Microbial Side-Chain Cleavage of Phytosterols by Mycobacteria in Vegetable Oil/Aqueous Two-Phase System

Microbial side-chain cleavage of natural sterols to 4-androstene-3,17-dione (AD) and 1,4-androstadiene-3,17-dione (ADD) by Mycobacteria has received much attention in pharmaceutical industry, while low yield of the reaction owing to the strong hydrophobicity of sterols is a tough problem to be solved urgently. Eight kinds of vegetable oils, i.e., sunflower, peanut, corn, olive, linseed, walnut, grape seed, and rice oil, were used to construct oil/aqueous biphasic systems in the biotransformation of phytosterols by Mycobacterium sp. MB 3683 cells. The results indicated that vegetable oils are suitable for phytosterol biotransformation. Specially, the yield of AD carried out in sunflower biphasic system (phase ratio of 1:9, oil to aqueous) was greatly increased to 84.8 % with 10 g/L feeding concentration after 120-h transformation at 30 °C and 200 rpm. Distribution coefficients of AD in different oil/aqueous systems were also determined. Because vegetable oils are of low cost and because of their eco-friendly characters, there is a great potential for the application of oil/aqueous two-phase systems in bacteria whole cell biocatalysis.     

常压火焰离子化质谱技术对食用植物油快速分析的初探

建立了常压火焰离子化质谱(Ambient flame ionization mass spectrometry,AFI-MS)快速分析食用植物油(橄榄油、芝麻油、花生油和葵花籽油)的方法。AFI-MS检出食用植物油(橄榄油、芝麻油、花生油和葵花籽油)中的26种甘油三酯和11种甘油二脂。AFI-MS分析显示,不同的食用植物油(橄榄油、芝麻油、花生油和葵花籽油)得到的质谱图轮廓信息不同。通过对不同食用植物油的甘油三酯相对峰强度进行分析,可初步归纳出食用植物油的类型。AFI-MS分析食用植物油的操作简单,普通的打火机就可以作为离子源用于食用植物油的分析。这种便捷的离子化技术可以用于食用植物油的快速分析。     

Rosemary (Rosmarinus officinalis L.) extract

The restriction to the use of synthetic antioxidants has fostered the research on natural antioxidants, taking into account that the prolonged usage of these substances can harm seriously the human being provoking degenerative diseases. In the present study, the antioxidant effect of the ethanolic rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of edible vegetable oils was investigated by means of the pressurized differential scanning calorimetry (PDSC) and oven test techniques. The rosemary extract, at the concentration of 2,000 mg kg^?1, as well as the synthetic antioxidant tert-butylhydroquinone (TBHQ) at the concentrations of 100 and 200 mg kg^?1 were added to samples of sunflower oil, corn oil, and soybean oil. The fatty acid profiles of the vegetable oils were determined by gas chromatography–mass spectrometry confirming the elevated contents of unsaturated fatty acids. The thermogravimetric analysis showed that the rosemary extract is stable at the frying temperature of the oils. The results of the oxidative stability demonstrated that the extract of Rosmarinus officinalis displayed a more effective protective action in the PDSC technique, when compared with the synthetic antioxidant TBHQ, indicating that it is a promising source of natural antioxidants for edible vegetable oils.     

Analytical Method Validation and Determination of Iron and Phosphorus in Vegetable Oil by Inductively Coupled Plasma–Mass Spectrometry with Microwave Assisted Digestion

