Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physic...Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).展开更多
The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification proce...The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, </span><span style="font-family:Verdana;">fatty</span><span style="font-family:Verdana;"> acid composition was identified by </span><span style="font-family:Verdana;">gas liquid</span><span style="font-family:Verdana;"> chromatography and solid fat content of the produced cocoa butter substitute </span><span style="font-family:Verdana;">w</span></span><span style="font-family:Verdana;">as</span><span style="font-family:""><span style="font-family:Verdana;"> measured by Nuclear Magnetic Resonance (NMR) </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> total polyphenols of oils and produced cocoa butter substitute </span><span style="font-family:Verdana;">w</span></span><span style="font-family:Verdana;">ere</span><span style="font-family:Verdana;"> determined. The results indicated that all the values of melting and slip point were about the human body temperature (37</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.展开更多
Objective:To investigate the effects of different dietary fat and oils(differing in their degree of saturation and unsaturation)on lipid peroxidation in liver and blood of rats.Methods:The study was conducted on SO al...Objective:To investigate the effects of different dietary fat and oils(differing in their degree of saturation and unsaturation)on lipid peroxidation in liver and blood of rats.Methods:The study was conducted on SO albino rats that were randomly divided into 5 groups of 10 animals.The groups were fed on dietary butter(Group I),margarine(Croup II),olive oil(Group III),sunflower oil(Group IV)and com oil(Group V)for 7 weeks.After 12 h of diet removal,livers were excised and blood was collected to measure malondialdehyde(MDA)levels in the supernatant of liver homogenate and in blood.Blood superoxide dismutase activity(SOD),glutathione peroxidase activity(GPx),serum vitamin E and total antioxidant capacity(TAC)levels were also measured to determine the effects of fats and oils on lipid peroxidation.Results:The results indicated that no significant differences were observed in SOD activity,vitamin E and TAC levels between the five groups.However,there was significant decrease of GPx activity in groups IV and V when compared with otlier groups.The results indicated that feeding corn oil caused significant increases in liver and blood MDA levels as compared with other oils and fats.There were positive correlations between SOD and GPx,vitamin E and TAC as well as between GPx and TAC(r:0.743;P<0.001)and between blood MDA and liver MDA(r:0.897;P<0.00l).The results showed also negative correlations between blood MDA on one hand and SOD,GPx,vitamin E and TAC on the other hand.Conclusions:The results demonstrated that feeding oils rich in polyunsaturated fatly acids(PUFA)increases lipid peroxidation significantly and may raise the susceptibility of tissues to free radical oxidative damage.展开更多
文摘Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).
文摘The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, </span><span style="font-family:Verdana;">fatty</span><span style="font-family:Verdana;"> acid composition was identified by </span><span style="font-family:Verdana;">gas liquid</span><span style="font-family:Verdana;"> chromatography and solid fat content of the produced cocoa butter substitute </span><span style="font-family:Verdana;">w</span></span><span style="font-family:Verdana;">as</span><span style="font-family:""><span style="font-family:Verdana;"> measured by Nuclear Magnetic Resonance (NMR) </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> total polyphenols of oils and produced cocoa butter substitute </span><span style="font-family:Verdana;">w</span></span><span style="font-family:Verdana;">ere</span><span style="font-family:Verdana;"> determined. The results indicated that all the values of melting and slip point were about the human body temperature (37</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.
基金Supported by Qassum University,Kingdom of Saudi Arabia(Grant No.559)
文摘Objective:To investigate the effects of different dietary fat and oils(differing in their degree of saturation and unsaturation)on lipid peroxidation in liver and blood of rats.Methods:The study was conducted on SO albino rats that were randomly divided into 5 groups of 10 animals.The groups were fed on dietary butter(Group I),margarine(Croup II),olive oil(Group III),sunflower oil(Group IV)and com oil(Group V)for 7 weeks.After 12 h of diet removal,livers were excised and blood was collected to measure malondialdehyde(MDA)levels in the supernatant of liver homogenate and in blood.Blood superoxide dismutase activity(SOD),glutathione peroxidase activity(GPx),serum vitamin E and total antioxidant capacity(TAC)levels were also measured to determine the effects of fats and oils on lipid peroxidation.Results:The results indicated that no significant differences were observed in SOD activity,vitamin E and TAC levels between the five groups.However,there was significant decrease of GPx activity in groups IV and V when compared with otlier groups.The results indicated that feeding corn oil caused significant increases in liver and blood MDA levels as compared with other oils and fats.There were positive correlations between SOD and GPx,vitamin E and TAC as well as between GPx and TAC(r:0.743;P<0.001)and between blood MDA and liver MDA(r:0.897;P<0.00l).The results showed also negative correlations between blood MDA on one hand and SOD,GPx,vitamin E and TAC on the other hand.Conclusions:The results demonstrated that feeding oils rich in polyunsaturated fatly acids(PUFA)increases lipid peroxidation significantly and may raise the susceptibility of tissues to free radical oxidative damage.
