Cosmetic or Dietary Vegetable Oils Sampled in the Cameroonian Market May Not Expose Consumers to Lipid Oxidation Products Generating Oxidative Stress and Inflammation

Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ derivatives. However, their chemical and physical properties can be modified by the mode of their extraction, storage and distribution. These modifications might negatively affect the nutritional quality of the oils. The goals of this study were to: sample different vegetable oils for cosmetic or dietary use marketed in Cameroon, and verify purity and oxidation states of each kind of oil through determination of its acidity, iodine, peroxide, saponification, refractive indexes and the conformity of the labeling. The carotene content, the level of polar components and specific absorbance were also determined. As the result, six oils namely palm, palm kernel, coconut, black cumin, peanut and shea butter were collected. Apart from labeling, chemicals and physicals parameters analyzed were generally in accordance with the Cameroonian and Codex Alimentarius standard. This study suggests that vegetable oils sampled in the Cameroonian market may not expose consumers to lipid oxidation products generating pathological oxidative stress and inflammation. However, efforts in application of existing standard need to be done as far as labeling are concerned.

A review:Health benefits and physicochemical characteristics of blended vegetable oils

Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid composition of vegetable oils decides the fate of the oil.Pure single oil is unable to provide a balanced amount of fatty acids(FAs)required/recommended on a daily intake basis.Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties.This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary,ternary,quaternary,or other types of oils into a single blended oil.Blending can be found very convincing towards appropriate FA profile,enhancement in physicochemical characteristics,and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.

Rheological and Tribological Characteristics of the Synthesized Lubricants Derived from Vegetable Oils

The double bonds in the vegetable oils can be conjungated and Diels-Alder react when they are heated in the existence of the catalyst. The percent of the double bond will decrease and the oxidative stability of the vegetable oils can be ameliorated. Dimmer acid can react with different carbon chain length of alcohols to form dimmer acid esters. A series of dimmer acid esters were synthesized and their rheological characteristics （viscosity, viscosity index, pour point） and tribological characteristics （the coefficient of friction at different load, the characteristic of extreine pressure （ PB ）, the wear scare diameter （ D30min^196N ） were evaluated and analyzed. The results showed that the characteristics of Di-iso-octanol dimmer acid ester were the best among the synthesized dimmer esters. It＇ s a lubricant with good properties（the viscosity is 94.5 mm^2/s, the viscosity index is high up to 141 and the pour point is - 49℃ ）. It is a kind of newly interesthing ester type lubricant. Its rheological and tribological characteristics are even better than those of the slap-up synthesized lubricant--pentaerythritol esters （C7-9 acidate）. The FT-IR spectrophotometer was used to analyze the structure of the synthetic esters. Their IR spectra are the same as the typical IR spectrum of ester. The test indicated that Di-iso-octanol dimmer acid ester could be used as a kind of base lubricant with excellent quantity.

Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils

The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids,such as synthetic antioxidants and hydrogenation.Besides,it has been reported that the use of enzymes is efficient to eliminate dissolved oxygen in foods such as vegetable oils.Laccase is a polyphenol oxidase and the reduction of oxygen to water is accompanied by the oxidation,typically,of a phenolic substrate.Laccase have become important,industrially relevant enzymes that can be used for a number of diverse applications such waste detoxification,textile dye transformation,food technologic uses,biosensor and analytical applications,bioethanol production,among others.The target of this study was to evaluate the effect of laccase enzyme from Trametes versicolor,on the oxidative stability of sesame,chia,peanut and sunflower oils,measured through the peroxide value(PV)and conjugated dienes(K232)and trienes(K270).The samples of oil with laccase showed higher PV,K232 and K270 than their corresponding controls,under the conditions evaluated(room temperature and 60◦C).The results suggest that fungal laccase has an unexpected pro-oxidant effect on vegetable oils,possibly promoted by products derived from the oxidation of phenols by enzymatic action.

