Journal of Food Lipids via MedWorm.com

Bioactive compounds, volatiles and antioxidant activity of virgin seje oils (jessenia bataua) from the amazonas

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

The aboriginal people of Amazon region cultivate the seje palm (Jessenia bataua) as a source of food and vegetable fiber. The oil, which is locally used mainly for medicinal purposes, is obtained from the palm fruits by artisanal procedures in which the fruit is heated in hot water and then the mass is pressed using a "sebucan." The chemical characteristics of virgin seje oils obtained from eight Piaroa communities of the state of Amazonas, Venezuela, were evaluated, with particular emphasis on their minor constituents. The fatty acid profile indicated that oleic acid was the major component (>75%). The most abundant sterols were [Delta]5avenosterol and[beta]-sitosterol, with relative contents of 35 and 38%, respectively. The most abundant aliphatic alcohols were those with 7, 8 and 10 car...

Monitoring of virgin coconut oil (vco) adulteration with palm oil using fourier transform infrared spectroscopy

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

Virgin coconut oil (VCO) may be adulterated with cheaper oils, such as palm oil (PO). Thus, the detection and quantification of VCO adulteration with PO was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometrics of partial least square (PLS) and discriminant analysis at frequency regions of 3,010[ndash]3,000, 1,660[ndash]1,650 and 1,120[ndash]1,105/cm. Attenuated total reflectance (ATR) measurements were made on pure VCO and that adulterated with varying concentrations of PO (0.5[ndash]50% w/w in VCO). PLS calibration exhibited a good relationship between actual and FTIR-predicted values with coefficient of determination (R2) of 0.999 and standard error of calibration of 0.533. The cross validation was performed by removing one standard at a time, and th...

Enzymatic synthesis of cocoa butter equivalent through transesterification of pentadesma butyracea butter

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

A cocoa butter equivalent through enzymatic transesterification of Pentadesma butyracea butter with ethyl palmitate in an organic medium using immobilized lipase from Thermomyces lanuginosa was produced. The effects of several parameters such as initial ratio of ethyl palmitate [ndash] Triacylglycerols (TAGs) of P. butyracea, initial water activity of the enzyme preparation, solvent polarity and the enzyme loading were studied. The best result with regard to target TAGs was obtained in nonpolar solvents and low water activity. Thermograms of the products obtained by scanning differential calorimetry were similar to cocoa butter, but with minor differences, due particularly to the presence of trisaturated TAGs. An enzymatic strategy for the synthesis of cocoa butter obtained from an African...

Refining of high free fatty acid rice bran oil and its quality characteristics

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

This study was undertaken to examine the quality of refined oil prepared from crude oil after the action of endogenous lipase in bran. The oil which was degraded by lipase to low, medium and high FFAs, upon extraction in the rice bran oil industry were obtained and were refined in the laboratory, and quality of the oils was studied. The crude oils had FFA of 6.5, 36.0 and 87.0%; oryzanol content of 1.52, 1.55 and 1.65%; color of 32.0, 65.0 and 65.0, lovibond units; unsaponifiable matter of 3.2, 4.2 and 4.9%; phytosterol content of 4,600, 4,000 and 1,900 ppm; and sum of tocopherols and tocotrienols of 962, 56 and 96 ppm, respectively. After refining these three crude oils (6.5, 36.0 and 87.0% FFA) were refined; the resultant oils had an FFA content of 0.4, 2.4 and 4.8%; oryzanol content of ...

Thermal and viscosity properties of medium- and long-chain triacylglycerol blends

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

In this study, the physical properties of medium- and long-chain triacylglycerols (MLCTs) and MLCT-blended oils were determined. Under an appropriate dietary regime, consumption of MLCT has been shown to reduce body weight and blood hypertriglyceridemic. Knowledge about the viscosity of MLCT and MLCT-blended oils is important for process design and the transportation of fats and oils products. Moreover, this study attempted to produce clear MLCT-blended oil as there is an important consideration for oil sold in plastic containers or glass bottles to be crystal clear. The findings from this study provide useful information for the application of MLCT-blended oils in various food products such as frying oil. (Source: Journal of Food Lipids)

Influence of partial replacement of olive oil on frying performance of palm olein

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

This study suggests that the partial replacement of palm olein containing a high proportion of saturated fatty acids (i.e., palmitic acid) with olive oil containing a high content of monounsaturated fatty acid (i.e., oleic acid) can provide oil blends with higher chemical stability against oxidation. On the other hand, the prepared oil blend remained liquid at ambient temperature, thereby enhancing the physical stability induced by partial replacement with olive oil. Partial replacement of palm olein with olive oil containing high oleic acid can improve the oxidative stability of palm olein during the frying process compared with regular palm olein. Therefore, the proposed oil blend can be suggested as a suitable replacement for pure palm olein for frying and cooking purposes by providing ...

Physicochemical properties of moringa oleifera lam. seed oil of the indigenous-cultivar of bangladesh

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

Moringa oleifera Lam. seed oil of the indigenous-cultivar of Bangladesh was extracted using n-hexane (H), light petroleum ether (LPE) (bp 40[ndash]60C) and chloroform/methanol (50:50, v/v) mixture (CM). The oil content ranged from 37.50 (H) to 40.20% (CM). The moisture, protein, ash and crude fiber contents of seed residues, and the density, refractive index, color, acidity, saponification value, iodine value, unsaponifiable matter content, oxidative state, sterols, tocopherols and fatty acid composition of the extracted oil were determined. The oil contained a high amount of oleic acid (C18:1) of up to 74.41% and a high ratio of monounsaturated to saturated fatty acids with moderate oxidative stability. The results of the present study were compared with those reported in literature for d...

Degradation of tocopherols during near-ambient rapeseed drying

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

In this study, the effect of drying conditions and further storage of rapeseed on changes in contents of tocopherols (T) and plastochromanol-8 (PC-8) was examined. Seeds of rape cv. Californium, Elektra and Livius, dried after harvest using the near-ambient drying method in a bed of 2-m thickness and air heated to a temperature of 60, 80 and 100C, were used. Contents of T and PC-8 were determined immediately after drying and after 6 and 12 months of storage at 10 ± 2C. Quality and quantity of antioxidants in seeds were determined using high-performance liquid chromatography. The near-ambient seed drying method resulted in a decrease in T content by 6[ndash]11%, while that for hot air drying was 4[ndash]8%. Seed storage reduced the level of T by a further 23[ndash]30%. Similar dependences ...

Optimized superheated hexane extraction of grapeseed oil

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

Superheated hexane extraction (SHHE), Soxhlet extraction and cold pressing technique were compared for the extraction of oil from grapeseed in terms of their efficiency and fatty acids profile. The SHHE efficiencies, affected by four factors and three levels including temperature (80, 100 and 120C), mean particle size (0.25, 0.50 and 1.00 mm), solvent flow rate (0.5, 1.0 and 2.0 mL/min) and extraction pressure (10, 20 and 30 bar), were optimized using Taguchi design approach. The optimum conditions as obtained from signal-to-noise ratio analysis were 100C temperature, 0.25 mm mean particle size, 1.0 mL/min flow rate and 30 bar pressure. The SHHE showed a higher extraction efficiency (23.13 w%) than Soxhlet extraction (13.40 w%) and cold pressing (5.29 w%) and resulted in a much shorter ext...

Modulation of fasted and postprandial plasma lipids in healthy volunteers by a dietary mixture of omega-3 fatty acids and conjugated linoleic acid

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

This study suggests that where individuals consume a combination of both omega-3 polyunsaturated fatty acids and conjugated linoleic acid supplements in order to obtain potential additive beneficial effects of each lipid on adiposity and health, this particular fatty acid combination may have harmful effects on plasma lipid biomarkers of cardiovascular disease in older obese men. (Source: Journal of Food Lipids)

Antioxidant properties of o. onites, t. vulgaris and o. basilicum species grown in greece and their total phenol and rosmarinic acid content

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

This study determined the total phenol (TP), rosmarinic acid (RA) content and the free-radical scavenging and ferric-reducing antioxidant properties of acetonic and methanolic extracts of O. onites (oregano), T. vulgaris (thyme) and O. basilicum (basil) species (Crete, Greece). Oregano and thyme were higher in their 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than basil (EC50: 0.489, 0.555, 1.16 mg/mL, respectively). In ferric reducing antioxidant power (FRAP) assay oregano was superior to thyme and basil (EC50: 0.04, 0.088 and 0.1452 mg/mL, respectively), as high as butylated hydroxytoluene (BHT) (EC50: 0.0365 mg/mL). RA was a stronger radical scavenger than BHT and [alpha]-tocopherol (EC50: 0.032, 0.083 and 0.123 mg/mL, respectively) and as strong a reducing agent a...

Determination of free fatty acids in crude palm oil, bleached palm oil and bleached deacidified palm oil by fourier transform infrared spectroscopy

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

A rapid method for quantitative determination of free fatty acids from crude palm oil to bleached palm oil (BPO) and then distilled BPO and refluxed BPO by Fourier transform infrared (FTIR) transmission spectroscopy is described. A partial least square (PLS) model was calibrated to predict the FFA content of palm oil samples based on the spectral range of 1,729.89[ndash]1,694.48/cm. Multivariate calibration step was carried out by comparing the FFA values predicted by PLS model to the values obtained from the official American Oil Chemists' Society method. The resulting PLS calibrations were linear and the root mean standard error of cross-validation was 0.063 with a correlation coefficient (R2) of 0.9898. The results indicated that FTIR spectroscopy is an efficient, rapid and accurate met...

Ultrasound-assisted extraction of oil from tea seeds

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

Ultrasound-assisted extraction (UAE) of oil from tea seeds, and the effects of some operating parameters such as ultrasonic power, extraction time, extraction temperature and solvent to solid ratio on the yield of tea seed oil were investigated; some of the results were compared with those of the conventional method. It was found that UAE requires a shorter extraction time and a reduced solvent consumption. The yield of tea seed oil increased with the increase of the ultrasonic power and decreased as the temperature increased. The fatty acid compositions of the oils extracted by the ultrasound-assisted method and the conventional method were analyzed using gas chromatography. The result showed no significant affect on the compositions of the tea seed oil by the application of ultrasound. T...

