Academic literature on the topic 'Tocopherol composition'
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Journal articles on the topic "Tocopherol composition"
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VELASCO, L., J. M. FERNÁNDEZ-MARTÍNEZ, R. GARCÍA-RUÍZ, and J. DOMÍNGUEZ. "Genetic and environmental variation for tocopherol content and composition in sunflower commercial hybrids." Journal of Agricultural Science 139, no. 4 (December 2002): 425–29. http://dx.doi.org/10.1017/s0021859602002678.
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Tocopherols are the most important compounds having antioxidant activity in sunflower seeds. The objective of the present research was to study the genetic and environmental variation for tocopherol content and composition in sunflower. Thirty-six sunflower hybrids were grown at 13 locations across all major areas of sunflower cultivation in southern Spain. Seed yield, 100 seed weight, oil content and tocopherol content and composition were determined. Tocopherol content ranged from 314·5 to 1024·5 mg/kg seed and from 562·8 to 1872·8 mg/kg oil. The tocopherol fraction was largely composed of alpha-tocopherol, which accounted for 88·4% to 96·3% of the total tocopherols. Both genotypic and environmental effects were significant for tocopherol content and composition. For alpha-, beta- and total tocopherol content, the effect of the genotype was larger than that of the environment, whereas the latter had a greater effect on gamma-tocopherol content. Genotype×location interaction was significant for alpha-, gamma- and total tocopherol content. Tocopherol content was not correlated with seed oil or seed yield, indicating the possibility of selecting for this trait without affecting the performance of the genotypes.
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Matthaus, Bertrand, Mehmet Musa Özcan, and Fahad Al Juhaimi. "Some rape/canola seed oils: fatty acid composition and tocopherols." Zeitschrift für Naturforschung C 71, no. 3-4 (March 1, 2016): 73–77. http://dx.doi.org/10.1515/znc-2016-0003.
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Abstract Seed samples of some rape and canola cultivars were analysed for oil content, fatty acid and tocopherol profiles. Gas liquid chromotography and high performance liquid chromotography were used for fatty acid and tocopherol analysis, respectively. The oil contents of rape and canola seeds varied between 30.6% and 48.3% of the dry weight (p<0.05). The oil contents of rapeseeds were found to be high compared with canola seed oils. The main fatty acids in the oils are oleic (56.80–64.92%), linoleic (17.11–20.92%) and palmitic (4.18–5.01%) acids. A few types of tocopherols were found in rape and canola oils in various amounts: α-tocopherol, γ-tocopherol, δ-tocopherol, β-tocopherol and α-tocotrienol. The major tocopherol in the seed oils of rape and canola cultivars were α-tocopherol (13.22–40.01%) and γ-tocopherol (33.64–51.53%) accompanied by α-T3 (0.0–1.34%) and δ-tocopherol (0.25–1.86%) (p<0.05). As a result, the present study shows that oil, fatty acid and tocopherol contents differ significantly among the cultivars.
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Ghosh, Suprio, Shengrui Zhang, Muhammad Azam, Berhane S. Gebregziabher, Ahmed M. Abdelghany, Abdulwahab S. Shaibu, Jie Qi, et al. "Natural Variation of Seed Tocopherol Composition in Diverse World Soybean Accessions from Maturity Group 0 to VI Grown in China." Plants 11, no. 2 (January 13, 2022): 206. http://dx.doi.org/10.3390/plants11020206.
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Tocopherols are natural antioxidants that increase the stability of fat-containing foods and are well known for their health benefits. To investigate the variation in seed tocopherol composition of soybeans from different origins, 493 soybean accessions from different countries (China, USA, Japan, and Russia) belonging to 7 maturity groups (MG 0–VI) were grown in 2 locations (Beijing and Hainan Provinces of China) for 2 years (2017 and 2018). The results showed that significant differences (p < 0.001) were observed among the accessions and origins for individual and total tocopherol contents. The total tocopherol content ranged from 118.92 μg g−1 to 344.02 μg g−1. Accessions from the USA had the highest average concentration of γ- and total tocopherols (152.92 and 238.21 μg g−1, respectively), whereas a higher level of α-tocopherol (12.82 μg g−1) was observed in the Russian accessions. The maturity group of the accession significantly (p < 0.001) influenced all tocopherol components, and higher levels of α-, γ-, and total tocopherols were observed in early maturing accessions, while late-maturing accessions exhibited higher levels of δ-tocopherol. The inclination of tocopherol concentrations with various MGs provided further evidence of the significance of MG in soybean breeding for seed tocopherol components. Furthermore, the correlation between the seed tocopherol components and geographical factors revealed that α-, γ-, and total tocopherols had significant positive correlations with latitude, while δ-tocopherol showed an opposite trend. The elite accessions with high and stable tocopherol concentrations determined could be used to develop functional foods, industrial materials, and breeding lines to improve tocopherol composition in soybean seeds.
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Rey, Ana, Daniel Amazan, Gustavo Cordero, Alvaro Olivares, and Clemente J. López-Bote. "Lower Oral Doses of Micellized α-Tocopherol Compared to α-Tocopheryl Acetate in Feed Modify Fatty Acid Profiles and Improve Oxidative Status in Pigs." International Journal for Vitamin and Nutrition Research 84, no. 5-6 (August 2014): 229–43. http://dx.doi.org/10.1024/0300-9831/a000209.
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Abstract. This study evaluated the effect of vitamin E supplementation source, and the dose given to sows or piglets, on the fatty acid profile of colostrum, milk, subcutaneous and intramuscular fat, and the oxidative status of piglets at 39 days of age. Sows (n = 10) were given 150 mg dl-α-tocopheryl acetate/d in feed, or 75 or 50 mg micellized-d-α-tocopherol/d in water from Day 103 of pregnancy. Weaning piglets from each group of sows (n = 7) received 3.33 mg dl-α-tocopheryl acetate/d in feed, or 1.7 mg micellized-d-α-tocopherol/d or 1.1 mg micellized-d-α-tocopherol/d in water for 14 days. Colostrum from sows supplemented with micellized-d-α-tocopherol had a lower proportion of C20:0 (P = 0.02), C18:4 n-3 (P = 0.03) and a higher C18:1 n-9 to C18:0 ratio than those given dl-α-tocopheryl acetate. Supplementation with micellized-d-α-tocopherol decreased the C18:0 proportion (P = 0.04) and the C18:1 n-9 to C18:0 ratio (P = 0.03) in milk, whereas the C18:1 n-7 proportion increased (P = 0.03) compared to dl-α-tocopheryl acetate. Composition was affected by the d-α-tocopherol dose. A similar trend to that observed in milk was observed in fatty acid composition in piglet fat. Piglets supplemented with micellized-d-α-tocopherol at low doses did not have different ferric reducing antioxidant power in muscle tissues (P = 0.31) than when they were supplemented with dl-α-tocopheryl acetate. Piglets given 1.7 mg micellized-d-α-tocopherol/d had lower oxidized glutathione than those given 1.1 mg/d (P = 0.0055). In conclusion, oral supplementation of sows (75 mg/d) and piglets (1.7 mg/d) with micellized natural vitamin E modified the fatty acid profile of piglet tissues and improved their oxidative status.
