WorldWideScience

Sample records for olein

  1. CORRELATION BETWEEN PHYSICOCHEMICAL PROPERTIES OF PALM SUPER/ TOP-OLEINS AND THEIR TRANSPARENT STABILITY

    OpenAIRE

    Nusantoro, Bangun P.

    2012-01-01

    Telah dilakukan proses fraksinasi bertingkat untuk meningkatkan nilai tambah RBD-palm olein. Palm olein difraksinasi menghasilkan super-olein dan super-olein difraksinasi ulang untuk menghasilkan top-olein. Dengan pengulangan proses fraksinasi akan diperoleh fraksi olein dengan derajat ketidak jenuhan yang makin tinggi. Hal ini ditunjukkan dengan makin meningkatnya angka iod dari RBD-palm olein (IV: 57.2) ke top-olein (IV: 71.3). Hasil analisis GC juga menunjukkan terjadinya penin...

  2. The effect of red palm olein and refined palm olein on lipids and haemostatic factors in hyperfibrinogenaemic subjects.

    Science.gov (United States)

    Scholtz, Susanna C; Pieters, Marlien; Oosthuizen, Welma; Jerling, Johann C; Bosman, Magdalena J C; Vorster, Hester H

    2004-01-01

    Little is known about the physiological effects of red palm olein (RPO). The effects of red palm olein and palm olein (POL) compared to sunflower oil (SFO), on lipids, haemostatic factors and fibrin network characteristics in hyperfibrinogenaemic volunteers were investigated. Fifty-nine free-living, hyperfibrinogenaemic volunteers participated in this randomized, controlled, single blind parallel study. After a 4-week run-in, during which subjects received sunflower oil products, they were paired and randomly assigned to one of three intervention groups receiving products containing 25 g/day ( approximately 12% of total energy intake) of either red palm olein, palm olein or sunflower oil for another 4 weeks. Anthropometric measurements, blood samples and dietary intakes were measured before run-in, and before and after intervention. The differences in changes in total serum cholesterol response between palm olein and red palm olein (+0.59 vs. +0.18 mmol/l; p=0.053), and between palm olein and sunflower oil (+0.59 vs. -0.003 mmol/l; p palm olein-and sunflower oil-groups also differed significantly (+0.42 vs. -0.11 mmol/l; p palm olein group compared to the palm olein-and sunflower oil-groups. No effects were found in other haemostatic variables. Palm olein and red palm olein had no independent effect on fibrin network characteristics. In conclusion, compared to palm olein, red palm olein had less detrimental effects on the lipid profile and decreased tissue plasminogen activator antigen. Studies in larger groups are advised for confirmation of results, elucidation of mechanisms and effects of nonglyceride constituents of red palm oil (PO).

  3. Synthesis of Transesterified Palm Olein-Based Polyol and Rigid Polyurethanes from this Polyol

    OpenAIRE

    Arniza, Mohd Zan; Hoong, Seng Soi; Idris, Zainab; Yeong, Shoot Kian; Hassan, Hazimah Abu; Din, Ahmad Kushairi; Choo, Yuen May

    2015-01-01

    Transesterification of palm olein with glycerol can increase the functionality by introducing additional hydroxyl groups to the triglyceride structure, an advantage compared to using palm olein directly as feedstock for producing palm-based polyol. The objective of this study was to synthesize transesterified palm olein-based polyol via a three-step reaction: (1) transesterification of palm olein, (2) epoxidation and (3) epoxide ring opening. Transesterification of palm olein yielded approxim...

  4. Palm oil and palm olein frying applications.

    Science.gov (United States)

    Ismail, Razali

    2005-01-01

    Several million tones of palm oil and palm olein are used annually in the world for frying. This paper will discuss their frying performances in three major applications - industrial production of potato chips/crisps, industrial production of pre-fried frozen French fries and in fast food outlets. In the first study, about four tones of potato chips were continuously fried 8 hours a day and five days a week. The palm olein used (with proper management) performed well and was still in excellent condition and usable at the end of the trial. This was reflected in its low free fatty acid (FFA) content of around 0.23%, peroxide value of 4 meq/kg, anisidine value of 16, low polar and polymer contents of 10% and 2%, respectively, induction period (OSI) of 21 hours and high content of tocopehrols and tocotrienols of 530 ppm even after >1900 hours. In the second study in which an average 12 tones pre-fried frozen French fries were continuously fried a day for 5 days a week, palm oil performed excellently as reflected by its low FFA of 0.34%, food oil sensor reading of 1.1, low polar and polymer contents of 17% and 2.8%, respectively, over the 12 days of trial. In the third study in which palm shortening, palm oil and palm olein were simultaneously used to intermittently fry chicken parts in the laboratory simulating the conditions in fast food outlets, the three frying oils also performed very satisfactorily as reflected by their reasonably low FFA of 180 degrees C, and polar and polymer contents of <25% and <6%, respectively, after 5 days of consecutive frying. All the quality indicators did not exceed the maximum discard points for frying oils/fats in the three applications, while the fried food product was well accepted by the in-house train sensory panel using a-nine point hedonic score.

  5. Investigation on the Use of Palm Olein as Lubrication Oil

    Directory of Open Access Journals (Sweden)

    U. RATCHEL

    2006-01-01

    Full Text Available The research work is on the possibility of producing lubricating oil from vegetable oil with palm olein as a case study. The sample analysed was obtained from Vandeikya Local Government Area of Benue State. Some of the physical and chemical properties such as viscosity, flash/fire point, pour point and specific gravity were analysed. This sample was bleached to remove the red colour (carotene and gummy materials. The bleached sample was tested to determine the above mentioned properties. Comparison of the crude palm olein and the bleached sample with the conventional lubricants obtained from Elf Plc, Kaduna and Unipetrol Plc, Kaduna was made. Finally, it was discovered that the crude palm olein and the bleached sample exhibit a good base as a lubricant.

  6. Perbandingan Hasil Analisis Beberapa Parameter Mutu Pada Crude Palm Olein Yang Diperoleh Dari Pencampuran Cpo Dan Rbd Palm Olein Terhadap Teoretis

    OpenAIRE

    Alfian, Zul

    2010-01-01

    Telah dilakukan analisis crude palm olein yang diperoleh dari pencampuran crude palm oil dan RBD palm olein. Hasil analisisnya telah dibandingkan dengan hasil teoretisnya. Analisis crude palm olein tersebut didasarkan pada parameter-parameter kadar asam lemak bebas (ALB), kadar air, kadar pengotor. Hasil perbandingan menyimpulkan bahwa hasil analisis yang dilakukan untuk kadar asam lemak bebas: 1,02%, kadar air: 0,056%, kadar pengotor: 0,012%. Sedangkan hasil teoretis untuk kadar asam lemak...

  7. AKUMULASI LIPID HATI DAN PROFIL LIPID DARAH TIKUS Sprague Dawley YANG DIINTERVENSI MINYAK SUPER OLEIN DAN OLEIN

    OpenAIRE

    Naufal Muharam Nurdin; Rimbawan Rimbawan; Sri Anna Marliyati; Drajat Martianto; Mawar Subangkit

    2016-01-01

    ABSTRACTThe objective of this research was to analyze the effect of olein and super olein palm oil on blood lipid profile (total cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride) and fatty liver condition of Sprague Dawley rats. The design used was pre and post test with control group design. The intervention run for 8 weeks using 20 rats which were divided into four treatments i.e: (1) standard-low fat feed and water (negative control/KN), (2) standard-low fat feed and dried e...

  8. Penentuan Bilangan Iodin Terhadap RBD Palm Olein Yang Berasal Dari Daerah Sumatera Utara Dan Dumai

    OpenAIRE

    Imanuddin

    2009-01-01

    Telah dilakukan penentuan bilangan iodin dari RBD Palm Olein yang merupakan hasil dari pengolahan minyak mentah kelapa sawit. Pengambilan sampel secara acak yang dilakukan terhadap RBD Palm Olein dari daerah Sumatera Utara dan daerah Dumai. Penentuan bilangan iodin dilakukan dengan menggunakan metode iodometri. Dari hasil analisa diperoleh bilangan iodin RBD Pal Olein dari daerah Sumatera Utara sebesar 59,31 mgr/gr dan dari daerah dumai 56,03 mgr/gr. Dari hasil analisa menunjukkan bahwa bilan...

  9. Optimization on Epoxidation of Palm Olein by Using Performic Acid

    Directory of Open Access Journals (Sweden)

    Darfizzi Derawi

    2010-01-01

    Full Text Available The epoxidation process of palm olein (POo was carried out by using in situ generated performic acid (HCOOOH to produce epoxidized palm olein (EPO. HCOOOH was produced by mixing of formic acid (HCOOH as oxygen carrier and hydrogen peroxide (H2O2 as oxygen donor in various ratio of POo: HCOOH: H2O2. The effect of HCOOH and H2O2 concentration, temperature, stirring effect and reaction time were studied. The presence of oxirane ring of EPO was characterised by fourier transformation infra-red (FTIR, proton and carbon nuclear magnetic resonance (1H-NMR and (13C-NMR spectra. The results showed that an optimum oxirane oxygen content (OOC value was obtained by using mol ratio of 1: 5: 2 at 150 minutes.

  10. ANALISIS KONTRAK BERJANGKA OLEIN DI BURSA BERJANGKA JAKARTA

    Directory of Open Access Journals (Sweden)

    Andam Dewi

    2011-09-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 st1\\:*{behavior:url(#ieooui } /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} Study about efficient market hypothesis is a common object for many financial researchers. Nevertheless, there are still limited studies about futures contract market particularly in the emerging market. The purposes of this study were to test the weak form efficiency of the Olein futures contract in the Jakarta Futures Exchange and to seek factors that can affect the fluctuation of Olein futures contract price. ARIMA and GARCH models were used as the basis for the analyses. Results of the study indicated that using weekly data, the weak form efficient market (random walk hypothesis was rejected for the Olein futures contract in the Jakarta Futures Exchange, meaning that the market was in efficient.This implies that some one will be able to outperform the market using technical analysis for predicting future price changes. Furthermore, using monthly data, the fluctuation of Olein futures contract returnis influenced significantly by interest rate, exchange rate and CPO price.   Keywords : Jakarta Futures Exchange, Efficient Market Hypothesis, ARIMA, GARCH

  11. An interesterified palm olein test meal decreases early-phase postprandial lipemia compared to palm olein: a randomized controlled trial.

    Science.gov (United States)

    Hall, Wendy L; Brito, Marcela Fiuza; Huang, Junlan; Wood, Lucy V; Filippou, Androulla; Sanders, Thomas A B; Berry, Sarah E E

    2014-09-01

    Palm oil that has been interesterified to produce a higher proportion of palmitic acid (16:0) in the sn-2 position reduces postprandial lipemia in young, normolipidemic men and women, but effects in older subjects with higher fasting triacylglycerol (TAG) concentrations are unknown. We tested the hypothesis that high-fat meals rich in interesterified palm olein (IPO) decrease lipemia and alter plasma lipoprotein fraction composition compared to native palm olein (NPO) in men aged 40-70 years with fasting TAG concentrations ≥1.2 mmol/L. Postprandial changes in plasma lipids following meals containing 75 g fat (NPO and IPO) were compared using a randomized, double-blind crossover design (n = 11). Although there were no significant differences in plasma TAG concentrations between meals over the total 6-h postprandial measurement period, IPO resulted in a decreased plasma TAG response during the first 4 h of the postprandial period (iAUC 1.65 mmol/L h, 95% CI 1.01-2.29) compared to NPO (iAUC 2.33 mmol/L h, 95% CI 1.58-3.07); meal effect P = 0.024. Chylomicron fraction TAG concentrations at 4-6 h were slightly reduced following IPO compared to NPO [NPO-IPO mean difference 0.29 mmol/L (95% CI -0.01-0.59), P = 0.055]. There were no differences in IDL fraction TAG, cholesterol or apolipoprotein B48 concentrations following IPO compared with NPO. In conclusion, consuming a meal containing palm olein with a higher proportion of 16:0 in the sn-2 position decreases postprandial lipemia compared to native palm olein during the early phase of the postprandial period in men with higher than optimal fasting triacylglycerol concentrations.

  12. Preparation of palm olein enriched with medium chain fatty acids by lipase acidolysis.

    Science.gov (United States)

    Chnadhapuram, Mounika; Sunkireddy, Yella Reddy

    2012-05-01

    Medium chain (MC) fatty acids, caprylic (C8:0) and capric (C10:0) were incorporated into palm olein by 1,3-specific lipase acidolysis, up to 36% and 43%, respectively, when added as mixtures or individually after 24h. It was found that these acids were incorporated into palm olein at the expense of palmitic and oleic acids, the former being larger in quantity and reduction of 18:2 was negligible. The modified palm olein products showed reduction in higher molecular weight triacylglycerols (TGs) and increase in concentration of lower molecular weight TGs compared to those of palm olein. Fatty acids at sn-2 position in modified products were: C10:0, 4%; C16:0, 13%; C18:1, 66%; and C18:2, 15.4%. DSC results showed that the onset of melting and solids fat content were considerably reduced in modified palm olein products and no solids were found even at and below 10°C and also the onset of crystallisation was considerably lowered. The cloud point was reduced and iodine value dropped from 55.4 to 38 in modified palm olein. Thus, nutritionally superior palm olein was prepared by introducing MC fatty acids with reduced palmitic acid through lipase acidolysis.

  13. Synthesis of Transesterified Palm Olein-Based Polyol and Rigid Polyurethanes from this Polyol.

    Science.gov (United States)

    Arniza, Mohd Zan; Hoong, Seng Soi; Idris, Zainab; Yeong, Shoot Kian; Hassan, Hazimah Abu; Din, Ahmad Kushairi; Choo, Yuen May

    Transesterification of palm olein with glycerol can increase the functionality by introducing additional hydroxyl groups to the triglyceride structure, an advantage compared to using palm olein directly as feedstock for producing palm-based polyol. The objective of this study was to synthesize transesterified palm olein-based polyol via a three-step reaction: (1) transesterification of palm olein, (2) epoxidation and (3) epoxide ring opening. Transesterification of palm olein yielded approximately 78 % monoglyceride and has an hydroxyl value of approximately 164 mg KOH g(-1). The effect of formic acid and hydrogen peroxide concentrations on the epoxidation reaction was studied. The relationships between epoxide ring-opening reaction time and residual oxirane oxygen content and hydroxyl value were monitored. The synthesized transesterified palm olein-based polyol has hydroxyl value between 300 and 330 mg KOH g(-1) and average molecular weight between 1,000 and 1,100 Da. On the basis of the hydroxyl value and average molecular weight of the polyol, the transesterified palm olein-based polyol is suitable for producing rigid polyurethane foam, which can be designed to exhibit desirable properties. Rigid polyurethane foams were synthesized by substituting a portion of petroleum-based polyol with the transesterified palm olein-based polyol. It was observed that by increasing the amount of transesterified palm olein-based polyol, the core density and compressive strength were reduced but at the same time the insulation properties of the rigid polyurethane foam were improved.

  14. Palm olein oil produces less lipid peroxidation products than soya bean oil.

    Science.gov (United States)

    Zaiton, Z; Merican, Z; Khalid, B A; Mohamed, J B; Baharom, S

    1997-06-01

    The soleus muscles of hyperthyroid rats were used to investigate the effect of palm olein oil and soya bean oil on the production of lipid peroxidation products. It was found that palm olein oil but not soya bean oil significantly decreased malonaldehyde and conjugated diene levels of the soleus muscles of hyperthyroid rats. These findings suggest that palm olein per se produces less lipid peroxidation products than soya bean oil. Such an assay method gives a composite net picture of the propensity of an oil to produce lipid peroxidation products.

  15. Deep-fat frying of meat products in palm olein

    Directory of Open Access Journals (Sweden)

    Cibele Cristina Osawa

    2012-12-01

    Full Text Available This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only. The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid, while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.

  16. Extreme pressure properties investigation of palm olein using four ball tribotester

    Science.gov (United States)

    Khairuldean, A. K.; Ing, T. Chiong; Che Kob, Mohd Salman; Budianto, Aries; Bambang, S.; Baharin, T. Kamarul; Ariyono, S.; Syahrullail, S.

    2012-06-01

    This experiment conducted using Four Ball Tribotester as a tool to obtained data for extreme pressure properties of Refined, Bleached, and Deodorized (RBD) Palm Olein. In this paper, test method ASTM D2783 - 03 (Reapproved 2009) been adapted to monitor the pressure effect in wear and frictional torque of RBD Palm Olein. This test method provides reliable information because it resemble to the eventual mechanisms for lubricating stress of the fluids under pressure similar in gear transmission operation. Wherein, pressure applied between surface to surface contacts and sliding between surface in gear and wet clutch mechanism. From this research, the results provide an understanding of RBD Palm Olein performance against extreme pressure condition. It was found that RBD Palm Olein oil has good mild extreme pressure properties, but film breakdown occurs at higher pressure load. The frictional torque results also indicated with pressure increment, the friction force occurs between moving bodies also increase.

  17. Thermal Diffusivity of Palm Olein and Compounds Containing β-carotene

    Science.gov (United States)

    de Freitas Cabral, A. J.; de Oliveira, P. C.; Moreira, S. G. C.; Alcantara, P.

    2011-09-01

    The effect of dissolving β-carotene into palm olein was experimentally investigated using time-resolved thermal lens spectroscopy. The thermal diffusivity of palm olein was measured, and the dependence on the concentration of the compounds was studied. The results show an enhancement in the thermal diffusivity by increasing the quantity of β-carotene in the compounds. This behavior was interpreted on the basis of the electronic structure of the β-carotene molecule.

  18. Hubungan Harga Bilangan Iodin Dan Titik Keruh Terhadap Olein Yang Diperoleh Dari Hasil Fraksinasi RBDPO Pada PT. Smart Tbk.

    OpenAIRE

    Nasution, Zahria hafni

    2011-01-01

    Refined Bleached Deodoreized Palm Olein (RBDP Olein) obtained from fractination results of Refined Bleached Deodoreized Palm Oil (RBDPO). Quality of RBDP Olein can be determined with analysis of iodine value and cloud point. The higher iodine value, the higher unsatiation so cloud point is lower. So that the quality of RBDP Olein is better. The research results obtained that the price of iodine value 56.16 - 60.22 and cloud point 6.2 - 9.6, where in relation to the increase in the iodine val...

  19. Effect of enzymatic interesterification on melting point of palm olein.

    Science.gov (United States)

    Yassin, Atif A A; Mohamed, Ibrahim O; Ibrahim, Mohd N; Yusoff, Mohd S A

    2003-07-01

    Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60 degrees C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively. The interesterification process resulted in the formation of new TAGs, mainly tripalmitin and dipalmitostearin, both of which were absent in the original oil. These changes in TAG composition resulted in an increase in slip melting point, from the original 25.5 degrees C to 36.3, 37.0, and 40.0 degrees C in the modified POo with 30, 50, and 70% stearic acid, respectively. All the reactions attained steady state in about 6 h. This type of work will find great applications in food industries, such as confectionery.

  20. High oleic enhancement of palm olein via enzymatic interesterification.

    Science.gov (United States)

    Lin, Siew Wai; Huey, Saw Mei

    2009-01-01

    Acidolysis to incorporate oleic acid into refined, bleached and deodorized (RBD) palm olein (IV 56) using various lipases (enzymes) as catalysts to increase the oleic content of the oil was investigated. Immobilised lipases (lipase PLG, Lipozyme TL IM, Lipozyme RM IM and Novozym 435) and non-immobilised lipase (lipase PL) were used in this study to compare the effectiveness of the selected lipases in catalyzing the reaction to produce a high oleic oil. The results showed that the TAG of OLO/OOL content was increased at least 4 fold and OOO content was increased at least 3 fold when a 5% enzyme load was used. Lipase PL showed the greatest increase in tri-unsaturated triacylglycerols (TAGs) content. A pilot scale experiment conducted using TL IM enzyme, followed by recovery of the oil and fractionation allows the production of oils with varying oleic contents. A high oleic content of 56% was achievable.

  1. Enzymatic synthesis of fatty amides from palm olein.

    Science.gov (United States)

    Al-Mulla, Emad A Jaffar; Yunus, Wan Md Zin Wan; Ibrahim, Nor Azowa Bt; Rahman, Mohd Zaki A

    2010-01-01

    Fatty amides have been successfully synthesized from palm olein and urea by a one-step lipase catalyzed reaction. The use of immobilized lipase as the catalyst for the preparation reaction provides an easy isolation of the enzyme from the products and other components in the reaction mixture. The fatty amides were characterized using Fourier transform infrared (FTIR) spectroscopy, proton nuclear magnetic resonance ((1)H NMR) technique and elemental analysis. The highest conversion percentage (96%) was obtained when the process was carried out for 36 hours using urea to palm oil ratio of 5.2: 1.0 at 40 degrees C. The method employed offers several advantages such as renewable and abundant of the raw material, simple reaction procedure, environmentally friendly process and high yield of the product.

  2. Enzymatic synthesis of palm olein-based fatty thiohydroxamic acids.

    Science.gov (United States)

    Al-Mulla, Emad A Jaffar; Yunus, Wan Md Zin Wan; Ibrahim, Nor Azowa Bt; Rahman, Mohd Zaki Ab

    2010-01-01

    Fatty thiohydroxamic acids (FTAs) have been successfully synthesized from palm olein and thiohydroxamic acid by a one-step lipase catalyzed reaction. The use of immobilized lipase (Lipozyme RMIM) as the catalyst for the preparation reaction provides an easy isolation of the enzyme from the products and other components in the reaction mixture. The FTAs were characterized using Fourier transform infrared (FTIR) spectroscopy, proton nuclear magnetic resonance ((1)H NMR) technique and elemental analysis. The highest conversion percentage (95 %) was obtained when the process was carried out for 30 hours using urea to palm oil ratio of 6.0: 1.0 at 40 °C. The method employed offers several advantages such as renewable and abundant of the raw material, simple reaction procedure, environmentally friendly process and high yield of the product.

  3. Oleins as a source of estolides for biolubricant applications

    Directory of Open Access Journals (Sweden)

    García-Zapateiro, L. A.

    2010-06-01

    Full Text Available This study deals with the synthesis of estolides from high-oleic sunflower oil oleins, and its potential use as viscosity modifiers for biolubricant applications. Synthesis reactions were monitored for 24 h. Estolide molecular weight increased continuously with reaction time. Dynamic viscosities and densities of the different estolides were measured in a temperature range comprised between 10 and 120 °C. Maximum viscosities and estolide molecular weight were obtained after 12 h of reaction. However, the largest viscosity increments were observed within the first 3 hours of processing, due to a dramatic increase in the molecular weight of the estolides.

    En este estudio se presenta la síntesis de estólidos a partir de oleinas de girasol alto-oleico y su utilización potencial como modificadores de la viscosidad en aplicaciones como biolubricantes. La reacción de síntesis se controló durante 24h. El peso molecular de los estólidos se incrementa durante todo el periodo de reacción. Las viscosidades dinámicas y densidades de los diferentes estólidos se midieron en un rango de temperatura entre 10 y 120 °C. El máximo de viscosidad y de peso molecular se alcanza al cabo de 12 horas de reacción, sin embargo, el incremento mayor de viscosidad se produce durante las 3 primeras horas de tratamiento debido al importante aumento del peso molecular del estólido.

  4. The Effect of Tertiary Butyl Hydroquinone on the Biodegradability of Palm Olein

    Directory of Open Access Journals (Sweden)

    Emmanuel ALUYOR

    2009-07-01

    Full Text Available Poor oxidative stability is demonstrated by most vegetable oils especially in industrial situations. Antioxidants are widely used for overcoming poor oxidative stability in vegetable oils. The adverse effect of additives on the overall biodegradability of vegetable oil based industrial fluids could however be a concern. Biodegradability provides an indication of the persistence of any particular substance in the environment. The superior biodegradation of vegetable oils in comparison with mineral based oils has been demonstrated severally, leaving scientists with the lone challenge of finding economic and safe means to improve their working efficiency in terms of their poor oxidative stability. This study investigated the extent to which the use of the antioxidant Tertiary butyl hydroquinone (TBHQ in palm olein impaired biodegradability, and described the relationship between antioxidant loading and biodegradability. Increased antioxidant loading resulted in a matching decrease in biodegradability. Using the total cumulative oxygen depletion value of pure refined palm olein at the end of the 28 day period as a standard of comparison, a 0.02% concentration of TBHQ in palm olein resulted in a 25% loss in biodegradability; a 2% concentration of TBHQ resulted in a 56.5% loss in biodegradability. At 6% TBHQ concentration, no biodegradation was observed in the palm olein sample studied.

  5. Palm olein in infant formula: absorption of fat and minerals by normal infants.

    Science.gov (United States)

    Nelson, S E; Rogers, R R; Frantz, J A; Ziegler, E E

    1996-09-01

    Palm olein, a low-melting fraction of palm oil, and soy oil can be combined to obtain fat blends with proportions of palmitic and oleic acids similar to those of human milk. We compared the absorption of fat and calcium by infants fed a formula containing a blend of palm olein (53%) and soy oil (47%) (Formula PO/S) with that by infants fed a formula containing a blend of soy oil (60%) and coconut oil (40%) (Formula S/C). In a randomized crossover design, one study was performed with each formula in each of 11 normal infants ranging in age from 27 to 161 d. Six of the infants were admitted for 72-h metabolic balance studies. In the other five infants, feces (with some admixture of urine) were collected at home for 96 h by using acid-washed cloth diapers. Mean (+/- SD) absorption of fat was 90.6 +/- 1.6% of intake when Formula PO/S was fed and 95.2 +/- 1.1% of intake when Formula S/C was fed; the difference was significant (P palm olein and 47% soy oil than from a mixture of 60% soy oil and 40% coconut oil, and that absorption of calcium is less from a formula containing palm olein, presumably because of the formation of insoluble calcium soaps of unabsorbed palmitic acid.

  6. Carbopol 934, 940 and Ultrez 10 as viscosity modifiers of palm olein esters based nano-scaled emulsion containing ibuprofen

    National Research Council Canada - National Science Library

    Abdullah, Ghassan Zuhair; Abdulkarim, Muthanna Fawzy; Mallikarjun, Chitneni; Mahdi, Elrashid Saleh; Basri, Mahiran; Sattar, Munavvar Abdul; Noor, Azmin Mohd

    2013-01-01

    .... This work aimed to modify the poor flow properties of a nano-scaled emulsion comprising palm olein esters as the oil phase and ibuprofen as the active ingredient for topical delivery. Three Carbopol ® resins...

  7. Performance of phytochemical antioxidant systems in refined-bleached-deodorized palm olein during frying.

    Science.gov (United States)

    Jaswir, Irwandi; Che Man, Yaacob B; Hassan, Torla H

    2005-01-01

    Antioxidants are important inhibitory compounds against the oxidative deterioration of food. This study investigated the effects of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the physico-chemical characteristics of refined, bleached and deodorized (RBD) palm olein during the frying of potato chips. The effects of various mixtures of the antioxidants on the oil was also studied in repeated deep frying. The response surface methodology was used to optimize the composition of mixed antioxidants used. A comparative study was carried out with synthetic antioxidants. Samples of the oil after frying were analyzed for different physical and chemical properties. OR and OS were found to be effective phytochemical antioxidants protecting RBD palm olein against oxidative deterioration during frying.

  8. Development of Flexible Polyurethane Nanostructured Biocomposite Foams Derived from Palm Olein-Based Polyol

    Directory of Open Access Journals (Sweden)

    Srihanum Adnan

    2016-01-01

    Full Text Available This study examined the effect of organoclay montmorillonite (OMMT on the mechanical properties and morphology of flexible polyurethane/OMMT nanocomposite (PU/OMMT foams prepared from petroleum- and palm olein-based polyols. Palm-based PU foams exhibited inferior mechanical strength as compared to neat petroleum PU foams. However, addition of OMMT significantly improved the foams strength of flexible polyurethane/OMMT nanocomposite foams prepared from palm olein-based polyol (PU bionanocomposite foam. The morphology analysed by scanning electron microscopy (SEM showed that the cell size of the foam decreased with increasing OMMT content. PU bionanocomposite foam with 5 wt% of OMMT had the most improved tensile (63% and tear (48% strengths compared to its neat counterpart. Transmission electron microscopy (TEM revealed the exfoliated structure of the respective foam. It was concluded that OMMT improved mechanical properties and morphology of PU foams.

  9. Lipid Profile and Antioxidant Enzymes in Normal and Stressed Rat Fed with Palm Olein

    Directory of Open Access Journals (Sweden)

    Eqbal M.A. Dauqan

    2012-01-01

    Full Text Available Problem statement: The objective of the study was to evaluate the effect of Red Palm Olein (RPO and Palm Olein (PO on lipid profile and antioxidant enzyme in normal and stressed rat. Approach: Thirty six Sprague Dawley male rats which were randomly divided into six groups of 6 rats per group (tree normal groups and three stressed groups were treated with 15% of RPO and PO for four weeks. Results: The results at 4 weeks of treatment showed a decline in Low Density Lipoprotein Cholesterol (LDL-C level at RPO and PO for normal and stressed groups compared to the control group. The High Density Lipoprotein Cholesterol (HDL-C level increased in RPO and PO of the normal and stressed groups. There was significant decreased (p≤0.05 in the TC in RPO normal group for 4 weeks of treatment compared to the control group while the TC in PO was within the normal range and increased in stressed group. After 4 weeks of treatment the study indicated that there was no significant (p≥0.05 effect on antioxidant enzyme (superoxide dismutase in stressed rat liver but there was a significant decreased (p≤0.05 on catalase in stressed rat liver. Conclusion: These results could be due to the high content of vitamin E (tocopherols and tocotrienols and β-carotene in red palm olein.

  10. Wear characteristic of RBD palm olein using four-ball tribotester

    Science.gov (United States)

    Syahrullail, S.; Wira, J. Y.; Kameil, A. H. M.; Fawwaz, W. N.

    2012-06-01

    Palm oil shows a great potential to be used as a lubricant. It is a vegetable oil which is environmentally friendly and has a high biodegradability in comparison to mineral oil. However, the research of the properties of palm oil based lubricant from the industrial point of view has never been widely conducted. In this research, the tribological properties of RBD palm olein; which is one of the palm oil refine product, was tested with four-ball tribotester to investigate its wear resistance. The testing method followed the ASTM D4172. The investigation was continued with 40kg, 80kg and 120 kg normal loads. For comparison, similar experimental and analytical works were done with additive-free paraffinic mineral oil and their results were compared with RBD palm olein. The analysis focused on the temperature properties, friction coefficient and wear observation. Results show that RBD palm olein has a good wear resistance performance in high and low temperature compared to additive free paraffinic mineral oil, especially at high normal load.

  11. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil.

    Science.gov (United States)

    Maruyama, Jessica Mayumi; Soares, Fabiana Andreia Schafer De Martini; D'Agostinho, Natalia Roque; Gonçalves, Maria Inês Almeida; Gioielli, Luiz Antonio; da Silva, Roberta Claro

    2014-03-12

    Two commercial emulsifiers (EM1 and EM2), containing predominantly monoacylglycerols (MAGs), were added in proportiond of 1.0 and 3.0% (w/w) to coconut oil and palm olein. EM1 consisted of approximately 90% MAGs, whereas EM2 consisted of approximately 50% MAGs. The crystallization behavior of these systems was evaluated by differential scanning calorimetry (DSC) and microscopy under polarized light. On the basis of DSC results, it was clear that the addition of EM2 accelerated the crystallization of coconut oil and delayed the crystallization of palm olein. In both oils EM2 addition led to the formation of smaller spherulites, and these effects improved the possibilities for using these fats as ingredients. In coconut oil the spherulites were maintained even at higher temperatures (20 °C). The addition of EM1 to coconut oil changed the crystallization pattern. In palm olein, the addition of 3.0% (w/w) of this emulsifier altered the pattern of crystallization of this fat.

  12. Modulation of human lipids and lipoproteins by dietary palm oil and palm olein: a review.

    Science.gov (United States)

    Sundram, K

    1997-03-01

    Several human clinical trials have now evaluated palm oil's effects on blood lipids and lipoproteins. These studies suggest that palm oil and palm olein diets do not raise plasma TC and LDL-cholesterol levels to the extent expected from its fatty acid composition. With maximum substitution of palm oil in a Western type diet some coronary heart disease risk factors were beneficially modulated: HDL2-cholesterol was significantly increased while the apolipoprotein B/A1 ratio was beneficially lowered by palm oil. Comparison of palm olein with a variety of monounsaturated edible oils including rapeseed, canola, and olive oils has shown that plasma and LDL-cholesterol were not elevated by palm olein. To focus these findings, specific fatty acid effects have been evaluated. Myristic acid may be the most potent cholesterol raising saturated fatty acid. Palmitic acid effects were largely comparable to the monounsaturated oleic acid in normolipidaemic subjects while trans fatty acids detrimentally increased plasma cholesterol, LDL-cholesterol, lipoprotein Lp(a) and lowered the beneficial HDL-cholesterol. Apart from these fatty acids there is evidence that the tocotrienols in palm oil products may have a hypocholesterolaemic effect. This is mediated by the ability of the tocotrienols to suppress HMG-CoA reductase. These new findings on palm oil merit a scientific reexamination of the classical saturated fat-lipid hypothesis and its role in lipoprotein regulation.

  13. Effectiveness of immobilized lipase Thermomyces lanuginosa in catalyzing interesterification of palm olein in batch reaction.

    Science.gov (United States)

    Saw, Mei Huey; Siew, Wai Lin

    2014-01-01

    Lipase Thermomyces lanuginosa has shown potential in modifying oils and fats through interesterification. Analyzing the physicochemical properties of the modified oils is important to determine the effectiveness of lipase in catalyzing interesterification. In this study, the effectiveness of the immobilized lipase (Lipozyme(®) TL IM) in catalyzing interesterification of palm olein in pilot-scale batch reactor was determined. The evaluation was done by analyzing the changes of triacylglycerol (TAGs) composition, sn-2 position fatty acids composition and the physical properties of the palm olein after the interesterifications. The pilot-scale batch reaction was conducted for 8 hours with 5 %w/w enzyme dosage based on the results of TAGs composition of the laboratory-scale interesterified products. The pilot-scale results showed that Lipozyme(®) TL IM act as an effective enzyme in converting TAGs, in which 4.5% of trisaturated TAGs (PPP and PPS) were produced in the batch reaction. The formation of these new TAGs had also altered the thermal and physical properties of the palm olein. These interesterified products showed a broad peak and shoulder at high temperature, ranging from 10°C to 40°C, indicating the formation of some new TAGs with high melting points. However, the enzyme did not perform perfectly as a 1,3-specific enzyme in the reaction as a significant reduction of oleic acid and an increment of palmitic acid at the sn-2 position was observed.

  14. Assessment of transesterified palm olein and Moringa oleifera oil blends as vanaspati substitutes.

    Science.gov (United States)

    Nadeem, Muhammad; Azeem, Muhammad Waqar; Rahman, Fazal

    2015-04-01

    This study aimed to investigate the suitability of Moringa oleifera oil and palm olein blends as vanaspati substitutes on the basis of physico-chemical and sensory characteristics. Blends were prepared either by blending Moringa oleifera oil or palm olein at 25:75, 50:50, 75:25, and 100 ratios, transesterified by Rhizopus miehei, compared with market vanaspati, designated as T1, T2, T3, T4 and T5, respectively. The blends were filled in 3-layer polyethylene pouch packs, stored at ambient temperature, sampled at every at 0, 90 and 180-days for the assessment of storage stability. The melting point and iodine value of T2 and control were 36.8, 37.2 °C and 62.2, 51.8, with no effect on free fatty acids content, peroxide, anisidine values and color of the deodorized stuffs. C18:1 content of T2 was 59.7 % with no trans fatty acids. Trans fatty acid content of the market vanaspati was 22.9 %. The addition of Moringa oleifera oil improved the induction period of the blends strongly inhibited the formation of primary and secondary oxidation products. The overall acceptability score of French fries prepared in T2 was 81 % of the total score (9). Blend containing 50 % palm olein and 50 % Moringa oleifera oil can be used in the formulation of a functional shelf stable fat that can be used as a vanaspati substitute.

  15. Effect of four different vegetable oils (red palm olein, palm olein, corn oil, coconut oil) on antioxidant enzymes activity of rat liver.

    Science.gov (United States)

    Dauqan, Eqbal; Sani, Halimah Abdullah; Abdullah, Aminah; Kasim, Zalifah Mohd

    2011-03-15

    The objective of the study was to evaluate the effect of four different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO), coconut oil (COC)] on antioxidant enzymes activity of rat liver. Sixty six Sprague Dawley male rats which were randomly divided into eleven groups of 6 rats per group and were treated with 15% of RPO, PO, CO and COC for 4 and 8 weeks. Rats in the control group were given normal rat pellet only while in treated groups, 15% of additional different vegetable oils were given. After 4 weeks of treatment the catalase (CAT) activity results showed that there was no significance difference (p > or = 0.05) between the control group and treated groups while after 8 weeks of treatment showed that there was no significant different (p > or = 0.05) between control group and RPO group but the treated rat liver with PO, CO and COC groups were the lowest and it were significantly lower (> or = 0.05) than control group. For superoxide dismutase (SOD) there was no significance difference (p > or = 0.05) between the control group and treated groups of vegetable oils after 4 and 8 weeks of treatment. Thus the study indicated that there was no significant (p > or = 0.05) effect on antioxidant enzyme (superoxide dismutase) but there was significant effect (p > or = 0.05) on catalase in rat liver.

