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Sunflower Oil (sunflower + oil)
Kinds of Sunflower Oil Terms modified by Sunflower Oil Selected AbstractsEFFECT OF DIRECT APPLICATIONS OF SAGE (SALVIA OFFICINALIS L.) LEAVES ON OXIDATIVE STABILITY OF SUNFLOWER OIL DURING ACCELERATED STORAGEJOURNAL OF FOOD QUALITY, Issue 5 2009EDA ÇALIKO ABSTRACT In this study, various sage applications were examined on oxidative stability of sunflower oil during accelerated storage. There are three applications: (1) direct sage leaves (S); (2) deodorized sage leaves (DeS); and (3) essential oil of sage leaves. The main compounds of essential oil were identified as, -thujone (35.87%),, -thujone (14.41%), 1,8-cineol (10.59%) and camphor (10.09%). Oxidative stability of these three applications was tested by Schall Oven test at 60C applying peroxide value and conjugated dienes, and Rancimat at 110C. Whereas the highest antioxidants activity was found for 2% S followed by 0.5% S and 2% DeS, all sage treatments statistically retarded the oxidation compared with the control sample. The most appealing result was that the residue can be used as a natural antioxidants. That means the reuse of residue may decrease economic losses and health risk in comparison with synthetic antioxidants and extracts because it is completely natural and contains no residual solvent. PRACTICAL APPLICATIONS While almost all of previous studies were concentrated on the use of herb extracts, our study investigates the results of direct application of sage on oxidation. Especially with this study, we have evaluated a possible application area for sage residue leftover after the deodorization process. [source] DETECTION OF OLIVE OIL ADULTERATION WITH RAPESEED AND SUNFLOWER OILS USING MOS ELECTRONIC NOSE AND SMPE-MSJOURNAL OF FOOD QUALITY, Issue 1 2010SYLWIA MILDNER-SZKUDLARZ ABSTRACT The study analyzed the effectiveness of two types of electronic nose systems to detect adulteration of extra virgin olive oil (EVOO) with rapeseed and sunflower oils. Tested methods included volatile analysis with the electronic nose based on MOS sensors (HS-E nose) and by direct coupling of SPME to MS (SPME-MS). Volatile compounds were analyzed also by SPME-GC/MS. Samples of EVOO were mixed with different proportions, ranging from 5 to 50% (v/v), of seed oils and fingerprints of volatile profiles of all samples were generated. In order to obtain as much chemical information as possible and to find a volatile marker to detect adulterations of EVOO with seed oils, principal component analysis (PCA) and partial least squares (PLS) analyses were applied to the data. The application of PCA and PLS analyses to the data from two electronic noses and SMPE-GC/MS were sufficient to differentiate the adulterated samples from pure EVOO. Excellent results were obtained in the prediction of the percentage of adulteration by PLS analysis. SPME-GC-MS analysis with subsequent PCA yielded good results; however, it was time-consuming. The two electronic noses, with subsequent PCA treatment of data, offering the advantages of rapidity and reliability, enabled detection of olive oil adulteration with different contents of seed oils. PRACTICAL APPLICATIONS Virgin olive oil is highly appreciated by consumers due to its nutritional benefits. Thus, its adulteration with low-grade olive oils or cheaper vegetable oils could potentially be very profitable for sellers or raw material suppliers and may yield large economic profits. In this way, authentication of virgin olive oils has become an interesting subject from both commercial and health perspectives. It has been proved that the two proposed types of electronic nose systems facilitate reliable detection of rapeseed and sunflower oils in extra virgin olive oil. Both MOS and MS electronic noses are faster than the conventional SMPE-GC/MS analysis. These well-correlated methodologies, offering the advantages of rapidity and reliability, opened up a new way of detecting adulteration of virgin olive oils. [source] Oxidative stability and acceptability of camelina oil blended with selected fish oilsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 8 2010Deirdre Ní Eidhin Abstract The effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, ,omega-3' fish oil and salmon oil as indicated by predominantly lower ,-anisidine (AV), thiobarbituric acid reactive substances (TBARS) and conjugated triene levels (CT) during storage at 60,°C for 20,days (p,<,0.05). Peroxide values (PV) were similar for all oils until Day 13 when values for camelina oil were higher. Values for blends of the fish oils (50, 25, 15, 5%) with camelina oil were generally between those of their respective bulk oils indicating a dilution effect. Camelina oil had a similar odour score (p,<,0.05) to sunflower oil (9.2 and 9.6, respectively) indicating, as expected, an absence of fishy odours. In comparison, the fish oils had lower scores of 6.1 to 6.6 (p,<,0.05) indicating mild to moderate fishy odours. Odour scores were improved at the 25% fish oil levels (p,<,0.05) and were not different to camelina oil at the 15 or 5% levels (p,<,0.05). Practical applications: Camelina oil is a potentially important functional food ingredient providing beneficial n-3 PUFA. Oil extracted from Camelina sativa seeds contains greater than 50% polyunsaturated fatty acids of which 35-40% is ,-linolenic acid (C18:3,3, ALA), an essential omega-3 fatty acid 1. While EPA and DHA from fish oils are more potent nutritionally, they are less stable than ALA. This work evaluated innovative blends of fish oil with camelina oil for stability and acceptability. The results demonstrate that there is potential for use of blends of camelina oil with fish oils in food products, as the results show some benefits in terms of reduction of fishy odours. Such information could be valuable in relation to formulation of food products containing high levels of n-3 PUFA from both plant and fish sources. [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] Supplemental dietary flaxseed oil affects both neutral and phospholipid fatty acids in cultured tilapiaEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 8 2008Nilson E. de Souza Abstract This work aimed to evaluate the neutral lipid (NL) and phospholipid (PL) classes in tilapia (Oreochromis niloticus) muscle tissue. Tilapias were raised in captivity for a period of 5,months with increasing levels (0, 1.25, 2.50, 3.75, and 5.00%) of flaxseed oil [source of ,-linolenic acid (LNA), 18:3n -3] in substitution for sunflower oil (control). The NL/PL ratio was 1.9, and 45,fatty acids were determined for both classes of lipid. The class totals of n -3 acids always increased in all treatments, while the totals for n -6 acids always decreased (p,<0.05). For a given level of flaxseed oil, the LNA contents were consistently higher, including EPA (20:5n -3) and DHA (22:6n -3). Arachidonic acid (20:4n -6) remained high in the PL but was reduced as levels of dietary flaxseed oil were increased. The n -6/n -3 ratios decreased significantly with the rise in flaxseed oil content in all treatments, and highly unsaturated fatty acid contents increased with the levels of flaxseed oil. Overall, the influence of flaxseed oil on the fatty acid composition in the contributing NL and PL classes was to increase n -3 PUFA, thus raising the nutritional value of this freshwater fish meat and, consequently, contributing to the health of consumers. [source] Thermostability of genetically modified sunflower oils differing in fatty acid and tocopherol compositionsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 8 2008Susana Marmesat Abstract The objective of the study was to investigate the performance at frying temperature of a new sunflower oil with high content of oleic and palmitic acid (HOHPSO) and containing ,-tocopherol as the most abundant natural antioxidant. HOHPSO either containing ,- or ,-tocopherol (HOHPSO-, and HOHPSO-,, respectively) were obtained from genetically modified sunflower seeds and refined under identical conditions. The oil stability against oxidation, as measured by Rancimat at 120,°C, was much higher for the oil containing ,-tocopherol, suggesting the higher effectiveness of ,-tocopherol as compared to ,-tocopherol to delay oxidation. Experiments at high temperature (180,°C) simulating the conditions applied in the frying process clearly demonstrated that, for the same periods of heating, the oil degradation and the loss of natural tocopherol were significantly lower for the oil containing ,-tocopherol. Comparison of different genetically modified sunflower oils with different fatty acid compositions confirmed that oil degradation depended on the fatty acid composition, being higher at a higher degree of unsaturation. However, the loss of tocopherol for a similar level of oil degradation was higher as the degree of unsaturation decreased. Overall, the results showed that HOHPSO-, had a very high stability at frying temperatures and that mixtures of HOHPSO-, and HOHPSO-, would be an excellent alternative to fulfill the frying performance required by the processors and the vitamin,E content claimed by the consumers. [source] Kinetics and mechanism of the reaction between maleic anhydride and fatty acid esters and the structure of the productsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 5 2008Florina Stefanoiu Abstract Alkenyl succinic anhydrides (ASA) were obtained by reaction between maleic anhydride and high-oleic sunflower oil (HOSO) esters. A kinetics study of the maleinization of alkyl esters indicated that the