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Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including hydrogenation, interesterification, fractionation, and blending. However, blending is the most widely accepted method for improving the physicochemical properties, nutritive value and oxidative stability of vegetable oils because it is simple, cost‐effective, non‐destructive, and does not involve chemical treatments. Blending vegetable oils with contrasting fatty acid compositions or blending omega 3 fatty acids and antioxidants rich minor oils with major oils are two common strategies to formulate blends. Blended oil with balanced fatty acids could play substantial role in improving the consumers' health. However, while designing vegetable oil blends, it is important to keep in mind the intended application of the formulated blend, consumer's demands and also food laws. This review paper covers the literature related to blending of vegetable oils with a focus on effect of vegetable oils blending on their physicochemical and nutritional properties, health benefits and utility in food industries. [ABSTRACT FROM AUTHOR]

This paper describes the composition and quality characteristics of the "Moroccan Picholine" virgin olive oil (VOO) produced in Taza province (northern Morocco). Legal quality indices, pigments, total phenols, oxidative stability, and fatty acid composition were analyzed under the impact of three extraction systems (two phase [C2] and three phase [C3] centrifugation decanters and super‐pressure [SP]) in three production sites (Bni Frassen, Bouchfaa, and Taza) during three consecutive crop seasons (2014, 2015, and 2016). All the assessed parameters were largely affected by the extraction system. Indeed, the two phase centrifugation system provided the better quality of VOO with the lowest values of free fatty acids and oxidation indices and the highest amounts of oleic acid, carotenoids, and total phenols therefore the greatest oxidative stability. Crop season and production site had only significant impacts on some parameters. VOO produced in 2015 from Bni Frassen was richer on total phenols hence presented lower values of peroxide value. Principal component analysis (PCA) showed a clear separation along PC1 (58%) between C2 with better VOO characteristics from both C3 and SP, while PC2 (11%) allowed a net distinction of VOO produced in 2014 from those in 2015 and 2016. Moreover, the oxidative stability of the assessed VOO was found strongly related to total phenol and carotenoid contents as well as oleic/linoleic ratio. [ABSTRACT FROM AUTHOR]

A series of long-chain quaternary ammonium halogen esters (UKK-chemicals), quaternary dimethyl tallow epoxypropyl ammonium halogens (EPK1), quaternary ditallow methyl epoxypropyl ammonium halogens (EPK2), and EPK2 oligomers (EPK2P) were synthesized. At acidic, neutral, or slightly basic conditions, EPK1-, EPK2-, EPK2P-, and UKK-chemicals operate as cationic chemicals. They can be used, for example, as stock sizings, surface sizings, or fixatives. Stock sizing, surface sizing, and fixative experiments indicate that EPK1-, EPK2-, EPK2P-, and UKK-chemicals function at least as well as or better than the corresponding synthetic chemicals used in papermaking. [ABSTRACT FROM AUTHOR]

Several methods are available for elongation of fatty acid acyl chains. The present paper describes adaptation to the fatty acid field of a previously published protocol for manganese‐based Wurtz type coupling of alkyl bromides. 22‐Bromo‐3(Z),6(Z),9(Z),12(Z),15(Z),18(Z)‐docosahexaene, easily prepared from 4(Z),7(Z),10(Z),13(Z),16(Z),19(Z)‐docosahexaenoic acid, was coupled to homologous ω‐bromoesters by stirring for 4 hours at 40°C in the presence of manganese powder, a nickel catalyst and terpyridine. This afforded in yields of 70–75% a series of ω3‐hexaenoates of chain lengths of 32–40 carbons. The corresponding fatty acids of >98% purity were obtained following saponification and final purification. By using methyl [2,2,3,3,4,4‐2H6]10‐bromodecanoate as coupling partner it was possible to prepare a very long chain fatty acid in isotopically labeled form, i.e., [2,2,3,3,4,4‐2H6]14(Z),17(Z),20(Z),23(Z),26(Z),29(Z)‐dotriacontahexaenoic acid. Also prepared were the monounsaturated long chain fatty acids 15(Z)‐octadecenoic acid and 15(Z)‐tetracosenoic acid. Very long chain fatty acids have been isolated from retina and other tissues and are of biological relevance. The methodology described will assist in further analytical and biological studies in this field. [ABSTRACT FROM AUTHOR]

The objective of this study was to identify the physical properties of an interesterified soybean oil (EIESOY), containing 45% saturated fatty acids (SFA), that correlates with high oil binding capacity (OBC) and low oil loss (OL). In this study, three EIESOY samples were analyzed; a 100% sample, a 50% sample diluted with 50% soybean oil, and a 20% sample diluted with 80% soybean oil. All samples were crystallized using fast (7.78°C/min) and slow (0.1°C/min) cooling rates as well as with and without high‐intensity ultrasound (HIU, 20 kHz). The 100%, 50%, and 20% samples were crystallized at 38.5, 27.0, and 22.0°C, respectively. HIU was applied at the onset of crystallization and all samples were allowed to crystallize isothermally for 90 min. After 90 min, physical properties such as crystal microstructure, hardness, solid fat content (SFC), elasticity, and melting behavior were evaluated. Physical properties were also measured after storage for 48 h at 22 and 5°C. Results show that OBC was positively correlated with hardness, G′, and SFC after 48 h (r = 0.738, p = 0.006; r = 0.639, p = 0.025; r = 0.695, p = 0.012; respectively), OL was negatively correlated with hardness after 48 h (r = −0.696, p < 0.001), G′ after 90 min and 48 h (r = −0.704, p < 0.001; r = −0.590, p = 0.002), and SFC after 90 min and 48 h (r = −0.722, p < 0.001; r = −0.788, p < 0.001). Neither OBC nor OL were correlated with crystal diameter or the number of crystals. [ABSTRACT FROM AUTHOR]

Abstract: Moringa ovalifolia tree is indigenous to Namibia and is a multipurpose tree whose leaves, pods, fruits, and flowers are edible. The tree is well adapted to the harsh climatic conditions of the region and easily cultivated. In this paper, we investigate the physicochemical characteristics of the oil extracted from M. ovalifolia seeds collected from Remhoogte Farm, Khomas region, Namibia. The oil yield was 34.86 ± 2.47%. The oil contained a high level of monounsaturated fatty acids, with oleic acid (18:1) being the dominant one. The oil had high levels of tocopherol, with a total of 44.56 mg 100 g−1 of oil, comprising α‐tocopherol (33.94 mg 100 g−1), β‐tocopherol (6.64 mg 100 g−1), and δ‐tocopherol (3.98 mg 100 g−1). High levels of stigmasterol (142.41 mg 100 g−1) and β‐sitosterol (330.70 mg 100 g−1) were also detected. The seed oil exhibited good‐quality characteristics, making it a useful new seed oil to be considered for food and nonfood applications. [ABSTRACT FROM AUTHOR]

