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Grasas y aceites

Grasas y aceites

  • Publisher:
  • CSIC
  • Ejournal: Grasas y aceites
  • Place of publication:  Madrid , Spain
  • ISSN: 0017-3495
  • Place of publication:  Madrid , Spain
  • Year of publication: 2022
  • Vol: 73
  • Nº: 2
  • Pages: 183
  • e453.pdf
    • Study of the operational conditions for ethyl esters production using residual frying oil and KF/cla
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Materials
        • 2.2. Experimental procedures
        • 2.3. Analytical methods
        • 2.4. Catalyst characterization
        • 2.5. Analysis of data
      • 3. RESULTS
        • 3.1. Effect of mass ratio oil to ethanol
        • 3.2. Catalyst stability
        • 3.3. Two-step reaction
        • 3.4. Comparison to the literature
        • 3.5. Catalyst characterization
      • 4. CONCLUSIONS
      • ACKNOWLEDGMENTS
      • REFERENCES
  • e454.pdf
    • Chemical-functional composition of Terminalia catappa oils from different varieties
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Raw material and oil extraction
        • 2.2. Sampling and oil extraction
          • 2.2.1. Quality parameters
          • 2.2.2. Fatty acids profile
          • 2.2.3. Nutritional quality indices
          • 2.2.4. Triacylglycerol composition
          • 2.2.5. Analysis of bioactive compounds and antioxidant capacity
        • 2.3. Statistical analyses
      • 3. RESULTS AND DISCUSSION
        • 3.1. Oil extraction
        • 3.2. Physical-chemical analysis of the T. catappa kernel oils
          • 3.2.1. Quality parameters
          • 3.2.2. Fatty acid profile and nutritional quality indices
          • 3.2.3. Triacylglycerol composition
          • 3.2.4. Analyses of bioactive compounds and antioxidant capacity
      • 4. CONCLUSIONS
      • ACKNOWLEDGMENTS
      • REFERENCES
  • e455.pdf
    • Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Production of Scenedesmus almeriensis microalgae
        • 2.2. Extraction of carotenoids
        • 2.3. Addition of the carotenoids extract
        • 2.4. Extra-virgin olive oils
        • 2.5. Color measurement
        • 2.6. Ultraviolet exposure
        • 2.7. Heating by microwave and thermostatic immersion bath
      • 3. RESULTS ANS DISCUSSION
        • 3.1. Initial color evaluations
        • 3.2. Color change during UV-light exposure
        • 3.3. Color evaluation during microwave heating
        • 3.4. Color evaluation during thermostatic immersion bath
      • 4. CONCLUSIONS
      • ACKNOWLEDGMENTS
      • REFERENCES
  • e456.pdf
    • The effect of replacing red palm stearin with red palm olein in baked potato cookies
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Materials
        • 2.2. Sample preparation
        • 2.3. Sensory analysis
        • 2.4. Oil extraction
        • 2.5. β-Carotene
        • 2.6. Squalene
        • 2.7. Tocotrienols and tocopherols
        • 2.8. Schaal oven test
        • 2.9. Statistical analysis
      • 3. RESULTS AND DISCUSSION
        • 3.1. Sensory characteristics
        • 3.2. β-Carotene
        • 3.3. Squalene
        • 3.4. Tocotrienols and Tocopherols
        • 3.5. Schaal oven test
      • 4. CONCLUSIONS
      • ACKNOWLEDGEMENTS
      • REFERENCES
  • e457.pdf
    • Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technol
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Sample preparation
        • 2.2. Hydrothermal treatments
        • 2.3. Conventional soxhlet extraction
        • 2.4. Ultrasound-assisted extraction (UAE)
        • 2.5. Experimental design
        • 2.6. Oil oxidative stability
        • 2.7. Statistical analysis
      • 3. RESULTS AND DISCUSSION
        • 3.1. Oil yield of the native and pre-treated date seeds
        • 3.2. Oil recovery for the different experiments
        • 3.3. Statistical models for date seed oil recovery
        • 3.4. Optimization and validation of the different models presented
        • 3.5. Oxidative stability of extracted oils
      • 4. CONCLUSIONS
      • ACKNOWLEDGMENTS
      • REFERENCES
  • e458.pdf
    • Determination of nutritional health indexes of fresh bovine milk using near infrared spectroscopy
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Milk sampling collection
        • 2.2. Fatty acids analysis
        • 2.3. Health index calculations
        • 2.4. NIRS and chemometric analysis
      • 3. RESULTS
        • 3.1. Milk fatty acid composition
        • 3.2. NIR models
      • 4. DISCUSSION
        • 4.1. Milk fatty acid composition
        • 4.2. NIR models
      • 5. CONCLUSIONS
      • ACKNOWLEDGMENTS
      • REFERENCES
  • e459.pdf
