Статті в журналах: "Solid triacylglycerol content"

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Wang, Xiaosan, Tong Wang, Michael E. Spurlock, and Xingguo Wang. "Effects of triacylglycerol structure and solid fat content on fasting responses of mice." European Journal of Nutrition 55, no. 4 (July 4, 2015): 1545–53. http://dx.doi.org/10.1007/s00394-015-0972-4.

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Parks, Elizabeth J. "Changes in fat synthesis influenced by dietary macronutrient content." Proceedings of the Nutrition Society 61, no. 2 (May 2002): 281–86. http://dx.doi.org/10.1079/pns2002148.

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De novolipogenesis is the biological process by which C2precursors of acetyl-CoA are synthesized into fatty acids. In human subjects consuming diets higher in fat (>30 % energy), lipogenesis is down regulated and extremely low; typically < 10 % of the fatty acids secreted by the liver. This percentage will increase when dietary fat is reduced and replaced by carbohydrate, although the extent of carbohydrate-induced lipogenesis is dependent on the type of carbohydrate (monosaccharidev. polysaccharide) and the form in which the carbohydrate is fed (liquid meals, solid less-processed food). Clearly, massive overconsumption of carbohydrate can also increase lipogenesis. A second related phenomenon that occurs when dietary fat is reduced is hypertriacylglycerolaemia. This rise in blood triacylglycerol concentration could be due to increasedde novolipogenesis or to reduced clearance of lipid from the blood. The present paper will review the metabolic mechanisms leading to the elevations in blood triacylglycerol concentration that occur with dietary fat reduction. Studies considered will be those investigating fatty acid synthesis in subjects chronically fed low-fat high-carbohydrate diets and studies in which data were obtained in both the fasted and fed states. Also summarized will be data from subjects who had consumed diets of different carbohydrate types, as well as the most recent data from postprandial studies investigating factors that affect the magnitude of the rise in blood lipids following a meal. Given the changing availability of carbohydrate in the food supply, it will be important to understand how the balance of fat and carbohydrate in the diet influences lipogenesis, and the relative contribution of the process ofde novolipogenesis to the escalating incidence of obesity observed around the world.

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Shin, Jung-Ah, Yea-Jin Hong, and Ki-Teak Lee. "Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream." Molecules 26, no. 15 (July 29, 2021): 4586. http://dx.doi.org/10.3390/molecules26154586.

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We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β’-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to obtain refined acyl migration reactant (RAMR). An alternative fat product was prepared by blending RAMR and hydrogenated palm kernel oil (HPKO) at a ratio of 4:6 (w/w). The melting points, solid fat index (SFI), and melting curves of the alternative products were similar to those of commercial whipping cream fat. The alternative fat had a content of total unsaturated fatty acids 20% higher than that of HPKO. The atherogenic index (AI) of alternative fat was 3.61, much lower than those of whipping cream fat (14.59) and HPKO (1220.3), because of its low atherogenic fatty acid content and high total unsaturated fatty acids. The polymorphic crystal form determined by X-ray diffraction spectroscopy showed that the β’-crystal form was predominant. Therefore, the alternative fat is comparable with whipping cream that requires creaming quality, and has a reduced saturated fat content.

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van Rooijen, Merel A., and Ronald P. Mensink. "Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review." Nutrients 12, no. 3 (February 26, 2020): 615. http://dx.doi.org/10.3390/nu12030615.

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Fats that are rich in palmitic or stearic acids can be interesterified to increase their applicability for the production of certain foods. When compared with palmitic acid, stearic acid lowers low-density lipoprotein (LDL)-cholesterol, which is a well-known risk factor for coronary heart disease (CHD), but its effects on other cardiometabolic risk markers have been studied less extensively. In addition, the positional distribution of these two fatty acids within the triacylglycerol molecule may affect their metabolic effects. The objective was to compare the longer-term and postprandial effects of (interesterified) fats that are rich in either palmitic or stearic acids on cardiometabolic risk markers in humans. Two searches in PubMed/Medline, Embase (OVID) and Cochrane Library were performed; one to identify articles that studied effects of the position of palmitic or stearic acids within the triacylglycerol molecule and one to identify articles that compared side-by-side effects of palmitic acid with those of stearic acid. The interesterification of palmitic or stearic acid-rich fats does not seem to affect fasting serum lipids and (apo) lipoproteins. However, substituting palmitic acid with stearic acid lowers LDL-cholesterol concentrations. Postprandial lipemia is attenuated if the solid fat content of a fat blend at body temperature is increased. How (the interesterification of) palmitic or stearic acid-rich fats affects other cardiometabolic risk markers needs further investigation.