Abstract: This study aimed to evaluate the fatty acid profiles of sunflower oil extracted from hybrid grains produced and stored in different environments. The trials were conducted in Teresina (Piauí), Vilhena (Rondônia), and Jaguariúna (São Paulo) in randomized complete block design with 4 replicates. After harvesting, grains from 1 high oleic and 3 traditional hybrids were packed in kraft paper bags and stored in a covered shed and in a cold chamber up to 12 months. The fatty acid profiles were determined by gas chromatography after 0, 4, 8, and 12 months of storage. Analyses of variance were conducted in a split‐plot design, with hybrids being considered as whole plots and storage times as subplots. Tukey's test was performed to compare hybrids and regression analyses for storage times. The initial fatty acid profile of the grains of the same hybrid varied depending on the production location. The grain storage of high oleic and traditional sunflower hybrids during 12 months in covered shed and in cold chamber resulted in little changes in oil fatty acid profiles, regardless of the initial contents. These changes occurred only for linoleic and palmitic acids. [ABSTRACT FROM AUTHOR]

This paper deals with the ester-ester interchange reaction using an immobilized lipase (Lipozyme TL IM) as biocatalyst and sodium methoxide as a chemical catalyst for incorporating oxygenated FA such as 12-hydroxyoleic, 12-hydroxystearic, and 12-epoxyoleic in soy phospholipids. As much as 65% hydroxyoleic acid, 57% hydroxystearic acid, and 43% epoxyoleic acid were incorporated in soy phospholipid with lipase. The corresponding incorporations of these acids were 51, 49, and 35%, respectively, by using the chemical catalyst. Interface properties such as critical micelle concentration (CMC), effectiveness of interracial tension reduction (γCMC), maximum surface excess concentration (Γmax), and minimum area/molecule at the inter face (Amin) of the modified products were measured and found to be different from those of the original soy phospholipids. [ABSTRACT FROM AUTHOR]

Among oil compounds, fatty acids, tocopherols and xanthophylls (lutein and zeaxanthin) are of special interest due to their nutritional properties. The identification and quantification of these compounds in pecan nuts ( Carya illinoinensis) could therefore be very useful to produce functional foods rich in compounds of this type. This paper reports studies on their accumulation and the effect of ripening on the content of these high value-added compounds. The total lipid content increased during the ripening. Saturated and polyunsaturated fatty acids decreased significantly, whereas, monounsaturated fatty acids increased during the ripening of pecan nut fruit. Maximum levels of total tocopherol (279.53 mg/kg oil) and xanthophyll (6.18 mg/kg oil) were detected at 20th weeks after the flowering date. These amounts decreased gradually as ripening advances. The early stages of pecan ripening seem to have nutritional and pharmaceutical interests. These results may be useful for evaluating the pecan nut quality and determining the optimal period when the pecans accumulated the maximum of these nutritional and healthy compounds. [ABSTRACT FROM AUTHOR]

Tuna fish oil contains 25-30 % docosahexaenoic acid (DHA) and is one of the richest sources of DHA. The present paper investigates the enrichment of DHA by selective esterification of fatty acids obtained from hydrolysis of tuna fish oil catalyzed by Rhizopus oryzae lipase (ROL). The fatty acid mixture obtained after hydrolysis of tuna fish oil, referred to as tuna-FFA contained 26 % DHA. For purification/concentration of DHA in free fatty acids, selective esterification of the fatty acid mixtures with butanol was carried out using ROL in a water-organic solvent system. The best reaction parameters found in this study were pH 7, temperature 35 °C, agitation speed 800 rpm and a fatty acid to solvent (iso-octane) ratio of 1:1.32 (w/v). Also, the effects of other parameters such as type of alcohol, type of enzyme, alcohol to fatty acid ratio, enzyme to fatty acid ratio were studied to determine the most suitable reaction conditions. Exactly 76.2 % of tuna-FFA was esterified in 24 h, under the most suitable reaction conditions and the DHA content in the fatty acid fraction rose from 26 to 86.9 % with 80 % recovery of DHA, after selective esterification. The DHA content of fatty acids in butyl esters was found to be 13.6 %. [ABSTRACT FROM AUTHOR]

The changes in the acid fraction of wood extracts from Pinus pinaster Ait. have been studied. Qualitative and quantitative compositions have been determined in samples that were just extracted and then seven and twelve months after extraction. Samples were prepared according to Technical Association of Pulp and Paper Industry Standards, extracted with petroleum ether (b.p. 40-60°C) in a Soxhlet apparatus and saponified with ethanolic 0.4N potassium hydroxide. The acid fraction was methylated with diazomethane, and its qualitative composition was determined by combined gas chromatography/mass spectrometry. The quantitative composition was determined by gas chromatography with a DEGS packed column. An increase was observed in the percentage of palmitic, oleic, pimaric and dehydroabietic acids, and there was a decrease in the percentage of linoleic and abietic acids. No variation was observed in extract composition after seven and twelve months. [ABSTRACT FROM AUTHOR]

The paper reports the investigation of tribochemically formed boundary films of canola oils using surface-enhanced Raman spectroscopy. This is the first time that metallic surfaces lubricated by plant oils have been studied using this technique. The results of this work provided strong evidence that fatty acids were liberated from the triglyceride structure during sliding to form a fatty acid soap layer on the silver surface. The study also revealed that the fatty acid chains of the unrefined canola oil were more disordered and most likely in a gauche conformation, while that of the refined canola oil were tightly packed and oriented perpendicular to the surface. It is believed that the greater presence of polar minor components in the unrefined oil, such as phospholipids, interfered with the ability of free fatty acids to form a tightly packed monolayer on the silver surface. [ABSTRACT FROM AUTHOR]

This paper reports the synthesis of a series of novel compounds where carboxylic acids have been linked to a phenol through amidomethyl units. For instance, one, two, or three fatty acids have been selectively appended to the phenol in yields above 75%. The fatty acid used was oleic acid, which was subsequently epoxidized. Other functional groups, such as amino acids, can be incorporated in these compounds. Examples of monomers that are suitable for polymerization were also prepared: one acrylamide, one styrene derivative, and two types of AB diamino acids, all of which contain oleic units that are sites for epoxidation and crosslinking. Fatty acid aryl ethers were prepared using hydroxy fatty acids. These molecules are intended to serve as augmented analogues of epoxidized vegetable oil. Their amide groups should lead to intermolecular aggregation through hydrogen bonding, and the option to covalently include other functional groups may permit tuning of the macroscopic materials properties of films, coatings, or solids constructed from them. [ABSTRACT FROM AUTHOR]