A Combination of Wheat Bran and Vegetable Oils as Feedstuff in Laying Hens’Diet:Impact on Egg Quality Parameters

Wheat bran (WB) is an important side product of the milling industry and plays an increasing role in animal feeding. Despite its nutritional value, its application is limited as a result of its pronounced fiber content. Taking into account the potential use of WB supplementation in feed for laying hens thereby replacing human edible foodstuffs, the influence of different WB levels (0 g·kg-1, 75 g·kg-1, and 150 g·kg-1) combined with sunflower or rapeseed oil on egg quality was studied. Among the egg-related quality parameters investigated, eggshell cleanliness, shell rigidity, egg weight, haugh units, yolk and albumen mass, color, pH value, dry matter, crude protein, crude ash, fatty acid spectrum, cholesterol and α-tocopherol of the yolk were monitored. No negative effect of WB supplementation was observed in terms of egg weight, shell weight, albumen weight, yolk weight, haugh unit, shell thickness and eggshell breaking strength. However, certain parameters (i.e. α-tocopherol content, Σn-3 PUFA) were enhanced by feeding 75 g·kg-1 and 150 g·kg-1 WB. The use of WB (75 g·kg-1 and 150 g·kg-1) had no negative effect on egg quality and can, therefore, be recommended for laying hen diets up to 150 g·kg-1. Additionally, the application of rapeseed oil high in Σn-3 PUFA resulted in yolks exhibiting a low Σn-6 PUFA/Σn-3 PUFA ratio.

Comparative advantages of chemical compositions of specific edible vegetable oils

As important supplementary to major edible oils, comparative chemical advantages of minor edible oils decidetheir development and usage. In this study, chemical composition of 13 kinds of specific edible vegetable oilswere investigated. The comparative advantages of chemical compositions of these edible oils were obtained asfollows: (1) camellia, tiger nut and almond oil were rich in oleic acid, the contents of which accounted for79.43%, 69.16% and 66.26%, respectively;(2) safflower oil contained the highest content of linoleic acid(76.69%), followed by grape seed (66.85%) and walnut oil (57.30%);(3) perilla seed, siritch, peony seed andherbaceous peony seed oil were rich in α-linolenic acid (59.61%, 43.74%, 40.83% and 30.84%, respectively);(4)the total phytosterol contents of these oils ranged from 91.46 mg/100 g (camellia oil) to 506.46 mg/100 g (siritchoil);and (5) The best source of tocopherols was sacha inchi oil (122.74 mg/100 g), followed by perilla seed oil(55.89 mg/100 g), peony seed oil (53.73 mg/100 g) and herbaceous peony seed oil (47.17 mg/100 g). Thecomparative advantages of these specific edible oils indicated that they possess the high potential nutritionalvalues and health care functions.

Quick Fluorescence Method for the Distinguishing of Vegetable Oils

This paper presents the possibilities offered by fluorescence spectroscopy for the identification of vegetable oils such as soybean, sunflower, flax, walnut, corn, almond, sesame, olive and pumpkin oils. The probes under study have been excited with two types of sources： a laser diode （LD） and light-emitting diodes （LEDs） emitting in the UV and in the visible range. Total luminescence spectra were recorded by measuring the emission spectra in the range 350-720 nm at excitation wavelengths from 375 to 450 nm. The excitation-emission matrices have been obtained and two basic fluorescence regions in the visible have been outlined. On this basis the fluorescence spectra of the oils have been subdivided into three categories depending on the prevalence of the fluorescence maxima. The samples show differences in their fluorescence spectra. The latter fact shows that fluorescence spectroscopy can be used for the quick identification of edible oils. The fatty acid, the tocopherol, the beta-carotene and chlorophyll contents in the analyzed oils have been studied. It is shown that some of the types of oils differ significantly from each other by the first derivatives of their fluorescence spectra. There also exist color differences between the groups of vegetable oils under study.

