Displaying publications 21 - 40 of 51 in total

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  1. Fulltext Effects of conjugated linoleic acid, fish oil and soybean oil on PPARs (α & γ) mRNA expression in broiler chickens and their relation to body fat deposits
    Royan M, Meng GY, Othman F, Sazili AQ, Navidshad B
    Int J Mol Sci, 2011;12(12):8581-95.
    PMID: 22272093 DOI: 10.3390/ijms12128581
    An experiment was conducted on broiler chickens to study the effects of different dietary fats (Conjugated linoleic acid (CLA), fish oil, soybean oil, or their mixtures, as well as palm oil, as a more saturated fat), with a as fed dose of 7% for single fat and 3.5 + 3.5% for the mixtures, on Peroxisome Proliferator-Activated Receptors (PPARs) gene expression and its relation with body fat deposits. The CLA used in this experiment was CLA LUTA60 which contained 60% CLA, so 7% and 3.5% dietary inclusions of CLA LUTA60 were equal to 4.2% and 2.1% CLA, respectively. Higher abdominal fat pad was found in broiler chickens fed with a diet containing palm oil compared to chickens in the other experimental groups (P ≤ 0.05). The diets containing CLA resulted in an increased fat deposition in the liver of broiler chickens (P ≤ 0.05). The only exception was related to the birds fed with diets containing palm oil or fish oil + soybean oil, where contents of liver fat were compared to the CLA + fish oil treatment. PPARγ gene in adipose tissue of chickens fed with palm oil diet was up-regulated compared to other treatments (P ≤ 0.001), whereas no significant differences were found in adipose PPARγ gene expression between chickens fed with diets containing CLA, fish oil, soybean oil or the mixture of these fats. On the other hand, the PPARα gene expression in liver tissue was up-regulated in response to the dietary fish oil inclusion and the differences were also significant for both fish oil and CLA + fish oil diets compared to the diets with palm oil, soybean oil or CLA as the only oil source (P ≤ 0.001). In conclusion, the results of present study showed that there was a relationship between the adipose PPARγ gene up-regulation and abdominal fat pad deposition for birds fed with palm oil diet, while no deference was detected in n-3 and n-6 fatty acids, as well as CLA on PPARγ down regulation in comparison to a more saturated fat. When used on its own, fish oil was found to be a more effective fat in up-regulating hepatic PPARα gene expression and this effect was related to a less fat deposition in liver tissue. A negative correlation coefficient (-0.3) between PPARα relative gene expression and liver tissue fat content confirm the anti-lipogenic effect of PPARα, however, the change in these parameters was not completely parallel.
    Matched MeSH terms: Soybean Oil/pharmacology*
  2. Extraction of phenanthrene and fluoranthene from contaminated sand using palm kernel and soybean oils
    Von Lau E, Gan S, Ng HK
    J Environ Manage, 2012 Sep 30;107:124-30.
    PMID: 22595079 DOI: 10.1016/j.jenvman.2012.04.029
    Experimental extraction tests are conducted to investigate feasibility of saturated palm kernel oil (PKO) and unsaturated soybean oil (SO) to extract polycyclic aromatic hydrocarbons (PAHs) from contaminated sand. The extraction rates and efficiencies for lowly contaminated (LC) and highly contaminated (HC) sands at temperatures of 30 °C and 70 °C are evaluated using empirical first order kinetic dissolution models. In LC sand, the extraction is dominated by the diffusion of PAHs adsorbed onto particle surfaces and the direct dissolution of PAH phase. In HC sand, a rapid diffusion of PAHs adsorbed onto particle surfaces and a direct dissolution of PAH phase occur followed by a slower diffusion of PAHs entrapped within the pores and micropores. Larger diffusion resistance during HC sand extractions results in an average 10.8% reduction in extraction efficiencies compared to LC sand. Increased temperature generally increases the mass transfer rates and extraction efficiencies. Additionally, the physicochemical properties of both oils and PAHs also determine the extent of PAH extraction into oil.
    Matched MeSH terms: Soybean Oil/chemistry*
  3. Fulltext The role of repeatedly heated soybean oil in the development of hypertension in rats: association with vascular inflammation
    Ng CY, Kamisah Y, Faizah O, Jaarin K
    Int J Exp Pathol, 2012 Oct;93(5):377-87.