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Meglia, Guillermo E., Søren K. Jensen, Charlotte Lauridsen, and Karin Persson Waller. "α-Tocopherol concentration and stereoisomer composition in plasma and milk from dairy cows fed natural or synthetic vitamin E around calving." Journal of Dairy Research 73, no. 2 (March 30, 2006): 227–34. http://dx.doi.org/10.1017/s0022029906001701.
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The aim of this study was to compare the effects of supplementing dairy cows with 1000 IU/day of all-rac-α-tocopheryl acetate (SynAc), RRR-α-tocopheryl acetate (NatAc), or RRR-α-tocopherol (NatAlc), from approximately 3 weeks before estimated calving until 2 weeks after calving, on the concentration of α-tocopherol and its stereoisomers (RRR-, RSS-, RRS-, RSR- and the four 2S-forms of α-tocopherol) in blood and milk. An unsupplemented group was included as control. Blood samples were collected at 3, 2 and 1 weeks before estimated calving, at calving, and 3, 7 and 14 days after calving, while milk samples were taken twice within 24 h after calving and at 7 and 14 days in milk. Overall, time and treatment had significant effects on plasma α-tocopherol with higher concentrations in NatAc than in the other groups. In addition, SynAc had higher concentrations than Control, and NatAlc tended to be higher than Control. The lowest plasma concentrations were observed at calving and 3 days after calving. Independent of treatment, the concentration was higher in colostrum than in milk day 7 and 14 after calving. Analyses of the stereoisomer distribution in plasma and milk showed that, irrespective of dietary treatment, RRR-α-tocopherol was the most predominant form, constituting more than 86%, whereas the remaining part of α-tocopherol was made up by the three synthetic 2R isomers, while the 2S isomers only contributed less than 1% of the total α-tocopherol. In control cows and cows supplemented with natural vitamin E, the proportion of RRR-α-tocopherol in plasma and milk constituted more than 98% of the total α-tocopherol. In conclusion, the results indicate that daily oral supplementation of dairy cows with RRR-α-tocopheryl acetate gives the highest blood concentrations of α-tocopherol in the periparturient period. Analyses of the distribution of the individual stereoisomers of α-tocopherol further indicate that the bioavailability of RRR-α-tocopherol relative to synthetic stereoisomers in cattle is considerably higher than officially accepted until now.
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Schulz, Hartwig, Gabriele Lausch, and Walter Feldheim. "Veränderung des Tocochromanolmusters einiger Pflanzenöle (Sojabohne, Lupine, Sonnenblume und Weizen) während Keimung und Wachstum / Alteration of Tocochromanol Pattern in Some Plant Oils (Soybean. Lupine. Sunflower and Wheat) during Germination and Growth." Zeitschrift für Naturforschung C 40, no. 11-12 (October 1, 1985): 760–66. http://dx.doi.org/10.1515/znc-1985-11-1203.
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Abstract Seed, sprout and plant oils from soybean (Soja hispida), lupine (Lupinus mutabilis), sunflower (Helianthus annuus) and wheat (Triticum aestivum) were assayed for their tocochromanol content and composition. High-performance liquid chromatography (HPLC) with fluorescence detection was used to determine tocopherols and tocotrienols of laboratory-extracted oils. In general, leaves of lupine, soja, and wheat with a high chlorophyll-a-content also were found to be rich of alpha-tocopherol; roots contained very little or no tocopherol. Contents of gamma-and delta-tocopherol in soja and lupine decreased during germination and growth, whereas the alpha-tocopherol concentration increases significantly. This evidence suggests that non-alpha-to-copherols might be methylated enzymatically to alpha-tocopherol. Tocochromanol pattern of wheat also changes characteristically in an analogous manner during plant development. Germ i nation of sunflower seeds also resulted in a conversion of beta-and gamma-tocopherols and in a slight decrease of the predominantly occurring alpha-tocopherol. In relation to the lipid content, the concentration of total tocopherols in oil plants increases significantly during growth. Possible implications for the biosynthesis of tocochromanols are discussed.
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Zemtsova, Anna, and Yury Zubarev. "Isomer composition of tocopherols in seabuckthorn (Hippophae rhamnoides L.) seeds in forest-steppe area of Altai territory." BIO Web of Conferences 11 (2018): 00051. http://dx.doi.org/10.1051/bioconf/20181100051.
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Estimation of tocopherol isomers composition in seed oil of seabuckthorn (H. rhamnoides ssp. mongolica) varieties is represented. It has been established that α-tocopherol is the dominant tocopherol in the lipids of the seabuckthorn seeds, the mean content of which for two years has been ranged from 2.1 (Dar Katuni) to 4.8 mg/100 g (Yantarnaya). In general within the evaluated group of subspecies, the mean content of α- tocopherol was determined at 3.5±0.3 mg/100 g. β-, γ- and δ-tocopherols were characterized by low content, accumulating an average for two years at 0.5±0.1, 1.3±0.1 and 0.7±0.3 mg/100 g, respectively.
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Burčová, Zuzana, František Kreps, Štefan Schmidt, Michal Jablonský, Aleš Ház, Alexandra Sládková, and Igor Šurina. "Composition of fatty acids and tocopherols in peels, seeds and leaves of Sea buckthorn." Acta Chimica Slovaca 10, no. 1 (April 25, 2017): 29–34. http://dx.doi.org/10.1515/acs-2017-0005.
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Abstract Peels, seeds and leaves of the Sea buckthorn were extracted by methanol and chloroform and characterized in terms of the fatty acids (FA) and tocopherol composition. All morphological parts of Sea buckthorn contained these biologically active compounds useful in medicine, pharmacology, human nutrition and cosmetics. The highest amount of α-tocopherol was found in peels (1103 mg kg-1). The lowest content of α-tocopherol was found in leaves (659 mg kg-1). Delta-tocopherol was found in higher amount in peels 1757 mg kg-1. Seeds contained 95 mg kg-1 of delta-tocopherols. Gamma-tocopherol was found in seeds (459 mg kg-1), peels (188 mg kg-1) and in leaves (587 mg kg-1). β-tocopherol was present only in seeds (171 mg kg-1). Unsaturated fatty acids were dominant in all morphological parts of Sea buckthorn. The highest amounts of unsaturated fatty acids (92 rel. %) were determined in seeds. Dominant fatty acids of seeds were linoleic acid (37 %), α-linolenic acid (30 %) and vaccenic acid (20 %). Leaves were rich in α-linolenic acid (51 %). Dominant fatty acids of peels were oleic acid (16 %), palmitic acid (33 %) and palmitoleic acid (29 %).
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Nilova, L. P., and S. M. Malyutenkova. "Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 124–30. http://dx.doi.org/10.20914/2310-1202-2020-2-124-130.