Inductively coupled plasma–mass spectrometric determination of iron and phosphorus in three vegetable oils (soybean, coconut, and sunflower) was validated for the intermediate precision, trueness, linearity, and quantitation limit. The overall precision (n?=?5) for the analytes, which were above the method’s practical limit of quantification, were less than 2% relative standard deviation and the same as the laboratory control, NIST-SRM-1849a. Trueness was demonstrated with spike recoveries of the analytes in all vegetable oils at limit of quantification-level spiking. Although good linearity (regression coefficient greater than 0.9990) obtained, the recovery of phosphorus (156–189%) was high, possibly due to oil matrix enhancement, compared to the recovery of iron (91–106%). For soybean oil, sunflower oil, coconut oil, and medium chain triglycerides, the concentrations (mg/kg) of iron were in the range of 0.10–1.47, 0.09–1.51, 0.20–0.35, and 0.09–0.13, respectively. Similarly, phosphorus concentrations (mg/kg) were in the range of 0.77–124.56, 0.49–125.57, 0.52–9.72, and 0.85–11.90, respectively. The study achieved considerably low instrument-based practical limits of quantification for iron (0.005?mg/kg) and phosphorus (0.05?mg/kg), which are fivefold lower than the AOAC Official Method 2015.06. The high instrument sensitivity and selectivity of the method allow the determination of trace levels of iron and phosphorus in vegetable oils with good precision and trueness.     

Analysis of sterols in vegetable oils using off-line SFC/capillary GC-MS

Summary The analysis of sterols in vegetable oils by off-line SFC followed by capillary GC-MS is described. The fractionation of the sterols from the complex oil matrix is achieved by SFC on aminopropyl silicagel in less than 8 minutes. Injection and collection of the sterol fraction is fully automated and time controlled. The sterols are analysed without derivatisation by capillary GC-MS. Identification is performed by full scan electron ionisation and quantitation is carried out by extracted ion chromatography at m/e 107, with cholesterol as internal standard. The analyses of the sterols from the sunflower oil and two olive oils illustrate the possibilities of the method.     

Analysis of the thermal decomposition of commercial vegetable oils in air by simultaneous TG/DTA

This work presents a study of the thermal decomposition of commercial vegetable oils and of some of their thermal properties by termogravimetry (TG), derivative termogravimetry (DTG) and by differential thermal analysis (DTA). Canola, sunflower, corn, olive and soybean oils were studied. A simultaneous SDT 2960 TG/DTA from TA Instruments was used, with a heating rate of 10 K min^-1 from 30 to 700°C. A flow of 100 mL min^-1 of air as the purge gas was used in order to burnout the oils during analysis to estimate their heat of combustion. From the extrapolated decomposition onset temperatures obtained from TG curves, it can be seen that corn oil presents the highest thermal stability (306°C), followed by the sunflower one (304°C). Olive oil presents the lowest one (288°C). The heat of combustion of each oil was estimated from DTA curves, showing the highest value for the olive oil. Except for corn oil, which presents a significantly different thermal decomposition behavior than the other oils, a perfect linear correlation is observed, with negative slope, between the heat of combustion of an oil and its respective extrapolated onset temperature of decomposition in air. This revised version was published online in August 2006 with corrections to the Cover Date.     

An investigation of frequently consumed edible oils in Turkey in terms of omega fatty acids

The fatty acid profiles of frequently consumed oils and crops cultivated in Turkey were investigated in regard to omega fatty acids. Analyses were carried out on commercially sold oils, sunflower, olive, and fish oils, and oils extracted from fatty seeds of hazelnut, walnut, olive, sunflower, poppy, sesame, and pumpkin, and butter produced in Turkey. Hazelnut and olive oils were found to be rich in omega-9 (oleic acid 18:1), walnut, poppy seed, sesame, and pumpkin seed were rich in omega-6 (linoleic acid 18:2), and butter was rich in short chain fatty acids and omega-9. Fish oil, from mackerel, was the richest in omega-3 fatty acids and fatty acid diversity. There were some alterations between commercially sold oils and oils extracted from seeds in regard to fatty acid percentages and variety.     

Characterization of Brominated Vegetable Oils by Normal and Reversed Phase Liquid Chromatography

Abstract

Brominated vegetable oils are characterized by normal and reversed phase chromatography using UV absorbance detection at 220 nm. A series of seven brominated vegetable oil preparations are transesterified using acid methanolysis and the resulting dibromo-, tetrabromo- and hexabromostearate components quantitated by HPLC. The identification of the oils compare favorably with results obtained by gas chromatography.     

Fatty Acids of Vegetable Oils as Components of Anti-Wear Diesel-Fuel Additives

Russian Journal of Applied Chemistry - Comparative study of fatty acids isolated from vegetable (sunflower and cotton-seed) oils and tall oil fatty acids was carried out as regards the possibility...     

