Home About us Contact
|
Home About us Contact | ||
|
|
||
Palm Oil (palm + oil)
Selected AbstractsProperties of High-Oleic Palm Oils Derived by Fractional CrystallizationJOURNAL OF FOOD SCIENCE, Issue 3 2008M.R. Ramli ABSTRACT:, High-oleic palm oil (HOPO) with an oleic acid content of 59.0% and an iodine value (IV) of 78.2 was crystallized in a 200-kg De Smet crystallizer with a predetermined cooling program and appropriate agitation. The slurry was then fractionated by means of dry fractionation at 4, 8, 10, 12, and 15 °C. The oil and the fractionated products were subjected to physical and chemical analyses, including fatty acid composition, triacylglycerol and diacylglycerol composition, solid fat content, cloud point, slip melting point, and cold stability test. Fractionation at 15 °C resulted in the highest olein yield but with minimal oleic acid content. Due to the enhanced unsaturation of the oil, fractionation at relatively lower crystallization temperature showed a considerable effect on fatty acid composition as well as triacylglycerol and diacylglycerol composition of liquid fractions compared to higher crystallization temperature. The olein and stearin fractionated at 4 °C had the best cold stability at 0 °C and sharper melting profile, respectively. [source] Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractionsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 4 2007Sabine Braipson-Danthine Abstract Palm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling process. Unfortunately, limitations due to intersolubility, closely linked to polymorphism, induce formation of co-crystals at each crystallization step. For this reason, only restricted TAG enrichments are observed. In this work, a series of samples (24) of palm oil, solid and liquid fractions (stearins, mid fractions, oleins and superoleins) have been selected and examined in terms of TAG composition (by HPLC), differential scanning calorimetry (DSC) melting profile and variable temperature powder X-ray diffraction pattern. Three major endotherms [low-melting, high-melting and very high-melting peaks (LMP, HMP and VHMP)] are detected in the DSC melting profiles (5,°C/min). The VHMP is only recorded for palm stearin which contains more SSS components. The HMP contribution is weak for palm olein and even not observed for palm super oleins. The LMP is usually made up of UUU, SUU and SUS components; SUS components are observed in both LMP and HMP; the HMP is also made up of some SSS, except for palm oleins and super oleins. Sub-,2, sub-,1, ,, ,'2, ,'1 and , polymorphic forms are recorded; the LMP components preferentially crystallize in sub-,2, sub-,1 and ,,forms; the HMP components generally crystallize in ,'2 and ,'1, with a tendency to exhibit ,,crystals, depending on the SSS content. Components of the VHMP have an increased tendency to stabilize in the ,,form; in view of the results, we can assume that there is a clear relationship between TAG composition, melting properties and polymorphic behavior and of palm oil and fractions. [source] Palm oil mill effluent pretreatment using Moringa oleifera seeds as an environmentally friendly coagulant: laboratory and pilot plant studiesJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 12 2006Subhash Bhatia Abstract This research paper covers the suitability of the coagulation,flocculation process using Moringa oleifera seeds after oil extraction as a natural and environmentally friendly coagulant for palm oil mill effluent treatment. The performance of M. oleifera coagulant was studied along with the flocculant KP 9650 in removal of suspended solids, organic components and in increasing the floc size. The optimum values of the operating parameters obtained from the laboratory jar test were applied in a pilot-scale treatment plant comprised of coagulation,flocculation and filtration processes. Pilot-scale pretreatment resulted in 99.7% suspended solids removal, 71.5% COD reduction, 68.2% BOD reduction, 100% oil and grease removal and 91% TKN removal. In pilot plant pretreatment, the percentage recovery of water was 83.3%, and 99.7% sludge was recovered after dewatering in a filter press. Copyright © 2006 Society of Chemical Industry [source] Retention and Distribution of Polyphenols after Pan-Frying of French Fries in Oils Enriched with Olive Leaf ExtractJOURNAL OF FOOD SCIENCE, Issue 8 2007A. Chiou ABSTRACT:,Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin,Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type. [source] Determination of cypermethrin in palm oil matricesEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 10 2009Badrul Hisyam Zainudin Abstract In this study, a new method was developed for the determination of cypermethrin residue in