In vitro biological activities and fatty acid profiles of Pistacia terebinthus fruits and Pistacia khinjuk seeds

This study reports in vitro anticholinesterase, antioxidant and antimicrobial effects of the n-hexane, dichloromethane, ethanol and ethanol–water extracts prepared from Pistacia terebinthus L. fruits and Pistacia khinjuk Stocks seeds as well as their total phenolic and flavonoid contents, and fatty acid compositions. Ethanol and ethanol–water extracts of both species exhibited higher anticholinesterase activity than galanthamine. Among ABTS, DPPH and CUPRAC assays, the highest antioxidant capacity of the extracts was found in the last one. P. terebinthus ethanol extract being rich in flavonoid content showed the best cupric reducing effect. All extracts possessed no antimicrobial activity. The main fatty acid in P. terebinthus fruits (52.52%) and P. khinjuk seeds (59.44%) was found to be oleic acid. Our results indicate that P. terebinthus fruits and P. khinjuk seeds could be a good source of anticholinesterase compounds, and could be phytochemically investigated.     

Antioxidant activity of different parts of Pistacia khinjuk Stocks fruit and its correlation to phenolic composition

The fruits of Pistacia khinjuk Stocks were collected from Ilam province, Iran. The aim of this study was to analyse antioxidant capacity and phenolic composition of different parts of P. khinjuk fruit. The antioxidant capacity of extracts was measured using different assays: ferric reducing ability of plasma, 2,2-diphenyl-1-picrylhydrazyl and nitric oxide radical scavenging. The phenolic composition of P. khinjuk fruit is reported for the first time. Amongst different parts of the fruit analysed in this study, hull extract contained the highest total phenolic and flavonoid contents. We observed a high correlation between different antioxidant activity and total phenolic and flavonoid contents. Therefore, antioxidant capacity can be related to total phenolic and flavonoid contents. A correlation analysis revealed that ascorbic acid, gallic acid, rutin, caffeic acid, ferulic acid and sinapic acid were the phenolic compounds mainly responsible for antioxidant power of the fruit extracts.     

黑加仑籽油中脂肪酸成份的研究

本文系统地报道了应用GC、GC/MS技术剖析黑加仑油的主要成份,并与含有γ-亚麻酸的几种野生植物油的脂肪酸成份进行对照。本研究有助于我国黑加仑资源的进一步开发和利用。     

Improved Enzyme Stability in Lipase-Catalyzed Synthesis of Fatty Acid Ethyl Ester from Soybean Oil

In this work, we describe the optimization of the ethanolysis of soybean oil by the enzyme Lipozyme™ TL-IM in the lipase-catalyzed biodiesel synthesis and the improvement of the enzyme stability over repeated batches. The studied process variables were: reaction temperature, substrate molar ratio, enzyme content, and volume of added water. Fractional factorial design was used to analyze the variables so as to select those with higher influence on the reaction and then perform a central composite design to find the optimal reaction conditions. The optimal conditions found were: temperature, 26 °C; substrate molar ratio, 7.5:1 (ethanol/oil); enzyme content, 25% in relation to oil weight; and added water, 4% in relation to oil weight. Under these conditions, the yield conversion obtained was 69% in 12 h. The enzyme stability assessment in repeated batches was carried out by washing the immobilized enzyme with different solvents (n-hexane, water, ethanol, and propanol) after each batch. In the treatment with n-hexane, around 80% of the enzyme activity still remains after seven cycles of synthesis, suggesting its economical application on biodiesel production.     

GC-MS法分析植物油酸中的脂肪酸

植物油酸是以植物油的副产物 (皂角油 )为原料 ,经水解、精馏等工艺制成 ,常用作油漆、涂料的原料 ,也用以生产矿山浮选剂、乳化炸药、乳化农药、酰胺产品等 ,其中脂肪酸的组成日益引起人们重视 ,但未见植物油酸中脂肪酸组成的研究。本文用硫酸 -甲醇溶液作甲酯化试剂 ,以毛细管色谱 -质谱联用仪定性 ,气相色谱法定量 ,对植物油酸中的脂肪酸组成进行了分析 ,获得满意结果     

Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars

Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These beneficial traits, which are usually associated with the cultivar genotype, are highlighting the demand of identifying characteristics of olive oil that will ensure its authenticity. In this work, the fatty acid (FA) composition of 199 VOO samples from Koroneiki, Megaritiki, Amfissis, and Manaki cultivars was determined and studied by chemometrics. Olive cultivar greatly influenced the FA composition, namely, oleic acid (from 75.36% for Amfissis to 65.81% for Megaritiki) and linoleic acid (from 13.35% for Manaki to 6.70% for Koroneiki). Spearman’s rho correlation coefficients revealed differences and similarities among the olive oil cultivars. The use of the forward stepwise algorithm identified the FAs arachidonic acid, gadoleic acid, linoleic acid, α-linolenic acid, palmitoleic acid, and palmitic acid as the most significant for the differentiation of samples. The application of linear and quadratic cross-validation discriminant analysis resulted in the correct classification of 100.00% and 99.37% of samples, respectively. The findings demonstrated the special characteristics of the VOO samples derived from the four cultivars and their successful botanical differentiation based on FA composition.     