systematic collection of Jatropha curcas germplasm was carried out from five distinct ecogeographic zones of peninsular India in 2008. This involved recording passport data, documentation of important plant traits in situ, ecogeographic parameters and assessment of variability in 82 accessions. Extraction of oil was done by the Soxhlet method which gave an average yield of 38%. Oil content of collected accessions was determined by nuclear magnetic resonance and Soxhlet extraction. Oil variability ranged from 45.5% in JC-8 to 11.5% in JC-30. The level of unsaturated fatty acid ranged from 85% in JC-57 to 75.5% in JC-10. Saturated fatty acids ranged from 24% in JC-43 to 15% in JC-54, the oxidative stability index was highest at 2.1 in JC-30 and lowest at 0.68 in JC-17. The seed weight was greatest in JC-8 and the lowest in JC-30. This paper provides information that will facilitate the selection of promising accessions for genetic enhancement of Jatropha germplasm through conventional breeding. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of chia ( Salvia hispanica L.) seed coat color on oil content and fatty acid composition, as well as the effect of different growing areas on chemical variation. This study was carried out using white and black-spotted chia seeds grown together at five locations of Ecuador. Oil content was not significantly ( P < 0.05) different for any of the comparative analyses performed between white and black-spotted seeds at all, although significant differences in oil content among locations were detected. The seeds from the San Pablo location showed the highest oil concentration (34.5%). No significant differences among fatty acids at any of the location were detected between white and black-spotted seeds; however, significant differences in fatty acids composition between sites were found. Overall, significant ( P < 0.05) differences in palmitic, oleic, linoleic, and α-linolenic fatty acid compositions among oils from seeds grown in different locations were detected. In conclusion, this paper shows that the larger differences found in oil content and fatty acid composition are due to location (because of the environmental differences) rather than chia seed coat color. [ABSTRACT FROM AUTHOR]

A study on the commercial virgin coconut oil (VCO) available in the Malaysian and Indonesian market was conducted. The paper reported the chemical characteristics and fatty acid composition of VCO. There was no significant difference in lauric acid content (46.64–48.03%) among VCO samples. The major triacylglycerols obtained for the oils were LaLaLa, LaLaM, CLaLa, LaMM and CCLa (La, lauric; C, capric; M, myristic). Iodine value ranged from 4.47 to 8.55, indicative of only few unsaturated bond presence. Saponification value ranged from 250.07 to 260.67 mg KOH/g oil. The low peroxide value (0.21–0.57 mequiv oxygen/kg) signified its high oxidative stability, while anisidine value ranged from 0.16 to 0.19. Free fatty acid content of 0.15–0.25 was fairly low, showing that VCO samples were of good quality. All chemical compositions were within the limit of Codex standard for edible coconut oil. Total phenolic contents of VCO samples (7.78–29.18 mg GAE/100 g oil) were significantly higher than refined, bleached and deodorized (RBD) coconut oil (6.14 mg GAE/100 g oil). These results suggest that VCO is as good as RBD coconut oil in chemical properties with the added benefit of being higher in phenolic content. [ABSTRACT FROM AUTHOR]

Recycled vegetable oil (RVO) is a relatively cheap raw material for biodiesel production, but biodiesel grade methyl ester yields from RVO were found to be considerably lower than those from pure plant oil. The present paper investigates sources of yield loss during methanolysis of RVOs with free fatty acids (FFA) contents of 0.4–3.3%, and makes suggestions for the improvement of methyl ester yields. Data presented here indicated that yield losses of methyl esters during methanolysis were due to triglyceride and methyl ester hydrolysis and to the dissolution of methyl esters in the glycerol phase. Hydrolysis of triglycerides and methyl esters seemed to be the only side reaction causing yield losses, and the amount of fatty acids from hydrolysis increased with concentration of the potassium hydroxide catalyst. Dissolution of methyl esters in the glycerol phase was probably caused by the detergent effect of potassium salts of fatty acids originating from FFA in the RVO and from triglyceride hydrolysis, and the amount of dissolved methyl esters increased with FFA content of the RVO. The FFA content of the RVO had no effect on hydrolysis, and the amount of triglycerides and methyl esters hydrolysed during methanolysis remained constant with increasing FFA content of the RVO. [ABSTRACT FROM AUTHOR]

This paper describes an investigation into the usefulness of some instrumental methods (GC, NMR, and DSC) in the detection of adulteration of olive oil with soybean, sunflower, and canola oils (that are relatively cheap oils mixed as adulterants with olive oil). These seed oils were compared with genuine and commercial olive oils, two of which appeared to have been adulterated. It was observed that from among physical and chemical indices, the iodine value and the refractive index in the two olive oil samples (named A and B) were significantly higher ( P < 0.01) than in the reference (genuine) olive oil, both values being above standard limits established for olive oil. On the other hand, fatty acid (FA) profiles in these two samples exhibited higher amounts of linolenic and linoleic acids (5.34 and 39.92%, 6.38 and 54.42%, 0.79 and 12.88% for A, B and genuine olive oils respectively) but significantly lower amounts of oleic acid (30.07, 21.72 and 67.86%, respectively). The number and intensity of signals observed using 1H NMR indicated that the peaks numbered 2 and 7 were useful in the determination of olive oil purity. Because of higher linolenic and linoleic acid contents in samples A and B, the intensity and integrated areas for these two signals were higher than those for other olive oil samples in which signal 2 was not observed and signal 7 had a very low intensity. Satisfactory results were achieved from quantitation of DSC parameters. The results show that due to increased unsaturated FAs in samples A and B and the consequent changes in triacylglycerol profiles, offset crystallization temperature and onset melting temperature in these two olive oils differed from those of the reference and clearly shifted to lower values. Crystallization and melting curves were similar to the corresponding curves observed for soybean and sunflower oils in terms of shape and number of peaks. [ABSTRACT FROM AUTHOR]

Vegetable oils can be deacidified by liquid--liquid extraction based on differences in polarity between triglycerides and fatty acids and differences in solubility. Information on the equilibrium between the phases of such systems is important for designing separation processes. The present paper reports experimental data for the extraction of fatty acid from soybean oil by (ethanol + water) as a mixed-solvent for system of soybean oil + oleic acid + ethanol + water at 30°C at different water contents. The liquid--liquid equilibrium data of the systems were used to obtain interaction parameters in the universal quasi-chemical theory (UNIQUAC) activity coefficient model. These parameters can be used to predict equilibrium data of ternary and quaternary systems. The deviations between experimental and calculated compositions in both phases for each system using this model were calculated. The distribution coefficients and the selectivity factors of solvents for extraction of fatty acid from oil at 30°C were calculated. Increasing of the water content as the co-solvent decreased the distribution coefficients and increased the selectivity factors of mixed-solvents, therefore considering the economical and practical aspects the optimum water content may be used for extracting oleic acid from soybean oil. We concluded that (ethanol + water) as a mixed-solvent can be used for extracting fatty acids from edible oils in a normal temperature. [ABSTRACT FROM AUTHOR]

The fruits of two plants from Algeria (Quercus and Pistacia lentiscus) were investigated. The paper reports the chemical characteristics and the fatty acid composition of the oil extracts from the fruits. The black fruits of P. lentiscus has the highest crude fat of 32.8%, followed by the red fruits with 11.7%, and the lowest value of 9% in Quercus (acorn). The acid value was highest in red fruits of P. lentiscus oil (24.0 mg KOH/g), followed by the black fruits oil and lowest in acorn oil. The relatively high iodine value in the oils indicates the presence of many unsaturated bonds. Saponification value was highest in the Quercus ilex oil (166.7 mg KOH/g), while the lowest value was in the black fruits of P. lentiscus oil. Gas-liquid chromatography revealed that the three dominant fatty acids found are: palmitic C16:0 (16.3-19.5%), oleic C18:1 (55.3-64.9%), linoleic C18:2 (17.6-28.4%). The oils contain an appreciable amount of unsaturated fatty acids (78.8-83.5%). [ABSTRACT FROM AUTHOR]