The comparison of solid phase microextraction-GC and static headspace-GC for determination of solvent residues in vegetable oils

The objective of these investigations has been the determination of volatile organic compounds including residue solvents present in vegetable oil samples. Some olive oil, rape oil, sunflower oil, soy-bean oil, pumpkin oil, grape oil, rice oil as well as hazel-nut oil samples were analysed. Among residue solvents the following compounds have been mentioned: acetone, n-hexane, benzene, and toluene. Some experiments for the solid phase microextraction (SPME)-GC-flame ionisation detection (FID) were performed to examine extraction conditions such as fiber exposure time, temperature of extraction, and temperature of desorption. Various SPME fibers such as polydimethylsiloxane, Carboxen/polydimethylsiloxane and polydimethylsiloxane/divinylbenzene coatings were used for the isolation of tested compounds from vegetable oil samples. After optimisation of SPME, real vegetable oil samples were examined using SPME-GC/MS. Based on preliminary experiments the qualitative and quantitative analyses for the determination of acetone, n-hexane, benzene and toluene were performed by SPME-GC-FID and static head-space (SHS)-GC-FID methods. The regression coefficients for calibration curves for the examined compounds were R(2) > or = 0.992. This shows that the used method is linear in the examined concentration range (0.005-0.119 mg/kg for SPME-GC-FID and 0.003-0.728 mg/kg for SHS-GC-FID). Chemical properties of analysed vegetable oils have been characterised by chemometric procedure (cluster analysis).     

气相色谱-质谱法测定植物油中8种维生素E及其在芝麻油真伪鉴别方面的应用

建立了气相色谱-质谱（GC-MS）同时测定植物油中α-、β-、γ-、δ-生育酚和α-、β-、γ-、δ-生育三烯酚等8种维生素E的分析方法。植物油样品经甲醇超声提取、浓缩、定容,在分时段选择离子监测（SIM）模式下分离分析,采用外标法进行定量。结果表明,8种维生素E可实现基线分离;在0.01~1 mg/L范围内,所有目标物均呈良好线性关系,相关系数均大于0.99;检出限和定量限分别为0.03~0.25 mg/kg和0.10~0.83 mg/kg;在芝麻油中分别添加10、50和250 mg/kg 3个水平的8种维生素E进行加标试验,平均回收率为87.5%~107.4%,相对标准偏差（RSD）≤ 7.5%。所建立的方法简单、准确、可靠,且灵敏度高,可用于测定植物油中8种维生素E的含量。采用上述方法对芝麻油、大豆油、菜籽油、葵花籽油、花生油、玉米油和棕榈油等7种共75个植物油样品中维生素E的含量进行测定。结果显示,芝麻油与其他6种植物油中的8种维生素E的组成和含量均有显著差异性,因此该方法可作为芝麻油掺入其他植物油的特征鉴定指标。     

Effect of structure on properties of polyols and polyurethanes based on different vegetable oils

We synthesized six polyurethane networks from 4,4′‐diphenylmethane diisocyanate and polyols based on midoleic sunflower, canola, soybean, sunflower, corn, and linseed oils. The differences in network structures reflected differences in the composition of fatty acids and number of functional groups in vegetable oils and resulting polyols. The number average molecular weights of polyols were between 1120 and 1300 and the functionality varied from 3.0 for the midoleic sunflower polyol to 5.2 for the linseed polyol. The functionality of the other four polyols was around 3.5. Canola, corn, soybean, and sunflower oils gave polyurethane resins of similar crosslinking density and similar glass transitions and mechanical properties despite somewhat different distribution of fatty acids. Linseed oil–based polyurethane had higher crosslinking density and higher mechanical properties, whereas midoleic sunflower oil gave softer polyurethanes characterized by lower T_g and lower strength but higher elongation at break. It appears that the differences in properties of polyurethane networks resulted primarily from different crosslinking densities and less from the position of reactive sites in the fatty acids. © 2004 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 42: 809–819, 2004     