Determination of Fatty Acid Methyl Esters in Biodiesel Produced from Yellow Horn Oil by LC

A simple and accurate HPLC method with refractive index detection was developed to determine the main fatty acid methyl esters in biodiesel produced from yellow horn oil. Methyl linoleate, methyl linolenate, methyl arachidate, methyl stearate, methyl palmitate and methyl oleate were separated on a HIQ SIL C18W column using methanol as mobile phase. The method has good repeatability and precision, the intraday and interday RSD for both retention time and peak area was less than 3.2%. The LOD (S/N = 3) and LOQ (S/N = 9) were less than 0.004 and 0.015 mg mL⁻¹, respectively.     

聚氧化烯烃脂肪酸乙醇酰胺磺基琥珀酸单酯二钠的表面活性

聚氧化烯烃脂肪酸乙醇酰胺磺基琥珀酸单酯二钠的表面活性吴金川＊庄燕何志敏屠雨恩（天津大学化学工程研究所天津３０００７２）关键词聚氧化烯烃脂肪酸乙醇酰胺磺基琥珀酸单酯二钠，表面活性，临界胶束浓度，润湿力，起泡力，乳液稳定性１９９７－０２－２８收稿，１９９...     

Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Ximénez, Muscat of Alexandria, Tempranillo and Tintilla de Rota). A high content of UFAs was found in all the analyzed samples. Grape pomace oils generally had the same oleic acid (PUFA_ω-6) content as seed oils, and lower PUFA contents; they also had a markedly higher linolenic acid (PUFA_ω-3) content, improving the PUFA_ω-6/PUFA_ω-3 ratio. All the oil studied show good indicators of nutritional quality: low values of the atherogenicity (0.112–0.157 for pomace, 0.097–0.112 for seed) and thrombogenicity indices (0.30–0.35 for pomace, 0.28–0.31 for seed) and high values of the relationship between hypo- and hypercholesterolemic fatty acids (6.93–9.45 for pomace, 9.11–10.54 for seed). Three tocopherols were determined: α-, γ- and δ-tocopherol. Pomace oils have higher relative contents of α- and δ-tocopherol, whereas seed oils have higher relative contents of γ-tocopherol. A significantly higher content of total tocopherols has been found in pomace oil; it is higher in the oils from red varieties of pomace (628.2 and 706.6 mg/kg by-product), and in the oils from pomace containing stems (1686.4 mg/kg by-product). All the oils obtained can be considered as a source of vitamin E, and their consumption is beneficial for health.     

杏仁油的物化性能及其脂肪酸组成的分析

用３种不同溶剂萃取杏仁得到杏仁油,并对其物化常数进行测定。杏仁油用饱和氢氧化钾 甲醇皂化,再用甲醇 硫酸（体积比为４∶１）甲酯化后,将乙醚萃取液作气相色谱分析。太原杏仁油中脂肪酸的主要成分为油酸（Ｃ１８∶１,质量分数约６８％）和亚油酸（Ｃ１８∶２,质量分数约２５％）,少量棕榈酸（Ｃ１６∶０）、棕榈烯酸（Ｃ１６∶１）和硬脂酸（Ｃ１８∶０）,微量花生酸（Ｃ２０∶０）。     

Fatty Acid Composition of Tobacco Seed Oil and Synthesis of Alkyd Resin

The fatty acid composition of tobacco seed oil revealed that the oil is rich in unsaturated fatty acids, having linoleic acid （71.63%）, oleic acid （13.46%） and palmitic acid （8.72%） as the most abundant unsaturated and saturated fatty acids respectively. So the tobacco oil was characterized as semi-drying type on the basis of fatty acid composition. The synthesis of alkyd resin was carried out by alcoholysis or monoglyceride process using an alkali refined tobacco seed oil, pentaerythritol, cis-1,2,3,6-tetrahydrophthalic anhydride along with lithium hydroxide as catalyst. The alkyd resin so prepared was found to be bright and of low color with high gloss. The drying and hardness properties and adhesion of the tobacco seed oil derived alkyd resin were also found a bit superior to those of other alkyd resins of the same oil length. In addition, the water and acid resistance of the said alkyd was also found comparable to the other alkyds.     