Simultaneous Determination of 2- and 3-MCPD Esters in Infant Formula Milk Powder and Edible Vegetable Oils by Gas Chromatography-Mass Spectrometry

Esters of 2- and 3-monochloropropane-1,2-diol (MCPD) are significative contaminants of processed edible oils used as foods or food ingredients. The aim of this study was to develop and validate a new method by GC-MS for the simultaneous quantification of 2 and 3-MCPD esters in infant milk powder and edible vegetable oils. The developed protocol included fat fraction in infant milk powder and edible vegetable oils samples was extracted and treated with sodium methylate-methanol to cleave the ester bonds of the 2- and 3-MCPD esters, moreover, standard samples of deuterium isotope-labeled 2- and 3-MCPD palmitic acid double esters and stearic acid double esters were used as the internal standards. Furthermore, this method was validated when it was applied to food products, concrete manifestation in its good accuracy (the recovery of MCPD esters ranged from 86% to 114%), high sensitivity (the LOD of 3-MCPD and 2-MCPD esters were 0.025 and 0.020 mg/kg, LOQ were 0.075, 0.060 mg/kg, respectively) and satisfactory repeatability (RSD below 6.8%) for all analytes. In the 150 commercial edible vegetable oils and infant formula milk powder samples, we obtained a preliminary profile of MCPD ester contamination.

Effect of Microwave Radiation on Dielectric Behavior of Two Vegetable Oils

The effect of microwave （MW） heating on the dielectric properties and oxidation processes of virgin olive oil and refined sunflower oil were determined by dielectric and UV- spectroscopy. Samples were heated in the microwave oven （850 W, 2.450 MHz） for 0 to 14 minutes. The results show degradation of dielectric characteristics, conductivity and oxidative stability of investigated oils, increasing with the exposure time. UV spectrum shows only one defined peak at 206 nm for olive oil confirming the dominant presence of monounsaturated fats and four peaks for sunflower oil （203 nm, 230 nm, 269 nm and 278 nm） dependent on polyunsaturated acid fats contents. Increasing of absorbance at all peak wave lengths indicates production of lipid oxidation, due to formation of conjugated monoenes and dienes and in small amounts due to trienes and secondary products like ketoaldehydes. Dielectric constant for olive oil is stable and almost unchangeable with MW radiation while sunflower oil＇s c＇ oscillates around the origin value in greater rate. Dielectric loss e＂ decreases with increasing time of MW radiation and its maximum shifts towards higher frequencies for sunflower oil indicating shortening of the relaxation times, while for olive oil it is unchanged. Cole-Cole analysis show the presence of only one relaxation process in the oils. Conductivity of oils is increasing in similar way with increasing frequency following the Jonscher＇s power law and is not changed with MW exposure time. Olive oil has conductivity higher for four orders of magnitude than sunflower oil, which is connected to the high content of monounsaturated fats. The differences between sunflower and olive oil characteristics are discussed.

Studies on Various Physico-Chemical Characteristics of Some Vegetable Oils

The industrial chemistry of oils and fats is a mature technology, with decades of experience and refinement behind current practices, therefore some physico-chemical characteristics of eleven vegetable oils sunflower oil （four different manufacturing companies）, olive oil （three different manufacturing companies）, corn oil, castor oil, coconut oil and canola oil in Iraqi Kurdistan region （Hawler city center） have been evaluated according to association of official analytical chemists （AOAC） （1995） official methods. The refractive index, viscosity, acid value, peroxide value, pH values, and values of specific gravity of the vegetable oil samples were measured at various different conditions. The results showed that some of the oil samples have unacceptable values in comparison with the standards.

Metal Working Fluids Based on Vegetable Oils for Grinding Operations

The work described in this paper is part of the European Project IBIOLAB, trying to find suitable metalworking fluids based on vegetable oils, such us High Oleic Sunflower Oil （HOSO）. In this paper, the performance of the newly developed IBIOLAB water based formulations supplied by SOGELUB and LUBRIX is analyzed and compared with reference Mineral and Synthetic cutting fluids Innovative characterization tests at laboratory scale （3 ball abrasion tests, grinding simulation tests, Tapping torque test） in real grinding machines in combination with advanced characterization techniques （residual stress measurements monitored by RX to predict formation of cracks）, have been used for screening the performance of the emulsions.

