Composition Of Vegetable Oils Research Articles

Changes in the Fatty Acid Composition of Vegetable Oils Affect the Feeding Behavior, Feed Preference, and Thermoregulatory Responses of Sheep

This research evaluated the effects of energy supplementation on sheep’s feeding behavior, feed preference, and thermoregulatory responses using technical cashew nutshell liquid (CNSL) and different vegetable oils with different unsaturated fatty acid (UFA) compositions. The experiment was completely randomized with five treatments: a mixture of CNSL (0.5%) + vegetable oils [canola (high in monounsaturated fatty acids—MUFA), and corn, soybean, sunflower, or cottonseed oil (high in polyunsaturated fatty acids-PUFA) at 1.5%] based on total diet dry matter, with eight replications. Forty uncastrated male sheep, with an average initial BW of 24.44 ± 1.5 kg, were evaluated for 70 days. The CNSL + vegetable oil blend did not affect DM and neutral detergent fiber (aNDF) intake (p > 0.05). However, diets with canola oil resulted in higher SFA intake (p < 0.05) than other oils. The canola oil + CNSL blend led to a higher intake of UFA and MUFA and lower PUFA intake than other oil blends (p < 0.05). Sheep fed canola oil ruminated fewer boli per day than those fed soybean and sunflower oils. Using three sieves (pef1.18) reflected in higher sheep aNDF intake. Respiratory frequency and surface temperature of sheep were lower before feeding than 3 h after, without effects of the type of oil. Higher serum creatinine and cholesterol levels were observed in sheep fed CNSL with corn and canola oils compared to other oils. Serum calcium was lower in sheep fed CNSL with soybean and canola compared to sunflower and corn. Including CNSL with vegetable oils with different FA compositions did not affect physiological and thermographic variables. However, sheep showed better diet selectivity and lower bolus rumination with higher MUFA (canola oil) content. Including CNSL with canola oil in sheep diets is recommended, as it increases dietary energy content, enhances diet selectivity, reduces PUFA intake, and does not impact animal health.

Analysis of phthalate esters from vegetable oils by gas chromatography-mass spectrometry coupled with headspace solid-phase microextraction using cyclodextrin-based hypercrosslinked polymer coated fiber

Phthalate esters (PAEs) are used as additives to enhance the pliability and malleability of plastics. These substances frequently migrate from packaging materials to vegetable oils because of the absence of covalent bonds. Over time, this migration could result in the accumulation of PAEs in the human body through ingestion, contributing to various diseases. Therefore, accurate qualitative and quantitative analyses of PAEs in vegetable oils are imperative to assess the origins of contamination and investigate their toxicity, degradation, migration, and transformation patterns. However, the concentration of PAEs in most samples is low, and the composition of vegetable oils is complex. Thus, PAEs must be enriched and purified using appropriate sample pretreatment procedures before analysis. Common methods for pretreating PAEs in oil include solid-phase extraction (SPE), dispersive SPE, and magnetic SPE. These techniques require time-consuming and labor-intensive procedures such as oil dissolution, solvent extraction, and degreasing. These approaches also require numerous solvents and containers, increasing the risk of sample cross-contamination. Solid-phase microextraction (SPME) integrates sampling, extraction, purification, concentration, and injection into a single process, significantly accelerating analytical testing and reducing the potential for sample cross-contamination. In headspace (HS) mode, the analytes achieve equilibrium on the coating and are extracted in the gas phase. The fibers are shielded from nonvolatile and high-relative molecular mass substances in the sample matrix. Thus, SPME is an ideal method for extracting volatile compounds in vegetable oils. When HS-SPME coupled with gas chromatography-mass spectrometry (GC-MS), it can achieve the rapid screening of PAEs in vegetable oil. In this study, an SPME with cyclodextrin-based hypercrosslinked polymers (BnCD-HCP) coated on stainless steel fibers was employed to extract PAEs from vegetable oil. The structure and morphology of the polymers were characterized using Fourier-transform infrared spectroscopy, nuclear magnetic spectroscopy, and scanning electron microscopy. BnCD-HCP exhibited high stability and diverse interactions, including π-π, hydrophobic, and host-guest interactions. The oil samples were incubated with methanol, and the PAEs were extracted from the headspace using the probe. The optimal extraction parameters included an extraction time of 20 min, extraction temperature of 50 ℃, desorption time of 4 min, and desorption temperature of 275 ℃. The BnCD-HCP/HS-SPME method was evaluated under optimized experimental conditions. The limits of detection (LODs) and quantification (LOQs) were determined by applying signal-to-noise ratios (S/N) of 3 and 10, respectively. Method accuracy was evaluated using relative standard deviations (RSDs). Single-needle precision was evaluated by conducting three consecutive analyses at 3 h intervals within a day. Inter-needle precision was assessed by conducting the same analyses (three replicates) with differently coated fibers. The 12 PAE compounds exhibited good linearity with correlation coefficients (R2) of at least 0.99. The LODs and LOQs ranged from 0.21 to 3.74 μg/kg and from 0.69 to 12.34 μg/kg, respectively. The RSDs were in the range of 1.8%-11.4% and 5.1%-13.9% for the single-needle and needle-to-needle methods, respectively. The proposed method was applied to soybean, peanut, and sunflower oils, and two PAEs were found in all three oils. Moreover, the method demonstrated good precision (RSD=1.17%-11.73%) and recoveries (72.49%-124.43%). Compared with other methods, the developed method was able to extract many target analytes and had a low or comparable LOD and high recovery. More importantly, this method does not require tedious operations such as solvent extraction and purification. Consequently, the developed method can be used to extract not only PAEs in oils but also other substances with a high lipid content.

