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The object of research is high oleic sunflower oil (HOSO) and refined deodorized sunflower oil (RDSO) as a control. The distinguishing characteristic of HOSO consists in the changed fatty acid composition , has a high content of triglycerides of oleic acid more than 89 %. HOSO has the following characteristics: (ρ=915...920 g/cm 3 , η=0.0180±0.0009 Pa, t (solidification)= 0...-6 oC, refractive index 1,466...1,468; Tb N = 0. 0100±0.0003 mg MA/1000 g, PN =0.83±0.02 mmol ½ O/kg , SN =184...194 mg KOH, AN =0.112±0.003 mg KOH/g; IN =105±5 % I 2 ; =3.00±0.09). One of the most problematic places for using oils is that they are faster than solid fats, refreshing products has less shelf life. In the course of the study, the influence of technological factors on the HOSO properties and the scientific basis for the HOSO use as a prescription component of food systems i s determined. It is proved that during the storage HOSO is more resistant to processes in comparison with RDSO , since glycerides of polyunsaturated fatty acids oxidize faster than monounsaturated, confirming the experimental data of physicochemical parameters, fatty acid composition and dynamics of the content of tocopherols. HOSO stability for oxidation processes under conditions of prolonged thermal action in comparison with RDSO (control) by functional numbers (acid, peroxide, iodine, thiobarbituric) is studied. It is found that the oxidation rate in HOSO is lower than in theRDSO (control) by 2 times at the beginning of the heat treatment and by 1.23 times with the maximum duration of heat treatment. The coefficient of extinction grows to the limit of maximum permissible values at 6 hours in RDSO and 18 hours in HOSO, which confirms the HOSO thermal stability that is 3 times greater. Essential changes in the fatty acid composition and in the complex of tocopherols of oils under heat treatment conditions, the nature of which depends on the type of oil and the duration of heat treatment, are also shown, which also indicates a greater stability of HOSO for oxidation processes in comparison with RDSO (control). On the basis of the research, recommendations are developed on the HOSO use in the technology of custard products and as a medium for frying. Rational conditions of the brewing process are t=95...100 oC, τ=(3...5)×60 s, hydromodule «HOSO-water» – 1:2.5. Recommended parameters for the HOSO use as a medium for frying, in particular deep-fried: t=160...180 oC, duration of continuous use τ=(0...18)×60 2 s, ratio « HOSO – semifinished product» is 4: 1, HOSO storage time is 24 months. Thus, HOSO use will ensure the use of domestic raw materials; the maximum realization of the functional and technological properties of HOSO with obtaining high-quality products; reduction of energy costs and labor intensity of the process; introduction of resource-saving technologies using the newest principles of food production.

In a previous study, ethyl cellulose was successfully blended with castor oil and the results demonstrated its suitability to be used as additive to expand the range of operating conditions under which fluid film lubrication is sustained, mainly at high temperature. However, apparent solubility problems were detected when mixed with other vegetable oils with lower polarity than castor oil. In this work, a suitable combination of ethyl cellulose (EC) with both high oleic sunflower (HOSO) and castor (CO) oils was found able to reach stable and non gel-like blends with viscosities at 40 °C ranging between 62 and 493 cSt, and viscosity indexes fitting into group III (VI ≥ 120) of API classification of base fluids. The ternary HOSO/CO/EC blend showed an important reduction in friction coefficient at low entrainment speed, and generated a stable EHD-film at 100 °C of around 20 nm, which suggests better boundary properties than HOSO/EC or CO/EC blends. On the other hand, ethyl cellulose hindered wax crystallization process of these vegetable oil-based lubricants at 5 °C, yielding comparable results to those obtained with standard polymethacrylate backbone additives. Therefore, the suitable combination of both castor and HOSO with EC as multifunctional additive allow a set of eco-friendly base fluids to be formulated with a wide kinematic viscosity range, better viscosity-temperature dependence than many mineral or synthetic oils lubricants and excellent boundary lubrication properties, making them suitable for many lubricant applications.

