Butter blend containing fish oil improves the level of n-3 fatty acids in biological tissues of hamster

DEFF Research Database (Denmark)

Porsgaard, Trine; Overgaard, Jesper; Krogh, Anne Louise

2007-01-01

Many studies have shown beneficial effects of long chain n-3 polyunsaturated fatty acids (PUFA) on human health. Regardless of the positive effects of n-3 PUFA, the intake of these fatty acids remains low. An approach to increase the intake of n-3 PUFA in the population is to incorporate fish oil...... Syrian hamsters received hamster feed blended with one of the three butter products. After 6 weeks of feeding, the fatty acid compositions of plasma, erythrocytes, liver, brain, and visceral fat were determined. The intake of butter product with fish oil resulted in a higher level of n-3 PUFA in plasma...... into food. In the present study, fish oil was incorporated into butter blends by enzymatic interesterification. The aim of the study was to investigate the effects of this butter product in comparison with a commercial butter blend and a product produced by interesterification but without fish oil. Golden...

Postprandial lipid responses to an alpha-linolenic acid-rich oil, olive oil and butter in women: A randomized crossover trial

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Rosenquist Anna

2011-06-01

Full Text Available Abstract Background Postprandial lipaemia varies with gender and the composition of dietary fat due to the partitioning of fatty acids between beta-oxidation and incorporation into triacylglycerols (TAGs. Increasing evidence highlights the importance of postprandial measurements to evaluate atherogenic risk. Postprandial effects of alpha-linolenic acid (ALA in women are poorly characterized. We therefore studied the postprandial lipid response of women to an ALA-rich oil in comparison with olive oil and butter, and characterized the fatty acid composition of total lipids, TAGs, and non-esterified fatty acids (NEFAs in plasma. Methods A randomized crossover design (n = 19 was used to compare the postprandial effects of 3 meals containing 35 g fat. Blood samples were collected at regular intervals for 7 h. Statistical analysis was carried out with ANOVA (significant difference = P Results No significant difference was seen in incremental area under the curve (iAUC plasma-TAG between the meals. ALA and oleic acid levels were significantly increased in plasma after ALA-rich oil and olive oil meals, respectively. Palmitic acid was significantly increased in plasma-TAG after the butter meal. The ratios of 18:2 n-6 to18:3 n-3 in plasma-TAGs, three and seven hours after the ALA-rich oil meal, were 1.5 and 2.4, respectively. The corresponding values after the olive oil meal were: 13.8 and 16.9; and after the butter meal: 9.0 and 11.6. Conclusions The postprandial p-TAG and NEFA response in healthy pre-menopausal women was not significantly different after the intake of an ALA-rich oil, olive oil and butter. The ALA-rich oil significantly affected different plasma lipid fractions and improved the ratio of n-6 to n-3 fatty acids several hours postprandially.

Replacement of cocoa butter with cocoa butter - like fat from modified palm oil in coating chocolate

Directory of Open Access Journals (Sweden)

Jitbunjerdkul, S.

2007-07-01

Full Text Available Chocolate is a confectionery product, mainly containing cocoa mass or liquor, cocoa butter (CB and sugar. Nowadays vegetable fats and modified oil are used instead of CB in chocolate products to lower the cost and to obtain the varieties of products with different characteristics and textures. Cocoa butter-like fat from modified palm oil (CBFMPO at different levels of CB replacement (60,80 and 100% were used to develop a formulation of coating chocolate. When physical and sensory properties were evaluated, the viscosity and coating ability on biscuit sticks were remarkedly decreased with increasing CBFMPO content. Hedonic mean scores of mouthfeel and coating ability of the chocolate containing 100% CBFMPO were greater than those of chocolate containing 60 and 80% CBFMPO (p<0.05. During storage of biscuit sticks dipped in the chocolate coating (chocolate containing 100% CBFMPO at room temperature (27-29oC and low temperature (20-22oC for 30 days, blooming (as shown by whiteness index occurred to a greater extent at higher temperature. At both storage temperatures, the intensity scores of glossiness and hedonic mean scores of overall liking of samples decreased but intensity scores of off-odor increased during the first 6 of days storage (p<0.05.

Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet

DEFF Research Database (Denmark)

Engel, Sara; Tholstrup, Tine

2015-01-01

BACKGROUND: Butter is known to have a cholesterol-raising effect and, therefore, has often been included as a negative control in dietary studies, whereas the effect of moderate butter intake has not been elucidated to our knowledge. OBJECTIVE: We compared the effects of moderate butter intake...... their habitual diets. The study included 47 healthy men and women (mean ± SD total cholesterol: 5.22 ± 0.90 mmol/L) who substituted a part of their habitual diets with 4.5% of energy from butter or refined olive oil. RESULTS: Study subjects were 70% women with a mean age and body mass index (in kg/m(2)) of 40.......4 y and 23.5, respectively. Butter intake increased total cholesterol and LDL cholesterol more than did olive oil intake (P cholesterol compared with the run-in period (P

Effects of dietary cold-pressed turnip rapeseed oil and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome

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Wallenius Marja

2010-12-01

Full Text Available Abstract Background Rapeseed oil is the principal dietary source of monounsaturated and n-3 polyunsaturated fatty acids in the Northern Europe. However, the effect of rapeseed oil on the markers of subclinical atherosclerosis is not known. The purpose of this study was to compare the effects of dietary intake of cold-pressed turnip rapeseed oil (CPTRO and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome. Methods Thirty-seven men with metabolic syndrome completed an open and balanced crossover study. Treatment periods lasted for 6 to 8 weeks and they were separated from each other with an eight-week washout period. Subjects maintained their normal dietary habits and physical activity without major variations. The daily fat adjunct consisted either of 37.5 grams of butter or 35 mL of VirginoR CPTRO. Participants were asked to spread butter on bread on the butter period and to drink CPTRO on the oil period. The fat adjunct was used as such without heating or frying. Results Compared to butter, administration of CPTRO was followed by a reduction of total cholesterol by 8% (p Conclusion Cold-pressed turnip rapeseed oil had favourable effects on circulating LDL cholesterol and oxidized LDL, which may be important in the management of patients at high cardiovascular risk. Trial registration ClinicalTrial.gov NCT01119690

Studies on the changes of biologically active complexes of sunflower oil, tard, and butter under gamma irradiation

International Nuclear Information System (INIS)

Ivanov, A.; Stamatov, D.

1976-01-01

Investigations of changes in the biologically active complex of sunflower oil, lard and butter under the influence of gamma rays: The points examined are the effect of small, medium and large doses (10 4 , 10 6 and 10 7 ) of gamma rays (Co 60 ) and the after-effect on the carotenes, tocopherols, sterols and linoleic acid in sunflower oil, lard and butter. Under these conditions, only the carotenes and tocopherols are subjected to changes to the point of destruction. What was found is a good correlative connection between the changes in the tocopherols and the degree of oxidation of the corresponding fats. (orig.) [de

Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women.

Science.gov (United States)

Khaw, Kay-Tee; Sharp, Stephen J; Finikarides, Leila; Afzal, Islam; Lentjes, Marleen; Luben, Robert; Forouhi, Nita G

2018-03-06

High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol (LDL-C), an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats, extra virgin coconut oil, butter or extra virgin olive oil, in healthy men and women in the general population. Randomised clinical trial conducted over June and July 2017. General community in Cambridgeshire, UK. Volunteer adults were recruited by the British Broadcasting Corporation through their websites. Eligibility criteria were men and women aged 50-75 years, with no known history of cancer, cardiovascular disease or diabetes, not on lipid lowering medication, no contraindications to a high-fat diet and willingness to be randomised to consume one of the three dietary fats for 4 weeks. Of 160 individuals initially expressing an interest and assessed for eligibility, 96 were randomised to one of three interventions; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment. Their mean age was 60 years, 67% were women and 98% were European Caucasian. Of these, 91 men and women attended a follow-up assessment 4 weeks later. Participants were randomised to extra virgin coconut oil, extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks, which they could incorporate into their usual diet or consume as a supplement. The primary outcome was change in serum LDL-C; secondary outcomes were change in total and high-density lipoprotein cholesterol (TC and HDL-C), TC/HDL-C ratio and non

Carbon coatings with olive oil, soybean oil and butter on nano-LiFePO 4

Science.gov (United States)

Kim, Ketack; Jeong, Ji Hwa; Kim, Ick-Jun; Kim, Hyun-Soo

Kitchen oils (olive, soybean and butter) are selected for carbon coatings on LiFePO 4. The surface properties of LiFePO 4 are unknown or vary depending on synthetic methods. The multi-functional groups of fatty acids in the oils can orient properly to cope with the variable surface properties of LiFePO 4, which can lead to dense carbon coatings. The low price and low toxicity of kitchen oils are other advantages of the coating process. LiFePO 4 (D 50 = 121 nm)combined with the carbon coating enhances the rate capability. Capacities at the 2 C rate reach 150 mAh g -1 or higher. The charge retention values of 2.0 C/0.2 C are between 94.4 and 98.9%.

Cocoa butter and safflower oil elicit different effects on hepatic gene expression and lipid metabolism in rats.

Science.gov (United States)

Gustavsson, Carolina; Parini, Paolo; Ostojic, Jovanca; Cheung, Louisa; Hu, Jin; Zadjali, Fahad; Tahir, Faheem; Brismar, Kerstin; Norstedt, Gunnar; Tollet-Egnell, Petra

2009-11-01

The aim of this study was to compare the effects of cocoa butter and safflower oil on hepatic transcript profiles, lipid metabolism and insulin sensitivity in healthy rats. Cocoa butter-based high-fat feeding for 3 days did not affect plasma total triglyceride (TG) levels or TG-rich VLDL particles or hepatic insulin sensitivity, but changes in hepatic gene expression were induced that might lead to increased lipid synthesis, lipotoxicity, inflammation and insulin resistance if maintained. Safflower oil increased hepatic beta-oxidation, was beneficial in terms of circulating TG-rich VLDL particles, but led to reduced hepatic insulin sensitivity. The effects of safflower oil on hepatic gene expression were partly overlapping with those exerted by cocoa butter, but fewer transcripts from anabolic pathways were altered. Increased hepatic cholesterol levels and increased expression of hepatic CYP7A1 and ABCG5 mRNA, important gene products in bile acid production and cholesterol excretion, were specific effects elicited by safflower oil only. Common effects on gene expression included increased levels of p8, DIG-1 IGFBP-1 and FGF21, and reduced levels of SCD-1 and SCD-2. This indicates that a lipid-induced program for hepatic lipid disposal and cell survival was induced by 3 days of high-fat feeding, independent on the lipid source. Based on the results, we speculate that hepatic TG infiltration leads to reduced expression of SCD-1, which might mediate either neutral, beneficial or unfavorable effects on hepatic metabolism upon high-fat feeding, depending on which fatty acids were provided by the diet.

A butter diet induces higher levels of n-3 PUFA and of n-3/n-6 PUFA ratio in rat serum and hearts than a safflower oil diet.

Science.gov (United States)

Hirai, K; Ozeki, Y; Nakano, T; Takezoe, R; Nakanishi, M; Asano, Y; Higuchi, H

2001-01-01

The effects of a 47-week diet of butter or safflower oil as fat in combination with casein or soy protein as protein were observed for the serum concentrations of lipids and fatty acid compositions in rat serum and heart. Serum total cholesterol (Chol) did not differ among the four experimental diet groups. In the butter groups, significantly higher low-density lipoprotein (LDL)-Chol and lower high-density lipoprotein (HDL)-Chol were observed than in the safflower oil groups (psafflower oil groups (psafflower oil groups, the butter groups showed higher n-3 polyunsaturated fatty acids (PUFA) contents and lower n-6 PUFA contents in serum and the hearts (psafflower oil groups of under 0.01 in serum and 0.02 and 0.03 in the hearts (safflower oil-casein diet and safflower oil-soy protein diet, respectively) (psafflower oil diet in rat serum and hearts over a long feeding period.

Carbon coatings with olive oil, soybean oil and butter on nano-LiFePO{sub 4}

Energy Technology Data Exchange (ETDEWEB)

Kim, Ketack; Jeong, Ji Hwa; Kim, Ick-Jun; Kim, Hyun-Soo [Battery Research Group, Korea Electrotechnology Research Institute, Changwon, 641-600 (Korea)

2007-05-15

Kitchen oils (olive, soybean and butter) are selected for carbon coatings on LiFePO{sub 4}. The surface properties of LiFePO{sub 4} are unknown or vary depending on synthetic methods. The multi-functional groups of fatty acids in the oils can orient properly to cope with the variable surface properties of LiFePO{sub 4}, which can lead to dense carbon coatings. The low price and low toxicity of kitchen oils are other advantages of the coating process. LiFePO{sub 4} (D{sub 50} = 121 nm)combined with the carbon coating enhances the rate capability. Capacities at the 2C rate reach 150 mAh g{sup -1} or higher. The charge retention values of 2.0C/0.2C are between 94.4 and 98.9%. (author)

Tropical vegetable fats and butters: properties and new alternatives

Directory of Open Access Journals (Sweden)

J Salas Joaquín

2009-07-01

Full Text Available Tropical fats and butters are characterized by their high contents of saturated fatty acids, which confer to them melting points and rheological properties adequate for the production of high valuable food commodities. We can distinguish 3 groups of tropical fats: those having medium chain fatty acids, like coconut or palm kernel oils, those rich in palmitic acid, like palm oil and its fractions, and those rich in stearic acid like cocoa butter. Modern biotechnology has provided with alternatives to these species in engineered common oil crops enriched in saturated fatty acids and processes aimed to enrich common oils in disaturated TAGs by enzymatic transesterification. The present and future of these new sources of saturated fats are discussed in this work.

FAT CRYSTALS AND THE FLOW RHEOLOGY OF BUTTER AND MARGARINE.

Science.gov (United States)

Parkinson, C; Sherman, P; Matsumoto, S

1970-03-01

The viscosities of fat crystals extracted by 1 % Aerosol O.T. from butter and margarine have been studied using a Weissenberg Rheogoniometer. By applying the Brodnyan (1959) equation for non-spherical particles to the viscosity data at high rates of shear, after correcting for secondary flow phenomena, it was deduced that the axial ratios of the margarine fat crystals were between 3.05 and 3.94, with the fat crystals from butter lying midway between the two extremes. By applying viscosity equations of the exponential type to such data, it should be possible to calculate the viscosity of butter and margarine at very high rates of shear when the viscosity of the liquid oil in the fat phase and the volume concentration of water drops are known. This information could be useful for predicting the spreadability characteristics of butter and margarine.

Adequacy of the measurement capability of fatty acid compositions and sterol profiles to determine authenticity of milk fat through formulation of adulterated butter

DEFF Research Database (Denmark)

Soha, Sahel; Mortazavian, Amir M.; Piravi-Vanak, Zahra

2015-01-01

In this research a comparison has been made between the fatty acid and sterol compositions of Iranian pure butter and three samples of adulterated butter. These samples were formulated using edible vegetable fats/oils with similar milk fat structures including palm olein, palm kernel and coconut...... butter (B1), and 97.61%, 98.48% and 97.98% of the total sterols in the samples adulterated with palm olein, palm kernel and coconut oil (B2, B3, and B4), respectively. Contents of the main phytosterol profiles such as β-sitosterol, stigmasterol and campesterol were also determined. The β...... oil to determine the authenticity of milk fat. The amount of vegetable fats/oils used in the formulation of the adulterated butter was 10%. The adulterated samples were formulated so that their fatty acid profiles were comforted with acceptable levels of pure butter as specified by the Iranian...

Microbiological quality of karin butter, a traditionally manufactured butter from Turkey

Energy Technology Data Exchange (ETDEWEB)

Gokce, R.; Aslanalp, Y.; Nur Herken, E.

2010-07-01

Karin butter, which is characterized by being packaged into sheep or goat rumen (karin), is a traditional butter type. Karin used as a packaging material in the butter production and is an important factor for the butter to be more aromatic and delicious. In this study, karin butter samples collected from factories and local markets were investigated for total aerobic mesophilic bacteria, coliform bacteria, Staphilococcus aureus and mould-yeast counts. The results were evaluated with respect to the legal stipulations of Turkey and other scientific studies related to the subject. The microbiological quality of karin butter samples was found to be poor in general. (Author)

Physical and chemical analysis and fatty acid composition of peanut, peanut oil and peanut butter from ÇOM and NC-7 cultivars

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Seven, Serap

2003-03-01

Full Text Available In the samples of two different peanuts and peanut butters which were obtained from different locations of the same region, moisture, protein, oil, cellulose, ash and energy have been determined. Furthermore, the weight of 1000 seeds peanuts and their sizes have been measured. In the samples, Na, K, Ca, P, Fe, Zn, Cu, Mg, Mn, Al, As, B, Cs,Cr, Li, Pb, Se and V amounts have been established by using Inductivelly Coupled Plasma-Atomic Emission Spectrophotometer (ICP-AES. In the kernels and peanut butter, acidity, iodine and peroxide value, relative density, refractive index, tocopherol, saponification number and unsaponifiable matter have been determined. In the seed and butter oils of ÇOM and NC-7 cultivars, respectively; myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, gadoleic and behenic acids were identified mainly by gas chromatography. The major fatty acids of peanut seeds and butter of both cultivar were oleic, linoleic and palmitic acids. Both variety exhibited higher concentrations of oleic acid. Consequently, peanut seeds and butters of ÇOM and NC-7 were found rich in oil, protein, oleic and linoleic acids and mineral compositions. Increasing of high oleic / linoleic ratio and tocopherol contents are very important due to stability of oil. Also, the peanut butter are nutritionally equivalent to peanut kernel.En las muestras de dos diferentes tipos de cacahuete y manteca de cacahuete, obtenidas de localidades diferentes de la misma región, se han determinado: humedad, proteína, grasa, celulosa, ceniza y energía. Por otro lado, se ha medido el peso de 1000 semillas y sus tamaños. En las muestras se han estudiado mediante un Espectrofotómetro de Emisión Atómica - Plasma con Acoplamiento Inductivo (ICP-AES el contenido en Na, K, Ca, P, Fe, Zn, Cu, Mg, Mn, Al, As, B, Cs,Cr, Li, Pb, Se y V. En los granos y en la manteca de cacahuete se ha determinado la acidez, el índice de iodo, el índice de per

From margarine to butter: predictors of changing bread spread in an 11-year population follow-up.

Science.gov (United States)

Prättälä, Ritva; Levälahti, Esko; Lallukka, Tea; Männistö, Satu; Paalanen, Laura; Raulio, Susanna; Roos, Eva; Suominen, Sakari; Mäki-Opas, Tomi

2016-06-01

Finland is known for a sharp decrease in the intake of saturated fat and cardiovascular mortality. Since 2000, however, the consumption of butter-containing spreads - an important source of saturated fats - has increased. We examined social and health-related predictors of the increase among Finnish men and women. An 11-year population follow-up. A representative random sample of adult Finns, invited to a health survey in 2000. Altogether 5414 persons aged 30-64 years at baseline in 2000 were re-invited in 2011. Of men 1529 (59 %) and of women 1853 (66 %) answered the questions on bread spreads at both time points. Respondents reported the use of bread spreads by choosing one of the following alternatives: no fat, soft margarine, butter-vegetable oil mixture and butter, which were later categorized into margarine/no spread and butter/butter-vegetable oil mixture (= butter). The predictors included gender, age, marital status, education, employment status, place of residence, health behaviours, BMI and health. Multinomial regression models were fitted. Of the 2582 baseline margarine/no spread users, 24.6% shifted to butter. Only a few of the baseline sociodemographic or health-related determinants predicted the change. Finnish women were more likely to change to butter than men. Living with a spouse predicted the change among men. The change from margarine to butter between 2000 and 2011 seemed not to be a matter of compliance with official nutrition recommendations. Further longitudinal studies on social, behavioural and motivational predictors of dietary changes are needed.

strength properties of shea-butter nuts under compressive loading

African Journals Online (AJOL)

NIJOTECH

Compression tests were performed on heat-treated Shea-butter nuts to study the effects of ... the only source of vegetable oil. It was also .... the longitudinal axis, while in the lateral loading position ... Multiple Range Test (DMRT) was used to.

Profiling the quality characteristics of the butter of Pentadesma butyracea with reference to shea butter.

Science.gov (United States)

Ayegnon, Bernolde P; Kayodé, Adéchola Pp; Tchobo, Fidèle P; Azokpota, Paulin; Soumanou, Mohamed M; Hounhouigan, D Joseph

2015-12-01

Pentadesma butyracea is a tropical plant species. Its kernels are rich in edible butter similar to shea butter. This study evaluated the quality characteristics of the Pentadesma butter produced by cottage enterprises in Benin, using a quantitative survey approach and physicochemical and sensorial analysis methods. The butter of Pentadesma is mostly used for food preparation, cosmetic and therapeutic applications. It is characterized by a yellow colour, a hard texture, a relatively sweet taste and a bright appearance. Consumers preferred Pentadesma butter to shea butter for colour, taste, texture and appearance. Instrumental analysis showed that the average water content (6.5 g kg(-1) ) and peroxide value (0.74 mEq O2 kg(-1) ) of Pentadesma butter were lower than those of shea butter, for which average water content and peroxide values were 20.7g kg(-1) and 2.09 mEq O2 kg(-1) respectively. The fatty acid profile of Pentadesma butter is similar to that of shea butter. This study showed that the Pentadesma butyracea butter produced by cottage enterprises in Benin exhibited quality characteristics which are better than that of shea butter. The data generated can be used for a better exploitation of the butter in food and cosmetic industries. © 2014 Society of Chemical Industry.

Biodiesel production from butter factory effluent | Schabort | African ...

African Journals Online (AJOL)

The increase in energy demand coupled with the depletion of fossil fuels has increased the need for renewable and sustainable energy sources. Butter waste effluent was identified as a possible feedstock for biodiesel. The effects of the temperature, alcohol to oil molar ratio, catalyst concentration and the reaction time were ...

The use of modified packaging in the technology of butter

Directory of Open Access Journals (Sweden)

L. V. Golubeva

2017-01-01

Full Text Available Improving the food industry has led to a significant increase in the role of packaging in food production. At present, so-called "active packings" have appeared that have a positive effect on the product in contact with it, including through the use of antimicrobial additives. Work has been carried out on the use of a water-soluble form of chitosan in the technological process for the production of creamy butter "Krestyanskoe". The sample of chitosan was dissolved in drinking water with ascorbic acid (mass fraction 1%. The resulting chitosan solution was applied to the packaging material-aluminum laminated foil. Packaging is considered suitable for use after complete evaporation of moisture at room temperature from the surface of the material. The process of obtaining butter cream was carried out according to a conventional technological scheme by converting high-fat cream. It is determined that butter "Peasant" with chitosan is microbiologically more resistant than the control sample. The effect of the mass fraction of chitosan in the inner layer of the packaging material on the contacting product was experimentally established. It is established that the developed modified package allows to reduce the number of pathogens on the oil surface. In the course of storage, the control samples before the experimental ones showed the first signs of spoilage: an acidic unpleasant smell appeared and an aftertaste that sharply increased by the end of the storage period. The results of determining the organoleptic properties of the products correlated with physicochemical and microbiological indices. On the surface of the oil of the control samples, a more active development of yeast and mold fungi was observed. It is determined that the use of chitosan solution inhibits the development of mold fungi and yeast. The possibility of increasing the shelf life of butter "Peasant" in modified packaging by an average of 30% is proved.

Production and quality of kefir cultured butter

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Yaşar Karaca

2018-01-01

Full Text Available Cream is the main raw material for the butter production and reflects its properties into butter quality. Maturation of cream with appropriate starter culture is important for butter quality, sensory properties and shelf life of the end product. Kefir grains contain important probiotics for healthy nutrition including lactic acid bacteria, acetic acid bacteria, and yeasts in high numbers. The aim of this research was to determine the properties of butter produced using natural kefir culture during a 21-day cold storage. Determination of microbial, chemical and sensory properties of butter samples was carried out. Control sample (KOTE had 6.64 log CFU g-1 Lactococcus spp. while kefir cultured butter samples had 8.58 log CFU g-1. Kefir cultured butter contained 5.24 log CFU g-1 L. acidophilus at Day 1, while control samples did not have L. acidophilus. Acetaldehyde content of kefir cultured butter was significantly higher from the uncultured butter. According to sensory evaluation performed by 12 panelists, KKTE samples had better sensory properties than those observed in the KOTE samples.

Synthesis and characterization of antiseptic soap from neem oil and ...

African Journals Online (AJOL)

In this work, neem oil and shea butter oil were mixed in various proportions and used in preparing soaps which were subsequently characterized. The combination of Neem oil to Shea butter oil considered were 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 (wt:wt). The physical properties of the prepared soap ...

Fish oil prevents sucrose-induced fatty liver but exacerbates high-safflower oil-induced fatty liver in ddy mice.

Science.gov (United States)

Yamazaki, Tomomi; Nakamori, Akiko; Sasaki, Eriko; Wada, Satoshi; Ezaki, Osamu

2007-12-01

Diets high in sucrose/fructose or fat can result in hepatic steatosis (fatty liver). We analyzed the effects of dietary fish oil on fatty liver induced by sucrose, safflower oil, and butter in ddY mice. In experiment I, mice were fed a high-starch diet [70 energy% (en%) starch] plus 20% (wt/wt) sucrose in the drinking water or fed a high-safflower oil diet (60 en%) for 11 weeks. As a control, mice were fed a high-starch diet with drinking water. Fish oil (10 en%) was either supplemented or not. Mice supplemented with sucrose or fed safflower oil showed a 1.7-fold or 2.2-fold increased liver triglyceride content, respectively, compared with that of control mice. Fish oil completely prevented sucrose-induced fatty liver, whereas it exacerbated safflower oil-induced fatty liver. Sucrose increased SREBP-1c and target gene messenger RNAs (mRNAs), and fish oil completely inhibited these increases. In experiment II, mice were fed a high-safflower oil or a high-butter diet, with or without fish oil supplementation. Fish oil exacerbated safflower oil-induced fatty liver but did not affect butter-induced fatty liver. Fish oil increased expression of peroxisome proliferator-activated receptor gamma (PPARgamma) and target CD36 mRNA in safflower oil-fed mice. These increases were not observed in sucrose-supplemented or butter-fed mice. The effects of dietary fish oil on fatty liver differ according to the cause of fatty liver; fish oil prevents sucrose-induced fatty liver but exacerbates safflower oil-induced fatty liver. The exacerbation of fatty liver may be due, at least in part, to increased expression of liver PPARgamma.

7 CFR 981.466 - Almond butter.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Almond butter. 981.466 Section 981.466 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE ALMONDS GROWN IN CALIFORNIA Administrative Rules and Regulations § 981.466 Almond butter. Almond butter as used in § 981.66(c) is hereby...

Butter improves glucose tolerance compared with at highly polyunsaturated diet in the rat

DEFF Research Database (Denmark)

Hellgren, Lars

in epidemiological studies, where the typical fatty acid composition of milk-fat, i.e. a high level of saturated fatty acids (SFA) and low concentration of polyunsaturated fatty acids (PUFAs), has been correlated to increased insulin-resistance. It is therefore essential to characterize the impact of milk......-fat on glucose-tolerance in intervention studies. Methods: 16 rats were divided into two groups and fed a semisynthetic diet containing 31 E-% fat, either as butter or highly polyunsaturated grapeseed oil. After 12 weeks on the diets, glucose-tolerance was assayed with the oral-glucose tolerance test (OGTT......). Results and Discussion: The OGTT revealed that the rats on the butter-containing diet, had a substantially higher glucose tolerance than the rats, which were fed grapeseed oil (area under the curve =195  31 mM*min-2 vs. 310  13 mM*min-2, n= 8, p=0.004). There were no differences in serum triacylglycerol...

Fate of Campylobacter jejuni in butter.

Science.gov (United States)

Zhao, T; Doyle, M P; Berg, D E

2000-01-01

An outbreak of Campylobacter enteritis was associated with a restaurant in Louisiana during the summer of 1995. Thirty cases were identified, and four required hospitalization. Campylobacter jejuni was isolated from the patients, and epidemiologic studies revealed illness associated with eating garlic butter served at the restaurant. Three batches of garlic butter prepared by the restaurant associated with the outbreak and a C. jejuni isolate obtained from a patient involved in the outbreak were used for studies to determine the fate of C. jejuni in garlic butter. Studies also were done to determine the efficacy of the heat treatment used by the restaurant to prepare garlic bread to kill C. jejuni. Garlic butter was inoculated with approximately 10(4) and 10(6) CFU/g of C. jejuni and held at 5 or 21 degrees C. Results revealed that the survival of C. jejuni differed greatly, depending on the presence or absence of garlic. At 5 degrees C, C. jejuni populations decreased to an undetectable level (days in butter with no garlic. At 21 degrees C, C. jejuni populations decreased to an undetectable level within 5 h for two batches and to 50 CFU/g in 5 h for another batch. In contrast, C. jejuni was detected at 500 CFU/g at 28 h after inoculation but was undetectable at 3 days in butter with no garlic held at 21 degrees C. The heating procedure (135 degrees C, 4 min) used to make garlic bread by the implicated restaurant was determined not to be sufficient for killing C. jejuni, with the internal temperature of the buttered bread after heating ranging from 19 to 22 degrees C. This study revealed that C. jejuni can survive for many days in refrigerated butter, but large populations (10(3) to 10(5) CFU/g) are killed within a few hours in butter that contains garlic. Furthermore, the heat treatment used by the restaurant to melt garlic butter in making garlic bread was not adequate to kill C. jejuni.

Dielectric Properties of Water in Butter and Water-AOT-Heptane Systems Measured using Terahertz Time-Domain Spectroscopy

DEFF Research Database (Denmark)

Møller, Uffe; Folkenberg, Jacob Riis; Jepsen, Peter Uhd

2010-01-01

We investigate the dielectric properties of water confined in nanometer-sized inverse micelles in mixtures of water, AOT, and heptane. We show that the dielectric properties of the confined water are dependent on the water pool size and different from those of bulk water. We also discuss...... the dielectric properties of different vegetable oils, lard, and butter, and use these properties to deduce the dielectric properties of water in butter, which are shown to deviate significantly from the dielectric properties of bulk water....

High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.

Science.gov (United States)

Skelhon, Thomas S; Olsson, Patrik K A; Morgan, Adam R; Bon, Stefan A F

2013-09-01

Reducing the fat content of chocolate formulations is a major challenge for the confectionery industry. We report the suspension of aqueous microgel agar particles of up to 80% v/v within sunflower oil, cocoa butter, and ultimately chocolate. The optimised emulsification process involves a shear-cooling step. We demonstrate the versatility of our method when applied to white, milk, and dark chocolate formulations, whilst preserving the desired polymorph V of the cocoa butter matrix. In addition, we show that this technology can be used as a strategy to disperse alcoholic beverages into chocolate confectionery.

Polymorph identification studies on cocoa butter from Sabah

International Nuclear Information System (INIS)

Nur Fadzillah Basri; Fauziah Abdul Aziz; Mohd Omar, A.K.; Nik Norulaini, A.R.

2009-01-01

The main purpose of this study was to analyzed and examined the cocoa butter samples from Sabah. This work presence the crystal phases present in cocoa butter sample thus proved the existence of polymorph obtained from differential scanning calorimeter (DSC) analysis and confirmed by X-ray diffraction (XRD). The cocoa butter samples were extracted using a conventional method by Soxhlet Extraction method. Crystals were formed under controlled static and tempered conditions. Cocoa butter polymorphism demonstrates that it is the actual crystallization temperature, not the cooling rate that determines the polymorph that crystallizes. (author)

Comparison of the effect of two excipients (karite nut butter and vaseline on the efficacy of Cocos nucifera, Elaeis guineensis and Carapa procera oil-based repellents formulations against mosquitoes biting in Ivory Coast

Directory of Open Access Journals (Sweden)

Konan Y.L.

2003-06-01

Full Text Available Repellents in the form of dermal pomades are recommended as a protection against awakening and bedtime mosquito bites. If synthesis repellents are available, they are nevertheless not common and the prices remain out of reach for the communities concerned. The people therefore have to resort more and more to traditional concoctions, some of which have been shown to be effective. After demonstrating that oil-based formulations (lotions, creams, pomades of Cocos nucifera (coconut, Elaeis guineensis (oil palm and Carapa procera (gobi were effective against mosquitoes, it became necessary to study the impact of the two excipients used in their manufacture, on the effectiveness of the repellents. Experiments were carried with Anopheles gambiae and Aedes aegypti under lobaratory conditions and any other mosquitoes collected under field conditions in Ivory Coast. The laboratory results indicate that the average protection times obtained with formulations with karite nut butter as excipient (54.8 ± 37.0 mn and 74.6 ± 26.4 mn respectively on An. gambiae and Ae. aegypti are higher than those recorded with vaseline as excipient (respectively 42.7 ± 30.0 mn and 60.8 ± 33.9 mn. On the other hand, under field conditions, the biting rate percentage reduction obtained with the products with karite nut butter and vaseline excipient were similar (respectively 29.8 % and 35.9 % for all mosquitoes collected and 45.7 % and 47.4 % against An. gambiae. Nevertheless, the use of karite nut butter on repellent products should be encouraged because its sale price is very lower (10 time less than the vaseline's.

Comparison of the effect of two excipients (karite nut butter and vaseline) on the efficacy of Cocos nucifera, Elaeis guineensis and Carapa procera oil-based repellents formulations against mosquitoes biting in Ivory Coast.

Science.gov (United States)

Konan, Y L; Sylla, M S; Doannio, J M; Traoré, S

2003-06-01

Repellents in the form of dermal pomades are recommended as a protection against awakening and bedtime mosquito bites. If synthesis repellents are available, they are nevertheless not common and the prices remain out of reach for the communities concerned. The people therefore have to resort more and more to traditional concoctions, some of which have been shown to be effective. After demonstrating that oil-based formulations (lotions, creams, pomades) of Cocos nucifera (coconut), Elaeis guineensis (oil palm) and Carapa procera (gobi) were effective against mosquitoes, it became necessary to study the impact of the two excipients used in their manufacture, on the effectiveness of the repellents. Experiments were carried with Anopheles gambiae and Aedes aegypti under lobaratory conditions and any other mosquitoes collected under field conditions in Ivory Coast. The laboratory results indicate that the average protection times obtained with formulations with karite nut butter as excipient (54.8 +/- 37.0 mn and 74.6 +/- 26.4 mn respectively on An. gambiae and Ae. aegypti) are higher than those recorded with vaseline as excipient (respectively 42.7 +/- 30.0 mn and 60.8 +/- 33.9 mn). On the other hand, under field conditions, the biting rate percentage reduction obtained with the products with karite nut butter and vaseline excipient were similar (respectively 29.8% and 35.9% for all mosquitoes collected and 45.7% and 47.4% against An. gambiae). Nevertheless, the use of karite nut butter on repellent products should be encouraged because its sale price is very lower (10 time less) than the vaseline's.

Future prospects for palm oil refining and modifications

Directory of Open Access Journals (Sweden)

Gibon Véronique

2009-07-01

Full Text Available Palm oil is rich in minor components that impart unique nutritional properties and need to be preserved. In this context, refining technologies have been improved, with the dual temperature deodorizer, the double condensing unit and the ice condensing system. The DOBI is a good tool to assess quality of the crude palm oil and its ability to be properly refined. Specially refined oils open a market for new high quality products (golden palm oil, red palm oil, white soaps, etc.. Palm oil is a good candidate for the multi-step dry fractionation process, aiming to the production of commodity oils and specialty fats (cocoa butter replacers. New technological developments allow quality and yield improvements. Palm oil and fractions are also valuable feedstock for enzymatic interesterification in which applications are for commodity oil (low-trans margarines and shortenings and for special products (cocoa butter equivalents, infant formulation, ….

Keeping the quality of cows' butter by gamma-irradiation

International Nuclear Information System (INIS)

Rady, A.H.; Badr, H.M.

2003-01-01

This investigation aims to study the use of gamma irradiation for keeping the quality of cows' butter. Fresh butter samples were exposed to gamma irradiation at doses of 0, 2.5 and 5 kGy followed by refrigerated storage and the effects of these treatments on the microbiological aspects and lipid characteristics of butter samples were studied. Moreover, fatty acid profiles and unsaponifiable matter constituents were determined by gas chromatographic analysis, while the stability of butter was determined by rancimat. The results indicated that gamma irradiation at 2.5 kGy dose reduced the counts of total bacteria, lipolytic bacteria, coliforms, molds and yeasts, however, these counts gradually increased during cold storage. Also irradiation at 5 kGy dose greatly reduced the total bacterial count which gradually increased upon storage, while completely eliminated the Other determined microorganisms. Irradiation treatments increased the acid value and peroxide value of butter, while the iodine number was not altered. Moreover, gas chromatographic analysis showed that gamma irradiation slightly increased the total volatile fatty acids, total saturated fatty acids and total hydrocarbons, while slightly decreased the total unsaturated fatty acids and total sterols. In addition, irradiation of butter decreased its stability as determined by rancimat and upon storage of both irradiated and non irradiated butter samples, the acid value gradually increased, while a flexuous changes in the peroxide value were observed. The present study proved that 2.5 and 5 kGy gamma irradiation doses could keep the quality of cows' butter and increased its shelf life at 4 +/- 1degreeC for 8 and 12 weeks as compared to 4 weeks for non irradiated butter (based on the visual appearance of mold growth on the surface of samples) without any effects on its sensory properties [es

Survival of Salmonella during baking of peanut butter cookies.

Science.gov (United States)

Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

2014-04-01

Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

Application of enzymatic alkalimetric method for identification of cream and palm oils

Directory of Open Access Journals (Sweden)

A. V. Nikulina

2018-01-01

Full Text Available Nowadays the "butter" product category is widely falsified by non-dairy fats, mainly by palm oil. The methods recommended for the detection of palm oil in the fat- and oil industry products require a long-term sample preparation or the use of expensive complex equipment, which makes it urgent to search for new, more rapid analytical methods that can be used in small laboratories. An enzymatic- and alkalimetric method distinguishing between palm oil and butter is suggested in the work. The method consists in enzymatic hydrolysis of fat followed by titrimetric determination of the amount of excreted fatty acids with visual fixation of the equivalence point; titrant is the aqueous sodium hydroxide solution (0.1 mol / dm3 and indicator is phenolphthalein. Pancreatic lipase was used as the enzyme. The effect of enzyme activity, the medium pH, temperature and time on the hydrolysis of palm oil and butter was studied. The developed method peculiarity is the use of non-optimal conditions for lipid splitting. This makes it possible to reduce the rate of reaction to establish fine differences in the hydrolysis of different compositions fats. Conditions for the identification of fats - at pH = 7.9 (aqueous solution of sodium tetraborate 1% by weight were justified. In the presence of pancreatic lipase 20000, the splitting of palm oil begins in 25 minutes after the experiment start, and butter splitting begins after 10 minutes. Optimum hydrolysis time allowing to distinguish between palm oil and butter is 20 min. Identification of fats is carried out by comparing the results of alkalimetric titration of the splitting products after 5 minutes (V5’ and 20 minutes (V20’ after the beginning of hydrolysis of the fat under study with the pancreatic lipase 20000. If the sample analyzed contains only butter, then V20’ / V5’ ? 2. Numerically equal values of V5’ and V20’ are obtained when analyzing a palm oil. The value V20’ / V5’, which is in

21 CFR 184.1259 - Cocoa butter substitute.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Cocoa butter substitute. 184.1259 Section 184.1259... FOR HUMAN CONSUMPTION (CONTINUED) DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE Listing of Specific Substances Affirmed as GRAS § 184.1259 Cocoa butter substitute. (a) The common or...

Constitutive equation of butter at static loading

Directory of Open Access Journals (Sweden)

Šárka Nedomová

2008-01-01

Full Text Available This study focuses on the constitutive modelling of finite deformation in the commercially obtained butter (composition is 83 % of milk fat at the temperature 17–20 °C. The specimens from the butter (height L0=14.6 mm and diameter 20 mm have been compressed between two parallel metal plates at a fixed crosshead speed 20 mm/min using of the testing device TIRA TEST. The force F and the deformation ∆L are measured during compression and both quantities are recorded. The experimental records force F – displacement (deformation were obtained. These records have been transformed into stress–strain dependences and into true stress–true strain. The basic data on the strain behaviour of a butter under low strain rates have been obtained. Experimental results show that the behaviour of butter can be described by a hyperelastic material model. In this model, the quasi–static response is defined by compressible hyperelasticity, whereby the strain energy potential is assumed to be representable by a newly proposed polynomial series with three independent parameters. The material parameters in the constitutive model are determined from compression test. A comparison of predictions based on the proposed constitutive equation with experiments shows that the model is able to describe the strain behaviour of the butter examined.

Butter Tolerance in Children Allergic to Cow's Milk

OpenAIRE

Yanagida, Noriyuki; Minoura, Takanori; Kitaoka, Setsuko

2014-01-01

We performed an oral food challenge (OFC) with 10 g of butter (equivalent of 2.9 mL cow's milk) and 25-mL heated cow's milk for 68 children with cow's milk-allergy. Thirty-eight children reacted only to heated cow's milk. Twenty-four children reacted to neither heated milk nor butter. Thirty-eight (86.4%) of 44 patients with positive results to the OFC for heated milk could safely tolerate butter. It is highly likely that even children with cow's milk-allergy who show positive results to an O...

Effects of butter naturally enriched with conjugated linoleic acid and vaccenic acid on blood lipids and LDL particle size in growing pigs

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Haug Anna

2008-08-01

Full Text Available Abstract Background Cow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA and trans vaccenic acid (VA. These fatty acids may be considered as functional foods, and the concentration in milk can be increased by e.g. sunflower oil supplementation to the dairy cow feed. The objective of this study was to compare the effects of regular butter with a special butter naturally enriched in c9,t11-CLA and VA on plasma lipids in female growing pigs. The experimental period lasted for three weeks and the two diets provided daily either 5.0 g c9,t11-CLA plus 15.1 g VA or 1.3 g c9,t11-CLA plus 3.6 g VA. Results The serum concentrations of c9,t11-CLA, VA and alpha-linolenic acid were increased and myristic (14:0 and palmitic acid (16:0 were reduced in the pigs fed the CLA+VA-rich butter-diet compared to regular butter, but no differences in plasma concentrations of triacylglycerol, cholesterol, HDL-cholesterol, LDL-cholesterol, LDL particle size distribution or total cholesterol/HDL cholesterol were observed among the two dietary treatment groups. Conclusion Growing pigs fed diets containing butter naturally enriched in about 20 g c9,t11-CLA plus VA daily for three weeks, had increased serum concentrations of alpha-linolenic acid and decreased myristic and palmitic acid compared to pigs fed regular butter, implying a potential benefit of the CLA+VA butter on serum fatty acid composition. Butter enriched in CLA+VA does not appear to have significant effect on the plasma lipoprotein profile in pigs.

Effects of butter naturally enriched with conjugated linoleic acid and vaccenic acid on blood lipids and LDL particle size in growing pigs

Science.gov (United States)

Haug, Anna; Sjøgren, Per; Hølland, Nina; Müller, Hanne; Kjos, Nils P; Taugbøl, Ole; Fjerdingby, Nina; Biong, Anne S; Selmer-Olsen, Eirik; Harstad, Odd M

2008-01-01

Background Cow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA) and trans vaccenic acid (VA). These fatty acids may be considered as functional foods, and the concentration in milk can be increased by e.g. sunflower oil supplementation to the dairy cow feed. The objective of this study was to compare the effects of regular butter with a special butter naturally enriched in c9,t11-CLA and VA on plasma lipids in female growing pigs. The experimental period lasted for three weeks and the two diets provided daily either 5.0 g c9,t11-CLA plus 15.1 g VA or 1.3 g c9,t11-CLA plus 3.6 g VA. Results The serum concentrations of c9,t11-CLA, VA and alpha-linolenic acid were increased and myristic (14:0) and palmitic acid (16:0) were reduced in the pigs fed the CLA+VA-rich butter-diet compared to regular butter, but no differences in plasma concentrations of triacylglycerol, cholesterol, HDL-cholesterol, LDL-cholesterol, LDL particle size distribution or total cholesterol/HDL cholesterol were observed among the two dietary treatment groups. Conclusion Growing pigs fed diets containing butter naturally enriched in about 20 g c9,t11-CLA plus VA daily for three weeks, had increased serum concentrations of alpha-linolenic acid and decreased myristic and palmitic acid compared to pigs fed regular butter, implying a potential benefit of the CLA+VA butter on serum fatty acid composition. Butter enriched in CLA+VA does not appear to have significant effect on the plasma lipoprotein profile in pigs. PMID:18759970

Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa

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Elizabeth M. Sloffer

2017-11-01

Full Text Available Lipid-based nutrient supplements (LNS are used to prevent and treat moderate and severe acute malnutrition, a leading cause of mortality in children-under-five. The physical and chemical changes of two new LNS products were evaluated before and after accelerated shelf life testing (ASLT according to protocols suggested by the U.S. Agency for International Development (USAID and Doctors without Borders and compared against USAID’s A-20 paste as a control. LNS formulas containing Shea butter from the Shea nut tree (Vitellaria paradoxa, a common fat source in parts of Sub-Saharan Africa, with and without flax-seed oil, as a source of omega-3 fatty acids, were developed. LNS formulas were batched (0.8 kg in a wet grinder, sealed under nitrogen in three-layer mini-pouches (20 g, and underwent ASLT at 40 ± 2 °C for six months with sampling every eight weeks. At each time point, water activity, moisture, peroxide value, oil separation, vitamin C content, and hardness were evaluated. Results showed comparable stability among all formulas with an increase in Aw (p < 0.05 but no change in vitamin C, oil separation, or peroxide value. Addition of Shea butter improved the LNS’s hardness, which remained stable over time. Modifying fat profile in LNS can improve its texture and essential fatty acid content without affecting its storage stability.

Microbiological and physicochemical characterization of shea butter sold on Benin markets

NARCIS (Netherlands)

Honfo, G.F.; Hell, K.; Akissoe, N.H.; Linnemann, A.R.; Coulibaly, O.

2012-01-01

Shea butter, a fat from the nuts of shea tree, is of great nutritional and commercial value for local communities of Africa. The sanitary and physicochemical qualities of shea butter sold in Benin markets are unknown. This study assesses the quality characteristics of 54 samples of shea butter

Development of linear flow rate control system for eccentric butter-fly valve

International Nuclear Information System (INIS)

Kwak, K. K.; Cho, S. W.; Park, J. S.; Cho, J. H.; Song, I. T.; Kim, J. G.; Kwon, S. J.; Kim, I. J.; Park, W. K.

1999-12-01

Butter-fly valves are advantageous over gate, globe, plug, and ball valves in a variety of installations, particularly in the large sizes. The purpose of this project development of linear flow rate control system for eccentric butter-fly valve (intelligent butter-fly valve system). The intelligent butter-fly valve system consist of a valve body, micro controller. The micro controller consist of torque control system, pressure censor, worm and worm gear and communication line etc. The characteristics of intelligent butter-fly valve system as follows: Linear flow rate control function. Digital remote control function. guard function. Self-checking function. (author)

7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

Unusual etiology of gastrointestinal symptoms: the case of jojoba butter

Directory of Open Access Journals (Sweden)

Minckler MR

2017-02-01

Full Text Available Michael R Minckler,1 Joseph Fisher,2 Rachel Bowers,2 Richard Amini1 1Department of Emergency Medicine, University of Arizona, 2College of Medicine, University of Arizona, Tucson, AZ, USA Background: Jojoba butter is cyanogenic and has gained attention among herbal supplement consumers due to claims that it may aid in weight loss. Jojoba butter is extracted from the seeds of jojoba shrubs found in the Sonoran Desert. The seeds have long been recognized as inedible, however clinical symptoms following ingestion are not well documented. Case report: This report describes a patient who developed restlessness and gastrointestinal complaints following ingestion of homemade jojoba seed butter. The patient’s presentation following ingestion is discussed, as well as effective workup and treatment. In our case, the patient was monitored and received fluid resuscitation, lorazepam, and diphenhydramine for symptomatic therapy. Conclusion: This case describes the gastrointestinal sequela and effective management following ingestion of jojoba butter. Keywords: jojoba butter, simmondsin, cyanoglycoside, anorectic

Unusual etiology of gastrointestinal symptoms: the case of jojoba butter.

Science.gov (United States)

Minckler, Michael R; Fisher, Joseph; Bowers, Rachel; Amini, Richard

2017-01-01

Jojoba butter is cyanogenic and has gained attention among herbal supplement consumers due to claims that it may aid in weight loss. Jojoba butter is extracted from the seeds of jojoba shrubs found in the Sonoran Desert. The seeds have long been recognized as inedible, however clinical symptoms following ingestion are not well documented. This report describes a patient who developed restlessness and gastrointestinal complaints following ingestion of homemade jojoba seed butter. The patient's presentation following ingestion is discussed, as well as effective workup and treatment. In our case, the patient was monitored and received fluid resuscitation, lorazepam, and diphenhydramine for symptomatic therapy. This case describes the gastrointestinal sequela and effective management following ingestion of jojoba butter.

Optimizing Microwave-assisted Crude Butter Extraction from Carabao Mango (Mangifera indica Kernels

Directory of Open Access Journals (Sweden)

Edgardo V. Casas

2015-12-01

Full Text Available Carabao mangoes are among the highly produced fruit crops in the Philippines. The processing and consumption of carabao mangoes leave a significant amount of waste seeds. Mango kernel butter extracted from waste seed kernels is a potential additive to cosmetic products or as a cocoa butter substitute. This study determined the pretreatment conditions that produce optimum yield prior to the mechanical extraction of the crude butter. Moreover, this study provided a general sensory evaluation of the finished product. Microwave power (160, 500, and 850 W, microwave exposure time (2.0, 3.5, and 5.0 min, and size levels (1.5, 3.0, and 4.5 mm were tested for their effects on the yield of the mechanically extracted crude butter in wet basis percentage. The optimization procedures resulted to optimum pretreatment conditions of 160 W, 4.25 min, and 1.5 mm. Size level was the most significant factor in the crude butter yield. Sensory evaluation of the crude butter extracted at optimum pretreatment conditions through acceptance test by a test panel resulted to below neutral scores in visual appearance and odor, and above neutral score in texture, indicating the potential of mango butter as a good substitute to cocoa butter in cosmetic products.

Does fat in milk, butter and and cholesterol differently?

DEFF Research Database (Denmark)

Tholstrup, T,; Høy, Carl-Erik; Andersen, L.N.

2004-01-01

and 8 hours following intake of the meals. Results: Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed...... a higher response after cheese diet than after milk diet (p = 0.010, diet X time interaction). Conclusions: A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further....

Butter vs. Margarine: Which Is Better for My Heart?

Science.gov (United States)

... Lifestyle Nutrition and healthy eating Which spread is better for my heart — butter or margarine? Answers from Katherine Zeratsky, R.D., ... answers/butter-vs-margarine/faq-20058152 . Mayo Clinic Footer Legal Conditions and Terms Any use of this ...

Development and optimization of sweet cream butter from buffaloes ...

African Journals Online (AJOL)

ajl yemi

2011-11-28

Nov 28, 2011 ... and shape of fat network (Hunt et al., 2000) is the primary determinant of butter ... by some local dairy industries of Pakistan but this butter production is far less than the per ..... artificial neural network. Int. Dairy J. 18: 323-328.

["Butter, my love" joy, sorrow and rehabilitation: not simply cholesterol and saturated fatty acids].

