Fat and Oil Oxidation by Electron Spin Resonance （ESR） Spin-Trapping Method

Oxidation of fats and oils during storage causes their degradation and loss of nutritional value and appearance. Electron spin resonance （ESR） is the only method that can be used to directly observe the radicals. In this study, the authors used an ESR spin-trapping method to study the oxidation of triacylglycerols （TAG） containing different fatty acids （FAs） commonly found in food. The ESR adduct signals were analyzed to study the effect of double bonds and the chain length of the FAs of TAG on oxidation. Oxidation was conducted by applying UV irradiation to TAG by dissolving it in N-tert-buthyl〈t-phenylnitrone （PBN）, which trapped the radicals induced in the TAG as an ESR adduct signal. The detection was clearly successful. There were no differences in the spectra of tristearin （18：0） and tripalmitin （16：0）; thus, it can be concluded that the length of the carbon chain of the FAs of TAG does not affect the oxidation reactions. However, the ESR spectra of tristearin （18：0）, triolein （18：1） and trilinolein （18：3） were clearly different due to the presence/absence of a new peak corresponding to new induced radicals, leading to the conclusion that double bonds play a major role in the oxidation reactions of fats and oils.

Hypolipidemic Activity of Olive Oil (Olea europaea) against High Fat Diet-Induced Nonalcoholic Fatty Liver Disease (NAFLD) in Mice

Aim: The aim of the present study is to access the effect of olive oil supplementation against high fat diet induced fatty liver disease in mice. Methods: Mice were divided into five groups: Group I (normal diet), Group II (high fat diet), Group III (olive oil), Group IV and V (High Fat Diet along with olive oil). All mice were fed for 16 weeks with weight measurements every 2 weeks and then sacrificed. Biochemical analysis of blood samples was done and mice livers were histologically examined. Results: Group II mice showed significant increase in body weight as compared with Group I (p < 0.05). Group IV and V mice were significantly (p < 0.05) reduced in body weight as compared with Group II. Olive oil groups had significantly decreased triglyceride and low density lipoprotein levels as compared with Group II whereas high density lipoprotein levels were significantly increased (p < 0.05). The liver enzymes were significantly increased in Group II as compared with other groups (p < 0.05). Liver histopathology revealed drastically increased lipid droplets in Group II mice as compared with Group IV & V. Conclusion: Olive oil causes weight reduction, decreases the serum triglycerides, normalizes the liver enzymes and significantly reduces the accumulation of fat in liver. Therefore, olive oil may represent a potential therapeutic alternative for NAFLD and other fatty diseases.

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Five beefburger formulations were prepared with substituting beef fat with olive oil and levels of wheat bran and irradiated at doses of 0 and 3 kGy, then samples were refrigerated stored and their quality characteristics were investigated. The results indicated that replacement of beef fat with olive oil and ascending levels of wheat bran in burger batter significantly decreased their contents of total lipids and saturated fatty acids, while increased their contents of dietary fibers, unsaturated fatty acids and the ratios of unsaturated and polyunsaturated fatty acids to the saturated ones. Moreover, significant improvements were observed in the cooking yield and moisture and fat retention of samples, proportionally to the added wheat bran, and both raw and cooked burger samples showed a high sensory acceptability. Irradiation of samples effectively inactivated Staphylococcus aureus, Salmonella and enterobacteriaceae and significantly reduced the counts of mesophilic and psychrophilic bacteria as well as molds and yeasts without any adverse effects on the quality characteristics of samples. Thus, reducing beef fat levels with the addition of olive oil and wheat bran produced a highly acceptable beefburger products with improved nutritional content as well as improved cooking and binding properties, while irradiation improved their microbiological quality.

Comparative Study in Chemical Character and Fatty acidCompositions of Masked Civet's Fat and Nutria's Oil

The fat production rate in adult healthy masked civet(Paguma lavata) and nutria (Myocaster coypus) oil were measured. The values of iodine. saponification and acid PH, composition of fstty acids of grease were analyzed both chemically and by apparatus. The results showed that acid PH, iodine value, saponification value,and unsaturation point are 1.887 and 0.784, 53.90 and 48.32, 98.80 and 100.23. and 60.05% and 58.85% are respectively for masked civet's fat and nutria's oil. Both of masked civet's fat and nutria's oil contain a little of Eicosatetraenoic acid (C-20;4), which is of great significance in nutrition and metabolism for human body. The analysis results indicate that masked civet's oil is similar to nutria's oil in iodine value, saponification value and unsaturation point. Both masked civet's fat and nutria's oil are steady and have highly nutrition. They can be widely exploited and utilized in health protection and cosmetics made industry.