both crude palm oil (CPO) and crude palm kernel oil (CPKO) using GC with electron capture detector. In this method, the oil was extracted with acetonitrile. Aliquots were cleaned-up using combined solid phase extraction (SPE), and a primary-secondary amine in combination with graphitized carbon black. The SPE cartridges were first conditioned and then eluted with acetonitrile. Cypermethrin recoveries from the fortified CPO samples were 87,98% with relative standard deviation (RSD) values of 4,8%, while those for the fortified CPKO samples were 83,100% with RSD values of 3,10%. Since good recoveries were obtained with RSD values below 10% in most cases, the proposed methodology will be useful for the analyses of palm oil samples. The method was successfully applied to the analysis of cypermethrin in real palm oil samples from various parts of Malaysia. No cypermethrin residue was found among 30 samples analyzed. [source] Acephate, methamidophos and monocrotophos residues in a laboratory-scale oil refining processEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 6 2009Chee Beng Yeoh Abstract Acephate, methamidophos and monocrotophos are insecticides used in oil palm plantations for the control of bagworms and leaf-eating caterpillars. The main purpose of this study was to determine whether the physical refining process at laboratory scale, which simulated the manufacturing process, could remove the residues of these three insecticides in crude palm oil, in the unlikely event that crude palm oil were contaminated with these organophosphorus insecticides. A series of crude palm oil samples spiked with low (0.1,µg/g) and high (1.0,µg/g) levels of these insecticides were subjected to a laboratory-scale physical oil refining process. Oil samples drawn at various stages of the refining process, namely, degumming, bleaching and deodorization, were analyzed using an in-house analytical method. The results obtained from these experiments suggest that the physical refining process is capable of effectively removing residual insecticides from crude palm oil. The final product of crude palm oil refining, the refined, bleached and deodorized palm oil, was found to have no detectable levels of acephate, methamidophos and monocrotophos. [source] Effects of additives on oxidation characteristics of palm oil-based trimethylolpropane ester in hydraulics applicationsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 4 2009Nor Halaliza Alias Abstract Hydraulic fluids represent one of the most important groups of industrial lubricants. Increasing attention to environmental issues drives the lubricant industry to choose vegetable-based hydraulic fluids which are biodegradable as compared to mineral-based fluids. However, the lubricating properties of vegetable oil, such as poor oxidative stability and high pour point, have hindered their use. In this study, trimethylolpropane ester, which was derived from palm-based methyl ester, was used as the base hydraulic fluid. The purpose of the study was to determine the optimum formulation for palm oil-based synthetic lubricants by using suitable additives that can improve the oxidative stability and viscosity in accordance with the standard regulations for hydraulic fluid applications. The oxidative stability of the oil was evaluated by total acid number (TAN) and viscosity tests. In general, base oil without additive began to degrade after 200,h. The formulated oil, on the other hand, was quite stable even after 800,h of operation. The best formulation was obtained using 1.0% of either additive,A or additive,B. Both TAN and viscosity values were found to increase with increasing heating temperature. Meanwhile, the results have also shown that additive,A performs better than additive,B. After 800,h of exposure, the final TAN value for the formulated oil was only at 0.32 as compared to 4.88,mg KOH/g for the oil without additive. However, the kinematic viscosity of the oil at 40 and 100,°C was almost unchanged as compared to the oil without additive. [source] Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallizationEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 3 2009Veerle De Graef Abstract The influence of shear on the crystallization of palm oil was studied at four different crystallization temperatures (18, 20, 22 and 25,°C). Time-resolved X-ray analyses were carried out to study the effect of continuous shear on the crystallization kinetics of the fat. Rheological measurements were used to assess the effect of a shear step on crystallization, and finally polarized light microscopy was used to follow changes in microstructure due to the applied initial shear step. It was shown that shear enhanced the primary crystallization, even when low shear rates