Journal articles: 'Vegetable oils and fats'

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Davis, Barbara D., Walter (Bud) Hunt, Gary Yoshioka, and Elisabeth Holler. "Response Plans for Animal Fat and Vegetable Oil Facilities." International Oil Spill Conference Proceedings 2001, no. 1 (March 1, 2001): 257–62. http://dx.doi.org/10.7901/2169-3358-2001-1-257.

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ABSTRACT The Oil Pollution Act of 1990 (OPA 90) requires regulations for owners or operators of certain facilities to prepare and implement response plans. In 1994, the U.S. Environmental Protection Agency (EPA) published the facility response plan (FRP) regulation for nontransportation-related facilities with oil discharges that could cause substantial harm to the environment. This regulation has been modified for facilities that handle, store, or transport animal fats and vegetable oils. EPA has found that petroleum oils and animal fats and vegetable oils share common properties and produce similar harmful environmental effects. The similarities and differences between these classes of oils were considered in development of the new rule. In comparison to U.S. Coast Guard (USCG)-regulated facilities, EPA-regulated facilities usually have far greater worst case discharges (often one or two orders of magnitude larger), a larger number of oil transfers, and greater diversity of structures and processes, which can lead to oil discharges in many ways over a range of volumes. EPA has promulgated a new methodology for calculating planning volumes for a worst case discharge of animal fats and vegetable oils. The methodology is similar to that used in the rule for petroleum oils, but the factors in the two new tables are more appropriate for estimating on-water and onshore recovery resource needs for animal fats and vegetable oils. This paper examines research findings on the properties and environmental fate of animal fats and vegetable oils and describes new response planning requirements for animal fat and vegetable oil facilities.

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Garcia-Montoto, Victor, Sylvain Verdier, David C. Dayton, Ofei Mante, Carine Arnaudguilhem, Jan H. Christensen, and Brice Bouyssiere. "Phosphorus speciation analysis of fatty-acid-based feedstocks and fast pyrolysis biocrudes via gel permeation chromatography inductively coupled plasma high-resolution mass spectrometry." RSC Advances 11, no. 43 (2021): 26732–38. http://dx.doi.org/10.1039/d1ra03470g.

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Renewable feedstocks, such as lignocelulosic fast pyrolysis oils and both vegetable oil and animal fats, are becoming a viable alternative to petroleum for producing high-quality renewable transportation fuels.

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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (September 1, 2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.

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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.

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Górska-Warsewicz, Hanna, Krystyna Rejman, Wacław Laskowski, and Maksymilian Czeczotko. "Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet." Nutrients 11, no. 12 (December 3, 2019): 2935. http://dx.doi.org/10.3390/nu11122935.

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The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.

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Hussein, Mohamed Amr. "Palm Oil Use in North Africa and West Asia." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.

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Edible oils and fats are important sources of food energy in North Africa and West Asia. Because of the high cost of animal fats and increased awareness of potential harm from their excessive consumption, the rise of vegetable oils is increasing. Palm oil has recently been introduced in response to the shortfall in the local production of edible fats and oils, and it is predicted that it will gain increasing acceptance and use because of its versatility and safety.

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Dobarganes, Carmen, and Gloria Márquez-Ruiz. "Possible adverse effects of frying with vegetable oils." British Journal of Nutrition 113, S2 (April 2015): S49—S57. http://dx.doi.org/10.1017/s0007114514002347.

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The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. This review is divided into two sections. The first part deals with the nature of the new compounds formed at high temperature in the frying process as well as their occurrence in the diet while the second part focuses on their possible nutritional and physiological effects. Oxidation products present in abused frying fats and oils are the compounds most suspected of impairing the nutritional properties of the oils or involving adverse physiological effects. The recent studies on their health implications include those related to their fate and those focused on their effects in metabolic pathways and the most prevalent diseases.