  16. Evaluation on the tribological properties of palm olein in different loads applied using pin-on-disk tribotester

    Directory of Open Access Journals (Sweden)

    N. Sapawe

    2014-12-01

    Full Text Available The vegetable oil based lubricant as lubricant in various applications were intensified and eyed by the industry due to its superior tribological properties, and has potential to replace petroleum based lubricants. Palm olein could be suitable and attractive candidate as the lubricant to be studied due to its good advantages and large production in country. Thus, in the study the behavior of RBD palm olein characteristic was investigated by pin on disk experiment in which the hemispherical pin was loaded against the rotating grooved disk. The experiments by sliding were performed in pin on disk tester using titanium as material for both hemispherical pin and grooved disk. The test were implemented by dropping 5 ml of RBD palm olein as lubricating oil on sliding surface at different loads applied which were 5N, 20N, 40N and 80N. The wear rate of the pin and friction coefficient was also investigated. The weight loss and surface roughness before and after experiment were analyzed. All the results obtained were compared to hydraulic oil and paraffinic mineral oil. From the analysis, friction coefficient acquired lubricated with RBD palm olein was the lowest for both conditions. Wear rate obtained for three lubricants increased from 5N to 20N load, then decreased after 40N load and increased again after 80N load exerted. Wear obtained lubricated with hydraulic oil shows the lowest value compared to paraffinic mineral oil and RBD palm olein.

  17. KARAKTERISTIK MINYAK CAMPURAN RED PALM OIL DENGAN PALM KERNEL OLEIN (Characteristics of Oil Blends from Red Palm Oil and Palm Kernel Olein

    Directory of Open Access Journals (Sweden)

    Maria Ulfah

    2016-10-01

    Full Text Available Characteristics of oil blends has been produced from red palm oil (RPO and palm kernel olein (PKOo with seven ratios with a total of 100, namely A (0:100, B (25:75, C (40:60, D (50:50, E (60:40, F (75:25 and G (100:0 v/v investigated with randomized complete block design. The result showed that different of ratio levels RPO and PKOo have some effects on peroxide value, saponification value, melting point, cloud point and β-carotene content from RPO-PKOo oil blends, but has not effect on free fatty acid content. Higher level of PKOo content on formulas oil blends were decreased of saponification value and melting point, but was increased of cloud point. The best of RPOPKOo oil blends has been obtained at ratio 50:50 (v/v, with 459.52 ppm β-carotene, 1.35 meq/kg peroxide value, 0.09 % free fatty acid, 202.60 saponification value, 24.15 oC melting point and 7.15 oC cloud point. Fatty acids composition were 1.24 % capric acid, 29.00 % lauric acid, 10.09 % miristic acid, 23.10 % palmitic acid, 5.84 linoleic acid, 27.30 % oleic acid and 3.43 % stearic acid. Keywords: Red palm oil, palm kernel olein, oil blends, chemical and physical properties ABSTRAK Sifat-sifat minyak campuran yang dihasilkan dari red palm oil (RPO dan palm kernel olein (PKOo dengan tujuh tingkat rasio yang totalnya 100, yaitu A (0:100, B (25:75, C (40:60, D (50:50, E (60:40, F (75:25 dan G (100:0 (v/v dikaji menggunakan rancangan acak lengkap kelompok. Hasil penelitian menunjukkan bahwa rasio RPO:PKOo mempengaruhi angka peroksida, angka penyabunan, melting point, cloud point dan kadar β-karoten dari minyak campuran RPO-PKOo yang dihasilkan, namun tidak mempengaruhi kadar asam lemak bebas. Peningkatan jumlah PKOo yang ditambahkan dalam minyak campuran RPO-PKOo, akan menurunkan angka penyabunan dan melting point, namun akan menaikkan cloud point. Produk minyak campuran RPO-PKOo terbaik diperoleh pada rasio 50:50 (v/v, dengan kadar β-karoten 459,52 ppm, angka peroksida 1,35 meq

  18. Hydrolysis of used frying palm olein and sunflower oil catalyzed by porcine pancreatic lipase.

    Science.gov (United States)

    Arroyo, R; Sánchez-Muniz, F J; Cuesta, C; Burguillo, F J; Sánchez-Montero, J M

    1996-11-01

    The enzymatic hydrolysis of frying used vegetable oils with different degrees of alteration were measured using porcine pancreatic lipase (acylglycerol acylhydrolase EC 3.1.1.3). Successive frying of potatoes significantly increased the level of total polar lipid content in the palm olein from 9.3 +/- 0.1 mg/100 mg oil to 26.4 +/- 0.3 mg/100 mg oil after 90 fryings, and from 4.0 +/- 0.1 mg/100 mg oil to 27.7 +/- 0.3 mg/100 mg oil in sunflower oil after 60 fryings. Triacylglycerol polymers, triacylglycerol dimers, and oxidized triacylglycerols also increased 37-, 7.9-, and 7.5-times in palm olein, respectively, and 56-, 22-, and 4.7-times in sunflower oil, respectively. However, diacylglycerols and free fatty acid levels related to hydrolytic alteration did not increase with the number of fryings in both oils. The substrate concentration in the reactor was determined by calculating the molecular weight of each oil showing a different degree of alteration. We compared the methodology used by us and that used by other authors. The results show that the methods are reproducible and that the values obtained are in concordance with theoretical values. The kinetic parameters apparent Michaelis-Menten constant (KMapp) and apparent maximum velocity of hydrolysis (Vmaxapp) were different in unused palm olein (5.1 +/- 0.7 and 166 +/- 7.6, respectively) than in sunflower oil (2.2 +/- 0.3 and 62 +/- 2.2, respectively). However, changes in KMapp and Vmaxapp were not related to the degree of alteration of the oils.

  19. Dietary palm olein oil augments cardiac antioxidant enzymes and protects against isoproterenol-induced myocardial necrosis in rats.

    Science.gov (United States)

    Narang, D; Sood, S; Thomas, M; Dinda, A K; Maulik, S K

    2005-11-01

    Wistar rats, 150-200 g, of either sex, were fed daily with commercial rat diet supplemented with palm olein oil in two doses (5% v/w (n = 16) and 10% v/w (n = 16) of diet) for 30 days. Control rats (n = 16) were fed with normal diet. On the 29(th) and 30(th) days, 8 rats from each group were administred isoproterenol (85 mg/kg, s.c., 24-h interval). On the 31(st) day, all rats were sacrificed and myocardial tissues were studied for thiobarbituric acid reactive substances (TBARS), antioxidant enzymes and light microscopic changes, along with the ferric-reducing ability of plasma (FRAP). A significant rise in myocardial superoxide dismutase (SOD), catalase and glutathione peroxidase (GPx) activity and FRAP level were observed in rats fed with palm olein oil. Isoproterenol caused an increase in myocardial oxidative stress in control rats, as evidenced by an increase in myocardial TBARS level, reduction in FRAP and myocardial SOD, catalase and GPx activity, along with focal necrosis of cardiac muscle fibres on light microscopy. The rise in myocardial TBARS and depletion of SOD and catalase activity following isoproterenol administration were prevented in palm-olein-oil-supplemented diet-fed rats at both doses. Isoproterenol-induced myocardial light-microscopic changes were also prevented in the treated groups. The results suggest that dietary palm olein oil caused augmentation of myocardial antioxidant enzymes and protected against isoproterenol-induced myocardial necrosis and associated oxidative stress.

  20. Tribological properties of aluminum lubricated with palm olein at different load using pin-on-disk machine

    Directory of Open Access Journals (Sweden)

    N. Nuraliza

    2016-06-01

    Full Text Available The increased global demand for biofuels has prompted the search for alternatives to edible oils for bio-lubricant production. Today, vegetable oil much desired for its application as lubricant in various application because it is a renewable resources and has high biodegradability compared mineral oil.Thus,this paper presents an experimental analysis on the tribological behavior for aluminum alloy materials under the effect of sliding speed and different loads, where the apparatus pin on disk has been used to study the performance of tribological performance. The experiments had been performed under different parameters, different loads (10N, 50N, 100N, and constant speeds at 3 m/s. This paper evaluates through pin on disc tribotester using hemispherical pin as workpiece material. The test was tested using double fractionated palm olein (DFPO as lubricating oil. The results show that load 100N show high coefficient of friction compared to 10 N and 50N. Authors found that palm olein has better performance properties in terms of friction reduction (coefficient of friction and wear resistance (anti-wear properties at low and high speed. Pin that lubricated with palm olein showed small wear scar diameter compared to the mineral based oil. Therefore, palm olein has possibility to use as a lubricant of mating components.

  1. Influence of palm olein on protein utilisation in the growing rat.

    Science.gov (United States)

    Henry, C J; Ghusain-Choueiri, A; Gurr, M I

    1999-03-01

    In view of our preliminary findings that refined palm oil (RPOL) enhanced protein utilisation, and because of the growing importance of palm oil in human diets, two separate studies were conducted. The first study aimed to investigate the effect of the palm oil source and fraction on protein utilisation, as determined by net protein utilization (NPU) in growing rats. The second study aimed to investigate the influence of the dietary concentration of one particular palm oil fraction, refined palm olein (RPO) on net protein utilisation. The fat source of each of the semi-purified diets was as follows: crude palm oil (CPO), refined palm kernel oil (RKO), refined palm olein (RPO), refined palm stearin (RPS), and refined palm oil (RPOL). A sixth control group was offered an identical diet but with olive oil (OO, control) as the fat source. Both the oil source (P < 0.01) and the oil level (P < 0.05) influenced NPU in rats. NPU values were generally higher for rats given the RPO-containing diets, particularly at the 20% dietary level (P < 0.01) compared to the diets containing ground nut oil (GNO). The results of these two experiments indicate that RPO influences protein metabolism specifically at a concentration of at least 20% in the diet. This may suggest that RPO is superior to GNO as a source of fat for the rehabilitation of malnourished children. Human trials notably during the rehabilitation of malnourished children may therefore be the next step in this line of research.

  2. Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat

    Directory of Open Access Journals (Sweden)

    Sellami Mohamed

    2012-08-01

    Full Text Available Abstract Background Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. Results Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a Rhizopus oryzae lipase immobilised onto CaCO3 to produce a suitable fat for margarine formulation. Slip melting points and triacylglycerols profiles were evaluated upon transesterification. Results indicated that all transesterified blends had lower slip melting points than their non transesterified counterparts. Furthermore, the triacylglycerols profile showed a decrease in the concentration of the high melting point triacylglycerols. The rheological analysis showed that margarine prepared with the transesterified blend showed a better spreadability than that of a control margarine prepared with non transesterified fat. Adding powder of dry bark orange to margarine preparation improved its colour and fairly affected its spreadability and rheological behaviour. The margarine prepared with transesterified fat displayed a rheological behaviour that was comparable to that of commercial sample. Conclusions This study is an ecofriendly approach to the utilization of relatively low value bioresources like palm stearin and palm olein for making margarine free of trans fatty acids that are now implicated as risk factor for heart diseases.

  3. Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

    Science.gov (United States)

    Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

    2015-01-01

    Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

  4. Physico-chemical properties of blends of palm olein with other vegetable oils

    Directory of Open Access Journals (Sweden)

    Mobin Siddique, Bazlul

    2010-12-01

    Full Text Available Palm oil (olein was blended with other edible oils for the enhancement of its market acceptability in terms of melting point depression and shelf life. The physico-chemical properties like viscosity, density, melting behavior, peroxide value (PV, saponification value (SV and iodine value (IV of four different binary blends with four vegetable oils were evaluated. Palm olein was found to be more stable against rancidity than the other oils. For the stability against oxidation and melting point depression the palm olein-canola (PO/CO blend was found to be better than the others. The Differential Scanning Calorimeter (DSC thermogram of the melting behavior of the blends traces some new polymorphs of the triglyceride. This study will help the oil producing industry to find out the most economically viable oil blends for cooking purposes, with maximum nutrition as well as desirable physico-chemical properties.

    Aceite de palma (oleína fue mezclada con otros aceites comestibles para aumentar su aceptabilidad en el mercado en términos de descenso del punto de fusión y mejora de su almacenamiento. Las propiedades físico-químicas tales como viscosidad, densidad, comportamiento en la fusión, valor de peróxidos (PV, valor de saponificación (SV e índice de yodo (IV de cuatro diferentes mezclas binarias con cuatro aceites vegetales fueron evaluadas. La oleína de palma fue más estable frente a la rancidez que otros aceites. En la estabilidad frente la oxidación y el descenso del punto de fusión, la mezcla de oleína de palma/canola (PO/CO fue mejor que las otras. Los termogramas del calorímetro diferencial de barrido (DSC referidos al comportamiento de fusión de las mezclas indican algunos nuevos polimorfismos de los triglicéridos. Este estudio podría ayudar a las empresas que elaboran aceites a encontrar los aceites económicamente más viables para cocinar, con buenas propiedades nutricionales, así como con unas propiedades f

  5. Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.

    Science.gov (United States)

    Omar, Muhammad Nor Bin; Nor, Nor Nazuha M; Idris, Nor Aini

    2007-04-01

    Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250 degrees C and the aroma constituents were identified by GC-MS. Analytical data showed that volatile constituents of palm olein, soybean oil, corn oil and sunflower oil changed while frying continued from 2 to 40 h, respectively. In palm olein, the 2t,4t-decadienal content decreased from 14.7 to 5.5 microg g(-1) (40 h) whilst hexanal increased from 7.9 microg g(-1) (2 h) to 29.2 microg g(-1) (40 h), respectively. Similar result was also obtained from soybean oil after frying French fries. The 2t,4t-decadienal content decreased from 15.9 microg g(-1) (2 h) to 3.2 microg g(-1) after 40 h frying whilst hexanal increased from 10.2 microg g(-1) (2 h) to 34.2 microg g(-1) (40 h). Meanwhile, in corn oil, it was found that 2t,4t-decadienal decreased from 15.6 microg g(-1) (2 h) to 3.2 microg g(-1) (40 h) whilst hexanal increased from 11.3 microg g(-1) (2 h) to 33.8 microg g(-1) when frying time reached 40 h. In sunflower oil, it was found that 2t,4t-decadienal, decreased from 16.8 microg g(-1) (2 h) to 1.2 microg g(-1) (40 h) while hexanal increased from 9.5 microg g(-1) (2 h) to 32.4 microg g(-1) when frying time reached 40 h. It also showed that used oils exhibited off-odour characteristics due to the increasing amount ofhexanal while their freshness characteristics diminished due to the decreasing amount of 2t, 4t-decadienal.

  6. Palm olein ozonation as a renewable resource: spectroscopic analysis for monitoring the degree of saturation

    Science.gov (United States)

    Wasmi, Bilal A.; Kadhum, Abdul Amir H.; Bakar Mohamed, Abu

    2013-12-01

    The manufacturing of organic compounds by environmentally-friendly methods has been intensively reexamined in recent years. Several excellent methods have been devised to produce organic compounds from renewable resources. The ozonation is one of the high active oxidation methods which lead to producion of organic compounds by the breaking of double bonds. Palm olein as a renewable source is subjected to the ozonation process to break the double bond which leads to the formation of two carbonyl groups as well described by Criegee mechanism. The monitoring of the degree of saturation was obtained by the Fourier transform infrared spectroscopy (FTIR) by observing the change in function groups as a result of ozone consumption and heat of reaction. The reaction time was 2 hrs at different temperatures and without any solvent or participating catalyst. The complete cleavage of a double bond occurred at 150 °C temperature of reaction.

  7. Lubrication performance of double fraction palm olein using pin-on-disk tribotester

    Science.gov (United States)

    Syahrullail, S.; Ismail, M. S. J.

    2013-12-01

    Friction, wear and fatigue are the three most commonly encountered industrial problems leading to the replacement of components and assemblies in an engineering system. The present paper experimentally investigated the effect of sliding speed on friction and wear behaviour of an aluminium pin sliding against a SKD11 disc with a constant normal load of 4 kg, lubricated with double fraction palm olein (DFPO) as a test lubricant and commercial hydraulic oil (HO) as a reference lubricant. Experiments were carried out at various sliding speeds from 900rpm to 1800rpm. The experimental works were carried out at room temperature. After the testing was completed, the friction coefficient and wear rates were calculated. The morphology of the worn surface was observed using a charge couple device (CCD) camera. Results showed that the friction coefficient for both lubricants decreased with increments in sliding speed.

  8. Palm Olein as Renewable Raw Materials for Industrial and Pharmaceutical Products Applications: Chemical Characterization and Physicochemical Properties Studies

    Directory of Open Access Journals (Sweden)

    Darfizzi Derawi

    2014-01-01

    Full Text Available Palm olein (POo is widely produced as edible oil in tropical countries. POo is considered as renewable raw material for the new industrial and pharmaceutical products synthesis based on its characterization. Palm olein was good on its viscosity index, oxidative stability, and flash and fire point. POo contained unsaturated triacylglycerols (TAGs: POO (33.3%; POP (29.6% which plays an important role in chemical modification process to produce new industrial products. The double bond was detected on 1H-NMR (5.3 ppm and 13C-NMR (130 ppm spectra. The chemical compositions of POo were tested by using high performance liquid chromatography (HPLC and gas chromatography (GC techniques. This unsaturated oil is potentially to be used as renewable raw materials in chemical modification process to synthesise polyols, polyurethane, and biolubricant for industrial and pharmaceutical products application.

  9. Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.

    Science.gov (United States)

    Ullah, Rahman; Nadeem, Muhammad; Imran, Muhammad

    2017-02-07

    Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia oil has higher concentration of omega-3 fatty acids. Therefore, main objective of current investigation was determination of various concentration effect of olein fraction of chia oil on omega-3 fatty acids, oxidative stability and sensory characteristics of ice cream. Ice cream samples were prepared by partially replacing the milk fat with olein fraction of chia oil at 5, 10, 15 and 20% concentrations (T1, T2, T3 and T4), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T1, T2, T3 and T4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T1, T2, T3 and T4 were found 0.08, 0.64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T1, T2, T3 and T4 was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO2/kg) was observed in T4, which was much less than allowable limit of 10 (MeqO2/kg). Flavour score was non-significant after 30 days of storage period. Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of omega-3 fatty acids and improved

  10. Changes in physical and chemical properties of palm olein during heating

    Directory of Open Access Journals (Sweden)

    Rady, Aly H.

    1995-10-01

    Full Text Available This study evaluated some changes occurring in double fractionated (DF palm olein during heating. DF palm olein was heated at 180°C for 60 hr (4hr/day with no added source of water. Heated oil samples were analyzed for refractive index (Rl, viscosity, colour change, dielectric constant change (DCC, acid value (AV, peroxide value (PV, iodine value (IV and unsaponifiable matter (UM constituents. The results indicated that, viscosity, colour, DCC and AV gradually increased, while IV gradually decreased with increasing heating time. The study showed also that heating times correlated with increases in DCC, viscosity and AV. PV increased ca 17-fold, reached a maximum at 16 hr, then gradually decreased to remain relatively constant through the last 20 hr of heating. Chromatographic analysis illustrated that UM components changed qualitatively and quantitatively due to the heating treatment.

    Este estudio evaluó algunos cambios ocurridos en oleína de palma doblemente fraccionada (DF durante el calentamiento. La oleína de palma se calentó a 180°C durante 60 horas (4 horas/día sin adición de agua. Las muestras de aceite calentado se analizaron por: índice de refracción (IR, viscosidad, cambio de color, cambio en la constante dieléctrica (DCC, índice de acidez (AV, índice de peróxido (PV, índice de iodo (IV y materia insaponificable (UM. Los resultados indicaron que, viscosidad, color, DCC y AV experimentan un incremento gradual, mientras que el IV disminuye con el aumento del tiempo de calentamiento. El estudio mostró también que los tiempos de calentamiento se correlacionan con los aumentos en DCC, viscosidad y AV. El índice de peróxido aumentó aproximadamente 17 veces, mostrando un máximo a las 16 horas, disminuyendo luego gradualmente y permaneciendo relativamente constante durante las últimas 20 horas de calentamiento. El análisis cromatográfico ilustró que los componentes UM cambiaron cualitativamente y

  11. PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT [Pannelists Acceptance and Chemical Properties of Pumpkin and Palm Olein Fraction Emulsion

    Directory of Open Access Journals (Sweden)

    Anton Rahmadi

    2015-12-01

    Full Text Available This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO. This research was conducted in two stages. The first was to analyze consumer acceptance where a Completely Randomized Design was used with one factor. The factor was the composition of pumpkin and OF-RPO levelled as follow: 100:0, 95:5, 90:10, 85:15, 80:20, and 0:100 (v/v. In the second stage, analyses of carotenoids using HPLC, FFA, pH, vitamin C, and peroxide values were carried out on selected formula (mixture of pumpkin and OF-RPO, formula with 100 mL of pumpkin, formula with 100 mL of OF-RPO, and negative control (without pumpkin and OF-RPO, before and after the storage period of two months, except for HPLC analysis. The best formula based on acceptance test was a composition of 90 mL pumpkin and 10 mL OF-RPO was further diluted 1:4 (v/v. Characteristics of the product were sweet, sour, not bitter, not grassy, and not rancid. The emulsion product contains trans-β-carotene at 141.65±0.47 mg/L, equivalent to 237 UI activity of vitamin A/mL. The content of trans-β-carotene was found at the highest (341.83 mg/L from the pumpkin juice, while the OF-RPO had the lowest trans-β-carotene content (41.2 mg/L. Product was acidic with a pH of 3.6±0.1 and with vitamin C content of 13.2±1.2 mg/100 g of product. Acidity and vitamin C levels tended to remain stable during the storage period for two months. Peroxide value of the emulsion product was at 0.8 mEq oxygen/kg. The FFAs were in the range of 1.59 to 1.73% and they also did not change significantly after storage for two months.

  12. Palm olein and olive oil cause a higher increase in postprandial lipemia compared with lard but had no effect on plasma glucose, insulin and adipocytokines.

    Science.gov (United States)

    Teng, Kim-Tiu; Nagapan, Gowri; Cheng, Hwee Ming; Nesaretnam, Kalanithi

    2011-04-01

    Postprandial lipemia impairs insulin sensitivity and triggers the pro-inflammatory state which may lead to the progression of cardiovascular diseases. A randomized, crossover single-blind study (n = 10 healthy men) was designed to compare the effects of a high-fat load (50 g fat), rich in palmitic acid from both plant (palm olein) or animal source (lard) versus an oleic acid-rich fat (virgin olive oil) on lipemia, plasma glucose, insulin and adipocytokines. Serum triacylglycerol (TAG) concentrations were significantly lower after the lard meal than after the olive oil and palm olein meals (meal effect P = 0.003; time effect P palm olein. A high fat load but not the type of fats influences concentrations of plasma IL-1β over time but had no effect on other pro-inflammatory markers tested in the postprandial state.

  13. Frying Stability Evaluation of Rice Bran Oil Blended with Soybean, Mustard and Palm Olein Oils

    Directory of Open Access Journals (Sweden)

    Prachi Srivastava

    2015-09-01

    Full Text Available Refined rice bran oil (RBO was blended with PUFA rich Soybean oil (SBO, MUFA rich Mustard oil (MO and SFA rich Palm Olein oil (POO to make a blend that had sufficient amount of Omega-3 fatty acid by mixing two or more oils in the ratio of 60:40 and 60:20:20 respectively. RBO and its blends were subjected to deep fat frying of potato chips at 180±10C for 24h. Oil samples were withdrawn after every four hours of frying and evaluated for peroxide value (PV, p-Anisidine value (p-AV, Total polar component (TPC and oil stability index (OSI for the RBO and its blends. In general, frying stability of RBO was improved by the blending, the Omega-6/Omega-3 ratio of the blend of RPM and RSM was in the recommended range (1:5-10, and in both cases it was observed to be 1:6. The OSI of RBO deteriorates 66% and it improved by blending with POO and it decline only 53% and 54% for the blend RP and RPM respectively. It was concluded that the blend having more than two oils (RBO+PO+MO was better in oxidative stability, nutritional value and also contain sufficient amount of Omega-3 fatty acid than that of the RBO and its other blends.

  14. Effect of high pressure microfluidization on the crystallization behavior of palm stearin - palm olein blends.

    Science.gov (United States)

    Han, Lijuan; Li, Lin; Li, Bing; Zhao, Lei; Liu, Guoqin; Liu, Xinqi; Wang, Xuede

    2014-04-24

    Moderate and high microfluidization pressures (60 and 120 MPa) and different treatment times (once and twice) were used to investigate the effect of high-pressure microfluidization (HPM) treatment on the crystallization behavior and physical properties of binary mixtures of palm stearin (PS) and palm olein (PO). The polarized light microscopy (PLM), texture analyzer, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) techniques were applied to analyze the changes in crystal network structure, hardness, polymorphism and thermal property of the control and treated blends. PLM results showed that HPM caused significant reductions in maximum crystal diameter in all treated blends, and thus led to changes in the crystal network structure, and finally caused higher hardness in than the control blends. The XRD study demonstrated that HPM altered crystalline polymorphism. The HPM-treated blends showed a predominance of the more stable β' form, which is of more interest for food applications, while the control blend had more α- and β-form. This result was further confirmed by DSC observations. These changes in crystallization behavior indicated that HPM treatment was more likely to modify the crystallization processes and nucleation mechanisms.

  15. Effect of High Pressure Microfluidization on the Crystallization Behavior of Palm Stearin — Palm Olein Blends

    Directory of Open Access Journals (Sweden)

    Lijuan Han

    2014-04-01

    Full Text Available Moderate and high microfluidization pressures (60 and 120 MPa and different treatment times (once and twice were used to investigate the effect of high-pressure microfluidization (HPM treatment on the crystallization behavior and physical properties of binary mixtures of palm stearin (PS and palm olein (PO. The polarized light microscopy (PLM, texture analyzer, X-ray diffraction (XRD and differential scanning calorimetry (DSC techniques were applied to analyze the changes in crystal network structure, hardness, polymorphism and thermal property of the control and treated blends. PLM results showed that HPM caused significant reductions in maximum crystal diameter in all treated blends, and thus led to changes in the crystal network structure, and finally caused higher hardness in than the control blends. The XRD study demonstrated that HPM altered crystalline polymorphism. The HPM-treated blends showed a predominance of the more stable β' form, which is of more interest for food applications, while the control blend had more α- and β-form. This result was further confirmed by DSC observations. These changes in crystallization behavior indicated that HPM treatment was more likely to modify the crystallization processes and nucleation mechanisms.

  16. Optimization of lipase entrapment in alginate gel bead for palm olein hydrolysis

    Directory of Open Access Journals (Sweden)

    Cheirsilp, B.

    2007-05-01

    Full Text Available Lipase from Pseudomonas sp. was entrapped by drop-wise addition of an aqueous mixture of alginate and the biocatalyst to hardening solution of CaCl2 for the purpose of palm olein hydrolysis. Effects ofimmobilization conditions including alginate concentration, CaCl2 concentration, enzyme concentration and bead size on immobilized yield, immobilized lipase activity and recovery of activity (specific activity ratio ofentrapped lipase to free lipase were investigated. An increase in alginate concentration raised immobilized yield, but decreased immobilized lipase activity and recovery of activity. CaCl2 concentration in the testedrange of 50-200 mM had slight effects on immobilized yield, immobilized lipase activity and recovery of activity. In contrast to immobilized lipase activity, immobilized yield and recovery of activity decreased withincreasing enzyme concentration. With increasing bead size, immobilized lipase activity and recovery of activity decreased due to mass transfer resistance whereas immobilized yield was unchanged. The optimumcondition for lipase entrapment in alginate gel bead was alginate concentration at 2% (w/v, CaCl2 concentration at 100 mM, enzyme concentration at 30 U/ml and bead size at 2 mm. Under this entrapmentcondition, 8.11 U/ml of immobilized lipase was obtained with 95.2% of immobilized yield and 22.2% of recovery of activity.

  17. Utilization of waste crab shell (Scylla serrata) as a catalyst in palm olein transesterification.

    Science.gov (United States)

    Boey, Peng-Lim; Maniam, Gaanty Pragas; Hamid, Shafida Abd

    2009-01-01

    Aquaculture activity has increased the population of crab, hence increasing the generation of related wastes, particularly the shell. In addition, the number of molting process in crabs compounds further the amount of waste shell generated. As such, in the present work, the application of the waste crab shell as a source of CaO in transesterification of palm olein to biodiesel (methyl ester) was investigated. Preliminary XRD results revealed that thermally activated crab shell contains mainly CaO. Parametric study has been investigated and optimal conditions were found to be methanol/oil mass ratio, 0.5:1; catalyst amount, 4 wt. %; and reaction temperature, 338 K. As compared to laboratory CaO, the catalyst from waste crab shell performs well, thus creating another low-cost catalyst source for producing biodiesel as well as adding value to the waste crab shell. Reusability of crab shell CaO has also been studied and the outcome confirmed that the catalyst is capable to be reutilized up to 11 times, without any major deterioration.

  18. Mechanical, thermal and morphological properties of poly(lactic acid)/epoxidized palm olein blend.

    Science.gov (United States)

    Silverajah, V S Giita; Ibrahim, Nor Azowa; Zainuddin, Norhazlin; Yunus, Wan Md Zin Wan; Hassan, Hazimah Abu

    2012-10-08

    Poly(lactic acid) (PLA) is known to be a useful material in substituting the conventional petroleum-based polymer used in packaging, due to its biodegradability and high mechanical strength. Despite the excellent properties of PLA, low flexibility has limited the application of this material. Thus, epoxidized palm olein (EPO) was incorporated into PLA at different loadings (1, 2, 3, 4 and 5 wt%) through the melt blending technique and the product was characterized. The addition of EPO resulted in a decrease in glass transition temperature and an increase of elongation-at-break, which indicates an increase in the PLA chain mobility. PLA/EPO blends also exhibited higher thermal stability than neat PLA. Further, the PLA/1 wt% EPO blend showed enhancement in the tensile, flexural and impact properties. This is due to improved interaction in the blend producing good compatible morphologies, which can be revealed by Scanning Electron Microscopy (SEM) analysis. Therefore, PLA can be efficiently plasticized by EPO and the feasibility of its use as flexible film for food packaging should be considered.

  19. Mechanical, Thermal and Morphological Properties of Poly(lactic acid/Epoxidized Palm Olein Blend

    Directory of Open Access Journals (Sweden)

    Hazimah Abu Hassan

    2012-10-01

    Full Text Available Poly(lactic acid (PLA is known to be a useful material in substituting the conventional petroleum-based polymer used in packaging, due to its biodegradability and high mechanical strength. Despite the excellent properties of PLA, low flexibility has limited the application of this material. Thus, epoxidized palm olein (EPO was incorporated into PLA at different loadings (1, 2, 3, 4 and 5 wt% through the melt blending technique and the product was characterized. The addition of EPO resulted in a decrease in glass transition temperature and an increase of elongation-at-break, which indicates an increase in the PLA chain mobility. PLA/EPO blends also exhibited higher thermal stability than neat PLA. Further, the PLA/1 wt% EPO blend showed enhancement in the tensile, flexural and impact properties. This is due to improved interaction in the blend producing good compatible morphologies, which can be revealed by Scanning Electron Microscopy (SEM analysis. Therefore, PLA can be efficiently plasticized by EPO and the feasibility of its use as flexible film for food packaging should be considered.

  20. Formulation of insecticide profenofos using Surfactant Diethanolamide (DEA) based on palm olein

    Science.gov (United States)

    Dewi, H. S.; Rahayuningsih, M.; Hambali, E.

    2017-05-01

    Soybean is one of the major food commodities in Indonesia that the consumption is increasing each year, but this is not in line with the domestic soybean production capacity. One cause of the low production capacity is the armyworm attact. Generally, the armyworm attack controled by spread insecticide profenofos. Profenofos need to be dissolved, but profenofos couldn’t dissolved in water. So that, it need the right formulation between the solvent and other ingredients which can supprotprofenofos performance. One of that ingredient is surfactant. This research used surfactant diethanolamide (DEA) based on palm olein. DEAfunction in insecticide formulation are as homogenizer, dispersant, sticker and spreader agent.The aims of this research are to obtain the best emultion insecticide product based on profenofos as the active ingredients and DEA as the surfactant, moreover it also to obtain information of the physico-chemical properties. The formulation test performed with compeletely randomized design (CRD) with two factors, first factor is DEA concentrationand the second factor is profenofos concentration. Data of physico-chemical properties test was analyzed by analysis of variance (ANOVA) and significant result tested by Duncant Multiple Range Test (DMRT).The result showed that, surfactant DEA could make good emultion between profenofos and sodium ethoxide as the solvent. The best treatment which obtain from formulation stage is concentrate with DEA 10% and profenofos 40%. Physico-chemical properties test result showed that droplet size is 1,76-2,07 µm, contact angle 11,575-24,218°, density 0,996-0,998 g/cm3, surface tension 16,56-40,72 dyne/cm, viscosity 1,032-1,078 Cp and pH 6,87-8,22.

  1. Changes in chemical quality indices during long-term storage of palm-olein oil under heated storage and transport-type conditions

    CSIR Research Space (South Africa)

    Van der Merwe, GH

    2004-01-15

    Full Text Available -term storage trial of 52 weeks at 50degreesC of palm-olein, a monounsaturated oil. Three concentrations of copper (0.035, 0.17 and 0.69 mg kg (-1)) were added. FFA values for all the sample treatments increased slightly over the storage period but remained...

  2. Valorization of soursop flowers (Annona muricata L.) as potent source of natural antioxidants for stabilization of palm olein during accelerated storage.

    Science.gov (United States)

    Womeni, Hilaire Macaire; Tonfack Djikeng, Fabrice; Iruku, Naga Satya Surya Prabhakar; Karuna, Mallampalli Sri Lakshmi; Prasad, Rachapudi Badari Narayana; Linder, Michel

    2016-11-01

    This study investigates the effect of soursop flowers methanolic extract on the physicochemical characteristics of palm olein during accelerated storage. After analysis of the extract by determining its total phenolic content by colorimetry and identification of some of its phenolic antioxidants by HPLC-DAD(Diode Array Detector), preliminary antioxidants tests have been done. After that, the extract was added in palm olein at concentrations 200-1800 ppm. BHT, at 200 ppm served as standard besides the Control. Induction time, peroxide, p-anisidine, Total oxidation (TOTOX), thiobarbituric acid and iodine values, as well as changes in linoleic acid profile Gas Chromatography/Flamme Ionization Detector (GC/FID) of oil during the storage were evaluated. Results showed soursop flower extract to be rich in phenolic antioxidants and to be efficient, at all concentrations, in delaying palm olein oxidation on Rancimat and accelerated Schaal oven test of 30 days at 70°C. Soursop flowers might be used as potent source of antioxidants for the stabilization of palm olein.

  3. Pengaruh Penambahan Minyak Kelapa, Minyak Biji Bunga Matahari, dan Minyak Kelapa Sawit terhadap Penurunan Produksi Metan di dalam Rumen secara in Vitro (The Effect of Addition Coconut Oil, Sunflower Seed Oil, and Palm Olein on Reducing Ruminal Methane Pro

    Directory of Open Access Journals (Sweden)

    Puput Diah Sitoresmi

    2012-02-01

    protozoa growth and addition oil up to 5.0% reduced methane production as much as 15.80%. (Key words : Coconut oil, Sunflower seed oil, Palm olein, Methane production, Protozoa count, In vitro fermentation

  4. Effect of microwave heating on the quality characteristics of canola oil in presence of palm olein

    Directory of Open Access Journals (Sweden)

    M. Abbas Ali

    2013-09-01

    Full Text Available Background. Microwave heating is one of the most attractive cooking methods for food preparation, com­monly employed in households and especially in restaurants for its high speed and convenience. The chemical constituents of oils that degrade during microwave heating do so at rates that vary with heating temperature and time in a similar manner to other type of processing methods. The rate of quality characteristics of the oil depends on the fatty acid composition and the minor components during heating. Addition of oxidative- stable palm olein (PO to heat sensitive canola oil (CO, may affect the quality characteristics of CO during microwave heating. The aim of this study was to evaluate how heat treatments by microwave oven affect the quality of CO in presence of PO. Material and methods. The blend was prepared in the volume ratio of 40:60 (PO:CO, PC. Microwave heating test was performed for different periods (2, 4, 8, 12, 16 and 20 min at medium power setting for the samples of CO and PC. The changes in quality characteristics of the samples during heating were determined by analytical and instrumental methods. Results. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, TOTOX value, specific extinction, viscosity, polymer content, polar compounds and food oil sensor value of the oils all increased, whereas iodine value and C18.2 /C60 ratio decreased as microwave heating progressed. Based on the most oxidative stability criteria, PO addition led to a slower deterioration of CO at heating temperatures. The effect of microwave heating on the fatty acid composition of the samples was not remarkable. PO addi­tion decelerated the formation of primary and secondary oxidation products in CO. However, effect of adding PO to CO on the formation of free fatty acids and polymers during microwave treatment was not significant (P < 0.05. No significant difference in food oil sensor value was detected between CO

  5. Raman Spectroscopic Study of Carbon Nanotubes Prepared Using Fe/ZnO-Palm Olein-Chemical Vapour Deposition

    Directory of Open Access Journals (Sweden)

    Syazwan Afif Mohd Zobir

    2012-01-01

    Full Text Available Multiwalled carbon nanotubes (MWCNTs were synthesized using Fe/ZnO catalyst by a dual-furnace thermal chemical vapor deposition (CVD method at 800–1000°C using nitrogen gas with a constant flow rate of 150 sccm/min as a gas carrier. Palm olein (PO, ferrocene in the presence of 0.05 M zinc nitrate, and a p-type silicon wafer were used as carbon source, catalyst precursor, and sample target, respectively. D, G, and G′ bands were observed at 1336–1364, 1559–1680, and 2667–2682 cm-1, respectively. Carbon nanotubes (CNTs with the highest degree of crystallinity were obtained at around 8000°C, and the smallest diameter of about 2 nm was deposited on the silicon substrate at 1000°C.

  6. Biodiesel production via transesterification of palm olein using waste mud crab (Scylla serrata) shell as a heterogeneous catalyst.

    Science.gov (United States)

    Boey, Peng-Lim; Maniam, Gaanty Pragas; Hamid, Shafida Abd

    2009-12-01

    A recent rise in crab aquaculture activities has intensified the generation of waste shells. In the present study, the waste shells were utilized as a source of calcium oxide to transesterify palm olein into methyl esters (biodiesel). Characterization results revealed that the main component of the shell is calcium carbonate which transformed into calcium oxide when activated above 700 degrees C for 2 h. Parametric studies have been investigated and optimal conditions were found to be methanol/oil mass ratio, 0.5:1; catalyst amount, 5 wt.%; reaction temperature, 65 degrees C; and a stirring rate of 500 rpm. The waste catalyst performs equally well as laboratory CaO, thus creating another low-cost catalyst source for producing biodiesel. Reusability results confirmed that the prepared catalyst is able to be reemployed up to 11 times. Statistical analysis has been performed using a Central Composite Design to evaluate the contribution and performance of the parameters on biodiesel purity.