maleinization reaction was second order overall and first order with respect to the individual reactants, and the activation energy was 77.2,±,3.3,kJ/mol in the investigated temperature range (185,225,°C). These results showed that the cis configuration and the central position of the double bond in HOSO esters facilitate the maleinization of the latter. On the contrary, the length of the linear ester moiety had no influence on the course of the maleinization reaction. Moreover, new evidence demonstrates that there are two different reaction mechanisms: ene-reaction and addition in allylic position with a 2,:,1 ratio, respectively. This ratio was constant throughout the reaction, thus indicating that these mechanisms are independent. [source] Optimization of industrial-scale deodorization of high-oleic sunflower oil via response surface methodologyEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 3 2008Vito Martin Abstract Optimization of industrial-scale deodorization of high-oleic sunflower oil (HOSO) via response surface methodology is presented in this study. The results of an experimental program conducted on an industrial-scale deodorizer were analyzed statistically. Predictive models were derived for each of the oil quality indicators (QI) in dependence on the studied variable deodorization process parameters. The deodorization behavior of some minor components was analyzed on a pilot-scale deodorizer. For comparison, a similar experimental program was also performed on the laboratory-scale. The results of this study demonstrate that optimization of the deodorization process requires a suitable compromise between often mutually opposing demands dictated by different oil QI. The production of HOSO with top-quality organoleptic and nutritional values (high tocopherol and phytosterol contents and low free and trans fatty acid contents) and high oxidative stability demands deodorization temperatures in the range between 220 and 235,°C and a total sparge steam above 2.0% (wt/wt in oil). The response surface methodology provides the tools needed to identify the optimum deodorization process conditions. However, the laboratory-scale experiments, while showing similar response characteristics of QI in dependence on the process parameters and thus helpful as a guide, are of limited value in the optimization of an industrial-scale operation. [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] Evaluation of the stability of blends of sunflower and rice bran oilEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 5 2007Samia Mezouari Abstract Blends of sunflower oil (SFO) and rice bran oil (RBO) were evaluated for their stability. Additionally, known amounts of natural antioxidants extracted from RBO were added to SFO, and their protective effect was compared to that of the blends. The results found indicate that by raising the amount of RBO, from 10 to 50%, an increase of OLO, OLP, PPL, OOO, PPO, OPO, 18:1 and 16:0 occurred, followed by a decrease of LLL, LLO, and 18:2. These changes in fatty acid and triacylglycerol (TAG) composition led to an increase of the oil stability index at 120,°C and a reduction of polymer TAG formation in the heated blends at 180,°C during 8,h. A comparable protective effect of natural antioxidants to that of blending was observed in a 50,:,50 blend, by remarkably increasing the induction period. [source] Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment,EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 2 2007Antonio Romero Abstract Frying of frozen foods has become popular because it considerably reduces cooking time. Polymers and cyclic fatty acid monomers (CFAM) formed during frying are potentially toxic and therefore their production should be minimized. Twenty discontinuous fryings of different frozen foods were carried out over ten consecutive days, in sunflower oil (SO) and in high-oleic acid sunflower oil (HOSO), by adding fresh oil after each frying to bring the volume of the fryer oil back to 3,L. CFAM methyl ester derivates were hydrogenated, isolated, concentrated and quantified by HPLC using a reverse-phase column, followed by gas chromatography. After 20,fryings, significantly higher contents of polar material, polymers and CFAM (all p,<0.001) were found in SO than in HOSO. Bicyclic compound formation was four times higher in SO (p,<0.001). The fat from the fried potatoes presented a polymer content very similar to that of their corresponding oils. The 100-g rations of the SO-fried potatoes from the 20th frying supply 49 or 15%, respectively, more polymers and CFAM and 1,mg more bicyclic fatty acids than the 100-g rations of HOSO-fried potatoes. Because digestion and absorption of polar material, polymers and CFAM occur, the data clearly show the advantageousness and advisability