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Food quality assurance is an important field that directly affects public health. The organoleptic aroma of food is of crucial significance to evaluate and confirm food quality and origin. The volatile organic compound (VOC) emissions (detectable aroma) from foods are unique and provide a basis to predict and evaluate food quality. Soybean and corn oils were added to sesame oil (to simulate adulteration) at four different mixture percentages (25–100%) and then chemically analyzed using an experimental 9-sensor metal oxide semiconducting (MOS) electronic nose (e-nose) and gas chromatography–mass spectroscopy (GC-MS) for comparisons in detecting unadulterated sesame oil controls. GC-MS analysis revealed eleven major VOC components identified within 82–91% of oil samples. Principle component analysis (PCA) and linear detection analysis (LDA) were employed to visualize different levels of adulteration detected by the e-nose. Artificial neural networks (ANNs) and support vector machines (SVMs) were also used for statistical modeling. The sensitivity and specificity obtained for SVM were 0.987 and 0.977, respectively, while these values for the ANN method were 0.949 and 0.953, respectively. E-nose-based technology is a quick and effective method for the detection of sesame oil adulteration due to its simplicity (ease of application), rapid analysis, and accuracy. GC-MS data provided corroborative chemical evidence to show differences in volatile emissions from virgin and adulterated sesame oil samples and the precise VOCs explaining differences in e-nose signature patterns derived from each sample type.

The reclaim of less-used plant sources is a novel approach to the growing demand for healthy and eco-friendly foods, and it constitutes a sustainable alternative to replace conventional food ingredients and sources of bioactives. In this work, a phytochemical profile in terms of mineral elements, total polyphenols, fatty acids, α-tocopherol, sterols, and squalene was realized for several commercial edible oils of bitter almond, pumpkin seed, apricot kernel, nigella, souchet, and wheat germ sourced in the Tunisian market. Wheat germ oil, which showed the most significant nutritional and healthy impact, contained the highest contents of Mg (52.37 mg kg−1); Na (40.75 mg kg−1); Mn (2.39 mg kg−1); total sterols (1713.80 mg/100 g); and PUFAs (61.01%). The high levels of squalene detected on pumpkin seed oils (1160.01 mg kg−1) allows to proposet it as valuable functional food. The highest total polyphenolic content found in nigella oils (109.01 mg GAE kg−1) justifies its stability and antioxidant properties. A daily consumption of 10 g of bitter almond or souchet oil contributes to a 17.53% and 8.6% alpha-tocopherol daily intake, respectively. The usual consumption of these minor oils may represent a sustainable and convenient source of bioactives with beneficial effects on both human health and nutrition.

The heat utilization characteristics of two different sensible heat storage vegetable oils for domestic applications are evaluated. Heat utilization is the heat delivered to the cooking fluid/load. The two sensible heat storage vegetable oils are sunflower oil, and Roki oil (a blend of palm oil and sunflower oil). The heat utilization characteristics of the two heat storage materials are experimentally determined in water heating experiments using 1.0, 1.5, 2.0, and 2.5 kg water loads. The stored heat in Roki oil and sunflower oil is used to heat up the water during cool down/heat utilization tests. The reason for the research is that new insights into the utilization of a locally available vegetable oil (Roki oil) in Uganda, as a sensible thermal energy storage material, is determined. Additionally, a new storage pot is designed, tested, and compared with Roki oil and sunflower oil as sensible thermal energy storage materials. The highlights of the work are that average heat utilization values are dependent on the water heating load. The average heat utilization efficiency increases with the increase in the water heating load; Roki oil shows higher heat utilization and higher average heat utilization efficiency values as compared to sunflower oil; the average heat utilization and average heat utilization efficiency values increase with the increase in the water load for both Sunflower oil and Roki oil. The results suggest that Roki oil is a potential heat storage material for domestic applications since it shows better heat utilization characteristics than sunflower oil during heat utilization.

Limited information on monitoring adulteration in extra virgin olive oil (EVOO) by hyperspectral imaging (HSI) exists. This work presents a comparative study of chemometrics for the authentication and quantification of adulteration in EVOO with cheaper edible oils using GC-MS, HSI, FTIR, Raman and UV-Vis spectroscopies. The adulteration mixtures were prepared by separately blending safflower oil, corn oil, soybean oil, canola oil, sunflower oil, and sesame oil with authentic EVOO in different concentrations (0–20%, m/m). Partial least squares-discriminant analysis (PLS-DA) and PLS regression models were then built for the classification and quantification of adulteration in olive oil, respectively. HSI, FTIR, UV-Vis, Raman, and GC-MS combined with PLS-DA achieved correct classification accuracies of 100%, 99.8%, 99.6%, 96.6%, and 93.7%, respectively, in the discrimination of authentic and adulterated olive oil. The overall PLS regression model using HSI data was the best in predicting the concentration of adulterants in olive oil with a low root mean square error of prediction (RMSEP) of 1.1%, high R2pred (0.97), and high residual predictive deviation (RPD) of 6.0. The findings suggest the potential of HSI technology as a fast and non-destructive technique to control fraud in the olive oil industry.

The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil. The degree of thermal oxidation of edible oils at 80 °C was measured by the conventional methodologies of peroxide and aldehyde analysis. Intact non-modified samples of the same oils were more rapidly analyzed for oxidation using a TD-NMR sensor for 2D T1-T2 and self-diffusion (D) measurements. A good linear correlation between the D values and the conventional chemical analysis was achieved, with the highest correlation of R2 = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation. A good correlation between the D and aldehyde levels was also achieved for all the other oils. The possibility to simplify and minimize the time of oxidative analysis using the TD NMR sensors D values is discussed as an indicator of the oil’s oxidation quality, as a rapid and accurate methodology for the oil industry.

In this study, oleomargarine production was performed by using carnauba wax for the mixture of refined hazelnut oils enriched with virgin olive oil. The response surface methodology was used for the evaluation of the studied responses depending on the production parameters and for their optimization. Hardness and stickiness value (g force), oil binding capacity (%) and crystal formation time (min.) of the oleomargarines were determined. The oleomargarine process was optimized by using the response surface methodology, where the stickness and crystal formation time (CFT) were minimized and the oil binding capacity (OBC) (%) was maximized. By the way the optimum production formulation was determined. Acidity, peroxide values, fatty acid composition and DSC melting profiles were analyzed besides of hardness and stickiness value (g, force), oil binding capacity (OBC, %), crystal formation time (CFT, min). Meanwhile, in oleomargarines, the total phenolic compound and total sterol amounts were spectrophotometrically measured and tocopherol compositions were determined by HPLC. The ratio of oleogelator was found to be significant, since it causes some changes in the hardness and stickiness, CFT (min), and OBC (%) values of oleomargarines as well as physical properties including color values, melting and crystallization temperatures. Oleomargarine samples had higher values of melting and crystallization than the breakfast margarines, which were used as reference food materials. The fatty acid composition (%) of oils and oloemargarines were rich in terms of mono and polyunsaturated fatty acids, whereas saturated ones were at low. When the margarine and oleomargarine samples were compared, the saturated fatty acid content of the oleomargarine samples were found to be significantly lower than the margarine samples. Enrichment with virgin olive oil differed the fatty acid composition, total phenolic content, β- sitosterol and tocopherol composition of oleomargarines depending on its addition ratio in mixture.

Blended oils have many uses when compared with single oils, due to presence of high Omega9 levels. They help in brain development and reduce the risk of heart diseases. This investigation of blended oils was chosen taking into consideration the regular use of coconut oil (CO), palm oil (PAO), peanut oil (PO), and groundnut oil (GO), and using these blends three popular South Indian snacks were prepared. The oil blending was in the proportion of 50:50 using four different oils. This study includes the physicochemical properties of blended oils such as their pH, colour, nutritional assessment, and changes in the parameters of mixed oils. Additionally, these oil mixes were utilized for preparing different types of gram flour snacks including potato fries, pakoda, and karasev. The shelf life of the snacks was studied, considering the changes in their synthetic and tangible attributes. The changes seen in the oil separated from the fried items were very close to that of the control. Tangible assessment of the prepared fritters showed that they were synthetically safe to eat for up to two weeks. Six oil blends (CO:PO, CO:PAO, CO:GO, PO:GO, PO:PAO, and GO:PAO) were prepared successfully. Among the blended oils, coconut oil with peanut oil showed the highest spread ability, while groundnut oil with palm oil showed the lowest spread ability. The coconut and groundnut oil blend showed the highest ratio (58.8%) of unsaturated to saturated fatty acids. Polyunsaturated linoleic acid (18:2; 24.3%), α-linoleic acid (18:2; 5%), oleic acid (18:1; 25%), capric acid (2.8%), lauric acid (1.8%), myristic acid (1.6%), palmitic acid (16:0; 14.5%), and steric acid (18:0; 9.2%) were seen in the coconut and groundnut oil blend. The palm and peanut oil blend showed the least ratio (51.4%) for unsaturated and saturated oils, with oleic acid (21%), lauric acid (1.9%), and α-linoleic acid (2%). Among all the blended oils, coconut oil mixed with groundnut oil showed the highest level of acceptability for gram flour products. The content of free fatty acids was very high in the combination of palm and peanut oil. The three gram flour products prepared using blends of coconut oil and groundnut oil showed good appearance (8%), flavour of the product prepared with combinations of groundnut (refined) oil has high acceptability, good texture (8%), high acceptability (8%) in taste and overall acceptability of sensory evaluation. These blends in the future may develop good quality oils giving a high shelf life to food products.

Traditional methods for evaluating the edibility of lipids involve the use of organic reagents and complex operations, which limit their routine use. In this study, nanocellulose was prepared from bamboo, and a colorimetric reading strategy based on nanocellulose composite hydrogels was explored to monitor the freshness of edible oils. The hydrogels acted as carriers for peroxide dyes that changed color according to the freshness of the oil, and color information was digitized using UV-vis and RGB analysis. The sensitivity and accuracy of the hydrogel were verified using H2O2, which showed a linear relationship between absorbance and H2O2 content in the range of 0–0.5 and 0.5–11 mmol/kg with R2 of 0.9769 and 0.9899, respectively, while the chromatic parameter showed an exponential relationship with R2 of 0.9626. Surprisingly, the freshness of all seven edible oil samples was correctly identified by the hydrogel, with linear correlation coefficients greater than 0.95 in the UV-vis method and exponential correlation coefficients greater than 0.92 in the RGB method. Additionally, a peroxide value color card was established, with an accuracy rate of 91.67%. This functional hydrogel is expected to be used as a household-type oil freshness indicator to meet the needs of general consumers.