  7. [Changes in the content of plasma lipoproteins in persons subjected to diets prepared with sunflower oil alone or mixed with palm olein].

    Science.gov (United States)

    Giacopini de Z, María Isabel; Alonso, Hilda V; Sánchez, Josefina; García, Ninoska; Veliz, Lilia; Golfetto, Iván; Bosch, Virgilio

    2013-06-01

    We analyzed in 31 subjects, regular guests of the University food service of the Central University of Venezuela (UCVFS), in Caracas, the effects of replacing sunflower oil, commonly used in the preparation of meals, by a mix of sunflower oil and palm olein 70/30 (v/v) respectively. Plasma concentrations of total cholesterol, low and very low density lipoproteins were not changed after 40 days of the substitution. On the contrary, concentrations of high density lipoprotein and total triglycerides increased. The resistance to the oxidation of low-density lipoproteins increased considerably (p palm olein, mixed with other oils with a high ratio linoleic/palmitic (sunflower, corn, soya an the likes), can be used as a healthy alternative in human nutrition.

  8. Penentuan Kadar Bilangan Iodin Dari Rbd Palm Olein Dengan Metode Pelarut Campuran N-Heksan-Asam Asetat Dan Pelarut Campuran Sikloheksana-Asam Asetat Di PT. Palmcoco Laboratories

    OpenAIRE

    Ernita Ningsih

    2009-01-01

    Bilangan Iodin adalah jumlah atau banyaknya gram iodin yang dapat diikat oleh 100 gram lemak. Bilangan iodin tergantung pada jumlah asam lemak tidak jenuh dalam lemak. Asam lemak tidak jenuh adalah asam lemak yang mengandung satu atau beberapa ikatan rangkap atau ikatan ganda tiga. Di dalam menentukan bilangan iodin dari RBD Palm Olein, metodologi yang di gunakan adalah metode Wijs dengan menggunakan pelarut campuran N-heksan-asam asetat dan membandingkannya dengan menggunakan...

  9. SINTESA POP FAT MELALUI INTERESTERIFIKASI DAN FRAKSINASI BERBAHAN MINYAK SAWIT DAN OLEIN SUPER TERHIDROGENASI [Synthesis of POP Fat via Interesterification and Fractionation Based on Plam Oil and Hydrogenated Super Olein

    Directory of Open Access Journals (Sweden)

    Hasrul Abdi Hasibuan

    2015-12-01

    Full Text Available Interesterification of fat blends containing palm oil (RBDPO and hydrogenated super olein (HSOL at weight ratios of 3:1, 2:1, 1:1, 1:2 and 1:3 and fractionation was studied for production POP fat. POP fat is cocoa butter equivalent (CBE which contains high triglyceride of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP and its can be used as alternative fat for cocoa butter with the standard i.e. triglyceride composition of saturated-unsaturated-saturated (SUS more than 65% and melting point about of 32-35°C. Interesterification was conducted chemically using sodium methoxide. Then, interesterified product was fractionated two stages using hexane and acetone as solvent, respectively. Interesterification of the subtrates resulted change of triglycerides composition of PPP, PPS, POP, POS and POO which were showed with the concentration of several triglycerides were increased, some were decreased and several new triglycerides were formed. The change of triglyceride structure cause melting point and solid fat content were decreased. Fractionation 2 stages of interesterified product resulted fat containing high triglyceride of POP (above 62% and POS range of 10-17% and melting point about of 35-39°C. This product can be categorized as CBE which produced from the substrate of RBDPO to HSOL at weight ratio was 2:1 with characteristic i.e. POP 68.2%, POS 10.8 % and melting point of 35°C.

  10. Impact of different deacidification methods on quality characteristics and composition of olein and stearin in crude red palm oil.

    Science.gov (United States)

    Prasanth Kumar, Punathil Kannan; Gopala Krishna, Ambale Gundappa

    2014-01-01

    Crude red palm oil of 8.7% free fatty acid content was deacidified using enzyme (lipase from Rhizomucor miehei), solvent (ethanol) and chemical (aqueous Sodium hydroxide) and its impact on chemical characteristics and composition were evaluated. Deacidification of oil using enzyme showed nearly 100% product yield. The neutral lipid loss after ethanol and sodium hydroxide deacidification of the oil was 13.6% and 19.5% respectively. The enzyme deacidified oil has shown a higher value in unsaponifiable matter (0.91%), monoacylglycerols (2.8%) and diacylglycerols (18.7%) contents as compared to the other two methods of deacidification. Also it showed a higher retention of nutraceuticals such as carotenoids (94%), phytosterols (57%), total tocopherols (71%), squalene (72%), coenzyme Q10 (99%) and total phenolics (69%) with IC50 value of 19.7 mg of oil/ml. Stearin content increased in the oil after deacidification with enzyme (47.4%) compared to the stearin content of crude red palm oil (28.6%). The olein fraction contained less saturated fatty acids (41.6%) than the fraction obtained by other two methods (47.2%). The enzyme catalyzed the esterification reaction of free fatty acids in crude red palm oil with added glycerol at 63°C with a rotation speed of 150 rpm under vacuum of 5 mmHg for the period of 12 h showed that enzyme based deacidification can be effectively utilized for the preparation of low acidic nutraceutical retained red palm oil.

  11. Thermal profiles, crystallization behaviors and microstructure of diacylglycerol-enriched palm oil blends with diacylglycerol-enriched palm olein.

    Science.gov (United States)

    Xu, Yayuan; Zhao, Xiaoqing; Wang, Qiang; Peng, Zhen; Dong, Cao

    2016-07-01

    To elucidate the possible interaction mechanisms between DAG-enriched oils, this study investigated how mixtures of DAG-enriched palm-based oils influenced the phase behavior, thermal properties, crystallization behaviors and the microstructure in binary fat blends. DAG-enriched palm oil (PO-DAGE) was blended with DAG-enriched palm olein (POL-DAGE) in various percentages (0%, 10%, 30%, 50%, 70%, 90%, 100%). Based on the observation of iso-solid diagram and phase diagram, the binary mixture of PO-DAGE/POL-DAGE showed a better compatibility in comparison with their corresponding original blends. DSC thermal profiles exhibited that the melting and crystallization properties of PO-DAGE/POL-DAGE were distinctively different from corresponding original blends. Crystallization kinetics revealed that PO-DAGE/POL-DAGE blends displayed a rather high crystallization rate and exhibited no spherulitic crystal growth. From the results of polarized light micrographs, PO-DAGE/POL-DAGE blends showed more dense structure with very small needle-like crystals than PO/POL. X-ray diffraction evaluation revealed when POL-DAGE was added in high contents to PO-DAGE, above 30%, β-polymorph dominated, and the mount of β' forms crystals was decreasing.

  12. Rapid method for determining malondialdehyde as secondary oxidation product in palm olein system by Fourier transform infrared spectroscopy.

    Science.gov (United States)

    Mirghani, M E S; Che Man, Y B; Jinap, S; Baharin, B S; Bakar, J

    2002-01-01

    A simple and rapid Fourier transform infrared (FTIR) spectroscopic method has been developed for the quantitative determination of malondialdehyde as secondary oxidation product in a palm olein system. The FTIR method was based on a sodium chloride transmission cell and utilised a partial least square statistical approach to derive a calibration model. The frequency region combinations that gave good calibration were 2900-2800, and 1800-1600 cm-1. The precision and accuracy, in the range 0-60 mumol malondialdehyde/kg oil, were comparable to those of the modified distillation method with a coefficient of determination (r2) of 0.9891 and standard error of calibration of 1.49. The calibration was cross-validated and produced an r2 of 0.9786 and standard error of prediction of 2.136. The results showed that the FTIR method is versatile, efficient and accurate, and suitable for routine quality control analysis with the result obtainable in about 2 min from a sample of less than 2 mL.

  13. Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread.

    Science.gov (United States)

    Prasanth Kumar, P K; Jeyarani, T; Gopala Krishna, A G

    2016-07-01

    Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.

  14. Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

    OpenAIRE

    Dollah, S.; AbdulKarim, S. M.; Ahmad, S. H.; Khoramnia, A.; Ghazali, H. M.

    2015-01-01

    The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG) compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SF...

  15. Carbopol 934, 940 and Ultrez 10 as viscosity modifiers of palm olein esters based nano-scaled emulsion containing ibuprofen.

    Science.gov (United States)

    Abdullah, Ghassan Zuhair; Abdulkarim, Muthanna Fawzy; Mallikarjun, Chitneni; Mahdi, Elrashid Saleh; Basri, Mahiran; Sattar, Munavvar Abdul; Noor, Azmin Mohd

    2013-01-01

    Micro-emulsions and sometimes nano-emulsions are well known candidates to deliver drugs locally. However, the poor rheological properties are marginally affecting their acceptance pharmaceutically. This work aimed to modify the poor flow properties of a nano-scaled emulsion comprising palm olein esters as the oil phase and ibuprofen as the active ingredient for topical delivery. Three Carbopol ® resins: 934, 940 and Ultrez 10, were utilized in various concentrations to achieve these goals. Moreover, phosphate buffer and triethanolamine solutions pH 7.4 were used as neutralizing agents to assess their effects on the gel-forming and swelling properties of Carbopol ® 940. The addition of these polymers caused the produced nano-scaled emulsion to show a dramatic droplets enlargement of the dispersed globules, increased intrinsic viscosity, consistent zeta potential and transparent-to-opaque change in appearance. These changes were relatively influenced by the type and the concentration of the resin used. Carbopol ® 940 and triethanolamine appeared to be superior in achieving the proposed tasks compared to other materials. The higher the pH of triethanolamine solution, the stronger the flow-modifying properties of Carbopol ® 940. Transmission electron microscopy confirmed the formation of a well-arranged gel network of Carbopol ® 940, which was the major cause for all realized changes. Later in vitro permeation studies showed a significant decrease in the drug penetration, thus further modification using 10% w/w menthol or limonene as permeation promoters was performed. This resulted in in vitro and in vivo pharmacodynamics properties that are comparably higher than the reference chosen for this study.

  16. Effect of ultrasonic treatment on total phenolic extraction from Lavandula pubescens and its application in palm olein oil industry.

    Science.gov (United States)

    Rashed, Marwan M A; Tong, Qunyi; Abdelhai, Mandour H; Gasmalla, Mohammed A A; Ndayishimiye, Jean B; Chen, Long; Ren, Fei

    2016-03-01

    The aims of the current study were to evaluate the best technique for total phenolic extraction from Lavandula pubescens (Lp) and its application in vegetable oil industries as alternatives of synthetic food additives (TBHQ and BHT). To achieve these aims, three techniques of extraction were used: ultrasonic-microwave (40 kHz, 50 W, microwave power 480 W, 5 min), ultrasonic-homogenizer (20 kHz, 150 W, 5 min) and conventional maceration as a control. By using the Folin-Ciocalteu method, the total phenolic contents (TPC) (mg gallic acid equivalent/g dry matter) were found to be 253.87, 216.96 and 203.41 for ultrasonic-microwave extract, ultrasonic-homogenizer extract and maceration extract, respectively. The ultrasonic-microwave extract achieved the higher scavenger effect of DPPH (90.53%) with EC50 (19.54 μg/mL), and higher inhibition of β-carotene/linoleate emulsion deterioration (94.44%) with IC50 (30.62 μg/mL). The activity of the ultrasonic-microwave treatment could prolong the induction period (18.82 h) and oxidative stability index (1.67) of fresh refined, bleached and deodorized palm olein oil (RBDPOo) according to Rancimat assay. There was an important synergist effect between citric acid and Lp extracts in improving the oxidative stability of fresh RBDPOo. The results of this work also showed that the ultrasonic-microwave assisted extract was the most effective against Gram-positive and Gram-negative strains that were assessed in this study. The uses of ultrasonic-microwave could induce the acoustic cavitation and rupture of plant cells, and this facilitates the flow of solvent into the plant cells and enhances the desorption from the matrix of solid samples, and thus would enhance the efficiency of extraction based on cavitation phenomenon.

  17. The influence of dietary palm olein, fish oil and lard on the egg yolk and plasma lipid composition, and performances of laying hens.

    Science.gov (United States)

    Hodzic, A; Hamamdzic, M; Gagic, A; Mihaljevic, M; Vegara, M; Krnic, J; Pasic Juhas, E

    2008-01-01

    The influence of dietary palm olein, in comparison to fish oil and lard, on lipid levels in egg yolk and blood plasma, the fatty acid composition of egg yolk, and various production parameters were studied. Brown Lohman laying hens (n=45) were randomly assigned into three groups of 15 birds, and treated with experimental diets with either 3% palm olein (PO), fish oil (FO) or lard (L) for 6 weeks. At the end of the experiment, feed consumption was significantly lower for hens fed the PO diet, except week 6 of the experiment. The concentration of plasma triglycerides was increased by all experimental diets, whereas there were no significant increases of plasma total lipid and total cholesterol concentrations only in the PO group. For yolk lipids a decrease in triglycerides in the FO and L groups was observed, while total cholesterol and total lipid were significantly decreased in the PO group. Feeding with the PO diet resulted in the lowest concentrations of palmitic, stearic and linoleic acid, as well as in the highest concentration of monounsaturated oleic acid in the yolk total lipid. It was concluded that the composition of yolk lipids did not closely match the concentrations of lipids observed in experimental diets or plasma. Based on the current work it seems that the PO diet modulates egg yolk lipid content best.

  18. Optimization of ultrasound induced emulsification on the formulation of palm-olein based nanoemulsions for the incorporation of antioxidant β-D-glucan polysaccharides.

    Science.gov (United States)

    Alzorqi, Ibrahim; Ketabchi, Mohammad Reza; Sudheer, Surya; Manickam, Sivakumar

    2016-07-01

    Polysaccharides of β-D-glucan configuration have well-known antioxidant activity against reactive free radicals generated from the oxidation of metabolic processes. In this study, β-D-glucan-polysaccharides extracted from Ganoderma lucidum were incorporated in palm olein based nanoemulsions which act as carrier systems to enhance the delivery and bioactivity of these polysaccharides and could be potentially useful for skin care applications. Initially response surface statistical design (Central Composite Design--CCD) was subjected to optimize the formulation variables of oil-in-water (O/W) nanoemulsions induced by ultrasound. The optimal formulation variables as predicted by CCD resulted in considerably improving the physical characteristics of ultrasonically formulated nanoemulsions by minimizing their droplet size, polydispersity index and viscosity. Moreover, the β-D-glucan-loaded nanoemulsions exhibited good stability over 90 days under different storage conditions (4 °C and 25 °C). The studies using palm olein based β-D-glucan-loaded nanoemulsion generated using ultrasound confirm higher antioxidant activity as compared to free β-D-glucan.

  19. Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying.

    Science.gov (United States)

    Khan, Mohammad I; Asha, M R; Bhat, K K; Khatoon, Sakina

    2011-04-01

    Blends of coconut oil-coconut oil with sesame oil (blend 1); coconut olein with sesame oil (blend 2); coconut olein with palmolein (blend 3) in 1:1 (v/v) ratio-were used in this study for frying Poori, a traditional Indian fast food prepared from wheat flour. Changes in oil quality were determined by chemical and sensory methods. Free fatty acid content did not change whereas peroxide value increased. Anisidine value increased from 5.5, 0.9 and 4.2 to 34.3, 42.8 and 23.6 for blends 1, 2 and 3, respectively. Iodine value showed marginal decrease in blends 1 and 2. Diene value showed no change in all three blends. Sesamol content in blends 1 and 2, total tocopherols in all the three blends, and β-carotene content in blend 3 decreased after frying. The blends showed a significant decrease (P ≤ 0.05) in the characteristic coconut oil odour after frying. Blend 3 showed comparatively better frying stability and also overall sensory quality of poori fried in this blend was the highest.

  20. Super, red palm and palm oleins improve the blood pressure, heart size, aortic media thickness and lipid profile in spontaneously hypertensive rats.

    Directory of Open Access Journals (Sweden)

    Chee-Meng Boon

    Full Text Available BACKGROUND: Oleic acid has been shown to lower high blood pressure and provide cardiovascular protection. Curiosity arises as to whether super olein (SO, red palm olein (RPO and palm olein (PO, which have high oleic acid content, are able to prevent the development of hypertension. METHODOLOGY/PRINCIPAL FINDINGS: Four-week-old male spontaneously hypertensive rats (SHR and Wistar-Kyoto (WKY rats were fed 15% SO, RPO or PO supplemented diet for 15 weeks. After 15 weeks of treatment, the systolic blood pressure (SBP of SHR treated with SO, RPO and PO were 158.4±5.0 mmHg (p<0.001, 178.9±2.7 mmHg (p<0.001 and 167.7±2.1 mmHg (p<0.001, respectively, compared with SHR controls (220.9±1.5 mmHg. Bradycardia was observed with SO and PO. In contrast, the SBP and heart rate of treated WKY rats were not different from those of WKY controls. The SO and PO significantly reduced the increased heart size and thoracic aortic media thickness observed in untreated SHR but RPO reduced only the latter. No such differences, however, were observed between the treated and untreated WKY rats. Oil Red O enface staining of thoracic-abdominal aorta did not show any lipid deposition in all treated rats. The SO and RPO significantly raised serum alkaline phosphatase levels in the SHR while body weight and renal biochemical indices were unaltered in both strains. Serum lipid profiles of treated SHR and WKY rats were unchanged, with the exception of a significant reduction in LDL-C level and total cholesterol/HDL ratio (atherogenic index in SO and RPO treated SHR compared with untreated SHR. CONCLUSION: The SO, RPO and PO attenuate the rise in blood pressure in SHR, accompanied by bradycardia and heart size reduction with SO and PO, and aortic media thickness reduction with SO, RPO and PO. The SO and RPO are antiatherogenic in nature by improving blood lipid profiles in SHR.

  1. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.

    Science.gov (United States)

    Cardoso-Ugarte, Gabriel Abraham; Morlán-Palmas, C Christian; Sosa-Morales, María Elena

    2013-07-01

    The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p-anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries.

  2. Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

    Directory of Open Access Journals (Sweden)

    Dollah, S.

    2015-06-01

    Full Text Available The enzymatic interesterification (IE of palm olein (PO and virgin coconut oil (VCO with the high oleic acid (86% Moringa oleifera seed oil (MoO could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SFC. The enzymatic IE of MoO/VCO increased U2S and S2U (up to 20% medium and long chain, MLCT while it decreased U3 (triunsaturated and S3 (trisaturated TAGs. The IE of the MoO/PO blends increased U2S and S3 (MMP, myristic, myristic, palmitic and decreased S2U, resulting in a lowering of melting points and SFC for MoO/VCO, while showing an increase in them for MoO/PO. A 2.55% increase in S3 after 24 h MoO/PO 30:70 IE revealed a 6.5% harder oil at 10 °C which may imply a wider application compared to the original liquid oils. Novel MLCTs with improved nutritional and physical properties were generated in the MoO/VCO blends after IE due to the incorporation of oleic acid and medium chain fatty acids. MoO/PO 50:50 and 70:30 w/w after 12 h IE and MoO/VCO 30:70 are suitable for incorporation into the fat phase in ice-cream formulations while, the spreadability and plasticity of MoO/VCO 70:30 improved at low temperatures. Both interesterified blends could be used as high oleic acid frying oils.La interesterificación enzimática (IE de la oleína de palma (PO, aceite de coco virgen (VCO con alto contenido en ácido oleico (86% y aceites de semilla de Moringa oleífera (MOO podría ser una buena fuente de ácido oleico con propiedades nutricionales y físicas deseables. La lipozyme RMIM produce diferentes funcionalidades para las mezclas MoO/PO y MoO/ VCO debido a los cambios inherentes en la composición de triacilgliceroles (TAG que, a su vez, dieron lugar a diferentes

  3. Lipase-catalyzed synthesis of cocoa butter equivalent from palm olein and saturated fatty acid distillate from palm oil physical refinery.

    Science.gov (United States)

    Mohamed, Ibrahim O

    2012-11-01

    Cocoa butter equivalent was prepared by enzymatic acidolysis reaction of substrate consisting of refined palm olein oil and palmitic-stearic fatty acid mixture. The reactions were performed in a batch reactor at a temperature of 60 °C in an orbital shaker operated at 160 RPM. Different mass ratios of substrates were explored and the compositions of the five major triacylglycerol (TAG) of the structured lipids were identified and quantified using cocoa butter-certified reference material IRMM-801. The reaction resulted in production of cococa butter equivent with TAG compostion (POP 26.6 %, POS 42.1, POO 7.5, SOS 18.0 %, and SOO 5.8 %) and melting temperature between 34.7 and 39.6 °C which is close to that of the cocoa butter. The result of this research demonstrated the potential use of saturated fatty acid distillate (palmitic and stearic fatty acids) obtained from palm oil physical refining process into a value-added product.

  4. Palm olein-in-water Pickering emulsion stabilized by Fe3O4-cellulose nanocrystal nanocomposites and their responses to pH.

    Science.gov (United States)

    Low, Liang Ee; Tey, Beng Ti; Ong, Boon Hoong; Chan, Eng Seng; Tang, Siah Ying

    2017-01-02

    We studied the formation of palm olein-in-water (O/W) Pickering emulsion stabilized by Fe3O4-cellulose nanocrystals (MCNC) nanocomposites obtained by ultrasound assisted in-situ co-precipitation method. The synthesized MCNC nanocomposites successfully stabilized Pickering emulsion with dual responses. The magnetic tests revealed a direct-relation between attractability of MCNC-stabilized Pickering emulsions and the emulsion droplet diameter. The Pickering emulsions were stable under pH ranging from 3 to 6. The stability substantially reduced around pH 8-10, and regained slowly when approaching pH 13. From microscopic and mastersizer analysis, monodisperse emulsion droplets were noticed at pH 3-6, and 13, while polydisperse emulsion were obtained at pH 8-12. The Pickering emulsions prepared at pH 6 are stable up to 14 days, while Pickering emulsions at pH 8 experienced coalescence. In this study, the dual stimuli-responsive Pickering emulsion stabilized by MCNC may hold potentials for biomedical and drug delivery as new generation of smart nanotherapeutic carrier.

  5. Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions.

    Science.gov (United States)

    Tarmizi, Azmil Haizam Ahmad; Ismail, Razali

    2014-01-01

    Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess their stability under continuous frying conditions. The results were then compared with those obtained in PO. The oil blends studied were: (1) 60:40 for PO + SFO; (2) 70:30 for PO + CNO; and (3) 50:50 for PO + CSO. The PO and its blends were used to fry potato chips at 180°C for a total of 56 h of operation. The evolution of analytical parameters such as tocols, induction period, color, p-anisidine value, free fatty acid, smoke point, polar compounds, and polymer compounds were evaluated over the frying time. Blending PO with unsaturated oils was generally proved to keep most qualitative parameters comparable to those demonstrated in PO. Indeed, none of the oils surpassed the legislative limits for used frying. Overall, it was noted that oil containing PO and SFO showed higher resistance toward oxidative and hydrolytic behaviors as compared to the other oil blends.

  6. Deep-fat frying of meat products in palm olein Fritura por imersão de produtos cárneos em oleína de palma

    OpenAIRE

    Cibele Cristina Osawa; Lireny Aparecida Guaraldo Gonçalves

    2012-01-01

    This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed...

  7. Effect of palm olein oil in a moderate-fat diet on low-density lipoprotein composition in non-human primates.

    Science.gov (United States)

    van Jaarsveld, Paul J; Benadé, A J Spinnler

    2002-01-01

    Plasma low-density lipoprotein cholesterol (LDL-C) concentrations in vervet monkeys (Cercopithecus aethiops) can be modulated by the type and amount of fat in the diet. There is, however, a paucity of information on the effect of different types and quantity of dietary fat on the plasma LDL composition in vervets. The objective of this study was to determine the effect of different sources of dietary fat on the concentrations and composition of circulating plasma LDL in vervets consuming moderate-fat diets containing either animal fat, sunflower oil or palm olein. Fifty adult male vervets, never exposed to a Western-type atherogenic diet, were randomly assigned to two groups. For 6 weeks 30 vervets were fed a moderate-fat (28%E) moderate-cholesterol (26 mg cholesterol/1000 kJ) diet (MFD) with a polyunsaturated to saturated fatty acid ratio (P/S) of 0.4; 20 vervets were fed a high-fat (34%E) high-cholesterol (98 mg cholesterol/1000 kJ) diet (HFD) with a P/S ratio of 0.6. Fasting blood samples were collected from all 50 vervets for plasma lipid measurements. The 30 vervets receiving the MFD were stratified into three comparable experimental groups of 10 each according to their LDL-C and high-density lipoprotein cholesterol (HDL-C) concentrations and bodyweight. One group continued with the MFD, in which 11%E was derived from lard (MFD-AF); in the other two groups the lard was substituted isocalorically with either sunflower oil (SO) (MFD-SO) or palm olein oil (PO) (MFD-PO). The three groups were fed the respective experimental diets for 24 months and LDL component concentrations and composition were assessed at 6-monthly intervals. In the long-term study the MFD-AF, MFD-SO and MFD-PO groups showed no significant time-specific group differences at 6, 12, 18 or 24 months with regard to the LDL component concentrations, composition, as well as the LDL molecular weight. As expected, after 6 weeks of dietary exposure the HFD group had significantly higher plasma and

  8. Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans

    Directory of Open Access Journals (Sweden)

    Karupaiah Tilakavati

    2007-01-01

    Full Text Available Abstract Background Dietary trans-rich and interesterified fats were compared to an unmodified saturated fat for their relative impact on blood lipids and plasma glucose. Each fat had melting characteristics, plasticity and solids fat content suitable for use as hardstock in margarine and other solid fat formulations. Methods Thirty human volunteers were fed complete, whole food diets during 4 wk periods, where total fat (~31% daily energy, >70% from the test fats and fatty acid composition were tightly controlled. A crossover design was used with 3 randomly-assigned diet rotations and repeated-measures analysis. One test fat rotation was based on palm olein (POL and provided 12.0 percent of energy (%en as palmitic acid (16:0; a second contained trans-rich partially hydrogenated soybean oil (PHSO and provided 3.2 %en as trans fatty acids plus 6.5 %en as 16:0, while the third used an interesterified fat (IE and provided 12.5 %en as stearic acid (18:0. After 4 wk the plasma lipoproteins, fatty acid profile, as well as fasting glucose and insulin were assessed. In addition, after 2 wk into each period an 8 h postprandial challenge was initiated in a subset of 19 subjects who consumed a meal containing 53 g of test fat. Results After 4 wk, both PHSO and IE fats significantly elevated both the LDL/HDL ratio and fasting blood glucose, the latter almost 20% in the IE group relative to POL. Fasting 4 wk insulin was 10% lower after PHSO (p > 0.05 and 22% lower after IE (p Conclusion Both PHSO and IE fats altered the metabolism of lipoproteins and glucose relative to an unmodified saturated fat when fed to humans under identical circumstances.

  9. 蔗糖酯对超级棕榈液油储藏过程中耐寒性的影响%Effect of sucrose esters on the cold tolerance of super palm olein during storage

    Institute of Scientific and Technical Information of China (English)

    刘恒利; 孙晓洋; 毕艳兰; 张虹

    2013-01-01

    The effects of sucrose esters with different types and dosages on the refrigeration test time at 5 ℃,viscosity and transparency of super palm olein during storage at 20 ℃ were studied so as to improve the cold tolerance of oil during storage.The results showed that the refrigeration test time at 5 ℃ of super palm olein shortened sharply when adding sucrose ester with long-chain saturated fatty acids (palmitic acid and stearic acid),and the time prolonged significantly when the sucrose ester contained long-chain unsaturated fatty acid (oleic acid) (p < 0.05).Though the sucrose ester containing medium-chain fatty acid and mixed fatty acids (palmitic acid,stearic acid and oleic acid) could prolong the refrigeration test time of super palm olein,it could significantly decrease the transparency of super palm olein (p < 0.05).It also showed that sucrose esters with different types had no remarkable effect on the viscosity of super palm olein during storage(p >0.05).%为改善油脂储藏过程中的耐寒性,利用添加不同类型且不同量的蔗糖酯对超级棕榈液油在20℃储藏过程中其耐寒性的变化进行研究.耐寒性以样品在20℃储藏过程中的5℃冷冻试验时间、透明度和20℃储藏黏度的变化进行评判.结果表明:长碳链饱和脂肪酸棕榈酸和硬脂酸型蔗糖酯显著缩短了超级棕榈液油的5℃冷冻试验时间,长碳链不饱和脂肪酸油酸型蔗糖酯可明显延长超级棕榈液油的5℃冷冻试验时间(P<0.05),而中碳链脂肪酸月桂酸型蔗糖酯和混合脂肪酸(棕榈酸、硬脂酸和油酸)型蔗糖酯也可延长超级棕榈液油的5℃冷冻试验时间,但其同时引起储藏过程中超级棕榈液油透明度的明显下降(P<0.05);不同类型蔗糖酯对超级棕榈液油20℃恒温储藏过程中的黏度无显著影响(P>0.05).

  10. Effect of palm olein oil in a moderate-fat diet on plasma lipoprotein profile and aortic atherosclerosis in non-human primates.

    Science.gov (United States)

    van Jaarsveld, Paul J; Smuts, Cornelius M; Benadé, A Spinnler

    2002-01-01

    Several studies have reported on the effect of palm olein oil (PO; palmitic acid content approximately 38%) incorporation into the diet on blood cholesterol concentration. Information on the effect of PO on atherosclerosis is, however, lacking. In vervet monkeys (Cercopithecus aethiops), low-density lipoprotein cholesterol (LDL-C) concen-trations can be modulated by the type and amount of fat in the diet. The vervet is a proven model for both the type and composition of human atherosclerotic lesions. The aim of this study was to determine the effect of PO in a moderate-fat moderate-cholesterol diet (MFD) on plasma lipoproteins and the progression of atherosclerosis in a non-human primate model after 25.5 months of dietary exposure. Thirty adult male vervets, never exposed to a Western-type atherogenic diet, were stabilised on a MFD (28%E fat; 26 mg cholesterol/1000 kJ) with a polyunsaturated to saturated fatty acid (P/S) ratio of 0.4 for six weeks. Baseline LDL-C, high-density lipoprotein (HDL)-C and bodyweight were used to stratify the vervets into three comparable groups of 10 each. One group continued with the MFD in which 11.0%E was derived from lard (AF). In the other two groups, the AF was substituted isocalorically with either sunflower oil (SO) or PO. Plasma lipids were measured at 6-monthly intervals and atherosclerosis was assessed in the aorta and in five peripheral arteries after 25.5 months of dietary exposure. The frequency of atherosclerosis in peripheral arteries and aortas was low. PO, relative to SO and AF, significantly reduced the risk for developing early lesions in peripheral arteries (P = 0.0277 and P = 0.0038, respectively) and, relative to AF, in aortas (P = 0.0335). The cholesterolaemic effect of MFD-PO was not significantly different from MFD-SO and MFD-AF. However, at 24 months the plasma total cholesterol concentration with MFD-AF was significantly higher than with MFD-SO (P = 0.0256). It is confirmed that a MFD with PO is no different

  11. Effect of density differences on weighing of imported refined palm olein%进口精炼棕榈液油密度差异对计重的影响

    Institute of Scientific and Technical Information of China (English)

    刘新; 俞晔; 金俊; 金青哲

    2014-01-01

    Density of vegetable oil is an important parameter to calculate its mass. The effect of differ-ences between density provided by the loading port and density tested in the laboratory of imported refined palm olein on weighing was studied by the method of mathematical statistics. The results showed that there were significant differences between the density provided by the loading port and density tested in the laboratory of some imported refined palm olein, and the density of the loading port was higher by 0. 3%than that tested in the laboratory at the same temperature, which resulted in the actual mass short-age over 0 . 3%. The improvement measures and suggestions were put forward aming at the mass shortage of imported vegetable oil caused by artificially high density.%植物油密度是计算植物油质量的重要参数,运用数理统计方法,研究了进口精炼棕榈液油装货港计量密度与实验室计量密度差异对植物油计重的影响。结果表明:一些进口精炼棕榈液油装货港计量密度与实验室计量密度存在显著差异,在相同温度下其装货港计量密度比实验室计量密度高出0.3%以上,导致实到货物质量比船方计量质量短缺0.3%以上。针对密度虚高引起的进口植物油短重现象,提出了改进措施与建议。

  12. Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

    Science.gov (United States)

    Wong, Yu Hua; Muhamad, Halimah; Abas, Faridah; Lai, Oi Ming; Nyam, Kar Lin; Tan, Chin Ping

    2017-03-15

    The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160°C and 180°C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K232 and K268), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit.

  13. Regioisomerism of triacylglycerols in lard, tallow, yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil analyzed by tandem mass spectrometry.

    Science.gov (United States)

    Kallio, H; Yli-Jokipii, K; Kurvinen, J P; Sjövall, O; Tahvonen, R

    2001-07-01

    Triacylglycerols (TAG) of lard, tallow, egg yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil (82:18) were investigated by chemical ionization and collision-induced dissociation tandem mass spectrometry. Accurate molecular level information of the regioisomeric structures of individual TAGs was achieved. When existing in a TAG molecule of lard, palmitic acid occupied 90-100% of the sn-2 position. Within the major fatty acid combinations in tallow TAGs, the secondary position sn-2 was preferentially occupied in the decreasing order by oleoyl > palmitoyl > stearoyl residues, the order in saturated TAGs being myristoyl > stearoyl = palmitoyl. TAGs in egg yolk were more asymmetric than in chicken skin, with linoleic acid highly specifically attached in the yolk sn-2 carbon. Nearly 50% of yolk TAGs contained 52 carbon atoms with two or three double bonds. Linoleic, oleic, and palmitic acids were in the sn-2 location in decreasing quantities in palm oil and its fractions. Triacylglycerols of equal molecular weight behaved similarly in the fractionation process. Randomization of the parent oil TAGs was seen in the transesterified oil. The tandem mass spectrometric analysis applied provided detailed information of the distribution of fatty acids in individual combinations in TAGs.

  14. Deep-fat frying of meat products in palm olein Fritura por imersão de produtos cárneos em oleína de palma

    Directory of Open Access Journals (Sweden)

    Cibele Cristina Osawa

    2012-12-01

    Full Text Available This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only. The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid, while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.Este artigo estudou a fritura descontínua de alimentos cárneos empanados em oleína de palma em uma fritadeira elétrica de 28 L, mantida a 182 ºC durante 8 horas por dia. Diariamente, três bateladas de 400-500 g de alimentos cárneos foram fritos durante 4,5 minutos. Para comparação, foram conduzidos testes de termoxidação com a adição de material inerte com umidade adicionada e sem a adição de alimentos (apenas aquecimento. O teor de compostos polares totais não atingiu o limite de 25% e a formação de compostos polimerizados também não ultrapassou 5%, refletindo a boa performance da oleína de palma para frituras. Outros parâmetros analíticos, assim como testes rápidos, foram avaliados. Os atributos sensoriais, tais como odor, cor e formação de fuma

  15. 二次精炼对棕榈油品质及其煎炸性能的影响%Quality and frying performance of palm olein after secondary refining

    Institute of Scientific and Technical Information of China (English)

    张铁英; 姜元荣; 陈雅琼; 杨虹

    2012-01-01

    对一次精炼棕榈油(RBDOL)和二次精炼棕榈油(RRBDOL)进行品质及煎炸性能的对比实验,结果显示:RBDOL经过第二次精炼后,酸值、过氧化值、色泽和烟点都有明显改善(P<0.05),但生育酚、生育三烯酚含量以及OSI值均显著降低(P<0.05).而煎炸过程中,RBDOL除稍有异味外(主要是在长途运输过程中油脂氧化劣变产生的),其色泽和OSI值都明显好于RRBDOL(P<0.05).随着棕榈油精炼次数的增加,其氧化稳定性和煎炸性能在不断降低.%The quality and frying performance of refined, bleached and deodorized palm olein(RBDOL) were compared with those of refined RBDOL( RRBDOL). The results showed that although the acid value , peroxide value, colour and smoke point of RRBDOL were improved (P < 0. 05 ) , their contents of toco-pheryl and tocotrienols, oil stability index ( OSI) were significantly reduced ( P < 0. 05 ). Additionally, the index of colour,oil stability index (OSI) of RBDOL were more excellent than those of RRBDOL except for oil odour caused by oils oxidation in the long - distance transport ( P < 0. 05 ). The results showed that with the increase of oils refining times, the oxidation stability and frying performance would be bad continually.

  16. Biosynthesis of P(3HB-co-3HHx) with improved molecular weights from a mixture of palm olein and fructose by Cupriavidus necator Re2058/pCB113.

    Science.gov (United States)

    Murugan, Paramasivam; Gan, Chee-Yuen; Sudesh, Kumar

    2017-09-01

    A combination of palm olein (POl) and fructose was used as carbon source for the biosynthesis of poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) [P(3HB-co-3HHx)] by recombinant Cupriavidus necator Re2058/pCB113. Cultures grown using 5g/L PO alone as carbon source produced cell dry weight (CDW) of 5.13g/L, 67% PHA/CDW and accumulated a copolymer containing 27mol% 3HHx in shake flask cultures. When cultures were grown in 5g/L fructose alone as the carbon source they produced CDW of 2.32g/L, 11% PHA/CDW and accumulated only poly(3-hydroxybutyrate) [P(3HB)] homopolymer. When the cells were cultured in 5g/L POl in combination with 7g/L fructose, CDW of 7.41g/L and 80% PHA/CDW was obtained with 17mol% 3HHx monomer fraction. Biosynthesis was carried out using a 13L fermenter to study the accumulation of 3HHx monomer fraction in the bacterial cells at different time point. The molecular weights of P(3HB-co-3HHx) with 4-15mol% 3HHx monomer were in the range between 5.47-6.85×10(5)Da, which were at least two fold higher than previously reported values. Interestingly, the increase in Mw of the copolymer along with the increase in 3HHx molar fraction was observed. The viscoelastic property of the copolymer further confirmed the increase in Mw. Copyright © 2017 Elsevier B.V. All rights reserved.