Effects of different carbon and nitrogen sources on liamocin production kinetics of Aureobasidium pullulans NBRC 100716 strain.

Liamocins are molecules with a polyol lipid structure produced by rare strains of Aureobasidium pullulans. In recent years, liamocins have attracted attention due to their antibacterial, anticancer and surface-active properties, and promising potential applications have been identified in the food, agriculture, medical and pharmaceutical industries. This study is the first to investigate the effects of different carbon and nitrogen sources on the growth and liamocin production kinetics of A. pullulans NBRC 100716 strain. This strain was selected among six different A. pullulans strains whose liamocin productions were tested by us for the first time. In fermentations carried out in shaking water baths, the carbon source that most supported the liamocin production of this strain was fructose, and the nitrogen source was peptone-yeast extract combination. In the medium containing fructose and the peptone-yeast extract mixture, A. pullulans NBRC 100716 produced 4.26g liamocin L-1. The specific liamocin production rate (qp) of the strain in this medium was 0.0090g liamocin/g mo.h. This study is also the first to produce liamocin with a fructophilic A. pullulans strain. Present findings in this research also demonstrated the excellent biosurfactant capacity of the liamocin produced by this strain. The obtained liamocin reduced the water surface tension to a degree that can compete with synthetic surfactants. Furthermore, this is the first report to reveal that the fatty acid profile of liamocin obtained from A. pullulans NBRC 100716 contains an appreciable amount of unsaturated fatty acids and is similar to the composition of vegetable oil.

Self Nanoemulsifying Solid of Atorvastatin Calcium – Development, Characterization and Evaluation

The aim of the present study is development and characterization of SNEDDS to enhance the bioavailability of anti-hyperlipidemic agent Atorvastatin calcium. The solubility was estimated in various solvent to find maximum solubility of drug in solvent. Vegetable oil (as vehicle), non-ionic surfactant (as surfactant, co-surfactant) and water is used to construct pseudo-ternary phase diagram (identify nanoemulsifying region). Stability, dispersibility and robustness to dilution to be performed for optimize formulations using phase diagram. Different formulations are prepared with various composition of vegetable oil, non-ionic surfactant. At one globule size of optimized system is expected to accept nano emulsion size range for improving the dissolution of Atorvastatin calcium. There by we may enhance the bio-availability of Atorvastatin.