A novel simple, environmentally friendly and portable method to determine vitamin E in edible oils based on reversed-phase dispersive liquid-liquid microextraction combined with electrochemical detection using screen-printed carbon electrodes (SPCEs) has been developed. Vitamin E was extracted from oil samples into a 4 M HCl aqueous solution and determined by differential pulse voltammetry using SPCEs. The extraction conditions optimized by experimental design (i.e., Plackett-Burman and central composite designs) were: aqueous 4 M HCl extractant volume, 43 µL; extraction time, 2 min; centrifugation time, 10 min; and centrifugation speed, 3000 rpm. The proposed method requires a standard addition calibration approach, and the working range showed good linearity from 0 to 20 mg L−1, with a correlation coefficient ranging from 0.990 to 0.995 (N=5). The methodological limit of detection was between 1 and 3 mg L−1. The repeatability of the proposed method was evaluated at 15 mg L−1, and the relative standard deviation ranged between 10 and 15% (n=5). For the quantification of vitamin E in ten commercial samples of olive, sesame, soybean, sunflower and a mixture of sunflower and corn oils, the volume of the extractant phase (i.e., 4 M HCl aqueous solution) was increased up to 100 µL and satisfactory recoveries were obtained in the range of 85-115%, confirming the applicability of the method. The authors would like to thank the Ministry of Science and Innovation of Spain (project no. CTQ2016-79991-R) and Generalitat Valenciana (Spain) (project nos. GVA/2014/096 and PROMETEO/2018/087) for the financial support. A.D. gratefully acknowledges the University of Alicante and the research group “Atomic-mass spectroscopy and analytical chemistry under extreme conditions” for giving the opportunity for implementation of the research project and the Scientific Grant Agency of the Ministry of Education of the Slovak Republic (VEGA 1/0010/15) for financial support. E.F. also wishes to thank the Spanish Ministry of Education for her FPU grant (FPU13/03125). The authors extend their appreciation to Ministry of Science, Innovation and Universities for granting the Spanish Network of Excellence in Sample Preparation (RED2018-102522-T). This article is based upon work from the Sample Preparation Study Group and Network, supported by the Division of Analytical Chemistry of the European Chemical Society.

Erucic acid is known to have negative effects on the human health and is therefore regulated in nutritional products such as vegetable oils. In order to determine the content of erucic acid in mustard oil an oil must be pressed from seeds, the oil derivatized into fatty acid methyl esters and then analyzed by gas chromatography. By using thermally assisted hydrolysis and methylation we were able to develop a method that can determine the content of erucic acid in mustard oils directly from the mustard seeds, thus avoiding time consuming pressing and off-line derivatization steps. Eleven samples have been tested and the results are in good agreement with conventional oil analysis. It could further be shown that even mustard varieties which are listed as erucic acid free can produce certain amounts of this fatty acid under certain environmental conditions, which supports the need for a fast and reliable screening method which enables analysis directly from the seeds. Version of record

Orientador: Maria Angela de Almeida Meireles Petenate Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O estudo avaliou a extração com fluido supercrítico (SFE) e SFE acoplado à prensagem mecânica a frio (PMF) de matérias-primas oleaginosas. Na primeira parte do estudo, o processo SFE foi avaliado para determinar o efeito da pressão e temperatura no rendimento de extração, cinética de extração e composição dos extratos, utilizando três matérias-primas: polpa de buriti (Mauritia flexuosa) (MF), sementes de sucupira (Pterodon emarginatus) (PE) e baru (Dipteryx alata) (DA). Na etapa seguinte, a semente de baru foi selecionada devido à sua disponibilidade como matéria-prima para avaliar a extração com fluido supercrítico assistida por prensagem (SFEAP), os resultados foram comparados com o SFE. Finalmente, um novo método de extração foi proposto para superar as desvantagens do SFEAP, especialmente aquelas resultantes do funcionamento sequencial do SFE e PMF. O novo método visa o funcionamento simultâneo do SFE e PMF. Os resultados da extração por SFE mostram que a pressão e temperatura tiveram efeito significativo no rendimento de extração para as três matérias-primas, onde 51,5 g óleo/100 g MF (40 MPa e 60 ºC), 40 g óleo/100 g PE (30 MPa e 40 ºC) e 21,9 g óleo/100 g DA (35 MPa e 45 ºC) são os maiores rendimentos para cada matéria-prima. Na extração do óleo de baru pela SFEAP, a melhor condição de extração foi semelhante à observada na SFE, obtendo um maior rendimento de 28,6 g óleo/100 g DA. A modelagem matemática da cinética de extração, utilizando o modelo Spline, mostrou que a prensagem no SFEAP aumenta a taxa de transferência de massa do período CER e FER, observada no SFE. Os extratos obtidos por SFE e SFEAP foram ricos em ácidos graxos insaturados e apresentaram bioativos da família dos terpenos. Os resultados da extração sCO2+PMF obtidos a diferentes pressões de pistão (PP) e Pressão de extração (PE), sugerem que a melhor combinação foi de 15 MPa (PP) e 10 MPa (PE). Nesta condição o rendimento de extração foi de 25,1 g óleo/100 g DA. A principal vantagem do processo de extração simultânea foi a diminuição da pressão de extração de 35 MPa para 10 MPa. O processo sCO2+PMF resulta promissória para a produção de extratos bioativos, mas se requer mais estudos para aplicação em outras matérias primas e o aumento de escala do processo Abstract: The study evaluated the supercritical fluid extraction (SFE) and SFE coupled to the mechanical cold pressing (MCP) of oleaginous raw-materials. In the study first part, the SFE process was evaluated to determine the effect of pressure and temperature on extraction yield, extraction kinetics, and extracts composition, using three raw-materials: buriti pulp (Mauritia flexuosa) (MF), Sucupira seeds (Pterodon emarginatus) (PE), and Baru (Dipteryx alata) (DA). In the following stage, the baru seed was selected due to its availability as a raw-material to evaluate the supercritical fluid extraction assisted by pressing (SFEAP), the results were compared with the SFE. Finally, a new extraction method has been proposed to overcome the disadvantages of SFEAP, especially those resulting from the sequential functioning of SFE and MCP. The new method aims at the simultaneous operation of the SFE and MCP. The results of the extraction by SFE show that the pressure and temperature had a significant effect on the extraction yield for the three raw-materials, where 51.5 g oil/100 g MF (40 MPa and 60 ºC), 40 g oil/100 g PE (30 MPa and 40 ºC), and 21.9 g oil/100 g DA (35 MPa and 45 ºC), are the highest yields for each raw-material. In the extraction of baru oil by SFEAP, the best extraction condition was similar to that observed in SFE, obtaining a yield of 28.6 g oil/100 g DA. The mathematical modeling of the extraction kinetics, using the Spline model, showed that pressing in the SFEAP increases the mass transfer rate of the CER and FER period observed in the SFE. The extracts obtained by SFE and SFEAP were rich in fatty acids unsaturated and showed bioactive from terpenes' family. The sCO2+MCP extraction results obtained at different piston pressures (PP) and extraction pressure (PE), suggest that the best combination was 15 MPa (PP) and 10 MPa (PE). In this condition the extraction yield was 25.1 g oil/100 g DA. The main advantage of the simultaneous extraction process was the reduction of the extraction pressure from 35 MPa to 10 MPa. The sCO2+MCP process is promising for the production of bioactive extracts, but it is necessary more studies for application in other raw materials and to increase the scale of the process Doutorado Engenharia de Alimentos Doutor em Engenharia de Alimentos CAPES 001

This prospective study aimed at the mapping of refining technologies for edible oils or fats, identifying the annul evolution, distribution by countries and sectors of origino of the technologies, main owners and inventors and the most frequent methods. The Espacenet database was used, initially combining keywords to find the largest possible number of international patent codes (CIP), of which A23D and C11B3/06 were used to compose the final strategy, with 233 patents being analyzed. Approximately 81.12% of patents have been filed in the past tem years, 63% in China alone. Food companies are the most frequent holders of patents in this área (79%), 59% of which are Chinese industries. It was identified that this is an emerging, with several bottlenecks still little explored. Este estudo prospectivo direcionou-se ao mapeamento de tecnologias de refino alcalino de óleos ou de gorduras comestíveis, identificando a evolução anual, a distribuição por países e setores de origem das tecnologias, os principais titulares e inventores e os métodos mais frequentes. Utilizou-se a base de dados do Espacenet combinando inicialmente palavras-chave para encontrar o maior número possível de códigos da Classificação Internacional de Patentes (CIP), dos quais se empregaram A23D e C11B3/06 para compor a estratégia final, sendo analisadas 233 patentes. Aproximadamente, 81,12% das patentes foram depositadas nos últimos dez anos, 63% delas só na China. Empresas alimentícias são os titulares mais frequentes em patentes dessa área (79%), sendo 59% de indústrias chinesas. Identificou-se que esta é uma tecnologia emergente com vários gargalos ainda pouco explorados.

Hazelnut oil (HO), which is not widely used because its healthy properties are not fully known yet, is an excellent nutrient due to its high content of monounsaturated fatty acids and antioxidants. In this study, the effects of thermal processing on the quality of HO in comparison to extra virgin olive oil (EVOO), which is one of the healthiest and heat-resistant oils, were investigated using Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy. Oil samples were heated at a frying temperature (180 degrees C) for 24 h in periods of 8 h per day and alterations in the spectra of these oils sampled every 2 h were evaluated. The heating process caused decreases in the areas of the bands at 3007 and 722 cm(-1) and the area ratios of 3007/2854 and 722/2854 cm(-1) and increases in the areas of the bands at 987 and 965 cm(-1) and the area ratio of 965/2854 cm(-1) in both oils suggesting the conjugation and cis-trans isomerization of unsaturated fatty acids. In addition, heating caused increases in the areas of the bands at 3475 and 1744 cm(-1) and the ratios of 3475/2854 cm(-1) and 1744/2854 cm(-1), a shift to a lower value in the wavenumber and a broadening of the 1744 cm(-1) band indicating the formation of primary and secondary oxidation products in the heated oils, which were also supported by chemical studies. Most of these changes began earlier in EVOO and all occurred to a higher extent, revealing that HO has a higher thermal stability than EVOO. Principal component analysis and hierarchical cluster analysis confirmed that HO is more resistant to heat than EVOO. These results showed that HO is superior to EVOO and it could be used for frying as a healthier and cheaper oil alternative. This study also indicated that oil oxidation could be monitored easily and rapidly via ATR-FTIR spectroscopy. (C) 2021 Elsevier B.V. All rights reserved. WOS:000712219300004 2-s2.0-85116882426 PubMed: 34649123

Structural characterization of edible oils after thermal treatment was made by (FTIR) spectroscopy. Olive, corn and sunflower oil samples were thermally treated at three consecutive cycles. Each cycle consisted of heating at the boiling point for 8 h, followed by cooling at room temperature for 16 h. At the end of each cycle the characteristics of oils were studied by FTIR spectroscopy and standard methods. Study of FTIR spectra of the treated oils revealed that the heating of oils caused significant changes in the intensities of their bands and produced shifts in the position of specific bands such as 3008 cm−1 and 1745 cm−1. The level of oil oxidation during different heating period was followed by the absorbance ratio at 3530/3472 cm−1. Additionally, the absorbance ratio 2853/3008 cm−1 was used as a measure of degree of unsaturation. The thermal heating of oils produced an initial decrease in the specific absorbance ratios which could be attributed to the reduction of unsaturated fatty acid content due to oxidation process. The results in this study demonstrated that FTIR could be used for assessment of the state of oils by using specific absorbance ratios as indicators.