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The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews
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Ombódi, Attila, Hussein Gehad Daood, and Lajos Helyes. "Carotenoid and Tocopherol Composition of an Orange-colored Carrot as Affected by Water Supply." HortScience 49, no. 6 (June 2014): 729–33. http://dx.doi.org/10.21273/hortsci.49.6.729.
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Carotenoids and tocopherols are important phytonutrients of orange-colored carrots. The main goal of this work was to investigate the effects of irrigation on the content and composition of carotenoids and tocopherols in an orange-colored carrot cultivar (Bangor) compared with a rain-fed control. The experiment was conducted for 2 years with a considerably different amount of precipitation during the growing season (576 mm in 2010 and 190 mm in 2011). Six carotenoids and four tocopherols were detected and quantitatively determined. Significant negative correlations were found between water supply and content of total carotenoids and total tocopherols. Irrigation significantly decreased the concentrations of these phytonutrients during the arid year of 2011. Water supply did not affect the carotenoid and the tocopherol composition, which can be an important factor for functional food manufacturers. A significant positive correlation was found between total carotenoid and total tocopherol concentrations, which is very favorable from a nutritional point of view.
Dissertations / Theses on the topic "Tocopherol composition"
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Villaverde, Haro Cecilia. "Interaction between dietary polyunsaturated fatty acids and vitamin e in body lipid composition and (alfa)-tocopherol content of broiler chickens." Doctoral thesis, Universitat Autònoma de Barcelona, 2005. http://hdl.handle.net/10803/5666.
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El objetivo principal de esta memoria de tesis es evaluar la interacción entre ácidos grasos poliinsaturados y vitamina E dietéticos sobre la deposición corporal de ácidos grasos y -tocoferol en pollos broiler. Se diseñaron dos experimentos que basados en niveles crecientes de acetato de -tocoferol (0, 100, 200 y 400 mg/kg) y ácidos grasos poliinsaturados en los piensos. En la primera prueba, el gradiente de poliinsaturación se obtuvo mezclando una grasa saturada (sebo) con una mezcla de aceites insaturados (aceites de linaza y pescado), manteniendo el nivel de inclusión de la grasa constante (9%). En la segunda prueba, el gradiente se creó incrementando el nivel de inclusión de la grasa añadida (2, 4, 6 y 8%), utilizando aceites de linaza y pescado. Se realizaron 2 balances para determinar la energía metabolizable aparente, la absorción aparente de la materia orgánica, la grasa bruta, los ácidos grasos y el -tocoferol, y el porcentaje de hidrólisis del acetato de -tocoferol. Al final de cada estudio (44 y 40 días de edad), la mitad de los animales fueron sacrificados mediante inyección letal y la otra mitad en un matadero. Los primeros se conservaron enteros y los últimos se despiezaron, obteniéndose la grasa abdominal y el hígado. Se cuantificaron los ácidos grasos y el -tocoferol en el cuerpo entero. -tocoferol también se determinó en el hígado. También se analizó la composición química y el contenido en energía bruta del pollo entero. La poliinsaturación dietética manteniendo el nivel de grasa constante (prueba 1) tuvo efecto sobre la energía metabolizable aparente de los piensos. Los animales que ingirieron el pienso más saturado tuvieron una menor absorción aparente de la materia orgánica, disminuyendo así la energía metabolizable aparente de este pienso. A pesar de esto, los animales alimentados con 9% de sebo tuvieron un mayor contenido en grasa y energía en el cuerpo. Por el contrario, incrementar la poliinsaturación dietética mediante el aumento del nivel de inclusión de grasa (prueba 2) no tuvo ningún efecto sobre la composición química ni el contenido en energía del pollo. El aumento de la ingestión de ácidos grasos poliinsaturados resultó en incrementos lineales de su concentración en los pollos en ambos experimentos. La contribución de la síntesis endógena a la concentración corporal de ácidos grasos saturados y monoinsaturados se estimó utilizando los datos combinados de las dos pruebas. Ésta varia entre 17.7% (10% de grasa en el pienso) a 35.3% (0% de grasa) en el caso de los ácidos grasos saturados; y entre un 7.0% y 52.7% en el caso de los monoinsaturados. La inclusión de acetato de -tocoferol no tuvo efectos marcados sobre el contenido de ácidos grasos del pollo. Los valores de absorción aparente del -tocoferol variaron entre 11 y 50%, con un valor medio de 42.1% bajo nuestras condiciones experimentales. No hubo diferencias al comparar las dos edades (20 y 39 días de edad). La inclusión de sebo al 9% en el pienso afectó negativamente a la absorción aparente del -tocoferol y el porcentaje de hidrólisis de acetato de -tocoferol. Por otra parte, incrementos en el nivel de inclusión de la grasa añadida rica en ácidos grasos poliinsaturados no tuvieron efecto sobre estos parámetros. Niveles elevados de ácidos grasos poliinsaturados en la dieta no afectaron la absorción aparente de -tocoferol, pero redujeron la concentración de -tocoferol libre en heces, sugiriéndose un gasto en el tracto gastrointestinal previa absorción. El depósito de -tocoferol en el hígado fue menor en los animales alimentados con los piensos más insaturados comparados con los animales alimentados con el pienso saturado (prueba 1) y a los animales alimentados con el pienso bajo en grasa.The main objective of this PhD dissertation is to evaluate the interaction between dietary poliunsaturated fatty acids and vitamin E on body deposition of fatty acids and -tocopherol in broiler chickens. Two experiments were designed based on -tocopheryl acetate supplementation (0, 100, 200 and 400 mg/kg) and a gradient of dietary poliunsaturation. In trial 1, this gradient was achieved blending tallow (rich in saturated fatty acids) with linseed and fish oil (unsaturated oils), keeping added fat constant (9%). In trial 2, the gradient was made increasing the inclusion level of dietary fat (2, 4, 6 and 8%), a blend of linseed and fish oil. Two balance studies were made in order to measure apparent metabolizable energy, apparent absorption of organic matter, crude fat, fatty acids and -tocopherol, and also -tocopheryl acetate percentage of hydrolysis. At the end of each trial (40 and 44 days of age), half of the animals were killed by lethal injection and the other half were killed in a slaughterhouse. The former were kept whole and the latter were quartered and the liver and absdominal fat pad were obtained. Fatty acids and -tocopherol were quantified in the whole body, and -tocopherol was also measured in the liver. Aslo, the chemical composition (Weende) and energy content of the whole body was analyzed. Dietary poliunsaturation, keeping added fat constant, had effect upon apparent metabolizable energy content of the diets. The animals fed the more saturated diet had lower apparent absorption of organic matter, resulting in a lower apparent metabolizable energy of this diet. However, the animals fed this saturated diet had higher energy and fat content in the whole body. On the other hand, increasing dietary poliunsaturation by means of increasing added fat inclusion level had no effect whatsoever upon chemical and energy content of the chickens. The increase in polyunsaturated fatty acids intake resulted in a linear increase in their body deposition in both trials. The contribution of endogenous synthesis to fatty acid composition of the body was estimated using the combined data of both trials. This contribution varies between 17.7% (10% of dietary fat) and 35.3% (0% dietary fat) for the saturated fatty acids; and between 7.0% and 52.7% for the monounsaturated ones. Vitamin E inclusion had no marked effects upon fatty acid content in the whole body. Apparent absorption coefficients for vitamin E varied between 10 and 50%, with an average value of 42.1% under our experimental conditions. There were no differences in this variable when comparing between the two ages (20 and 39 days of age). The inclusion of 9% of tallow affected negatively -tocopherol apparent absorption and -tocopheryl acetate % of hydrolysis. On the other hand, increases in added fat inclusion level had no effect on these parameters. High dietary poliunsaturation levels did not affect vitamin E apparent absorption but resulted in lower free -tocopherol excretion, suggesting a gastrointestinal waste by lipid oxidation previous to its absorption. -tocopherol deposition in the liver was lower in the animals fed the more unsaturated diets compared to the ones fed the saturated (trial 1) or the low-fat ones (trial 2).