Fatty acids, tocopherols and carotenoids from seeds of tunisian caper "capparis spinosa"

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

Capparis spinosa is widely distributed all over the Mediterranean Basin. Fatty acid composition of oils of C. spinosa from seven Tunisian regions was determined. The oil content of the seeds ranged from 23.25 to 33.64% on a dry weight basis. Unsaturated fatty acids accounted for the majority of the fatty acids. Oleic acid with 45.82% was the main fatty acid followed by linoleic acid (25.37%), palmitic acid (15.93%), palmitoleic acid (4.55%) and stearic acid (4.06%). C. spinosa seed oil also contained a high level of tocopherols (ca. 628 mg/100 g). [gamma]-Tocopherol was the major homologue (ca. 92%), followed by [alpha]-tocopherol (ca. 4%) and [delta]-tocopherol (ca. 2%). Seed oil of C. spinosa contained high amounts of carotenoids (ca. 457 µg/100 g). The contents of [beta]-carotene (as p...

Comparative effects of tuna oil and salmon oil on liver lipid metabolism and fatty acid concentrations in rats

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

In this study, TO had a more beneficial effect on liver TC and plasma TG, TC, high-density lipoprotein in rats than SO. The likely mechanism for lowering liver and plasma cholesterol by n-3 PUFA is to suppress the mRNA expression of gene encoding HMG-CoA reductase responsible for cholesterol biosynthesis. The beneficial effects of n-3 polyunsaturated fatty acids (PUFAs) from fish and fish oil on human health is derived from their role in modulating membrane lipid composition and affecting metabolic and signal-transduction pathways. In the present study, we demonstrated that n-3 PUFA, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from tuna and salmon oils can be effectively incorporated into tissue membranes. Tuna oil rich in DHA has more beneficial effect on liver total choles...

HPLC ANALYSIS OF n-3 AND n-6 FATTY ACID LEVELS IN RAT SERUM AFTER CHRONIC TREATMENT WITH DIETETIC OILS

Journal of Food Lipids — Thu, 26 Nov 2009 00:00:00 +0100

High-performance liquid chromatography (HPLC) analysis of the major fatty acids of the n-3 family and n-6 family in rat serum was carried out. To perform sample cleanup, existing techniques of lipid extraction were tested and modified to achieve maximal free fatty acids recovery in a reasonable time. Concerning chromatographic analyses, p-bromophenacyl bromide was used as ultraviolet (UV)-derivatizing agent followed by reversed-phase HPLC/UV under mobile phase gradient conditions. The optimized and validated procedure was then applied to rats fed with flaxseed oil and a combination of flaxseed, fish and sunflower oils, defined as "dietetic oil," in order to evaluate how their chronic supplementation can influence serum levels of n-3 and n-6 fatty acids. Rats treated chronically with flaxse...

Letter from the editor

Journal of Food Lipids — Sun, 01 Nov 2009 00:00:00 +0100

(Source: Journal of Food Lipids)

Effect of immature and off-colored seeds on the lipid quality of milled flaxseed

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

The effect of visibly inferior flaxseed (Linum usitatissimum L.) on the lipid quality of milled flaxseed was investigated. Flaxseed was aspirated and separated into low-, medium- and high-density fractions. All density fractions contained[le]0.1% broken seed,[le]0.4% contrasting seed and[le]0.25% extraneous material. The low-density fraction contained the most immature (2.8%) and off-colored seed (4.1%). Immature seed had a lipid content of 40.8%, a peroxide value (PV) of 2.69 meq/kg and a free fatty acid (FFA) content of 1.06%. The off-colored seed had a lipid content of 38.1%, a PV of 5.79 meq/kg, and a FFA content of 1.89%. Hand-cleaned seed (averaged across fraction density) had a lipid content of 41.4%, a PV of 0.41 meq/kg and FFA content of 0.37%. The removal of seed defects improved...

Antioxidant activity of bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

The antioxidant activity of Bene hull oil (BHO) was compared with that of sesame oil (SEO) and rice bran oil (RBO) during the frying process of sunflower oil (SFO) at 180C. The ratio between the polyunsaturated and saturated fatty acids and calculated oxidizability were statistically greater for the SFO (4.26 and 6.48, respectively), followed by the SEO (3.18 and 6.27, respectively), RBO (1.53 and 4.37, respectively) and BHO (0.37 and 1.67, respectively). Peroxide and acid values of the oils studied ranged from 0.34 to 3.07 mEq/kg and from 0.19 to 5.20 mg/g, respectively. Total tocopherols and phenolics contents of the SEO (1093.28 and 1042.43 mg/kg, respectively) were significantly higher than those of the SFO (740.27 and 38.68 mg/kg, respectively), BHO (573.41 and 276.67 mg/kg, respectiv...

Omega-3 polyunsaturated fatty acids affect leptin receptor gene expression in pituitary gh4c1 cell line

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

Leptin (Ob) and Ob receptor (Ob-Rb) genes are expressed in human and rodent anterior pituitary, and an autocrine/paracrine loop in the production and regulation of Ob and Ob-Rb in this tissue has been suggested. As brain membranes contain large amounts of polyunsaturated fatty acids (PUFAs), and PUFA may affect the levels of leptin as well as the receptor's environment, a possible regulatory role of exogenous PUFA on Ob and Ob-Rb expression in pituitary cell lines was investigated. GH4C1 cells were incubated with arachidonic (ARA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids and fatty acid incorporation, viability, and gene expression were measured. The results showed that although fatty acids were incorporated in GH4C1 cells at a minimum level, positively affected cell viabilit...

Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40% FHCSO (w/w) were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in disaturated-monounsaturated and monosaturated-diunsaturated triacylglycerols in all blends, resulting in lowering of respective melting points. The interesterified blends showed reduced SFC at all temperatures and more linear melting profiles if compared with the original blends. Consist...

EFFECT OF n-3 POLYUNSATURATED FATTY ACIDS ON OXIDATIVE STRESS IN RATS SUPPLEMENTED WITH DIFFERENT DOSES OF FISH OIL

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

The diet and plasma lipid patterns associated with lipid oxidation susceptibility in rats fed different doses of polyunsaturated fatty acids (n-3 PUFA) from fish oil were evaluated. Wistar rats were assigned into three groups and received diets containing 8% soybean oil (SOY), 4% soybean oil + 4% fish oil (SOY-FISH) and 8% fish oil (FISH) for 21 days. Linoleic, oleic and [alpha]-linolenic acids in SOY diets were substituted by myristic, palmitic, palmitoleic, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids in SOY-FISH and FISH diets reducing the n-6/n-3 ratio and increasing the peroxidability index (PI). Increased dietary EPA and DHA were observed in SOY-FISH and FISH plasma at the expense of linoleic and arachidonic acid levels. Saturated fatty acids, which were significantly diffe...

INHIBITION OF TNFα PRODUCTION AND BLOCKING OF MITOGEN-ACTIVATED PROTEIN KINASE/NFκB ACTIVATION IN LIPOPOLYSACCHARIDE-INDUCED THP-1 HUMAN MONOCYTES BY 3-O-ACETYL-11-KETO-β-BOSWELLIC ACID

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

This article describes the underlying molecular mechanisms for the anti-inflammatory activities of an enriched formulation containing up to 30% 3-O-acetyl-11-keto-[beta]-boswellic acid (AKBA), the active principle that is mainly responsible for Boswellia serrata's anti-inflammatory properties. This AKBA-enriched formulation (BE-30), known as 5-Loxin, is commercially available in the United States and is being used as a key ingredient of several formulations for improvement of joint health. This work explains anti-TNF[alpha] properties of BE-30 in a cellular inflammation model in vitro and its inhibitory action on MAPK pathways in inflammation and, in addition, its anti-NF[kappa]B activities. The findings will provide a further comprehensive mechanism of anti-inflammatory action of 5-Loxin ...

Dietary lipids change the expression of a proliferation marker in murine 9,10-dimethyl-1,2-benzanthracene-induced salivary tumors

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

This study examines the effect of dietary lipids on proliferation, apoptosis, cell adhesion and intercellular communication level change during tumorigenesis. Since dietary lipids may be protective or act as promoters of tumorigenesis, the beneficial and negative effects of different FAs could help inform nutrition recommendations directed to the population. (Source: Journal of Food Lipids)

Effects of zero-trans interesterified and non-interesterified shortenings and brewer's spent grain on cookie quality

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

The effects of non-interesterified (non-in-es) and chemically interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO : PO blend (1:1, weight basis) and brewer's spent grain (BSG) on quality of cookies were studied. Incorporation of non-in-es and in-es CO and CO : PO blend improved the nutritional value of the cookies by altering the fatty acid composition. The experimental shortenings had zero-trans fatty acids (TFA) and considerably higher linoleic acid contents than hydrogenated shortening (HS). in-es PO and CO : PO blend samples had lower solid fat content than their non-in-es counterparts and this resulted in higher spread ratios in in-es incorporated cookies. As expected, addition of BSG significantly increased (P < 0.05) the total dietary fiber (TDF) content of cookies. Co...

ALPHA-LINOLENIC ACID AND LINOLEIC ACID IN SERUM AND TISSUES AFTER FLAXSEED (Linum usitatissimum) OIL IN VIVO ADMINISTRATION

Journal of Food Lipids — Mon, 03 Aug 2009 23:00:00 +0100

Essential fatty acids can be helpful in the prevention of several pathologies. The bioavailability of acute supplementation of different doses of flaxseed oil was studied by analyzing the level of alpha-linolenic acid (ALA) and linoleic acid (LA) in serum and tissues (adipose, liver) of rats tested at 2, 4, 8 and 16 h after the administration. The amount of flaxseed oil administered at increasing doses corresponded to 1, 2.5 and 5 g ALA/kg of body weight. The corresponding fatty acid methyl esters obtained via direct methylation were quantified using gas chromatography/mass spectrometry. Serum ALA level increased after 1 or 2.5 g/kg. ALA was increased in both adipose and liver tissue 4 h after the administration of 1 g/kg of flaxseed oil. There was no further increase by using a higher oil...

Physicochemical properties of european bakery margarines with and without trans fatty acids

Journal of Food Lipids — Fri, 31 Jul 2009 23:00:00 +0100

This study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans-fatty acids in the formulations. These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products. (Source: Journal of Food Lipids)

Delivery of lycopene to physiologically relevant vascular cells

Journal of Food Lipids — Tue, 19 May 2009 04:00:00 +0100

Lycopene most likely contributes to the positive health effects of tomatoes on the cardiovascular system. However, elucidation of underlying cellular mechanisms is hampered by the intricate solubility of lycopene in aqueous solutions. Cells relevant to the cardiovascular system, including bovine aortic endothelial cells (BAECs), the monocytic cell line THP-1, and RAT-1 fibroblasts, were treated for various time periods (0[ndash]72 h) with different concentrations of lycopene (1, 5, and 10 µM), solubilized either in tetrahydrofuran (THF) or micelles as solvents. Incubation of all three cell types led to a concentration- and time-dependent increase in cellular lycopene content. Both vehicles tested, THF and micelles, proved equally effective in the delivery of lycopene to cells. A marked di...

