Journal of the American Oil Chemists Society最新文献

Sesame (Sesamum indicum L.) is renowned for its significance as a global oilseed crop, valued for its high oil content and nutritional properties. This study aimed to explore the fatty acid composition, bioactive compounds, and antioxidant attributes of sesame mutant oils, examining their potential applications in food industry. Nine M₄ mutants, along with their parents, were grown in two contrasting environments (Taoujdate and Afourare) to investigate their seed oil, phenolic and flavonoid contents, the balance between omega-6, omega-9, and omega-3 fatty acids, iodine value, and susceptibility to oxidation. Genotype and environment main effects as well as their interaction had a significant effect on the majority of the parameters studied. The mutant “US2-1” stands out with a distinctive fatty acid profile, featuring the highest saturated fatty acids, ω-6/ω-9 ratio, and omega-3 content, in addition to its high total flavonoid content and remarkable oxidative stability. “ML2-10,” “US1-2,” “US2-6,” and “US2-7” exhibit high oil content, coupled with substantial levels of phenols and flavonoids, rendering them excellent candidates for culinary and industrial applications where oxidative stability is important. “ML2-68,” “ML2-72,” “US06,” “US1-DL,” and “US1-3” offer versatile options with their moderate oil content and fatty acid profiles that resist oxidation. This research highlights the potential for breeding sesame mutants tailored to specific applications, contributing to both enhanced oil production and improved nutritional value. The insights gained here pave the way for the development of sesame varieties with superior nutritional and functional attributes, thereby promoting the sustainable production and consumption of sesame oil.

Pinolenic acid (PLA) is a plant-origin Δ5-unsaturated polymethylene-interrupted fatty acid that provides several beneficial health effects to the human body. A two-step lipase-catalyzed reaction was carried out to synthesize PLA-enriched triacylglycerol (TAG) with pine nut oil (PNO) in the present study. In the first step, PLA was efficiently enriched from an initial value of 15–43 mol% in ethyl ester of the reaction mixture after Lipozyme 435-catalyzed ethanolysis with PNO. In the second step, PLA-enriched TAG was efficiently synthesized with the fatty acid form via Lipozyme 435-catalyzed esterification at all temperatures when both ethyl ester form and fatty acid form were compared as acyl donors. The effect of vacuum on the synthesis of PLA-enriched TAG with glycerol and PLA-enriched fatty acid was studied. The optimum temperature and vacuum were 60°C, and 50 mmHg, respectively. A maximum TAG conversion of approximately 95% was achieved after 12 h under the optimum conditions.

The transesterification of ethyl ferulate (EF) and unrefined, virgin, cold pressed hemp seed oil (HO_V) and refined, bleached, deodorized cold pressed hemp seed oil (HO_R) using a commercial lipase, Novozym 435 (Candida antarctica B lipase immobilized on an acrylic resin), was examined in 150-mL, shaken, batch reactions at 60°C for 2 weeks. The reactions produced feruloylated hemp seed oils, FHO_V and FHO_R, respectively, and the reactions were monitored to determine the difference between virgin and refined hemp seed oil on the transesterifications. The FHO_V and FHO_R reactions both reached EF conversion equilibrium of 58% after ca. 168 h. Ultraviolet (UV) absorbing and antioxidant capacity of the FHO_V and FHO_R were determined. Both FHO_V and FHO_R (50 μM in ethanol) were excellent UVA II absorbers, λ_max 322 nm, and exhibited absorption into the UVB. The DDPH* radical (200 μM) scavenging of the FHO_V and FHO_R (0.25–2.5 mM) were both shown to be rapid antioxidants (50% DDPH* radical scavenged in <5 min) at 1.0 and 2.5 mM suggesting that inherent components contained in the HO_V did not adversely affect enzyme activity relative to transesterification using HO_R. Overall, using less expensive, unrefined, virgin hemp seed oil versus more expensive, refined hemp seed oil did not appreciably affect the enzyme kinetics of the transesterification reactions nor the UV absorbing and antioxidant efficacy of the resultant feruloylated hemp seed oils, making FHO_V a less expensively produced feruloylated hemp seed oil for cosmetic and personal care applications.

