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.

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.

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.

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.

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.

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.

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.

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.

The effect of diet supplemented with vegetable oils and/or monensin on the vaccenic acid production in continuous culture fermenters

Studies have shown that supplementing ruminant diets with vegetable oils modulated the rumen biohydrogenation and increased polyunsaturated fatty acid in their products. These positive values are often accompanied by a marginal loss of supplemented unsaturated fatty acids and rise in the concentrations of saturated fatty acids. This study were carried out mainly to investigate the effect of supplementing diets with sunflower oil, olive oil with or without monensin on the production and accumulation of vaccenic acid(VA) in continuous culture fermenters as a long term in vitro rumen simulation technique.Eight dual-flow continuous culture fermenters were used in an 8 replication experiment lasted 10 days each(first 7 days for adaptation and last 3 days for samples collection). Supplementing diets with plant oils and monensin in the present experiment increased VA and conjugated linoleic acids(P > 0.05) in ruminal cultures. The results suggest that supplementing diets with both olive oil and sunflower oil and monensin increased VA accumulation compared to plant oils supplemented alone without affecting the rumen dry matter and organic matter digestibility.

Epoxy Resins Modified with Vegetable Oils

1 Results The application of modified natural oils, nontoxic, biodegradable and renewable materials, for the modification and the synthesis of epoxy resins were presented. Firstly, the application of epoxidized vegetable oils (soybean, rapeseed, linseed and sunflower):as reactive diluents for epoxy resins was proposed and studied[1-2]. Viscosity reducing ability of epoxidized oils was tested in the compositions with Bisphenol A based low-molecular-weight epoxy resins. The rheological behaviour of the mi...

Grinding temperature and energy ratio coefficient in MQL grinding of high-temperature nickel-base alloy by using different vegetable oils as base oil

Vegetable oil can be used as a base oil in minimal quantity of lubrication (MQL). This study compared the performances of MQL grinding by using castor oil, soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, and palm oil as base oils. A K-P36 numerical-control precision surface grinder was used to perform plain grinding on a workpiece material with a high-temperature nickel base alloy. A YDM-III 99 three-dimensional dynamometer was used to measure grinding force, and a clip-type thermocouple was used to determine grinding temperature. The grinding force, grinding temperature, and energy ratio coefficient of MQL grinding were compared among the seven vegetable oil types. Results revealed that (1) castor oil-based MQL grinding yields the lowest grinding force but exhibits the highest grinding temperature and energy ratio coefficient; (2) palm oil-based MQL grinding generates the second lowest grinding force but shows the lowest grinding temperature and energy ratio coefficient; (3) MQL grinding based on the five other vegetable oils produces similar grinding forces, grinding temperatures, and energy ratio coefficients, with values ranging between those of castor oil and palm oil; (4) viscosity significantly influences grinding force and grinding temperature to a greater extent than fatty acid varieties and contents in vegetable oils; (5) although more viscous vegetable oil exhibits greater lubrication and significantly lower grinding force than less viscous vegetable oil, high viscosity reduces the heat exchange capability of vegetable oil and thus yields a high grinding temperature; (6) saturated fatty acid is a more efficient lubricant than unsaturated fatty acid; and (7) a short carbon chain transfers heat more effectively than a long carbon chain. Palm oil is the optimum base oil of MQL grinding, and this base oil yields 26.98 N tangential grinding force, 87.10 N normal grinding force, 119.6 degrees C grinding temperature, and 42.7% energy ratio coefficient. (C) 2015 The Authors. Production and hosting by Elsevier Ltd. on behalf of Chinese Society of Aeronautics and Astronautics.

Development of a composite catalyst from anthill and eggshell:an optimization study on biodiesel production from virgin and waste vegetable oils

The primary goal of this study is to develop a composite material from the anthill and chicken eggshell and to use it as a catalyst for the synthesis of biodiesel from virgin and waste vegetable oils.The anthill-eggshell composite(AEC)catalyst was prepared using an incipient wetness impregnation method.Central composite design(CCD)was applied to investigate the effects of catalyst preparation parameters(calcination temperature,calcination time,and anthill proportion in the AEC)on the yields of biodiesel from the two oils.Based on the CCD,two quadratic models were developed to correlate the AEC preparation parameters to the two responses.Analysis of variance(ANOVA)was performed to verify the reliability of the models and also,identify the factor that mostly affects the experimental design responses.Optimization results showed that the predicted values of biodiesel yield from the models for the two oils agreed reasonably well with the experimental values.The optimum conditions for the preparation of AEC catalyst for the transesterification process were calcination temperature of 1000℃,calcination time of 4 h,and anthill proportion of 20% to achieve 97.13%yield of biodiesel from virgin vegetable oil.At the same optimum parameters,the yield of biodiesel from waste vegetable oil was found to be 70.92%.