    PMID: 22974219 DOI: 10.1111/j.1365-2613.2012.00839.x
    Thermally oxidized oil generates reactive oxygen species that have been implicated in several pathological processes including hypertension. This study was to ascertain the role of inflammation in the blood pressure raising effect of heated soybean oil in rats. Male Sprague-Dawley rats were divided into four groups and were fed with the following diets, respectively, for 6 months: basal diet (control); fresh soybean oil (FSO); five-time-heated soybean oil (5HSO); or 10-time-heated soybean oil (10HSO). Blood pressure was measured at baseline and monthly using tail-cuff method. Plasma prostacyclin (PGI(2) ) and thromboxane A(2) (TXA(2) ) were measured prior to treatment and at the end of the study. After six months, the rats were sacrificed, and the aortic arches were dissected for morphometric and immunohistochemical analyses. Blood pressure was increased significantly in the 5HSO and 10HSO groups. The blood pressure was maintained throughout the study in rats fed FSO. The aortae in the 5HSO and 10HSO groups showed significantly increased aortic wall thickness, area and circumferential wall tension. 5HSO and 10HSO diets significantly increased plasma TXA(2) /PGI(2) ratio. Endothelial VCAM-1 and ICAM-1 were significantly increased in 5HSO, as well as LOX-1 in 10HSO groups. In conclusion, prolonged consumption of repeatedly heated soybean oil causes blood pressure elevation, which may be attributed to inflammation.
    Matched MeSH terms: Soybean Oil/adverse effects*; Soybean Oil/chemistry
  4. Fulltext Discrimination of plant and animal derived MAG and DAG by principal component analysis of fatty acid composition and thermal profile data
    Nasyrah, A.R., Marikkar, J.M.N., Dzulkifly, M.H.
    International Food Research Journal, 2012;19(4):1497-1501.
    MyJurnal
    A study was carried out to distinguish mono- (MAG) and di-acylglycerol (DAG) from plant lipids such as sunflower, rapeseed and soybean oil, from those derived from animal fats such as lard, goat fat and beef fat using fatty acid and thermal profile data. MAG and DAG of both plant and animal lipids were synthesized according to a chemical glycerolysis method catalyzed by sodium hydroxide. MAG and DAG of individual lipid were isolated and purified using the standard column chromatography method and subjected to fatty acid analysis by gas chromatography (GC) and thermal analysis by differential scanning calorimetry (DSC). The application of principal component analysis (PCA) to the data collected from the individual instrumental technique showed that it was possible to distinctly classify MAG and DAG of plant lipids from those derived from animal fats.
    Matched MeSH terms: Soybean Oil
  5. Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends
    Fauzi SH, Rashid NA, Omar Z
    Food Chem, 2013 Apr 15;137(1-4):8-17.
    PMID: 23199984 DOI: 10.1016/j.foodchem.2012.09.086
    Blends of palm stearin (PS), palm kernel oil (PKO) and soybean oil (SBO) at certain proportions were formulated using a mixture design based on simplex-lattice (Design Expert 8.0.4 Stat-Ease Inc., Minneapolis, 2010). All the 10 oil blends were subjected to chemical interesterification (CIE) using sodium methoxide as the catalyst. The solid fat content (SFC), triacylglycerol (TAG) composition, thermal properties (DSC), polymorphism and microstructural properties were studied. Palm-based trans-free table margarine containing ternary mixture of PS/PKO/SBO [49/20/31 (w/w)], was optimally formulated through analysis of multiple isosolid diagrams and was found to have quite similar SMP and SFC profile as compared to the commercial table margarine. This study has shown chemical interesterification are effective in modifying the physicochemical properties of palm stearin, palm kernel oil, soybean oil and their mixtures.
    Matched MeSH terms: Soybean Oil/chemistry*
  6. Long-chain SFA at the sn-1, 3 positions of TAG reduce body fat deposition in C57BL/6 mice
    Gouk SW, Cheng SF, Mok JS, Ong AS, Chuah CH
    Br J Nutr, 2013 Dec 14;110(11):1987-95.