Structure and functionality of surface-active amylose-fatty amine salt inclusion complexes

Novel value-added starch-based materials can be produced by forming amylose inclusion complexes (AIC) with hydrophobic compounds. There is currently little research on AIC use as polymeric emulsifiers, particularly for AIC with fatty amine salt ligands. This work evaluated AIC emulsifiers by studying the structure and functionality of AIC composed of high amylose corn starch and fatty amine salts (10–18 carbons, including a mixture simulating vegetable oil composition) produced via steam jet cooking. X-ray scattering verified successful AIC formation, with peaks located near 7.0°, 12.8° and 19.9° 2θ. AIC were easily dispersed in water (80–85 °C) and remained in suspension at room temperature for weeks, unlike the uncomplexed ligands or starch. AIC were highly effective emulsifying agents, with emulsifying activity indexes of 213–229 m2g−1 at pH 5, and zeta potentials, a measure of electrostatic repulsion, as high as 43.4 mV. AIC dispersions had surface tension ranging from 24 to 41 mN/m and displayed surface-active properties superior to amylose complexes formed from fatty acid salts and competitive with common starch-based emulsifiers. These findings demonstrate that fatty amine salt AIC are effective emulsifiers that can be made from low-cost sources of fatty amine salts, such as vegetable oil derivatives.

Technology for obtaining a domestic catalyst for hydrogenation of vegetable oils

Vegetable oils are obtained from oil-containing sunflower seeds, burdock, flax, rapeseed, corn, soybeans, etc. The composition of vegetable oils contains esters (triglycerides) of fatty acids with varying degrees of unsaturation. One of the main processes of vegetable oil processing is the hydrogenation process. Hydrogenation of vegetable oils is a widespread technological process of obtaining raw materials for the production of confectionery fats, detergents, soaps, stearin and other products. It is the hydrogenation of vegetable oils that is of great importance, because it increases the volume of food production. Catalysts for hydrogenation of vegetable oils are not produced in Russia. The volume of the import market is about 250 tons per year. The development and production of domestic catalysts is a priority task in solving import substitution problems. The paper suggests the most environmentally friendly and economical way to obtain catalysts of various chemical compositions is the method through an ammonia-carbonate complex. The results of reserve tests of the developed samples of nickel catalyst for hydrogenation of vegetable oils, as well as the conclusion of potential consumers are presented.

Microwave-assisted extraction based on emulsion breaking with natural deep eutectic solvent for vegetable oil sample preparation prior to elemental determination by ICP OES

This study presents a novel and efficient method for the extraction of Al, Ca, Cr, Cu, K, Mg, Mn, and Zn in vegetable oil samples using a Natural Deep Eutectic Solvent (NADES) as an extractor combined with microwave radiation (MW) in an emulsion system. The NADES prepared with choline chloride:oxalic acid:water (1:1:4 molar ratio) provided a high extraction rate using 5.0 mL of the sample, 1.7 mL of NADES, and 1.3 mL of Triton X-100. The optimum conditions were obtained with 36 s of vortexing, 5 min of extraction, and 10 s for emulsion-breaking in MW. Under these conditions, recoveries ranged from 91% to 110% and relative standard deviations <9.0% were obtained. The limit of quantification (mg kg−1) was: 0.018 (Al), 0.032 (Ca), 0.007 (Cr), 0.006 (Cu), 0.013 (K), 0.027 (Mg), 0.002 (Mn), and 0.019 (Zn). The proposed method showed comparable results to reference methods and advantages, such as speed, low cost, and simplicity. The combination of NADES and MW represents a sustainable and innovative approach to the elemental determination composition of vegetable oils and contributes to advances in sample preparation methods.

Comparative Analysis and Determination of the Fatty Acid Composition of Kazakhstan’s Commercial Vegetable Oils by GC-FID

Here, we present the results of analyzing the fatty acid composition of the main edible vegetable oils from Kazakhstani oilseed producers (safflower, sunflower, maize (corn), linseed, cottonseed, soybean and rapeseed) in comparison with the known fatty acid (FA) composition of specific vegetable oils complying with the Codex Standard for Named Vegetable Oil (Codex Stan 210-1999). The fatty acid composition of 35 different vegetable oils was analyzed by gas chromatography with a Shimadzu GC-2010 Plus instrument with flame ionization detection using a high-polarity CP-Sil 2560, which allowed us to establish their authenticity for high accuracy and excellent separation. A comparative study of the fatty acid composition, groups and omega-6/omega-3 ratios in seven different vegetable oils was carried out. Subsequently, the data were processed by hierarchical clustering analysis, principal component analysis, artificial neural network and Pearson’s correlation. Artificial neural network analysis demonstrated correct predictions. Principal component analysis showed the effects of oleic, linoleic and α-linolenic acids to vegetable oils classification.