Docosahexaenoic acid (DHA, 22:6n-3) is known to protect against a range of degenerative disease conditions and aid in the development of eye and brain function in infants. In dietary lipids DHA is found primarily in the triacylglycerol (TAG) form. However, the effects of the positional distribution of DHA in TAG on lipid functional properties such as bioactivity and oxidative stability are not clearly understood. Studies on this subject for the most part are limited by a lack of regioisomerically pure TAG model compounds containing DHA or similar long-chain (LC)-polyunsaturated fatty acids (PUFA). This paper reports on the development of a practical procedure, based on chemical and enzymatic reactions, for the syntheses of regioisomerically enriched, symmetrical and unsymmetrical TAG isomers containing two palmitic acid and one of linoleic acid, linolenic acid, or DHA. 1,3-Selective acylation of glycerol with vinyl esters of fatty acids catalyzed by Candida antarctica lipase and direct coupling with fatty acids in the presence of the coupling agents 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 4-dimethylaminopyridine furnished 1,3-dihexadecanoyl-2-docosahexaenoyl glycerol and its unsymmetrical isomer 1,2-dihexadecanoyl-3-docosahexaenoyl glycerol in 99 and 60% yield, respectively. Critical to the success of the unsymmetrical TAG synthesis is the demonstration that PUFA-containing glycerol acetonides can readily survive appropriately tailored acid-catalyzed conditions. In this way, sufficient quantities of highly regioisomerically enriched PUFA-containing unsymmetrical monoacylglycerols (MAG) and TAG have now become routinely accessible. The methods are amenable to scale-up and could be adopted for regioenriched synthesis of a wide range of TAG. [ABSTRACT FROM AUTHOR]

Novel products produced from seed oil materials (TAG, phospholipids, and minor components such as tocopherols, sterols, stanols, and fatty acyl esters of the latter two) by enzyme-mediated purification or chemical modification are reviewed. The primary focus is on "value-added products" of current and potential use (particularly in the food, cosmetics, and pharmaceutical industries) that require the selectivity of enzymes and mild operating conditions, the latter being beneficial for polyunsaturated and oxygenated acyl groups. The paper briefly reviews the biochemistry of enzymes in lipid modification (lipases, phospholipases, and lipoxygenases) and discusses and assesses the current and future applications, current state of the art, and areas for future research for the following enzyme-mediated processes: isolation of polyunsaturated and oxygenated FFA; formation of structured TAG as nutraceuticals; formation of MAG, saccharide-FA esters, and other polyhydric alcohol ester as emulsifiers and surfactants; isolation and/or modification of tocopherols and sterols as antioxidants; formation of hydroperoxides as chemical intermediates; and modification of phospholipids for use in liposomes. [ABSTRACT FROM AUTHOR]

This paper presents the use of inductively coupled plasma MS (ICP-MS) for direct elemental analysis in oleochemicals (long-chain fatty acid derivative). It focuses on Ca, P, and Fe, which are key elements for many industrial applications and which are known to be challenging for MS technology. The instrument is operated with a "shield torch" interface under "high-power cool plasma." In addition, oxygen is blended with argon to prevent buildup of carbon on both torch and cones. The extra sensitivity of the ICP-MS technology permits high dilution factors, thereby minimizing any potential matrix effects. The contents of Ca, P, and Fe are quantified by standard addition. There is no need to resort to interference corrections for P, because it is measured as its oxide PO+ Detection limits lie in the sub-ppm for Ca and P and in the low-ppb for Fe. Accuracy of the method has been demonstrated for our products by a recovery test. [ABSTRACT FROM AUTHOR]

The objective of the work described in this paper was to study a possible FA selectivity of digestive lipolytic enzymes isolated from salmon and trout intestines toward astaxanthin diesters of various FA composition and compare it with the FA selectivity of microbial lipase. Astaxanthin diesters of varying FA composition were prepared in excellent yields (>90%) by chemical esterification using a carbodiimide coupling agent. The astaxanthin diesters were screened in a hydrolysis reaction by various commercially available lipases. The highest conversion rates were observed with the Candida rugosa lipase, which discriminated against n-3 PUFA. The rate of hydrolysis was determined by HPLC. Digestive lipolytic enzymes isolated from salmon and rainbow trout intestines displayed reversed FA selectivity. Thus, astaxanthin diesters highly enriched with n-3 PUFA including EPA and DHA were observed to be hydrolyzed at a considerably higher rate than the more saturated esters. Similar trends in FA selectivity were observed in the hydrolysis of fish oil TAG by the digestive lipolytic enzyme mixtures. [ABSTRACT FROM AUTHOR]

Measuring acyl lipid content and fatty acid composition is important in plant lipid research, and direct transmethylation followed by analysis with gas chromatography‐flame ionization detection has been broadly used in various studies. However, many existing protocols are time‐consuming and labor‐intensive, and the long reaction time under high temperature may artificially change fatty acid compositions of the samples. In this study, we optimized the direct transmethylation method for seed and leaf samples with a wide range of seed and tissue sizes, oil contents, and fatty acid profiles, which can be completed in 2 h. We also demonstrated that commercial disposable pipet tips, as well as polypropylene tubes under certain conditions, could be reliably used to replace glass tubes, Pasteur pipettes, and rubber bulbs to improve efficiency. Taken together, this optimized and generalized method could be used as a reliable and less time‐ and labor‐intensive approach to analyze acyl lipid content and fatty acid profile of plant samples. [ABSTRACT FROM AUTHOR]

The separation and identification of the components in milk fat, which are mainly triglycerides, is a challenge due to its complex composition. A reverse-phase high-performance liquid chromatography (HPLC) method with gradient elution and light-scattering detection is described in this paper for the triglyceride analysis in ewes' milk fat. Triglyceride identification was carried out by combining HPLC, gas-liquid chromatography (GLC), and the calculated equivalent carbon numbers of several triglyceride standards. Quantitation of partially resolved peaks in the HPLC chromatogram was accomplished by applying a peak deconvolution program. Forty-four fatty acids were identified by GLC analysis, but only 19 were used for the following prediction of triglyceride molecular species; 181 triglycerides were identified, some of which were grouped at the same peak and needed application of the deconvolution program. Consequently, coefficients of variation were close to or lower than 5%. Moreover, the triglyceride composition of ewe, cow, and goat milk fat were compared by using these methods. These results show that ewe milk fat is richer in short- and medium-chain triglycerides, and cow milk fat is richer in long-chain and unsaturated triglycerides. [ABSTRACT FROM AUTHOR]