    PMID: 23756564 DOI: 10.1017/S0007114513001475
    The present study aimed to determine the effect of positional distribution of long-chain SFA in TAG, especially at the sn-1, 3 positions, on fat deposition using the C57BL/6 mouse model. Throughout the 15 weeks of the study, mice were fed with diets fortified with palm olein (POo), chemically interesterified POo (IPOo) and soyabean oil (SOY). Mice receiving the SOY-enriched diet gained significantly higher amounts of subcutaneous fat (P= 0·011) and total fat (P= 0·013) compared with the POo group, despite similar body mass gain being recorded. During normalisation with food consumption to obtain the fat:feed ratio, mice fed with the POo-enriched diet exhibited significantly lower visceral (P= 0·044), subcutaneous (P= 0·006) and total (P= 0·003) fat:feed than those fed with the SOY-enriched diet. It is noteworthy that mice fed with the IPOo-enriched diet gained 14·3 % more fat per food consumed when compared with the POo group (P= 0·013), despite their identical total fatty acid compositions. This was mainly attributed to the higher content of long-chain SFA at the sn-1, 3 positions of TAG in POo, which results in delayed absorption after deacylation as evidenced by the higher amounts of long-chain SFA excreted in the faeces of mice fed with the POo-enriched diet. Negative correlations were found between the subcutaneous, visceral as well as total fat accretion per food consumption and the total SFA content at the sn-1, 3 positions, while no relationships were found for MUFA and PUFA. The present results show that the positional distribution of long-chain SFA exerts a more profound effect on body fat accretion than the total SFA content.
    Matched MeSH terms: Soybean Oil/metabolism; Soybean Oil/chemistry
  7. Structure-property studies of thermoplastic and thermosetting polyurethanes using palm and soya oils-based polyols
    Mohammed IA, Al-Mulla EA, Kadar NK, Ibrahim M
    J Oleo Sci, 2013;62(12):1059-72.
    PMID: 24292358
    Palm and soya oils were converted to monoglycerides via transesterification of triglycerides with glycerol by one step process to produce renewable polyols. Thermoplastic polyurethanes (TPPUs) were prepared from the reaction of the monoglycerides which act as polyol with 4,4'-methylenediphenyldiisocyanate (MDI) whereas, thermosetting polyurethanes (TSPUs) were prepared from the reaction of glycerol, MDI and monoglycerides in one pot. Characterization of the polyurethanes was carried out by FT-IR, (1)H NMR, and iodine value and sol-gel fraction. The TSPUs showed good thermal properties compared to TPPUs as well as TSPUs exhibits good properties in pencil hardness and adhesion, however poorer in flexural and impact strength compared to TPPUs. The higher percentage of cross linked fraction, the higher degree of cross linking occurred, which is due to the higher number of double bond presents in the TSPUs. These were reflected in iodine value test as the highest iodine value of the soya-based thermosetting polyurethanes confirmed the highest degree of cross linking. Polyurethanes based on soya oil showed better properties compared to palm oil. This study is a breakthrough development of polyurethane resins using palm and soya oils as one of the raw materials.
    Matched MeSH terms: Soybean Oil/chemistry*
  8. Fulltext A high-fat diet enriched with low omega-6 to omega-3 fatty acid ratio reduced fat cellularity and plasma leptin concentration in Sprague-Dawley rats
    Tekeleselassie AW, Goh YM, Rajion MA, Motshakeri M, Ebrahimi M
    ScientificWorldJournal, 2013;2013:757593.
    PMID: 24294136 DOI: 10.1155/2013/757593
    This study was aimed to investigate the effects of dietary fatty acids on the accretion pattern of major fat pads, inguinal fat cellularity, and their relation with plasma leptin concentration. Forty Sprague-Dawley rats were randomly assigned into four groups and received the following diets for 22 weeks: (1) standard rat chow diet (CTRL), (2) CTRL + 10% (w/w) butter (HFAR), (3) CTRL + 3.33% (w/w) menhaden fish oil + 6.67% (w/w) soybean oil (MFAR), and (4) CTRL + 6.67% (w/w) menhaden fish oil + 3.33% (w/w) soybean oil (LFAR). Inguinal fat cellularity and plasma leptin concentration were measured in this study. Results for inguinal fat cellularity showed that the mean adipocyte number for the MFAR (9.2 ∗ 10⁵ ± 3.6) and LFAR (8.5 ∗ 10⁵ ± 5.1) groups was significantly higher (P < 0.05) than the rest, while the mean adipocyte diameter of HFAR group was larger (P < 0.05) (46.2 ± 2.8) than the rest. The plasma leptin concentration in the HFAR group was higher (P < 0.05) (3.22 ± 0.32 ng/mL), than the other groups. The higher inguinal fat cellularity clearly indicated the ability of the polyunsaturated fatty acids (PUFA) and butter supplemented diets to induce hyperplasia and hypertrophy of fat cells, respectively, which caused adipocyte remodeling due to hyperleptinemia.
