Journal of Food Lipids最新文献

ANTIOXIDANT PROPERTIES OF O. ONITES, T. VULGARIS AND O. BASILICUM SPECIES GROWN IN GREECE AND THEIR TOTAL PHENOL AND ROSMARINIC ACID CONTENT 在希腊种植的石菖蒲、黄菖蒲和巴西菖蒲的抗氧化性能及其总酚和迷迭香酸含量

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01161.x

V. LAGOURI, E. NISTEROPOULOU

ABSTRACT

This study determined the total phenol (TP), rosmarinic acid (RA) content and the free-radical scavenging and ferric-reducing antioxidant properties of acetonic and methanolic extracts of O. onites (oregano), T. vulgaris (thyme) and O. basilicum (basil) species (Crete, Greece). Oregano and thyme were higher in their 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than basil (EC₅₀: 0.489, 0.555, 1.16 mg/mL, respectively). In ferric reducing antioxidant power (FRAP) assay oregano was superior to thyme and basil (EC₅₀: 0.04, 0.088 and 0.1452 mg/mL, respectively), as high as butylated hydroxytoluene (BHT) (EC₅₀: 0.0365 mg/mL). RA was a stronger radical scavenger than BHT and α-tocopherol (EC₅₀: 0.032, 0.083 and 0.123 mg/mL, respectively) and as strong a reducing agent as ascorbic acid (EC₅₀: 0.00216, 0.0033 mg/mL). Thyme was the richest source of RA compared to oregano and basil (4,532, 3,280 and 2,372 mg/kg dry leaf, respectively). Oregano and thyme are more potent antioxidant sources than basil. The high positive correlations between TP, RA and DPPH activity (r = 0.854, r = 0.924, P < 0.05), indicate the significant contribution of o-dihydroxyphenolic compounds to the antioxidant activity of the plant extracts.

PRACTICAL APPLICATONS

The studies reported may prove beneficial in the exploitation of natural antioxidant sources for the preservation and/or extension of the shelf life of raw and processed foods.

摘要:本研究测定了希腊克里特岛三种植物O. onites(牛至)、T. vulgaris(百里香)和O. basilicum(罗勒)的丙酮和甲醇提取物的总酚(TP)、迷香酸(RA)含量以及清除自由基和还原铁的抗氧化性能。牛至和百里香对2,2′-二苯基-1-苦酰肼(DPPH)自由基的清除活性高于罗勒(EC50分别为0.489、0.555和1.16 mg/mL)。在铁还原抗氧化能力(FRAP)测定中，牛至叶优于百里香和罗勒(EC50分别为0.04、0.088和0.1452 mg/mL)，高于丁基羟基甲苯(BHT) (EC50为0.0365 mg/mL)。RA是比BHT和α-生育酚(EC50分别为0.032、0.083和0.123 mg/mL)更强的自由基清除剂，与抗坏血酸(EC50分别为0.00216、0.0033 mg/mL)一样强的还原剂。与牛至和罗勒相比，百里香是RA最丰富的来源(分别为4532、3280和2372 mg/kg干叶)。牛至和百里香是比罗勒更有效的抗氧化剂。TP、RA与DPPH活性呈高度正相关(r = 0.854, r = 0.924, P < 0.05)，表明邻二羟基酚类化合物对植物提取物的抗氧化活性有显著贡献。所报道的研究可能在开发天然抗氧化剂来源以保存和/或延长原料和加工食品的保质期方面证明是有益的。

{"title":"ANTIOXIDANT PROPERTIES OF O. ONITES, T. VULGARIS AND O. BASILICUM SPECIES GROWN IN GREECE AND THEIR TOTAL PHENOL AND ROSMARINIC ACID CONTENT","authors":"V. LAGOURI, E. NISTEROPOULOU","doi":"10.1111/j.1745-4522.2009.01161.x","DOIUrl":"10.1111/j.1745-4522.2009.01161.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This study determined the total phenol (TP), rosmarinic acid (RA) content and the free-radical scavenging and ferric-reducing antioxidant properties of acetonic and methanolic extracts of</i> O. onites<i> (oregano),</i> T. vulgaris<i> (thyme) and</i> O. basilicum<i> (basil) species (Crete, Greece). Oregano and thyme were higher in their 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than basil (EC<sub>50</sub>: 0.489, 0.555, 1.16 mg/mL, respectively). In ferric reducing antioxidant power (FRAP) assay oregano was superior to thyme and basil (EC<sub>50</sub>: 0.04, 0.088 and 0.1452 mg/mL, respectively), as high as butylated hydroxytoluene (BHT) (EC<sub>50</sub>: 0.0365 mg/mL). RA was a stronger radical scavenger than BHT and α-tocopherol (EC<sub>50</sub>: 0.032, 0.083 and 0.123 mg/mL, respectively) and as strong a reducing agent as ascorbic acid (EC<sub>50</sub>: 0.00216, 0.0033 mg/mL). Thyme was the richest source of RA compared to oregano and basil (4,532, 3,280 and 2,372 mg/kg dry leaf, respectively). Oregano and thyme are more potent antioxidant sources than basil. The high positive correlations between TP, RA and DPPH activity (</i>r = <i>0.854,</i> r = <i>0.924,</i> P < <i>0.05), indicate the significant contribution of o-dihydroxyphenolic compounds to the antioxidant activity of the plant extracts.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATONS</h3>\u0000 \u0000 <p>The studies reported may prove beneficial in the exploitation of natural antioxidant sources for the preservation and/or extension of the shelf life of raw and processed foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"484-498"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01161.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 26