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Kalinowski, Antonio. "Effects of dietary flaxseed and Ã-tocopherol supplementation on broiler's performance, fatty acid composition in muscle tissues and meat storage stability." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/mq64379.pdf.
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Agboola, Hammed Abiodun. "The effects of a high monosodium phosphate and alpha tocopherol supplemented milk replacer diet on veal muscle color, composition and cholesterol content /." The Ohio State University, 1987. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487326511714042.
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Aleksandra, Tepić. "Karakteristike oleorizina mlevene začinske paprike dobijenog klasičnom i ekstrakcijom superkritičnim ugljen-dioksidom." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2009. https://www.cris.uns.ac.rs/record.jsf?recordId=71273&source=NDLTD&language=en.
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Cilj istraživanja u ovom radu bilo je ispitivanje uticajarazličitih vidova ekstrakcije (konvencionalna ekstrakcijaorganskim rastvaračem i superkritična ekstrakcija ugljendioksidom)na kvalitet oleorizina začinske paprike u pogledukvalitativnog i kvantitativnog sadržaja bojenih materija,sastava masnih kiselina i antioksidativnih svojstava. Pošto uVojvodini postoje značajni kapaciteti za proizvodnju i preraduzačinske paprike, smatramo da će rezultati ovih ispitivanjadati uvid u kinetiku različitih tipova ekstrakcije i pružitiinformacije o uslovima potrebnim za dobijanje proizvodavrhunskog kvaliteta.The aim of the work was to investigate the influence ofdifferent extraction methods (conventional extraction usingorganic solvent and supercritical carbon-dioxide extraction)to qualitative and quantitative pigment content, fatty acidcontent and antioxidant properties of oleoresins. As therehave been significant production and processing capacities ofspice pepper in Vojvodina, the results of these investigationswill give a closer insight into the kinetics of different types ofextraction and conditions for obtaining the high qualityproduct.
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Yoshime, Luciana Tedesco. "Caracterização nutricional do Mangarito (Xanthosoma mafaffa Schott)." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-10112017-105442/.
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O mangarito (Xanthosoma mafaffa Schott) ou mangará, é uma das espécies da família Araceae, e está entre inúmeras plantas rústicas encontradas nas regiões tropicais. A grande maioria dessas espécies são amiláceas, classificadas como calóricas e consideradas alimentos de subsistência, porém, não há muitos dados sobre esses alimentos não-convencionais, e o estudo deles, pode ter um papel importante na suplementação da alimentação de populações desnutridas e de baixo poder aquisitivo. Dessa forma, o presente trabalho teve como objetivos avaliar composição centesimal, fibras solúveis e insolúveis, minerais, α-tocoferol e o perfil de carotenóides, no mangarito cru (CR) e cozido (CZ). Foram avaliadas cinco colheitas do mangarito provenientes de um único cultivar no interior do Estado de São Paulo entre os anos de 2005 e 2007. Sua composição centesimal foi de aproximadamente 71,93% de umidade; 1,23% de cinzas; 1,43% de lipídeos e 2,11 % de proteínas e houve perdas estatisticamente significativas após o cozimento. Dessa forma, o valor calórico total do mangarito foi de aproximadamente 103,11 kcal/100g. Os valores de fibras alimentares foram de 3,5% (CR) e 3,62% (CZ), não havendo diferença estatisticamente significativa entre eles. O resultado da análise de minerais revelou valores elevados de cálcio (CR=290,60 e CZ=330,0mg/100g), ferro (CR=3,90 e CZ=1,8mg/100g), potássio (CR=1408,70 e CZ=1300,4mg/100g) e zinco (CR=4,2 e CZ=5,20mg/100g). Foram encontrados 72,04µg/g de α-tocoferol e a perda pelo cozimento foi de 14,28%. Os carotenóides encontrados nas amostras foram α-caroteno (1,26µg/g), ζ-caroteno (3,41µg/g) e traços de mutatocromo e micronona e cozimento ocasionou perda de 20 a 66% para α-caroteno e de 6 a 60% para ζ-caroteno. Apesar da identificação de um carotenóide com atividade pró-vitamínica (α-caroteno), as quantidades encontradas no mangarito não foram suficientes para que o alimento recebesse a designação de fonte dessa vitamina.Tannia (Xanthosoma mafaffa Schott) is characterized as a rustic plant found in tropical countries such as Brazil. Vegetables are sources of carotenoids that could be used in prevention of vitamin A deficiency. Considering the generally higher cost of animal foods, the provitamin A from vegetables should be considered as an expressive and easily obtainable source of vitamin A in developing countries Although tannia are popularly c1assified as a source of carotenoids, studies on its chemical composition are rare. Thus, because of the absence of the cultivation, tannia as well as others non-traditional vegetables may become extinct and still be classified as potential source of nutrients. Therefore the goal of the present study is to characterize the chemical composition and carotenoids profile of raw (RT) and cooked tannia (CT). It was analyzed 5 different crops of tannia from the countryside of Sao Paulo state harvested between years 2005 and 2007. When compared to RT, CT presented less (p<0.05) water, protein and fat. Regarding the total amount of energy, RT presented values between 95,12 to 143,60 Kcal/100g while CT presented values between 100,96 to 142,91 Kcal/100 g. In both RT and CT it was found great quantity of calcium (RT =290,60 mg/100 g; CT =330,0 mg/100 g), iron (RT =3,90 mg/100 g; CT = 1,8 mg/100 g), potassium (RT = 1408,70 mg/100 g; CT = 1300,4 mg/100 g) and zinc (RT = 4,2 mg/100 g; CT = 5,20 mg/100 g). Moreover, in RT it was found 72,04 µg of α-tocopherol while CT presented 14,28 % less. It was found α-carotene and ζ-carotene, mutatochrome and micronone in both RT and CT; however CT presented smaller (p<0.05) concentration of these carotenoids. In conclusion, tannia can not be considered a good source of provitamin A because of the small concentration of α-carotene. Although the great quantity of important minerals, more studies are necessary to elucidate their bioavailability in tannia.