    Matched MeSH terms: Soybean Oil/administration & dosage; Soybean Oil/pharmacology
  9. Effect of curcumin on aortic changes in ovariectomized rats fed with repeatedly heated soy oil: a preliminary electron microscopic study
    Rashid Jusoh A, Das S, Kamsiah J, Qodriyah HM, Faizah O
    Clin Ter, 2013;164(4):307-13.
    PMID: 24045513 DOI: 10.7417/CT.2013.1578
    Consumption of repeatedly heated soy oil has been linked with incidence of atherosclerosis particularly in oestrogen deficient states. In the present study, effect of curcumin extract on the prevention of atherosclerosis was evaluated.
    Matched MeSH terms: Soybean Oil/administration & dosage; Soybean Oil/adverse effects*
  10. New polyurethane nanocomposites based on soya oil
    Mohammed IA, Abd Khadir NK, Jaffar Al-Mulla EA
    J Oleo Sci, 2014;63(2):193-200.
    PMID: 24420063
    New polyurethane (PU) nanocomposites were prepared from a dispersion of 0 - 5% montmorillonite (MMT) clay with isocyanate and soya oil polyol that was synthesized via transesterification of triglycerides to reduce petroleum dependence. FT-IR spectra indicate the presence of hydrogen bonding between nanoclay and the polymer matrix, whereas the exfoliated structure of clay layers was confirmed by X-ray diffraction (XRD) and transmission electron microscopy (TEM). Optical microscopy, mechanical and thermal analyses were done to investigate significant improvement of the nanocomposites. The results showed PU-3% nanoclay (NC) showed optimum results in mechanical properties such as tensile and flexural strength but the lowest in impact strength.
    Matched MeSH terms: Soybean Oil*
  11. Fulltext Preparation and evaluation of water-in-soybean oil-in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane
    Muhamad II, Quin CH, Selvakumaran S
    J Food Sci Technol, 2016 Apr;53(4):1845-55.
    PMID: 27413211 DOI: 10.1007/s13197-015-2107-6
    The purpose of this study was to investigate the preparation of formulated water- in-soybean oil-in-water emulsions by repeated premix membrane emulsification method using a cellulose acetate membrane. The effect of selective membrane emulsification process parameters (concentration of the emulsifiers, number of passes of the emulsions through the membrane and storage temperature) on the properties and stability of the developed emulsions were also investigated. 1, 3, 6, 8-pyrenetetrasulfonic acid tetrasodium salt (PTSA) was used as a hydrophilic model ingredient for the encapsulation of bioactive substances. W/O emulsions with 7 wt% (weight percentage) PGPR displays homogeneous and very fine dispersions, with the median diameter at 0.640 μm. Meanwhile, emulsions prepared by membrane emulsification (fine W/O/W) showed the highest stability at Tween 80 concentrations of 0.5 wt.% (weight percentage). It concluded that at 7 wt.% (weight percentage) PGPR concentration and 0.5 wt.% (weight percentage) Tween 80 concentrations, the most uniform particles with minimum mean size of oil drops (9.926 μm) were obtained after four passes through the membrane. Thus, cellulose acetate membrane can be used for preparing a stable W/O/W emulsions by repeated premix ME due to low cost and relatively easy to handle.
    Matched MeSH terms: Soybean Oil
  12. Fulltext Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design
    Karupaiah T, Chuah KA, Chinna K, Matsuoka R, Masuda Y, Sundram K, et al.
    Lipids Health Dis, 2016 Aug 17;15(1):131.