  17. Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design.

    Science.gov (United States)

    Karupaiah, Tilakavati; Chuah, Khun-Aik; Chinna, Karuthan; Matsuoka, Ryosuke; Masuda, Yasunobu; Sundram, Kalyana; Sugano, Michihiro

    2016-08-17

    Mayonnaise is used widely in contemporary human diet with widespread use as a salad dressing or spread on breads. Vegetable oils used in its formulation may be a rich source of ω-6 PUFAs and the higher-PUFA content of mayonnaise may be beneficial in mediating a hypocholesterolemic effect. This study, therefore, evaluated the functionality of mayonnaise on cardiometabolic risk within a regular human consumption scenario. Subjects underwent a randomized double-blind crossover trial, consuming diets supplemented with 20 g/day of either soybean oil-based mayonnaise (SB-mayo) or palm olein-based mayonnaise (PO-mayo) for 4 weeks each with a 2-week wash-out period. The magnitude of changes for metabolic outcomes between dietary treatments was compared with PO-mayo serving as the control. The data was analyzed by ANCOVA using the GLM model. Analysis was adjusted for weight changes. Treatments resulted in significant reductions in TC (diff = -0.25 mmol/L; P = 0.001), LDL-C (diff = -0.17 mmol/L; P = 0.016) and HDL-C (diff = -0.12 mmol/L; P  0.05). Lipoprotein particle change was significant with large LDL particles increasing after PO-mayo (diff = +63.2 nmol/L; P = 0.007) compared to SB-mayo but small LDL particles remained unaffected. Plasma glucose, apolipoproteins and oxidative stress markers remained unchanged. Daily use with 20 g of linoleic acid-rich SB-mayo elicited reductions in TC and LDL-C concentrations without significantly changing LDL-C:HDL-C ratio or small LDL particle distributions compared to the PO-mayo diet. This clinical trial was retrospectively registered with the National Medical Research Register, National Institute of Health, Ministry of Health Malaysia, (NMRR-15-40-24035; registered on 29/01/2015; https://www.nmrr.gov.my/fwbPage.jsp?fwbPageId=ResearchISRForm&fwbAction=Update&fwbStep=10&pk.researchID=24035&fwbVMenu=3&fwbResearchAction=Update ). Ethical approval was obtained from the National University of

  18. Tribological properties of aluminum lubricated with palm olein at different load using pin-on-disk machine

    OpenAIRE

    N. Nuraliza; S. Syahrullail; M.H. Faizal

    2016-01-01

    The increased global demand for biofuels has prompted the search for alternatives to edible oils for bio-lubricant production. Today, vegetable oil much desired for its application as lubricant in various application because it is a renewable resources and has high biodegradability compared mineral oil.Thus,this paper presents an experimental analysis on the tribological behavior for aluminum alloy materials under the effect of sliding speed and different loads, where the apparatus pin on dis...

  19. 超级棕榈液油在酱腌菜生产中的应用%Application of super palm olein in pickled vegetable products

    Institute of Scientific and Technical Information of China (English)

    陈耕; 吴苏喜; 肖文艳; Ooi Cheng Keat

    2013-01-01

    酱腌菜产品生产用油主要是菜籽油,用油成本比较高.通过在菜籽油中加入一定比例的棕榈液油和抑晶剂制成调和油,分别在0,2.5,5.0℃下进行冷冻试验,得出最佳调和油配方;再将该调和油和一级菜籽油分别应用在酱腌菜产品生产中,分析比较两种产品的品质及其在不同温度条件下的储藏稳定性.试验结果表明,通过冷冻试验和综合成本分析得出的调和油最佳配方为菜籽油70 g、10°棕榈液油30 g、羟基硬脂精0.025 g.分别用该调和油和一级菜籽油生产的腌制刀豆在品质上没有明显差异,均达到GB 2714-2003(酱腌菜卫生标准)的质量要求;用该调和油生产的腌制刀豆其氧化稳定性优于菜籽油生产的腌制刀豆,说明利用棕榈液油部分代替菜籽油来生产酱腌菜产品,不但可以延长产品的货架期,而且可以降低其生产成本.

  20. Study on formulation of palm olein in blended oil%棕榈液油在调和油中应用研究

    Institute of Scientific and Technical Information of China (English)

    马银辉; 黄清吉; 黄仕群

    2011-01-01

    将熔点18℃棕榈液油分别与大豆油、菜籽油、玉米油和葵花籽油进行调配,得出不同季节条件下最佳调配比例;结果表明,棕榈液油作为一种调和油原料油,在春、夏、秋季均能应用于食用调和油.

  1. Analisa Kuantitatif Dobi (Deteration Of Bleachability Index) Dalam Minyak Sawit Secara Spektrofotometri

    OpenAIRE

    Zuherawan, Chandra

    2011-01-01

    DOBI (Deteration Of Bleachability Index) representing index of degree of raw palm oil paleness and represent the parameter determining quality of Crude Palm Oil (CPO). High price DOBI from palm oil conducted by Spektrofotometri, so that can fulfill the standard of quality of departmental exporting of Commerce and Industry. From analysis result can be compared to by DOBI Crude Palm Olein in practice to DOBI Crude Palm Olein theoretically, where obtained by bigger DOBI Crude Palm Olein Theoreti...

  2. 密度温度系数对进口精炼棕榈液油计重的影响%Effect of Density Temperature Factor on Weighing of Imported RBD Palm Olein

    Institute of Scientific and Technical Information of China (English)

    刘新; 赵伟; 俞晔; 金俊; 金青哲

    2015-01-01

    应用回归分析方法建立了精炼棕榈液油密度和温度的回归方程,并比较回归密度温度系数与常规密度温度系数对计重的影响.结果表明:回归密度温度系数与常规密度温度系数存在差异,选择加权平均温度作为基准温度,对计重结果的影响小.

  3. Isolation of palm oil-utilising, polyhydroxyalkanoate (PHA)-producing bacteria by an enrichment technique.

    Science.gov (United States)

    Alias, Zazali; Tan, Irene K P

    2005-07-01

    In early attempts to isolate palm oil-utilising bacteria from palm oil mill effluent (POME), diluted liquid samples of POME were spread on agar containing POME as primary nutrient. 45 purified colonies were screened for intracellular lipids by staining with Sudan Black B. Of these, 10 isolates were positively stained. The latter were grown in a nitrogen-limiting medium with palm olein (a triglyceride) or saponified palm olein (salts of fatty acids) as carbon source. None of the isolates grew in the palm olein medium but all grew well in the saponified palm olein medium. Of the latter however, only one isolate was positively stained with Nile Blue A, indicating the presence of PHA. This method did not successfully generate bacterial isolates which could metabolise palm olein to produce PHA. An enrichment technique was therefore developed whereby a selective medium was designed. The latter comprised minerals and palm olein (1% w/v) as sole carbon source to which POME (2.5% v/v) was added as the source of bacteria. The culture was incubated with shaking at 30 degrees C for 4 weeks. Out of seven isolates obtained from the selective medium, two isolates, FLP1 and FLP2, could utilise palm olein for growth and production of the homopolyester, poly(3-hydroxybutyrate). FLP1 is gram-negative and is identified (BIOLOG) to have 80% similarity to Burkholderia cepacia. When grown with propionate or valerate, FLP1 produced a copolyester, poly(3-hydroxybutyrate-co-3-hydroxyvalerate).

  4. Ingesta y evolución ponderal de ratas alimentadas con diferentes aceites crudos y fritos

    OpenAIRE

    Pérez-Granados, A. M.; Vaquero, M.P. (M. Pilar); Navarro, M. P.

    1998-01-01

    Olive oil, sunflower oil and palm olein, unused or used in repeated potato frying until the oils reached the limit of 25% of polar compounds (PC) were used. Wistar rats were fed over 28 days diets containing 8% of: olive oil, olive oil from 48 fryings, olive oil from 69 fryings (25% PC), sunflower oil, sunflower oil from 48 fryings (25% PC), palm olein and palm olein from 80 fryings (25% PC) Body weight and food intake were monitored weekly and food efficiency was calculated. At the end of th...

  5. Molecular mechanism of antioxidant synergism of tocotrienols and carotenoids in palm oil.

    Science.gov (United States)

    Schroeder, Maria T; Becker, Eleonora Miquel; Skibsted, Leif H

    2006-05-03

    During repeated deep-fat frying of potato slices at 163 degrees C in yellow or red palm olein of comparable fatty acid profiles, the oxidative stability (peroxide value and anisidine value) of the palm oleins was similar, and in yellow palm olein, the rate of antioxidant depletion decreased in the order gamma-T3 > alpha-T3 > delta-T3 (T3, tocotrienol). In red palm olein, which had a total tocopherol/tocotrienol content of 1260 vs 940 ppm in yellow palm olein and a corresponding longer induction period in the Rancimat stability test at 120 degrees C, only depletion of gamma-T3 was significant among the phenols during frying and slower as compared to that in yellow palm olein. The carotenes in the red palm olein were depleted linearly with the number of fryings, apparently yielding an overall protection of the phenols. In antioxidant-depleted palm olein and in phospholipid liposomes with added increasing concentrations of phenols, gamma-T3 was found to be a better antioxidant than alpha-T3. alpha-T3 and alpha-T (T, tocopherol) had a similar antioxidant effect in antioxidant-depleted palm olein in the Rancimat stability test, while in the liposomes the ordering as determined by induction period for the formation of conjugated dienes was gamma-T3 > alpha-T3 > alpha-T. The addition of 100-1000 ppm beta-carotene to antioxidant-depleted palm olein or liposomes (lycopene also tested) did not provide any protection against oxidation. In the liposomes, synergistic interactions were observed between beta-carotene or lycopene and alpha-T, alpha-T3, or gamma-T3 for carotene/phenol ratios of 1:10 and 1:2 but not for 1:1. In chloroform, carotenes were regenerated by tocopherols/tocotrienols from carotene radicals generated by laser flash photolysis as shown by transient absorption spectroscopy, suggesting that carotenes rather than phenols are the primary substrate for lipid-derived radicals in red palm olein, in effect depleting carotenes prior to phenols during frying

  6. Influence of the deep fat frying process on the lipid profile of the fat contained in the french type fried potato using palm olein; Influencia del proceso de fritura en profundidad sobre el perfil lipidico de la grasa contenida en patatas tipo french, empleando oleina de palma

    Energy Technology Data Exchange (ETDEWEB)

    Marcano, J.; Rosa, Y. la; Salinas

    2010-07-01

    The aim of this investigation was to evaluate the influence of certain variables of the process of deep fat frying on the lipid profile of the fat fraction of the potato type french (Solanum tuberosum) using palm oil. This marked the first fat fraction of both the processing type and the oil used, through the evaluation of various physicochemical parameters, using the method of AOAC and the Standard COVENIN. We identified variables that influenced the process during frying of potatoes, using an experimental design of type 3 * 2{sup 2}, evaluating factors such as the reuse of the matrix fat (1st, the 4th and the 8th fry), temperature (150 degree centigrade and 180 degree centigrade) and method of food peeling (chemical and manual), studying the content of polar compounds as an indicator of the deterioration of the fat present in the potato, finding that oil reuse and peeling method significantly influenced in a positive manner, and that the temperature has a negative influence on the absorption of polar compounds in potato chips ({alpha}: 0.05). (Author) 23 refs.

  7. Quality assessment of palm products upon prolonged heat treatment.

    Science.gov (United States)

    Tarmizi, Azmil Haizam Ahmad; Lin, Siew Wai

    2008-01-01

    Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening during 80 hours of heating at 180 degrees C were investigated. Heating properties of these products were then compared with that of high oleic sunflower oil, which was used as reference oil. The indices applied in evaluating the quality changes of oils were free fatty acid, smoke point, p-anisidine value, tocols, polar and polymer compounds. Three palm products i.e. palm oil, single-fractionated palm olein and double-fractionated palm olein were identified to be the most stable in terms of lower formation of free fatty acid, polar and polymer compounds as well as preserving higher smoke point and tocols content compared to the other three oils. The low intensity of hydrolytic and oxidative changes due to prolonged heating, suggests that these palm products are inherently suitable for frying purposes.

  8. Experimental and simulation studies of combustion of blended fuel oil for use in industrial gas turbines

    Energy Technology Data Exchange (ETDEWEB)

    Hussain, A.; Ani, F.N. [Teknologi Malaysia Univ., Johor (Malaysia). Faculty of Mechanical Engineering; Mamat, Z.A.; Zardi, Z. [TNB Research, Selangor (Malaysia); Aziz, A. [Prai Power Station, Penang (Malaysia)

    2006-07-01

    This paper described a preliminary investigation of the combustion properties of palm olein distillate blended with diesel in a combustion chamber. The aim of the study was to examine the efficacy of the fuel for use in industrial gas turbines with an unmodified gas system. Experiments were conducted for 100 per cent diesel and blends of diesel with 20, 40, and 50 per cent palm olein distillate. Combustion firing experiments were also conducted for 100 per cent palm olein distillates. Results of the study demonstrated that nitroge oxide (NO{sub x}) emissions ranged from between 30 and 55 ppm. Computational fluid dynamics (CFD) modelling was conducted in order to compare the performance of the various blends. Results showed that flow and temperature contours for fuels with lower palm olein percentages had a more uniform combustion process due to a higher rate of fuel vaporization. It was concluded that palm olein distillate blends of more than 40 per cent are not recommended, as the soot particles of higher blends cause damage to turbine casings. 6 refs., 2 tabs., 10 figs.

  9. The Effect of Reaction Temperature on Retaining Oxirane Oxygen Contents in the Synthesis of Epoxidized Diethanolamides

    Directory of Open Access Journals (Sweden)

    C. S. Lee

    2009-01-01

    Full Text Available Epoxidized diethanolamides were synthesized by reacting diethanolamine (DEA with mixture of Epoxidized Palm Olein (EPOo ,40% w/w and Refined Bleached Deodorized Palm Kernel Olein (RBDPKOo , 60% w/w at 1:3 molar at 80°C for 5 h and continued at 110°C for another 4 h of reaction time. Synthesized diethanolamides with high content of epoxides were reacted with isocyanate in the presence of AlCl3-THF complex catalyst to produce oxazolidone linkages in polyurethane network. The rigid polyurethane foam produced is of better quality as compared to the commercially available foam.

  10. Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions

    Directory of Open Access Journals (Sweden)

    Razam Ab Latip

    2013-05-01

    Full Text Available Fractionation which separates the olein (liquid and stearin (solid fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions. In the present study, dry fractionation of palm-based diacylglycerol (PDAG was performed at different: cooling rates (0.05, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0°C/min, end-crystallisation temperatures (30, 35, 40, 45 and 50°C and agitation speeds (30, 50, 70, 90 and 110 rpm to determine the effect of these parameters on the properties and yield of the solid and liquid portions. To determine the physicochemical properties of olein and stearin fraction: Iodine value (IV, fatty acid composition (FAC, acylglycerol composition, slip melting point (SMP, solid fat content (SFC, thermal behaviour tests were carried out. Fractionation of PDAG fat changes the chemical composition of liquid and solid fractions. In terms of FAC, the major fatty acid in olein and stearin fractions were oleic (C18:1 and palmitic (C16:0 respectively. Acylglycerol composition showed that olein and stearin fractions is concentrated with TAG and DAG respectively. Crystallization temperature, cooling rate and agitation speed does not affect the IV, SFC, melting and cooling properties of the stearin fraction. The stearin fraction was only affected by cooling rate which changes its SMP. On the other hand, olein fraction was affected by crystallization temperature and cooling rate but not agitation speed which caused changes in IV, SMP, SFC, melting and crystallization behavior. Increase in both the crystallization temperature and cooling rate caused a reduction of IV, increment of the SFC, SMP, melting and crystallization behaviour of olein fraction and vice versa. The fractionated stearin part melted above 65°C while the olein melted at 40°C. SMP in olein fraction also reduced to a range of

  11. A re-evaluation of isotope screening for skeletal metastases in node ...

    African Journals Online (AJOL)

    heart. -1I07. oleins. 7; 113.: the high sease wtute oronary. 1981: fls ll"l. 977; 2: A re-evaluation of isotope .... skull, ribs, pelvis and spine. The radiologicaJly .... 1 year (fable Ill), having presented with localised pain and having had metastases.

  12. 76 FR 5130 - Codex Alimentarius Commission: Meeting of the Codex Committee on Fat and Oils

    Science.gov (United States)

    2011-01-28

    ... Amendment to the Standard for Named Vegetable Oils: Inclusion of Palm Kernel Olein and Palm Kernel Stearin... Public Notification Public awareness of all segments of rulemaking and policy development is important... rules that are applicable to the public. Notices of hearings #0;and investigations, committee...

  13. Comparison of yolk fatty acid content, blood and egg cholesterol of ...

    African Journals Online (AJOL)

    The KFO diets reduced the blood cholesterol, yolk linoleic acid and yolk ω-6 FA ... a decrease and an increase in the ratio of ω-6/ ω-3 FAs (P<0.05), respectively. ... olein oil (POO), Kilka fish oil (KFO), hens, egg omega-9 and omega-3 fatty acid.

  14. The Effect of Solidified Temperature on Melting point of Palm Oils%固化温度对棕榈油熔点影响

    Institute of Scientific and Technical Information of China (English)

    俞旭峰; 缪诗聪; 朱卫建

    2001-01-01

    测定棕榈硬脂(Palm Stearin)、棕榈油(Palm Oil)和棕榈液油(Palm Olein)在不同固化温度下的熔点,指出对于不同棕榈油脂样品的熔点测定应控制其适合的固化温度.

  15. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.

    Science.gov (United States)

    Aniołowska, Magda; Kita, Agnieszka

    The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in 30-min cycles. After every 8 h of frying, fresh oil and samples were analyzed for acid and anisidine values, color, refractive index, fatty acid composition, and content and composition of the polar fraction. GEs were determined by LC-MS. Hydrolysis and polymerization occurred most intensively in palm olein, while oxidation was reported for rapeseed oil. The degradation of oil caused increased changes in the RI of frying oils. Losses of mono- and polyunsaturated fatty acids were observed in all samples, with the largest share in blend. The highest content of GE found in fresh oil was in palm olein (25 mg kg(-1)) and the lowest content of GE was found in rapeseed oil (0.8 mg kg(-1)). The palm oil, palm olein and blend were dominated by GEs of palmitic and oleic acids, while rapeseed oil was dominated by GE of oleic acid. With increasing frying time, the content of GEs decreased with losses from 47 % in rapeseed oil to 78 % in palm oil after finishing frying.

  16. Frying performance of palm-based solid frying shortening.

    Science.gov (United States)

    Omar, M N; Nor-Nazuha, M N; Nor-Dalilah, M N; Sahri, M M

    2010-03-15

    In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid frying shortening was better than standard palm olein in terms of Free Fatty Acid (FFA) values, Total Polar Content (TPC) and Total Polymeric Material (TPM). Solid shortening gave FFA, TPC and TPM values of 0.7, 15.3 and 2.67%, respectively, whilst standard palm olein gave values for FFA, TPC and TPM of 1.2, 19.6 and 3.10%, respectively. In terms of sensory mean scores, sensory panelists preferred the color of potato chips fried in solid shortening on the first day of frying, while on the third and fifth day of frying there were no significant differences (p palm olein when used for deep fat frying in terms of FFA values, total polar content and total polymeric material, especially for starch-based products such as potato chips. The result also shows that, in terms of sensory mean scores, after frying for 40 h, the sensory panelists gave higher scores in terms of taste, flavor and crispiness for potato chips fried in palm-based solid shortening.

  17. Identification and Characterisation of A Locally Isolated Lipolytic Microfungus - Geotrichum candidum

    Directory of Open Access Journals (Sweden)

    Loo, J. L.

    2006-01-01

    Full Text Available A strain of Geotrichum candidum was successfully isolated from local soil samples and some of its characteristics determined. The strain produces lipase that hydrolysed palm olein on a selective agar incorporated with Nile Blue sulphate and palm olein. Suspension culture was used to study the growth and lipolytic activity. The results showed that the highest dry cell mass of G. candidum was achieved after 96 hours of growth when 2% (v/v seed culture was used as inoculum. Using spore suspension as an inoculum was not favourable since less yield of mycelia mass was obtained at peak of log phase and the culture exhibited relatively low lipolytic activity and efficiency of hydrolysis. The maximum amount of free fatty acids (90.5% was released after 48 hours of incubation. However, the highest lipolytic activity, 7.02 mmole FFA/g dry cell was detected at 54 hours. The production of cell-bound lipase of G. candidum was concomitant with growth and declined when growth ceased. During the course of growth, changes to palm olein added into the culture medium caused the growth culture to turn into a creamy colloidal emulsion. Towards the end of the incubation period, solid fatty particles were formed. Thin layer chromatographic analysis showed that triacylglycerols in the palm olein were rapidly hydrolysed to fatty acids in 18 hours, with no pronounced change in the amounts of 1,2-diacylglycerols and 1,3-diacylglycerols.

  18. Occurrence of 3-monochloropropanediol esters and glycidyl esters in commercial infant formulas in the United States.

    Science.gov (United States)

    Leigh, Jessica; MacMahon, Shaun

    2017-03-01

    This work presents occurrence data for fatty acid esters of 3-chloro-1,2-propanediol (3-MCPD) and glycidol in 98 infant formula samples purchased in the United States. These contaminants are considered potentially carcinogenic and/or genotoxic, making their presence in refined oils and foods a potential health risk. Recently, attention has focused on methodology to quantify MCPD and glycidyl esters in infant formula for risk-assessment purposes. Occurrence data for 3-MCPD and glycidyl esters were produced using a procedure for extracting fat from infant formula and an LC-MS/MS method for analysing fat extracts for intact esters. Infant formulas were produced by seven manufacturers, five of which use palm oil and/or palm olein in their formulations. In formulas containing palm/palm olein, concentrations for bound 3-MCPD and glycidol ranged from 0.021 to 0.92 mg kg(-)(1) (ppm) and from < LOQ to 0.40 mg kg(-)(1) (ppm), respectively. Formulas not containing palm/palm olein, bound 3-MCPD and glycidol concentrations ranged from 0.072 to 0.16 mg kg(-)(1) (ppm) and from 0.005 to 0.15 mg kg(-)(1) (ppm), respectively. Although formulas from manufacturers A and G did not contain palm/palm olein, formulas from manufacturer E (containing palm olein) had the lowest concentrations of bound 3-MCPD and glycidol, demonstrating the effectiveness of industrial mitigation strategies.

  19. Vitamin E levels in soleus muscles of experimentally induced hyperthyroid rats differ consequent to feeding of edible oils.

    Science.gov (United States)

    Merican, Z; Suboh, B; Marzuki, A; Khalid, B A

    1999-12-01

    It has been shown that lipid peroxidation product levels in the soleus muscles of rats fed palm olein were lower than in the soleus muscles of rats fed soya bean oil. A study was carried out to test our hypothesis that the lower level of lipid peroxidation products in the soleus muscle of palm olein-fed rats is due, at least partly, to the higher amount of vitamin E in their soleus muscles. Experimentally induced hyperthyroid rats were fed either ground rat chow or ground rat chow mixed with palm olein oil or soya bean oil for a period of 8 weeks. Euthyroid rats fed ground rat chow for a similar period served as controls. At the end of the 8-week period, the rats were sacrificed and the α-tocopherol and tocotrienol levels in their soleus muscles were measured using high pressure liquid chromatography. It was found that the levels of α-tocopherol (23.682 ± 0.363), α-tocotrienol (1.974 ± 0.040) and γ-tocotrienol (1.418 ± 0.054) in μg/g tissue wet weight in the soleus muscles of hyperthyroid rats fed palm olein oil were statistically significantly higher than those found in the soleus muscles of hyperthyroid rats fed soya bean oil, which were 14.299 ± 0.378, 0.053 ± 0.053 and 0.184 ± 0.120μg/g tissue wet weight, respectively. The result shows that the increased level of a-tocopherol and tocotrienols found in the soleus muscles of hyperthyroid rats fed palm olein oil is responsible, at least partly, for the lower amount of lipid peroxidation products in these muscles compared with the soleus muscles of hyperthyroid rats fed soya bean oil in our earlier study.

  20. PENGARUH LAJU PENDINGINAN, SUHU, DAN LAMA KRISTALISASI PADA PROFIL TRIASILGLISEROL DAN SIFAT PELELEHAN PRODUK FRAKSIONASI MINYAK KELAPA

    Directory of Open Access Journals (Sweden)

    Mursalin

    2013-04-01

    Full Text Available Dry fractionation will produce a fraction of olein and stearin with different composition of high melting and low melting as well the distribution of triacylglycerol (TAG in the form of trisaturated (St3, disaturated (St2U and monosaturated (StU2. This research aimed to study the effect of critical cooling rate and crystallization temperature on the composition and profile of TAG changes as well the melting properties of the fractionated coconut oil products. Coconut oilwas heated at 70°C then cooledat differentcooling rate to reach various crystalization temperatures. The oil was then stirred at 15rpm and allowed to crystallize at different period of time, and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures were the same as crystalization temperatures. The results showed that the critical cooling rate was proportional to the solid-like to liquid-like ratio, the content of St3 and SFC profile of olein fraction but inversely proportional to the content of St2U and StU2 TAG. Interval crystallization temperature between 21.30 and 21.73 °C produced the S/L ratio, the content of St3 TAG and SFC profiles of olein fractions lower and the content of St2U and StU2 TAG higher than the temperature interval below or above it. Coconut oil fractionation more effective in higher crystallization temperature or lower critical cooling rate. In these cooling treatments, St3 TAG which has high melting pointwould be concentrated at stearin fraction, while St2U and StU2 TAG and MCTwould be at olein fraction. Therefore, it will increase melting properties of stearin fraction and decrease olein fraction.

  1. PENGARUH SUHU DAN LAMA PROSES SULFONASI DALAM PROSES PRODUKSI METHYL ESTER SULFONIC ACID (MESA MENGGUNAKAN SINGLE TUBE FALLING FILM REACTOR (STFR

    Directory of Open Access Journals (Sweden)

    Siti Mujdalipah

    2013-03-01

    Full Text Available Effects of Temperature and Sulfonation Time on Methyl Ester Sulfonic Acid (MESA Production Process usingSingle Tube Falling Film Reactor (STFR Siti Mujdalipah, Erliza Hambali, Ani Suryani, Edi Zulchaidir ABSTRAK Methyl Ester Sulfonic Acid (MESA merupakan produk antara dari surfaktan Metil Ester Sulfonat (MES. MESmemiliki beragam aplikasi dalam produk personal care, pencuci dan pembersih, dan untuk Enhanced Oil Recovery(EOR. Proses produksi MESA menggunakan gas SO3 dalam Single Tube Falling Film Reactor (STFR merupakanteknologi yang umum digunakan. Kajian ini bertujuan untuk mendapatkan kondisi proses sulfonasi metil ester oleinterbaik menggunakan gas SO3 dalam STFR. Kajian dilakukan dalam tiga tahap, yaitu tahap penelitian, tahap analisis,dan tahap pengolahan data. Tahap produksi MESA terdiri dari pembuatan metil ester (ME dari olein minyak sawit dankajian pengaruh suhu dan lama proses sulfonasi. Tahap analisis meliputi analisis sifat Þ siko kimia olein minyak sawit,analisa sifat Þ siko kimia ME olein sawit, dan analisis sifat Þ siko kimia MESA olein sawit. Kajian pengaruh suhu danlama proses sulfonasi terhadap proses sulfonasi metil ester olein terdiri dari suhu 70, 90, dan 110 oC dan lama prosessulfonasi 30, 60, dan 90 menit. Analisis varian pada !=0,01 menunjukan bahwa lama proses sulfonasi berpengaruh nyataterhadap kadar bahan aktif. Analisis varian pada !=0,01 juga menunjukan bahwa lama proses sulfonasi berpengaruhnyata terhadap nilai pH, bilangan asam, bilangan iod, dan kemampuan MESA dalam menurunkan tegangan antarmuka(IFT, Interfacial Tension antara air formasi dan minyak bumi. Proses sulfonasi terbaik dicapai pada suhu sulfonasi 90oCdan lama proses sulfonasi 90 menit. Kondisi proses sulfonasi terbaik dapat menghasilkan MESA dengan karakteristikkadar bahan aktif 31,44%, pH 2,66, bilangan asam 24,88 ml NaOH/g sampel, bilangan iod 11,95 mg I/g sampel, danmemiliki kemampuan menurunkan IFT antara air formasi dan minyak bumi dari 30 dyne

  2. Occurrence of 3-MCPD and glycidyl esters in edible oils in the United States.

    Science.gov (United States)

    MacMahon, Shaun; Begley, Timothy H; Diachenko, Gregory W

    2013-01-01

    Fatty acid esters of 3-monochloropropanediol (3-MCPD) and glycidol are processing contaminants found in a wide range of edible oils. While both 3 MCPD and glycidol have toxicological properties that at present has concerns for food safety, the published occurrence data are limited. Occurrence information is presented for the concentrations of 3-MCPD and glycidyl esters in 116 retail and/or industrial edible oils and fats using LC-MS/MS analysis of intact esters. The concentrations for bound 3-MCPD ranged from below the limit of quantitation (palm olein samples. Palm olein samples also contained a higher percentage of 3-MCPD in mono-ester form than any other type of oil.

  3. 四种棕榈油结晶速度的研究%Study on the Crystallization Speed of Palm Oils

    Institute of Scientific and Technical Information of China (English)

    华聘聘; 黄祖德; 张巧力

    2001-01-01

    The difference of crystallization rate at 0℃,10℃ ,20℃ between four type palm oils:RBD palmoil,palm olein,palm stearin,hydrogena ted blend of palm stearin and palm olein was reported the information are worthy in the manufacture of margarine and shortening.%报道了棕榈油、棕榈软脂、棕榈硬脂及氢化棕榈油在0 ℃,10℃,20℃条件下的结晶速度,指出它们在结晶速度方面的差异,这些资料对人造奶油和起酥油生产具有实用意义。

  4. Storage stability of crips measured by headspace and peroxide value analyses

    Directory of Open Access Journals (Sweden)

    Lahtinen, R. M.

    1996-04-01

    Full Text Available Normal sunflower oil and high oleic acid sunflower oil were tested in industrial frying of crisps against the reference oil palm olein. A protective agent, dimethyl polysiloxane (DMPS, was also tested in crisp frying. Peroxide values and volatile contents of the crisps stored in normal storage conditions (room temperature were measured during storage. From the peroxide values it could be seen that crisps fried in normal sunflower oil were the most unstable during storage. Crisps fried in high oleic sunflower oil proved to be almost as stable towards oxidation as crisps fried in reference oil palm olein. Volatile contents, measured by a static headspace - gas chromatograph - mass spectrometry system, confirmed the conclusions of peroxide analysis. Neither of the methods could find any difference between the samples which had been fried with and without DMPS.

  5. 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...... 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...... 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...

  6. Production of high-oleic acid tallow fractions using lipase-catalyzed directed interesterification, using both batch and continuous processing.

    Science.gov (United States)

    MacKenzie; Stevenson

    2000-08-01

    Immobilized lipases were used to catalyze batch-directed interesterification of tallow, resulting in oleins containing significantly higher levels of unsaturated fatty acids than obtained by fractionation without lipase. After 14 days, a reaction catalyzed by 2% Novozym 435 yielded 57% olein unsaturation, compared with 45% in a no-enzyme control. Free fatty acid levels increased to 2-3% during reactions. Incubation of the enzyme in multiple batches of melted fat caused a gradual loss of interesterification activity, apparently due to progressive dehydration. The activity could be restored by addition of water to the reaction medium. Immobilized lipase was also used to catalyze directed interesterification in a continuous flow reactor. Melted tallow was circulated through a packed bed enzyme reactor and a separate crystallization vessel. The temperatures of the two parts of the apparatus were controlled separately to allow crystallization to occur separately from interesterification. Operation of the reactor with conventionally dry, prefractionated tallow allowed the formation of an olein consisting of up to 60% unsaturated fatty acids. The greatest changes in olein fatty acid composition were achieved when the fractionation temperature was kept constant at a value that promoted selective crystallization of trisaturated triglycerides that were continuously produced by enzymic interesterification. The enzyme could be reused without apparent loss of activity, and its activity was apparently enhanced by preincubation in melted tallow for up to several days. Control of both the water activity of the enzyme and tallow feedstock and of the absorption of atmospheric water vapor were required to maintain enzyme activity, during multiple reuse and minimize free fatty acid formation. This method may form the basis for a process to produce highly mono-unsaturated tallow fractions for use in food applications (e.g. frying) where a "healthy" low saturated fat product is required.

  7. Vitamin E and Beta Carotene Composition in Four Different Vegetable Oils

    OpenAIRE

    2011-01-01

    Problem statement: Some vegetable oils contains natural antioxidants such as beta carotene and vitamin E namely tocopherol and tocotrienol. Different vegetable oils contained different amount of vitamin E and β-carotene. Approach: Study was carried out to investigate the natural antioxidants (vitamin E and beta carotene) composition in four different vegetable oils [Red Palm Olein (RPO), palm plein (PO), Corn Oil (CO) and Coconut Oil (COC)]. Results: The results showe...

  8. Comparative Analysis of Thermal Behavior, Isothermal Crystallization Kinetics and Polymorphism of Palm Oil Fractions

    OpenAIRE

    Zhang, Xia; Lin LI; Xie, He; Liang, Zhili; Su, Jianyu; Liu, Guoqin; LI, Bing

    2013-01-01

    Thermal behavior of palm stearin (PS) and palm olein (PO) was explored by monitoring peak temperature transitions by differential scanning calorimetry (DSC). The fatty acid composition (FAC), isothermal crystallization kinetics studied by pulsed Nuclear Magnetic Resonance (pNMR) and isothermal microstructure were also compared. The results indicated that the fatty acid composition had an important influence on the crystallization process. PS and PO both exhibited more multiple endotherms than...

  9. NEW LIPASE-PRODUCERS MICROORGANISMS FROM PERUVIAN AMAZONIA WHICH HYDROLYZE PALM OIL AND DERIVATIVES

    Directory of Open Access Journals (Sweden)

    Roxana Trujillo

    2014-04-01

    Full Text Available Two yeasts: Cryptococcus uchicensis TMY9 and Pichia uchicensis TMY10 and one fungus Verticillium tingalensis TMFMB are described for the first time as lipase producer microorganisms. The strains have been isolated after an ecological screening in a palm oil industry. The yeasts- C. uchicensis and Pichia uchicensis - mainly produce extracellular lipases as active as those produced by traditional lipase producing microorganisms. The extracellular lipases are active in the hydrolysis of crude palm oil and its industrial derivatives. Contrarily in the isolated fungus, the lipase mainly remains bonded to biomass. In all cases, greater hydrolytic activities are observed in the hydrolysis of palm olein and super-olein than with saturated substrates as stearine. P. uchicensis lipase shows moderated selectivity versus saturated acid triglycerides compared to substrates with high proportion of oleic acid (olein or superolein. The opposite behavior is observed with C. uchicensis and fungal lipases. P. uchicensis produces a more active crude lipase than C. uchicensis with lower biomass production. The kinetic runs performed with crude yeast lipases suggest a three steps mechanism where the high penetration of lipase in the fat gouts favors the hydrolysis.

  10. Effect of frying on the rheological and chemical properties of palm oil and its blends.

    Science.gov (United States)

    Siddique, Bazlul Mobin; Muhamad, Ida Idayu; Ahmad, Anees; Ayob, Afizah; Ibrahim, Mahamad Hakimi; Ak, Mohd Omar

    2015-03-01

    The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different region. FTIR spectra of pure palm olein shows an absorbance at 3002 cm(-1) whereas other pure oils show maximum absorption at around 3007 cm(-1) due to C-H stretching vibration of cis-double bond (=C-H). By blending of high unsaturated oils with palm olein, a clear shift of 3007 cm(-1) band to 3005 cm(-1) occurs. Viscosity of palm olein was found higher among all oils while it subsequently and substantially reduced by blending with other oils. Since it is a function of temperature, viscosity of pure oils and their blends decreases with the increase of temperature. The loss modulus (G''), for all oil blends before and after frying, in rheological experiment was found higher for all oils than the storage modulus (G'), therefore, the viscous property was found higher than elastic property of oils and blends. However, the critical stress for all oil blends was found higher than that of pure oils.

  11. Palm-based standard reference materials for iodine value and slip melting point.

    Science.gov (United States)

    Tarmizi, Azmil Haizam Ahmad; Lin, Siew Wai; Kuntom, Ainie

    2008-09-22

    This work described study protocols on the production of Palm-Based Standard Reference Materials for iodine value and slip melting point. Thirty-three laboratories collaborated in the inter-laboratory proficiency tests for characterization of iodine value, while thirty-two laboratories for characterization of slip melting point. The iodine value and slip melting point of palm oil, palm olein and palm stearin were determined in accordance to MPOB Test Methods p3.2:2004 and p4.2:2004, respectively. The consensus values and their uncertainties were based on the acceptability of statistical agreement of results obtained from collaborating laboratories. The consensus values and uncertainties for iodine values were 52.63 +/- 0.14 Wijs in palm oil, 56.77 +/- 0.12 Wijs in palm olein and 33.76 +/- 0.18 Wijs in palm stearin. For the slip melting points, the consensus values and uncertainties were 35.6 +/- 0.3 degrees C in palm oil, 22.7 +/- 0.4 degrees C in palm olein and 53.4 +/- 0.2 degrees C in palm stearin. Repeatability and reproducibility relative standard deviations were found to be good and acceptable, with values much lower than that of 10%. Stability of Palm-Based Standard Reference Materials remained stable at temperatures of -20 degrees C, 0 degrees C, 6 degrees C and 24 degrees C upon storage for one year.