Science.gov (United States)

Caramia, G

2014-01-01

The author refers to his "love" for butter and joy to eat and enjoy, during his childhood, bread, butter and jam at a time in which butter was still made with milk from cows that grazed and/or ate the hay. Subsequently the great bitterness occurred, due to the fact that many distinguished researchers have attributed to the the saturated fatty acids (SFA) and cholesterol, abundant in butter, the origin of atherosclerotic cardio vascular diseases (CVD) epidemic exploded in North America from the years 1920-1930. This happened in spite of the fact that various data did not overlap, and also that the most famous of cardiologists, worldwide known at the time, had written and pointed out that, if such a condition were caused by saturated fat animals, a corresponding increase in their consumption in the diet would be recorded, while it had actually dropped 20 percent. The prestige of some, alongside the desire to win their case, associated to the modest epidemiological skills of the time, have led them to fall into the error of "cherry picking", i.e. to choose only those data in support of their theory while ignoring others that contradicted that, for decades, the SFA were banned by encouraging the consumption of margarine and vegetable oils. Only in recent times it has emerged from indisputable surveys, that in the diet, if an excess of SFA is harmful, even an excess of simple carbohydrates or protein or polyunsaturated fatty acids omega-6 are responsible for atherosclerotic CD. The problem is not to eliminate from the SFA diet, as they look toxic while actually in some situations are indispensable, but to reach a correct balance of all the different nutrients in the diet, and not only of the SFA, plus physical activity. Butter, then, also in the light of new and important acquisitions, was rehabilitated. This brings to mind a claim issued by Hippocrates (460-377 BC), the pioneer of Western medicine, about 2400 years ago: "If you were to give each the right amount of

Triacylglycerols in some underutilised tropical seed oils 1. Systematic studies of ten oils

International Nuclear Information System (INIS)

Adebowale, K.O.; Adebowale, Y.A.; Nicholson, G.

2002-05-01

Triacylglycerols composition of ten lesser known and underutilised tropical seed oils have been determined. The seed oils include Monodora tenuifolia, Monodora myristica, Colocynthis citrullus, Cyperus esculentus, Cucumeropsis edulis, Andenopus breviflorus, Telfairia occidentalis, Blighia sapida, Antiaris africana and Sesame indicum. In the Moreaceae family (M. tenuifolia, M. myristica) the dominant triacylglycerol are OPO/POO, LLO, OOL, and OOO. They accounted for over 60% of the total triacylglycerol content in the oils. In the Cyperaceae family (C. esculentus), OPP/POO, POL and OOO accounted for over 80% of the total triacylglycerol content. In the Cucurbitaceae family, SSP was the dominant triacylglycerol specie in A. breviflorus, while OPO/POO and OOO were the dominant species in C. citrullus and C. edulis. Blighia sapida recorded a different distribution of triacylglycerols composition. PLL occurred at the highest concentration, while other high molecular weight triacylglycerols were also identified in the oil. They include, SSA, OSA, LSA, OAA and LLA. Analysis of A. antiaris oil showed a different pattern in the distribution of the triacylglycerols. LaLaM, MMLa and LaLaLa accounted for about 80% of the total triacylglycerols. This result reflected the fatty acid composition of the oil. Lauric acid (C12:0) and Myristic acid (C14:0) accounted for 71.5% of the total fatty acid. The possible use of the oils as cocoa butter equivalents CBEs and cocoa butter substitutes CBSs are discussed. (author)

Benefits and constraints of shea butter production by women in ...

African Journals Online (AJOL)

Benefits and constraints of shea butter production by women in Nasarawa state, ... young within the age bracket of 30-39 years and family size of more than 5. ... they derived from their shea butter processing business included better feeding of ...

Different magnesium release profiles from W/O/W emulsions based on crystallized oils.

Science.gov (United States)

Herzi, Sameh; Essafi, Wafa

2018-01-01

Water-in-oil-in-water (W/O/W) double emulsions based on crystallized oils were prepared and the release kinetics of magnesium ions from the internal to the external aqueous phase was investigated at T=4°C, for different crystallized lipophilic matrices. All the emulsions were formulated using the same surface-active species, namely polyglycerol polyricinoleate (oil-soluble) and sodium caseinate (water-soluble). The external aqueous phase was a lactose or glucose solution at approximately the same osmotic pressure as that of the inner droplets, in order to avoid osmotic water transfer phenomena. We investigated two types of crystallized lipophilic systems: one based on blends of cocoa butter and miglyol oil, exploring a solid fat content from 0 to 90% and the other system based on milk fat fractions for which the solid fat content varies between 54 and 86%. For double emulsions based on cocoa butter/miglyol oil, the rate of magnesium release was gradually lowered by increasing the % of fat crystals i.e. cocoa butter, in agreement with a diffusion/permeation mechanism. However for double emulsions based on milk fat fractions, the rate of magnesium release was independent of the % of fat crystals and remains the one at t=0. This difference in diffusion patterns, although the solid content is of the same order, suggests a different distribution of fat crystals within the double globules: a continuous fat network acting as a physical barrier for the diffusion of magnesium for double emulsions based on cocoa butter/miglyol oil and double globule/water interfacial distribution for milk fat fractions based double emulsions, through the formation of a crystalline shell allowing an effective protection of the double globules against diffusion of magnesium to the external aqueous phase. Copyright © 2017 Elsevier Inc. All rights reserved.

“Butter, my love” Joy, Sorrow and Rehabilitation: Not simply Cholesterol and Saturated Fatty Acids

Directory of Open Access Journals (Sweden)

G. Caramia

2014-04-01

Full Text Available The author refers to his “love” for butter and joy to eat and enjoy, during his childhood, bread, butter and jam at a time in which butter was still made with milk from cows that grazed and/or ate the hay. Subsequently the great bitterness occurred, due to the fact that many distinguished researchers have attributed to the the saturated fatty acids (SFA and cholesterol, abundant in butter, the origin of atherosclerotic cardio vascular diseases (CVD epidemic exploded in North America from the years 1920-1930. This happened in spite of the fact that various data did not overlap, and also that the most famous of cardiologists, worldwide known at the time, had written and pointed out that, if such a condition were caused by saturated fat animals, a corresponding increase in their consumption in the diet would be recorded, while it had actually dropped 20 percent. The prestige of some, alongside the desire to win their case, associated to the modest epidemiological skills of the time, have led them to fall into the error of “cherry picking”, i.e. to choose only those data in support of their theory while ignoring others that contradicted that, for decades, the SFA were banned by encouraging the consumption of margarine and vegetable oils. Only in recent times it has emerged from indisputable surveys, that in the diet, if an excess of SFA is harmful, even an excess of simple carbohydrates or protein or polyunsaturated fatty acids omega-6 are responsible for atherosclerotic CVD. The problem is not to eliminate from the SFA diet, as they look toxic while actually in some situations are indispensable, but to reach a correct balance of all the different nutrients in the diet, and not only of the SFA, plus physical activity. Butter, then, also in the light of new and important acquisitions, was rehabilitated. This brings to mind a claim issued by Hippocrates (460-377 BC, the pioneer of Western medicine, about 2400 years ago: “If you were to give

Effects of pan frying with different oils on some of the chemical ...

African Journals Online (AJOL)

The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil, margarine and butter were used in the frying process. Moisture content was decreased and protein, fat, ash and cholesterol contents were increased after frying. Differences ...

Microbiological quality and safety of cooking butter in Beni-Suef ...

African Journals Online (AJOL)

Background: Cooking butter is one of the most popular types of fat consumed in Egyptian houses. It is produced in villages by rural women that are usually using their traditional knowledge during manufacturing. Objective: To study the rate of contamination and hygienic quality of cooking butter Methods: A total of 60 random ...

Saturated Fats from Butter but Not from Cheese Increase HDL-Mediated Cholesterol Efflux Capacity from J774 Macrophages in Men and Women with Abdominal Obesity.

Science.gov (United States)

Brassard, Didier; Arsenault, Benoît J; Boyer, Marjorie; Bernic, Daniela; Tessier-Grenier, Maude; Talbot, Denis; Tremblay, Angelo; Levy, Emile; Asztalos, Bela; Jones, Peter J H; Couture, Patrick; Lamarche, Benoît

2018-04-01

Recent evidence suggests that the association between dietary saturated fatty acids (SFAs) and coronary artery disease risk varies according to food sources. How SFAs from butter and cheese influence HDL-mediated cholesterol efflux capacity (CEC), a key process in reverse cholesterol transport, is currently unknown. In a predefined secondary analysis of a previously published trial, we have examined how diets rich in SFAs from either cheese or butter influence HDL-mediated CEC, compared with diets rich in either monounsaturated fatty acids (MUFAs) or polyunsaturated fatty acids (PUFAs). In a randomized crossover controlled consumption trial, 46 men and women with abdominal obesity consumed 5 isocaloric diets, each for 4 wk. Two diets were rich in SFAs either from cheese (CHEESE) or butter (BUTTER) [12.4-12.6% of energy (%E) as SFAs, 32%E as fat, 52%E as carbohydrates]. In 2 other diets, SFAs (5.8%E) were replaced with either MUFAs from refined olive oil (MUFA) or PUFAs from corn oil (PUFA). Finally, a lower fat and carbohydrate diet was used as a control (5.8%E as SFAs, 25.0%E as fat, 59%E as carbohydrates; CHO). Post-diet HDL-mediated CEC was determined ex vivo using radiolabelled J774 macrophages incubated with apolipoprotein B-depleted serum from the participants. Mean (±SD) age was 41.4 ± 14.2 y, and waist circumference was 107.6 ± 11.5 cm in men and 94.3 ± 12.4 cm in women. BUTTER and MUFA increased HDL-mediated CEC compared with CHEESE (+4.3%, P = 0.026 and +4.7%, P = 0.031, respectively). Exploring the significant diet × sex interaction (P = 0.044) revealed that the increase in HDL-mediated CEC after BUTTER compared with CHEESE was significant among men (+6.0%, P = 0.047) but not women (+2.9%, P = 0.19), whereas the increase after MUFA compared with CHEESE was significant among women (+9.1%, P = 0.008) but not men (-0.6%, P = 0.99). These results provide evidence of a food matrix effect modulating the impact of dairy SFAs on HDL

Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterization.

Science.gov (United States)

Ajala, E O; Aberuagba, F; Olaniyan, A M; Onifade, K R

2016-01-01

Shea butter (SB) was extracted from its kernel by using n-hexane as solvent in an optimization study. This was to determine the optima operating variables that would give optimum yield of SB and to study the effect of solvent on the physico-chemical properties and chemical composition of SB extracted using n-hexane. A Box-behnken response surface methodology (RSM) was used for the optimization study while statistical analysis using ANOVA was used to test the significance of the variables for the process. The variables considered for this study were: sample weight (g), solvent volume (ml) and extraction time (min). The physico-chemical properties of SB extracted were determined using standard methods and Fourier Transform Infrared Spectroscopy (FTIR) for the chemical composition. The results of RSM analysis showed that the three variables investigated have significant effect (p food, biodiesel production, cosmetics, medicinal and pharmaceutical purposes than shea butter extracted using solvent extraction method (SBS). Fourier Transform Infrared Spectroscopy (FTIR) results obtained for the two samples were similar to what was obtainable from other vegetable oil.

Investigation of the levels of some element in edible oil samples produced in Turkey by atomic absorption spectrometry

International Nuclear Information System (INIS)

Mendil, Durali; Uluoezlue, Ozguer Dogan; Tuezen, Mustafa; Soylak, Mustafa

2009-01-01

The element contents (Fe, Mn, Zn, Cu, Pb, Co, Cd, Na, K, Ca and Mg) in edible oils (olive oil, hazelnut oil, sunflower oil, margarine, butter and corn oil) from Turkey were determined using atomic absorption spectrometry after microwave digestion. The concentrations of trace element in the samples were found to be 291.0-52.0, 1.64-0.04, 3.08-1.03, 0.71-0.05, 0.03-0.01, 1.30-0.50, 84.0-0.90, 50.1-1.30, 174.2-20.8 and 20.8-0.60 μg/g for iron, manganese, zinc, copper, lead, cobalt, sodium, potassium, calcium, and magnesium, respectively. Cadmium was found to be 4.57-0.09 μg/kg. The high heavy metal and minerals accumulation levels in the samples were found in olive oil for Cu, Pb, Co, margarine for Fe, K, corn oil for Zn, Mn, butter for Na, Mg, sunflower oil for Ca and hazelnut oil for Cd, respectively.

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter.

Science.gov (United States)

de Souza, Vanessa Rios; Freire, Tassyana Vieira Marques; Saraiva, Carla Gonçalves; de Deus Souza Carneiro, João; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio

2013-08-01

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

Catalytic Synthesis of Ethyl Ester From Some Common Oils ...

African Journals Online (AJOL)

Catalytic conversion of ethanol to fatty acid ethyl esters (FAEE) was carried out by homogeneous and heterogeneous transesterification of melon seed, shea butter and neem seed oils using NaOH, KOH and 5wt%CaO/Al2O3 catalyst systems respectively. Oil content of the seeds from n-hexane or hot water extract ranged ...

Bread and Butter

OpenAIRE

Billington, Freya

2014-01-01

Bread and Butter is an experimental musical that gives voice to the unspoken dreams and desires we have to keep the lid on in the workplace...\\ud Collaboration with Jennifer Bell and The Beautiful Machine\\ud \\ud Screenings:\\ud Aesthetica Film Festival, York, UK \\ud Cambridge FIlm Festival, UK (BAFTA accredited)\\ud Kraljevski Filmski Festival, Serbia\\ud UP:SCREEN UoG Gallery Installation\\ud NY Short FilmFridays - Bahche\\ud SEIFF Film Festival, Seoul KOREA\\ud Syracuse International Film Festiva...

Quality of traditionally processed shea (Vitellaria paradoxa) kernels and shea butter

NARCIS (Netherlands)

Honfo, G.F.

2015-01-01

Abstract

The shea tree is an endogenous and multipurpose tree from the Savanah zone of Africa, mostly used for its fruits and the fat extracted from its kernels, commonly known as shea butter. The butter is used for cooking and medicinal purposes by local populations, and

Potential for improving the carbon footprint of butter and blend products

DEFF Research Database (Denmark)

Flysjö, Anna Maria

2011-01-01

cycle assessment was used to account for all greenhouse gas emissions from cow to consumer. A critical aspect when calculating the CF is how emissions are allocated between different products. Here, allocation of raw milk between products was based on a weighted fat and protein content (1:1.7), based...... on the price paid for raw milk to dairy farmers. The CF (expressed as carbon dioxide equivalents, CO2e) for 1 kg of butter or blend (assuming no product waste at consumer) ranged from 5.2 kg (blend with 60% fat content) to 9.3 kg of CO2e (butter in 250-g tub). When including product waste at the consumer level...... footprint (CF) of butter and dairy blend products, with the focus on fat content and size and type of packaging (including product waste at the consumer level). The products analyzed were butter with 80% fat in 250-g wrap, 250-g tub, and 10-g mini tub, and blends with 80% and 60% fat in 250-g tubs. Life...

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.

Science.gov (United States)

Servent, Adrien; Boulanger, Renaud; Davrieux, Fabrice; Pinot, Marie-Neige; Tardan, Eric; Forestier-Chiron, Nelly; Hue, Clotilde

2018-05-01

Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied for years to understand cocoa chemical changes but some matters concerning changes in fat content remain that are investigated in this work. Changes in the quantity (free and total fat), extractability and composition of cocoa butter were assessed in samples from Madagascar, the Dominican Republic and Ecuador. Increases in free fat content were highlighted in samples from each origin thanks to the use of the 'soxtec' solvent method, which preserves the integrity of the butter. A 4.71% increase in free fat was measured in the Ecuadorian samples fermented for 144 h. Conversely, total fat content remained stable throughout fermentation. Protein and polyphenol contents decreases were linked to fat content augmentation by a strong negative interaction. Triglyceride and total and linked fatty acid kinetics (0 to 6 days) of the butter remained statistically stable during fermentation, as did unsaponifiable matter. The origin of fermentation had a predominant and significant impact on composition, revealed by PCA. This work underlines and explains the importance of fermentation process in improving yield of fat that can be extracted while preserving the composition of this cocoa butter. This study highlights an interaction in cocoa unfermented or partially fermented beans. This phenomenon causes butter content retention but is slowly broken after 72 h fermentation. Therefore, fermentation appears to be also necessary to enhance the cocoa butter content extracted from the nibs. Copyright © 2018 Elsevier Ltd. All rights reserved.

RESEARCH CONCERNING INSTALATION OF ALTERATIVE PROCESSES IN COW AND BUFFALO BUTTER DURING FREEZING STORAGE

OpenAIRE

Andreea Lup Dragomir; Flavia Pop

2009-01-01

Physicochemical characteristics and freshness indicators of cow and buffalo butter during freezing (-15 ... -18oC) storage were studied. Changes in freshness parameters and alterative processes installation, when butter becomes improperly for consumption were studied, inducing acidity, peroxide value (PV), iodine value (IV) andthe presence of epyhidrinic aldehyde. There was an increase of titrable acidity during storage, cow butter hydrolysis was installed after 35 days and after 30 days for ...

Composition, characterization and atherogenic potential of oils, fats and other by products produced or marketed in Costa Rica

International Nuclear Information System (INIS)

Castro Bolanos, Monserrat; Herrera Ramirez, Carlos H.; Lutz Cruz, Giselle

2005-01-01

Cardiovascular diseases are very common among Costa Rican people. They are related to diets high in lipids that cause arterial damage. The present study was undertaken to determine the quality of fats and oils consumed more frequently in our country. 15 different brands of butter and margarines (A, B, D1 to D11), 7 types of vegetable fat (E1 to E7) and 14 different brands of sunflower oil (EG1 to EG3), corn oil (EM1 to EM3), olive oil (EO1 to EO4), soy oil (ES1 to ES3) and palm oil (EV) were collected and identified. 67 percent of the products were made in Costa Rica, 33% were imported products. Using gas chromatography and nuclear magnetic resonance techniques, fatty acid composition, iodine and saponification number, average molecular weight, carbon-carbon double bond number, allyl and double aryl hydrogens were determined in the lipid fraction of the 36 different products. Two types of butter and one type of oil were found adulterated with triacylglycerols of different kind or source. Susceptibility of the products to lipid oxidation was determined only in terms of double bond number and allyl and double alryl hydrogens. Sunflower, corn and olive oils were the most susceptible products. Through polyunsaturated fatty acids / saturated fatty acids relation and atherogenic index the atherogenic potential of the products was evaluated. The findings were that 2 types of butter and 5 types of vegetable fat were the most injurious ones. (author) [es

Quality changes of stabilizer-free natural peanut butter during storage

OpenAIRE

Mohd Rozalli, N. H.; Chin, N. L.; Yusof, Y. A.; Mahyudin, N.

2015-01-01

The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectiv...

Unusual etiology of gastrointestinal symptoms: the case of jojoba butter

OpenAIRE

Minckler, Michael R; Fisher, Joseph; Bowers, Rachel; Amini, Richard

2017-01-01

Michael R Minckler,1 Joseph Fisher,2 Rachel Bowers,2 Richard Amini1 1Department of Emergency Medicine, University of Arizona, 2College of Medicine, University of Arizona, Tucson, AZ, USA Background: Jojoba butter is cyanogenic and has gained attention among herbal supplement consumers due to claims that it may aid in weight loss. Jojoba butter is extracted from the seeds of jojoba shrubs found in the Sonoran Desert. The seeds have long been recognized as inedible, however clinical symptoms f...

Rheo-NMR Measurements of Cocoa Butter Crystallized Under

International Nuclear Information System (INIS)

Mudge, E.; Mazzanti, G.

2009-01-01

Modifications of a benchtop NMR instrument were made to apply temperature control to a shearing NMR cell. This has enabled the determination in situ of the solid fat content (SFC) of cocoa butter under shearing conditions. The cocoa butter was cooled at 3 C/min to three final temperatures of 17.5, 20.0, and 22.5 C with applied shear rates between 45 and 720 s-1. Polymorphic transitions of the cocoa butter were determined using synchrotron X-ray diffraction with an identical shearing system constructed of Lexan. Sheared samples were shown to have accelerated phase transitions compared to static experiments. In experiments where form V was confirmed to be the dominant polymorph, the final SFC averaged around 50%. However, when other polymorphic forms were formed, a lower SFC was measured because the final temperature was within the melting range of that polymorph and only partial crystallization happened. A shear rate of 720 s-1 delayed phase transitions, likely due to viscous heating of the sample. Pulsed NMR is an invaluable tool for determining the crystalline fraction in hydrogen containing materials, yet its use for fundamental and industrial research on fat or alkanes crystallization under shear has only recently been developed.

Comparison of vegetable shortening and cocoa butter as vehicles for cortisol manipulation in Salmo trutta.

Science.gov (United States)

Birnie-Gauvin, K; Peiman, K S; Larsen, M H; Aarestrup, K; Gilmour, K M; Cooke, S J

2018-01-01

This study demonstrates that vegetable shortening and cocoa butter are two effective vehicles for intraperitoneal cortisol implants in juvenile teleosts, specifically brown trout Salmo trutta, residing in north temperate freshwater environments. Each vehicle showed a different pattern of cortisol elevation. Vegetable shortening was found to be a more suitable vehicle for long-term cortisol elevation [elevated at 3, 6 and 9 days post treatment (dpt)], while cocoa butter may be better suited for short-term cortisol elevation (only elevated at 3 dpt). Additionally, plasma cortisol levels were higher with cortisol-vegetable shortening than with cortisol-cocoa butter implants. Plasma glucose levels were elevated 6 and 9 dpt for fishes injected with cortisol-vegetable shortening, but did not change relative to controls and shams in cortisol-cocoa butter fishes. In conclusion, vegetable shortening and cocoa butter are both viable techniques for cortisol manipulation in fishes in temperate climates, providing researchers with different options depending on study objectives. © 2017 The Fisheries Society of the British Isles.

Stabilization of emulsion and butter like products containing essential fatty acids using kalonji seeds extract and curcuminoids.

Science.gov (United States)

Rege, Sameera A; Momin, Shamim A; Bhowmick, Dipti N; Pratap, Amit A

2012-01-01

Owing to the tendency of essential fatty acids (EFAs) to undergo autoxidation, their storage becomes a key problem. Generally, they are stabilized by synthetic antioxidants like TBHQ that are toxic in nature. Recently many studies were reported where these EFAs are stabilized by natural antioxidants. In the present study, curcuminoids and kalonji seeds ethanol extract (KEE) were used to stabilize these EFAs in refined sunflower oil (RSFO), water-in-oil (w/o) emulsion and butter like products (BLPs). In RSFO, though curcuminoids alone exerted pro-oxidant effect, KEE and curcuminoids showed synergistic antioxidant activity that was comparable to TBHQ. KEE exhibited good antioxidant activity in emulsions and BLPs, providing fine physical properties like slipping point, dropping point and spreadability. EFAs increased the nutritional value of BLPs and antioxidants added for their stabilization provided their medicinal benefits.

Contamination of U.S. butter with polybrominated diphenyl ethers from wrapping paper.

Science.gov (United States)

Schecter, Arnold; Smith, Sarah; Colacino, Justin; Malik, Noor; Opel, Matthias; Paepke, Olaf; Birnbaum, Linda

2011-02-01

Our aim was to report the first known incidence of U.S. butter contamination with extremely high levels of polybrominated diphenyl ethers (PBDEs). Ten butter samples were individually analyzed for PBDEs. One of the samples and its paper wrapper contained very high levels of higher-brominated PBDEs. Dietary estimates were calculated using the 2007 U.S. Department of Agriculture Loss-Adjusted Food Availability data, excluding the elevated sample. The highly contaminated butter sample had a total upper bound PBDE level of 42,252 pg/g wet weight (ww). Levels of brominated diphenyl ether (BDE)-206, -207, and -209 were 2,000, 2,290, and 37,600 pg/g ww, respectively. Its wrapping paper contained a total upper-bound PBDE concentration of 804,751 pg/g ww, with levels of BDE-206, -207, and -209 of 51,000, 11,700, and 614,000 pg/g, respectively. Total PBDE levels in the remaining nine butter samples ranged from 180 to 1,212 pg/g, with geometric mean of 483 and median of 284 pg/g. Excluding the outlier, total PBDE daily intake from all food was 22,764 pg/day, lower than some previous U.S. dietary intake estimates. Higher-brominated PBDE congeners were likely transferred from contaminated wrapping paper to butter. A larger representative survey may help determine how frequently PBDE contamination occurs. Sampling at various stages in food production may identify contamination sources and reduce risk.

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

Science.gov (United States)

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

Phytochemistry and Agro-Industrial Potential of Native Oilseeds from West Africa: African Grape (Lannea microcarpa), Marula (Sclerocarya birrea), and Butter Tree (Pentadesma butyracea)

OpenAIRE

Adama Hilou; Adjima Bougma; Mamoudou H. Dicko

2017-01-01

Ethnobotanical investigations on local oilseed species in Burkina Faso revealed that oils from tree oilseeds are frequently used for food, cosmetics and traditional medicine by local people. To test the bio-preservative capacity, the effect of the oilseed extracts on the stabilization of Shea butter was evaluated. Levels of bioactive phyto-components were evaluated through several methods. Some aspects of the quality of oilcakes were evaluated based on their inhibitory capacity on the endogen...

Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter.

Science.gov (United States)

Taylor, R H; Dunn, M L; Ogden, L V; Jefferies, L K; Eggett, D L; Steele, F M

2013-05-01

The objective of this study was to better understand the effect of butter composition and emulsion structure on growth and survival of Clostridium sporogenes, used as a surrogate for C. botulinum in canned butter. The lack of a thermal process step in commercially available canned butter raises questions of potential safety, because it is hermetically sealed and generally exhibits anaerobic growth conditions, which are optimal for Clostridium botulinum growth. Without thermal processing, low-acid canned foods must have inhibitory factors present to prevent C. botulinum growth. Some potential intrinsic inhibitory factors, or hurdles, within butter include: reduced water activity, acidity in cultured products, elevated salt content, and the micro-droplet nature of the aqueous phase in the butter emulsion. It was hypothesized that a normal, intact butter emulsion would have sufficient hurdles to prevent C. botulinum growth, whereas a broken butter emulsion would result in a coalesced aqueous phase that would allow for C. botulinum growth. Batch-churned butter was inoculated with C. sporogenes; butter samples with varying salt contents (0, 0.8, 1.6, and 2.4% wt/wt NaCl) were prepared and stored in coated steel cans for varying times (1 or 2 wk) and temperatures (22 or 41°C) to determine temperature and emulsion structure effects on C. sporogenes growth. Samples stored at 41°C showed a significant increase in C. sporogenes growth compared with those stored at 22°C. Furthermore, NaCl addition was found to have a significant effect on C. sporogenes growth, with 0.8% NaCl promoting more growth than 0%, but with decreases in growth observed at 1.6 and 2.4%. Uninoculated control plates were also found to have bacterial growth; this growth was attributed to other anaerobic bacteria present within the cream. It was concluded that removal of the hurdle created by the micro-droplet size of the emulsion aqueous phase could result in C. botulinum growth even at elevated salt

Quality assessment of butter cookies applying multispectral imaging

Science.gov (United States)

Andresen, Mette S; Dissing, Bjørn S; Løje, Hanne

2013-01-01

A method for characterization of butter cookie quality by assessing the surface browning and water content using multispectral images is presented. Based on evaluations of the browning of butter cookies, cookies were manually divided into groups. From this categorization, reference values were calculated for a statistical prediction model correlating multispectral images with a browning score. The browning score is calculated as a function of oven temperature and baking time. It is presented as a quadratic response surface. The investigated process window was the intervals 4–16 min and 160–200°C in a forced convection electrically heated oven. In addition to the browning score, a model for predicting the average water content based on the same images is presented. This shows how multispectral images of butter cookies may be used for the assessment of different quality parameters. Statistical analysis showed that the most significant wavelengths for browning predictions were in the interval 400–700 nm and the wavelengths significant for water prediction were primarily located in the near-infrared spectrum. The water prediction model was found to correctly estimate the average water content with an absolute error of 0.22%. From the images it was also possible to follow the browning and drying propagation from the cookie edge toward the center. PMID:24804036

Comparison of vegetable shortening and cocoa butter as vehicles for cortisol manipulation in Salmo trutta

DEFF Research Database (Denmark)

Birnie-Gauvin, Kim; Peiman, K. S.; Larsen, M. H.

2018-01-01

This study demonstrates that vegetable shortening and cocoa butter are two effective vehicles for intraperitoneal cortisol implants in juvenile teleosts, specifically brown trout Salmo trutta, residing in north temperate freshwater environments. Each vehicle showed a different pattern of cortisol...... elevation. Vegetable shortening was found to be a more suitable vehicle for long-term cortisol elevation [elevated at 3, 6 and 9 days post treatment (dpt)], while cocoa butter may be better suited for short-term cortisol elevation (only elevated at 3 dpt). Additionally, plasma cortisol levels were higher...... with cortisol–vegetable shortening than with cortisol–cocoa butter implants. Plasma glucose levels were elevated 6 and 9 dpt for fishes injected with cortisol–vegetable shortening, but did not change relative to controls and shams in cortisol–cocoa butter fishes. In conclusion, vegetable shortening and cocoa...

Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake

Directory of Open Access Journals (Sweden)

Chiraporn Sodchit

2013-12-01

Full Text Available Banana peels are a waste product of the banana industry that have caused an environmental problem. Conversion of banana peels to a food ingredient might be an alternative way of value-adding to this waste. This study aimed to extract cellulose from banana peels and use it as an ingredient in butter cake to increase dietary fiber content and to improve cake quality. The selection and optimization of extraction conditions of cellulose from banana peels employed chemical extractions. Banana peel cellulose (BPC was added to butter cake at 3 levels; 1.5, 3.0 and 4.5% w/w of flour compared with 3.0% commercial cellulose (CC and the control (no cellulose added. The sensory, chemical, physical and microbiological properties of the butter cakes were then determined. The odor, tenderness and moistness acceptance scores of the butter cake by 50 panelists ranged from “like moderately” to “like very much”, indicating that addition of BPC improved the sensory quality of the cake. The butter cake with added CC and BPC had significantly higher (pd”0.05 moisture and fiber contents than those of the control. Microorganism levels found in the butter cake conformed to the butter cake standard (OTOP standard product of Thailand 459/2549. The optimum concentration of added BPC was 1.5%. Thus, the addition of BPC extracted from banana peels to butter cake increased the fiber content and improve the cake quality.

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

Energy Technology Data Exchange (ETDEWEB)

Quast, L.B.; Luccas, V.; Kieckbusch, T.G.

2011-07-01

The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined. recrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the a-circumflex polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter (Author).

Potensi Tepung Wortel (Daucus carrota L. dalam Meningkatkan Sifat Antioksidan dan Fisikokimia Sweet Cream Butter.

Directory of Open Access Journals (Sweden)

Rebeka Patricia Sianturi

2018-03-01

Full Text Available This study aims to determine the effect of addition powder carrot as antioxidant agent to antioxidant activity, fat content, mositure, cholesterol, pH value and melting point of sweet cream butter. The method used was experiment laboratory. The materials used were sweet cream butter and carrot powder and the treatments were the addition of carrot powder 0% (A, 2% (B, 4% (C, and 6% (D then analyzed about antioxidant activity, fat content, mositure, cholesterol, pH value and melting point of sweet cream butter. The data were analyzed by ANOVA using the basic design of Block Randomized Design (BRD and continued by Duncan's Multiple Range Test (DMRT if there was a significantly different. Finding suggested an effect of the addition carrot powder could improve the quality (up to 42.55% of sweet cream butter which is 6% of carrot powder give the best treatment.

Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System

Directory of Open Access Journals (Sweden)

Misnawi Jati

2008-12-01

Full Text Available Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting. Fat fraction determines chocolate texture, appearance and its handling. Objective of this research is to study the characteristic of mixed fat of cocoa butter, milk fat and stearin; in which the latest was added into a chocolate formula expected to increase its physical characteristic. Response Surface Methodology design was used for the study at stearin concentration of 10–60 g kg-1 and lecithin of 1–7 g kg-1. Parameters of the study were fat melting point, chocolate hardness and preference on chocolate texture and overall acceptance. Result of the study showed that the stearin concentration significantly altered chocolate physical characteristic, where the lecithin concentration did not influence. The presence of stearin in milk chocolate system showed fat eutectic phenomenon. Substitution of cocoa butter with stearin up to concentration of 35 g kg-1 in the formulation showed a clear eutectic; however, at higher concentrations the phenomenon was compensated by the increase in stearin crystal seed which raised melting point and hardness. This result also clearly indicated that cocoa butter substitution with palm stearin to obtain resistant chocolate should be designed in a range of 43–60 g kg-1 in its formulation, equal to 15–18% from cocoa butter added.Key words : chocolate, cocoa butter, stearin, eutectic, solidifier, emulsifier, melting point, texture.

Dynamics of Consumer Response to Food Contamination: The 2007 Peanut Butter Recall

OpenAIRE

Bakhtavoryan, Rafael; Capps, Oral, Jr.; Salin, Victoria

2014-01-01

We investigate the foodborne illness outbreak affecting a national brand of peanut butter to determine how demand for the product category was affected. The illness outbreak coincided with growth in the quantity demanded for the peanut butter category. The negative impact on the category associated with the initiation of the product recall was significant and dissipated over time. The recovery of the product category after the recall indicates that the information was correctly targeted and a...

Expression of cocoa butter from cocoa nibs

NARCIS (Netherlands)

Venter, M.J.; Schouten, N.; Hink, R.; Kuipers, N.J.M.; de Haan, A.B.

2007-01-01

The effect of temperature (40–110 °C), applied mechanical pressure (20–80 MPa), applied pressure profile (constant/linearly increasing) and moisture content (0–8 wt.%, wet basis) on the expression of cocoa nibs were investigated. The maximum cocoa butter yield is achieved at 100 °C. The optimum

A sensory analysis of butter cookies: An application of generalized procrustes analysis

OpenAIRE

Juhl, Hans Jørn

1994-01-01

Executive Summary: 1. A sensory analysis is one of the first steps in product development in the food industry. A thorough analysis of the results from such an analysis may give important input to the development process. 2. A sensory analysis on butter cookies is conducted in order to evaluate if some butter may be replaced by vegetable fat without a significant change in the sensory profile. The conclusion is that the replacement is possible without a considerable change in the sensory prof...

PRODUCTION OF BREAD–SPREAD FROM BLENDS OF SHEA BUTTER (VITELLARIA PARADOXA, GARLIC (ALLIUM SATIVUM, GINGER (ZINGIBER OFFICINALE, SCENT LEAF (OCCIMUM GRATISSIMUM, AND SUYA SPICE

Directory of Open Access Journals (Sweden)

Beatrice O.T. Ifesan

2012-06-01

Full Text Available This study aimed at production of bread-spread from blends of shea butter with spices such as ginger, garlic, scent leaf, and suya spice. Two different ratios, 70% shea butter: 30% spices and 85% shea butter:15% spices were prepared from raw shea butter and various spices. The treatments were packaged in a transparent plastic bowl and stored at room temperature for 4 weeks while samples were taken for analysis at 0, 2 and 4 weeks of storage. Samples were examined for chemical, antioxidant properties, anti-nutritional factors and sensory evaluation. Saponification value ranged from 47.7 mg KOH/g -104.5 mg KOH/g while shea butter + spices exhibited lower values compared to 100% shea butter (control. It was observed that iodine value of both the blends and control decreased as storage days increased except for samples of shea butter + ginger (SGG and shea butter + suya spice (SSS at 70:30 ratio. Addition of spices to shea butter increased the 1,1-diphenyl-2 picrylhydrazyl (DPPH values (44.96%-77.98% and total phenol content (0.36 mg TAE/g-0.51 mg TAE/g of the crude shea butter significantly. Phytate content of the blends increased upon addition of spices, whereas, a drastic reduction was observed in the alkaloid contents of the blends from 29.79% (control to 2.29% in shea butter + scent leave. The sensory evaluation result revealed that the general acceptability of shea butter treated with suya spice (70:30 and 100% shea butter were scored above average and were not different significantly.

Comparison of sunscreens Containing Titanium Dioxide Alone Or In Association With Cocoa, Murumuru Or Cupuaçu Butters

Directory of Open Access Journals (Sweden)

Andrea Marronato

2016-12-01

Full Text Available Ingredients of natural origin may represent alternatives for formulating sunscreens, without compromising their effectiveness. The literature has shown the antioxidant potential of compounds existing in murumuru (Astrocaryum murmuru, cupuaçu (Theobroma grandiflorum and cocoa (Theobroma cacao butters that recommends further investigation. The objectives of this research were: (1 to develop bioactive photoprotective formulations containing cocoa, murmuru or cupuaçu butters in association with a physical sunscreen (titanium dioxide (TiO2 and (2 determine the possible photoprotective activity of butters and their interactions with the sunscreen. Cocoa, cupuaçu and murumuru butter were individually associated to TiO2 in O / W emulsions. The anti-UVA and UVB efficacy in vitro was estimated by diffuse transmittance analysis in a Labsphere® UV2000S, using quartz plates and Transpore® tape to obtain the SPF (sun protection factor and critical wavelength. Photoprotective formulations containing titanium dioxide and bioactive butters were obtained using Aristoflex® AVC and triglycerides of caprylic capric acid (GTCC. The SPF of the samples containing only TiO2 and formulations containing cocoa, murumuru or cupuassu butters associated with TiO2 ranged from 4 to 5. The critical wavelength values for these formulations ranged from 383.0 to 386.7 nm. The results indicated no increase in the SPF value for formulations containing vegetable butters. The critical wavelength values indicated their potential to absorb part of the UVA radiation.

Organochlorine pesticides and polychlorinated biphenyls in air, grass and yak butter from Namco in the central Tibetan Plateau

International Nuclear Information System (INIS)

Wang, Chuanfei; Wang, Xiaoping; Yuan, Xiaohua; Ren, Jiao; Gong, Ping

2015-01-01

Limited studies on bioaccumulation of persistent organic pollutants (POPs) along terrestrial food chains were conducted. The food chain air–grass–yak (butter) in the pasture region of Namco in the central Tibetan Plateau (TP) was chosen for study. The air, grass and butter POPs in the TP were at the lower end of the concentrations generally found around the globe. HCB was the main pollutant in air and butter. Besides HCB, β-HCH and p,p′-DDE were the other major compounds in butter. Along the food chain, DDTs and high molecular weight PCB-138, 153 and 180 had higher Biological Concentration Factor values. The air–butter transfer factors of POPs were derived and demonstrated the practical advantage in predicting the atmospheric OCPs and PCBs to the TP. This study sheds light on the transfer and accumulation of POPs along the terrestrial food chain of the TP. - Highlights: • Air, grass and butter POPs in the Tibetan Plateau (TP) were at the lower end of the global levels. • The pasture of the TP was found to be a “sink” of DDTs. • Bioaccumulation of OCPs and PCBs happened along the food chain: air–grass–yak. • The TF A:B was tested to be an excellent tool to predict air OCPs and PCBs in the TP. - Transfer and bioaccumulation of OCPs and PCBs happened along the terrestrial food chain: air–grass–yak (butter)

Quality assessment of butter produced using traditional and ...

African Journals Online (AJOL)

In the sensory evaluation, two commercially marketed ghee products (Sameer, and Lubega brands) were added. Total viable counts in all the samples were in the range ... churning and two representative marketed products. Key words: Butter, ghee, microbial safety, churning, traditional processing, human-centered design ...

Development and performance evaluation of frustum cone shaped churn for small scale production of butter.

Science.gov (United States)

Kalla, Adarsh M; Sahu, C; Agrawal, A K; Bisen, P; Chavhan, B B; Sinha, Geetesh

2016-05-01

The present research was intended to develop a small scale butter churn and its performance by altering churning temperature and churn speed during butter making. In the present study, the cream was churned at different temperatures (8, 10 and 12 °C) and churn speeds (35, 60 and 85 rpm). The optimum parameters of churning time (40 min), moisture content (16 %) and overrun (19.42 %) were obtained when cream was churned at churning temperature of 10 °C and churn speed of 60 rpm. Using appropriate conditions of churning temperature and churn speed, high quality butter can be produced at cottage scale.

Nutrient content and anti-nutritional factors in shea butter ...

African Journals Online (AJOL)

PRECIOUS

2009-11-02

Nov 2, 2009 ... (%ash + %fat + %moisture + %fibre + %protein) while the protein content was ... Table 1. Comparison of proximate composition of raw shea-butter leaf with some raw Nigerian leafy vegetables. .... beef, milk, fish and eggs.

Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils.

Science.gov (United States)

Lin, Tzu-Kai; Zhong, Lily; Santiago, Juan Luis

2017-12-27

Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant oils (olive oil, olive pomace oil, sunflower seed oil, coconut oil, safflower seed oil, argan oil, soybean oil, peanut oil, sesame oil, avocado oil, borage oil, jojoba oil, oat oil, pomegranate seed oil, almond oil, bitter apricot oil, rose hip oil, German chamomile oil, and shea butter). Thus, it focuses on the therapeutic benefits of these plant oils according to their anti-inflammatory and antioxidant effects on the skin, promotion of wound healing and repair of skin barrier.

Impact of lactic acid bacteria on conjugated linoleic acid content and atherogenic index of butter

Directory of Open Access Journals (Sweden)

L Roufegari-Nejad

2012-11-01

Full Text Available This is a study aimed to investigate the effect of lactic acid bacteria including Lactobacillus acidophilus and Sterptococcus thermophilus (as thermophilic culture, Lactococcus lactis subsp. lactis, cremoris and diacetylactis, Leuconostoc citrovorum (as mesophilic culture, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium lactis and a mixed culture of L.acidophilus, L. casei and B. lactis on fatty acid profile, conjugated linoleic acid (CLA and atherogenic index (AI of butter. Fatty acid analysis with gas chromatography indicated that application of thermophilic and mixed culture decreased the ratio of saturated to unsaturated fatty acid; whereas, the butters made with L. acidophilus had the highest content of CLA. Moreover, AI in the samples prepared with thermophilic cultures was the least. Sensory evaluation of the treatments revealed no significant differences (p> 0/05 in appearance and color. However, the butters prepared with thermophilic and mesophilic cultures had more desirable taste in comparison with the samples made with L. acidophilus, L. casei and B. lactis. From the nutritional point of view, the adverse effect of butter could be diminished via the application of selected lactic acid bacteria.

Nut and peanut butter consumption and the risk of esophageal and gastric cancer subtypes.

Science.gov (United States)

Hashemian, Maryam; Murphy, Gwen; Etemadi, Arash; Dawsey, Sanford M; Liao, Linda M; Abnet, Christian C

2017-09-01

Background: Nut consumption has been associated with decreased risk of colorectal, endometrial, lung, and pancreatic cancers. Polyphenols, fiber, vitamins, and minerals in nuts may confer this observed protective effect. To our knowledge, no prospective study has evaluated the effect of nut consumption on esophageal and gastric cancers. Objective: The objective was to evaluate the associations between nut and peanut butter consumption and the risk of esophageal and gastric cancers and their different subtypes. Design: In this study we used data from the NIH-AARP Diet and Health Study, which enrolled 566,407 persons who were 50-71 y old at baseline (1995-1996). The median follow-up time was 15.5 y. Intakes of nuts and peanut butter were assessed through the use of a validated food-frequency questionnaire. We used Cox proportional hazard models to estimate HRs and 95% CIs for esophageal and gastric cancers and their subtypes. Results: We identified 966 incident cases of esophageal adenocarcinomas, 323 cases of esophageal squamous cell carcinoma, 698 cases of gastric cardia adenocarcinoma, and 732 cases of gastric noncardia adenocarcinoma. Compared with those who did not consume nuts or peanut butter [lowest category of consumption (C0)], participants in the highest category of nut consumption (C3) had a lower risk of developing gastric noncardia adenocarcinoma [C3 compared with C0, HR: 0.73 (95% CI: 0.57, 0.94)]. This inverse association was also seen for peanut butter consumption [C3 compared with C0, HR: 0.75 (95% CI: 0.60, 0.94)]. We observed no significant associations between the highest and lowest intakes of nuts or peanut butter and the risk of gastric cardia adenocarcinoma, esophageal adenocarcinoma, or esophageal squamous cell carcinoma. Conclusions: Among older American adults, both nut and peanut butter consumption were inversely associated with the risk of gastric noncardia adenocarcinoma. This trial was registered at clinicaltrials.gov as NCT00340015. �

Perception of Modern Processing Technology by Shea Butter ...

African Journals Online (AJOL)

User

Food and Agricultural Organization (FAO), CABI and Scopus ... industries account for 90% of total Shea butter exports from West Africa while cosmetic and ..... Using modern technology could lead to increase productivity 3.79 0.91. The cost of .... Globalization in the Shea Value Chain: The maintenance and relevance of.

Modulation of saturation and chain length of fatty acids in Saccharomyces cerevisiae for production of cocoa butter-like lipids

DEFF Research Database (Denmark)

Bergenholm, David; Gossing, Michael; Wei, Yongjun

2018-01-01

Chain length and degree of saturation plays an important role for the characteristics of various products derived from fatty acids, such as fuels, cosmetics, and food additives. The seeds of Theobroma cacao are the source of cocoa butter, a natural lipid of high interest for the food and cosmetics...... as the saturated fatty acid stearic acid is typically found only in low abundance. Demand for cocoa butter is increasing, yet T. cacao can only be cultivated in some parts of the tropics. Alternative means of production of cocoa butter lipids (CBLs) are, therefore, sought after. Yeasts also store fatty acids...... industry. Cocoa butter is rich in saturated fatty acids that are stored in the form of triacylglycerides (TAGs). One of the major TAG species of cocoa butter, consisting of two stearic acid molecules and one oleic acid molecule (stearic acid-oleic acid-stearic acid, sn-SOS), is particularly rare in nature...

Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methods

Science.gov (United States)

Javidnia, Katayoun; Parish, Maryam; Karimi, Sadegh; Hemmateenejad, Bahram

2013-03-01

By using FT-IR spectroscopy, many researchers from different disciplines enrich the experimental complexity of their research for obtaining more precise information. Moreover chemometrics techniques have boosted the use of IR instruments. In the present study we aimed to emphasize on the power of FT-IR spectroscopy for discrimination between different oil samples (especially fat from vegetable oils). Also our data were used to compare the performance of different classification methods. FT-IR transmittance spectra of oil samples (Corn, Colona, Sunflower, Soya, Olive, and Butter) were measured in the wave-number interval of 450-4000 cm-1. Classification analysis was performed utilizing PLS-DA, interval PLS-DA, extended canonical variate analysis (ECVA) and interval ECVA methods. The effect of data preprocessing by extended multiplicative signal correction was investigated. Whilst all employed method could distinguish butter from vegetable oils, iECVA resulted in the best performances for calibration and external test set with 100% sensitivity and specificity.

Shear induced structures in crystallizing cocoa butter

Science.gov (United States)

Mazzanti, Gianfranco; Guthrie, Sarah E.; Sirota, Eric B.; Marangoni, Alejandro G.; Idziak, Stefan H. J.

2004-03-01

Cocoa butter is the main structural component of chocolate and many cosmetics. It crystallizes in several polymorphs, called phases I to VI. We used Synchrotron X-ray diffraction to study the effect of shear on its crystallization. A previously unreported phase (phase X) was found and a crystallization path through phase IV under shear was observed. Samples were crystallized under shear from the melt in temperature controlled Couette cells, at final crystallization temperatures of 17.5^oC, 20^oC and 22.5^oC in Beamline X10A of NSLS. The formation of phase X was observed at low shear rates (90 s-1) and low crystallization temperature (17.5^oC), but was absent at high shear (720 s-1) and high temperature (20^oC). The d-spacing and melting point suggest that this new phase is a mixture rich on two of the three major components of cocoa butter. We also found that, contrary to previous reports, the transition from phase II to phase V can happen through the intermediate phase IV, at high shear rates and temperature.

Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils

Directory of Open Access Journals (Sweden)

Tzu-Kai Lin

2017-12-01

Full Text Available Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant oils (olive oil, olive pomace oil, sunflower seed oil, coconut oil, safflower seed oil, argan oil, soybean oil, peanut oil, sesame oil, avocado oil, borage oil, jojoba oil, oat oil, pomegranate seed oil, almond oil, bitter apricot oil, rose hip oil, German chamomile oil, and shea butter. Thus, it focuses on the therapeutic benefits of these plant oils according to their anti-inflammatory and antioxidant effects on the skin, promotion of wound healing and repair of skin barrier.

A sensory analysis of butter cookies: An application of generalized procrustes analysis

DEFF Research Database (Denmark)

Juhl, Hans Jørn

1994-01-01

Executive Summary: 1. A sensory analysis is one of the first steps in product development in the food industry. A thorough analysis of the results from such an analysis may give important input to the development process. 2. A sensory analysis on butter cookies is conducted in order to evaluate...... if some butter may be replaced by vegetable fat without a significant change in the sensory profile. The conclusion is that the replacement is possible without a considerable change in the sensory profile. 3. Generalized Procrustes Analysis is used to analyze the results. It is a relatively new technique...

Income Generation from Shea Butter Production by Women in North ...

African Journals Online (AJOL)

User

... Southern. Guinea Savanna and less abundantly in the Northern/Sudan Savanna. ... Hypothesis 3 There is no significant difference in output between shea butter ... purposive selection of Zone A (Niger South) and Western zone in Nasarawa.

A Moderate Zinc Deficiency Does Not Alter Lipid and Fatty Acid Composition in the Liver of Weanling Rats Fed Diets Rich in Cocoa Butter or Safflower Oil.

Science.gov (United States)

Weigand, Edgar; Egenolf, Jennifer

2017-01-01

The aim of the study was to examine whether a moderate zinc deficiency alters hepatic lipid composition. Male weanling rats, assigned to five groups (8 animals each), were fed low-carbohydrate high-fat diets supplemented with 7 or 50 mg Zn/kg (LZ or HZ) and 22% cocoa butter (CB) or 22% safflower oil (SF) for four weeks. One group each had free access to the LZ-CB and LZ-SF diets, one group each was restrictedly fed the HZ-CB and HZ-SF diets in matching amounts, and one group had free access to the HZ-SF diet (ad libitum control). The rats fed the LZ diets had significantly lower energy intakes and final body weights than the ad libitum control group, and lower plasma and femur Zn concentrations than the animals consuming the HZ diets. Hepatic cholesterol, triacylglycerol and phospholipid concentrations, and fatty acid composition of hepatic triacylglycerols and phospholipids did not significantly differ between the LZ and their respective HZ groups, but were greatly affected by dietary fat source. In conclusion, the moderate Zn deficiency did not significantly alter liver lipid concentrations and fatty acid composition.

A Moderate Zinc Deficiency Does Not Alter Lipid and Fatty Acid Composition in the Liver of Weanling Rats Fed Diets Rich in Cocoa Butter or Safflower Oil

Directory of Open Access Journals (Sweden)

Edgar Weigand

2017-01-01

Full Text Available The aim of the study was to examine whether a moderate zinc deficiency alters hepatic lipid composition. Male weanling rats, assigned to five groups (8 animals each, were fed low-carbohydrate high-fat diets supplemented with 7 or 50 mg Zn/kg (LZ or HZ and 22% cocoa butter (CB or 22% safflower oil (SF for four weeks. One group each had free access to the LZ-CB and LZ-SF diets, one group each was restrictedly fed the HZ-CB and HZ-SF diets in matching amounts, and one group had free access to the HZ-SF diet (ad libitum control. The rats fed the LZ diets had significantly lower energy intakes and final body weights than the ad libitum control group, and lower plasma and femur Zn concentrations than the animals consuming the HZ diets. Hepatic cholesterol, triacylglycerol and phospholipid concentrations, and fatty acid composition of hepatic triacylglycerols and phospholipids did not significantly differ between the LZ and their respective HZ groups, but were greatly affected by dietary fat source. In conclusion, the moderate Zn deficiency did not significantly alter liver lipid concentrations and fatty acid composition.