    PMID: 27535127 DOI: 10.1186/s12944-016-0301-9
    BACKGROUND: Mayonnaise is used widely in contemporary human diet with widespread use as a salad dressing or spread on breads. Vegetable oils used in its formulation may be a rich source of ω-6 PUFAs and the higher-PUFA content of mayonnaise may be beneficial in mediating a hypocholesterolemic effect. This study, therefore, evaluated the functionality of mayonnaise on cardiometabolic risk within a regular human consumption scenario.

    METHODS: Subjects underwent a randomized double-blind crossover trial, consuming diets supplemented with 20 g/day of either soybean oil-based mayonnaise (SB-mayo) or palm olein-based mayonnaise (PO-mayo) for 4 weeks each with a 2-week wash-out period. The magnitude of changes for metabolic outcomes between dietary treatments was compared with PO-mayo serving as the control. The data was analyzed by ANCOVA using the GLM model. Analysis was adjusted for weight changes.

    RESULTS: Treatments resulted in significant reductions in TC (diff = -0.25 mmol/L; P = 0.001), LDL-C (diff = -0.17 mmol/L; P = 0.016) and HDL-C (diff = -0.12 mmol/L; P  0.05). Lipoprotein particle change was significant with large LDL particles increasing after PO-mayo (diff = +63.2 nmol/L; P = 0.007) compared to SB-mayo but small LDL particles remained unaffected. Plasma glucose, apolipoproteins and oxidative stress markers remained unchanged.

    CONCLUSIONS: Daily use with 20 g of linoleic acid-rich SB-mayo elicited reductions in TC and LDL-C concentrations without significantly changing LDL-C:HDL-C ratio or small LDL particle distributions compared to the PO-mayo diet.

    TRIAL REGISTRATION: This clinical trial was retrospectively registered with the National Medical Research Register, National Institute of Health, Ministry of Health Malaysia, (NMRR-15-40-24035; registered on 29/01/2015; https://www.nmrr.gov.my/fwbPage.jsp?fwbPageId=ResearchISRForm&fwbAction=Update&fwbStep=10&pk.researchID=24035&fwbVMenu=3&fwbResearchAction=Update ). Ethical approval was obtained from the National University of Malaysia's Medical Ethics Committee (UKM 1.5.3.5/244/SPP/NN-054-2011, approved on 25/05/2011).

    Matched MeSH terms: Soybean Oil/administration & dosage*
  13. Acrylamide formation in vegetable oils and animal fats during heat treatment
    Daniali G, Jinap S, Hajeb P, Sanny M, Tan CP
    Food Chem, 2016 Dec 01;212:244-9.
    PMID: 27374529 DOI: 10.1016/j.foodchem.2016.05.174
    The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat. Heating asparagine with various cooking oils and animal fat at 180°C produced varying amounts of acrylamide. The acrylamide in the different cooking oils and animal fat using a constant amount of asparagine was measured. Cooking oils were also examined for peroxide, anisidine and iodine values (or oxidation values). A direct correlation was observed between oxidation values and acrylamide formation in different cooking oils. Significantly less acrylamide was produced in saturated animal fat than in unsaturated cooking oil, with 366ng/g in lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein with 1442ng/g.
    Matched MeSH terms: Soybean Oil/chemistry*
  14. Fulltext Antioxidant efficacy of soybean cake extracts in soy oil protection
    Zamindar N, Bashash M, Khorshidi F, Serjouie A, Shirvani MA, Abbasi H, et al.
    J Food Sci Technol, 2017 Jun;54(7):2077-2084.
    PMID: 28720965 DOI: 10.1007/s13197-017-2646-0
    The aim of this study was to evaluate the presence and possibility of extracting compounds with antioxidant properties of soybean cake to extend the storage stability of soybean oil. Results showed that the highest DPPH radical scavenging activity was observed for sample to solvent ratio 1:25 while extracting by 70% ethanol for 3 h). The most phenolic compounds equivalents (Gallic acid) was observed for sample to solvent ratio 1:25 while extracting by 70% methanol for 14 h. In addition, the soybean cake extract at concentrations of 50, 100, 150 and 200 ppm in soybean oil could significantly lower the peroxide, diene and p-anisidine values of soy oil during storage at 65 °C.
