摘要:

ABSTRACTThe objective of this study was to investigate the accuracy of using the total double‐bond value (TDV) of edible oil to predict its effect on the plasma lipid level of rats. The test oils used included fish oil, squid visceral oil (high long chain n‐3 PUFA, corn oil, soybean oil (high n‐6 PUFA), olive oil, lard (high MUFA) and hydrogenated beef tallow (high SFA, S). Test diets contained 15% of each test oil with the cholesterol level made up to 1%. The results demonstrated that the sum of the percents of each MUFA and PUFA in an oil, multiplied by the number of double bonds in each compound (TDV), may be a better indicator to predict the effects of the oils on plasma lipid metabolism. There was a negative correlation between TDV and plasma total lipids and cholesterol levels, but the lard group was slightly lower than expected. Using TDV as an indicator for plasma lipid metabolism may not be perfect, but is much better than the P/S or P+M/S

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00057.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTCommercially available liquid smokes were added to a meat model system and to a restructured beef product to assess their ability to suppress lipid oxidation. Aqueous hickory smoke was the most effective smoke in suppressing oxidation as reflected in 2‐thiobarbituric acid reactive substances (TBARS) of microsomal lipids. Phenol was not antioxidative in the model system. Addition of liquid smoke had no significant effect on “stale, cardboardy, painty” flavor or aroma of restructured beef roast slices stored at 4C. The aroma and flavor of sliced beef deteriorated over the 7‐day storage regardless of liquid smoke addition. Hexanal in the control roasts increased during storage from ∼0 to>3 ppm; those containing aqueous liquid smoke contained little (<0.5 ppm) hexanal. Smokes, but not the phenol mix, kept TBARS near day zero (0.2 mg/kg) levels throu

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00058.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTA convenient method for recovering PCBsfrom lipids is to digest the matrix in concentrated H2SO4and recover the unaffected PCBs into hexane for determination by gas chromatography with electron capture detection. In a recent fish analysis case the peaks for these PCBs were accompanied by a large component identified as di‐ (2‐ethylhexyl) phthalate, shown to have migrated into fish lipidfrom a heavy plastic wrap, and only partly destroyed by the H2SO4. The di‐n‐butyl and di‐(2‐ethylhexyl) phthalates bracket the major Aroclor peak region of chromatograms on a methyl silicone GC column and possibly a di‐n‐hexyl phthalate ester would very likely be superimposed directly on the PCBs. In the course of this work it was found that commercially available hexanes of presumed high quality contained the same di‐(2‐ethylhexyl) phthalate plasticizer in proportions high enough to be of conce

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00059.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTTehina samples were prepared from raw, roasted and steamed, or microwaved dehulled sesame seeds from Egypt. Samples contained 54, 96 α 0.36% lipid, 20.68 β 0.19% protein, 3.28 ± 0.05% ash and 1.76 ± 0.06% moisture. The peroxide values (PV) of tehina, stored under Schaal oven conditions at 65C after 35 days, reached 72.2, 86.2 and 97.2 meq/kg for samples prepared from raw, roasted and steamed, and microwaved seeds, respectively. The p‐anisidine values (p‐AnV) of samples stored under the same conditions and over the same period were 9.3, 10.1 and 10.2, respectively. Meanwhile, both PV and p‐AnV of tehina samples stored at room temperature were considerably lower than those kept at 65 C and did not exceed 2.9 and 2.6 meq/kg, respectively. Both PV and p‐AnV of tehina samples were lower than those obtained for oils extracted from dehulled sesame seeds which were subjected to similar pretreatment

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00060.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe distribution of ascorbic acid between the lipid and aqueous phase was investigated in mayonnaises enriched with fish oil containing a synergistic antioxidant mixture of ascorbic acid, lecithin and γ‐tocopherol, i.e., the A/L/T system (Löliger and Saucy 1989). The ascorbic acid was found to be located in the aqueous phase indicating that the A/L/T system broke down in mayonnaises. Based on the hypothesis that synergistic antioxidant action between ascorbic acid, lecithin and tocopherol requires that the three components are in close assembly, the results offer an explanation as to why the A/L/T system does not function antioxidatively in mayonnai

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00061.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe characteristics of oils recovered from seeds ofAstrocaryum chambiraand A. urostachys have been evaluated. The gas chromatographic analyses showed that lauric and myristic acids are predominant fatty acids accounting for 50.8–52.3 and 26.2–28.1% of the total, respectively; thus, resembling closely to palm kernel stearines. Tocotrienols were the major antioxidants present in both Astrocaryum chambira andA. urostachysKernel oils. Application of these oils in the confectionery industry without use of any fractionation techniques is recommen

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00062.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00056.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY