international standard method for the determination of trypsin inhibitor activity (TIA) in soya products, ISO 14902, was compared with the American Association of Cereal Chemists’ standard AACC 22-40.01 as modified by Hamerstrand in 1981 (AACC-based method), using soybean meals as matrices. TIA, expressed as milligram of inhibited trypsin per gram of sample, was determined by both methods in e ...
DOI:
10.1007/s11746-015-2702-8

4. Assessment of Interval PLS (iPLS) Calibration for the Determination of Peroxide Value in Edible Oils

Author:
Meng, Xianghe; Ye, Qin; Nie, Xiaohua; Pan, Qiuyue; Jiang, Lianzhou
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1405-1412
ISSN:
0003-021X
Subject:
Fourier transform infrared spectroscopy; chemometrics; cooking fats and oils; least squares; model validation; models; peroxide value; reflectance; variance
Abstract:
... Partial least squares (PLS) is a commonly used (and sometimes misused) chemometric technique for calibrating Fourier transform infrared spectroscopy, and allows the analysis of a variety of quality parameters associated with edible oils. Peroxide value (PV) is a typical parameter of interest; however, developing a robust, optimal, and reliable calibration method can be a daunting task. This paper ...
DOI:
10.1007/s11746-015-2712-6

5. Changes in Volatile Compounds of Black Cumin Oil and Hazelnut Oil by Microwave Heating Process

Author:
Kiralan, Mustafa; Kiralan, S. Sezer
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1445-1450
ISSN:
0003-021X
Subject:
Nigella sativa; absorption; alpha-pinene; beta-pinene; gamma-terpinene; hazelnut oil; headspace analysis; heat; microwave treatment; oxidation; p-cymene; sabinene; solid phase microextraction; volatile compounds
Abstract:
... Black cumin and hazelnut oils were subjected to a heating process in a microwave oven for a duration of 2, 4, 6 and 8 min at a constant frequency of 2450 MHz and a power of 0.45 kW. The ultraviolet absorption and volatile products of the oils were investigated in detail during the processes. The experimental evidences obtained show that K₂₃₂ and K₂₇₀ parameters reach values of 4.69 and 1.30 for bl ...
DOI:
10.1007/s11746-015-2711-7

6. Characterisation of Seed Lipids from Bixa orellana and Trachyspermum copticum

Author:
Prabhakara Rao, Pamidighantam; Narsing Rao, Galla; Jyothirmayi, Tummala; Satyanarayana, Akula; Karuna, Mallampalli Sri Lakshmi; Prasad, Rachapudi Badari Narayana
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1483-1490
ISSN:
0003-021X
Subject:
Bixa orellana; Trachyspermum ammi; anti-inflammatory activity; colic; essential oils; fatty acid composition; gas chromatography-mass spectrometry; glycolipids; industrial applications; linoleic acid; odors; oils; phospholipids; seeds; silicic acid; stearic acid; thymol; triacylglycerols
Abstract:
... Bixa orellana L. seeds possess a resinous lipid (6.3 %), which has a pungent and spicy odour. The seed is known for its medicinal properties such as anti-inflammatory, antipyretic activity and as a cure for tonsilitis. Trachyspermum copticum L. seed is a well known digestive aid and relief from colic pain. T. copticum possesses essential oil rich in thymol (>50 %) and lipid (15.6 %). The present s ...
DOI:
10.1007/s11746-015-2717-1

7. Development of Pressurized Extraction Processes for Oil Recovery from Wild Almond (Amygdalus scoparia)

Author:
Balvardi, Mohammad; Mendiola, Jose A.; Castro-Gómez, Pilar; Fontecha, Javier; Rezaei, Karamatollah; Ibáñez, Elena
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1503-1511
ISSN:
0003-021X
Subject:
Prunus scoparia; almonds; carbon dioxide; ethanol; experimental design; oils; oleic acid; solvents; supercritical fluid extraction; temperature; trees; triacylglycerols; Iran
Abstract:
... Wild almond Amygdalus scoparia is a very fruitful tree that is spread over an extensive region of Iran. Considering its high quality oil, the development of clean extraction processes based on the use of compressed fluids is encouraged. In this study, the main factors involved in supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) of wild almond have been optimized by usin ...
DOI:
10.1007/s11746-015-2708-2