of frying with HOSO rather than SO. [source] Effect of dewaxing pretreatment on composition and stability of rice bran oil: Potential antioxidant activity of wax fractionEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 8 2006Samia Mezouari Abstract The effect of dewaxing pretreatment on rice bran oil composition and stability was investigated, as well as the possibility to use rice bran oil waxes as natural antioxidants at high temperatures. A correlation between wax content and dewaxing time was noticed. The pre-dewaxing process led to a loss of minor compounds, which negatively affected the oxidative stability index (OSI) of the dewaxed oil. The addition of rice bran oil waxes improved the oil stability index and heat stability of sunflower oil. An increase of 60% of the OSI and a significant decrease in polymer formation (59.2%) were observed. [source] Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 7-8 2005Physical properties Abstract In this study, margarine hardstocks were produced from two enzymatically interesterified fats at conversion degrees of 80 and 100%, a chemically randomized fat and a physically mixed fat, respectively. These four hardstocks blended with 50% of sunflower oil were mainly used for the production of table margarines in a pilot plant. Storage stability studies were carried out at storage temperatures of 5 and 25,°C during 12,wk. Margarines from the enzymatically interesterified fats were compared to the margarines produced by conventional methods and to selected commercial products. The changes in the physical properties of margarines, including hardness, dropping point, crystal form, and sensory evaluation, were examined during storage. It was observed that margarine storage stability increased with increasing conversion degree. The color of margarines made from the enzymatically interesterified fats was more similar to that of the physically mixed fat than that of the margarine from the chemically randomized fat, which had less color. Crystal transformation was accelerated at high storage temperature. Crystal size was not only related to the types of crystals, but also to the driving force of temperature difference. A larger crystal size was observed at 5,°C than at 25,°C for the margarine made from the blend. Margarines produced from interesterified fats had better physical properties than the blend. Overall, the margarine produced from the enzymatically fully converted fat had physical properties similar to the margarine produced from the chemically interesterified fat. [source] Study of sensory properties of emollients used in cosmetics and their correlation with physicochemical propertiesINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 6 2005M. E. Parente Eight liquid emollients (mineral oil, sunflower oil, squalane, decyl-oleate, isopropyl-myristate, octyldodecanol, dimethicone, and cyclomethicone) were characterized by instrumental and sensory methods and evaluated to determine the relationship between sensory and instrumental measures. Sensory analysis was carried out by a panel of 14 assessors, who evaluated the following attributes: difficulty of spreading, gloss, residue, stickiness, slipperiness, softness, and oiliness. The physicochemical properties measured were spreadability (at 1½ and 1 min), viscosity, and superficial tension. Data collected were statistically analysed by analysis of variance (ANOVA), principal component analysis (PCA), and linear partial least squares regression analysis (PLS). In consideration of their physicochemical characteristics, the studied emollients were sorted into three groups, in which the silicones distinctly separate from the rest. Sensory characteristics enabled the discrimination of four groups of emollients where, besides the two silicones, isopropyl myristate was also differentiated. PLS revealed that emollient sensory attributes could be well predicted by instrumental measurements. [source] Detecting vegetable oil adulteration in hazelnut paste (Corylus avellana L.)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Josep Serra Bonvehi Summary The possibilities of detecting hazelnut paste adulterated with refined and non-refined vegetable oils have been studied. Research was focussed mainly on peanut, high oleic-acid sunflower, corn and soybean oils which have a similar composition to hazelnut oil. The analytical procedures to detect fatty acid (FA), triacylglycerol (TAG) and tocopherol profiles as indicators of adulteration were determined. The better indicators experimentally determined were seven FA (palmitic, stearic, linoleic, linolenic, arachidonic, behenic and lignoceric acids) and different TAG with three unsaturated FA (the code letters used for FA are: P = C16:0; S = C18:0; O = C18:1; L = C18:2;; Ln = C18:3) (LLLn, LLL and