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Присутствие в технической олеиновой кислоте, произведенной традиционным методом, до 20-30% полиненасыщенных жирных кислот, приводит к получению практически нестабильных товарных продуктов. Появление на рынке промышленных партий высоко олеиновых растительных масел позволяет увеличить долю собственно олеиновой кислоты в готовом продукте до 80% и более при одновременном снижении доли полиненасыщенных кислот вплоть до 3% и тем самым обеспечить окислительную стабильность., The presence in the technical oleic acid produced by the traditional method, up to 20-30% of polyunsaturated fatty acids, results in almost unstable commercial products. The appearance on the market of industrial batches of high-oleic vegetable oils allows to increase the share of oleic acid in the finished product up to 80% or more while reducing the proportion of polyunsaturated acids up to 3% and thereby ensure oxidative stability., №2(2018) (2019)

В статье приведены краткие сведения о свойствах высоко олеинов ого сорта Круиз и гибридов Окси и Гермес и экспериментальные данные по сравнительному изучению стабильности к окислению традиционного подсолнечного масла с содержанием олеиновой кислоты 25,6 и 89,1%. Показано, что высокоолеиновое подсолнечное масло значительно превышает по своей стабильности к окислению традиционное. Высокоолеиновое масло отличается слабой температурной зависимостью скорости накопления перекисных соединений в интервале 20...80°С с увеличением при повышении температуры до 120°С. Образование вторичных продуктов окисления (А.ч.) ускоряется для обоих типов масла - выше 80°С. Полученные результаты показывают, что получения высококачественного высоко олеинов ого масла с низким прооксидантным потенциалом процесс его производства необходимо осуществлять при температуре не выше 80°С, The article provides brief information about the properties of the high oleic variety Cruise and hybrids Oxy and Hermes and experimental data on a comparative study of the oxidation stability of traditional sunflower oil with an oleic acid content of 25.6 and 89.1%. It is shown that high oleic sunflower oil significantly exceeds the traditional oxidation stability. High-oleic oil is characterized by a weak temperature dependence of the rate of accumulation of peroxide compounds in the range of 20._80°C with an increase with increasing temperature to 120°C. The formation of secondary oxidation products (A.ch.) is accelerated for both types of oil -above 80°C. The results show that obtaining high-quality high-oleic oil with a low prooxidant potential, the process of its production should be carried out at a temperature not higher than 80°C, №2(2018) (2019)

Мета. Провести дослідження зразків соняшникової олії з різним вмістом олеїнової кислоти хроматографічним методом, показати можливість застосування відносно простих, експресних та ефективних фізичних методів для конт­ролю вмісту олеїнової кислоти у процесі селекції гібридів соняшнику і в товарному виробництві під час визначення автентичності зразків високоолеїнової олії та розпізнавання її замінників. Методи. Загальноприйняті міжнародні методи ІСО, математико-статистичні. Результати. Проведено дослідження жирнокислотного складу соняшникової олії на газовому хроматографі за спрощеною процедурою, встановлено залежність ряду фізичних методів – заломлення на рефрактометрі, в’язкості та щільності – від жирнокислотного складу соняшникової олії, зокрема вмісту олеїнової кислоти. Висновки. Метод газової хроматографії виявився найінформативнішим та ефективним для контролю вмісту олеїнової кислоти на всіх етапах як селекційного процесу, так і в умовах товарного виробництва. Серед фізичних методів на особливу увагу заслуговують ті, що ґрунтуються на визначенні показників заломлення, кінематичної в’язкості та щільності, оскільки між ними та вмістом олеїнової кислоти в соняшниковій олії встановлено високу кореляційну залежність.

В статье приведены результаты исследований основных закономерностей ферментативной гидратации высоко олеинов ого подсолнечного масла. Установлено влияние температуры и pH реакционной среды, массовой доли воды и фермента в реакционной смеси, а также скорости диспергирования фаз на остаточное содержание фосфолипидов в масле., In the article the results are presented of the researches of the main mechanisms of high oleic sunflower oil enzymatic hydration. The influence of the reaction medium temperature and pH, water and enzyme mass fraction in the reaction mixture, as well as phase dispergation rate on the residual content of phospholipids in the oil has been established., №1-2(2017) (2018)

В статье отражены результаты исследований функциональных свойств ферментативно модифицированных фосфатидных концентратов высокоолеинового подсолнечного масла. Показано, что ферментативно модифицированные фосфатидные концентраты высоко олеинов ого подсолнечного масла, полученные энзимной гидратацией, по основным потребительским свойствам существенно превышают типовые фосфатидные концентраты, вырабатываемые отечественной промышленностью., In the article results of the researches of functional properties of enzymatically modified phosphatide concentrates of high-oleic sunflower oil are represented. It has been indicated that enzymatically modified phosphatide concentrates of high oleic sunflower oil obained by enzymatic hydration are considerably higher on to the main consumer properties than standard phosphaide concentrates produced by domestic industry., №1-2(2017) (2018)