The effect of low calorie structured lipid palm mid fraction, virgin coconut oil and canola oil blend on rats body weight and plasma profile

Science.gov (United States)

Bakar, Aftar Mizan Abu; Ayob, Mohd Khan; Maskat, Mohamad Yusof

2016-11-01

This study was carried out to evaluate the effect of low calorie cocoa butter substitutes, the structured lipids (SLs) on rats' body weight and plasma lipid levels. The SLs were developed from a ternary blending of palm mid fraction (PMF), virgin coconut oil (VCO) and canola oil (CO). The optimized blends were then underwent enzymatic acidolysisusing sn-1,3-specific lipase. This process produced A12, a SL which hasa solid fat content almost comparable to cocoa butter but has low calories. Therefore, it has a high potential to be used for cocoa butter substitute with great nutritional values. Fourty two Sprague Dawley rats were divided into 6 groups and were force feed for a period of 2 months (56 days) and the group were Control 1(rodent chow), Control 2(cocoa butter), Control 3(PMF:VCO:CO 90:5:5 - S3 blend), High doseSL (A12:C8+S3), Medium dose SL (A12:C8+S3) and Low dose SL (A12:C8+S3). The body weight of each rat was recorded once daily. The plasma profile of treated and control rats, which comprised of total cholesterol, HDL cholesterol, LDL cholesterol and triglyceride was measured on day 0 (baseline) and day 56 (post-treatment). Low calorie structured lipid (SL) was synthesized through acidolysis reaction using sn 1-3-specific lipase of ThermomycesLanuginos (TLIM) among 25 samples with optimum parameter obtained from the RSM. Blood samples for plasma separation were collected using cardiac puncture and requiring anesthesia via tail vein(Anesthetics for rats: Ketamine/Xylazine) for day 0 and day 56. Results of the study showed that rats in group 1 and group 2 has gained weight by 1.66 g and 4.75 g respectively and showed significant difference (p0.05) between G3 on day 0 and 56 days for total cholesterol. Meanwhile, total plasma HDLcholesterol content of rats fed with C8:0 was significantly higher (pstructured lipids effectively altered the plasma cholesterol levels of experimental rats.

Effects of Butter and Phytanic acid intake on metabolic parameters and T-cell polarization

DEFF Research Database (Denmark)

Drachmann, Tue

The still growing obesity epidemic is a major risk for our society, as it is associated with the development of the so called metabolic syndrome, which is a clinical diagnosis correlated to development of metabolic disorders. Lack of physical activity, excess energy intake, and nutritional factors...... addition of phytanic acid. Third, we investigated butter and phytanic acid effects on human T-cell polarization, both by in vitro incubation with phytanic acid, and by a 12 weeks intervention with intake of butter. Finally, we performed two human interventions, first one with intake of butter and cheese...... fatty acids are raised in dairy fat along with the amount of green plant material intake of the cattle. Phytanic acid is one of these minor fatty acids, due to agonist activities for nuclear receptors with central roles in among others the lipid and glucose metabolism. To determine the effects of both...

Physicochemical, microbial and sensory properties of milk, butter ...

African Journals Online (AJOL)

A study on the physicochemical, microbial load and sensory properties of milk, butter with or without garlic was carried out using fresh milk from white Fulani cow for eight weeks of the lactation. The milk used was milked manually by the Fulanis early in the morning. Fat content was highest in milk (4.13±0.16) and least in ...

Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry.

Science.gov (United States)

Adahchour, M; Vreuls, R J; van der Heijden, A; Brinkman, U A

1999-06-04

Volatile compounds are responsible for the aromas of butter. A simple technique for the determination of these components is described which is based on solid-phase extraction (SPE) after melting of the butter and separation of the aqueous phase from the fat. Volatile flavours present in the water fraction are collected by off-line SPE on cartidges packed with a copolymer sorbent. After desorption with 500 microliters of methyl acetate, 1-microliter aliquots are quantified and/or identified by gas chromatography-mass spectrometry. The procedure was tested with respect to recovery, linearity and limit of detection in real-life samples using five polar model analytes. It allows the characterisation of polar flavour compounds in butter prior to and after heat treatment at 170 degrees C. From the five model compounds, vanillin, traces of diacetyl and maltol were found to be present in the butter samples. After heat treatment 500-1000-fold increased concentration of maltol, and substantial amounts of furaneol were detected.

Method for the routine quantitative gas chromatographic analysis of major free fatty acids in butter and cream.

Science.gov (United States)

Woo, A H; Lindsay, R C

1980-07-01

A rapid quantiative method was developed for routine analysis of the major, even carbon-numbered free fatty acids in butter and cream. Free fatty acids were isolated directly from intact samples by a modified silicic acid-potassium hydroxide arrestant column and were separated by gas chromatography with a 1.8 m x 2 mm inner diameter glass column packed with 10% neopentyl glycol adipate on 80/100 Chromosorb W. Purified, formic acid-saturated carrier gas was required for minimal peak tailing and extended column life. The accuracy and reproducibility of the mmethod was established through quantitative recovery studies of free fatty acid mixtures, free fatty acids added to butter, and replicate analysis of butter and cream samples.

Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry.

NARCIS (Netherlands)

Adahchour, M.; Vreuls, J.J.; van der Heijden, A.; Brinkman, U.A.T.

1999-01-01

Volatile compounds are responsible for the aromas of butter. A simple technique for the determination of these components is described which is based on solid-phase extraction (SPE) after melting of the butter and separation of the aqueous phase from the fat. Volatile flavours present in the water

Simultaneous determination of aflatoxin B₁, B₂, G₁, and G₂ in corn powder, edible oil, peanut butter, and soy sauce by liquid chromatography with tandem mass spectrometry utilizing turbulent flow chromatography.

Science.gov (United States)

Fan, Sufang; Li, Qiang; Zhang, Xiaoguang; Cui, Xiaobin; Zhang, Dongsheng; Zhang, Yan

2015-05-01

A novel fully automated method based on dual column switching using turbulent flow chromatography followed by liquid chromatography with tandem mass spectrometry was developed for the determination of aflatoxin B1 , B2 , G1 , and G2 in corn powder, edible oil, peanut butter, and soy sauce samples. After ultrasound-assisted extraction, samples were directly injected to the chromatographic system and the analytes were concentrated into the clean-up loading column. Through purge switching, the analytes were transferred to the analytical column for subsequent detection by mass spectrometry. Different types of TurboFlow(TM) columns, transfer flow rate, transfer time were optimized. The limits of detection and quantification of this method ranged between 0.2-2.0 and 0.5-4.0 μg/kg for aflatoxins in different matrixes, respectively. Recoveries of aflatoxins were in range of 83-108.1% for all samples, matrix effects were in range of 34.1-104.7%. The developed method has been successfully applied in the analysis of aflatoxin B1 , B2 , G1 , and G2 in real samples. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Prevalence of Listeria monocytogenes and other Listeria species in butter from United Kingdom production, retail, and catering premises.

Science.gov (United States)

Lewis, H C; Little, C L; Elson, R; Greenwood, M; Grant, K A; McLauchlin, J

2006-07-01

Two recent listeriosis outbreaks involving butter prompted this first cross-sectional study on the prevalence, levels, and types of Listeria species in 3229 samples of butter from production, retail, and catering premises in the United Kingdom during May and June 2004. When the criteria of the Microbiological Guidelines were used, 99.4% of samples were found to be of satisfactory microbiological quality, 0.5% were of acceptable quality, and 0.1% were of unsatisfactory quality as a result of high levels (>100 CFU/g) of Listeria spp. The butter samples with Listeria spp. present at more than 100 CFU/g were negative for L. monocytogenes. L. monocytogenes was detected in 0.4% (n=13) of samples, all at levels of less than 10 CFU/g, and were therefore of acceptable quality. Butter was contaminated more frequently with Listeria spp., including L. monocytogenes, when packed in plastic tubs, when in pack sizes of 500 g or less, when stored or displayed above 8 degrees C, when a hazard analysis system was not in place, and when the manager had received no food hygiene training. This study demonstrates that although butter is regarded as a low-risk product, it may provide an environment for the persistence and growth of Listeria spp., including L. monocytogenes. The control of L. monocytogenes in food processing and supply systems is critical in order to minimize the potential for this bacterium to be present in foods at the point of consumption at levels hazardous to health.

'Don't play the butter notes': jazz in medical education.

Science.gov (United States)

Bradner, Melissa; Harper, Darryl V; Ryan, Mark H; Vanderbilt, Allison A

2016-01-01

Jazz has influenced world music and culture globally - attesting to its universal truths of surviving, enduring, and triumphing over tragedy. This begs the question, what can we glean in medical education from this philosophy of jazz mentoring? Despite our training to understand disease and illness in branching logic diagrams, the human experience of illness is still best understood when told as a story. Stories like music have tempos, pauses, and silences. Often they are not linear but wrap around the past, future, and back to the present, frustrating the novice and the experienced clinician in documenting the history of present illness. The first mentoring lesson Hancock discusses is from a time he felt stuck with his playing - his sound was routine. Miles Davis told him in a low husky murmur, 'Don't play the butter notes'. In medical education, 'don't play the butter notes' suggests not undervaluing the metacognition and reflective aspects of medical training that need to be fostered during the early years of clinical teaching years.

Determination of Commercials Cooking Oils and Fats Using Chemometrics Methods

International Nuclear Information System (INIS)

Azwan Mat Lazim; Mohd Zuli Jaafar; Phang Wei Shong, P.W.; Suzereen Jamil

2013-01-01

In this study, chemometric method has been used in determining the oil quality. The samples used were olive oil, sunflower oil and butter from two different brands. Two different conditions were applied, either it was fresh or fried. Titratio, a conventional method was used to determine free fatty acids content (FFA), iodine value (IV), and peroxide value (PV). Twelve samples were then used for analysis and their FTIR spectra were measured at 4000-400 cm -1 . The computer stimulation was used to process the data based on their pattern recognition which optimized by principal component analysis (PCA) and partial least squares (PLS). PCA model was used to distinguish the properties between fresh and fried oil. The PLS model was used to predict the value for validation test in comparison with conventional results. Results showed the validation value for fresh oil was 0.90. This indicated the chemometric method was in agreement with conventional method. (author)

To process or not to process? Factors enabling and constraining shea butter production and income in Burkina Faso

DEFF Research Database (Denmark)

Pouliot, Mariève; Elias, Marlène

2013-01-01

Processing of environmental products by rural households in developing countries is often considered a way to lift poor natural resource-dependent households out of poverty by increasing the returns to labour of their harvesting activities. Still, the bulk of environmental products in developing...... of locality of residence, defined as place of residence along the rural–urban continuum, on shea butter processing and income. We demonstrate that, among members of a shea butter producer Union, women living in urban areas produce significantly larger quantities of shea butter for sale to the Union and earn...... superior revenues from these sales than their rural counterparts. We relate these urban–rural discrepancies to the physical and socio-economic conditions that characterise life in different localities and propose policy recommendations based on our findings....

Use of butter and cheese in 10 European countries - A case of contrasting educational differences

DEFF Research Database (Denmark)

Prattala, R. S.; Groth, Margit Velsing; Oltersdorf, U. S.

2003-01-01

Background: This paper alms to analyse socioeconomic variation in the use of cheese and butter in Europe by reviewing existing dietary surveys. It explores whether socioeconomic differences in the intake of these foods follow a similar pattern in all countries. Methods: An overview of available s...... classes prefer modern foods,. lower classes traditional foods....... studies on socioeconomic differences in food habits in Europe over the period 1985-1997 was performed. Twenty studies from 10 countries included information on cheese and butter. A simple directional vote-counting method was used to register the association between educational level add consumption...

Preliminary report on the Oldenburg “butter shale” in the Upper Ordovician (Katian; Richmondian Waynesville Formation, USA

Directory of Open Access Journals (Sweden)

Christopher D. Aucoin

2015-02-01

Full Text Available The Cincinnatian Series (Upper Ordovician; upper Katian of the Cincinnati Arch region, Ohio, Indiana and Kentucky contains several bed packages informally referred to as “butter shales” or “trilobite shales”. These packages are typically 1–2 m of relatively pure, homogeneous claystone with isolated, lenticular limestone beds. These claystones are most widely known for their excellent preservation of abundant trilobites, especially Isotelus and Flexicalymene, as well as diverse and commonly articulated bivalves, and nautiloids. A newly recognized butter shale interval in the Clarksville Member of the Waynesville Formation contains a typical butter-shale fossil assemblage, dominated by bivalves, orthoconic cephalopods and trilobites. To better study the fabric of this claystone, a large, epoxy-coated block of the claystone was dry-cut. Polished surfaces show a variety of otherwise cryptic features, including pervasive bioturbation and the presence of probable lingulid escape burrows (Lingulichnus, as well as abundant fodinichnia (Chondrites, Planolites, Teichichnus. Preservation of articulated trilobites and closed bivalves in approximate living position, as well as escape burrows, indicates deposition as a series of mud burial events or obrution deposits. We suggest that the butter shales resulted from net accumulation of multiple episodes of re-suspended mud deposition, which rapidly smothered organisms and resulted in exceptional preservation. Between events the seafloor was colonized by abundant deposit-feeding infaunal organisms, which destabilized the substrate and generated turbidity near the sediment–water interface, thus inhibiting sessile suspension feeders. Rapid net deposition was also interrupted by more prolonged periods (tens to hundreds of years of low sedimentation that permitted colonization by epifaunal brachiopod-dominated communities. While most butter shale units are regionally extensive, the Oldenburg is

Effects of Aspergillus niger treated Shea butter cake based diets on ...

African Journals Online (AJOL)

Effects of feed intake, weight gain and digestibility when growing Red Sokoto goats consuming Aspergillus niger treated and untreated shea-butter cake (SBC) were determined. Twenty five Red Sokoto goats in a completely randomized design model with 56 d periods consumed diet A (control, without SBC), B (15% ...

2006 marketplace survey of trans-fatty acid content of margarines and butters, cookies and snack cakes, and savory snacks.

Science.gov (United States)

Albers, Matthew J; Harnack, Lisa J; Steffen, Lyn M; Jacobs, David R

2008-02-01

In recent years, newer technologies have been developed to reduce the trans-fat content of fats and oils used in manufacturing food products. To examine the implications of these changes on foods in the marketplace, a survey was conducted to assess current levels of trans and saturated fat in three food categories: margarines and butters; cookies and snack cakes; and savory snacks. A sampling of products from each category was conducted at a Wal-Mart Supercenter in the Minneapolis-St Paul, MN, metropolitan area in July of 2006. All information was obtained from product labels, except price, which was recorded from price listings on product shelving. Most margarines and butters (21 of 29), cookies and snack cakes (34 of 44), and savory snacks (31 of 40) were labeled as containing 0 g trans fat. However, some products contained substantial amounts of trans fat. Most notably, 3 of 40 savory snack products were labeled as containing > or =3 g trans fat. Significant inverse correlations were found between product price and the saturated and trans-fat content of margarines (r=-0.45) and savory snacks (r=-0.32). In conclusion, it appears that the food industry has made progress in reducing the trans-fat content in a variety of products. Nonetheless, consumers need to read product labels because the trans-fat content of individual products can vary considerably. Products that are lower in trans and saturated fat tend to cost more, which may be a barrier to their purchase for price-conscious consumers.

Properties and Antioxidant Action of Actives Cassava Starch Films Incorporated with Green Tea and Palm Oil Extracts

Science.gov (United States)

Perazzo, Kátya Karine Nery Carneiro Lins; Conceição, Anderson Carlos de Vasconcelos; dos Santos, Juliana Caribé Pires; Assis, Denilson de Jesus; Souza, Carolina Oliveira; Druzian, Janice Izabel

2014-01-01

There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days) under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower) compared to control without additives. A lower peroxide index (231.57%), which was significantly different from that of the control (pstarch films totally biodegradable and the use of these materials in active packaging of the fatty products. PMID:25251437

Implantation of cocoa butter reduces egg and hatchling size in Salmo trutta

NARCIS (Netherlands)

Hoogenboom, M. O.; Armstrong, J. D.; Miles, M. S.; Burton, T.; Groothuis, T. G. G.; Metcalfe, N. B.

This study demonstrated that, irrespective of hormone type or dose, administering cocoa butter implants during egg development affected the growth of female brown trout Salmo trutta and reduced the size of their offspring. Cortisol treatment also increased adult mortality. Caution is urged in the

Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage

DEFF Research Database (Denmark)

Rønholt, Stine; Madsen, Ann Sophie; Kirkensgaard, Jacob Judas Kain

2014-01-01

The effect of churning temperature (10 °C vs. 22 °C) is evaluated with respect to water content, rheology, microstructure and stability of butter produced using the batch churning method with a temperature ramp of 4 °C/min. Using pulsed-nuclear magnetic resonance, an increase in relative solid fat...... content from 44% to 49.5% was observed when decreasing the churning temperature. Due to lower solid fat content formed upon churning at high temperatures, average water droplet size significantly increased from 5.5 μm to 18.5 μm and less water could be incorporated into the butter during mixing. Using...... differential scanning calorimetry, it was observed that water addition as well as churning at low temperatures induced a transition toward more stable crystal structures, as the melting point in the high melting fraction was slightly lower for butter churned at high temperature. This did, however, not reflect...

‘Don’t play the butter notes’: jazz in medical education

Directory of Open Access Journals (Sweden)

Melissa Bradner

2016-04-01

Full Text Available Jazz has influenced world music and culture globally – attesting to its universal truths of surviving, enduring, and triumphing over tragedy. This begs the question, what can we glean in medical education from this philosophy of jazz mentoring? Despite our training to understand disease and illness in branching logic diagrams, the human experience of illness is still best understood when told as a story. Stories like music have tempos, pauses, and silences. Often they are not linear but wrap around the past, future, and back to the present, frustrating the novice and the experienced clinician in documenting the history of present illness. The first mentoring lesson Hancock discusses is from a time he felt stuck with his playing – his sound was routine. Miles Davis told him in a low husky murmur, ‘Don’t play the butter notes’. In medical education, ‘don’t play the butter notes’ suggests not undervaluing the metacognition and reflective aspects of medical training that need to be fostered during the early years of clinical teaching years.

Influence of probiotics, included in peanut butter, on the fate of selected Salmonella and Listeria strains under simulated gastrointestinal conditions.

Science.gov (United States)

Klu, Y A K; Chen, J

2016-04-01

This study observed the behaviour of probiotics and selected bacterial pathogens co-inoculated into peanut butter during gastrointestinal simulation. Peanut butter homogenates co-inoculated with Salmonella/Listeria strains (5 log CFU ml(-1) ) and lyophilized or cultured probiotics (9 log CFU ml(-1) ) were exposed to simulated gastrointestinal conditions for 24 h at 37°C. Sample pH, titratable acidity and pathogen populations were determined. Agar diffusion assay was performed to assess the inhibitory effect of probiotic culture supernatants with either natural (3·80 (Lactobacillus), 3·78 (Bifidobacteirum) and 5·17 (Streptococcus/Lactococcus)) or neutralized (6·0) pH. Antibacterial effect of crude bacteriocin extracts were also evaluated against the pathogens. After 24 h, samples with probiotics had lower pH and higher titratable acidity than those without probiotics. The presence of probiotics caused a significant reduction (P Probiotics in 'peanut butter' survived simulated gastrointestinal conditions and inhibited the growth of Salmonella/Listeria. Peanut butter is a plausible carrier to deliver probiotics to improve the gastrointestinal health of children in developing countries. © 2016 The Society for Applied Microbiology.

Gas assisted mechanical expression of cocoa butter from cocoa nibs and edible oils from oilseeds

NARCIS (Netherlands)

Venter, M.J.; Willems, P.; Kuipers, N.J.M.; Haan, de A.B.

2006-01-01

The current methods used to recover high quality oil from oilseeds have low yields (mechanical expression, aqueous extraction), require the use of toxic chemicals and rigorous purification processes that can reduce the quality of the oil (solvent extraction with hexane) or are unsuitable for the

Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions.

Science.gov (United States)

Park, Jung-Min; Shin, Jin-Ho; Bak, Da-Jeong; Kim, Na-Kyeong; Lim, Kwang-Sei; Yang, Cheul-Young; Kim, Jin-Man

2014-01-01

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at 10℃, 15℃, 25℃ and 35℃ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts.

Directory of Open Access Journals (Sweden)

Kátya Karine Nery Carneiro Lins Perazzo

Full Text Available There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower compared to control without additives. A lower peroxide index (231.57%, which was significantly different from that of the control (p<0.05, was detected in products packed in film formulations containing average concentration of green tea extracts and high concentration of colorant. However, it was found that the high content of polyphenols in green tea extract can be acted as a pro-oxidant agent, which suggests that the use of high concentration should be avoided as additives for films. These results support the applicability of a green tea extract and oil palm carotenoics colorant in starch films totally biodegradable and the use of these materials in active packaging of the fatty products.

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

Science.gov (United States)

Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

2008-09-01

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (Pcake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

Biomodification of edible fats and oils by yeasts; Kobo ni yoru shokuyo yushi no seibutsugakuteki kaishitsu

Energy Technology Data Exchange (ETDEWEB)

Fujimoto, K.; Endo, Y. [Tohoku University, Sendai (Japan). Faculty of Agriculture

1995-10-20

Lipid-biomodification ability was examined for yeasts isolated from soil using culture medium containing beef tallow (2%). Some yeasts, e.g. Candida, Trichosporon and Rhodotorula species were able to grow on fats and oils. Fatty acid and triacylglycerol compositions were modified in lipids of some strains. Candida sp. MIS-1 and YM1-1 preferentially produced oleic acid. Candida sp. MIS-1 had high level of triacylglycerol with a melting point like olive oil. Fatty acid composition of lipids in Candida lipolytica IAM4948 and Rhodotorula sp. AO3-5 was similar to that of cacao butter. Yeast oils obtained from C. lipolytica provided the melting characterization different from beef tallow. 30 refs., 3 figs., 7 tabs.

Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition

OpenAIRE

Di Bari, Vincenzo; Macnaughtan, William; Norton, Jennifer; Sullo, Antonio; Norton, Ian

2016-01-01

The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) systems were designed to progressively increase the number of heterogeneous nuclei within the CB matrix, and the crystallisation behaviour was studied at four temperatures (5 °C, 10 °C, 15 °C and 20 °C). Information on the crystallisation kinetics a...

Impact of the consumption of a rich diet in butter and it replacement for a rich diet in extra virgin olive oil on anthropometric, metabolic and lipid profile in postmenopausal women.

Science.gov (United States)

Anderson-Vasquez, Hazel Ester; Pérez-Martínez, Pablo; Ortega Fernández, Pablo; Wanden-Berghe, Carmina

2015-06-01

To analyze the impact of the substitution of a rich diet in saturated fats with a rich diet in monounsaturated fats on anthropometric, metabolic and lipid profile in postmenopausal women. A prospective, longitudinal and comparative study where 18 postmenopausal women participated in two periods of dietary intervention of 28 days each one: 1) (SAT diet) consumed butter. Caloric formula (CF) = 15% protein, 38% fat. [20% saturated fat (SFA), 12% monounsaturated fat (MUFA) and 47% carbohydrates and 6% polyunsaturated (PUFA)]. b) Period MONO: with extra virgin olive oil (EVOO). CF = 15% protein, 38% fat (profile: SAT diet increased TC (p <0.001), LDL-C (p <0.002) and non HDL-Cholesterol (p <0.000), HDL-C increased in MONO diet (p <0.000). SAT diet: TC/HDL-c ratio, Non col HDL-c/HDL-c, LDL-c/HDL-c (p <0.000) and TG/HDL-c (p <0.000). In MONO diet decreased TC/HDL-c (p <0.015) and TG/HDL-c (p <0.016). The SAT diet increased cardiovascular risk, while the MONO diet decreased the risk to develop the metabolic syndrome components and choronary heart disease. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Modulation of saturation and chain length of fatty acids in Saccharomyces cerevisiae for production of cocoa butter-like lipids.

Science.gov (United States)

Bergenholm, David; Gossing, Michael; Wei, Yongjun; Siewers, Verena; Nielsen, Jens

2018-04-01

Chain length and degree of saturation plays an important role for the characteristics of various products derived from fatty acids, such as fuels, cosmetics, and food additives. The seeds of Theobroma cacao are the source of cocoa butter, a natural lipid of high interest for the food and cosmetics industry. Cocoa butter is rich in saturated fatty acids that are stored in the form of triacylglycerides (TAGs). One of the major TAG species of cocoa butter, consisting of two stearic acid molecules and one oleic acid molecule (stearic acid-oleic acid-stearic acid, sn-SOS), is particularly rare in nature as the saturated fatty acid stearic acid is typically found only in low abundance. Demand for cocoa butter is increasing, yet T. cacao can only be cultivated in some parts of the tropics. Alternative means of production of cocoa butter lipids (CBLs) are, therefore, sought after. Yeasts also store fatty acids in the form of TAGs, but these are typically not rich in saturated fatty acids. To make yeast an attractive host for microbial production of CBLs, its fatty acid composition needs to be optimized. We engineered Saccharomyces cerevisiae yeast strains toward a modified fatty acid synthesis. Analysis of the fatty acid profile of the modified strains showed that the fatty acid content as well as the titers of saturated fatty acids and the titers of TAGs were increased. The relative content of potential CBLs in the TAG pool reached up to 22% in our engineered strains, which is a 5.8-fold increase over the wild-type. SOS content reached a level of 9.8% in our engineered strains, which is a 48-fold increase over the wild type. © 2018 Wiley Periodicals, Inc.

Clarifying the butter Boletes: a new genus, Butyriboletus, is established to accommodate Boletus sect. Appendiculati, and six new species are described.

Science.gov (United States)

Arora, David; Frank, Jonathan L

2014-01-01

The butter boletes (Boletus s.l. sect. Appendiculati) are an economically important group of ectomycorrhizal fungi whose basidiocarps have a yellow tube layer that often bruises blue, yellow reticulate stipe, mild flavor and firm yellow-tinged flesh that may or may not turn blue when exposed. Morphological characters and molecular data (ITS and LSU) place this group in a separate phylogenetic clade from Boletus sensu stricto. Here we establish a new genus, Butyriboletus, to accommodate 14 species of butter boletes that range from Asia to Europe, north Africa and North America. We recombine eight previously described butter bolete species and we describe six new species: four from western USA (Bu. persolidus, Bu. primiregius, Bu. autumnigius, Bu. querciregius) and two from Yunnan, China (Bu. yicibus, Bu. sanicibus). © 2014 by The Mycological Society of America.

Skin hydration in postmenopausal women: argan oil benefit with oral and/or topical use.

Science.gov (United States)

Boucetta, Kenza Qiraouani; Charrouf, Zoubida; Derouiche, Abdelfattah; Rahali, Younes; Bensouda, Yahya

2014-10-01

The aim of this study was to evaluate the effect of daily consumption and/or application of argan oil on skin hydration in postmenopausal women. Sixty postmenopausal women consumed butter during the stabilization period and were randomly divided into two groups for the intervention period: the treatment group absorbed alimentary argan oil (n = 30) and the control group olive oil (n = 30). Both groups applied cosmetic argan oil in the left volar forearm during a sixty days' period. Evaluation of skin hydration, i.e. transepidermal water loss (TEWL) and water content of the epidermis (WCE) on both volar forearms of the two groups, were performed during three visits at D0, D30 and after sixty days (D60) of oils treatment. The consumption of argan oil has led to a significant decrease in TEWL (p = 0.023) and a significant increase in WCE (p = 0.001). The application of argan oil has led to a significant decrease in TEWL (p = 0.01) and a significant increase in WCE (p skin hydration by restoring the barrier function and maintaining the water-holding capacity.

Shea (Vitellaria paradoxa Butter Production and Resource Use by Urban and Rural Processors in Northern Ghana

Directory of Open Access Journals (Sweden)

Godfred Seidu Jasaw

2015-03-01

Full Text Available This article explores the use of field experimentation in presenting an account of input inventory, material quantities, and the process flow for shea butter production in Ghana. The shea fruit is a non-timber forest product (NTFP that is indigenous to ecosystems in semi-arid regions of Africa. Current methods and equipment for processing shea kernel into butter impose a dilemma of excessive harvesting of fuel wood for heating and the use of large quantities of water. Thus, the nature of input requirement and production process presents implications for conflict over natural resource use and for sustainability as more processing takes place. Material flow analysis was applied to the data generated from the processing experiments. The outcome was discussed in focus group discussion sessions and individual interviews as a way of data triangulation to validate study parameters. Results from this experiment showed that the quantity of water used in urban processing sites was higher than that used in rural sites. On the other hand, fuel wood use and labor expended were found to be higher in rural sites per unit processing cycle. The nature of the processing equipment, accessibility to input resources, and target market for shea butter were key determinants of the varying resource quantities used in the production process.

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi

Directory of Open Access Journals (Sweden)

Gokce, R.

2014-03-01

Full Text Available Commercial Karinyagi (traditionally named karin is made of cows’ milk cream and is produced by filling butter in cleaned sheep’s rumen. The effect of butter storage in sheep’s rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L-1, respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0–50 days while the concentration of diacetyl increased to 33.0 μg·g-1 up to 40 days and remained constant through 40–50 days.El Karinyagi comercial (nombre tradicional Karin está hecho de crema de leche de vaca, y producido llenando con mantequilla el rumen limpio de ovejas. Se ha investigado el efecto del almacenamiento de la mantequilla en el rumen de ovejas sobre la formación de diacetilo y acetoína. Estos compuestos son el típico flavor a mantequilla que se detecta comúnmente en los productos lácteos fermentados y han sido determinados mediante GC-MS. El método modificado para la extracción simultánea de diacetilo y acetoína en mantequilla resultó ser exacto y preciso y las recuperaciones de 94,7 y 110,8 % respectivamente, mientras que los límites de detección fueron 1.83 y 0,51 mg·L-1, respectivamente. El método propuesto se aplicó al control de compuestos aromáticos en Karin y muestras de mantequilla, durante diferentes intervalos de tiempo. La concentración de acetoína se mantuvo estable entre 0–50 días mientras que la concentración de diacetilo aumentó a 33,0 mg·g-1 hasta 40 días y se mantuvo constante

The effects of fish oil and high or low linoleic acid intake on fatty acid composition of human peripheral blood mononuclear cells

DEFF Research Database (Denmark)

Damsgaard, Camilla Trab; Frøkiær, Hanne; Lauritzen, Lotte

2008-01-01

-supplementation on tissue fatty acid composition. Healthy young men (n 64) were randomized to capsules with FO or olive oil (control) (44 (20-56) ml/d) and to either sunflower oil and margarine (S/B) or rapeseed oil and a butter spread (R/K) to provide a high or a low 18: 2n-6 intake. Diet was measured by 4-d weighed......Dietary intake of 18: 2n-6 and 18: 3n-3 may affect endogenous production and incorporation of n-3 long-chain PUFA (LCPUFA) from fish oils (FO). This double-blinded controlled 2 £ 2-factorial 8-week intervention investigates the effects of high and low 18: 2n-6 intake in combination with FO...

Descriptive and consumer preference of Omashikwa , traditional ...

African Journals Online (AJOL)

Once it is fermented, it is shaken or agitated in the calabash for hours to churn into butter. Butter granules are removed and either made into butter or boiled to make Ghee or butter oil known as Omazeothung'ombe by the Herero community and the remaining liquid is the fermented buttermilk or Omashikwa, Consumers of ...

Development of an ultrasonic shear reflection technique to monitor the crystallization of cocoa butter.

Science.gov (United States)

Rigolle, Annelien; Foubert, Imogen; Hettler, Jan; Verboven, Erik; Demuynck, Ruth; Van Den Abeele, Koen

2015-09-01

The quasi-isothermal crystallization process of cocoa butter was monitored by an ultrasonic shear reflection technique utilizing a custom-built experimental set-up in a temperature controlled environment. To facilitate the interpretation of the measurement results, the propagation of shear waves was first theoretically studied in different configurations of gas, liquid or solid layers with varying thickness for the case of normal incidence, yielding theoretical equations of the shear wave reflection coefficient (swRC) for different layering conditions. The typical experimentally observed pattern of the swRC during quasi-isothermal cocoa butter crystallization was subsequently linked to the theoretical equations. The remarkable oscillatory damped response in the swRC as function of the crystallization time could be explained by constructive and destructive interference of a first reflection at the boundary between a plexiglass delay line and the crystallized cocoa butter and a second reflection occurring at the interface between crystallized and liquid substance. This hypothesis was supported by the excitation frequency dependence of the oscillations. The quality of the fit of the theoretical model to the experimental results was very good and also the reproducibility between different independent measurements was acceptable. Finally, measurements at different temperatures (18°C and 20°C) suggested that the technique was able to detect differences in crystallization behavior, as measurements at 18°C displayed faster oscillations compared to measurements at 20°C. Moreover, this was also confirmed by the theoretical model, as a higher value of the crystallization rate parameter K, exhibited more rapid oscillations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows milk in East Algeria

Energy Technology Data Exchange (ETDEWEB)

Idoui, T.; Benhamada, N.; Leghouchi, E.

2010-07-01

This is the first report describing microbiological, physicochemical properties and fatty acid composition of a traditional butter produced from cows milk in East of Algeria. Five butter samples were prepared in the laboratory according to the traditional method used by people in the Jijel areas (Eastern Algeria). Our results show the presence of lactic acid and psychrotrophic bacteria as well as yeasts, while staphylococci or lipolytic bacteria were not detected. Important differences were found in chemical values among butter samples. The pH values ranged from pH4.64 and pH5.53. Moisture and impurities exceeded 17.5% and 9.19% respectively. The values for acid index, peroxide index, saponification index and iodine index ranged from: 23.56-31.35mg KOH/g, 1.6-4 meq/kg, 140.25- 228.60 mg KOH/g and 35.35-53.69 mgI/100g respectively. Finally, the fatty acid composition showed that palmitic acid and oleic acid were the major saturated and unsaturated fatty acids. (Author) 20 refs.

Relationship between the optimum cut off frequency for Butter worth filter and lung-heart ratio in 99mTc myocardial SPECT

International Nuclear Information System (INIS)

Salihin Yusoff, M. N.; Zakaria, A.

2010-01-01

We investigated whether the lung-heart ratio parameter can be used to identify the optimum cut off frequency for Butter worth filter in 99m Tc myocardial SPECT imaging. Materials and Methods: This study involved a cardiac phantom system consisting of cardiac insert in which 1.10 cm cold defect was inserted into its myocardium wall and filled with 4.0 μCi/ml (0.148 MBq/ml) 99m Tc concentration. The cardiac insert was then put into a cylindrical tank which filled with six different 99m Tc concentrations as background. Thus, six target background concentrations ratios (T/B) were carried out. The lung-heart ratio was determined for every SPECT raw image obtained corresponding to each T/B. Then, 130 different combinations of filter parameters from Butter worth filter were utilized to reconstruct each SPECT raw image. The determination of count in myocardium, background, and defect regions of interest were performed for every reconstructed image. All the count values were then used to calculate contrast, signal-to-noise ratio, and defect size. Each criterion was graded (1 to 100) and then summed together to obtain total grade. The optimum cut off frequency for each lung-heart ratio was determined from the total grade. The relation between optimum cut off frequency for Butter worth filter and lung-heart ratio was established using linear regression. Results: There were good relationship between the optimum Butter worth cut off frequency and lung-heart ratio (R 2 = 0.864, p<0.01). The optimal cut off frequency correspond to the change in lung-heart ratio can be expressed by the equation: Optimum cut off frequency=0.715*lung-heart ratio + 0.227. Conclusion: This study suggests that the optimum cut off frequency for Butter worth filter should be determined by referring to lung-heart ratio in each patient study.

Quality of milk used in informal artisanal production of coalho and butter cheeses

Directory of Open Access Journals (Sweden)

Natália Cristina de Medeiros

2017-08-01

Full Text Available Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical–chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses.

Development and evaluation of emulsifying systems of the material grease from Brazilian flora

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Douglas Dourado

2015-10-01

Full Text Available Context: Oils and butter of seed from Brazilian biodiversity are extending the range of innovative products for cosmetics development. They have a fat potential similar to skin composition, leading to the improved performance of these product. Aims: Improve the emulsions spreadability through prior screening of grease composition and studying the viscosity, and the emulsions accelerated stability. Methods: Emulsions were formulated using oils from semiarid plants from Bahia: Syagrus coronate, Pachira retusa, and Pachira aquatica, so as to compare them with oils already standard in the production of cosmetics. Spreadability and stability tests were made comparing the results. The same criteria were used with Amazon seed butter: Virola surinamensis, Butyrospermum parkii, Astrocaryum murumuru, Theobroma cacao and Theobroma grandiflorum. For the emulsions screening and performance, a system was developed for oil/ butter, following tests of accelerated stability, viscosity, and spreadability. Results: The combined system of spreadability was optimized using screening. Emollients containing oleic and palmitic acids, and light chain fatty acids obtained good spreadability. The oil emulsion containing Pachira retusa and Virola surinamensis butter had a higher viscosity. Conclusions: With high content of fatty acids such as oleic, palmitic or the light chain fatty acids obtain an appropriated appearance, texture, and spreadability for cosmetic use. Thus, oils with a low fatty acid content may be combined with butter that have a high fatty acid content and vice-versa. Analyzing and strategically combining grease composition, one can optimize the performance of cosmetic formulations.

The effects of fish oil and high or low linoleic acid intake on fatty acid composition of human peripheral blood mononuclear cells

DEFF Research Database (Denmark)

Damsgaard, C.T.; Frøkiær, Hanne; Lauritzen, L.

2008-01-01

-supplementation on tissue fatty acid composition. Healthy young men (it 64) were randomized to capsules with FO or olive oil (control) (4-4 (2-0-5-6) ml/d) and to either sunflower oil and margarine (S/B) or rapeseed oil and a butter spread (R/K) to provide a high or a low 18: 2n-6 intake. Diet was measured by 4-d weighed......Dietary intake of 18: 2n-6 and 18: 3n-3 may affect endogenous production and incorporation of n-3 long-chain PUFA (LCPUFA) from fish oils (170). This double-blinded controlled 2 x 2-factorial 8-week intervention investigates the effects of high and low 18: 2n-6 intake in combination with FO...

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

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Quast, L. B.

2011-03-01

Full Text Available The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend and 5, 10, 15, 20, 25 and 30% (w/w cupuassu fat were determined. Precrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL. Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the β polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter.

Se han determinado las características físicas de mezclas binarias pre-cristalizadas de manteca de cacao (mezcla de Bahia + Indonesia con 5, 10, 15, 20, 25 y 30 % (m/m de grasa de cupuassu. La pre-cristalización se ha efectuado a escala de laboratorio utilizando un reactor de vidrio con camisa (700mL con agitación. Las muestras fueron analizadas mediante calorimetría diferencial de barrido, difracción de rayos- X, contenido en grasa solida y tensión de ruptura. Los valores de tensión de ruptura de las mezclas pre-cristalizadas disminuyeron con la incorporación de grasa de cupuassu, siendo este comportamiento observado también para el punto de fusión. Después de la pre-cristalización, manteca de cacao y grasa de cupuassu confirmaron la presencia de polimorfismo β, por medio de análisis de difracción de rayos-X. La adición de hasta 30% de grasa de cupuassu en la manteca de cacao no afecta de modo significativo en las propiedades físicas cuando son comparadas con la manteca de cacao pura.

Milk and butter. From the Neolithic to the current nutritional aspects

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G. Caramia

2012-12-01

Full Text Available The evolution in the history of nutrition knowledge towards dairy products, is strictly related to the socio-cultural development of humans. In fact, milk and butter have accompanied humans since ancient times, which traces of the consumption of such products are dated back about the earliest times after the last (glaciation ice age, while the application for extra nutritional uses, such as cosmetics and ceremonial rites, are reported in the writings of the Old Testament. Even in Italy, before the Roman Empire, were known rudimentary techniques of production and storage of dairy products. But only with the advent of the Etruscans, and the Romans later, that the use of milk and dairy products reach a wide diffusion in several applications. Since the advent of Christ until today, milk and its derivatives have maintained a privileged place in the human diet, but it is only with the advent of modern medicine and new findings in lipidic chemistry that emerged multiple biological and nutritional properties, very important for human health. After a short summary of the ancient history of the milk and butter, the role of dairy products in cancer, in hypercholesterolemia, and cardiovascular disease are reported. Moreover, the current opinions on saturated fatty acids, the role of polyunsaturated fatty acids and their lipid mediators obtained by the action of cyclooxygenase, lipoxygenase and the cytochrome P450 enzymes, are treated. Even if sometimes mistreated, the milk, but most of all its high fat content derivatives such as butter, is a rich source of biologically active compounds that foster a controversial action against neolplastic and cardiovascular disease. These compounds, mainly contained in the lipid fraction, for the more obvious relationships that exist between nutrition and health status, have been the subject in the last decades of intense scientific investigation in which there were expressed lights and shadows, but recognizing that not

Pilot batch production of cocoa butter-like fats from chinese vegetable tallow by enzymatic interesterification

DEFF Research Database (Denmark)

Xu, Xuebing; Hu, X.; Balchen, Steen

1997-01-01

-8%. And about 90% of the present PPP and PPSt triglycerides were separated from the product. Under above parameters, the final pilot products had similar compositions to those of cocoa butter. In this research, IPPL showed initial interesterification activity at the similar level as Lipozyme IM from Novo......There is a long term interest of lipase applications in lipid modifications because of the inherent advantages over chemical methods such as more specific reactions involved, less energy used, moderate reaction conditions and so on. In this work, cocoa butter-like fats (CBF) were produced using....../w) 1.3-1.7/1, hexane/substrates(v/w): 1.0:1-1.2:1. Based on the pilot batch plant, the total process is following: substrates, drying, reaction, filtration, fractionation, neutralisation, de-solventization and drying, and product. The fractionation process reduced the free fatty acid content to 5...

不同油脂熬制的火锅底料熬煮过程中的油脂质量变化%Quality changes of oils in different kinds of hot pot soup stocks during boiling

Institute of Scientific and Technical Information of China (English)

张丽珠; 唐洁; 卢靖; 车振明

2014-01-01

Four kinds of hot pot soup stocks were made by mixed oils of palm olein and rapeseed oil(vol-ume ratio of palm olein of 5 degrees to palm olein of 8 degrees to rapeseed oil 3: 2: 3), mixed oils of palm stearin and butter(volume ratio of palm stearin to butter 1: 2), rapeseed oil and butter respectively, and the quality changes of oils in the four kinds of hot pot soup stocks during boiling were studied. The results showed that peroxide value, acid value and malondialdehyde content of oils in the four kinds of hot pot soup stocks increased during boiling, and the quality of base oil of hot pot soup stock affected the quality of oil in hot pot soup stock directly during boiling;with the boiling time prolonging, the contents of unsat-urated fatty acids of the oils in the four kinds of hot pot soup stocks all decreased;the relative contents of trans fatty acids of oil in hot pot soup stocks made by rapeseed oil and mixed oils of palm olein and rape-seed oil increased significantly after boiling for 16 h.%对棕榈液油菜籽油复合油脂(5度棕榈液油、8度棕榈液油、菜籽油体积比3：2：3)、棕榈硬脂牛油复合油脂(棕榈硬脂与牛油体积比1：2)、菜籽油以及牛油熬制的火锅底料在熬煮过程中的油脂质量变化进行研究。结果表明：4种火锅底料在熬煮过程中油脂过氧化值、酸值和丙二醛含量均出现增长的趋势，火锅底料基础油脂质量直接影响火锅底料熬煮过程中的油脂质量；随着熬煮时间的延长，4种火锅底料中油脂不饱和脂肪酸含量均降低，棕榈液油菜籽油复合火锅底料、菜籽油火锅底料经熬煮16 h 后，其油脂中反式脂肪酸含量明显升高。

Cold-storage defects in butter and their relation to the autoxidation of unsaturated fatty acids

NARCIS (Netherlands)

Badings, H.T.

1970-01-01

In this thesis investigations are described of the identification of aroma compounds which are formed as a result of oxidative deterioration of butter during cold storage, producing a typical trainy (fishy) off-flavour. As these flavour defects are caused chiefly by autoxidative breakdown of

The use of natural blueberry dye producing butter cream

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G. O. Magomedov

2016-01-01

Full Text Available Creamy сream - finishing semi-finished product in the manufacture of pastry products. Tinting cream mass in different shades of color can improve the aesthetic appearance of the product appearance and make it more attractive. Natural blueberry anthocyanin dye has antioxidant, anti-cancer, anti-sclerotic, anti-allergic and anti-inflammatory properties, P-vitamin activity. The influence of the content of blueberry dye to change the chromaticity characteristics, organoleptic and physico-chemical parameters, shape keeping capacity, antioxidant activity of the samples of butter cream after manufacture and during storage. Based on the analysis of the results to give a butter cream pleasant pink color can be recommended dosage blueberry dye - 2.5 g / kg, with anthocyanin dye in this case is used as an antioxidant and as its use in the recommended amounts increases the antioxidant activity of 12.5 mg / 100 g (62.8% (relative to unstained samples cream. Pastry with a creamy semi-finished product, colored with natural blueberry dye, demand on the food market of confectionery products, and they can be recommended as the first baby food, people with lowered immunity, the elderly and mass consumption, as products contain vitamin E - 30 mg / 100 g of product (satisfaction of the daily requirement for vitamin makes - 75% and a significant amount of antioxidants. The facts make it possible to expand the range of competitive confectionery functionality diversify colors shades of cream, to improve its taste and aroma properties, enhance the nutritional value and shelf life due to the large amount of co-antioxidants.

Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women.

OpenAIRE

Khaw, Kay-Tee; Sharp, Stephen John; Finikarides, Leila; Afzal, Islam; Lentjes, Maria Antonetta; Luben, Robert; Forouhi, Nita Gandhi

2018-01-01

Abstract Introduction: High dietary saturated fat intake is associated with higher blood concentrations of LDL-cholesterol, an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribution, an...

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

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Yu-Ting Hung

2015-09-01

Full Text Available To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management.

Effect of cheese and butter intake on metabolites in urine using an untargeted metabolomics approach

DEFF Research Database (Denmark)

Hjerpsted, Julie Bousgaard; Ritz, Christian; Schou, Simon Stubbe

2014-01-01

Cheese intake has been shown to decrease total cholesterol and LDL cholesterol concentrations when compared to butter of equal fat content. An untargeted metabolite profiling may reveal exposure markers of cheese but may also contribute with markers which can help explain how the intake of cheese...

Industrial application of different heat treatments and cream fat contents for improving the spreadability of butter

DEFF Research Database (Denmark)

Tondhoosh, Arash; Nayebzadeh, Kooshan; Mohammadifar, Mohammad Amin

2016-01-01

Background: Individual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could preven...

The Study of Oils Consumption Pattern and Its Related Factors in east Tehran

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Farhad Jafari

2013-09-01

Full Text Available Background & Objective: Inappropriate use of fat in diets is a significant risk factor that can cause cardiovascular diseases, morbidity, and mortality in the world. This study was designed to determine the fat consumption pattern in east Tehran habitants. Materials & Methods: In this cross sectional study 500 east Tehran habitants were evaluated. Data was collected by a questionnaire designed by the authors of the present study. The validity and reliability of the questionnaire was confirmed in a pilot study. The Data was analyzed with SPSS software. Results: The average of family members was 3.9±1.4. The highest amount ofoil consumed was that of solid candy oil, while The lowest was animal oil. For cooking, 36.8% and 31% of samples were using liquid oil and solid candy oil, respectively. For fraying 33.8%, 20%, 32.4% of samples were using liquid oil, solid candy oil and frying oil, respectively. a relationship was found between higher educational level and mothers working out of the house and higher consumption of liquid oil, fraying oil and olive oil (p<0.001. High age, housekeeper mothers and higher family span were associated with the higher consumption of solid oils, butter and ghee (p<0.02. Conclusion: This study revealed that the significant portion of daily oil consumption of Tehran habitants consist of solid oils. It seems to be necessary to organize proper training programs to increase social awareness about the hazards of solid saturated fats.

Skin hydration in postmenopausal women: argan oil benefit with oral and/or topical use

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Kenza Qiraouani Boucetta

2014-11-01

Full Text Available The aim of this study was to evaluate the effect of daily consumption and/or application of argan oil on skin hydration in postmenopausal women. Material and methods : Sixty postmenopausal women consumed butter during the stabilization period and were randomly divided into two groups for the intervention period: the treatment group absorbed alimentary argan oil (n = 30 and the control group olive oil (n = 30. Both groups applied cosmetic argan oil in the left volar forearm during a sixty days’ period. Evaluation of skin hydration, i.e. transepidermal water loss (TEWL and water content of the epidermis (WCE on both volar forearms of the two groups, were performed during three visits at D0, D30 and after sixty days (D60 of oils treatment. Results : The consumption of argan oil has led to a significant decrease in TEWL (p = 0.023 and a significant increase in WCE (p = 0.001. The application of argan oil has led to a significant decrease in TEWL (p = 0.01 and a significant increase in WCE (p < 0.001. Conclusions : Our findings suggest that the daily consumption and application of argan oil have improved the skin hydration by restoring the barrier function and maintaining the water-holding capacity.

Essential oil-loaded lipid nanoparticles for wound healing.

Science.gov (United States)

Saporito, Francesca; Sandri, Giuseppina; Bonferoni, Maria Cristina; Rossi, Silvia; Boselli, Cinzia; Icaro Cornaglia, Antonia; Mannucci, Barbara; Grisoli, Pietro; Vigani, Barbara; Ferrari, Franca

2018-01-01

Chronic wounds and severe burns are diseases responsible for severe morbidity and even death. Wound repair is a crucial process and tissue regeneration enhancement and infection prevention are key factors to minimize pain, discomfort, and scar formation. The aim of this work was the development of lipid nanoparticles (solid lipid nanoparticles and nanostructured lipid carriers [NLC]), to be loaded with eucalyptus or rosemary essential oils and to be used, as medical devices, to enhance healing of skin wounds. Lipid nanoparticles were based on natural lipids: cocoa butter, as solid lipid, and olive oil or sesame oil, as liquid lipids. Lecithin was chosen as surfactant to stabilize nanoparticles and to prevent their aggregation. The systems were prepared by high shear homogenization followed by ultrasound application. Nanoparticles were characterized for physical-chemical properties, bioadhesion, cytocompatibility, in vitro proliferation enhancement, and wound healing properties toward normal human dermal fibroblasts. Antimicrobial activity of nanoparticles was evaluated against two reference microbial strains, one of Staphylococcus aureus , the other of Streptococcus pyogenes . Finally, the capability of nanoparticles to promote wound healing in vivo was evaluated on a rat burn model. NLC based on olive oil and loaded with eucalyptus oil showed appropriate physical-chemical properties, good bioadhesion, cytocompatibility, in vitro proliferation enhancement, and wound healing properties toward fibroblasts, associated to antimicrobial properties. Moreover, the in vivo results evidenced the capability of these NLC to enhance the healing process. Olive oil, which is characterized by a high content of oleic acid, proved to exert a synergic effect with eucalyptus oil with respect to antimicrobial activity and wound repair promotion.

Biodiesel from plant seed oils as an alternate fuel for compression ignition engines-a review.