The aim of this study is to shed light on the evolution of the minor compounds in the corn oil oxidation process, through the information provided by direct immersion-microextraction in solid phase followed by gas chromatography/mass spectrometry (DI-SPME-GC/MS). This methodology enables one, in a single run, to establish the identity and abundance both of original oil minor components, some with antioxidant capacity, and of other compounds coming from both main and minor oil components oxidation. For the first time, some of the compounds formed from oil minor components degradation are proposed as new markers of oil incipient oxidation. Although the study refers to corn oil, the methodology can be applied to any other edible oil and constitutes a new approach to characterizing the oxidation state of edible oils. This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16) and of Economic Development and Infrastructures, Area of Agriculture, Fisheries and Food Policy (EJ-GV, PA19/02). J. Alberdi-Cedeno thanks the EJ-GV for a predoctoral grant.

In this paper, a microwave microfluidic sensor based on spoof surface plasmon polaritons (SSPPs) was proposed for ultrasensitive detection of dielectric constant. A novel unit cell for the SSPP structure is proposed and its behaviour and sensing potential analysed in detail. Based on the proposed cell, the SSPP microwave structure with a microfluidic reservoir is designed as a multilayer configuration to serve as a sensing platform for liquid analytes. The sensor is realized using a combination of rapid, cost-effective technologies of xurography, laser micromachining, and cold lamination bonding, and its potential is validated in the experiments with edible oil samples. The results demonstrate high sensitivity (850 MHz/epsilon unit) and excellent linearity (R2 = 0.9802) of the sensor, which, together with its low-cost and simple fabrication, make the proposed sensor an excellent candidate for the detection of small changes in the dielectric constant of edible oils and other liquid analytes.

Orientador: Antonio Jose de Almeida Meirelles Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Alguns óleos vegetais são sensíveis às condições drásticas do processo de refino, físico ou químico, podendo assim apresentar problemas quando submetidos a estes processos, tais como perda de substâncias desejáveis, como os compostos nutracêuticos, escurecimento do óleo, além de perdas elevadas de óleo neutro. Desta forma a busca de alternativas no processamento de óleos vegetais se torna relevante. O processo de extração líquido-líquido vem sendo estudado como alternativa para a desacidificação destes óleos vegetais, pois utiliza condições brandas de processo. No entanto, esta técnica apresenta a desvantagem de demandar grandes volumes de solvente para a extração, havendo a necessidade de recuperação do solvente usado para sua futura reutilização. As resinas de troca iônica vêm sendo utilizadas em muitos segmentos da indústria de alimentos, para separação e purificação de ácidos orgânicos. Assim, resinas de troca iônica e de adsorção podem ser empregadas como complemento da extração líquido-líquido, em particular na remoção de ácidos graxos da corrente de extrato e na recuperação do solvente para sua reutilização posterior. Contudo, identifica-se também um potencial uso da resina de troca iônica na desacidificação direta de óleos vegetais brutos, sugerindo assim uma nova alternativa à desacidificação de óleos vegetais sensíveis às condições dos refinos tradicionais, uma vez que este processo também opera em condições brandas como a extração líquido-líquido, porém não necessita de grandes volumes de solvente para a desacidificação. Além disso, esta nova alternativa de refino permite que parte do solvente utilizado na extração de óleo da semente, polpa ou farelo, possa ser utilizada como solvente do processo de troca iônica, podendo ser misturado a outros solventes ou até mesmo substituído por outros na extração de óleo, uma vez que estudos vêm sendo feitos para substituir o hexano da extração devido à sua periculosidade. Este novo processo ainda visa reciclar todo o solvente utilizado para posterior reutilização no processo de refino. A nova alternativa também pode gerar eliminação de algumas etapas do processo tradicional de refino de óleos, uma vez que na proposta o hexano da extração pode ser parcialmente utilizado na troca iônica e eliminado completamente do óleo neutro em apenas uma coluna de destilação que pode operar a até 140o C, condição branda para alguns óleos nos quais se quer preservar características nutracêuticas. Sendo assim, este trabalho teve por objetivo estudar sistemas modelo que simulassem a corrente de extrato da extração líquido-líquido (etanol + acido oléico) e sistemas modelo que simulassem uma corrente de saída da extração de óleos vegetais (solventes butanol e/ou hexano + ácido oléico e solventes butanol e/ou hexano + ácido oléico + óleo vegetal), quanto à capacidade da resina de troca iônica remover a acidez livre daquelas correntes. Desta forma, os comportamentos destes sistemas em resina de troca iônica foram investigados. Foram realizados estudos de equilíbrio, cinética e em coluna (sistema contínuo), com respectivas modelagens a fim de obter parâmetros que descrevessem o comportamento de troca iônica para os sistemas propostos. Bons resultados foram obtidos, demonstrando o potencial para uso da resina para os fins propostos. Por fim, uma nova alternativa de processamento de óleos pode ser formulada empregando-se resinas de troca iônica Abstract: Some edible oils are sensitive to the drastic conditions of the caustic and physical refining, some difficulties arise when such processes were used, like losses of neutral oil and nutraceutical substances. In this way, the investigation of new alternatives of processing edible oils is relevant. The liquid-liquid process has been investigated as alternative for the deacidification of such oils, because it uses mild conditions of processing. But this process has the disadvantage of demanding large amounts of solvent for the extraction, so that the solvent needs to be recovered for posterior utilization. Ion exchange resins have been used in many areas, for purification and separation of organics acids. In this way, it could be used as a complement of the liquid-liquid extraction, for removing fatty acids from the extract stream and recovering the solvent for posterior use. A potential use of ion exchange resins to directly deacidify crude oil was also identified, so a new alternative to the deacidification of edible oils that are sensitive to the drastic conditions of traditional refining was proposed. This new alternative of refining can use the solvent (hexane) employed in the extraction of the oil as solvent of the ion exchange process. This solvent could be mixed with other solvents or substituted by other less dangerous. In this new process a further objective is the recovery of all solvent used for posterior reutilization. This new process could eliminate some steps of the traditional refining, once that the hexane could be used partially on the ion exchange process and eliminate from the refined oil in only one stage, in mild conditions that preserve the nutraceutics characteristics of some oils. In this way, this work has as objectives the investigation of the deacidification by ion exchange resins of systems that simulate the extract of liquid-liquid extraction (ethanol + oleic acid) and systems that simulate the outlet stream of oil extraction from the seeds (solvent butanol or/and hexane + oleic acid and solvent butanol or/and hexane + oleic acid + rice oil). So the behavior of these systems in ion exchange resins was investigated. Experimental studies of equilibrium, kinetics and breakthrough were conducted and an appropriate modeling of the experimental results was also performed. The objective was to determine the parameters that describe the process of ion exchange for investigating the viability of using ion exchange resins in new processes of refining. Good results were obtained, indicating the possibility of using ion exchange resins for removing fatty acids from organic solutions Doutorado Doutor em Engenharia de Alimentos

Addressing the issues arising from the production and trade of low-quality foods necessitates developing new quality control methods. Cooking oils, especially those produced from the grape seeds, are an example of food products that often suffer from questionable quality due to various adulterations and low-quality fruits used for their production. Among many methods allowing for fast and efficient food quality control, the combination of experimental and advanced mathematical approaches seems most reliable. In this work a method for grape seed oils compositional characterization based on the infrared (FTIR) spectroscopy and fatty acids profile is reported. Also, the relevant parameters of oils are characterized using a combination of standard techniques such as the Principal Component Analysis, k-Means, and Gaussian Mixture Model (GMM) fitting parameters. Two different approaches to perform unsupervised clustering using GMM were investigated. The first approach relies on the profile of fatty acids, while the second is FT-IR spectroscopy-based. The GMM fitting parameters in both approaches were compared. The results obtained from both approaches are consistent and complementary and provide the tools to address the characterization and clustering issues in grape seed oils.

Attenuated total reflectance-Fourier transform infrared ppectroscopy (ATR-FTIR) proved to be a reliable, rapid, and easy-to-use technique to evaluate vegetable oils quality and authenticity. The spectral range of the middle infrared region (MIR) of FTIR spectra, from 4000 to 600 cm&minus, 1, has been commonly used to fingerprint specific functional groups of lipids and their modified forms induced by oxidation of thermal treatment. The applicability of FTIR-MIR spectroscopy in assessing oil fingerprinting and quality parameters is crucially dependent on the chemometric methods, including calibrations with authentic samples. We report here the evaluation of seven types of cold-pressed functional oils (sunflower, pumpkin, hempseed, soybean, walnut, linseed, sea buckthorn) produced in Romania, provided directly from small enterprises (as genuine, process-controlled authentic samples) comparative to commercialized samples. Concomitantly, olive oils of similar claimed quality were investigated. The ATR-FTIR-MIR data were complemented by UV&ndash, Vis spectral fingerprints and multivariate analysis using Unscrambler X.10.4 and Metaboanalyst 4.0 software (e.g., PCA, PLSDA, cluster analysis, heatmap, Random forest analysis) and ANOVA post-hoc analysis using Fischer&rsquo, s least significant difference. The integration of spectral and chemometric analysis proved to offer valuable criteria for their botanical group recognition, individual authenticity, and quality, easy to be applied for large cohorts of commercialized oils.