MONITORING OF VIRGIN COCONUT OIL (VCO) ADULTERATION WITH PALM OIL USING FOURIER TRANSFORM INFRARED SPECTROSCOPY 傅里叶变换红外光谱法监测初榨椰子油(vco)与棕榈油的掺假

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01170.x

A. ROHMAN, Y.B. CHE MAN

ABSTRACT

Virgin coconut oil (VCO) may be adulterated with cheaper oils, such as palm oil (PO). Thus, the detection and quantification of VCO adulteration with PO was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometrics of partial least square (PLS) and discriminant analysis at frequency regions of 3,010–3,000, 1,660–1,650 and 1,120–1,105/cm. Attenuated total reflectance (ATR) measurements were made on pure VCO and that adulterated with varying concentrations of PO (0.5–50% w/w in VCO). PLS calibration exhibited a good relationship between actual and FTIR-predicted values with coefficient of determination (R²) of 0.999 and standard error of calibration of 0.533. The cross validation was performed by removing one standard at a time, and the final R² value of 0.996 and standard error of prediction of 0.953 were obtained. The discriminant analysis using seven principal components was able to classify pure VCO and that adulterated with PO.

PRACTICAL APPLICATIONS

The adulteration of virgin coconut oil (VCO) with cheaper oils is a serious matter, not only for food suppliers but also for consumers. Therefore, an analytical technique offering fast and reliable detection of such adulteration must be developed. Fourier transform infrared spectroscopy combined with chemometrics of partial least square for quantitative analysis of adulterant, and discriminant analysis for classification between VCO and that adulterated with palm oil, can be employed for detection of palm oil as an adulterant in VCO for quality assurance purposes.

初榨椰子油(VCO)中可能掺入廉价油，如棕榈油(PO)。因此，采用傅里叶变换红外(FTIR)光谱，结合偏最小二乘(PLS)化学计量学和判别分析，在3010 - 3000、1660 - 1650和1120 - 1105 /cm的频率区域对VCO掺杂PO的检测和定量进行了监测。对纯VCO和掺入不同浓度PO (VCO中0.5-50% w/w)的VCO进行衰减全反射(ATR)测量。PLS校正值与ftir预测值具有良好的相关性，决定系数(R2)为0.999，校正标准误差为0.533。每次去除一个标准进行交叉验证，最终R2为0.996，预测标准误差为0.953。采用7个主成分进行判别分析，对纯VCO和掺假PO进行了分类。将初榨椰子油(VCO)掺入廉价油是一个严重的问题，不仅对食品供应商如此，对消费者也是如此。因此，必须开发一种能够快速可靠地检测此类掺假的分析技术。傅里叶变换红外光谱结合偏最小二乘化学计量学对掺假物进行定量分析，并结合判别分析对VCO与掺假棕榈油进行分类，可以对VCO中掺假的棕榈油进行检测，从而保证质量。

{"title":"MONITORING OF VIRGIN COCONUT OIL (VCO) ADULTERATION WITH PALM OIL USING FOURIER TRANSFORM INFRARED SPECTROSCOPY","authors":"A. ROHMAN, Y.B. CHE MAN","doi":"10.1111/j.1745-4522.2009.01170.x","DOIUrl":"10.1111/j.1745-4522.2009.01170.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Virgin coconut oil (VCO) may be adulterated with cheaper oils, such as palm oil (PO). Thus, the detection and quantification of VCO adulteration with PO was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometrics of partial least square (PLS) and discriminant analysis at frequency regions of 3,010–3,000, 1,660–1,650 and 1,120–1,105/cm. Attenuated total reflectance (ATR) measurements were made on pure VCO and that adulterated with varying concentrations of PO (0.5–50% w/w in VCO). PLS calibration exhibited a good relationship between actual and FTIR-predicted values with coefficient of determination (</i>R<i><sup>2</sup>) of 0.999 and standard error of calibration of 0.533. The cross validation was performed by removing one standard at a time, and the final</i> R<i><sup>2</sup> value of 0.996 and standard error of prediction of 0.953 were obtained. The discriminant analysis using seven principal components was able to classify pure VCO and that adulterated with PO.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The adulteration of virgin coconut oil (VCO) with cheaper oils is a serious matter, not only for food suppliers but also for consumers. Therefore, an analytical technique offering fast and reliable detection of such adulteration must be developed. Fourier transform infrared spectroscopy combined with chemometrics of partial least square for quantitative analysis of adulterant, and discriminant analysis for classification between VCO and that adulterated with palm oil, can be employed for detection of palm oil as an adulterant in VCO for quality assurance purposes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"618-628"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01170.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 74