were applied for a short period. Furthermore, a shear step prior to crystallization without shear has a marked influence on the microstructural development. [source] A simplified method for HPLC-MS analysis of sterols in vegetable oilEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 12 2008Antonio Segura Carretero Abstract We have developed a liquid-chromatographic method using atmospheric pressure chemical ionization (APCI)-mass spectrometry (MS) detection in positive mode. This method was used to separate and identify 15,sterols and 2,dihydroxy triterpenes in saponified oils, enabling the analysis of these compounds directly from saponified samples without recourse to thin-layer chromatography; this fact thus significantly simplifies the process. The analyses were made using a Waters Atlantis 5,µm dC18 150×2.1,mm column with a gradient of acetonitrile/water (0.01% acetic acid) at a flow rate of 0.5,mL/min and a column temperature of 30,°C. The quantification of several of these compounds in soybean oil, palm oil, seed oil, sunflower oil, olive-pomace oil and virgin olive oil was carried out using their commercial standards, and the results were compared satisfactorily with the official method. [source] Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoesEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 11 2007Nick Kalogeropoulos Abstract The formation of cis- 9,10-epoxystearate, trans- 9,10-epoxystearate, cis -9,10-epoxyoleate, cis -12,13-epoxyoleate, trans -9,10-epoxyoleate, trans -12,13-epoxyoleate and the co-eluting 9- and 10-ketostearates during eight successive pan- and deep-frying sessions of pre-fried potatoes in five different types of vegetable oils , namely cottonseed oil, sunflower oil, vegetable shortening, palm oil and virgin olive oil , was followed and quantified both in fried oils and in fried potatoes by GC/MS after derivatization to methyl esters. These oxidized fatty acids were present at relatively low concentrations in the fresh oils and pre-fried potatoes while they increased linearly with frying time, reaching up to 1140.8,µg/g in virgin olive oil (VOO) and 186.9,µg/g in potatoes pan-fried in VOO after eight pan-frying sessions, with trans -9,10-epoxystearate predominating in all cases. The formation of polymerized triacylglycerols (PTG) was also quantified in frying oils by size exclusion HPLC. Pan-frying caused higher oxidized fatty acid and PTG formation compared to deep-frying. Epoxyoleates and PTG concentrations were increased after frying in polyunsaturated oils, while epoxystearate and 9- and 10-ketostearate concentrations were increased after frying in monounsaturated oils. No specific absorption of the oxidized fatty acids by the fried potatoes seems to occur. The dietary intake of oxidized fatty acids and PTG by the consumption of fried potatoes was discussed. [source] Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractionsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 4 2007Sabine Braipson-Danthine Abstract Palm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling process. Unfortunately, limitations due to intersolubility, closely linked to polymorphism, induce formation of co-crystals at each crystallization step. For this reason, only restricted TAG enrichments are observed. In this work, a series of samples (24) of palm oil, solid and liquid fractions (stearins, mid fractions, oleins and superoleins) have been selected and examined in terms of TAG composition (by HPLC), differential scanning calorimetry (DSC) melting profile and variable temperature powder X-ray diffraction pattern. Three major endotherms [low-melting, high-melting and very high-melting peaks (LMP, HMP and VHMP)] are detected in the DSC melting profiles (5,°C/min). The VHMP is only recorded for palm stearin which contains more SSS components. The HMP contribution is weak for palm olein and even not observed for palm super oleins. The LMP is usually made up of UUU, SUU and SUS components; SUS components are observed in both LMP and HMP; the HMP is also made up of some SSS, except for palm oleins and super oleins. Sub-,2, sub-,1, ,, ,'2, ,'1 and , polymorphic forms are recorded; the LMP components preferentially crystallize in sub-,2, sub-,1 and ,,forms; the HMP components generally crystallize in ,'2 and ,'1, with a tendency to exhibit ,,crystals, depending on the SSS content. Components of the VHMP have an increased tendency to stabilize in the ,,form; in view of the results, we can assume that there is a clear relationship between TAG composition, melting properties and polymorphic behavior and of palm oil and fractions. [source] Tocotrienols and cancer: Beyond antioxidant activityEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 4 2007Kalanithi