Vegetable oils like camelina and sunflower oils are sources of healthy polyunsaturated fatty acids that are however highly susceptible to oxidative degradation. This work aimed at enhancing the oxidative stability of edible oils, mostly camelina oil by incorporating phenolics antioxidants, either as a pure component, quercetin, or as a more complex mixture extracted from a walnut by-product. The low solubility of quercetin in oils was successfully circumvented by developing a solvent-free route of enrichment in presence of phospholipids, so that quercetin-phospholipids formulation allowed to significantly increase both quercetin solubility and the oxidative stability of the oils. The enhanced oxidative stability, monitored under accelerated conditions of heating, was found to vary according to quercetin-phospholipid concentrations and ratios, and it was assumed that colloidal associations played a key role in the enhancement. Data of quercetin solubility in various solvents of industrial interest were also provided. For phenolic extract recovered from a walnut press-cake in addition to oxidative stability enhancement, modelling of batch and semi-continuous extractions was performed and influent parameters were identified. The protective effect against lipid oxidation of a walnut extract exhibiting high antiradical activity was dose-dependent and significantly extended the shelf life of enriched oils.; Les huiles végétales comme les huiles de cameline et tournesol sont des sources d’acides gras polyinsaturés bon pour la santé mais également très sensibles à la dégradation oxydative. Ce travail vise à améliorer la stabilité oxydative d’huiles alimentaires (principalement l’huile de cameline) via l’incorporation de composés phénoliques antioxydants soit comme composé pur (quercétine) soit comme un mélange plus complexe extrait à partir d’un coproduit de la noix. La faible solubilité de la quercétine dans l’huile a été contournée avec succès par le développement d’une voie d’enrichissement sans solvant en présence de phospholipides. Ainsi, la formulation à base de quercétine-phospholipides a permis d’augmenter significativement à la fois la solubilité de la quercétine and la stabilité oxydative de l’huile. Cette stabilité oxydative, mesurée par vieillissement accéléré à chaud, s’est révélée variable selon les concentrations en quercétine et phospholipides. L’hypothèse du rôle central des associations colloïdales dans ces observations a été formulée. Des données sur la solubilité de la quercétine dans différents solvants d’intérêt industriel ont également été générées. Pour les extraits phénoliques à base de tourteau de noix, en plus de l’amélioration de la stabilité oxydative, les paramètres influençant l’extraction ont été identifiés et une modélisation des procédés batch et semi-continu proposée. L’effet protecteur contre l’oxydation de l’huile d’un extrait de noix présentant une haute activité antiradicalaire s’est révélé dose-dépendant et a permis un accroissement significatif de la durée de conservation des huiles enrichies.

A sample pretreatment based on an extraction process by emulsion breaking for multi-element determination in edible oils was developed. The determination of eight trace elements (Al, Ba, Cu, Cr, P, Ni, Ti, and Zn) was carried out by microwave-induced plasma optical emission spectrometry (MIP OES) after the extraction procedure. A D-optimal mixture experimental design was used to obtain the best experimental conditions for the extraction induced by emulsion breaking (EIEB). The proportion of HNO3 solution, Triton X-100 solution and sample was evaluated in a multivariate manner. The best recovery efficiency was obtained with 1.0 mL of 30% (v/v) HNO3, 1.0 mL of 30% (w/v) Triton-X 100 and 3.0 mL of the sample. The precisions, established as the relative standard deviation (RSD, %), were better than 2.5% for all analytes. The developed method was applied to the analysis of commercial vegetable oils with low limits of detection and good precision. Fil: Carneiro, Angélica Fagundes. Universidade Federal do Recôncavo da Bahia; Brasil Fil: Carneiro, Candice Nóbrega. Universidade Federal do Recôncavo da Bahia; Brasil Fil: Pires, Laís de N.. Universidade Federal da Bahia; Brasil Fil: Teixeira, Leonardo S. G.. Universidade Federal da Bahia; Brasil Fil: Azcarate, Silvana Mariela. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina Fil: Dias, Fabio de Sousa. Universidade Federal da Bahia; Brasil

Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically summarize the current evidence on plant bioactives, extracted from food or waste, added to unsaturated vegetable oils, in order to obtain high added-value products and to ameliorate their oxidative stability and shelf life. The goal of this review is to demonstrate the current status of the research on edible oils added with natural plant bioactives, highlighting new approaches in the field of health-promoting foods.

The dielectric properties of six refined edible oils with different fatty-acid compositions were determined for oils incubated at 180 &deg, C up to 40 h. The oil degradation was evaluated by the dielectric dispersion and dielectric loss in the frequency range from 40 Hz to 2 MHz at 25 &deg, C, refractive index, density, saponification number, and specific absorption coefficient at 232 and 268 nm. The dependence of the dielectric properties on frequency has been evaluated with Corach, Cole&ndash, Cole, and the universal power law models, giving the novel strategies for the interpretation of the dielectric spectra of thermally treated oils. The derived parameters&mdash, the dielectric constant, the electrical conductivity, the relaxation time &tau, and the exponents &alpha, p, and n&mdash, are discussed with respect to the increased oxidation evidenced by specific absorption coefficients and polar products, as measured by the dielectric constant of the thermally treated oils. The specific refraction, specific polarization, orientation polarization, and dipole moment were determined using Lorenz&ndash, Lorentz, Debye and Onsager relationship. All above parameters obtained increased during the thermal treatment, except specific refraction, the electrical conductivity and the relaxation time. The dielectric constant-macroscopic parameter was compared with microscopic parameter polarization and dipole moment, the linear dependence was found to be .

As a contribution to research with natural antioxidants or present work related to the study of the composition of phenolic compounds and the antioxidant capacity of four herbs and spices: rosemary (Rosmarinus officinalis L.), clove (Syzygium aromaticum) or oregano (Origanum vulgare) and curcumin (Curcuma longa L.), in addition to the application of extracts of oxidative protection to sunflower oil, one of the most consumed oils in the world due to its composition of use of greases and natural antioxidants. The ethanolic extracts of the herbs were obtained by cold extraction and subjected to prior evaluation of the antioxidant potential through the determination of the total phenolic content by the Folin-Ciacateau method and evaluation of the antioxidant capacity by the DPPH method. Phenolic compounds were identified and quantified by High Performance Liquid Chromatography (HPLC). Sunflower oil was obtained by cold pressing and the physical-chemical characterization, the fatty acid profile by Gas Chromatography (GC) and Infrared Spectroscopy with Fourier Transform (FTIR) and the profile of tocopherols by HPLC. The thermal stability of the extracts and oil was also evaluated using Thermogravimetry (TG). Oxidative stability was evaluated by Rancimat and PetroOxy and the extracts were applied to the oil at concentrations 100; 200; 500 and 1000 mg.kg-1. The synthetic antioxidant TBHQ was used as a positive control. Sunflower oils added with clove extract and oregano extract (1000 mg. kg-1) were subjected to immersion frying at a temperature of 180 ± 5 °C, controlled by a thermometer, for 90 minutes and samples were analyzed by FTIR. The total phenolic content and DPPH values showed high antioxidant potential for clove extract compared to the other extracts. The HPLC data indicated high concentrations of rosmarinic acid in rosemary and oregano extract, in addition to relevant concentrations of carnosic and caffeic acids. In clove extract the major constituent was eugenol (400 mg. g-1 extract) and curcumin, although not identified, the main constituents were curcuminoids. The extracts showed different thermal profiles by TG, with the clove extract having mass loss above 40% in the first event at the temperature of 55 °C, indicating the thermal degradation of eugenol. The evaluation of the fatty acid profile of the oil indicated 55,5% of linoleic acid and 18% of oleic acid, indicating an oil with more than 70% of its composition in unsaturated fatty acids, which was also confirmed through the infrared spectrum it presented. characteristic regions of unsaturated oils. The tocopherol content was quite high, (205,54 mg. kg-1), with (Fórmula) and γ being identified. Regarding the protective effect of the extracts on the oil, the rosemary extract showed more efficiency in the two techniques evaluated and the turmeric one was the least effective. None of the extracts had a pro-oxidant effect on the oil. In the analysis of the effect of the extracts on the thermal stability of the oil by TG, the extracts of clove and turmeric are not effective, as rosemary and oregano increased the thermal resistance of the oil. In immersion frying analysis, spectra showed that clove and oregano extracts did not provide greater efficiency in delaying oil oxidation during the frying process. However, the correlation between the data evaluated in the present study shows that the use of extracts of these herbs in sunflower oil is feasible, especially considering that the oil without additive has already proved to be quite stable, and the addition of the extracts does not decrease the period of oil induction, even though the extracts had volatile constituents that compromised Rancimat's evaluation. Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES Como contribuição à pesquisa com antioxidantes naturais o presente trabalho relata o estudo da composição dos compostos fenólicos e da capacidade antioxidante das quatro ervas e especiarias: alecrim (Rosmarinus officinalis L.), cravo-da-índia (Syzygium aromaticum), orégano (Origanum vulgare) e cúrcuma (Curcuma longa L.), além da aplicação dos extratos das mesmas na proteção oxidativa do óleo de girassol, um dos óleos mais consumidos no mundo por sua composição de ácidos graxos e antioxidantes naturais. Os extratos etanólicos das ervas foram obtidos por extração a frio e submetidos à avaliação prévia do potencial antioxidante através da determinação do conteúdo total de fenólicos pelo método de Folin-Ciacateau e avaliação da capacidade antioxidante pelo método DPPH. Os compostos fenólicos foram identificados e quantificados por Cromatografia Líquida de Alta Eficiência (CLAE). O óleo de girassol foi obtido por prensagem a frio e realizada a caracterização físico-química, o perfil de ácidos graxos por Cromatografia Gasosa (CG) e Espectroscopia de Infravermelho com Transformada de Fourier (FTIR) e o perfil de tocoferóis por CLAE. Avaliou-se também a estabilidade térmica dos extratos e do óleo usando a Termogravimetria (TG). A estabilidade oxidativa foi avaliada por Rancimat e PetroOxy e os extratos foram aplicados ao óleo nas concentrações 100; 200; 500 e 1000 mg. kg-1. O antioxidante sintético TBHQ foi usado como controle positivo. Os óleos de girassol aditivados com o extrato de cravo-da-índia e extrato de orégano (1000 mg. kg-1) foram submetidos a fritura por imersão na temperatura de 180 ± 5 °C, controlada por termômetro, durante 90 minutos constantes e as amostras foram analisadas por FTIR. Os conteúdos de fenólicos totais e os valores de DPPH apresentaram alta potencialidade antioxidante para o extrato de cravo-da-índia em comparação aos demais extratos. Os dados da CLAE indicaram altas concentrações do ácido rosmarínico no extrato de alecrim e no de orégano, além de concentrações relevantes dos ácidos carnósico e cafeico. No extrato de cravo-da-índia o constituinte majoritário foi o eugenol (400 mg. g-1 de extrato) e do cúrcuma, embora não identificados, os constituintes principais foram os curcuminóides. Os extratos mostraram diferentes perfis térmicos por TG, com o extrato do cravo-da-índia tendo perda de massa acima de 40% no primeiro evento na temperatura de 55 °C, indicando a degradação térmica do eugenol. A avaliação do perfil de ácidos graxos do óleo indicou 55,5% de ácido linoleico e 18% de ácido oleico, indicando um óleo com mais 70% de sua composição em ácidos graxos insaturados o que também foi confirmado através do espectro de infravermelho que apresentou regiões características de óleos insaturados. O teor de tocoferóis foi bastante elevado, (205,54 mg. kg-1), sendo identificados (Fórmula) e γ. Com relação ao efeito protetor dos extratos no óleo, o extrato de alecrim mostrou mais eficiência nas duas técnicas avaliadas e o de cúrcuma o menos efetivo. Nenhum dos extratos apresentaram efeito pró-oxidante no óleo. Na análise do efeito dos extratos na estabilidade térmica do óleo por TG, os extratos do cravo e do cúrcuma não forem efetivos, já o alecrim e orégano aumentaram a resistência térmica do óleo. Na análise de fritura por imersão os espectros mostraram que os extratos de cravo-da-índia e orégano não proporcionaram maior eficiência em retardar a oxidação do óleo durante o processo de fritura. Todavia, a correlação entre os dados avaliados no presente trabalho mostra que o uso dos extratos destas ervas no óleo de girassol é viável, principalmente considerando, que o óleo sem aditivo já se mostrou bastante estável, e a adição dos extratos não diminui o período de indução do óleo, ainda que os extratos tivessem constituintes voláteis que comprometessem a avaliação por Rancimat.

