Free Fatty Alcohols Research Articles

Efektifitas Reaksi Transesterifikasi Minyak Kelapa dan Sereh untuk Pembuatan Perisa Alami dengan Biokatalisator Lipase serta Penggunaan Ultrasonik

In general, flavor are synthesis through enzymatic hydrolysis and esterification reactions (up to 20 hours) using commercial ingredients based on free fatty acids and alcohol. Efficient endeavors utilizing enzymatic transesterification to expedite reactions are necessary to acquire flavored products. Substrates may originate from commercial or natural sources abundant in fatty acids and alcohol. Commercial fatty acids and alcohol (geraniol) are readily available in pure forms. Alternatively, fatty acids can be sourced from coconut oil, while geraniol can be derived from lemongrass oil, which is more cost-effective compared to commercial ingredients. Ultrasonics have emerged as a means to expedite enzymatic. The objective of this study is to investigate the impact of ultrasonic power and transesterification reaction time between coconut oil and geraniol on geraniol conversion. Utilizing lipase (415.99 U/g), coconut oil was subjected to transesterification with commercially obtained pure geraniol in a 1:3 weight ratio, conducted in an ultrasonic tank filled with water. Reaction durations spanned 30, 60, 90, 120, and 150 minutes, with ultrasonic powers set at 50, 70, and 90 watts. The study findings elucidated that the highest geraniol conversion rate of 50.59% was achieved with 70 watts of ultrasonic power over a 90-minute period. These optimal conditions were subsequently applied to transesterify coconut oil with geraniol from lemongrass oil, yielding a conversion rate of 90.29%. This finding demonsttrate the posibility of employing coconut oil and lemongrass oil in a one-stage transesterification process to produce natural flavors via enzymatic lipase catalysis expedited by ultrasonic technology, facilitating swift reaction times.

Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri.

Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish

Novel yeasts have been developed in recent years to help reinforce and improve food aroma. This study aimed to investigate the possibilities for aroma improvement using two non-Saccharomyces strains with strong aroma production in sour fish fermentation. Two yeasts, Wickerhamomyces anomalus (Wa) and Pichia fermentans (Pf), screened by growth and environmental tolerance, were used to replace Saccharomyces cerevisiae in the mixed starter for sour fish fermentation. Gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry and electronic nose were used to analyze the aroma of sour fish inoculated with different starter cultures. Moisture, pH, colony numbers, and content of free amino acids, organic acids and free fatty acids were monitored during the fermentation. Compared with the Sc group, the Wa group and Pf group had no significant effect on microbial composition, moisture content and free amino acids (P > 0.05) at the end of fermentation, while the Pf group had higher levels of organic acids, free fatty acids and alcohol acyltransferases (P < 0.05). Sensory evaluation revealed that the aroma of the Wa group was more similar to that of the Sc group, with a strong flowery and fruity aroma. Generally, W. anomalus was found to be capable of boosting the blossom-like aroma of sour fish.

Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment.

Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the development of foreign smells and secondary fat oxidation products may impact the quality and safety of such items. In this work, we studied the volatile compounds' profiles of oleogels structured with individual fractions of beeswax using ultrasonic treatment. For this work, six samples of oleogels were obtained. Sunflower oil was used as a fatty base, and three fractions of beeswax were used as gelators: hydrocarbon fraction (>99%), monoester fraction (>95%), and a mixture fraction of wax di- and triesters (10.1%), free fatty acids (40.1%), and free fatty alcohols (49.8%). The influence of ultrasonic treatment on the properties of oleogels was assessed using light microscopy in polarized light, texture analysis, gas chromatography with flame ionization, and mass spectrometric detection. Ultrasonic treatment affected the crystallization of oleogels and led to the formation of smaller crystals. At the same time, sonication led to both an increase and a decrease in the firmness of oleogels, depending on the composition of the gelator. As regards volatile compounds, a total of 121 fragrant substances were identified in all samples, including such groups as alkanes, alkenes, alkadienes, alkynes, alkadiynes, alcohols, ketones, aldehydes, terpenes, alkyl alkane, and alkyl benzene derivatives. Ultrasonic treatment caused formation of new volatile unsaturated compounds. Some of them are known to have an unpleasant odor and thus might be responsible for the extraneous odor formation in studied fatty systems. Those were mainly (E)-2-octene, 1-heptene, 1,3-butadiene, and 1,3-octadiene in all oleogel samples. Sonicated samples B and C additionally had but-1-en-3-yne, pentenyne, and 1,3-butadiyne, whose odor can also be characterized as extraneous and distasteful. Several volatile compounds, supposed to be products of lipid oxidation, were also identified. Here we assume a reasonable approach is needed when selecting sonication conditions to prevent undesirable taste and flavor in oleogels and oleogel-based food products.

Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes.

The effects of freshly crushed garlic incorporated in raw ground meat at different rates 0% to 2% on colour, pigment forms, TBARS, peroxide, free fatty acids and volatilomic were investigated during 96h storage at 4°C. With advancing storage time and increasing garlic rate from 0% to 2%, the redness (a*), colour stability, oxymyoglobin and deoxymyoglobin decreased, but metmyoglobin, TBARS, peroxide, free fatty acids (C6, C15-C17), and aldehydes and alcohols, especially hexanal, hexanol, benzaldehyde, increased. Principal component analysis based on pigment, colour, lipolytic and volatilomic changes classified successfully the meat samples. Metmyoglobin was positively correlated with lipid oxidation products (TBARS, hexanal), but the other pigment forms and colour parameters (a* and b* values) were negatively correlated. Increased metmyoglobin proportion and decreased redness and colour stability may be used as reliable indicators of lipid oxidation. Also, the incorporation of fresh garlic into ground meat was not promising to increase oxidative stability.

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.

In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese's pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.

Effect of Inoculation with Lentilactobacillus buchneri and Lacticaseibacillus paracasei on the Maize Silage Volatilome: The Advantages of Advanced 2D-Chromatographic Fingerprinting Approaches.

In this study, the complex volatilome of maize silage samples conserved for 229 d, inoculated with Lentilactobacillus buchneri (Lbuc) and Lacticaseibacillus paracasei (Lpar), is explored by means of advanced fingerprinting methodologies based on comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry. The combined untargeted and targeted (UT) fingerprinting strategy covers 452 features, 269 of which were putatively identified and assigned within their characteristic classes. The high amounts of short-chain free fatty acids and alcohols were produced by fermentation and led to a large number of esters. The impact of Lbuc fermentation was not clearly distinguishable from the control samples; however, Lpar had a strong and distinctive signature that was dominated by propionic acid and 1-propanol characteristic volatiles. The approach provides a better understanding of silage stabilization mechanisms against the degradative action of yeasts and molds during the exposure of silage to air.

Suitability of Solvent-Assisted Extraction for Recovery of Lipophilic Phytochemicals in Sugarcane Straw and Bagasse.

Sugarcane is primarily harvested to meet up to 80% of global sugar demand. Recently, lipids recovered from their biomass (straw and bagasse) have attracted much attention due to their possible utilisation in biofuel production but also by the presence of health-promoting compounds as phytosterols (i.e., improvement of cardiovascular function) or 1-octacosanol (i.e., anti-obesity). Although this fraction is commonly obtained through solid–liquid isolation, there is scarce information about how different solvents affect the composition of the extracts. This research work aimed to study whether, in sugarcane straw and bagasse samples, Soxtec extraction with widely used dichloromethane (DCM) would be suitable to recover most of the lipid classes when compared to other available solvents such as food grade ethanol (EtOH) or solvents without regulation restrictions for food and drug applications (i.e., acetone and ethyl acetate). The obtained results allow concluding that sugarcane waxes from straw and bagasse are complex lipid mixtures of polar and non-polar compounds. According to the extraction yield, the best results were obtained with ethanol (5.12 ± 0.30% and 1.97 ± 0.31%) for both straw and bagasse, respectively. The extractant greatly influenced the lipid composition of the obtained product. Thus, DCM enriched the isolates in glycerolipids (mono-, di- and triglycerides), free fatty acids, fatty alcohols, fatty aldehydes, phytosterols and hydrocarbons. On the other hand, EtOH resulted in polar isolates rich in glycolipids. Therefore, depending on the application and objectives of future research studies, the solvent to recover such lipids needs to be carefully selected.

Metabolic engineering strategies to produce medium-chain oleochemicals via acyl-ACP:CoA transacylase activity

Microbial lipid metabolism is an attractive route for producing oleochemicals. The predominant strategy centers on heterologous thioesterases to synthesize desired chain-length fatty acids. To convert acids to oleochemicals (e.g., fatty alcohols, ketones), the narrowed fatty acid pool needs to be reactivated as coenzyme A thioesters at cost of one ATP per reactivation - an expense that could be saved if the acyl-chain was directly transferred from ACP- to CoA-thioester. Here, we demonstrate such an alternative acyl-transferase strategy by heterologous expression of PhaG, an enzyme first identified in Pseudomonads, that transfers 3-hydroxy acyl-chains between acyl-carrier protein and coenzyme A thioester forms for creating polyhydroxyalkanoate monomers. We use it to create a pool of acyl-CoA’s that can be redirected to oleochemical products. Through bioprospecting, mutagenesis, and metabolic engineering, we develop three strains of Escherichia coli capable of producing over 1 g/L of medium-chain free fatty acids, fatty alcohols, and methyl ketones.

