Journal of oleo science最新文献

A simple synthetic method for pinocembrin from cinnamic acid and 1,3,5-trihydroxybenzene was provided. This method can be performed in one-pot two steps reaction using inexpensive chemical reagents, whereas conventional methods need multiple steps from somewhat expensive starting reagents. The experimental procedure is facilitated, that is, to a DMF solution of cinnamoyl chloride generated in situ, a solution of 1,3,5-trihydroxybenzene and AlCl ₃ in DCE/PhNO ₂ was added, and the resultant mixture was heated to afford pinocembrin. This method does not require protection of phenolic hydroxy groups.

Gel coating films comprising nanodiamonds organo-modified with 12-hydroxystearic (12-OHC₁₈ ) and stearic acids were prepared and characterized. Because molecules with 12-OHC₁₈ groups can convert solvents into thixotropic gels, Gemini-type diamide derivatives with two 12-OHC₁₈ chains were also introduced as thixotropic additives into the gel coating films. Although the 12-OHC₁₈ -modified nanodiamonds did not lead to solvent gelation on their own, they displayed an affinity for the thixotropic additive molecules. The 12-OHC₁₈ -modified nanodiamonds were localized near the surface of the nanofibers formed by the Gemini-type diamide derivative in the solvent, and the thixotropic properties of the supramolecular gel were confirmed. Nanoparticle aggregation and nanofiber crystallinity were found to be suppressed by the effect of 12-OHC₁₈ modification in the gel coating films, making them suitable for cosmetic coating applications.

Sterols and triterpene alcohols exist in free and esterified forms in edible oils. To date, only few studies have determined the content of free or esterified sterols and triterpene alcohols using gas chromatography-flame ionization detection (GC-FID). In this study, analytical conditions were optimized using free and esterified sterol standards. To analyze total sterol and triterpene alcohol (Method A), edible oil sample was saponified in the presence of an internal standard (IS, 5α-cholestan- 3β-ol). However, to analyze free sterol and triterpene alcohol (Method B), the sample was dissolved in hexane/ethyl acetate (90:10, v/v) in the presence of the IS, and the free sterol and triterpene alcohol fractions were isolated via silica gel chromatography. The fractions obtained from Methods A and B were derivatized separately as trimethylsilyl (TMS) ether and analyzed using GC-FID. The esterified sterol and triterpene alcohol contents of edible oil were calculated by subtracting the free sterol content (Method B) from the total content (Method A). The major sterols and triterpene alcohols in canola, soybean, rice bran oil, and lard were separated using a column coated with 5% diphenyl/95% dimethylpolysiloxane. The recovery rates of free sterols spiked into canola oil were 86-106% and 87-109%, while those of esterified sterols (sitosteryl palmitate) spiked into canola oil were 94-105% and －4-2% based on Methods A and B, respectively. The sterol and triterpene alcohol compositions of lard, canola, soybean, and rice bran oils were also determined using Methods A and B, and the results aligned well with those reported in the literature. Altogether, our methods can be successfully used to quantify the levels of sterols and triterpene alcohols in edible oils.

Stroke is an acute cerebrovascular disease with high morbidity, mortality, and disability, making it the second leading cause of death worldwide. Ischemic stroke (IS) accounts for the majority of strokes, and its pathogenesis is complex, often involving complications and sequelae. Currently, conventional clinical approaches are ineffective, with few drugs available for intravenous thrombolysis and mechanical thrombolysis limited by a short time window. With the poor efficacy of monotherapy, the search for new complementary or alternative therapies has become the focus of researchers. In traditional medicine, Chinese aromatherapy has a long history of using aromatic medicines to treat IS. Natural essential oils (EOs), as the main pharmacological substances in aromatic drugs, are composed of different ratios of active metabolites with multi-targets and multi-components, which makes EOs have a wide range of pharmacological effects. Modern studies have also shown that EOs extracts and isolated monomers are beneficial for pathologically complex CIS. Therefore, this paper summarizes the EOs and monomers obtained from EOs that can prevent and treat IS in the last 20 years, and finds that EOs exert their anti-CIS effects mainly through anti-oxidative stress, anti-inflammation, anti-apoptosis, and inhibition of excitotoxicity. The amelioration of IS complications by natural EOs and their active monomer components for the treatment of IS are further discussed.

The increasing global population and the rise of health-conscious consumers have led to a growing demand for innovative foods and functional ingredients. Hairless canary seed (Phalaris canariensis L.), which has recently obtained regulatory food approval from Health Canada and the United States Food and Drug Administration (US-FDA), has the potential to meet these demands due to its unique nutrient profile and characteristics. Canary seed stands out among cereals and pseudo-cereals (gluten-free cereals) as it has the highest protein content and is gluten-free. Additionally, it contains significant amounts of tryptophan, an amino acid typically lacking in cereals. It is considered a true cereal grain that can be processed into flour, starch, and oil for various food and non-food applications. This article provides a comprehensive overview of the chemical composition, functional properties, and biological activities of canary seeds. It also explores the processing methods for incorporating these seeds into food and cosmetic products. Furthermore, suggestions for future research directions are presented to enhance the utilization of this plant. Overall, it is evident that Phalaris canariensis holds considerable potential as a sustainable crop that can be further developed.

