Journal of the American Oil Chemists Society最新文献

This work attempts to achieve the enrichment of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in acylglycerols as well as biodiesel production by investigating the performance of various lipases in ethanolysis. The ethanolysis activities of five immobilized lipases in decreasing order were as follows: Lipozyme TL IM, Novozym 40086/Lipozyme RM IM, Novozym 435 and Rhizopus oryzae lipase immobilized on polypropylene (RO PP). EPA could be enriched to a certain content by Lipozyme TL IM, Novozym 40086, Lipozyme RM IM, and RO PP. The enrichment of DHA was achieved well by those four sn-1,3 regioselective lipases, and DHA contents in acylglycerols were the highest when Lipozyme TL IM and Novozym 40086 were used, reaching 2.87-fold and 2.81-fold of the initial content. However, Novozym 435 could not enrich EPA and DHA effectively. Fatty acid ethyl esters produced in this work contained abundant palmitic acid and palmitoleic acid, which could be ideal biodiesel considering their chain length. The competitive factors of five lipases towards DHA were all significantly higher than those towards EPA. When Lipozyme TL IM and Novozym 40086 achieved the maximum DHA contents, their DHA recoveries in acylglycerols reached 91.87% and 89.00%, respectively. The DHA recoveries were all significantly higher than the corresponding EPA recoveries in the reactions catalyzed by five lipases. Moreover, Lipozyme TL IM could be a potential lipase for the separation of EPA and DHA. This study may promote the full use of fish oil and broaden the application of lipases.

Two methods for extraction of oil from inajá pulp were studied; an enzymatic extraction, which was evaluated using the central composite rotational design (CCRD) combined with the response surface methodology (RSM), and the conventional solvent extraction. The enzymatic extraction method had no significant effect (p > 0.05%) on the fatty acid profile of inajá oil, which was 45.7% monounsaturated, 10.8% polyunsaturated, and 43.6% saturated. Oleic, palmitic, linoleic, and myristic acids were the predominant fatty acids. The enzymatic extraction method interfered with the total phenolic compounds, which were lower (p < 0.05%) than the total phenolic compounds obtained in the inajá pulp oil extracted by solvent. On the other hand, the carotenoid content was higher in the inajá pulp oil obtained by the enzymatic extraction (p < 0.05%). The enzymatic extraction showed an efficiency equivalent to that of the solvent extraction, and resulted in an oil that contains superior nutritional properties. Green technologies, such as enzymatic extraction for the production of vegetable oils, can be used to replace conventional methods that use solvent, thereby reducing environmental impact and the operating cost of the process itself. In the enzymatic extraction, the oil is obtained without the need for a solvent separation step. Moreover, this method of extraction produces an aqueous fraction and a solid residue (defatted pulp), both of which can be used as by-products with potential for application in the food industry and, therefore, generate greater added value.

The pursuit of nutrition and environmental protection is driving the demand for healthy and environmentally friendly food alternatives. Various plant-based substitute products are gaining popularity. Fats are crucial components of food, playing a pivotal role in human nutrition and contributing to the sensory properties of food. In addition to the use of healthier plant oils, the development of plant-based fat substitutes offers innovative ways to replicate the texture and mouthfeel of animal fats. A wide range of plant-derived matrices has been extensively employed in the creation of fat substitutes, including protein matrices, polysaccharide matrices, and complex matrices. The objective of this review is to examine the current advancements in plant-based fat substitutes. It will primarily focus on the selection of suitable substitutes and their specific applications within diverse food systems. By doing so, this review aims to shed light on the potential of plant-based fat substitutes in the development of low-fat foods, providing valuable insights into this emerging field.

The objective of this study was to identify the most suitable high-oleic rapeseed blended oil for frying. Six high-oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n-3 fatty acid/n-6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high-oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans-fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3-monochloro-1,2-propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high-oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans-fatty acids, and 18:1 content. This high-oleic rapeseed blended oil is potentially suitable for frying.

Mustard seeds have been used since ancient times contributing great economic value to global agriculture. Canada, one of the world's top producers, grows three main mustard varieties, white /yellow, (Brassica hirta/Sinapis alba), black (Brassica nigra) and Oriental (Brassica juncea). Besides their high protein and lipid content, mustard varieties are a rich source of phenolic compounds. This review will cover mustard seed components including lipids, glucosinolates, and sinapates. The latter are the main phenolic compounds in mustard and include sinapine, sinapic acid and its conversion to canolol. The important bioactivities associated with mustard phenolics, has led to efforts to improve the methods for their extraction. The use of green technology is crucial for producing these phenolics while minimizing any detrimental effects to the environment. The important antioxidant and anticancer activities of these phenolics will also be reviewed.