The object of research is high oleic sunflower oil (HOSO) and refined deodorized sunflower oil (RDSO) as a control. The distinguishing characteristic of HOSO consists in the changed fatty acid composition, has a high content of triglycerides of oleic acid more than 89 %. HOSO has the following characteristics: (ρ=915...920 g/cm3, η=0.0180±0.0009 Pa, t (solidification)=0...-6 ºC, refractive index 1,466...1,468; TbN =0.0100±0.0003 mg MA/1000 g, PN=0.83±0.02 mmol ½ O/kg, SN=184...194 mg KOH, AN=0.112±0.003 mg KOH/g; IN=105±5 % I2; =3.00±0.09). One of the most problematic places for using oils is that they are faster than solid fats, refreshing products has less shelf life. In the course of the study, the influence of technological factors on the HOSO properties and the scientific basis for the HOSO use as a prescription component of food systems is determined. It is proved that during the storage HOSO is more resistant to processes in comparison with RDSO, since glycerides of polyunsaturated fatty acids oxidize faster than monounsaturated, confirming the experimental data of physicochemical parameters, fatty acid composition and dynamics of the content of tocopherols. HOSO stability for oxidation processes under conditions of prolonged thermal action in comparison with RDSO (control) by functional numbers (acid, peroxide, iodine, thiobarbituric) is studied. It is found that the oxidation rate in HOSO is lower than in theRDSO (control) by 2 times at the beginning of the heat treatment and by 1.23 times with the maximum duration of heat treatment. The coefficient of extinction grows to the limit of maximum permissible values at 6 hours in RDSO and 18 hours in HOSO, which confirms the HOSO thermal stability that is 3 times greater. Essential changes in the fatty acid composition and in the complex of tocopherols of oils under heat treatment conditions, the nature of which depends on the type of oil and the duration of heat treatment, are also shown, which also indicates a greater stability of HOSO for oxidation processes in comparison with RDSO (control). On the basis of the research, recommendations are developed on the HOSO use in the technology of custard products and as a medium for frying. Rational conditions of the brewing process are t=95...100 ºC, τ=(3...5)×60 s, hydromodule «HOSO-water» – 1:2.5. Recommended parameters for the HOSO use as a medium for frying, in particular deep-fried: t=160...180 ºC, duration of continuous use τ=(0...18)×602 s, ratio «HOSO – semifinished product» is 4: 1, HOSO storage time is 24 months.Thus, HOSO use will ensure the use of domestic raw materials; the maximum realization of the functional and technological properties of HOSO with obtaining high-quality products; reduction of energy costs and labor intensity of the process; introduction of resource-saving technologies using the newest principles of food production., Досліджено показники якості олії соняшникової високоолеїнового типу (ОСВТ) та визначено їх зміни під впливом технологічних чинників (діапазону температур, тривалості термічного впливу, pH середовища). Визначено раціональні параметри технологічної обробки ОСВТ та розроблено рекомендації з її використання в технології продукції із заварного тіста., Исследованы показатели качества масла подсолнечного высокоолеинового типа (МПВТ) и установлено их изменения под влиянием технологических факторов (температуры, продолжительности термического воздействия, pH среды). Определены рациональные параметры технологической обработки МПВТ и разработаны рекомендации по использованию его в технологии продукции из заварного теста.