OOO), two unsaturated FA (POL, PLL and SOO), and one unsaturated FA (PPL). As expected, when refined vegetable oils were added to hazelnut paste, the increment of stigmasta-3,5-diene allowed detection at levels of 2% oil added. Limits of detection were measured using standard and adulterated hazelnut with different amounts of non-refined vegetable oils added (5%, 10%, 20% and 30%). The distribution of tocopherols and tocotrienols is highly useful, except in the case of added sunflower oil. The differences between the experimental and theoretical values of the TAG with equivalent carbon number (,ECN) of 42 does not improve the detection limit of hazelnut paste adulterated with peanut or sunflower oils. Similarly, tocopherols usually added to refined vegetable oils as an antioxidant were also determined. [source] Safety evaluation of individual non-fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat healthINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2008Radwan S. Farag Summary Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower,paraffin oils were continuously heated at 180 °C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of the oil samples were measured by certain biochemical tests. Histopathological examinations of rat liver and kidney tissues were microscopically done. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorised good. Histopathological examinations indicate changes in rat tissues of liver and kidney paralleled the biochemical data. In general, the results suggest that paraffin oil alone and in mixtures with sunflower oil have to ban its use in frying processes. [source] Use of sunflower oil mixed with jojoba and paraffin oils in deep-fat frying processINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2008Radwan S. Farag Summary The aim of the present study was to increase the stability of sunflower oil during frying process and to obtain low-calorie fried foods. Therefore, sunflower oil was mixed separately with jojoba oil and paraffin oil at ratios of 9:1 and 8:2 (v/v). The frying process was conducted at 180 ° ± 5 °C for 12 h continuous heating time. Some physico-chemical properties (refractive index, viscosity, colour, acid value, peroxide value, thiobarbituric acid test, iodine value and polymer content) of non-fried and binary fried oil systems were measured at various heating periods. The results demonstrated that mixing sunflower oil with jojoba oil or paraffin oil increased the stability and hence improved the quality of sunflower oil during frying process. [source] Antioxidant properties of methanolic extracts from different parts of Sclerocarya birreaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2008Abdalbasit A. Mariod Summary The methanolic extracts from Sclerocarya birrea leaves (SCL), roots (SCR), barks (SCB), and kernel oil cake (SCK) were examined for radical scavenging capacities and antioxidant activities. The total phenolics of the extracts was determined spectrophotometrically according to the Folin-Ciocalteau method using gallic acid as standard solution. The total phenolic compounds were found as 304.5, 367.5, 593, 148.0 and 258.0 mg g -1 of dry product, respectively. The extracts of SCL, SCR, SCB and SCK were markedly effective in inhibiting the oxidation of linoleic acid and subsequent bleaching of ,-carotene in comparison with the control. Based on oxidation of ,-carotene/linoleic acid, the SCK extract is the most effective followed by SCR, SCL and SCB extract. The antioxidant activity determined by the DPPH (1,1-diphenyl-,-picrylhydrazyl) method revealed that the SCK extract had the highest antioxidant activity on DPPH free radicals followed by SCB, SCR and SCL extracts. The effect of different extracts on the oxidative stability of sunflower oil at 70 °C was tested in the dark and compared with BHA. The oil peroxide values (PVs) were generally lower with the addition of extract in comparison to a control. [source] Production of zero trans Iranian vanaspati using chemical transesterification and blending techniques from palm olein, rapeseed and sunflower oilsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Jamshid Farmani Summary Chemical transesterification and blending techniques were used for producing zero trans fats suitable for use as Iranian vanaspati. Triple blends of palm olein (POo), rapeseed (RSO) and sunflower oil (SFO) were subjected to two different treatments: (i) blending and then transesterification (BT) and (ii) transesterification of pure POo before blending with RSO and SFO (TB). The changes in slip melting point (SMP), solid fat content (SFC), carbon number (CN) triacylglycerol (TAG) composition, induction period (IP) of oxidation at 120 °C and IP of crystallisation at 20 °C of blends before and after treatments were investigated. Both