Journal of the American Oil Chemists Society最新文献

Jojoba oil ( Simmondsia chinensis L.) is a non-edible feedstock rich in long-chain wax esters (50–60 wt%), offering an alternative to food-based oils for biodiesel production. In this study, various jojoba oil alkyl esters—including methyl, ethyl, isopropyl, and 2-ethylhexyl—were synthesized to evaluate how ester head group structure affects critical fuel properties such as kinematic viscosity, cold flow behavior, acid value, and lubricity. These esters were compared to soybean oil alkyl esters and assessed against ASTM D6751 and EN 14214 biodiesel standards. Jojoba oil alkyl esters exhibited superior low-temperature performance and lubricity but generally higher viscosities than soybean oil alkyl esters. Blends of jojoba oil alkyl esters with ultra-low sulfur diesel (ULSD, a desulfurized form of conventional petroleum diesel) at 5% and 20% (B5 and B20) improved cold flow properties compared to pure ULSD and soybean oil alkyl ester blends. Among the esters, 2-ethylhexyl esters of jojoba oil demonstrated the most favorable cold flow characteristics. These findings highlight the potential of jojoba oil as a sustainable biodiesel feedstock that enhances fuel performance while addressing food versus fuel concerns.

The field of infant formula development has evolved significantly, transitioning from a focus on nutrient composition to mimicking the structural and functional complexity of human milk. However, challenges remain in replicating the unique physical structure of human milk, particularly the milk fat globules (MFGs) and their surrounding membranes. This study reviews the biological significance of human milk, highlights the limitations of current infant formula designs, and discusses emerging strategies to mimic these structures. Key technologies include emulsion engineering to produce lipid droplets with size and surface characteristics resembling native MFGs, and the incorporation of milk-derived bioactive components by high pressure homogenization or membrane emulsification. A range of new technologies has been developed for microstructure building such as layer-by-layer structure design. Additionally, the patent landscape and technological innovations, as well as challenges such as cost, stability, and sensory acceptance, are also examined. This review concludes by emphasizing the importance of advancing biomimetic infant nutrition to enhance developmental outcomes and future studies for sustainable and eco-friendly formula production.

The present work is devoted to the study of oxidation products of fatty acid methyl esters with atmospheric oxygen in a bubble column. Raw material with a predominant content of monounsaturated fatty acids (methyl esters of high oleic sunflower oil fatty acids) was used for the study. During oxidation, an increase in the ester value of the product mixture is observed. To study the structure of the formed compounds with “new” ester groups, preliminary separation of the oxidation products was carried out by two-stage preparative column chromatography with silica gel. The “new” esters were concentrated with this methodology. Due to the preliminary concentration procedure, characteristic signals appeared in the ¹H- and ¹³C NMR spectra, which were previously inaccessible for observation by spectroscopic methods of the total mixture of all oxidation products. Thus, differences in the structure of the “new” esters from the initial esters were established. These ester groups are located inside the hydrocarbon chain. Pathways for the formation of “new” esters are proposed in the article.

Latin America is the second-largest global biodiesel producer, making bio-derived glycerol—its by-product—an abundant and accessible chemical platform in the region. This study explores kinetic and thermodynamic aspects of the straightforward valorization route of glycerol into short-chain esters, furthering insights previously reported by our group on fatty-acid glycerol esterifications. Three carboxylic acids —formic, acetic, and levulinic—were mixed with glycerol in stoichiometric amounts. The performance of two acid catalysts, a lipase, and the addition of a nonpolar solvent was evaluated by initial rates, final conversions, and glyceride selectivities. Sulfuric acid and p-toluenesulfonic acid exhibited excellent catalytic properties for the esterification of levulinic acid, inhibiting the nonselective ketalization. The carboxylic acid reactivity can be correlated with their chain length even for fatty acids immiscible in glycerol, which showed significantly lower reaction rates. The esterifications with short-chain acids predominantly yielded monoglycerides, with low diglyceride content and no triglycerides. The commercial lipase Candida antarctica B immobilized on porous methacrylate was inactive in these systems but showed partial activity when toluene was added, yielding over 50% diglycerides. UNIFAC flash calculations confirmed that the partitioning of products from the reactive phase to the second phase shifted the equilibrium of glycerol esterifications toward more substituted glycerides, a phenomenon already observed in solvent-free esterifications with immiscible fatty acids. Chemical equilibrium constants based on activities are reported for mono- and di-glycerides formation with acetic and levulinic acids, a key parameter of thermodynamically limited reactions.