This study investigated the characterization of fatty acid derivatives and vegetable oils by the quartz crystal microbalance (QCM). Resonant frequency and resistance were monitored for fatty acid derivatives and vegetable oils by a QCM sensor at 35℃ and 55℃. The resonant resistance depended on varieties of fatty acid derivatives, although the resonant frequency was similar for them. Oleic acid showed higher resonant resistance than methyl and ethyl oleate and oleyl alcohol. The resonant resistance of fatty acid methyl esters showed lower value according to the unsaturation (numbers of double bonds). Glyceryl oleate showed remarkably higher resonant resistance than oleic acid and its esters. Triolein showed the highest resonant resistance among glyceryl oleate. The resonant resistances of vegetable oils also depended on their varieties and iodine value (IV). Olive oil with the lowest IV showed the highest resonant resistance, while linseed oil with the highest IV showed the lowest resonant resistance among tested vegetable oils. The resonant resistances of vegetable oils reduced with their IV. These results suggested QCM may be effective for identification of vegetable oils.

The potentially wide application of Phenolic acids (PAs) in industries was severely limited by their inadequate solubility and stability in polar/non-polar media. To overcome these limits, studies on the enzymatic esterification of PAs with glycerol were carried out to reach a yield of 95% of phenolic acid glycerols (PAGs) under the following reaction conditions: 1:150 molar ratio of PAs to glycerol; 25% of Lipozyme 435 relative to the weight of total substrates; 80°C, 500 rpm, 86.7 kPa and 10 h. Three resulting PAGs including caffeoyl glycerol (CG), feruloyl glycerol (FG), and p-hydroxycinnamoyl glycerol (p-HCG) were confirmed by MS, ¹H NMR and ¹³C NMR. Among them, CG showed a comparative free radical scavenging ability to CA, indicating its potential use as a water-soluble antioxidant alternative to CA for food and cosmetic applications.

Preventing lifestyle-related diseases requires understanding and managing the intake of total fats and specific types of fatty acids, especially trans fatty acids. There are several methods for measuring fat intake, each with its own strengths and limitations. Guidelines for nutritional epidemiology studies recommend employing objective biomarkers. This study aimed to estimate fatty acid intake based on serum fatty acid levels using multiple regression analysis and a machine learning technique, and to compare their accuracy. The subjects were healthy women aged 18 to 64 living in Toyama, Japan. A dietary survey to determine fatty acid intake was conducted using a 3-day dietary record completed by the participant. Blood samples were collected after an overnight fast, and serum was obtained through centrifugation. A total of 300 women participated in the study. The fatty acid levels in serum were determined using gas chromatography with a capillary column. Using multiple regression analysis and neural networks, the intakes of saturated, monounsaturated, n-6 polyunsaturated, n-3 polyunsaturated, and trans fatty acids from serum fatty acid levels were predicted. Significant correlations were observed between the intakes of the five classified fatty acids and the predicted intakes obtained from the multiple regression analysis (r = 0.39 - 0.49, p < 0.01). Significant correlations were also observed between the five classified fatty acid intakes and the intakes predicted by the neural network (r = 0.52 - 0.79, p < 0.01), and the correlation coefficient showed a significantly higher value than that predicted by the multiple regression analysis. These results suggest that serum fatty acid levels may be used as biomarkers to estimate the intake of fatty acids, including that of trans fatty acids, and that machine learning may be able to predict fatty acid intake with higher accuracy than multiple regression analysis.

The adsorbed film of Sodium Hexadecyl Sulfate (SHS) at the dodecane - water interface showed a first-order phase transition to a surface frozen monolayer upon cooling by the lateral van der Waals attraction between their hydrophobic tails and those of hexadecanol (C16OH) incorporated from the dodecane phase. The surface freezing transition of the SHS - C16OH monolayer was then utilized to stabilize an oil-in-water (OW) emulsion. The obtained results were compared to those examined previously for the cetyltrimethylammonium chloride (CTAC) - C16OH surface frozen monolayer. The main conclusion of this study was that the interfacial density of SHS significantly increased at the surface freezing by the cooperative adsorption with C16OH which gave rise to a higher surface freezing temperature (35°C) compared to CTAC (25°C). The formation of the surface freezing monolayer in the ambient temperature range could have a significant importance when it is applied to practical applications.

The roasting process of sesame oil is expected to alter its internal composition and stability under oxidation condition. Presumably, the effect of roasting may differ with oxidation conditions (i.e., thermal and photo-oxidation), but such studies have not been undertaken. To further evaluate this notion, several type of sesame oils (raw and refined as unroasted oil, and roasted oil) and rapeseed oils as comparison were subjected to thermal oxidation (120℃) and photo-oxidation (50,000 lx) for 5 and 10 hours. The result revealed that the roasting sesame oil exhibited good stability under thermal oxidation, possibly due to the change on antioxidant agents such as sesamol and Maillard products during the roasting process. In contrast, the refined sesame oil (unroasted) demonstrated high stability under photo-oxidation, indicating that the refining process has a more significant impact on the oxidative stability in sesame oil compared to the alterations in its components caused by the roasting process. Taken together, this study is the first to show that the roasting and refining processes of sesame oil alter its internal composition and show different variations in sesame oils' oxidative stability under thermal and photo-oxidation, which holds significance considering its global consumption.