BT and TB methods resulted in an increase in the CN48 TAG molecules, SMP and SFC, and a decrease in the IP of oxidation and crystallisation of initial blends. Samples made by TB method had higher CN48 TAG content, SMP, SFC and IP of oxidation, and lower IP of crystallisation than those made by BT method. Correlation between SFC at 20 °C and saturated fatty acid (SFA) content of the treated blends indicated that the SFA must be higher than 33.1% and 26.8% for BT and TB methods, respectively, to obtain fats suitable for use as vanaspati. [source] Fatty acid status in captive and free-ranging black rhinoceroses (Diceros bicornis)*JOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 3 2008M. Clauss Summary The fatty acid (FA) patterns of plasma/serum triglycerides (TG), phospholipids (PL) and cholesteryl esters (CE) of captive and free-ranging black rhinoceroses (Diceros bicornis) were investigated. Free-ranging animals (n = 28) stemmed from four different regions. Captive animals sampled included specimens from North American (n = 11) and three different European facilities (n = 6). The European animals were tested on 1,4 different diets, resulting in a total of 15 blood samples. Regardless of differences between the free-ranging animals from different regions, differences between captive and free-ranging animals were relatively uniform: captive animals had higher overall proportions of polyunsaturated fatty acid (PUFA), due to levels of linoleic acid (LA, 18:2n6) that were drastically increased as compared to free-ranging animals. In contrast, levels of alpha-linolenic acid (ALA, 18:3n3) were consistently lower on conventional zoo diets. n6/n3 ratios for TG, PL and CE were 1.6, 10 and 8 in samples from free-ranging animals, respectively, as compared to 4.1,16.3, 16,148 and 40,277 in samples from captive animals. There was a distinct correlation between the proportion of grain-based products (commercial concentrates, plain grains and bread) in the diets of the European animals and the measured levels of n6 PUFA. An animal from a facility with a very low proportion of grain products in the diet nevertheless had high LA readings, most probably due to the use of sunflower oil as 2% (dry matter basis) of its diet. One animal that received a high proportion of grass meal pellets due to an oral disease had increased ALA contents after the diet change. These results allow conclusions on the suitability of diets fed in captivity: the black rhinoceros is prone to several uncommon diseases that have been suspected to be linked to oxidative damage, possibly due to the disposition of this species to excessive iron storage. An unnatural dietary loading with PUFAs would exacerbate this problem. Additionally, n6 FAs are known as precursors of pro-inflammatory mediators, and their overrepresentation could therefore exacerbate any inflammatory processes. Therefore, the current practice of using grain-based feeds as major ingredients in captive rhinoceros diets is discouraged. Diet items containing ALA (a precursor of anti-inflammatory mediators) such as, fresh grass, fresh browse, the respective silages should be included at higher levels in diets for captive black rhinoceroses. Grass meal pellets, although a good source of ALA and linked with high levels of ALA in an animal of this study, must be chosen with care for black rhinoceroses due to their particular proneness for high iron contents. [source] The influence of dietary fish oil vs. sunflower oil on the fatty acid composition of plasma cholesteryl-esters in healthy, adult catsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 11-12 2003E. A. Plantinga Summary The question addressed was whether the fatty acid composition of plasma cholesteryl esters (CEs) in cats reflects the intake of fatty acids. Diets containing either fish oil or sunflower oil were fed to six healthy, adult cats in a cross-over trial. The dry cat foods contained approximately 18.5% crude fat, of which two-third was in the form of the variable oil. Blood samples were collected at the end of each 4-week feeding period, and the fatty acid composition of plasma CEs and plasma concentrations of lipoproteins were determined. Consumption of the diet with fish oil was associated with significantly greater proportions of eicosapentaenoic acid, arachidonic acid, , -linolenic acid, oleic acid, palmitic acid and myristic acid in plasma CEs. The intake of fish oil instead of sunflower oil reduced the percentage of linoleic acid in CEs. The plasma concentrations of total cholesterol, high-density lipoprotein cholesterol, phospholipids and triglycerides were not affected by fish oil vs. sunflower oil feeding. [source] Effects of epoxidized sunflower oil on the mechanical and dynamical analysis of the plasticized poly(vinyl