OPTIMIZED SUPERHEATED HEXANE EXTRACTION OF GRAPESEED OIL 葡萄籽油过热己烷提取工艺优化

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01163.x

MOHAMMAD H. EIKANI, FERESHTEH GOLMOHAMMAD

ABSTRACT

Superheated hexane extraction (SHHE), Soxhlet extraction and cold pressing technique were compared for the extraction of oil from grapeseed in terms of their efficiency and fatty acids profile. The SHHE efficiencies, affected by four factors and three levels including temperature (80, 100 and 120C), mean particle size (0.25, 0.50 and 1.00 mm), solvent flow rate (0.5, 1.0 and 2.0 mL/min) and extraction pressure (10, 20 and 30 bar), were optimized using Taguchi design approach. The optimum conditions as obtained from signal-to-noise ratio analysis were 100C temperature, 0.25 mm mean particle size, 1.0 mL/min flow rate and 30 bar pressure. The SHHE showed a higher extraction efficiency (23.13 w%) than Soxhlet extraction (13.40 w%) and cold pressing (5.29 w%) and resulted in a much shorter extraction time. The obtained fatty acid profiles using the three extraction methods were nearly the same.

PRACTICAL APPLICATIONS

Superheated solvents such as water have been utilized in several applications such as analytical procedures, soil remediation, extraction of flavors, fragrances and antioxidants from natural resources, hydrolysis of carbohydrates, and have been used as a reaction medium, among others. In addition, superheated hexane may be used for extraction of edible oils from oil bearing materials such as grape and pomegranate seeds. Thus, it may provide an alternative and a more efficient solvent extraction process in food and beverage production.

摘要比较了高温己烷萃取法、索氏萃取法和冷压萃取法对葡萄籽油的提取效率和脂肪酸组分的影响。在温度(80、100和120℃)、平均粒径(0.25、0.50和1.00 mm)、溶剂流速(0.5、1.0和2.0 mL/min)和萃取压力(10、20和30 bar) 4个因素和3个水平的影响下，采用田口设计方法对SHHE效率进行优化。经信噪比分析，最佳工艺条件为温度100℃，平均粒径0.25 mm，流速1.0 mL/min，压力30 bar。SHHE提取效率(23.13 w%)高于索氏提取(13.40 w%)和冷压提取(5.29 w%)，提取时间明显缩短。三种提取方法得到的脂肪酸谱几乎相同。过热溶剂(如水)在分析过程、土壤修复、从自然资源中提取香料、香料和抗氧化剂、碳水化合物的水解等方面得到了广泛的应用，并被用作反应介质等。此外，过热的己烷可用于从葡萄和石榴籽等含油材料中提取食用油。因此，它可以为食品和饮料生产提供一种替代和更有效的溶剂提取工艺。

{"title":"OPTIMIZED SUPERHEATED HEXANE EXTRACTION OF GRAPESEED OIL","authors":"MOHAMMAD H. EIKANI, FERESHTEH GOLMOHAMMAD","doi":"10.1111/j.1745-4522.2009.01163.x","DOIUrl":"10.1111/j.1745-4522.2009.01163.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Superheated hexane extraction (SHHE), Soxhlet extraction and cold pressing technique were compared for the extraction of oil from grapeseed in terms of their efficiency and fatty acids profile. The SHHE efficiencies, affected by four factors and three levels including temperature (80, 100 and 120C), mean particle size (0.25, 0.50 and 1.00 mm), solvent flow rate (0.5, 1.0 and 2.0 mL/min) and extraction pressure (10, 20 and 30 bar), were optimized using Taguchi design approach. The optimum conditions as obtained from signal-to-noise ratio analysis were 100C temperature, 0.25 mm mean particle size, 1.0 mL/min flow rate and 30 bar pressure. The SHHE showed a higher extraction efficiency (23.13 w%) than Soxhlet extraction (13.40 w%) and cold pressing (5.29 w%) and resulted in a much shorter extraction time. The obtained fatty acid profiles using the three extraction methods were nearly the same.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Superheated solvents such as water have been utilized in several applications such as analytical procedures, soil remediation, extraction of flavors, fragrances and antioxidants from natural resources, hydrolysis of carbohydrates, and have been used as a reaction medium, among others. In addition, superheated hexane may be used for extraction of edible oils from oil bearing materials such as grape and pomegranate seeds. Thus, it may provide an alternative and a more efficient solvent extraction process in food and beverage production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"514-523"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01163.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

DETERMINATION OF FREE FATTY ACIDS IN CRUDE PALM OIL, BLEACHED PALM OIL AND BLEACHED DEACIDIFIED PALM OIL BY FOURIER TRANSFORM INFRARED SPECTROSCOPY 傅里叶变换红外光谱法测定粗棕榈油、漂白棕榈油和漂白脱酸棕榈油中的游离脂肪酸

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01160.x

Y.B. CHE MAN, W.W. AYE, C.P. TAN, S.M. ABDULKARIM

ABSTRACT

A rapid method for quantitative determination of free fatty acids from crude palm oil to bleached palm oil (BPO) and then distilled BPO and refluxed BPO by Fourier transform infrared (FTIR) transmission spectroscopy is described. A partial least square (PLS) model was calibrated to predict the FFA content of palm oil samples based on the spectral range of 1,729.89–1,694.48/cm. Multivariate calibration step was carried out by comparing the FFA values predicted by PLS model to the values obtained from the official American Oil Chemists' Society method. The resulting PLS calibrations were linear and the root mean standard error of cross-validation was 0.063 with a correlation coefficient (R²) of 0.9898. The results indicated that FTIR spectroscopy is an efficient, rapid and accurate method for determining the FFA content in palm oil.