The qualitative and quantitative composition of the acid fraction of wood extractives from three Spanish Pinus pinaster Ait. subspecies (Atlantic, mountain Mediterranean and plain Mediterranean) were studied. Seven samples of each subspecies were prepared according to Technical Association of Pulp and Paper Standards, extracted with petroleum ether (b.p. 40-60°C) in a Soxhlet apparatus and saponified with ethanolic 0.4N potassium hydroxide. The acid fraction was methylated with diazomethane and studied by combined gas chromatography/mass spectrometry. The major constituents found were palmitic, oleic and linoleic among the fatty acids and pimaric, sandaracopimaric, levopimaric, isopimaric, abietic and dehydroabietic among the resin acids. Neoabietic and palustric acids were not found. Variations in the quantitative composition of the acid fraction enable us to distinguish the three subspecies. Main quantitative differences are found between the Atlantic subspecies and the two Mediterranean subspecies. [ABSTRACT FROM AUTHOR]

We have undertaken a detailed study of the reactivity of furan fatty acids (F‐acids) with singlet oxygen (1O2) produced by thermal decomposition of endoperoxide and photosensitizer reaction of rose bengal in ethanol. Accordingly, we measured the second order rate constant (kQ) for the reaction of F‐acids with 1O2. As a result, the reactivity of F‐acids against 1O2 exhibited a decrease in the order tetra‐alkyl F‐acid (F3) > tri‐alkyl F‐acid (F2) > di‐alkyl F‐acid (NMF). In addition, we also employed the density functional theory (DFT) and quantum chemical calculations to predict the chemical reactivity, stability, and thermodynamic properties of F‐acids with respect to the quenching 1O2. In consequence, it is clear that log kQ values of F‐acids correlate with the energy level of the highest occupied molecular orbital (EHOMO), and HOMO of F‐acids may react with the lowest unoccupied molecular orbitals (LUMO) of 1O2. Moreover, the reaction of F‐acids with 1O2 proceeds spontaneously in ethanol based on the calculation by thermodynamics method. These results suggest that the F‐acids may contribute to the protection of oxidative damage in animals by quenching 1O2. [ABSTRACT FROM AUTHOR]

The physico‐chemical properties, phytochemicals, mineral contents of tobacco (Nicotiana tabacum L.) seeds grown at Samsun province in Turkey were evaluated. The oil contents of tobacco seeds ranged from 20.6% (control) to 29.0% (microwave‐roasted). L*, a* and b* values of tobacco seeds ranged from 32.38 to 35.61; from 6.32 to 6.78; from 13.72 to 14.27, respectively. Total phenolic contents of tobacco seed extract and oils were reported between 31.02 (oven‐roasted) and 34.42 mg GAE/100 g (microwave‐roasted) to 4.60 (microwave‐roasted) and 6.45 mg GAE/100 g (oven‐roasted), respectively. Total flavonoid values of raw and roasted tobacco seed extract and oils were determined between 26.62 (oven) and 67.10 mg/100 g (control) to 21.57 (control) and 44.71 mg/100 g (microwave‐roasted), respectively. Gallic acid, 3,4‐dihydroxybenzoic acid and catechin are the predominant phenolic components of raw and roasted tobacco seed oils. The amounts of oleic and linoleic acid in raw and roasted tobacco seed oils ranged from 10.23% (oven‐roasted) to 12.48% (control) and 73.72% (control) to 76.63% (oven‐roasted), respectively. The abundant elements found in seeds were K, P, Ca, Mg, S and Fe. The mineral amounts of the roasted seeds were found higher than that of the control. The highest increase was detected in oven roasted tobacco seeds. [ABSTRACT FROM AUTHOR]

High oleic palm oil (HOPO) with high oleic and palmitic acid contents is a new vegetable oil that needs to find further use in food applications, while hazelnut skin oil (HSO) with high oleic acid content is a by‐product of hazelnut oil production and have no commercial value. The aim of the study was to obtain new oil blends for new food formulations with high oxidative stability and low (or reasonable) saturated fatty acid content using HOPO and HSO. For this aim, they were blended in the proportions of 0 to 100% (wt/wt), and fatty acid and tocol compositions, induction period and storage stability of the blends were evaluated. Tocotrienols (560.94 mg/kg) constitute the majority of the tocol content of HOPO, while tocopherols (437.69 mg/kg) were the major tocols of HSO. HOPO has a higher saturated fatty acid composition and lower monounsaturated fatty acids content than HSO. In general, it was determined that increasing the HSO ratio in oil blends reduced their oxidative stabilities, which is most likely because HSO is richer in total unsaturated fatty acids (91.8%) than HOPO (68.4%). In addition, tocotrienols are known to be stronger antioxidants than tocopherols. Although HOPO is rich in γ‐tocotrienol, which has a strong antioxidant activity, it also has some disadvantages such as having a high price and containing significant levels of saturated fatty acids (mainly palmitic acid). The optimum blend ratio was then determined as 50% HOPO:50% HSO considering oxidative stability and fatty acid compositions. [ABSTRACT FROM AUTHOR]

Morphological characterization was investigated by agro‐morphological criteria related to carob seed size in four different moroccan regions collected in 2018 and 2019. There was no significant difference (p ≤ 0.05) on the seeds lengths and widths. However, a significant difference between seeds thickness and total seeds weight per pod (p ≤ 0.05) were observed between these four populations. The fatty acid, sterol, tocopherol, hydrocarbon, and the unoxygenated composition of carob seed extracts (Ceratonia siliqua L.) were studied. The mean fat yield of the seeds obtained is 1.53%–2.17%, 2.14%–2.15%, 1.61%–1.62%, 1.71%–1.75% for, respectively, the P1 (Meknes), P2 (Fez), P3 (Khemisset), and P4 (Marrakech) in 2018 and 2019. The seed oil was extracted with hexane and the analysis of the fatty fraction was performed by gas chromatography–mass spectrometry (GC–MS). Results show that the major fatty acids for 2018 and 2019 are linoleic acid (61.48%–61.52%, 52.12%–52.14%, 57.76%–58.15%, 61.33%–61.52%), palmitic acid (15.78%–15.81%, 16.44%–16.45%, 19.11%–18.37%, 20.24%–20.32%), oleic acid (11.03%–11.04%, 8.72%–8.82%, 8.51%–8.61%, 8.41%–8.53%), stearic acid (4.35%–3.14%, 5.40%–5.43%, 3.12%–3.13%, 0.96%–1.56%), and cerotic acid (0.62%–0.53%, 4.51%–4.52%, 4.03%–4.06%, 3.84%–3.87%). The unsaturated fatty acids (69.39% in 2018 and 69.68% in 2019) are the most dominant in the four seed extracts compared to the saturated fatty acids. In addition, the oil carob seeds analysis revealed the presence of γ‐tocopherol, α‐tocopherol and four sterols that included campesterol, stigmasterol, and β‐sitosterol. Moreover, the determination of hydrocarbon and un‐oxygenated compounds confirmed the existence of major compounds such as heptadecane, 2‐methyltriacontane, 1‐iodo hexadecane and 1‐iodo octadecane. The hierarchical analysis based on the morphological and chromatographic characterization of the seeds allowed the identification of three groups. Consequently, the first group consisted of populations from Marrakesh (P4) and Khemisset (P3), the second group consisted of the P1 from Meknes, and the P2 from Fez constituted the third group. [ABSTRACT FROM AUTHOR]