Science.gov (United States)

Vijayakumar, C; Ramesh, M; Murugesan, A; Panneerselvam, N; Subramaniam, D; Bharathiraja, M

2016-12-01

The modern scenario reveals that the world is facing energy crisis due to the dwindling sources of fossil fuels. Environment protection agencies are more concerned about the atmospheric pollution due to the burning of fossil fuels. Alternative fuel research is getting augmented because of the above reasons. Plant seed oils (vegetable oils) are cleaner, sustainable, and renewable. So, it can be the most suitable alternative fuel for compression ignition (CI) engines. This paper reviews the availability of different types of plant seed oils, several methods for production of biodiesel from vegetable oils, and its properties. The different types of oils considered in this review are cashew nut shell liquid (CNSL) oil, ginger oil, eucalyptus oil, rice bran oil, Calophyllum inophyllum, hazelnut oil, sesame oil, clove stem oil, sardine oil, honge oil, polanga oil, mahua oil, rubber seed oil, cotton seed oil, neem oil, jatropha oil, egunsi melon oil, shea butter, linseed oil, Mohr oil, sea lemon oil, pumpkin oil, tobacco seed oil, jojoba oil, and mustard oil. Several methods for production of biodiesel are transesterification, pre-treatment, pyrolysis, and water emulsion are discussed. The various fuel properties considered for review such as specific gravity, viscosity, calorific value, flash point, and fire point are presented. The review also portrays advantages, limitations, performance, and emission characteristics of engine using plant seed oil biodiesel are discussed. Finally, the modeling and optimization of engine for various biofuels with different input and output parameters using artificial neural network, response surface methodology, and Taguchi are included.

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.

Science.gov (United States)

Hung, Yu-Ting; Liu, Chi-Te; Peng, I-Chen; Hsu, Chin; Yu, Roch-Chui; Cheng, Kuan-Chen

2015-09-01

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management. Copyright © 2015. Published by Elsevier B.V.

Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

Directory of Open Access Journals (Sweden)

Abdeldaiem, A. M.

2014-09-01

Full Text Available The objective of this study was to characterize the effects of pH values (5, 5.5, 6, 6.5 and 7 on the properties of buffalo and cow butter-based low-fat spreads. Sensory evaluation of the samples decreased with an increase in pH values and during the storage periods. In addition, phase separation occurred with pH 6, 6.5 and 7. The differences in peroxide values and oil stability index among the samples compared to the control samples were slight, while peroxide values and oil stability index decreased during the storage periods. Changes in fatty acid composition among the pH treatments and during the storage periods were detected. Differences in solid fat contents among pH treatments separately and during the storage periods were negligible. A decline in the hardness and viscosity of the samples were accompanied by an increase in pH values, and the treatments had increased effects during the storage periods. Generally, an increase of pH values did not affect the melting profiles of the spreads. Additionally, changes between the melting profiles of buffalo and cow butter-based low-fat spreads were detected.El objetivo fue determinar los efectos del pH (5, 5.5, 6, 6.5 y 7 en las propiedades de mantequillas para untar bajas en grasa de búfalos y vacas. La puntuación sensorial de las muestras disminuyó con el aumento del pH y durante los períodos de almacenamiento, además, la separación de fases se produjo con pH de 6, 6,5 y 7. Se observaron diferencias en los valores de peróxido e índice de estabilidad de la grasa de las muestras en comparación con las muestras control, mientras que los valores de peróxido incrementaron, el índice de estabilidad de la grasa disminuyó durante los períodos de almacenamiento. Se observan cambios en la composición de ácidos grasos entre los tratamientos de pH y durante los períodos de almacenamiento. Las diferencias en el contenido de grasa sólida entre los tratamientos de pH por separado y durante los

Lactic acid bacteria from Sheep's Dhan, a traditional butter from sheep's milk: Isolation, identification and major technological traits

Energy Technology Data Exchange (ETDEWEB)

Idoui, T.; Boudjerda, J.; Leghouchi, E.; Karam, N. E.

2009-07-01

Twenty six lactic acid bacteria were isolated from sheep's Dhan, a traditional butter made from sheep's milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactic ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exo polysaccharide. (Author) 42 refs.

Coconut oil consumption and cardiovascular risk factors in humans.

Science.gov (United States)

Eyres, Laurence; Eyres, Michael F; Chisholm, Alexandra; Brown, Rachel C

2016-04-01

Coconut oil is being heavily promoted as a healthy oil, with benefits that include support of heart health. To assess the merits of this claim, the literature on the effect of coconut consumption on cardiovascular risk factors and outcomes in humans was reviewed. Twenty-one research papers were identified for inclusion in the review: 8 clinical trials and 13 observational studies. The majority examined the effect of coconut oil or coconut products on serum lipid profiles. Coconut oil generally raised total and low-density lipoprotein cholesterol to a greater extent than cis unsaturated plant oils, but to a lesser extent than butter. The effect of coconut consumption on the ratio of total cholesterol to high-density lipoprotein cholesterol was often not examined. Observational evidence suggests that consumption of coconut flesh or squeezed coconut in the context of traditional dietary patterns does not lead to adverse cardiovascular outcomes. However, due to large differences in dietary and lifestyle patterns, these findings cannot be applied to a typical Western diet. Overall, the weight of the evidence from intervention studies to date suggests that replacing coconut oil with cis unsaturated fats would alter blood lipid profiles in a manner consistent with a reduction in risk factors for cardiovascular disease. © The Author(s) 2016. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

Fourth-Grade Primary School Students' Thought Processes and Challenges Encountered during the Butter Beans Problem

Science.gov (United States)

Sahin, Neslihan; Eraslan, Ali

2017-01-01

In parallel with mathematical modeling studies that have gradually drawn interest in recent years, the aim of this study is to investigate the thought processes of fourth-grade students in the Butter Beans Problem and to identify possible challenges in this process. For this purpose, a qualitative study was conducted at a university-foundation…

Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid

Directory of Open Access Journals (Sweden)

Samantha Cristina Pinho

2013-04-01

Full Text Available Normal 0 21 false false false PT-BR X-NONE X-NONE Solid lipid microparticles produced with a mixture of cupuacu butter and stearic acid were used to microencapsulate a commercial casein hydrolysate (Hyprol 8052. The composition of the lipid matrix used for the production of the lipid microparticles was chosen according to data on the wide angle X-ray diffraction (WAXD and differential scanning calorimetry (DSC of bulk lipid mixtures, which indicated that the presence of 10 % cupuacu butter was sufficient to significantly change the crystalline arrangement of pure stearic acid. Preliminary tests indicated that a minimum proportion of 4 % of surfactant (polysorbate 80 was necessary to produce empty spherical lipid particles with average diameters below 10 mm. The lipid microparticles were produced using 20 % cupuacu butter and 80 % stearic acid and then stabilized with 4 % of polysorbate 80, exhibiting an encapsulation efficiency of approximately 74 % of the casein hydrolysate. The melting temperature of the casein hydrolysate-loaded lipid microparticles was detected at 65.2 °C, demonstrating that the particles were solid at room temperature as expected and indicating that the incorporation of peptides had not affected their thermal behavior. After 25 days of storage, however, there was a release of approximately 30 % of the initial amount of encapsulated casein hydrolysate. This release was not thought to have been caused by the liberation of encapsulated casein hydrolysate. Instead, it was attributed to the possible desorption of the adsorbed peptides present on the surface of the lipid microparticles.

Popcorn worker's lung: In vitro exposure to diacetyl, an ingredient in microwave popcorn butter flavoring, increases reactivity to methacholine

International Nuclear Information System (INIS)

Fedan, J.S.; Dowdy, J.A.; Fedan, K.B.; Hubbs, A.F.

2006-01-01

Workers who inhale microwave popcorn butter flavorings experience decrements in lung function and can develop clinical bronchiolitis obliterans, i.e., 'popcorn worker's lung' (Kreiss, K., Gomaa, A., Kullman, G., Fedan, K., Simoes, E.J., Enright, P.L., 2002. Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant. N. Engl. J. Med. 347, 330-338.). In a rat inhalation model, vapors of an artificial butter flavoring damaged the epithelium of the upper and lower airways (Hubbs, A.F., Battelli, L.A., Goldsmith, W.T., Porter, D.W., Frazer, D., Friend, S., Schwegler-Berry, D., Mercer, R.R., Reynolds, J.S., Grote, A., Castranova, V., Kullman, G., Fedan, J.S., Dowdy, J., Jones, W.G., 2002. Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. Toxicol. Appl. Pharmacol. 185, 128-135.). Diacetyl, a butter flavoring component, is a major volatile ketone in the popcorn-processing workplace. We investigated the effects of diacetyl on epithelium of guinea pig isolated airway preparations and the effects of diacetyl in vitro on reactivity to bronchoactive agents. In the isolated, perfused trachea preparation, diacetyl added to the intraluminal (mucosal) bath elicited responses that began with contraction (threshold ca. 3 mM) and ended with relaxation. After a 4-h incubation with intraluminal diacetyl (3 mM), contractions to extraluminal (serosal) methacholine (MCh) were slightly increased; however, sensitivity to intraluminally (mucosally) applied MCh was increased by 10-fold. Relaxation responses of MCh (3 x 10 -7 M)-contracted tracheas to extraluminally applied terbutaline and intraluminally applied 120 mM KCl, to evoke epithelium-derived relaxing factor release, were unaffected by diacetyl. Exposure of the tracheal epithelium in Ussing chambers to diacetyl decreased transepithelial potential difference and resistance. These findings suggest that diacetyl exposure compromised epithelial barrier function, leading to

A Conceptual Model for Shear-Induced Phase Behavior in Crystallizing Cocoa Butter

International Nuclear Information System (INIS)

Mazzanti, G.; Guthrie, S.; Marangoni, A.; Idziak, S.

2007-01-01

We propose a conceptual model to explain the quantitative data from synchrotron X-ray diffraction experiments on the shear-induced phase behavior of cocoa butter, the main structural component of chocolate. We captured two-dimensional diffraction patterns from cocoa butter at crystallization temperatures of 17.5, 20.0, and 22.5 o C under shear rates from 45 to 1440 s -1 and under static conditions. From the simultaneous analysis of the integrated intensity, correlation length, lamellar thickness, and crystalline orientation, we postulate a conceptual model to provide an explanation for the distribution of phases II, IV, V, and X and the kinetics of the process. As previously proposed in the literature, we assume that the crystallites grow layer upon layer of slightly different composition. The shear rate and temperature applied define these compositions. Simultaneously, the shear and temperature define the crystalline interface area available for secondary nucleation by promoting segregation and affecting the size distribution of the crystallites. The combination of these factors (composition, area, and size distribution) favors dramatically the early onset of phase V under shear and determines the proportions of phases II, IV, V, and X after the transition. The experimental observations, the methodology used, and the proposed explanation are of fundamental and industrial interest, since the structural properties of crystalline networks are determined by their microstructure and polymorphic crystalline state. Different proportions of the phases will thus result in different characteristics of the final material

Facts about polyunsaturated fats

Science.gov (United States)

... albacore tuna, and trout Corn oil Soybean oil Safflower oil To get the health benefits, you need to ... sunflower seeds to salads. Cook with corn or safflower oil instead of butter and solid fats.

Hypersensitivity reactions to food colours with special reference to the natural colour annatto extract (butter colour).

Science.gov (United States)

Mikkelsen, H; Larsen, J C; Tarding, F

1978-01-01

It is well known that synthetic food colours especially some azo dyes can provoke hypersensitivity reactions such as urticaria, angioneurotic oedema, and astma (Michaëlsson and Juhlin, 1973, Granholt and Thune, 1975). Natural food colours are scarcely investigated with respect to potential allergic properties. Annatto extract, a commonly used food colour in edible fats e.g. butter, has been tested in patients. Among 61 consecutive patients suffereing from chornic urticaria and/or angioneurotic oedema 56 patients were orally provoked by annatto extract during elimination diet. Challenge was performed with a dose equivalent to the amount used in 25 grammes of butter. Twentysix per cent of the patients reacted to this colour 4 hours (SD: 2,6) after intake. Similar challenges with synthetic dyes showed the following results: Tartrazine 11%, Sunset Yellow FCF 17%, Food Red 17 16%, Amaranth 9%, Ponceau 4 R 15%, Erythrosine 12% and Brillant Blue FCF 14%. The present study indicates that natural food colours may induce hypersensitivity reactions as frequent as synthetic dyes.

Role of butter layer in low-cycle fatigue behavior of modified 9Cr and CrMoV dissimilar rotor welded joint

International Nuclear Information System (INIS)

Wu, Qingjun; Lu, Fenggui; Cui, Haichao; Liu, Xia; Wang, Peng; Tang, Xinhua

2014-01-01

Highlights: • Modified 9Cr–CrMoV dissimilar turbine rotor was successfully welded by NG-SAW. • LCF properties of both welded joints were approximate at smaller strain amplitude. • Tempered martensite with amounts of carbides in HAZ contributed to weakest zones. • Matched BL determined LCF properties of whole joint for dissimilar welded rotor. - Abstract: The present work aims at studying the role of butter layer (BL) in low-cycle fatigue (LCF) behavior of modified 9Cr steel and CrMoV steel dissimilar welded joint. The significant difference of the chemical composition of base metals (BMs) makes it a challenge to achieve sound welded joint. Therefore, buttering was considered to obtain a transition layer between the dissimilar steels. The LCF tests of two kinds of specimens without and with butter layer were performed applying strain-controlled cyclic load with different axial strain amplitudes. The test results indicated that the number of cycles at higher strain amplitudes of welded joint without butter layer was greatly higher than that of the joint with butter layer, while the fatigue lifetime to crack initiation (2N f ) became closer to each other at low and middle strain amplitudes. The failure was in the tempered heat affected zone (HAZ) at the CrMoV side for specimens without BL, while the fracture occurred at the tempered HAZ in the BL for specimens with BL. The microstructure details of BM, BL, HAZ and weld metals (WMs) were revealed by optical microscopy (OM). It was found that the tempered martensite was major microstructure for welded joint and much more carbides were observed in tempered HAZ than other parts due to the repeated tempering. Microhardness test indicated a softest zone existing tempered HAZ of BL and also there was a softer zone in tempered HAZ at the CrMoV side due to repeated tempering during welding and post weld heat treatment (PWHT). And scanning electron microscopy (SEM) was applied to observe the fractography. It was

Compositional Shift in Fatty Acid Profiles of Lipids Obtained from Oleaginous Yeasts upon the Addition of Essential Oil from Citrus sinensis L.

Science.gov (United States)

Uprety, Bijaya K; Rakshit, Sudip K

2017-12-01

Tailoring lipids from oleaginous yeasts to contain specific types of fatty acid is of considerable interest to food, fuel, and pharmaceutical industries. In this study, the essential oil obtained from Citrus sinesus L. has been used to alter the fatty acid composition of two common oleaginous yeasts, Rhodosporidium toruloides and Cryptococcus curvatus. With increasing levels of essential oil in the medium, the metabolic flux of the fatty acid biosynthesis pathway shifted towards saturated fatty acid production. Essential oil reduced the activities of elongase and ∆9 desaturase. This made the lipid obtained from both these yeasts rich in saturated fatty acids. At certain specific concentrations of the essential oil in the medium, the lipid obtained from R. toruloides and C. curvatus cultures was similar to mahuwa butter and palm oil, respectively. Limonene is the major constituents of orange essential oil. Its effect on one of the oleaginous yeasts, R. toruloides, was also studied separately. Effects similar to orange essential oil were obtained with limonene. Thus, we can conclude that limonene in orange essential oil brings about compositional change of microbial lipid produced in this organism.

Effects of storage conditions on the fatty acid composition of the ...

African Journals Online (AJOL)

SARAH

2015-08-31

Aug 31, 2015 ... Key words: Pentadesma butyracea, oil seed, storage, butter, fatty acid. INTRODUCTION ... oil, in skin and hair care and in the manufacturing of soap because of its ..... study of Ozonized olive oil and ozonized sunflower oil.

Migration of Epoxidized Soybean Oil (ESBO) and Phthalates From Twist Closures into Food and Enforcement of the Overall Migration Limit

DEFF Research Database (Denmark)

Pedersen, Gitte Alsing; Jensen, Lisbeth Krüger; Fankhauser, A.

2008-01-01

Nineteen samples of food in glass jars with twist closures were collected by the national food inspectors at Danish food producers and a few importers, focusing on fatty food, such as vegetables in oil, herring in dressing or pickle, soft spreadable cheese, cream, dressings, peanut butter, sauces...... and infant food. The composition of the plasticizers in the gaskets was analysed by gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Epoxidized soybean oil (ESBO) and phthalates were determined in the homogenized food samples. ESBO...... was the principal plasticizer in five of the gaskets; in 14 it was phthalates. ESBO was found in seven of the food samples at concentrations from 6 to 100 mg kg(-1). The highest levels (91-100 mg kg(-1)) were in oily foods such as garlic, chilli or olives in oil. Phthalates, i.e. di-iso-decylphthalate (DIDP) and di...

What Are the Types of Fat?

Science.gov (United States)

... Corn oil Safflower oil Walnuts Sunflower, sesame, and pumpkin seeds; flaxseed Fatty fish (salmon, tuna, mackerel, herring, ... pork) Chicken with the skin Whole-fat dairy products (cream/milk) Butter Palm and coconut oil (snack ...

Marketing of butter in the European Community, demand functions and policy alternatives with a restriction to four member countries

NARCIS (Netherlands)

A.J. Oskam; B. Wierenga (Berend)

1975-01-01

textabstractIn this article optimum instrument values for two different objectives of an EC marketing policy for butter are considered. In the first part of the study the demand equations of four EC countries, le., West Germany, the United Kingdom, the Netherlands and Denmark, are estimated and

Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality.

Science.gov (United States)

Devi, Amita; Khatkar, B S

2018-01-01

This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39% unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by having an appreciable amount of lauric acid (59.36%) and palmitic acid (42.14%), respectively. Microstructure size of all fats and oils ranged from 1 to 20 μm being the largest for coconut oil and the smallest for palm oil. In palm oil, small rod-shaped and randomly arranged microstructures were observed, whereas sunflower oil and groundnut oil possessed large, scattered ovule shaped microstructures. It was reported that sunflower oil produced the softest dough, the largest cookie spread and the hardest cookie texture, whereas hydrogenated fat produced the stiffest dough, the lowest spread and most tender cookies. Statistical analysis depicted that palmitic acid and oleic acid demonstrated a positive correlation with dough hardness. Linoleic acid exhibited positive link with cookie spread ratio (r = 0.836**) and breaking strength (r = 0.792**). Microstructure size showed a significant positive relationship with dough density (r = 0.792**), cookie density (r = 0.386*), spread ratio (r = 0.312*), and breaking strength (r = 0.303*).

Rapid Analysis Procedures for Triglycerides and Fatty Acids as Pentyl and Phenethyl Esters for the Detection of Butter Adulteration Using Chromatographic Techniques

Directory of Open Access Journals (Sweden)

Daniele Naviglio

2017-01-01

Full Text Available This paper presents the development of three methods for quality control, fraud detection, and authentication of butter fat and other oils/fats using chromatographic techniques, with one method for triglycerides and two methods for fatty acids (FAs. The procedure for the analysis of triglycerides requires only dissolution of the sample in n-hexane and gas chromatography (GC analysis using a capillary column. The second method is based on the transesterification of triglycerides as pentyl esters in a single-step reaction using sodium pentanoate in pentanol. The reaction proceeds at room temperature and is similar to the potassium hydroxide-catalysed transesterification of triglycerides with methanol and even more similar to the sodium methoxide method and sodium butanoate method. The advantage of using pentyl esters includes reducing the volatility of short-chain FAs, and substantial recoveries were obtained compared with methyl ester analysis. The third method involves the transesterification of triglycerides in fat through reaction with 2-phenylethanol in a single step; 2-phenylethanol possesses a chromophore, and the phenethyl esters formed are analysed by high-performance liquid chromatography (HPLC with UV detection.

Sensory Attributes and Preliminary Characterization of Milk Chocolate Bar Enriched with Cinnamon Essential Oil

Science.gov (United States)

Ilmi, A.; Praseptiangga, D.; Muhammad, D. R. A.

2017-04-01

Cocoa (Theobroma cacao) is one of Indonesia's main commodities with annually increasing production. Chocolates are semi-solid suspensions of fine solid particles in a continuous fat phase. Primary chocolate categories are dark, milk, and white that differs in content of cocoa solid, milk fat, and cocoa butter. Milk chocolate bar is one of the most popular processed cocoa products in Indonesia. Widely cultivated in Indonesia, cinnamon is potential to be developed and is expected to add flavor and taste as well as enhance functional properties of milk chocolate, since it is well-known of its high antioxidant properties. The aim of this study was to determine the effect of cinnamon essential oil addition on the sensory attributes and physicochemical properties of milk chocolate bar. Three formulas of milk chocolate bar with an addition of cinnamon essential oil (0.1%, 0.3%, and 0.5%) were evaluated in this study. Panelists acceptance level decreased with increasing concentrations of cinnamon essential oil added, while moisture content and color analysis results did not show any significantly different for each formula, suggesting that milk chocolate bar with the addition of 0.1% of cinnamon essential oil had the highest level of acceptance and preferences for some of properties evaluated.

Effects of butter high in ruminant trans and monounsaturated fatty acids on lipoproteins, incorporation of fatty acids into lipid classes, plasma C-reactive protein, oxidative stress, hemostatic variables, and insulin in healthy young men

DEFF Research Database (Denmark)

Tholstrup, T.; Raff, M.; Basu, S.

2006-01-01

observed. Conclusions: Butter high in ruminant trans and monounsaturated FAs resulted in significantly lower total and HDL cholesterol than did the control butter with higher amounts of saturated FAs. It may be that the differences were due to the greater content of monounsaturated FAs and the lesser...... content of saturated FAs in the butter rich in ruminant trans FAs, rather than to the content of vaccenic acid per se.......Background: Evidence suggests that ruminant trans fatty acids (FAs), such as vaccenic acid, do not increase the risk of ischemic heart disease (IHD). However, the effects of ruminant trans FAs on risk markers of IHD have been poorly investigated. Objective: The objective was to investigate...

ESC resistance of commercial grade polycarbonates during exposure to butter and related chemicals

DEFF Research Database (Denmark)

Kjellander, Carina Koch; Nielsen, Tenna B; Ghanbari-Siahkali, Afshin

2008-01-01

differences in ESC resistance could be related to their structural or chemical properties. MALDI-TOF mass spectrometry revealed that Makrolon Rx:1805 contains a low molar mass material characterised as poly(propylene glycol)p, which was confirmed by ATR-FTIR and H-1 NMR. Some "non-absorbing" chemicals......, such as butter, cause the PCs to be less resistant to ESC under stress. The reason for this is that these chemicals and the PCs have sufficiently similar Hansen solubility parameters to allow surface conformational changes even though absorption is non-existent or extremely small. ATR-FTIR was used to detect...

Effects of butter from mountain-pasture grazing cows on risk markers of the metabolic syndrome compared with conventional Danish butter: a randomized controlled study

DEFF Research Database (Denmark)

Werner, Louise Bruun; Hellgren, Lars; Raff, Marianne

2013-01-01

There is considerable interest in dairy products from low-input systems, such as mountain-pasture grazing cows, because these products are believed to be healthier than products from high-input conventional systems. This may be due to a higher content of bioactive components, such as phytanic acid......, a PPAR-agonist derived from chlorophyll. However, the effects of such products on human health have been poorly investigated. Objective: To compare the effect of milk-fat from mountain-pasture grazing cows (G) and conventionally fed cows (C) on risk markers of the metabolic syndrome. Design: In a double......-blind, randomized, 12-week, parallel intervention study, 38 healthy subjects replaced part of their habitual dietary fat intake with 39 g fat from test butter made from milk from mountain-pasture grazing cows or from cows fed conventional winter fodder. Glucose-tolerance and circulating risk markers were analysed...

Production, obtention et valorisation des beurres exotiques

Directory of Open Access Journals (Sweden)

Pages Xavier

2009-07-01

Full Text Available By definition, “butters” are anhydrous and solid fats at room temperature. A lot of different crude fats and butters are available in Africa and other tropical countries, and their characteristics make often them interesting to valorise. This presentation will focus on a personal experience dealing with production and development of African butters. The production of butters and particularly the shea fat, is done by one of the two basic methods, roughly described as “traditional or modern”. The rural (traditional vegetable oil extraction processes, which predominate the extraction technologies in many of the shea kernel producing areas, involve water extraction. This method often employs simple small sized and household equipments; it is based on aqueous extraction techniques to produce oil. The work is very hard but provides jobs, money and “consideration” to the women who are traditionally in charge of this work. Such a traditional method yields not more than 35% of the kernel oil contents and the product quality is often poor. It is obvious that a major contributing factor to the low yield is the treatment inability to adequately break the kernel cellular structures, a necessity to obtain an efficient oil/fat extraction. The “modern” methods involve the use of mechanical presses and organic solvents; although the methods are quite high-yielding (with extraction rates around 80%, they are reportedly difficult to perform because of the high latex content in the kernels: in fact the latex agglutinates and clogs the equipment or inhibits an efficient penetration of the extraction solvent. As we all know olein rich vegetable oils are globally abundant but commercial sources of vegetable fats, or “stearin”, are less common. Stearin is used in confectionery for chocolates, cakes, etc. and for margarine industries. The most developed and well-known source of stearin is cocoa butter; the development of this production is historical

Sensory evaluation of commercial fat spreads based on oilseeds and walnut

Directory of Open Access Journals (Sweden)

Dimić Etelka B.

2013-01-01

Full Text Available The main focus of this study was on the sensory evaluation of commercial oilseeds spreads, as the most significant characteristic of this type of product from the consumers’ point of view. Sensory analysis was conducted by five experts using a quantitative descriptive and sensory profile test, applying a scoring method according to the standard procedure. Five different spreads were evaluated: sunflower, pumpkin, sesame, peanut, and walnut. Oil content and amounts of separated oil on the surface were determined for each spread. The results have shown that the color of spreads was very different, depending on the oilseed: gray for sunflower, brown for walnut, yellowish-brown for peanut butter, ivory for sesame and profoundly dark green for pumpkin seeds spread. The flavor and odor of the spreads were characteristic for the raw materials used; however, the sunflower and walnut spreads had a slight rancid flavor. Generally, the spreadability of all spreads was good, but their mouth feel was not acceptable. During the consumption, all of them were sticking immensely to the roof of the mouth, which made the swallowing harder. The highest total score of 16.20 points (max. 20 was obtained for the peanut butter, while the lowest (10.38 was achieved by the sunflower butter. Oil separation (various degrees was noticed in all spreads, which negatively influenced the appearance and entire sensorial quality of the products. The quantity of separated oil depended on the age and total amount of oil in the spreads, and was between 1.13% in the peanut butter and 12.15% in the walnut spread in reference to the net weight of the product. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014: Development of the new functional confectionery products based on oil crops

Recovery of intertidal hardshelled clams in Prince William Sound from Exxon Valdez oiling and shoreline treatments

International Nuclear Information System (INIS)

Houghton, J.P.; Lees, D.C.; Driskell, W.B.

1994-01-01

Native little neck (Protothaca staminea) and butter clams (Saxidomus giganteus) were quantitatively surveyed from 1989 through 1993 to evaluate effects from the Exxon Valdez oil spill. Hydraulic washing of sand and gravel beaches altered beach morphology by transporting material down slope from upper elevations, often burying the lower beach in several centimeters of sediment having a relatively low content of fines and organic carbon. Hydraulically washed beaches showed significant reductions in clam densities in 1989 and 1990. Recruitment of clams was very limited on these beaches through 1993; as a result, clam densities on these hydraulically washed beaches remain very depressed compared to those on beaches that were unoiled or oiled but not washed. Littlenecks transplanted from a reference site to a heavily oiled but untreated site showed significant patterns of increased mortality, decreased growth, and increased bioaccumulation of PAH in response to a gradient in sediment PAH, This same heavily oiled site has consistently had among the highest rates of hardshelled clam recruitment of any of the sites sampled. Littlenecks also were transplanted to another heavily oiled beach that had been hydraulically washed and had little remaining hydrocarbons. These clams showed very high survival, yet this beach has had very little clam recruitment. It is hypothesized that recruitment at this site may be inhibited by the low level of finer sediments and low organic content remaining after washing

Development of a hull-less pumpkin (Cucurbita pepo L.) seed oil press-cake spread.

Science.gov (United States)

Radočaj, Olga; Dimić, Etelka; Vujasinović, Vesna

2012-09-01

A stable, oil-based spread rich in the omega-3 (ω-3) and omega-6 (ω-6) fatty acids was developed using a hull-less pumpkin seed (Cucurbita pepo L.) oil press-cake, a by-product of the pumpkin oil pressing process, along with cold-pressed hemp oil. Response surface methodology (RSM) was applied to investigate the effects of two factors, as the formulation's compositional variables: a commercial stabilizer (X(1) ) and cold-pressed hemp oil (X(2) ) added to the pumpkin seed oil press-cake in the spread formulations. A central composite, 2-factorial experimental design on 5 levels was used to optimize the spreads where model responses were ω-3 fatty acids content, spreadability (hardness), oil separation, and sensory evaluation. The selected responses were significantly affected by both variables (P spreads resembled commercial peanut butter, both in appearance, texture and spreadability; were a source of ω-3 fatty acids and with no visual oil separation after 1 mo of storage. An optimum spread was produced using 1.25% (w/w) of stabilizer and 80% of hemp oil (w/w, of the total added oil) which had 0.97 g of ω-3 fatty acids per serving size; penetration depth of 68.4 mm; oil separation of 9.2% after 3 mo of storage; and a sensory score of 17.5. A use of by-products generated from different food processing technologies, where the edible waste is successfully incorporated as a value-added ingredient, has become a very important area of research to support global sustainability efforts. This study contributes to the knowledge of a product design process for oil-based spread development, where oil press-cake, a by-product of the oil pressing process of the naked pumpkin seeds, was used and where results have demonstrated that a new product can be successfully developed and potentially manufactured as a functional food. © 2012 Institute of Food Technologists®

Argan Oil Exerts an Antiatherogenic Effect by Improving Lipids and Susceptibility of LDL to Oxidation in Type 2 Diabetes Patients

Directory of Open Access Journals (Sweden)

M. M. Ould Mohamedou

2011-01-01

Full Text Available In this study, we investigate the effect of argan oil consumption on serum lipids, apolipoproteins (AI and B, CRP, and LDL susceptibility to oxidation in type 2 diabetic patients which are known to have a high level of cardiovascular risk due to lipid abnormalities and lipid peroxidation. For that, 86 type 2 diabetic patients with dyslipidemia were randomized to one group consuming 25 mL/day of argan oil during 3 weeks and control group consuming 20 g/day of butter in breakfast. After argan oil intervention, serum triglycerides decreased by 11.84%, (P=0.001, total chol by 9.13%, (P=0.01, and LDL-chol by 11.81%, (P=0.02. However, HDL-chol and Apo AI increased (10.51%, P=0.01 and 9.40%,  P=0.045, resp.. Susceptibility of LDL to lipid peroxidation was significantly reduced by increasing of 20.95%, (P=0.038 in lag phase after argan oil consumption. In conclusion, we show for the first time that consumption of argan oil may have an antiatherogenic effect by improving lipids, and the susceptibility of LDL to oxidation in type 2 diabetes patients with dyslipidemia, and can therefore be recommended in the nutritional management of type 2 diabetes.

Physical and chemical characterization of the pulp of different varieties of avocado targeting oil extraction potential

Directory of Open Access Journals (Sweden)

Edinéia Dotti Mooz

2012-06-01

Full Text Available The aim of this study was to evaluate the physicochemical properties of avocado pulp of four different varieties (Avocado, Guatemala, Dickinson, and Butter pear and to identify which has the greatest potential for oil extraction. Fresh avocado pulp was characterized by moisture, protein, fat, ash, carbohydrates and energy contents were determined. The carotenoids and chlorophyll contents were determined by the organic solvent extraction method. The results showed significant differences in the composition of the fruit when varieties are compared. However, the striking feature in all varieties is high lipid content; Avocado and Dickinson are the most suitable varieties for oil extraction, taking into account moisture content and the levels of lipids in the pulp. Moreover, it could be said that the variety Dickinson is the most affected by the parameters evaluated in terms of overall quality. Chlorophyll and carotenoids, fat-soluble pigments, showed a negative correlation with respect to lipids since it could be related to its function in the fruit. The varieties Avocado and Dickinson are an alternative to oil extraction having great commercial potential to be exploited thus avoiding waste and increasing farmers’ income.

USE OF BUTTER MILK AND POULTRY-TRANSFORMING WASTES FOR ENHANCED PRODUCTION OF Bacillus subtilis SPB1 BIOSURFACTANT IN SUBMERGED FERMENTATION

Directory of Open Access Journals (Sweden)

Raida Zouari

2015-04-01

Full Text Available Biosurfactants are valuable microbial amphiphilic molecules with effective surface-active and biological properties applicable to several industries and processes. Microorganisms synthesize them, especially during growth on water-immiscible substrates, providing an alternative to chemically prepared conventional surfactants. Microbial surfactants are not yet a sustainable alternative to chemically synthesized surfactants seeing their potentially high production charges. This study highlights the use of low-cost agro-industrial raw material for fermentative production of biosurfactants. The Box–Behnken Design and response surface methodology were employed to optimize the concentrations of the ratio butter milk /distilled water, poultry-transforming wastes and inoculum size for lipopeptide biosurfactant production by B.subtilis SPB1 in submerged fermentation.The best production yield was about 12.61 ± 0.7 g/L of crude lipopeptide biosurfactant. It can be obtained when using a ratio butter milk /distilled water of 1.5, poultry-transforming wastes of 23g/L and an inoculum size of 0.12. In comparison to the highest biosurfactant production yield reported for Bacillus subtilis SPB1, three fold increases were obtained.

Physico-Chemical characteristics of shea butter( Vitellaria paradoxa ...

African Journals Online (AJOL)

Seed oil was extracted by Soxhlet apparatus using n-hexane solvent and analysed for colour, refractive index, viscosity, oil content, acid value, peroxide value, saponification value, iodine value, ƒ¿-tocopherols and fatty acid profile. Shea oil content, colour, refractive index and viscosity ranged from 41-54%, orange to ...

Assessment the Relationship between Parents' Literacy Level with Children Growth in Mashhad: An Analytic Descriptive Study

Directory of Open Access Journals (Sweden)

M Saeidi

2014-04-01

Results: Presentfindings showed a significant relationship between literacy  level of parents with child growth status, breast feeding rate, junk food consumption, referring to health care center for growth monitoring, the age of initiating supplementary nutrition, the use of oil and butter in baby food and rate of attending in educational classes. So that higher literacy  level of parents was associated with using more formula, less junk food, oil and butter in baby's food and more referring times to health care center for monitoring child growth, desirable growth, and  also initiating supplementary food more at the assigned time (P

Dietary Patterns High in Red Meat, Potato, Gravy, and Butter Are Associated with Poor Cognitive Functioning but Not with Rate of Cognitive Decline in Very Old Adults.

Science.gov (United States)

Granic, Antoneta; Davies, Karen; Adamson, Ashley; Kirkwood, Thomas; Hill, Tom R; Siervo, Mario; Mathers, John C; Jagger, Carol

2016-02-01

Healthy dietary patterns (DPs) have been linked to better cognition and reduced risk of dementia in older adults, but their role in cognitive functioning and decline in the very old (aged ≥85 y) is unknown. We investigated the association between previously established DPs from the Newcastle 85+ Study and global and attention-specific cognition over 5 y. We followed up with 302 men and 489 women (1921 birth cohort from Northeast United Kingdom) for change in global cognition [measured by the Standardized Mini-Mental State Examination (SMMSE)] over 5 y and attention (assessed by the cognitive drug research attention battery) over 3 y. We used 2-step clustering to derive DPs and mixed models to determine the relation between DPs and cognition in the presence of the dementia susceptibility gene. Previously, we characterized 3 DPs that differed in intake of red meat, potato, gravy, and butter and varied with key health measures. When compared with participants in DP1 (high red meat) and DP3 (high butter), participants in DP2 (low meat) had higher SMMSE scores at baseline (P gravy (DP1), or butter (DP3) were associated with poor cognition but not with the rate of cognitive decline in very old adults.

Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production

DEFF Research Database (Denmark)

Wei, Yongjun; Bergenholm, David; Gossing, Michael

2018-01-01

Background: Cocoa butter (CB) extracted from cocoa beans (Theobroma cacao) is the main raw material for chocolate production, but CB supply is insufficient due to the increased chocolate demand and limited CB production. CB is mainly composed of three different kinds of triacylglycerols (TAGs), 1......), and it is essential to modulate the yeast TAG biosynthetic pathway for higher CBL production.Results: We cloned seven GPAT genes and three LPAT genes from cocoa cDNA, in order to screen for CBL biosynthetic gene candidates. By expressing these cloned cocoa genes and two synthesized cocoa DGAT genes in S. cerevisiae......, we successfully increased total fatty acid production, TAG production and CBL production in some of the strains. In the best producer, the potential CBL content was eightfold higher than the control strain, suggesting the cocoa genes expressed in this strain were functional and might be responsible...

Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.

Science.gov (United States)

Risner, Charles H

2008-01-01

A reverse-phase liquid chromatography analysis is used to access the quantity of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in Standard Reference Material 2384 Baking Chocolate, cocoa, cocoa beans, and cocoa butter using water or a portion of the mobile phase as the extract. The procedure requires minimal sample preparation. Theobromine, (+)-catechin, caffeine, and (-)-epicatechin are detected by UV absorption at 273 nm after separation using a 0.3% acetic acid-methanol gradient (volume fractions) and quantified using external standards. The limit of detection for theobromine, (+)-catechin, caffeine, and (-)-epicatechin averages 0.08, 0.06, 0.06, and 0.06 microg/mL, respectively. The method when applied to Standard Reference Material 2384 Baking Chocolate; baking chocolate reference material yields results that compare to two different, separate procedures. Theobromine ranges from 26000 mg/kg in cocoa to 140 mg/kg in cocoa butter; (+)-catechin from 1800 mg/kg in cocoa to below detection limits of theobromine, 100.0 +/- 0.6 for (+)-catechin, 96.2 +/- 2.1 for caffeine, and 106.2 +/- 1.7 for (-)-epicatechin.

Patient Access to Research

Science.gov (United States)

... 2016 After-Meal Blood Glucose Spikes? Try Using Extra-Virgin Olive Oil This study shows for the first time that ... diabetes. Avoiding foods rich in butter and using extra-virgin olive oil could help improve your postprandial (after-a-meal) ...

Protect Your Heart: Choose Healthy Fats

Science.gov (United States)

... peanut butter and peanut oil Polyunsaturated fat: Polyunsaturated fat, another type of unsaturated fat, protects your heart. Sources of ... paste • safflower oil • walnuts • salad dressings Omega-3 fats: This type of fat helps prevent clogging of the arteries. ...

Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L. seed press-cake

Directory of Open Access Journals (Sweden)

Radočaj Olga F.

2011-01-01

Full Text Available Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. Strong and firm spreads, without visible oil separation were formed and had an appearance and texture comparable to commercial peanut butter. In terms of the primary food texture attributes such as hardness, cohesiveness and adhesiveness, determined by the instrumental texture analysis, the optimum combination of variables with 1-1.2% of added stabilizer and 20- 40% of added hemp oil (in the oil phase produced desirable spreads.

Cardio-metabolic and immunological impacts of extra virgin olive oil consumption in overweight and obese older adults: a randomized controlled trial.

Science.gov (United States)

Rozati, Mitra; Barnett, Junaidah; Wu, Dayong; Handelman, Garry; Saltzman, Edward; Wilson, Thomas; Li, Lijun; Wang, Junpeng; Marcos, Ascensión; Ordovás, José M; Lee, Yu-Chi; Meydani, Mohsen; Meydani, Simin Nikbin

2015-01-01

Both aging and obesity are related to dysregulated immune function, which may be responsible for increased risk of infection and also chronic non-infectious diseases. Dietary lipids have been shown to impact immune and inflammatory responses and cardio-metabolic risk factors. No information on the impact of olive oil on immune responses of overweight and obese older adults is available. We aimed to determine the effect of replacing oils used in a typical American diet with extra virgin olive oil for 3 months on immune responses and cardio-metabolic risk factors in overweight and obese older adults. This was a randomized, single-blinded and placebo-controlled trial in 41 overweight or obese participants (aged ≥ 65) who consumed a typical American diet. Participants in the control (CON, n = 21) group were provided with a mixture of corn, soybean oil and butter, and those in the olive oil (OO, n = 20) group, with extra virgin olive oil, to replace substitutable oils in their diet. At baseline and 3 months, we measured blood pressure, biochemical and immunological parameters using fasting blood, and delayed-type hypersensitivity (DTH) skin response. Compared to the CON group, the OO group showed decreased systolic blood pressure (P groups. Our results indicate that substitution of oils used in a typical American diet with extra virgin olive oil in overweight and obese older adults may have cardio-metabolic and immunological health benefits. This trial was registered at clinicaltrials.gov as NCT01903304.

Dietary Patterns High in Red Meat, Potato, Gravy, and Butter Are Associated with Poor Cognitive Functioning but Not with Rate of Cognitive Decline in Very Old Adults1234

Science.gov (United States)

Davies, Karen; Adamson, Ashley; Kirkwood, Thomas; Hill, Tom R; Siervo, Mario; Mathers, John C; Jagger, Carol

2016-01-01

Background: Healthy dietary patterns (DPs) have been linked to better cognition and reduced risk of dementia in older adults, but their role in cognitive functioning and decline in the very old (aged ≥85 y) is unknown. Objective: We investigated the association between previously established DPs from the Newcastle 85+ Study and global and attention-specific cognition over 5 y. Methods: We followed up with 302 men and 489 women (1921 birth cohort from Northeast United Kingdom) for change in global cognition [measured by the Standardized Mini-Mental State Examination (SMMSE)] over 5 y and attention (assessed by the cognitive drug research attention battery) over 3 y. We used 2-step clustering to derive DPs and mixed models to determine the relation between DPs and cognition in the presence of the dementia susceptibility gene. Results: Previously, we characterized 3 DPs that differed in intake of red meat, potato, gravy, and butter and varied with key health measures. When compared with participants in DP1 (high red meat) and DP3 (high butter), participants in DP2 (low meat) had higher SMMSE scores at baseline (P gravy (DP1), or butter (DP3) were associated with poor cognition but not with the rate of cognitive decline in very old adults. PMID:26740685

The effective factors on the structure of butter and other milk fat-based products

DEFF Research Database (Denmark)

Rønholt, Stine; Mortensen, Kell; Knudsen, Jes Christian

2013-01-01

. Parameters such as thermal treatment of cream prior to butter making, water content, and chemical composition influence not only crystal polymorphism, but also the number and sizes of fat crystals. The number of crystal–crystal interactions formed within the products is related to product hardness. During...... storage, however, postcrystallization increases the solid fat content and strengthens the fat crystal network. The fat crystal network is strengthened by the formation of more and stronger crystal–crystal interactions due to mechanically interlinking of fat crystals, which occurs during crystal growth....... Postcrystallization is directly linked to chemical composition. The initially observed microstructural difference causing different rheological behavior will disappear during storage due to postcrystallization and formation of more crystal–crystal interactions....

Impact of dietary oils and fats on lipid peroxidation in liver and blood of albino rats

Science.gov (United States)

Haggag, Mohammad El-Sayed Yassin El-Sayed; Elsanhoty, Rafaat Mohamed; Ramadan, Mohamed Fawzy

2014-01-01

Objective To investigate the effects of different dietary fat and oils (differing in their degree of saturation and unsaturation) on lipid peroxidation in liver and blood of rats. Methods The study was conducted on 50 albino rats that were randomly divided into 5 groups of 10 animals. The groups were fed on dietary butter (Group I), margarine (Group II), olive oil (Group III), sunflower oil (Group IV) and corn oil (Group V) for 7 weeks. After 12 h of diet removal, livers were excised and blood was collected to measure malondialdehyde (MDA) levels in the supernatant of liver homogenate and in blood. Blood superoxide dismutase activity (SOD), glutathione peroxidase activity (GPx), serum vitamin E and total antioxidant capacity (TAC) levels were also measured to determine the effects of fats and oils on lipid peroxidation. Results The results indicated that no significant differences were observed in SOD activity, vitamin E and TAC levels between the five groups. However, there was significant decrease of GPx activity in groups IV and V when compared with other groups. The results indicated that feeding corn oil caused significant increases in liver and blood MDA levels as compared with other oils and fats. There were positive correlations between SOD and GPx, vitamin E and TAC as well as between GPx and TAC (r: 0.743; P<0.001) and between blood MDA and liver MDA (r: 0.897; P<0.001). The results showed also negative correlations between blood MDA on one hand and SOD, GPx, vitamin E and TAC on the other hand. Conclusions The results demonstrated that feeding oils rich in polyunsaturated fatty acids (PUFA) increases lipid peroxidation significantly and may raise the susceptibility of tissues to free radical oxidative damage. PMID:24144131

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Science.gov (United States)

Pedroso, D.L.; Dogenski, M.; Thomazini, M.; Heinemann, R.J.B.; Favaro-Trindade, C.S.

2013-01-01

In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (103 CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at −18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved. PMID:24516445

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Directory of Open Access Journals (Sweden)

D.L. Pedroso

2013-09-01

Full Text Available In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01 and Lactobacillus acidophilus (LAC-04 were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF, and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (10³ CFU/g. The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at -18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.

How Do I Change Recipes?

Science.gov (United States)

... cup of butter, margarine, oil or shortening. • White Flour = Instead of white, processed flour try to use whole-wheat ... requires using fat. For example, use small amounts of these oils: • To prepare fish and skinless poultry or to brown lean meats. • ...

Optimization of a two stage process for biodiesel production from shea butter using response surface methodology

Directory of Open Access Journals (Sweden)

E.O. Ajala

2017-12-01

Full Text Available The challenges of biodiesel production from high free fatty acid (FFA shea butter (SB necessitated this study. The reduction of %FFA of SB by esterification and its subsequent utilization by transesterification for biodiesel production in a two stage process for optimization studies was investigated using response surface methodology based on a central composite design (CCD. Four operating conditions were investigated to reduce the %FFA of SB and increase the %yield of shea biodiesel (SBD. The operating conditions were temperature (40–60°C, agitation speed (200–1400 rpm, methanol (MeOH: oil mole ratio: 2:1–6:1 (w/w for esterification and 4:1–8:1 (w/w for transesterification and catalyst loading: 1–2% (H2SO4, (v/v for esterification and KOH, (w/w for transesterification. The significance of the parameters obtained in linear and non-linear form from the models were determined using analysis of variance (ANOVA. The optimal operating conditions that gave minimum FFA of 0.26% were 52.19°C, 200 rpm, 2:1 (w/w and 1.5% (v/v, while those that gave maximum yield of 92.16% SBD were 40°C, 800 rpm, 7:1 (w/w and 1% (w/w. The p-value of <0.0001 for each of the stages showed that the models were significant with R2 of 0.96 each. These results indicate the reproducibility of the models and showed that the RSM is suitable to optimize the esterification and transesterification of SB for SBD production. Therefore, RSM is a useful tool that can be employed in industrial scale production of SBD from high FFA SB.

Synthesis of cocoa butter triacylglycerols using a model acidolysis system

Directory of Open Access Journals (Sweden)

Göǧüş, Fahrettin

2008-12-01

Full Text Available The effects of reaction parameters such as substrate mole ratio, reaction temperature, enzyme load, water content and reaction time were studied in a model enzymatic acidolysis system. Palmitic and stearic acids were incorporated into triolein (OOO under the catalysis of sn-1,3 specific lipase to produce the three major triacylglycerols (TAGs in cocoa butter (CB, namely, 1,3-dipalmitoyl-2-oleoyl--glycerol (POP, 1(3-palmitoyl-3(1-stearoyl-2-oleoyl-glycerol (POS and 1,3distearoyl-2-oleoyl-glycerol (SOS. TAG contents of the reaction products were analyzed by High Performance Liquid Chromatograph (HPLC.The best results (15.2% POP, 30.4% POS, 15.2 % SOS were obtained at 1:3:3 (OOO:palmitic acid:stearic acid substrate mole ratio and reaction parameters: time 10 h, temperature 45 oC, enzyme load 20 %, water content 5 %. The results obtained in this model system might be used for the optimization and application of lipase catalyzed acidolysis reactions in natural systems to produce cocoa butter equivalents (CBEs.El efecto de parámetros de reacción como el ratio molar de sustratos, carga de enzima, contenido de agua o temperatura de reacción fueron estudiados en un sistema modelo de acidolisis para la síntesis de triglicéridos disaturados. Los ácidos grasos palmítico y esteárico se incorporaron a la molécula de trioleína (OOO mediante la catálisis con una li-pasa sn-1,3 específica para producir los tres triglicéridos (TAGs mayoritarios de la manteca de cacao (CB: 1,3-dipalmitil-2-oleoil glicerol (POP, 1(3-palmitil-3(1-estearil-2glicerol (POS and 1,3-diestearil-2-oleoil glicerol (SOS. Los TAGs producidos en cada reacción se analizaron por cromatografía líquida de alta eficacia (HPLC. Los mejores resultados (15.2 %, POP, 30.4 % POS, 15.2 % SOS se obtuvieron empleando la relación molar de sustratos 1:3:3 (OOO: ácido palmítico:ácido esteárico y los parámetros de reacción: tiempo 10h, temperatura 45 °C, carga de enzima 20

Production, analyse et applications des huiles végétales en Afrique

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Kapseu César

2009-07-01

Full Text Available This paper analyses the evolutions of the different needs related to the food and non food uses of conventional oil crops (palm, cotton, groundnuts, immerging and marketable oil culture (shea as well as the domestic oil cultures (Canarium, safou. Africa accounts for about 6.5% of the total World production of palm oil. In the last few years palm oil has witnessed an evolution in Africa through the diversification of its uses. A lot has also been done on the use of palm oil as bio-fuels. The production of cotton seed oil has equally witnessed changes from press extraction followed by solvent extraction to direct extraction with pure solvents followed by neutralisation in an appropriate medium as major innovations. West Africa produces about 50% of the total groundnuts production in Africa. Small scale processing of groundnuts is more popular than industrial processing. This is justified by the diverse uses of the different groundnut byproducts. The most remarkable innovations concern the emerging oil cultures such as shea butter. In fact the incorporation of 5% shea butter in chocolate formulations has given an added value to shea. Techniques have been put in place for improving on the production methods and quality of the butter. The evolution in this sector is better illustrated by the putting in place of an indirect solar dryer and a vertical manual screw press. The big handicap that slows down evolution remains at the level of the transfer of technology to the rural milieu. Problems on the transfer preservation of Canarium were resolved by preserving them in appropriate media and conditions. Dried safou fruits can now be found in the market. This illustrates the appropriation of technology by small and medium sized enterprises.

Reduced fat mass in rats fed a high oleic acid-rich safflower oil diet is associated with changes in expression of hepatic PPARalpha and adipose SREBP-1c-regulated genes.

Science.gov (United States)

Hsu, Shan-Ching; Huang, Ching-Jang

2006-07-01

PPARs and sterol regulatory element-binding protein-1c (SREPB-1c) are fatty acid-regulated transcription factors that control lipid metabolism at the level of gene expression. This study compared a high oleic acid-rich safflower oil (ORSO) diet and a high-butter diet for their effect on adipose mass and expressions of genes regulated by PPAR and SREPB-1c in rats. Four groups of Wistar rats were fed 30S (30% ORSO), 5S (5% ORSO), 30B (29% butter + 1% ORSO), or 5B (4% butter plus 1% ORSO) diets for 15 wk. Compared with the 30B group, the 30S group had less retroperitoneal white adipose tissue (RWAT) mass and lower mRNA expressions of lipoprotein lipase, adipocyte fatty acid-binding protein, fatty acid synthase, acetyl CoA carboxylase, and SREBP-1c in the RWAT, higher mRNA expressions of acyl CoA oxidase, carnitine palmitoyl-transferase 1A, fatty acid binding protein, and mitochondrial 3-hydroxy-3-methylglutaryl-CoA synthase in the liver (P 2 fold those of the 30B group (P < 0.05). These results suggested that the smaller RWAT mass in rats fed the high-ORSO diet might be related to the higher tissue 18:2(n-6) and 20:4(n-6). This in turn could upregulate the expressions of fatty acid catabolic genes through the activation of PPARalpha in the liver and downregulate the expressions of lipid storage and lipogenic gene through the suppression of SREBP-1c in the RWAT.

Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents

Energy Technology Data Exchange (ETDEWEB)

Zaccone, Eric J. [Department of Pharmaceutical Sciences, West Virginia University, Morgantown, WV (United States); Goldsmith, W. Travis [Pathology and Physiology Research Branch, National Institute for Occupational Safety and Health, Morgantown, WV (United States); Shimko, Michael J. [Department of Pharmaceutical Sciences, West Virginia University, Morgantown, WV (United States); Wells, J.R.; Schwegler-Berry, Diane; Willard, Patsy A.; Case, Shannon L.; Thompson, Janet A. [Pathology and Physiology Research Branch, National Institute for Occupational Safety and Health, Morgantown, WV (United States); Fedan, Jeffrey S. [Department of Pharmaceutical Sciences, West Virginia University, Morgantown, WV (United States); Pathology and Physiology Research Branch, National Institute for Occupational Safety and Health, Morgantown, WV (United States)

2015-12-15

Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance, we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity. We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl or 2,3-pentanedione vapors (25 or ≥ 60 ppm) and the effects on short circuit current and transepithelial resistance (R{sub t}) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na{sup +} transport, without affecting Cl{sup −} transport or Na{sup +},K{sup +}-pump activity. R{sub t} was unaffected. Na{sup +} transport recovered 18 h after exposure. Concentrations (100–360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro. - Highlights: • Butter flavoring vapor effects on human cultured airway epithelium were studied. • Na transport was reduced by a 6-h exposure to 25 ppm diacetyl and 2,3-pentanedione. • Na transport recovered 18 h after exposure. • > 60 ppm transepithelial voltage and resistance were abolished; cells were damaged. • Cells metabolized diacetyl and 2,3-pentanedione

Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents

International Nuclear Information System (INIS)

Zaccone, Eric J.; Goldsmith, W. Travis; Shimko, Michael J.; Wells, J.R.; Schwegler-Berry, Diane; Willard, Patsy A.; Case, Shannon L.; Thompson, Janet A.; Fedan, Jeffrey S.

2015-01-01

Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance, we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity. We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl or 2,3-pentanedione vapors (25 or ≥ 60 ppm) and the effects on short circuit current and transepithelial resistance (R t ) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na + transport, without affecting Cl − transport or Na + ,K + -pump activity. R t was unaffected. Na + transport recovered 18 h after exposure. Concentrations (100–360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro. - Highlights: • Butter flavoring vapor effects on human cultured airway epithelium were studied. • Na transport was reduced by a 6-h exposure to 25 ppm diacetyl and 2,3-pentanedione. • Na transport recovered 18 h after exposure. • > 60 ppm transepithelial voltage and resistance were abolished; cells were damaged. • Cells metabolized diacetyl and 2,3-pentanedione into acetoin and 2-OH-3-pentanone.

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Directory of Open Access Journals (Sweden)

Ribeiro, A. P. B.

2012-03-01

Full Text Available A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The samples were evaluated according to fatty acid composition, triacylglycerol composition, regiospecific distribution, melting point, solid fat content and consistency. The results allowed for differentiating the samples according to their chemical compositions, thermal resistance properties, hardness characteristics, as well as technological adequacies and potential use in regions with tropical climates.

En este trabajo se presenta un estudio comparativo de las propiedades primarias de mantecas de cacao, representativas de las mezclas industriales, y de la manteca de cacao original de diferentes zonas geográficas de Brasil. Las muestras fueron evaluadas de acuerdo a la composición de ácidos grasos, composición de triglicéridos, distribución de los ácidos grasos en las moléculas de triglicéridos, punto de fusión, contenido de grasa sólida y consistencia. Los resultados permitieron diferenciar las muestras por su composición química, propiedades de resistencia térmica, características de dureza, así como en materia de adecuaciones tecnológicas y los usos potenciales en las regiones de clima tropical.

Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate.

Science.gov (United States)

de Silva Souza, Cristiano; Block, Jane Mara

2018-02-01

The effect of the partial replacement of cocoa butter (CB) by cocoa butter equivalent (CBE) in the release of volatile compounds in dark chocolate was studied. The fatty acid profile, triacylglyceride composition, solid fat content (SFC) and melting point were determined in CB and CBE. Chocolate with CB (F1) and with different content of CBE (5 and 10%-F2 and F3, respectively) were prepared. Plastic viscosity and Casson flow limit, particle size distribution and release of volatile compounds using a solid phase microextraction with gas chromatography (SMPE-GC) were determined in the chocolate samples. The melting point was similar for the studied samples but SFC indicated different melting behavior. CBE showed a higher saturated fatty acid content when compared to CB. The samples showed similar SOS triglyceride content (21 and 23.7% for CB and CBE, respectively). Higher levels of POS and lower POP were observed for CB when compared to CBE (44.8 and 19.7 and 19 and 41.1%, respectively). The flow limit and plastic viscosity were similar for the studied chocolates samples, as well as the particle size distribution. Among the 27 volatile compounds identified in the samples studied, 12 were detected in significantly higher concentrations in sample F1 (phenylacetaldehyde, methylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, phenethyl alcohol, 2-acetylpyrrole, acetophenone and isovaleric acid). The highest changes were observed in the pyrazines group, which presented a decrease of more than half in the formulations where part of the CB was replaced by the CBE.

Influence of postprandial triglyceride-rich lipoproteins on lipid-mediated gene expression in smooth muscle cells of the human coronary artery.

Science.gov (United States)

Bermúdez, Beatriz; López, Sergio; Pacheco, Yolanda M; Villar, José; Muriana, Francisco J G; Hoheisel, Jöerg D; Bauer, Andrea; Abia, Rocío

2008-07-15

Postprandial triglyceride-rich lipoproteins (TRL) have a direct effect on vascular smooth muscle cells (SMC) and they increase the risk of atherogenesis. Here, we have tested the hypothesis that the different fatty acid composition of TRL is capable of differentially modifying gene expression in human coronary artery SMC (CASMC). In addition, the effect of TRL on cell proliferation and transcription factor activation was also evaluated. TRL were prepared from plasma of healthy volunteers after the ingestion of meals enriched in refined olive oil (ROO), butter or a mixture of vegetable and fish oils (VEFO). We use cDNA microarrays to determine the genes differentially expressed in TRL-treated CASMC. Correspondence cluster analysis demonstrated that TRL-butter, -ROO and -VEFO provoked different transcriptional profiles in CASMC. Sixty-six genes were regulated by TRL-butter, 55 by -ROO, and 47 by -VEFO. The data revealed that TRL-butter predominantly activated genes involved in the regulation of cell proliferation and inflammation. Likewise, TRL-VEFO induced the expression of genes implicated in inflammation, while TRL-ROO promoted a less atherogenic gene profile. The pathophysiological contribution of TRL to the development of atherosclerosis and the stability of atherosclerotic plaques may depend on the fatty acid composition of TRL. Our findings suggest a role for macrophage-inhibiting cytokine-1 (MIC-1) in coronary artery cardiovascular events.

21 CFR 164.150 - Peanut butter.

Science.gov (United States)

2010-04-01

... may not be included. (2) Unblanched peanuts, including the skins and germ. (c) The seasoning and... are regarded as suitable, except that artificial flavorings, artificial sweeteners, chemical... stabilizing ingredients shall be hydrogenated vegetable oils. For the purposes of this section, hydrogenated...

Evaluation of the hypersensitivity potential of alternative butter flavorings

Science.gov (United States)

Anderson, Stacey E.; Franko, Jennifer; Wells, J.R.; Lukomska, Ewa; Meade, B. Jean

2015-01-01

Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the need for identification of alternative chemicals to be used in the manufacturing process. Structurally similar chemicals, 2,3-pentanedione, 2,3-hexanedione, 3,4-hexanedione and 2,3-heptanedione, used as constituents of synthetic flavoring agents have been suggested as potential alternatives for diacetyl, however, immunotoxicity data on these chemicals are limited. The present study evaluated the dermal irritation and sensitization potential of diacetyl alternatives using a murine model. None of the chemicals were identified as dermal irritants when tested at concentrations up to 50%. Similar to diacetyl (EC3 = 17.9%), concentration-dependent increases in lymphocyte proliferation were observed following exposure to all four chemicals, with calculated EC3 values of 15.4% (2,3-pentanedione), 18.2% (2,3-hexanedione), 15.5% (3,4-hexanedione) and 14.1% (2,3-heptanedione). No biologically significant elevations in local or total serum IgE were identified after exposure to 25–50% concentrations of these chemicals. These results demonstrate the potential for development of hypersensitivity responses to these proposed alternative butter flavorings and raise concern about the use of structurally similar replacement chemicals. Additionally, a contaminant with strong sensitization potential was found in varying concentrations in diacetyl obtained from different producers. PMID:24007741

Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products.

Science.gov (United States)

Mattice, Kristin D; Marangoni, Alejandro G

2017-06-01

Two hydrogenated roll-in shortenings (A & B), one non-hydrogenated roll-in shortening and butter were used to prepare croissants. The impact of the laminated dough matrix on fat crystallization was then investigated using powder X-ray diffraction (XRD), pulsed nuclear magnetic resonance (p-NMR) and differential scanning calorimetry (DSC). The fat contained within a croissant matrix has never before been analyzed using these techniques. In each case, XRD revealed that the polymorphism of a roll-in fat will be different when baked within the dough matrix than when simply heated and cooled on its own. Both hydrogenated roll-in shortenings and butter experienced only minor changes, largely retaining their β' polymorphs, but the non-hydrogenated shortening experienced significant conversion from β' to the β form. However, this conversion did not take place immediately upon cooling, but after approximately 24h of storage time. The fat contained within the croissants exhibited a significantly lower SFC than the same fats in bulk. Further, DSC results demonstrated that a greater temperature was required to completely melt all of the fat in a croissant than the same fat in bulk, observed visually as broader peaks in the melting endotherms. Analysis of croissant firmness over storage time, measured as the maximum force required to cut a croissant was used as an indication of potential sensory consequences. Results suggested that only croissants prepared with non-hydrogenated shortening experienced significant changes in firmness over one week of storage. These results indicate that there is an interaction between the shortenings and the ingredients of the croissant matrix, and given the differences observed between roll-in fats used, the extent of interaction is potentially influenced by the composition of the roll-in fat itself. Copyright © 2017 Elsevier Ltd. All rights reserved.

Long term effects on human plasma lipoproteins of a formulation enriched in butter milk polar lipid

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Nilsson Åke

2009-10-01

Full Text Available Abstract Background Sphingolipids (SL, in particular sphingomyelin (SM are important components of milk fat polar lipids. Dietary SM inhibits cholesterol absorption in rats (Nyberg et al. J Nutr Biochem. 2000 and SLs decrease both cholesterol and TG concentrations in lipid- and cholesterol fed APOE*3Leiden mice (Duivenvoorden et al. Am J Clin Nutr. 2006. This human study examines effects of a butter milk formulation enriched in milk fat globule membrane material, and thereby in SLs, on blood lipids in healthy volunteers. In a four week parallel group study with 33 men and 15 women we examined the effects of an SL-enriched butter milk formulation (A and an equivalent control formulation (B on plasma lipid levels. Plasma concentrations of HDL and LDL cholesterol, triacylglycerols (TG, apolipoproteins AI and B, and lipoprotein (a were measured. The daily dose of SL in A was 975 mg of which 700 mg was SM. The participants registered food and drink intake four days before introducing the test formula and the last four days of the test period. Results A daily increase of SL intake did not significantly influence fasting plasma lipids or lipoproteins. In group B TG, cholesterol, LDL, HDL and apolipoprotein B concentrations increased, however, but not in group A after four weeks. The difference in LDL cholesterol was seen primarily in women and difference in TG primarily in men. No significant side effects were observed. Conclusion The study did not show any significant decrease on plasma lipids or lipoprotein levels of an SL-enriched formulation containing 2-3 times more SL than the normal dietary intake on cholesterol, other plasma lipids or on energy intake. The formulation A may, however, have counteracted the trend towards increased blood lipid concentrations caused by increased energy intake that was seen with the B formulation.

Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows’ milk in East Algeria

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Idoui, Tayeb

2010-09-01

Full Text Available This is the first report describing microbiological, physicochemical properties and fatty acid composition of a traditional butter produced from cows’ milk in East of Algeria. Five butter samples were prepared in the laboratory according to the traditional method used by people in the Jijel areas (Eastern Algeria. Our results show the presence of lactic acid and psychrotrophic bacteria as well as yeasts, while staphylococci or lipolytic bacteria were not detected. Important differences were found in chemical values among butter samples. The pH values ranged from pH4.64 and pH5.53. Moisture and impurities exceeded 17.5% and 9.19% respectively. The values for acid index, peroxide index, saponification index and iodine index ranged from: 23.56-31.35mg KOH/g, 1.6-4 meq/kg, 140.25- 228.60 mg KOH/g and 35.35-53.69 mgI/100g respectively. Finally, the fatty acid composition showed that palmitic acid and oleic acid were the major saturated and unsaturated fatty acids.

Esta es la primera vez que se describen las propiedades microbiológicas y fisicoquímicas y la composición en ácidos grasos de una mantequilla tradicional producida con leche de vaca del Este de Argelia. Cinco muestras de mantequilla fueron preparadas en el laboratorio siguiendo el método tradicional usado por la población del área de Jiels (Este de Argelia. Nuestros resultados muestran la presencia de ácido láctico, bacterias psicrotróficas y levaduras, mientras que stafilococos y bacterias lipolíticas no fueron detectadas. Importantes diferencias fueron encontradas en los valores químicos de las diferentes muestras de mantequilla. Los valores de pH variaron entre 4.64 y 5.53. La humedad e impurezas excedió el 17.5% y 9.19%, respectivamente. Los valores de índice de acidez, índice de peróxidos, índice de saponificación e índice de yodo variaron entre: 23.56-31.35 mg KOH/g, 1.6-4 meq/kg, 140.25- 228.60 mg KOH/g and 35.35-53.69 mgI/100g, respectivamente. Finalmente

Argan oil prevents prothrombotic complications by lowering lipid levels and platelet aggregation, enhancing oxidative status in dyslipidemic patients from the area of Rabat (Morocco).

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Haimeur, Adil; Messaouri, Hafida; Ulmann, Lionel; Mimouni, Virginie; Masrar, Azelarab; Chraibi, Abdelmjid; Tremblin, Gérard; Meskini, Nadia

2013-07-20

It is now established that patients with hyperlipidemia have a high risk of atherosclerosis and thrombotic complications, which are two important events responsible for the onset and progression of cardiovascular disease. In the context of managing dyslipidemia by means of dietary advice based on the consumption of argan oil, we wanted to investigate the effect of virgin argan oil on plasma lipids, and for the first time, on the platelet hyperactivation and oxidative status associated with dyslipidemia. This study concerns patients recruited in the area of Rabat in Morocco. 39 dyslipidemic (79% women) patients were recruited for our study in the area of Rabat in Morocco. They were randomly assigned to the two following groups: the argan group, in which the subjects consumed 25 mL/day of argan oil at breakfast for 3 weeks, and the control group in which argan oil was replaced by butter. After a 3-week consumption period, blood total cholesterol was significantly lower in the argan oil group, as was LDL cholesterol (23.8% and 25.6% lower, respectively). However, the HDL cholesterol level had increased by 26% at the end of the intervention period compared to baseline. Interestingly, in the argan oil group thrombin-induced platelet aggregation was lower, and oxidative status was enhanced as a result of lower platelet MDA and higher GPx activity, respectively. In conclusion, our results, even if it is not representative of the Moroccan population, show that argan oil can prevent the prothrombotic complications associated with dyslipidemia, which are a major risk factor for cardiovascular disease.

Information content of X-ray analyses characterizing the structural state of cocoa butter and their manufacturing conditions

International Nuclear Information System (INIS)

Foersterling, G.; Kleinstueck, K.; Loeser, U.; Tscheuschner, H.D.

1980-01-01

Direct X-ray analyses performed on the model substance cocoa butter revealed a direct relation between the easily measurable quantities of the diffraction pattern (site, intensity and sharpness of the reflexes) and the characteristic parameters of the sample (lattice constants, 'perfection' and crystalline fraction), which can be derived from these measured quantities, on the one side, and the technological parameters of the manufacturing process (tempering regimen and storage conditions) on the other side. An automated X-ray diffractometer was used and an optimal measuring strategy was developed the measuring effects being sufficiently great as compared to the measuring errors and the characterization of one sample requiring only 30 - 60 minutes. (author)

Naturally occurring and process-induced trans fatty acids and ...

African Journals Online (AJOL)

CHOKRI

2013-05-22

May 22, 2013 ... Key words: Trans-fatty acids, conjugated linoleic acid, butter oil. INTRODUCTION ... important role in determining risk of coronary heart diseases (CHD) than ... performance liquid chromatography (HPLC) grade, supplied by.

The effect of dietary and/or cosmetic argan oil on postmenopausal skin elasticity

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Qiraouani Boucetta K

2015-01-01

Full Text Available Kenza Qiraouani Boucetta,1 Zoubida Charrouf,2 Hassan Aguenaou,3 Abdelfattah Derouiche,4 Yahya Bensouda1 1Research Team on Formulation and Biopharmacy, Research Center for Drug, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco; 2Faculty of Sciences, Mohammed V University, Rabat, Morocco; 3Mixed Unit of Research in Nutrition, ITU / CNESTEN, Ibn Tofail University, Kenitra, Morocco; 4Faculty of Sciences, Hassan II University, Casablanca, Morocco Background: During menopause, the decrease of estrogenic secretion induces the disruption of skin functioning, thus causing the decline in skin elasticity characteristic of skin aging. The purpose of this study was to evaluate in postmenopausal women the effect of daily consumption and/or application of argan oil on skin elasticity.Materials and methods: Sixty postmenopausal women consumed butter during the stabilization period and were randomly divided into two groups for the intervention period: the treatment group of 30 participants received dietary argan oil, the control group of 30 participants received olive oil, and both groups applied cosmetic argan oil in the left volar forearm during a 60-day period. Assessments of skin elasticity parameters, ie, the three R-parameters (R2 or gross-elasticity of the skin, R5 or net elasticity of the skin, and R7 or biological elasticity, and the resonance running time (RRT at both volar forearms of the two groups were performed during three visits: before starting oils consumption and application, after 30 days of oils consumption and application, and after 60 days of oils consumption and application.Results: The consumption of argan oil led to a significant increase of gross-elasticity of the skin (R2 (P<0.001, net elasticity of the skin (R5 (P<0.001, biological elasticity (R7 (P<0.001, and a significant decrease of RRT (P=0.002. The application of argan oil led to a significant increase of gross-elasticity of the skin (R2 (P<0.001, net

Obesity, the metabolic syndrome, and type 2 diabetes in developing countries: role of dietary fats and oils.

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Misra, Anoop; Singhal, Neha; Khurana, Lokesh

2010-06-01

Developing countries are undergoing rapid nutrition transition concurrent with increases in obesity, the metabolic syndrome, and type 2 diabetes mellitus (T2DM). From a healthy traditional high-fiber, low-fat, low-calorie diet, a shift is occurring toward increasing consumption of calorie-dense foods containing refined carbohydrates, fats, red meats, and low fiber. Data show an increase in the supply of animal fats and increased intake of saturated fatty acid (SFAs) (obtained from coconut oil, palm oil, and ghee [clarified butter]) in many developing countries, particularly in South Asia and South-East Asia. In some South Asian populations, particularly among vegetarians, intake of n-3 polyunsaturated fatty acids (PUFAs) (obtained from flaxseed, mustard, and canola oils) and long-chain (LC) n-3 PUFAs (obtained from fish and fish oils) is low. Further, the effect of supplementation of n-3 PUFAs on metabolic risk factors and insulin resistance, except for demonstrated benefit in terms of decreased triglycerides, needs further investigation among South Asians. Data also show that intake of monounsaturated fatty acids (MUFAs) ranged from 4.7% to 16.4%en in developing countries, and supplementing it from olive, canola, mustard, groundnut, and rice bran oils may reduce metabolic risk. In addition, in some developing countries, intake of n-6 PUFAs (obtained from sunflower, safflower, corn, soybean, and sesame oils) and trans-fatty acids (TFAs) is increasing. These data show imbalanced consumption of fats and oils in developing countries, which may have potentially deleterious metabolic and glycemic consequences, although more research is needed. In view of the rapid rise of T2DM in developing countries, more aggressive public health awareness programs coupled with governmental action and clear country-specific guidelines are required, so as to promote widespread use of healthy oils, thus curbing intake of SFAs and TFAs, and increasing intake of n-3 PUFAs and MUFAs. Such

Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.

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Poonnakasem, Naratip; Pujols, Kairy Dharali; Chaiwanichsiri, Saiwarun; Laohasongkram, Kalaya; Prinyawiwatkul, Witoon

2016-01-01

Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given. © 2015 Institute of Food Technologists®

Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.

Science.gov (United States)

Huber, Regina; Schoenlechner, Regine

2017-05-01

Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water). Within the different types of fats, solid fats with high amount of short-chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Between the two water sources, effects were small.

Fast food tips

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... extra lettuce, tomatoes, and onions. Limit how many French fries you eat. Ketchup has a lot of ... when you have heart disease Butter, margarine, and cooking oils Cardiac catheterization - discharge Cholesterol and lifestyle Cholesterol - ...

Desenvolvimento e avaliação de filme antimicrobiano na conservação de manteiga Development and evaluation of antimicrobial film on butter conservation

Directory of Open Access Journals (Sweden)

Allan Robledo Fialho e Moraes

2007-08-01

Full Text Available A indústria alimentícia, buscando atender a um mercado consumidor cada vez mais exigente, vem desenvolvendo embalagens ativas para proporcionar qualidade e segurança aos produtos acondicionados. Neste sentido, esta pesquisa objetivou desenvolver filmes ativos incorporados com agente antimicrobiano e avaliá-los na conservação de manteiga. Os filmes de base celulósica foram incorporados com 0% (controle e 7% (ácido sórbico. Teste de halo de inibição em presença de fungos mostrou um halo de 3,4 cm. Amostras de manteiga foram fatiadas e inoculadas com 1 x 10(8 UFC.mL-1 de fungos filamentosos e leveduras, previamente isolados de manteiga. As amostras foram envolvidas com o filme ativo, embaladas em papel alumínio e armazenadas sob temperatura de refrigeração. As análises microbiológicas da manteiga foram realizadas após 0, 10 e 20 dias de armazenamento à temperatura de 7 ± 2 ºC. A contagem inicial de fungos filamentosos com leveduras na manteiga foi de 3 x 10(6 UFC.g-1 e após 10 e 20 dias de estocagem observou-se redução de 1 ciclo log (9 x 10(5 UFC.g-1 e 2 ciclos log (8 x 10(4 UFC.g-1 para a manteiga embalada com filme incorporado com 7% de ácido sórbico, respectivamente. Os valores de espessuras foram de 22,5 ± 3 µm e 25 ± 5 µm, de carga máxima: 37,4 ± 7 N e 52,4 ± 7 N, e de alongamento 1,7 ± 0,7% e 2,3 ± 0,7%, para os filmes incorporados com 0 e 7% de ácido sórbico, respectivamente. Pode-se concluir que o filme antimicrobiano apresentou maior resistência e alongamento, além de ter sido eficiente na redução de fungos filamentosos e leveduras em manteiga.Food industry aiming to attend consumer's requirements is developing active packaging to provide quality and safety for packed foods. Therefore, the aim of this project is to develop active films incorporated with antimicrobial compounds and evaluate their efficacy in butter conservation. Celulosic based-films were incorporated with 0 (control and 7% of

Effects of butter oil blends with increased concentrations of stearic, oleic and linolenic acid on blood lipids in young adults

DEFF Research Database (Denmark)

Becker, Claus; Lund, Pia; Hølmer, Gunhild Kofoed

1999-01-01

: Partially replacing milk fat with rapeseed oil seems to yield amore healthy spread. Stearic acid had a HDL-C lowering effect compared to milk fat, but did not affect LDL-Csignificantly. The addition of stearic acid did not improve the plasma lipoprotein profile for young men with lowcholesterol levels....... Bconcentrations. Fatty acid composition of plasma phospholipids, plasma cholesterol ester and platelets was alsodetermined. RESULTS: Significantly (P

Time trends in social differences in nutrition habits of a Lithuanian population: 1994-2010

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Kriaucioniene Vilma

2012-03-01

Full Text Available Abstract Background During the post-communist transition period, political, economic, and social changes affected the lifestyles of the Lithuanian population, including their nutritional habits. However, people of lower socio-economic position were more vulnerable to these changes. The aim of the present study was to evaluate the trends in selected food habits of the Lithuanian adult population by their level of education and place of residence from 1994 to 2010. Methods The data were obtained from nine biannual cross-sectional postal surveys of Lithuanian health behaviours, beginning in 1994. Each survey used a randomly selected nationally representative sample of 3000 inhabitants aged 20-64 drawn from the population register. In total, 7358 men and 9796 women participated in these surveys. Questions about food consumption were included within all health behaviour questionnaires. Results During the transition period, use of vegetable oil in cooking and the frequency of consumption of fresh vegetables increased, use of butter on bread decreased, and the proportion of women drinking high-fat milk declined. Lithuanians with higher education reported more frequent use of vegetable oil in cooking as well as daily consumption of fresh vegetables than those with a lower level of education. Consumption of high-fat milk was inversely associated with educational background. In addition, the proportion of persons spreading butter on bread increased with higher education level. The greatest urban-rural difference was observed in high-fat milk consumption. The increase in the use of vegetable oil in cooking, and the reduction of spreading butter on bread was more evident among less educated and rural inhabitants. Meanwhile, a greater proportion of the rural population, compared to urban, reduced their use of butter on bread. Daily consumption of fresh vegetables increased most among highly educated Lithuanians. Conclusions The data from our study indicate

Diet - full liquid

Science.gov (United States)

... Water Fruit juices, including nectars and juices with pulp Butter, margarine, oil, cream, custard, and pudding Plain ... LJ, eds. Sleisenger and Fordtran's Gastrointestinal and Liver Disease: Pathophysiology/Diagnosis/Management . 10th ed. Philadelphia, PA: Elsevier ...

Increasing cocoa butter-like lipid production of Saccharomyces cerevisiae by expression of selected cocoa genes

DEFF Research Database (Denmark)

Wei, Yongjun; Gossing, Michael; Bergenholm, David

2017-01-01

for CB biosynthesis from the cocoa genome using a phylogenetic analysis approach. By expressing the selected cocoa genes in S. cerevisiae, we successfully increased total fatty acid production, TAG production and CBL production in some S. cerevisiae strains. The relative CBL content in three yeast...... higher level of CBL compared with the control strain. In summary, CBL production by S. cerevisiae were increased through expressing selected cocoa genes potentially involved in CB biosynthesis.......Cocoa butter (CB) extracted from cocoa beans mainly consists of three different kinds of triacylglycerols (TAGs), 1,3-dipalmitoyl-2-oleoyl-glycerol (POP, C16:0-C18:1-C16:0), 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol(POS,C16:0C18:1-C18:0) and 1,3-distearoyl-2-oleoyl-glycerol (SOS, C18:0-C18:1-C18...

Optimisation of ultrasound-assisted reverse micelles dispersive liquid-liquid micro-extraction by Box-Behnken design for determination of acetoin in butter followed by high performance liquid chromatography.

Science.gov (United States)

Roosta, Mostafa; Ghaedi, Mehrorang; Daneshfar, Ali

2014-10-15

A novel approach, ultrasound-assisted reverse micelles dispersive liquid-liquid microextraction (USA-RM-DLLME) followed by high performance liquid chromatography (HPLC) was developed for selective determination of acetoin in butter. The melted butter sample was diluted and homogenised by n-hexane and Triton X-100, respectively. Subsequently, 400μL of distilled water was added and the microextraction was accelerated by 4min sonication. After 8.5min of centrifugation, sedimented phase (surfactant-rich phase) was withdrawn by microsyringe and injected into the HPLC system for analysis. The influence of effective variables was optimised using Box-Behnken design (BBD) combined with desirability function (DF). Under optimised experimental conditions, the calibration graph was linear over the range of 0.6-200mgL(-1). The detection limit of method was 0.2mgL(-1) and coefficient of determination was 0.9992. The relative standard deviations (RSDs) were less than 5% (n=5) while the recoveries were in the range of 93.9-107.8%. Copyright © 2014. Published by Elsevier Ltd.

January, 2010 ISSN 1994-9057

African Journals Online (AJOL)

FIRST LADY

rural dwellers and suggests various processes of preserving these potentials ... The production of food and other raw materials is a basic function of rural communities ..... Oil palm. Raffia palm. Cocoa butter, beverages, cocoa mainly for exports.

The degree of saturation of fatty acids in dietary fats does not affect the metabolic response to ingested carbohydrate.

Science.gov (United States)

Radulescu, Angela; Hassan, Youssef; Gannon, Mary C; Nuttall, Frank Q

2009-06-01

We are interested in the metabolic response to ingested macronutrients, and the interaction between macronutrients in meals. Previously, we and others reported that the postprandial rise in serum glucose following ingestion of 50 g carbohydrate, consumed as potato, was markedly attenuated when butter was ingested with the carbohydrate, whereas the serum insulin response was little affected by the combination. To determine whether a similar response would be observed with three other dietary fats considerably different in fatty acid composition. Nine healthy subjects received lard, twelve received olive oil and eleven received safflower oil as a test meal. The subjects ingested meals of 25 g fat (lard, olive oil or safflower oil), 50 g CHO (potato), 25 g fat with 50 g CHO or water only. Glucose, C peptide, insulin, triacylglycerols and nonesterified fatty acids were determined. Ingestion of lard, olive oil or safflower oil with potato did not affect the quantitative glucose and insulin responses to potato alone. However, the responses were delayed, diminished and prolonged. All three fats when ingested alone modestly increased the insulin concentration when compared to ingestion of water alone. When either lard, olive oil or safflower oil was ingested with the potato, there was an accelerated rise in triacylglycerols. This was most dramatic with safflower oil. Our data indicate that the glucose and insulin response to butter is unique when compared with the three other fat sources varying in their fatty acid composition.

NJP VOLUME 41 NO 3

African Journals Online (AJOL)

PROF. EZECHUKWU

2014-04-06

Apr 6, 2014 ... The umbilical cord is an important bacterial colonization site, which may .... Fig 1: Age at dropping of the umbilical stump among 196 babies. Care of ... shea butter application, mentholatum application, olive oil and dusting ...

Stability and dynamic rheological characterization of spread developed based on pistachio oil.

Science.gov (United States)

Mousazadeh, Morad; Mousavi, Seyed Mohammad; Emam-Djomeh, Zahra; HadiNezhad, Mehri; Rahmati, Naghmeh

2013-05-01

This study investigated the influence of formulation variables (pistachio oil (PO, 7.5 and 15%, w/w), Cocoa butter (CB, 7.5 and 15%, w/w), xanthan gum (XG, 0 and 0.3%, w/w), and distillated monoglyceride (DMG, 0.5 and 1%, w/w)) on the rheological properties and emulsion stability of spreads. Power law and Herschel-Bulkley models were used for modeling shear-thinning behavior of samples. The power law model was found to describe the flow behavior of spreads better than Herschel-Bulkley model. All the rheological properties were increased by adding XG to the spreads whereas increasing PO content caused to decrease them. The DMG had positive effect on apparent viscosity and elastic behavior but had negative effect on viscose behavior. Apparent viscosity was increased by adding CB while rheological modules were not significantly (p DMG improved stability of emulsion. The best spread formulation with optimum rheological properties was 15% PO, 7.5% CB, 0.3% XG and 1% DMG. Copyright © 2013 Elsevier B.V. All rights reserved.

Shear induced phase transitions induced in edible fats

Science.gov (United States)

Mazzanti, Gianfranco; Welch, Sarah E.; Marangoni, Alejandro G.; Sirota, Eric B.; Idziak, Stefan H. J.

2003-03-01

The food industry crystallizes fats under different conditions of temperature and shear to obtain products with desired crystalline phases. Milk fat, palm oil, cocoa butter and chocolate were crystallized from the melt in a temperature controlled Couette cell. Synchrotron x-ray diffraction studies were conducted to examine the role of shear on the phase transitions seen in edible fats. The shear forces on the crystals induced acceleration of the alpha to beta-prime phase transition with increasing shear rate in milk fat and palm oil. The increase was slow at low shear rates and became very strong above 360 s-1. In cocoa butter the acceleration between beta-prime-III and beta-V phase transition increased until a maximum of at 360 s-1, and then decreased, showing competition between enhanced heat transfer and viscous heat generation.

Effects of dietary lipids on renal function of aged rats

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Valente Gamba C.

2001-01-01

Full Text Available Normal aging is accompanied by renal functional and morphological deterioration and dietetic manipulation has been used to delay this age-related decline. We examined the effects of chronic administration of diets containing 5% lipid-enriched diet (LD, w/w on renal function of rats at different ages. Three types of LD were tested: canola oil, fish oil and butter. Mean systemic tail-cuff blood pressure and glycemia remained within the normal range whatever the age and the diet of the animals. Proteinuria began to rise from the 8th month in the groups ingesting LD, while in the control group it increased significantly (above 10 mg/24 h only after the 10th month. With age, a significant and progressive decline in glomerular filtration rate (GFR and renal plasma flow was observed in the LD groups but after 6 months of lipid supplementation, the decline in these parameters was more marked in the butter and fish oil groups. By the 18th month, the lowest GFR level was observed in the group ingesting the butter diet (2.93 ± 0.22 vs 5.01 ± 0.21 ml min-1 kg-1 in control, P<0.05. Net acid excretion, evaluated in 9- and 18-month-old rats, was stimulated in the fish oil group when compared both to control and to the other two LD groups. These results suggest that even low levels of LD in a chronic nutritional regimen can modify the age-related changes in renal function and that the impact of different types of lipid-supplemented diets on renal function depends on the kind of lipid present in the diet.

A READING OF “OIL” (JAMES 5:14) IN THE GHANAIAN CHRISTIAN ...

African Journals Online (AJOL)

User

with the oil has indicated that in the Ghanaian Christian ministry, it is strongly ..... healing properties, namely, coconut, shea butter, palm kernel and the like. ... colonial husk.33 Thus, this study seeks to suggest a fresh understanding on the.

Nigerian Journal of Pharmaceutical Research - Vol 12, No 1 (2016)

African Journals Online (AJOL)

Lubricating Effects of Cocoa Butter and Coconut Oil in Conventional Paracetamol Tablets · EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. Musiliu O. Adedokun, Emmanuel O. Olorunsola, D. N. Bala, N. C. Idio, 11-20 ...

Triglycerides

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What are triglycerides? Triglycerides are a type of fat. They are the most common type of fat in your body. They come from ... especially butter, oils, and other fats you eat. Triglycerides also come from extra calories. These are the ...

Changes in food habits after migration among South Asians settled in Oslo: the effect of demographic, socio-economic and integration factors.

Science.gov (United States)

Wandel, Margareta; Råberg, Marte; Kumar, Bernadette; Holmboe-Ottesen, Gerd

2008-01-01

The aim is to explore changes in food habits after migration, and the resultant present food consumption patterns, as well as the effect of demographic, socio-economic and integration factors on these changes. Analyses were based on data collected through the Oslo Immigrant Health study, from 629 persons 30-60 years of age, born in Sri Lanka and Pakistan, and living in Oslo, Norway. A majority of the Sri Lankans reported increase in the consumption of meat, milk, butter, margarine and potatoes. Around half of those from Pakistan reported increased consumption of oil, meat, fish and potatoes. Both groups reported a decrease in bean and lentil consumption. Multivariate regression showed that age was negatively related to increases in butter and margarine consumption, and a good command of the Norwegian language reduced the likelihood of increased consumption of oil and butter. The likelihood of having present fat and sugar rich food patterns were reduced with age and years of education, whereas scoring high on an index of integration increased the likelihood of a fat rich food pattern. In conclusion, a number of demographic and socio-cultural factors may modify the changes in food habits after migration. Some of these may have substantial health implications.

Effect of argan and olive oil consumption on the hormonal profile of androgens among healthy adult Moroccan men.

Science.gov (United States)

Derouiche, Abdelfettah; Jafri, Ali; Driouch, Issam; El Khasmi, Mohammed; Adlouni, Ahmed; Benajiba, Nada; Bamou, Youssef; Saile, Rachid; Benouhoud, Mohammed

2013-01-01

This study aimed to assess the effect of virgin argan oil (VAO) and extra virgin olive oil (EVO) on the hormonal profile of androgens and anthropometric parameters among healthy adult Moroccan men during a controlled nutritional intervention. The study was carried out on 60 young and healthy male volunteers aged between 23 and 40 years old. During a stabilization period of 2 weeks they consumed butter. The group was then randomized into two categories, the first one consuming VAO and the second EVO for 3 weeks. Testosterone (T), luteinizing hormone (LH) and dehydroepiandrosterone (DHEAS) serum concentrations were measured at the beginning of the study and at the end of each period. The Mann-Whitney test was used to compare the two groups (VAO and EVO) during each step of the study. Differences in androgens and anthropometric parameters between the baseline and after 3 weeks of the diet in the VAO and EVO groups were analyzed using the Wilcoxon test. T and LH serum concentrations significantly increased after the intervention period. T levels increased by 19.9% and 17.4% (p consumption of AVO and EVO might be the origin of a positive action on the androgen hormonal profile of men.

Cocoa butter-like lipid production ability of non-oleaginous and oleaginous yeasts under nitrogen-limited culture conditions

DEFF Research Database (Denmark)

Wei, Yongjun; Siewers, Verena; Nielsen, Jens

2017-01-01

Cocoa butter (CB) extracted from cocoa beans is the main raw material for chocolate production. However, growing chocolate demands and limited CB production has resulted in a shortage of CB supply. CB is mainly composed of three different kinds of triacylglycerols (TAGs), POP (C16:0–C18:1–C16......, Saccharomyces cerevisiae CEN.PK113-7D, and five oleaginous yeast strains, Trichosporon oleaginosus DSM11815, Rhodotorula graminis DSM 27356, Lipomyces starkeyi DSM 70296, Rhodosporidium toruloides DSM 70398, and Yarrowia lipolytica CBS 6124, in nitrogen-limited medium and compared their CBL production ability...... and POS at levels of 378 mg TAGs/g dry cell weight, hinting that this yeast may have potential as a CBL production host after further metabolic engineering in future....

Gastric emptying in rats following administration of a range of different fats measured as acetaminophen concentration in plasma

DEFF Research Database (Denmark)

Porsgaard, Trine; Straarup, Ellen Marie; Høy, Carl-Erik

2003-01-01

an indirect measure of gastric emptying. Emulsified fats with added acetaminophen were fed by gavage to rats, and the plasma concentration of acetaminophen was followed for 3 h by repeated blood sampling from the carotid artery. The fats administered included rapeseed, corn, and fish oils, lard, and cocoa...... in gastric emptying between the groups fed the different fats, except for the emptying of tridecanoin (tri-10:0) that was statistically significantly slower than that of randomized oil, cocoa butter, and rapeseed oil (p

Malaria prevention and treatment

African Journals Online (AJOL)

to allow prompt and accurate treatment of malaria in areas out .... It is essential to seek medical advice promptly if ... Not ideal for machine operators, drivers or those that work at heights .... with food that contains oil e.g. chips, bread and butter.

Diet among Japanese female university students and asthmatic symptoms, infections, pollen and furry pet allergy.

Science.gov (United States)

Takaoka, M; Norback, D

2008-07-01

To study associations between diet, respiratory symptoms and allergy among female university students in Japan. A standardised questionnaire was distributed to students in Kobe and Kamakura (N=153). Multiple logistic/linear regression was applied, controlling for age, smoking, heredity and diet. Totally 15.7% reported doctor-diagnosed asthma, 3.3% current asthma medication, 56.9% pollen allergy, 15.7% cat allergy, 11.1% dog allergy, 25.0% wheeze, 24.2% daytime and 9.3% nocturnal attacks of breathlessness. Meat consumption was related to wheeze (OR=2.00; 95% CI 1.12-3.60) and respiratory infections (OR=2.10; 95% CI 1.08-4.09). Fish consumption was related to less respiratory infections (OR=0.49; 95% CI 9.28-0.86), seafood to less pollen allergy (OR=0.66; 95% CI 0.44-0.99), and milk consumption to less daytime breathlessness (OR=0.72; 95% CI 0.55-0.95). Fast food consumption was related to wheeze (OR=1.89; 95% CI 1.23-2.91), daytime breathlessness (OR=1.50; 95% CI 1.00-2.28) and pollen allergy (OR=1.69; 95% CI 1.07-2.65). In total, 23.0% used butter, 21.7% margarine, 40.1% olive oil and 55.3% rapeseed oil. Those consuming butter (OR=2.65; 95% CI 1.11-6.32) and rapeseed oil (OR=2.35; 95% CI 1.03-5.38) had more wheeze. Those consuming margarine had more nocturnal breathlessness (OR=4.40; 95% CI 1.42-13.7). An asthma symptom score was related to fast food (pconsumption (pfast food, juice and soft drinks was related to wheeze and respiratory infections. Fish, seafood and milk consumption seems to be beneficial, while butter, margarine, rapeseed oil, fast food and soft drinks could be risk factors for allergy and respiratory health.

Microfilms packaging and coating: effects on shelf life and quality of ...

African Journals Online (AJOL)

Studies on storage potential of African pear fruits (APFs) were conducted using three packaging microfilms (low density polyethylene, low density polypropylene and highdensity polypropylene) and three coating materials (sheanut butter, palm oil and paraffin wax). The packaged and coated APFs were separately stored at ...

21 CFR 173.395 - Trifluoromethane sulfonic acid.

Science.gov (United States)

2010-04-01

...) FOOD FOR HUMAN CONSUMPTION (CONTINUED) SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION Specific Usage Additives § 173.395 Trifluoromethane sulfonic acid. Trifluoromethane sulfonic acid... acid) may safely be used in the production of cocoa butter substitute from palm oil (1-palmitoyl-2...

Whole Genome DNA Sequence Analysis of Salmonella subspecies enterica serotype Tennessee obtained from related peanut butter foodborne outbreaks.

Directory of Open Access Journals (Sweden)

Mark R Wilson

Full Text Available Establishing an association between possible food sources and clinical isolates requires discriminating the suspected pathogen from an environmental background, and distinguishing it from other closely-related foodborne pathogens. We used whole genome sequencing (WGS to Salmonella subspecies enterica serotype Tennessee (S. Tennessee to describe genomic diversity across the serovar as well as among and within outbreak clades of strains associated with contaminated peanut butter. We analyzed 71 isolates of S. Tennessee from disparate food, environmental, and clinical sources and 2 other closely-related Salmonella serovars as outgroups (S. Kentucky and S. Cubana, which were also shot-gun sequenced. A whole genome single nucleotide polymorphism (SNP analysis was performed using a maximum likelihood approach to infer phylogenetic relationships. Several monophyletic lineages of S. Tennessee with limited SNP variability were identified that recapitulated several food contamination events. S. Tennessee clades were separated from outgroup salmonellae by more than sixteen thousand SNPs. Intra-serovar diversity of S. Tennessee was small compared to the chosen outgroups (1,153 SNPs, suggesting recent divergence of some S. Tennessee clades. Analysis of all 1,153 SNPs structuring an S. Tennessee peanut butter outbreak cluster revealed that isolates from several food, plant, and clinical isolates were very closely related, as they had only a few SNP differences between them. SNP-based cluster analyses linked specific food sources to several clinical S. Tennessee strains isolated in separate contamination events. Environmental and clinical isolates had very similar whole genome sequences; no markers were found that could be used to discriminate between these sources. Finally, we identified SNPs within variable S. Tennessee genes that may be useful markers for the development of rapid surveillance and typing methods, potentially aiding in traceback efforts

Migration of fluorochemical paper additives from food-contact paper into foods and food simulants.

Science.gov (United States)

Begley, T H; Hsu, W; Noonan, G; Diachenko, G

2008-03-01

Fluorochemical-treated paper was tested to determine the amount of migration that occurs into foods and food-simulating liquids and the characteristics of the migration. Migration characteristics of fluorochemicals from paper were examined in Miglyol, butter, water, vinegar, water-ethanol solutions, emulsions and pure oil containing small amounts of emulsifiers. Additionally, microwave popcorn and chocolate spread were used to investigate migration. Results indicate that fluorochemicals paper additives do migrate to food during actual package use. For example, we found that microwave popcorn contained 3.2 fluorochemical mg kg(-1) popcorn after popping and butter contained 0.1 mg kg(-1) after 40 days at 4 degrees C. Tests also indicate that common food-simulating liquids for migration testing and package material evaluation might not provide an accurate indication of the amount of fluorochemical that actually migrates to food. Tests show that oil containing small amounts of an emulsifier can significantly enhance migration of a fluorochemical from paper.

Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods.

Science.gov (United States)

Raymond, Yves; Champagne, Claude P

2014-01-01

The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO), chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS) or duodenum secretions (DS) at 37°C. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750 μm) as compared to the larger (2.5 mm) ones. With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides) used in the development of functional foods.

Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

Directory of Open Access Journals (Sweden)

Yves Raymond

2014-01-01

Full Text Available The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO, chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS or duodenum secretions (DS at 37°C. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750 μm as compared to the larger (2.5 mm ones. With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides used in the development of functional foods.

High sugar and butter (HSB) diet induces obesity and metabolic syndrome with decrease in regulatory T cells in adipose tissue of mice.

Science.gov (United States)

Maioli, Tatiani Uceli; Gonçalves, Juliana Lauar; Miranda, Mariana Camila Gonçalves; Martins, Vinícius Dantas; Horta, Laila Sampaio; Moreira, Thais Garcias; Godard, Ana Lucia Brunialti; Santiago, Andrezza Fernanda; Faria, Ana Maria Caetano

2016-02-01

The purpose of the study was to develop a novel diet based on standard AIN93G diet that would be able to induce experimental obesity and impair immune regulation with high concentrations of both carbohydrate and lipids. To compare the effects of this high sugar and butter (HSB) diet with other modified diets, male C57BL/6 mice were fed either mouse chow, or AIN93G diet, or high sugar (HS) diet, or high-fat (HF) diet, or high sugar and butter (HSB) diet for 11 weeks ad libitum. HSB diet induced higher weight gain. Therefore, control AIN93G and HSB groups were chosen for additional analysis. Regulatory T cells were studied by flow cytometry, and cytokine levels were measured by ELISA. Although HF and HSB diets were able to induce a higher weight gain compatible with obesity in treated mice, HSB-fed mice presented the higher levels of serum glucose after fasting and the lowest frequency of regulatory T cells in adipose tissue. In addition, mice that were fed HSB diet presented higher levels of cholesterol and triglycerides, hyperleptinemia, increased resistin and leptin levels as well as reduced adiponectin serum levels. Importantly, we found increased frequency of CD4(+)CD44(+) effector T cells, reduction of CD4(+)CD25(+)Foxp3(+) and Th3 regulatory T cells as well as decreased levels of IL-10 and TGF-β in adipose tissue of HSB-fed mice. Therefore, HSB represents a novel model of obesity-inducing diet that was efficient in triggering alterations compatible with metabolic syndrome as well as impairment in immune regulatory parameters.

Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations

DEFF Research Database (Denmark)

Eriksen, Jane Nygaard; Luu, Amy Y; Dragsted, Lars Ove

2017-01-01

addition increased β-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected β-carotene differently. Butter addition led to a 2.5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil...

A Survey of Major Ethno Medicinal Plants of Kano North, Nigeria ...

African Journals Online (AJOL)

... of medicinal plants was deforestation (43.6%). Many additives like edible oil, honey, butter, porridge, garlic were used in almost 58% of the remedy preparations. In addition, more than one medicinal plant species were used more frequently than the use of single species for medicinal preparations. Keywords: Ethnobotany ...

Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

OpenAIRE

Radočaj Olga F.; Dimić Etelka B.; Vujasinović Vesna B.

2011-01-01

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly ...

Transesterification of jojoba oil, sunflower oil, neem oil, rocket seed oil and linseed oil by tin catalysts

International Nuclear Information System (INIS)

Shah, Mazloom; Tariq, Muhammad; Ali, Saqib; Guo, Qing-Xiang; Fu, Yao

2014-01-01

The methanolysis of jojoba oil has been studied in the presence of tin powder, dibutyltin diacetate (C 4 H 9 ) 2 Sn(OOCCH 3 ) 2 , dioctyltin diacetate (C 8 H 17 ) 2 Sn(OOCCH 3 ) 2 , dibutyltin oxide (C 4 H 9 ) 2 SnO, dioctyltin oxide (C 8 H 17 ) 2 SnO, diphenyltin oxide (C 6 H 5 ) 2 SnO, dibutyltin chloride dihydroxide (C 4 H 9 ) 2 Sn(OH) 2 Cl, butyltinhydroxide hydrate (C 4 H 9 )Sn(=O)OH.xH 2 O, Ni nanoparticles and Pd nanoparticles act as catalysts. Among these, 1 weight % of dibutyltin diacetate shows the maximum conversion. Then, methanolysis of sunflower oil, neem oil, rocket seed oil and linseed oil into methyl esters studied in the presence of 1% dibutyltin diacetate as a catalyst and was compared their percentage conversions. The experimental yield for the conversion of jojoba oil, sunflower oil, neem oil, rocket seed oil and linseed oil into biodiesel was found to be 71%, 51%, 50.78%, 40.90% and 39.66%, respectively. The experimental yield of the conversion of jojoba oil into methyl esters was found to be increased up to 96% by increasing reaction time, without emulsion formation. The synthesis of jojoba seed oil biodiesel (JSOB), soybean oil biodiesel (SOB), neem oil biodiesel (NOB), rocket seed oil biodiesel (RSOB) and linseed oil biodiesel (LSOB) was confirmed by NMR ( 1 H and 13 C) and FT-IR analyses of biodiesel. - Highlights: • Transesterification of jojoba oil into biodiesel by tin and nano catalysts. • 1 weight % dibutyltin diacetate showed highest yield at 60 °C. • Catalytic conversion comparison of five oils using dibutyltin diacetate • The experimental yield of the conversion of jojoba oil increased with time. • FT-IR and NMR ( 1 H and 13 C) characterization

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

Science.gov (United States)

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

Determination of Chlorinated Pesticides and Polychlorinated Biphenyls in Edible Oils and Fats using MSPD Extraction and Freeze Lipids-Filtration Cleanup with GC-ECD Measurement

International Nuclear Information System (INIS)

Pla Jauregui, Daniela; Valcarcel Rojas, Lino; Estevez Alvarez, Juan

2015-01-01

Persistent organic pollutants (POPs) such as organo chlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) have numerous adverse effects on human health. Although their use have been banned or restricted, residues of these compounds can be found in foods, especially those with high fat content. The purpose of this study was to establish a rapid and simple analytical method for the determination of these compounds in edible oils and fats. Matrix solid-phase dispersion (MSPD) was used for the simultaneous extraction and purification of analytes from samples using an acetonitrile - acetone (19:1, v/v) mixture as eluting solvent. Lipids remaining in the extract were removed by freezing-lipid filtration, prior to analytes re-extraction with n-hexane. The measurement was performed using a gas chromatograph with electron capture detector (GC-ECD). Spiking experiments were carried out to determine the recovery, precision and limits of detection (LODs) of the method. Recoveries were higher than 70% and detection limits were in the range of 20 ng/g to 90 ng/g. These LOD values are lower than the maximum permissible limit which makes this method useful for the purpose intended. This method was successfully applied to the analysis of vegetable oils and butters sampled from the market. (Author)

Influence of Garlic Oil and/or Taurine Intake on Modulating the Quantity and Quality of Murine Platelets

International Nuclear Information System (INIS)

Amer, M.M.