PRACTICAL APPLICATION

The application of Fourier transform infrared (FTIR) spectroscopy technique was studied to confirm the free fatty acid (FFA) content in bleached deacidified palm oil obtained from solvent deacidification process. FTIR spectroscopy afforded accurate results within a short period of time in a simple manner. Thus, FTIR is considered as a rapid, simple and solvent-free alternative analytical method for determination of FFA content in edible oils.

摘要建立了用傅里叶变换红外光谱(FTIR)快速测定粗棕榈油-漂白棕榈油-蒸馏油-回流棕榈油中游离脂肪酸含量的方法。在1729.89 ~ 1694.48 /cm的光谱范围内，采用偏最小二乘(PLS)模型对棕榈油样品的游离脂肪酸含量进行了预测。通过将PLS模型预测的FFA值与美国石油化学家协会官方方法获得的值进行比较，进行多变量校准步骤。交叉验证的均方根标准误差为0.063，相关系数(R2)为0.9898。结果表明，FTIR光谱法是一种高效、快速、准确的测定棕榈油中游离脂肪酸含量的方法。应用傅里叶变换红外(FTIR)光谱技术测定了溶剂脱酸过程中脱色的棕榈油中游离脂肪酸(FFA)的含量。FTIR光谱在短时间内以简单的方式提供准确的结果。因此，FTIR被认为是一种快速、简便、无溶剂的食用油中游离脂肪酸含量的替代分析方法。

{"title":"DETERMINATION OF FREE FATTY ACIDS IN CRUDE PALM OIL, BLEACHED PALM OIL AND BLEACHED DEACIDIFIED PALM OIL BY FOURIER TRANSFORM INFRARED SPECTROSCOPY","authors":"Y.B. CHE MAN, W.W. AYE, C.P. TAN, S.M. ABDULKARIM","doi":"10.1111/j.1745-4522.2009.01160.x","DOIUrl":"10.1111/j.1745-4522.2009.01160.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>A rapid method for quantitative determination of free fatty acids from crude palm oil to bleached palm oil (BPO) and then distilled BPO and refluxed BPO by Fourier transform infrared (FTIR) transmission spectroscopy is described. A partial least square (PLS) model was calibrated to predict the FFA content of palm oil samples based on the spectral range of 1,729.89–1,694.48</i>/<i>cm</i>. <i>Multivariate calibration step was carried out by comparing the FFA values predicted by PLS model to the values obtained from the official American Oil Chemists' Society method. The resulting PLS calibrations were linear and the root mean standard error of cross-validation was 0.063 with a correlation coefficient (</i>R<i><sup>2</sup>) of 0.9898. The results indicated that FTIR spectroscopy is an efficient, rapid and accurate method for determining the FFA content in palm oil.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATION</h3>\u0000 \u0000 <p>The application of Fourier transform infrared (FTIR) spectroscopy technique was studied to confirm the free fatty acid (FFA) content in bleached deacidified palm oil obtained from solvent deacidification process. FTIR spectroscopy afforded accurate results within a short period of time in a simple manner. Thus, FTIR is considered as a rapid, simple and solvent-free alternative analytical method for determination of FFA content in edible oils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"475-483"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01160.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

LETTER FROM THE EDITOR 编辑来信

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01172.x

Fereidoon Shahidi

引用次数: 0

COMPARATIVE EFFECTS OF TUNA OIL AND SALMON OIL ON LIVER LIPID METABOLISM AND FATTY ACID CONCENTRATIONS IN RATS 金枪鱼油和鲑鱼油对大鼠肝脏脂质代谢和脂肪酸浓度的影响

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01157.x

TAO HUANG, ANDREW J. SINCLAIR, LIRONG SHEN, BIN YANG, DUO LI

ABSTRACT

The comparative effect of tuna oil (TO) and salmon oil (SO) on the plasma and liver lipid and fatty acid compositions in Sprague Dawley rats was investigated. The total triacylglycerol (TG) and total cholesterol (TC) concentrations in liver was significantly decreased in the TO group; TG level in liver was also significantly decreased in the SO group. The mRNA expression of HMG-CoA reductase in liver was significantly down-regulated in the TO and SO groups relative to the control group. The plasma TG and TC were decreased in TO, but not in SO; plasma low-density lipoprotein and very low-density lipoprotein levels in TO and SO were decreased compared with the control group. The total n-3 polyunsaturated fatty acid (PUFA) in plasma and liver phospholipids was significantly elevated in the TO and SO. Docosahexaenoic acid (22:6n-3) and eicosapentaenoic acid (20:5n-3) in tissues were significantly increased in the TO and SO, respectively. In this study, TO had a more beneficial effect on liver TC and plasma TG, TC, high-density lipoprotein in rats than SO. The likely mechanism for lowering liver and plasma cholesterol by n-3 PUFA is to suppress the mRNA expression of gene encoding HMG-CoA reductase responsible for cholesterol biosynthesis.