Regulation of apolipoprotein a-1 and apolipoprotein b100 genes by thymoquinone rich fraction and thymoquinone in hepg2 cells

Journal of Food Lipids — Tue, 19 May 2009 04:00:00 +0100

Thymoquinone (TQ) rich fraction (TQRF) extracted from Nigella sativa seeds using a supercritical fluid extraction technique was prepared. The regulatory effects of TQRF at 80 µg/mL and commercial TQ at 2 µg/mL on apolipoprotein B100 (Apo B100) and apolipoprotein A-1 (Apo A-1) genes in the presence or absence of 25-hydroxycholesterol (25OH), were investigated in human HepG2 cell line using quantitative real-time polymerase chain reaction. Incubating HepG2 cells in 10% human lipoprotein deficient serum (HLPDS) for 24 h in the presence of 2 µg/mL 25OH showed a significant increase in Apo B100 mRNA expression level by twofold compared to the control cells; on the other hand, no significant change in Apo A-1 mRNA level was observed. When cells were incubated with HLPDS in the absence of 25OH...

Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil

Journal of Food Lipids — Tue, 19 May 2009 04:00:00 +0100

Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra-virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted toward lower temperature at 40% of adulterant addition. At the same percentage of adulteration, the heating profile of EVOo was significantly changed as the major endotherm broadened and the minor event became smaller and less evident. Cooling thermograms of pure oils and their admixtures were deconvoluted into three constituent exothermic peaks in an attempt to detect addition of HOSo at levels lower than 40%. Thermal properties of the two lower-temperat...

Characteristics of drupes, phenolic content and antioxidant capacity of italian olive fruits

Journal of Food Lipids — Tue, 19 May 2009 04:00:00 +0100

Drupe characteristics, phenolic content and antioxidant capacity of olive fruits were studied for 12 Italian oil cultivars grown in two areas (Cerignola and Torremaggiore) of Daunia district. The effects of plantation place were higher than those exerted by cultivars on drupe characteristics such as weight, pulp/stone ratio, oil content and maturation index. Olive fruits from Cerignola, which is located at a lower altitude than Torremaggiore, showed the highest phenolic content. The highest phenolic content (14 g gallic acid/kg dry olive) was detected on Peranzana and Cellina di Nardò grown in Cerignola groves. The lowest values were registered for FS17 and Cima di Melfi (about 7 g/kg). 1-Acetoxypinoresinol, 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate, the dialdehydic for...

Effects of dietary plant cerebroside on gene expression in the large intestine of 1,2-dimethylhydrazine (dmh)-treated mice determined by dna microarray analysis

Journal of Food Lipids — Tue, 19 May 2009 04:00:00 +0100

The effects of dietary plant cerebroside on colon gene expression by DNA microarray analysis in 1,2-dimethylhydrazine (DMH)-treated mice were investigated. After 9 weeks of feeding with DMH, decreases and increases in the levels of expression of 110 and 145 genes were detected, respectively. Especially, the expression of Soggy-1, which suppresses the Wnt signaling pathway, was increased, while that of Ras-associated protein, which induces the mitogen-activated protein (MAP)-kinase pathway and is responsible for the development of aberrant crypt foci (ACF), was decreased. The results of the present study indicated that dietary cerebroside in DMH-treated mice regulates the Wnt signaling and MAP-kinase pathways, and prevents the development of ACF in the large intestine. Dietary plant cerebro...

Fatty acids and tocopherol contents of some prunus spp. kernel oils

Journal of Food Lipids — Tue, 19 May 2009 04:00:00 +0100

The oil content as well as the fatty acid and tocopherol composition of kernels from 15 Prunus spp. varieties from Turkey were determined. The oil yields from these kernels varied from 46.3 to 55.5%. The main fatty acids of Prunus spp. kernel oils were oleic acid (43.9[ndash]78.5%), linoleic acid (9.7[ndash]37%) and palmitic acid (4.9[ndash]7.3%). The total amount of vitamin-E-active compounds in the oils varied between 62.9 and 439.9 mg/kg. The predominant tocopherol in most kernel oils was [gamma]-tocopherol. Only two varieties of P. amygdalus and one variety of P. persica showed [alpha]-tocopherol as the main vitamin-E-active compound. The composition of the oils was 9[ndash]164.5 mg/kg [alpha]-tocopherol, 21.5[ndash]41.6 mg/kg [alpha]-tocotrienol, 1.6[ndash]330.2 mg/kg [gamma]-tocopher...

Discrimination of some tunisian olive oil varieties according to their oxidative stability, volatiles compounds and chemometric analysis

Journal of Food Lipids — Tue, 19 May 2009 04:00:00 +0100

Oxidation stability is a key property of olive oil quality and is affected by different antioxidant compounds whose levels may be influenced by several factors such as cultivar and place of production. Polyphenols, carotenoids, chlorophylls, fatty acids levels and some volatiles were correlated to oxidative stability in olive oils in five samples studied. Total polyphenols and saturated to polyunsaturated fatty acids (and/or oleic to linoleic acid ratio) ratio were shown to be the major parameters in oil antioxidant stability, according to analysis of variance and principal component analysis. The hexanal/E-2-hexenal ratio is a very important indicator of the freshness of the oils and can estimate their oxidation degree. The present study gives information about the importance and the vari...

Fatty acid composition in tissues of mice fed diets containing conjugated linolenic acid and conjugated linoleic acid

Journal of Food Lipids — Tue, 19 May 2009 04:00:00 +0100

The influence of 1% alpha-eleostearic acid ([alpha]-ESA, cis9,trans11,trans 13-18:3) and 1% punicic acid (PA, cis9,trans11,cis13-18:3) on fatty acid composition in mouse tissues was compared with conjugated linoleic acid (CLA, mixture of primarily cis9,trans11- and trans10,cis12-18:2) in the present study. The content (% total fatty acids) of 18:2n-6 was significantly reduced in the heart and adipose tissues, and total polyunsaturated fatty acids (PUFAs) and n-6 PUFA were significantly reduced in adipose tissue by [alpha]-ESA, PA and CLA feeding. The content of 22:6n-3 and total n-3 PUFA were significantly increased in the liver, kidney and heart by PA feeding, but not by [alpha]-ESA. In contrast to PA, supplementation with CLA significantly decreased 22:6n-3 in the liver, kidney and heart...

Oxidative and flavor stability of tortilla chips fried in expeller pressed low linolenic acid soybean oil*

Journal of Food Lipids — Thu, 30 Apr 2009 23:00:00 +0100

To determine effects of expeller oil pressing and decreased linolenic acid, intermittent batch frying tests were conducted with tortilla chips using soybean oil (SBO), expeller pressed SBO (EPSBO), expeller pressed low linolenic SBO (EPLLSBO), high oleic sunflower oil, corn oil and hydrogenated SBO for up to 35 h of frying. Chips were aged at 25C and trained, experienced analytical sensory panelists evaluated their flavor. Oxidative stability of the chips was determined by hexanal analyses and oil fry life was measured by total polar compounds. The stability of tortilla chips fried in EPLLSBO was significantly better than chips fried in SBO or EPSBO as judged by rancid flavor intensity and hexanal formation after storage. This effect may be due, in part, to less linolenic acid in EPLLSBO a...

Partial hydrolysis of soybean oil by phospholipase a1 to produce diacylglycerol-enriched oil

Journal of Food Lipids — Thu, 19 Feb 2009 05:00:00 +0100

Partial hydrolysis of soybean oil catalyzed by phospholipase A1 (Lecitase Ultra) in a solvent-free system was carried out to produce a diacylglycerol (DAG)-enriched soybean oil. Five reaction parameters of partial hydrolysis were investigated. The upper oil layer of the reaction mixture was molecularly distilled at 150C to yield a DAG-enriched oil with 42.64 (wt%) of DAGs. DAG-enriched oil was distilled a second time at 250C to yield a DAG oil with 78.68 (wt%) of DAGs. The composition of acylglycerols in the DAG-enriched soybean oil was determined by high-performance liquid chromatography (HPLC) and HPLC/electrospray ionization/mass spectrometry. The released fatty acids from the partial phospholipase A1 hydrolysis of soybean oil showed a higher saturated fatty acid content than that of th...

The effect of polyphenols on markers of oxidative damage and dmba-induced carcinogenesis in rats

Journal of Food Lipids — Thu, 19 Feb 2009 05:00:00 +0100

The correlation between diets supplemented with resveratrol, genistein or quercetin on oxidative damage to proteins, lipids and nucleic acids was examined. Moreover, the rate of formation of changes resulting from carcinogenesis induced by 7,8-dimethylbenz[a]anthracene (DMBA) was assessed. The results for the impact of selected polyphenolic compounds on the intensity of DMBA-induced carcinogenesis were also presented. The polyphenols used, namely resveratrol, genistein and quercetin measured by the concentration of selected biomarkers related to their antioxidant properties and the impact of DMBA and fatty acids in rapeseed oil as well as of progression stage of the cancer process, were also significant. The estimation of the impact of selected polyphenolic compounds on the intensity of 7,...

Serum hdl cholesterol was positively associated with cheese intake in the oslo health study

Journal of Food Lipids — Thu, 19 Feb 2009 05:00:00 +0100

We have examined the association between cheese intake and serum lipids in the cross-sectional Oslo Health Study (18,770 subjects), using ANOVA and linear regression. In both sexes and in most of four age groups, i.e., young (30 years), middle-aged (40 and 45 years), seniors (59[ndash]60) and old (75[ndash]76 years), cheese intake was negatively associated with triacylglycerol (TAG) and positively with high-density lipoprotein (HDL) (P < 0.05 for trend). In the whole material, HDL was 1.38 (1.36[ndash]1.40), 1.44 (1.42[ndash]1.45), 1.50 (1.49[ndash]1.51) and 1.57 (1.56[ndash]1.58) mmol/L in cheese intake groups 1[ndash]4, respectively (i.e., intake 0.5, 2.0, 5.0 or 10.5 times per week). Corresponding values for TAG were: 1.79 (1.73[ndash]1.86), 1.67 (1.63[ndash]1.71), 1.57 (1.54[ndash]1.61...

Screening of resistant triacylglycerols to the pancreatic lipase and their potentialities as a digestive retardant

Journal of Food Lipids — Thu, 19 Feb 2009 05:00:00 +0100

A gradual retarding of lipid digestion and absorption might contribute to preventing the visceral fat accumulation and obesity in humans. The lipolysis rates of different triacylglycerols (TAGs) by pancreatic lipase in vitro were studied in order to find suitable components as a retardant for lipolysis. Several TAGs containing longer acyl chains than stearic acid or containing unsaturated fatty acids whose double bonds are located closely to the carboxyl group like petroserinic and [gamma]-linolenic acid showed significantly lower lipolysis rates as compared with triolein (OOO) control. Most of these resistant TAGs contributed to decelerating the lipolysis rate when replaced at 10% into the OOO control. Especially, 1-behenoyl-2,3-dioleoyl-rac-glycerol (BOO) was comprehensively thought to b...

Effects of docosahexaenoic acid positional distribution on the oxidative stability of model triacylglycerol in water emulsion

Journal of Food Lipids — Thu, 19 Feb 2009 05:00:00 +0100

This study, for the first time, demonstrated that the regio-isomeric effects on oxidative stability of docosahexaenoic acid observed for bulk oil also apply to oil-in-water emulsion. Thus, potential exists for enhancing the oxidative stability of omega-3-fortified emulsion foods through modification of triacylglycerol structure. (Source: Journal of Food Lipids)

Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry

Journal of Food Lipids — Thu, 19 Feb 2009 05:00:00 +0100

The crystallization and melting enthalpy of virgin coconut oil adulterated with palm kernel oil (PKO) and soybean oil (SBO) were studied by using differential scanning calorimetry. Virgin coconut oil was spiked separately with PKO and SBO from 2% to 40% (w/w) of adulterant oils. Fatty acids of all oils were determined to complement the differential scanning calorimetry data. The heating curve of SBO-adulterated samples showed the adulteration peak appearing at the lower temperature region at 10% adulteration level. Regression analyses using stepwise multiple linear regression were used to predict the percentage adulterant with R2 of 0.9490. PKO-adulterated oils did not show any adulteration peak but demonstrated a gradual decrease in the peak height of the major exothermic peak. An alterna...

Berry seeds: a source of specialty oils with high content of bioactives and nutritional value

Journal of Food Lipids — Thu, 19 Feb 2009 05:00:00 +0100

Selected berry seed oils from blackberry, blueberry, cranberry, strawberry, red raspberry and kiwi were characterized for their quality and nutritional characteristics. These oils are by-products of berry juice production that have only recently gained commercial interest. Free fatty acid content was below 1.6% for all examined oil samples. Peroxide value ranged between 0.6 and 44 mg O2/kg oil for blackberry and kiwi seed oils, respectively, and p-anisidine value varied from 6 in cranberry to 23 in strawberry. Linolenic acid content ranged from 17.53% in blackberry seed oil to 57.60% in kiwi seed oil. The oxidative stability of all oils was rather low (0.17 h for kiwi to 8.4 h for blackberry at 97.8C). Phytosterol contents ranged between 403 and 692 mg/100 g for blackberry and cranberry, r...

Cardioprotective effect of fish oil on isoproterenol-induced myocardial infarction in rats

Journal of Food Lipids — Thu, 19 Feb 2009 05:00:00 +0100

This study demonstrates the ability of fish oil to modulate hematological parameters and maintain lysosomal membrane integrity, thereby offering multifaceted protection to the heart. Hence, fish oils, especially those of marine origin, have excellent potential as cardioprotective agents. (Source: Journal of Food Lipids)

Changes in free fatty acid and diacylglycerol compounds in short-ripening dry-cured sausage

Journal of Food Lipids — Sun, 01 Feb 2009 05:00:00 +0100

A study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and with starters was carried out. Samples were submitted to microbiological and chemical analysis during drying and ripening, whereas sensory analysis was performed at the end of the ripening. The starters, addition caused the inhibition of the Enterobacteriaceae. An increase of free fatty acids (FFAs) and diacylglycerols (DAGs) during the ripening was observed. The addition of starter did not affect FFA and DAG release. The DAG profile including 1,2- and 1,3-isomers was analyzed for the first time in dry-cured sausages. Oleic, linoleic and palmitic acids, and 1,2-, 1,3-palmitinolein, 1,2- and 1,3-diolein were the most abundant compounds in FFA and DAG, respectively. A decrease in the concentratio...

Supplementation of long chain n-3 polyunsaturated fatty acids increases the utilization of lycopene in cultured airway epithelial cells

Journal of Food Lipids — Sat, 01 Nov 2008 04:00:00 +0100

Increased content of long chain n-3 polyunsaturated fatty acids (LCn-3PUFA) in cellular membranes results in increased susceptibility to lipid peroxidation. Antioxidants such as lycopene prevent lipid peroxidation and oxidative degradation. The aim of this study was to determine the effects of LCn-3PUFA supplementation on lycopene levels in cultured airway epithelial cells. Airway epithelial cells (Calu-3) were incubated with eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), lycopene-DHA and lycopene-EPA for 24 h. The fatty acid incorporation into the cells was analyzed using gas chromatography. Intracellular lycopene concentration was determined using high-performance liquid chromatography. It was found that EPA (10.6%) and DHA (19.5%) were incorporated into Calu-3 cells. It was al...

Effect of conjugated linoleic acid on growth, lipid metabolism and liver peroxisome proliferator-activated receptor expression of large yellow croaker (pseudosciaena crocea r.)*

Journal of Food Lipids — Thu, 30 Oct 2008 04:00:00 +0100

This study demonstrated that large yellow croakers are capable of absorbing and depositing CLA and long-chain n-3 PUFA in their liver and muscle, showing that this species fed CLA could be beneficial in the human diet. This research is strongly oriented to aquaculture applications. The results of the study demonstrates the effect of dietary conjugated linoleic acid on lipid metabolism and provides theoretical basis to prepare specialized diet for large yellow croaker. (Source: Journal of Food Lipids)

Black cumin seed (nigella sativa linn.) oil and its fractions protect against beta amyloid peptide-induced toxicity in primary cerebellar granule neurons

Journal of Food Lipids — Thu, 30 Oct 2008 04:00:00 +0100

The neuroprotective effect of Nigella sativa oil (NSO) and its fractions against beta amyloid (A[beta])-induced cell death in primary rat cerebellar granule neurons was investigated. Primary cultures were pretreated for 5 h with NSO and its fractions [ndash] hexane fraction (HF), ethyl acetate fraction (EAF) and water fraction (WF) [ndash] before incubating with 10 µM A[beta]1-40 for 24 h. Cell viability was investigated using the 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium, inner salt (MTS) and lactate dehydrogenase (LDH) assays. Results of the MTS assay showed that the WF and NSO were significantly protective against cell death induced by 10 µM A[beta]1-40 at 1, 10 and 100 µg/mL probably because of antioxidant properties as determined by 1,...

Subacute toxicity of mildly oxidized instant noodles in mice

Journal of Food Lipids — Thu, 30 Oct 2008 04:00:00 +0100

A 28-day sub-acute toxicity test using moderately oxidized fats and oils (peroxide value [PV] 85.0[ndash]334.7 mEq oxygen/kg) extracted from deteriorated instant noodles was performed in mice to evaluate general toxicity. Toxicity was evaluated by general behavior, survival rate, clinical hematology, clinical chemistry, organ weights, changes in body weight and histopathologic examination. None of the mice died due to the toxicity of the oxidized fats and oils. Fats and oils oxidized to at least 300 mEq oxygen/kg attenuated weight gain compared with the control mice, but mice fed fats and oils oxidized to less than 150 mEq oxygen/kg gained weight similar to the control mice. Thus, fats and oils oxidized to approximately 300 mEq oxygen/kg induce general toxicity, but are not lethal. In cont...

Quantification of carotenoid and flavonoid components in brans of some thai black rice cultivars using supercritical fluid extraction and high-performance liquid chromatography-mass spectrometry

Journal of Food Lipids — Thu, 30 Oct 2008 04:00:00 +0100

A method employing supercritical fluid extraction (SFE) followed by high-performance liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS) was developed and used for quantification of the antioxidants in groups of carotenoids and flavonoids in the bran of four Thai black rice cultivars: Kao Hom Nin BD, Kao Hom Nin BT, Kao Hom Nin BT no. 3 and 1000[ndash]11[ndash]2[ndash]26. Trans-[beta]-carotene, quercetin and isorhamnetin were identified in the crude yellow extracts obtained from SFE using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Their contents in the black rice bran samples were determined using LC-ESI-MS operated in the selected ion monitoring (SIM) mode. The response of the mass spectrometric detection in the SIM mode was linear, within the range...

Analgesic and anti-inflammatory activities of liver oils of four shark species from indian eez

Journal of Food Lipids — Thu, 30 Oct 2008 04:00:00 +0100

The analgesic and anti-inflammatory properties of liver oils of four different sharks, namely Neohariotta raleighana, Centrosymnus crepidater, Apristurus indicus and Centrophorus scalpratus, captured from the Arabian Sea and the Indian Ocean were evaluated. While the analgesic property was determined using the acetic acid-induced mouse writhings and hot-plate reaction time, the anti-inflammatory activity was evaluated using the formalin-induced rat-paw edema. The oils examined were found to possess significant (P < 0.05) analgesic activity against acetic acid-induced writhings and hot-plate reaction in mice. In the formalin-induced edema, a significant (P < 0.05) inhibition of inflammation was observed between the 2nd and 4th hour showing 58[ndash]65% inhibition. These results suggest that...

Changes in levels of plasma total cholesterol, triacylglycerol and phospholipid in mice fed erabu sea snake (laticauda semifasciata) lipids diet

Journal of Food Lipids — Thu, 30 Oct 2008 04:00:00 +0100

The effects of dietary Erabu sea snake lipids on changes in plasma total cholesterol, triacylglycerol, and phospholipid levels of male Crlj : CD-1 (ICR) mice was evaluated. Mice were fed three different experimental diets containing 6% lard, 6% Erabu sea snake lipid and 6% fish oil, respectively. Total cholesterol, triacylglycerol and phospholipid levels in plasma collected at weeks 0, 4, 8, 12 and 16 were measured. Levels of plasma total cholesterol and phospholipids in the sea snake dietary group were significantly reduced at weeks 8-16 from the start of the trial, and plasma triacylglycerol was significantly reduced at week 16, while those in the lard dietary group remained unchanged and/or increased during the period of feeding trial. Plasma total cholesterol and triacylglycerol levels...

Comparison of the lipid-lowering effects of nicotinic acid and 2,5-dimethylpyrazine in rats

Journal of Food Lipids — Thu, 30 Oct 2008 04:00:00 +0100

In this study, we compared the non-esterified fatty acid (NEFA)-lowering effects of 2,5-dimethylpyrazine (2,5-DMP) and nicotinic acid (NA), which is found in roasted coffee. Administration of NA to rats induced the "NEFA rebound" while 2,5-DMP did not. Furthermore, co-administration of 2,5-DMP with NA did not result in the "NEFA rebound," giving continuous low concentrations of plasma NEFA. Although the amount of 2,5-DMP in coffee is very low, many kinds of Maillard reaction products such as 2,5-DMP are found in roasted coffee. We also reported that some Maillard reaction products have NEFA-lowering effects. Therefore, we suggest that 2,5-DMP and other Maillard reaction products may be useful to suppress the "NEFA rebound" induced by NA. (Source: Journal of Food Lipids)

Physicochemical properties of kernel oil from amygdalus scoparia growing wild in iran

Journal of Food Lipids — Thu, 30 Oct 2008 04:00:00 +0100

Amygdalus scoparia kernel (ASK) oil showed significantly higher unsaturated to saturated fatty acids ratio (7.50) and calculated oxidizability value (3.23) than those of olive oil (4.61, 2.75). Significant differences existed between physicochemical indices of the ASK and olive oils. Peroxide value (meq/kg), acid value, iodine value, saponification number, refractive index, dynamic viscosity (cP) and density (g/cm3) of the ASK and olive oils were 0.38 and 0.83, 0.53 and 0.33, 97.32 and 84.12, 98.60 and 177.79, 1.4639 and 1.465, 113.16 and 104.48, and 0.9229 and 0.9091, respectively. Unsaponifiable matter contents, which were mainly composed of sterols, for the ASK and olive oils were 5.32 and 1.60%, respectively. Total tocopherols and phenolics contents of the ASK oil (744.98 and 37.18 mg/...

Muscle and roe lipid composition in diploid and triploid scallops

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

The use of triploid bivalves is now common in the market. We tested if there was a difference in lipid and long-chain highly unsaturated fatty acid (HUFA) accumulation in the muscle of diploid and triploid scallops (Argopecten ventricosus) during maturation, as triploids do not reproduce and lipids are not transferred to the gonad, and thus, could be accumulated in the meat (adductor muscle). Differences in triacylglycerols, phospholipids, esterified and free sterols, as well as HUFA in the reserves of gonads were found between diploid and triploid scallops. In contrast, no differences were found in the muscle for any of the lipid classes or fatty acid content in relation to ploidy, although they varied in relation to the sampling month. The results obtained indicate that for human consump...

The effect of soy protein with low calorie diet on blood lipids in hyperlipidemic type 2 diabetic patients

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

was studied. Thirty-two subjects of both sexes, age range 25[ndash]65 years, were distributed in 16 cases and 16 controls. All subjects received a low calorie diet based on 1,400 kcal energy, 27% fat, 21% protein and 52% carbohydrate from a registered dietitian for 4 weeks. In addition to a low calorie diet, the case group received soy protein (30 g/d). Both groups significantly lost weight (P < 0.001). Body mass index, waist and hip circumferences were significantly reduced (P < 0.05) after 4 weeks of treatment. The difference between the groups was insignificant. In all subjects who were fasting, blood sugar significantly decreased (P < 0.001). Soy protein was associated with a significant reduction in serum triacylglycerols (24.8%, P < 0.05), whereas an insignificant reduction was seen...

Antioxidant activity of english walnut (juglans regia l.)

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

Phenolic contents of different fractions (contents of whole nut, skin and kernel) of English walnut (Juglans regia L.) were determined and their antioxidative capacities investigated using a number of in vitro model systems. Phenolic compounds extracted from walnut skin into 95% ethanol contained the highest amount of total phenolics and exhibited the highest antioxidative capacity as evaluated by the trolox equivalent antioxidant capacity assay. Extracts of walnut phenolics showed a high ferrous ion chelating ability and effectively scavenged 2,2'-diphenyl-1-picrylhydrazyl radicals, the latter considerably stronger for the skin with 50% inhibition concentration of 3.4 µg extract per mL. Further, inhibition of 2-thiobarbituric acid reactive substances formation in a bulk corn oil model sy...

Lipids and fatty acids of wild edible mushrooms of the genus boletus

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

Fifteen species of wild edible mushrooms belonging to the genus Boletus (phylum Basidiomycota) were examined by high-performance thin-layer chromatographic (HP-TLC) analysis and gas chromatography[ndash]mass spectrometry (GC-MS) analysis for the presence of neutral, glyco-, phospholipids, betaine lipids and fatty acids. The most abundant fatty acids were oleic acid (9-18:1, 15[ndash]42%), linoleic acid (9,12-18:2, 38[ndash]58%) and palmitic acid (16:0, 7[ndash]17%), but a great variation of the ester composition from one to another one was found. A comparison of neutral lipids, glycolipids, polar lipids and fatty acid composition of four species was done. Diacylglyceryltrimethylhomoserine and phosphatidylcholine were found as major components among polar lipids. Chemical constituents were ...

Extraction of victoria and red globe grape seed oils using supercritical carbon dioxide with and without ethanol

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

SFE of the oils of two varieties of grape seeds (Victoria and Red Globe) was performed in a flow apparatus at 40C and 250 bar. The effect of the solvent on the extraction yield was studied using CO2 and CO2 modified with ethanol, and the yield of extraction was compared with conventional extraction methods (Bligh and Dyer and Soxhlet using hexane). SC CO2 + ethanol extracted higher lipid amounts from both varieties, compared with SC CO2 extraction. The comparison between SFE and conventional extraction methods showed that the highest extraction yield was obtained with SC CO2 + ethanol (10%, w/w) (14.7 and 11.8% for Red Globe and Victoria grape seeds, respectively), while pure SC CO2 afforded the lowest lipid yields. The fatty acid compositions of the oils obtained by SFE were analyzed. Fra...

Lipid classes, fatty acid compositions and triacylglycerol molecular species from adzuki beans (vigna angularis)

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

This article describes the characteristics of lipid components, fatty acid compositions as well as the profiles of triacylglycerol (TAG) molecular species of adzuki beans. [alpha]-Linolenic (18:3n-3) acid was detected as 24.8, 21.2 and 15.2% in the TAG, total lipids and phospholipids, respectively. The oil from legumes, except the profitable fatty acid content, could be a potential source of tocopherols. The data obtained in this study would be useful to both consumers and producers for manufacturing traditional adzuki confectionaries (wagashi) in Japan and elsewhere. (Source: Journal of Food Lipids)

Antioxidant potential of desi chickpea varieties commonly consumed in pakistan

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

Antioxidant potential of four Desi chickpeas (Cicer arietinum L.) varieties indigenous to Pakistan, namely Balksar 2000, CM98, Dasht and Winhar 2000, was evaluated. All studied varieties exhibited appreciable total phenolic content (0.92[ndash]1.12 mg gallic acid equivalents/g), total flavonoid content (0.79[ndash]0.99 mg catechin equivalent [CAE]/g) and condensed tannin content (0.58[ndash]0.69 mg CAE/g). In addition, antioxidant activities were tested using 2,2-diphenyl-1-picrylhydrazyl radical (1.05[ndash]1.24 µmol trolox/g), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (37.24[ndash]45.32 µmol trolox/g), ferric-reducing antioxidant power (0.73[ndash]0.90 mmol Fe2+equivalents/100 g) and oxygen radical-absorbing capacity (8.58[ndash]11.4 µmol trolox/g). All varieties exhibite...

Extended validation of a simplified extraction and gravimetric determination of total fat to selected foods

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

A simplified method for chloroform/methanol extraction and gravimetric determination of total fat previously published for diet composites was tested on additional foods, including milk, cheese, fried snack foods, nuts/seeds, salad dressings, baked goods, meat, fish/shellfish and fruits/vegetables. Homogenized food composites and certified reference materials (CRMs) were analyzed using the existing method involving, briefly, orbital shaking of a subsample with chloroform/methanol/buffer in specific proportions, then recovery of total lipid in the chloroform extract. For meat, fish, shrimp, cheese and fried plantains, total fat recovery was low and/or variability was high with the unmodified assay versus results from other standard total fat methods (e.g., ether extraction, acid hydrolysis)...

8-hydroxy-2'-deoxyguanosine as a biomarker for detection of the early stage induced adenocarcinoma in rats

Journal of Food Lipids — Fri, 25 Jul 2008 04:00:00 +0100

In this study, the effect of heated (for 10 min at 200C) and unheated olive and sunflower oils on oxidative DNA damage (8-hydroxy-2'-deoxyguanosine [8-OhdG]) in rats in which breast cancer was simultaneously induced with 7,8-dimethylbenz[a]antracene (DMBA) was assessed. The research focused on the kinetics of alterations in urinary 8-OHdG at the early stage of carcinogenesis, as well as the influence of dietary factors on the process. Urine samples were obtained from animals placed individually in metabolic cages for 24 h. The study results showed that both the quantity and quality of dietary fats exert their influence on urinary 8-OHdG in rats. In addition, DMBA-induced carcinogenesis was accompanied by increased urinary 8-OHdG levels in rats, regardless of their diet. It is estimated tha...

Chemometric characterization of five tunisian varietals of olea europaea l. olive fruit according to different maturation indices

Journal of Food Lipids — Thu, 01 May 2008 04:00:00 +0100

The usefulness of some chemical parameters as a tool to discriminate five varietals of olives was evaluated. Fruits were collected from the same orchard in order to eliminate geographical and climatic effects. Biochemical and quality characteristics in the fruits at complete ripeness were also investigated. Results showed that pomological characteristics and fatty acid composition may differ, depending on the variety and ripeness state, which is confirmed by an analysis of variance. A linear trend between mannitol and oil content was observed (r = 0.665; P < 0.001). Jeddaria Chaal olive oil had both the highest triolein (39.33%) and oleic acid value (74.43%). However, Chemlali Chouamekh olive oil showed the highest pigment (59.29 and 26.37 mg/kg of chlorophylls and carotenes, respectively)...

The content and antioxidant activity of phenolic compounds in cold-pressed plant oils

Journal of Food Lipids — Thu, 01 May 2008 04:00:00 +0100

Many nontraditional vegetable oils have been introduced to the market relatively recently, and therefore data on their antioxidant potential have not been reported. Such data are of importance for the evaluation of the nutritional and health impact of these oils. Antioxidant properties of the methanolic extracts of cold-pressed oils such as soybean, sunflower, rapeseed, corn, grapeseed, hemp, flax, rice bran and pumpkin were studied. The methanolic extracts were obtained by solid phase extraction and separation, and identification of phenolic acids was conducted by high-performance liquid chromatography. The obtained extracts were characterized by different scavenging activities of 2,2-diphenyl-1-picrylhydrazyl radicals. The best antioxidant properties were displayed by the extract from he...