This study aimed to investigate the impact of porphyrin complexes with Cr³⁺ on the oxidative stability of biodiesel. Specifically, it focused on assessing the induction period as well as the fluorescence and FTIR spectroscopy, kinetic and thermodynamic parameters of oxidation under varying temperature conditions. The concentration of the metal added in the biodiesel samples, with and without protoporphyrin IX (PPIX), was established based on previous literature. Oxidative stability tests were carried out at 105, 110, 115, and 120°C. The Cr³⁺ transition metal ion exhibited low catalytic activity in biodiesel oxidation reactions, and the tests without PPIX showed lower induction period values for all temperatures. PPIX exhibited antioxidant action, delaying both the initiation and propagation stages of chain reactions responsible for the formation of free radicals, thereby enhancing the stability of the biofuel even in the presence of Cr³⁺, when compared to the same test without the addition of the compound. The fluorescence intensity of PPIX decreased as a function of the contact time with the metal ion, and the FTIR analysis of the biodiesel with PPIX presented the most significant variations in the spectra. The tests containing PPIX at all temperatures presented lower values of reaction rate than the control samples, while the test without PPIX with Cr³⁺ ion resulted in higher k in comparison to control. The activation energy values ranged from 43.36 to 106.37 kJ mol⁻¹. The results of thermodynamic parameters indicated greater stability for biodiesel containing PPIX, with enthalpy activation (ΔH^‡) and entropy activation (ΔS^‡) values of 103.16 kJ mol⁻¹ and -52.61 J.K⁻¹.mol⁻¹, respectively.

In this study, walnut butter was produced by mixing functional lipids with defatted walnut meal. Three kinds of functional lipids (FL), medium-chain triglycerides (MCT), diacylglycerol (DG), and conjugated linoleic acid glycerides (CLA), were used to make functional lipids walnut butter (DG-WB, CLA-WB and MCT-WB) and their physical properties as well as microscopic morphology were compared with commercial walnut butter. The functional lipids walnut butter (FLWB) was prepared by grinding FL and defatted walnut meal through the ball milling technique. The mixing ratios of FL to defatted walnut meal were 6:4, 6.5:3.5, and 7:3. The volumetric mean particle size of emulsion formed by DG-WB and CLA-WB decreased by 36.23% and 20.88%, respectively when the additional amounts of DG, and CLA increased from 60 wt% to 70 wt%. The rheological and microrheological results further indicated that FLWB showed similar gel-like behavior to commercial walnut butter. Among the FLWB with three different kinds of FL, CLA-WB appeared more similar apparent viscosity, thixotropy, and elasticity with those of commercial walnut butter. Finally, CLA-WB with different CLA additive amount was analyzed for microstructure. The results showed that walnut butter prepared with 65 wt% CLA was closer to commercial walnut butter in terms of processed physical properties and micro-morphology.

Vegetable oils are promoted as a base oil for automobile lubricants due to increased concerns about the environmental damage caused by synthetic and mineral oils-derived lubricants. Coconut oil exhibits excellent tribological properties but poor cold flow properties. This work investigates the effect of the addition of palm oil methyl ester (POME), obtained from the transesterification of palm oil, on coconut oil by blending it in three proportions with varying volumes and evaluating for lubricant properties namely tribological properties, rheological properties, thermal properties, chemical properties and corrosion and oxidative stabilities. Fatty acid composition are evaluated for the base oil and the blends. The findings show that the addition of POME improves the base oil's pour point and reduces friction and wear. The corrosion test shows only slight tarnishing of copper strips, while the HOOT and chemical tests indicate appreciable resistance to oxidation. Therefore, this blended mixture has the potential to be a viable bio-lubricant alternative to traditional mineral-based oils.