PRACTICAL APPLICATIONS

The beneficial effects of n-3 polyunsaturated fatty acids (PUFAs) from fish and fish oil on human health is derived from their role in modulating membrane lipid composition and affecting metabolic and signal-transduction pathways. In the present study, we demonstrated that n-3 PUFA, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from tuna and salmon oils can be effectively incorporated into tissue membranes. Tuna oil rich in DHA has more beneficial effect on liver total cholesterol (TC) and plasma triglyceride, TC and HDL in rats than salmon oil, which is rich in EPA. The present data could provide information for the potential application of fish oils as components of functional food, and selected for fortiﬁcation with different fish oils.

研究了金枪鱼油(TO)和鲑鱼油(SO)对Sprague Dawley大鼠血浆和肝脏脂质及脂肪酸组成的影响。TO组肝脏总甘油三酯(TG)和总胆固醇(TC)浓度显著降低;SO组肝脏TG水平也显著降低。与对照组相比，TO和SO组肝脏中HMG-CoA还原酶mRNA表达量显著下调。血浆TG和TC在TO组降低，而在SO组没有降低;与对照组相比，血浆低密度脂蛋白和极低密度脂蛋白水平明显降低。血浆和肝脏磷脂中总n-3多不饱和脂肪酸(PUFA)显著升高。组织中二十二碳六烯酸(22:6n-3)和二十碳五烯酸(20:5n-3)分别在TO和SO中显著增加。在本研究中，TO对大鼠肝脏TC和血浆TG、TC、高密度脂蛋白的影响优于SO。n-3 PUFA降低肝脏和血浆胆固醇的可能机制是抑制负责胆固醇生物合成的HMG-CoA还原酶基因的mRNA表达。来自鱼类和鱼油的n-3多不饱和脂肪酸(PUFAs)对人体健康的有益作用源于它们在调节膜脂组成和影响代谢和信号转导途径方面的作用。在本研究中，我们证明了金枪鱼和鲑鱼油中的n-3 PUFA、二十二碳六烯酸(DHA)和二十碳五烯酸(EPA)可以有效地结合到组织膜中。富含DHA的金枪鱼油对大鼠肝脏总胆固醇(TC)、血浆甘油三酯、TC和高密度脂蛋白(HDL)的作用优于富含EPA的鲑鱼油。本研究结果可为鱼油作为功能性食品成分的潜在应用，以及选择不同鱼油进行强化提供信息。

{"title":"COMPARATIVE EFFECTS OF TUNA OIL AND SALMON OIL ON LIVER LIPID METABOLISM AND FATTY ACID CONCENTRATIONS IN RATS","authors":"TAO HUANG, ANDREW J. SINCLAIR, LIRONG SHEN, BIN YANG, DUO LI","doi":"10.1111/j.1745-4522.2009.01157.x","DOIUrl":"10.1111/j.1745-4522.2009.01157.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The comparative effect of tuna oil (TO) and salmon oil (SO) on the plasma and liver lipid and fatty acid compositions in Sprague Dawley rats was investigated. The total triacylglycerol (TG) and total cholesterol (TC) concentrations in liver was significantly decreased in the TO group; TG level in liver was also significantly decreased in the SO group. The mRNA expression of HMG-CoA reductase in liver was significantly down-regulated in the TO and SO groups relative to the control group. The plasma TG and TC were decreased in TO, but not in SO; plasma low-density lipoprotein and very low-density lipoprotein levels in TO and SO were decreased compared with the control group. The total n-3 polyunsaturated fatty acid (PUFA) in plasma and liver phospholipids was significantly elevated in the TO and SO. Docosahexaenoic acid (22:6n-3) and eicosapentaenoic acid (20:5n-3) in tissues were significantly increased in the TO and SO, respectively. In this study, TO had a more beneficial effect on liver TC and plasma TG, TC, high-density lipoprotein in rats than SO. The likely mechanism for lowering liver and plasma cholesterol by n-3 PUFA is to suppress the mRNA expression of gene encoding HMG-CoA reductase responsible for cholesterol biosynthesis.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The beneficial effects of n-3 polyunsaturated fatty acids (PUFAs) from fish and fish oil on human health is derived from their role in modulating membrane lipid composition and affecting metabolic and signal-transduction pathways. In the present study, we demonstrated that n-3 PUFA, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from tuna and salmon oils can be effectively incorporated into tissue membranes. Tuna oil rich in DHA has more beneficial effect on liver total cholesterol (TC) and plasma triglyceride, TC and HDL in rats than salmon oil, which is rich in EPA. The present data could provide information for the potential application of fish oils as components of functional food, and selected for fortiﬁcation with different fish oils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"436-451"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01157.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

THERMAL AND VISCOSITY PROPERTIES OF MEDIUM- AND LONG-CHAIN TRIACYLGLYCEROL BLENDS 中长链三酰基甘油共混物的热特性和粘度特性

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01167.x

S.P. KOH, C.P. TAN, N. ARIFIN, M.S.A. YUSOFF, K. LONG, O.M. LAI

ABSTRACT

The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olein- and soybean-based MLCT blends showed that the peaks shift to different transition temperatures depending on the percent of MLCT oil added. Viscosity analysis revealed that the oil viscosity was dependent on the temperature and triacylglycerol composition of the oil samples. Blending MLCT oil with either 50% palm olein or 50% soybean oil could assist in preventing crystal growth for the first 8 h of storage at 5 and 0C, respectively.