Objective: The objective of the study is to test whether the use of edible oil might be an early treatment strategy for reducing button battery-induced esophageal injury.Methods: A button battery was inserted into esophageal segments collected from pigs. The esophageal segments were randomly allotted to one of the following six treatments: (1) untreated (nothing injected), (2) lemon juice, (3) orange juice, (4) colza oil, (5) peanut oil, and (6) olive oil. Every hour, the battery discharge and the pH value were measured in the esophageal tissue. After treatment for 6 h, the residual voltage of the battery was measured and the esophageal tissue was processed with H&E staining.Results: In esophageal segments of the untreated group, a large area of the mucous membrane was severely eroded. Partial erosion was observed in esophageal tissues treated with either lemon juice or orange juice. Furthermore, the esophageal tissues were basically intact, had little damage when treated with oils. The highest extra-esophageal discharge voltage was recorded in the untreated group, a medium amount of discharge voltage was recorded in the lemon juice and orange juice groups, and the lowest discharge voltage was recorded in all the edible oils groups.Conclusions: Edible oils immersed the battery, reduced the surrounding electrolysis, and thus attenuated battery discharge. As a result, treatment with edible oils attenuated the pH alkalization and tissue damage in button battery injury of pig esophageal segments. These results indicate that edible oils might be used in the treatment of button battery ingestion.

The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils., ICN2 is supported by the Severo Ochoa program from the Spanish Research Agency (AEI, grant no. SEV-2017-0706) and by the CERCA Programme/Generalitat de Catalunya. ICN2 authors acknowledge the support from the Spanish MICINN project SIP (PGC2018-101743-B-I00). A.C.-A. acknowledges the support from Fondecyt Iniciación 11200620. R.C.N. acknowledges funding from the EU-H2020 research and innovation program under the Marie Sklodowska Curie Fellowship (Grant No. 897148).

Background The consumption of edible oils in China has increased rapidly in recent years, and the total amount of edible-oil intake in the country has ranked first in the world. The choice and intake of edible oils, as a source of fats, are important factors that affect people’s health. Many chronic diseases are closely associated with high-calorie and saturated-fat intake. The influence of traditional concepts that promote the use of edible oils among women, particularly housewives, plays a key role in a household’s diet and nutrition because the diet-related knowledge, attitude and behaviour of housewives are dominant factors in planning and preparing their family’s meals. WeChat, which was developed by Tencent, is a multipurpose messaging, social media and mobile payment application (app) in China. Described by Forbes as one of the world’s most powerful apps, WeChat provides considerable convenience in disseminating knowledge. Accordingly, this study aims to design a pilot intervention to decrease the use of edible oils in Chinese households. The intervention, which is based on theories of behaviour change, will be implemented through WeChat. Design and methods The study design is a randomised controlled trial that adopts knowledge, attitude and practice, social cognitive and stages of change theories as theoretical models. A total of 800 housewives between the ages of 25 and 45 years will be recruited on WeChat and from the communities in four areas (including rural and urban) in Chongqing, China. A self-administered questionnaire will be used to collect information regarding age, educational level, occupation, family members, edible-oil intake habits, knowledge of edible oils and WeChat usage habits. A total of 200 participants will be selected and randomly assigned to two equal-sized groups: group A (the intervention group) and group B (the control group). Group A will receive health education regarding edible oils for four consecutive weeks, whereas group B will be treated as the blank control. Each participant will complete a battery of knowledge, attitude and behaviour tests immediately, 3 months and 6 months after the intervention. In addition, weight, moisture rate, fat rate, visceral fat level and body mass index will be calculated using a multifunctional weighing scale, namely, Tanita BC-601 (Japan). The study is currently in the design stage. Discussion This study aims to increase knowledge and awareness of the appropriate use of edible oils, thereby encouraging participants to change behaviour by decreasing the intake of unhealthy levels of edible oils. It will be the first intervention to investigate the use of edible oils in China through WeChat. We predict that receiving health education regarding edible oils through WeChat will substantially improve the knowledge and attitude of the respondents. The members of the intervention group will have increased awareness and will be willing to decrease their use of edible oils to remain healthy. Results of this study may provide scientific evidence for the effect of health education through WeChat on edible oil-intake behaviour, thereby offering a comprehensive intervention to decrease the use of edible oils and promote a healthy lifestyle. Trial registration Chinese Clinical Trial Registry (primary registry in the World Health Organisation registry network): ChiCTR-IOR-17013472. Registered on 21 November 2017. Electronic supplementary material The online version of this article (10.1186/s13063-018-3015-7) contains supplementary material, which is available to authorized users.

The present study has focused on the extraction and utilization of antioxidant compounds from the agricultural produce Zingiber officinale for its sustainable use in terms of stabilizing food from oxidation. Two extraction methods, traditional soxhlet and green supercritical CO2 (SC-CO2), were used to compare yields of antioxidant (6-gingerol) rich extracts. For the SC-CO2 method, operating parameters including pressure (10000-20000 kPa), temperature (30- 40°C) and CO2 flow rate (5-20 g/min.) were optimized to get maximum recovery of [6]-gingerol rich extracts. The results of the extraction study revealed that ginger extract collected after soxhlet extraction (GE1) gives more yield (3.85%) than the extract (2.41%) collected after SC-CO2 extraction (GE2) at an optimum condition of 20000 kPa pressure, 40°C temperature and 20 g/min. flow rate. Contrarily, the yield of [6]-gingerol was found to be greater in GE2 (389 mg/g) than GE1. Total phenol (TPC) and flavonoid (TFC) content of GE1 and GE2 were measured against equivalent concentrations of gallic acid and quercetin. TPC and TFC of GE1 show slightly higher values (38.50 mg GAE/g, 5.62 mg QE/g) than GE2. At the concentration of 3000 μg/mL, DPPH percent inhibition activity of GE1 was again higher (up to 94%) than GE2 (up to 82%). Stability study result of both GE1 and GE2 revealed on the basis of antioxidant indices, showed desirable antioxidant index by stabilizing all three experimented oils and also found to be comparable with synthetic antioxidants (BHA, BHT). Therefore, it could be concluded that [6]-gingerol rich extracts from the SC-CO2 method have comparable phenol flavonoid, antioxidant and stability potential as those found in ginger extracts from the traditional soxhlet method.

The presence of fatty acid esters of 3-monochloropropane-1,2-diol (3-MCPDE), 2-monochloropropane-1,3-diol (2-MCPDE) and glycidyl (GE) in foods is a potential concern due to their toxicity, especially for infants. This study proposed a rapid, sensitive and environmentally friendly method for simultaneous determination of the 3-/2-MCPDE and GE in breast milk and infant formula using headspace solid-phase microextraction (SPME) and on-fiber derivatization combined with gas chromatography-tandem mass spectrometry (GC-MS/MS). The approach proved high sensitivity with detection limits of 0.10 μg/L and 0.15 μg/kg for MCPDEs in breast milk and infant formula, respectively. Mean recoveries were obtained ranging from 79.9 to 111.2% for breast milk and from 82.1 to 106.7% for infant formula, with relative standard deviation (RSD) of less than 9.5%. According to the levels of 3-MCPDE and GE determined in 30 breast milk and 23 infant formulas, the exposure to 3-MCPDE and GE may pose a potential health risk for infants from birth to

The oils obtained from three Indonesian avocado (Persea americana) cultivars namely Merah bundar, Ijo bundar and Ijo panjang, were compared to the oils obtained from imported Fuerte and Shepard avocado varieties in terms of lipid characteristics and tocopherol content. The oils of all avocado varieties existed in a semisolid form, except that of the Fuerte variety. Free fatty acids and peroxide levels in the oils obtained from locally grown avocado were lower than the levels in the oils obtained from imported avocados, implying that local avocado oils have a better oxidative stability. Interestingly, the tocopherol (alpha, beta, gamma and delta) content of local avocado oils was also much higher than that of imported avocado oils. Meanwhile, differences in the FTIR spectrum of avocado oils were found at frequencies of 1034 and 968 cm−1. There were also some differences in the fatty acid and triacylglycerol composition of avocado oils. Due to these differences, the physicochemical characteristics and the solidification and thermal profiles of the oils obtained from local avocado cultivars were completely different from those of the imported avocado varieties (Fuerte and Shepard).

Background: The evaluation of the amount and type of edible oils can significantly help to raise the people’s awareness about how to use this type of food product. The aim of this study was to determine consumption pattern of various edible oils and its related factors based on PRECEDE model. Materials and Methods: This cross sectional descriptive analytic study was performed on 300 urban and rural women referring to health centers in Qom province. The participants were selected via multi-stage sampling method. The data were collected using standard questionnaire of PRECEDE model and analyzed by SPSS V.20 using independent t-test, paired t-test, ANOVA, and Pearson correlation coefficient. Results: The results of this study showed that 46.4% of urban women and 53.6% of rural women used solid oil. There was a significant difference between urban and rural households in terms of the consumption of tallow oil (p

Physicochemical properties like density, viscosity, boiling point, saponification value (SV), iodine value (IV),and peroxide value (PV) of Corn and Mustard oils were studied to evaluate the compositional quality of oils and also to investigate the effect on the use of same oil for repeated frying as it ultimately changes the physicochemical, nutritional and sensory properties of the oil. FT-IR spectroscopy was used to evaluate the degree of oxidation after heating and frying processes. Results revealed that due to the temperature change in the oil there is a notable difference in the spectral band which showed that the proportions of the fatty acids were changed. The spectra of Corn oil at the boiling point and at multiple frying times with a piece of potato showed frequencies in range of 2852.7–2926.0 cm −1 while in Mustard oil an additional peak was observed at 3633.8 cm −1 which exhibits the secondary oxidized product formation.