Fatty acids are widely used in industries for various applications as soaps or in their crystalline form. Fatty acid soaps are used as surface‐active agent to stabilize foams and emulsions, for detergency, and surface wetting. Fatty acid molecules in organic solvents are used as low‐molecular‐mass organic gelators. Currently, there is a renewed interest in using fatty acids in industrial applications instead of petrochemical surfactants since fatty acid soaps are green surfactants. Fatty acids exhibit also many advantages, including the design of responsive soft‐materials. Fatty acid soaps are natural pH and thermoresponsive surfactants, which can lead to responsive foams and emulsions. In their crystalline form, fatty acid crystals in both aqueous and non‐aqueous solvents stabilize liquid foams. These crystals are also efficient in the production of liquid marbles. Fatty acids are solvosurfactants with the ability to form microemulsions and capillary suspensions. In this review, we illustrate how fatty acid molecules can be used in the manufacture of multiresponsive soft‐materials ranging from aqueous and non‐aqueous foams, emulsions, nanoemulsions, microemulsions, liquid marbles and capillary suspensions. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate how lipid profiles affect the physicochemical properties, fatty acid profiles, and nutritional qualities of Brazilian margarines. We analyzed the texture profiles of 13 margarine samples and characterized their fatty acid composition, solid fat content, crystallization kinetics by NMR and thermal behavior by differential scanning calorimetry. The samples had total fat content ranging from 20% to 82% and low trans fatty acid (TFA) levels, except for two samples (5–7% elaidic acid). The fatty acid compositions of all samples showed a predominance of linoleic (23%–46%), oleic (20%–46%), and palmitic acids (7%–14%), indicating that they were formulated with soybean and palm oils. Saturated fat content ranged from 23% to 31%. Compared to the other evaluated samples, those with higher content of lipid and saturated fatty acids (SFAs) exhibited increased hardness and stickiness but reduced spreadability and adhesiveness. The presence of TFAs resulted in increased plasticity of the samples. Reformulation resulted in products with greater SFA levels, which had a negative impact as it increased the atherogenic index (AI: 0.22–0.48). The HF55 sample contained canola oil‐based fat and presented the best nutritional and physical properties. This study is the first to report a complete evaluation of representative margarines, with essential information in reformulating to achieve lower SFA. [ABSTRACT FROM AUTHOR]

Determination of double bond positions of unsaturated lipids is fundamental for understanding their biofunctions and biosynthetic pathways. Derivatizing unsaturated lipids with dimethyl disulfide (DMDS) represents a convenient method to yield characteristic ions for determining double bond positions. However, DMDS adduction of poly‐unsaturated lipids often leads to the formation of poly‐ and/or cyclized DMDS adducts, which yield complex mass spectra that are difficult to interpret in terms of double bond positions. Here, we report a room‐temperature, convenient experimental procedure to preferentially form mono‐DMDS adducts for poly‐unsaturated fatty acid methyl esters (FAMEs) with two to five double bonds (c9, c12‐C18:2, t9, t12‐C18:2, c5, c9, c12‐C18:3, c7, c10, c13, c16‐C22:4 and c5, c8, c11, c14, c17‐C20:5). Electron‐impact ionization mass spectra of these mono‐DMDS adducts provide highly diagnostic ions for determining positions of all double bonds. Our approach overcomes the limit of traditional DMDS derivatization methods which are generally limited to mono‐unsaturated molecules. In addition, we show gas chromatography and gas chromatography–mass spectrometry analyses of mono‐DMDS adducts can also provide useful information about double bond geometry, as cis double bonds are prone to isomerize to trans isomers. [ABSTRACT FROM AUTHOR]

Thirty-four strains of docosahexaenoic acid (DHA)-producing microorganisms were newly isolated from brackish areas in Japan. These strains showing various compositions of fatty acids. Especially, the fatty acids produced by one of the strains, named D31, had a high DHA content (over 60 % of the total fatty acids) and the simple fatty acid composition (16:0, 18:0, 18:1 and DHA without any other polyunsaturated acids). Although most oleaginous microorganisms accumulate DHA as triacylglycerol, the strain D31 accumulated DHA mainly as a polar lipid (79.4 % of total DHA), especially as phosphatidylcholine (71.4 % of polar DHA). This strain D31 was identified as a related species of Crypthecodinium cohnii on the basis of phylogenetic analysis. Crypthecodinium sp. D31 showed high DHA productivity when cultivated in a medium containing glycerol as the carbon source and a mixture of yeast extract and polypeptone as the nitrogen sources, with a salinity that was equivalent to 50 % of that of seawater and a pH in the acidic range (

Acetic- and butyric-capped oleic estolide 2-ethylhexyl (2-EH) esters were synthesized in a perchloric acid catalyzed (0.05 equiv) one-pot process from industrial 90 % oleic acid and either acetic or butyric fatty acids at two different ratios. This was directly followed by the esterification process incorporated into an in-situ second step to provide a low viscosity estolide ester functional fluid. The monoestolide and polyestolides were separated via vacuum distillation (6–13 Pa) at 240–250 °C. The physical properties of these materials were followed throughout the synthetic process and are reported. The final low viscosity acetic- and butyric-capped monoestolide 2-EH esters had viscosities of 19.9 and 24.2 cSt at 40 °C and 4.8 and 5.5 cSt at 100 °C with viscosity indexes (VI) of 161 and 163, respectively. Both monoestolide esters displayed excellent pour points (PPs). The PPs of the two were as follows: acetic-capped estolide 2-EH ester PP = −45 °C and butyric-capped estolide 2-EH ester PP = −27 °C. The biodegradable short-capped oleic estolide 2-EH esters had excellent low temperature properties and should perform well in low viscosity applications. [ABSTRACT FROM AUTHOR]

In this study, it was investigated to increase the lipid yield of the microalgae Schizochytrium sp., by applying different cell disruption methods; acid treatment with HCl, osmotic shock, enzyme applications and ultrasonic homogenizer were combined with the Bligh and Dyer or Soxhlet methods. In the Soxhlet method, the lipid and fatty acid yields decreased due to the inability of the method to break down the lipid cells sufficiently and the high temperature application. Enzyme application (hemicellulase treatment at 55°C for 2 days) prior to Bligh and Dyer method (BDE) was found more efficient in terms of lipid and DHA yield compared to other methods. BDE process increased the lipid yield to 21.72 ± 0.74% and DHA content to 19.25 ± 0.09% from lipid yield of 18.87 ± 0.4% and DHA content of 18.41 ± 0.20% by the Bligh and Dyer control (BDC). Major saturated fatty acids were 14:0, 16:0, 18:0, 24:0 and the highest saturated fatty acid was 16:0 (palmitic acid). Lipid health indices such as n‐6/n‐3, PUFA/SFA, atherogenicity index, thrombogenicity index and hypocholesterolemic/hypercholesterolemic ratios were almost favorable. With this study, appropriate lipid extraction methods were studied to provide an economical and environmental friendly suggestion for future studies to be used in areas such as food, feed and cosmetics grade. It was concluded that the most convenient method among the cell disruption methods was BDE owing to lipid and fatty acid yield. [ABSTRACT FROM AUTHOR]