Validation of the Methods for Detection the Non-Milk Fat in a Mixture of Milk Fat and Palm Oil

Milk fat contains a variety of nutritive and health-promoting compounds that guard against some disease. In the current system of global competition, when the quality of milk and milk products is not an option but rather a requirement, therefore, determining the purity of milk fat is critical. This study aims to validate analytical methods for detecting palm oil in a mixture of milk fat and palm oil. Methods of this study was involved detection of non-milk fat in fat blinders by determining the saponification value, iodine number, refractive index, butyro refractometer reading, Gas chromatography, Reverse Phase High-performance liquid chromatography, and Fourier transforms Infrared. The results of this study revealed that the saponification value, Iodine number, refractive index, and Butyro Reading could be used to detect the addition of palm oil by a level of 10% - 20% or more to the milk. The level of some fatty acids in the milk as determined by GC, such as myristic acid (C14:0), palmitic acid (C16:0), and stearic acid (C18:0), is correlated well with the level of adding palm oil to milk fat. The determination of cholesterol and β-sito-sterol content by RP-HPLC could be used for the detection of the addition of palm oil to milk fat. The spectrum behavior produced by FTIR spectroscopy in this adulterated sample is almost the same, so this technique could not be used to detect the palm oil in milk fat.

Developing ISO International Standards for the Animal and Vegetable Fats and Oils Sector

Increasing volumes of oils and fats are produced annually with a large section that are traded internationally. The International Organization for Standardization(ISO) body develops international standards covering almost all aspects of technology and manufacturing with 23,882 standards currently published. Standards in the animal and vegetable fats and oils sector is developed by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils. Standards are developed through consensus by national members that represent ISO in their country. Each Standard is developed within a determined timeframe and goes through various pre-determined stages such as project proposal, development, national voting and commenting on the draft Standard to final publication. ISO TC34/SC11 Standards range from sampling of oils and fats, sample preparation to analysis of its composition, the minor components, and quality and identity parameters as well as contaminants. The analysis results are used by industry for product development, labelling, research and to provide peace of mind for consumers on its safety. An important future trend is the focus on the safety concerns from either environmental contamination(e.g. mineral oils) or processing contaminants such as esters of 3-MCPDs(3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol).

Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects

Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.

A Promising Way of Resource Utilization in China: Converting Waste Oils and Fats to Biodiesel

Most of Biodiesel, a clean burning alternative fuels for diesel engines is made from renewable agricultural feedstock, such as rapeseed oil, soybean oil etc., but less expensive biodiesel can also be made from waste oils and fats, including recycled restaurant grease and animal fats. Because of the eating habit of the nation and diet culture in china,?restaurant-kitchen garbage is increasingly serious and has negative impact on environment and food security. The utilization of waste oils and fats to biodiesel provide a promising way of how to appropriately and effectively dispose of restaurant-kitchen garbage. This paper first reviews the development status of biodiesel industry, then introduces the novel technology of tubular reaction for producing biodiesel from waste oils and fats on the typical industrialization case in Kunshan. All these efforts are expected to provide a viable development path for our waste oil to produce biodiesel and worth reference to waste oils and fats recycling and reuse.

Comparative effects of plant oils and trans-fat on blood lipid profiles and ischemic stroke in rats

Since plant oils are believed to be better than animal fats for cerebrovascular and cardiovascular diseases, the effects of various plant oils and trans-fat on blood lipid profiles and ischemic stroke were investigated. Sprague- Dawley rats were fed a diet containing the oils or trans-fat, and then body weights, blood lipids, and effects on brain infarction and physical dysfunction induced by middle cerebral artery occlusion （MCAO） were analyzed. All the oils and trans-fat, except perilla oil, significantly increased body fats and body weight gain. Sesame oil and trans-fat specifically increased blood cholesterols and triglycerides, respectively, while perilla oil decreased both cholesterols and triglycerides. Perilla oil not only attenuated cerebral infarction, but also restored locomotor activity and rota-rod performances of MCAO rats. It is suggested that perilla oil among oils and fats could be the first choice to reduce the risk of metabolic syndrome and ischemic stroke.

Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows

Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C18:1), conjugated linoleic cid (cis-9, trans-11 C18:2, CLA), α-linolenic (cis-9, cis-12, cis-15C18: 3), eicosapentaenoic (EPA, C20:5) and docosahexaenoic (DHA, C22:6) whose presence in milk and dairy products can be increased by feeding polyunsaturated FA (PUFA). The aim of the study was to determine the differences in milk composition and FA profile between a regular (Reg) milk (Reg-Milk), a Reg-Dambo type cheese (Reg-DCh) and a Reg yogurt (Reg-Yog) with that obtained after including a blend (7:1) of soybean (SO) and fish (FO) oils in the total mixed ration (TMR) of lactating dairy cows. The experiment was carried out at the Talar Farm located at Laguna del Sauce, Maldonado Department, Punta del Este, Uruguay Republic during a period of 30 experimental days using a single production batch of 29 Holstein cows. Within this batch, one group of 8 cows (1.88 ± 0.99 calves) in early lactation (135 ± 19 days postpartum) was selected to individually measure milk yield and composition. During the first 7 days of the experiment, cows were fed a TMR without oil-blend inclusion to obtain the Reg-Milk, Reg-DCh and Reg-Yog. From the 8th day onwards, the oil blend was added to the TMR at 4% DM (1.0 kg oil blend cow-1 day-1) and after 23 days of feeding, the modified milk (Mod-Milk) was analyzed and collected to elaborate the modified Dambo-type cheese (Mod-DCh) and Mod-yogurt (Mod-Yog). Milk yield was recorded daily in the selected 8 cows and milk composition was determined over two consecutive days prior to the start of blend-oil supply (Reg-Milk) and at the end of oil supplementation (Mod-Milk) on days 29th and 30th. Milk-tank samples of Reg-Mi and Mod-Mi were also collected and analyzed for chemical composition and milk FA profile. Cheese and yogurt were assayed for its FA profile. Differences in milk yield and composition and in the FA profile before and after oil-feeding were stated using the Student T-test for paired observations. Milk production (kg·cow-1·day-1) slightly (-6.7%) decreased (P -1 g leading to a lower (P -1·day-1) of fat corrected milk (4%FCM) from 32.83 (before) to 29.63 after oil. Milk protein content (g 100 g-1) increased (P -1·day-1) (P -1 in Mod-Mi as it was observed (P -1). Yield of NFS tended (P -1·day-1after oil supply. Content of atherogenic FA (C12:0 to C16:0) was significantly (P -1 (Mod-Mi) with a concomitant decrease (P -1 FA) of elaidic (trans-9 C18:1) and trans-10 C18:1 FA was low in Reg-Mi (0.22 and 0.34 respectively) but tended (P -1 FA) of VA resulted higher (+110%, P -1 FA) increased (P -1) of α-linolenic were higher (P cis-9 C18:1) content (g 100 g-1) remained unchanged (P < 0.504) averaging 21.99 in Reg-Mi and 22.86 in Mod-Mi. Composition of FA of the Mod-DCh was highly correlated (R2 = 0.999) with FA profile from its original Mod-Mi. A serving of the M-DCh (30 g) theoretically involved a 12.1% reduction in total fat consumption with 16.9% less in SF intake compared to the Reg-Ch. A serving of the M-DCh could putatively increase total CLA consumption by 72.7% compared to the Reg-DCh. Compared to Reg-Yo, a portion (178 g) of the Mod-Yo could increase (69.4%) total CLA intake. The nutritional value of milk fat was improved by feeding a blend of PUFA oils to confined dairy cows and the consumption of the mofified dairy products obtained could promote a lower intake of the potentially atherogenic saturated FA and some increase in healthy FA ingestion.

Fatty Acid Compositional Studies of Lesser Known <i>Acacia tortilis</i>Seed Oil

A. tortilis is commonly known as “Israeli babool”. The species is exposed to the world for its pods, gum and other aerial parts as fodder &feed for cattles. The plant was used as antidiabetic, antidiarrhoeal, antiasthmatic and also had several other medicinal benefits but the seed oil was not explored to the extent of its real potential. Hence the study was carried out to characterize the seed for oil and analysis of fatty acid composition through GC for quality control and maintenance. Commercial indices of oil were also estimated. Extracted oil is rich in Linolenic acid (50.43%) and Linoleic acid (36.74%). Beside this palmitic, stearic and oleic acid are other fatty acids identified. MUFA, PUFA, SFA and omega-6/ omega-3 ratio were also found to be promising for its potentiality in edible and clinical uses. The investigation thus scopes the utility of oil and prospects the lesser known plant seed as alternative oil source of nutritional and therapeutic importance.