Nesaretnam Abstract The edible oil industry has emerged as an important provider of raw material for the extraction of vitamin,E. Vegetable oils, especially the seed oils, are rich sources of tocopherols. However, in palm oil, vitamin,E occurs as a complex mixture of tocopherols and tocotrienols. Various tocotrienol isomers of vitamin,E in palm oil have been reported to possess interesting biological and physiological properties not generally evident with tocopherol-rich vitamin,E preparations. They include potential blood cholesterol-lowering and cardioprotective effects, more efficient antioxidant activity in biological systems, and possible anti-cancer and neuroprotective effects. With the emergence of palm oil as the largest edible oil in world markets, technology is now available to extract tocotrienol-rich palm vitamin,E. Initiatives in Malaysia to manufacture biodiesel will further generate large amounts of micronutrients, especially tocotrienols, to be available to the nutraceutical and functional food industry. [source] Near-infrared spectroscopy for the determination of lipid oxidation in cereal food productsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 12 2006Abderrahmane Aït Kaddour Abstract The present study was aimed at determining the ability of near-infrared (NIR) spectroscopy to in situ describe fat oxidation kinetics in three different cereal-based products: salted crackers (20% saturated palm oil and lauric oil, sprayed on surface); healthy crackers (10% unsaturated rapeseed oil, homogeneously distributed inside the product matrix); and moist pasteurised Asian noodles (1.5% unsaturated rapeseed oil, sprayed on surface). Products were stored under accelerated oxidation conditions at 40,°C. Lipid oxidation rates were determined from peroxide value (PV) measurements. We observed no significant changes in PV for the dry crackers (3,meq/kg after 60,days), a slight linear increase in PV for the healthy crackers (40,meq/kg after 60,days), and a rapid increase for the Asian noodles (80,meq/kg after 20,days). The NIR spectra were recorded between 1000 and 2500,nm by using a Fourier Transform NIR spectrometer, using an external probe. Measurements were done directly in situ on the product, on the ground samples, and on the extracted fat phase. The analysis of NIR spectral data by PLS statistical methods demonstrated some correlation trends (R2,=,0.575,0.897; RMSEC,=,17,55%) for the products having a significant increase in PV. It was not possible to propose predictive models to calculate the oxidation rate. [source] Determination of acephate, methamidophos and monocrotophos in crude palm oilEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 11 2006Chee Beng Yeoh Abstract A method for the determination of acephate, methamidophos and monocrotophos in oil matrices is described. Pesticide residues in crude palm oil were extracted with acetonitrile, and a clean-up process was performed by cooling the entire extract below 10,°C, followed by a discolouring process using a Carbograph SPE cartridge. The extract was analysed using gas chromatography coupled with a pulsed flame photometry detector. The limit of detection for the method was calculated from regression data, and the recovery test results were in the range of 85,109%. [source] Rheological behavior of crystallizing palm oilEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 10 2006Veerle De Graef Abstract The static isothermal crystallization of palm oil was studied by oscillatory rheology. The phase angle, complex modulus, storage modulus and loss modulus were followed as a function of the crystallization time. Various crystallization temperatures were applied, and the results obtained by oscillatory rheology were compared with crystallization data obtained by more classical techniques like differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). It was shown that oscillatory rheology is a valuable complementary method to DSC and pNMR to evaluate primary crystallization. Like DSC and pNMR, oscillatory rheology is capable of differentiating whether crystallization occurs in a two-stage or a single-stage process. In addition, oscillatory measurements also allow the evaluation of aggregation, network formation and post-hardening events like sintering and thus provide information on the crystal network and the final macroscopic properties of the crystallized sample. [source] A detailed microscopic study of the changes in the aorta of experimental model of postmenopausal rats fed with repeatedly heated palm oilINTERNATIONAL JOURNAL OF EXPERIMENTAL PATHOLOGY, Issue 3 2009Siti Khadijah Adam Summary Hypercholesterolaemia, increase in lipid peroxidation and hyperhomocysteinaemia may contribute to the pathogenesis of