8. Effect of Agronomical Practices on the Nutritional Quality of Virgin Olive Oil at Different Ripening Stages

Author:
Jimenez, Brígida; Sánchez-Ortiz, Araceli; Lorenzo, María Luisa; Rivas, Ana
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1491-1501
ISSN:
0003-021X
Subject:
acidity; alpha-tocopherol; beta-tocopherol; fatty acid composition; fruits; linolenic acid; long term experiments; nutritive value; olives; oxidative stability; palmitoleic acid; phenol; plant cultural practices; principal component analysis; ripening; stearic acid; virgin olive oil
Abstract:
... There is a need to verify the quality of organically produced olive oils and to compare them to conventional ones. The objective of this study was to assess possible differences in nutritional quality between agronomic practices in Picual and Hojiblanca olive oil varieties at different stages of olive ripeness. The results showed that organic versus conventional cultivation did not consistently af ...
DOI:
10.1007/s11746-015-2710-8

9. Homogeneous Tubular-Flow Process for Monoolein Preparation

Author:
Herskowitz, Moti; Landau, Miron V.; Koukouliev, Slava; Zarchin, Ruby; Nehemya, Roxana Vidruk; Wee, Lik H.; Martens, Johan A.
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1525-1529
ISSN:
0003-021X
Subject:
chemical equilibrium; esterification; glycerol; oils; oleic acid; reaction kinetics; solubility; temperature; triacylglycerols
Abstract:
... Esterification of fatty acids with glycerol is characterized by negligible solubility of the two liquid phases. The reactions to mono-, di- and triglycerides taking place in the fatty acid phase, are limited by chemical equilibrium. The scope of this study is to investigate in a tubular reactor the conversion of a homogeneous mixture of oleic acid and glycerol in tert-butanol. The liquid compositi ...
DOI:
10.1007/s11746-015-2707-3

10. 4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants

Author:
Csallany, A. Saari; Han, I.; Shoeman, D. W.; Chen, C.; Yuan, Jieyao
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1413-1419
ISSN:
0003-021X
Subject:
French fries; fast food restaurants; frying oil; heat; high performance liquid chromatography; linoleic acid; lipid peroxidation; public health; toxicity
Abstract:
... The toxic lipid peroxidation product, α,β,4-hydroxy-2-trans-nonenal (HNE) concentration, was measured in French fries (FF) from six local fast food restaurants. FF were purchased between 2 and 3 pm from all six restaurants. FF were also purchased at 12, 2, 4, 6 pm from one and at 1, 3, 5, 7 pm from another restaurant. Samples were analyzed for total fat, fatty acid distribution and for HNE by high ...
DOI:
10.1007/s11746-015-2699-z

11. Influence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels

Author:
Öğütcü, Mustafa; Yılmaz, Emin; Güneşer, Onur
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1429-1443
ISSN:
0003-021X
Subject:
Helianthus annuus; antioxidant activity; bananas; beeswax; beta-carotene; butter; cholecalciferol; firmness; flavor; mouthfeel; odors; peroxide value; storage time; strawberries; texture; virgin olive oil
Abstract:
... In this study, virgin olive oil (VOO) organogels were produced with beeswax (BW) and sunflower wax (SW) and enriched with β-carotene, vitamin D₃ and E as well as aromatized with strawberry, banana, and butter aromas. The physicochemical, thermal, structural, and sensorial properties of the fresh organogel samples were determined. The peroxide values, antioxidant activities, firmness, and volatile ...
DOI:
10.1007/s11746-015-2719-z

