There is considerable interest in antioxidants from natural sources for food uses. Phenolic acids are excellent antioxidants, widely occurring in plants, but their applications in oil-based formulations is limited. In this study, a two-step chemoenzymatic lipophilization of phenolic acids with policosanols, which are long-chain aliphatic primary alcohols extracted from plant waxes, was carried out to improve their antioxidant activity against lipid oxidation. The resulting policosanyl phenolates showed eff ective antioxidant activities in linoleic acid model system and in cooked pork model system.

GC-MS total ion chromatogram of full chromatogram of yeast lipid extracts (positive values represent cells grown in the presence of oxygen while negative values represent cells grown without oxygen). STs: sterols; PLs: phospholipids; DAGs: diglycerides; SEs: sterol esters; TAGs: triglycerides.

When mixed with dairy fat, a small increase in dietary α-linolenic acid (from 0.6 to 0.8% of energy) enhances the α-linolenic acid storage in adipose tissue and significantly increases its conversion to highly unsaturated n-3 polyunsaturated fatty acids in the liver.

We evaluated the influence of maternal ingestion of a high fat diet with added flaxseed flour and flaxseed oil during pregnancy and lactation on the morphology and biochemical parameters of the aorta in the female offspring of diabetic rats 100 days of life. It was observed that experimental diets did not altered the biochemical parameters of their offspring when they reached adult age. However it is suggested that there was a beneficial action promoted by maternal consumption of flaxseed meal or flaxseed oil against aortic remodeling of offspring at 100 days of life.

The policosanyl phenolates were synthesized via a two-step route as shown in the figure. The intermediate vinyl esters were first chemically produced and subsequently esterified with policosanols catalyzed by Novozyme 435 (Candida antarctica lipase B).

HPTLC-densitometry is an alternative technique to the standard method for polar compound quantification in heated/frying vegetable oils. The method developed is fast, accurate, and repeatable with economic and environmental benefits.

Sixty-one volatiles were identified and significant differences were found in different processed flaxseed oils. Twelve major volatile compounds contributed to discrimination of different processed flaxseed oils. Flaxseed oil samples were distinguished from each other through PCA of E-nose data, suggesting that the E-nose can successfully discriminate different processed flaxseed oils.

Fatty acid profiles obtained by direct infusion MS were used to predict the species and genetic variety of pumpkin seed oils.

Effects of temperature and packaging atmosphere on rancidity and nutritional value related to oil composition in stored dried kernels of walnut (Juglans regia L.) cultivars. The present results are summarized in the bi-plot (combination of score and load plots) of Principal Component Analysis. Each color corresponds to each cultivar. Rhombuses, circles, squares, and triangles, corresponding to different storage conditions, indicate the position of each walnut sample in score plot. Daggers indicate the position of major fatty acids and indicators of rancidity in load plot.

Cooked brown rice showed higher extractable content tocopherols (Toc), tocotrienols (T3) and γ-oryzanol concentrations than uncooked brown rice. The major vitamin E homologs in cooked brown rice were α-Toc, α-T3 and γ-T3, of which the yields were enhanced with a longer cooking time.

A comparison study has been performed for tea seed oils (TSO) extracted from different methods and sources, which were oil from cold-pressing of tea seeds [TSO(CP)], oil from supercritical fluid extraction of seeds [TSO(SCF)], and oil from supercritical fluid extraction of tea seed cake [TSCO(SCF)]. The chemical composition, thermal stability, antioxidant properties, and physicochemical properties of the oils were determined.

Correlations between the oleic acid (C18:1) content of VOOs and the corresponding to (A) temperature of the major peak of crystallization phase (P_c) and (B) dynamic viscosities (µ). The aim of this work is to study not only thermal properties from thermal profiles (crystallization, melting, and oxidation curves) by DSC measurements, but also physical characterization (density and viscosity) as a function of temperature of VOOs from 14 different olive cultivars, in order to relate thermal and physical properties with chemical composition (FA). As can observed, there is a high correlation between temperature of the peak of crystallization phase, P_c, and FAs composition (C18:1). Moreover, although non good correlations between oil viscosity and fatty acid composition could be found, the viscosity tends to increase as the amount of C18:1 fatty acid.

Mesocarp cells from cv. “Arauco” drupes (about 160 days after full flowering, DAFF) showing a single, spherical, large oil droplet per cell. Oil biogenesis is complete at very early stages of fruit maturity. Findings remark on the convenience of early harvest (at a low fruit maturity index) to get the best combination of oil quantity and quality.

Olive ripeness affects the chemical composition of Azeradj extra-virgin olive oil.

Study describes the compositional changes including physicochemical characterization of Jatropha seed oil at three different stages of ripening (green: JO-I; yellow: JO-II; and brown: JO-III) using integrated analytical techniques (i.e. ¹H, ¹³C NMR, GC).

KF/CaO was used as a catalyst for the production of bio-fuel from cracking of Cornus wisoniana oil.