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Jia, Yuyao, Deepak Kumar, Jill K. Winkler-Moser, Bruce Dien, and Vijay Singh. "Recoveries of Oil and Hydrolyzed Sugars from Corn Germ Meal by Hydrothermal Pretreatment: A Model Feedstock for Lipid-Producing Energy Crops." Energies 13, no. 22 (November 18, 2020): 6022. http://dx.doi.org/10.3390/en13226022.

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Vegetable oil is extracted from oil rich seeds, such as soybeans. Genetic engineering of green plants to accumulate oil in vegetative tissue is a future source of oil that promises increased land productivity and the use of marginal lands. However, the low concentration of lipids in current engineered plant biomass samples makes the oil extraction process challenging and expensive. In this study, liquid hot water (LHW) pretreatment was investigated to enhance oil recovery from the solids and increase enzymatic hydrolysis efficiency of such feedstocks. Corn germ meal was chosen as a model feedstock representing lipid-producing energy crops. Germ meal was pretreated at 160 and 180 °C for 10 and 15 min at 20% w/w solids loading. Enzymatic hydrolysis on the pretreated solid was performed. After pretreatment, the oil concentration increased by 2.2 to 4.2 fold. The most severe pretreatment condition of LHW, at 180 °C for 15 min, gave the maximum oil concentration (9.7%, w/w), the highest triacylglycerol (TAG) content of the extracted oil (71.6%), and the highest conversions of glucose and xylose (99.0% and 32.8%, respectively). This study demonstrates that the optimal pretreatment condition for corn germ meal is 180 °C LHW for 15 min. Pretreatment improves lipids recovery from oil bearing biomass with little or no effect on the lipid profile.

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Pacheco-Pappenheim, Sara, Sine Yener, Kelly Nichols, Jan Dijkstra, Kasper Hettinga, and Hein J. F. van Valenberg. "Feeding hydrogenated palm fatty acids and rumen-protected protein to lactating Holstein-Friesian dairy cows modifies milk fat triacylglycerol composition and structure, and solid fat content." Journal of Dairy Science 105, no. 4 (April 2022): 2828–39. http://dx.doi.org/10.3168/jds.2021-21083.

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Leclere, Christophe, Denis Lairon, Martine Champ, and Christine Cherbut. "Influence of particle size and sources of non-starch polysaccharides on postprandial glycaemia, insulinaemia and triacylglycerolaemia in pigs and starch digestionin vitro." British Journal of Nutrition 70, no. 1 (July 1993): 179–88. http://dx.doi.org/10.1079/bjn19930115.

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Physico-chemical properties of dietary fibres might be involved in metabolic control, particularly of the postprandial blood glucose response. The aim of the present study was to look at the effects of the content of soluble fibres and of the particle size of solid fibres onin vitroandin vivostarch hydrolysis and on the subsequent glucose absorption as well as the triacylglycerolaemia. Two sources of dietary fibres, one, with soluble fibres (beet pulp), the other with mostly insoluble fibres (wheat bran), were added at the rate of 60 g/kg to a meal simulating human food. The fibre sources were ground in order to obtain two different particle sizes (250 and 500 μm). Beet pulp decreased significantly (P< 0·05) initialin vitrohydrolysis whereas wheat bran increased starch hydrolysis in the first 10 min. Wheat bran and beet pulp, whatever its particle size, lowered the post-prandial triacylglycerol response. No significant effect was found with dietary fibre-supplemented diets on postprandial glycaemic and insulinaemic values. High correlation was found between initialin vitrostarch hydrolysis and mean areas under the insulinaemic curves. Thisin vitromodel can be used to predict initialin vivodigestion of carbohydrates from complex foods.

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Jensen, Janne, Anette Bysted, Steen Dawids, Kjeld Hermansen, and Gunhild Hølmer. "The effect of palm oil, lard, and puff-pastry margarine on postprandial lipid and hormone responses in normal-weight and obese young women." British Journal of Nutrition 82, no. 6 (December 1999): 469–79. http://dx.doi.org/10.1017/s0007114599001725.