atherosclerosis. This study was performed to examine the effects of repeatedly heated palm oil mixed with 2% cholesterol diet on atherosclerosis in oestrogen-deficient postmenopausal rats. Ovariectomy causes disruption of tunica intima layer of the rat aorta simulating a postmenopausal condition in females. Twenty-four ovariectomized female Sprague,Dawley rats were divided into four groups. The control group received 2% cholesterol diet without palm oil. A diet with 2% cholesterol content fortified with fresh, once-heated and five-times-heated palm oil was given to the other treatment groups. The rats were sacrificed at the end of 4 months of study and the aortic arch tissue was processed for histomorphometry and electron microscopy. On observation, there was disruption of the intimal layer of the ovariectomized rat aorta. There was no obvious ultrastructural change in the aorta of the rats fed with fresh palm oil. The ultrastructural changes were minimal with once-heated palm oil, in which there was a focal disruption of the endothelial layer. The focal disruption was more pronounced with five-times-heated palm oil. The results of this study show that the ingestion of fresh palm oil may have a protective effect on the aorta but such a protective action may be lost when the palm oil is repeatedly heated. The study may be clinically important for all postmenopausal women who are susceptible to atherosclerosis. [source] Can oil palm plantations be made more hospitable for forest butterflies and birds?JOURNAL OF APPLIED ECOLOGY, Issue 4 2008Lian Pin Koh Summary 1Rising global demand for palm oil is likely to exacerbate deforestation rates in oil palm-producing countries. This will lead to a net reduction in biodiversity unless measures can be taken to improve the value of oil palm plantations. 2Here, I investigate whether the biodiversity of oil palm plantations can be increased by determining how forest-dwelling butterflies and birds in these plantations are affected by vegetation characteristics at the local level (e.g. epiphyte prevalence) and by natural forest cover at the landscape level (e.g. old-growth forests surrounding oil palm estates). 3Across transects, vegetation variables explained 0,1·2% of the variation in butterfly species richness and 0,7% of that in bird species richness. The most important predictors of species richness across transects were percentage ground cover of weeds for butterflies; and epiphyte prevalence and presence of leguminous crops for birds. Across estates, natural forest cover explained 1·2,12·9% of the variation in butterfly species richness and 0·6,53·3% of variation in bird species richness. The most important predictors of species richness across estates were percentage cover of old-growth forests surrounding an estate for butterflies; and percentage cover of young secondary forests surrounding an estate for birds. 4Synthesis and applications. In order to maximize biodiversity in oil palm plantations, oil palm companies and local governments should work together to preserve as much of the remaining natural forests as possible by, for example, creating forested buffer zones around oil palm estates or protecting remnant forest patches in the landscape. [source] Solubilization of methanol and ethanol in palm oil stabilized by medium- and long-chain alkanolsJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 6 2002K Dzulkefly Abstract Solubilization of methanol and ethanol in crude palm oil, refined, bleached and deodorized palm oil (RBD PO) and RBD palm olein (POL) was studied using medium- and long-chain alkanols (C4,C12). Ternary phase diagrams were constructed to determine the solubilization (isotropic) region. The results showed that methanol and ethanol are solubilized to a greater extent in an unsaturated palm olein than the saturated CPO and RBD PO in the presence of long-chain alkanols. The minima of the solubilization curves for dodecanol, decanol and octanol were 27%, 30% and 33% of alkanol respectively in the methanol system, whereas in the ethanol system, the minima for the same alkanols were found at 22%, 24% and 27%. The longer chain-length alkanol (dodecanol) requires a lesser amount (21% and 32%) to achieve miscibility compared with 53% and 57% for butanol in mixtures containing 70:30 and 50:50 wt ratios respectively. The kinematic viscosity of the isotropic solutions increases with the chain-length and percentage of alkanols. Solubilization using a POL/methanol/butanol system significantly reduced the kinematic viscosity of POL from 72.7,mm2,s,1 to the value allowable for No 2 diesel fuel (1.9,4.1,mm2,s,1) or about a 96% reduction from the initial kinematic viscosity of POL. © 2002 Society of Chemical Industry [source] ,-Oxidation