The conversion of triacylglycerols in edible oils into diacylglycerols (DAGs) is of great significance for obtaining products with health benefits. Camellia seed oil (C-oil), which is rich in oleic acid and linoleic acid, is an excellent raw material for the production of DAGs. In this study, single factor optimization experiments were carried out for hydrolysis and esterification respectively. Using Lipozyme® RM IM as catalyst, the maximum percent of C-oil hydrolysis reached 87.14% at the reaction temperature of 60°C, reaction time of 24 h, water content of 30% and enzyme addition amount of 4%. The maximum content of camellia seed oil diacylglycerol (C-DAG) reached 62.49% under the conditions of Lipozyme® RM IM as catalyst, vacuum system, 3% enzyme addition, 2% water addition, reaction temperature of 50°C and substrate molar ratio of free fatty acid to glycerol of 1:1. The high content of DAG was obtained by a coupled method, which eliminated the purification steps and reduced production costs. C-oil and C-DAG have been characterized by GC, TG, DSC, and GC-IMS. Our results showed that the enzymatic coupling method did not affect the structural of the substances, but did affect the crystallization and melting properties of the oils. Moreover, the taste of C-DAG was more delicate than C-oil. Finally, the reaction mechanism was analyzed using FTIR spectroscopy, revealing that C-oil was primarily hydrolyzed into free fatty acids. C-DAG exhibited ester C-O stretching vibrations in the range 1280–1030 cm⁻¹, indicating successful esterification reaction between camellia seed oil free fatty acids (C-FFAs) and glycerol catalyzed by lipases.

This study aimed to evaluate the effect of microwave power and duration on French fries using palm olein. The deep-fat frying was served as a control. The microwave frying of French fries was conducted at low (100 W), medium (600 W), and high (1000 W) for 1, 3, and 5 min. The physicochemical properties of French fries and the quality of palm olein were analyzed. The French fries microwaved at 600 W for 3 min showed comparable hardness (300 g), cohesiveness (0.76), springiness (3.5 mm), adhesion (0.3 mJ), and water activity (0.88 A_w) to deep-fat frying. The palm olein demonstrated lower peroxide and para-anisidine values in microwave frying; while deep-fat frying had lower total polar compounds in frying oil and lower oil content in oil extracted from French fries. Nevertheless, the high oxidation stability in terms of peroxide and para-anisidine value in frying oil from microwave frying showed its potential as an alternative frying technique to deep-fat frying.

Hot-pressed fragrant rapeseed oil (HFRO) is a traditional edible oil in China, prized for its special flavor, which includes fresh, spicy, pungent and roasted fragrance. The fresh fragrance is mainly brought by aldehydes, ketones, esters, alcohols and other substances produced by fat oxidation. The pungent fragrance is mainly caused by thiocyanates and isothiocyanates produced by the degradation of glucosinolates. Roasting aroma is usually brought by pyrazines and furans produced by Maillard reaction. Both the composition of the rapeseed and the processing techniques employed are critical in shaping these flavor components. An optimal processing temperature for HFRO is around 150°C. Rapeseed varieties with higher glucosinolates content are preferred for producing oils with a pronounced spicy, whereas those with lower glucosinolates levels are suitable for a stronger roasted aroma. The moisture content of the rapeseed should ideally be maintained between 10% and 15% to optimize flavor development. This study elucidates the primary pathways for volatile compound production in HFRO and discusses future prospects and research directions for the enhancement of rapeseed oil, offering a scientific foundation for the modern processing and quality control of rapeseed oil.

Ferritin is a naturally occurring iron storage protein. Leguminous ferritins exhibit unique structural features, including diverse subunit composition and an extension peptide, which contribute to superior thermal stability compared to animal ferritins. The high iron content, remarkable effectiveness, low risk of oxidative damage and thermal stability make the leguminous ferritin an attractive candidate for iron supplementation. Moreover, apoferritin is an excellent nanosized carrier for encapsulating bioactive compounds due to its inherent inner cavity, water solubility, biocompatibility, and reversible self-assembly behavior. However, the harsh condition during encapsulation by unmodified ferritins may cause damage to sensitive bioactive compounds. Thus, different processing methods are employed to alter the leguminous ferritin structures, including chemical, enzymatic, mild heat treatments, and nonthermal processing to achieve gentler encapsulation conditions for a wide range of bioactive compounds. Another challenge is to improve the stability of leguminous ferritin to withstand gastric digestion. The degradation of ferritin by proteases may lead to premature release of bioactive compounds. Recent works demonstrated that certain phenolic compounds such as proanthocyanidin-induced protein association, thereby enhancing digestive stability of ferritins, leading to a sustained release and a potentially greater bioavailability of bioactive compounds. Leguminous ferritin also has the potential to serve as a stabilizer for the Pickering emulsion, where the hydrophilic and hydrophobic compounds can be encapsulated in the ferritin nanocages and oil phase, respectively. The release and absorption of bioactive compounds in encapsulates and emulsions will need to be further demonstrated through in vivo studies.