Replacement of Dietary Fish Oil with Vegetable Oils Improves the Growth and Flesh Quality of Large Yellow Croaker(Larmichthys crocea)

We investigated the effect of the replacement of dietary fish oil with vegetable oils on the growth and flesh quality of large yellow croaker(Larmichthys crocea). The basal diet(FO) was formulated to contain 66.5% fish meal and 6.4% menhaden fish oil; whereas the other 3 experimental diets were formulated by replacing the fish oil with 50% soybean oil(SO50), 100% soybean oil(SO100) and 100% palm oil(PO100), respectively. The 4 diets were randomly assigned to 4 floating sea cages(3.0 m × 3.0 m × 3.0 m), and each was stocked with 250 fish individuals with an initial average weight of 245.29 g ± 7.45 g. The fish were fed to apparent satiation twice a day at 5:00 and 17:00, respectively, for 12 weeks. Experimental analysis showed that the specific growth rate of fish fed SO50 or PO100 were significantly higher than that of fish fed FO or SO100(P<0.05), and crude lipid contents of ventral muscle and viscera were significantly lower in fish fed FO than in those fed the other 3 diets(P<0.05). No significant differences in condition factor, viscerosomatic index, hepatosomatic index, gutted yield and colorimetric values of fish among the dietary treatments were observed(P>0.05). Compared to FO diet, SO50, SO100 and PO100 diets led to substantial decreases in the liquid loss and water loss from fresh fillets(1 d, 4℃)(P<0.05). Similarly, thiobarbituric acid reactive substance(TBARS) values of fillets under different storage conditions(1 d, 4℃; 7 d, 4℃; 4 weeks,-20℃; 8 weeks,-20℃) decreased significantly after partial or complete replacement of fish oil with vegetable oils. These findings indicated that the growth performance and selected flesh quality properties(liquid holding capacity and TBARS value) of large yellow croaker were substantially improved by replacing dietary fish oil with vegetable oils.

Alternative Processing Technology for Converting Vegetable Oils and Animal Fats to Clean Fuels and Light Olefins

Since the production cost of biodiesel is now the main hurdle limiting their applicability in some areas, catalytic cracking reactions represent an alternative route to utilization of vegetable oils and animal fats. Hence, catalytic transformation of oils and fats was carried out in a laboratory-scale two-stage riser fluid catalytic cracking （TSRFCC） unit in this work. The results show that oils and fats can be used as FCC feed singly or co-feeding with vacuum gas oil （VGO）, which can give high yield （by mass）of liquefied petroleum gas （LPG）, C2-C4 oletms, tor example 45% LPG, 47% C2-C4 olefins, and 77.6% total liquid yield produced with palm oil cracking. Co-feeding with VGO gives a high yield of LPG （39.1%） and propylene （18.1%）. And oxygen element content is very low （about 0.5%） in liquid products, hence, oxygen is removed in the form of H2O, CO and CO2. At the same time, high concentration of aromatics （C7-C9 aromatics predominantly） in the gasoline fraction is obtained after TSRFCC reaction of palm oil, as a result of large amount of hydrogen-transfer, cyclization and aromatization reactions, Additionally, most of properties of produced gasoline and diesel oil fuel meet the requirements of national standards, containing little sulfur. So TSRFCC technology is thought to be an alternative processing technology leading to production of clean fuels and light olefins.

Collecting performance of vegetable oils in scheelite flotation and differential analysis

The composition of a collector directly affects its collecting performance in mineral flotation.In this study,three vegetable oils were used as the collectors,the flotation performance of scheelite and the differential analysis were studied through flotation experiments,zeta potential,contact angle measurement and Fourier transform infrared spectrum(FTIR)analysis.Flotation results show that the recovery of scheelite increases in the order of oleic acid<rapeseed oil<rice bran oil<soybean oil,especially in the pH range of 5-8.The distinction in the scheelite recovery is due to the different compositions of these collectors.The addition of LA,LNA and PA(<5%)can increase the recovery of scheelite with OA,but the addition of SA deteriorates the scheelite flotation.Results of zeta potential,contact angle measurement and FTIR analysis indicate that the collector adsorption on scheelite surface is enhanced when using the three vegetable oils.For the raw ore with 0.086%WO3,a rough concentrate containing 1.423%WO3 with the recovery of 84.22%is obtained using soybean oil as the collector.