Amount of oil usage time can be determined by microwave measurements instead of using complex laboratory equipments to measure oil parameters such as viscosity, base number, refractive index, acid numbers, density, water substances, etc. Microwave measurements are easy and offer clear results to indicate oil quality and lifetime. In microwave measurements, there are two main parameters: dielectric constant value "epsilon", and loss tangent value "tan delta" that can be used as indicators for identifying any material or medium which will be oil substances in our case. When the dielectric constant value "epsilon" of frying sunflower oil is measured, changes in the dielectric constant and loss tangent of the used oil relative to the unused pure sunflower oil can specify the presence of contaminant materials such as water and particles, or changes in the chemistry of the oil. In this study, we propose two different sensor structures to determine the usage amount of sunflower oil in frying. Before the sensor design, dielectric constants and loss tangent values of various time fried oil samples were measured in 4-8 GHz band. Each sensor structures designed as two port transmission line and operating in 4-8 GHz band. Designed first sensor has two advantages including the resonance shifts on return loss (S11) at around 5.45 GHz and another resonance shifts on transmission (S21) of 150 MHz, 100 MHz and 200 MHz at 4.4 GHz, at 5.4 GHz and at 7.6 GHz, respectively. The second sensor has a resonance shift only on transmission (S21) characteristic between the frequencies of 4 GHz and 6 GHz with approximately 100 MHz band. Finally, each sensor structures were fabricated and experimental measurements were conducted by using the vector network analyzer in microwave laboratory and accurate results were obtained and well match is observed with simulation results. According to experiment, proposed structures are reliable and also have advantages such as easy fabrication, low cost, high sensing performance and real time measurement. Designed sensors have higher sensing performances than its counterparts and they can be used to determine lifespan of frying oil samples in various applications. (C) 2020 Elsevier Ltd. All rights reserved.

In der folgenden theoretischen Bachelorarbeit werden verschiedene Speisefette und -öle mit ihren charakteristischen Eigenschaften und anschließend ihre typischen Verpackungsmaterialien als auch –Formen beschrieben. Es wird ein Überblick zu Speisefetten und-ölen, als auch deren Unterschiede geboten. Anschließend werden verschiedene, Speiseöle und –fette pflanzlicher Herkunft beschrieben, welche von tierischen Speisefetten gefolgt werden. Als nächstes werden hierfür typische Verpackungsmaterialien und abschließend die Nachhaltigkeitskriterien der Circular Packaging Design Guideline der FH Campus Wien beschrieben. Das Ergebnis für eine einzige nachhaltige Verpackung für Speiseöle oder –fette konnte nicht starr festgelegt werden, da jedes Produkt verschiedene Anforderungen stellt und deshalb für verschiedene Speiseöle und –fette, verschiedene Verpackungen unter jeweils anderen Bedingungen als nachhaltig verifiziert werden können. In the following theoretical bachelor thesis different edible fats and oils are described with their characteristic properties followed by their typical packaging materials and shapes. An overview of edible fats and oils as well as their differences is given. Subsequently, different edible oils and fats of vegetable origin are described, which are followed by edible fats of animal origin. Next, typical packaging materials and finally the sustainability criteria of the Circular Packaging Design Guideline of the FH Campus Wien are described. The result for a single sustainable packaging for edible oils or fats could not be strictly defined, as each product has different requirements and therefore different packaging for different edible oils and fats can be verified as sustainable under different conditions.

The links between nutrition and health have been studied for many years and have shown that the consumption of certain foods and nutrients could have a preventive effect on the development of certain pathologies. Because of their particular structure, polyunsaturated fatty acids (PUFAs) will play many physiological roles in the human body and prevent the occurrence of many diseases. However, the French are still too few to consume PUFAs in sufficient quantities, With a diet mostly based on foods of animal origin and processed products rich in saturated and trans fatty acids, known to increase the risk of cardiovascular disease. As part of this work, we were interested in a way to supplement foods With PUFAs, while protecting thern from environmental attacks. Indeed, because of the presence of unsaturations on their carbon chains, PUFAs are extremely sensitive to oxidative reactions. Thus, once oxidized, PUFAs contained in food will induce the change in organoleptic properties, the alteration of nutritional qualities and the appearance of toxic products. The main objective of these thesis works is thus to propose a way to stabilize fatty oils rich in PUFAs by co-encapsulating these oils With antioxidants in microparticles made of biopolymers. This co-encapsulation will preserve these oils from oxidation but also encapsulate antioxidants to enhance the protection against oxidation, administer this active ingredien via the diet and stabilize it., Les liens entre nutrition et santé sont étudiés depuis de nombreuses années et ont permis de démontrer que la consommation de certains aliments et nutriments pouvait avoir une action préventive sur le développement de certaines pathologies. En raison de leur structure particulière, les acides gras polyinsaturés (AGPI) vont jouer de nombreux rôles physiologiques au sein du corps humain et prévenir la survenue de nombreuses maladies. Toutefois, les français sont encore trop peu nombreux à en consommer en quantité suffisante, privilégiant les aliments d’origine animale et transformés riches en acides gras saturés et trans, connus pour augmenter les risques de maladies cardiovasculaires. Dans le cadre de ce travail, nous nous sommes donc intéressés à un moyen de supplémenter des aliments en AGPI, tout en les protégeant des attaques environnementales. En effet, en raison de la présence d’insaturations sur leurs chaînes carbonées, les AGPI sont extrêmement sensibles aux attaques oxydatives. Ainsi, une fois oxydés, les AGPI contenus dans les aliments vont induire la modification des propriétés organoleptiques, l’altération des qualités nutritionnelles ainsi que l’apparition de produits toxiques. L’objectif principal de ces travaux de thèse vise donc à proposer un moyen de stabiliser des huiles alimentaires riches en AGPI par co-encapsulation de ces huiles avec des antioxydants dans des microparticules constituées de biopolymères. Cette co-encapsulation permettra de préserver ces huiles de l’oxydation mais également d’encapsuler des antioxydants afin de renforcer la protection face à l’oxydation, d’administrer ce principe actif via l’alimentation et de le stabiliser.

The links between nutrition and health have been studied for many years and have shown that the consumption of certain foods and nutrients could have a preventive effect on the development of certain pathologies. Because of their particular structure, polyunsaturated fatty acids (PUFAs) will play many physiological roles in the human body and prevent the occurrence of many diseases. However, the French are still too few to consume PUFAs in sufficient quantities, With a diet mostly based on foods of animal origin and processed products rich in saturated and trans fatty acids, known to increase the risk of cardiovascular disease. As part of this work, we were interested in a way to supplement foods With PUFAs, while protecting thern from environmental attacks. Indeed, because of the presence of unsaturations on their carbon chains, PUFAs are extremely sensitive to oxidative reactions. Thus, once oxidized, PUFAs contained in food will induce the change in organoleptic properties, the alteration of nutritional qualities and the appearance of toxic products. The main objective of these thesis works is thus to propose a way to stabilize fatty oils rich in PUFAs by co-encapsulating these oils With antioxidants in microparticles made of biopolymers. This co-encapsulation will preserve these oils from oxidation but also encapsulate antioxidants to enhance the protection against oxidation, administer this active ingredien via the diet and stabilize it.; Les liens entre nutrition et santé sont étudiés depuis de nombreuses années et ont permis de démontrer que la consommation de certains aliments et nutriments pouvait avoir une action préventive sur le développement de certaines pathologies. En raison de leur structure particulière, les acides gras polyinsaturés (AGPI) vont jouer de nombreux rôles physiologiques au sein du corps humain et prévenir la survenue de nombreuses maladies. Toutefois, les français sont encore trop peu nombreux à en consommer en quantité suffisante, privilégiant les aliments d’origine animale et transformés riches en acides gras saturés et trans, connus pour augmenter les risques de maladies cardiovasculaires. Dans le cadre de ce travail, nous nous sommes donc intéressés à un moyen de supplémenter des aliments en AGPI, tout en les protégeant des attaques environnementales. En effet, en raison de la présence d’insaturations sur leurs chaînes carbonées, les AGPI sont extrêmement sensibles aux attaques oxydatives. Ainsi, une fois oxydés, les AGPI contenus dans les aliments vont induire la modification des propriétés organoleptiques, l’altération des qualités nutritionnelles ainsi que l’apparition de produits toxiques. L’objectif principal de ces travaux de thèse vise donc à proposer un moyen de stabiliser des huiles alimentaires riches en AGPI par co-encapsulation de ces huiles avec des antioxydants dans des microparticules constituées de biopolymères. Cette co-encapsulation permettra de préserver ces huiles de l’oxydation mais également d’encapsuler des antioxydants afin de renforcer la protection face à l’oxydation, d’administrer ce principe actif via l’alimentation et de le stabiliser.

This study aimed to characterize the volatile composition and sensory characteristics of virgin olive oils (VOOs) from eight olive cultivars grown in the southeast region of Brazil. The volatiles were extracted by Solid Phase Micro Extraction (SPME) and analyzed by Gas Chromatography coupled to MassSpectrometry (GC-MS). The dominant sensory attributes were determined by Temporal Dominance of Sensations (TDS). C5 and C6 alcohols and C6 aldehydes were the most abundant volatiles in the investigated VOOs. E-2-hexenal was among the majorityof volatiles in all investigated olive oils, mainly in VOOs fromcultivars Arbequina, Arbosana and Grappolo 541, in which it had the most of their chromatographic area (about 60-80%). VOOs from cultivars Maria da Fe, Mission, Arbosana and Arbequina were characterized by the dominance of pungency sensation, as well as Frantoio regarding to bitter. Grappolo yielded an olive oil withpredominance of bitter, and a blended VOO (Grappolo 541 and Arbequina) had predominance of green leaf. VOO from Ascolano cultivar had dominance of fruity and pungency. Overall, pungent was the main dominant sensation in most of the investigated VOOs, which can be related to C5 and C6 volatiles.

This paper aimed to develop a portable, low-cost, and easy-to-use measurement system for oil quality degradation assessment. The main two chemical parameters affected by frying are the total polar compounds (TPC) and free fatty acids. The system should characterize the change of chemical parameters by measuring the changes in its dielectric parameters. The dielectric parameters, relative permittivity, and conductivity are measured by measuring the capacitance and resistance of a capacitive sensor dipped in oil. The main challenges are that the corresponding changes of the capacitance and resistance are very small and the presence of stray effects. For this reason, the measurement system should be able to detect changes in capacitance and resistance with high resolution and with good immunity to stray effects. The proposed measurement system is based on the conversion of impedance to voltage and time and combining, therefore, having two measurement methods in one circuit. In this way, it is possible to measure the dielectric and resistive parameters and not only the relative permittivity as was done in previous works. The results showed a strong correlation between the chemical and electrical parameters with a coefficient of determination in the range of 0.9.