THE ROLE OF PLANT COMPONENTS IN IMPARTING FUNCTIONAL PROPERTIES TO RESTRUCTURED MEAT PRODUCTS

Subject. The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Purpose. The work is reviewing scientific papers on functional meat products and, in particular, on the use of plant components to impart functional properties to restructured meat products – sausages, pâtés, etc. and the study of the properties of vegetable raw materials for adding these raw materials to the composition of functional pâté products. Methods. Within the framework of the research, we used the principles of a systematic approach to the research of factual materials, in particular scientific and professional sources, the results of previous research; abstract-logical approach to generalize the results of the study and formulate conclusions. Results. An analysis of a number of sources of scientific literature has shown that for the manufacture of functional restructured meat products, it is advisable to use a number of ingredients of plant origin, in particular, flour from the seeds of various crops (rice, corn, soybeans, flax, sunflower, etc.) and mixtures of various types of flour. The purpose of using flour in formulations of functional pâté products is, in particular, to enrich these products with proteins and polysaccharides. The content of the analyzed scientific sources also shows that the fatty acid composition of vegetable oils (sunflower, flaxseed, corn) and their blends contributes to the enrichment of meat restructured products with ω-6 and ω-3 fatty acids, that is, it implements the functionality of these products. The functional components of flour and oils normalize the functioning of the gastrointestinal tract and, in a technological sense, contribute to an increase in the moisture-binding capacity of the meat system and improve the sensorial and rheological properties of meat functional products. Scopes of results. The results of the study will contribute to further study of the technologies of functional pâtés intended for the nutrition of special categories of consumers as well as to the enhancing of technologies of functional pâtés in the practice of meat processing.

USE OF QUALITY MANAGEMENT TOOLS IN IMPROVING THE QUALITY OF VEGETABLE OIL

The article discusses the possibility of using a promising method for the most effective launch of innovative products on the market - structuring the quality function (QFD analysis, house of quality). In accordance with the algorithm for building a house of quality, in order to achieve new product quality functions, such consumer expectations for vegetable oil as transparency, absence of sediment were transformed; pleasant golden color; good taste without foreign aftertastes; usefulness and safety of the oil. Given the importance of expectations for consumers, the strength of the interaction between the wishes of consumers and the values of the technical characteristics of vegetable oil was quantified: transparency; smell; taste; acid number; peroxide number; anisidine number; fatty acid composition; cold test; color number; iodine number; mass fraction of phosphorus-containing substances; soap (quality test); mass fraction of moisture and volatile substances. The use of QFD-analysis for manufacturers of vegetable oil and oil and fat products in general determined the indicator "fatty-acid composition of vegetable oil" as the most significant for improving the quality of vegetable oil.&#x0D; To improve the “fatty-acid composition” of the oil, several solutions are recommended, namely: to strengthen control over the production process, excluding admixture (ingress) of other types of oil; development of a mixture of vegetable oils with a balanced fatty acid composition.

АНАЛИЗ ТРИБОТЕХНИЧЕСКИХ СВОЙСТВ МОДИФИЦИРОВАННЫХ РАСТИТЕЛЬНЫХ МАСЕЛ И ПЕРСПЕКТИВЫ ИХ ИСПОЛЬЗОВАНИЯ НА АВТОМОБИЛЬНОМ ТРАНСПОРТЕ

Resource and energy saving is an important global problem. Vegetable oil based lubricants are becoming increasingly important in the industrial lubricants market due to their biodegradability, renewability, minimal environmental impact, excellent tribological performance and stringent environmental regulations. This review article discusses various aspects of biolubricants, such as the chemical composition of various vegetable oils, chemical modification methods used to synthesize biolubricants, the physicochemical and rheological properties of biolubricants, the tribological characteristics of biolubricants under various conditions, and various nanoparticles used to improve performance. biolubricants. In addition, the prospects for the use of bio-lubricants in road transport are considered.