capacity in liver increases during parr-smolt transformation of Atlantic salmon fed vegetable oil and fish oilJOURNAL OF FISH BIOLOGY, Issue 2 2006I. Stubhaug Atlantic salmon Salmo salar were fed diets containing 100% fish oil (FO; capelin oil) or 100% vegetable oil (VO) from start of feeding until the fish reached the size of 2·5 kg. Samples were taken during the period of the parr-smolt transformation (October 2002 to February 2003). The VO diet consisted of a blend of 55% rapeseed oil, 30% palm oil and 15% linseed oil to maintain the sum of saturated, monounsaturated and polyunsaturated fatty acids between the two diets, although with differences in the individual chain length of fatty acids. Na+/K+ -ATPase activity in the gills, total ,-oxidation capacity in muscles and liver and total lipid, glycogen and dry matter content in the muscles were measured during the parr-smolt transformation and after seawater transfer. Na+/K+ -ATPase activity in gills increased prior to seawater transfer, showing an adaptation for seawater survival. Major changes in the lipid and glycogen content in the fillet and in ,-oxidation capacity were found in the tissues measured. ,-oxidation capacity increased significantly in liver and decreased in red muscle, prior to seawater transfer, giving liver an important role in energy production during this period. Results also indicated that feeding Atlantic salmon a diet where 100% of FO was replaced with VO did not have any negative effects on lipid metabolism during parr-smolt transformation. [source] ANALYSIS AND FORMATION OF ACRYLAMIDE IN FRENCH FRIES AND CHICKEN LEGS DURING FRYINGJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2006W.H. CHUANG ABSTRACT The analysis and formation of acrylamide in French fries and chicken legs during frying were studied. Results showed that the most appropriate extraction solvent was ethyl acetate, with C-18 cartridge for purification and 5-mL deionized water as elution solvent. Dibromination of acrylamide followed by dehydrobromination to 2-bromopropionamide in the presence of triethylamine was necessary for subsequent analysis by gas chromatography,mass spectrometry. The most appropriate temperature programming condition was as follows: 70C in the beginning, raised to 150C at a rate of 10C/min, maintained for 1 min and to 240C at a rate of 30C/min, maintained for 5 min. Detection was carried out using selected-ion monitoring mode, and N,N -dimethylacrylamide was used as internal standard for quantification. French fries and the outer flour portion of chicken legs fried at 180C generated a higher level of acrylamide than at 160C. Compared to soybean oil and palm oil, a lower amount of acrylamide was produced in French fries and the outer flour portion of chicken legs fried in lard. However, no acrylamide was detected in the inner meat portion of fried chicken legs. [source] SIMULATION OF THIN-FILM DEODORIZERS IN PALM OIL REFININGJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2010ROBERTA CERIANI ABSTRACT As the need for healthier fats and oils (natural vitamin and trans fat contents) and interest in biofuels are growing, many changes in the world's vegetable oil market are driving the oil industry to developing new technologies and recycling traditional ones. Computational simulation is widely used in the chemical and petrochemical industries as a tool for optimization and design of (new) processes, but that is not the case for the edible oil industry. Thin-film deodorizers are novel equipment developed for steam deacidification of vegetable oils, and no work on the simulation of this type of equipment could be found in the open literature. This paper tries to fill this gap by presenting results from the study of the effect of processing variables, such as temperature, pressure and percentage of stripping steam, in the final quality of product (deacidified palm oil) in terms of final oil acidity, the tocopherol content and neutral oil loss. The simulation results have been evaluated by using the response surface methodology. The model generated by the statistical analysis for tocopherol retention has been validated by matching its results with industrial data published in the open literature. PRACTICAL APPLICATIONS This work is a continuation of our previous works (Ceriani and Meirelles 2004a, 2006; Ceriani et al. 2008), dealing with the simulation of continuous deodorization and/or steam deacidification for a variety of vegetable oils using stage-wised columns, and analyzing both the countercurrent and the cross-flow patterns. In this work, we have studied thin-film deodorizers, which are novel equipment developed for steam deacidification of vegetable oils. Here, we highlight issues related to final oil product quality