Standard methods for the analysis of oils, fats and derivatives. 7th Revised and enlarged edition. Oxford, London, Edinburgh, Boston, Palo Alto, Melbourne: Blackwell Scientific Publication, 1987. 347 pp. 55 Ł, ISBN 0-632-01586-1
About: This article is published in Acta Biotechnologica.The article was published on 1988-01-01. It has received 206 citations till now.
Citations
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TL;DR: The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.
Abstract: Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.
297 citations
TL;DR: The principal themes of the review highlight the development and application of chromatographic techniques for the isolation, purification, separation and detection of the title compounds and common trends and methodological variability are illustrated.
Abstract: This paper reviews recently published chromatographic methods for the analysis of plant sterols in various sample matrices with emphasis on vegetable oils. An overview of structural complexities and biological/nutritional aspects including hypocholesterolemic activities of phytosterols is provided in the Section 1. The principal themes of the review highlight the development and application of chromatographic techniques for the isolation, purification, separation and detection of the title compounds. Pertinent gas chromatographic and high-performance liquid chromatographic methods from the literature are tabulated to illustrate common trends and methodological variability. The review also covers specific analyses of natural/synthetic standard mixtures to shed light on potential applicability in plant sample assays. Examples of combined chromatographic techniques linked in tandem for the analysis of complex samples are included. Elution characteristics of sterol components are discussed in the context of analyte substituent effects, structural factors and stationary/mobile phase considerations.
277 citations
TL;DR: In this article, the authors evaluated five enzyme-mixtures (Protex 7L, Alcalase 2.4L, Viscozyme L, Natuzyme, and Kemzyme) for extracting the oil and protein recovery from sesame seeds during an enzyme-assisted aqueous extraction (EAAE) process.
Abstract: In the present work we evaluated five enzyme-mixtures (Protex 7L, Alcalase 2.4L, Viscozyme L, Natuzyme, and Kemzyme) for their effectiveness in extracting the oil and protein recovery from sesame seeds during an enzyme-assisted aqueous extraction (EAAE) process. Alcalase 2.4L was found to be the best for attaining a high oil yield (57.4% of the total oil content in the seed), whereas, the maximum amount of protein (87.1% of the total seed protein), was recovered in the aqueous phase with Protex 7L. The quality attributes such as fatty acids profile, density, refractive index, free fatty acid contents, iodine value, colour, saponification number and unsaponifiable matter of the sesame oil, extracted by aqueous enzymatic process, were comparable with that of the control (oil extracted without enzyme treatment) and hexane-extracted oil (HEO), revealing no significant (p > 0.05) variations among oils, produced by either of the methods. The oxidative stability state of the enzyme-extracted oil (EEO) was noted to be considerably improved relative to the control and HEO. The amount of tocopherols for the oils, produced by the enzyme–adjuvant was found to be higher than the control and HEO. An appreciable increase in the antioxidant activity as assessed by determinations of total phenolic contents, DPPH radical scavenging capacity, and inhibition of linoleic acid oxidation of EEO was also established. Overall, the present results revealed improvement in the quality of the EEO while a major portion of the food grade protein was also extracted in the aqueous phase.
179 citations
Journal Article•
TL;DR: In this article, the authors describe the general characteristics of the oil obtained from the seeds of plants grown in Slovenia and of comparing it to camelina oil from other countries, determined some physico-chemical properties, fatty acid composition, iodine and saponification value and followed its oxidative stability under different storage conditions.
Abstract: Summary Camelina sativa is a cruciferous oilseed plant. With the aim of describing the general characteristics of the oil obtained from the seeds of plants grown in Slovenia and of comparing it to camelina oil from other countries we determined some physico-chemical properties, fatty acid composition, iodine and saponification value and followed its oxidative stability under different storage conditions. The density at 20 °C was (0.927 0.0001) g/cm 3 and the refractive index reached 1.4756 0.0001 at 25 °C. The analysis of fatty acids showed 10.3 % of saturated and 55.8 % of polyunsaturated acids, with 16.9 % of linoleic (C18:2), 35.2 % of -linolenic (C18:33) and 1.6 % of erucic acid (C22:1). Determination of oxidative stability of this highly unsaturated oil revealed that the formation of primary oxidation products was affected by photooxidation. The peroxide value, PV, of fresh oil was (2.38 0.01) meq O2/kg, while after 1 month in daylight at room temperature PV reached (21.0 0.1) meq O2/kg. When stored in darkness PV was (8.12 0.08) meq O2/kg. In the fresh oil, the p-anisidine value, AV, was 6.2 0.1, after 11 months at room temperature 10.4 0.1, and after the same time at 8 °C in darkness 7.1 0.1. Susceptibility to oxidation of camelina oil was measured by the Rancimat test and expressed as the induction period. In fresh camelina oil the induction period was 4.8 h.
159 citations
TL;DR: Three different HPLC detection systems were compared for the determination of tocopherols and tocotrienols in olive oil: fluorescence and diode array connected in series, ultraviolet, and evaporative light scattering.
Abstract: Three different HPLC detection systems were compared for the determination of tocopherols and tocotrienols in olive oil: fluorescence and diode array connected in series, ultraviolet, and evaporative light scattering The best results were obtained with the fluorescence detector, which was successfully applied in the quantification of tocopherols and tocotrienols in 18 samples of Portuguese olive oils To support the validity of the method, the parameters evaluated were linearity, detection limits, repeatability, and recovery All of the studied samples showed similar qualitative profiles with six identified compounds: alpha-T, beta-T, gamma-T, delta-T, alpha-T3, and gamma-T3 Alpha-tocopherol (alpha-T) was the main vitamin E isomer in all samples ranging from 93 to 260 mg/kg The total tocopherols and tocotrienols ranged from 100 to 270 mg/kg Geographic origin did not seem to influence the tocopherol and tocotrienol composition of the olive oils under evaluation
123 citations
References
More filters
TL;DR: The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.