The content and antioxidant activity of phenolic compounds in cold-pressed plant oils

Journal of Food Lipids — Thu, 24 Apr 2008 19:39:17 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 137-149, May 2008. ABSTRACT Many nontraditional vegetable oils have been introduced to the market relatively recently, and therefore data on their antioxidant potential have not been reported. Such data are of importance for the evaluation of the nutritional and health ... (Source: Journal of Food Lipids)

The effects of industrial effluent discharge on lipid peroxide levels of punti fish (puntius sophore) tissue in comparison with those of freshwater fish

Journal of Food Lipids — Thu, 24 Apr 2008 04:39:39 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 198-208, May 2008. ABSTRACT The effect of industrial effluent on the oxidative stress of Puntius sophore (punti fish) tissue was investigated. Oxidative stress was determined by measuring lipid peroxide (LPO) and fatty acid profile as bioindicators. Punti fishes were ... (Source: Journal of Food Lipids)

Fatty acid compositions of turkish shortenings with emphasis on trans fatty acids

Journal of Food Lipids — Thu, 24 Apr 2008 04:39:23 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 240-250, May 2008. ABSTRACT The fatty acid (FA ) composition and the trans FA (TFA) content of Turkish shortenings were determined by capillary gas–liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within the ranges of 27.4–... (Source: Journal of Food Lipids)

Quantitative determination of alkylresorcinols in cereal grains: independence of the length of the aliphatic side chain

Journal of Food Lipids — Thu, 24 Apr 2008 04:39:21 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 251-262, May 2008. ABSTRACT Two general spectrophotometric methods were used to analyze alkylresorcinols and determine their total amounts in rye, wheat and cereal products. Alkylresorcinols were extracted from rye bran with acetone, hydrogenated to obtain a mixture of ... (Source: Journal of Food Lipids)

Fatty acid and phospholipid profile of freshwater sardine mirogrex terraesanctae from the sea of galilee

Journal of Food Lipids — Thu, 24 Apr 2008 04:39:12 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 150-163, May 2008. ABSTRACT Fatty acid and lipid compositions from different tissues of Galilee Sardine important in the diet of East Mediterranean inhabitants were examined. More than 50 fatty acids were detected in freshwater fish sardines (Mirogrex terraesanctae). The ... (Source: Journal of Food Lipids)

Chlorinated contaminants in extra-virgin olive oil from central italy

Journal of Food Lipids — Thu, 24 Apr 2008 04:39:11 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 190-197, May 2008. ABSTRACT Synthetic chemical compounds, such as organochlorines, are known for their persistence and toxicity. The diet represents, for the general population, the main route of exposure to these contaminants, because organochlorines in food constitute a ... (Source: Journal of Food Lipids)

Phosphatidylcholine levels and their fatty acid compositions in squid egg: a comparison study with pollack roe and sturgeon caviar

Journal of Food Lipids — Thu, 24 Apr 2008 04:39:09 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 222-230, May 2008. ABSTRACT The content of total lipids (TLs), composition of phospholipids (PLs) and main fatty acids of phosphatidylcholine (PC) were determined in egg of squid Sthenoteuthis oualaniensis, roe of Alaska pollack Theragra chatcogramma and caviar of sturgeon ... (Source: Journal of Food Lipids)

Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size

Journal of Food Lipids — Thu, 24 Apr 2008 04:39:07 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 263-276, May 2008. ABSTRACT The optimum operating conditions for the extraction of cocoa butter from cocoa liquor using supercritical carbon dioxide and the effect of sample particle size on cocoa butter extraction under optimized operating conditions were investigated. ... (Source: Journal of Food Lipids)

Changes of omega-3 fatty acid content and lipid composition in canned tuna during 12-month storage

Journal of Food Lipids — Thu, 24 Apr 2008 04:38:59 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 164-175, May 2008. ABSTRACT The effect of storage time on the concentration and lipid and fatty acid compositions of canned tuna in brine was studied. Lipid and fatty acid were analyzed during 0, 3, 6, 9 and 12 months of storage at room temperature. Concentrations of ... (Source: Journal of Food Lipids)

A study of adlay on lowering serum and liver lipids in hamsters

Journal of Food Lipids — Thu, 24 Apr 2008 04:38:56 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 176-189, May 2008. ABSTRACT The functional component of adlay responsible for lowering blood lipids was studied using an animal model. Forty male hamsters were randomly divided into four dietary groups, including control, whole grain adlay (WGA), oil-free adlay (OFA) and ... (Source: Journal of Food Lipids)

Distribution profiles of tocopherols and fatty acids of phospholipids in adzuki beans (vigna angularis)

Journal of Food Lipids — Thu, 24 Apr 2008 04:38:47 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 209-221, May 2008. ABSTRACT Extracted lipids from adzuki beans (Vigna angularis) were determined by high-performance liquid chromatography for tocopherol homologues. Fatty acid distributions of triacylglycerols (TAGs) and major phospholipids (PLs) were analyzed by gas ... (Source: Journal of Food Lipids)

IDENTIFICATION OF OXIDATION PRODUCTS OF 2,3,5,4'-TETRAHYDROXYSTILBENE 2-O-β-d-GLUCOPYRANOSIDE FROM POLYGONUM MULTIFLORUM THUNB WITH H2O2

Journal of Food Lipids — Thu, 24 Apr 2008 04:38:39 +0100

Journal of Food Lipids, Volume 15, Issue 2, Page 231-239, May 2008. ABSTRACT The major stilbene glycoside, 2,3,5,4'-tetrahydroxystilbene 2-O-β-d-glucopyranoside (PM-SG), was purified from the ethanol extract of the roots of Polygonum multiflorum Thunb. In order to better understand the antioxidation mechanism of PM-SG, ... (Source: Journal of Food Lipids)

Hplc coupled with ion trap ms/ms for analysis of tertiary butylhydroquinone in edible oil samples

Journal of Food Lipids — Tue, 05 Feb 2008 19:47:24 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 1-12, February 2008. ABSTRACT A rapid, sensitive, precise and accurate quantitative liquid chromatography/tandem mass spectrometry (LC/MS/MS) method for the measurement of tertiary butylhydroquinone (TBHQ) in commercial edible oil was developed and validated. After ... (Source: Journal of Food Lipids)

Short- and long-term effects of corn oil on serum lipid and lipoprotein and visceral abdominal fat pad parameters of rats

Journal of Food Lipids — Tue, 05 Feb 2008 11:23:47 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 68-80, February 2008. ABSTRACT Obesity, in particular, abdominal obesity, is highly correlated with metabolic disorders and cardiovascular lesions in humans and animal models and may in fact play a role in their pathogenesis. The development of obesity, while partially ... (Source: Journal of Food Lipids)

Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents

Journal of Food Lipids — Tue, 05 Feb 2008 11:23:46 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 81-96, February 2008. ABSTRACT The chemical compositions of tree nut oils were examined. The oils of almonds, Brazil nuts, hazelnuts, pecans, pine nuts, pistachios and walnuts were extracted using hexane and chloroform/methanol. The chloroform/methanol system afforded a ... (Source: Journal of Food Lipids)

Antioxidant activity of extract of adzuki bean and its fractions

Journal of Food Lipids — Tue, 05 Feb 2008 11:23:45 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 119-136, February 2008. ABSTRACT Phenolic compounds were extracted from adzuki bean using 80% (v/v) aqueous acetone. Crude extract was applied onto a Sephadex LH-20 column. Fraction I, consisting of low-molecular-weight phenolics, was eluted from the column using ethanol. ... (Source: Journal of Food Lipids)

Physicochemical properties of cucumis melo var. inodorus (honeydew melon) seed and seed oil

Journal of Food Lipids — Tue, 05 Feb 2008 11:23:45 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 42-55, February 2008. ABSTRACT Cucumis melo var. inodorus seeds were found to contain 4.5% moisture, 25.0% crude fat, 25.0% crude protein, 23.3% crude fiber, 2.4% ash and 19.8% carbohydrate. The iodine and saponification values, and unsaponifiable matter and free fatty acid ... (Source: Journal of Food Lipids)

Fatty acids, tocopherols, sterols, phenolic profiles and oxidative stability of cucumis melo var. agrestis oil

Journal of Food Lipids — Tue, 05 Feb 2008 11:23:44 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 56-67, February 2008. ABSTRACT Oil extracted from the seeds of Cucumis melo var. agrestis, collected from Ghibaish (sandy soil) and Gezira (heavy clay soil) provinces in Sudan, was studied in terms of the profile of fatty acids, tocopherols and sterols as well as phenolic ... (Source: Journal of Food Lipids)

Relation between sensory astringency of extracts from selected tannin-rich foods and their antioxidant activity

Journal of Food Lipids — Tue, 05 Feb 2008 11:23:44 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 28-41, February 2008. ABSTRACT Extracts obtained from hazelnuts, walnuts, almonds, vetch seeds, buckwheat and buckwheat grits were examined for their sensory astringency and antioxidant properties. The sensory astringency was evaluated using the sensory scaling method and was ... (Source: Journal of Food Lipids)

Composition, antioxidative and oxidative stability of mungoong, a shrimp extract paste, from the cephalothorax of white shrimp

Journal of Food Lipids — Tue, 05 Feb 2008 11:23:42 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 97-118, February 2008. ABSTRACT The chemical composition and antioxidative activity of mungoong, a shrimp extract paste from the cephalothorax of white shrimp (Litopenaeus vannamei), were studied. Mungoong contained 42.3% polyunsaturated and 29.59% saturated fatty acid. It was ... (Source: Journal of Food Lipids)

Enzymatic production of conjugated linoleic acid monoacylglycerols from dehydrated isomerized castor bean oil

Journal of Food Lipids — Tue, 05 Feb 2008 11:23:41 +0100

Journal of Food Lipids, Volume 15, Issue 1, Page 13-27, February 2008. ABSTRACT The goal of this study was to produce conjugated linoleic acid (CLA) monoacylglycerols (MAGs). A chemicoenzymatic process was employed starting from castor bean oil, which was chemically dehydrated and isomerized to obtain new modified ... (Source: Journal of Food Lipids)

Antioxidant effect and dna protective effect of various enzymatic extracts from perilla frutescens var. crispa

Journal of Food Lipids — Wed, 21 Nov 2007 19:34:47 +0100

Journal of Food Lipids, Volume 14, Issue 4, Page 335-349, December 2007. ABSTRACT The antioxidant activity of enzymatic extracts from Perilla frutescens var. crispa was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and alkyl radical-scavenging activity by employing an electron spin resonance ... (Source: Journal of Food Lipids)