Orientador: Mirna Lúcia Gigante Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Com a implementação de legislações mundiais referentes à eliminação de gordura trans em alimentos, existe a necessidade de soluções tecnológicas para a obtenção de gorduras plásticas. Atualmente, o método utilizado pela indústria para obtenção de bases lipídicas com diferentes propriedades físicas é a interesterificação química de misturas de hardfats e óleos vegetais. Uma alternativa a este processo consiste em utilizar a gordura do leite, que é considerada naturalmente uma gordura plástica, sendo, supostamente capaz de orientar a cristalização de bases lipídicas. A sua mistura com óleos vegetais pode aumentar a plasticidade e favorecer o perfil nutricional da gordura do leite. Neste contexto, o óleo de girassol alto oleico, pode ser uma alternativa promissora para o desenvolvimento de bases lipídicas estruturadas à base de gordura do leite. O objetivo deste trabalho foi produzir e caracterizar bases lipídicas obtidas a partir de misturas de gordura anidra do leite (GAL) e óleo de girassol alto oleico (OGAO). As bases lipídicas foram preparadas em seis diferentes proporções [GAL:OGAO, 100:00, 90:10; 80:20; 70:30; 60:40; 50:50 (% m/m)] e caracterizadas quanto a composição em ácidos graxos e triacilgliceróis, conteúdo de gordura sólida, compatibilidade, ponto de fusão, cinética de cristalização, comportamento térmico de cristalização e fusão, microestrutura, firmeza e hábito polimórfico. As misturas foram preparadas em triplicata e a separação em função da composição de ácidos graxos foi avaliada por análise quimiométrica. O efeito da adição do OGAO no teor de ácidos graxos saturados e insaturados, ponto de fusão, no conteúdo de gordura sólida e na cinética de cristalização foi avaliado por Análise de Variância (ANOVA) e teste de Tukey para comparação das médias ao nível de significância de 5 %. Correlações ao nível de 5 % de significância foram utilizadas para avaliar o efeito do conteúdo de gordura sólida e os parâmetros microestruturais sobre a firmeza das bases lipídicas. A modificação da GAL pela adição de OGAO resultou no aumento da concentração de triacilgliceróis de alta massa molecular e na redução do ponto de fusão, no conteúdo de gordura sólida e na firmeza. Todas as formulações apresentaram compatibilidade entre os constituintes. Além disso, a adição de OGAO nas misturas afetou o comportamento térmico de cristalização e fusão, a cinética de cristalização e o mecanismo de nucleação e crescimento dos cristais. No entanto, em todas as misturas a gordura do leite governou o processo de cristalização, apresentando cristais de diâmetro inferior a 30 µm, cristalizados na forma polimórfica ?, propriedades ffsicas desejjveis de sistemas lippdicos semissslidos. O conjunto de resultados indicou que as misturas GAL:OGAO 70:30, 60:40 e 50:50 apresentaram perfil de gorduras pllsticas de uso geral para aplicaaço na inddstria de alimentos Abstract: With the implementation of worldwide legislation regarding the elimination of trans fat in food, there is a need for technological solutions to obtain plastic fats. Currently, the method used by the industry to obtain lipid bases with different physical properties is the chemical interesterification of hardfats and vegetable oils. An alternative to this process is to use milk fat, which is considered to be a plastic fat, and is supposed to govern the crystallization of lipid bases. Its blend with vegetable oils can increase plasticity and favor the nutritional profile of milk fat. In this context, high oleic sunflower oil may be a promising alternative for the development of milk fat-based structured lipid bases. The objective of this study was to produce and characterize lipid bases obtained from anhydrous milk fat (AMF) and high oleic sunflower oil (HOSO) blends. The lipid bases were prepared in six different proportions [AMF:HOSO, 100:00, 90:10; 80:20; 70:30; 60:40; 50:50 (% w/w)] and characterized for fatty acid and triacylglycerols composition, solid fat content, compatibility study, melting point, crystallization kinetics, crystallization and melting thermal behavior, microstructure, firmness and polymorphic habit. The blends were prepared in triplicate and the separation as a function of the fatty acid composition was evaluated by chemometric analysis. The effect of HOSO addition on the content of saturated and unsaturated fatty acids, melting point, solid fat content and crystallization kinetics was evaluated by Analysis of Variance (ANOVA) and Tukey test for comparison of means at significance level of 5 %. Correlations at the 5 % level of significance were used to evaluate the effect of the solid fat content and the microstructural parameters on the firmness of the lipid bases. Modification of the AMF by addition of HOSO resulted in no increase in the concentration of triacylglycerols of high molecular mass and reduction of melting point, solid fat content and firmness. All formulations showed compatibility between the constituents. The addition of HOSO in the blends affected the thermal behavior of crystallization and melting, the crystallization kinetics and the nucleation and growth mechanism of the crystals. However, in all blends the milk fat governed the crystallization process, presenting crystals of less than 30 µm of diameter, crystallized in polymorphic form ß', desirable physical properties of semi-solid lipid systems. The set of results indicated that the AMF:HOSO 70:30, 60:40 and 50:50 blends presented a general purpose plastic fat profile for application in the food industry Mestrado Tecnologia de Alimentos Mestre em Tecnologia de Alimentos CNPQ 131070/2015-0