Reaction selectivities were determined in multi-competitive reactions mediated by Rhizomucor miehei (RM)lipase at water activity of 0.19 in hexane. Saturated FA (C4-C18 even chain) and oleic acid (C18:1) were reacted with a single alcohol, glycerol, or α- or β-MAG containing C4, C10, C16, or C18:1 individually as alcohol cosubstrate. Similar patterns of broad FA selectivity toward C8-C18 FA were generally observed for esterification into specific acylglycerol (AG) pools with the different α/β-CX-MAG cosubstrates. Exceptions were enrichment of C18 in the MAG pool with α-C16-MAG substrate, and a general suppression of C4/C6 FA reactivity and a specific discrimination toward > C8 FA incorporation into the TAG pool, both for reactions with α-C10- and α-C16-MAG. RM lipase selectivity toward MAG was in descending order: β- C18:1-MAG > α/β-C4-MAG ˜ β-C10-MAG ˜ β-C16-MAG > α- C18:1-MAG > α-C10-MAG ˜ α-C16-MAG. Selectivity in channeling CX of the original CX-MAG substrates into higher AG species was in descending order: α-C10-MAG ˜ &alpha-C16-MAG > β-C10-MAG ˜ β-C16-MAG > α-C18:1 -MAG > β-C18:1 -MAG α/β-C4-MAG. Aside from their characteristic FA selectivity, Burkholderia cepacia (PS-30) and RM lipases behaved similarly in terms of MAG selectivity as well as a general conservation of FA selectivity throughout the sequential steps of TAG assembly from FA and glycerol for processes designed to yield specifically structured TAG. [ABSTRACT FROM AUTHOR]

The main purpose of this work was to study the effect of different ripening degree (0-7) on quality of two monovarietal olive oils (Arbequina and Arbosana) produced in Longnan region, located in the northwest of China, Gansu province. The qualitative characteristics of oils are evaluated by analysis of the principal quality parameters and chemical composition, such as: free acidity, peroxide value, K232, K270, oxidative stability, fatty acid composition, total phenols, flavonoids content and flavor profile. The maximum oil yields were obtained for both varieties at a ripening degree of 7 (13.26% and 23.59%). The Arbequina and Arbosana oils contained oleic acid (ranged 53.16%-58.92% and 66.30%-74.30%, respectively) and linoleic acid (ranged 15.51%-18.77% and 7.25%-9.45%), respectively. The ratio of MUFA/PUFA ranged from 2.93 to 3.77 and 6.73 to 9.84, respectively. The ratio of 18:1/18:2 presented ranges of 2.84-3.79 and 7.02-9.94, respectively. A significant relationship was observed between the total polyphenols (83.48-140.53 and 118.32-230.00 mg GAE·kg-1), flavonoids (0.43-9.00 and 10.20-5.51 mg RE·kg-1) and the oxidative stability. E-Nose could effectively identify and distinguish between different varieties and ripening degree of olive oil, especially that change in the W1W (sulfur-organic) sensor. A principal component analysis showed that the particular effect of ripening degree in the cultivars olive oils. [ABSTRACT FROM AUTHOR]

Greenhouse gases emitted into the atmosphere by burning of fossil fuels cause global warming. One option is obtaining biodiesel. Nannochloropsis oculata was cultured under different light intensities and reactors at 25°C for 21 days with f/2 medium to assess their effects on cell density, lipid, and fatty acids (FAs). N. oculata improved cell density on fed‐batch glass tubular reactor (7 L) at 200 μmol E m−2 s−1, yielding 3.5 × 108 cells ml−1, followed by fed‐batch Erlenmeyer flask (1 L) at 650 μmol E m−2 s−1 with 1.7 × 108 cells ml−1. The highest total lipid contents (% g lipid × g dry biomass−1) were 44.4 ± 0.8% for the reactor (1 L) at 650 μmol E m−2 s−1 and 35.2 ± 0.2% for the tubular reactor (7 L) at 200 μmol E m−2 s−1, until twice as high compared with the control culture (Erlenmeyer flask 1 L, 80 μmol E m−2 s−1) with 21.2 ± 1%. Comparing the total lipid content at 200 μmol E m−2 s−1, tubular reactor (7 L) and reactor 1 L achieved 35.2 ± 0.2% and 28.3 ± 1%, respectively, indicating the effect of shape reactor. The FAs were affected by high light intensity, decreasing SFAs to 2.5%, and increased monounsaturated fatty acids + polyunsaturated fatty acids to 2.5%. PUFAs (20:5n‐3) and (20:4n‐3) were affected by reactor shape, decreasing by half in the tubular reactor. In the best culture, fed‐batch tubular reactor (7 L) at 200 μmol E m−2 s−1 contains major FAs (16:0; 38.06 ± 0.16%), (16:1n‐7; 30.74 ± 0.58%), and (18:1n‐9; 17.15 ± 0.91%). [ABSTRACT FROM AUTHOR]

Chlorpyrifos is a Malaysian Pesticide Board‐approved organophosphate insecticide, which may become concentrated during fractionation. The objective of this project was to develop and validate a method to detect and quantify chlorpyrifos in food‐grade fatty acids ingredients, e.g. caprylic‐capric acid mixture and oleic acid (OLA) used to synthesize triacylglyceride based food additives and in the cosmetic industry. A selective ion monitoring gas chromatography–mass spectrometry method with a matrix‐matched calibration curve calibration was selected. The method involved the direct injection of chlorpyrifos spiked into the fatty acids matrix. The percentage recoveries at spiking levels of 0.5, 0.75, 2.5, and 4.0 μg g−1 of chlorpyrifos in OLA and caprylic‐capric acid ranged from 85.7%–101.1% to 97.2%–112%, respectively, with a relative standard deviation of within 11%. The intra‐day and inter‐day precision were deemed acceptable as indicated by an relative SD value of within 10%. A good linear relationship with a coefficient of correlation >0.99 for the matrix‐matched calibration was achieved between 0.5 and 5 μg g−1. The limit of detection and limit of quantification corresponded to 0.5 μg g−1 for OLA and 0.55 μg g−1 for caprylic‐capric acid. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Surface tension as a function of temperature was measured for four fatty acids (lauric, myristic, palmitic, and oleic) and two triglycerides (tricaprylin and tripalmitin). These surface tension measurements were performed using a K12 vers. 3.1 (Krüss GmbH) tensiometer at temperatures from 20 (or the melting point of each substance) to 90°C. The constants for a van der Waals-type correlation as well as for a linear equation are presented. Both equations are quite accurate, presenting mean deviations not exceeding 0.570%. Such correlation constants are valuable in the design or evaluation of processing equipment, especially that involving gas-liquid contact such as distillation and stripping columns, deodorizers, reactors, and equipment for physical refining. [ABSTRACT FROM AUTHOR]