Vegetable Oil-Based Nanolubricants in Machining:From Physicochemical Properties to Application

Cutting fluid is crucial in ensuring surface quality and machining accuracy during machining.However,traditional mineral oil-based cutting fluids no longer meet modern machining’s health and environmental protection require-ments.As a renewable,pollution-free alternative with excellent processing characteristics,vegetable oil has become an inevitable replacement.However,vegetable oil lacks oxidation stability,extreme pressure,and antiwear proper-ties,which are essential for machining requirements.The physicochemical characteristics of vegetable oils and the improved methods’application mechanism are not fully understood.This study aims to investigate the effects of viscosity,surface tension,and molecular structure of vegetable oil on cooling and lubricating properties.The mechanisms of autoxidation and high-temperature oxidation based on the molecular structure of vegetable oil are also discussed.The study further investigates the application mechanism and performance of chemical modification and antioxidant additives.The study shows that the propionic ester of methyl hydroxy-oleate obtained by epoxidation has an initial oxidation temperature of 175℃.The application mechanism and extreme pressure performance of conventional extreme pressure additives and nanoparticle additives were also investigated to solve the problem of insufficient oxidation resistance and extreme pressure performance of nanobiological lubricants.Finally,the study discusses the future prospects of vegetable oil for chemical modification and nanoparticle addition.The study provides theoretical guidance and technical support for the industrial application and scientific research of vegetable oil in the field of lubrication and cooling.It is expected to promote sustainable development in the manufacturing industry.

Intellectual Property Protection,Inheritance,Innovation and Development of Woody Edible Oilseeds in Hubei Province

Only by developing woody edible oilseeds industry can we ensure the safety of the important industrial chain and supply chain of vegetable edible oil in China.There are 13 kinds of woody edible oil plants in Hubei,including Camellia oleifera Abel(oil tea),Juglans regia L.(walnut),Olea europaea L.(olive)and Paeonia suffruticosa(oil peony).This paper studies the main industries of woody edible oilseeds in Hubei Province and their intellectual property resources,and analyzes the main problems in their intellectual property protection,inheritance,innovation and development.Finally,it proposes some strategies,including carrying forward the traditional knowledge related to woody edible oilseeds,innovating the"agricultural chip",creating key counties of national woody edible oil seeds,and developing industrial clusters with national advantages and characteristics.

A Simple Colorimetric Procedure for the Determination of Iodine Value of Vegetable Oils Using a Smartphone Camera

A smartphone camera-based colorimetric method is developed for the determination of iodine value of vegetable oils.The small amount of Wijs reagent is employed for halogenation of the unsaturated sites of the sample.The rest of unreacted reagent is transformed into iodine,which further reacts with the starch solution to form the blue color complex.The free download smartphone application is used for measuring the blue color intensity.More than one sample can be measured by taking only one photo shot.Under the controlled illuminance,the calibration graph for measuring the iodine values of various vegetable oils is constructed from the dissolved triiodide.The detection and quantitation limits are less than 0.02 and 0.032 mM I;,respectively.This method provides a better determination result of the iodine value compared with the standard titrimetric method.This method is convenient,simple,rapid,inexpensive,and easy operation with few chemical waste products.

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).

Hydrodeoxygenation of vegetable oil in batch reactor:Experimental considerations

The generation of reliable experimental data in any experimental scale requires proper procedures not only for the reaction step but also for the feed preparation,separation,and characterization of products as well as calculations of conversion and product yields.Batch reactor is the most used experimental setup for carrying out exploratory studies for catalyst screening and development.This work is focused on describing and discussing a step-by-step methodology for conducting experiments for catalytic hydrotreating of vegetable oils in batch reactor.The proposed methodology considers literature and own experiences on advantages and disadvantages of different feed types,catalysts,experimental setup and procedures,effect of reaction parameters,separation and characterization of products,and calculations.