Investigation of the fatty acid composition of vegetable oils

Emulsion fat products are a promising direction for the enrichment of unsaturated groups with fatty acids. This is possible by introducing rarely used types of vegetable oils into the formulations of these products. Due to the fact that the fatty acid composition of vegetable oils differs depending on the properties of the raw materials from which it is produced, there is a need for its analysis for a more accurate formulation of the emulsion product. As a result of the conducted studies, 17.3% saturated fatty acids and 83% unsaturated, respectively, were found in pumpkin oil. Pumpkin oil is rich in monounsaturated fatty acids, such as oleic acid (47%). Chromatographic study of the fatty acid composition showed that ginger oil contains 9.7% saturated fatty acids and about 90.3% unsaturated acids. Linolenic acid turned out to be the most in the oil (32.6%). It was found that the sample of black cumin oil contains 21.9% saturated and 78.1% unsaturated fatty acids. Most of all in linoleic acid oil (about 56.9%). The studied oils are rich in unsaturated fatty acids and can be used as additives in mayonnaise sauces to saturate certain groups with unsaturated fatty acids, each of the studied oils will saturate a certain group. Pumpkin oil is a source of monounsaturated fatty acids (oleic fatty acid), ginger oil is a source of omega–3 fatty acids (linolenic fatty acid), black cumin oil is a source of omega–6 fatty acids (linoleic fatty acid).

ANALYSIS OF VEGETABLE OIL REFINING TECHNOLOGY

Innovative technologies for refining vegetable oils are presented, as well as the qualitative characteristics of raw vegetable oils obtained by extraction and mechanical methods. A general review of the chemical composition and impurities of vegetable oils resulting from the reaction between glycerol and fatty acids is carried out, and a brief review of the study to determine the effect of refining on biologically active components.

Мониторинг жирнокислотного состава растительного масла на основе кедра Pinus sibirica

Кедровые орехи являются одними из самых полезных орехов в рационе питания человека. Это обусловлено приятным вкусом и богатой пищевой ценностью. Данный продукт содержит высокое количество растительного белка, клетчатки, минералов, токоферолов, а также полиненасыщенные жирные кислоты. Не менее популярным спросом среди населения пользуются продукты переработки кедрового ореха, в том числе масла, полученные путем применения различных технологий. Кедровое масло содержит большое количество жирных кислот, полезных для человека. При этом количественный состав профиля жирных кислот масел может варьироваться в зависимости от вида кедровой сосны, географических и климатических условий выращиваемого сырья, вегетативной зрелости отобранных орехов, условий транспортировки, хранения исходного сырья и готового продукта, как на складах, так и непосредственно на потребительской полке. В данной работе был проведен анализ жирнокислотного состава (ЖКС) методом газохроматографического анализа масел кедрового ореха Pinus sibirica, произрастающего на территории России. Полученные экспериментальные значения сравнивались с действующим на территории РФ нормативным документом, а также с литературными данными. В результате исследования отобранных образцов масел кедрового ореха P. sibirica были получены данные по содержанию в них полиненасыщенных жирных кислот (ПНЖК) в диапазоне 66,53-71,08 %, мононенасыщенных жирных кислот (МНЖК) 21,94-24,62 %, насыщенных жирных кислот (НЖК) 6,89-8,92 %. Полученные результаты позволяют сделать вывод, что количественное содержание массовых долей отдельных жирных кислот, жирнокислотного состава масел разных видов кедровой сосны существенно различаются. Таким образом, более детальный анализ физико-химических показателей масел кедровых орехов различных видов сосны позволит получить более точные данные числовых показателей, с целью использования их при выявлении возможной фальсификации данного продукта. Currently pine nuts are among the most useful nuts in the human diet. This is due to the pleasant taste and rich nutritional value. This product contains a high amount of vegetable protein, fiber, minerals, tocopherols, as well as polyunsaturated fatty acids. Pine nut processing products, including oils obtained through the use of various technologies, are in no less popular demand among the population. Cedar oil contains a large amount of fatty acids that are useful for humans. At the same time, the quantitative composition of the fatty acid profile of oils can vary depending on the type, geographical and climatic conditions of the raw materials grown, the vegetative maturity of the selected nuts, the conditions of transportation, storage of raw materials and the finished product, both in warehouses and directly on the consumer shelf. In this work, the analysis of the fatty acid composition (LC) was carried out by the method of gas chromatographic analysis of pine nut oils Pinus sibirica, growing in Russia. The obtained experimental values were compared with the regulatory document in force in the territory of the Russian Federation, as well as with the literature data. As a result of the study of selected samples of pine nut oils P. sibirica obtained data on the content of polyunsaturated fatty acids (PUFA) in the ranges 66.53-71.08 %, monounsaturated fatty acids (MNFA) 21.94-24.62 %, saturated fatty acids (NLC) 6.89-8.92 %. The results obtained indicate that the quantitative content of the mass fractions of individual fatty acids, fatty acid composition of oils of different types of cedar pines differ significantly. Thus, a more detailed analysis of the physico-chemical indicators of pine nut oils of various types of pine trees will allow us to obtain more accurate data of numerical indicators in order to use them in identifying possible falsification of this product.