Free phytosterols (PS) and phytosterol esters (PSE) usually coexist in natural edible oils, which affect the crystallization behaviors of oil significantly. However, the phase behaviors of PS and PSE in oils and their roles on the crystallization behaviors of oil are still unclear. In this study, the isolation and dissolution behaviors of PS and PSE in medium chain triglyceride (MCT) were studied, and then their influences on the crystallization behaviors of MCT were clarified further. The results showed that when the mass ratio of PS:PSE was greater than 3:7 at the total amount of PS and PSE fixing 5 wt%, PS and PSE isolated to form a new crystal structure, which was different from PS spherical or PSE plate-like crystal structure, in MCT. The new PS/PSE crystal structure had a larger surface area, and its melting point was between PS and PSE. It also showed the synergistic ability to promote the crystallization nucleation of MCT. When the total content of PS and PSE was 1 wt%, and the mass ratio of PS:PSE was 5:5, the crystallization peak temperature of PS/PSE/MCT was 12°C higher than that of virgin MCT, 2.5°C higher than that of PSE/MCT, and 10.3°C higher than that of PS/MCT.

The effects of different infrared roasting temperatures (120, 140, and 160°C) and time (0, 10, 15, and 20 min) on the oxidative stability and content of active components in perilla oil were investigated. Fatty acid is one of the active components in perilla oil. The findings demonstrated that infrared baking had little impact on the fatty acids in perilla seed oil. The oxidative stability of perilla oil increased with the rising temperature of the infrared heating process. Phenolic substances were used as main antioxidants of polar extracts from perilla seed oil. Oxidative stability of perilla seed oil was highest after 20 min of exposure to 140°C. Furthermore, the amount of phenolic compounds and the DPPH radical scavenging activity of perilla seed oil treated at 140°C for 20 min were significantly higher compared to other infrared treatments, while the amount of total tocopherol was significantly lower. These results indicated that the quality and characteristics of perilla seed oil could be effectively improved by pressing perilla seed after infrared pretreatment.

Hydroxy fatty acids (HFAs) have found wide use in today's market, ranging from industrial materials to pharmaceuticals. Castor oil, which is obtained from castor seeds, has served as a primary source of the most common HFA, ricinoleic acid, but also contains several undesirable compounds which pose severe health risks, the most notable being ricin, an unusually stable, toxic protein. A promising HFA alternative is lesquerella oil, an oil obtained from seeds of the Lesquerella fendleri species. Lesquerella oil is mainly comprised of lesquerolic acid, an HFA that is structurally similar to ricinoleic acid, the only difference being that lesquerolic acid possesses two additional methylene groups on the carboxyl end of the molecule. In addition, the bisphosphonate moiety has been shown to display interesting biological activities, primarily as osteoporosis drugs and anti-cancer therapeutics. The synthesis of lesquerella-based bisphosphonates, both an unsaturated and saturated series, have been produced in high yields and high purity and are reported here.

Geographic origins together with environmental conditions (temperature, rainfall, humidity, altitude) during harvest, could alter the olive oil quality, nutritional value, and traceability. The impact of geographic region (Bursa PDO, Hatay, Mersin, and Izmir NPDO) and conditions at harvest years (2016 and 2017) on the quality and traceability of Gemlik virgin olive oils were investigated. Environmental conditions (high temperature and relative humidity, low rainfall) resulted in low quality due to increase in FFA, linoleic acid, PUFA, Δ7-stigmastenol, stigmasterol and total sterols in oils obtained from southeast (Hatay and Mersin) NPDO regions. Bursa PDO and Izmir NPDO Gemlik virgin olive oils were high in oleic acid, MUFA, hydroxtytyrsol, tyrosol, antioxidant activity and, ∆5-avenesterol and discriminated by 99% accuracy with discriminant analysis. PCA and DA can easily detect and distinguish differences in virgin olive oils quality and purity coming from different growing regions and subjected to inverse environmental conditions. Bursa PDO and Izmir NPDO growing regions have better conditions for Gemlik olives cultivation to obtain high quality and oxidative resistant Gemlik virgin olive oils.