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Only a few studies have been published on the postprandial effects of different fatty acids in obese subjects. Therefore, the present study investigated the effects of three test meals containing palm oil (PO), lard (LD), or puff-pastry margarine (PPM), all normal dietary ingredients, on postprandial lipid and hormone responses in normal-weight and obese young women. The study was performed as a randomized, crossover design. The fats differed in the content of palmitic acid, stearic acid, andtransmonounsaturated fatty acids allowing a dietary comparison of different ‘solid’ fatty acids. The obese women had significantly higher fasting concentrations and postprandial responses of plasma total triacylglycerol (TAG), chylomicron-TAG, and insulin compared with the normal-weight women but there was no significant difference in the postprandial responses between the three test meals. The obese women had fasting concentrations of leptin four times greater than the normal-weight women. There were no postprandial changes in the concentrations of leptin. The fasting concentrations of HDL-cholesterol were significantly lower in the obese women than in the normal-weight women, whereas there was no significant difference between the two groups in the concentrations of total cholesterol or LDL-cholesterol. These results provide evidence that obese women have exaggerated lipid and hormone responses compared with normal-weight women but the different contents of saturated andtransmonounsaturated fatty acids provided by PO, LD, and PPM have no effect in either group.

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Hasibuan, Hasrul Abdi, and Lerissa Aulia Siregar. "Karakteristik Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Kelapa atau Minyak Inti Sawit [Characteristics of Oil Mixtures from Virgin Red Palm Oil with Coconut Oil or Palm Kernel Oil]." Buletin Palma 21, no. 2 (December 31, 2020): 68. http://dx.doi.org/10.21082/bp.v21n2.2020.68-80.

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The use of virgin red palm oil (VRPO) as a food product is very useful because it used as a source of fat and bioactive compounds (carotene, tocopherol, and tocotrienol). Increasing the use of VRPO can be conducted by blending it with lauric oils (coconut oil and palm kernel oil) containing medium-chain triacylglycerol (MCT) to produce a healthy oil. This research was conducted to examine the physicochemical properties of VRPO with coconut oil (CNO) or palm kernel oil (PKO) blends at a weight ratio of 100:0 - 0:100. The results showed that the mixtures of VRPO with CNO or PKO influenced the free fatty acid content, carotene content, fatty acids composition, iodine value, melting point, and solid fat content. Enhancing the amount of CNO or PKO onto VRPO causes the blends to have eutectic behavior (easy to melt). The VRPO: CNO and VRPO: PKO blends, at the ratio of 20:80 and 30:70, respectively, can be used as cooking oil. The VRPO: CNO blends at the ratio of 99:1 – 95:5 can be used for baking shortening while the VRPO: PKO blend at the ratio of 70:30 can be used for table margarine.ABSTRAKPenggunaan minyak sawit merah murni (virgin red palm oil, VRPO) sebagai produk pangan sangat bermanfaat karena VRPO sebagai sumber lemak dan senyawa bioaktif (karoten, tokoferol dan tokotrienol). Peningkatan pemanfaatan VRPO dapat dilakukan dengan memadukannya dengan minyak laurat (minyak kelapa dan minyak inti sawit) yang mengandung medium chain triacylglycerol (MCT) untuk menghasilkan campuran minyak sehat. Penelitian ini dilakukan untuk mengkaji sifat fisikokimia campuran minyak dari VRPO dengan minyak kelapa (coconut oil, CNO) atau minyak inti sawit (palm kernel oil, PKO) pada rasio berat 100:0 - 0:100. Hasil penelitian menunjukkan bahwa campuran minyak dari VRPO dengan CNO atau PKO mempengaruhi kadar asam lemak bebas, kadar karoten, komposisi asam lemak, bilangan iodin, titik leleh dan kandungan lemak padat. Peningkatan jumlah CNO atau PKO ke dalam VRPO menyebabkan campuran memiliki perilaku eutektik (mudah mencair). Campuran VRPO dengan CNO dan VRPO dengan PKO, masing-masing pada rasio 20:80 dan 30:70 dapat digunakan sebagai minyak goreng. Campuran VRPO dengan CNO pada rasio 99:1 - 95:5 dapat digunakan sebagai produk shortening untuk roti sementara campuran VRPO dengan PKO pada rasio 70:30 dapat digunakan untuk margarin meja.

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Cantwell, Marie M., Mary A. T. Flynn, and Michael J. Gibney. "Acute postprandial effect of hydrogenated fish oil, palm oil and lard on plasma cholesterol, triacylglycerol and non-esterified fatty acid metabolism in normocholesterolaemic males." British Journal of Nutrition 95, no. 4 (April 2006): 787–94. http://dx.doi.org/10.1079/bjn20051723.

