European Journal of Lipid Science and Technology最新文献

Poly(vinyl chloride) (PVC) is a widely employed plastic across diverse industries and is often associated with plasticizers, additives that decrease the inherent rigidity and brittleness of the material. Conventional phthalate-based plasticizers raise substantial toxicity concerns, encouraging the exploration of bio-based alternatives. One such alternative is the inedible oil, cashew nutshell liquid (CNSL), mainly composed of cardanol and cardol. Recent efforts have focused on developing a cardanol-based PVC plasticizers but the isolation of cardanol involves time-consuming, energy-intensive, and costly steps, limiting its market competitiveness. This study aims to assess for the first time, the efficiency of cardol esters, synthesized using acetic acid and different fatty acids (octanoic acid and myristic acid), in order to evaluate the influence of the alkyl chain on plasticizer properties. The chemical structures of these plasticizers were fully characterized by ¹H NMR spectroscopy, and the mechanical properties and thermal behavior of PVC films plasticized with these additives were investigated. Finally, the endocrine activity was evaluated for cardol and cardanol acetates.

Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).

Quinones are one of the most commonly used drugs for cancer treatment. Combinations of quinoid compounds and other oxidation inducers with flaxseed oil (FO), which is rich in omega-3 alpha-linolenic acid, show promise for improving the efficacy of antitumor drugs. Effects of benzo-, naphtho-, and anthraquinones, as well as metronidazole and a number of nitro-1,2,4-triazoles on the oxidative stability of FO, were studied. To this end, kinetic curves were obtained showing the accumulation of hydroperoxides in FO during storage at 37°C with free access to atmospheric oxygen. The calculated oxidation induction period demonstrates that the majority of the tested quinones intensify the oxidation of FO. Pro-oxidant activity is maximum for 1,4-benzoquinone and significantly decreases (p < 0.05) when various substituents are introduced into its ring. A noticeable increase in the concentration of hydroperoxides and the rate of oxidation at the initial stage of the oxidation process is characteristic for 1,4-benzoquinone and its derivatives. Additives of 1,4-naphthoquinone and 2-hydroxy-1,4-naphthoquinone (lawsone) do not affect the oxidative stability of FO, while 5-hydroxy-1,4-naphthoquinone (juglone) and 4,6-di-tert-butyl-1,2-benzoquinone effectively inhibit the oxidation of FO. The oxidation of FO lipids is accelerated by all investigated nitroazoles; however, 1-methyl-3,5-dinitro-1,2,4-triazole has the highest pro-oxidant activity.

Practical Applications: The results of this study may be useful in the development of new methods of antitumor therapy using omega-3 polyunsaturated substrates in combination with quinoid and nitrotriazole cytostatics. The data obtained can also be used in the development of oxidation-stable foods based on flaxseed oil, as well as in the production of resins, drying oils, varnishes, paints, and other materials.

Extra virgin is the most valuable commercial category among olive oils, and its quality is influenced by various factors, among which the olive fruit plays a fundamental role. The olives that enter the mill exhibit significant variability in physical and chemical characteristics, potentially impacting the quality of the extracted oil. Therefore, selecting the olives in post-harvest could be a crucial step, especially for differentiating the final product and producing high-quality oil. This work aimed to conduct post-harvest densimetric sorting of the olives. For this purpose, a saline solution was used with different concentrations of salt over the 3 days of harvesting, which made it possible to divide the initial olive batch into two sub-batches with different densities. The respective oil was extracted from each sub-batch, called low- and high-density oils, respectively, and then appropriate physical–chemical analyses were performed to characterize both the olives and the oils. Although both oils were classified as extra virgin, significant differences were observed, with higher concentrations of phenolic and volatile compounds associated with positive sensory attributes in the low-density oils. Densimetric sorting of olives could represent a novel approach in the field of extra virgin olive oil production, enabling potential differentiation of the final product.

Practical Applications: The results obtained in the study could be applied at an industrial level to classify olives in the post-harvest phase. This could allow to produce extra virgin olive oils (EVOOs) with different chemical and sensory characteristics, particularly in terms of volatile and phenolic compounds. This would make it possible to diversify the production of EVOO, satisfy the diverse needs of consumers, allow producers to be more competitive in the market, and, in general, improve the overall quality of the final product.