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Högberg, Anders. "Fatty acids, tocopherols and lipid oxidation in pig muscle : effects of feed, sex and outdoor rearing /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences (Institutionen för livsmedelsvetenskap, Sveriges lantbruksuniv.), 2002. http://epsilon.slu.se/a328.pdf.
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Bony, Emilie. "Composition chimique et propriétés anti-inflammatoires de l'huile de pulpe d'awara (Astrocaryum vulgare M.)." Thesis, Montpellier 2, 2010. http://www.theses.fr/2010MON20130/document.
Full textAbstract:
L'awara (Astrocaryum vulgare M.) est le fruit d'un palmier utilisé principalement au niveau alimentaire pour sa pulpe riche en huile. L'objectif de ce travail a été de caractériser chimiquement l'huile de pulpe d'awara et d'évaluer ses propriétés anti‑inflammatoires dans différents modèles expérimentaux. L'huile de pulpe, dont les acides gras principaux sont l'acide oléique et palmitique, a montré une forte teneur en caroténoïdes. Les microconstituants identifés sont principalement représentés par le β‑carotène (caroténoïdes), le β‑sitostérol, l'arundoin (phytostérols) et l'α‑tocopérol. L'huile de pulpe a montré des effets anti‑inflammatoires dans un modèle in vivo de choc endotoxique par inhibition de la production de cytokines pro‑inflammatoires (tumor necrosis factor α (TNFα), interleukin (IL)‑6) et augmentation de la production d'une cytokine anti‑inflammatoire (IL‑10). Ces effets anti‑inflammatoires ont été confirmés dans un modèle in vivo d'inflammation bronchique. L'huile de pulpe a diminué l'afflux de cellules inflammatoires au niveau pulmonaire, principalement d'éosinophiles et de lymphocytes. La fraction insaponifiable a, par la suite, montré des effets inhibiteurs sur la production de différents médiateurs inflammatoires (oxyde nitrique, prostaglandine E2, TNFα, IL‑6, IL‑10) ainsi que sur l'expression d'enzymes induites lors de l'inflammation (iNOS et COX‑2) dans un modèle in vitro de macrophages activés. La fraction insaponifiable a également montré un effet inhibiteur sur la production de cytokines (TNFα, d'IL‑6 et d'IL‑10) dans le modèle in vivo de choc endotoxique. Ces résultats confirment l'implication des microconstituants de l'huile de pulpe d'awara dans ses effets antioxydants et anti‑inflammatoires et suggèrent un rôle préventif et/ou thérapeutique de l'huile de pulpe d'awara et de sa fraction insaponifiable dans les pathologies associées à l'inflammationAwara (Astrocaryum vulgare M.) is a palm fruit mainly used for nutritional purpose because of its oily pulp. The aim of this study was to characterize awara pulp oil and evaluate its anti‑inflammatory properties in different experimental models. The pulp oil, whose major fatty acids are oleic and palmitic acid, showed a high content of carotenoids. The minor compounds identified are mainly represented by β‑carotene (carotenoids), β‑sitosterol, arundoin (phytosterols) and α‑tocopérol. The pulp oil showed anti‑inflammatory effects in an in vivo model of endotoxic shock by inhibiting the production of proinflammatory cytokines (tumor necrosis factor α (TNFα), interleukin (IL)‑6) and increasing the production of an anti‑inflammatory cytokine (IL‑10). These anti‑inflammatory effects have been confirmed in an in vivo model of airway inflammation. The pulp oil has reduced the influx of inflammatory cells in the lungs, mainly of eosinophils and lymphocytes. The unsaponifiable fraction has subsequently shown inhibitory effects on the production of various inflammatory mediators (nitric oxide, prostaglandin E2, TNFα, IL‑6, IL‑10) and on the expression of enzymes induced during inflammation (iNOS and COX‑2) in an in vitro model of activated macrophages. The unsaponifiable fraction also showed an inhibitory effect on cytokine production (TNFα, IL‑6 and IL‑10) in endotoxic shock model. These results confirm the role of micronutrients of awara pulp oil in its anti‑inflammatory properties and suggest a preventive and/or therapeutic role of awara pulp oil and its unsaponifiable fraction in inflammation‑related diseases
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Gewehr, Márcia Flach. "Desenvolvimento de pão de forma com adição de quinoa." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2010. http://hdl.handle.net/10183/24809.
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A quinoa é um grão andino com elevado potencial de ser considerada como cultura mundial devido a quantidade e variedade de nutrientes existentes. Este pseudocereal enquadra-se no contexto do mercado consumidor que almeja produtos diferenciados, especialmente com aspectos nutricionais relevantes. Este trabalho teve por objetivo analisar a composição dos flocos de quinoa utilizados, uma vez que fatores genéticos, climáticos, entre outros, interferem na composição dos nutrientes, além de elaborar e avaliar pães de forma adicionados desse pseudocereal. Determinou-se umidade, cinzas, lipídios, composição de ácidos graxos, proteínas, composição em aminoácidos, fibras e suas frações, tocoferóis e minerais (sódio, cálcio, ferro, zinco e fósforo). Em virtude dos flocos apresentarem alto teor protéico, perfil aminoacídico condizente com a recomendação da FAO, elevado teor de fibras, fósforo, ferro, além de maior quantidade de lipídios como ácidos graxos insaturados e quantidades apreciáveis de α, β, γ, e δ-tocoferóis, elaborou-se pães de forma com substituição da farinha de trigo por zero, 10, 15 e 20% de flocos de quinoa, utilizando-se o método esponja de panificação e mantendo-se os parâmetros de processo constantes. Análises físico-químicas foram realizadas na farinha de trigo e nos flocos de quinoa. Determinou-se o volume específico, a cor do miolo e a composição nutricional dos pães. Observou-se que, a adição progressiva de flocos de quinoa, tornou o miolo mais escuro, reduziu o volume específico do pão, elevou de forma crescente o teor de proteína, de fibras totais e insolúveis e de tocoferóis. Pela análise sensorial verificou-se boa aceitabilidade para os pães com substituição da farinha de trigo por 15% e 20% de quinoa e estes foram utilizados para avaliar, através de experimento biológico, os possíveis benefícios à saúde. O aumento de tocoferóis (α, γ, e δ-tocoferóis) no pão com 20% de quinoa melhorou o perfil lipídico do sangue e da gordura do fígado dos animais experimentais, em relação ao pão padrão. Estes resultados indicaram que, possivelmente, os flocos de quinoa poderão ser adicionados em alimentos para agregar valor ao produto. No entanto, novos estudos, envolvendo tipo de processamento e as perdas nutricionais decorrentes destes, devem ser feitos para melhor avaliação.Quinoa is a grain from the Andes with a high potential as a world wide crop due to the quantity and variety of existing nutrients. This pseudocereal fits into the consumer market context that looks for differentiated products, especially having relevant nutritional aspects. The purpose of this work was to analyze the composition of quinoa flakes used, once genetic and climate factors, among others, interfere in the composition of the nutrients; as well as to develop and evaluate bread loaves with the addition of this pseudocereal. The humidity, ashes, lipid, composition of fat acids, proteins, amino acid composition, fibers and their fractions, tocopherols and minerals (sodium, calcium, iron, zinc and phosphorous) were determined. Due to the fact that the flakes present high protein level, amino acid profile that meets guidelines from FAO, high levels of fibers, phosphorous, iron, besides a higher quantity of lipids as unsaturated fat acids and valuable quantities of α, β, γ, and δ-tocopherols, white bread loaves were developed, substituting quinoa flakes for zero, 10, 15 and 20% of the flour, using the sponge method and maintaining the process parameters constant. Physicochemical analyses were performed both with the flour and quinoa flakes. The specific volume, color of the inner part and nutritional composition of the bread loaves were determined. It was noticed that the progressive addition of quinoa flakes made the inner part become darker, reduced the specific volume of the loaf, and gradually increased the protein level and the level of total and insoluble fibers and the tocopherols. Through sensorial analysis it was observed a good acceptance for the loaves of bread with the replacement of 15% and 20% of flour by quinoa and these were used to evaluate, through a biological experiment, the possible benefits for the health. The increase of tocopherols (α, γ, and δ- tocopherols) in the 20% bread loaf improved the lipid profile of the blood and of fat in the liver of the trial animals, when compared with standard bread. These results indicated that, very likely, the quinoa flakes can be added to food in order to add value to the product. However, further studies, involving the processing and the nutritional loss due to it, must be carried out to perform a better evaluation.