To our knowledge, this study is the first to report on the nutritional characterization, bioactive compounds and antioxidant activity of Amazonian G. macarenensis fruit. The fatty acid profile was determined using a high performance liquid chromatography analysis. The total phenolic content and antioxidant activity were determined using Folin Ciocalteu’s method and by radical scavenging activity, respectively. Moreover, a cluster analysis was carried out in order to classify the G. macarenensis fruit oil according to its fatty acid profile. Seven Fisher linear discriminant functions were obtained from the discriminant analysis. These models allow one to classify new fruits on the basis of their fatty acid profile. A high value for total lipids was obtained (53.57%). Its main components were palmitic and oleic acid. The TPC value (156.49 ± 2.62 mg GAE/Kg of oil) obtained from the G. macarenensis fruit pulp oil is higher than what was reported for some olive oil and Brazilian mango oil varieties. Hasta donde sabemos, este estudio sería el primero sobre la caracterización nutricional, los compuestos bioactivos y la actividad antioxidante de la fruta amazónica G. macarenensis. El perfil de ácidos grasos se determinó mediante análisis de cromatografía líquida de alta resolución. El contenido fenólico total y la actividad antioxidante se determinaron utilizando el método de Folin Ciocalteu y la medida de la actividad de eliminación de radicales, respectivamente. Además, se realizó un análisis de conglomerados para clasificar el aceite de fruta G. macarenensis según su perfil de ácidos grasos. Se obtuvieron siete funciones discriminantes lineales de Fisher a partir del análisis discriminante. Estos modelos permiten clasificar frutas nuevas en función de su perfil de ácidos grasos. Se obtuvo un alto valor para el total de lípidos (53.57%). Sus componentes principales son los ácidos palmítico y oleico. El valor TPC (156.49 ± 2.62 mg GAE/Kg de aceite) obtenido del aceite de pulpa de fruta de G. macarenensis es más alto que el que se reporta para algunas variedades de aceite de oliva y aceite de mango brasileño.

Submitted by Sheila MONTEIRO (sheila.monteiro@ufma.br) on 2019-05-21T20:19:43Z No. of bitstreams: 1 Dissertação_Fernanda_Maria_dos_Reis_Lima.pdf: 1912951 bytes, checksum: c7ac2c3878ed5fe6e529165d9dc4affe (MD5) Made available in DSpace on 2019-05-21T20:19:43Z (GMT). No. of bitstreams: 1 Dissertação_Fernanda_Maria_dos_Reis_Lima.pdf: 1912951 bytes, checksum: c7ac2c3878ed5fe6e529165d9dc4affe (MD5) Previous issue date: 2019-03-08 CNPq FAPEMA CAPES The present work is based on the development of analytical methods for the determination of two antioxidants, propyl gallate (GP) and tannic acid (AT), respectively. In order to do this, two photoelectrochemical sensors were developed: the first one consisted of quantum dots of cadmium telluride (CdTe) and a polyelectrolyte, chitosan, using indium and tin oxide (ITO) as the electrode surface. This sensor was used for PG detection/quantification. The second sensor was composed of titanium dioxide (TiO2) - N-methylphenazone (PMS) methylsulfate co-sensitized with CdTe quantum dots and fixed with a film of nafion (Nf) on a surface of fluorine-doped tin oxide (FTO). This was applied for the detection/quantification of TA. The sensors developed were named ITO/CdTe-PDG and FTO/TiO2-PMS/CdTe/Nf. In both photoelectrochemical systems a commercial LED lamp was used as the source of irradiation. The characterization of the materials was performed by Electrochemical Impedance Spectroscopy (EIS) or Scanning Electron Microscopy (SEM) and Amperometry. The two developed sensors presented excellent electrochemical responses to the analytes of interest when compared to the responses obtained with the individual materials. The ITO/CdTe-PDG sensor showed great sensitivity to the dissolved oxygen in the electrolyte solution containing the analyte (PG), being proved the importance of this molecule in the buffer solution used. After optimization of the experimental and operational conditions, it was possible to obtain a linear range of response for the PG from 0.3 to 150 μmol L-1 for the ITO/CdTe-PDG sensor and from 0.2 to 200 μmol L-1 for the sensor FTO/TiO2-PMS/CdTe/Nf, with detection limits of 0.13 and 0.06 μmol L-1, respectively. The ITO/CdTe-PDG sensor was applied in samples of babassu oil and soybean oil for PG quantification, showing recovery values of 96.2 and 100.4%, respectively. The FTO/TiO2-MSF/CdTe/Nf sensor was applied in samples of medicinal plants extracts for TA quantification, with recovery values between 101.1 and 103.9%. The standard addition method was applied for quantification of the analytes in both types of samples. The two sensors showed good selectivity against the interfering species commonly found in these samples, besides good precision and accuracy. O presente trabalho baseia-se no desenvolvimento de métodos analíticos para a determinação de dois antioxidantes, o galato de propila (GP) e o ácido tânico (AT), respectivamente. Para tanto, dois sensores fotoeletroquímicos foram desenvolvidos: o primeiro foi composto por pontos quânticos de telureto de cádmio (CdTe) e um polieletrólito, a quitosana, utilizando-se como superfície eletródica o óxido de índio e estanho (ITO). Este sensor foi utilizado para a detecção/quantificação de GP. O segundo sensor foi composto por dióxido de titânio (TiO2) - metilsulfato de N-metilfenazônio (MSF) co-sensibilizado com pontos quânticos de CdTe e fixados com um filme de nafion (Nf) sobre uma superfície de óxido de estanho dopado com flúor (FTO). Este foi aplicado para a detecção/quantificação de AT. Os sensores desenvolvidos foram denominados ITO/CdTe-PDG e FTO/TiO2-MSF/CdTe/Nf. Em ambos os sistemas fotoeletroquímicos utilizou-se uma lâmpada LED comercial como fonte de irradiação. A caracterização dos materiais foi realizada pelas técnicas Espectroscopia de impedância Eletroquímica (EIE) ou Microscopia Eletrônica de Varredura (MEV) e Amperometria. Os dois sensores desenvolvidos apresentaram excelentes respostas eletroquímicas para os analitos de interesse, quando comparados com as respostas obtidas com os materiais individuais. O sensor ITO/CdTe-PDG apresentou grande sensibilidade ao oxigênio dissolvido na solução eletrolítica contendo o analito (GP), sendo comprovada a importância dessa molécula na solução tampão utilizada. Após a otimização das condições experimentais e operacionais foi possível obter uma faixa linear de resposta para o GP de 0,3 a 150 μmol L-1 para o sensor ITO/CdTe-PDG e de 0,2 a 200 μmol L-1 para o sensor FTO/TiO2-MSF/CdTe/Nf, com limites de detecção de 0,13 e 0,06 μmol L-1, respectivamente. O sensor ITO/CdTe-PDG foi aplicado em amostras de óleo babaçu e óleo de soja para quantificação de GP, mostrando valores de recuperação de 96,2 e 100,4%, respectivamente. Já o sensor FTO/TiO2-MSF/CdTe/Nf, foi aplicado em amostras de extratos de plantas medicinais para quantificação de AT, com valores de recuperação entre 101,1 a 103,9%. O método de adição de padrão foi aplicado para quantificação dos analitos em ambos os tipos de amostras. Os dois sensores apresentaram ainda boa seletividade frente às espécies interferentes comumente encontradas nestas amostras, além de boa precisão e exatidão.

Background Microalgae are promising sources of lipid triacylglycerol (TAG) for sustainable production of natural edible oils and biofuels. Nevertheless, products derived from microalgal TAG are not yet economically feasible; increasing TAG content via targeted genetic engineering of genes in TAG biosynthesis pathway are important to achieve economic viability. To increase TAG content, oleaginous microalga Neochloris oleoabundans was genetically engineered with the endogenous enzyme lysophosphatidic acid acyltransferase (NeoLPAAT1) responsible for plastidial TAG biosynthesis Results NeoLPAAT1 was found to contain all canonical motifs attributed to LPAAT proteins, two hypothetical membrane-spanning domains and a putative chloroplast transit peptide, indicating as a member of plastidial LPAAT type 1 subfamily. The NeoLPAAT1-expression cassette integrated in N. oleoabundans transformant was confirmed by PCR. The neutral lipid content in the transformant detected by Nile red staining was 1.6-fold higher than in wild type. The NeoLPAAT1 transcript was twofold higher in the transformant than wild type. Considerably higher lipid quantity was found in the transformant than wild type: total lipid content increased 1.8- to 1.9-fold up to 78.99 ± 1.75% dry cell weight (DCW) and total lipid productivity increased 1.8- to 2.4-fold up to 16.06 ± 2.68 mg/L/day; while TAG content increased 2.1- to 2.2-fold up to 55.40 ± 5.56% DCW and TAG productivity increased 1.9- to 2.8-fold up to 10.67 ± 2.37 mg/L/day. A slightly altered fatty acid composition was detected in the transformant compared to wild type; polyunsaturated fatty acid (C18:2) increased to 19% from 11%. NeoLPAAT1-overexpression stability was observed in the transformant continuously maintained in solid medium over 150 generations in a period of about 6 years. Conclusions Our results demonstrate the considerably increased TAG content and productivity in N. oleoabundans by overexpression of plastidial NeoLPAAT1 that are important for products derived from microalgal TAG to achieve economic viability. Plastidial LPAAT1 can be a candidate for target genetic manipulation to increase TAG content in other microalgal species with desired characteristics for production of natural edible oils and biofuels.

A method was developed for the determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in edible oils, achieving similar limits of quantification than those obtained by online extraction methodologies, i.e., 0.5 mg/kg. The isolation of MOSH and MOAH was performed in a silver nitrated silica gel stationary phase prior to their analysis by gas chromatography–flame ionization detector (GC-FID). To improve the sensitivity, the simulated on-column injection method, using a suitable liner, was optimized. The method was validated at 0.5, 10.0 and 17.9 mg/kg, and recoveries ranged from 80 to 110%. Intra and inter-day precision were evaluated at the same levels, and relative standard deviation (RSD) was lower than 20%. The method was applied to a total of 27 samples of different types of oil previously analyzed in an accredited laboratory, detecting MOSH up to 79.2 mg/kg and MOAH up to 22.4 mg/kg.