12. Investigation of Heat-Induced Degradation of Virgin Olive Oil Using Front Face Fluorescence Spectroscopy and Chemometric Analysis

Author:
Mbesse Kongbonga, Yvon; Ghalila, Hassen; Majdi, Youssef; Mbogning Feudjio, William; Ben Lakhdar, Zohra
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1399-1404
ISSN:
0003-021X
Subject:
chemometrics; chlorophyll; fluorescence; fluorescence emission spectroscopy; heat; oxidation; peroxide value; principal component analysis; temperature; virgin olive oil
Abstract:
... A simple setup using a 365-nm light-emitting diode coupled to a USB spectrometer through an optical fiber, in a front-face fluorescence configuration, was used to investigate the heat-induced deterioration of virgin olive oil at different heating temperatures and times. The samples were heated for 30, 60, 120 and 180 min for every temperature setting of 140, 160 and 180 °C, respectively. Two impor ...
DOI:
10.1007/s11746-015-2704-6

13. Oxidative Stability of α-Linolenic Acid in Corn Chips Enriched with Linseed Oil Pro/Antioxidative Activity of Tocopherol

Author:
Rogalski, Mateusz; Szterk, Arkadiusz
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1461-1471
ISSN:
0003-021X
Subject:
European Union; air; alpha-linolenic acid; antioxidant activity; argon (noble gases); ascorbic acid; breakfast; corn; delta-tocopherol; functional foods; linseed oil; nutritive value; omega-3 fatty acids; oxidative stability; packaging; polyamides; polyethylene; protective effect; snacks
Abstract:
... Extruded products, particularly those which are corn-based, are widely consumed salty or sweet snacks; moreover, they very often provide a basis for breakfast for people around the world. Extruded products are characterised by a low nutritional value, and a particularly low content of polyunsaturated fatty acids of the n-3 group. An attempt was made to enrich extruded corn crisps with α-linolenic ...
DOI:
10.1007/s11746-015-2713-5

14. Taguchi Method and Grey Relational Analysis to Improve in Situ Production of FAME from Sunflower and Jatropha curcas Kernels with Subcritical Solvent Mixture

Author:
Sutanto, Sylviana; Go, Alchris Woo; Ismadji, Suryadi; Ju, Yi-Hsu
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1513-1523
ISSN:
0003-021X
Subject:
Helianthus annuus; Jatropha curcas; Taguchi method; acetic acid; esterification; fatty acid composition; free fatty acids; methanol; microsatellite repeats; oils; seeds; solvents; temperature; transesterification; yields
Abstract:
... This study investigates the possibility of employing in situ (trans)esterification (ISTE) under the subcritical condition (200–250 °C) of the solvent mixture (methanol + acetic acid) with a high solid loading and a low solvent to solid ratio (SSR). The Taguchi method together with grey relational analysis was used to improve both FAME yield and productivity. It was found that temperature reaction ...
DOI:
10.1007/s11746-015-2714-4

15. The Effect of Boron Application on Chemical Characterization and Volatile Compounds of Virgin Olive Oil of Ayvalik Olive Cultivar

Author:
Toker, Cem; Yavuz, Namik
Source:
The journal of the American Oil Chemists' Society 2015 v.92 no.10 pp. 1421-1428
ISSN:
0003-021X
Subject:
boron; cultivars; farming systems; fatty acid composition; harvest date; leaves; linoleic acid; linolenic acid; oleic acid; olives; orchards; phenols; trees; virgin olive oil; volatile compounds
Abstract:
... In this study, the Ayvalik olive variety, an important and widely grown olive variety in Turkey, was chosen. A month prior to blooming and 2 months prior to harvesting in 2011 and 2012, three different concentrations of boron (100, 150 and 250 ppm) were applied to the olive leaves with or without boron deficiencies. After the application, quality criteria, fatty acid composition, total phenol cont ...
DOI:
10.1007/s11746-015-2703-7