Journal of the American Oil Chemists Society最新文献

Camellia oil, one of the four major woody oils globally, possesses exceptional nutritional value due to its high contents of unsaturated fatty acids and functional compounds like tocopherols, phenolics, and chlorophyll. Unfortunately, due to high demand and cost, fraudsters deliberately mix lower-quality vegetable oils with camellia oil for profits. This has raised concerns among stakeholders, prompting the need for robust authentication methods. This review provides a concise overview of various analytical techniques employed to assess the authenticity, quality, and potential adulteration of camellia oil. Several techniques, such as chromatography, isotope-ratio mass spectrometry (IRMS), ion mobility spectrometry (IMS), differential scanning calorimetry (DSC), plasma-based and deoxyribonucleic acid (DNA)-based techniques, as well as emerging methods like electronic noses and electronic tongues, are discussed. Notably, traditional chromatographic techniques (GC and HPLC) are reported to be time-consuming, laborious, employ toxic chemicals, and require complicated sample pretreatments. DNA techniques also face challenges in detecting adulterants due to the complex refining processes of camellia oil, including high-temperature decolorization and deodorization, which reduce DNA content and induce degradation. In contrast, spectroscopic techniques such as fluorescence spectroscopy, nuclear magnetic resonance, and infrared (near, mid, far) spectroscopy combined with chemometric analyses, have emerged as reliable, rapid, simple, sensitive, and accurate alternative analytical tools for the quality control of camellia oil.

Distillers corn oil (DCO), a byproduct of corn ethanol production, offers an alternative glyceride source for biodiesel production. Nonetheless, its higher free fatty acids (FFA) content compared to other vegetable oils hampers its direct conversion into fatty acid methyl esters (FAME) due to soap formation, catalysts' activity decreasing, and emulsions generation (thus reducing FAME yield), which compromise the quality and stability of the biodiesel produced. Thus, pretreatment steps such as esterification may reduce the FFA to mitigate these issues. In this context, by utilizing glycerine, a solution emerges: esterifying these high-acidity oils to convert FFA into triglycerides (TAG) before transesterification. However, little is known about how integrated reaction conditions can affect the process in a catalyst-free system. Thus, our study was guided by a clear-cut objective: transforming DCO into a raw material ideally suited for biodiesel production, which involved a dramatic reduction in FFA content, reducing it from 18% to a mere 2% while preserving a high concentration of TAG. For that, we systematically employed a response surface methodology with a three-factorial central composite design to investigate the complex interactions among key parameters: temperature, vacuum pressure, and the glycerol/oil mass ratio. Elevated temperatures and a 2:1 glycerol/oil mass ratio were beneficial for FFA reduction, increased TAG content, and improved oil color. Interaction analysis identified synergistic temperature and vacuum pressure effects on FFA reduction, TAG production, and photometric color index reduction, revealing optimal conditions. Hence, the statistical model highlights DCO as a viable oil for future transesterification processes, laying the foundation for an eco-friendly and economically efficient biodiesel production network.

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.