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Ayerdi, Gotor Alicia Daydé Jean. "Etude des variations des teneurs et de la variabilité des compositions en tocophérols et en phytostérols dans les akènes et l'huile de tournesol (Helianthus annuus L.)." Toulouse : INP Toulouse, 2009. http://ethesis.inp-toulouse.fr/archive/00000779.
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Tabee, Elham. "Lipid and phytosterol oxidation in vegetable oils and fried potato products /." Uppsala : Department of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200892.pdf.
Full textBooks on the topic "Tocopherol composition"
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Kamal-Eldin, Mohammed Salih Afaf. Seed oils of Sesamum indicum,L. and some wild relatives: A compositional study of the fatty acids, acyl lipids, sterols, tocopherols and lignans. Uppsala: Sveriges Lantbruksuniversitet, 1993.
Find full textBook chapters on the topic "Tocopherol composition"
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Kassem, Moulay Abdelmajid. "Soybean Tocopherols: Biosynthesis, Factors Affecting Seed Content, QTL Mapping, and Candidate Genes." In Soybean Seed Composition, 589–619. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-82906-3_12.
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O. Cherif, Aicha. "Oilseeds as Functional Foods: Content and Composition of Many Phytochemicals and Therapeutic Alternatives." In Functional Foods [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97794.
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Oilseeds composition has been studied extensively, but recently it has been thoroughly investigated considering especially the phytochemicals representing the minor components. This interest is connected with the activity of such compounds against cardiovascular diseases, lipid oxidation, protein cross-linking and DNA mutations and hemostasis function, which prevent the attack of biomolecules by free radicals. This chapter book could aim to give an overview of the different uses of several oilseeds as bioactive foods, focusing on their active constituents (phytosterols, polyphenols, tocopherols, tocotrienols, and carotenoids) and their content in oilseeds. We will also focus on the beneficial aspects of theses nutraceuticals in human health.
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Hassan Sakar, El, and Said Gharby. "Olive Oil: Extraction Technology, Chemical Composition, and Enrichment Using Natural Additives." In Olive Cultivation [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102701.
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Virgin Olive oil (VOO) is considered the primary source of added fat in the Mediterranean diet. Its consumption is linked to numerous health-promoting properties along with its high energetic value. These properties are the results of various chemical compounds (fatty acids, tocopherols, polyphenols, etc.). VOO provides monounsaturated fatty acids, which lower total cholesterol and low-density lipoprotein cholesterol levels. VOO is obtained by three mechanical extraction processes, which can be classified into two systems that can be followed to extract olive oil from olives: the so-called traditional or discontinuous method, and the modern or continuous one. After the extraction of olive oil, its oxidative stability and chemical composition are subjected to deterioration especially when stored under inappropriate conditions (light, O2, temperature, etc.). To deal with the problem, VOO enrichment using natural additives became an important practice to enhance VOO oxidative stability and its chemical composition. In this chapter, various aspects related to VOO extraction processes, chemical composition, stability oxidative and enrichment via natural additives will be reviewed and discussed in light of published literature.
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Sultana, Sabira, Muhammad Akram, Nosheen Aslam, Naheed Akhter, Abdul Wadood Chishti, Muhammad Riaz, Walaa Fikry Elbossaty, Rida Zainab, and Umme Laila. "The Beneficial Health Effects of Nuts in the Diet." In Nut Crops - New Insights [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.109100.
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Nuts are nutritional containing foods that nature has gifted with complex matrix of bioactives and beneficial nutrients including poly- and monounsaturated fatty acids, antioxidant phenolics, phytosterols, tocopherols, minerals, fibers, and high-quality proteins. Because of their unique nutritional composition, they are beneficial to human health. Many epidemiological studies reported the beneficial effect of nuts on coronary heart diseases as well as in diabetes for both males and females. Nut crops also have good effects on inflammation, vascular damage, oxidative stress, cancer, and hypertension. Interventional studies reported that nut consumption has lipid lowering effect. Nuts are thus among the most highly nutritious foods available. When left in their shells, many nuts have a long lifespan and can be easily kept for winter use. Much research has been conducted on nuts and their beneficial effects on health. This chapter discusses the current knowledge of nuts crops and their beneficial effects on health. Currently available literature suggests that consumption of nuts particularly as part of healthy diet is associated with beneficial outcomes such as better cognitive function, decreased risk of cardiovascular and metabolic abnormalities, and cancer. Further, long-term and interventional studies are required to make a definitive conclusion on the health-promoting effects of nuts consumption through the diet.
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Hazrati, Saeid, Saeed Mollaei, and Farhad Habibzadeh. "Chemical and compositional structures (fatty acids, sterols, and tocopherols) of unconventional seed oils and their biological activities." In Multiple Biological Activities of Unconventional Seed Oils, 363–82. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-12-824135-6.00021-0.
Full textConference papers on the topic "Tocopherol composition"
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Wu, Haizhou, Bita Forghani, Ingrid Undeland, and Mehdi Abdollahi. "Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uelt7673.