and the corresponding process variables. [source] Properties of High-Oleic Palm Oils Derived by Fractional CrystallizationJOURNAL OF FOOD SCIENCE, Issue 3 2008M.R. Ramli ABSTRACT:, High-oleic palm oil (HOPO) with an oleic acid content of 59.0% and an iodine value (IV) of 78.2 was crystallized in a 200-kg De Smet crystallizer with a predetermined cooling program and appropriate agitation. The slurry was then fractionated by means of dry fractionation at 4, 8, 10, 12, and 15 °C. The oil and the fractionated products were subjected to physical and chemical analyses, including fatty acid composition, triacylglycerol and diacylglycerol composition, solid fat content, cloud point, slip melting point, and cold stability test. Fractionation at 15 °C resulted in the highest olein yield but with minimal oleic acid content. Due to the enhanced unsaturation of the oil, fractionation at relatively lower crystallization temperature showed a considerable effect on fatty acid composition as well as triacylglycerol and diacylglycerol composition of liquid fractions compared to higher crystallization temperature. The olein and stearin fractionated at 4 °C had the best cold stability at 0 °C and sharper melting profile, respectively. [source] Decreased Proteasome Activity Is Associated With Increased Severity of Liver Pathology and Oxidative Stress in Experimental Alcoholic Liver DiseaseALCOHOLISM, Issue 8 2004Terrence M. Donohue Jr Background: Because of its role in degrading the bulk of intracellular proteins and eliminating damaged proteins, the proteasome is important in maintaining cell viability. Previously, we showed a 35,40% decrease in proteasome peptidase activity when ethanol was administered to rats by intragastric infusion. We hypothesized that this reduction was caused by ethanol-elicited oxidative stress, the degree of which varies depending on the method of ethanol administration. This study examined the relationship of proteasome activity and content with ethanol-induced oxidative stress and the degree of liver injury. Methods: Rats were given ethanol or isocaloric dextrose-containing liquid diets by intragastric infusion for 1 month. The diets contained medium-chain triglycerides (MCT), palm oil (PO), corn oil (CO), or fish oil (FO) as the principal source of fat. Results: Rats given ethanol and MCT exhibited no significant liver pathology, whereas cumulative pathology scores in ethanol-fed rats given PO, CO, or FO were 2.5, 5.4 and 7.0, respectively, indicating that ethanol and FO caused the greatest liver damage. The severity of liver pathology in the last three groups of animals correlated with levels of lipid peroxides and serum 8-isoprostanes. Alpha smooth muscle actin, an indicator of stellate cell activation, was increased relative to controls in the livers of all ethanol-fed rats except FO-fed animals, in which both control and ethanol-fed rats had similar levels of this protein. In livers of CO and FO ethanol-fed rats, proteasome chymotrypsin-like activity was decreased by 55,60%, but there was no quantitative alteration in 20S proteasome subunit content. In contrast, ethanol affected neither proteasome activity nor its content in MCT- and PO-treated animals. Conclusions: Our findings indicate that the severity of liver injury and ethanol-induced oxidative stress is associated with a reduction in proteasome catalysis. [source] Tocotrienol-rich fraction of palm oil exhibits anti-inflammatory property by suppressing the expression of inflammatory mediators in human monocytic cellsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 8 2008Shu-Jing Wu Abstract Tocotrienol-rich fraction (TRF) of palm oil has been shown to possess potent antioxidant, anticancer, and cholesterol lowering activities. In this study, our aim was to examine the effects of TRF on LPS-induced inflammatory response through measuring the production of inflammatory mediators, namely nitric oxide (NO), prostaglandin E2 (PGE2), inducible nitric oxide synthase (iNOS), cytokines (TNF-,, IL-4, and IL-8), cyclooxygenase-1 and -2 (COX-1 and COX-2), and nuclear factor-,B (NF-,B) in human monocytic (THP-1) cells. At concentrations 0.5,5.0 ,g/mL, TRF dose-dependently protected against LPS-induced cell death. At same concentrations, TRF also showed potent anti-inflammatory activity as demonstrated by a dose-dependent inhibition of LPS (1 ,g/mL)-induced release of NO and PGE2, and a significant decrease in the transcription of proinflammatory cytokines. TRF at 1.0 ,g/mL significantly blocked the LPS induction of iNOS and COX-2 expression, but not COX-1. This anti-inflammatory activity was further supported by the inhibition of NF-,B expression. These results conclude that TRF possesses potent anti-inflammatory activity, and