2010-01-01

Several studies have demonstrated that enhanced platelets reactivity associated with hyperlipidaemia plays a role in the formation of atherosclerosis. Thus, platelet count, platelet aggregation in response to the agonists ADP, collagen and thromboxan B2 (TxB 2 ) were investigated in the normal and hyperlipidaemic rats to elucidate the role of some antioxidants, as modulating factors in the development of atherosclerosis. Serum concentrations of the major lipid classes, thyroid hormones, serum glutathione as well as platelet count and aggregation were determined in normal lipidemic rats (control) and compared with their corresponding levels in hyperlipidaemic ones. Hyperlipidaemia was induced by feeding rats with diet enriched with 20 g cow milk butter/100 g diet for 8 weeks. Garlic oil (200 mg/kg b.w.) and/or taurine (500 ml/kg b.w.) were peritoneal injected from the beginning of the 9th week for 15 consecutive days. Incorporation of extra fat in diet of rats for long term led to a significant (p 2 levels. On the other hand, HDL-cholesterol, serum glutathione (GSH), and T 3 and T 4 hormones level were significantly (p 2 level also showed a significant decrease. Conversely, serum HDL, T 3 , T 4 and GSH levels were significantly increased. These results denote that garlic oil and/or taurine may decrease the risk of atherosclerosis and thrombus formation associated with hyperlipidaemia through modulating the quantity and quality of platelets in male rats

Consumption of fatty foods and incident type 2 diabetes in populations from eight European countries

NARCIS (Netherlands)

Buijsse, B.; Boeing, H.; Drogan, D.; Schulze, M.B.; Feskens, E.J.M.; Amiano, P.; The InterAct Consortium, A.

2015-01-01

Background/Objectives: Diets high in saturated and trans fat and low in unsaturated fat may increase type 2 diabetes (T2D) risk, but studies on foods high in fat per unit weight are sparse. We assessed whether the intake of vegetable oil, butter, margarine, nuts and seeds and cakes and cookies is

Consumption of fatty foods and incident type 2 diabetes in populations from eight European countries

NARCIS (Netherlands)

Buijsse, B.; Boeing, H.; Drogan, D.; Schulze, M. B.; Feskens, E. J.; Amiano, P.; Barricarte, A.; Clavel-Chapelon, F.; De Lauzon-Guillain, B.; Fagherazzi, G.; Fonseca-Nunes, A.; Franks, P. W.; Huerta, J. M.; Jakobsen, M. U.; Kaaks, R.; Key, T. J.; Khaw, K. T.; Masala, G.; Moskal, A.; Nilsson, P. M.; Overvad, K.; Pala, V.; Panico, S.; Redondo, M. L.; Ricceri, F.; Rolandsson, O.; Sánchez, M. J.; Sluijs, I.; Spijkerman, A. M.; Tjonneland, A.; Tumino, R.; Van Der A, D. L.; Van Der Schouw, Y. T.; Langenberg, C.; Sharp, S. J.; Forouhi, N. G.; Riboli, E.; Wareham, N. J.

BACKGROUND/OBJECTIVES: Diets high in saturated and trans fat and low in unsaturated fat may increase type 2 diabetes (T2D) risk, but studies on foods high in fat per unit weight are sparse. We assessed whether the intake of vegetable oil, butter, margarine, nuts and seeds and cakes and cookies is

Lifestyle factors and mortality risk in individuals with diabetes mellitus

DEFF Research Database (Denmark)

Sluik, Diewertje; Boeing, Heiner; Li, Kuanrong

2014-01-01

among individuals with diabetes compared with those without was increased, with an HR of 1.62 (95% CI 1.51, 1.75). Intake of fruit, legumes, nuts, seeds, pasta, poultry and vegetable oil was related to a lower mortality risk, and intake of butter and margarine was related to an increased mortality risk...

Greening in sunflower butter cookies as a function of egg replacers and baking temperature.

Science.gov (United States)

Rogers, Amanda; Hahn, Lan; Pham, Vu; Were, Lilian

2018-04-01

Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23% less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76% higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

Science.gov (United States)

Gowda, Avinash; Sharma, Vivek; Goyal, Ankit; Singh, A K; Arora, Sumit

2018-05-01

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

Browse Title Index

African Journals Online (AJOL)

Items 401 - 450 of 490 ... Vol 5, No 2 (2009), Short Communication: Production of phenol-based disinfectant, using ... Vol 5, No 4 (2009), Soap Production From Shea nut Butter, Abstract ... oil for the production of aklyd resins, and surface coatings, Abstract ... Vol 7, No 2 (2011), The effect of pheno-formaldehyde finishing on the ...

Lipases as biocatalysts for the synthesis of structured lipids.

Science.gov (United States)

Jala, Ram Chandra Reddy; Hu, Peng; Yang, Tiankui; Jiang, Yuanrong; Zheng, Yan; Xu, Xuebing

2012-01-01

Structured lipids (SL) are broadly referred to as modified or synthetic oils and fats or lipids with functional or pharmaceutical applications. Some structured lipids, such as triglycerides that contain both long-chain (mainly essential) fatty acids and medium- or short-chain fatty acids and also artificial products that mimic the structure of natural materials, namely human milk fat substitutes and cocoa butter equivalents, have been discussed. Further, other modified or synthetic lipids, such as structured phospholipids and synthetic phenolic lipids are also included in this chapter. For all the products described in this chapter, enzymatic production in industry has been already conducted in one way or another. Cocoa butter equivalents, healthy oil containing medium-chain fatty acids, phosphatidyl serine, and phenol lipids from enzyme technology have been reported for commercial operation. As the demand for better quality functional lipids is increasing, the production of structured lipids becomes an interesting area. Thus, in this chapter we have discussed latest developments as well as present industrial situation of all commercially important structured lipids.

[The effect of palm oil and safflower oil in the feed of parent fattening hens on fertility, hatchability and growth of progeny].

Science.gov (United States)

Halle, I

1999-01-01

The aim of two experiments with broiler breeder hens was to evaluate the effect of diets containing palm butter or safflower oil (25 g and 50 g/kg feed, resp.) on fertility, hatchability and growth of progeny. Especially the incorporation of oleic and linoleic acid in egg yolk reflected the dietary fatty acid source. Eggs were collected and stored in the incubator at a hen age of 31, 40, 50, and 60 weeks. Hatched chicks were reared over 5 weeks. The number of fertile eggs (Experiment 1 and 2, 75 and 88%, resp.) differed between the experiments (P < or = 0.05). Neither embryonic mortality nor hatchability (Experiment 1 and 2, 76 and 78%, resp.) were significantly affected by fatty acid composition of yolk. No clear maternal dietary effect was recorded on chicken weight at hatching (Experiment 1 and 2, 43.3 g and 43.7 g, resp.) and at 35 days of age (Experimental 1 and 2, 1676 g and 1764 g, resp.) The fatty acid composition in the analysed egg yolk sac of chicks showed a different fatty level but corresponded to fatty acid composition of breeding eggs before incubation. According to a decreased level of docosahexaenoic acid in egg yolk due to increased incorporation of linoleic acid, the content of this fatty acid was also diminished in phospholipids of the brain of chicken on days 1 and 5 after hatching.

[The effect of qualitatively different fatty components of the diet on mitochondrial membranes in animals with experimental anthracosis].

Science.gov (United States)

Pichkhadze, G M; Daĭker, V R

1989-01-01

The diets with qualitatively different content of fat were found to produce structural and functional alternations in liver mitochondria of rats with experimental anthracosis. It was established in particular that the increase of the vegetable oil quota in the diet of rats affected the structure and function of mitochondria whereas the diet whose fat component included butter, lard, sunflower oil, and margarine at a ratio of 1:1, 5:1:0.5 reduced the untoward effect of coal dust and exercise on the mitochondrial membranes.

Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butter.

Science.gov (United States)

Solís-Fuentes, J A; Durán-de-Bazúa, M C

2004-03-01

This paper deals with the physicochemical characterization, including thermal behaviour, by differential scanning calorimetry of mango seed almond fat (MAF), alone and in mixtures with cocoa butter (CB). Results showed that mango almond seeds contain about 5.28-11.26% (dw) of fat. The refraction index is 1.466, the saponification index 189.0 and the iodine index 41.76. Fatty acids found in MAF are oleic, stearic, and palmitic acids (40.81%, 39.07% and 9.29% (w/w), respectively) as well as smaller amounts of linoleic, with arachidic, behenic, lignoceric, and linolenic acids, among others. Calorimetric analysis showed that MAF crystallizes between 14.6 and -24.27 degrees C with a DeltaHc of 56.06 J/g and melts between -17.1 and 53.8 degrees C, with fusion maxima at 18.54 degrees C and 40.0 degrees C for the alpha and beta polymorphic forms. Their fusion enthalpies are 70.12 and 115.7 J/g. The MAF solids content profile is very similar to that of CB, both in stabilized and non-stabilized samples. The mixing compatibility was analyzed using isosolids curves of mixtures of different compositions.

Novel phytoceramides containing fatty acids of diverse chain lengths are better than a single C18-ceramide N-stearoyl phytosphingosine to improve the physiological properties of human stratum corneum

Directory of Open Access Journals (Sweden)

Oh MJ

2017-09-01

Full Text Available Myoung Jin Oh,1 Young Hoon Cho,1 So Yoon Cha,1 Eun Ok Lee,2 Jin Wook Kim,2 Sun Ki Kim,2 Chang Seo Park1 1Department of Chemical and Biochemical Engineering, Dongguk University, Chung-gu, Seoul, 2LCS Biotech, Gwonseon-gu, Suwon-si, Gyeonggi-do, Republic of Korea Abstract: Ceramides in the human stratum corneum (SC are a mixture of diverse N-acylated fatty acids (FAs with different chain lengths. C24 is the major class of FAs of ceramides. However, there are also other classes of ceramides with diverse chain lengths of FAs, and these lengths generally range from C16 to C26. This study aimed to prepare several types of phytoceramide containing diverse chain lengths of N-acylated FAs and compare them with C18-ceramide N-stearoyl phytosphingosine (NP in terms of their effects on the physiological properties of the SC. We chose natural oils, such as horse fat oil, shea butter, sunflower oil, and a mixture of macadamia nut, shea butter, moringa, and meadowfoam seed oil, as sources of FAs and phytosphingosine as a sphingoid backbone to synthesize diverse phytoceramides. Each phytoceramide exhibited a distinctive formation of the lamellar structure, and their FA profiles were similar to those of their respective natural oil. The skin barrier properties, as analyzed in human skin, clearly demonstrated that all the phytoceramides improved the recovery rate of the damaged SC and enhanced hydration better than C18-ceramide NP did. In conclusion, natural oil-derived phytoceramides could represent a novel class of ceramides for cosmetic applications in the development of an ideal skin barrier moisturizer. Keywords: fatty acid, chain length, phytoceramide, skin barrier, natural oil

Metal working oils. Cutting oils, rolling oils, quenching oils, rust preventive oils; Kinzoku kakoyu. Sessakuyu, atsuenyu, yakiireyu, boseiyu

Energy Technology Data Exchange (ETDEWEB)

Koyama, S. [Idemitsu Kosan Co. Ltd., Tokyo (Japan)

1996-04-01

With the demand against complicating working techniques for a background, foundations of the consideration for each of the lubricants in future are outlined. 1. Cutting oils: From the standpoint of speeding up and fireproofing, share of water-soluble type has come up to 30-40%. In this type, emulsifying dispersants and preservatives are combined. 2. Rolling oils: According to thinning of the standard thickness of steel plates, pressure of contacting surfaces has come up to 300 kg/mm{sup 2}(max.) and slip speed has increased too. In stainless steel plates, in order to get rid of the heat-streak (baking streak originated from wearing-out of oil film) shifting from neat oil to emulsion type is required. 3. Quenching oils: Following two systems are recent tendencies, the mineral oil system having excellent thermostability or the water system containing polyalkylneglycol etc., but the latter is expected from the viewpoint of fireproofing. 4. Rust preventive oils: As this oils do not aim at the rust prevention for long term, degreasing property is required. 20 refs., 5 figs., 1 tab.

Improvement in melting and baking properties of low-fat Mozzarella cheese.

Science.gov (United States)

Wadhwani, R; McManus, W R; McMahon, D J

2011-04-01

Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

p38 MAPK protects human monocytes from postprandial triglyceride-rich lipoprotein-induced toxicity.

Science.gov (United States)

Lopez, Sergio; Jaramillo, Sara; Varela, Lourdes M; Ortega, Almudena; Bermudez, Beatriz; Abia, Rocio; Muriana, Francisco J G

2013-05-01

Postprandial triglyceride (TG)-rich lipoproteins (TRLs) transport dietary fatty acids through the circulatory system to satisfy the energy and structural needs of the tissues. However, fatty acids are also able to modulate gene expression and/or induce cell death. We investigated the underlying mechanism by which postprandial TRLs of different fatty acid compositions can induce cell death in human monocytes. Three types of dietary fat [refined olive oil (ROO), high-palmitic sunflower oil (HPSO), and butter] with progressively increasing SFA:MUFA ratios (0.18, 0.41, and 2.08, respectively) were used as a source of postprandial TRLs (TRL-ROO, TRL-HPSO, and TRL-BUTTER) from healthy men. The monocytic cell line THP-1 was used as a model for this study. We demonstrated that postprandial TRLs increased intracellular lipid accumulation (31-106%), reactive oxygen species production (268-349%), DNA damage (133-1467%), poly(ADP-ribose) polymerase 1 (800-1710%) and caspase-3 (696-1244%) activities, and phosphorylation of c-Jun NH2-terminal kinase (JNK) (54 kDa, 141-288%) and p38 (24-92%). These effects were significantly greater with TRL-BUTTER, and TRL-ROO did not induce DNA damage, DNA fragmentation, or p38 phosphorylation. In addition, blockade of p38, but not of JNK, significantly decreased intracellular lipid accumulation and increased cell death in postprandial TRL-treated cells. These results suggest that in human monocytes, p38 is involved in survival signaling pathways that protect against the lipid-mediated cytotoxicity induced by postprandial TRLs that are abundant in saturated fatty acids.

The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation.

Science.gov (United States)

Sharma, Hari; Zhang, Xiaoying; Dwivedi, Chandradhar

2010-04-01

Ghee, also known as clarified butter, has been utilized for thousands of years in Ayurveda as a therapeutic agent. In ancient India, ghee was the preferred cooking oil. In the last several decades, ghee has been implicated in the increased prevalence of coronary artery disease (CAD) in Asian Indians due to its content of saturated fatty acids and cholesterol and, in heated ghee, cholesterol oxidation products. Our previous research on Sprague-Dawley outbred rats, which serve as a model for the general population, showed no effect of 5 and 10% ghee-supplemented diets on serum cholesterol and triglycerides. However, in Fischer inbred rats, which serve as a model for genetic predisposition to diseases, results of our previous research showed an increase in serum total cholesterol and triglyceride levels when fed a 10% ghee-supplemented diet. In the present study, we investigated the effect of 10% dietary ghee on microsomal lipid peroxidation, as well as serum lipid levels in Fischer inbred rats to assess the effect of ghee on free radical mediated processes that are implicated in many chronic diseases including cardiovascular disease. Results showed that 10% dietary ghee fed for 4 weeks did not have any significant effect on levels of serum total cholesterol, but did increase triglyceride levels in Fischer inbred rats. Ghee at a level of 10% in the diet did not increase liver microsomal lipid peroxidation or liver microsomal lipid peroxide levels. Animal studies have demonstrated many beneficial effects of ghee, including dose-dependent decreases in serum total cholesterol, low density lipoprotein (LDL), very low density lipoprotein (VLDL), and triglycerides; decreased liver total cholesterol, triglycerides, and cholesterol esters; and a lower level of nonenzymatic-induced lipid peroxidation in liver homogenate. Similar results were seen with heated (oxidized) ghee which contains cholesterol oxidation products. A preliminary clinical study showed that high doses of

Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer

DEFF Research Database (Denmark)

Rønne, Torben Harald; Jacobsen, Charlotte; Xu, Xuebing

2006-01-01

by free fatty acid (FFA) content, peroxide value (PV), volatiles, and the sensory evaluation of the samples with respect to flavor and odor (most importantly the butter flavor and odor and the off-flavor and odor from butyric acid). ANOVA partial least squares regression analysis showed that deodorization...

Estabilidade de pasta de amêndoa de castanha de caju Stability of cashew nut butter

Directory of Open Access Journals (Sweden)

Janice Ribeiro Lima

2007-12-01

Full Text Available O presente trabalho visou avaliar a estabilidade de pasta de castanha de caju obtida pela moagem de amêndoas quebradas com açúcar, sal e lecitina de soja. A influência de diferentes embalagens (potes de vidro e de polipropileno e do uso de antioxidantes (BHA, BHT e tocoferóis na qualidade do produto também foi investigada. Características físico-químicas (atividade de água, índice de acidez, cor e textura instrumentais, microbiológicas (coliformes totais e fecais, Escherichia coli, Salmonella spp., Staphylococcus coagulase positiva e bolores e leveduras e aceitação sensorial (aparência, aroma, sabor e textura, foram acompanhadas durante 300 dias de armazenamento à temperatura ambiente (28 °C. Foi observado aumento do índice de acidez, redução da maciez e descoloração. No entanto, essas alterações pouco afetaram a aceitação sensorial, que ficou entre "gostei ligeiramente" e "gostei moderadamente", após os 300 dias de armazenamento. As análises microbiológicas demonstraram boa qualidade do produto, estando dentro dos padrões exigidos pela legislação brasileira: contagem de coliformes a 45 °C (fecais menor que 10 NMP.g -1 e ausência de Salmonella spp. em 25 gramas. Os resultados demonstraram que as pastas podem ser armazenadas nas condições e tempo testados, e que não houve influência dos materiais de embalagem utilizados e nem dos antioxidantes na estabilidade do produto.This work involved an evaluation of the stability of cashew nut butter obtained by grinding up broken cashew kernels with sugar, salt and soy lecithin. The influence of different packaging materials (glass and polypropylene containers and antioxidants (BHA, BHT and tocopherols on product quality was also evaluated. Physicochemical (water activity, acidity index, instrumental color and texture and microbiological characteristics (total and fecal coliforms, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, yeast and mold and

Oil vulnerability index of oil-importing countries

International Nuclear Information System (INIS)

Gupta, Eshita

2008-01-01

This paper assesses the relative oil vulnerability of 26 net oil-importing countries for the year 2004 on the basis of various indicators - the ratio of value of oil imports to gross domestic product (GDP), oil consumption per unit of GDP, GDP per capita and oil share in total energy supply, ratio of domestic reserves to oil consumption, exposure to geopolitical oil market concentration risks as measured by net oil import dependence, diversification of supply sources, political risk in oil-supplying countries, and market liquidity. The approach using the principal component technique has been adopted to combine these individual indicators into a composite index of oil vulnerability. Such an index captures the relative sensitivity of various economies towards developments of the international oil market, with a higher index indicating higher vulnerability. The results show that there are considerable differences in the values of individual indicators of oil vulnerability and overall oil vulnerability index among the countries (both inter and intraregional). (author)

Oil vulnerability index of oil-importing countries

Energy Technology Data Exchange (ETDEWEB)

Gupta, Eshita [The Energy and Resources Institute, Darbari Seth Block, Habitat Place, New Delhi 110 003 (India)

2008-03-15

This paper assesses the relative oil vulnerability of 26 net oil-importing countries for the year 2004 on the basis of various indicators - the ratio of value of oil imports to gross domestic product (GDP), oil consumption per unit of GDP, GDP per capita and oil share in total energy supply, ratio of domestic reserves to oil consumption, exposure to geopolitical oil market concentration risks as measured by net oil import dependence, diversification of supply sources, political risk in oil-supplying countries, and market liquidity. The approach using the principal component technique has been adopted to combine these individual indicators into a composite index of oil vulnerability. Such an index captures the relative sensitivity of various economies towards developments of the international oil market, with a higher index indicating higher vulnerability. The results show that there are considerable differences in the values of individual indicators of oil vulnerability and overall oil vulnerability index among the countries (both inter and intraregional). (author)

Giant Oil Fields - The Highway to Oil: Giant Oil Fields and their Importance for Future Oil Production

International Nuclear Information System (INIS)

Robelius, Fredrik

2007-01-01

Since the 1950s, oil has been the dominant source of energy in the world. The cheap supply of oil has been the engine for economic growth in the western world. Since future oil demand is expected to increase, the question to what extent future production will be available is important. The belief in a soon peak production of oil is fueled by increasing oil prices. However, the reliability of the oil price as a single parameter can be questioned, as earlier times of high prices have occurred without having anything to do with a lack of oil. Instead, giant oil fields, the largest oil fields in the world, can be used as a parameter. A giant oil field contains at least 500 million barrels of recoverable oil. Only 507, or 1 % of the total number of fields, are giants. Their contribution is striking: over 60 % of the 2005 production and about 65 % of the global ultimate recoverable reserve (URR). However, giant fields are something of the past since a majority of the largest giant fields are over 50 years old and the discovery trend of less giant fields with smaller volumes is clear. A large number of the largest giant fields are found in the countries surrounding the Persian Gulf. The domination of giant fields in global oil production confirms a concept where they govern future production. A model, based on past annual production and URR, has been developed to forecast future production from giant fields. The results, in combination with forecasts on new field developments, heavy oil and oil sand, are used to predict future oil production. In all scenarios, peak oil occurs at about the same time as the giant fields peak. The worst-case scenario sees a peak in 2008 and the best-case scenario, following a 1.4 % demand growth, peaks in 2018

Oil risk in oil stocks

NARCIS (Netherlands)

Scholtens, Bert; Wang, L

2008-01-01

We assess the oil price sensitivities and oil risk premiums of NYSE listed oil & gas firms' returns by using a two-step regression analysis under two different arbitrage pricing models. Thus, we apply the Fama and French (1992) factor returns in a study of oil stocks. In all, we find that the return

Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase.

Science.gov (United States)

Angelis-Pereira, Michel Cardoso de; Barcelos, Maria de Fátima Píccolo; Pereira, Juciane de Abreu Ribeiro; Pereira, Rafaela Corrêa; Souza, Raimundo Vicente de

2017-12-01

To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined. Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control). The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.

Sustainability of cosmetic products in Brazil.

Science.gov (United States)

de Paula Pereira, Neila

2009-09-01

The most recent research in the area of cosmetics to sustainability has focused on obtaining formulations rich in nontraditional oils and butters from seeds and fruits native to Brazilian tropical flora. These have contributed to aggregate value for the raw materials and involvement of small farms forming rural production in Brazil, since the plants are cultivated in preservation areas sponsored by companies who are partners in the Government Program for Brazilian Sustainability. Given that the oils extracted from seeds have the potential to replace these cutaneous constituents, it has been verified that new products of strong commercial impact show an increasing tendency to incorporate in their formulas the oils of plants grown in Brazilian soil.

Vegetable oil spills : oil properties and behaviour

International Nuclear Information System (INIS)

Fingas, M.; Fieldhouse, B.; Jokuty, P.

2001-01-01

In 1997, the United States Environmental Protection Agency conducted a thorough review of the issue regarding vegetable oil spills. Recent attention has refocused on this issue as a result of an incident where 20 tons of canola oil was spilled in the Vancouver Harbour in 2000. In the past, vegetable oils were suggested to be a useful test material because they were thought to be innocuous. It was even suggested they be used to remove petroleum oil residues from beaches. However, recent studies have shown that spills of vegetable oils can have major environmental consequences, equivalent to those of petroleum oil spills. The spills have devastating effects on birds and intertidal organisms. This paper presented a summary of historical vegetable spills from around the world. In this study, specific behaviour tests were examined for several oils including canola, soy bean, olive, castor and corn oils. Evaporation, water-in-oil emulsification and chemical dispersion were measured and were found to be nearly zero, suggesting that vegetable oil spills are not very soluble in water. The aquatic toxicity of vegetable oil is low, but their fate is quite different from petroleum. Vegetable oils do not evaporate to a significant degree, they do not form water-in-oil emulsions, nor do they disperse in water. The physical properties of vegetable oils were also measured, including density and viscosity. This paper presented the aquatic toxicity of several vegetable oils along with other environmental data including the degradation rates noted in the literature. Most environmental damage reported in the literature is by contact with birds feathers resulting in hypothermia and secondly by smothering of intertidal organisms. The effect of vegetable oil on fish has not been well studied, but it is expected that there will be little destructive effect except where smothering can occur. 35 refs., 3 tabs

Vegetable oil spills : oil properties and behaviour

Energy Technology Data Exchange (ETDEWEB)

Fingas, M.; Fieldhouse, B.; Jokuty, P. [Environment Canada, Ottawa, ON (Canada). Emergencies Science Div

2001-07-01

In 1997, the United States Environmental Protection Agency conducted a thorough review of the issue regarding vegetable oil spills. Recent attention has refocused on this issue as a result of an incident where 20 tons of canola oil was spilled in the Vancouver Harbour in 2000. In the past, vegetable oils were suggested to be a useful test material because they were thought to be innocuous. It was even suggested they be used to remove petroleum oil residues from beaches. However, recent studies have shown that spills of vegetable oils can have major environmental consequences, equivalent to those of petroleum oil spills. The spills have devastating effects on birds and intertidal organisms. This paper presented a summary of historical vegetable spills from around the world. In this study, specific behaviour tests were examined for several oils including canola, soy bean, olive, castor and corn oils. Evaporation, water-in-oil emulsification and chemical dispersion were measured and were found to be nearly zero, suggesting that vegetable oil spills are not very soluble in water. The aquatic toxicity of vegetable oil is low, but their fate is quite different from petroleum. Vegetable oils do not evaporate to a significant degree, they do not form water-in-oil emulsions, nor do they disperse in water. The physical properties of vegetable oils were also measured, including density and viscosity. This paper presented the aquatic toxicity of several vegetable oils along with other environmental data including the degradation rates noted in the literature. Most environmental damage reported in the literature is by contact with birds feathers resulting in hypothermia and secondly by smothering of intertidal organisms. The effect of vegetable oil on fish has not been well studied, but it is expected that there will be little destructive effect except where smothering can occur. 35 refs., 3 tabs.

The Evolution of Shea Butter's "Paradox of paradoxa" and the Potential Opportunity for Information and Communication Technology (ICT to Improve Quality, Market Access and Women's Livelihoods across Rural Africa

Directory of Open Access Journals (Sweden)

Julia Bello-Bravo

2015-05-01

Full Text Available Shea trees grow across 4 million km2 of sub-Saharan Africa. Shea parklands provide a sustainable source of edible fat (shea butter that, in terms of volume, is currently second only to cocoa butter as a vegetal source of stearic acid in the multi-billion dollar chocolate and cosmetic sectors. However, in terms of international trade, shea has been opaque to consumers of edible products (where the majority of shea exports end their global journey and actually only well-known in western markets as a cosmetic ingredient. The millions of women collectors have been disconnected from global supply chains, as the majority of their sheanuts are factory processed, supplied by traders who, in many cases, do not understand quality issues nor share knowledge with their village-based collectors—this is the “Paradox of paradoxa”. This review provides the background to this issue by contextualizing the industry and describing how weak post-harvest quality control impacts the shea supply chain. The paper then explains how this knowledge was incorporated into a 3D animation available for free transmission to rural African audiences and viewing on portable devices like video capable mobile phones. This tool offers the potential of low-cost multiple benefits to users, which we term here a win-cubed [win3] opportunity, where women collectors can receive free knowledge of using less resources to produce higher quality shea kernels which in turn offer higher extraction yields, lowering production costs, of a better and more marketable product.

Converting heavy oils into light oils, etc

Energy Technology Data Exchange (ETDEWEB)

Mony, H

1915-12-22

A process is described for transforming heavy oils obtained by the carbonization of lignites, peats, coals, shales into light oils, and also the heavy oils of mineral and vegetable origin, consisting of heating the heavy oils or tars in the presence of one or more solid substances or liquids suitably chosen to cause the distillation of the oils under atmospheric pressure at an appropriate temperature; solid and liquid substances which favor the production of light products under the influence of heat being added preferably to the oil to be treated before putting it in the retort and before heating, so that light oils are obtained by treatment of the heavy oils in a single operation.

Iranian-Oil-Free Zone and international oil prices

International Nuclear Information System (INIS)

Farzanegan, Mohammad Reza; Raeisian Parvari, Mozhgan

2014-01-01

One of the main elements of economic sanctions against Iran due to its nuclear and military programs is crude oil exportation restrictions in addition to investment in Iranian energy related projects. Senders of such sanction are interested in understanding the impacts of such embargos on international oil prices. We apply unrestricted vector autoregressive (VAR) model, using impulse response functions (IRF) and variance decomposition analysis (VDA) tools with annual data from 1965 to 2012 to analyze the dynamic response of international oil prices to Iranian oil export sanction. Controlling for the supply of non-Iranian oil, the world GDP per capita, and post-Islamic revolution exogenous dummy variables, we show that international oil prices respond negatively and statistically significant to increasing shock in absolute negative changes of the Iranian oil exports – our proxy of Iran oil sanctions – following the first 2 years after shock. The main reason is the positive response of the non-Iranian oil supply to negative shocks in Iranian oil exports, filling the missing supply of Iranian oil in international markets. - Highlights: • We analyze the interconnections between Iranian oil supply and global oil prices. • We use VAR modeling and annual data from 1965 to 2012 for the case of Iran. • There are no inflationary effects of Iranian oil sanction on world oil prices. • Non-Iranian oil supply offsets the missing Iranian oil in the market

MODELAGEM TERMODINÂMICA DO FRACIONAMENTO DO ÓLEO DE MANTEIGA COM FLUIDOS SUPERCRÍTICOS

Directory of Open Access Journals (Sweden)

Guilherme B. M. NEVES

1997-12-01

Full Text Available O fracionamento do óleo de manteiga em frações de propriedades físicas e químicas diferentes mostra-se uma possível solução para o problema do excedente de óleo de manteiga no mercado internacional, despertando interesse em seu estudo. Com o objetivo de se modelar o equilíbrio de fases neste processo, foi feito um agrupamento dos 1331 triglicerídeos presentes no óleo de manteiga em 14 famílias. Assim, os componentes de uma mesma família possuem um comportamento semelhante quando expostos ao CO2 Supercrítico (CO2 SC. A seguir, utilizando a Equação de Peng-Robinson, realizou-se o cálculo do equilíbrio de fases no sistema óleo de manteiga/CO2, sendo o óleo de manteiga representado por uma mistura de 14 componentes hipotéticos, as famílias. Foram desenvolvidas correlações para a temperatura e pressão críticas e parâmetros de interação binária das famílias. O modelo foi capaz de correlacionar dados obtidos da literatura. As predições do equilíbrio de fases estão em excelente concordância com os dados obtidos pelos autores deste trabalho para os sistemas de óleo de manteiga/CO2. O procedimento mostrado aqui aplica-se não só ao dióxido de carbono supercrítico mas também a outros fluidos ou misturas de fluidos supercríticos, e também não somente ao óleo de manteiga, mas a todos os óleos/gorduras cuja constituição principal sejam triglicerídeos.Fractionation of butter oil into fractions with different physical and chemical properties is a possible solution for the problem of the excess of butter oil in the international market. With the objective of modeling the phase equilibria, the 1331 triglycerides were grouped into 14 families according to the number of carbons. Components belonging to the same family are considered to exhibit similar behavior when exposed to supercritical carbon dioxide (SC CO2. Using the Peng-Robinson equation of state, phase equilibrium calculations were performed for the butter

Green bio-oil extraction for oil crops

Science.gov (United States)

Zainab, H.; Nurfatirah, N.; Norfaezah, A.; Othman, H.

2016-06-01

The move towards a green bio-oil extraction technique is highlighted in this paper. The commonly practised organic solvent oil extraction technique could be replaced with a modified microwave extraction. Jatropha seeds (Jatropha curcas) were used to extract bio-oil. Clean samples were heated in an oven at 110 ° C for 24 hours to remove moisture content and ground to obtain particle size smaller than 500μm. Extraction was carried out at different extraction times 15 min, 30 min, 45 min, 60 min and 120 min to determine oil yield. The biooil yield obtained from microwave assisted extraction system at 90 minutes was 36% while that from soxhlet extraction for 6 hours was 42%. Bio-oil extracted using the microwave assisted extraction (MAE) system could enhance yield of bio-oil compared to soxhlet extraction. The MAE extraction system is rapid using only water as solvent which is a nonhazardous, environment-friendly technique compared to soxhlet extraction (SE) method using hexane as solvent. Thus, this is a green technique of bio-oil extraction using only water as extractant. Bio-oil extraction from the pyrolysis of empty fruit bunch (EFB), a biomass waste from oil palm crop, was enhanced using a biocatalyst derived from seashell waste. Oil yield for non-catalytic extraction was 43.8% while addition of seashell based biocatalyst was 44.6%. Oil yield for non-catalytic extraction was 43.8% while with addition of seashell-based biocatalyst was 44.6%. The pH of bio-oil increased from 3.5 to 4.3. The viscosity of bio-oil obtained by catalytic means increased from 20.5 to 37.8 cP. A rapid and environment friendly extraction technique is preferable to enhance bio-oil yield. The microwave assisted approach is a green, rapid and environmental friendly extraction technique for the production of bio-oil bearing crops.

Effect of mineral oil, sunflower oil, and coconut oil on prevention of hair damage.

Science.gov (United States)

Rele, Aarti S; Mohile, R B

2003-01-01

Previously published results showed that both in vitro and in vivo coconut oil (CNO) treatments prevented combing damage of various hair types. Using the same methodology, an attempt was made to study the properties of mineral oil and sunflower oil on hair. Mineral oil (MO) was selected because it is extensively used in hair oil formulations in India, because it is non-greasy in nature, and because it is cheaper than vegetable oils like coconut and sunflower oils. The study was extended to sunflower oil (SFO) because it is the second most utilized base oil in the hair oil industry on account of its non-freezing property and its odorlessness at ambient temperature. As the aim was to cover different treatments, and the effect of these treatments on various hair types using the above oils, the number of experiments to be conducted was a very high number and a technique termed as the Taguchi Design of Experimentation was used. The findings clearly indicate the strong impact that coconut oil application has to hair as compared to application of both sunflower and mineral oils. Among three oils, coconut oil was the only oil found to reduce the protein loss remarkably for both undamaged and damaged hair when used as a pre-wash and post-wash grooming product. Both sunflower and mineral oils do not help at all in reducing the protein loss from hair. This difference in results could arise from the composition of each of these oils. Coconut oil, being a triglyceride of lauric acid (principal fatty acid), has a high affinity for hair proteins and, because of its low molecular weight and straight linear chain, is able to penetrate inside the hair shaft. Mineral oil, being a hydrocarbon, has no affinity for proteins and therefore is not able to penetrate and yield better results. In the case of sunflower oil, although it is a triglyceride of linoleic acid, because of its bulky structure due to the presence of double bonds, it does not penetrate the fiber, consequently resulting

Chemometric techniques in oil classification from oil spill fingerprinting.

Science.gov (United States)

Ismail, Azimah; Toriman, Mohd Ekhwan; Juahir, Hafizan; Kassim, Azlina Md; Zain, Sharifuddin Md; Ahmad, Wan Kamaruzaman Wan; Wong, Kok Fah; Retnam, Ananthy; Zali, Munirah Abdul; Mokhtar, Mazlin; Yusri, Mohd Ayub

2016-10-15

Extended use of GC-FID and GC-MS in oil spill fingerprinting and matching is significantly important for oil classification from the oil spill sources collected from various areas of Peninsular Malaysia and Sabah (East Malaysia). Oil spill fingerprinting from GC-FID and GC-MS coupled with chemometric techniques (discriminant analysis and principal component analysis) is used as a diagnostic tool to classify the types of oil polluting the water. Clustering and discrimination of oil spill compounds in the water from the actual site of oil spill events are divided into four groups viz. diesel, Heavy Fuel Oil (HFO), Mixture Oil containing Light Fuel Oil (MOLFO) and Waste Oil (WO) according to the similarity of their intrinsic chemical properties. Principal component analysis (PCA) demonstrates that diesel, HFO, MOLFO and WO are types of oil or oil products from complex oil mixtures with a total variance of 85.34% and are identified with various anthropogenic activities related to either intentional releasing of oil or accidental discharge of oil into the environment. Our results show that the use of chemometric techniques is significant in providing independent validation for classifying the types of spilled oil in the investigation of oil spill pollution in Malaysia. This, in consequence would result in cost and time saving in identification of the oil spill sources. Copyright © 2016. Published by Elsevier Ltd.

Quantification of rice bran oil in oil blends

Energy Technology Data Exchange (ETDEWEB)

Mishra, R.; Sharma, H. K.; Sengar, G.

2012-11-01

Blends consisting of physically refined rice bran oil (PRBO): sunflower oil (SnF) and PRBO: safflower oil (SAF) in different proportions were analyzed for various physicochemical parameters. The quantification of pure rice bran oil in the blended oils was carried out using different methods including gas chromatographic, HPLC, ultrasonic velocity and methods based on physico-chemical parameters. The physicochemical parameters such as ultrasonic velocity, relative association and acoustic impedance at 2 MHz, iodine value, palmitic acid content and oryzanol content reflected significant changes with increased proportions of PRBO in the blended oils. These parameters were selected as dependent parameters and % PRBO proportion was selected as independent parameters. The study revealed that regression equations based on the oryzanol content, palmitic acid composition, ultrasonic velocity, relative association, acoustic impedance, and iodine value can be used for the quantification of rice bran oil in blended oils. The rice bran oil can easily be quantified in the blended oils based on the oryzanol content by HPLC even at a 1% level. The palmitic acid content in blended oils can also be used as an indicator to quantify rice bran oil at or above the 20% level in blended oils whereas the method based on ultrasonic velocity, acoustic impedance and relative association showed initial promise in the quantification of rice bran oil. (Author) 23 refs.

Oil spills

International Nuclear Information System (INIS)

Katsouros, M.H.

1992-01-01

The world annually transports 1.7 billion tons of oil by sea, and oil spills, often highly concentrated discharges, are increasing from a variety of sources. The author discusses sources of oils spills: natural; marine transportation; offshore oil production; atmospheric sources; municipal industrial wastes and runoff. Other topics include: the fate of the spilled oil; the effects of the oil; the response to oil spills; and prevention of oil spills. 30 refs., 1 fig., 4 tabs

Hydroprocesssing of light gas oil - rape oil mixtures

Energy Technology Data Exchange (ETDEWEB)

Walendziewski, Jerzy; Stolarski, Marek; Luzny, Rafal; Klimek, Bartlomiej [Faculty of Chemistry, Wroclaw University of Technology, ul. Gdanska 7/9, 50-310 Wroclaw (Poland)

2009-05-15

Two series of experiments of hydroprocessing of light gas oil - rape oil mixtures were carried out. The reactor feed was composed of raw material: first series - 10 wt.% rape oil and 90 wt.% of diesel oil; second series - 20 wt.% rape oil and 80 wt.% of diesel oil. Hydroprocessing of both mixtures was performed with the same parameter sets, temperature (320, 350 and 380 C), hydrogen pressure 3 and 5 MPa, LHSV = 2 h{sup -} {sup 1} and hydrogen feed ratio of 500 Nm{sup 3}/m{sup 3}. It was stated that within limited range it is possible to control vegetable oil hydrogenolysis in the presence of light gas oil fraction (diesel oil boiling range) through the proper selection of the process parameters. Hydrogenolysis of ester bonds and hydrogenation of olefinic bonds in vegetable oils are the main reactions in the process. Basic physicochemical properties of the obtained hydroprocessed products are presented. (author)

Mamey sapote seed oil (Pouteria sapota. Potential, composition, fractionation and thermal behavior

Directory of Open Access Journals (Sweden)

Solís-Fuentes, J. A.

2015-03-01

Full Text Available The chemical composition of the waste from mamey sapote (Pouteria sapota and its oil extracted from the seed (MSSO of ripe and unripe fruits, was studied. The MSSO from ripe fruits was dry-fractionated, and the thermal and phase behaviors of its fractions and their mixtures with other known natural fats were analyzed. The main components of the mamey peel and the seed were crude fiber (81.32% and fat (44.41% db, respectively. The seed oil contained oleic, stearic, palmitic and linoleic as its main fatty acids. The MSSO showed a simple thermal behavior with a broad fusion range and four maximum temperature peaks. The solid fractions showed maximum melting peaks at higher temperatures than the residual liquid. The MSSO solid fractions showed a potential for use as constituents in mixtures with other natural fats, such as cocoa butter or mango seed fat.Se estudió la composición de los residuos del zapote mamey (Pouteria sapota y del aceite extraído de la semilla (ASZM de frutos maduros e inmaduros. El ASZM de frutos maduros fue fraccionado en seco y se analizó la conducta térmica y de fase de las fracciones y mezclas de éstas con otras grasas naturales conocidas. Los principales componentes de la cáscara y de la semilla fueron fibra cruda (81.32% bs y grasa (44.41% bs, respectivamente. Los principales ácidos grasos del ASZM fueron: oleico, esteárico, palmítico y linoleico y mostró una conducta térmica simple con un intervalo de fusión amplio y cuatro máximos de temperatura. Las fracciones sólidas obtenidas presentaron máximos de fusión a temperaturas más altas que la fracción líquida residual. Las fracciones sólidas del ASZM mostraron potencialidad para usarse como constituyente en mezclas con la manteca de cacao y la grasa de la semilla de mango.

Oil Spills

Science.gov (United States)

... up. How Oil Harms Animals and Plants in Marine Environments In general, oil spills can affect animals and plants in two ways: from the oil ... up. How Oil Harms Animals and Plants in Marine Environments In general, oil spills can affect animals and plants in two ways: from the oil ...

Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.

Science.gov (United States)

Lau, Evelyn; Zhou, Weibiao; Henry, Christiani Jeyakumar

2016-06-01

The formation of amylose-lipid complexes (ALC) had been associated with reduced starch digestibility. A few studies have directly characterised the extent of ALC formation with glycaemic response. The objectives of this study were to investigate the effect of using fats with varying degree of saturation and chain length on ALC formation as well as glycaemic and insulinaemic responses after consumption of bread. Healthy men consumed five test breads in a random order: control bread without any added fats (CTR) and breads baked with butter (BTR), coconut oil (COC), grapeseed oil (GRP) or olive oil (OLV). There was a significant difference in glycaemic response between the different test breads (P=0·002), primarily due to COC having a lower response than CTR (P=0·016), but no significant differences between fat types were observed. Insulinaemic response was not altered by the addition of fats/oils. Although BTR was more insulinotropic than GRP (Pfats/oils, with coconut oil showing the greatest attenuation of glycaemic response.

Translations from Kommunist, Number 13, September 1977

Science.gov (United States)

1977-10-20

per capita per year in kg). 91 meat and meat products milk butter eggs (pieces) sugar fish and fish products vegetal oil potatoes cucumbers ...The years passed and the entire country changed from far away Kamchatka to Brest, and from the Artie ice to the southern seas and deserts. Not...arctic, restored to life waterless deserts, discovered new ground resources such a petroleum, natural gas, ores, and underground seas , and boldly

Oil/gas collector/separator for underwater oil leaks

Energy Technology Data Exchange (ETDEWEB)

Henning, C.D.

1992-12-31

This invention is comprised of an oil/gas collector/separator for recovery of oil leaking, for example, from an offshore or underwater oil well. The separator is floated over the point of the leak and tethered in place so as to receive oil/gas floating, or forced under pressure, toward the water surface from either a broken or leaking oil well casing, line, or sunken ship. The separator is provided with a downwardly extending skirt to contain the oil/gas which floats or is forced upward into a dome wherein the gas is separated from the oil/water, with the gas being flared (burned) at the top of the dome, and the oil is separated from water and pumped to a point of use. Since the density of oil is less than that of water it can be easily separated from any water entering the dome.

Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine.

Science.gov (United States)

Nadeem, Muhammad; Imran, Muhammad; Taj, Imran; Ajmal, Muhammad; Junaid, Muhammad

2017-05-31

Chia (Salvia hispanica L.) is known as power house of omega fatty acids which has great health benefits. It contains up to 78% linolenic acid (ω-3) and 18% linoleic acid (ω-6), which could be a great source of omega-3 fatty acids for functional foods. Therefore, in this study, margarines were prepared with supplementation of different concentrations of chia oil to enhance omega-3 fatty acids, antioxidant characteristics and oxidative stability of the product. Margarines were formulated from non-hydrogenated palm oil, palm kernel and butter. Margarines were supplemented with 5, 10, 15 and 20% chia oil (T 1 , T 2 , T 3 and T 4 ), respectively. Margarine without any addition of chia oil was kept as control. Margarine samples were stored at 5 °C for a period of 90 days. Physico-chemical (fat, moisture, refractive index, melting point, solid fat index, fatty acids profile, total phenolic contents, DPPH free radical scavenging activity, free fatty acids and peroxide value) and sensory characteristics were studied at the interval of 45 days. The melting point of T 1 , T 2 , T 3 and T 4 developed in current investigation were 34.2, 33.8, 33.1 and 32.5 °C, respectively. The solid fat index of control, T 1 , T 2 , T 3 and T 4 were 47.21, 22.71, 20.33, 18.12 and 16.58%, respectively. The α-linolenic acid contents in T 1 , T 2 , T 3 and T 4 were found 2.92, 5.85, 9.22, 12.29%, respectively. The concentration of eicosanoic acid in T 2 , T 3 and T 4 was 1.82, 3.52, 6.43 and 9.81%, respectively. The content of docosahexanoic acid in T 2 , T 3 and T 4 was present 1.26, 2.64, 3.49 and 5.19%, respectively. The omega-3 fatty acids were not detected in the control sample. Total phenolic contents of control, T 1 , T 2 , T 3 and T 4 samples were 0.27, 2.22, 4.15, 7.23 and 11.42 mg GAE/mL, respectively. DPPH free radical scavenging activity for control, T 1 , T 2 , T 3 and T 4 was noted 65.8, 5.37, 17.82, 24.95, 45.42 and 62.8%, respectively. Chlorogenic acid, caffeic acid

27 CFR 21.98 - Bone oil (Dipple's oil).

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bone oil (Dipple's oil....98 Bone oil (Dipple's oil). (a) Color. The color shall be a deep brown. (b) Distillation range. When... below 90 °C. (c) Pyrrol reaction. Prepare a 1.0 percent solution of bone oil in 95 percent alcohol...

Compositional modification of crude oil during oil recovery

Energy Technology Data Exchange (ETDEWEB)

Zhu, Yangming; Weng, Huanxin [Department of Earth Sciences, Zhejiang University, Hangzhou 310027 (China); Chen, Zulin; Chen, Qi [Petroleum Geochemistry Research Center, Jianghan Petroleum University, Jingzhou, Hubei (China)

2003-05-01

Ten crude oils from two recovery stages spanning 5-10-year interval of five productive wells in the Tarim Basin, northwest China were analyzed for their compositional modification during production process. Significant compositional changes in polar and nonpolar fractions between the previous oil samples and the latter ones were noted at both bulk and molecular level. The latter oil samples appear to contain more aromatic fraction and less asphaltenes and resin, and their gas chromatography (GC) data for whole oil show reduced alkanes with low molecular weight and enhanced high homologue relative to the previous oil samples. Compared with the oils collected from the previous recovery stage, the concentration of basic type of nitrogen-containing compounds and organic acids in oils from the latter recovery stage have a reducing trend, suggesting the occurrence of interaction between crude oil and reservoir rock.

Oil and influence: the oil weapon examined

Energy Technology Data Exchange (ETDEWEB)

Maull, H

1975-01-01

The term ''oil weapon'' as used here signifies any manipulation of the price and/or supply of oil by exporting nations with the intention of changing the political behavior of the consumer nations. The political potential of the oil price is fairly restricted so, in effect, the supply interruptions are of prime concern. Manipulating price does, in principle, offer the possibilities of both conferring rewards and inflicting sanctions. Oil could be sold on preferential prices and terms. A precondition for using the oil weapon successfully would be the ability to cause real and serious damage to the consumer countries. Four damaging potentials for using the oil weapon could include its application by: (1) one producer against one consumer; (2) one producer against all consumers; (3) a group of producers against one consumer; and (4) by a group of producers against all consumers. It is concluded that the oil weapon will continue to be a force in the international system. (MCW)

Biochemically enhanced oil recovery and oil treatment

Science.gov (United States)

Premuzic, Eugene T.; Lin, Mow

1994-01-01

This invention relates to the preparation of new, modified organisms, through challenge growth processes, that are viable in the extreme temperature, pressure and pH conditions and salt concentrations of an oil reservoir and that are suitable for use in microbial enhanced oil recovery. The modified microorganisms of the present invention are used to enhance oil recovery and remove sulfur compounds and metals from the crude oil.

Assessment the Relationship Between Parents' Literacy Level with Children Growth in Mashhad: An Analytic Descriptive Study

Directory of Open Access Journals (Sweden)

Masumeh Saeidi

2013-12-01

Full Text Available Introduction: Present children are the investments of community in the future. Preparing children health which leads to the stability of community health, provided to accurate implementation of educational and health programs in the community and especially in mothers. So it is necessary to determine the relationship between parents' literacy  with growth rate in children. Materials and Methods: This cross-sectional descriptive-analytic study was conducted on 300 mothers referring to 10 selected Mashhad health-care centers for monitoring their 6-24-month year old infants. They completed questionnaire. Participants were selected by cluster and simple random sampling. Data were analyzed by descriptive- analytic statistics and using SPSS 16. Results: Presentfindings showed a significant relationship between literacy  level of parents with child growth status, breast feeding rate, junk food consumption, referring to health care center for growth monitoring, the age of initiating supplementary nutrition, the use of oil and butter in baby food and rate of attending in educational classes. So that higher literacy  level of parents was associated with using more formula, less junk food, oil and butter in baby's food and more referring times to health care center for monitoring child growth, desirable growth, and  also initiating supplementary food more at the assigned time (p

Assessment the Relationship between Parents' Literacy Level with Children Growth in Mashhad: An Analytic Descriptive Study

Directory of Open Access Journals (Sweden)

Bibi Leila Hoseini

2014-04-01

Full Text Available Introduction: Present children are the investments of community in the future. Preparing children health which leads to the stability of community health, provided to accurate implementation of educational and health programs in the community and especially in mothers. So it is necessary to determine the relationship between parents' literacy with growth rate in children.   Materials and Methods: This cross-sectional descriptive-analytic study was conducted on 300 mothers referring to 10 selected Mashhad health-care centers for monitoring their 6-24-month year old infants. They completed questionnaire. Participants were selected by cluster and simple random sampling. Data were analyzed by descriptive- analytic statistics and using SPSS 16.   Results: Presentfindings showed a significant relationship between literacy  level of parents with child growth status, breast feeding rate, junk food consumption, referring to health care center for growth monitoring, the age of initiating supplementary nutrition, the use of oil and butter in baby food and rate of attending in educational classes. So that higher literacy  level of parents was associated with using more formula, less junk food, oil and butter in baby's food and more referring times to health care center for monitoring child growth, desirable growth, and  also initiating supplementary food more at the assigned time (P

Research of losses of oil oil and mineral oil at transportation and storage

International Nuclear Information System (INIS)

Akzhigitov, A.S.