Chemical components and antioxidant activity of the volatile oil from cassia tora l. seed prepared by supercritical fluid extraction

Journal of Food Lipids — Wed, 21 Nov 2007 11:32:39 +0100

Journal of Food Lipids, Volume 14, Issue 4, Page 411-423, December 2007. ABSTRACT The seed of Cassia tora L. has been used as a traditional Chinese medicine for a long time and it is also an herbal tea in China. In this research, its volatile oil was recovered by employing supercritical fluid extraction using carbon dioxide ... (Source: Journal of Food Lipids)

Production of refined carotene-rich palm oil from palm mesocarp (elaeis guineensis) using supercritical carbon dioxide

Journal of Food Lipids — Wed, 21 Nov 2007 11:32:39 +0100

Journal of Food Lipids, Volume 14, Issue 4, Page 396-410, December 2007. ABSTRACT Simultaneous extraction, degumming and deacidification of palm oil directly from palm mesocarp using supercritical carbon dioxide (SC-CO2) were carried out. The temperatures and pressures used were 40–80C and 18–30 MPa, respectively. The ... (Source: Journal of Food Lipids)

Effects of high-cholesterol diet and antioxidant vitamins combination on oxidant/antioxidant status in heart, kidney, liver and testis tissues from rats

Journal of Food Lipids — Wed, 21 Nov 2007 11:32:39 +0100

Journal of Food Lipids, Volume 14, Issue 4, Page 386-395, December 2007. ABSTRACT Possible effects of a high-cholesterol diet on the oxidant/antioxidant status in various tissues from rats and the effects of the combination of vitamins C and E on these parameters and on hypercholesterolemia were investigated. Twenty-four ... (Source: Journal of Food Lipids)

Solubility of tocopherol and tocotrienols from palm oil in supercritical carbon dioxide

Journal of Food Lipids — Wed, 21 Nov 2007 11:32:39 +0100

Journal of Food Lipids, Volume 14, Issue 4, Page 377-385, December 2007. ABSTRACT The supercritical fluid extraction of tocols (tocopherol and tocotrienols) from palm oil was carried out in a dynamic (flow-through) system. The experiments were carried out in a 3 × 3 factorial design with three equally spaced pressures (14, 22 ... (Source: Journal of Food Lipids)

Influence of stearidonic acid on lipoprotein secretion and fatty acid composition in hepg2 cells

Journal of Food Lipids — Wed, 21 Nov 2007 11:32:39 +0100

Journal of Food Lipids, Volume 14, Issue 4, Page 366-376, December 2007. ABSTRACT The health benefits of ω-3 fatty acids, particularly fish oils, are well known. It is generally recommended to obtain ω-3 fatty acids from fatty fish; however, the possible contaminants in fish products may deter this. Thus, supplements of ω-3 ... (Source: Journal of Food Lipids)

Oxidation of fats and oils in instant noodles stored under various conditions

Journal of Food Lipids — Wed, 21 Nov 2007 11:32:39 +0100

Journal of Food Lipids, Volume 14, Issue 4, Page 350-365, December 2007. ABSTRACT Changes in the peroxide value (PV) in instant noodles stored under various conditions were carefully analyzed to examine the oxidation of fat and oils in instant noodles and to evaluate the importance of the maximal 30 mequiv/kg PV standard ... (Source: Journal of Food Lipids)

Characterization of enzyme-assisted cold-pressed cottonseed oil

Journal of Food Lipids — Wed, 21 Nov 2007 11:32:38 +0100

Journal of Food Lipids, Volume 14, Issue 4, Page 424-436, December 2007. ABSTRACT Physicochemical properties of enzyme-assisted cold-pressed oils from seeds of cotton (Gossypium hirsutum), using five commercial enzymes (Phytezyme, Allzyme, Natuzyme, Kemzyme and Feedzyme), were compared with those of the control (without ... (Source: Journal of Food Lipids)

Measuring oxidative stability of structured lipids by proton nuclear magnetic resonance

Journal of Food Lipids — Fri, 17 Aug 2007 18:08:40 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 217-231, Sep 2007. ABSTRACT The oxidative stability of enzymatically modified oils (structured lipids) and their unmodified counterparts were assessed using proton nuclear magnetic resonance (1H NMR) spectroscopy. This methodology was used to monitor relative changes in the... (Source: Journal of Food Lipids)

Characterization of amaranth seed oils

Journal of Food Lipids — Fri, 17 Aug 2007 09:31:57 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 323-334, Sep 2007. ABSTRACT The oil fractions of Amaranthus caudatus L. and Amaranthus cruentus L. seeds were studied after different treatments of the seeds. The oil contents were 7.1 and 8.5% for raw A. caudatus L. and A. cruentus L. seeds, and consisted of 80.3–82.3% of ... (Source: Journal of Food Lipids)

Feeding away inflammation – conjugated linoleic acids decrease pancreatic phospholipase a2 activity*

Journal of Food Lipids — Fri, 17 Aug 2007 09:31:57 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 315-322, Sep 2007. ABSTRACT Conjugated linoleic acids (CLAs) are positional and geometric isomers of linoleic acid derived from food, mainly from milk and meat products. CLAs are ligands of peroxisome proliferator-activated gamma receptors. Phospholipases A2 (PLA2) represen... (Source: Journal of Food Lipids)

Peanut skin antioxidants

Journal of Food Lipids — Fri, 17 Aug 2007 09:31:57 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 298-314, Sep 2007. ABSTRACT Peanut skins isolated from three peanut samples cultivated in China were extracted with hexane, ethyl acetate and methanol. The content of polyphenolic substances was low in hexane extracts, very high in methanolic extracts and intermediate in et... (Source: Journal of Food Lipids)

Antioxidant activity of extracts of mallotus philippinensis fruit and bark

Journal of Food Lipids — Fri, 17 Aug 2007 09:31:57 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 280-297, Sep 2007. ABSTRACT Several extracts from Mallotus philippinensis fruits and bark were prepared and evaluated for their total antioxidant activity (TAA), antiradical activity against DPPH· (2,2-diphenyl-1-picrylhydrazyl radical) and reducing power. The total phenoli... (Source: Journal of Food Lipids)

Application of antioxidants during short-path distillation of structured lipids

Journal of Food Lipids — Fri, 17 Aug 2007 09:31:57 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 244-262, Sep 2007. ABSTRACT A specific structured lipid was produced from sunflower oil and caprylic acid. The antioxidative effect of adding α-tocopherol, ascorbyl palmitate or citric acid (each in three different concentrations) was investigated before and after the purif... (Source: Journal of Food Lipids)

Chemical composition and fatty acid content of buffalo cheese from northwest argentina: effect on lipid composition of mice tissues

Journal of Food Lipids — Fri, 17 Aug 2007 09:31:57 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 232-243, Sep 2007. ABSTRACT Chemical properties, long chain fatty acid composition and conjugated linoleic acid (CLA) content of buffalo cheese were determined. Good nutritional properties were observed in cheese, showing 11.5% of protein, 18.3% of fat and 30.5% of dry matt... (Source: Journal of Food Lipids)

COMMON VEGETABLES AND FRUITS AS A SOURCE OF 1,2-DI-O-α-LINOLENOYL-3-O-β-D-GALACTOPYRANOSYL-sn-GLYCEROL, A POTENTIAL ANTI-INFLAMMATORY AND ANTITUMOR AGENT

Journal of Food Lipids — Fri, 17 Aug 2007 09:31:56 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 272-279, Sep 2007. ABSTRACT 1,2-Di-O-α-linolenoyl-3-O-β-D-galactopyranosyl-sn-glycerol (DLGG) has previously been found in a few medicinal plants and food plants, and has been shown to possess antitumor and anti-inflammatory activity. A range of common vegetables and fruits... (Source: Journal of Food Lipids)

Rancimat test for the assessment of used frying oils quality

Journal of Food Lipids — Fri, 17 Aug 2007 09:31:56 +0100

Journal of Food Lipids Volume 14, Issue 3, Page 263-271, Sep 2007. ABSTRACT The oxidative/oil stability index (OSI) of the frying oils decreased exponentially during the frying process. The slope of the linear equation obtained from the plotting of the logarithms of OSIs versus frying times, which was considered to be a ... (Source: Journal of Food Lipids)

Analysis of adulteration of virgin coconut oil by palm kernel olein using fourier transform infrared spectroscopy

Journal of Food Lipids — Wed, 27 Jun 2007 19:17:12 +0100

Journal of Food Lipids Volume 14, Issue 2, Page 111-121, Jun 2007. ABSTRACT Virgin coconut oil, a relative newcomer in the fats and oil market, is fast becoming a valuable oil next to virgin olive oil. Therefore, it is important to establish reliable purity criteria to assure its premium quality. A study was carried out ... (Source: Journal of Food Lipids)

Regional distribution in the fatty acids of triacylglycerols and phospholipids of sesame seeds (sesamum indicum)

Journal of Food Lipids — Tue, 26 Jun 2007 21:13:15 +0100

Journal of Food Lipids Volume 14, Issue 2, Page 189-201, Jun 2007. ABSTRACT The fatty acid distribution of triacylglycerols (TAGs) and major phospholipids (PLs) in sesame (Sesamum indicum) seeds was investigated in relation to the endogenous antioxidants. γ-Tocopherol was present in the highest concentration, and δ- and ... (Source: Journal of Food Lipids)

Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils

Journal of Food Lipids — Tue, 26 Jun 2007 21:13:15 +0100

Journal of Food Lipids Volume 14, Issue 2, Page 170-188, Jun 2007. ABSTRACT The effect of interesterification on oxidative stability of cottonseed, palm and soybean oils stored under oven conditions at 45, 60 and 75C was evaluated by measuring the peroxide values (PV), anisidine values (AV) and Totox values at different ... (Source: Journal of Food Lipids)

Phenolic compounds of origanum sipyleum l. extract, and its antioxidant and antibacterial activities

Journal of Food Lipids — Tue, 26 Jun 2007 21:13:15 +0100

Journal of Food Lipids Volume 14, Issue 2, Page 157-169, Jun 2007. ABSTRACT The flowers of Origanum sipyleum L., which is an endemic species in Turkey, are traditionally used as a beverage and medicinal tea. The extract was analyzed by reversed-phase high-performance liquid chromatography. The main phenolic compounds of ... (Source: Journal of Food Lipids)

Quality and oxidative stability of australian olive oil according to harvest date and irrigation