A Comparative Study on the Engine Performance and Exhaust Emissions of Biodiesel from Various Vegetable Oils and Animal Fat

The potential of biodiesel fuels from various vegetable oil sources such as sunflower (SFME), safflower (SAFME), peanut (PME) and canola (CME) as well as from low-cost chicken fat (CFME) to supplement increasing biodiesel demands must be evaluated in terms of the corresponding engine performance and exhaust emissions. In this study, two diesel engines rated at 14.2 kW (small) and 60 kW (large) were operated by using the different biodiesel fuels and a reference diesel. Results showed that both the small and large engines delivered similar power when using biodiesel fuels in the expense of higher brake-specific fuel consumptions (BSFC). Higher exhaust concentrations of nitrogen oxides (NOx) and carbon dioxide (CO2) while lower carbon dioxide (CO) and negligible sulfur dioxide (SO2) emissions were observed in both engines. Total hydrocarbon emissions (THC) were higher in both engines when using SME, SFME and CME but comparable when using CFME, SAFME and PME in the large engine. Thus, with the increasing demand for biodiesel, alternative feedstock sources such as those used in this study may be utilized to take advantage of their availability, renewability and environmental benefits.

Dietary flaxseed oil regulate lipid metabolism associated with modulation of gut microbiota in high-fat-diet fed mice

Accumulating data suggest that consuming dietary flaxseed oil(FSO)was a potential strategy for treating diet-induced lipid metabolism disorder(LMD).Effects of FSO on high-fat-diet(HFD)induced LMD and gut microbiota were studied in C57/BL6J mice.Results showed that FSO remarkably suppressed body weight gain induced by HFD and also attenuated LMD by decreasing levels of total cholesterol(TC),total triglyceride(TG),lowdensity lipoprotein cholesterol(LDL-C),non-esterified fatty acid(NEFA)and fasting bloodglucose(FBG)in serum.FSO treatment modulated mRNA expression level of genes associated with glucose and lipid metabolism.It regulated gut microbiome at different taxonomic levels by increasing proportions of beneficial Alistipes,Anaeroplasma,Bifidobacterium and inhibiting the growth of insulin resistance or obesity-associated bacteria such as Adlercreutzia,Dorea and Sporosarcina,compared with HFD group.Spearman's correlation analysis suggested that modulation of gut microbiota by FSO were closely related with LMD parameters.These findings might help us to better understand FSO impact on human health.

STUDY ON THE UTILIZATION OF FAT IN NUTRIA (MYOCASTOR COYPUS) CARCASS

Composition and utilization of nutria fat were studied in this paper.The results indicated that there were much amount of linoleic acid-necessary for human being and abundant fat-soluble vitamins VA,VE and VK.Nutria oil is tasteless, clear transparent and stable. The nourishing cream made from it had good cold or heat- resistance properties and it is a perfect natural cosmetics.

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and water contained in food matrix. The aim of this study was to evaluate the frying performance of high oleic oil enriched in biophenols, comparing its thermal stability with those of high oleic oil (control sample) during thermo-oxidation and deep fat frying process. Positive effects when biophenols were added to oil were found: lower acidity levels, lower TPC values during the first 16 hours of heat treatment, absence of short chain fatty acids (C8:0) until 24 h of thermo-oxidation treatment and detection of lower acrylamide content in French friesrespect to those fried in the control oil.

The Role of the American Oil Chemists’Society in World Trade——Quality Assurance Testing,Certified Reference Materials,and International Liaison Activities

The American Oil Chemists’ Society(AOCS) is a volunteer-led association. AOCS develops and publishes methods of analysis for fats, oils, proteins, surfactants, and related materials according to accepted international standards to ensure equitable trade practices on a global scale. AOCS Official Method development has been going on for over a hundred years. The founding vision of AOCS in 1909 was "an organization designed for the development and advancement of analytical methods for cottonseed products." AOCS Official Methods are essential to world trade and are used to confirm the value of billions of pounds of oilseed-based commodities and finished products each year. In addition, AOCS conducts proficiency testing, provides certified reference materials, and collaborates with other standards developers including the International Organization for Standardization(ISO) and the Codex Alimentarius Commission. AOCS serves as a professional scientific membership organization providing current and emerging information as well as disseminating research results in oils, fats, lipids, proteins, surfactants, and related materials. Several avenues are used, especially meetings, publications, interest groups, networking opportunities, and web presence. Many scientists, experts, and others engaged in working in these fields find their professional "home" in AOCS. The AOCS Technical Leadership Committee comprises some of the most experienced AOCS members and scientists. The AOCS Technical Services department staff relies on this committee for guidance on scientific matters and for advice in prioritizing the opportunities facing AOCS.