  12. How does oil type determine emulsion characteristics in concentrated Na-caseinate emulsions?

    Science.gov (United States)

    Tan, Hui Lin; McGrath, Kathryn M

    2013-08-01

    Macroscopic properties and ensemble average diffusion of concentrated (dispersed phase 50-60 wt%) Na-caseinate-stabilised emulsions for three different oils (soybean oil, palm olein and tetradecane) were explored. On a volume fraction basis, pulsed gradient stimulated echo (PGSTE)-NMR data show that droplet dynamics for all three systems are similar within a region of the emulsion morphology diagram. The exact limits of the emulsion space depend however on which oil is considered. The reduced solubility of tetradecane in water, and Na-caseinate in tetradecane, result in the stabilisation of flocs during formulation. Floc formation is not observed when soybean oil or palm olein is used under identical emulsion formulation conditions. Linear rheology experiments provide indirect evidence that the local structure and the properties of the thin film interfacial domain of tetradecane emulsions vary from those of soybean oil and palm olein emulsions. Collectively these data indicate that protein/oil interactions within a system dominate over specific oil droplet structure and size distribution, which are similar in the three systems.

  13. Ingesta y evolución ponderal de ratas alimentadas con diferentes aceites crudos y fritos

    Directory of Open Access Journals (Sweden)

    Pérez-Granados, A. M.

    1998-04-01

    Full Text Available Olive oil, sunflower oil and palm olein, unused or used in repeated potato frying until the oils reached the limit of 25% of polar compounds (PC were used. Wistar rats were fed over 28 days diets containing 8% of: olive oil, olive oil from 48 fryings, olive oil from 69 fryings (25% PC, sunflower oil, sunflower oil from 48 fryings (25% PC, palm olein and palm olein from 80 fryings (25% PC Body weight and food intake were monitored weekly and food efficiency was calculated. At the end of the experiment the animals were sacrificed to separate the liver and calculate the hepatosomatic index. The consumption of frying oils did not modify food Intake, body weight food efficiency nor liver weight but hepatosomatic index was higher in rats consuming frying palm olein compared to unused palm olein.

    Se utilizaron aceites de oliva, girasol y oleína de palma, crudos o procedentes de frituras repetidas de patatas sin reposición de aceite hasta alcanzar el límite del 25% de compuestos polares (CP. Ratas Wistar se alimentaron durante 28 días con dietas que contenían un 8% de: aceite de oliva, aceite de oliva de 48 frituras, aceite de oliva de 69 frituras (25% CP, aceite de girasol, aceite de girasol de 48 frituras (25% CP, oleína de palma y oleína de palma de 80 frituras (25% CP. Peso e ingesta se controlaron semanalmente y se calculó el coeficiente de eficacia alimentaria. Al final del experimento los animales se sacrificaron para extraer los hígados y determinar el índice hepatosomático. El consumo de los aceites empleados en fritura no modificó la ingesta, peso, coeficiente de eficacia alimentaria ni el peso de los hígados, observándose únicamente un incremento del índice hepatosomático en los animales que ingirieron la oleína de palma frita frente a la cruda.

  14. Speciation of Selenium in Selenium-Enriched Sunflower Oil by High-Performance Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry/Electrospray-Orbitrap Tandem Mass Spectrometry.

    Science.gov (United States)

    Bierla, Katarzyna; Flis-Borsuk, Anna; Suchocki, Piotr; Szpunar, Joanna; Lobinski, Ryszard

    2016-06-22

    The reaction of sunflower oil with selenite produces a complex mixture of selenitriglycerides with antioxidant and anticancer properties. To obtain insight into the identity and characteristics of the species formed, an analytical approach based on the combination of high-performance liquid chromatography (HPLC) with (78)Se-specific selenium detection by inductively coupled plasma mass spectrometry (ICP MS) and high-resolution (100 000), high mass accuracy (sunflower oil dissolved in isopropanol and methanol extract of the oil containing 65% selenium. HPLC-ICP MS showed 14 peaks, 11 of which could also be detected in the methanol extract. Isotopic patterns corresponding to molecules with one or two selenium atoms could be attributed by Orbitrap MS at the retention times corresponding to the HPLC-ICP MS peak apexes. Structural data for these species were acquired by MS(2) and MS(3) fragmentation of protonated or sodiated ions using high-energy collisional dissociation (HCD). A total of 11 selenium-containing triglycerol derivatives resulting from the oxidation of one or two double bonds of linoleic acid and analogous derivatives of glycerol-mixed linoleate(s)/oleinate(s) have been identified for the first time. The presence of these species was confirmed by the targeted analysis in the total oil isopropanol solution. Their identification corroborated the predicted elution order in reversed-phase chromatography: LLL (glycerol trilinoleate), LLO (glycerol dilinoleate-oleinate), LOO (glycerol linoleate-dioleinate), OOO (glycerol trioleinate), of which the extrapolation allowed for the prediction of the identity [glycerol dioleinate-stearate (OOS) and glycerol oleinate-distearate (OSS)] of the nonpolar species detected by ICP MS in the oil but not detected by electrospray MS.

  15. Palm-Based Standard Reference Materials for Iodine Value and Slip Melting Point

    Directory of Open Access Journals (Sweden)

    Azmil Haizam Ahmad Tarmizi

    2008-01-01

    Full Text Available This work described study protocols on the production of Palm-Based Standard Reference Materials for iodine value and slip melting point. Thirty-three laboratories collaborated in the inter-laboratory proficiency tests for characterization of iodine value, while thirty-two laboratories for characterization of slip melting point. The iodine value and slip melting point of palm oil, palm olein and palm stearin were determined in accordance to MPOB Test Methods p3.2:2004 and p4.2:2004, respectively. The consensus values and their uncertainties were based on the acceptability of statistical agreement of results obtained from collaborating laboratories. The consensus values and uncertainties for iodine values were 52.63 ± 0.14 Wijs in palm oil, 56.77 ± 0.12 Wijs in palm olein and 33.76 ± 0.18 Wijs in palm stearin. For the slip melting points, the consensus values and uncertainties were 35.6 ± 0.3 °C in palm oil, 22.7 ± 0.4 °C in palm olein and 53.4 ± 0.2 °C in palm stearin. Repeatability and reproducibility relative standard deviations were found to be good and acceptable, with values much lower than that of 10%. Stability of Palm-Based Standard Reference Materials remained stable at temperatures of –20 °C, 0 °C, 6 °C and 24 °C upon storage for one year.

  16. Palm oil tocotrienol fractions restore endothelium dependent relaxation in aortic rings of streptozotocin-induced diabetic and spontaneously hypertensive rats.

    Science.gov (United States)

    Muharis, Syed Putra; Top, Abdul Gapor Md; Murugan, Dharmani; Mustafa, Mohd Rais

    2010-03-01

    Diabetes and hypertension are closely associated with impaired endothelial function. Studies have demonstrated that regular consumption of edible palm oil may reverse endothelial dysfunction. The present study investigates the effect of palm oil fractions: tocotrienol rich fraction (TRF), alpha-tocopherol and refined palm olein (vitamin E-free fraction) on the vascular relaxation responses in the aortic rings of streptozotocin-induced diabetic and spontaneously hypertensive rats (SHR). We hypothesize that the TRF and alpha-tocopherol fractions are able to improve endothelial function in both diabetic and hypertensive rat aortic tissue. A 1,1-diphenyl picryl hydrazyl assay was performed on the various palm oil fractions to evaluate their antioxidant activities. Endothelium-dependent (acetylcholine) and endothelium-independent (sodium nitroprusside) relaxations were examined on streptozotocin-induced diabetic and SHR rat aorta following preincubation with the different fractions. In 1-diphenyl picryl hydrazyl antioxidant assay, TRF and alpha-tocopherol fractions exhibited a similar degree of activity while palm olein exhibited poor activity. TRF and alpha-tocopherol significantly improved acetylcholine-induced relaxations in both diabetic (TRF, 88.5% +/- 4.5%; alpha-tocopherol, 87.4% +/- 3.4%; vehicle, 65.0 +/- 1.6%) and SHR aorta (TRF, 72.1% +/- 7.9%; alpha-tocopherol, 69.8% +/- 4.0%, vehicle, 51.1% +/- 4.7%), while palm olein exhibited no observable effect. These results suggest that TRF and alpha-tocopherol fractions possess potent antioxidant activities and provide further support to the cardiovascular protective effects of palm oil vitamin E. TRF and alpha-tocopherol may potentially improve vascular endothelial function in diabetes and hypertension by their sparing effect on endothelium derived nitric oxide bioavailability.

  17. Physicochemical characteristic and compatibleness of oils and fats in chocolate coating%巧克力涂层基料油的理化性质及其相容性研究

    Institute of Scientific and Technical Information of China (English)

    牛跃庭; 胡明明; Ooi Cheng Keat; 张玉军

    2015-01-01

    Physicochemical characteristic and compatibleness of palm mid fraction,perhydro palm kernel olein and cocoa butter,as base oils and fats in chocolate coating,were studied.The result showed that, when content of palm mid fraction in the blend of palm mid fraction and hydrogenated palm kernel olein was below 30%,there was slight eutectic.The blend was suitable as chocolate coating without trans fatty acids.The addition of cocoa butter caused serious eutectic among the ternary system (palm mid fraction and hydrogenated palm kernel olein and cocoa butter);therefore it was inadvisable to add cocoa butter in the blend.%选用棕榈油中间分提物(PMF)、全氢化棕榈仁液油(HPKOL)、可可脂(CB)作为巧克力涂层的基料油,对其理化性质及其相容性进行分析。结果表明,当两相体系 PMF -HPKOL 中 PMF 含量在30%以下时,共晶现象较弱。PMF 和 HPKOL 混合可以作为涂层油脂配方,用于开发无反式脂肪酸巧克力涂层。添加可可脂会导致三相体系(PMF -HPKOL -CB)严重的共晶现象,因此在代可可脂涂层配方中不宜再添加可可脂。

  18. [The high content of palmitinic fatty acid in food as a major cause of increase of concentration of cholesterol and low density lipoproteins and atheromatous plaques of arteries' intima].

    Science.gov (United States)

    Titov, V N

    2013-02-01

    The positioning of individual triglycerides of blood serum in palmitinic and oleic lipoproteins ofvery low density in the order ofincrease of the rate constant of their hydrolysis under action of post-heparin lipoprotein leads to the sequence as follows: palmitoil-palmitoil-palmitate-->palmitoil-palmitoil-oleate-->palmitoil-oleil-palmitat-->oleil-palmitoil-palmitate-->oleil-palmitate-palmitate-->oleil-oleil-palmitate-->oleil-oleil-oleate. The shift to the left and to the right is discerned with this spectrum of isoforms of triglycerides. The shift to the left into direction of palmitinicc triglycerides occurs in case of eating of animal food (i.e. beef andfoodstuf of fat saw milk) when the content of palmitinic saturated fatty acid supersedes 15% of fatty acids total and under the development of endogenic syndrome of insulin resistance. The content of low density lipoproteins cholesterol is high in blood The shift to the right with prevalence of oleinic triglycerides occurs in case of low content of beef and foodstuff of fat saw milk in food, fish eating, seafood and olive oil. The physiologic levels of carbohydrates in food and insulin function are present too. The shift to the right initiates the action of insulin, ometa-3 essential polyenic fatty acids, glytazones and fibrates. They increase the activity of delta9-stearil-KoA-desaturase-2 and the transformation of palmitine saturated fatty acid into mono unsaturated oleinic fatty acid. The shift to the left forms the palmitine alternative of metabolism of substrate to supply cells with energy. The shift to the right is a more effective oleinic alternative.

  19. Plasma lipids and prothrombin time in rats fed palm oil and other commonly used fats in Egypt

    OpenAIRE

    Hussein, Mona M.; Salama, Fawzy M.; Ebada, Karina M.

    1993-01-01

    Sprague-Dawley rats were fed for a total period of 8 weeks on six diets that were different in the source of their fat content. The fat content was provided either, palm oil or palm olein or corn oil or hydrogenated fat, or frying palm oil and mixture of corn oil + hydrogenated fat in the ratio (1:1). The latter was given to the control group. Animals fed these various experimental diets showed statistically significant differences in serum cholesterol and serum triglycerides content amo...

  20. Plasma lipids and prothrombin time in rats fed palm oil and other commonly used fats in Egypt

    Directory of Open Access Journals (Sweden)

    Hussein, Mona M.

    1993-02-01

    Full Text Available Sprague-Dawley rats were fed for a total period of 8 weeks on six diets that were different in the source of their fat content. The fat content was provided either, palm oil or palm olein or corn oil or hydrogenated fat, or frying palm oil and mixture of corn oil + hydrogenated fat in the ratio (1:1. The latter was given to the control group. Animals fed these various experimental diets showed statistically significant differences in serum cholesterol and serum triglycerides content among all group. Increased HDL-cholesterol content was evident in animals fed on palm-olein and palm oil. The frying oil fed group showed lowest HDL-cholesterol content. In these experiments palm olein fed animals showed highest ratio of HDL-cholesterol to total cholesterol while the lowest ratio was shown in rats fed on frying oil. Prothrombin (PT and activated partial thromboplastin time (PTT showed higher values In palm oil, palm olein and corn oil diets as compared to all groups with each other.

    Ratas Sprague-Dawley fueron alimentadas durante un periodo total de 8 semanas con seis dietas diferentes en su contenido graso. El contenido graso fue proporcionado por aceite de palma u oleína de palma o aceite de maíz o grasa hidrogenada o aceite de palma de fritura y mezcla de aceite de maíz + grasa hidrogenada en la relación (1:1. El último fue dado al grupo de control. Los animales alimentados con las diferentes dietas experimentales mostraron diferencias significativas estadísticamente en el contenido en colesterol y triglicéridos en suero entre todos los grupos. El aumento en contenido HDL-colesterol fue evidente en animales alimentados con oleína de palma y aceite de palma. El grupo alimentado con aceite de fritura mostró el más bajo contenido en HDL-colesterol. En estos experimentos, los animales alimentados con oleína de palma mostraron la mayor relación de HDL-colesterol a colesterol total, mientras que la relación más baja fue mostrada

  1. 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。

  2. Nozzleless Fabrication of Oil-Core Biopolymeric Microcapsules by the Interfacial Gelation of Pickering Emulsion Templates.

    Science.gov (United States)

    Leong, Jun-Yee; Tey, Beng-Ti; Tan, Chin-Ping; Chan, Eng-Seng

    2015-08-05

    Ionotropic gelation has been an attractive method for the fabrication of biopolymeric oil-core microcapsules due to its safe and mild processing conditions. However, the mandatory use of a nozzle system to form the microcapsules restricts the process scalability and the production of small microcapsules (palm olein, cyclohexane, dichloromethane, and toluene). In addition, small microcapsules with a mean size smaller than 100 μm can be produced by selecting the appropriate conventional emulsification methods available to prepare the Pickering emulsion. The simplicity and versatility of this method allows biopolymeric microcapsules to be fabricated with ease by ionotropic gelation for numerous applications.

  3. The relative absorption of fatty acids in brown trout (Salmo trutta) fed a commercial extruded pellet coated with different lipid sources

    OpenAIRE

    Franco Valfré; Vittorio Maria Moretti; Federica Bellagamba; Fabio Caprino; Sara Panseri; Ivan Giani; Tiziana Mentasti; Giovanni Mario Turchini

    2010-01-01

    The objective of the present study was to investigate the fatty acid absorption capabilities of brown trout (Salmo trut- ta) fed commercial extruded diets. Five commercial extruded pellets, different only in the lipid sources used for fat coat- ing, were tested on juvenile brown trout for 45 days. The trout were reared in fresh water at 14.6 ± 0.4° C and 7.7 ± 0.3 mg/l, temperature and dissolved oxygen, respectively. The tested lipid sources were fish oil, canola oil, oleine...

  4. Novel Approach: Tungsten Oxide Nanoparticle as a Catalyst for Malonic Acid Ester Synthesis via Ozonolysis

    Directory of Open Access Journals (Sweden)

    Bilal A. Wasmi

    2014-01-01

    Full Text Available Malonic acid ester was synthesized via the one-step ozonolysis of palm olein. Malonic acid ester was spectroscopically characterized using gas chromatography mass spectroscopy (GC-MS. Tungsten oxide nanoparticles were used as the catalyst, which was characterized via X-ray powder diffraction (XRD and field emission scanning electron microscopy (FE-SEM. Tungsten oxide provided several advantages as a catalyst for the esterification malonic acid such as simple operation for a precise ozonation method, an excellent yield of approximately 10%, short reaction times of 2 h, and reusability due to its recyclability.

  5. The effect of dietary fat on the fatty acid composition and cholesterol content of Hy-line and Warren hen eggs from Hy-line and Warren hens

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez-Munoz, M. J.; Bastida, S.; Jimenez, O.; Lorenzo, C. de; Vergara, G.; Sanchez-Muniz, F. J.

    2009-07-01

    The present study analyzed the effect of dietary fat and strain on the fatty acid and cholesterol contents of eggs over a 20 month-period. Hy-line and Warren hens received three consecutive 7% lipid diets in which the basal constituents of the diet supplied 3% of the fats while the remaining 4% was composed of fats, oils or oleins added to progressively increase polyunsaturated fatty acid (PUFA) levels, while decreasing dietary levels of both saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). In general, the percentages of most fatty acids in egg lipids were affected by changes in dietary lipids but not by the strain. Data suggest the existence of a dietary threshold for elaidic acid to appear in eggs. Mufa decreased and total PUFA increased throughout the study. The cholesterol egg content was higher at the animal fat plus soybean oil than at the animal fat or the olein plus soybean oil blend. Overall, results showed that changes in dietary lipids influenced fatty acid composition and hence atherogenic and thrombogenic indexes much more than the strain. (Author) 37 refs.

  6. Serum lipid profile and retinol in rats fed micronutrient rich edible vegetable oil blend

    Directory of Open Access Journals (Sweden)

    JAFAR SALAMAT KHAN

    2010-07-01

    Full Text Available Khan HN, Farooqi H, Ali S, Khan JS. 2010. Serum lipid profile and retinol in rats fed micronutrient rich edible vegetable oil blend. Nusantara Bioscience 2: 109-116. The animal rats were given 10% oil mixed in fat free diet for one month or six months. In the experiment, the groups of rats were fed with the micronutrient (MN rich blends mixed previously with 1% cholesterol, and their effects were tested on serum lipid profile. Most significant changes in the High Dencity Lipoprotein (HDL cholesterol were observed in one-month study where HDL increased from 24 mg/dl in group to 64 mg/dl in the Mustard palm olein oil blend (MP; in mustard oil (MO alone fed rats, the HDL was 36 mg/dl. Serum retinol was analyzed as one of the important MN in rats receiving the diet mixed with the blend for various duration of time. The results assume great significance as MO or palm olein oil (PO alone could not bring the maximum beneficial effects, and the blends appear to have more merit as health oils in alleviating adverse health condition such as coronary heart disease (CHD, diabetes, obesity and hypertension.

  7. Modification of palm oil for anti-inflammatory nutraceutical properties.

    Science.gov (United States)

    Zainal, Zaida; Longman, Andrea J; Hurst, Samantha; Duggan, Katrina; Hughes, Clare E; Caterson, Bruce; Harwood, John L

    2009-07-01

    Palm oil is one of the most important edible oils in the world. Its composition (rich in palmitate and oleate) make it suitable for general food uses but its utility could be increased if its fatty acid quality could be varied. In this study, we have modified a palm olein fraction by transesterification with the n-3 polyunsaturated fatty acids, alpha-linolenate or eicosapentaenoic acid (EPA). Evaluation of the potential nutritional efficacy of the oils was made using chondrocyte culture systems which can be used to mimic many of the degenerative and inflammatory pathways involved in arthritis. On stimulation of such cultures with interleukin-1alpha, they showed increased expression of cyclooxygenase-2, the inflammatory cytokines tumour necrosis factor-alpha (TNF-alpha), IL-1alpha and IL-1beta and the proteinase ADAMTS-4. This increased expression was not affected by challenge of the cultures with palm olein alone but showed concentration-dependent reduction by the modified oil in a manner similar to EPA. These results show clearly that it is possible to modify palm oil conveniently to produce a nutraceutical with effective anti-inflammatory properties.

  8. Synthesis and characterization of fatty hydroxamic acids from triacylglycerides.

    Science.gov (United States)

    Hoidy, Wisam H; Ahmad, Mansor B; Al-Mulla, Emad A Jaffar; Yunus, Wan Md Zin Wan; Ibrahim, Nor azowa Bt

    2010-01-01

    In this study, fatty haydroxamic acids (FHAs), which have biological activities as antibiotics and antifungal, have been synthesized via refluxing of triacylglycrides, palm olein, palm stearin or corn oil with hydroxylamine hydrochloride. The products were characterized using the complex formation test of hydroxamic acid group with zinc(I), copper(II) and iron(III), various technique methods including nuclear magnetic resonance ((1)H NMR) spectroscopy, Fourier transform infrared (FTIR) spectroscopy and elemental analysis. Parameters that may affect the conversion of oils to FHAs including the effect of reaction time, effect of organic solvent and effect of hydro/oil molar issue were also investigated in this study. Results of characterization indicate that FHAs were successfully produced from triacylglycrides. The conversion percentages of palm stearin, palm olein and corn oil into their fatty hydroxamic acids are 82, 81 and 78, respectively. Results also showed that hexane is the best organic solvent to produce the FHAs from the three oils used in this study. The optimum reaction time to achieve the maximum conversion percentage of the oils to FHAs was found to be 10 hours for all the three oils, while the optimum molar ration of hydro/to oil was found to be 7:1 for all the different three oils.

  9. Reaction parameters for the synthesis of N,N-dimethyl fatty hydrazides from oil.

    Science.gov (United States)

    Ahmad, Norashikin; Azizul Hasan, Zafarizal Aldrin; Hassan, Hazimah Abu; Ahmad, Mansor; Zin Wan Yunus, Wan Md

    2015-01-01

    Hydrazide derivatives have been synthesized from methyl esters, hydrazones and vegetable oils. They are important due to their diverse applications in pharmaceutical products, detergents as well as in oil and gas industries. The chemical synthesis of fatty hydrazides is well-established; however, only a few publications described the synthesis of fatty hydrazide derivatives, particularly, when produced from refined, bleached and deodorized palm olein. Here, the synthesis and characterization of N,N-dimethyl fatty hydrazides are reported. The N,N-dimethyl fatty hydrazides was successfully synthesized from fatty hydrazides and dimethyl sulfate in the presence of potassium hydroxide with the molar ratio of 1:1:1, 6 hours reaction time and 80℃ reaction temperature in ethanol. The product yield and purity were 22% and 89%, respectively. The fatty hydrazides used were synthesized from refined, bleached and deodorized palm olein with hydrazine monohydrate at pH 12 by enzymatic route. Fourier transform infrared, gas chromatography and nuclear magnetic resonance (NMR) spectroscopy techniques were used to determine the chemical composition of N,N-dimethyl fatty hydrazides. Proton NMR confirmed the product obtained were N,N-dimethyl fatty hydrazides.

  10. Evaluation of oleic acid as additive in automatic transmission fluid

    Science.gov (United States)

    Khairuldean, A. K.; Ing, T. Chiong; Bambang, S.; Baharin, T. Kamarul; Wira, J. Y.; Syahrullail, S.

    2012-06-01

    Transmission fluid has already being monopolized by petroleum oil over these years, either mineral oil or synthetic oil, the base oil originated from the crude oil. Currently, with environmental issue becomes globally concerned, it is time to move toward green technology and more to the sustainability, resource renewability and biodegradability. To respond to this challenge, a research focusing on development of environmental friendly lubricant for Automatic Transmission (AT) is conducted. In this paper, the Refined, Bleached, and Deodorized Palm-Olein (RBDPO) mixed with the Automatic Transmission Fluid (ATF), is developed and tested. The research focuses on some parameters such as anti wear and friction coefficient characteristics. The test is conducted using four ball wear tester machine to analyze anti wear of the lubricant as well as to simulate the sliding surface of gear operation inside the transmission which is the most critical operation condition for the lubricant. The method of testing is based on ASTM D4172 Test B condition for wear measurement. By comparing the experimental results between mixed lubricants and the commercial ATF, it can be seen that the palm olein is very potential to become a base oil for transmission lubricant in the future due to its promising performance of the tested physical properties.

  11. Na-caseinate/oil/water systems: emulsion morphology diagrams.

    Science.gov (United States)

    Tan, Hui Lin; McGrath, Kathryn M

    2012-09-01

    The concentrated (dispersed phase 50-70 wt%) composition space of Na-caseinate, a family of milk proteins, stabilised emulsions was investigated for three different oils: soybean oil, palm olein and tetradecane with pH 6.8 phosphate buffer continuous phase. The variation of emulsion stability and microstructure were explored using static light scattering, diffusion nuclear magnetic resonance, cryo-scanning electron microscopy, rheology and the time varying macroscopic phase separation of the emulsions. For soybean oil and palm olein a rich diversity of emulsion microstructures and stabilities are realised. Five emulsion domains, each having a different microstructure and macroscopic stability have been identified within the composition space probed. For the lowest concentrations of emulsifier bridging flocculation is evident and emulsions are of low stability. Increasing Na-caseinate concentration leads to an increased stability and the existence of distinct individual oil droplets, visualised using cryo-scanning electron microscopy. Further increases in Na-caseinate concentration reduce emulsion stability due to depletion flocculation. Na-caseinate self-assembly is then initiated. At sufficiently high Na-caseinate and/or oil concentrations the continuous phase of the emulsion is a three-dimensional protein network and emulsion stability is again enhanced. At the limits of the emulsion composition space a gel-like paste is formed. The diversity of emulsion microstructure is reduced when tetradecane is the discrete phase. Na-caseinate self-assembly is limited and there is no evidence for formation of a protein network.

  12. Catalytic conversion of palm oil over mesoporous aluminosilicate MCM-41 for the production of liquid hydrocarbon fuels

    Energy Technology Data Exchange (ETDEWEB)

    Twaiq, Farouq A.; Mohamed, Abdul Rahman; Bhatia, Subhash [School of Chemical Engineering, Engineering Campus, Universiti Sains Malaysia, 14300 Nibong Tebal, SPS, Pinang (Malaysia); Zabidi, Noor Asmawati M. [Universiti Teknologi Petronas, Sri Iskandar, 31750 Tronoh, Perak (Malaysia)

    2003-11-15

    The catalytic cracking of palm oil to liquid hydrocarbon fuels was studied in a fixed bed micro-reactor operated at atmospheric pressure, reaction temperature of 723 K and weight hourly space velocity (WHSV) of 2.5 h{sup -1} over the synthesized mesoporous molecular sieve MCM-41 materials. Mesoporous aluminosilicate with Si/Al ratio of 50 was synthesized using the hydrothermal method. Different pore sizes were obtained by changing the type of template and organic directing agent (ODA) used. The synthesized materials were characterized using various analytical methods such as X-ray powder diffraction (XRD), BET surface area, inductive coupled plasma (ICP), MAS NMR, FTIR and temperature-programmed desorption (TPD). The materials exhibit a crystalline structure of MCM-41 mesoporous molecular sieves with surface area varying from 550 to 1200 m{sup 2}/g and an average pore size (APS) ranging from 1.8 to 2.8 nm. The synthesized MCM-41 catalysts show high activity for palm oil cracking. The conversion of palm kernel oil, lower-molecular-weight oil, was higher as compared to higher-molecular-weight, palm olein oil. MCM-41 materials were selective for the formation of linear hydrocarbons, particularly, C{sub 13} when palm kernel oil was used and C{sub 17} when palm olein oil was fed. The yield of liquid product decreased with the increase of surface area of the catalyst. The gasoline selectivity increased whereas diesel selectivity decreased with the conversion of palm oil.

  13. Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters.

    Science.gov (United States)

    Solati, Zeinab; Baharin, Badlishah Sham

    2015-06-01

    Effect of supercritical CO2 extracted Nigella sativa L. seed extract (NE) on frying performance of sunflower oil and refined, bleached and deodorized (RBD) palm olein was investigated at concentrations of 1.2 % and 1.0 % respectively. Two frying systems containing 0 % N. sativa L. extract (Control) and 0.02 % butylated hydroxytoluene (BHT) were used for comparison. Physicochemical properties such as fatty acid composition (FAC), Peroxide Value (PV), Anisidine Value (AV), Totox Value (TV), Total Polar Content (TPC), C18:2/C16:0 ratio and viscosity of frying oils were determined during five consecutive days of frying. Results have shown that N. sativa L. extract was able to improve the oxidative stability of both frying oils during the frying process compared to control. The stabilizing effect of antioxidants were in the order of BHT > NE. RBD palm olein was found to be more stable than sunflower oil based on the ratio of linoleic acid (C18:2) to palmitic acid (C16:0) and fatty acid composition.

  14. Experimental study the effect of speeds in wear using fourball tribotester

    Science.gov (United States)

    Ing, Tiong Chiong; Mohammed Rafiq, A. K.; Wira, Y. J.; Syahrullail, S.

    2012-06-01

    Tribology is a multi-discipline field of knowledge. The understanding is on the changes of speeds that occur in the bulk materials as the materials surface move relative to each other. The researchers are required to better understand the phenomena occurring in the different subsystems, the complex reactions occurring on the surface and in the fluid present between the moving surfaces. Today, the materials used in machinery, automotive and aerospace industry require high performance in wear resistance and friction, especially, for the material surface that meets with the outside environment. In the industry sector, the different sliding speeds may cause different damage to the machines. Thus, in this research, the author would like to investigate the effect of different sliding speeds on wear and friction. Experiments were conducted to determine the effect of the sliding speed in wear and friction by using fourball tester. The sliding speeds in the range of 800rpm to 1400 rpm were studied through experiments in wear and friction lubricated with Refined, Bleached, and Deodorized (RBD) Palm Olein. The duration time for the experiment was one hour at 75degree Celsius with applied load of 40kg. RBD Palm Olein is known as refined, bleached and deodorized oil which exists in liquid state at room temperature. From the result, author found out that the wear scar diameter is increased as the sliding speeds increased.

  15. In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy.

    Science.gov (United States)

    Wan Mohamad, W A Fahmi; Buckow, Roman; Augustin, MaryAnn; McNaughton, Don

    2017-10-15

    Confocal Raman microscopy (CRM) was able to quantify the β-carotene concentration in oil droplets and determine the partitioning characteristics of β-carotene within the emulsion system in situ. The results were validated by a conventional method involving solvent extraction of β-carotene separately from the total emulsion as well as the aqueous phase separated by centrifugation, and quantification by absorption spectrophotometry. CRM also enabled the localization of β-carotene in an emulsion. From the Raman image, the β-carotene partitioning between the aqueous and oil phases of palm olein-in-water emulsions stabilized by whey protein isolate (WPI) was observed. Increasing the concentration of β-carotene in an emulsion (from 0.1 to 0.3g/kg emulsion) with a fixed gross composition (10% palm olein:2% WPI) decreased the concentration of β-carotene in the oil droplet. CRM is a powerful tool for in situ analyses of components in heterogeneous systems such as emulsions. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1 [Study on Decreasing the Melting Point of Beeswax (Apis cerana in the Production of Low -Calorie Margarine

    Directory of Open Access Journals (Sweden)

    Zita L. Sarungallo 1

    2002-08-01

    Full Text Available Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were : (1 to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2 to study the effect of enzymatic transesterification process, and (3 to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using lipozyme IM 20 transesterification from Mucor miehei as a catalyst at 78,5°C for 24 hours with agitation at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics

  17. Determination of the triglyceride composition of avocado oil by high-performance liquid chromatography using a light-scattering detector.

    Science.gov (United States)

    Hierro, M T; Tomás, M C; Fernández-Martín, F; Santa-María, G

    1992-08-28

    The triglyceride composition of avocado oil was determined by high-performance liquid chromatography using a light-scattering detector. Two avocado varieties, Fuerte and Hass, were analysed, and the qualitative composition of each was found to be similar, though quantitative differences were detected. The triglyceride composition was predicted using a system of equations based on the relationship between log k' and the molecular variables equivalent carbon number, chain length and number of double bonds for each of the fatty acids in the glycerides. A total of 24 molecular species of triglycerides were identified. The chromatographic system used successfully separated the critical pairs OOO-LOS, PaPaO-LnPP and PaOO-LOP (O = olein; L = linolein; S = stearin; Pa = palmitolein; Ln = linolenin; P = palmitin). Detector response was found to have a linear relationship with the amount of sample injected over the injection range 10-70 micrograms.

  18. Preparation and characterization of polyurethane plasticizer for flexible packaging applications: Natural oils affirmed access

    Directory of Open Access Journals (Sweden)

    Mohammed A. Mekewi

    2017-03-01

    Full Text Available Developing bio-renewable feedstock for polyurethane (PU manufacturing and polymer industry as a whole has become highly desirable for both economic and environmental reasons. In this work castor oil (CO and palm olein (PO polyols were synthesized and partially used as renewable feedstock for the manufacturing of polyurethane plasticizing resin for printing ink applications. The chemical structure of the prepared polyols and polyurethanes were characterized using IR spectra and GPC and their solubility in common solvents was tested. As well, properties such as flexibility, mechanical properties, optical properties, heat seal and freeze resistance of these prepared printing inks were determined. The results indicated that the prepared printing inks from 50% synthesized polyurethane have high thermal stability, adhesion and excellent freeze resistance. The net technical properties of the new ink formulations are relatively comparable to the printing ink prepared from standard polyurethane plasticizer.

  19. Acrylamide formation in vegetable oils and animal fats during heat treatment.

    Science.gov (United States)

    Daniali, G; Jinap, S; Hajeb, P; Sanny, M; Tan, C P

    2016-12-01

    The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat. Heating asparagine with various cooking oils and animal fat at 180°C produced varying amounts of acrylamide. The acrylamide in the different cooking oils and animal fat using a constant amount of asparagine was measured. Cooking oils were also examined for peroxide, anisidine and iodine values (or oxidation values). A direct correlation was observed between oxidation values and acrylamide formation in different cooking oils. Significantly less acrylamide was produced in saturated animal fat than in unsaturated cooking oil, with 366ng/g in lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein with 1442ng/g. Copyright © 2016. Published by Elsevier Ltd.

  20. A high performance liquid chromatography method for determination of furfural in crude palm oil.

    Science.gov (United States)

    Loi, Chia Chun; Boo, Huey Chern; Mohammed, Abdulkarim Sabo; Ariffin, Abdul Azis

    2011-09-01

    A modified steam distillation method was developed to extract furfural from crude palm oil (CPO). The collected distillates were analysed using high performance liquid chromatography (HPLC) coupled with an ultraviolet diode detector at 284nm. The HPLC method allowed identification and quantification of furfural in CPO. The unique thermal extraction of CPO whereby the fresh fruit bunches (FFB) are first subjected to steam treatment, distinguishes itself from other solvent-extracted or cold-pressed vegetable oils. The presence of furfural was also determined in the fresh palm oil from FFB (without undergoing the normal extraction process), palm olein, palm stearin, olive oil, coconut oil, sunflower oil, soya oil and corn oil. The chromatograms of the extracts were compared to that of standard furfural. Furfural was only detected in CPO. The CPO consignments obtained from four mills were shown to contain 7.54 to 20.60mg/kg furfural.

  1. The Effect of Lubricant Viscosity in High Pressure Forming

    Science.gov (United States)

    Syahrullail, S.; Ridzuan, M. J. M.; Seah, W. B.

    2010-06-01

    In this research, the effects of viscosity of lubricant in cold work extrusion process were investigated. The experimental evaluation was carried out by using cold work plane strain extrusion apparatus with a pair of 45-degree die half angle and a symmetrical workpiece (billet). The billet material was annealed pure aluminum, A1100. The analytical evaluation was carried out using a visioplasticity method. The testing lubricant is RBD palm olein, RBD palm stearin and palm fatty acid distillate. The results were compared with the additive free paraffinic mineral oil. The result shows that palm oil has advantage in reducing the extrusion load. We confirmed that palm oil showed satisfactory lubrication performance, as compared to additive free paraffinic mineral oil.

  2. 一例船载散装进口棕榈油污染对-二甲苯的调查%Investigation on Xylylene pollution in a batch of unpacked imported palm oil carried by ship

    Institute of Scientific and Technical Information of China (English)

    冼添华; 刘超

    2003-01-01

    @@ 2001年8月27日,液体货物运输船"春晖轮"(M.T.SPRING GLORY)装载20 467 000kg(报验数量)马来西亚产的散装RBD(Refined Bleached & Deodorised精炼、脱色、脱臭)粽榈精油(PALM OLEIN)从马来西亚LAHAD DATU港出发抵靠广州港新沙码头,广州出入境检验检疫局食品检验室据有关规定第一时间派员登轮查验及抽取样品检测.结果显示棕榈精油污染了对-二甲苯.