Journal of Food Lipids — Tue, 26 Jun 2007 21:13:15 +0100

Journal of Food Lipids Volume 14, Issue 2, Page 138-156, Jun 2007. ABSTRACT Harvest time plays a key role in the quality and oxidative stability of olive oil. Olive producers can control oil quality by using appropriate harvest times. Fruits from three olive cultivars, Corregiolla, Mission and Paragon growing in the sout... (Source: Journal of Food Lipids)

Antioxidant and antihepatoma activities of palm oil extract

Journal of Food Lipids — Tue, 26 Jun 2007 21:13:15 +0100

Journal of Food Lipids Volume 14, Issue 2, Page 122-137, Jun 2007. ABSTRACT Palm oil extract (POE) at different concentrations (0.1–500 µg/mL) was evaluated for antioxidant and antihepatoma activities. Results showed that POE exhibited a greater antioxidant activity than α-tocopherol in all model systems tested. At conce... (Source: Journal of Food Lipids)

Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage

Journal of Food Lipids — Tue, 26 Jun 2007 21:13:14 +0100

Journal of Food Lipids Volume 14, Issue 2, Page 202-215, Jun 2007. ABSTRACT A study is reported on the chemical and sensorial characteristics of extra virgin olive oil flavored with hot pepper, garlic, oregano and rosemary during 7 months of storage. The oils were prepared by addition of the spice oily extracts at three ... (Source: Journal of Food Lipids)

Effects of emulsifiers on crystal behavior of palm oil blends on slow crystallization

Journal of Food Lipids — Tue, 13 Feb 2007 19:08:32 +0100

Journal of Food Lipids Volume 14, Issue 1, Page 1-18, Mar 2007. (Source: Journal of Food Lipids)

Stabilization of sunflower oil with moringa oleifera leaves under ambient storage

Journal of Food Lipids — Tue, 13 Feb 2007 09:20:12 +0100

Journal of Food Lipids Volume 14, Issue 1, Page 35-49, Mar 2007. (Source: Journal of Food Lipids)

Association between the dietary lipid intake and the development of oral precancerous lesions in university students

Journal of Food Lipids — Tue, 13 Feb 2007 09:20:09 +0100

Journal of Food Lipids Volume 14, Issue 1, Page 97-109, Mar 2007. (Source: Journal of Food Lipids)

The effect of d-alpha-tocopherol on the solubilization of dipalmitoylphosphatidylcholine membrane by anionic detergent sodium dodecyl sulfate

Journal of Food Lipids — Tue, 13 Feb 2007 09:20:07 +0100

Journal of Food Lipids Volume 14, Issue 1, Page 50-61, Mar 2007. (Source: Journal of Food Lipids)

Analytical characteristics of virgin olive oils from two new varieties obtained by controlled crossing on meski variety

Journal of Food Lipids — Tue, 13 Feb 2007 09:20:05 +0100

Journal of Food Lipids Volume 14, Issue 1, Page 19-34, Mar 2007. (Source: Journal of Food Lipids)

Fatty acid regiodistribution analysis of divergent animal triacylglycerol samples – a possible approach for species differentiation

Journal of Food Lipids — Tue, 13 Feb 2007 09:20:00 +0100

Journal of Food Lipids Volume 14, Issue 1, Page 62-77, Mar 2007. (Source: Journal of Food Lipids)

Acidolysis of seal blubber oil with lauric acid

Journal of Food Lipids — Tue, 13 Feb 2007 09:19:57 +0100

Journal of Food Lipids Volume 14, Issue 1, Page 78-96, Mar 2007. (Source: Journal of Food Lipids)

Effect of cooking of rice bran on the quality of extracted oil

Journal of Food Lipids — Fri, 10 Nov 2006 01:13:01 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 341-353, Dec 2006. (Source: Journal of Food Lipids)

Lipid evaluation during the development of pistachio seed from the region of kairouan (middle of tunisia)

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:33 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 375-389, Dec 2006. (Source: Journal of Food Lipids)

Rheological properties of cocoa butter substitute (cbs): effects of temperature and characteristics of fatty acids on viscocity

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:32 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 402-410, Dec 2006. (Source: Journal of Food Lipids)

Antioxidant activity of different solvent extracts of rice bran at accelerated storage of sunflower oil

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:31 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 424-433, Dec 2006. (Source: Journal of Food Lipids)

Supplementation of cow diet with rapeseed and carrots: influence on fatty acid composition and carotene content of the butter fat

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:30 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 434-444, Dec 2006. (Source: Journal of Food Lipids)

Screening of lipases for enzymatic concentration of γ-linolenic acid (gla) from seed oils

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:29 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 362-374, Dec 2006. (Source: Journal of Food Lipids)

Potential antioxidative effects of cactus pear fruit (opuntia ficus-indica) extract on radical scavenging and dna damage reduction in human peripheral lymphocytes

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:28 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 445-458, Dec 2006. (Source: Journal of Food Lipids)

Phase equilibrium for supercritical co2 and the methyl esterified product from soybean oil deodorizer distillate

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:12 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 390-401, Dec 2006. (Source: Journal of Food Lipids)

Seasonal variations of total lipid and fatty acid contents in the muscle of two australian farmed abalone species

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:04 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 411-423, Dec 2006. (Source: Journal of Food Lipids)

Hplc analysis of rice bran oil

Journal of Food Lipids — Wed, 08 Nov 2006 12:15:03 +0100

Journal of Food Lipids Volume 13, Issue 4, Page 354-361, Dec 2006. (Source: Journal of Food Lipids)

Functional lipid characteristics of cherry laurel seeds (laurocerasus officinalis roem.)

Journal of Food Lipids — Tue, 15 Aug 2006 20:17:02 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 223-234, Sep 2006. (Source: Journal of Food Lipids)

Determination of carbonyl value in rancid oils: a critical reconsideration

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:38 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 298-305, Sep 2006. (Source: Journal of Food Lipids)

Effects of reaction parameters on the incorporation of caprylic acid into soybean oil for production of structured lipids

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:37 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 306-317, Sep 2006. (Source: Journal of Food Lipids)

Polyunsaturated fatty acid content of edible insects in thailand

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:31 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 277-285, Sep 2006. (Source: Journal of Food Lipids)

Stabilization of cholesteryl linoleate emulsion model system by cracklings hydrolysates

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:25 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 318-330, Sep 2006. (Source: Journal of Food Lipids)

1,1-di-(2',5'-dihydroxy-4'-tert-butylphenyl)ethane: a novel antioxidant

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:14 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 331-340, Sep 2006. (Source: Journal of Food Lipids)

Composition of solvent-fractionated rice bran oil

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:08 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 286-297, Sep 2006. (Source: Journal of Food Lipids)

Enzymatic acidolysis of evening primrose oil with docosahexaenoic acid using response surface methodology

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:06 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 235-250, Sep 2006. (Source: Journal of Food Lipids)

Antiradical performance and physicochemical characteristics of vegetable oils upon frying of french fries: a preliminary comparative study

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:03 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 259-276, Sep 2006. (Source: Journal of Food Lipids)

Analytical definition of the quality of extra-virgin olive oil stored in polyethylene terephthalate bottles

Journal of Food Lipids — Mon, 14 Aug 2006 07:35:01 +0100

Journal of Food Lipids Volume 13, Issue 3, Page 251-258, Sep 2006. (Source: Journal of Food Lipids)

Use of enzymes to enhance oil recovery during aqueous extraction of moringa oleifera seed oil

Journal of Food Lipids — Mon, 22 May 2006 18:54:23 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 113-130, Jun 2006 (Source: Journal of Food Lipids)

Characterization and supercritical carbon dioxide extraction of palm oil (elaeis guineensis)

Journal of Food Lipids — Mon, 22 May 2006 15:12:59 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 210-221, Jun 2006 (Source: Journal of Food Lipids)

Chromium (iii) acetate hydroxide – an efficient catalyst for preparation of 1-monoacylglycerols by the glycidol–fatty acid reaction

Journal of Food Lipids — Mon, 22 May 2006 15:12:57 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 199-209, Jun 2006 (Source: Journal of Food Lipids)

Stilbene glycosides from the roots of polygonum multiflorum thunb and their in vitro antioxidant activities

Journal of Food Lipids — Mon, 22 May 2006 15:12:55 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 131-144, Jun 2006 (Source: Journal of Food Lipids)

Vitamin e contents of processed meats blended with palm oils

Journal of Food Lipids — Mon, 22 May 2006 15:12:54 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 186-198, Jun 2006 (Source: Journal of Food Lipids)

Lipid damage during frozen storage of whole jack mackerel (trachurus symmetricus murphyi)

Journal of Food Lipids — Mon, 22 May 2006 15:12:49 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 155-166, Jun 2006 (Source: Journal of Food Lipids)

Lipase-catalyzed modification of black currant oil

Journal of Food Lipids — Mon, 22 May 2006 15:12:47 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 167-176, Jun 2006 (Source: Journal of Food Lipids)

Evaluating the quality of lipids during alkaline cooking of corn

Journal of Food Lipids — Mon, 22 May 2006 15:12:40 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 177-185, Jun 2006 (Source: Journal of Food Lipids)

The influence of diet enriched with red palm oil on the fatty acid composition of plasma and liver in experimental rats

Journal of Food Lipids — Mon, 22 May 2006 15:12:37 +0100

Journal of Food Lipids Volume 13, Issue 2, Page 145-154, Jun 2006 (Source: Journal of Food Lipids)

Multivariate determination of propyl gallate in rbd palm olein using partial least squares and principal component regression based on ftir spectroscopy

Journal of Food Lipids — Sun, 02 Apr 2006 18:47:45 +0100

Journal of Food Lipids Volume 13, Issue 1, Page 1-11, Mar 2006 (Source: Journal of Food Lipids)

Positional distribution of fatty acids in egg yolk lipids

Journal of Food Lipids — Mon, 20 Feb 2006 09:01:34 +0100

Journal of Food Lipids Volume 13, Issue 1, Page 36-56, Mar 2006 (Source: Journal of Food Lipids)

Regional characterization of tocopherols and distribution of fatty acids within soybean seeds (glycine max l.)

Journal of Food Lipids — Mon, 20 Feb 2006 09:01:31 +0100

Journal of Food Lipids Volume 13, Issue 1, Page 12-26, Mar 2006 (Source: Journal of Food Lipids)

Effects of emulsifiers on crystallization properties of low-melting blends of palm oil and olein

Journal of Food Lipids — Mon, 20 Feb 2006 09:01:29 +0100

Journal of Food Lipids Volume 13, Issue 1, Page 57-72, Mar 2006 (Source: Journal of Food Lipids)