PRACTICAL APPLICATIONS

In this study, the physical properties of medium- and long-chain triacylglycerols (MLCTs) and MLCT-blended oils were determined. Under an appropriate dietary regime, consumption of MLCT has been shown to reduce body weight and blood hypertriglyceridemic. Knowledge about the viscosity of MLCT and MLCT-blended oils is important for process design and the transportation of fats and oils products. Moreover, this study attempted to produce clear MLCT-blended oil as there is an important consideration for oil sold in plastic containers or glass bottles to be crystal clear. The findings from this study provide useful information for the application of MLCT-blended oils in various food products such as frying oil.

摘要:本文研究了中长链三酰基甘油共混物的物理性质。MLCT油与棕榈油或大豆油共混，改变了油样的脂肪酸基团分布、结晶和熔融行为以及油的浑浊度。棕榈油基和大豆基MLCT共混物的结晶和熔融曲线表明，随着MLCT油添加量的增加，结晶峰向不同的转变温度移动。粘度分析表明，油的粘度取决于温度和油样的三酰甘油组成。将MLCT油与50%的棕榈油或50%的大豆油混合，分别在5℃和0℃下储存的前8小时有助于防止晶体生长。在本研究中，测定了中长链三酰甘油(MLCTs)和MLCTs混合油的物理性质。在适当的饮食制度下，食用MLCT已被证明可以降低体重和血液高甘油三酯血症。MLCT和MLCT混合油的粘度知识对于工艺设计和油脂产品的运输是重要的。此外，本研究试图生产透明的mlct混合油，因为在塑料容器或玻璃瓶中销售的油有一个重要的考虑是透明的。本研究结果为mlct混合油在各种食品(如煎炸油)中的应用提供了有用的信息。

{"title":"THERMAL AND VISCOSITY PROPERTIES OF MEDIUM- AND LONG-CHAIN TRIACYLGLYCEROL BLENDS","authors":"S.P. KOH, C.P. TAN, N. ARIFIN, M.S.A. YUSOFF, K. LONG, O.M. LAI","doi":"10.1111/j.1745-4522.2009.01167.x","DOIUrl":"10.1111/j.1745-4522.2009.01167.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olein- and soybean-based MLCT blends showed that the peaks shift to different transition temperatures depending on the percent of MLCT oil added. Viscosity analysis revealed that the oil viscosity was dependent on the temperature and triacylglycerol composition of the oil samples. Blending MLCT oil with either 50% palm olein or 50% soybean oil could assist in preventing crystal growth for the first 8 h of storage at 5 and 0C, respectively.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>In this study, the physical properties of medium- and long-chain triacylglycerols (MLCTs) and MLCT-blended oils were determined. Under an appropriate dietary regime, consumption of MLCT has been shown to reduce body weight and blood hypertriglyceridemic. Knowledge about the viscosity of MLCT and MLCT-blended oils is important for process design and the transportation of fats and oils products. Moreover, this study attempted to produce clear MLCT-blended oil as there is an important consideration for oil sold in plastic containers or glass bottles to be crystal clear. The findings from this study provide useful information for the application of MLCT-blended oils in various food products such as frying oil.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"569-588"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01167.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

ENZYMATIC SYNTHESIS OF COCOA BUTTER EQUIVALENT THROUGH TRANSESTERIFICATION OF PENTADESMA BUTYRACEA BUTTER 用酯交换法合成可可脂当量

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01169.x

FIDÈLE P. TCHOBO, GEORGES PIOMBO, MICHEL PINA, MOHAMED M. SOUMANOU, PIERRE VILLENEUVE, DOMINIQUE C.K. SOHOUNHLOUE

ABSTRACT

A cocoa butter equivalent through enzymatic transesterification of Pentadesma butyracea butter with ethyl palmitate in an organic medium using immobilized lipase from Thermomyces lanuginosa was produced. The effects of several parameters such as initial ratio of ethyl palmitate – Triacylglycerols (TAGs) of P. butyracea, initial water activity of the enzyme preparation, solvent polarity and the enzyme loading were studied. The best result with regard to target TAGs was obtained in nonpolar solvents and low water activity. Thermograms of the products obtained by scanning differential calorimetry were similar to cocoa butter, but with minor differences, due particularly to the presence of trisaturated TAGs.

PRACTICAL APPLICATIONS

An enzymatic strategy for the synthesis of cocoa butter obtained from an African butter from Pentadesma butyracea as starting material was devised. The product so obtained may be used as a cocoa butter substitute.