Automated Screening and Filtering Scripts for GC×GC-TOFMS Metabolomics Data

Comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-MS) is a powerful tool for the analysis of complex mixtures, and it is ideally suited to discovery studies where the entire sample is potentially of interest. Unfortunately, when unit mass resolution mass spectrometers are used, many detected compounds have spectra that do not match well with libraries. This could be due to the compound not being in the library, or the compound having a weak/nonexistent molecular ion cluster. While high-speed, high-resolution mass spectrometers, or ion sources with softer ionization than 70 eV electron impact (EI) may help with some of this, many GC×GC systems presently in use employ low-resolution mass spectrometers and 70 eV EI ionization. Scripting tools that apply filters to GC×GC-TOFMS data based on logical operations applied to spectral and/or retention data have been used previously for environmental and petroleum samples. This approach rapidly filters GC×GC-TOFMS peak tables (or raw data) and is available in software from multiple vendors. In this work, we present a series of scripts that have been developed to rapidly classify major groups of compounds that are of relevance to metabolomics studies including: fatty acid methyl esters, free fatty acids, aldehydes, alcohols, ketones, amino acids, and carbohydrates.

Jojoba Oil: An Updated Comprehensive Review on Chemistry, Pharmaceutical Uses, and Toxicity.

Jojoba is a widely used medicinal plant that is cultivated worldwide. Its seeds and oil have a long history of use in folklore to treat various ailments, such as skin and scalp disorders, superficial wounds, sore throat, obesity, and cancer; for improvement of liver functions, enhancement of immunity, and promotion of hair growth. Extensive studies on Jojoba oil showed a wide range of pharmacological applications, including antioxidant, anti-acne and antipsoriasis, anti-inflammatory, antifungal, antipyretic, analgesic, antimicrobial, and anti-hyperglycemia activities. In addition, Jojoba oil is widely used in the pharmaceutical industry, especially in cosmetics for topical, transdermal, and parenteral preparations. Jojoba oil also holds value in the industry as an anti-rodent, insecticides, lubricant, surfactant, and a source for the production of bioenergy. Jojoba oil is considered among the top-ranked oils due to its wax, which constitutes about 98% (mainly wax esters, few free fatty acids, alcohols, and hydrocarbons). In addition, sterols and vitamins with few triglyceride esters, flavonoids, phenolic and cyanogenic compounds are also present. The present review represents an updated literature survey about the chemical composition of jojoba oil, its physical properties, pharmacological activities, pharmaceutical and industrial applications, and toxicity.

Bioactive Sugarcane Lipids in a Circular Economy Context.

Most of the global sugar and ethanol supply trade comes from the harvesting of Saccharum officinarum (i.e., sugarcane). Its industrial processing results in numerous by-products and waste streams, such as tops, straw, filter cake, molasses and bagasse. The recovery of lipids (i.e., octacosanol, phytosterols, long-chain aldehydes and triterpenoids) from these residues is an excellent starting point for the development of new products for various application fields, such as health and well-being, representing an important feature of the circular economy. By selecting green scalable extraction procedures, industry can reduce its environmental impact. Refluxed ethanol extraction methods have been demonstrated to meet these characteristics. On the other hand, effective non-solvent methodologies such as molecular distillation and supercritical CO2 extraction can fractionate lipids based on high temperature and pressure application with similar yields. Sugarcane lipophilic extracts are usually analyzed through gas chromatography (GC) and liquid chromatography (LC) techniques. In many cases, the identification of such compounds involves the development of high-temperature GC–MS/FID techniques. On the other hand, for the identification and quantification of thermolabile lipids, LC–MS techniques are suitable for the separation and identification of major lipid classes. Generically, its composition includes terpenes, phytosterols, tocopherol, free fatty acids, fatty alcohols, wax esters, triglycerides, diglycerides and monoglycerides. These compounds are already known for their interesting application in various fields such as pharma and cosmetics due to their anti-hypercholesterolemic, anti-hyperglycemic, antioxidant and anti-inflammatory properties.

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

Malolactic fermentation using sea buckthorn (Hippophaë rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with l-malate had little or no impact on biomass production. Volatile profile of sea buckthorn juice was analyzed with HS-SPME–GC–MS before and after fermentation. A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcohols with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation. Juices fermented with DSM 1055 had the highest acid and alcohol content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor.