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The majority of research has focused on the association betweentransunsaturated fatty acids (TUFA) from hydrogenated vegetable oils and heart disease even though TUFA are also produced from hydrogenated fish oil. We compared the acute effect of three solid fats on postprandial cholesterol, triacylglycerol (TAG) and NEFA concentrations in normocholesterolaemic males. Eight healthy male volunteers consumed each of the three 40g fat meals (partially hydrogenated fish oil (PHFO), palm oil and lard) in random order and blood samples were drawn at 2, 4, 6 and 8h thereafter for lipid analysis. The postprandial response in plasma TAG, TAG-rich lipoprotein-TAG (TRL-TAG), total cholesterol and plasma NEFA, measured as the area under the postprandial curve, was not significantly different between the three meals (p>0·05), which varied in MUFA, PUFA and TUFA content. There was no marked elevation of longer-chain fatty acids (C20–22,cisortransisomers) into the TRL-TAG fraction following the PHFO meal even though they provided 40% of the total fatty acids in the PHFO meal. The postprandial TRL-TAG response to PHFO was expected to be higher, as it is higher in TUFA, lower in PUFA and similar in saturated fatty acid composition compared with the lard and palm oil test meals. The absence of a higher postprandial response following ingestion of PHFO could be as a result of reduced absorption and increased oxidation of long-chain fatty acids (bothcisandtransisomers)

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Hocquette, Jean-François, Benoît Graulet, Michel Vermorel, and Dominique Bauchart. "Weaning affects lipoprotein lipase activity and gene expression in adipose tissues and in masseter but not in other muscles of the calf." British Journal of Nutrition 86, no. 4 (October 2001): 433–41. http://dx.doi.org/10.1079/bjn2001432.

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The nutritional and physiological modifications that occur during the weaning period induce adaptations of tissue metabolism in all mammal species. Among the adaptations due to weaning in ruminants, the regulation of lipoprotein lipase (LPL) activity, one of the rate-limiting steps of fatty acid utilization by tissues, was still unknown. The present study aimed at comparing LPL activity and gene expression in the heart, seven skeletal muscles and three adipose tissue sites between two groups of seven preruminant (PR) or ruminant (R) calves having a similar age (170 d), similar empty body weight (194 kg) at slaughter, and similar net energy intake from birth onwards. Triacylglycerol content of adipose tissues was 16 % lower in R than in PR calves, (P<0·01). This could be partly the result from a lower LPL activity (-57 %, P<0·01). LPL mRNA levels were also lower in R calves (-48 % to -68 %, P<0·01) suggesting a pretranslational regulation of LPL activity. Activity and mRNA levels of LPL did not differ significantly in the heart and skeletal muscles except in the masseter in which LPL activity and mRNA levels were higher (+50 % and +120 % respectively, P<0·01) in the R calves. Regulation of LPL in masseter could be explained by the high contractile activity of this muscle after weaning due to solid food chewing. In conclusion, weaning in the calf affects LPL activity and expression in adipose tissues, but not in skeletal muscles except the masseter.

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Gibson, Philippa, Maria D'Annibale, Aseel Alkoblan, Sarah Berry, and Wendy Hall. "No Difference in Lipemic Response or Endothelial Function Following Interesterified and Non-Interesterified Functionally Equivalent Fats: A Randomized Controlled Trial." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 630. http://dx.doi.org/10.1093/cdn/nzaa049_023.

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Abstract Objectives Interesterified (IE) fats are now used as hard fats to replace harmful trans fats, however the cardiometabolic health impact of the most commonly consumed IE fat blends are unknown. The InterCardio study (NCT03438084) investigated the effect of the most commonly consumed IE spread versus functionally equivalent hard fats and a control oil, on postprandial lipemia (PPL) and acutely changing markers of endothelial function. Methods A four-armed, double blind, randomized controlled trial in healthy males and females (n = 50) aged 35–75 years compared sequential test meals (0 h; 897 kcal, 50 g fat, 16 g protein, 88 g carbohydrate, 5 h; 550 kcal, 30 g fat, 15 g protein, 39 g carbohydrate) on postprandial plasma triacylglycerol (TG) concentrations, endothelial function (flow mediated dilation (FMD)), plasma nitrite concentrations and NADPH oxidase activity. Test fats were: a commercially available IE spread, a functionally equivalent non-IE spread, spreadable butter (SB), and a high-MUFA oil (rapeseed oil) as control. Melt curve data for the spreadable fats showed similar solid fat content at 37°C (IE; 0.3%, non-IE; 0.4%, SB; 0%). Blood was collected at fasting and regular intervals up to 8 hrs, and FMD was measured at fasting, 4.5 hrs and 7.5 hrs. Results All 4 test fats increased TG levels postprandially, reaching peak concentrations at 6 hrs. There was no significant treatment or treatment x time effects on plasma TAG concentrations (P = 0.684), nor incremental areas under the curves up to 4 and 8 hrs; mean iAUC0–8 h (95% CI) were 5.4 mmol/L.h (4.3, 6.4) for IE spread, 5.7 mmol/L.h (4.3, 6.8) for non-IE spread, 5.5 mmol/L.h (4.0, 7.0) for SB and 5.9 mmol/L.h (4.3,6.8) for rapeseed oil. There were no significant treatment effects on endothelial function, while nitrite concentrations and NADPH oxidase activity reduced postprandially. Mean NAPDH oxidase activity following IE spread, non-IE spread, SB and rapeseed oil at 6 h were 322, 333, 270, and 268 respectively. Conclusions In the first study to investigate the acute effects of commercially relevant IE and non-IE spreads and SB, we report no adverse effect of IE fats on acutely changing cardiometabolic risk factors relative to a high-MUFA reference oil. The similar effects on endothelial function and postprandial lipemia is likely to be due to their similar solid fat content at body temperature. Funding Sources BBSRC.