its mechanism of action could be through the inhibition of iNOS and COX-2 production, as well as NF-,B expression. [source] Gene expression of fatty acid-binding proteins, fatty acid transport proteins (cd36 and FATP) and ,-oxidation-related genes in Atlantic salmon (Salmo salar L.) fed fish oil or vegetable oilAQUACULTURE NUTRITION, Issue 4 2009B.E. TORSTENSEN Abstract Relative gene expression pattern of fatty acid transport proteins (FATP and cd36), intracellular fatty acid-binding proteins (FABP3, FABP10 and FABP11), ,-oxidation-related genes [carnitine palmitoyl transferase II (CPTII), peroxisome proliferator-activated receptor , (PPAR,), acyl-CoA oxidase (AOX), long-chain fatty acyl-CoA synthetase (FACS), acyl-CoA dehydrogenase (dehydrogenase)] and uncoupling protein 2 (UCP2) was assessed by RT-qPCR in Atlantic salmon muscle (red and white), liver, heart, myosepta and visceral fat. FABP11, a FABP isoform not previously described in Atlantic salmon, was highly expressed in visceral fat and myosepta and at the lower level in red muscle, white muscle, myosepta and heart. Furthermore, Atlantic salmon were fed either a diet containing fish oil (FO) or a complete replacement of FO with a vegetable oil blend (55% rapeseed oil, 30% palm oil and 15% linseed oil; VO) for the production cycle (27 months from start of feeding and until ,4.5 kg mean weight). The expression of genes related to ,-oxidation, fatty acid uptake and transport in the white muscle indicate (n = 3) significant down-regulation in VO fed Atlantic salmon and correlated with previously reported white muscle triacylglycerol stores and ,-oxidation. FABP11 in visceral fat and myosepta was also down-regulated in VO fed fish. [source] Influence of dietary palm oil on growth, tissue fatty acid compositions, and fatty acid metabolism in liver and intestine in rainbow trout (Oncorhynchus mykiss)AQUACULTURE NUTRITION, Issue 4 2005J. FONSECA-MADRIGAL Abstract This study aimed to investigate the effects of dietary crude palm oil (CPO) on fatty acid metabolism in liver and intestine of rainbow trout. Triplicate groups of rainbow trout for 10 weeks at 13 °C were fed on diets in which CPO replaced fish oil (FO) in a graded manner (0,100%). At the end of the trial, fatty acid compositions of flesh, liver and pyloric caeca were determined and highly unsaturated fatty acid (HUFA) synthesis and fatty acid oxidation were estimated in isolated hepatocytes and caecal enterocytes using [1- 14C]18:3n-3 as substrate. Growth performance and feed efficiency were unaffected by dietary CPO. Fatty acid compositions of selected tissues reflected the dietary fatty acid composition with increasing CPO resulting in increased proportions of 18:1n-9 and 18:2n-6 and decreased proportions of n-3HUFA, 20:5n-3 and 22:6n-3. Palmitic acid, 16:0, was also increased in flesh and pyloric caeca, but not in liver. The capacity of HUFA synthesis from 18:3n-3 increased by up to threefold in both hepatocytes and enterocytes in response to graded increases in dietary CPO. In contrast, oxidation of 18:3n-3 was unaffected by dietary CPO in hepatocytes and reduced by high levels of dietary CPO in enterocytes. The results of this study suggest that CPO can be used at least to partially replace FO in diets for rainbow trout in terms of permitting similar growth and feed conversion, and having no major detrimental effects on lipid and fatty acid metabolism, although flesh fatty acid compositions are significantly affected at an inclusion level above 50%, with n-3HUFA reduced by up to 40%. [source] Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheeseINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2007Issa Javidipour Summary Chemically interesterified blends (CIB) and non-interesterified blends (NIB) of corn and palm oils (75%w/25%w) were studied in the production of Turkish White cheese (TWC) to modify the fatty acid composition of traditional product. Milk fat (3%) was replaced by CIB and NIB for 25%, 50%, 75% and 100%. All cheese groups were ripened at 5 °C for 90 days. Samples were taken from each group after 3, 30, 60 and 90 days and analysed for their basic composition, lipolysis and proteolysis. CIB-incorporated cheeses showed a higher degree of lipolysis than the control sample and the NIB-incorporated counterparts. Fatty acid composition and sensory properties of the final product showed that the incorporation of CIB and NIB in TWC improved the nutritional content of the product because it altered the fatty acid composition without any adverse effect on sensorial quality. We concluded that in production of TWC, 50% of milk fat could be successfully replaced with CIB and NIB, preferably CIB, because of its superior sensory quality. [source] | |||||||||||||||||||