  3. Cold Storage Stability of Blend Oil from Soybean Oil and Palm Oil with Different Melting Points%大豆油调和不同熔点棕榈液油的冷藏试验

    Institute of Scientific and Technical Information of China (English)

    吴苏喜; 刘立萍; 李慧; Ooi Cheng KEAT

    2012-01-01

    In order to provide references for preparing blend oil from soybean oil and palm oil with different melting points, the effects of different types and amounts of anti-crystallization agent and soybean oil-to-palm oil ratio on the cold storage stability of blend oil were studied. The best anti-crystallization agent was hydroxyl stearin at a dose of 0.025%. The blend oil A composed of 70% soybean oil, 30% palm olein with melting point of 10 ℃ and 0.025% hydroxy stearin could be kept transparent for more than 16 hours at 0 ℃ and more than 72 h at 5℃. The blend oil B composed of 70% soybean oil, 30% palm olein with melting point of 18 ℃ and 0.025% hydroxy stearin could be kept transparent for more than 30 h at 10℃. The blend oil C composed of 60% soybean oil, 40% palm olein with melting point of 18 ℃ and 0.025% hydroxy stearin could be kept transparent for more than 20 h at 15℃. The blend oil D composed of 60% soybean oil, 40% μm olein with melting point of 24℃ and 0.025% hydroxy stearin could be kept transparent for more than 10 h.%为了制备适应不同储存温度的豆油.棕榈液油调和油,以大豆油与不同熔点棕榈液油为原料,采用冷藏试验方法优化抑晶剂种类、用量和调和油配方。结果表明,羟基硬脂精是效果最佳的抑晶剂,其最佳添加量为0.025%;调和油1(豆油70%+10℃棕榈油30%+羟基硬脂精0.025%)在0℃环境下储存可保持16h以上澄清透亮,在5℃条件可保持72h以上澄清透亮;调和油2(豆油70%+18℃棕榈油30%+羟基硬脂精0.025%)在10℃环境下可保持30h以上澄清透亮;调和油3(豆油60%+18℃棕榈油40%+羟基硬脂精0.025%)在15℃环境下可保持20h以上澄清透亮;调和油4(豆油60%+24℃棕榈油40%+羟基硬脂精0.025%)在20℃环境下可保持10h以上澄清透亮。

  4. Analysis of Peanut Oil Adulterated with Other Edible Oils by Spectrophotometry

    Institute of Scientific and Technical Information of China (English)

    SU Rui; WANG Xing-hua; ZHAO Tian-qi; YU Wen-zhi; FENG Xu-dong; ZHANG Han-qi; YU Ai-min

    2012-01-01

    Since peanut oil(PO) is more expensive than other seed oils,some PO is adulterated with other cheap seed oils,such as soybean oil,palm olein,cottonseed oil,corn oil and rapeseed oil.The conventional method for determining whether PO was adulterated is to detect the freezing point of oils.The proposed method for the determination of adulterants in PO was based on monitoring the change of absorbance when the sample was refrigerated.A special spectrophotometer was developed.A total of 10 kinds of POs from different suppliers were chosen and adulterated with other seed oils at the volume fraction levels ranging from 5% to 30%.A total of 150 samples were analyzed by the proposed method and the results were satisfactory.

  5. Vitamin E and Beta Carotene Composition in Four Different Vegetable Oils

    Directory of Open Access Journals (Sweden)

    Ab. G.M. Top

    2011-01-01

    Full Text Available Problem statement: Some vegetable oils contains natural antioxidants such as beta carotene and vitamin E namely tocopherol and tocotrienol. Different vegetable oils contained different amount of vitamin E and β-carotene. Approach: Study was carried out to investigate the natural antioxidants (vitamin E and beta carotene composition in four different vegetable oils [Red Palm Olein (RPO, palm plein (PO, Corn Oil (CO and Coconut Oil (COC]. Results: The results showed that RPO contained the highest amount of vitamin E and β-carotene compared to the other three types of vegetable oils studied. Conclusion: The RPO can be considered as a good source of natural antioxidant (tocopherol, tocotrienol and β-carotene.

  6. Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

    Directory of Open Access Journals (Sweden)

    Martín-Polvillo, M.

    1996-04-01

    Full Text Available Storage studies were carried out to define the behaviour of both conventional and high oleic sunflower oils in the industrial preparation of crisps and prefried french fries. Samples of crisps and prefried french fries were stored during 6 and 21 months, respectively, and evolution of oxidation was compared with that of the more saturated fats normally used for the preparation of both products, i.e., palm olein and hydrogenated rapeseed/palm oil mixture. Total oxidation compounds, α-tocopherol content, as well as monomeric and dimeric triglycerides, were quantitated in lipids from fried products after different time periods. Results obtained for crisps at room temperature indicated that only conventional sunflower oil underwent significant oxidation after 6 months. In the case of prefried french fries, maintained at freezer temperatures, no appreciable changes were found after 21 months storage, thus indicating that both sunflower oils can be good alternatives to saturated fats.

  7. Letter to the editor: healthy alternatives to trans fats

    Directory of Open Access Journals (Sweden)

    Moulin Julie

    2007-04-01

    Full Text Available Abstract Consumption of trans fats is associated with an increase of cardiovascular disease (CVD risk. To comply with regulatory policies and public health authorities recommendations, trans fats should be replaced in food products. The study by Sundram et al. (Nutrition & Metabolism 2007, 4:3 reporting the effect on CVD risk factors of interesterified fat (IE and partially hydrogenated soybean oil (PHSO compared to palm olein (POL has been critically analyzed. The study design and in particular the composition of the tested fats was not suitable to properly answer the question raised regarding the effect of alternative ingredients to trans fats on plasma lipids. The observed effects are divergent with predicted data derived from the literature model consolidated using the individual results of 60 randomized clinical trials. The results of the study published by Sundram and co-workers have to be considered with awareness.

  8. Letter to the editor: healthy alternatives to trans fats.

    Science.gov (United States)

    Destaillats, Frédéric; Moulin, Julie; Bezelgues, Jean-Baptiste

    2007-04-27

    Consumption of trans fats is associated with an increase of cardiovascular disease (CVD) risk. To comply with regulatory policies and public health authorities recommendations, trans fats should be replaced in food products. The study by Sundram et al. (Nutrition & Metabolism 2007, 4:3) reporting the effect on CVD risk factors of interesterified fat (IE) and partially hydrogenated soybean oil (PHSO) compared to palm olein (POL) has been critically analyzed. The study design and in particular the composition of the tested fats was not suitable to properly answer the question raised regarding the effect of alternative ingredients to trans fats on plasma lipids. The observed effects are divergent with predicted data derived from the literature model consolidated using the individual results of 60 randomized clinical trials. The results of the study published by Sundram and co-workers have to be considered with awareness.

  9. 利用脂肪酶催化酯交换制备棕榈油基人造奶油基料%Preparation of Palm Oil Base for Margarine by Interesterification

    Institute of Scientific and Technical Information of China (English)

    鲁玉侠; 李香莉; 黄广灿; 赵亚妮; 邵志琳

    2012-01-01

    文章考察了Lipozyme TL IM脂肪酶在无溶剂条件下,催化棕榈油硬脂与棕榈油软脂的酯交换。混合油为棕榈油硬脂和棕榈油软脂的比例为75∶25,脂肪酶的添加量为油重量的4%,酶催化反应的操作温度为70℃,反应时间为20 h。酯交换产物的氧化稳定性更高,SFC35℃降低了24.79%,改善了酯交换油的打发性,提高了人造黄油的可操作性及口感。%A study was carried out on the transesterification between palm oil stearine fraction and palm oil olein fraction that catalized by Lipozyme TL IM under no solvent condition.The ratio of palm oil stearine fraction to palm oil olein fraction in the oil mixture was 75:25,the content of lipase 4 % based on the oil weight,the operation temperature of enzyme catalytic reaction was 70 ℃ and reaction time last for 20 h.The oxidization stability of transesterification product was much higher,the SFC35 ℃decreased 24.79 %,the whipping property of transesterification oil increased the operability and mouth feel of margarine.

  10. Classification and quantification analysis of peach kernel from different origins with near-infrared diffuse reflection spectroscopy

    Directory of Open Access Journals (Sweden)

    Wei Liu

    2014-01-01

    Full Text Available Background: Peach kernels which contain kinds of fatty acids play an important role in the regulation of a variety of physiological and biological functions. Objective: To establish an innovative and rapid diffuse reflectance near-infrared spectroscopy (DR-NIR analysis method along with chemometric techniques for the qualitative and quantitative determination of a peach kernel. Materials and Methods: Peach kernel samples from nine different origins were analyzed with high-performance liquid chromatography (HPLC as a reference method. DR-NIR is in the spectral range 1100-2300 nm. Principal component analysis (PCA and partial least squares regression (PLSR algorithm were applied to obtain prediction models, The Savitzky-Golay derivative and first derivative were adopted for the spectral pre-processing, PCA was applied to classify the varieties of those samples. For the quantitative calibration, the models of linoleic and oleinic acids were established with the PLSR algorithm and the optimal principal component (PC numbers were selected with leave-one-out (LOO cross-validation. The established models were evaluated with the root mean square error of deviation (RMSED and corresponding correlation coefficients (R2 . Results: The PCA results of DR-NIR spectra yield clear classification of the two varieties of peach kernel. PLSR had a better predictive ability. The correlation coefficients of the two calibration models were above 0.99, and the RMSED of linoleic and oleinic acids were 1.266% and 1.412%, respectively. Conclusion: The DR-NIR combined with PCA and PLSR algorithm could be used efficiently to identify and quantify peach kernels and also help to solve variety problem.

  11. Characteristics, composition and oxidative stability of Lannea microcarpa seed and seed oil.

    Science.gov (United States)

    Bazongo, Patrice; Bassolé, Imaël Henri Nestor; Nielsen, Søren; Hilou, Adama; Dicko, Mamoudou Hama; Shukla, Vijai K S

    2014-02-24

    The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%), crude oil (64.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I2/100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O2/kg of oil and oxidative stability index, 43.20 h. Oleic (43.45%), palmitic (34.45%), linoleic (11.20%) and stearic (8.35%) acids were the most dominant fatty acids. Triacylglycerols with equivalent carbon number (ECN) 48 and ECN 46 were dominant (46.96% and 37.31%, respectively). The major triacylglycerol constituents were palmitoyl diolein (POO) (21.23%), followed by dipalmitoyl olein (POP) (16.47%), palmitoyl linoleyl olein (PLO) (12.03%), dipalmitoyl linolein (PLP) (10.85%) and dioleoyl linolein (LOO) (9.30%). The total polyphenol and tocopherol contents were 1.39 mg GAE g-1 DW and 578.56 ppm, respectively. γ-Tocopherol was the major tocopherol (437.23 ppm). These analytical results indicated that the L. microcarpa seed oil could be used as a frying oil and in the cosmetic industry.

  12. Effect of Feeding Soybean and Palm Blended Oil on Laying Performance and Egg Quality

    Directory of Open Access Journals (Sweden)

    Niwat MUANGKEOW

    2011-01-01

    Full Text Available The effect of blended dietary oil on the laying performance of hens and the fatty acid profiles of eggs produced by 21 to 40 wk old Dekalb Brown laying hens were investigated. The experimental design was a completely randomized design using a 4 × 2 factorial arrangement with one control. The different oil sources did not influence egg production, egg weight, egg mass, feed intake, feed efficiency, Haugh unit or egg shell thickness. However lipid profile of the egg yolk changed as a function of dietary lipid sources. The fatty acid composition of egg yolks produced by the laying hens was analyzed. The fatty acid profile of eggs can be modified by varying the lipid composition of their diet. High inclusion levels of dietary palm olein oil (POO or blended oil (POO plus soybean oil - SBO concentrations of total saturated fatty acid (SFA in egg yolks decreased, with SFA = 24.8167 - 0.63Oil, r2 = 0.66 (P < 0.05. Eggs laid by hens fed the diet containing a high portion of soybean oil had a large amount of n-6 polyunsaturated fatty acids (PUFA, whereas egg laid by hens fed the diet containing POO or blended oil 25 % POO plus 75 % SBO at 1.5 % level of inclusion had a high percentage of n-3 PUFA and n-9 family. The addition of blended palm olein oil plus soybean oil decreased the concentration of saturated fatty acids while increased the concentrations of monounsaturated fatty acid, a-linolenic and docosahexaenoic acid (DHA. It did not promote the enrichment of the eggs with PUFA.

  13. Differential effects of natural palm oil, chemically- and enzymatically-modified palm oil on weight gain, blood lipid metabolites and fat deposition in a pediatric pig model

    Directory of Open Access Journals (Sweden)

    Dunshea Frank R

    2011-05-01

    Full Text Available Abstract Background Increasing prevalence of obesity and overweight in the Western world, continue to be a major health threat and is responsible for increased health care costs. Dietary intervention studies show a strong positive association between saturated fat intake and the development of obesity and cardiovascular disease. This study investigated the effect of positional distribution of palmitic acid (Sn-1, 2 & 3 of palm oil on cardiovascular health and development of obesity, using weaner pigs as a model for young children. Methods Male and female weaner piglets were randomly allocated to 4 dietary treatment groups: 1 pork lard (LRD; 2 natural palm olein (NPO; 3 chemically inter-esterified PO (CPO and 4 enzymatically inter-esterified PO (EnPO as the fat source. Diets were formulated with 11% lard or with palm olein in order to provide 31% of digestible energy from fat in the diet and were balanced for cholesterol, protein and energy across treatments. Results From 8 weeks onwards, pigs on EnPO diet gained (P Conclusions The observations on plasma TG, muscle and adipose tissue saturated fatty acid contents and back fat (subcutaneous thickness suggest that natural palm oil may reduce deposition of body fat. In addition, dietary supplementation with natural palm oil containing palmitic acid at different positions in meat producing animals may lead to the production of meat and meat products with lower saturated fats. An increase in fat content and a decrease in lean content in female pigs resulted in an increased body fat:lean ratio but gender had no effect on blood lipid parameters or insulin concentrations.

  14. Comparison of indirect and direct quantification of esters of monochloropropanediol in vegetable oil.

    Science.gov (United States)

    Dubois, Mathieu; Tarres, Adrienne; Goldmann, Till; Empl, Anna Maria; Donaubauer, Alfred; Seefelder, Walburga

    2012-05-04

    The presence of fatty acid esters of monochloropropanediol (MEs) in food is a recent concern raised due to the carcinogenicity of their hydrolysable moieties 2- and 3-monochloropropanediol (2- and 3-MCPD). Several indirect methods for the quantification of MEs have been developed and are commonly in use until today, however significant discrepancies among analytical results obtained are challenging their reliability. The aim of the present study was therefore to test the trueness of an indirect method by comparing it to a newly developed direct method using palm oil and palm olein as examples. The indirect method was based on ester cleavage under acidic conditions, derivatization of the liberated 2- and 3-MCPD with heptafluorobutyryl imidazole and GC-MS determination. The direct method was comprised of two extraction procedures targeting 2-and 3-MCPD mono esters (co-extracting as well glycidyl esters) by the use of double solid phase extraction (SPE), and 2- and 3-MCPD di-esters by the use of silica gel column, respectively. Detection was carried out by liquid chromatography coupled to time of flight mass spectrometry (LC-ToF-MS). Accurate quantification of the intact compounds was assured by means of matrix matched standard addition on extracts. Analysis of 22 palm oil and 7 palm olein samples (2- plus 3-MCPD contamination ranged from 0.3 to 8.8 μg/g) by both methods revealed no significant bias. Both methods were therefore considered as comparable in terms of results; however the indirect method was shown to require less analytical standards, being less tedious and furthermore applicable to all type of different vegetable oils and hence recommended for routine application.

  15. Characteristics, Composition and Oxidative Stability of Lannea microcarpa Seed and Seed Oil

    Directory of Open Access Journals (Sweden)

    Patrice Bazongo

    2014-02-01

    Full Text Available The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%, crude oil (64.90%, protein (21.14%, total carbohydrate (10.85% and moisture (3.24%. Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I2/100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O2/kg of oil and oxidative stability index, 43.20 h. Oleic (43.45%, palmitic (34.45%, linoleic (11.20% and stearic (8.35% acids were the most dominant fatty acids. Triacylglycerols with equivalent carbon number (ECN 48 and ECN 46 were dominant (46.96% and 37.31%, respectively. The major triacylglycerol constituents were palmitoyl diolein (POO (21.23%, followed by dipalmitoyl olein (POP (16.47%, palmitoyl linoleyl olein (PLO (12.03%, dipalmitoyl linolein (PLP (10.85% and dioleoyl linolein (LOO (9.30%. The total polyphenol and tocopherol contents were 1.39 mg GAE g−1 DW and 578.56 ppm, respectively. γ-Tocopherol was the major tocopherol (437.23 ppm. These analytical results indicated that the L. microcarpa seed oil could be used as a frying oil and in the cosmetic industry.

  16. MODEL KINETIKA REAKSI PEMBENTUKAN POLYOL BERBASIS MINYAK SAWIT

    Directory of Open Access Journals (Sweden)

    La Ifa

    2012-05-01

    Full Text Available REACTION KINETIC MODEL OF RBD PALM OIL BASED-POLYOL PRODUCTION. Polyol, a raw material of polyurethane, has successfully been produced from a renewable resource namely RBD palm oil. This polyol was made by firstly adding a peroxyacetic acid formed in situ from H2O2 and CH3COOH with H2SO4 as cataliyst into RBD palm oil to form epoxidized RBD palm oil. The epoxidized palm oil then was added to a mixture of methanol (MeOH, isopropanol (IPA, and H2SO4 for 2 hours at 60oC so that palm oil-based polyol was formed. The main equipment used in this research was a 500 mL three necked flask, equipped with a reflux condeser, thermometer, water bath and magnetic stirrer. The product was analysed using a titration method and Infra Red (IR Spectroscopy. It was obtained that the produced palm oil-based polyol has a value of hydroxyl number of 150-209 mg KOH/g sample and a viscosity of 740.777 cP. These results are in accordance with other polyol products from other sources. The kinetic of palm oil-based kinetic was studied and the best model of the reaction rate equation was where k’ = 3.399 e-2391.,6/RT.  The unit of  k is L2 mol-2 menit-1 . The average error of the equation is 4,549%.  Polyol, bahan baku polyuretan, telah berhasil dibuat dari bahan baku terbarukan yakni polyol berbasis RBD palm olein. Polyol ini mula-mula dibuat dengan menambahkan asam peroksi asetat yang dibentuk secara in situ dari H2O2 dan CH3COOH dengan katalis H2SO4 kedalam RBD palm olein untuk membentuk RBD palm olein terepoksidasi. RBD palm oil terepoksidasi ditambahkan kedalam campuran metanol (MeOH, isopropanol (IPA dan sejumlah katalis H2SO4 selama 2 jam pada suhu 60 oC sehingga terbentuk polyol berbasis RBD palm oil. Peralatan utama yang digunakan dalam percobaan pembuatan polyol adalah labu leher tiga 500 mL dilengakapi dengan kondesor reflux, termometer, water bath dan magnetic stirrer. Polyol produk dianalisa bilangan hidroksil dengan cara titrasi dan dianalisis dengan

  17. Fraccionamiento del aceite de hígado de tiburón azul (Prionace glauca y su estabilización con antioxidantes

    Directory of Open Access Journals (Sweden)

    Pacheco, M. T. B.

    1994-06-01

    Full Text Available Crude oil was obtained by boiling (75°C /15 min mashed livers of the blue shark (Prionace glauca. The crude oil was dry fractionated and the oxidative stability of both the crude oil and it's fractions (olein and stearin was evaluated using the Rancimat method (80°C; 2.5 g sample; 20L/h air flow. The efficiency of the following antioxidants, Butylated Hydroxy Toluene (BHT, Tertiary Butyl Hydroquinone (TBHQ, Ascorbil Palmitate (PA, ANTRACINE 220 (TBHQ + citric acid. TOCOMIX D (α and γ tocopherols and RENOXAN A (Ascorbil Palmitate + Lecitin + α tocopherol, were tested in various concentrations. The concentration of polyunsaturated fatty acids was 28% in the whole crude oil; 24% in the stearin fraction and 33% in the olein; the oxidative stability was inversely related to the content of polyunsaturated fatty acids. TBHQ was the most efficient antioxidant in crude oil as well as in the fractions. Treatment with the natural antioxidant RENOXAN A was also highly efficient, though less so than TBHQ.

    Hígados triturados de tiburón azul (Prionace glauca fueron sometidos a cocimiento (75°C x 15 min para obtención del aceite crudo. El aceite fue caracterizado y fraccionado por cristalización en seco. La concentración de ácidos grasos poliinsaturados fue del 28% en el aceite crudo, 24% en la estearina y 33% en la oleina. En el aceite y sus fracciones se determinó la estabilidad oxidativa por el método Rancimat (80°C, 2,5g muestra y 20L/h aire. La eficiencia del BHT, TBHQ, Ascorbil palmitato puros y los antioxidantes comerciales formulados Antracine 220, Tocomix D y Renoxan A fue determinada a diversas concentraciones. El antioxidante TBHQ fue el más eficiente entre los sintéticos. Renoxan A (antioxidante natural mostró alta eficicencia, pero menor que el TBHQ.

  18. Adequacy of the Measurement Capability of Fatty Acid Compositions and Sterol Profiles to Determine Authenticity of Milk Fat Through Formulation of Adulterated Butter.

    Science.gov (United States)

    Soha, Sahel; Mortazavian, Amir M; Piravi-Vanak, Zahra; Mohammadifar, Mohammad A; Sahafar, Hamed; Nanvazadeh, Sara

    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 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 national standard. Based on the type of the vegetable oil/fat, fatty acids such as C4:0, C12:0 and C18:2 were used as indicators for the adulterated formulations. According to the standard method of ISO, the analysis was performed using gas chromatography. The cholesterol contents were 99.71% in pure 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-sitosterol content, as an indicator of phytosterols, was 0% in pure butter, and 1.81%, 1.67% and 2.16%, of the total sterols in the adulterated samples (B2, B3 and B4), respectively. Our findings indicate that fatty acid profiles are not an efficient indicator for butter authentication. Despite the increase in phytosterols and the reduction in cholesterol and with regard to the conformity of the sterol profiles of the edible fats/oils used in the formulations with Codex standards, lower cholesterol and higher phytosterols contents should have been observed. It can therefore be concluded that sterol measurement is insufficient to verify the authenticity of the milk fat in butter. It can therefore be concluded that sterol measurement is insufficient in verifying the authenticity of milk fat.

  19. Palm based frying oil for fish snack and its physical-chemical properties%以棕榈油为基础的鱼制品煎炸用油及其氧化稳定性研究

    Institute of Scientific and Technical Information of China (English)

    季敏; 张剑; 谢凤; 黄清吉

    2016-01-01

    Palm based frying oil for fish snack was developed with most suitable frying performance and thermostability. The fatty acid compositions of the frying oil were analyzed by GC/MS. The blended oil with 70% palm olein(slip melting point 24 ℃)and 30% rapeseed oil contained 32.9%saturate,49.8% monounsaturate,15.3% polyunsaturate fatty acid and no trans. The optimum frying mass ratio of blended oil and fish was 10∶4,frying at 180 ℃ 30 minutes a day for 6 days,acid value (AV),peroxide value(PV)and carbonyl value(COV)of palm based frying oil were tested and all found to performed better than rape seed oil. The frying oil with 70% palm olein(slip melting point 24 ℃)and 30% rapeseed oil was confirmed as excellent quality stable frying oil.%以棕榈油为主要原料,研制适合于鱼制品煎炸加工的煎炸油。研究了煎炸油的配比及其热稳定性、油炸过程中理化性质的变化,并用气相–质谱方法分析了煎炸油的脂肪酸组成。结果表明:70%的24度棕榈液油和30%菜籽油组成的混合调和油的饱和脂肪酸为32.9%,单不饱和脂肪酸为49.8%,多不饱和脂肪酸为15.3%,不含反式脂肪酸。在油鱼质量比为10∶4,油炸温度180℃的条件下,每天煎炸30分钟,六天油炸鱼块后混合煎炸油的酸价(AV)、过氧化值(PV)羰基价(COV)都好于菜籽油。70%的24度棕榈液油和30%菜籽油组成的混合调和油是一种稳定性良好的煎炸油。

  20. Process technology of palm oil-based salad dressing%棕榈油基沙拉酱的制备工艺

    Institute of Scientific and Technical Information of China (English)

    葛瑞宏; 黄清吉; 黄仕群; 杜明

    2012-01-01

    Palm oil-based salad dressing was formulated using palm olein blended with soybean oil.The optimum formulation and process technology were confirmed by single factor experiments and orthogonal experiments as follows:the ratio of palm olein to soybean oil of 30% to 70%,the emulsification conditions were xanthan gum and propylene glycol alginate(1:1),emulsifier dosage 0.22%,modified starch dosage 0.8%,water 10%,emulsifying time 10min.The palm based salad dressing prepared at the optimum formulation had good sensory performance and functional quality.The emulsion of the salad dressing was stable and showed no separation after storing at 0℃ for 3 months.Texture analysis results showed the texture indicators of palm oil-based salad dressing formed stable emulsion and its quality was as good as soybean oil based salad dressing.%利用棕榈液油部分替代传统沙拉酱中的大豆油制备棕榈油基沙拉酱。研究产品配方和加工工艺条件。通过单因素实验和正交实验确定,将30%棕榈液油和70%大豆油混合制备沙拉酱,最佳配方和乳化条件:选用复合乳化剂海藻酸丙二醇酯和黄原胶(等比例),乳化剂添加量0.22%,水的加入量10%,变性淀粉添加量0.8%,乳化时间10min。在此条件下制备的沙拉酱感官性质及功能性质良好,0℃条件下存放3个月乳化体系稳定,无油水分离现象发生。对棕榈油基沙拉酱进行质构分析,结果表明该产品乳化体系稳定,其质构特征与全部用大豆油制备的沙拉酱样品相近。

  1. Development of palm-based reference materials for the quantification of fatty acids composition.

    Science.gov (United States)

    Tarmizi, Azmil Haizam Ahmad; Lin, Siew Wai; Kuntom, Ainie

    2008-01-01

    Characterisation of fatty acids composition of three palm-based reference materials was carried out through inter-laboratory proficiency tests. Twelve laboratories collaborated in these tests and the fatty acids compositions of palm oil, palm olein and palm stearin were determined by applying the MPOB Test Methods p3.4:2004 and p3.5:2004. Determination of consensus values and their uncertainties were based on the acceptable statistical agreement of results obtained from the collaborating laboratories. The consensus values and uncertainties (%) for each palm oil reference material produced are listed as follows : 0.20% (C12:0), 1.66+/-0.05% (C14:0), 43.39+/-0.39% (C16:0), 0.14+/-0.06% (C16:1), 3.90+/-0.11% (C18:0), 40.95+/-0.23% (C18:1), 9.68+/-0.21% (C18:2), 0.16+/-0.07% (C18:3) and 0.31+/-0.08% (C20:0) for fatty acids composition of palm oil; 0.23+/-0.04% (C12:0), 1.02+/-0.04% (C14:0), 39.66+/-0.19% (C16:0), 0.18+/-0.07% (C16:1), 3.81+/-0.04% (C18:0), 44.01+/-0.08% (C18:1), 10.73+/-0.08% (C18:2), 0.20+/-0.06% (C18:3) and 0.34+/-0.04% (C20:0) for fatty acids composition of palm olein; and 0.20% (C12:0), 1.14+/-0.05% (C14:0), 49.42+/-0.25% (C16:0), 0.16+/-0.08% (C16:1), 4.15+/-0.10% (C18:0), 36.14+/-0.77% (C18:1), 7.95+/-0.29% (C18:2), 0.11+/-0.07% (C18:3) and 0.30+/-0.08% (C20:0) for fatty acids composition of palm stearin.

  2. PEMBUATAN BAHAN BAKU SPREADS KAYA KAROTEN DARI MINYAK SAWIT MERAH MELALUI INTERESTERIFIKASI ENZIMATIK MENGGUNAKAN REAKTOR BATCH [Preparation of Red Palm Oil Based-Spreads Stock Rich in Carotene Through Enzymatic Interesterification in Batch-type Reactor

    Directory of Open Access Journals (Sweden)

    Nur Wulandari1,2

    2012-12-01

    Full Text Available Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio and coconut oil (CNO blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435 was studied for the preparation of spread stock. The interesterification reaction was held in a batch-type reactor. Two substrate blends were chosen for the production of spread stock i.e. 77.5:22,5 and 82.5:17.5 (RPO/RPS:CNO, by weight through enzymatic interesterification in three different reaction times (2, 4, and 6 hours. The interesterification reactions were conducted at 60°C, 200 rpm agitation speed and 10% of Novozyme 435. The interesterified products were evaluated for their physical characteristics (slip melting point or SMP and solid fat content or SFC and chemical characteristics (carotene retention, moisture content, and free fatty acid/FFA content. All of the interesterified products had lower SFC and SMP as compared to the initial blends. The SMP and SFC increased in longer reaction times. The SMP ranged from 30.8°C to 34.9°C. The carotene retention ranged from 74.80% to 81.08%, while the moisture content and FFA content increased in longer reaction times. The interesterified products had desirable physical properties for possible use as a spread stock rich in carotene.

  3. Safety Management in an Oil Company through Failure Mode Effects and Critical Analysis

    Directory of Open Access Journals (Sweden)

    Benedictus Rahardjo

    2016-06-01

    Full Text Available This study attempts to apply Failure Mode Effects and Criticality Analysis (FMECA to improve the safety of a production system, specifically the production process of an oil company. Since food processing is a worldwide issue and self-management of a food company is more important than relying on government regulations, therefore this study focused on that matter. The initial step of this study is to identify and analyze the criticality of the potential failure modes of the production process. Furthermore, take corrective action to minimize the probability of repeating the same failure mode, followed by a re-analysis of its criticality. The results of corrective actions were compared with those before improvement conditions by testing the significance of the difference using two sample t-test. The final measured result is the Criticality Priority Number (CPN, which refers to the severity category of the failure mode and the probability of occurrence of the same failure mode. The recommended actions proposed by the FMECA significantly reduce the CPN compared with the value before improvement, with increases of 38.46% for the palm olein case study.

  4. Use of waste materials for biodiesel production

    Energy Technology Data Exchange (ETDEWEB)

    Vitiello, R.; Tesser, R.; Di Serio, M.; Santacesaria, E. [Napoli Univ. (Italy). Dipt. di Scienze Chimiche; Buonerba, A.; Grassi, A. [Salerno Univ. (Italy). Dipt. di Chimica e Biologia

    2012-07-01

    Waste raw materials obtained by several sources of both food and agro industries could be considered for biofuel production. In the last years, this topic has growing in interest. At this purpose, our research, has been focused on the development of new technologies to obtain biodiesel from the mentioned wastes feedstock. In particular from oleins, that are mixtures of free fatty acids (FFAs) and triglycerides. Therefore, we are studying the way to produce biodiesel in two steps: an esterification reaction of FFAs with glycerol and a transesterification with methanol of the whole mixture. The esterification of FFAs with glycerol has the advantage of using a relatively high temperature favouring the stripping of water formed during the esterification. In this way esterification equilibrium is shifted to the right. Then, the mixture of mono-, di- and triglycerides, obtained by esterification with glycerol, can be submitted to transesterification with methanol, in the usual way, to produce biodiesel Catalysts promoting esterification, normally, are mineral acids or heterogeneous Bronsted acid catalysts. At this purpose, the classical sulphonated polystyrene acid resins cannot be used at temperature greater than 120 C. Therefore, a new class of sulfonated polymers, with enhanced temperature resistance, has been developed by selective and quantitative sulfonation of olefinic butadiene units in multiblock copolymers syndiotactic polystyrene-co-1,4-cis-polybutadiene. This catalytic system has been successfully tested in the above mentioned esterification reaction and compared to classic commercial strong acid catalysts like Amberlyst {sup registered}, Nafion {sup registered} and sulfuric acid. (orig.)

  5. Comparative Analysis of Thermal Behavior, Isothermal Crystallization Kinetics and Polymorphism of Palm Oil Fractions

    Directory of Open Access Journals (Sweden)

    Bing Li

    2013-01-01

    Full Text Available Thermal behavior of palm stearin (PS and palm olein (PO was explored by monitoring peak temperature transitions by differential scanning calorimetry (DSC. The fatty acid composition (FAC, isothermal crystallization kinetics studied by pulsed Nuclear Magnetic Resonance (pNMR and isothermal microstructure were also compared. The results indicated that the fatty acid composition had an important influence on the crystallization process. PS and PO both exhibited more multiple endotherms than exotherms which showed irregular peak shapes. An increasing in cooling rate, generally, was associated with an increase in peak size. Application of the Avaimi equation to isothermal crystallization of PS and PO revealed different nucleation and growth mechanisms based on the Avrami exponents. PS quickly reached the end of crystallization because of more saturated triacylglycerol (TAG. The Avrami index of PS were the same as PO under the same isothermal condition at lower temperatrue, indicating that the crystallization mechanism of the two samples based on super-cooling state were the same. According to the polarized light microscope (PLM images, crystal morphology of PS and PO was different. With the temperature increased, the structure of crystal network of both PS and PO gradually loosened.

  6. Cost effectiveness of palm oil in comparison to other oils and fats in the country with special emphasis on lower income group

    Directory of Open Access Journals (Sweden)

    R P Singh

    2014-11-01

    Full Text Available Fats and oils in the form of vegetable oils are integral part of diet and comprise of an important source of calorie density and micronutrients in human diet. The per capita edible oil consumption in India (14.5 kg in 2012-2013 has been steadily rising over the decades but is still short of the average worldwide consumption in the developed countries. Especially the below poverty line population lags far behind in terms of per capita edible oil consumption and therefore is a major reason for widespread malnutrition. Inadequate consumption of edible oils, which acts as vehicle (mainly promotes absorption in intestine for important micronutrients like vitamin A, D, E and K, is the root cause behind this.  Palm oil is an important source of carotenoids (pro-vitamin A, tocols (Vitamin E, sterols, essential fatty acid and is cost effective in comparison to other edible oils. Crude palm oil which is orange red in color is refined, bleached and deodorized to produce the universally known bright golden oil. Palm oil is a natural semi-solid oil and on fraction it yields soft fraction and hard fraction. Olein (liquid fraction is mostly used as a cooking and frying oil. Stearin finds many applications in solid fat formulations and is extensively used in food processing.

  7. Application of waste frying oils in the biosynthesis of biodemulsifier by a demulsifying strain Alcaligenes sp. S-XJ-1.

    Science.gov (United States)

    Liu, Jia; Peng, Kaiming; Huang, Xiangfeng; Lu, Lijun; Cheng, Hang; Yang, Dianhai; Zhou, Qi; Deng, Huiping

    2011-01-01

    Exploration of biodemulsifiers has become a new research aspect. Using waste frying oils (WFOs) as carbon source to synthesize biodemulsifiers has a potential prospect to decrease production cost and to improve the application of biodemulsifiers in the oilfield. In this study, a demulsifying strain, Alcaligenes sp. S-XJ-1, was investigated to synthesize a biodemulsifier using waste frying oils as carbon source. It was found that the increase of initial pH of culture medium could increase the biodemulsifier yield but decrease the demulsification ratio compared to that using paraffin as carbon source. In addition, a biodemulsifier produced by waste frying oils and paraffin as mixed carbon source had a lower demulsification capability compared with that produced by paraffin or waste frying oil as sole carbon source. Fed-batch fermentation of biodemulsifier using waste frying oils as supplementary carbon source was found to be a suitable method. Mechanism of waste frying oils utilization was studied by using tripalmitin, olein and tristearin as sole carbon sources to synthesize biodemulsifier. The results showed saturated long-chain fatty acid was difficult for S-XJ-1 to utilize but could effectively enhance the demulsification ability of the produced biodemulsifier. Moreover, FT-IR result showed that the demulsification capability of biodemulsifiers was associated with the content of C=O group and nitrogen element.

  8. Optimization of reaction conditions for enzymatic synthesis of palm fatty hydrazides using response surface methodology.

    Science.gov (United States)

    Tuan Noor Maznee, T I; Hazimah, A H; Wan Zin, W Y

    2012-01-01

    Optimization of the enzymatic synthesis of palm fatty hydrazide by the response surface methodology (RSM) was conducted using the Design-Expert 6 software. The palm fatty hydrazide was synthesized from refined, bleached and deodorized palm olein (RBDPOo) and neutralized hydrazine monohydrate in the presence of Rhizomucor miehei lipase, Lipozyme RMIM, an immobilized lipase in n-hexane. The reaction conditions such as the percentage of enzyme, reaction temperature, stirring speed and reaction time were selected as independent variables or studied factors, while the amount of crude palm fatty hydrazide obtained was selected as a dependent variable or response. The study was conducted using a central composite design (CCD) at five coded levels and the experimental data were analyzed using a quadratic model. The analysis of variance (ANOVA) indicates that the model was significant at 95% confidence level with Prob>F of 0.0033, where the regression coefficient value, R² was 0.8415 and lack-of-fit of 0.0984. A percentage of enzyme of 6%, a reaction temperature of 40°C, a stirring speed of 350 rpm and a reaction time of 18 h were found to be the optimum conditions for the conversion of RBDPOo into palm fatty hydrazide.

  9. Growth of healthy term infants fed partially hydrolyzed whey-based infant formula: a randomized, blinded, controlled trial.

    Science.gov (United States)

    Borschel, Marlene W; Choe, Yong S; Kajzer, Janice A

    2014-12-01

    Partially hydrolyzed formulas (pHF) represent a significant percentage of the infant formula market. A new whey-based, palm olein oil (PO)-free pHF was developed and a masked, randomized, parallel growth study was conducted in infants fed this formula or a commercially available whey-based pHF with PO. Infants between 0 and 8 days were to be enrolled and studied to 119 days of age. Growth and tolerance of infants were evaluated. Mean weight gain from 14 to 119 days of age was similar between groups. There were no significant differences between groups in weight, length, head circumference (HC), or length or HC gains. Infants fed the new PO-free pHF had significantly softer stools than those fed the PO-containing formula except at 119 days of age. This study demonstrates that whereas growth of infants fed different formulas during the first 4 months of life may be similar, infants may tolerate individual formulas differently.

  10. Present and future position of palm oil industry in Malasia

    Energy Technology Data Exchange (ETDEWEB)

    Kato, Akio

    1988-04-20

    This paper introduces the present and future problems on the palm oil industry in Malaysia. The author was dispatched as an expert to the Malaysia Palm Oil Laboratory which is a governmental investigation organization. The cultivation area of oil palms were increased with the production of palm oil in 1990 - 1985. The oil mills produce average 20,000 tons/year of raw palm oil. 38 refining factories of the approved 75 factories are in work. The treatment capability of raw palm oil is 8.86 million tons/year. The palm oil is a solid vegetable oil at room temperature. For use the palm oil is fractionated into liquid palm olein, solid palm stearin, and palm oil with an intermediate melting point. About 90% of palm oil is edible. The leaves contain about 0.49% of alpha-tocopherol. The future problems to be solved lie in that the palm oil is improved to have a high liquid content, the production cost is reduced, and new uses for the palm oil are developed. (15 tabs, 37 refs)

  11. Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

    Directory of Open Access Journals (Sweden)

    van Gemert, L. J.