Развитие производства и влияние региональных факторов на технологические параметры качества семян и масла подсолнечника

2020 in Russia. A correlation and regression analysis of the relationship between the indicators of sunflower seed production in the Russian Federation and a number of related data for the period 1945-2020 was performed. The analysis of the structure of production and consumption of sunflower oil in the Russian Federation is given. The purpose of the study is to study the stages of production development and the influence of regional factors on the technological parameters of the quality of sunflower seeds and oil. It is shown that the yield of sunflower seeds in most cases strongly influenced the gross harvest of sunflower seeds, while the correlation coefficient exceeded 0.7. With the exception of the period when 2.1-4.0 million tons of sunflower seeds were obtained, which may be due in some cases to adverse weather conditions and violations of cultivation technologies. The oil content in sunflower seeds depends on its content in the kernel and the amount of husk. The higher the oil content in the kernel and the lower the percentage of husk, the sunflower seeds have a rich oil content. The density of crops also affects the oil content of sunflower. Dense sowing, within certain climatic and weather conditions, contributes to an increase in the oil content in seeds. The health benefits and nutritional value of sunflower oil are due to its fatty acid composition, namely the content of unsaturated fatty acids. The content of fatty acids in various varieties of sunflower oil, including from the raw materials of the Ural region, the nutritional value of vegetable oil, the prospects for the production of vegetable oil in the Russian Federation were studied. The study of the fatty acid composition of vegetable oils was carried out on the basis of the Unified Laboratory Complex of the Ural State University of Economics. The quality assessment was carried out by chromatographic method using generally accepted techniques. It was found that the content of unsaturated fatty acids in triglycerides exceeded the content of saturated acids. Thus, for polyunsaturated fatty acids, sunflower oil of direct extraction (88.80% by weight) has a higher content, while unrefined sunflower oil has a slight deviation (88.72% by weight), flaxseed (88.49% by weight), which characterizes a high nutritional value. Thus, according to the content of linolenic acid, the highest content (61.10% by weight) was found in sunflower oil of direct extraction. Rapeseed oil is inferior to other types of oil in terms of unsaturated fatty acids (76.42% by weight). The problem of raw material quality depends on many factors, namely humidity, oil content, acidity of seeds plays an important role here. Yield depends on weather conditions, availability of zoned varieties, agrotechnical techniques. Sunflower cultivation in the Urals has its own peculiarities related to the climate and soil conditions of the region. Therefore, in order to obtain a high yield, it is necessary to choose specially adapted varieties of this crop.

Green Extraction of Annatto Seed Oily Extract and Its Use as a Pharmaceutical Material for the Production of Lipid Nanoparticles.