Rhodococcus opacus has been reported to produce sn-1,3-unsaturated fatty acid-2-palmitic acid triglyceride (UPU). Carbon source selection critically impacts fermentation efficiency. This study evaluated four carbon sources, revealing that interesterified fats yielded significantly higher UPU production than fatty acids, ethyl esters, and physically blended fats. The resulting microbial oil contained 22.60% palmitic acid and 36.43% α-linolenic acid, forming a characteristic 1:1.6 (w/w) ratio. Positional analysis showed palmitic acid constituted 48.52% of sn-2 fatty acids, with 71.55% of total palmitic acid selectively esterified at the sn-2 position. The principal UPU triglycerides were characterized as OPLn (12.76%), LnPLn (10.75%), and LPLn (8.68%), collectively accounting for 45.40% of total triglycerides. The superior performance of interesterified fats is attributed to their lower melting point, generation of partial glycerides, and homogeneous lipid matrix, facilitating microbial utilization. These findings establish interesterified fats as the optimal carbon source for UPU production, providing a foundational fermentation strategy for structured lipid biosynthesis.

The study aims to evaluate the frying stability of blends of virgin coconut oil (VCO) and medium-chain triglycerides (MCTs) to determine their suitability for frying applications. Frying effects on physico-chemical properties of VCO and VCO-MCT oil blends (40:60, 50:50, and 60:40, v/v) were studied, comparing them to pure VCO. Frozen French fries were fried at a constant temperature of 170°C ± 5°C, and this frying process was conducted 6 times continuously for a total duration of 6 h using the same oil. The quality of the oil was evaluated through peroxide value, free fatty acid content, iodine value, anisidine value, TOTOX value, moisture content, and smoke point. Fatty acid profile, total polar compounds, viscosity, color changes, triglyceride species, and FTIR spectra were also analyzed. The oil quality deteriorated with each frying, and the 40:60 (VCO:MCT) blend proved more stable. While fatty acid profile and triglyceride species remained stable, physical changes in color and viscosity were observed. The study affirmed that blending MCTs with VCO improved frying performance. A 60% MCT oil and 40% VCO blend is recommended for deep frying without foam formation, making it a healthy choice for various culinary applications.

Bakery margarine is one of the most commonly used fat products in the food industry. Its oxidative stability is a critical quality parameter, typically maintained using synthetic antioxidants such as tertiary butylhydroquinone (TBHQ) due to its strong antioxidant activity. However, excessive daily consumption of TBHQ has been linked to potential health risks, prompting increased interest in natural alternatives. In this work, oil extracted from roasted and unroasted date seeds were analyzed and compared for there phenolic composition and free radical scavenging capacity. In addition, bakery margarines prepared by formulation with the roasted and unroasted date seed oils (10 g/kg) were compared to margarine supplemented with the synthetic antioxidant TBHQ (200 m/kg) as a control. They were evaluated in terms of quality parameters, oxidative stability measured by induction time, peroxide value during accelerated storage for 10 weeks at 60°C, and fatty acid profile. The results showed that pre-treatment of the seeds by roasting significantly increased phytochemical content and antioxidant capacity. Margarine containing roasted date seed extracts showed oxidation resistance similar to the control without altering its quality. However, it showed superior resistance properties and a longer induction time (increased from 24.6 to 31 h) compared to margarine containing unroasted date seed oil. This study highlights, for the first time, the role of roasting in improving the quality of date seed oil. These results suggest that roasted date seed oil can effectively improve the shelf life and stability of margarine, offering a promising natural alternative to synthetic antioxidants in food applications.

Prinsepia utilis seed oil is widely used in Indian and Chinese folk medicine for treating inflammation and arthritis. As the biological efficacy of plant extracts depends on their chemical composition, this study evaluated geographical variation in seed oil across 17 locations in Uttarakhand and Himachal Pradesh, India. Soxhlet extraction yielded yellow oil (27.61%–43.31%), with the highest yield from Kanasar. GC-MS and GC-FID analyses identified linoleic acid (41.25%–64.42%) as the dominant unsaturated fatty acid (UFA), highest in Shilarru, followed by oleic acid (21.99%–37.84%), peaking in Badhau. Palmitic (9.32%–12.98%) and stearic acid (2.83%–7.97%) were most abundant in Sukki and Singhor, respectively. UFAs ranged from 79.05% to 87.17%, showing significant variation influencing nutritional and industrial value. A strong positive correlation (R ² = 0.75) between UFA content and altitude highlighted greater industrial potential at higher elevations. Multivariate analyses identified four distinct clusters based on seed acid profiles, enhancing understanding of compositional diversity and applications.