    • An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization an
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Materials
        • 2.2. Optimization of process conditions for recovering oils by AAM
          • 2.2.1. Division 1 Optimization by single factor experiments.
          • 2.2.2. Division 2 Further optimization by response surface method
        • 2.3. Recovering oils through SE
        • 2.4. Recovering oils by HP
        • 2.5. Analytical methods
        • 2.6. Statistical analysis
      • 3. RESULTS AND DISCUSSION
        • 3.1. Optimization of process conditions of recovering oils by AAM
          • 3.1.1. Division 1. Optimization by single factor experiments
          • 3.1.2. Division 2. Further optimization by response surface method
        • 3.2. Comparison of efficiency of different methods
      • 4. CONCLUSIONS
      • 5. REFERENCES
  • e460.pdf
    • Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais,
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Plant material
        • 2.2. Extraction of oil and obtaining partially defatted baru flour
        • 2.3. Oil quality
        • 2.4. Determination of the fatty acid profile in baru almond oil
        • 2.5. Determination of the carotenoids and vitamin A content in baru almond oil
        • 2.6. Centesimal composition and total phenolics of the partially defatted baru flour
        • 2.7. Mineral characterization of the partially defatted baru flour
        • 2.8. Statistical analysis
      • 3. RESULTS AND DISCUSSION
        • 3.1. Physicochemical characteristics of baru almond oil
        • 3.2. Fatty acids profile of baru almond oil
        • 3.3. Carotenoids and vitamin A content in baru almond oil
        • 3.4. Centesimal composition and total phenolics of the partially defatted baru flour
        • 3.5. Mineral profile in partially defatted baru flour
      • 4. CONCLUSIONS
      • 5. ACKNOWLEDGMENTS
      • 6. REFERENCES
  • e461.pdf
    • Application of MOFs and natural clays for removal of MCPD and GEs from edible oils
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Materials
        • 2.2. Characterization of the adsorbents
        • 2.3. Preparation of the model oil
        • 2.4. Adsorbent treatments of the model oil
        • 2.5. 3-MPCD and GEs analyses of the treated oils
        • 2.6. Effects of the process parameters on the adsorption treatment
        • 2.7. Adsorbent treatments of commercial palm oils
        • 2.8. Statistical analysis
      • 3. RESULTS AND DISCUSSION
        • 3.1. Structural properties of the adsorbents
        • 3.2. 3-MCPD and GE contents in the treated model oil samples
        • 3.3. Effects of the treatment parameters
        • 3.4. Removal of 3-MCPD and GEs from palm oil
      • 4. CONCLUSIONS
      • 5. ACKNOWLEDGMENTS
      • 6. REFERENCES
  • e462.pdf
    • Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Materials
        • 2.2. Preparation of oilseeds for cold pressing
        • 2.3. Cold pressing of oil seeds
        • 2.4. Determination of oil content and yield
        • 2.5. Quality indices
        • 2.6. Determination of total phenolic compounds (TPC) and DPPH radical scavenging capacity
        • 2.7. Oxidation stability of cold-pressed oils
        • 2.8. Statistical analysis
      • 3. RESULTS AND DISCUSSION
        • 3.1. Oil yield and quality
        • 3.2. TPC and DPPH radical scavenging capacity
        • 3.3. Oxidative stability of cold-pressed oils
      • 4. CONCLUSIONS
      • 5. ACKNOWLEDGMENTS
      • 6. REFERENCES
  • e463.pdf
    • Recent advances in plant-based fat formulation as substitute for lard
      • 1. INTRODUCTION
      • 2. CHEMICAL COMPOSITION AND PHYSICAL CHARACTERISTICS OF LARD
      • 3. CHEMICAL COMPOSITION AND PHYSICAL CHARACTERISTICS OF SUBSTITUTES
        • 3.1. Binary mixtures of EF:CO
        • 3.2 Binary mixtures of PS:GO
        • 3.3. Binary mixtures of MF:PS
        • 3.4. Ternary mixtures of Avo:PS:CB
        • 3.5. Quaternary mixtures of PO:PS:SBO:CB
      • 4. FOOD APPLICATIONS
      • 5. FUTURE PROSPECTS AND CHALLEGES
      • 6. CONCLUDING REMARKS
      • 7. ACKNOWLEDGEMENTS
      • 8. REFERENCES
  • e464.pdf
    • A novel class of bio-lubricants are synthesized by epoxidation of 10-undecylenic acid-based esters
      • 1. INTRODUCTION
      • 2. MATERIALS AND METHODS
        • 2.1. Materials
        • 2.2. Methods
          • 2.2.1. Spectral analysis
          • 2.2.2. Characterization properties
          • 2.2.3. Determination of lubricant properties
      • 3. RESULTS AND DISCUSSION
      • 4. CONCLUSIONS
      • 5. ACKNOWLEDGMENTS
      • 6. REFERENCES

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