Assessment of Lubrication Property and Machining Performance of Nanofluid Composite Electrostatic Spraying(NCES)Using Different Types of Vegetable Oils as Base Fluids of External Fluid

The current study of minimum quantity lubrication(MQL)concentrates on its performance improvement.By contrast with nanofluid MQL and electrostatic atomization(EA),the proposed nanofluid composite electrostatic spraying(NCES)can enhance the performance of MQL more comprehensively.However,it is largely influenced by the base fluid of external fluid.In this paper,the lubrication property and machining performance of NCES with different types of vegetable oils(castor,palm,soybean,rapeseed,and LB2000 oil)as the base fluids of external fluid were compared and evaluated by friction and milling tests under different flow ratios of external and internal fluids.The spraying current and electrowetting angle were tested to analyze the influence of vegetable oil type as the base fluid of external fluid on NCES performances.The friction test results show that relative to NCES with other vegetable oils as the base fluids of external fluid,NCES with LB2000 as the base fluid of external fluid reduced the friction coefficient and wear loss by 9.4%-27.7%and 7.6%-26.5%,respectively.The milling test results display that the milling force and milling temperature for NCES with LB2000 as the base fluid of external fluid were 1.4%-13.2%and 3.6%-11.2%lower than those for NCES with other vegetable oils as the base fluids of external fluid,respectively.When LB2000/multi-walled carbon nanotube(MWCNT)water-based nanofluid was used as the external/internal fluid and the flow ratio of external and internal fluids was 2:1,NCES showed the best milling performance.This study provides theoretical and technical support for the selection of the base fluid of NCES external fluid.

Potential Applications of HS-SPME/GC in Oxidized Vegetable Oils

Headspace solid phase microextraction chromatography （HS-SPME/GC） was evaluated as a tool in determining the rate of oxidation in oxidized soybean oil samples by measuring the production of hexanal as a secondary major volatile breakdown product of linoleic acid. Samples of the headspace taken from sealed 20 mL vials, incubated 30 min at 50 ~C followed by 5 min adsorption, were injected into a gas chromatograph with 2 min thermal desorption. In applying SPME, different analytical conditions were evaluated. The linearity of response of the volatiles for the HS-SPME/GC procedure using a carboxen-polydimethylsiloxane fiber was determined from 3 g of mineral oil spiked with a hexanal standard solution at different levels. Using the optimized extraction conditions, an R value close to unity （R = 0.999） was found, and the repeatability （n = 1 l） was 6.31%. The results indicated that hexanal is linearly related to peroxide value （PV） only intermediate PV ranges （10-18 meq/kg）. The study also showed that HS-SPME/GC procedure was a simple and reproducible method for the analysis of hexanal in the HS of commercial soybean oil samples, and is useful as a quality control and research tool for the evaluation of flavor quality and shelf life of vegetable oils.

A Study of Degradation in Vegetable Oils by Exposure to Sunlight Using Fourier Transform Infrared Spectroscopy

There are a diversity and variability of oil producing plants and different extraction methods. These vegetable and essential oils are substances stored and released by plants from their fruits, leaves, flowers, bark and stem, being complete of plant origin that provides some benefits. In the plant these oils are also known as antioxidant substances, which have the function of natural protection. It is known that the extraction method has a strong influence on its quality and composition due to its variability and environmental conditions, besides possible adulteration. Oils that are rich in polyunsaturated fatty acids are the most relevant to the cosmetic industry but are most sensitive to oxidation. The oxidation of these oils generates what is known as rancidity, with the presence of smaller and undesirable molecules, thus reducing the quality of the oil beyond its nutritional value, making them harmful to human health. Stocking conditions, such as exposure to sunlight and heat, are major phenomena that accelerate the degradation of these oils. Infrared spectrometry with Fourier transform (FTIR) is a tool with potential to evaluate the degradation effect of vegetable oils. Infrared spectra of Almond (Prunus dulcis), Andiroba (Carapa guianensis aubl.), Copaíba (Copaifera langsdorffi) and Rosehip (Rosa aff. Rubiginosa) oils before and after exposure to sun light for 90 days were analyzed, with objective of evaluating the effect of the degradation on the composition of the oil, which were acquired in local commerce of the city Porto Velho. The spectra trends show the occurrence of oxidation, with the reduction of unsaturation, in addition to the fractionation of carbon chains and appearance of functional groups such as aldehyde and alcohol.