摘要:采用固定化脂酶，在有机培养基中以棕榈酸乙酯为原料，将丁酸戊酯黄油与棕榈酸乙酯进行酶交换反应，制得可可脂当量。考察了棕榈酸乙酯-丁酸三酯(TAGs)的初始配比、酶制剂的初始水活度、溶剂极性和酶的负载等参数对酶活性的影响。在非极性溶剂和低水活度条件下，目标标签的分离效果最好。通过扫描差热法获得的产品热图与可可脂相似，但有微小的差异，特别是由于三饱和标签的存在。设计了一种以非洲丁酸戊脂为原料的可可脂的酶法合成策略。由此获得的产品可用作可可脂替代品。

{"title":"ENZYMATIC SYNTHESIS OF COCOA BUTTER EQUIVALENT THROUGH TRANSESTERIFICATION OF PENTADESMA BUTYRACEA BUTTER","authors":"FIDÈLE P. TCHOBO, GEORGES PIOMBO, MICHEL PINA, MOHAMED M. SOUMANOU, PIERRE VILLENEUVE, DOMINIQUE C.K. SOHOUNHLOUE","doi":"10.1111/j.1745-4522.2009.01169.x","DOIUrl":"10.1111/j.1745-4522.2009.01169.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>A cocoa butter equivalent through enzymatic transesterification of</i> Pentadesma butyracea<i> butter with ethyl palmitate in an organic medium using immobilized lipase from</i> Thermomyces lanuginosa<i> was produced. The effects of several parameters such as initial ratio of ethyl palmitate – Triacylglycerols (TAGs) of</i> P. butyracea<i>, initial water activity of the enzyme preparation, solvent polarity and the enzyme loading were studied. The best result with regard to target TAGs was obtained in nonpolar solvents and low water activity. Thermograms of the products obtained by scanning differential calorimetry were similar to cocoa butter, but with minor differences, due particularly to the presence of trisaturated TAGs.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>An enzymatic strategy for the synthesis of cocoa butter obtained from an African butter from <i>Pentadesma butyracea</i> as starting material was devised. The product so obtained may be used as a cocoa butter substitute.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"605-617"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01169.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 34

ULTRASOUND-ASSISTED EXTRACTION OF OIL FROM TEA SEEDS 超声辅助提取茶叶籽油的研究

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01159.x

ANVAR SHALMASHI

ABSTRACT

Ultrasound-assisted extraction (UAE) of oil from tea seeds, and the effects of some operating parameters such as ultrasonic power, extraction time, extraction temperature and solvent to solid ratio on the yield of tea seed oil were investigated; some of the results were compared with those of the conventional method. It was found that UAE requires a shorter extraction time and a reduced solvent consumption. The yield of tea seed oil increased with the increase of the ultrasonic power and decreased as the temperature increased. The fatty acid compositions of the oils extracted by the ultrasound-assisted method and the conventional method were analyzed using gas chromatography. The result showed no significant affect on the compositions of the tea seed oil by the application of ultrasound.

PRACTICAL APPLICATIONS

The ultrasound-assisted extraction (UAE) can enhance the extraction efficiency, facilitating solvent penetration into the plant material and allowing the intracellular product release. Ultrasound also agitates the solvent used for extraction, thus increasing the contact surface area between the solvent and the targeted compounds by permitting greater penetration of the solvent into the sample matrix. Therefore, UAE reduces extraction time as well as solvent consumption. In addition, UAE can be carried out at a lower temperature, thus avoiding thermal damage to the extracts and minimizing the loss of bioactive compounds. Therefore, it may serve as an effective method for extraction of oil from tea seeds.

摘要研究了超声辅助提取茶籽油的工艺，考察了超声功率、提取时间、提取温度、液固比等工艺参数对茶籽油得率的影响;并将部分结果与常规方法进行了比较。结果表明，UAE萃取时间短，溶剂用量少。茶籽油得率随超声功率的增加而增加，随温度的升高而降低。采用气相色谱法对超声辅助提取法和常规提取法提取的油进行脂肪酸组成分析。结果表明，超声波对茶籽油的成分无显著影响。超声辅助提取(UAE)可以提高提取效率，促进溶剂渗透到植物材料中，并允许细胞内产物释放。超声波也会搅动萃取所用的溶剂，从而增加溶剂和目标化合物之间的接触表面积，允许溶剂更大程度地渗透到样品基质中。因此，阿联酋减少了萃取时间和溶剂消耗。此外，UAE可以在较低的温度下进行，从而避免了对提取物的热损伤，并最大限度地减少了生物活性化合物的损失。因此，该方法可作为一种有效的茶叶籽油提取方法。

{"title":"ULTRASOUND-ASSISTED EXTRACTION OF OIL FROM TEA SEEDS","authors":"ANVAR SHALMASHI","doi":"10.1111/j.1745-4522.2009.01159.x","DOIUrl":"10.1111/j.1745-4522.2009.01159.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Ultrasound-assisted extraction (UAE) of oil from tea seeds, and the effects of some operating parameters such as ultrasonic power, extraction time, extraction temperature and solvent to solid ratio on the yield of tea seed oil were investigated; some of the results were compared with those of the conventional method. It was found that UAE requires a shorter extraction time and a reduced solvent consumption. The yield of tea seed oil increased with the increase of the ultrasonic power and decreased as the temperature increased. The fatty acid compositions of the oils extracted by the ultrasound-assisted method and the conventional method were analyzed using gas chromatography. The result showed no significant affect on the compositions of the tea seed oil by the application of ultrasound.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The ultrasound-assisted extraction (UAE) can enhance the extraction efficiency, facilitating solvent penetration into the plant material and allowing the intracellular product release. Ultrasound also agitates the solvent used for extraction, thus increasing the contact surface area between the solvent and the targeted compounds by permitting greater penetration of the solvent into the sample matrix. Therefore, UAE reduces extraction time as well as solvent consumption. In addition, UAE can be carried out at a lower temperature, thus avoiding thermal damage to the extracts and minimizing the loss of bioactive compounds. Therefore, it may serve as an effective method for extraction of oil from tea seeds.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"465-474"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01159.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 42