Characteristics of Microencapsulated Nutritional Oil for Infant Formula Food

Nutritional oil for infant formula food was microencapsulated by the spray drying method with coating materials including maltodextrin （MD）, soy protein isolate （SPI）, and emulsifier （soy lecithin）. Vegetable oil blend was prepared by mixing coconut oil, safflower oil and soybean oil at a ratio to achieve a fatty acid profile comparable to human milk fat （HMF）. The fatty acid composition of the product was determined by capillary gas chromatograph. As a result, the composition was as close as possible to that of HMF, it could be used for infant fomular food to make up some deficiencies of milk powder in nutrition and functional properties. Furthermore, the glass transition temperature （Tg） of the wall material was determined by DSC and its Tg was 66.42℃. It provided a theoretical basis for the storage of the product at the normal temperature.

饲用油脂总能测定条件优化研究

试验选用氧弹量热法进行饲用油脂总能测定条件优化研究。选用豆油、调和油作为试验材料,研究是否添加基质对总能测定结果的影响,进行检测方法优化;选用11种油脂作为试验材料,验证不同试样质量(0.4、0.6、0.8、1.0、1.2 g)对测定结果的影响;选用5种油脂作为试验材料,比对不同仪器对测定结果的影响。结果表明:测定豆油总能,添加基质后测定结果变异系数大,重复性差(P<0.05),不添加基质重复性好(P>0.05);不添加基质方法进行日内、日间试验,测定结果差异不显著(P>0.05),测定结果稳定性好(P<0.05)。不同试样质量对豆油、调和油、椰子油、月桂酸、鱼油、鸡油1#、鸡油2#、猪油1#、猪油2#等9种油脂总能测定结果差异不显著(P>0.05),对棕榈油总能测定结果表现为差异显著(P<0.05),对磷脂总能测定结果表现为差异极显著(P<0.001),试样质量适宜范围为0.6~0.8 g。两种氧弹量热仪测定椰子油、棕榈油、豆油、月桂酸、磷脂5种油脂相同试样质量,测定总能结果差异不显著(P>0.05)。本试验条件下,油脂测定试验无需添加基质,该方法测定总能结果稳定、重复性好。不同试样质量对豆油、调和油、椰子油、月桂酸、鱼油、鸡油1#、鸡油2#、猪油1#、猪油2#等9种油脂表现为差异不显著,适宜试样质量为0.4~1.0 g;对棕榈油表现为差异显著,适宜试样质量为0.6~1.0 g;对磷脂表现为差异极显著,适宜试样质量为0.8~1.0 g。用两种氧弹量热仪测定油脂总能结果无明显差异。

Effects of Coconut Oil on Human Health

Coconut oil (CO) has generated discussions about its possible effects on health, especially for being an oil rich in saturated fat, which is known to contribute to the development of atherosclerosis and cardiovascular diseases. On the other hand, CO contains high levels of lauric acid that is directly absorbed by enterocytes and may prevent the fat deposition in blood vessels. In addition, flavonoids and polyphenols present in CO may be beneficial in reducing the oxidative stress involved in the etiology of various diseases, for instance, cardiovascular diseases and cancer. This article aimed to review the likely benefits of CO and its effects related to oxidative stress, hyperlipidemia and chronicle diseases in humans.

大豆品种籽粒的油脂组成综合评价

为对大豆种质资源的油脂品质进行综合评价,从中筛选出综合品质表现优异的大豆品种,本研究以173份大豆种质为试验材料,利用近红外光谱分析法结合气相色谱法对大豆的脂肪酸及粗脂肪含量进行测定,利用主成分分析法和系统聚类分析法对173份大豆种质进行划分,并建立大豆油脂品质综合评价的模型。结果表明:参试大豆种质的品质性状间差异较大;性状间相关性分析结果显示大豆饱和脂肪酸即棕榈酸和硬脂酸分别与油酸含量呈极显著负相关;与多不饱和脂肪酸即亚油酸与亚麻酸均呈极显著正相关,大豆粗脂肪含量与油酸、亚油酸相关性最大,其中与油酸呈极显著正相关,而与亚油酸呈极显著负相关。利用主成分分析法确立了2个主成分,建立了大豆油脂品质综合评价的模型,并评价出最优的大豆品种依次为多马卡-托里萨、中兴1号、冀豆3号、高丰1号和商豆1201。最后利用系统聚类分析法将173份大豆种质划分为5个类群,其中第Ⅲ类群表现较突出,具体表现为棕榈酸含量最高,油酸含量最低,亚油酸和亚麻酸含量最高,同时油脂品质的综合表现最好。本研究结果可为获得优良油脂品质的大豆品种提供理论依据。