Emulsions formulated with healthy ingredients are becoming increasingly popular in the developed world, due to the consumer concern about diseases related to fat and to fatty diets. This study focuses on the O/W emulsions formulated with high-oleic sunflower oil, vegetable protein (potato protein) and chitosan; and deals with the role of pH in the preparation of 40 wt% high-oleic sunflower oil in water emulsions. First of all, potato protein suspensions were prepared in a pH range from 2.0 to 11.5 and enhanced protein solubility was observed with increasing pH. An increase in pH emulsion resulted in more viscoelasticity as demonstrated by the greater values for the storage and lost moduli derived from small amplitude oscillatory shear measurements as well as by the progressive change in the shape of the mechanical spectrum. Flow curves showed shear thinning properties and increasing viscosity values with pH. Z-potential measurements revealed that attractive interactions between potato protein and chitosan progressively increased with pH. The results obtained are consistent with the occurrence of a protein-polysaccharide complex around the interface of oil droplets, which yielded enhanced physical stability. Las emulsiones con ingredientes saludables están adquiriendo más popularidad en el mundo desarrollado, ya que el consumidor es consciente de la relación existente entre algunas enfermedades y las dietas ricas en grasas. En este trabajo se estudian emulsiones O/W formuladas con aceite de girasol alto oleico, una proteína vegetal (proteína de patata) y quitosano. Concretamente, se estudia la influencia del pH en la preparación de emulsiones que contenían 40% de aceite de girasol alto oleico. Se prepararon suspensiones de la proteína en un intervalo de valores de pH comprendido entre 2 y 11,5, observándose un aumento de solubilidad de la proteína al aumentar el pH. El aumento del pH de la emulsión provocó un aumento de la viscoelasticidad, que quedaba reflejado en un incremento de los valores de los módulos de almacenamiento y pérdida, respectivamente, así como, en un cambio progresivo en la forma del espectro mecánico. Por otro lado, las curvas de flujo mostraron propiedades pseudoplásticas y un aumento de los valores de la viscosidad con el pH. Las medidas de potencial Z revelaron la existencia de interacciones atractivas entre la proteína de patata y el quitosano que aumentaban progresivamente con el pH. Los resultados obtenidos pueden explicar la existencia de un complejo proteína de patata-quitosano que se coloca alrededor de las gotas de aceite y que justifica el aumento de estabilidad física.

Emulsions formulated with healthy ingredients are becoming increasingly popular in the developed world, due to the consumer concern about diseases related to fat and to fatty diets. This study focuses on the O/W emulsions formulated with high-oleic sunflower oil, vegetable protein (potato protein) and chitosan; and deals with the role of pH in the preparation of 40 wt% high-oleic sunflower oil in water emulsions. First of all, potato protein suspensions were prepared in a pH range from 2.0 to 11.5 and enhanced protein solubility was observed with increasing pH. An increase in pH emulsion resulted in more viscoelasticity as demonstrated by the greater values for the storage and lost moduli derived from small amplitude oscillatory shear measurements as well as by the progressive change in the shape of the mechanical spectrum. Flow curves showed shear thinning properties and increasing viscosity values with pH. Z-potential measurements revealed that attractive interactions between potato protein and chitosan progressively increased with pH. The results obtained are consistent with the occurrence of a protein-polysaccharide complex around the interface of oil droplets, which yielded enhanced physical stability.Las emulsiones con ingredientes saludables están adquiriendo más popularidad en el mundo desarrollado, ya que el consumidor es consciente de la relación existente entre algunas enfermedades y las dietas ricas en grasas. En este trabajo se estudian emulsiones O/W formuladas con aceite de girasol alto oleico, una proteína vegetal (proteína de patata) y quitosano. Concretamente, se estudia la influencia del pH en la preparación de emulsiones que contenían 40% de aceite de girasol alto oleico. Se prepararon suspensiones de la proteína en un intervalo de valores de pH comprendido entre 2 y 11,5, observándose un aumento de solubilidad de la proteína al aumentar el pH. El aumento del pH de la emulsión provocó un aumento de la viscoelasticidad, que quedaba reflejado en un incremento de los valores de los módulos de almacenamiento y pérdida, respectivamente, así como, en un cambio progresivo en la forma del espectro mecánico. Por otro lado, las curvas de flujo mostraron propiedades pseudoplásticas y un aumento de los valores de la viscosidad con el pH. Las medidas de potencial Z revelaron la existencia de interacciones atractivas entre la proteína de patata y el quitosano que aumentaban progresivamente con el pH. Los resultados obtenidos pueden explicar la existencia de un complejo proteína de patata-quitosano que se coloca alrededor de las gotas de aceite y que justifica el aumento de estabilidad física.