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In industrial fish filleting, around 30–70 % of the total weight of the fish end up as side streams (often called by- or co-products), such as the head, backbone, caudal fin, skin, and intestines. Currently, these fractions are dedicated to low value uses as fodder meals or mink feed, even if they contain significant amounts of protein, long chain (LC) n-3 polyunsaturated fatty acids (PUFA), and other nutrients such as vitamins and minerals. However, most fish processors mix their side streams, not least when it comes to small pelagic species like herring. This practice limits use of the side streams for food production since the raw material gets very complex, and since blood, enzymes and lipids from e.g., the viscera and head parts easily contaminate the cleaner parts like the backbones and tails, accelerating e.g., their oxidative or enzymatic degradation. In the present study, lipid oxidation in ice-stored sorted and minced herring fractions (head, backbone, viscera+belly flap, tail, fillet) from spring and fall, and its association with endogenous pro-oxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera+belly flap was overall the most stable part, and also had the highest -tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and -tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or PUFA provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting side streams along with the fillet itself.
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Winkler-Moser, Jill. "Update on the progress of the Codex Alimentarius standard for avocado oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/tnpm9806.
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Codex Alimentarius is a collection of international food standards aimed at protecting human health and removing barriers to international trade. The Codex Committee on Fats and Oils (CCFO) is responsible for the development of world-wide standards for fats and oils of animal, vegetable, and marine origin. With the rapid increase in the production, international trade, and value of avocado oil, an international standard is needed to ensure the authenticity and purity of avocado oil. The CCFO has undertaken work on a revision to the Codex Standard for Named Vegetable Oils to include a definition and provisions for the chemical and physical characteristics of avocado oil. This includes provisions for fatty acid composition, chemical and physical characteristics, sterol content and composition, as well as tocopherol and tocotrienol content and composition. This will be an overview of the progress of the committee, Â the current draft provisions, and the upcoming work and data that are needed in order to finalize and adopt avocado oil into the Standard for Named Vegetable Oils.
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Gibon, Veronique, and Marc Kellens. "Fractionation of palm and palm kernel oils for designing high quality commodity and specialty fats." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yjih6211.
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Fractionation is the most important application of fat crystallization in edible oil processing. This process commonly consists of a controlled crystallization in bulk crystallizers followed by a separation of the liquid from the crystalline fraction, nowadays mostly carried out with membrane press filters. The motive for this process is evident: since nature endows each fat with a particular composition and distribution of the fatty acids on the glycerol, their use in specific applications is limited. Palm oil is the most fractionated oil worldwide; its potential for multi-step dry fractionation allows to generate various fractions with peculiar physicochemical properties used in many food formulations. The original booming of the dry fractionation process has helped palm oil to conquer a strong position on the commodity market in one single step. Other demands for special cuts drifted the industry towards a more sophisticated approach: high iodine value super and top olein with interesting cold resistances, high melting point super stearin (competing with fully hydrogenated products), hard palm mid fraction (for cocoa butter equivalents - CBE) or palm red fractions (high carotene and tocopherol/tocotrienol contents). A hybrid form of palm oil grows in Colombia and Ecuador: the high oleic palm oil has a higher oleic content than conventional palm oil. It can easily be fractionated as refined or semi-refined (red oil); the liquid fractions obtained have excellent cold resistance in one single fractionation step. Palm kernel oil has a very different triglyceride composition and its applications are quite different; it is known as a source of cocoa butter substitute (CBS) after fractionation and full hydrogenation of the stearin. The fractionation can be carried out in one or two steps, making it possible to produce three different CBS. Various technologies including continuous and static crystallization are being used to produce these specialty fats.
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Culler, Mitchell, Eric Decker, and Ipek Bayram. "Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dsey3101.
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Industry attempts to meet consumers' clean label demands by removing synthetic antioxidants (e.g. EDTA) frequently result in deleterious effects on oil quality, causing the formation of toxic oxidation derivatives as well as off-flavors and aromas. Thus, there is an urgent need for novel and natural antioxidant systems. For example, after becoming oxidized, α-tocopherol can be recharged to its active form by phosphatidylethanolamine (PE) for increased efficacy. Unfortunately, plant-based lecithin is mostly phosphatidylcholine (PC), which lacks the amine group necessary to recharge tocopherol. Purified phospholipids are typically too expensive for food products, however enzymatic conversion of PC to PE is more cost effective.The aims of the present study are 1) to determine the optimal reaction conditions for converting high PC lecithin into modified high PE lecithin (MHPEL) and 2) to validate the MHPEL's synergism with tocopherol in delaying lipid oxidation in model emulsion systems at pH 7, and 4, and in bulk oil. High PC lecithin was incubated with phospholipase D from Streptomyces chromofuscus and ethanolamine at varied pH, temperature, and time and then analyzed for compositional changes by HPLC. To assess shelf life, aliquots of 1% o/w emulsions buffered to pH 7 and 4 as well as bulk oil were prepared and stored at 32 and 55°C, respectively. Treatment groups included control, MHPEL, purified PE standard, tocopherol, tocopherol + MHPEL, and tocopherol + purified PE standard. Lipid hydroperoxide formation was measured spectrophotometrically, and hexanal formation was measured using GC headspace analysis. Maximum conversion occurred at pH 9 and 37°C, reaching >73% PE after 4 hours. The combination of MHPEL and tocopherol increased shelf-life by 75% compared to tocopherol alone in o/w emulsions at pH 7, 50% in o/w emulsions at pH 4, and 100% in bulk oil. This approach represents an exciting and clean-label antioxidant system with commercialization potential.
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Winkler-Moser, Jill. "Variations in Phytochemicals in DDGS Oil from 30 Ethanol Plants." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ncxd5442.
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Many corn-based ethanol plants are separating oil from distillers grains with solubles (DDGS), where it becomes a value-added co-product stream that is utilized as a separate energy source for feed, or as a feedstock for biofuels, namely biodiesel. While the variation in the composition of macronutrients in corn DDGS as well as the fatty acid composition and presence of free fatty acids in corn DDGS oil have been well documented, less information is available on variation of phytochemical components in corn DDGS oil. This study reports the composition and variation of carotenoids, tocopherols, tocotrienols, phytosterols and ferulate phytosterol esters, as well as total phenolics and the in vitro antioxidant activity, based on DDGS oils derived from back-end oil separation at 30 ethanol plants located in the U.S. The total carotenoid contents ranged from 135 – 315 µg/g oil, total tocopherols and tocotrienols ranged from 594 – 1812 µg/g, total phytosterols ranged from 15.8 - 22.4 mg/g, while ferulate phytosterol esters ranged from 3.7 - 5.8 mg/g. The oxidative stability index (at 110 °C) ranged from 4.2 - 16.4 h, while total phenolics ranged from 124 - 420 mg gallic acid equivalents/kg oil. Correlations among the variables and antioxidant activity as well as oxidative stability will also be presented.
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Sung, JS, YJ Jeong, DJ Kim, YY Lee, YA Jeon, HC Ko, OS Hur, et al. "Comparison of Fatty Acid Compositions and Tocopherols in Perilla germplasm of South Korea." In GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608351.
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Istomin, D. S., Y. N. Demurin, T. M. Peretyagina, and S. Z. Guchetl. "DIFFERENCES IN THE COMPOSITION OF TOCOPHEROLS IN THE SEEDS OF OILSEEDS OF THE BRASSICACEAE FAMILY." In Ecological and genetic bases of breeding and cultivation of agricultural crops. FGBNU "Federal Research Center of Rice", 2022. http://dx.doi.org/10.33775/conf-2022-94-97.