Analyses of Vegetable Oil Triglyceride Molecular Species by Reversed Phase High Performance Liquid Chromatography

Abstract

Triglyceride molecular species (TGMS) of 10 vegetable oils (olive, soybean, sunflower, corn, cottonseed, pumpkin seed, peanut, safflower, canola and palm oil) were separated and analyzed quantitatively by gradient, reversed phase high performance liquid chromatography with a flame ionization detector (FID). Identification of TGMS was made by comparison of experimental and calculated theoretical carbon numbers (TCN). The relationship between elution time and calculated TCN of each TGMS was linear. The FID response (area percent) was determined to be linear or proportional to weight percent. Nine of the oils showed significant differences between observed TGMS composition and     

Comparative properties of Amazonian oils obtained by different extraction methods

Pequi (Caryocar brasiliense Camb.), baba?u (Orbignya phalerata Mart.), buriti (Mauritia flexuosa), and passion fruit (Passiflora edulis) oils were studied to determine their antibacterial, antioxidant and cytotoxic activities, as well as their total phenol and carotenoid contents. The fatty acid contents were determined by GC-MS. The three types of passion fruit oils studied were refined, cold pressed or extracted from seeds in a Soxhlet apparatus. The oils thus obtained showed differences in antioxidant activity and carotenoid content, but were similar in regard to total phenols. Buriti and pequi had the highest carotenoid contents, while refined and cold pressed passion fruit oil displayed the highest antioxidant activity. Pequi oil was the only oil to display antibacterial and cytotoxic activity.     

Evaluation of oxidative stability of vegetable oils enriched with herb extracts by EPR spectroscopy

Vegetable oils are important constituents of a healthy diet. Still, unsaturated fatty acids present in vegetable oils are susceptible to oxidation, which leads to undesirable changes in sensory, chemical and nutritional properties of oils. To prevent this problem, antioxidants are applied with herbs and spices being one of the most important sources of natural antioxidants. Electron paramagnetic resonance spectroscopy (EPR) can be used to detect free radicals, which are the short-lived intermediates of lipid oxidation, and to monitor changes in oxidation susceptibility. In this study, the ESR spin trapping technique was used as a potential method for the evaluation of the resistance to free radical formation in rapeseed and sunflower oils enriched with herb extracts. The antioxidant effect of herb extracts on vegetable oils was also investigated by measuring their ability to scavenge DPPH free radical using EPR spectroscopy. The herb extracts generally improved the radical scavenging properties of sunflower and rapeseed oils but their influence on the onset of rapid lipid oxidation as measured by spin-trapping EPR depended on the type of oil and on the extract concentration.     

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris L.), and oregano (Origanum vulgare L.) extracts at three different concentrations and synthetic antioxidant (BHA). The fatty acid composition of studied oils was determined by gas chromatography mass spectrometry to evaluate the content of unsaturated fatty acids that are sensitive to oxidation process. Oil samples were heated in the DSC at different heating rates (4.0, 7.5, 10.0, 12.5, and 15.0 °C min^?1) and oxidation kinetic parameters (activation energy, pre-exponential factor, and oxidation rate constant) were calculated. The results showed that the oxidative stability of sunflower oil samples enriched with oregano extracts and soybean oil supplemented with thyme extracts was improved compared to samples without the addition of herbal plant extracts and the synthetic antioxidant.     

Trace analysis of heavy metals in groundwater samples by ion chromatography with post-column reaction and ultraviolet-visible detection

A rapid and automated method for the analysis of alpha-, gamma- and delta-tocopherols in vegetable oils is reported. Continuous extraction of vitamin E isomers from oil samples dissolved in Triton X-114 in the presence of methanol-hexane is achieved and coupled on-line with the chromatographic system. Using an acetic acid/sodium acetate buffer in a methanol-water (97:3) solution as the mobile phase, a C18 stationary phase and electrochemical detection in the coulometric mode, alpha-, gamma- and delta-tocopherol isomers can be successfully analyzed within 17 min. Thirteen commercially available oils of olive, sunflower, corn and seed mixtures were analyzed using 2,2,5,7,8-pentamethyl-6-chromanol as internal standard. The results obtained using three methodologies, one of them including classical sample treatment for liposoluble vitamin analysis, were in good agreement. To validate the proposed method, analysis of the only BCR Reference Material available, with a certified content of alpha-tocopherol (margarine CRM 122), was carried out using the automated methodology, the results found being in agreement with the certified value.     