Purpose. To perform the gas chromatography test of sunflower oil samples varied in the oleic acid content. To demonstrate the possibility of the oil samples discrimination by the use of relatively simple express-procedures for oleic acid content determination to be applied in sunflower breeding area as well as in routine original or counterfeit oil quality evalua­tion. Methods. International ISO standards and statistical evaluation. Results. The simplified gas chromatography procedure has been applied for sunflower oil fatty acid composition evaluation. Dependence of a number of physical methods such as oil light refraction, cinematic oil viscosity and oil density tests on oil fatty acid composition especially oleic acid content was determined. Conclusions. The GC test was the most informative and effective in terms of correct oleic acid content determination at all stages of breeding process and in commercial production as well. Physical procedures based on oil light refraction, cinematic oil viscosity and oil density tests are worthy of attention as the tight correlation between these indicators and oleic acid content in sunflower oil was defined., Цель. Провести исследование образцов подсолнечного масла с различным содержанием олеиновой кислоты хроматографическим методом, показать возможность при­менения относительно простых, экспрессных и эффективных физических методов для контроля содержания олеиновой кислоты в процессе селекции гибридов подсолнечника и в товарном производстве при определении подлинности образцов высокоолеинового масла и распознавании его заменителей. Методы. Общепринятые международные методы ИСО, математико-статистические. Результаты. Проведены исследования жирнокислотного состава подсолнечного масла на газовом хроматографе по упрощенной процедуре, установлена зависимость ряда физических методов – преломления на рефрактометре, вязкости и плотности – от жирнокислотного состава подсолнечного масла, в частности содержания олеиновой кислоты. Выводы. Метод газовой хроматографии оказался наиболее информативным и эффективным для контроля содержания олеиновой кислоты. Среди физических методов особого внимания заслуживают те, которые основаны на определении показателей преломления, кинематической вязкости и плотности, поскольку между ними и содержанием олеиновой кислоты в подсолнечном масле установлена высокая корреляционная зависимость., Мета. Провести дослідження зразків соняшникової олії з різним вмістом олеїнової кислоти хроматографічним методом, показати можливість застосування відносно простих, експресних та ефективних фізичних методів для конт­ролю вмісту олеїнової кислоти у процесі селекції гібридів соняшнику і в товарному виробництві під час визначення автентичності зразків високоолеїнової олії та розпізнавання її замінників. Методи. Загальноприйняті міжнародні методи ІСО, математико-статистичні. Результати. Проведено дослідження жирнокислотного складу соняшникової олії на газовому хроматографі за спрощеною процедурою, встановлено залежність ряду фізичних методів – заломлення на рефрактометрі, в’язкості та щільності – від жирнокислотного складу соняшникової олії, зокрема вмісту олеїнової кислоти. Висновки. Метод газової хроматографії виявився найінформативнішим та ефективним для контролю вмісту олеїнової кислоти на всіх етапах як селекційного процесу, так і в умовах товарного виробництва. Серед фізичних методів на особливу увагу заслуговують ті, що ґрунтуються на визначенні показників заломлення, кінематичної в’язкості та щільності, оскільки між ними та вмістом олеїнової кислоти в соняшниковій олії встановлено високу кореляційну залежність.

The formulation of environmentally friendly lubricants following the criterion of the European EcoLabel is expensive owing to the lack of technological development in this area. The present work deals with the development of lubricant formulations from vegetable oils, in particular using high oleic sunflower oil as base fluid. These new biolubricants have to perform as good as the reference lubricants used in the real application (an agricultural tractor) but with the additional condition and value of their biodegradability without toxicity. Formulation development has been performed by Verkol Lubricantes, involving the selection of the base oil and the design of the additive package. The investigation performed by Tekniker in the laboratory has covered different aspects, characterizing the most important physicochemical properties of the lubricants, including their behavior at low temperatures and their resistance to oxidation. The tribological properties of the new biolubricants have also been studied, analyzing their ability to protect the interacting surface from wear, as well as the level of friction generated during sliding. Moreover, the compatibility of the new formulated oil with all the seals present in the real application has been taken into consideration. The selected lubricant is now being tested in agricultural machinery from AGRIA.La formulación de lubricantes amigables con el medioambiente siguiendo los criterios Europeos de la EcoLabel resulta cara debido a la falta de desarrollo tecnológico en esta área. En el presente trabajo se han desarrollado formulaciones de lubricantes a partir de aceites de origen vegetal, en particular empleando como aceite base el GAO (Girasol de Alto Oleico). Estos nuevos lubricantes deben presentar un comportamiento tan bueno como el de los lubricantes de referencia empleados en la aplicación real (un tractor agrícola), pero con la condición y valor añadido de ser biodegradables y no tóxicos. Las formulaciones han sido desarrolladas por Verkol lubricantes, comenzando por la selección del aceite base hasta el diseño del paquete de aditivos. La investigación llevada a cabo por Tekniker en el laboratorio ha cubierto diferentes aspectos. Se han caracterizado las propiedades físico-químicas más importantes, incluyendo su comportamiento a bajas temperaturas y su resistencia a la oxidación. También se han estudiado las propiedades tribológicas de los nuevos biolubricantes, analizando su habilidad para proteger frente al desgaste las superficies interactuantes, así como el nivel de fricción generado durante el deslizamiento. Paralelamente, se ha considerado la compatibilidad de las nuevas formulaciones de aceite con todas las juntas presentes en la aplicación real. El lubricante seleccionado está siendo ensayado en un tractor agrícola de AGRIA.