Oil from coffee silverskin (CS) is a potential source of fatty acids with promising applications in several industries. Thus, CS crude oil extraction processes were investigated for further enzymatic hydrolysis for fatty acids production. Firstly, Soxhlet (with 150 mL hexane for 8 hours at 70 °C) and ultrasound‐assisted (three times in sequential with 50 mL of hexane for 30 min at 30 °C) extractions were carried out to extract CS oil (3.8% and 3.1%, respectively). The fatty acid profiles obtained by both extraction methods presented a similar composition, shows palmitic (16:0: 32.6–34.4%) and linoleic acids (18:2: 31.5–36.1%) as the main. Then, CS oil extracted by Soxhlet was used as the feedstock for fatty acids production by enzymatic hydrolysis using four commercial lipases. Among the lipases studied, Candida rugosa lipase (CRL) displayed a higher hydrolytic activity (1143.70 U g−1), with a maximum hydrolysis degree of 51.94% (acid value of the CS oil increased from 13.4 to 37.5 mg KOH g−1) after 180 min of reaction. Molecular docking analysis showed that interactions between the CRL active site (Ser209 and His449) and palmitic acid, the fatty acid of highest concentration in CS oil (≈35%), lead to higher hydrolytic activity. The integrated process developed is an advance in fatty acid production and valorization of coffee industry waste, since there is still a promising approach yet to be explored that aims at the utilization of residual CS oil. [ABSTRACT FROM AUTHOR]

In this study, laboratory-scale multi-stage cross- and counter-current extractions of sulfur olive oil miscella with 70 and 80% ethanol saturated with hexane were investigated. For cross-current extraction, the extraction factor for free fatty acids was constant in each extraction stage. Therefore, the extraction factors determined in single-stage extractions were used to calculate the extracted free fatty acid percentages for cross-current and counter-current multi-stage extractions and results were in close agreement with the experimental data. It was possible to determine the amount of solvent and the number of stages required for counter-current extraction to remove the desired amount of free fatty acids from a given sulfur olive oil with 70 or 80% ethanol. Comparison of the results for these two solvents showed that 80% ethanol was more suitable. [ABSTRACT FROM AUTHOR]

Chemical characterization of tobacco seeds is supposed to be an interesting tool in order to extend the knowledge on alternative products of this crop which is of great economic interest. This paper describes chemical composition of meals, fat, ash, protein, fiber and nitrogen-free-extract; furthermore, particular emphasis is given to the composition of lipid fraction, with a complete characterization of triglycerides, fatty acids, and unsaponifiable matter. Trilinolein and palmitodilinolein are the main triglycerides, while linoleic is the main fatty acid. Cholesterol, as in other Solanaceae, is present in the sterol fraction. Cycloartenol is the main component of the triterpenic alcohols fraction. Amino acids and glucides composition is also reported. [ABSTRACT FROM AUTHOR]

This work proposes the conversion of chicken viscera oil into biodiesel through the transesterification reaction using basic catalysis. For this, the properties of the raw material and the interferences of the variables on the mass yield of the chemical procedure were evaluated, such as reaction temperature (50–90 °C), catalyst concentration (0.5–2.5% m/m), oil: alcohol molar ratio (1:3 to 1:15) and reaction time (15–75 min).Through the execution of an experimental design procedure and subsequent application of the response surface methodology it was possible to maximize the yield of the transesterification reaction to 87.41% w/w, using the following experimental conditions: reaction temperature 70 °C, catalyst concentration 1% m/m, molar ratio 1:9, and reaction time 30 min. This result provides a reduction of 200% in the percentage of the catalyst used, 67% in the volume of alcohol, and 700% in the reaction time when compared to works using similar raw material published in the literature. Besides, the quality of the biodiesel produced was verified and is following the standards required by ASTM D6751 and EN 14214. [ABSTRACT FROM AUTHOR]

The food industry is interested in the application of roasted flaxseeds because the treatment improves their sensory acceptability. However, it also influences flaxseed oil nutritional quality and stability. The aim of the study was to analyze oxidation changes in situ and in flaxseed oil compounds (fatty acids, phytosterols, tocochromanols) and Maillard reaction products (MRP) after roasting. The effect of the roasting temperature (160–220 °C) and flaxseed cultivars (golden‐ and brown‐seed) was taken into consideration. The results showed that the selection of roasting temperature (<200 °C vs. ≥200 °C) and flaxseed cultivar significantly influenced the nutritional quality and oxidative stability of roasted flaxseed oils. The roasting of flaxseeds did not significantly affect the fatty acid profiles of oil but it influenced the content of the other bioactive compounds. As the roasting temperature increased (≥200 °C), the γ‐tocopherol degradation decreased, whereas the content of plastochromanol‐8 increased. The total content of phytosterols in the roasted seed samples was higher than in the raw seeds but there was no correlation between the phytosterol content and roasting temperature. The temperature ≥200 °C significantly accelerated in situ oil oxidation during roasting. On the other hand, these conditions favored the MRP formation, which may have slowed down the dynamics of oil oxidation during storage. There was lower oil oxidation in the brown‐seed cultivar; in consequence, the tocopherol retention was higher than in the golden‐seed cultivars. The results could be useful for the selection of the best cultivars and treatment conditions to decrease unfavorable changes in flaxseed oil nutritional quality and stability. [ABSTRACT FROM AUTHOR]

In this study, the aim was to characterize the physicochemical properties and some bioactive compounds of expeller‐pressed oils of five registered poppy seed varieties (TMO–1, Ofis–8, Ofis–96, Ofis–95, Ofis–3) grown in Turkey. The amounts of total carotenoids, chlorophylls, phenols, and antioxidant activities of oils ranged between 0.08–0.24 mg 100 g−1, 0.03–9.04 mg pheophytin a kg−1, 3.41–8.57 mg gallic acid equivalent 100 g−1, and 5.60–7.33 mM Trolox equivalent 100 g−1, respectively. The most abundant fatty acid in poppy seed oils was linoleic acid (69.85–74.02%), followed by oleic acid (13.98–16.99%), and palmitic acid (8.51–9.75%). In addition, poppy seed oils were rich in β–sitosterol (133.47–153.42 mg 100 g−1), campesterol (45.36–58.60 mg 100 g−1), and δ–5–avenasterol (28.21–39.40 mg 100 g−1). High amounts of γ–tocopherol and α–tocopherol were detected. This research is the first study, which identified and quantified the polyphenol, β–carotene, and lutein compounds of expeller–pressed poppy seed oils by HPLC. Tyrosol, apigenin, syringic acid, 3–hydroxytyrosol, luteolin, p–coumaric acid, quercetin, ferulic acid, sinapic acid, and veratric acid were detected in expeller‐pressed poppy seed oils. [ABSTRACT FROM AUTHOR]