    1996-04-01

    Full Text Available A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO or high oleic sunflower oil (HOBO. Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS. Reference samples were prepared using palm olein (PO or hydrogenated rapeseed/palm oil mixture (RP. Crisps were stored at ambient temperature for six months and French fries at -20°C for 12 months. At regular intervals the samples were assessed. Crisps prepared in SO have a lower sensory quality than those prepared in PO. Frying in HOSO resulted in crips comparable with those fried in PO. The differences found in this study concerning the mouthfeel or texture were thought not to be caused by the application of different oils. The addition of DMPS did not have any positive effect on the storage quality of crisps fried in SO or HOSO. Frying of French fries in HOSO and especially in SO, in comparison with RP, resulted in a product with a typical sweet fruits odour and flavour. During storage these sensory attributes decreased in intensity. As this finding might be an artefact of this study, further research is needed.

  12. The criteria weight determination of factors impacting the melt flow index of degradable plastics using Lambda-Max method

    Science.gov (United States)

    Dom, Rosma Mohd; Saadon, Nurul Adzlyana; Mohamad, Daud

    2013-09-01

    Three common methods of determining criteria weights using the Analytic Hierarchy Process (AHP) are extent analysis, logarithmic least square method (LLSM) and Lambda-Max. Lambda-Max criteria weights determination method uses pair wise comparison of criteria considered. Studies have shown that Lambda-Max is a preferred criteria weight determination method since it involves lesser computation with consistent results of precise criteria weights generated. In this paper the criteria weights of four factors impacting the Melt Flow Index of degradable plastics are calculated using Lambda-Max method. The input factors (criteria) are the percentages by mass of polyethylene, oil palm biomass, palm olein and starch used in the formulation of degradable plastics. The criteria weights are calculated using Lambda-Max based on input given by four experts. The finding indicates the feasibility of using Lambda-Max method in criteria weight determination for determining the impact of four factors in the formulation of degradable plastics as reflected by the consistency control index value calculated.

  13. Brain lipids in rats fed a diet supplemented with hen eggs of modified lipid content

    Directory of Open Access Journals (Sweden)

    Hodžić Aida

    2012-01-01

    Full Text Available The aim of this study was to research the impact of a diet supplemented with egg yolks of modified content, having in mind the type of fat added to the laying hens diet, on the brain lipids and their fatty acid composition in rats. During four weeks of the experiment, 64 Wistar rats, divided into four groups of 16 animals each (eight animals of both sexes, were fed the commercial rat feed (group C, or the feed that contained 70% of the commercial rat feed and 30% of freshly boiled yolks from the eggs originating from laying hens fed with 3% fish oil (group F, 3% palm olein (group P or 3% lard (group L. Concentration and content of total lipids and total cholesterol, as well as the fatty-acid composition of the total brain lipids were determined in the lipid extracts of the rats brains. Under unfavourable conditions, which in our case could be high dietary intake of the total fat due to egg yolk addition, the amount of total fat in the brain tissue or the mass of the organ itself can be changed. Applied dietary treatments could also influence the level of de novo synthesis of total cholesterol in the rat brain. High dietary fat intake, as well as the fat quality regarding its fatty acid composition, appear to be able to significantly influence the fatty acid profile of the total brain lipids in adult rats, whereas the level and quality of the changes also depend on sex.

  14. Industrial production of crisps and prefried french fries using sunflower oils

    Directory of Open Access Journals (Sweden)

    Sébédio, J. L.

    1996-04-01

    Full Text Available Crisps and prefried french fries were prepared during industrial operations in order to study the possibility of using sunflower oils («normal» and high oleic instead of palm olein and mixtures of partially hydrogenated vegetable oils and palm oil in industrial frying. The quality of the food items was evaluated by determining the total amount of polar components, the amount of the different components in the polar fraction (dimers, oxidized triglycerides, diglycerides, the quantity of cyclic fatty acid monomers (CFAM, as well as the 18:2 geometrical fatty acid isomers. For both the production of crisps and french fries, very small increase in the polar components was observed. Frying of crisps did not result in any changes in the fatty acid composition and in the amount of 18:2 geometrical isomers. However the amount of CFAM increased in samples fried in SO. An increase of CFAM was observed also for french fries independently of the nature of the frying medium. No modifications of the cis and trans isomer distributions were observed for the french fries prepared in the mixture of palm oil and partially hydrogenated canola. These results show that sunflower oils could be used for the industrial production of french fries and crisps. However, storage studies are being carried out in order to determine if both types of sunflower oils give products which are as stable as those prepared in a solid frying medium.

  15. 红棕液油的干法分提技术及其食品应用的研究进展

    Institute of Scientific and Technical Information of China (English)

    苏娜; 戚开运; 白新鹏

    2014-01-01

    棕榈原油(CPO)富含类胡萝卜素和VE等营养物质,但在精炼过程中极易受到破坏。红棕液油(RPOn)是通过干法分提技术最大限度地保留棕榈原油的营养物质。红棕液油作为一类植物油脂,它不仅能够提供膳食营养所需要的能量,还具有良好的生理活性,除用作食用油外还可应用于糕点、饼干、人造黄油和起酥油等。%Crude palm oil (CPO) is the rich source of carotenes and tocols that are destroyed in the conventional processing. Red palm olein (RPOn) is a product derived from crude palm oil, refined by dry fractionation technology so as to retain its nutrients in maximum. As one of vegetable oils, RPOn can provide the energy of dietary nutrition and biological activities. In addition to the application of cooking oil, PROn can be used as desserts, biscuits, manufacturing shortening and margarine.

  16. Lipid composition of liver in rats fed diets supplemented with egg yolks of modified composition

    Directory of Open Access Journals (Sweden)

    Hodžić Aida

    2012-01-01

    Full Text Available The aim of this study was to examine the effects of diets supplemented with egg yolks of modified composition on the fatty-acid composition and lipid content in rat’s liver. During four weeks of the experiment 64 Wistar rats were divided into four groups of 16 individuals each (eight individuals of both sexes and fed a commercial feed mixture for rats (group C or diet containing 70% commercial mixture for rats and 30% freshly cooked egg yolks from laying hens fed diets with 3% fish oil (group F, 3% palm olein (group P or 3% lard (group L. Dietary supplementation with egg yolks significantly increased the hepatic cholesterol pool in rats, regardless of the type of fat in the diet of laying hens from which the eggs originated. The content of α-linolenic acid in the liver of male rats in group P was 4-6 times higher compared to males in the other groups. Liver lipids and their fatty-acid composition differ by both, sex and dietary modified egg yolk composition in rats.

  17. Comparison of monounsaturated and polyunsaturated oils in continuous frying

    Directory of Open Access Journals (Sweden)

    Pantzaris, T. P.

    1998-08-01

    Full Text Available Some work carried out by the Turbitak Marmara Research Centre and the Yildiz Technical University in Istanbul, in collaboration with the Palm Oil Research Institute of Malaysia, involved large scale laboratory frying trials of two monounsaturated oils (olive oil and palm olein and two polyunsaturated oils (sunflower and soyabean on potato chips (French fries. The oils were tested in parallel in separate 6-litre fryers on five consecutive days of eight hours and 14 batches of 150g potatoes each. At the end of each day the fryers were cleared of any sediment and topped up with fresh oil (about 250g. The performance of the oils was assessed by 11 physical and chemical tests viz. colour, smoke-point, foam height, free fatty acid content, fatty acid composition, iodine value, peroxide value, anisidine value, totox, polymer content and polar compounds. The monounsaturated oils scored higher in most tests and were clearly superior but in some tests such as colour and FFA the polyunsaturated oils scored higher. Single, simple tests as practised in many commercial establishments can be misleading and multiple tests need careful interpretation. The shelf-life of the chips was not assessed as this food is normally eaten within a short time of preparation. But the tests indicate that fried products intended for longer storage and wide distribution, will have a better shelf-life if fried in monounsaturated oils.

  18. Thermal Behavior of Tacca leontopetaloides Starch-Based Biopolymer

    Directory of Open Access Journals (Sweden)

    Nurul Shuhada Mohd Makhtar

    2013-01-01

    Full Text Available Starch is used whenever there is a need for natural elastic properties combined with low cost of production. However, the hydrophilic properties in structural starch will decrease the thermal performance of formulated starch polymer. Therefore, the effect of glycerol, palm olein, and crude palm oil (CPO, as plasticizers, on the thermal behavior of Tacca leontopetaloides starch incorporated with natural rubber in biopolymer production was investigated in this paper. Four different formulations were performed and represented by TPE1, TPE2, TPE3, and TPE4. The compositions were produced by using two-roll mill compounding. The sheets obtained were cut into small sizes prior to thermal testing. The addition of glycerol shows higher enthalpy of diffusion in which made the material easily can be degraded, leaving to an amount of 6.6% of residue. Blending of CPO with starch (TPE3 had a higher thermal resistance towards high temperature up to 310°C and the thermal behavior of TPE2 only gave a moderate performance compared with other TPEs.

  19. Oil palm trunk and sugarcane bagasse derived solid acid catalysts for rapid esterification of fatty acids and moisture-assisted transesterification of oils under pseudo-infinite methanol.

    Science.gov (United States)

    Ezebor, Francis; Khairuddean, Melati; Abdullah, Ahmad Zuhairi; Boey, Peng Lim

    2014-04-01

    The use of pseudo-infinite methanol in increasing the rate of esterification and transesterification reactions was studied using oil palm trunk (OPT) and sugarcane bagasse (SCB) derived solid acid catalysts. The catalysts were prepared by incomplete carbonisation at 400°C for 8h, followed by sulfonation at 150°C for 15h and characterised using TGA/DTA, XRD, FT-IR, SEM-EDS, EA and titrimetric determinations of acid sites. Under optimal reaction conditions, the process demonstrated rapid esterification of palmitic acid, with FAME yields of 93% and 94% in 45min for OPT and SCB catalysts, respectively. With the process, moisture levels up to 16.7% accelerated the conversion of low FFA oils by sulfonated carbon catalysts, through moisture-induced violent bumping. Moisture assisted transesterification of palm olein containing 1.78% FFA and 8.33% added water gave FAME yield of 90% in 10h, which was two folds over neat oil.

  20. Production of bio-hydrogenated diesel by catalytic hydrotreating of palm oil over NiMoS2/γ-Al2O3 catalyst.

    Science.gov (United States)

    Srifa, Atthapon; Faungnawakij, Kajornsak; Itthibenchapong, Vorranutch; Viriya-Empikul, Nawin; Charinpanitkul, Tawatchai; Assabumrungrat, Suttichai

    2014-04-01

    Catalytic hydrotreating of palm oil (refined palm olein type) to produce bio-hydrogenated diesel (BHD) was carried out in a continuous-flow fixed-bed reactor over NiMoS2/γ-Al2O3 catalyst. Effects of dominant hydrotreating parameters: temperature: 270-420°C; H2 pressure: 15-80 bar; LHSV: 0.25-5.0 h(-1); and H2/oil ratio: 250-2000 N(cm(3)/cm(3)) on the conversion, product yield, and a contribution of hydrodeoxygenation (HDO) and decarbonylation/decarboxylation (DCO/DCO2) were investigated to find the optimal hydrotreating conditions. All calculations including product yield and the contribution of HDO and DCO/DCO2 were extremely estimated based on mole balance corresponding to the fatty acid composition in feed to fully understand deoxygenation behaviors at different conditions. These analyses demonstrated that HDO, DCO, and DCO2 reactions competitively occurred at each condition, and had different optimal and limiting conditions. The differences in the hydrotreating reactions, liquid product compositions, and gas product composition were also discussed.

  1. Physico-chimie des fruits du safoutier (Dacryodes edulis camerounais

    Directory of Open Access Journals (Sweden)

    Kapseu, C.

    1999-01-01

    Full Text Available Physico-Chemistry of Cameroonian Safou Tree Fruits Dacryodes edulis. Safou tree (Dacryodes edulis is a part of the agrarian landscapes of tropical countries. Although it is known as a multiple purposes tree, it is still underexploited. This is due to the lack of scientific knowledge and data. The aim of this work is to determine the physicochemical properties of safou tree fruits. These fruits, called safou, are consumed less than two days after harvest. The morphologic character vary according to the area and the types. In Cameroon, oil content varies from 47.4 to 61.1 % according to the agro-climatic areas : soudano saharian, high lands and continental area. The fatty acid composition of the oil, determined by gas chromatographie on capillary column, is rich in palmatic acid (35.4-46.0 % of total fatty acids and in oleic acid (27.2-39.8 %. Analysis of triglycerides shows that 4 triglycerides only represent more than 70 % of total triglycerides : palmitodiolein (19.2-27 %, dipalmito-olein (16.8-26.1 %, palmito-oleo-linolein (14.7-18.5 %, dipalmito-linolein (10.5-17.6 %.

  2. [Biologically active substances in grated cocoa and cocoa butter].

    Science.gov (United States)

    Kosman, V M; Stankevich, N M; Makarov, V G; Tikhonov, V P

    2007-01-01

    In the article results of comparative analysis of grated cocoa and cocoa butter samples are presented. The investigation was done by modern instrumental methods such as HPLC, GC, UV- VIS-spectroscopy, and also with application of titrimetric and grarimetric methods. In the analyzed samples contents of total phenolics changes in an interval 1,0-3,2%, including monomeric proantocyanidins 0,6-1,35%; pyrroloquinoline quinine (PQQ) 0,34-0,76 microg/g; phenyl ethylamine from 2,79 to 14,97 microg/g, tyramine from 9,56 to 71,68 microg/g, dopamine from 5,3 to 25,85 microg/g; theobromine from 3,3 to 8%, caffeine from 0,49 to 0,70%; among the amino acids at the greatest quantities were presented glutaminic and asparaginic acids, arginin and leucin; three main fatty acids were determined - palmitinic (31+/-2% rel.), oleinic (35+/-2% rel.) and stearinic (35+/-2% rel.); the main phytosterins were sytosterin (up to 192 mg%) and obtusifoliol (up to 198,5 mg%).

  3. The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese.

    Science.gov (United States)

    Rowney, M K; Hickey, M W; Roupas, P; Everett, D W

    2003-03-01

    Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed into skim milk by homogenization at 2.6 MPa before being manufactured into cheese. The melting point of the milk fat did not affect the size or shape of the fat globules, nor was there any effect of homogenization on the polymorphic state of the milk fat. There were no changes in milk fat globule size and shape concomitant with the amount of free oil formed. The polymorphic state of the milk fat did affect the amount of free oil formed and the apparent viscosity of the cheese. The lower melting point fraction yielded a larger amount of free oil. The higher melting point fraction yielded a higher viscosity of melted cheese at 60 degrees C. Mozzarella cheese was also manufactured from homogenized milk, nonhomogenized milk, and a 1:1 ratio of the two, without altering the milk fat composition. Increasing the proportion of homogenized milk yielded a lower free oil content and higher viscosity of the cheese.

  4. 在园林绿化中植物配置的艺术手法%Plant  Configuration  of  Eart  In  Landscape

    Institute of Scientific and Technical Information of China (English)

    苏志华

    2012-01-01

      In ecological environment of cities.Greenery patches play a very important olein purifying the air.The distribution of planes makes human in tune with nature,and embody the culture connotation.In creating good natural atmosphere and decorating the surrounding,it composes a green song .According to optimization principle of natural ecology,in designs and remakes the city to bring more ecological benefits to man.%  绿地在城市生态环境中担负着环境净化的重要功能。园林绿化中通过植物配置将人与大自然很好地协调在一起,能够体现出历史文化底蕴,在营造自然氛围、装饰环境空间方面演绎绿色的乐章,根据自然生态最优化原理设计和改造城市生产、生活,给人们带来更多的生态效益。

  5. Application of waste frying oils in the biosynthesis of biodemulsifier by a demulsifying strain Alcaligenes sp. S-X J-1

    Institute of Scientific and Technical Information of China (English)

    Jia Liu; Kaiming Peng; Xiangfeng Huang; Lijun Lu; Hang Cheng; Dianhai Yang; Qi Zhou; Huiping Deng

    2011-01-01

    Exploration of biodemulsifiers has become a new research aspect. Using waste frying oils (WFOs) as carbon source to synthesize biodemulsifiers has a potential prospect to decrease production cost and to improve the application of biodemulsifiers in the oilfield.In this study, a demulsifying strain, Alcaligenes sp. S-XJ-1, was investigated to synthesize a biodemulsifier using waste frying oils as carbon source. It was found that the increase of initial pH of culture medium could increase the biodemulsifier yield but decrease the demulsification ratio compared to that using paraffin as carbon source. In addition, a biodemulsifier produced by waste frying oils and paraffn as mixed carbon source had a lower demulsification capability compared with that produced by paraffin or waste frying oil as sole carbon source. Fed-batch fermentation of biodemulsifier using waste frying oils as supplementary carbon source was found to be a suitable method. Mechanism of waste frying oils utilization was studied by using tripalmitin, olein and tristearin as sole carbon sources to synthesize biodemulsifier. The results showed saturated long-chain fatty acid was difficult for S-XJ-1 to utilize but could effectively enhance the demulsification ability of the produced biodemulsifier. Moreover, FT-IR result showed that the demulsification capability of biodemulsifiers was associated with the content of C=O group and nitrogen element.

  6. Fatty acid preference of mycelium-bound lipase from a locally isolated strain of Geotrichum candidum.

    Science.gov (United States)

    Loo, Joo Ling; Lai, Oi Mlng; Long, Kamariah; Ghazali, Hasanah Mohd

    2007-12-01

    Mycelium-bound lipase (MBL) was prepared using a strain of Geotrichum candidum isolated from local soil. At the time of maximum lipase activity (54 h), the mycelia to which the lipase was bound were harvested by filtration and centrifugation. Dry MBL was prepared by lyophilizing the mycelia obtained. The yield of MBL was 3.66 g/l with a protein content of 44.11 mg/g. The lipase activity and specific lipase activity were 22.59 and 510 U/g protein, respectively. The moisture content of the MBL was 3.85%. The activity of free (extracellular) lipase in the culture supernatant (after removal of mycelia) was less than 0.2 U/ml. The MBL showed selectivity for oleic acid over palmitic acid during hydrolysis of palm olein, indicating that the lipase from G. candidum displayed high substrate selectivity for unsaturated fatty acid containing a cis-9 double bond, even in crude form. This unique specificity of MBL could be a direct, simple and inexpensive way in the fats and oil industry for the selective hydrolysis or transesterification of cis-9 fatty acid residues in natural triacylglycerols.

  7. Utilización del cobre en dietas hipograsas

    Directory of Open Access Journals (Sweden)

    Aguirre, M.

    1996-12-01

    Full Text Available The objective of this study was to investigate both the dietary copper utilization and the body copper content in rats fed either low fat diets (2% or normal fat diets (8% containing olive oil, sunflower oil and palm oil (olein fraction, by two different balance techniques. Seven groups of Wistar rats were used. One group was killed on the first experimental day being utilized as control of initial body copper content. Six groups of rats were fed, over 15 days, semipurified diets varying only in the fat level, three of them containing 8% of fat, and the other three 2%. The overall copper balance was studied by calculating differences between the initial and final body copper content. During the last week, another copper balance was carried out by monitoring intake and faecal copper excretion. Body mass, and liver, spleen, skin, erythrocytes and serum copper contents were also examined. The copper utilization was lower in 2% fat rats, this was caused by food intake decrease but also by the lower copper bioavailability in 2% fat diets. The corporal, liver and spleen copper contents were reduced, and liver, skin and serum copper concentrations also decreased in the rats fed on 2% fat diets. Palm olein (8% versus olive and sunflower oil produced a lower efficiency of copper absorption.

    Se propuso estudiar la influencia del consumo de dietas pobres en grasa a base de aceite de oliva, girasol o aceite de palma (fracción oleína sobre la utilización del cobre dietético por dos técnicas diferentes de balance, así como sobre sus contenidos corporales. Se utilizaron siete grupos de ratas Wistar, uno de ellos sacrificado el día primero del experimento, sirvió como control del contenido cúprico corporal inicial; seis grupos de ratas fueron alimentadas durante 15 días con dietas semisintéticas, tres de ellos con las grasas al 8% y los otros tres al 2%. En ellos se estudió el balance global del cobre mediante diferencia entre los

  8. Estudio de una tecnología de extracción y faccionamiento de aceite de ñandú de alta calidad para su utilización en la industria cosmética y farmacéutica

    Directory of Open Access Journals (Sweden)

    Rosa Márquez

    2011-05-01

    , acidity, peroxide value, color and fatty acid content similar to the ones required for the international trade of ratities oil. The refine method was the alkali one. The conditions used for the neutralization were NaOH 10% with 0.1% in excess. Then the oil was washed until a soap content lower than 50 ppm because they affect the acidity value. In this way the acidity values obtained were lower than the ones required from the AEA (American Emu Association for the emu extra refined oil. Supreme 126 earth was used for the whitewash in a concentration of 0.5%. There was found no differences between the internal and the external fat. In the winterization process there were obtained two fractions with different fatty acid contain: the olein fraction was richer in unsaturated fatty acids. The oleic acid content was almost the same in both fractions, while the linoleic acid was higher for the olein fraction. In this study the product was an oil which characteristics and quality parameters are acceptable for the international requeriments for the oils used in cosmetics, and make it easy to trade. Because of this the extraction and refination methods applied are suitable for this use. 

  9. Nanoscale characteristics of triacylglycerol oils: phase separation and binding energies of two-component oils to crystalline nanoplatelets.

    Science.gov (United States)

    MacDougall, Colin J; Razul, M Shajahan; Papp-Szabo, Erzsebet; Peyronel, Fernanda; Hanna, Charles B; Marangoni, Alejandro G; Pink, David A

    2012-01-01

    Fats are elastoplastic materials with a defined yield stress and flow behavior and the plasticity of a fat is central to its functionality. This plasticity is given by a complex tribological interplay between a crystalline phase structured as crystalline nanoplatelets (CNPs) and nanoplatelet aggregates and the liquid oil phase. Oil can be trapped within microscopic pores within the fat crystal network by capillary action, but it is believed that a significant amount of oil can be trapped by adsorption onto crystalline surfaces. This, however, remains to be proven. Further, the structural basis for the solid-liquid interaction remains a mystery. In this work, we demonstrate that the triglyceride liquid structure plays a key role in oil binding and that this binding could potentially be modulated by judicious engineering of liquid triglyceride structure. The enhancement of oil binding is central to many current developments in this area since an improvement in the health characteristics of fat and fat-structured food products entails a reduction in the amount of crystalline triacylglycerols (TAGs) and a relative increase in the amount of liquid TAGs. Excessive amounts of unbound, free oil, will lead to losses in functionality of this important food component. Engineering fats for enhanced oil binding capacity is thus central to the design of more healthy food products. To begin to address this, we modelled the interaction of triacylglycerol oils, triolein (OOO), 1,2-olein elaidin (OOE) and 1,2-elaidin olein (EEO) with a model crystalline nanoplatelet composed of tristearin in an undefined polymorphic form. The surface of the CNP in contact with the oil was assumed to be planar. We considered pure OOO and mixtures of OOO + OOE and OOO + EEO with 80% OOO. The last two cases were taken as approximations to high oleic sunflower oil (HOSO). The intent was to investigate whether phase separation on a nanoscale took place. We defined an "oil binding capacity" parameter, B

  10. 5种精制食用油在煎炸薯条过程中的品质变化%Quality changes of five kinds of refined oils during potato chips frying

    Institute of Scientific and Technical Information of China (English)

    蒋晓菲; 杨叶波; 金青哲; 王兴国

    2014-01-01

    Changes of physicochemical indexes of soybean oil, rapeseed oil, palm olein, cottonseed oil and frying oil during potato chips frying were analyzed to reflect the quality changes of five kinds of re-fined oils during frying. The results showed that color could be used as a visual indicator to reflect the level of frying. Acid value could not be used as a good index to evaluate the quality changes of frying oils due to its lag and variability. Peroxide value did not fully reflect the level of frying and could only be used as a reference index. Carbonyl value had a positive correlation with frying time and could be used as a sensitive indicator to reflect the degree of oil deterioration during frying. Oxidative stability indexes of re-fined oils decreased immediately after frying,and the correlation between oxidative stability index and the degree of frying was poor, which could not be used as a reliable indicator to reflect the frying quality of oils. The polar component was a reliable indicator to evaluate the level of thermal deterioration during oil frying. Overall,the palm olein had the best frying stability comparing with other four kinds of edible oils.%以大豆油、菜籽油、棕榈液油、棉籽油和煎炸调和油为研究对象,以薯条为煎炸原料,通过研究5种精制食用油在高温煎炸过程中理化指标的变化,从而反映出不同精制食用油在煎炸过程中品质的变化。结果表明:色泽可以作为一个最直观的指标反映食用油的煎炸程度;用酸值来评价煎炸油的品质具有滞后性和多变性;过氧化值的高低并不能完全反映油脂的煎炸程度,仅可作为判断食用油煎炸品质的参考指标;羰基值随着煎炸时间的延长整体呈线性正相关趋势,说明羰基值是一个判断煎炸油热劣变程度的灵敏指标;5种精制食用油一旦经过煎炸,氧化诱导时间迅速缩短,与油脂的煎炸程度没有很好的相关性,因此氧化

  11. Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions.

    Science.gov (United States)

    Ayala-Bribiesca, Erik; Turgeon, Sylvie L; Britten, Michel

    2017-02-08

    Calcium plays an important role in intestinal lipid digestion by increasing the lipolysis rate, but also limits fatty acid bioaccessibility by producing insoluble Ca soaps with long-chain fatty acids at intestinal pH conditions. The aim of this study was to better understand the effect of Ca on the bioaccessibility of milk fat from Cheddar-type cheeses. Three anhydrous milk fats (AMF) with different fatty acid profiles (olein, stearin, or control AMF) were used to prepare Cheddar-type cheeses, which were then enriched or not with Ca using CaCl2 during the salting step. The cheeses were digested in vitro, and their disintegration and lipolysis rates were monitored during the process. At the end of digestion, lipids were extracted under neutral and acidic pH conditions to compare free fatty acids under intestinal conditions in relation to total fatty acids released during the digestion process. The cheeses prepared with the stearin (the AMF with the highest ratio of long-chain fatty acids) were more resistant to disintegration than the other cheeses, owing to the high melting temperature of that AMF. The Ca-enriched cheeses had faster lipolysis rates than the regular Ca cheeses. Chromatographic analysis of the digestion products showed that Ca interacted with long-chain fatty acids, producing Ca soaps, whereas no interaction with shorter fatty acids was detected. Although higher Ca levels resulted in faster lipolysis rates, driven by the depletion of reaction products as Ca soaps, such insoluble compounds are expected to reduce the bioavailability of fatty acids by hindering their absorption. These effects on lipid digestion and absorption are of interest for the design of food matrices for the controlled release of fat-soluble nutrients or bioactive molecules.

  12. Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsions.

    Science.gov (United States)

    Vors, Cécile; Capolino, Perrine; Guérin, Clémence; Meugnier, Emmanuelle; Pesenti, Sandra; Chauvin, Marie-Agnès; Monteil, Julien; Peretti, Noël; Cansell, Maud; Carrière, Frédéric; Michalski, Marie-Caroline

    2012-05-01

    There is a growing interest in the optimization of dietary emulsions for monitoring postprandial lipid metabolism in the frame of preventing metabolic diseases. Using various emulsions, we investigated in a systematic scheme the combination of (i) in vitro gastrointestinal lipolysis and (ii) absorption and metabolism of lipolysis media in Caco-2 cells. Four emulsions based on either milk fat olein (OL) or rapeseed oil (RA) as the dispersed phase and either lecithin (LE) or sodium caseinate (CA) as the emulsifier were tested. After a sequential incubation of these emulsions with gastric and pancreatic enzymes, lipolysis media were incubated with Caco-2 cells, after dilution (1 : 20) to maintain the barrier integrity. Both gastric and duodenal lipolysis levels were similar to values reported in vivo and the rates of lipolysis were higher with LE-stabilized emulsions than with CA-stabilized emulsions (P < 0.05). TAG secretion by Caco-2 cells was found to be higher using (i) duodenal vs. gastric media (P < 0.001) and (ii) emulsions stabilized with CA vs. LE (P < 0.01). Consistently, gene expression of both FABP2 and FATP4 induced by the duodenal media was (i) higher than that with gastric media (P < 0.001) and (ii) faster than that with model mixed micelles. Using gastric media, TAG secretion of Caco-2 cells after 12 h was higher with RA than with OL (P < 0.001). Moreover, the RA-CA emulsion increased the size of secreted lipoprotein particles (514 nm vs. 61 to 130 nm; P < 0.01). In conclusion, it was possible to observe distinct responses in the lipid metabolism of Caco-2 cells incubated with lipolysis media obtained from different dietary emulsions digested by gastrointestinal lipases in vitro.

  13. Very low density lipoproteins in intestinal lymph: role in triglyceride and cholesterol transport during fat absorption

    Science.gov (United States)

    Ockner, Robert K.; Hughes, Faith B.; Isselbacher, Kurt J.

    1969-01-01

    The role of nonchylomicron very low density lipoproteins (VLDL, Sf 20-400) in the transport of triglyceride and cholesterol was studied during lipid absorption. Various long chain fatty acids were infused intraduodenally in the form of mixed fatty acid—mono-olein-taurocholate micelles; control animals received saline or taurocholate. As compared with controls, all fatty acids (palmitic, oleic, linoleic) resulted in significant increases in chylomicron (Sf > 400) triglyceride. In addition, palmitic acid resulted in a twofold increase in VLDL triglyceride, whereas with the absorption of oleic or linoleic acid VLDL triglyceride did not change significantly. Differences in triglyceride fatty acid composition between chylomicrons and VLDL were observed during lipid absorption. Although the absolute amount of endogenous cholesterol in intestinal lymph was not significantly affected by lipid absorption under these conditions, its lipoprotein distribution differed substantially among the lipid-infused groups. During palmitate absorption, VLDL cholesterol was similar to that in the taurocholate-infused controls, and was equal to chylomicron cholesterol. In contrast, during oleate and linoleate absorption the VLDL cholesterol fell markedly, and was less than half of the chylomicron cholesterol in these groups. The half-time of plasma survival of VLDL cholesterol-14C was found to be twice that of chylomicron cholesterol-14C. These studies demonstrate that dietary long chain fatty acids differ significantly in their effects upon the transport of triglyceride and cholesterol by lipoproteins of rat intestinal lymph. These findings, together with the observed differences in rates of removal of chylomicrons and VLDL from plasma, suggest that variations in lipoprotein production at the intestinal level may be reflected in differences in the subsequent metabolism of absorbed dietary and endogenous lipids. PMID:5355348

  14. Fraccionamiento térmico de aceite de pollo

    Directory of Open Access Journals (Sweden)

    Grompone, María A.

    1994-12-01

    Full Text Available Properties of chicken oil industrially obtained in Uruguay are studied.
    Dry fractionation of neutralized and degummed chicken oil is carried out at laboratory employing two different temperature programmes. The oleine obtained at the final temperature of 13°C (yield of 79.2%, remains clear at 0°C during 20 minutes, and the one obtained at 9°C (yield of 76.3% during 240 minutes. The latter could be used as a substitute of neatsfoot oil.
    Melting points of stearines vary from 39.5°C to 41.5°C. Therefore, and given their composition, they could be used in food industry.

    Se estudian las propiedades del aceite de pollo obtenido industrialmente en el Uruguay.
    Se realizan, a nivel de laboratorio, fraccionamientos térmicos en seco de aceite de pollo neutralizado y desgomado, empleando dos programas de temperatura diferentes. La oleína obtenida a la temperatura final de 13°C (con un rendimiento del 79,2% permanece límpida a la temperatura de 0°C durante 20 minutos y la obtenida a 9°C (con un rendimiento del 76,3%, durante 240 minutos. Esta última podría ser utilizada como sustituto del aceite de patas de vacuno.
    Las estearinas obtenidas tienen puntos de fusión entre 39,5°C y 41,5°C. Por ello y por su composición podrían ser empleadas en productos alimenticios.

  15. Long-chain SFA at the sn-1, 3 positions of TAG reduce body fat deposition in C57BL/6 mice.

    Science.gov (United States)

    Gouk, Shiou Wah; Cheng, Sit Foon; Mok, Josephine Shiueh Lian; Ong, Augustine Soon Hock; Chuah, Cheng Hock

    2013-12-14

    The present study aimed to determine the effect of positional distribution of long-chain SFA in TAG, especially at the sn-1, 3 positions, on fat deposition using the C57BL/6 mouse model. Throughout the 15 weeks of the study, mice were fed with diets fortified with palm olein (POo), chemically interesterified POo (IPOo) and soyabean oil (SOY). Mice receiving the SOY-enriched diet gained significantly higher amounts of subcutaneous fat (P= 0·011) and total fat (P= 0·013) compared with the POo group, despite similar body mass gain being recorded. During normalisation with food consumption to obtain the fat:feed ratio, mice fed with the POo-enriched diet exhibited significantly lower visceral (P= 0·044), subcutaneous (P= 0·006) and total (P= 0·003) fat:feed than those fed with the SOY-enriched diet. It is noteworthy that mice fed with the IPOo-enriched diet gained 14·3 % more fat per food consumed when compared with the POo group (P= 0·013), despite their identical total fatty acid compositions. This was mainly attributed to the higher content of long-chain SFA at the sn-1, 3 positions of TAG in POo, which results in delayed absorption after deacylation as evidenced by the higher amounts of long-chain SFA excreted in the faeces of mice fed with the POo-enriched diet. Negative correlations were found between the subcutaneous, visceral as well as total fat accretion per food consumption and the total SFA content at the sn-1, 3 positions, while no relationships were found for MUFA and PUFA. The present results show that the positional distribution of long-chain SFA exerts a more profound effect on body fat accretion than the total SFA content.

  16. Development of palm oil-based UV-curable epoxy acrylate and urethane acrylate resins for wood coating application

    Energy Technology Data Exchange (ETDEWEB)

    Tajau, Rida; Mahmood, Mohd Hilmi; Salleh, Mek Zah; Salleh, Nik Ghazali Nik [Radiation Processing Technology Division, Malaysian Nuclear Agency (Nuclear Malaysia), Bangi, 43000 Kajang, Selangor (Malaysia); Ibrahim, Mohammad Izzat [Faculty of Science, University of Malaya (UM), 50603 Kuala Lumpur (Malaysia); Yunus, Nurulhuda Mohd [Faculty of Science and Technology, National University Malaysia (UKM), 43600 Bangi, Selangor (Malaysia)

    2014-02-12

    The trend of using renewable sources such as palm oil as raw material in radiation curing is growing due to the demand from the market to produce a more environmental friendly product. In this study, the radiation curable process was done using epoxy acrylate and urethane acrylate resins which are known as epoxidised palm olein acrylate (EPOLA) and palm oil based urethane acrylate (POBUA), respectively. The purpose of the study was to investigate curing properties and the application of this UV-curable palm oil resins for wood coating. Furthermore, the properties of palm oil based coatings are compared with the petrochemical-based compound such as ebecryl (EB) i.e. EB264 and EB830. From the experiment done, the resins from petrochemical-based compounds resulted higher degree of crosslinking (up to 80%) than the palm oil based compounds (up to 70%), where the different is around 10-15%. The hardness property from this two type coatings can reached until 50% at the lower percentage of the oligomer. However, the coatings from petrochemical-based have a high scratch resistance as it can withstand at least up to 3.0 Newtons (N) compared to the palm oil-based compounds which are difficult to withstand the load up to 1.0 N. Finally, the test on the rubber wood substrate showed that the coatings containing benzophenone photoinitiator give higher adhesion property and their also showed a higher glosiness property on the glass substrate compared to the coatings containing irgacure-819 photoinitiator. This study showed that the palm oil coatings can be a suitable for the replacement of petrochemicals compound for wood coating. The palm oil coatings can be more competitive in the market if the problems of using high percentage palm oil oligomer can be overcome as the palm oil price is cheap enough.

  17. Phenotypic flexibility as a measure of health: the optimal nutritional stress response test.

    Science.gov (United States)

    Stroeve, Johanna H M; van Wietmarschen, Herman; Kremer, Bas H A; van Ommen, Ben; Wopereis, Suzan

    2015-05-01

    Nutrition research is struggling to demonstrate beneficial health effects, since nutritional effects are often subtle and long term. Health has been redefined as the ability of our body to cope with daily-life challenges. Physiology acts as a well-orchestrated machinery to adapt to the continuously changing environment. We term this adaptive capacity "phenotypic flexibility." The phenotypic flexibility concept implies that health can be measured by the ability to adapt to conditions of temporary stress, such as physical exercise, infections or mental stress, in a healthy manner. This may offer a more sensitive way to assess changes in health status of healthy subjects. Here, we performed a systematic review of 61 studies applying different nutritional stress tests to quantify health and nutritional health effects, with the objective to define an optimal nutritional stress test that has the potential to be adopted as the golden standard in nutrition research. To acknowledge the multi-target role of nutrition, a relevant subset of 50 processes that govern optimal health, with high relevance to diet, was used to define phenotypic flexibility. Subsequently, we assessed the response of biomarkers related to this subset of processes to the different challenge tests. Based on the obtained insights, we propose a nutritional stress test composed of a high-fat, high-caloric drink, containing 60 g palm olein, 75 g glucose and 20 g dairy protein in a total volume of 400 ml. The use of such a standardized nutritional challenge test in intervention studies is expected to demonstrate subtle improvements of phenotypic flexibility, thereby enabling substantiation of nutritional health effects.

  18. UPLC method for the determination of vitamin E homologues and derivatives in vegetable oils, margarines and supplement capsules using pentafluorophenyl column.