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Siswanti, P. Hastuti, Supriyanto, and R. B. K. Anandito. "Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification." Food Research 5, S2 (July 4, 2021): 70–77. http://dx.doi.org/10.26656/fr.2017.5(s2).015.

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The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized. Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable for margarine was investigated using sodium methoxide as a catalyst. The effect ratio of PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS) profile of margarine fat were studied in research. This research was conducted by three major stages; characterization of sesame oil and palm stearin, synthesis of margarine fat by physical blending and chemical interesterification, and characterization of margarine fat. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of sesame oil and palm stearin. Margarine fat produced with different variations of the raw material concentration (% w/w SO:PS = 30:70; 40: 60; 50:50, 60:40, and 70:30). Chemical interesterification caused: rearrangement of triacylglycerols, reduction of S3 and U3 and increase in S2U and U2S type TAGs content of all blend, resulting in lowering of melting point, solid fat index and increase texture. Margarine fat in the % ratio of SO:PS = 60:40, has a similar characteristic (texture, slip melting point, solid fat index, and TAGS profiles) which margarine commercial, so has the potential to be developed in the manufacture margarine industry

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Zhang, Zhen, Wan Jun Lee, Haiyan Zhou, and Yong Wang. "Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats." Food & Function 10, no. 11 (2019): 7553–64. http://dx.doi.org/10.1039/c9fo01648a.

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The effects of chemical interesterification (CIE) on the physicochemical properties and crystallization kinetics of oil blends containing palm oil (PO) in combination with six other types of oils were studied.

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Dian, Noor Lida Habi Mat, Kalyana Sundram, and Nor Aini Idris. "Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends." European Journal of Lipid Science and Technology 109, no. 2 (February 2007): 147–56. http://dx.doi.org/10.1002/ejlt.200600198.

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Soleimanian, Yasamin, Mohammad A. Sahari, and Mohsen Barzegar. "Influence of processing parameters on physicochemical properties of fractionated fish oil at low temperature crystallization." Nutrition & Food Science 45, no. 1 (February 9, 2015): 2–19. http://dx.doi.org/10.1108/nfs-05-2014-0038.

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Purpose – The purpose of this study was to investigate the efficiency of low temperature fractional crystallization to increase polyunsaturated fatty acid (PUFA) content of fish oil. Effects of temperature, stages of crystallization, rate of cooling, agitation and addition of primary nucleus on separation efficiency were evaluated. Low temperature crystallization of triacylglycerols (TAGs) was used to increase PUFA content of fish oil (initial PUFA content ∼30 g/100 g oil). Design/methodology/approach – To optimize the fractionation process, the effect of fractionation temperature (7, 5, 0 and −5°C), crystallization procedures, cooling rate, agitation and addition of primary nucleus on PUFA content was evaluated. Findings – The best relationship between PUFA concentration (45.8 g/100 g oil) and PUFA yield (51.5 per cent) was attained by performing two-stage crystallization of TAGs at the final temperatures of 5 and 0°C under slow cooling rate (3°C h−1 for first fractionation procedure and 0.7°C h−1 for second stage, until the final fractionation temperature, 0°C, was reached) and slow agitation (3 rpm) and in the presence of primary nucleus, which resulted in 50 per cent increase in PUFA content over the original fish oil. Practical implications – Determination of iodine and saponification values, refractive index, solid fat content, melting point, cholesterol content of original oil and final fractionated product with the highest PUFA ratio showed that fractionation significantly alters physical and chemical properties of the fraction. Originality/value – Comparison of iodine value, saponification value, refractive index, solid fat content, melting point and cholesterol content of original oil and the final fractionated product (with the highest PUFA ratio) showed that the fractionation process significantly alters mentioned properties of the initial oil.