2005-01-01

Full text : All way of hydrocarbonic raw material from a mouth of oil wells up to the consumer is accompanied by losses which occur as a result of evaporation, outflow and change of quality. Therefore preservation of quantity and quality of oil and mineral oil during transportation and storages is the major not only economic, but also an ecological problem. The facilitated fractional structure, the big maintenance concern to prominent features of the majority oil from underground salts adjournment Prycaspi in them of the easy hydrocarbons, the raised gas factor in conditions of deposits and presence in structure of gases, except for hydrocarbons and sour a component, - hydrogen sulphide, carbonic gas, etc. The superficial tests stabilized on phase structure oil depending on conditions of preparation for external transport and the subsequent processing can contain this or that quantity of residual hydrogen sulphide, easy hydrocarbons and the lowest sulfhydrates. For change of temperature and external pressure, during transportation and storage the part of easy hydrocarbons and not hydrocarbonic connections (sulfur organic) can be allocated from oil in a gaseous phase and in case of hit in an atmosphere sharply worsens ecology. In the Western Kazakhstan during the years period the temperature of air sometimes reaches up to 40-45 degrees. As is known, at such temperature there is a strengthened warming up of the open surface of oil tanks, that finally leads to increase evaporation easy oil and oil hydrocarbons. With this purpose experiences by quantitative definition evaporation lungs oil and petromixes of the Western Kazakhstan were spent. As a result of the lead works it is found out, that the size of losses at the given fixed temperature depends on evaporation by nature, fractional and hydrocarbonic structures of oil

Influence of oil and mineral characteristics on oil-mineral interaction

International Nuclear Information System (INIS)

Wood, P.A.; Lunel, T.; Daniel, F.; Swannell, R.; Lee, K.; Stoffyn-Egli, P.

1998-01-01

A laboratory study was conducted to simulate the process of oil-mineral interaction in seawater. Thirteen different crudes, emulsions and oil products were used in the study. The objective was to improve the fundamental understanding of the characteristics of oils and minerals that influence the process. The findings of an initial phase of studies based on the swirling flask and marine simulation procedures were also described. Oil content associated with flocs to oil and mineral characteristics were discussed. Emulsions were prepared at 10 degrees C by vigorously mixing the oil with excess artificial seawater in a Kilner jar using a high shear homogenizer. Topped oils were prepared by distillation to 250 degrees C. The biodegraded oil was prepared from the topped crude oil. Biodegradation was achieved over a 28 day period using natural seawater and naturally occurring hydrocarbon degraders. The relationships between oil concentration, oil density and mineral exchange capacity were determined. The study showed that greater oil concentrations in the water column could be expected with (1) the presence of mineral fines, (2) minerals with greater cation exchange rates, (3) minerals with finer sizes, and (4) oils of lower viscosity and density. It was determined that in coastal waters the viscosity of the oil/emulsion will likely be the main factor affecting oil-mineral interactions. The viscosity limit for allowing oil fines interaction is likely to be dependent on the energy in the coastal zone affected by the oil pollution. 18 refs., 5 tabs., 13 figs

Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity

DEFF Research Database (Denmark)

Kroghsbo, Stine; Rigby, Neil M.; Johnson, Philip L F

2014-01-01

and not allergens present in their natural food matrix. Objectives The aim was to investigate if thermal processing increases sensitization potential of whole peanuts via the oral route. In parallel, the effect of heating on sensitization potential of the major peanut allergen Ara h 1 was assessed via...... the intraperitoneal route. Methods Sensitization potential of processed peanut products and Ara h 1 was examined in Brown Norway (BN) rats by oral administration of blanched or oil-roasted peanuts or peanut butter or by intraperitoneal immunization of purified native (N-), heated (H-) or heat glycated (G-)Ara h 1....... Levels of specific IgG and IgE were determined by ELISA and IgE functionality was examined by rat basophilic leukemia (RBL) cell assay. Results In rats dosed orally, roasted peanuts induced significant higher levels of specific IgE to NAra h 1 and 2 than blanched peanuts or peanut butter...

Nutritive utilization of protein and digestive utilization of fat in two commercial diets designed for clinical enteral nutrition.

Science.gov (United States)

Alférez, M J; Campos, M S; Barrionuevo, M; López-Aliaga, I

1990-01-01

The digestive and metabolic utilization of protein (50% lactoalbumin + 50% casein) and fat (43.0% butter, 29.5% olive oil, 14.7% soy oil, 9.8% MCT and 3.0% lecithin) provided by two commercial diets used in clinical enteral nutrition (normoproteic, 16.1% protein and 20.8% fat, and hyperproteic, 23.1% protein and 14.9% fat), was studied in adult rats (mean body weight 180 g). The diet containing the greater amount of protein improved the digestive utilization of nitrogen, and although nitrogen retention was optimal, it failed to rise further when the dietary protein supply was increased. The digestive utilization of fat in both diets was excellent.

Dynamic correlation between stock market and oil prices: The case of oil-importing and oil-exporting countries

OpenAIRE

Filis, George; Degiannakis, S.; Floros, C.

2011-01-01

The paper investigates the time-varying correlation between stock market prices and oil prices for oil-importing and oil-exporting countries. A DCC-GARCH-GJR approach is employed to test the above hypothesis based on data from six countries; Oil-exporting: Canada, Mexico, Brazil and Oil-importing: USA, Germany, Netherlands. The contemporaneous correlation results show that i) although time-varying correlation does not differ for oil-importing and oil-exporting economies, ii) the correlation i...

What is behind the increase in oil prices? Analyzing oil consumption and supply relationship with oil price

International Nuclear Information System (INIS)

Gallo, Andres; Mason, Paul; Shapiro, Steve; Fabritius, Michael

2010-01-01

The continuing increases in oil prices have renewed the argument over the real culprits behind these movements. The growth in demand for oil in international markets, especially from the United States and China, is often identified as the main source of consumption pressure on prices, and thus the upward trend in oil prices. This paper uses unit root tests with two endogenous breaks to analyze the characteristics of oil prices, production, and consumption for several countries. By taking into account structural breaks, we find that many countries' oil consumption and oil prices are stationary, while other countries' are not. We also perform causality tests to determine the direction of any possible relationship between oil price and oil consumption and production. Our statistical analysis reveals that production variables cause oil prices, while oil prices tend to cause consumption. As a result, we claim that the blame for the recent fluctuations in oil prices is more appropriately associated with supply factors, not consumption influences. (author)

Oil flow in deep waters: comparative study between light oils and heavy oils

Energy Technology Data Exchange (ETDEWEB)

Andreolli, Ivanilto [PETROBRAS S.A., Rio de Janeiro, RJ (Brazil)

2009-12-19

Ultra deeper waters fields are being exploited due to technological development. Under this scenario, the flow design is accomplished through pipelines subjected to low temperature and high pressure. Moreover, these flow lines are usually long causing a fast fluid cooling, which may affect flow assurance in some cases. Problems during topsides production plant's restart might occur if the oil is viscous and even in steady state a significant different behavior can be noticed, if compared to a less viscous oil. A comparison between light and heavy oil through a case study with the objective to show some heavy oil flow particularities is the purpose of this paper. Permanent and transient analyses for a specific geometry are presented. The results showed that thermal and proper viscosity modeling are required for heavy oil flow, differently from that of light oil flow, due to the exponential viscosity dependence to temperature and because the predominant laminar regime. In addition, on heavier and heavier oil flow systems, it is essential to consider exportation system's restart. (author)

Japan FRI research activities on oil tank/spilled oil fire

International Nuclear Information System (INIS)

Koseki, Hiroshi

1992-01-01

Introduction of research activities on oil tank/spilled oil fire at FRI, Japan is done. FRI has a long history of studying oil tank and spilled oil fires. Many large oil fire tests were done. The purpose of these studies is different with research of response of oil spill, but the accumulation of this knowledge is useful for conducting elimination of spilled oil on the sea with burning. Therefore to do collaboration with fire science research groups, such as FRI is useful for future activities for response to oil spills

Factors Influencing the Digestibility of Solid Fats: Mammalian and Plant Lipases--Glyceride Structure and Solvent

Science.gov (United States)

1993-05-01

such items. DESTRUCTION NOTICE For Classified Documents: Follow the procedures in DoD 5200.22-M, Industrial Security Manual , Section 11-19 or...has been reported by Apgar et al.2 On the other hand, normal unhydrogenated fats and oils are almost completely digested (97-99%) fcy rats. -1...determined. Pancreatic lipase digestion of cocoa butter and palmitoyloleovlstearin Contrary to the results obtained in vivo by Apgar et al.2, only 7% of

A Comparison Between Two Types of Preventive Educational Programs for a Population at High Risk for Cardiovascular Disease

Science.gov (United States)

1988-08-01

from Yugoslavia, Finland, Italy , Netherlands, Greece, Japan, and the United States. Data from this study revealed a highly significant correlation (r...ingesting the same number of calories contained in 1 small piece of pecan pie. The most calorically dense food itemn are oils and fats. Three ounces...140 lard 900 pies 250-350 pecans 696 milk choc. nuts 542 raw peanuts 543 chocolate fudge 390 pea nut butter 576 no-fat yogurt sweetened 40 cashew

Biosorption of formic and acetic acids from aqueous solution using activated carbon from shea butter seed shells

Science.gov (United States)

Adekola, Folahan A.; Oba, Ismaila A.

2017-10-01

The efficiency of prepared activated carbon from shea butter seed shells (SB-AC) for the adsorption of formic acid (FA) and acetic acid (AA) from aqueous solution was investigated. The effect of optimization parameters including initial concentration, agitation time, adsorbent dosage and temperature of adsorbate solution on the sorption capacity were studied. The SB-AC was characterized for the following parameters: bulk density, moisture content, ash content, pH, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The optimal conditions for the adsorption were established and the adsorption data for AA fitted Dubinin-Radushkevich (D-R) isotherm well, whereas FA followed Langmuir isotherm. The kinetic data were examined. It was found that pseudo-second-order kinetic model was found to adequately explain the sorption kinetic of AA and FA from aqueous solution. It was again found that intraparticle diffusion was found to explain the adsorption mechanism. Adsorption thermodynamic parameters were estimated and the negative values of Δ G showed that the adsorption process was feasible and spontaneous in nature, while the negative values of Δ H indicate that the adsorption process was exothermic. It is therefore established that SB-AC has good potential for the removal of AA and FA from aqueous solution. Hence, it should find application in the regular treatment of polluted water in aquaculture and fish breeding system.

Yield and characteristics of shale oil from the retorting of oil shale and fine oil-shale ash mixtures

International Nuclear Information System (INIS)

Niu, Mengting; Wang, Sha; Han, Xiangxin; Jiang, Xiumin

2013-01-01

Highlights: • The whole formation process of shale oil might be divided into four stages. • Higher ash/shale mass ratio intensified the cracking and coking of shale oil. • Ash/shale ratio of 1:2 was recommended for oil shale fluidized bed retort with fine oil-shale ash as solid heat carrier. - Abstract: For exploring and optimizing the oil shale fluidized bed retort with fine oil-shale ash as a solid heat carrier, retorting experiments of oil shale and fine oil-shale ash mixtures were conducted in a lab-scale retorting reactor to investigate the effects of fine oil-shale ash on shale oil. Oil shale samples were obtained from Dachengzi Mine, China, and mixed with fine oil-shale ash in the ash/shale mass ratios of 0:1, 1:4, 1:2, 1:1, 2:1 and 4:1. The experimental retorting temperature was enhanced from room temperature to 520 °C and the average heating rate was 12 °C min −1 . It was found that, with the increase of the oil-shale ash fraction, the shale oil yield first increased and then decreased obviously, whereas the gas yield appeared conversely. Shale oil was analyzed for the elemental analysis, presenting its atomic H/C ratio of 1.78–1.87. Further, extraction and simulated distillation of shale oil were also conducted to explore the quality of shale oil. As a result, the ash/shale mixing mass ratio of 1:2 was recommended only for the consideration of increasing the yield and quality of shale oil

Palm Oil

Science.gov (United States)

Palm oil is obtained from the fruit of the oil palm tree. Palm oil is used for preventing vitamin A deficiency, cancer, ... blood pressure, high cholesterol, and cyanide poisoning. Palm oil is used for weight loss and increasing the ...

Diesel oil

Science.gov (United States)

Oil ... Diesel oil ... Diesel oil poisoning can cause symptoms in many parts of the body. EYES, EARS, NOSE, AND THROAT Loss of ... most dangerous effects of hydrocarbon (such as diesel oil) poisoning are due to inhaling the fumes. NERVOUS ...

Shale-oil-derived additives for fuel oils

International Nuclear Information System (INIS)

Raidma, E.; Leetsman, L.; Muoni, R.; Soone, Y.; Zhiryakov, Y.

2002-01-01

Studies have shown that the oxidation, wearing, and anticorrosive properties of shale oil as an additive to liquid fuels and oils enable to improve the conditions of their use. Studies conducted by Institute of Oil Shale have shown that it is possible, on the basis of shale oil produced by Viru Keemia Grupp AS (Viru Chemistry Group Ltd.) and, particularly, on the basis of its fractions 230-320 and 320-360 deg C to produce efficient and stable additives for liquid fuels to improve their combustion and storage properties. In the production of additives from shale oil the prerequisite taken into account is its complexity of composition and high concentration of neutral and phenolic oxygen compounds. Additives produced from shale oil have multifunctional properties which enable to improve operational data of liquid fuels and to increase the power of diesel engines and boilers. (author)

Investigating oiled birds from oil field waste pits

International Nuclear Information System (INIS)

Gregory, D.G.; Edwards, W.C.

1991-01-01

Procedures and results of investigations concerning the oiling of inland raptors, migratory water-fowl and other birds are presented. Freon washings from the oiled birds and oil from the pits were analyzed by gas chromatography. In most instances the source of the oil could be established by chromatographic procedures. The numbers of birds involved (including many on the endangered species list) suggested the need for netting or closing oil field waste pits and mud disposal pits. Maintaining a proper chain of custody was important

Toxicities of Selected Essential Oils, Silicone Oils, and Paraffin Oil against the Common Bed Bug (Hemiptera: Cimicidae).

Science.gov (United States)

Zha, Chen; Wang, Changlu; Li, Andrew

2018-02-09

The common bed bug [Cimex lectularius L. (Hemiptera: Cimicidae)] and tropical bed bug [Cimex hemipterus F. (Hemiptera: Cimicidae)] resurged in the United States and many other countries over the past decades. The need for safe and effective bed bug control products propelled the development of numerous 'green insecticides', mostly with essential oils listed as active ingredients. Various inorganic and organic oils also were used for bed bug management. However, there are no published studies on their toxicities against bed bugs. In this study, we screened 18 essential oils, three silicone oils, and paraffin oil (C5-20 paraffins) for their toxicities against bed bugs. All the oils exhibited insecticidal activity in topical assays. Their toxicities varied significantly; all of the evaluated essential oils were less effective than silicone oils and paraffin oil. The LD50 values of the most effective essential oil (blood orange), paraffin oil, and the most effective silicone oil (dodecamethylpentasiloxane) are 0.184 ± 0.018, 0.069 ± 0.012, and 0.036 ± 0.005 mg per bug, respectively. Direct spray of 1% water solution of 3-[hydroxy (polyethyleneoxy) propyl] heptamethyltrisiloxane, the only silicone oil that mixes well with water, resulted in 92% bed bug mortality after 1 d. Results of this study indicate silicone oils and paraffin oil have the potential to be used as safer alternative bed bug control materials. © The Author(s) 2017. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Oil on seawater

International Nuclear Information System (INIS)

Boerresen, J.A.

1993-01-01

The present book discusses the effects of oil spills at sea. Topics covered are as follow: Petroleum properties; oil spills at sea; harmfulness of oil spills; effects from acute oil spills; experience of oil spills; oil spill contingency planning in Norway; oil spill protecting equipment and methods; emergency of unloading equipment. 252 refs., 86 figs., 54 tabs

Method of removing paraffin from mineral oils, shale oils, tar oils, and their fractions or residues

Energy Technology Data Exchange (ETDEWEB)

Palmquist, F T.E.

1949-09-08

A method is described for removing paraffin from mineral oils, shale oils, tar oils, and their fractions or residues by centrifuging in the presence of oil-dissolving and paraffin-precipitating solvents, by which the precipitated paraffin is made to pass through an indifferent auxiliary liquid, in which a removal of oil takes place, characterized in that as auxiliary liquid is used a liquid or mixture of liquids whose surface tension against the oil solution is sufficiently low for the paraffin to pass the layer of auxiliary liquid in the form of separate crystals.

Asian oil demand

International Nuclear Information System (INIS)

Fesharaki, F.

2005-01-01

This conference presentation examined global oil market development and the role of Asian demand. It discussed plateau change versus cyclical movement in the global oil market; supply and demand issues of OPEC and non-OPEC oil; if high oil prices reduce demand; and the Asian oil picture in the global context. Asian oil demand has accounted for about 50 per cent of the global incremental oil market growth. The presentation provided data charts in graphical format on global and Asia-Pacific incremental oil demand from 1990-2005; Asia oil demand growth for selected nations; real GDP growth in selected Asian countries; and, Asia-Pacific oil production and net import requirements. It also included charts in petroleum product demand for Asia-Pacific, China, India, Japan, and South Korea. Other data charts included key indicators for China's petroleum sector; China crude production and net oil import requirements; China's imports and the share of the Middle East; China's oil exports and imports; China's crude imports by source for 2004; China's imports of main oil products for 2004; India's refining capacity; India's product balance for net-imports and net-exports; and India's trade pattern of oil products. tabs., figs

Brine crude oil interactions at the oil-water interface

DEFF Research Database (Denmark)

Chakravarty, Krishna Hara; Fosbøl, Philip Loldrup; Thomsen, Kaj

2015-01-01

The impact of brine salinity and its ionic composition on oil displacement efficiency has been investigated extensively in recent years due to the potential of enhanced oil recovery (EOR). Wettability alterations through relative interactions at the mineral surface have been the basis of proposed...... in enhancing oil emulsion formation by increasing interactions between polar acids and brine solutions. The results propose the potential use of HPO42- ions in reservoirs having inactive mineral surfaces. The relative oil affinity of different ions including K+, Na+, Mg2+, and Ca2+ (cations), and Cl-, SO42...... and thus reduces the interfacial viscoelasticity of the trapped oil. These results show significant correlation between oil emulsion formation and increased oil recovery. Copyright 2015; Society of Petroleum Engineers...

Detection of argan oil adulterated with vegetable oils: New markers

Energy Technology Data Exchange (ETDEWEB)

Ourrach, I.; Rada, M.; Perez-Camino, M. C.; Benaissa, M.; Guinda, A

2012-07-01

This work aims to contribute to controlling the authenticity of pure argan oil, a valuable Moroccan product. Fatty acids, hydrocarbon fraction, 3,5-stigmastadiene, the alkyl esters of fatty acids, chlorophyllic pigments and physical properties such as viscosity, density and refractive index were studied in order to detect the adulteration of argan oil with edible vegetable oils. The results found in this study show that 3,5-stigmastadiene, kaurene and pheophytin-a can be used as possible new markers for argan oil blends of up to 5% with refined, sunflower and virgin olive oils. Due to the similarity of the fatty acid compositions of the edible oils studied and argan oil, fatty acids can be employed as markers for the detection of argan oil adulteration at levels higher than 10%. Among the physical properties studied, the refractive index shows significant differences for sunflower oil and its blend at 10% with argan oil. (Author) 35 refs.

Modification of Oil Palm Plantation Wastes as Oil Adsorbent for Palm Oil Mill Effluent (POME)

International Nuclear Information System (INIS)

Noraisah Jahi; Ling, E.S.; Rizafizah Othaman; Suria Ramli

2015-01-01

This research was conducted to modify oil palm solid wastes chemically to become oil adsorbent for palm oil mill effluent (POME). The purpose of modification on oil palm leaves (OPL) and oil palm frond (OPF) was to change the hydrophilic nature to a more hydrophobic character. This study also exploited the production of sorbent materials with high efficiency in the oil uptake for POME from OPL and OPF. Chemical modification was carried out using 200 mL of 1.0 M lauric acid solution for 6 hrs at room temperature. The modified OPL and OPF were preceded to adsorption test for POME and the capacity of oil adsorbed was compared between them. FTIR analysis supported the modification to occur with the increase in a peak of C-H group and the presence of C=O originated from lauric acid structure chain. The hydrophobicity of modified OPL and OPF samples was supported by XRD and contact angle analysis with modified OPL became more hydrophobic than the modified OPF, which had been 38.15 % and 24.67 % respectively. Both the analyses proved that the result from the oil adsorption test on POME showed the presence of a new peak attribute at C=C stretching of aromatics for the oil in POME proved that it was attached on the sorbent materials. Based on SEM analysis, the perforated and rough surface had been observed on modified OPL and OPF samples because oil layers on OPL and OPF surfaces were observed on the modified samples after the adsorption test. All the analyses in the study agreed that the results from oil adsorption test showed that the modified OPL had higher adsorption capacity than the modified OPF with the percentage of oil uptake at 83.74 % and 39.84 % respectively. The prepared adsorbent showed the potential to be used as a low-cost adsorbent in oil for POME. (author)

The oil and oil services industry international context 2008

International Nuclear Information System (INIS)

Serbutoviez, S.; Silva, C.

2008-11-01

Oil companies rarely do their own major work within the framework of their investments or in the operation of their facilities. They most often act as project coordinators, thereby opening up a vast market for equipment, services and engineering, involving many companies of widely-varying sizes, which constitute the oil services industry. This document provides a panorama of the international oil context in three distinct parts, for 2007, for the first three quarters of 2008, and aspects of trends for 2009. - The first part is devoted to a rapid description of the oil context and the economic environment in which it is evolving. - The second part examines the evolution of world investment in exploration-production (E and P) activities, distinguishing the investments made by oil and oil product/service companies throughout the E and P chain from the more targeted ones of three specific sectors: seismic, drilling and the construction of offshore production equipment. These markets are observed exclusively for oil product/service companies. - The last part is devoted to investments in the refining sector, focusing on the changes in the fundamentals, particularly the equilibrium between refining capacities and medium- term oil demand. This latter analysis involves both oil and oil product/service companies. (authors)

The functioning of the oil market during an oil crisis

International Nuclear Information System (INIS)

Hughes, G.; Siner, M.; Tijdhof, B.

2003-01-01

The title study regarding the functioning of the oil market during an oil crisis is carried out with particular reference to the strategic behaviour of oil companies. Section 2 identifies major oil supply disruptions since 1951 and describes some important changes in the market that have occurred in recent decades; Section 3 reviews the economic literature of the functioning of oil markets during disruptions and models of oil supply disruptions; Section 4 examines the response of oil markets to recent supply disruptions; Section 5 examines the incentives and scope for strategic behaviour; Section 6 considers the implications of our analysis for the design of policy responses to oil supply disruptions; Appendix A describes the background to the four recent oil supply disruptions; Appendix B discusses the relationship between spot and futures prices for a storable commodity; and Appendix C is the bibliography

Effects of dietary fat quality and quantity on postprandial activation of blood coagulation factor VII

DEFF Research Database (Denmark)

Larsen, L. F.; Bladbjerg, E.-M.; Jespersen, J.

1997-01-01

, monounsaturated, or polyunsaturated fats differed regarding postprandial activation of FVII. Eighteen healthy young men participated in the study. On 6 separate days each participant consumed two meals (times, 0 and 1 3/4 hours) enriched with 70 g (15 and 55 g) of either rapeseed oil, olive oil, sunflower oil......, palm oil, or butter (42% of energy from fat) or isoenergetic low-fat meals (6% of energy from fat). Fasting and series of nonfasting blood samples (the last at time 8 1/2 hours) were collected. Plasma triglycerides, FVIIc, FVIIa, and free fatty acids were analyzed. There were marked effects of the fat......Acute elevation of the coagulant activity of blood coagulation factor VII (FVIIc) is observed after consumption of high-fat meals. This elevation is caused by an increase in the concentration of activated FVII (FVIIa). In a randomized crossover study, we investigated whether saturated...

The neuropharmacology of butyrate: The bread and butter of the microbiota-gut-brain axis?

Science.gov (United States)

Stilling, Roman M; van de Wouw, Marcel; Clarke, Gerard; Stanton, Catherine; Dinan, Timothy G; Cryan, John F

2016-10-01

Several lines of evidence suggest that brain function and behaviour are influenced by microbial metabolites. Key products of the microbiota are short-chain fatty acids (SCFAs), including butyric acid. Butyrate is a functionally versatile molecule that is produced in the mammalian gut by fermentation of dietary fibre and is enriched in butter and other dairy products. Butyrate along with other fermentation-derived SCFAs (e.g. acetate, propionate) and the structurally related ketone bodies (e.g. acetoacetate and d-β-hydroxybutyrate) show promising effects in various diseases including obesity, diabetes, inflammatory (bowel) diseases, and colorectal cancer as well as neurological disorders. Indeed, it is clear that host energy metabolism and immune functions critically depend on butyrate as a potent regulator, highlighting butyrate as a key mediator of host-microbe crosstalk. In addition to specific receptors (GPR43/FFAR2; GPR41/FFAR3; GPR109a/HCAR2) and transporters (MCT1/SLC16A1; SMCT1/SLC5A8), its effects are mediated by utilisation as an energy source via the β-oxidation pathway and as an inhibitor of histone deacetylases (HDACs), promoting histone acetylation and stimulation of gene expression in host cells. The latter has also led to the use of butyrate as an experimental drug in models for neurological disorders ranging from depression to neurodegenerative diseases and cognitive impairment. Here we provide a critical review of the literature on butyrate and its effects on multiple aspects of host physiology with a focus on brain function and behaviour. We find fundamental differences in natural butyrate at physiological concentrations and its use as a neuropharmacological agent at rather high, supraphysiological doses in brain research. Finally, we hypothesise that butyrate and other volatile SCFAs produced by microbes may be involved in regulating the impact of the microbiome on behaviour including social communication. Copyright © 2016 Elsevier Ltd. All

HOW PROPERTIES OF EDIBLE OILS ARE IMPROVED BY ESSENTIAL OILS

Directory of Open Access Journals (Sweden)

SONIA AMARIEI

2016-10-01

Full Text Available The main aim of the present paper is to find out whether the addition of essential oils determines better oxidation stability and positive change of sensory and hedonic perception of edible oils. The oxidation stability of sunflower, corn and grape seed oils was analyzed in the presence of antioxidants in essential oils of rosemary (Rosmarinus officinalis, thyme (Thymus vulgaris and basil (Ocimum basilicum during storage, under conditions of accelerated oxidative processes (4 days, at 60 °C. The total phenolic compounds of these essential oils were determined by the Folin-Ciocalteu method. The DPPH method was used to evaluate the antioxidant capacity of basil, rosemary and thyme essential oils in comparison with known synthetic antioxidant L(+-ascorbic acid. The addition of essential oils to edible oils, the amounts proposed in analyses, determines a favorable influence on their oxidation stability as well as their taste. The influence of addition of essential oils on the taste of edible oils was studied in two products consumed mainly at breakfast, bread and spinach leaves. The results recommend the use of these plant extracts as additives in edible oils rather than synthetic antioxidants.

Researches on thermal and rheological properties of cream- and vegetable spread

Directory of Open Access Journals (Sweden)

A. N. Ostrikov

2016-01-01

Full Text Available Researches of thermal and rheological properties of cream- and vegetable spread are necessary for the scientific substantiation of their obtaining process, namely mixing and crystallization processes. As the object of research, we chose a cream- and vegetable spread, with the following composition: peanut butter 10%; wheat germ oil 10%; linseed oil 20%; butter 59.8%; emulsifier 0.2%. With the data obtained in the course of research of the rheological properties of cream- and vegetable spread, one can subsequently generate recommendations for optimization of technological modes of production. In particular, one can solve problems of intensification of hydro-mechanical and thermal processes by carrying them out at such a temperature and speed when the maximum preservation of the produced product structure will be achieved. Determination of thermal characteristics was carried out in the apparatus for the study of thermal and rheological properties of viscoelastic liquids Coesfeld RT-1394H. Rheological researches of cream- and vegetable spread were carried out on a series of viscometers SV-10 and PB-8m. The graphs of spread dynamic viscosity dependence on the temperature, and the dependence of the effective viscosity of the spread and vegetable oils on the shear rate were built according to experimental data. The data obtained is rational to choose the equipment for processing and production of cream- and vegetable spread, to simulate processes taking place in the production process, to solve problems of intensification of thermal and hydro-mechanical processes reasonably, by conducting the production process at temperatures that do not cause the destruction of the product structure.

Mexican oil industry: Shifting to difficult oil

Energy Technology Data Exchange (ETDEWEB)

Bazan G., Gerardo; Gonzalez, Cristobal J.

2010-09-15

Mexico has stepped into an important transition of declining oil fields and new challenging oil projects. The aim of this paper is to show a new perspective of the oil resources that have been exploited throughout the Mexican territory, as well as the remaining resources yet to be exploited. We have developed a resources/production-costs chart that illustrates the historical and future development of the Mexican oil industry, showing the shift that the industry will face in the coming years; this chart was taken from a model already in use by the most prestige energy agencies in the world.

Oil markets to 2010: the impact of non-Opec oil

International Nuclear Information System (INIS)

Enav, Peter

1998-09-01

This report provides an in-depth assessment of oil development scenarios in every non-Opec oil producing country from 1998 to 2010, in addition to evaluating the extent and direction of future oil trade for Opec and non-Opec countries alike. It re-assesses world oil consumption patterns in light of the Asian financial crisis, providing a concise yet comprehensive coverage of an often-neglected oil production group. The oil market development scenario is analysed in each country, with detailed consideration of the major players providing historical production, consumption, import and export data; current oil balance - production, imports and exports; an assessment of oil development policy; analysis of potential development obstacles considering regulatory, financial, political and environmental issues; oil production and consumption projections to 2010, by type; and import and export projections to 2010, by destination and source. More than 80 tables supplying essential statistics on the world's non-Opec markets accompany the report, with maps and schematic diagrams showing existing and potential infrastructure and fields. (Author)

Coconut oil has less satiating properties than medium chain triglyceride oil.

Science.gov (United States)

Kinsella, R; Maher, T; Clegg, M E

2017-10-01

It is well established that the consumption of medium-chain triglycerides (MCT) can increase satiety and reduce food intake. Many media articles promote the use of coconut oil for weight loss advocating similar health benefits to that of MCT. The aim of this study was to examine the effect of MCT oil compared to coconut oil and control oil on food intake and satiety. Following an overnight fast, participants consumed a test breakfast smoothie containing 205kcal of either (i) MCT oil (ii) coconut oil or (iii) vegetable oil (control) on three separate test days. Participants recorded appetite ratings on visual analogue scales and were presented with an ad libitum lunch meal of preselected sandwiches 180min after consumption of the breakfast. The results showed a significant difference in energy and macronutrient intakes at the ad libitum meal between the three oils with the MCT oil reducing food intake compared to the coconut and control oil. Differences in food intake throughout the day were found for energy and fat, with the control having increased food intake compared to the MCT and coconut. The MCT also increased fullness over the three hours after breakfast compared to the control and coconut oils. The coconut oil was also reported as being less palatable than the MCT oil. The results of this study confirm the differences that exist between MCT and coconut oil such that coconut oil cannot be promoted as having similar effects to MCT oil on food intake and satiety. Crown Copyright © 2017. Published by Elsevier Inc. All rights reserved.

A diet rich in conjugated linoleic acid and butter increases lipid peroxidation but does not affect atherosclerotic, inflammatory, or diabetic risk markers in healthy young men

DEFF Research Database (Denmark)

Raff, Marianne; Tholstrup, Tine; Basu, Samar

2008-01-01

Intake of conjugated linoleic acid (CLA) has been demonstrated to beneficially affect risk markers of atherosclerosis and diabetes in rats. CLA is naturally found in milk fat, especially from cows fed a diet high in oleic acid, and increased CLA intake can occur concomitantly with increased milk...... fat intake. Our objective was to investigate the effect of CLA as part of a diet rich in butter as a source of milk fat on risk markers of atherosclerosis, inflammation, diabetes type 11, and lipid peroxidation. A total of 38 healthy young men were given a diet with 115g/d of CLA-rich fat (5.5 g/d CLA...... esters, and phospholipids reflected that of the intervention diets. The CLA diet resulted in increased lipid peroxidation measured as an 83% higher 8-iso-prostaglandin F-2 alpha concentration compared with the control, P...

The Economic Consequences of an Invasion of Poland by the Soviet Union.

Science.gov (United States)

1981-09-01

worker’s salary. Basic food supplies are erratic. Travelers report that at Gorsky, for example, there is no butter, meat, fruit and flour , and that...Lithuanians, Ukranians, Estonians, Georgians, Armenians, Uzbeks and many of the Muslim peoples. One author noted, "With the glue of belief and trust...Forecast," Wall Street Journal , May 18, 1981, p. 31. 56. Daniel Park, "Oil and Gas in Comecon Countries," (London: Kogan Page, 1979) table 24a, p. 41

Separation of oil and grease from oil sludge using surfactant

International Nuclear Information System (INIS)

Ainon Abdul Aziz; Syed Hakimi Sakuma Syed Ahmad; Zalina Laili

2005-01-01

The objective of the experiments was to observe the efficiency of the surfactant to remove oil and grease from oil sludges using various surfactant concentration ranging from 10 %, 15 %, 20 % and 30 %. The surfactant solution consists of two mixtures of Aqua 2000 and D Bond. The oil sludge were subjected to heating and surfactant treatment process. Remaining oil and grease concentration were observed on the oil sludges after treatment. Small scale experiments were conducted by heating process, without heating process and heating process with addition of sodium chloride. Surfactant solution was added in each process. Results shows that there is separation of oil and grease from the oil sludges. There were formation of mini emulsions (oil in water). The higher the concentration of surfactant used, the higher the concentrations of mini emulsion formed as observed. Solid remains after the treatment process were found to contain lesser oil concentration with presence of bitumen, sediment, organic and inorganic materials. After a washing process using distilled water, the solid was still black but less oily than before the treatment. There is no separation of oil occurred in aqueous solution for the control experiment. (Author)

Oil Spills

Science.gov (United States)

Oil spills often happen because of accidents, when people make mistakes or equipment breaks down. Other causes include natural disasters or deliberate acts. Oil spills have major environmental and economic effects. Oil ...

Process for complete conversion of coal oils, shale oils, etc

Energy Technology Data Exchange (ETDEWEB)

Dubois, P

1911-07-08

A process is described for complete conversion of mineral coal oil, shale oil, and other similar oils in pitch, characterized by these oils being mixed with a nonvolatile substance with a boiling point on the average higher than the boiling point of the oil to be treated, and then being heated under pressure with the introduction of air, whereby the heating is interrupted if necessary on account of the known exothermic reaction and the conversion of the oil in the pitch or its distillation can be carried out without further heating.

Determination of sulfonamides in butter samples by ionic liquid magnetic bar liquid-phase microextraction high-performance liquid chromatography.

Science.gov (United States)

Wu, Lijie; Song, Ying; Hu, Mingzhu; Xu, Xu; Zhang, Hanqi; Yu, Aimin; Ma, Qiang; Wang, Ziming

2015-01-01

A novel, simple, and environmentally friendly pretreatment method, ionic liquid magnetic bar liquid-phase microextraction, was developed for the determination of sulfonamides in butter samples by high-performance liquid chromatography. The ionic liquid magnetic bar was prepared by inserting a stainless steel wire into the hollow of a hollow fiber and immobilizing ionic liquid in the micropores of the hollow fiber. In the extraction process, the ionic liquid magnetic bars were used to stir the mixture of sample and extraction solvent and enrich the sulfonamides in the mixture. After extraction, the analyte-adsorbed ionic liquid magnetic bars were readily isolated with a magnet from the extraction system. It is notable that the present method was environmentally friendly since water and only several microliters of ionic liquid were used in the whole extraction process. Several parameters affecting the extraction efficiency were investigated and optimized, including the type of ionic liquid, sample-to-extraction solvent ratio, the number of ionic liquid magnetic bars, extraction temperature, extraction time, salt concentration, stirring speed, pH of the extraction solvent, and desorption conditions. The recoveries were in the range of 73.25-103.85 % and the relative standard deviations were lower than 6.84 %. The experiment results indicated that the present method was effective for the extraction of sulfonamides in high-fat content samples.

Increasing oil recovery from heavy oil waterfloods

Energy Technology Data Exchange (ETDEWEB)

Brice, B.W. [Society of Petroleum Engineers, Canadian Section, Calgary, AB (Canada)]|[BP Exploration, Calgary, AB (Canada)

2008-10-15

In an effort to optimize waterflood strategies in Alaska, the authors examined the results of up to 50 years of waterflooding on 166 western Canadian waterfloods recovering oil of less than 30 degrees API. The study determined the best operating practices for heavy oil waterflooding by investigating the difference between waterflooding of heavy oil and lighter oil counterparts. Operators of light oil waterflooding are advised to begin waterflooding early and maintain the voidage replacement ratio (VRR) at 1. However, this study showed that it is beneficial to delay the start of waterflooding until a certain fraction of the original oil in place was recovered. Varying the VRR was also shown to correlate with increased ultimate recovery. This statistical study of 166 western Canadian waterfloods also examined the effect of injection strategy and the effect of primary production before waterflooding. Some pre-waterflood production and under injection time is advantageous for ultimate recovery by waterfloods. Specific recommendations were presented for waterfloods in reservoirs with both high and low API gravity ranges. Each range showed a narrow sweet spot window where improved recovery occurred. 27 refs., 13 figs.

Comparative Effect of Dietary Soybean Oil, Fish Oil, and Coconut Oil on Performance, Egg Quality and Some Blood Parameters in Laying Hens.

Science.gov (United States)

Dong, X F; Liu, S; Tong, J M

2018-04-14

Two hundred and sixteen 28-wk-old Hy-line laying hens were randomly distributed to three dietary treatments and fed 1of 3 diets containing 8% soybean oil, fish oil, or coconut oil from 28 to 47 wk of age to investigate comparative effect of dietary soybean oil, fish oil, and coconut oil on the performance, egg quality and blood malondialdehyde (MDA), aspartate transaminase (AST) and uric acid (UA). Hens fed fish oil showed poor performance compared with soybean oil or coconut oil, and especially egg weight throughout the trial was significantly and consistently decreased (P oil. Unexpectedly, shell reflectivity throughout the majority of the trial was consistently and significantly higher (P oil than that when fed soybean oil or coconut oil. Dietary treatments affected (P oil treatment was higher (P oil group. Albumen height, Haugh unit and yolk color were influenced by dietary treatments only at 1 or 2 time points. However, average albumen height and Haugh unit in fish oil treatment were higher (P soybean oil or coconut oil treatments and average yolk color in coconut oil treatment was higher (P soybean oil group. Serum MDA, AST and UA concentrations were increased (P oil during the majority of the first 2 mo of the trial. These data suggested that the inclusion of fish oil into feed may reduce the performance of laying hens, especially the egg weight, decrease the intensity of egg brown color and increase blood MDA, AST and UA levels compared with soybean oil or coconut oil. As a result, hens fed fish oil may lay smaller, longer and lighter-brown eggs whereas those fed coconut oil produce blunter and darker-brown eggs relative to soybean oil.

Cocoa butter-like lipid production ability of non-oleaginous and oleaginous yeasts under nitrogen-limited culture conditions.

Science.gov (United States)

Wei, Yongjun; Siewers, Verena; Nielsen, Jens

2017-05-01

Cocoa butter (CB) extracted from cocoa beans is the main raw material for chocolate production. However, growing chocolate demands and limited CB production has resulted in a shortage of CB supply. CB is mainly composed of three different kinds of triacylglycerols (TAGs), POP (C16:0-C18:1-C16:0), POS (C16:0-C18:1-C18:0), and SOS (C18:0-C18:1-C18:0). The storage lipids of yeasts, mainly TAGs, also contain relative high-level of C16 and C18 fatty acids and might be used as CB-like lipids (CBL). In this study, we cultivated six different yeasts, including one non-oleaginous yeast strain, Saccharomyces cerevisiae CEN.PK113-7D, and five oleaginous yeast strains, Trichosporon oleaginosus DSM11815, Rhodotorula graminis DSM 27356, Lipomyces starkeyi DSM 70296, Rhodosporidium toruloides DSM 70398, and Yarrowia lipolytica CBS 6124, in nitrogen-limited medium and compared their CBL production ability. Under the same growth conditions, we found that TAGs were the main lipids in all six yeasts and that T. oleaginosus can produce more TAGs than the other five yeasts. Less than 3% of the total TAGs were identified as potential SOS in the six yeasts. However, T. oleaginosus produced 27.8% potential POP and POS at levels of 378 mg TAGs/g dry cell weight, hinting that this yeast may have potential as a CBL production host after further metabolic engineering in future.

Production of oil from Israeli oil shale

International Nuclear Information System (INIS)

Givoni, D.

1993-01-01

Oil shale can be utilized in two-ways: direct combustion to generate steam and power or retorting to produce oil or gas. PAMA has been developing both direct combustion and retorting processes. Its main effort is in the combustion. An oil shale fired steam boiler was erected in the Rotem industrial complex for demonstration purposes. PAMA has also been looking into two alternative retorting concepts - slow heating of coarse particles and fast heating of fine particles. The present paper provides operating data of oil shale processing in the following scheme: (a) retorting in moving bed, pilot and bench scale units, and (b) retorting in a fluidized bed, bench scale units. (author)

Genetic determinism of oil acidity among some DELI oil palm (Elaeis ...

African Journals Online (AJOL)

USER

2016-08-24

Aug 24, 2016 ... Key words: Elaeis guineensis Jacq., free fatty acid content, crude palm oil, inheritance. INTRODUCTION. The oil palm (Elaeis ... of world's production of vegetable oils. The highest palm oil producing countries ... Without prior refining, acidic palm oil is improper for human consumption (Anonymous, 2005).

Not Simply a Matter of Fish Intake.

Science.gov (United States)

Scherr, Carlos; Figueiredo, Valeria N; Moura, Filipe A; Sposito, Andrei C

2015-01-01

Recent findings have highlighted enhanced fish consumption as a potential measure to increase intake of healthy fatty acids, particularly omega-3. The generalizability of this recommendation, however, may fall short of differences in fish species and cooking techniques. Hence, we investigated how these 2 variables affect the lipid content in fish flesh. Nine species of freshwater, deep sea or shore fish were grilled, steamed or fried with or without the addition of soybean oil, olive oil or butter. The lipid composition was analysed and a significant difference was observed in cholesterol, saturated fatty acids, polyunsaturated fatty acids, omega-3 fatty acids and omega-6 fatty acids contents between species (pfish species and cooking techniques.

Improving oil classification quality from oil spill fingerprint beyond six sigma approach.

Science.gov (United States)

Juahir, Hafizan; Ismail, Azimah; Mohamed, Saiful Bahri; Toriman, Mohd Ekhwan; Kassim, Azlina Md; Zain, Sharifuddin Md; Ahmad, Wan Kamaruzaman Wan; Wah, Wong Kok; Zali, Munirah Abdul; Retnam, Ananthy; Taib, Mohd Zaki Mohd; Mokhtar, Mazlin

2017-07-15

This study involves the use of quality engineering in oil spill classification based on oil spill fingerprinting from GC-FID and GC-MS employing the six-sigma approach. The oil spills are recovered from various water areas of Peninsular Malaysia and Sabah (East Malaysia). The study approach used six sigma methodologies that effectively serve as the problem solving in oil classification extracted from the complex mixtures of oil spilled dataset. The analysis of six sigma link with the quality engineering improved the organizational performance to achieve its objectivity of the environmental forensics. The study reveals that oil spills are discriminated into four groups' viz. diesel, hydrocarbon fuel oil (HFO), mixture oil lubricant and fuel oil (MOLFO) and waste oil (WO) according to the similarity of the intrinsic chemical properties. Through the validation, it confirmed that four discriminant component, diesel, hydrocarbon fuel oil (HFO), mixture oil lubricant and fuel oil (MOLFO) and waste oil (WO) dominate the oil types with a total variance of 99.51% with ANOVA giving F stat >F critical at 95% confidence level and a Chi Square goodness test of 74.87. Results obtained from this study reveals that by employing six-sigma approach in a data-driven problem such as in the case of oil spill classification, good decision making can be expedited. Copyright © 2017. Published by Elsevier Ltd.

Comparative effects of dietary corn oil, safflower oil, fish oil and palm oil on metabolism of ethanol and carnitine in the rat.

Science.gov (United States)

Sachan, Dileep S; Yatim, Ayub M; Daily, James W

2002-06-01

This study was launched to determine comparative effects of corn oil (CO), safflower oil (SO), fish oil (FO) and palm oil (PO) on carnitine status and ethanol metabolism in rats. Twenty-four male Sprague-Dawley rats (300 g bw) were randomly divided into four groups (n = 6) and fed a semisynthetic diets containing fat as oils listed above. Blood and 24 hour urine samples were collected before and after dietary treatment and acute ethanol administration. Samples were analyzed for blood-ethanol concentration (BEC) and carnitine species. The diets containing FO and PO retarded ethanol metabolism compared to the diets containing CO and SO. The effect of these dietary fats on carnitine species in plasma and urine was varied before and after dietary treatment and following a single oral ethanol dose. The liver carnitine content was higher in the PO group after dietary and ethanol treatment. It is concluded that attenuation of ethanol clearance was related to unique fatty acid makeup of the oils that in part may be attributed to the composite ratio of saturated to unsaturated fatty acids in the oils.

Wash-oil problem

Energy Technology Data Exchange (ETDEWEB)

Chlosta, J

1941-01-01

Meier-Grolman and others have deduced from experimental studies of the vapor pressure of solutions of benzene in paraffin oil and Solway oil-paraffin oil mixtures that the higher the proportion of aliphatic compounds in a wash oil, the less suitable it is for benzene scrubbing. This generalization is not supported. Paraffin oils from brown-coal tar and low viscous oils from the Fischer-Tropsch hydrocarbon synthesis process are both being successfully used for benzene scrubbing.

Oil-in-oil emulsions stabilised solely by solid particles.

Science.gov (United States)

Binks, Bernard P; Tyowua, Andrew T

2016-01-21

A brief review of the stabilisation of emulsions of two immiscible oils is given. We then describe the use of fumed silica particles coated with either hydrocarbon or fluorocarbon groups in acting as sole stabilisers of emulsions of various vegetable oils with linear silicone oils (PDMS) of different viscosity. Transitional phase inversion of emulsions, containing equal volumes of the two oils, from silicone-in-vegetable (S/V) to vegetable-in-silicone (V/S) occurs upon increasing the hydrophobicity of the particles. Close to inversion, emulsions are stable to coalescence and gravity-induced separation for at least one year. Increasing the viscosity of the silicone oil enables stable S/V emulsions to be prepared even with relatively hydrophilic particles. Predictions of emulsion type from calculated contact angles of a silica particle at the oil-oil interface are in agreement with experiment provided a small polar contribution to the surface energy of the oils is included. We also show that stable multiple emulsions of V/S/V can be prepared in a two-step procedure using two particle types of different hydrophobicity. At fixed particle concentration, catastrophic phase inversion of emulsions from V/S to S/V can be effected by increasing the volume fraction of vegetable oil. Finally, in the case of sunflower oil + 20 cS PDMS, the study is extended to particles other than silica which differ in chemical type, particle size and particle shape. Consistent with the above findings, we find that only sufficiently hydrophobic particles (clay, zinc oxide, silicone, calcium carbonate) can act as efficient V/S emulsion stabilisers.

Comparative study of ozonized olive oil and ozonized sunflower oil

Directory of Open Access Journals (Sweden)

Díaz Maritza F.

2006-01-01

Full Text Available In this study the ozonized olive and sunflower oils are chemical and microbiologically compared. These oils were introduced into a reactor with bubbling ozone gas in a water bath at room temperature until they were solidified. The peroxide, acidity and iodine values along with antimicrobial activity were determined. Ozonization effects on the fatty acid composition of these oils were analyzed using Gas-Liquid Chromatographic Technique. An increase in peroxidation and acidity values was observed in both oils but they were higher in ozonized sunflower oil. Iodine value was zero in ozonized olive oil whereas in ozonized sunflower was 8.8 g Iodine per 100 g. The antimicrobial activity was similar for both ozonized oils except for Minimum Bactericidal Concentrations of Pseudomona aeruginosa. Composition of fatty acids in both ozonized oils showed gradual decrease in unsaturated fatty acids (C18:1, C18:2 with gradual increase in ozone doses.

Oil crises

International Nuclear Information System (INIS)

Linderoth, H.

1992-01-01

The author's aim was to give very precise information on the many causes and effects of the oil crises that have occurred since 1900, and at the same time offer the reader the possibility to build up a basic knowledge of the oil industry and market, as he feels that the public is often subjected to misleading information. Political and economical aspects are elaborated. First-hand sources such as statistics and investigations have been used as far as possible to give information on the oil market. An oil crisis is defined by the author as a significant change in the price of oil compared to prices of other goods. Changes can be in the form of either rising or falling prices. A special chapter concentrates on Denmark in relation to the oil crises. (AB) (165 refs.)

[Efficiency evaluation of capsaicinoids to discriminate bio-waste oils from edible vegetable oils].

Science.gov (United States)

Mao, Lisha; Liu, Honghe; Kang, Li; Jiang, Jie; Liao, Shicheng; Liu, Guihua; Deng, Pingjian

2014-07-01

To evaluate the efficiency of capsaicinoids to discriminate bio-waste oil from edible vegetable oil. 14 raw vegetable oils, 24 fried waste oils, 34 kitchen-waste oils, 32 edible non-peanut vegetable oil, 32 edible peanuts oil, 16 edible oil add flavorand and 11 refined bio-waste oils were prepared and examined for capsaicinoids including capsaicin, dihydrocapsaicin and nonylic acid vanillylamide. The detection results of the above samples were statistically tested based on sample category to assessment identify the effectiveness of the bio-waste oils with capsaicinoids. As a indicator, capsaincin was possessed of high detection sensitivity and has the highest efficiency to discern kitchen-waste oils and refined bio-waste oils samples from edible non-peanut vegetable oil correctly. The accuracy rate of identification were 100% and 90.1% respectively. There is the background in peanut oil. CONCLUSION Capsaicin added in cooking process can be retained in the refining process and hardly be removed in the refining process. In the case of fully eliminating the background interference, capsaicinoids can effectively identify bio-waste oils and edible vegetable oil in combination.

Oil trading manual

International Nuclear Information System (INIS)

Long, D.

1995-01-01

This manual provides basic information on all aspects of oil trading. Topics reviewed in Part 1 include physical characteristics and refining and oil pricing arrangements. Part 2 on instruments and markets contains chapters on crude oil markets, product markets, forward and futures contracts, forward paper markets, oil future exchanges, options, swaps and long term oil markets. Part 3 deals with administration and has chapters on operations and logistics, credit control, accounting, taxation of oil trading, contracts and legal and regulatory issues. (UK)

Myristica oil poisoning

Science.gov (United States)

Nutmeg oil; Myristicin ... Myristica oil ( Myristica fragrans ) can be harmful. It comes from the seed of a nutmeg. ... Myristica oil is found in: Aromatherapy products Mace Nutmeg Other products may also contain myristica oil.