Lipid profiles of acid-tolerant mutants of the green microalga Chlorella saccharophila reveal hydrocarbons and high-value lipids with potential industrial applications

This study analyzed the lipid profiles of two acid-tolerant mutants (M1 and M5) and a wild-type (WT) strain of Chlorella saccharophila. Six main types of compounds were identified in the lipid fractions: hydrocarbons, FAMEs (after transesterification of TAGs), free fatty acids, terpenes, sterols and fatty alcohols. Compared with the M1 and M5 mutant lines, the WT strain presented the highest relative abundance of hydrocarbons (73.63%), while the relative abundance of fatty acid methyl esters (FAMEs) obtained were higher in the M1 (28.39%) and M5 (29.17%) mutants than in the WT strain. High-value lipids, including terpenes and fatty alcohols, were also detected in higher proportions in the M1 and M5 mutants than in the WT strain, while sterols were only detected in the M1 and M5 mutants. These results show that C. saccharophila and its acid-tolerant mutants are a rich source of lipids with potential industrial applications.

Lipases of germinating jojoba seeds efficiently hydrolyze triacylglycerols and wax esters and display wax ester-synthesizing activity

BackgroundSimmondsia chinensis (jojoba) is the only plant known to store wax esters instead of triacylglycerols in its seeds. Wax esters are composed of very-long-chain monounsaturated fatty acids and fatty alcohols and constitute up to 60% of the jojoba seed weight. During jojoba germination, the first step of wax ester mobilization is catalyzed by lipases. To date, none of the jojoba lipase-encoding genes have been cloned and characterized. In this study, we monitored mobilization of storage reserves during germination of jojoba seeds and performed detailed characterization of the jojoba lipases using microsomal fractions isolated from germinating seeds.ResultsDuring 26 days of germination, we observed a 60–70% decrease in wax ester content in the seeds, which was accompanied by the reduction of oleosin amounts and increase in glucose content. The activity of jojoba lipases in the seed microsomal fractions increased in the first 50 days of germination. The enzymes showed higher activity towards triacylglycerols than towards wax esters. The maximum lipase activity was observed at 60 °C and pH around 7 for triacylglycerols and 6.5–8 for wax esters. The enzyme efficiently hydrolyzed various wax esters containing saturated and unsaturated acyl and alcohol moieties. We also demonstrated that jojoba lipases possess wax ester-synthesizing activity when free fatty alcohols and different acyl donors, including triacylglycerols and free fatty acids, are used as substrates. For esterification reactions, the enzyme utilized both saturated and unsaturated fatty alcohols, with the preference towards long chain and very long chain compounds.ConclusionsIn in vitro assays, jojoba lipases catalyzed hydrolysis of triacylglycerols and different wax esters in a broad range of temperatures. In addition, the enzymes had the ability to synthesize wax esters in the backward reaction. Our data suggest that jojoba lipases may be more similar to other plant lipases than previously assumed.

The Effect of Incorporating Ginger Extract (Zingiber officinale) to Cow Milk Kefir: An Analysis of Antioxidant and Microbiological and Physicochemical Characteristics

This study aimed to analyze the antioxidant activities and microbiological and physicochemical characteristics of cow milk kefir fortified with ginger extract (Zingiber officinale). The ginger extract was incorporated together with grain before the fermentation. The levels of ginger extract concentrate were 0, 0.5, 1.0, 1.5, and 2.0 % (w/w). The ginger used in this study is a thick ginger extract that is added before the kefir fermentation process. The result showed that a higher level of ginger extract added to the fermentation could improve the antioxidant activities of the cow milk kefir. The kefir sample fortified with 2.0% ginger extract produced the highest antioxidant activities, particularly DPPH IC50 (0.32%) and a total polyphenol of 0.72%. This study found that the higher the ginger extract level, the lower the total count, total LAB, and total yeast. The average value of physicochemical characteristics for free fatty acid, lactic acids, alcohol, and pH in the present study was 0.5503 mg/KOH, 1.0005%, 1.628 g/dL, and 4.42, respectively. In conclusion, the ginger extract was effective for producing kefir with high antioxidant activities (DPPH IC50) and total polyphenol.