chloride)JOURNAL OF APPLIED POLYMER SCIENCE, Issue 6 2008Badra Bouchareb Abstract Epoxidized soybean oil (ESBO), is one of the most commonly used epoxides because of its typical combined roles as a plasticizer and heat stabilizer. In this study, a novel plasticizer of poly(vinyl chloride) (PVC) resins, epoxidized sunflower oil (ESO), was synthesized, and its performance was evaluated. ESO was designed to act as a coplasticizer and a heat stabilizer like ESBO. ESO is used as organic coplasticizer for plasticized PVC containing Ca and Zn stearates as primary stabilizers and stearic acid as lubricant. Di-(2-ethylhexyl) phthalate (DEHP), a conventional plasticizer for PVC, was partially replaced by ESO. Mechanical properties (tensile and shore D hardness) were investigated. The performance of ESO to ESB0 (20 g) for comparison, indicated that ESO could be used as secondary plasticizer for PVC in combination with DEHP. All mechanical and dynamical properties of plasticized PVC sheets varied with the oxirane oxygen of the ESO. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] Dietary Fish Oil Protects Against Stretch-Induced Vulnerability to Atrial Fibrillation in a Rabbit ModelJOURNAL OF CARDIOVASCULAR ELECTROPHYSIOLOGY, Issue 11 2005DANIEL M. NINIO M.B.B.S. Introduction: Dietary fish oil is thought to reduce sudden cardiac death by suppressing ventricular arrhythmias but little is known about its impact on atrial arrhythmias. We examined the effect of dietary fish oil on the rabbit model of stretch-induced vulnerability to atrial fibrillation (AF). Methods and Results: Six-week-old rabbits were fed standard rabbit pellets supplemented with 5% tuna fish oil (n = 6) or supplemented with 5% sunflower oil (n = 6) for 12 weeks. Six rabbits raised on the standard diet were used as controls. In Langendorff-perfused hearts intraatrial pressures were increased in a stepwise manner and rapid burst pacing applied to induce AF at increasing intraatrial pressures until AF was sustained (>1 minute). Atrial refractory periods were recorded at each pressure. Increased atrial pressure resulted in a reduction in atrial refractory period and a propensity for induction of sustained AF. Higher pressures were needed to induce and sustain AF in the fish oil group compared with the sunflower oil and control groups. The stretch-induced drop in refractory period was also less marked in the fish oil group. Red blood cell, atrial, and ventricular omega-3 fatty acid levels were significantly higher in the fish oil group. The ratio of atrial n-6/n-3 polyunsaturated fatty acids was 13 ± 0.9 with sunflower oil and 1.5 ± 0.01 with fish oil (P < 0.001). Conclusions: Incorporation of dietary omega-3 fatty acids into atrial tissue reduces stretch-induced susceptibility to AF. [source] Reactive extraction of propionic acid using tri-n-octylamine, tri-n-butyl phosphate and aliquat 336 in sunflower oil as diluentJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 4 2009Amit Keshav Abstract BACKGROUND: Propionic acid is widely used in chemical and allied industries and can be produced by biocultivation in a clean and environmentally friendly route. Recovery of the acid from the dilute stream from the bioreactor is an economic problem. Reactive extraction is a promising method of recovering the acid but suffers from toxicity problems of the solvent employed. There is thus a need for a non-toxic solvent or a combination of less toxic extractants in a non-toxic diluent that can recover acid efficiently. RESULTS: The effect of different extractants (tri-n-butylphosphate (TBP), tri-n-octylamine (TOA) and Aliquat 336) and their mixed binary solutions in sunflower oil diluent was studied to find the best extractant-sunflower oil combination. Equilibrium complexation constant, KE, values of 4.02, 3.13 and 1.87 m3 kmol,1 were obtained for propionic acid extraction using Aliquat 336, TOA and TBP, respectively, in sunflower oil. The effect of different modifiers (1-decanol, methylisobutyl ketone, butyl acetate and dodecanol) on the extraction was also studied and it was found that modifiers enhance extraction, with 1-decanol found to be the best. CONCLUSION: The problem of toxicity in reactive extraction can be reduced by using a non-toxic diluent (sunflower oil) or a modifier in a non-toxic solvent, with the extractant. The addition of modifiers was found to improve the extraction. Copyright © 2008 Society of Chemical Industry [source] EFFECT OF DIRECT APPLICATIONS OF SAGE (SALVIA OFFICINALIS L.) LEAVES ON OXIDATIVE STABILITY OF SUNFLOWER OIL DURING ACCELERATED STORAGEJOURNAL OF FOOD QUALITY, Issue 5 2009EDA ÇALIKO ABSTRACT In this study, various sage applications were examined on oxidative stability of sunflower oil during accelerated storage. There are three applications: (1) direct sage