Extraction of male steroids and progesterone from water by vegetable oil gels and their determination by partial filling capillary micellar electrokinetic chromatography

Microemulsion gels were synthetized from macadamia, linseed, olive, walnut, rapeseed, sesame, and coconut oils and frying oil made from sunflower, palm, and rapeseed oils. The gels were similar as polyacrylamide–based gels with exception of replacing dodecyl sulfate with vegetable oils. The gels were modified with celluloses, cotton, or lignin to make the emulsions sustainable for water purification. They were used to compare sorption properties when they were used as solid‐phase adsorbents in isolation of steroids from water. Hydrophobicity features of the gels were compared by detecting adsorption and extraction efficiency of nonpolar androstenedione, testosterone, and progesterone, which exist in wastewater and drinking water. Quantification was done with partial filling–micellar electrokinetic chromatography with 29.5 mM sodium dodecyl sulfate–3.4 mM sodium taurocholate as the micelle and 20 mM ammonium acetate (pH 9.68) as the electrolyte. UV‐detection was used. Methanol was the best eluent for extraction of steroids from gels. The highest recoveries were from frying oil and rapeseed oil gels modified with celluloses. They also possessed the best floating properties on water surface. Lignin modified gels were too hydrophilic, when in touch with water they filled up with water. They also had the lowest capacity.     

High-pressure phase equilibria of binary and ternary mixtures of carbon dioxide,triglycerides and free fatty acids: Measurement and modeling with the GC-EOS

Vapor–liquid equilibria were measured for binary systems including carbon dioxide and free fatty acids such as oleic and linoleic acid, triglycerides as triolein or vegetable oils as sunflower oil, and modelled by the Group Contribution Equation of State (GC-EoS). Binary group parameters used in the calculation and prediction of CO₂–triglycerides systems were obtained from the literature but in the case of CO₂-free fatty acids, binary group parameters were adjusted through a parameterization strategy. At the end, a unique set of parameters could be established to model systems of vegetable oils at high pressures in the presence of CO₂. Moreover, a strategy to calculate the two-phase region in a ternary diagram was also studied. The good correspondence between theoretical and experimental results suggests that the strategy and the set of binary group parameters proposed in this work can be reliable predictive tools for using GC-EoS to describe systems involving vegetable oils with a composition based mainly in free fatty acids and triglycerides, such as those which can be encountered, for example, in oil deacidification processes using supercritical CO₂.     

Isotope dilution gas chromatography with mass spectrometry for the analysis of 4‐octyl phenol, 4‐nonylphenol,and bisphenol A in vegetable oils

By the combination of solid‐phase extraction as well as isotope dilution gas chromatography with mass spectrometry, a sensitive and reliable method for the determination of endocrine‐disrupting chemicals including bisphenol A, 4‐octylphenol, and 4‐nonylphenol in vegetable oils was established. The application of a silica/N‐(n‐propyl)ethylenediamine mixed solid‐phase extraction cartridge achieved relatively low matrix effects for bisphenol A, 4‐octylphenol, and 4‐nonylphenol in vegetable oils. Experiments were designed to evaluate the effects of derivatization, and the extraction parameters were optimized. The estimated limits of detection and quantification for bisphenol A, 4‐octylphenol, and 4‐nonylphenol were 0.83 and 2.5 μg/kg, respectively. In a spiked experiment in vegetable oils, the recovery of the added bisphenol A was 97.5–110.3%, recovery of the added 4‐octylphenol was 64.4–87.4%, and that of 4‐nonylphenol was 68.2–89.3%. This sensitive method was then applied to real vegetable oil samples from Zhejiang Province of China, and none of the target compounds were detected.