Mining and oil. Oil shale's contribution to future oil supply; Bergbau und Oel. Der Beitrag des Oelschiefers zur Oelversorgung

Energy Technology Data Exchange (ETDEWEB)

Linden, Eike von der [Linden Advisory, Dreieich (Germany)

2012-05-15

Crude oil contributes in Germany and globally approximately one third to the consumption of primary energies and actually is and in the foreseeable future will be the most important energy source. Recently shale oil as an unconventional oil has gained attention in public discussions. Depending on temperatures oil shale contains either already matured fluid shale oil or immature waxy kerogen. For determination of kerogen containing oil shale and shale oil common definitions for fluid hydrocarbons will be presented. Fluid hydrocarbons (molecular chains > C{sub 5}H{sub 12}) originate from animal substance which had been settled millions of years in sediments on sea- or lakebeds under anaerobic conditions. High pressure and high temperatures effect conversion to hydrocarbons. With sufficient permeability the liquid hydrocarbons migrate from the sediment as the source rock and get assembled in porous rocks under the cover of an impermeable rock strata, in so called entrapment structures. In case there is no impermeable rock strate the hydrocarbons will diffuse into the atmosphere. The hydrocarbons in entrapment structures are called conventional oil and are extracted by drilling wells. The extractable oil as part of the oil in place depends on the viscosity of the oil, the permeability of the host rock and applied exploitation methods which can affect pressure, viscosity and permeability. The exploitation achieves 30 to 50% of the oil in place. When the source rock consisting of strata hundreds of meters thick is not sufficiently permeable the matured hydrocarbons remain at its place of origination. These hydrocarbons are called shale oil and belong to the unconventional oil resources. For exploitation of shale oil by wells the source rock must be treated by intensive energy input, amongst others, by fracking which creates artificial permeability and by pressure which affects migration of the hydrocarbons to the well. The exploitation methods for shale oil do not

Comparison of lubricant properties of castor oil and commercial engine oil

Directory of Open Access Journals (Sweden)

Binfa Bongfa

2015-06-01

Full Text Available The tribological performance of crude Nigeria-based castor oil has been investigated and compared with that of a foreign, 20W-50 high quality crankcase oil, to see its suitability as base oil for lubricating oils in indigenous vehicle and power plants engines. The experiment was conducted using a four ball tester. The results showed that unrefined castor oil has superior friction reduction and load bearing capability in an unformulated form than the commercial oil; can compete favourably with the commercial oil in wear protection when formulated with suitable antiwear agent, hence can be a good alternative base stock for crankcase oils suitable for Nigeria serviced vehicles, and plants engines from tribological, environmental, and non-food competitive points of view.

RESEARCH OIL RECOVERY MECHANISMS IN HEAVY OIL RESERVOIRS

Energy Technology Data Exchange (ETDEWEB)

Anthony R. Kovscek; William E. Brigham

1999-06-01

The United States continues to rely heavily on petroleum fossil fuels as a primary energy source, while domestic reserves dwindle. However, so-called heavy oil (10 to 20{sup o}API) remains an underutilized resource of tremendous potential. Heavy oils are much more viscous than conventional oils. As a result, they are difficult to produce with conventional recovery methods such as pressure depletion and water injection. Thermal recovery is especially important for this class of reservoirs because adding heat, usually via steam injection, generally reduces oil viscosity dramatically. This improves displacement efficiency. The research described here was directed toward improved understanding of thermal and heavy-oil production mechanisms and is categorized into: (1) flow and rock properties; (2) in-situ combustion; (3) additives to improve mobility control; (4) reservoir definition; and (5) support services. The scope of activities extended over a three-year period. Significant work was accomplished in the area of flow properties of steam, water, and oil in consolidated and unconsolidated porous media, transport in fractured porous media, foam generation and flow in homogeneous and heterogeneous porous media, the effects of displacement pattern geometry and mobility ratio on oil recovery, and analytical representation of water influx. Significant results are described.

Experimental study on kinetics oil oil-suspended particulate matter aggregation

International Nuclear Information System (INIS)

Sun, J.; Environment Canada, Ottawa, ON; Khelifa, A.; Wang, Z.; Brown, C.; Fieldhouse, B.; Yang, C.; Zheng, X.; Wong, S.; So, L.C.

2009-01-01

Past studies of oil spills have shown that oil suspended particulate matter aggregates (OSAs) play a role in enhancing the natural cleansing of oiled shorelines. OSAs result from aggregation between suspended oil droplets and suspended particulate matter (SPM) in aquatic environments. During this process, oil dispersion into the water column is significantly increased since the surface of the oil droplet is surrounded by sediment particles. In addition, the accelerated biodegradation of the oil can be attributed to the greater oil-water contact area. This study focused on the kinetic aspects of OSA formation, with particular reference to the time scale of this process and its significance to oil dispersion following oil spills in water. A laboratory study was conducted to measure the time scale of OSA formation and its variations with mixing conditions. A reciprocating shaker and various oil/sediment mixtures were used to prepare the OSAs. Standard reference material 1941b was used as the natural sediment mixed with Arabian medium crude and artificial seawater under various mixing energies. The sediment-to-oil ratio remained constant for all experiments. Gas chromatography-flame ionization detection (GC-FID) analysis was used to measure the total petroleum hydrocarbons (TPH) trapped in negatively buoyant OSAs. Results showed that the TPH in OSAs increased exponentially with shaking time and reached an equilibrium value within 3 hours. The equilibrium decreased from 3 hours to 1.3 hours when the shaking rate increased from 2.0 to 2.3 Hz. It was concluded that high mixing energy enhances OSA formation and shortens the time for OSA formation. 42 refs., 6 tabs., 5 figs

Experimental study on kinetics oil oil-suspended particulate matter aggregation

Energy Technology Data Exchange (ETDEWEB)

Sun, J. [Ocean Univ. of China, Qingdoa (China). Environmental Science and Engineering Inst.; Environment Canada, Ottawa, ON (Canada). Emergencies Science and Technology Section, Emergencies, Operational Analytical Laboratories and Research Support Division; Khelifa, A.; Wang, Z.; Brown, C.; Fieldhouse, B.; Yang, C. [Environment Canada, Ottawa, ON (Canada). Emergencies Science and Technology Section, Emergencies, Operational Analytical Laboratories and Research Support Division; Zheng, X. [Ocean Univ. of China, Qingdoa (China). Environmental Science and Engineering Inst.; Wong, S. [Ottawa Univ., ON (Canada). Dept. of Chemistry; So, L.C. [Waterloo Univ., ON (Canada). Faculty of Engineering

2009-07-01

Past studies of oil spills have shown that oil suspended particulate matter aggregates (OSAs) play a role in enhancing the natural cleansing of oiled shorelines. OSAs result from aggregation between suspended oil droplets and suspended particulate matter (SPM) in aquatic environments. During this process, oil dispersion into the water column is significantly increased since the surface of the oil droplet is surrounded by sediment particles. In addition, the accelerated biodegradation of the oil can be attributed to the greater oil-water contact area. This study focused on the kinetic aspects of OSA formation, with particular reference to the time scale of this process and its significance to oil dispersion following oil spills in water. A laboratory study was conducted to measure the time scale of OSA formation and its variations with mixing conditions. A reciprocating shaker and various oil/sediment mixtures were used to prepare the OSAs. Standard reference material 1941b was used as the natural sediment mixed with Arabian medium crude and artificial seawater under various mixing energies. The sediment-to-oil ratio remained constant for all experiments. Gas chromatography-flame ionization detection (GC-FID) analysis was used to measure the total petroleum hydrocarbons (TPH) trapped in negatively buoyant OSAs. Results showed that the TPH in OSAs increased exponentially with shaking time and reached an equilibrium value within 3 hours. The equilibrium decreased from 3 hours to 1.3 hours when the shaking rate increased from 2.0 to 2.3 Hz. It was concluded that high mixing energy enhances OSA formation and shortens the time for OSA formation. 42 refs., 6 tabs., 5 figs.

Oil intensities and oil prices : evidence for Latin America

OpenAIRE

Alaimo, Veronica; Lopez, Humberto

2008-01-01

Crude oil prices have dramatically increased over the past years and are now at a historical maximum in nominal terms and very close to it in real terms. It is difficult to argue, at least for net oil importers, that higher oil prices have a positive impact on welfare. In fact, the negative relationship between oil prices and economic activity has been well documented in the literature. Ye...

A catalogue of crude oil and oil product properties, 1990

International Nuclear Information System (INIS)

Bobra, M.A.; Callaghan, S.

1990-09-01

This catalogue is a compilation of available data on crude oils and petroleum products. The emphasis of the catalogue is upon oils which could potentially impact Canada's environment. Other oils which are unlikely to be of direct Canadian concern are also included because they have been well characterized and used in relevant studies. The properties listed for each oil are those which will provide an indication of a spilled oil's environmental behaviour and effects. The properties on which data is provided include API gravity, density, viscosity, interfacial tension, pour point, flash point, vapor pressure, volatility and component distribution, emulsion formation tendency and stability, weathering, dispersability, major hydrocarbon groups, aqueous solubility, toxicity, sulfur content, fire point, and wax content. Most of the chemical-physical properties listed in this catalogue were measured using standard tests. For certain properties, data are given at different temperatures and for different degrees of oil weathering. An oil's degree of weathering is expresed as the volume or weight percent evaporated from the fresh oil. Weathered oils used for testing were artificially weathered by gas stripping following the method of Mackay and Stiver. 109 refs

A catalogue of crude oil and oil product properties, 1992

International Nuclear Information System (INIS)

Whiticar, S.; Bobra, M.; Liuzzo, P.; Callaghan, S.; Fingas, M.; Jokuty, P.; Ackerman, F.; Cao, J.

1993-02-01

This catalogue is a compilation of available data on crude oils and petroleum products. The emphasis of the catalogue is upon oils which could potentially impact Canada's environment. Other oils which are unlikely to be of direct Canadian concern are also included because they have been well characterized and used in relevant studies. The properties listed for each oil are those which will provide an indication of a spilled oil's environmental behaviour and effects. The properties on which data is provided include API gravity, density, viscosity, interfacial tension, pour point, flash point, vapor pressure, volatility and component distribution, emulsion formation tendency and stability, weathering, dispersability, major hydrocarbon groups, aqueous solubility, toxicity, sulfur content, fire point, and wax content. Most of the chemical-physical properties listed in this catalogue were measured using standard tests. For certain properties, data are given at different temperatures and for different degrees of oil weathering. An oil's degree of weathering is expresed as the volume or weight percent evaporated from the fresh oil. Weathered oils used for testing were artificially weathered by gas stripping following the method of Mackay and Stiver. 140 refs

Neutron Backscattered Technique for Quantification of Oil Palm Fruit Oil Content

International Nuclear Information System (INIS)

Ismail Mustapha; Samihah Mustaffha; Md Fakarudin Ab Rahman; Roslan Yahya; Lahasen Norman Shah Dahing; Nor Paiza Mohd Hasan; Jaafar Abdullah

2013-01-01

Non-destructive and real time method becomes a well-liked method to researchers in the oil palm industry since 2000. This method has the ability to detect oil content in order to increase the production of oil palm for better profit. Hence, this research investigates the potential of neutron source to estimate oil content in palm oil fruit since oil palm contains hydrogen with chemical formula C 55 H 96 O 6 . For this paper, oil palm loose fruit was being used and divided into three groups. These three groups are ripe, under-ripe and bruised fruit. A total of 21 loose fruit for each group were collected from a private plantation in Malaysia. Each sample was scanned using neutron backscattered technique. The higher neutron count, the more hydrogen content, and the more oil content in palm oil fruit. The best correlation result came from the ripe fruits with r 2 =0.98. This research proves that neutron backscattered technique can be used as a non-destructive and real time grading system for palm oil. (author)

Mitsubishi Oil to become a major oil player?

International Nuclear Information System (INIS)

Ash, N.

1994-01-01

Mitsubishi Oil became a wholly-owned Japanese company in 1984. Before that, since 1981, it had been a joint venture between Mitsubishi and Getty oil. Recently the company has discovered a major new oilfield off the coast of Vietnam. In addition it has a strategic stake in the Canadian Athabasca Far Sands, major investments in Angola and operations in Papua New Guinea and Gabon. It aims to cover 30 % of the crude oil imports to its four existing, and fifth projected, refineries from owned sources by the end of the century. Mitsubishi has a network of 4500 service stations in Japan and has become one of the largest lubricating oil producers. The company's main overseas sales are of jet fuel, lubricating and tanker oils, sulphur and some petrochemicals. (UK)

Recycling used palm oil and used engine oil to produce white bio oil, bio petroleum diesel and heavy fuel

Science.gov (United States)

Al-abbas, Mustafa Hamid; Ibrahim, Wan Aini Wan; Sanagi, Mohd. Marsin

2012-09-01

Recycling waste materials produced in our daily life is considered as an additional resource of a wide range of materials and it conserves the environment. Used engine oil and used cooking oil are two oils disposed off in large quantities as a by-product of our daily life. This study aims at providing white bio oil, bio petroleum diesel and heavy fuel from the disposed oils. Toxic organic materials suspected to be present in the used engine oil were separated using vacuum column chromatography to reduce the time needed for the separation process and to avoid solvent usage. The compounds separated were detected by gas chromatography-mass spectrometry (GC-MS) and found to contain toxic aromatic carboxylic acids. Used cooking oils (thermally cracked from usage) were collected and separated by vacuum column chromatography. White bio oil produced was examined by GC-MS. The white bio oil consists of non-toxic hydrocarbons and is found to be a good alternative to white mineral oil which is significantly used in food industry, cosmetics and drugs with the risk of containing polycyclic aromatic compounds which are carcinogenic and toxic. Different portions of the used cooking oil and used engine were mixed to produce several blends for use as heavy oil fuels. White bio oil was used to produce bio petroleum diesel by blending it with petroleum diesel and kerosene. The bio petroleum diesel produced passed the PETRONAS flash point and viscosity specification test. The heat of combustion of the two blends of heavy fuel produced was measured and one of the blends was burned to demonstrate its burning ability. Higher heat of combustion was obtained from the blend containing greater proportion of used engine oil. This study has provided a successful recycled alternative for white bio oil, bio petroleum fuel and diesel which can be an energy source.

Global Trends and Development Prospects for Oil and the Oil Products Market

Directory of Open Access Journals (Sweden)

Maria Dorozhkina

2006-03-01

Full Text Available This article discusses the important issue of the development of the global market of oil and oil products. It offers an overview of how this market was formed and its current status, classification, location and potential of countries in the oil and oil processing business. It analyzes the Ukrainian oil products market. The article discusses the shortcomings and strategic areas for the development of Ukraine’s oil transport system. It presents an optimum method for creating integration groups in order to develop the oil processing business in Ukraine for the future. The article considers the main trends and outlines development prospects for the global oil and oil products market.

The oil price

International Nuclear Information System (INIS)

Alba, P.

2000-01-01

Statistical analysis cannot, alone, provide an oil price forecast. So, one needs to understand the fundamental phenomena which control the past trends since the end of world war II After a first period during which oil, thanks to its abundance, was able to increase its market share at the expense of other energies, the first oil shock reflects the rarefaction of oil resource with the tilting of the US production curve from growth to decline. Since then, the new situation is that of a ''cohabitation'' between oil and the other energies with the oil price, extremely volatile, reflecting the trial and error adjustment of the market share left to the other energies. Such a context may explain the recent oil price surge but the analogy between the US oil situation at the time of the first shock and that existing today for the world outside Middle East suggest another possibility, that of a structural change with higher future oil prices. The authors examine these two possibilities, think that the oil price will reflect both as long as one or the other will not become proven, and conclude with a series of political recommendations. (authors)

Oil My Love

International Nuclear Information System (INIS)

Gay, Michel

2014-01-01

The author first describes how oil will disappear from non-producing countries, notably France and Europe and will therefore lead to an energy crisis. He outlines that renewable energies will have a weak contribution in the replacement of fossil energies (in this case, oil and gas). To illustrate these trends, the author proposes an appendix which presents and discusses the evolution of global consumption of fossil fuels, the evolution of production of different oil grades, a forecast of global oil demand by 2035, evolutions of productions and exports. Another appendix discusses additional issues on oil: the meaning of reserves, solutions for France in case of shortage of oil, the world oil situation (USA, China, Russia, the European Union, Japan)

Non-Petroleum Oils

Science.gov (United States)

These include synthetics such as silicone fluids and tung oils, wood-derivative oils such as resin/rosin, animal fats/oil, and seed oils. Many have similar physical properties to petroleum-based, such as water insolubility and formation of slicks.

Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróis Determination of cocoa butter substitutes in coating chocolate.by analysis the triacylglycerol composition

Directory of Open Access Journals (Sweden)

Valéria Paula Rodrigues MINIM

1999-05-01

Full Text Available A legislação brasileira proíbe a adição de substitutos da manteiga de cacau ao chocolate. O presente trabalho teve como objetivo verificar o padrão de qualidade de coberturas comercializadas na região de Campinas. Para isso, foram analisadas cinco marcas de cobertura de chocolate ao leite e quatro de cobertura de chocolate amargo. Para verificar a possível adição de substitutos determinou-se, por cromatografia gasosa a alta temperatura (CGAT, a composição em triacilgliceróis da gordura extraída e os resultados foram analisados pelo método matemático de Padley & Timms. Não foi detectada a presença de substitutos da manteiga de cacau nas amostras de cobertura de chocolate analisadas.Brazilian regulations prohibit the addition of cocoa butter replacements to chocolate, in total or partial substitution. The objective of the present work was to check the quality standards of four of coating bitter Brasilian chocolate bars and five of coating milk chocolate bars, commercialized in Campinas. In order to check the possible addition of substitutes, the triacylglycerol composition was determined, and the results were analysed by Padley & Timms mathematical method. The triacylglycerol composition of each sample was determined by high temperature gas chromatography (HTGC. The presence of cocoa butter replacements was not detected in the brands of coating chocolate.

Hydrocarbon oils

Energy Technology Data Exchange (ETDEWEB)

Foorwood, G F; Taplay, J G

1916-12-12

Hydrocarbon oils are hydrogenated, cracked, or treated for the removal of sulfur by bringing their vapors mixed with steam at temperatures between 450 and 600/sup 0/C into contact with a form of carbon that is capable of decomposing steam with the production of nascent hydrogen at those temperatures. The forms of carbon used include lamp-black, soot, charcoals derived from wood, cellulose, and lignite, and carbons obtained by carbonizing oil residues and other organic bodies at temperatures below 600/sup 0/C. The process is applied to the treatment of coal oil, shale oil, petroleum, and lignite oil. In examples, kerosene is cracked at 570/sup 0/C, cracked spirit is hydrogenated at 500/sup 0/C, and shale spirit is desulfurized at 530/sup 0/C. The products are led to a condenser and thence to a scrubber, where they are washed with creosote oil. After desulfurization, the products are washed with dilute caustic soda to remove sulfurretted hydrogen.

East Europe Report.

Science.gov (United States)

1987-02-10

210, edible fats - 23-22 (including animal) - 6-5, greens - 9-11, butter - 8-6, grain products 130-120, potatoes - 160-140, vege- tables and their...beets 17,100 Plant oils 2,056 Fruit 3,300 Vegetables 6,000 ( Edible ) Starches 123 Animal Production: Beef 5,250 Milk 17,900 Eggs 9,150 Fish 315.2...release a dozen Polish movies from the shelves and send them at a minimum to repertory cinemas". Deputy minister Bajdor promised a lot, but for a

State-building at the Community Level: Evaluating the Impact of Colombia’s Consolidation Program

Science.gov (United States)

2017-10-31

of properties that pay tax , how taxe are colJected, and key peacebuilding variables such as the amount of land restituted to owners pre iously...and the average price of a standard room), the price in shops and market of basic consumption goods such as oil, butter, rice, bread, alt, milk... selected for our data collection were designed with three broad qu stion in mind: (l) Can large-scale programs Like the Politica acional de Con olidaci6n y

"When Does It Stop Being Peanut Butter?": FDA Food Standards of Identity, Ruth Desmond, and the Shifting Politics of Consumer Activism, 1960s-1970s.

Science.gov (United States)

Boyce, Angie M

This article uses a historical controversy over the U.S. Food and Drug Administration's standard of identity for peanut butter as a site for investigating three topics of high importance for historians of technology, consumption, and food activism: how new industrial food-processing technologies have become regulatory problems; how government, industry, and consumer actors negotiate standards development; and how laypeople try to shape technological artifacts in spaces dominated by experts. It examines the trajectory of consumer activist Ruth Desmond, co-founder of the organization the Federation of Homemakers. By following Desmond's evolving strategies, the article shows how the broader currents of the 1960s-70s consumer movement played out in a particular case. Initially Desmond used a traditional style that heavily emphasized her gendered identity, working within a grassroots organization to promote legislative and regulatory reforms. Later, she moved to a more modern advocacy approach, using adversarial legal methods to fight for consumer protections.

The oil industry in 2007

International Nuclear Information System (INIS)

2008-01-01

The various contributions present and comment many data about the evolutions of different parts of the oil industry until 2007: world oil and gas markets, worldwide oil exploration and production, oil exploration and production in France, oil and oil-related industry in France, hydrocarbon supplies, oil refining in France, fuel quality, substitution fuels, inner transportation of oil products, storage of oil products, consumption of oil products, taxing of oils products, price of oil products, distribution of oil products

The oil industry in 2006

International Nuclear Information System (INIS)

2007-01-01

The various contributions present and comment many data about the evolutions of different parts of the oil industry until 2006: world oil and gas markets, worldwide oil exploration and production, oil exploration and production in France, oil and oil-related industry in France, hydrocarbon supplies, oil refining in France, fuel quality, substitution fuels, inner transportation of oil products, storage of oil products, consumption of oil products, taxing of oils products, price of oil products, distribution of oil products

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

Directory of Open Access Journals (Sweden)

S. Ok

2017-03-01

Full Text Available Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF proton (1H nuclear magnetic resonance (NMR relaxometry and ultra-violet (UV visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2 curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively.

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

International Nuclear Information System (INIS)

Ok, S.

2017-01-01

Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively. [es

Kolkhoung (Pistacia khinjuk Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

Directory of Open Access Journals (Sweden)

Maryam Asnaashari

2015-01-01

Full Text Available In this study, in order to introduce natural antioxidative vegetable oil in food industry, the kolkhoung hull oil and kernel oil were extracted. To evaluate their antioxidant efficiency, gas chromatography analysis of the composition of kolkhoung hull and kernel oil fatty acids and high–performance liquid chromatography analysis of tocopherols were done. Also, the oxidative stability of the oil was considered based on the peroxide value and anisidine value during heating at 100, 110 and 120 °C. Gas chromatography analysis showed that oleic acid was the major fatty acid of both types of oil (hull and kernel and based on a low content of saturated fatty acids, high content of monounsaturated fatty acids, and the ratio of ω-6 and ω-3 polyunsaturated fatty acids, they were nutritionally well-balanced. Moreover, both hull and kernel oil showed high oxidative stability during heating, which can be attributed to high content of tocotrienols. Based on the results, kolkhoung hull oil acted slightly better than its kernel oil. However, both of them can be added to oxidation–sensitive oils to improve their shelf life.

Experimental oil release on Haltenbanken 1982. Drifting and spreading of oil. [Norway

Energy Technology Data Exchange (ETDEWEB)

Soerstroem, S.E.; Johansen, Oe; Celius, K.K.; Audunson, T.; Steinbakke, P.

1984-03-29

In the experiment, 100 m/sup 3/ of Statfjord crude oil was released at Haltenbanken. The oil was followed for 7 days and projects concerning drifting and spreading of oil, microbiological decay and ecological effects, ecological studies of the impact on fish, zooplancton, fish eggs and larvae, training with equipment and control functions and experiment leading and coordination were carried out. In this project ''drifting and spreading of oil'' information on physical environment, decay of oil, mixing of oil in water, oil spill surveillance, warning and simulation and numerical modelling are collected. The results of these areas were compared to the mathematical simulation and warning models Oilsim and Sliktrak. New methods for in situ measurements for relative values of oil in water were used. It was found that most of the physical and chemical changes of oil spills occur during the first 24 hours. The drifting and alterations of the oil was recorded and a new simulation model for three-dimentional spreading of oil in water was made. 49 tables, 130 drawings, 32 references.

Oil biodegradation

NARCIS (Netherlands)

Rahsepar, Shokouhalsadat; Langenhoff, Alette A.M.; Smit, Martijn P.J.; Eenennaam, van Justine S.; Murk, Tinka; Rijnaarts, Huub H.M.

2017-01-01

During the Deepwater Horizon (DwH) oil spill, interactions between oil, clay particles and marine snow lead to the formation of aggregates. Interactions between these components play an important, but yet not well understood, role in biodegradation of oil in the ocean water. The aim of this study

Estimation on oil demand and oil saving potential of China's road transport sector

International Nuclear Information System (INIS)

Lin, Boqiang; Xie, Chunping

2013-01-01

China is currently in the stage of industrialization and urbanization, which is characterized by rigid energy demand and rapid growth of energy consumption. Therefore, energy conservation will become a major strategy for China in a transition to low-carbon economy. China's transport industry is of high energy consumption. In 2010, oil consumption in transport industry takes up 38.2% of the country's total oil demand, of which 23.6% is taken up by road transport sector. As a result, oil saving in China's road transport sector is vital to the whole nation. The co-integration method is developed to find a long-run relationship between oil consumption and affecting factors such as GDP, road condition, labor productivity and oil price, to estimate oil demand and to predict future oil saving potential in China's transport sector under different oil-saving scenarios. Monte Carlo simulation is further used for risk analysis. Results show that under BAU condition, oil demand of China's road transport sector will reach 278.5 million ton of oil equivalents (MTOE) in 2020. Oil saving potential will be 86 MTOE and 131 MTOE under moderate oil-saving scenario and advanced oil-saving scenario, respectively. This paper provides a reference to establishing oil saving policy for China's road transport sector. - Highlights: • We adopt the co-integration model to estimate oil demand and oil saving potential of China's road transport sector. • Monte Carlo simulation is further used for risk analysis. • GDP, ratio of classified highway, labor productivity and oil price are main factors affecting oil consumption. • Scenario analysis approach is applied to calculate oil saving potential under different energy saving scenarios. • Future policy for oil conservation in China's road transport sector is suggested

Cracking hydrocarbon oils

Energy Technology Data Exchange (ETDEWEB)

Seigle, A A.F.M.

1922-12-20

Hydrocarbon oils such as petroleum, peat, shale, or lignite oils, heavy tars, resin oils, naphthalene oils, etc., are vaporized by being fed from a tank through a preheater to the lower part of a vertical annular retort heated by a flame projected down the central cavity from a burner. The oil vapors rise through annular passages formed by disks, on which are placed chips of copper, iron, aluminum, etc., to act as catalysts.

Efficient way of importing crude oil from oil producing countries - A review on diversification policy of crude oil import

Energy Technology Data Exchange (ETDEWEB)

Lee, Dal Sok [Korea Energy Economics Institute, Euiwang (Korea)

1999-03-01

Since the second oil crisis, the government has operated the import diversification support program to reduce the risk of crude oil import from Middle-East region and to raise the ability of dealing with the risk. This study tried to seek policy trends in future through reviewing the market environment related to the crude oil import diversification policy and the goal, instrument and effect of the policy. The supply and demand of crude oil and the price are influenced by market system in the world oil market and there are various types of crude oil trading available to both sellers and buyers. There is a probability that the suspension of supply in a certain area could be led to the price issue rather than the physical use of crude oil. In addition, the advantage of price with long-term contract of crude oil was abolished since the price of crude oil imported by term contract has been linked to spot prices. As a result, it is shown that the potential benefit from crude oil import diversification policy is reduced although political and social insecurity still exists in Middle-East region. Therefore, it is desirable to maintain the existing support program until the amount of stored oil reaches the optimum level and to help private enterprises determine the import considering economical efficiency and risk. (author). 36 refs., 5 figs., 23 tabs.

Transformer oil maintenance

Energy Technology Data Exchange (ETDEWEB)

White, J. [A.F. White Ltd., Brantford, ON (Canada)

2002-08-01

Proactive treatment is required in the case of transformer oil, since the oil degrades over time, which could result in the potential failure of the transformer or costly repairs. A mineral-based oil is used for transformers because of its chemical properties and dielectric strength. Water and particulate are the main contaminants found in transformer oil, affecting the quality of the oil through reduced insulation. Acid that forms in the oil when reacting with oxygen is called oxidization. It reduces the heat dissipation of the transformer as the acid forms sludge which settles on the windings of the transformer. The first step in the preventive maintenance program associated with transformer oil is the testing of the oil. The base line is established through initial testing, and subsequent annual testing identifies any changes. The minimal requirements are: (1) dielectric breakdown, a measure of the voltage conducted by the oil; (2) neutralization/acid number, which detects the level of acid present in the oil; (3) interfacial tension, which identifies the presence of polar compounds; (4) colour, which displays quality, aging and the presence of contaminants; and (5) water, which decreases the dielectric breakdown voltage. The analysis of the gases present in the oil is another useful tool in a maintenance program for the determination of a possible fault such as arcing, corona or overheated connections and is accomplished through Dissolved Gas Analysis (DGA). Remediation treatment includes upgrading the oil. Ideally, reclamation should be performed in the early stages of the acid buildup before sludging occurs. Onsite reclamation includes Fuller's earth processing and degasification, a process briefly described by the author.

Oil mixing behavior after an oil spill: identification conflicts of different fingerprints.

Science.gov (United States)

He, Shijie; Yu, Hongjun; Luo, Yongming; Wang, Chuanyuan; Li, Xueshuang; Li, Zhongping

2018-04-01

Clearing up whether spilled oil is mixed or not can strengthen the accuracy of oil spill identification. In the present study, the biomarkers in spilled oil samples were detected. The weathering modes of different types of diagnostic ratio and carbon isotope values of individual n-alkanes were also analyzed. The results showed that the diagnostic ratios of steroids, terpenes and aromatics, and weathering characteristics of carbon isotope composition (δ 13 C) of individual n-alkanes supported the idea that Dalian oil spill emerged from a single oil source. Furthermore, commonly used diagnostic ratios of n-alkanes indicated that the Dalian oil spill had undergone the oil mixing process. The different identifying outcomes indicate that some kinds of n-alkane-rich substance (such as oil dispersants) were mixed in the Dalian spilled oil and interfered with the routine diagnosis ratios of n-alkanes.

Stabilization of Softwood-Derived Pyrolysis Oils for Continuous Bio-oil Hydroprocessing

Energy Technology Data Exchange (ETDEWEB)

Olarte, Mariefel V.; Zacher, Alan H.; Padmaperuma, Asanga B.; Burton, Sarah D.; Job, Heather M.; Lemmon, Teresa L.; Swita, Marie S.; Rotness, Leslie J.; Neuenschwander, Gary N.; Frye, John G.; Elliott, Douglas C.

2015-10-15

The use of fast pyrolysis as a potential renewable liquid transportation fuel alternative to crude oil depends on successful catalytic upgrading to produce a refinery-ready product with oxygen content and qualities (i.e. specific functional group or compound content) that is compatible with the product’s proposed insertion point. Catalytic upgrading of bio-oil requires high temperature and pressure, while similar to crude oil hydrotreating, is not as straightforward for the thermally unstable pyrolysis oil. For years, a two-temperature zone, downflow trickle bed reactor was the state-of-the art for continuous operation. However, pressure excursion due to plug formation still occurred, typically at the high temperature transition zone, leading to a process shutdown within 140 h. Recently, a bio-oil pre-treatment process, together with a robust commercial catalyst, was found to be enabling the continuous operation of the two-zone hydroprocessing system. Here, we report the results on pre-treating bio-oil at 413 K and 8.4 MPa of flowing H2 (500 L H2/L bio-oil, 0.5 L bio-oil/L catalyst bed) and the attempts to characterize this oil product to understand the chemistry which enabled the long-term processing of bio-oil.

Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability 
and Nutritional Value.

Science.gov (United States)

Asnaashari, Maryam; Hashemi, Seyed Mohammad Bagher; Mehr, Hamed Mahdavian; Yousefabad, Seyed Hossein Asadi

2015-03-01

In this study, in order to introduce natural antioxidative vegetable oil in food industry, the kolkhoung hull oil and kernel oil were extracted. To evaluate their antioxidant efficiency, gas chromatography analysis of the composition of kolkhoung hull and kernel oil fatty acids and high-performance liquid chromatography analysis of tocopherols were done. Also, the oxidative stability of the oil was considered based on the peroxide value and anisidine value during heating at 100, 110 and 120 °C. Gas chromatography analysis showed that oleic acid was the major fatty acid of both types of oil (hull and kernel) and based on a low content of saturated fatty acids, high content of monounsaturated fatty acids, and the ratio of ω-6 and ω-3 polyunsaturated fatty acids, they were nutritionally well--balanced. Moreover, both hull and kernel oil showed high oxidative stability during heating, which can be attributed to high content of tocotrienols. Based on the results, kolkhoung hull oil acted slightly better than its kernel oil. However, both of them can be added to oxidation-sensitive oils to improve their shelf life.

Oil/gas collector/separator for underwater oil leaks

International Nuclear Information System (INIS)

Henning, C.D.

1993-01-01

An oil/gas collector/separator for underwater oil leaks is described comprising: a cylindrical tank; a hollow float member for supporting said tank in a substantially upright position; a skirt assembly secured to said hollow float member and extending in a direction away from said float member opposite said tank; means for removing oil from said tank; and means for removing gas from said tank

Canada's crude oil resources : crude oil in our daily lives

International Nuclear Information System (INIS)

Bott, R.

2001-10-01

Created in 1975, the Petroleum Communication Foundation is a not-for-profit organization. The objective of the Foundation is to inform Canadians about the petroleum industry in Canada. It produces educational, fact-based publications and programs, employing a multi-stakeholder review process. The first section of this publication is devoted to crude oil and the benefits that are derived from it. It begins by providing a brief definition of crude oil, then moves to the many uses in our daily lives and the environmental impacts like air pollution, spills, and footprint on the land from exploration and production activities. Section 2 details the many uses of crude oil and identifies the major oil producing regions of Canada. A quick mention is made of non-conventional sources of crude oil. The search for crude oil is the topic of section 3 of the document, providing an overview of the exploration activities, the access rights that must be obtained before gaining access to the resource. The drilling of oil is discussed in section 4. Section 5 deals with issues pertaining to reservoirs within rocks, while section 6 covers the feeding of the refineries, discussing topics from the movement of oil to market to the refining of the crude oil, and the pricing issues. In section 7, the uncertain future is examined with a view of balancing the supply and demand, as crude oil is a non-renewable resource. Supplementary information is provided concerning additional publications published by various organizations and agencies. figs

Intrastate conflict in oil producing states: A threat to global oil supply?

International Nuclear Information System (INIS)

Toft, Peter

2011-01-01

In this paper I investigate how often and how much outbreaks of intrastate conflict in oil producing states translates into oil supply shortfalls. The Libyan conflict that broke out in February 2011 highlighted the fear that intrastate conflict in oil producing states may imply shortfalls and ensuing volatile global oil prices. I argue, however, that it is far from certain that shortfalls following conflict outbreak will occur, since both sides in a conflict face incentives simultaneously to protect and maintain oil installations and to strike and destroy these. Based on a quantitative analysis of 39 intrastate wars in oil producing countries (1965-2007) I conclude that outbreak of conflict does not translate into production decline with any certainty. In fact, likelihoods are less than 50% for reductions to occur. In many cases growing production actually followed conflict outbreak. I conclude by investigating four characteristics of intrastate conflict that may explain when oil production is at risk during conflict: (1) proximity of oil producing fields to key battle zones, (2) duration of conflict, (3) separatism and the location of oil in separatist territory, and (4) the relative size of oil production. While the first three factors did not prove important, oil producer size could be significant. But further research is needed to establish this with greater certainty. - Highlights: → Oil shortfall during intrastate conflict is not a given. → Statistical analysis of 39 intrastate conflicts in oil producing countries since 1965. → Examination of four characteristics of intrastate conflict in oil producing countries. → Marginal significance related to large producers and production shortfall.

Intrastate conflict in oil producing states: A threat to global oil supply?

Energy Technology Data Exchange (ETDEWEB)

Toft, Peter, E-mail: peter.toft@ec.europa.eu [Institute for Energy, Joint Research Centre of the European Commission, Westerduinweg 3, 1755 ZG Petten (Netherlands)

2011-11-15

In this paper I investigate how often and how much outbreaks of intrastate conflict in oil producing states translates into oil supply shortfalls. The Libyan conflict that broke out in February 2011 highlighted the fear that intrastate conflict in oil producing states may imply shortfalls and ensuing volatile global oil prices. I argue, however, that it is far from certain that shortfalls following conflict outbreak will occur, since both sides in a conflict face incentives simultaneously to protect and maintain oil installations and to strike and destroy these. Based on a quantitative analysis of 39 intrastate wars in oil producing countries (1965-2007) I conclude that outbreak of conflict does not translate into production decline with any certainty. In fact, likelihoods are less than 50% for reductions to occur. In many cases growing production actually followed conflict outbreak. I conclude by investigating four characteristics of intrastate conflict that may explain when oil production is at risk during conflict: (1) proximity of oil producing fields to key battle zones, (2) duration of conflict, (3) separatism and the location of oil in separatist territory, and (4) the relative size of oil production. While the first three factors did not prove important, oil producer size could be significant. But further research is needed to establish this with greater certainty. - Highlights: > Oil shortfall during intrastate conflict is not a given. > Statistical analysis of 39 intrastate conflicts in oil producing countries since 1965. > Examination of four characteristics of intrastate conflict in oil producing countries. > Marginal significance related to large producers and production shortfall.

Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk

DEFF Research Database (Denmark)

Saga, Linda C.; Kristinova, Vera; Kirkhus, Bente

2013-01-01

oat oil and camelina oil to protect fish oil in bulk and as fish oil-enriched skimmed milk emulsions was evaluated. Results of oxidative stability of bulk oils and blends assessed by the Schaal oven weight gain test and by the rancimat method showed significant increase in oxidative stability when oat...... oil was added to fish oil in only 5 and 10 %, whereas no protective effect of camelina oil was observed when evaluated by these methods. Moreover, fish oil blended with oat oil conferred the lowest PV and lower amounts of volatile compounds during the storage period of 14 days at 4 °C. Surprisingly......, skimmed milk supplemented with fish-oat oil blend gave the highest scores for off-flavors in the sensory evaluation, demonstrating that several methods, including sensory analysis, should be combined to illustrate the complete picture of lipid oxidation in emulsions....

Comparison between jojoba oil and other vegetable oils as a substitute to petroleum

Energy Technology Data Exchange (ETDEWEB)

El Kinawy, O. [National Research centre, Dokki, Cairo (Egypt)

2004-06-15

Jojoba oil and other vegetable oils, such as soybean, sunflower and castor oils, were evaluated to be used as lubricants. Three standard mineral lubricating oils were considered in this study as reference. The essential parameters tested for comparison were the oil viscosity, viscosity index, and viscosity--temperature and shear rate--shear stress relationships. The effect of excessive heating on the vegetable oils' stability was studied and the corresponding parameters were also measured. Jojoba oil was found to be the best among all tested oils, whereas it gave the minimum change in viscosity gradient and hence the highest viscosity index. There was a linear relation between shear rate and shear stress of all oils before and after heat deterioration. Therefore, these oils were considered as Newtonion liquids. However, the oil viscosity, as well as the rate of viscosity variation with temperature, ({delta}{sup '}{eta}/{delta}{tau}) were affected by heat deterioration being lowered in value, in case of jojoba oil, and higher value, in case of castor oil. Jojoba oil was examined for other important properties for its use as a lubricant, such as refractive index, acid value, peroxide value, saponification value, iodine value, flash, fire and pour points. (author)

The Study of the Desulfurization Process of Oil and Oil Products of "Zhanazhol" Oil Field Using the Approaches of Green Chemistry

OpenAIRE

Zhaksyntay K. Kairbekov; Zhannur K. Myltykbaeva; Nazym T. Smagulova; Dariya K. Kanseitova

2015-01-01

In this paper we studied sono catalytic oxidative desulfurization of oil and diesel fraction from “Zhanazhol” oil deposits. We have established that the combined effect of the ultrasonic field and oxidant (ozone-air mixture) in the presence of the catalyst on the oil is potentially very effective method of desulfurization of oil and oil products. This method allows increasing the degree of desulfurization of oil by 62%.

Shale oil. II. Gases from oil shale

Energy Technology Data Exchange (ETDEWEB)

McKee, R H; Manning, P D.V.

1927-01-01

Oil shale (from Colorado) was pyrolyzed, and the gaseous products obtained were studied. The organic material present in oil shale contains carboxyl groups that lose carbon dioxide during pyrolysis before the formation of soluble bitumen. Nitrogen was evolved as ammonia in two stages and was not continuous. The first evolution was from loosely combined nitrogen structures, whereas the second was from more stable forms. No hydrocarbons were present as such in the kerogen. The gaseous products from oil-shale pyrolysis were similar to those obtained by distillation of colophony, amber, coal, and wood. This places the kerogen of the oil shale in the same series of carbonaceous substances as those from which coals are formed. Kerogen appeared to be decomposed in three steps; namely, to insoluble bitumen, to soluble bitumen, and to oil (gas evolution accompanied each step). Its low solubility and the character of its pyrolytic gas indicated that kerogen is largely a resinous residue from vegetation of the past era and may have been formed by the tranportation of coal-forming organic debris to inland salty lakes or carried to the sea by clay-laden waters. The salt water and the natural settling action precipitated the clay and organic matter in an almost homogeneous deposit. Oil shales have existed to the present time because they have not been subjected to high pressures or elevated temperatures that would have changed them to petroleum.

Assessment of an oil palm population from Nigerian Institute for Oil ...

African Journals Online (AJOL)

Oil palm (Elaeis guineensis Jacq.), a monocotyledonous plant belonging to the Arecaceae family, is one of the most important oil crops in the world. In Nigeria, oil palm has benefited immensely from conventional breeding efforts resulting in high yields that have been achieved with this breeding material. However, oil palm ...

Quantification of rice bran oil in oil blends

Directory of Open Access Journals (Sweden)

Mishra, R.

2012-03-01

Full Text Available Blends consisting of physically refined rice bran oil (PRBO: sunflower oil (SnF and PRBO: safflower oil (SAF in different proportions were analyzed for various physicochemical parameters. The quantification of pure rice bran oil in the blended oils was carried out using different methods including gas chromatographic, HPLC, ultrasonic velocity and methods based on physico-chemical parameters. The physicochemical parameters such as ultrasonic velocity, relative association and acoustic impedance at 2 MHz, iodine value, palmitic acid content and oryzanol content reflected significant changes with increased proportions of PRBO in the blended oils. These parameters were selected as dependent parameters and % PRBO proportion was selected as independent parameters. The study revealed that regression equations based on the oryzanol content, palmitic acid composition, ultrasonic velocity, relative association, acoustic impedance, and iodine value can be used for the quantification of rice bran oil in blended oils. The rice bran oil can easily be quantified in the blended oils based on the oryzanol content by HPLC even at a 1% level. The palmitic acid content in blended oils can also be used as an indicator to quantify rice bran oil at or above the 20% level in blended oils whereas the method based on ultrasonic velocity, acoustic impedance and relative association showed initial promise in the quantification of rice bran oil.

Se analizaron diversos parámetros físico-químicos para la evaluación de mezclas de aceites en diferentes proporciones que incluyen: aceite de salvado de arroz físícamente refinado (PRBO: aceite de girasol (SNF y las mezclas PRBO: aceite de cártamo (SAF en diferentes proporciones. La cuantificación de la presencia del aceite de salvado de arroz en las mezclas se llevó a cabo por diferentes métodos, como cromatografía de gases (GC, cromatografía líquida (HPLC, ultrasonidos y métodos basados en otros parámetros f

The oil market

International Nuclear Information System (INIS)

Amic, E.; Lautard, P.

1999-01-01

This chapter examines the structure of the oil industry and the impacts of the oil markets on the hedging strategies of the energy consumers, the oil company, and the energy derivatives' provider. An introduction to market perspectives is presented, and the hedging operations in the jet fuel market in the airline sector are discussed. Trading and risk management within an oil company, the derivatives provider, trading derivatives in a multi-dimensional world, locational risks, and the modelling of term structure and the role of storage are considered. Industrial spreads and the role of refining, future market developments and market strategies for crude oil and oil products, and marketing packages and market risk are addressed

[Laser induced fluorescence spectrum characteristics of common edible oil and fried cooking oil].

Science.gov (United States)

Mu, Tao-tao; Chen, Si-ying; Zhang, Yin-chao; Chen, He; Guo, Pan; Ge, Xian-ying; Gao, Li-lei

2013-09-01

In order to detect the trench oil the authors built a trench oil rapid detection system based on laser induced fluorescence detection technology. This system used 355 nm laser as excitation light source. The authors collected the fluorescence spectrum of a variety of edible oil and fried cooking oil (a kind of trench oil) and then set up a fluorescence spectrum database by taking advantage of the trench oil detection system It was found that the fluorescence characteristics of fried cooking oil and common edible oil were obviously different. Then it could easily realize the oil recognition and trench oil rapid detection by using principal component analysis and BP neural network, and the overall recognition rate could reach as high as 97.5%. Experiments showed that laser induced fluorescence spectrum technology was fast, non-contact, and highly sensitive. Combined with BP neural network, it would become a new technique to detect the trench oil.

Co-processing of standard gas oil and biocrude oil to hydrocarbon fuels

International Nuclear Information System (INIS)

Agblevor, Foster A.; Mante, O.; McClung, R.; Oyama, S.T.

2012-01-01

The major obstacle in thermochemical biomass conversion to hydrocarbon fuels using pyrolysis has been the high oxygen content and the poor stability of the product oils, which cause them to solidify during secondary processing. We have developed a fractional catalytic pyrolysis process to convert biomass feedstocks into a product termed “biocrude oils” (stable biomass pyrolysis oils) which are distinct from unstable conventional pyrolysis oils. The biocrude oils are stable, low viscosity liquids that are storable at ambient conditions without any significant increases in viscosity; distillable at both atmospheric pressure and under vacuum without char or solid formation. About 15 wt% biocrude oils containing 20–25% oxygen were blended with 85 wt% standard gas oil and co-cracked in an Advanced Catalyst Evaluation (ACE™) unit using fluid catalytic cracking (FCC) catalysts to produce hydrocarbon fuels that contain negligible amount of oxygen. For the same conversion of 70% for both the standard gas oil and the biocrude oil/gas oil blends, the product gasoline yield was 44 wt%, light cycle oil (LCO) 17 wt%, heavy cycle oil (HCO) 13 wt%, and liquefied petroleum gas (LPG) 16 wt%. However, the coke yield for the standard gas oil was 7.06 wt% compared to 6.64–6.81 wt% for the blends. There appeared to be hydrogen transfer from the cracking of the standard gas oil to the biocrude oil which subsequently eliminated the oxygen in the fuel without external hydrogen addition. We have demonstrated for the first time that biomass pyrolysis oils can be successfully converted into hydrocarbons without hydrogenation pretreatment. -- Highlights: ► The co-processed product had less than 1% oxygen content and contained biocarbons determined by 14 C analysis. ► The co-processing did not affect the yields of gasoline, LCO, and HCO. ► First demonstration of direct conversion of pyrolysis oils into drop-in hydrocarbon fuels.

Oil pollution

International Nuclear Information System (INIS)

Mankabady, Samir.

1994-08-01

Oil enters the marine environment when it is discharged, or has escaped, during transport, drilling, shipping, accidents, dumping and offshore operations. This book serves as a reference both on the various complex international operational and legal matters of oil pollution using examples such as the Exxon Valdez, the Braer and Lord Donaldson's report. The chapters include the development of international rules on the marine environment, the prevention of marine pollution from shipping activities, liability for oil pollution damage, the conflict of the 1990 Oil Pollution Act and the 1992 protocols and finally the cooperation and response to pollution incidents. (UK)

Do oil dispersants make spilled oil more toxic to fish?

International Nuclear Information System (INIS)

Hodson, P.

2010-01-01

The Deepwater Horizon blowout in the Gulf of Mexico was the world's largest oil spill in terms of duration and volume spilled. Clean-up operations, which involved the continuous and wide-spread use of oil dispersant at the surface and at the seabed discharge point at 1500 metres depth, gave rise to public concern about dispersant toxicity. Reports from the United States Environmental Protection Agency (EPA) claimed little difference in acute toxicity to marine fish and invertebrate species among commonly available dispersants and between dispersed and non-dispersed Louisiana Sweet Crude. Technically, the toxicity of waterborne hydrocarbons does not vary with chemical dispersion. However, the EPA omitted any consideration of loading, and misled the public about the risks of dispersant use in oil clean-up. This study examined the chronic toxicity of dispersed oil to fish embryos. The study revealed that toxicity expressed as oil loading increases by a factor of 10 to 1000 times with dispersion, largely because 10 to 1000 times more oil enters the water column. Since the action of dispersant is on the exposure component of the risk equation, not on the potency of the toxic components of oil, then the risk of oil toxicity to fish increases an equivalent amount.

Influence of Oil Viscosity on Alkaline Flooding for Enhanced Heavy Oil Recovery

Directory of Open Access Journals (Sweden)

Yong Du

2013-01-01

Full Text Available Oil viscosity was studied as an important factor for alkaline flooding based on the mechanism of “water drops” flow. Alkaline flooding for two oil samples with different viscosities but similar acid numbers was compared. Besides, series flooding tests for the same oil sample were conducted at different temperatures and permeabilities. The results of flooding tests indicated that a high tertiary oil recovery could be achieved only in the low-permeability (approximately 500 mD sandpacks for the low-viscosity heavy oil (Zhuangxi, 390 mPa·s; however, the high-viscosity heavy oil (Chenzhuang, 3450 mPa·s performed well in both the low- and medium-permeability (approximately 1000 mD sandpacks. In addition, the results of flooding tests for the same oil at different temperatures also indicated that the oil viscosity put a similar effect on alkaline flooding. Therefore, oil with a high-viscosity is favorable for alkaline flooding. The microscopic flooding test indicated that the water drops produced during alkaline flooding for oils with different viscosities differed significantly in their sizes, which might influence the flow behaviors and therefore the sweep efficiencies of alkaline fluids. This study provides an evidence for the feasibility of the development of high-viscosity heavy oil using alkaline flooding.

The Russian oil

International Nuclear Information System (INIS)

Rucker, Laurent

2003-01-01

This article proposes a brief discussion of various assessments of Russian oil reserves, of the evolutions of Russian oil production (Russia is the second world producer after Saudi Arabia), of the distribution of Russian oil exports among various regions, and of the decrease of Russian oil consumption between 1992 and 2002. It describes the evolution of the actor system as the oil sector has been largely privatised since 1992, and indicates the main companies which should control the Russia market on a medium term. It also discusses the obstacles for the development of Production Sharing Agreements (PSA) between these companies. It addresses the issue of modernisation of the oil transport system as its status and its condition are often an obstacle to oil export for Russian companies. The article finally discusses the price issue, the relationship between Russia and other OPEC countries, and the need for huge investments

A Study on the efficient alleviation of domestic oil price at international oil crisis

Energy Technology Data Exchange (ETDEWEB)

Lee, Young Ku [Korea Energy Economics Institute, Euiwang (Korea)

1999-01-01

For alleviating domestic oil price when the international oil crisis happens, the government has been reacted directly such as using stored oil or alleviation fund. Although the release of stored oil works for short-term depending on the type of crisis, concerning that most of oil crisis had been resulted in temporary supply reduction rather than long-term supply suspension, utilizing the domestic alleviation fund is regarded more economical than storing oil. However, it has been suggested to compare efficiencies of alleviation fund and a futures market regarding the perspectives that using alleviation fund is more inefficient than utilizing a futures market. Moreover, the direct management by government is less efficient than indirect management. As an efficient way to alleviate domestic oil price at international oil crisis, this study presents an effective utilization of trading in futures of crude oil. There is a high probability of occurrence of this kind of oil crisis by judging from the world political situation and the trend of oil market. In such a case, the government as a crude oil importer should minimize the stored oil and utilize a futures market effectively. The subject of alleviating oil price by trading in futures is an oil supplier, such as oil refining companies or oil importers not the government as a prerequisite. Furthermore, the government should approve to include appropriate cost for preparing oil price alleviation in the oil price and it is required that such a government policy should be consistent. (author). 41 refs., 3 figs., 15 Tabs.

Process for separating and recovering oil from oil-sands, etc