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Godoi, K. R. R., R. C. Basso, M. H. M. Buscato, L. P. Cardoso, T. G. Kieckbusch, and A. P. B. Ribeiro. "Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat." Grasas y Aceites 68, no. 4 (January 8, 2018): 217. http://dx.doi.org/10.3989/gya.0226171.

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The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism.

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Drábová, Lucie, Darina Dvořáková, Kateřina Urbancová, Tomáš Gramblička, Jana Hajšlová, and Jana Pulkrabová. "Critical Assessment of Clean-Up Techniques Employed in Simultaneous Analysis of Persistent Organic Pollutants and Polycyclic Aromatic Hydrocarbons in Fatty Samples." Toxics 10, no. 1 (January 1, 2022): 12. http://dx.doi.org/10.3390/toxics10010012.

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Interference of residual lipids is a very common problem in ultratrace analysis of contaminants in fatty matrices. Therefore, quick and effective clean-up techniques applicable to multiple groups of analytes are much needed. Cartridge and dispersive solid-phase extraction (SPE and dSPE) are often used for this purpose. In this context, we evaluated the lipid clean-up efficiency and performance of four commonly used sorbents—silica, C18, Z-Sep, and EMR-lipid—for the determination of organic pollutants in fatty fish samples (10%) extracted using ethyl acetate or the QuEChERS method. Namely, 17 polychlorinated biphenyls (PCBs), 22 organochlorine pesticides (OCPs), 13 brominated flame retardants (BFRs), 19 per- and polyfluoroalkyl substances (PFAS), and 16 polycyclic aromatic hydrocarbons (PAHs) were determined in this study. The clean-up efficiency was evaluated by direct analysis in real time coupled with time-of-flight mass spectrometry (DART-HRMS). The triacylglycerols (TAGs) content in the purified extracts were significantly reduced. The EMR-lipid sorbent was the most efficient of the dSPE sorbents used for the determination of POPs and PAHs in this study. The recoveries of the POPs and PAHs obtained by the validated QuEChERS method followed by the dSPE EMR-lipid sorbent ranged between 59 and 120%, with repeatabilities ranging between 2 and 23% and LOQs ranging between 0.02 and 1.50 µg·kg−1.

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Nusantoro, B. P., N. A. M. Yanty, D. Van de Walle, C. Hidayat, S. Danthine, and K. Dewettinck. "Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points." Grasas y Aceites 68, no. 4 (January 8, 2018): 221. http://dx.doi.org/10.3989/gya.0553171.

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A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph.

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Hwang, Jihyun, Heeju Jun, Seoye Roh, Seong Jae Lee, Jeong Min Mun, Seung Wook Kim, Min-Yu Chung, In-Hwan Kim, and Byung Hee Kim. "Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter." Molecules 26, no. 11 (May 27, 2021): 3231. http://dx.doi.org/10.3390/molecules26113231.

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Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.

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21

Jia, Yuyao, Deepak Kumar, Jill K. Winkler-Moser, Bruce Dien, Kent Rausch, Mike E. Tumbleson, and Vijay Singh. "Coprocessing Corn Germ Meal for Oil Recovery and Ethanol Production: A Process Model for Lipid-Producing Energy Crops." Processes 10, no. 4 (March 29, 2022): 661. http://dx.doi.org/10.3390/pr10040661.

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Efforts to engineer high-productivity crops to accumulate oils in their vegetative tissue present the possibility of expanding biodiesel production. However, processing the new crops for lipid recovery and ethanol production from cell wall saccharides is challenging and expensive. In a previous study using corn germ meal as a model substrate, we reported that liquid hot water (LHW) pretreatment enriched the lipid concentration by 2.2 to 4.2 fold. This study investigated combining oil recovery with ethanol production by extracting oil following LHW and simultaneous saccharification and co-fermentation (SSCF) of the biomass. Corn germ meal was again used to model the oil-bearing energy crops. Pretreated germ meal hydrolysate or solids (160 and 180 °C for 10 min) were fermented, and lipids were extracted from both the spent fermentation whole broth and fermentation solids, which were recovered by centrifugation and convective drying. Lipid contents in spent fermentation solids increased 3.7 to 5.7 fold compared to the beginning germ meal. The highest lipid yield achieved after fermentation was 36.0 mg lipid g−1 raw biomass; the maximum relative amount of triacylglycerol (TAG) was 50.9% of extracted oil. Although the fermentation step increased the lipid concentration of the recovered solids, it did not improve the lipid yields of pretreated biomass and detrimentally affected oil compositions by increasing the relative concentrations of free fatty acids.