leaves (S); (2) deodorized sage leaves (DeS); and (3) essential oil of sage leaves. The main compounds of essential oil were identified as, -thujone (35.87%),, -thujone (14.41%), 1,8-cineol (10.59%) and camphor (10.09%). Oxidative stability of these three applications was tested by Schall Oven test at 60C applying peroxide value and conjugated dienes, and Rancimat at 110C. Whereas the highest antioxidants activity was found for 2% S followed by 0.5% S and 2% DeS, all sage treatments statistically retarded the oxidation compared with the control sample. The most appealing result was that the residue can be used as a natural antioxidants. That means the reuse of residue may decrease economic losses and health risk in comparison with synthetic antioxidants and extracts because it is completely natural and contains no residual solvent. PRACTICAL APPLICATIONS While almost all of previous studies were concentrated on the use of herb extracts, our study investigates the results of direct application of sage on oxidation. Especially with this study, we have evaluated a possible application area for sage residue leftover after the deodorization process. [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] Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil MixturesJOURNAL OF FOOD SCIENCE, Issue 9 2004S. Carbonell ABSTRACT: Rates of penetration of sunflower oil into beds of 3 types of chocolate crumb have been measured and the results analyzed using the Washburn-Rideal theory. The data show that the rates are a function of both the specific surface area of the crumb particles and their surface composition. Addition of an emulsifier to the oil reduces the penetration rate into the crumb made with full-cream milk powder, whereas for crumbs containing skimmed-milk powder, rates go through a maximum with increase of emulsifier concentration. Rheological data for dispersions of crumb in oil were fitted to the Casson equation. An inverse correlation was found between penetration rates and Casson yield values. [source] Influence of Dietary Supplementation with ,-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in ,3 and ,6 Fatty Acid-enriched Spray-dried EggsJOURNAL OF FOOD SCIENCE, Issue 7 2002J. Galobart ABSTRACT: The effect of feeding laying hens linseed oil or sunflower oil, with and without ,-tocopheryl acetate and/or canthaxanthin, was evaluated on cholesterol oxidation in spray-dried whole egg at various storage periods. Storage of spray-dried eggs at room temperature in the dark resulted in an increase in cholesterol oxidation products from 18.1 ,g/g, after spray drying, to 39.3 ,g/g, at 12 mo of storage. No differences were found with either dietary oil or canthaxanthin supplementation. However, ,-tocopheryl acetate supplementation resulted in a lower formation of cholesterol oxidation products during storage. No synergistic effect between ,-tocopherol and canthaxanthin was detected. [source] Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid BacteriaJOURNAL OF FOOD SCIENCE, Issue 5 2002Y.J. Kim ABSTRACT: The objectives of this study were to identify the factors and procedures responsible for increasing the conjugated linoleic acid (CLA) content in fermented milk. Fourteen lactic acid bacteria were screened for CLA-producing ability using sunflower oil (containing 70% linoleic acid) as a substrate. Among the screened strains, Lactococcus lactis I-01 showed the highest CLA-producing ability. The optimal concentration of sunflower oil for CLA production was 0.1 g/L in whole milk, which accounted for 0.25% of total milk fat. Our results demonstrated that CLA formation in fermented milk could be affected by numerous factors such as bacterial strain, cell number, optimal substrate concentration, and the period of incubation at neutral pH. [source] Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and CoatingsJOURNAL OF FOOD SCIENCE, Issue 6 2000M.A. García ABSTRACT: Effects of formulation (lipid presence, type of starch, and plasticizer) on microstructure, water vapor (WVP) and gas (GP) permeabilities of films and coatings were analyzed. Plasticizer was necessary to maintain film and coating integrity and to avoid pores and cracks. Films made from high amylose starch showed lower WVP and GP than regular corn starch films; permeabilities of films with sorbitol (20 g/L) were lower than those with glycerol. The addition of 2g/L sunflower oil to the formulations decreased WVP of starch-based films; X-ray diffraction and Differential Scanning Calorimetry experiments demonstrated that films with plasticizer and lipid showed lower crystalline-amorphous ratio compared to films without additives. Microstructural observations helped explain the decrease of the film permeabilities during storage. [source] | ||||||||||||||||||||||||||||||||||