烤鳗油的脂肪酸组成及其利用价值

用ＧＣ－ＭＳ法测定了烤鳗油脱腥前后的脂肪酸组成,并对其利用价值进行了评价。实验结果表明,经高温减压水蒸汽蒸馏脱腥处理后,烤鳗油中不饱和脂肪酸含量占其脂肪酸总量的７０％,二十碳五烯酸（ＥＰＡ）和二十二碳六烯酸（ＤＨＡ０含量分别达４．０１％和７．７３％。利用烤鳗油的结构特点,有可能开发出一系列特殊的保健品。     

栾树种油中脂肪酸组成的气相色谱-质谱分析

用乙醚抽提栾树种油,将样品皂化和甲酯化后,用毛细管质谱－色谱法（ＧＣ－ＭＳ）测定了栾树种油的脂肪酸组成,共鉴定出２１种成分,其不饱和脂肪酸相对含量为８８％,主要成分为二十碳烯酸和亚油酸,安们的相对含量分别为４４．９８％和３９．７５％。     

Heterogemini Surfactants Based on Fatty Acid Synthesis and Interfacial Properties

A series of novel nonionic surfactants based on fatty acids, each with two hydrophilic and two hydrophobic groups in the molecule (so-called Gemini surfactants), have been synthesized. The hydrophobic part of the surfactant, made from oleylnitrile, has a double bond in the middle of the chain to which the hydrophilic part is attached. One of the hydrophilic groups is a methyl-capped polyoxyethylene chain with 11 or 16 oxyethylene units, whereas the other is a secondary hydroxyl group. The reason for using the nitrile derivative of the fatty acid instead of a more conventional derivative such as an ester or amide is to achieve good hydrolytic stability, which is often demanded for cleaning applications. The cmc values of the surfactants were determined to be 0.2 and 0.4 mM for NIHG550 and NIHG750, respectively, using tensiometry and fluorescence. Pulsed-field gradient spin-echo NMR measurements gave similar but slightly higher values. The micelle size of NIHG750 was estimated to be on the order of 40 ?, as calculated from the self-diffusion coefficient. The dynamic surface tension, gamma(t), was measured in the range 1 ms-1 s using a maximum bubble pressure instrument and analyzed in terms of asymptotic solutions to the Ward and Tordai equation. The results suggest that at the beginning the adsorption is essentially diffusion-controlled. However, close to equilibrium, the DST decays are not consistent with a diffusion-controlled adsorption mechanism. One important result from the present work is that the heterogeminis seem to align better than conventional surfactants at the air-liquid and solid-liquid interfaces. Copyright 2001 Academic Press.     

Lipase-Catalyzed Synthesis of Cocoa Butter Equivalent from Palm Olein and Saturated Fatty Acid Distillate from Palm Oil Physical Refinery

Cocoa butter equivalent was prepared by enzymatic acidolysis reaction of substrate consisting of refined palm olein oil and palmitic?Cstearic fatty acid mixture. The reactions were performed in a batch reactor at a temperature of 60?°C in an orbital shaker operated at 160?RPM. Different mass ratios of substrates were explored and the compositions of the five major triacylglycerol (TAG) of the structured lipids were identified and quantified using cocoa butter-certified reference material IRMM-801. The reaction resulted in production of cococa butter equivent with TAG compostion (POP 26.6 %, POS 42.1, POO 7.5, SOS 18.0 %, and SOO 5.8 %) and melting temperature between 34.7 and 39.6?°C which is close to that of the cocoa butter. The result of this research demonstrated the potential use of saturated fatty acid distillate (palmitic and stearic fatty acids) obtained from palm oil physical refining process into a value-added product.     

Fatty Acid Composition and Physical Properties of Turkish Tree Hazel Nuts

The fatty acid composition and some physical properties of nuts of Turkish tree hazels were investigated. Average nut weight, diameter, shell thickness, percent kernel, and moisture content were determined. Oil content ranged between 64.48% and 71.92%. Oleic and linoleic acids was the predominant fatty acids, together representing 91.7% of the total. The amount of palmitic and stearic acids was low while palmitoleic, margaric, margaroleic, linolenic, arachidic, and gadoleic acids were present in trace amounts. This is the first report on the fatty acid composition of Turkish tree hazel. __________ Published in Khimiya Prirodnykh Soedinenii, No. 4, pp. 306–308, July–August, 2005.