Beeswax Fractions Used as Potential Oil Gelling Agents

AbstractThe objective of this work was the fractionation of beeswax to investigate the phase behavior of binary blends of the fractions and their potential use as gelling agents in edible oleogels. We have extracted seven distinctive fractions, using preparative flash chromatography with eluents permitted to be used in the processing of food raw materials. The odor profile of the fractions was characterized. The high purity of collected fractions was shown through thin‐layer chromatography, Fourier‐transform infrared spectroscopy, and high‐performance liquid chromatography with an evaporative light scattering detector methods for hydrocarbons (94.8%), monoesters (97.6%), and mixed mono‐, di‐, and triesters fraction (98.7%). Free fatty acids and fatty alcohol fractions had lower purity which equals 82.6% and 39%, respectively. The analysis of the binary pseudo phase diagram revealed that all fractions combined with hydrocarbons express eutectic behavior. Combinations of all other fractions resulted in the formation of solid solutions. This study shows that the texture of oleogels can be improved by using a combination of various fractions of beeswax instead of native wax.

Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage

The ‘Nam Dok Mai’ variety is an important mango variety with a short shelf-life. Wine production is one of the new opportunities to process such low-quality mangoes. ‘Nam Dok Mai’ mango juice with 22 °Brix and pH 4 was prepared. Laboratory scale fermentation was done at 20 ± 2 °C for 18 d. After fermentation was completed, the mango wine was bottled and stored at 10 to 12 °C for 3 months. The pH of the mango wine decreased from 0 to 4 d and then remained stable at ~pH 3 to the end of fermentation. The Brix sucrose of the product decreased from 22 to 3.6 °Brix at 12 d of fermentation and was stable thereafter. The alcohol percentage of the samples increased to 13% by the last fermentation day and then dropped to 11% during storage. Fifty-six compounds could be identified using metabolomic analysis accounting for ~40% of all metabolites during fermentation and storage. Principal component analysis was used to differentiate all samples based on the metabolites and flavor compounds observed. The finished mango wine was separated from other samples along a PC biplot by acid compounds. Relative targeted quantification using heat plots of the metabolite and flavor components showed decreases in fatty acid methyl esters (FAME), free fatty acids, fatty alcohols, sugars, and terpenes during fermentation. On the other hand, acids, glycerol, ethyl esters, and higher alcohols increased during fermentation. Correlation analysis resulted in a strong positive relationship between FAME with sterols, sugars, higher alcohols, ketones, aldehydes, terpenes, and volatile acids.

Modification of the epicuticular waxes of plant leaves due to increased sunlight intensity

Climatic changes observed around the world in recent years are associated with an increase in the solar radiation intensity and temperature and reduction in the humidity. Fluctuations of environmental factors significantly change the conditions for the existence of plants, which dictates the need for adaptive reactions of plant organisms at the different levels of their organization. Such dangerous processes as excessive heating of the surface of plant leaves and water loss can be prevented by the formation of a cuticle, which is a complex composition consisting of cutin and the soluble intracuticular and epicuticular waxes. We suggested that the structure, component composition and properties of the cuticle of trees undergo adaptive changes due to microclimatic conditions in different parts of the tree crown. The study was aimed at the identification and evaluation of light-induced differences in the accumulation and composition of leaf epicuticular waxes of Ulmus trees (native U. minor Mill. and alien U. pumila L.), and was conducted in 2018–2019 in Dnipro city located in the steppe zone of Ukraine. Analysis of the waxes’ chloroform extracts was carried out using GC Shimadzu 2010 PLUS equipped with a flame ionization detector and capillary column SP-2560. The highest amount of epicuticular waxes (12.23 ± 0.39 µg/cm2) was on the sunlit leaves of U. pumila, and wax deposits on the sunned leaves exceeded twice those on the shaded leaves in both U. minor and U. pumila. Long-chain hydrocarbons detected in the epicuticular waxes of both elm species were represented by free fatty acids, aldehydes, alcohols, and n-alkanes in various ratios. In the epicuticular waxes of U. minor, fatty acids dominated both on shaded and sunned leaves, while alkanes together with alcohols were the main components in U. pumila waxes, especially on the sunlit leaves. According to our results, local high illumination of leaves in the crown of both elm species caused increase in share of long-chain alkanes (1.2–1.9 times), but simultaneous reduction of the content of free fatty acids (1.5–16.8 times) in the epicuticular waxes’ composition. General patterns of the leaf epicuticular waxes’ modification due to increased solar radiation and air temperature can indicate the adaptive metabolic responses of woody plants to changing climatic conditions.

PROSPECTS FOR USING BIOTECHNOLOGICAL METHODS TO INCREASE THE POTENTIAL OF BEESWAX AS A STRUCTURAL OLEOGEL WAX

The characteristics of individual fractions of beeswax and their binary combinations, reflecting the potential for the formation of structural forming properties in food oleogels, have been studied. Increasing the efficiency of beeswax usage in oleogels can be achieved by biotechnological means to increase the content of free fatty acids and alcohols in its composition.