PHYSICOCHEMICAL PROPERTIES OF MORINGA OLEIFERA LAM. SEED OIL OF THE INDIGENOUS-CULTIVAR OF BANGLADESH 辣木的理化性质。孟加拉国本地栽培的种子油

Journal of Food Lipids

Pub Date : 2009-11-26 DOI: 10.1111/j.1745-4522.2009.01165.x

ISMAIL M. M. RAHMAN, SUMAN BARUA, M. NAZIMUDDIN, ZINNAT A. BEGUM, M. AZIZUR RAHMAN, HIROSHI HASEGAWA

ABSTRACT

Moringa oleifera Lam. seed oil of the indigenous-cultivar of Bangladesh was extracted using n-hexane (H), light petroleum ether (LPE) (bp 40–60C) and chloroform/methanol (50:50, v/v) mixture (CM). The oil content ranged from 37.50 (H) to 40.20% (CM). The moisture, protein, ash and crude fiber contents of seed residues, and the density, refractive index, color, acidity, saponification value, iodine value, unsaponifiable matter content, oxidative state, sterols, tocopherols and fatty acid composition of the extracted oil were determined. The oil contained a high amount of oleic acid (C_18:1) of up to 74.41% and a high ratio of monounsaturated to saturated fatty acids with moderate oxidative stability. The results of the present study were compared with those reported in literature for different regional habitats and species variants.

PRACTICAL APPLICATIONS

A high-oleic oil with a good potential for edible and industrial use can be produced from Moringa oleifera Lam. (M. oleifera) oilseeds of the indigenous cultivar of Bangladesh. Thus, mature seeds of M. oleifera can be considered as an alternative source of vegetable oil in Bangladesh provided that it is cultivated on a large scale.

辣木。采用正己烷(H)、轻石油醚(LPE) (bp 40-60C)和氯仿/甲醇(50:50,v/v)混合物(CM)提取孟加拉本地品种种子油。含油量为37.50 (H) ~ 40.20% (CM)。测定了种子粕的水分、蛋白质、灰分和粗纤维含量，提取油的密度、折射率、颜色、酸度、皂化值、碘值、不皂化物含量、氧化状态、甾醇、生育酚和脂肪酸组成。油酸(C18:1)含量高达74.41%，单不饱和脂肪酸与饱和脂肪酸比例高，氧化稳定性中等。本研究结果与文献报道的不同区域生境和物种变异的结果进行了比较。从辣木中可制得具有良好食用和工业应用潜力的高油分油。(M. oleifera)孟加拉国本地品种的油籽。因此，在孟加拉国，油橄榄的成熟种子可以被认为是植物油的替代来源，只要它被大规模种植。

{"title":"PHYSICOCHEMICAL PROPERTIES OF MORINGA OLEIFERA LAM. SEED OIL OF THE INDIGENOUS-CULTIVAR OF BANGLADESH","authors":"ISMAIL M. M. RAHMAN, SUMAN BARUA, M. NAZIMUDDIN, ZINNAT A. BEGUM, M. AZIZUR RAHMAN, HIROSHI HASEGAWA","doi":"10.1111/j.1745-4522.2009.01165.x","DOIUrl":"10.1111/j.1745-4522.2009.01165.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Moringa oleifera <i>Lam. seed oil of the indigenous-cultivar of Bangladesh was extracted using</i> n<i>-hexane (H), light petroleum ether (LPE) (bp 40–60C) and chloroform/methanol (50:50, v/v) mixture (CM). The oil content ranged from 37.50 (H) to 40.20% (CM). The moisture, protein, ash and crude fiber contents of seed residues, and the density, refractive index, color, acidity, saponification value, iodine value, unsaponifiable matter content, oxidative state, sterols, tocopherols and fatty acid composition of the extracted oil were determined. The oil contained a high amount of oleic acid (C<sub>18:1</sub>) of up to 74.41% and a high ratio of monounsaturated to saturated fatty acids with moderate oxidative stability. The results of the present study were compared with those reported in literature for different regional habitats and species variants.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>A high-oleic oil with a good potential for edible and industrial use can be produced from <i>Moringa oleifera</i> Lam. (<i>M. oleifera</i>) oilseeds of the indigenous cultivar of Bangladesh. Thus, mature seeds of <i>M. oleifera</i> can be considered as an alternative source of vegetable oil in Bangladesh provided that it is cultivated on a large scale.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"540-553"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01165.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 53