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22

Abd Rashid, Norizzah, Fatin Nurhanis Jumari, and Zaliha Omar. "Physicochemical Properties of Palm Kernel Oil and Palm Kernel Olein Blends." International Journal of Engineering & Technology 7, no. 4.14 (December 24, 2019): 249. http://dx.doi.org/10.14419/ijet.v7i4.14.27575.

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Palm kernel oil (PKO) and palm kernel olein (PKOo) have limited application due to rapid crystallisation properties and excessive foaming during heating, respectively. In this study, a series of PKO and PKOo blends were prepared at different concentration and analysed for slip melting point (SMP), solid fat content (SFC), triacylglycerols (TAGs) composition, thermal and morphological properties. The addition of 90% RBDPKOo caused the SMP to decrease from 27.8°C to 23.80°C. All the samples show steep SFC melting profile from 0°C to 30°C. The onset crystallisation temperature of RBDPKO was delayed with the addition of 90% PKOo from 9.73°C to 5.80°C and totally melted at lower melting temperatures. It was observed that the addition of RBDPKOo caused the crystals to be spherulitic, scattered and less aggregated with each other. The addition of RBDPKOo reduced the compositions of the main TAG of RBDPKO such as LaLaLa, LaLaM and CLaLa. Therefore, through blending the physicochemical properties of the RBDPKO and RBDPKOo could be changed. Hence, their applications in food could be widened.

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Efimova, E., J. M. Marjakangas, A. M. Lakaniemi, P. E. P. Koskinen, and J. A. Puhakka. "Lipid profile characterization of wastewaters from different origins." Water Science and Technology 68, no. 11 (October 22, 2013): 2505–14. http://dx.doi.org/10.2166/wst.2013.538.

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Lipids in wastewaters are potential raw material for renewable diesel, but may complicate biological treatment of wastewaters. The lipid composition of palm oil mill effluent (POME), chemithermomechanical pulp mill (CTMP) wastewater and municipal wastewater (MWW) was studied with a combination of thin-layer chromatography and nuclear magnetic resonance. Gravimetrically determined content of extracted lipids from the solids of POME and CTMP wastewater were 8.4 ± 1.2 g/L (19.6 ± 0.8% of dry weight) and 0.17–0.23 g/L (12.4–18.5%), respectively, while MWW contained 0.021 ± 0.002 g/L (9.3 ± 1.4%) of lipids. All lipid extracts contained mono-, di- and triacylglycerols (TAGs) and free fatty acids (FFAs). In POME, lipids were mostly TAGs (11.5 ± 0.2 μmol/10 mg of lipid extract). In CTMP and MWW lipid composition was more diverse than in POME containing also sterol derivatives and fatty acid methyl esters and the main lipids were FFAs.

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Dufour, E., and A. Riaublanc. "Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream." Le Lait 77, no. 6 (1997): 671–81. http://dx.doi.org/10.1051/lait:1997648.

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Pacheco-Pappenheim, Sara, Sine Yener, Roselinde Goselink, Maria Ximena Quintanilla-Carvajal, Hein J. F. van Valenberg, and Kasper Hettinga. "Bovine milk fatty acid and triacylglycerol composition and structure differ between early and late lactation influencing milk fat solid fat content." International Dairy Journal, March 2022, 105370. http://dx.doi.org/10.1016/j.idairyj.2022.105370.

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26

Pacheco, Sara Liliana, Sine Yener, Roselinde Goselink, Maria Ximena Quintanilla-Carvajal, Hein Van Valenberg, and Kasper Hettinga. "Bovine Milk Fatty Acid and Triacylglycerol Composition and Structure Differ between Early and Late Lactation Influencing Milk Fat Solid Fat Content." SSRN Electronic Journal, 2021. http://dx.doi.org/10.2139/ssrn.3951003.

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Abd Rashid, Norizzah, Tunku Saidatul Sa’adiah Tunku Safuan, Amalyna Teja Kelana, Mohd Akram Zuher, and Zaliha Omar. "EFFECTS OF CHEMICAL INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND RICE BRAN OIL BLENDS." Jurnal Teknologi 78, no. 6-5 (June 13, 2016). http://dx.doi.org/10.11113/jt.v78.8994.