Comparison of vegetable oils on the uptake of lutein and zeaxanthin by ARPE-19 cells

AIM:To compare the effect of vegetable oils on the uptake of lutein and zeaxanthin by adult retinal pigment epithelial(ARPE)-19 cells in vitro.METHODS:ARPE-19 cells were cultured in Dulbecco’s Modified Eagle Medium-F-12 supplemented with 10%foetal bovine serum and 1%penicillin–streptomycin in a humidified 5%CO_(2) incubator maintained at 37℃.Cells were treated with 247μmol/L lutein,49μmol/L zeaxanthin and 1%(v/v)of either coconut oil,corn oil,peanut oil,olive oil,sunflower oil,soybean oil,castor oil,or linseed oil for 48h.Lutein and zeaxanthin concentration in the cells were quantified by high performance liquid chromatography.RESULTS:Among the oils tested,the highest lutein and zeaxanthin uptake was observed with coconut oil while the lowest was observed with linseed oil.CONCLUSION:ARPE-19 uptake of lutein and zeaxanthin are found to be dependent on the type of oils.

Experimental study on the effect of micro-carbon additives in vegetable oils for aquifer thermal energy storage

Aquifer thermal energy storage is a versatile method for regulating building temperatures,utilizing groundwater as a medium for both summer cooling and winter heating.Water has high thermal conductivity and specific heat but is corrosive,creating a mineral build-up that causes scaling.Additionally,its high freezing point presents operational challenges.Vegetable oils emerge as a promising alternative,owing to their lower freezing points.In light of environmental concerns,researchers are exploring vegetable oils as substitutes for petroleum-derived mineral oils.This paper is intended as an initial study using vegetable oils,i.e.coconut and sunflower oil,as the heat-transfer medium in aquifer thermal energy storage.The experiments assess the heat-transfer coefficient of coconut,sunflower,mineral,and synthetic oils when exposed to the same heat source.The study also evaluates the impact of introducing micro-carbon(graphite and charcoal)to the oils.Results indicate that sunflower oil has the highest heat-transfer coefficient of 374.4 W/m^(2) K among the oils,making it suitable for aquifer thermal energy storage applications.Furthermore,augmenting sunflower oil with charcoal powder enhances its performance by increasing the heat-transfer coefficient to 474.9 W/m^(2) K,or a 27%increase.In contrast,coconut oil proves unsuitable for aquifer thermal energy storage deployment because of its low heat-transfer coefficient of 293.7 W/m^(2) K.The heat-transfer coefficient of synthetic oil increases with graphite powder but decreases with charcoal powder introduction.

Insecticidal efficacy of three vegetable oils as post-harvest grain protectants of stored wheat against Rhyzopertha dominica （F.） （Coleoptera： Bostrychidae）

The lesser grain borer, Rhyzopertha dominica is a major insect pests of stored grain in the tropics. Vegetable oils （chamomile, sweet almond and coconut） at 2.5, 3.5, 5.0, 7.0 and 10.0 mL/kg were tested against Rhyzopertha dominica （F.） in wheat grain. All bioassays were conductr, d at 30℃ and 65% ＋ 2% RH. Treatments with vegetable oils at high dose （10.0 mL/kg） achieved over 95% control within 24 h of exposure to freshly treated grain, There was little difference between the three oils in their effect. Persistence of oils in grains was tested at short-term storage intervals （48, 72 and 96 h） and intermediate-term intervals （10, 20 and 30 days） after treatments. The activity of all products decreased with storage period. Seed viability was reduced by the high dose rate （10.0 mL/kg） of oil treatments. The potential use of vegetable oils as supplementary or alternative grain protectants against insect damage in traditional grain storage in developing countries is discussed.