    Matched MeSH terms: Soybean Oil
  15. Synthesis of vegetable-oil based polymer by terpolymerization of epoxidized soybean oil, propylene oxide and carbon dioxide
    Shaarani FW, Bou JJ
    Sci Total Environ, 2017 Nov 15;598:931-936.
    PMID: 28458211 DOI: 10.1016/j.scitotenv.2017.04.184
    Although carbon dioxide (CO2) is well known as one of the major green-house gases, it is also an economical C1 resource. Thus, CO2has been regarded as an appealing starting material for the synthesis of polymers, like polycarbonates by the reaction with epoxides. Herein the reaction between natural epoxidized soybean oil (ESO), propylene oxide (PO) and CO2under high pressure (4.0MPa) with the presence of Co-Zn double metal cyanide (Co-Zn DMC) catalyst was studied. Temperature and reaction time were varied accordingly and the products obtained were characterized by FTIR, GPC and1H NMR. The results obtained indicate the formation of polycarbonates in the samples collected with yields vary from 60 to 85%. The number average molecular weight (Mn) of the resultant polymer prepared at reaction temperature of 80°C and reaction time of 6h can reach up to 6498g/mol.
    Matched MeSH terms: Soybean Oil
  16. Structural difference of palm based Medium- and Long-Chain Triacylglycerol (MLCT) further reduces body fat accumulation in DIO C57BL/6J mice when consumed in low fat diet for a mid-term period
    Lee YY, Tang TK, Phuah ET, Karim NAA, Alitheen NBM, Tan CP, et al.
    Food Res Int, 2018 01;103:200-207.
    PMID: 29389606 DOI: 10.1016/j.foodres.2017.10.022
    Medium-and-Long Chain Triacylglycerol (MLCT) is a type of structured lipid that is made up of medium chain, MCFA (C8-C12) and long chain, LCFA (C16-C22) fatty acid. Studies claimed that consumption of MLCT has the potential in reducing visceral fat accumulation as compared to long chain triacylglycerol, LCT. This is mainly attributed to the rapid metabolism of MCFA as compared to LCFA. Our study was designed to compare the anti-obesity effects of a enzymatically interesterified MLCT (E-MLCT) with physical blend of palm kernel and palm oil (B-PKOPO) having similar fatty acid composition and a commercial MLCT (C-MLCT) made of rapeseed/soybean oil on Diet Induced Obesity (DIO) C57BL/6J mice for a period of four months in low fat, LF (7%) and high fat, HF (30%) diet. The main aim was to determine if the anti-obesity effect of MLCT was contributed solely by its triacylglycerol structure alone or its fatty acid composition or both. Out of the three types of MLCT, mice fed with Low Fat, LF (7%) E-MLCT had significantly (P<0.05) lower body weight gain (by ~30%), body fat accumulation (by ~37%) and hormone leptin level as compared to both the LF B-PKOPO and LF C-MLCT. Histological examination further revealed that dietary intake of E-MLCT inhibited hepatic lipid accumulation. Besides, analysis of serum profile also demonstrated that consumption of E-MLCT was better in regulating blood glucose compared to B-PKOPO and C-MLCT. Nevertheless, both B-PKO-PO and E-MLCT which contained higher level of myristic acid was found to be hypercholesterolemic compared to C-MLCT. In summary, our finding showed that triacylglycerol structure, fatty acid composition and fat dosage play a pivotal role in regulating visceral fat accumulation. Consumption of E-MLCT in low fat diet led to a significantly lesser body fat accumulation. It was postulated that the MLM/MLL/LMM/MML/LLM types of triacylglycerol and C8-C12 medium chain fatty acids were the main factors that contributed to the visceral fat suppressing effect of MLCT. Despite being able to reduce body fat, the so called healthful functional oil E-MLCT when taken in high amount do resulted in fat accumulation. In summary, E-MLCT when taken in moderation can be used to manage obesity issue. However, consumption of E-MLCT may lead to higher total cholesterol and LDL level.
    Matched MeSH terms: Soybean Oil
  17. Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system
    Daniali G, Jinap S, Sanny M, Tan CP
    Food Chem, 2018 Apr 15;245:1-6.