Scylla serata shell was decomposed at various temperatures ranging from 700-1100 o C to obtain calcium oxide. Calcium oxide from decomposed Scylla serrata shell was characterized through X-Ray analysis, FTIR spectroscopy, and morphology analysis. Furthermore, decomposed Scylla serrata shell was used as catalyst for transesterification of tropical edible oils to form biodiesel. Biodiesel was characterized through density, viscosity, fatty acid value, and iodine number. The results showed that decomposed Scylla serrata shell at 900 o C could produce calcium oxide similar with standard, which was indicated from X-ray powder diffraction pattern of decomposed shell with JCPDS data. FTIR spectrum showed that main vibration of calcium oxide was observed at 393 cm -1 . Morphology analysis using SEM indicated that uniform calcium oxide was obtained after decomposition. The use of decomposed shell as base catalyst for transesterification of tropical edible oils resulted biodiesel with density, viscosity, fatty acid value, and iodine number appropriated with SNI standard. Keywords: transesterification, edible oils, biodiesel, Scylla serrata Abstrak (Indonesian) : Scyalla serrata telah didekomposisi pada berbagai suhu dari 700-1100 o C untuk diperoleh kalsium oksida. Kalsium oksida hasil dekomposisi dari cangkang Scylla serrata dikarakterisasi melalui pengukuran sinar X, analisis FTIR, dan analisis morfologi. Lebih lanjut, dekomposisi cangkang Scylla serrata digunakan sebagai katalis transesterifikasi minyak yang dimakan dari daerah tropis menjadi biodisel. Biodiesel dikarakterisasi melalui penentuan densitas, viskositas, nilai asam lemak, dan bilangan iod. Hasil penelitian menunjukkan bahwa dekomposisi cangkang Scylla serrata pada 900 o C dapat menghasilkan kalsium oksida mirip kalsium oksida standar yang diindikasikan dari pola difraksi XRD yang mirip data JCPDS. Spektrum FTIR menunjukkan vibrasi utama kalsium oksida teramati pada bilangan gelombang 393 cm -1 . Analisis morfologi menggunakan SEM menunjukkan bahwa bentuk yang lebih seragam diperoleh setelah proses dekomposisi. Penggunaan cangkang hasil dekomposisi sebagai katalis basa untuk transesterifikasi minyak yang dimakan dari daerah tropis menghasilkan biodisel dengan densitas, viskositas, nilai asam lemak, dan bilangan iod yang sesuai dengan standar SNI. Kata kunci: transesterifikasi, minyak yang dimakan dari daerah tropis, biodiesel, Scylla serrata

In this paper, we present comparatively different methods of pressure drop calculation in the gasket plate heat exchangers (PHEs), using correlations recommended in literature on industrial data collected from a vegetable oil refinery. The goal of this study was to compare the results obtained with these correlations, in order to choose one or two for practical purpose of pumping power calculations. We concluded that pressure drop values calculated with Mulley relationship and Buonopane & Troupe correlation were close and also Bond’s equation gave results pretty close to these but the pressure drop is slightly underestimated. Kumar correlation gave results far from all the others and its application will lead to oversize. In conclusion, for further calculations we will chose either the Mulley relationship or the Buonopane & Troupe correlation.

National audience; Palm oil is now the most consumed vegetable oil in the world. In Cameroon, it is widely used as red oil, which means unrefined, constituting the first food source of vitamin A. However, changes in food consumption of urban households in Cameroon are questioning the role and the part of red oil in the current consumption of fat in households. To answer these questions, a survey was carried out in Yaounde, a multicultural capital chosen because of the diversity of ethnic origins in its population. The present data gathered the results of two surveys carried out in the first half of 2016 in different districts of Yaounde, in the form of two Excel tables stored on the CIRAD Dataverse of the UMR System. Our purposive sampling comprises 124 housewives and 29 restaurant owners' practices of Yaounde. These surveys concern the consumption of edible oils (types of oil and quantities) and, concerning the red oil, the supply practices (supplier, frequency, price and volume), the perception of the quality, the denominations, uses and desired culinary properties to prepare traditional Cameroonian dishes. The diversity of socio-economic characteristics of households and restaurants, as well as the culture of the respondents are also characterized. Without claiming to be representative, these survey results from a large sample, present a picture as close as possible to the practices of housewives and restaurant owners in Yaounde. Regarding edible oils and particularly palm oil, these data will be useful to follow the evolution of edible oils consumption and their use, in Cameroon. It would be advisable to compare the situation of Cameroon to that of other African countries traditionally consumers of red palm oil. This could help verify the increasing tendency of refined oil consumption while there is an emerging growing interest in red oil quality for traditional dishes.; L’huile de palme est aujourd’hui la matière grasse végétale alimentaire la plus consommée au monde. Au Cameroun, elle est largement utilisée sous sa forme d’huile rouge, c’est-à-dire non raffinée, constituant la première source alimentaire de vitamine A. Cependant, les changements dans la consommation alimentaire des ménages urbains camerounais nous ont amenés à nous interroger sur le rôle et la part de l’huile rouge dans la consommation actuelle en corps gras des ménages au Cameroun, et plus particulièrement à Yaoundé, capitale multiculturelle du fait de la diversité d’origine ethnique de sa population. Les présentes données rassemblent, sous forme de deux tableaux Excel stockés sur le Dataverse de l’UMR System au CIRAD, les résultats de deux enquêtes effectuées au premier semestre 2016 dans les différents quartiers de Yaoundé, sur la base d’un échantillonnage raisonné de 124 ménagères et de 29 restauratrices de Yaoundé. Ces enquêtes portent sur la consommation d’huiles alimentaires (types d’huile et quantités) et, concernant l’huile rouge, sur les pratiques d’approvisionnement (fournisseur, fréquence, prix et volume), la perception de la qualité, les dénominations, les utilisations et les propriétés culinaires recherchées afin de préparer les plats traditionnels camerounais. La diversité des caractéristiques socioéconomiques des ménages et des restaurants, ainsi que la culture des personnes interrogées, sont également caractérisées. Sans prétendre être représentatifs, ces résultats d’enquêtes issus d’un échantillon conséquent présentent une photographie au plus près des pratiques des ménagères et des restauratrices de Yaoundé. Ces données seront utiles pour suivre l’évolution des consommations et pratiques d’utilisation des huiles alimentaires, en particulier de l’huile de palme au Cameroun. Il serait judicieux de comparer la situation du Cameroun avec celles d’autres pays africains traditionnellement consommateurs d’huile de palme rouge, afin de vérifier la tendance à la consommation accrue d’huile raffinée, tandis qu’émerge en parallèle, un intérêt croissant pour les plats traditionnels à base d’huile rouge et pour la qualité de cette huile.

Balıkesir Üniversitesi, Fen Bilimleri Enstitüsü, Kimya Ana Bilim Dalı, Çalışmada Balıkesir’deki yerel bir market veya aktardan temin edilen on beş çeşit yenilebilir yağ örneğindeki bazı eser elementlerin (As, Ba, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Sb, Sr ve Zn) derişimlerinin belirlenmesi amaçlanmıştır. Bu amaçla yağ örneklerine emülsiyon kırınımı ile ekstraksiyon yöntemi uygulanmıştır. Emülsiyonlar, 2 g yenilebilir yağ örneklerinin 2 mL % 7 Triton X-114 ve % 10 nitrik asit içeren çözelti ile karıştırılmasıyla oluşturulmuştur. Emülsiyon kırınımı için karışımlar iki faz ayrımı oluncaya kadar 80 0C’de su banyosunda ısıtılmıştır. Ardından ekstrakte olan metalleri içeren sulu faz ayrılarak indüktif eşleşmiş plazma kütle spektrometrisi (ICP-MS) ile tayin edilmiştir. Yenilebilir yağ örneklerindeki ortalama metal derişimleri μg kg-1 olarak Cr için 1,7-26, Fe için 20-3265, Ni için 2,1-64, Cu için 6,2-110, Zn için 42-1036, Cd için 0,22-3,7, Ba için 4,4-219, Pb için 1,1-71, Co için 0,041-1,8, As için 0,29-4,1 ve Sb için 0,30-5,0 aralığında bulunmuştur. Zeytin, mısır ve fındık yağlarında Mn derişimi, zeytin ve mısır yağında Sr derişimi ve soya yağında Mg derişimi gözlenebilme sınırının altında tespit edilmiştir. Diğer yağ örneklerindeki Mg, Mn ve Sr derişimleri sırasıyla 27-9323 μg kg-1, 1,8-743 μg kg-1 ve 1,5-134 μg kg-1 aralığında bulunmuştur. Yağ örneklerindeki ağır metal derişimleri literatür ve Türk Gıda Kodeksi Yönetmeliği’ndeki değerler ile karşılaştırılmıştır. Ağır metal derişimlerinin Türk Gıda Kodeksi’nin izin verdiği sınır değerlerin altında olduğu ve genel olarak literatür sonuçları ile uyumlu olduğu bulunmuştur. Ayrıca yöntemin doğruluğunun kontrolü için aynı işlemler uygulanarak sertifikalı referans yağ örneği (Enviro MAT HU-1 used oil) analiz edilmiş ve sonuçlar sertifikalı değerler ile uyumlu bulunmuştur., The aim of this work was to determine the concentration of some trace elements (As, Ba, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Sb, Sr and Zn) in fifteen types of edible oils obtained from a local market or herbalist shop in Balıkesir. For this purpose, an extraction induced by emulsion breaking (EIEB) procedure was applied to the edible oil samples. The emulsions were prepared by mixing 2 g of edible oil samples with 2 mL of a solution containg 7% (w/v) Triton X-114 and 10% (v/v) nitric acid. The emulsion breaking was performed by heating the mixtures in a water bath at 80 0C until two well-separated phases were formed. Then, the aqueous phase containing the extracted metals was collected and analysed using inductively coupled plasma mass spectrometry (ICP-MS). The mean concentration (in μg kg-1) of the metals found in the oil samples were: 1.7-26 for Cr, 20-3265 for Fe, 2.1-64 for Ni, 6.2-110 for Cu, 42-1036 for Zn, 0.22-3.7 for Cd, 4.4-219 for Ba, 1.1-71 for Pb,0.041-1.8 for Co, 0.29-4,1 for As, and 0.30-5.0 for Sb. The concentrations of Mn in olive, corn and hazelnut oil samples, Sr in olive and corn oil samples, and Mg in soybean oil were less than the detection limit. The concentration of Mg, Mn and Sr in the other oils varied from 27 to 9323 μg kg-1, from 1.8 to 743 μg kg-1, and from 1.5 to 134 μg kg-1, respectively. The concentration of the heavy metals in the studied oil samples were compared with Turkish Codex Food Regulations as well as with literature values. As a result, the concentrations of the metals were under the maximum values recommended by the Turkish Food Codex and in general harmony with literature results. Also, the certified reference material (Enviro MAT HU-1 used oil) was analysed using the same procedure in order to show the accuracy of the method. Results obtained were in agreement with certified values., Bu tez çalışması Balıkesir Üniversitesi Rektörlüğü Bilimsel Araştırma Projeleri Birimi tarafından 2018/030 nolu proje ile desteklenmiştir.