Highlights • Storage stability of unwashed potato crisps fried in sunflower oil’s was compared. • Oxidation products were determined, with and without flushing with nitrogen gas. • Crisps fried in SO were the least stable and those using HOSO the most stable. • Presence of nitrogen gas slowed down the oxidation rate after frying., Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (HOSO) was compared over accelerated shelf life testing (45 °C, 6 weeks); with and without nitrogen gas flushing. Primary oxidation products (lipid hydroperoxides) were measured with a ferrous oxidation-xylenol orange (FOX) assay and volatile secondary oxidation products (hexanal) were quantified by using solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC/MS). Results revealed that crisps fried in SO were the least stable. Flushing the stored crisps with nitrogen gas proved to be effective in slowing down the oxidation rate after frying with sunflower oil, significantly stabilizing the crisps. However, crisps fried in HOSO were the most stable, with the lowest rate of development of oxidation markers, and this has previously not been shown for crisps with a high free starch content.

The influence of virgin olive oil intake (with regard to the ingestion of high-oleic sunflower oil) on cholesterol distribution and transbilayer movement in the erythrocyte membrane of healthy subjects and hypertensive patients (with or without concomitant hypercholesterolaemia) was studied. The activity of erythrocyte sodium-lithium countertransport and blood pressure were also determined. The study was conducted over two 4-week periods, with a washout (4-week) period between both monounsaturated diets. Olive oil (but not high-oleic sunflower oil) was able to reduce the erythrocyte sodium-lithium countertransport activity, to normalize the erythrocyte membrane cholesterol distribution and transbilayer movement, and to significantly diminish the systolic and diastolic Wood pressures in hypertensive patients. Our data indicate that olive oil enriched-diet may modulate and/or partially prevent the alteration of those pathogenic parameters related to human hypertension and Cardiovascular Pathology. These processes cannot be exclusively ascribed to the content of oleic acid in virgin olive oil. Se estudió el efecto de la ingesta de aceite de oliva virgen (en comparación con la ingesta de aceite de girasol alto-oleico) sobre la distribución del colesterol y su movimiento entre las monocapas externa e interna de la membrana de eritrocito de sujetos sanos y pacientes hipertensos (normo- e hipercolesterolémicos). También se determinaron la actividad del contratransporte sodio-litio en eritrocito y la presión arterial. Cada período de la intervención dietética tuvo una duración de 4 semanas, con 4 semanas de «lavado» (retomo a la dieta basal) entre las dietas monoinsaturadas. El aceite de oliva virgen (pero no el aceite de girasol alto-oleico) fue capaz de reducir la actividad anormalmente alta del contratransporte sodio-litio, de normalizar la distribución del colesterol y velocidad de movimiento transmembrana, y de reducir significativamente la presión arterial sistólica y diastólica de pacientes hipertensos. Estas experiencias parecen indicar que mediante una dieta enriquecida con aceite de oliva virgen es posible controlar y/o prevenir parcialmente la alteración de distintos parámetros de interconexión patogénica relacionados con la hipertensión arterial humana y de clara Influencia sobre la Patología Cardiovascular. Estos procesos no pueden adscribirse exclusivamente al contenido de acido oleico en el aceite de oliva virgen.