    PMID: 29287315 DOI: 10.1016/j.foodchem.2017.10.070
    This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest amount of acrylamide was produced from asparagine (5987.5µg/kg) and the lowest from phenylalanine (9.25µg/kg). A constant amount of asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at different temperatures (160, 180 and 200°C) and times (1.5, 3, 4.5, 6, 7.5min). The highest amount of acrylamide was found at 200°C for 7.5min (9317 and 8511µg/kg) and lowest at 160°C for 1.5min (156 and 254µg/kg) in both frying oils and both amino acids. Direct correlations have been found between time (R2=0.884), temperature (R2=0.951) and amount of acrylamide formation, both at p<0.05.
    Matched MeSH terms: Soybean Oil/chemistry*
  18. Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil
    Mokbli S, Sbihi HM, Nehdi IA, Romdhani-Younes M, Tan CP, Al-Resayes SI
    J Food Sci Technol, 2018 Jun;55(6):2170-2179.
    PMID: 29892118 DOI: 10.1007/s13197-018-3134-x
    Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis. The results showed that HSO possessed higher contents of oleic (44%) and linoleic (20%) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where α-tocotrienol (64%) was the major isomer. The total phenolic (91 μg/g oil) and flavonoid contents (18 μg/g oil) of the HSO were determined, and its antioxidant capacities, measured in terms of ABTS and DPPH radical-scavenging capacities, were 210 µM TEAC/g DW and 4.3 mM TEAC/g DW, respectively. The oxidative stability index (OSI) of the oil was 16 h at 110 °C. Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO. HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior. The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes.
    Matched MeSH terms: Soybean Oil
  19. Fulltext Stability Evaluations of Different Types of Vegetable Oil-based Emulsions
    Teh SS, Mah SH
    J Oleo Sci, 2018;67(11):1381-1387.
    PMID: 30404958 DOI: 10.5650/jos.ess18067
    The study was aimed at evaluating the effects of vegetable oils on emulsion stability. Palm olein (POo), olive oil (OO), safflower oil (SAF), grape seed oil (GSO), soybean oil (SBO) and sunflower oil (SFO) with different degree of saturation levels were chosen as major ingredient of oil phases. All the emulsions were stored at 4℃, 27℃ and 40℃ for 35 days and subjected to all the stability tests, including temperature variation, centrifuge test, cycle test, pH and slip melting point. The results indicated that POo exhibited the highest stability, followed by SAF, OO, GSO, SFO and SBO. In addition, the results implied that the degree of saturation levels of vegetable oils does give significant effect on emulsion stability based on the centrifuge testing for an approximate 30% usage level of oil. The POo-based emulsion exhibited good emulsion stability throughout the experimental period indicated that POo could be a good carrier oil for various applications in cosmetic industry.
    Matched MeSH terms: Soybean Oil/chemistry
  20. Fulltext Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure
    Zulkurnain M, Balasubramaniam VM, Maleky F
    Molecules, 2019 Aug 06;24(15).
    PMID: 31390764 DOI: 10.3390/molecules24152853
    Different fractions of fully hydrogenated soybean oil (FHSBO) in soybean oil (10-30% w/w) and the addition of 1% salt (sodium chloride) were used to investigate the effect of high-pressure treatments (HP) on the crystallization behaviors and physical properties of the binary mixtures. Sample microstructure, solid fat content (SFC), thermal and rheological properties were analyzed and compared against a control sample (crystallized under atmospheric condition). The crystallization temperature (Ts) of all model fats under isobaric conditions increased quadratically with pressure until reaching a pressure threshold. As a result of this change, the sample induction time of crystallization (tc) shifted from a range of 2.74-0.82 min to 0.72-0.43 min when sample crystallized above the pressure threshold under adiabatic conditions. At the high solid mass fraction, the addition of salt reduced the pressure threshold to induce crystallization during adiabatic compression. An increase in pressure significantly reduced mean cluster diameter in relation to the reduction of tc regardless of the solid mass fraction. In contrast, the sample macrostructural properties (SFC, storage modulus) were influenced more significantly by solid mass fractions rather than pressure levels. The creation of lipid gel was observed in the HP samples at 10% FHSBO. The changes in crystallization behaviors indicated that high-pressure treatments were more likely to influence crystallization mechanisms at low solid mass fraction.
    Matched MeSH terms: Soybean Oil/chemistry
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