Abstract: Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.
297 citations
TL;DR: The principal themes of the review highlight the development and application of chromatographic techniques for the isolation, purification, separation and detection of the title compounds and common trends and methodological variability are illustrated.
Abstract: This paper reviews recently published chromatographic methods for the analysis of plant sterols in various sample matrices with emphasis on vegetable oils. An overview of structural complexities and biological/nutritional aspects including hypocholesterolemic activities of phytosterols is provided in the Section 1. The principal themes of the review highlight the development and application of chromatographic techniques for the isolation, purification, separation and detection of the title compounds. Pertinent gas chromatographic and high-performance liquid chromatographic methods from the literature are tabulated to illustrate common trends and methodological variability. The review also covers specific analyses of natural/synthetic standard mixtures to shed light on potential applicability in plant sample assays. Examples of combined chromatographic techniques linked in tandem for the analysis of complex samples are included. Elution characteristics of sterol components are discussed in the context of analyte substituent effects, structural factors and stationary/mobile phase considerations.
277 citations
TL;DR: In this article, the authors evaluated five enzyme-mixtures (Protex 7L, Alcalase 2.4L, Viscozyme L, Natuzyme, and Kemzyme) for extracting the oil and protein recovery from sesame seeds during an enzyme-assisted aqueous extraction (EAAE) process.
Abstract: In the present work we evaluated five enzyme-mixtures (Protex 7L, Alcalase 2.4L, Viscozyme L, Natuzyme, and Kemzyme) for their effectiveness in extracting the oil and protein recovery from sesame seeds during an enzyme-assisted aqueous extraction (EAAE) process. Alcalase 2.4L was found to be the best for attaining a high oil yield (57.4% of the total oil content in the seed), whereas, the maximum amount of protein (87.1% of the total seed protein), was recovered in the aqueous phase with Protex 7L. The quality attributes such as fatty acids profile, density, refractive index, free fatty acid contents, iodine value, colour, saponification number and unsaponifiable matter of the sesame oil, extracted by aqueous enzymatic process, were comparable with that of the control (oil extracted without enzyme treatment) and hexane-extracted oil (HEO), revealing no significant (p > 0.05) variations among oils, produced by either of the methods. The oxidative stability state of the enzyme-extracted oil (EEO) was noted to be considerably improved relative to the control and HEO. The amount of tocopherols for the oils, produced by the enzyme–adjuvant was found to be higher than the control and HEO. An appreciable increase in the antioxidant activity as assessed by determinations of total phenolic contents, DPPH radical scavenging capacity, and inhibition of linoleic acid oxidation of EEO was also established. Overall, the present results revealed improvement in the quality of the EEO while a major portion of the food grade protein was also extracted in the aqueous phase.
179 citations
Journal Article•
TL;DR: In this article, the authors describe the general characteristics of the oil obtained from the seeds of plants grown in Slovenia and of comparing it to camelina oil from other countries, determined some physico-chemical properties, fatty acid composition, iodine and saponification value and followed its oxidative stability under different storage conditions.
Abstract: Summary Camelina sativa is a cruciferous oilseed plant. With the aim of describing the general characteristics of the oil obtained from the seeds of plants grown in Slovenia and of comparing it to camelina oil from other countries we determined some physico-chemical properties, fatty acid composition, iodine and saponification value and followed its oxidative stability under different storage conditions. The density at 20 °C was (0.927 0.0001) g/cm 3 and the refractive index reached 1.4756 0.0001 at 25 °C. The analysis of fatty acids showed 10.3 % of saturated and 55.8 % of polyunsaturated acids, with 16.9 % of linoleic (C18:2), 35.2 % of -linolenic (C18:33) and 1.6 % of erucic acid (C22:1). Determination of oxidative stability of this highly unsaturated oil revealed that the formation of primary oxidation products was affected by photooxidation. The peroxide value, PV, of fresh oil was (2.38 0.01) meq O2/kg, while after 1 month in daylight at room temperature PV reached (21.0 0.1) meq O2/kg. When stored in darkness PV was (8.12 0.08) meq O2/kg. In the fresh oil, the p-anisidine value, AV, was 6.2 0.1, after 11 months at room temperature 10.4 0.1, and after the same time at 8 °C in darkness 7.1 0.1. Susceptibility to oxidation of camelina oil was measured by the Rancimat test and expressed as the induction period. In fresh camelina oil the induction period was 4.8 h.
159 citations
TL;DR: Three different HPLC detection systems were compared for the determination of tocopherols and tocotrienols in olive oil: fluorescence and diode array connected in series, ultraviolet, and evaporative light scattering.
Abstract: Three different HPLC detection systems were compared for the determination of tocopherols and tocotrienols in olive oil: fluorescence and diode array connected in series, ultraviolet, and evaporative light scattering The best results were obtained with the fluorescence detector, which was successfully applied in the quantification of tocopherols and tocotrienols in 18 samples of Portuguese olive oils To support the validity of the method, the parameters evaluated were linearity, detection limits, repeatability, and recovery All of the studied samples showed similar qualitative profiles with six identified compounds: alpha-T, beta-T, gamma-T, delta-T, alpha-T3, and gamma-T3 Alpha-tocopherol (alpha-T) was the main vitamin E isomer in all samples ranging from 93 to 260 mg/kg The total tocopherols and tocotrienols ranged from 100 to 270 mg/kg Geographic origin did not seem to influence the tocopherol and tocotrienol composition of the olive oils under evaluation
123 citations