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Palm stearin (PS) and rice bran oil (RBO) were blended in the mass ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The oil blends were subjected to chemical interesterification (CIE) catalyzed by sodium methoxide (0.2% w/w). The following analysis were carried out before and after CIE: triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI). After chemical interesterification, there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the blends. Both SMP and SFC of all blends decreased significantly (p<0.05) after interesterification except for RBO. Chemical interesterification also reduced the eutectic interaction at 5°C. However, for hardness index, only blends with 50% and 100% PS decreased significantly (p<0.05) from 33.197 to 26.097 and 5.397 to 3.720, respectively. The crystals of the blends became smaller and reduced in number after interesterification. Interesterification promoted the formation of more β' crystals than β in all blends. The 30:70 PSRBO blend was the most suitable for margarine production as it melted close to body temperature.

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28

Abd Rashid, Norizzah, Nur Azimah Kamarulzaman, and Zaliha Omar. "EFFECT OF CHEMICAL AND ENZYMATIC INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL AND. PALM KERNEL OIL BLENDS." Jurnal Teknologi 78, no. 11-2 (November 21, 2016). http://dx.doi.org/10.11113/jt.v78.9935.

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Palm oil (PO) and palm kernel oil (PKO) have different chemical composition and physical properties. Both oils have limited application in their natural form. To widen their commercial values, PO and PKO were modified by blending and subsequently followed by interesterification (IE). Interesterification is the rearrangement of fatty acids within and among different triacylglycerols, using enzyme or chemical as the catalysts. Palm oil with iodine value (IV) of 52.6 and PKO (IV = 17.5) were mixed in different ratios from 25:75 to 75:25 (%wt/wt) at 25% increment. The blends were subjected to chemical and enzymatic interesterification using sodium methoxide and Lipozyme TL IM as catalysts, respectively. The effects of chemical and enzymatic interesterification on the triacylglycerols (TAG) composition, thermal properties, solid fat content (SFC) and slip melting point (SMP) were investigated. Chemical interesterification (CIE) caused significant changes in the TAG composition of the oil blend compared to enzymatic interesterification (EIE). This changes led to a significantly higher (p<0.05) SMP for the chemically-interesterified than the enzymatically-interesterified blends. The differential scanning calorimetry (DSC) melting thermograms confirmed that harder product with higher final complete melting temperature was obtained from the chemically-interesterified blends. Similar SFC profiles for all oil blends were observed with steep SFC slopes for blend with high proportion of PKO. Chemical interesterification reduced the eutectic interactions that occurred at 5 to 25°C in the non-interesterified and enzymatically-interesterified blends. Thus, CIE caused significant changes in physicochemical properties of the PO and PKO blends compared to EIE. Results from this study could improve the existing PO and PKO properties and widen their usage in food and non-food applications.

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Guan, Xinyi, H. Jochen Schenk, Mary R. Roth, Ruth Welti, Julia Werner, Lucian Kaack, Christophe L. Trabi, and Steven Jansen. "Nanoparticles are linked to polar lipids in xylem sap of temperate angiosperm species." Tree Physiology, May 12, 2022. http://dx.doi.org/10.1093/treephys/tpac054.

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Abstract In previous research, xylem sap of angiosperms has been found to include low concentrations of nanoparticles and polar lipids. A major goal of this study was to test predictions arising from the hypothesis that the nanoparticles consist largely of polar lipids from the original cell content of vessel elements. These predictions included that polar lipid and nanoparticle concentrations would be correlated, that they both do not pass through pit membranes, and that they do not vary seasonally, because they originate from living vessel element cells. We collected xylem sap of six temperate angiosperm species over a full year to consider seasonal variation. Concentrations of nanoparticles and lipids in xylem sap and contamination control samples were measured with a NanoSight device and mass spectrometry. We found that the concentration of nanoparticles and polar lipids was (1) diluted when an increasing amount of sap was extracted, (2) significantly correlated to each other for three species, (3) affected by vessel anatomy, (4) very low and largely different in chemical composition from contamination controls, and (5) hardly variable among seasons. Moreover, there was a small freezing–thawing effect with respect to nanoparticle amount and size. Xylem sap lipids included polar galactolipids and phospholipids in all species, as well as neutral triacylglycerols in two species. These findings support the predictions and, by implication, the underlying hypothesis that nanoparticles in xylem sap consist of polar lipids from the original cell content of living vessel element cells. Further research is needed to examine the formation and stability of nanoparticles in relation to lipid composition, and multiphase interactions among gas, liquid, and solid phases in xylem conduits of living plants.

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