    Science.gov (United States)

    Wong, Yong Foo; Makahleh, Ahmad; Saad, Bahruddin; Ibrahim, Mohamad Nasir Mohamad; Rahim, Afidah Abdul; Brosse, Nicolas

    2014-12-01

    A sensitive and rapid reversed-phase ultra performance liquid chromatographic (UPLC) method for the simultaneous determination of tocopherols (α-, β-, γ-, δ-), tocotrienols (α-, β-, γ-, δ-), α-tocopherol acetate and α-tocopherol nicotinate is described. The separation was achieved using a Kinetex pentafluorophenyl (PFP) column (150 × 2.1mm, 2.6 µm) with both photodiode array (PDA) and fluorescence (FL) detectors that were connected in series. Column was thermostated at 42°C. Under a gradient system consisting of methanol and water at a constant flow rate of 0.38 mL min(-1), all the ten analytes were well separated in less than 9.5 min. The method was validated in terms of linearity, limits of detection and quantitation, precision and recoveries. Calibration curves of the ten compounds were well correlated (r(2)>0.999) within the range of 100 to 25,000 μg L(-1) for α-tocopherol acetate and α-tocopherol nicotinate, 10 to 25,000 μg L(-1) for α-tocotrienol and 5 to 25,000 μg L(-1) for the other components. The method is simple and sensitive with detection limits (S/N, 3) of 1.0 to 3.0 μg L(-1) (FL detection) and 30 to 74 μg L(-1) (PDA detection). Relative standard deviations for intra- and inter-day retention times (palm olein, carotino, crude palm, walnut, rice bran and grape seed), margarines and supplements.

  19. ANALISIS RASIO ENERGI DAUR ULANG PANAS PADA PRODUKSI BIODIESEL SECARA NON-KATALITIK

    Directory of Open Access Journals (Sweden)

    Armansyah Halomoan Tambunan

    2012-08-01

    Full Text Available Energy consumption in non-catalytic biodiesel production is still high, and needs to be reduced to the optimum level. It can be accomplished by recirculating the heat being used in the process by using heat exchanger. The objective of this study is to analyze the energy ratio of the system as influenced by the heat recirculation through a heat exchanger. This experiment used a superheated methanol vapor method for non-catalytic biodiesel production. The study was started with the determination and calculation of physical and thermal properties of materials to be used (palm olein, methanol, and methyl ester, continued with the designing of the heat exchanger, the experiment itself, and the energy ratio analysis. The process was occured in semi-batch mode with 3 levels of methanol flow rate, i.e., 1.5, 3.0, and 4.5 mL/minute, at reaction temperature of 290 °C. The results show that heat recirculation by using heat exchanger can increase the energy ratio from 0.84 to 1.03, according to the definition that energy ratio is the ratio between energy content of the biodiesel to the total energi of the feedstock and the process energy. If the energy ratio is defined as the ratio between the increase in energy content of the biodiesel from its feedstock to the process energy, the energy ratio was found to be 7.85, 2.98, and 2.87 for the respective methanol flow rate of 1.5, 3.0, and 4.5 mL/min.

  20. Use of an additive in biofuel to evaluate emissions, engine component wear and lubrication characteristics

    Energy Technology Data Exchange (ETDEWEB)

    Kalam, M.A.; Majsuki, H.H. [Malaya Univ., Dept. of Mechanical Engineering, Kuala Lumpur (Malaysia)

    2003-07-01

    This paper presents the results of experiments carried out to evaluate the effect of adding an anticorrosion additive to blended biofuel and lubricating oil on emissions, engine component wear and lubrication characteristics. The blended biofuels consist of 7.5 and 15 per cent palm olein (PO) with ordinary diesel oil (OD). Pure OD was used for comparison purposes. Exhaust emission gases such as NO{sub x}, CO and hydrocarbons (HCs) were measured by an exhaust emission analyser for engine operation on 50 per cent throttle at speeds of 800-3600 r/min. To measure engine component wear and lubricating oil characteristics, the engine was operated at 50 per cent throttle at a speed of 2000 r/min for a period of 100 h with each of the fuel samples. The same lubricating oil, conventional SAE 40, was used in all the fuels. A multielement oil analyser (MOA) was used to measure the increase in wear of metals (Fe, Cu, Al, Pd) and the decrease in lubricating oil additives (Zn, Ca) in the lubricating oil used. An ISL automatic Houillon viscometer (ASTM D445) and potentiometric titration (ASTM D2896) were used to measure viscosity and total base number (TBN) respectively. The results show that the addition of anticorrosion additive with biofuel and lubricating oil improves the emission and engine wear characteristics; both the exhaust emission gases (NO{sub x}, CO and HCs) and the wear of metals (Fe, Cu, Al and Pd) decrease with the blended fuels in comparison with the base fuel OD. Detailed results, including engine brake power, are discussed. (Author)

  1. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices.

    Science.gov (United States)

    Alizadeh, Leyla; Nayebzadeh, Kooshan; Mohammadi, Abdorreza

    2016-01-01

    There is a tendency towards the use of natural antioxidative substances due to toxic effects of synthetic antioxidants. The purpose of this research was to evaluate the effects of tocopherol and extracts from rosemary and ferulago on oxidation in a mixture (1:1, w/w) of sunflower seed oil and palm olein, during deep frying of potato slices. Besides the control groups, tertiary butylhydroquinone (TBHQ) served as a standard for comparison. The DPPH radical scavenging activities of extracts followed the order of rosemary10% > rosemary1% > rosemary0.1 % > ferulago 10 % > ferulago 1 % > ferulago 0.1 %. Frying performance of antioxidants were tested with regards to primary (peroxide value (PV)) and secondary (anisidine value (AnV), free fatty acids (FFA), total polar compounds (TPC) and volatile oxidation compounds such as hexanal and heptanal) oxidation products and by sensory evaluation. After frying process, rosemary extract treatment exhibited PV (1.2 meq O2/kg), FFA content (0.124 %), TPC (12.2 %), hexanal concentration (62.4 ng/g) and heptanal concentration (73.8 ng/g), which were significantly equal or sometimes less than those of TBHQ treatment ((1.23 meq O2/kg), (0.123 %), (12.6 %), (64.4 ng/g) and (74.1 ng/g), respectively). Whilst the ferulago extract showed higher PV (2 meq O2/kg) than the control sample, it was efficient in delaying secondary oxidative changes. Tocopherol markedly retarded primary stage but its activity fell down toward secondary oxidation products. The overall results of this research suggest that rosemary extract may be a good natural alternative to TBHQ, but further studies are necessary to investigate the use of ferulago extract.

  2. Development of palm oil-based UV-curable epoxy acrylate and urethane acrylate resins for wood coating application

    Science.gov (United States)

    Tajau, Rida; Ibrahim, Mohammad Izzat; Yunus, Nurulhuda Mohd; Mahmood, Mohd Hilmi; Salleh, Mek Zah; Salleh, Nik Ghazali Nik

    2014-02-01

    The trend of using renewable sources such as palm oil as raw material in radiation curing is growing due to the demand from the market to produce a more environmental friendly product. In this study, the radiation curable process was done using epoxy acrylate and urethane acrylate resins which are known as epoxidised palm olein acrylate (EPOLA) and palm oil based urethane acrylate (POBUA), respectively. The purpose of the study was to investigate curing properties and the application of this UV-curable palm oil resins for wood coating. Furthermore, the properties of palm oil based coatings are compared with the petrochemical-based compound such as ebecryl (EB) i.e. EB264 and EB830. From the experiment done, the resins from petrochemical-based compounds resulted higher degree of crosslinking (up to 80%) than the palm oil based compounds (up to 70%), where the different is around 10-15%. The hardness property from this two type coatings can reached until 50% at the lower percentage of the oligomer. However, the coatings from petrochemical-based have a high scratch resistance as it can withstand at least up to 3.0 Newtons (N) compared to the palm oil-based compounds which are difficult to withstand the load up to 1.0 N. Finally, the test on the rubber wood substrate showed that the coatings containing benzophenone photoinitiator give higher adhesion property and their also showed a higher glosiness property on the glass substrate compared to the coatings containing irgacure-819 photoinitiator. This study showed that the palm oil coatings can be a suitable for the replacement of petrochemicals compound for wood coating. The palm oil coatings can be more competitive in the market if the problems of using high percentage palm oil oligomer can be overcome as the palm oil price is cheap enough.

  3. Effects of dietary lipids on cell proliferation of murine oral mucosa

    Directory of Open Access Journals (Sweden)

    Morales G

    2002-11-01

    Full Text Available Abstract Background The lack of certain essential polyunsaturated fatty acids (PUFAs induces perturbation in cell proliferation, apoptosis and dedifferentiation that could be linked to an increased protumorigenic trend. Contrarily, n-3 essential fatty acids (EFAs arrest cell proliferation in several tumor models. According to the concept of field cancerization, multiple patches of abnormal epithelial proliferation may coexist in the vicinity of oropharyngeal neoplasms. The purpose of the present study is to determine whether certain dietary PUFAs differentially modulate the patterns of cell proliferation and apoptosis at non-tumoral sites of the oral mucosa in mice bearing DMBA induced salivary tumors. After weaning, BALB/c mice were assigned to four diets: Control (C, Corn Oil (CO, Fish (FO and Olein (O. Two weeks later, DMBA was injected into the submandibular area. The animals were sacrificed between 94 and 184 days at 4–6 PM. Fixed samples of lip, tongue and palate were stained using H-E and a silver technique. A quantification of AgNORs in the basal (BS and suprabasal stratum (SBS of the covering squamous epithelia as well as of mitosis and apoptosis was performed. Results Analysis of Variance showed greater proliferation in tongue than in palate or lip. According to the diet, a significant difference was found in the Fish Oil, in which palate exhibited fewer AgNOR particles than that of the control group, both for BS and SBS (p Conclusions These results corroborate and reaffirm that the patterns of cell proliferation, apoptosis and differentiation of the oral stratified squamous epithelium may be differentially modulated by dietary lipids, and arrested by n-3 fatty acids, as shown in several other cell populations.

  4. Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils.

    Science.gov (United States)

    Dollah, Sarafhana; Abdulkarim, Sabo Muhammad; Ahmad, Siti Hajar; Khoramnia, Anahita; Ghazali, Hasanah Mohd

    2014-01-01

    Blends (30:70, 50:50 and 70:30 w/w) of Moringa oleifera seed oil (MoO) with palm olein (PO), palm stearin (PS), palm kernel oil (PKO) and virgin coconut oil (VCO) were prepared. To determine the physicochemical properties of the blends, the iodine value (IV), saponication value (SV), fatty acid (FA) composition, triacylglycerol (TAG) composition, thermal behaviour (DSC) and solid fat content (SFC) tests were analysed. The incorporation of high oleic acid (81.73%) MoO into the blends resulted in the reduction of palmitic acid content of PO and PS from 36.38% to 17.17% and 54.66% to 14.39% and lauric acid content of PKO and VCO from 50.63% to 17.70% and 51.26% to 26.05% respectively while oleic acid and degree of unsaturation were increased in all blends. Changes in the FA composition and TAG profile have significantly affected the thermal behavior and solid fat content of the oil blends. In MoO/PO blends the melting temperature of MoO decreased while, in MoO/PS, MoO/PKO and MoO/VCO blends, it increased indicating produce of zero-trans harder oil blends without use of partial hydrogenation. The spreadability of PS, PKO and VCO in low temperatures was also increased due to incorporation of MoO. The melting point of PS significantly decreased in MoO/PS blends which proved to be suitable for high oleic bakery shortening and confectionary shortening formulation. The finding appears that blending of MoO with other vegetable oils would enable the initial properties of the oils to be modified or altered and provide functional and nutritional attributes for usage in various food applications, increasing the possibilities for the commercial use of these oils.

  5. Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions

    Directory of Open Access Journals (Sweden)

    Prasanth Kumar, P. K.

    2014-06-01

    Full Text Available Crude palm oil (CRPO was dry fractionated at 25 °C to get crude palm olein (CRPOL, 77% and crude palm stearin (CRPS, 23%. Low and high melting crude palm stearin (LMCRPS 14.3% and HMCRPS 8.7% were separated by further fractionation of CRPS with acetone. The physico-chemical parameters and nutraceutical distribution showed variation in different fractions. The CRPO contained 514.7 mg·Kg−1 of β-carotene and 82.6%, 16.1%, 12.5% and 3.1% of it was distributed in CRPOL, CRPS, LMCRPS and HMCRPS respectively. The distribution of phytosterols in fraction was 1870.2, 1996.8, 1190.9, 1290.4 and 115.4 mg·Kg−1 for CRPO, CRPOL, CRPS, LMCRPS and HMCRPS respectively. Total tocopherol composition was 535.5, 587.1, 308.0, 305.6 and 36.2 mg·Kg−1 for CRPO, CRPOL, CRPS, LMCRPS and HMCRPS respectively. The results show that the fractionation of CRPO may be helpful in the preparation of nutraceutical-rich fractions.Aceite de palma crudo (CRPO fue fraccionado en seco a 25 °C para obtener oleína de palma cruda (CRPOL, 77% y estearinas de palma cruda (CRPS, el 23%. Estearinas con bajo y alto punto de fusión (LMCRPS 14,3% y HMCRPS 8,7% se separan por fraccionamiento adicional de CRPS con acetona. Los parámetros físico- químicos y la distribución de nutracéuticos muestra diferencias entre las fracciones. El CRPO contenía 514,7 mg·Kg−1 de β-caroteno y el 82,6%, 16,1%, 12,5% y 3,1% de este se distribuye en CRPOL, CRPS, LMCRPS y HMCRPS respectivamente. Los fitosteroles en las fracciones fue de: 1870,2, 1996,8, 1190.9, 1290,4 y 115,4 mg·Kg−1 para CRPO, CRPOL, CRPS, LMCRPS y HMCRPS respectivamente. La composición total de tocoferol fue 535,5, 587,1 308,0, 305,6 y 36,2 mg·Kg−1, para CRPO, CRPOL, CRPS, LMCRPS y HMCRPS respectivamente. Los resultados mostraron que el fraccionamiento de CRPO puede ser útil en la preparación de fracciones ricas en nutracéuticos.

  6. Lutein transport by Caco-2 TC-7 cells occurs partly by a facilitated process involving the scavenger receptor class B type I (SR-BI).

    Science.gov (United States)

    Reboul, Emmanuelle; Abou, Lydia; Mikail, Céline; Ghiringhelli, Odette; André, Marc; Portugal, Henri; Jourdheuil-Rahmani, Dominique; Amiot, Marie-Josèphe; Lairon, Denis; Borel, Patrick

    2005-04-15

    The carotenoid lutein is thought to play a role in the human eye and to protect against age-related macular degeneration. Lutein transport in the human intestine has not been characterized. We examined lutein transport processes using Caco-2 TC-7 monolayers as a model for human intestinal epithelium. Purified lutein was mixed with phospholipids, lysophospholipids, cholesterol, mono-olein, oleic acid and taurocholate to obtain lutein-rich mixed micelles that mimicked those found under physiological conditions. The micelles were added to the apical side of Caco-2 TC-7 cell monolayers for 30 min or 3 h at 37 degrees C. Absorbed lutein, i.e. the sum of lutein recovered in the scraped cells and in the basolateral chamber, was quantified by HPLC. Transport rate was measured (i) as a function of time (from 15 to 60 min), (ii) as a function of micellar lutein concentration (from 1.5 to 15 microM), (iii) at 4 degrees C, (iv) in the basolateral to apical direction, (v) after trypsin pretreatment, (vi) in the presence of beta-carotene and/or lycopene, (vii) in the presence of increasing concentrations of antibody against SR-BI (scavenger receptor class B type 1) and (viii) in the presence of increasing concentrations of a chemical inhibitor of the selective transfer of lipids mediated by SR-BI, i.e. BLT1 (blocks lipid transport 1). The rate of transport of lutein as a function of time and as a function of concentration was saturable. It was significantly lower at 4 degrees C than at 37 degrees C (approx. 50%), in the basal to apical direction than in the opposite direction (approx. 85%), and after trypsin pretreatment (up to 45%). Co-incubation with beta-carotene, but not lycopene, decreased the lutein absorption rate (approx. 20%) significantly. Anti-SR-BI antibody and BLT1 significantly impaired the absorption rate (approx. 30% and 57% respectively). Overall, these results indicate that lutein absorption is, at least partly, protein-mediated and that some lutein is taken up

  7. Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute

    Directory of Open Access Journals (Sweden)

    Hasrul Abdi Hasibuan

    2015-08-01

    Full Text Available Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin. However as an alternative monodiacylglycerol (MDAG can be used. MDAG can be synthesized from vegetableoil such as palm oil and its fraction. This research was conducted to study the effect of palm MDAG and variation of its concentration on quality of chocolate. The palm MDAG used was palm kernel oil MDAG (MDAG PKO, palm oleinMDAG (MDAG POL, palm stearin MDAG (MDAG PS at the concentration between 0.3 to 0.9%. Results of the study showed that chocolate which usedpalm MDAG did not cause blooming. Increase of MDAG concentration tended to increase fat content but the reverse result was observed in the case of lecithin.The melting point of chocolate tended to increase with increasing concentration of MDAG POL and MDAG PS but the reverse result was observed in lecithin,meanwhile for MDAG PKO similar result was observed. The protein content of chocolate tended to decrease with increasing MDAG concentration but thereverseresult was observed in lecithin. Viscosity of chocolate with lecithin, MDAG PKO and MDAG POL decreased in accordance with increasing concentration,meanwhile in MDAG PS at the concentration of 0.3% in the beginning viscosity decreasedbut later on increased with increasing concentration. The use of emulsifierat the concentration of 0.3–0.9% did not have significant effect on fat content, melting point of fat and protein content, but it had significant effect on viscosity.Results of organoleptic testing showed that the use of palm MDAG have not significant effect on texture, taste, and appearance of chocolate. Types and concentrations of palm MDAG which were highly accepted by the panelist there wereMDAG PS and MDAG PKO with concentration 0.3% and 0.5%, respectively. Keywords: chocolate, cocoa butter substitute, lecithin, palm oil

  8. [THE ETIOLOGY AND PATHOGENESIS OF SUCCESSIVE MAKING TEST ON HYPERTRIGLYCERIDEMIA, HYPERCHOLESTEROLEMIIA AND HYPOGLYCEMIA. THE COMMON CHARACTER OF ETIOLOGIC FACTORS OF METABOLIC PANDEMIC AND COMPENSATORY ROLE OF APOC-111].

    Science.gov (United States)

    Titov, V N

    2016-01-01

    The concepts of atherosclerosis as afatly acids pathology, deficiency syndrome in cells ofpolyene fatty acids were expounded in 1990. The spirits cholesterol and glycerin play integrated physical chemical function in fatly acids' metabolism in transforming polar fatty acids into such non-polar form as ethers cholesterol and triglycerides. The amount of fatty acids transferred by lipoproteins to triglycerides significantly exceeds amount of fatty acids as ethers cholesterol. The triglycerides dominate in cells and ethers cholesterol outside cells. The hypertriglyceridemia is a disorder of transformation in blood of phylogenetically late insulin-dependent palmitic and oleinic lipoproteins of very low density and receptor apoE/B-100-endocytosis by cells of non-ligand lipoproteins of very low density. The hypertriglyceridemia is a disorder of support of cells with energy substrates, problem of cell "energetics", formalton of adenosine triphosphate. It is proposed to evaluate prognostic value of spirits cholesterol in blood plasma only in case of physiological level of triglycerides. The spirits cholesterol never exceeds content of triglycerides however high would be content of spirits cholesterol in blood plasma under family hypercholesterolemia. The increasing of concentration of triglycerides always results in increasing of content of spirits cholesterol and especially spirits cholesterol-lipoprotein of low density. If level of triglycerides and spirits cholesterol is increased normalization of content of triglycerides using diet is to be implemented To evaluate content of spirits cholesterol in blood plasma is rational only under physiological level of triglycerides. Quite often, after decreasing of content of triglycerides content of spirits cholesterol spontaneously decreases by itself. It is supposed that functions of phylogenetic early resident macrophages of intima and late monocytes-macrophages differs. The functional characteristics of second ones under

  9. Synthesis of Lipid Based Polyols from 1-butene Metathesized Palm Oil for Use in Polyurethane Foam Applications

    Science.gov (United States)

    Sasidharan Pillai, Prasanth Kumar

    This thesis explores the use of 1-butene cross metathesized palm oil (PMTAG) as a feedstock for preparation of polyols which can be used to prepare rigid and flexible polyurethane foams. PMTAG is advantageous over its precursor feedstock, palm oil, for synthesizing polyols, especially for the preparation of rigid foams, because of the reduction of dangling chain effects associated with the omega unsaturated fatty acids. 1-butene cross metathesis results in shortening of the unsaturated fatty acid moieties, with approximately half of the unsaturated fatty acids assuming terminal double bonds. It was shown that the associated terminal OH groups introduced through epoxidation and hydroxylation result in rigid foams with a compressive strength approximately 2.5 times higher than that of rigid foams from palm and soybean oil polyols. Up to 1.5 times improvement in the compressive strength value of the rigid foams from the PMTAG polyol was further obtained following dry and/or solvent assisted fractionation of PMTAG in order to reduce the dangling chain effects associated with the saturated components of the PMTAG. Flexible foams with excellent recovery was achieved from the polyols of PMTAG and the high olein fraction of PMTAG indicating that these bio-derived polyurethane foams may be suitable for flexible foam applications. PMTAG polyols with controlled OH values prepared via an optimized green solvent free synthetic strategy provided flexible foams with lower compressive strength and higher recovery; i.e., better flexible foam potential compared to the PMTAG derived foams with non-controlled OH values. Overall, this study has revealed that the dangling chain issues of vegetable oils can be addressed in part using appropriate chemical and physical modification techniques such as cross metathesis and fractionation, respectively. In fact, the rigidity and the compressive strength of the polyurethane foams were in very close agreement with the percentage of terminal

  10. Comparative study on different methods for oil extraction of physalis alkekengi L.seed%酸浆果籽油的提取研究

    Institute of Scientific and Technical Information of China (English)

    李伟; 陆占国; 孙胜敏; 刘涛

    2011-01-01

    The effects of three extracting methods were studied, including conventional solvent extraction (CSE), ultrasonic wave-assisted solvent extraction (UASE) and Soxhlet's extraction (SE), for oil extraction from Physalis alkekengi L.seed cultivated in Heilongjiang.And the Effects of three extraction solvents were compared, such as ethyl acetate, ether and hexane.The results showed oil yields were ethyl acetate 19.08% (w/w), ether 17.68% and hexane14.30% by CSE method.ethyl acetate 18.51 % (w/w), ether 19.55% and hexane17.26% by UASE method.ethyl acetate 19.53% (w/w), ether 19.70% and hexane18.83% by SE method.Analysis of GC- MS showed linoleic acid and oleinic acid were the main constituents of oil obtained.%研究浸泡法、超声波辅助萃取法和索氏萃取法对黑龙江产酸浆果籽萃取的影响,分别对乙酸乙酯,乙醚和正己烷的提取效果进行比较.结果表明,浸泡法的籽油产率为乙酸乙酯的18.68%、乙醚的17.68%以及正己烷的14.30%;超声波辅助萃取法的油脂产率为乙酸乙酯的18.51%、乙醚的19.55%以及正己烷的17.26%;索氏提取法的油脂产率为乙酸乙酯的19.53%、乙醚的19.70%以及正己烷的18.83%.GC-MS分析表明3种方法获得的果籽油成分均以亚油酸和油酸为主.

  11. In vitro permeation and in vivo anti-inflammatory and analgesic properties of nanoscaled emulsions containing ibuprofen for topical delivery

    Directory of Open Access Journals (Sweden)

    et al

    2011-02-01

    Full Text Available Ghassan Z Abdullah1*, Muthanna F Abdulkarim1*, Ibrahim M Salman1, Omar Z Ameer1, Mun F Yam1,2, Ahmed F Mutee1, Mallikarjun Chitneni3, Elrashid S Mahdi1, Mahiran Basri4, Munavvar A Sattar1, Azmin M Noor11School of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, Malaysia; 2Faculty of Medicine and Health Science, Universiti Putra Malaysia, Selangor, Malaysia; 3School of Pharmacy and Health Sciences, International Medical University, Kuala Lumpur, Malaysia; 4Faculty of Science, Universiti Putra Malaysia, Selangor, Malaysia; *The first and second authors have contributed equally to this work.Introduction: As a topical delivery system, a nanoscaled emulsion is considered a good carrier of several active ingredients that convey several side effects upon oral administration, such as nonsteroidal anti-inflammatory drugs (NSAIDs.Objective: We investigated the in vitro permeation properties and the in vivo pharmacodynamic activities of different nanoscaled emulsions containing ibuprofen, an NSAID, as an active ingredient and newly synthesized palm olein esters (POEs as the oil phase.Methodology: A ratio of 25:37:38 of oil phase:aqueous phase:surfactant was used, and different additives were used for the production of a range of nanoscaled emulsions. Carbopol® 940 dispersion neutralized by triethanolamine was employed as a rheology modifier. In some circumstances, menthol and limonene were employed at different concentrations as permeation promoters. All formulae were assessed in vitro using Franz diffusion cell fitted with full-thickness rat skin. This was followed by in vivo evaluation of the anti-inflammatory and analgesic activities of the promising formulae and comparison of the effects with that of the commercially available gel.Results and discussion: Among all other formulae, formula G40 (Carbopol® 940-free formula had a superior ability in transferring ibuprofen topically compared with the reference. Carbopol® 940 significantly

  12. Application of diethanolamide surfactant derived from palm oil to improve the performance of biopesticide from neem oil

    Science.gov (United States)

    Nisya, F. N.; Prijono, D.; Nurkania, A.

    2017-05-01

    The purpose of this research was to improve the performance of organic pesticide derived from neem plant using diethanolamide surfactant (DEA) derived from palm oil in controlling armyworms. The pesticide was made of neem oil. Neem oil is a neem plant product containing several active components, i.e. azadirachtin, salanin, nimbin, and meliantriol which act as a pesticide. DEA surfactant acts as a wetting, dispersing and spreading agent in neem oil pesticide. The neem oil was obtained by pressing neem seeds using a screw press machine and a hydraulic press machine. DEA surfactant was synthesized from methyl esters of palm oil olein. Pesticide formulation was conducted by stirring the ingredients by using a homogenizer at 5,000 rpm for 30 minutes. Surfactant was added to the formulation by up to 5%. Glycerol, as an emulsifier, was added in to pesticide formulations of neem oil. The efficacy of the pesticides in controlling armyworms fed soybean leaves in laboratory was measured at six concentrations, i.e. 10, 13, 16, 19, 22, and 25 ml/L. Results showed that the neem oil used in this study had a density of 0.91 g/cm3, viscosity of 58.94 cPoise, refractive index of 1.4695, surface tension of 40.69 dyne/cm, azadirachtin content of 343.82-1.604 ppm. Meanwhile, the azadirachtin content of neem seed cake was 242.20 ppm. It was also found that palmitic (31.4%) and oleic (22.5%) acids were the main fatty acids contained in neem oil. As the additive material used in neem oil in this study, diethanolamide surfactant had a pH of 10.6, density of 0.9930 g/cm3, viscosity of 708.20 cP, and surface tension of 25.37 dyne/cm. Results of CMC, contact angle, and droplet size analyzes showed that diethanolamide surfactant could be added into insecticide formulation by 5%. Results of LC tests showed that on Spodoptera litura the LC50 and LC95 values were 13 and 22 ml/L, respectively. Neem oil was found to inhibit the development of Spodoptera litura and its larval molting process.

  13. A quality assessment of crude palm oil marketed in Bahia, Brazil

    Directory of Open Access Journals (Sweden)

    de Almeida, D. T.

    2013-09-01

    Full Text Available The characteristics of the quality of crude palm oil (CPO and crude palm olein (CPOL produced in the states of Bahia and Pará were investigated. Twelve oil samples were analyzed; 2 (CPO were from Pará (produced industrially, while the other 10 were from Bahia (3 CPOs and 3 CPOLs produced industrially, while 1 CPOL and 3 CPOs were traditionally processed. The chemical analyses included the determination of fatty acid methyl esters (FAME, free fatty acids (FFA%, peroxide value (PV, induction time (IT, total carotenoids (TC and total polar compounds (TPC. The major saturated fatty acids in these samples were palmitic (34.79-42.89 g 100 g–1 and stearic (4.49-5.84 g 100 g–1 acid, and the main unsaturated fatty acids were oleic (37.31-43.69 g 100 g–1 and linoleic (9.04- 12.74 g100 g–1 acid. All samples produced in Bahia exhibited higher FFA (6.77-13.49% and TPC (13.71-19.50% levels than permitted in the international quality standards, unlike the samples produced in Pará. TC, PV and IT ranged from 422.1 to 584.2 mg g–1, 1.32 to 3.7 meq O2 kg–1 oil and 1.72 to 4.66 h, respectively. PV, FFA and TPC were inversely correlated with TC and IT. The use of inappropriate oil extraction processes in Bahia is clearly becoming a food safety problem.Las características de calidad del aceite de palma crudo (CPO y oleína de palma cruda (CPOL producidos en los estados de Bahía y Pará fueron investigados. Se analizaron doce muestras de aceites; 2 (CPO eran de Pará (producido industrialmente, mientras que las otras 10 procedían de Bahía (3 CPOs y 3 CPOLs producidos industrialmente, mientras que 1 CPOL y 3 CPOs fueron procesadas tradicionalmente. El análisis químico incluyó la determinación de ésteres metílicos de ácidos grasos (FAME, ácidos grasos libres (FFA%, índice de peróxido (PV, el tiempo de inducción (TI, los carotenoides totales (TC y el total de compuestos polares (TPC. Los principales ácidos grasos saturados en estas muestras

  14. 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

  15. Preparation of Mosaic Latex Particles%镶嵌型乳胶粒子的合成

    Institute of Scientific and Technical Information of China (English)

    李效玉; 石淑先; 寇奕; 董汉鹏; 夏宇正

    2001-01-01

    A new kind of mosaic latex particles with gradient distribution of hard polymer have been synthesized through two-stage emulsion polymerization based on natural rubber latex.One or two or three of styrene,methyl methacrylate,acrylonitrile,isobornyl acrylate were used as hard monomer in order to prepare interpenetrating polymer network.When oleinic acid was selected as emulsifier,tbutylhydroperoxide-tetraethylene pentamine as oxi-reduction initiation system,the polymerization proceeded for 6 h in natural rubber latex smoothly with the 99% conversion of monomer.The effects of emulsifiers and the initiators on the polymerization were studied; the effects of crosslinker,swelling degree,hard monomer on morphology of the title latex particles were also investigated.The result of morphology analysis of the latex showed that the latex particle was mosaic structure with hard polymer gradient distributed.%以苯乙烯、甲基丙烯酸甲酯、丙烯腈等单体或它们的混合物为硬单体,天然胶乳为弹性组分,经多步种子乳液聚合法制得了在天然胶乳的粒子上镶嵌硬聚合物相的互穿网络型乳胶粒子.考察了十二烷基硫酸钠、十二烷基苯磺酸钠、壬基酚聚氧乙烯醚、油酸等乳化体系,过硫酸钾、过氧化苯甲酰热引发体系及异丙苯过氧化氢-四乙烯五胺、叔丁基过氧化氢-四乙烯五胺等氧化还原引发体系对聚合反应的影响.研究了交联剂用量对互穿结合率、溶胶含量的影响及溶胀时间、硬单体组成、乳化剂种类对乳胶粒子形态的影响,确定了适宜的聚合配方和工艺条件.透射电镜观察乳粒形态结果表明,单一使用极性或非极性单体,仅得到核-壳结构乳液,而采用不同极性单体复合、溶胀、互穿,得到的是镶嵌硬聚合物型乳粒结构.

  16. Melting properties of some structured lipids native to high stearic acid soybean oil

    Directory of Open Access Journals (Sweden)

    Dunn, R. O.

    2004-06-01

    Full Text Available A number of structured lipids native to high stearic acid soybean oil were synthesized and their physical properties were determined by pulsed nuclear magnetic resonance (NMR, Mettler dropping point and differential scanning calorimetry (DSC. 1,3 Distearo-2-olein (SOS, 1,3 distearo-2-linolein (SLS and1,3 distearo-2-linolenin (SlnS were synthesized from pure 1,3 diacylglycerols and the appropriate fatty acid. Pulsed NMR determinations over the temperature range 10-50 ºC showed that the symmetrical triacylglycerols (SUS: where S = stearic, U = oleic, linoleic or linolenic are high and sharply melting materials, all showing substantial amounts of solids at temperatures up to 33.3 ºC, yet are completely melted at only a few degrees higher. Mettler dropping points for SOS, SLS and SlnS were 44.1, 37.9 and 36.5 ºC respectively. The heats of fusion for the structured triacylglycerols were determined by DSC and shown to be of the order 29-32 cal/gm compared to 45 cal/gm for SSS. The heats of fusion were also calculated from Mettler dropping point determinations as admixtures with soybean oil and showed consistent agreement with the DSC data.Se sintetizaron algunos lípidos estructurados procedentes del aceite de soja con alto contenido en ácido esteárico y sus propiedades físicas se determinaron por resonancia magnética nuclear pulsada (NMR, punto de goteo Mettler y calorimetría diferencial de barrido (DSC. Se sintetizaron 1,3 diestearo-2-oleina (SOS, 1,3 diestearo-2-linoleina (SLS y 1,3 diestearo-2-linolenina (SlnS a partir de 1,3 diacilgliceroles y de los ácidos grasos adecuados puros. Las determinaciones de NMR pulsada en el rango de temperaturas 10- 50 ºC mostraron que los triacilgliceroles simétricos (SUS: donde S = esteárico, U = oleico, linoleico o linolénico funden a mayor temperatura y más bruscamente, todos presentan altos contenidos en sólidos a todas las temperaturas hasta los 33.3 ºC, estando completamente fundidos

  17. Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage

    Directory of Open Access Journals (Sweden)

    Torres, R.

    2002-06-01

    Full Text Available Four vegetable oils with different polyunsaturated/saturated fatty acid ratio (P/S: 5.2 for sunflower oil, 3.,4 for canola rapeseed oil, 0.4 for a blend of palm oleic and canola rapeseed oil (80:20, and 0.3 for palm olein were assayed for stability of crisps fried in these oils during storage at 60º C. The action of ascorbyl palmitate with special attention to its synergistic effect on the natural antioxidants was also tested. by addition to the fried potatoes. The evolution of the oxidative stability was measured through peroxide value, quantitation of tocopherols and tocotrienols, and induction time (IT by means of Rancimat. Oil degradation during frying was very low as both polar compound percentages and natural antioxidant had similar levels to those present in refined oils. Evolution of analytical parameters during storage results indicated that oil unsaturation degree or P/S had a much more importance on stability of the product than had the content and type of natural antioxidants and the addition of AP. Nevertheless, addition of AP to the fried potatoes had a significant effect resulting in higher retention of natural antioxidants, higher IT and lower PV at any storage timeSe estudia la evolución de la oxidación a 60º C en patatas fritas con cuatro aceites vegetales de distinta relación ácidos grasos poliinsaturados/saturados (P/S: 5,4 para el aceite de girasol, 3,4 para el aceite de canola, 0,4 para una mezcla de oleína de palma (80 % y aceite de canola (20 % y 0,3 para la oleína de palma. Se estudia igualmente la influencia de la adición de palmitato de ascorbilo (AP durante la conservación del producto frito con especial atención a su efecto sinergista sobre los antioxidantes naturales. La evolución de la oxidación en lotes de patatas, con y sin adición de AP, se determinó mediante las siguientes determinaciones analíticas: índice de peróxidos (PV, cuantificación de tocoferoles y tocotrienoles, y periodos de

  18. 微针导入自体富血小板血浆对面部年轻化的疗效研究%Effect of delivery autologous platelet rich plasma into skin with microneedle for facial rejuvenation

    Institute of Scientific and Technical Information of China (English)

    余晶; 冯幼平; 吴毅平

    2015-01-01

    Objective To observe the clinical effect of delivering autologous platelet rich plasma into skin with microneedles for facial rejuvenation. Methods 18 cases volunteers were treated for facial rejuvenation by delivery autologous platelet rich plasma into skin through micropores which the microneedle made.The 2ml autologous platelet rich plasma was extracted from 16ml whole blood by centrifuge.One session every 30 days,all 18 volunteers were treated 3 times.We assess its effect by questionaires for subjective evaluation,and objective evalation with digital skin analyzers to record the raw pictures and data before and after treatment. Results All 18 volunteers were obsevered significantimprovement of facial skin scores,miosture,elasticity,complexion,olein(P<0.05). Conclusion It is efficient to improve faciacal skin texture by delivering autologous Platelet Rich Plasma into skin with microneedle,it is an alternative for facial rejuvenation.%目的:探讨经微针皮肤导入自体富血小板血浆对面部年轻化的疗效与安全性.方法:对18例健康志愿者,抽取16ml静脉血,通过2次离心后得到约2.0ml自体富血小板血浆;采用电动纳米微针在面部逐点振动点刺,同时将自体富血小板血浆滴注到皮肤,通过微针制造的针孔导入皮肤组织内发挥疗效.每30d重复一次,3个月为一疗程,每次治疗前后采用MC760数字皮肤测试仪测试面部皮肤,比较皮肤水分、弹性、色斑、油脂等变化,通过皮肤状态问卷评估志愿者对治疗的满意度.结果:18例志愿者面部皮肤水分、弹性、色斑、油脂等指标和主观评分在治疗前后,自身对照有明显改善(P<0.05),无并发症发生.结论:使用微针导入自体富血小板血浆对面部年轻化治疗的疗效,为面部年轻化治疗提供了新的方法.

  19. Novel Germplasm Creation in B rassica nap us by Crucifero us Interspecific Hybridization%利用十字花科种间杂交创造甘蓝型油菜种质资源的研究

    Institute of Scientific and Technical Information of China (English)

    文雁成; 鲁丽萍; 张书芬; 王建平; 朱家成; 何俊平; 赵磊; 曹金华

    2014-01-01

    hybridization between Brassica juncea and Brassica napus ,the character of fiddle-shaped leaf in Brassica juncea was transferred to Brassica napus ,which was controlled by one pair of recessive gene .In this study ,Brassica napus lines with high olein acid content (83.44% ) and low linolenic acid content (2.14% ) were obtained .These novel germplasms also had low erucic acid and glucosinolate content ,and could be directly used in production .