This work developd nanomaterials formulated from annatto seed oily extract (ASE), myristic acid (tetradecanoic acid), and their fatty acid esters. The annatto seed oily extract was obtained using only soybean oil (ASE + SO) and Brazil nut oil (ASE + BNO). The UV/VIS analysis of the oily extracts showed three characteristic peaks of the bixin molecule at 430, 456 and 486 nm. The lipid nanoparticles obtained using myristic acid and ASE + BNO or only BNO showed better results than the oil soybean extract, i.e., the particle size was <200 nm, PDI value was in the range of 0.2–0.3, and had no visual physical instability as they kept stable for 28 days at 4 °C. Lipid nanoemulsions were also produced with esters of myristic acid and ASE + BNO. These fatty acid esters significantly influenced the particle size of nanoemulsions. For instance, methyl tetradecanoate led to the smallest particle size nanoemulsions (124 nm), homogeneous size distribution, and high physical stability under 4 and 32 °C for 28 days. This work demonstrates that the chemical composition of vegetable oils and myristic acid esters, the storage temperature, the chain length of fatty acid esters (FAE), and their use as co-lipids improve the physical stability of lipid nanoemulsions and nanoparticles from annatto seed oily extract.

Olive oil authentication based on quantitative β-carotene Raman spectra detection

β-carotene and oleic acids are important molecules to distinguish between extra olive oil (EVOO) and other oils. To identify adulteration which use common vegetable oils blended with β-carotene to imitate EVOO, a non-invasive, lossless method is proved to be effective. The present work presents a laser confocal Raman technique for analyzing and comparing the differences of molecule between EVOO and SSO, which based on theoretical Raman spectra of β-carotene, oleic acids and linoleic acids calculated by density functional theory (DFT). Chemometrics based on support vector regression (SVR) was used to realize quantitative analysis of β-carotene in synthetic olive oils. Nine different volume ratios were prepared independently, and test set evaluation index of linear kernel of SVR as follow: RMSE 0.0653, R2 0.9868. The results show that laser confocal Raman technique, combined with theoretical Raman spectra based on DFT, could analyze composition of vegetable oil accurately, and identify low-cost imitation of olive oil.

Vegetable oils composition affects the intestinal lymphatic transport and systemic bioavailability of co-administered lipophilic drug cannabidiol

Although natural sesame oil has been shown to facilitate the lymphatic delivery and oral bioavailability of the highly lipophilic drug cannabidiol (CBD), considerable variability remains an unresolved challenge. Vegetable oils differ substantially in composition, which could lead to differences in promotion of intestinal lymphatic transport of lipophilic drugs. Therefore, the differences in composition of sesame, sunflower, peanut, soybean, olive and coconut oils and their corresponding role as vehicles in promoting CBD lymphatic targeting and bioavailability were investigated in this study. The comparative analysis suggests that the fatty acids profile of vegetable oils is overall similar to the fatty acids profile in the corresponding chylomicrons in rat lymph. However, arachidonic acid (C20:4), was introduced to chylomicrons from endogenous nondietary sources. Overall, fatty acid composition of natural vegetable oils vehicles affected the intestinal lymphatic transport and bioavailability of CBD following oral administration in this work. Olive oil led to the highest concentration of CBD in the lymphatic system and in the systemic circulation in comparison to the other natural vegetable oils following oral administration in rats.

Vegetable Butters and Oils as Therapeutically and Cosmetically Active Ingredients for Dermal Use: A Review of Clinical Studies.

While the chemical composition of vegetable butters and oils has been studied in detail, there is limited knowledge about their mechanisms of action after application on the skin. To understand their dermal effects better, 27 clinical studies evaluating 17 vegetable oils (almond, argan, avocado, borage, coconut, evening primrose, kukui, marula, mustard, neem, olive, rapeseed, sacha inchi, safflower, shea butter, soybean and sunflower oils) were reviewed in this research. The reviewed studies focused on non-affected skin, infant skin, psoriasis, xerosis, UVB-induced erythema, atopic dermatitis, molluscum contagiosum, tungiasis, scars, striae and striae gravidarum. We conclude that in inflammation-affected skin, vegetable oils with a high content of oleic acid, together with the lack of or a low linoleic acid content, may cause additional structural damage of the stratum corneum, while oils high in linoleic acid and saturated fatty acids may express positive effects. Non-affected skin, in contrast, may not react negatively to oils high in oleic acid. However, the frequency and duration of an oil’s use must be considered an important factor that may accelerate or enhance the negative effects on the skin’s structural integrity.

Design of a single split-ring resonator-based microwave metamaterial for detection of the composition of vegetable oil and gasoline mixtures

Design of a single split-ring resonator-based microwave metamaterial for detection of the composition of vegetable oil and gasoline mixtures