A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOBO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS). Reference samples were prepared using palm olein (PO) or hydrogenated rapeseed/palm oil mixture (RP). Crisps were stored at ambient temperature for six months and French fries at -20°C for 12 months. At regular intervals the samples were assessed. Crisps prepared in SO have a lower sensory quality than those prepared in PO. Frying in HOSO resulted in crips comparable with those fried in PO. The differences found in this study concerning the mouthfeel or texture were thought not to be caused by the application of different oils. The addition of DMPS did not have any positive effect on the storage quality of crisps fried in SO or HOSO. Frying of French fries in HOSO and especially in SO, in comparison with RP, resulted in a product with a typical sweet fruits odour and flavour. During storage these sensory attributes decreased in intensity. As this finding might be an artefact of this study, further research is needed.

After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and factorial correspondence analysis. In the chosen conditions of the trials, the organoleptic quality of four french fries batches is different but stable within the storage period. For the crisps a more or less significant evolution is observed depending on the frying oil type; this modification is mostly described by the fruity and rancid attributes.

Normal sunflower oil and high oleic acid sunflower oil were tested in industrial frying of crisps against the reference oil palm olein. A protective agent, dimethyl polysiloxane (DMPS), was also tested in crisp frying. Peroxide values and volatile contents of the crisps stored in normal storage conditions (room temperature) were measured during storage. From the peroxide values it could be seen that crisps fried in normal sunflower oil were the most unstable during storage. Crisps fried in high oleic sunflower oil proved to be almost as stable towards oxidation as crisps fried in reference oil palm olein. Volatile contents, measured by a static headspace - gas chromatograph - mass spectrometry system, confirmed the conclusions of peroxide analysis. Neither of the methods could find any difference between the samples which had been fried with and without DMPS.

This study investigated the effects of supplementary dietary lipid sources on the fatty acid profile and lipid oxidation of eggs. Five isoenergetic (12.6 MJ AME/kg DM) and isonitrogenous (170 g CP/kg DM) diets were formulated, using a control diet (50 : 50 blend of fish- and linseed oil), fish oil, sunflower oil, high oleic acid (HO) sunflower oil and tallow at a 30 g/kg inclusion level. Two hundred individually caged HyLine Silver-Brown hens (20 weeks of age) were randomly allocated to the five dietary treatments (n = 40 hens/treatment). Birds received the experimental diets from 20 weeks of age. At 30 weeks of age, 12 eggs per treatment were randomly selected for analyses of egg yolk fatty acid methyl esters (FAME), thiobarbituric acid reactive substances (TBARS) and peroxide values (PV). Dietary lipid sources affected FAME, TBARS and PV of egg yolk significantly. The fish oil treatment resulted in the highest TBARS (0.27 mg malonaldehyde/kg yolk) and PV (3.96 milli-equivalent peroxide/kg fat) whereas the HO sunflower oil resulted in the lowest TBARS (0.13 mg malonaldehyde/kg yolk) and PV (2.77 milli-equivalent peroxide/kg fat). Fish oil also resulted in the lowest n-6 to n-3 ratio (1.16 to 1), while sunflower oil resulted in the highest ratio (24.6 to 1). Results indicate that the fatty acid profile of eggs could be altered by means of dietary intervention. However, an improvement of omega-3 type fatty acids of eggs will result in a higher susceptibility to lipid oxidation and possibly a shorter shelf-life of stored eggs.Keywords: Fish oil, high oleic sunflower oil, linseed oil, percentage yolk fat, peroxide value, tallow

eingereicht von Elisabeth Lackinger Zsfassung in dt. Sprache Wien, Univ. für Bodenkultur, Diss., 2011 OeBB

Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra-virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted toward lower temperature at 40% of adulterant addition. At the same percentage of adulteration, the heating profile of EVOo was significantly changed as the major endotherm broadened and the minor event became smaller and less evident. Cooling thermograms of pure oils and their admixtures were deconvoluted into three constituent exothermic peaks in an attempt to detect addition of HOSo at levels lower than 40%. Thermal properties of the two lower-temperature exotherms (area percentage, offset temperature and range of transition) were significantly changed at≥20% of HOSo substitution, suggesting that DSC can be employed to detect this oil as an EVOo adulterant. PRACTICAL APPLICATIONS Adulteration of extra-virgin olive oil (EVOo) with cheaper oils from other vegetable sources or seeds, as well as with lower quality olive oils, is a serious concern for oil suppliers and consumers and requires the use of new analytical techniques for their detection. Differential scanning calorimetry (DSC) exhibits some advantages over the classical analytical methods as it does not require sample preparation and use of solvents, thus resulting in a reduced environmental impact. Results suggested that its application to the detection of EVOo adulteration with high oleic sunflower oil, a vegetable oil largely employed for this type of fraud, is promising with the support of the deconvolution analysis of cooling thermograms.