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Hornstra, E. G., A. H. Hennissen, R. Kalafusz, and D. T. S. Tan. "THE ANTITHROMBOTIC EFFECT OF PALM OIL IS CORRELATED WITH ITS CONTENTS OF VITAMIN E." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643804.
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Dietary saturated fatty acids are known to increase platelet aggregation and arterial thrombogenesis.We recently demonstrated, however, that palm oil, rich in saturated palmitic acid, has a distinct antithrombotic affect, which is associated with a decrease of the thromboxane-prostacyclin ratio in activated whole blood. To identify the antithrombotic component(s) of palm oil, seven palm oil fractions were prepared with comparable fatty acid compositions of the triglycerides but containing Various amounts of non-triglyceride material with different compositions.These fractions were fed to rats in amounts of 50 energy% for a period of 8 weeks, after which arterial thrombosis tendency was measured upon insertion of an aortic prosthesis, the aorta-loop. During loop insertion, 1 ml blood was collected in citrate for measuring platelet aggregation and ATP release in response to collagen, using the Chronolog whole blood lumi-aggregometer. Arterial thrombosis tendency was found to be negatively related to the total amount of non-triglyceride material in the various fractions (r = 0.78; p <0.05).No significant relationship was observed between arterial thrombus formation and the various sterols present in the non-triglyceride material.A significant negative correlation was found, however, with a-tocopherol (r = 0.86; p <.02). Collagen-induced platelet aggregation and ATP release in whole blood were not correlated to total amounts or α-tocopherol content of the non-triglyceride material.However, significant positive relationships were found between these platelet functions and the amountsof the various sterols (Campesterol: r = 0.70; P < 0.10 β-sitostero1 : r = 0.69; P <0.10. Cholesterol : r = 0.81; P < 0.05).These findings demonstrate that effects of edible oils on platelet function and arterial thrombogenesisare not only mediated by the fatty acid compostion of the triglycerides, but can also be determined by 'minor components', present in the non-triglyceride part of the oils.
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Green, Hilary, and Selina Wang. "Avocado oil chemical composition varies with harvest time, growing region, and fruit quality, demonstrating important considerations for standard development." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xako6609.
Full textAbstract:
Avocado oil currently does not have standards in place to regulate its purity or quality. To set appropriate standards, factors that impact the chemical composition of avocado oil need to be better understood. To help address this, fruits from different regions were harvested throughout the year and processed using lab-scale equipment into oil. The oils’ purity (fatty acid profile, sterols, and triacylglycerols) and quality (free fatty acidity, peroxide value, and specific extinction in UV) were determined in addition to minor components such as tocopherols. It was discovered that growing region and harvest time had a greater impact on fatty acid and sterols profiles than using whole fruit verses only flesh to process the oil. The same standards are set for all avocado oils regardless of the country of origin, this finding indicates it will be important to ensure standards can accommodate oils from different regions. In addition, using poor quality fruit to make oil caused a significant increase in the free fatty acidity compared to using good quality fruit at the time of processing. This work determined a baseline for avocado oil quality parameters by extracting oil from ripe, good quality fruit, which can in turn can inform reasonable limits for avocado oil quality standards.
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Turina, E. L., S. G. Efimenko, Yu A. Kornev, and A. P. Liksutina. "Results of Сamelina oil assessment." In РАЦИОНАЛЬНОЕ ИСПОЛЬЗОВАНИЕ ПРИРОДНЫХ РЕСУРСОВ В АГРОЦЕНОЗАХ. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-15.05.2020.35.
Full textAbstract:
Camelina sativa (L.) Crantz – is an annual oilseed crop in the family Brassicaceae. The aim of the research was to study oil obtained from camelina seeds cultivated in the Crimea. Determination of fatty acid composition was carried out on the gas chromatograph “Хроматэк – Кристалл 5000” (Hromatek - Crystal 5000); automatic dosing unit ДАЖ-2М (DAJ- 2M); capillary column SolGelWax 30m × 0.25 mm × 0.5 μm; carrier gas – helium; speed – 22 centimeters per second; programming temperature –178–230 °С. The preparation of fatty acid methyl esters (FAMEs) using gas-liquid chromatography (GC) was performed in line with the methodology. The content of biologically active substances (tocopherols) in Camelina sativa oil was carried out using thin-layer chromatography (TLC) and spectroscopy. To obtain biofuel, we used the transesterification of triglyceride (or triacylglycerols) of camelina oil with methyl alcohol using potassium hydroxide (or sodium) as a homogeneous catalyst, as well as active metal oxides or enzymes (regiospecific lipase) as heterogeneous catalysts. Camelina sativa oil, obtained from false flax cultivated in the Crimea, should be used, first of all, to ensure healthy, dietary and therapeutic nutrition of the locals and tourists. Since, depending on the variety and the amount of precipitation, it contains 17.89-19.66% of linoleic acid; 33.02-37.06% of linolenic acid; not more than 3.05% of erucic acid. Furthermore, the ratio of omega-3 to omega-6 fatty acids varies from 1.7: 1.0 to 2.2: 1.0 even in wet years. The oil from the winter camelina seeds (‘Penzyak’ variety) in its composition and properties is suitable for the synthesis of biodiesel by the methanolysis reaction using a homogeneous alkaline catalyst. The physical and chemical properties of the obtained biodiesel are similar to those of sunflower or rapeseed oils.
Reports on the topic "Tocopherol composition"
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Rocheford, Torbert, Yaakov Tadmor, Robert Lambert, and Nurit Katzir. Molecular Marker Mapping of Genes Enhancing Tocol and Carotenoid Composition of Maize Grain. United States Department of Agriculture, December 1995. http://dx.doi.org/10.32747/1995.7571352.bard.
Full textAbstract:
The overall objective of this research was to identify chromosomal regions and candidate genes associated with control of concentration and forms of carotenoids (includes pro-Vitamin A) and tocopherols (Vitamin E), which are both antioxidants and are associated with health advantages. Vitamin A and E are included in animal feeding supplements and the eventual goal is to increase levels of these compounds in maize grain so that the cost of these supplements can be reduced or eliminated. Moreover, both compounds are antioxidants that protect unsaturated fatty acids from oxidation and thus maintaining maize oil quality for longer periods. We identified three SSR markers that are associated with 38% of the variation for total carotenoids and three SSR markers associated with 44% of the variation for total tocopherols in the cross W64a x A632. We identified two candidate genes associated with levels of carotenoids: phytoene synthase and zeta carotene desaturase. Evaluation of (Illinois High Oil x B73) B73 BC 1S1 population for tocopherols detected additional chromosomal regions influencing the level of total tocopherols, and detected a common region on chromosome 5 associated with ratio of the more desirable alpha from to the gamma form of tocopherol. The results suggest molecular marker assisted selection for higher levels of these antioxidants in corn grain should be feasible.