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Tennant, David, and John Paul Gosling. "Modelling consumer intakes of vegetable oils and fats." Food Additives & Contaminants: Part A 32, no. 9 (August 14, 2015): 1397–405. http://dx.doi.org/10.1080/19440049.2015.1069407.

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8

Triyana, Kuwat, M. Taukhid Subekti, Prasetyo Aji, Shidiq Nur Hidayat, and Abdul Rohman. "Development of Electronic Nose with Low-Cost Dynamic Headspace for Classifying Vegetable Oils and Animal Fats." Applied Mechanics and Materials 771 (July 2015): 50–54. http://dx.doi.org/10.4028/www.scientific.net/amm.771.50.

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A portable electronic nose (e-nose) using low-cost dynamic headspace and commercially metal oxide gas sensors has been developed. This paper reports evaluation on the performance of the e-nose to classify vegetable oils (sunflower and grape seed oils) and animal fats (mutton, chicken and pig fats). The e-nose consists of a dynamic headspace sampling, a gas sensor array and a real-time data acquisition system based on ATMega-16 microcontroller. The dynamic headspace can divided into two chambers, i.e. sample and gas sensor array room. It is also equipped with three small fans for adjusting sensing and purging processes. Principal component analysis (PCA) was used for measurement data analysis after all features being extracted. The first two principal components were kept because they accounted for 91.1% of the variance in the data set (first and second principals accounted for 72.9, 18.2% of the variance, respectively). This results show that the e-nose can distinguish vegetable oils and animal fats. This work demonstrates for the future that the e-nose with low-cost dynamic headspace technique may be applied to the identification of oils and fats in halal authentication.

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Tepic, Aleksandra, Biserka Vujicic, Aleksandra Andric, and Snezana Milatovic. "Relishes: The new pickled vegetables." Acta Periodica Technologica, no. 37 (2006): 51–58. http://dx.doi.org/10.2298/apt0637051t.

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There have been an increasing interest of consumers for a \ride variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH) and energy- values.

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Hill, Karlheinz. "Fats and oils as oleochemical raw materials." Pure and Applied Chemistry 72, no. 7 (January 1, 2000): 1255–64. http://dx.doi.org/10.1351/pac200072071255.

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Vegetable oils and fats are important constituents of human and animal foodstuffs. Certain grades are industrially used and, together with carbohydrates and proteins, are important renewable resources compared to fossil and mineral raw materials, whose occurrence is finite. In concepts for new products, the price, performance, and product safety criteria are equally important and have a correspondingly high importance right at the start of product development. To ensure a high degree of product safety for consumers and the environment, renewable resources have often been shown to have advantages when compared with petrochemical raw materials and can therefore be regarded as being the ideal raw material basis. Results from oleochemistry show that the use of vegetable fats and oils allows the development of competitive, powerful products, which are both consumer-friendly and environment-friendly. Recently developed products, which fit this requirement profile, are the anionic surfactants cocomonoglyceride sulfate and the nonionic sugar surfactant alkyl polyglycoside. These products are used especially as mild surfactants in cosmetic formulations. In polymer applications derivatives of oils and fats, such as epoxides, polyols, and dimerizations products based on unsaturated fatty acids, are used as plastic additives or components for composites or polymers like polyamides and polyurethanes. In the lubricant sector fatty acid-based esters have proven to be powerful alternatives to conventional mineral oil products.

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Rashed, M. M., M. A. Kalam, H. H. Masjuki, H. K. Rashedul, A. M. Ashraful, I. Shancita, and A. M. Ruhul. "Stability of biodiesel, its improvement and the effect of antioxidant treated blends on engine performance and emission." RSC Advances 5, no. 46 (2015): 36240–61. http://dx.doi.org/10.1039/c4ra14977g.

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Monirul, I. M., H. H. Masjuki, M. A. Kalam, N. W. M. Zulkifli, H. K. Rashedul, M. M. Rashed, H. K. Imdadul, and M. H. Mosarof. "A comprehensive review on biodiesel cold flow properties and oxidation stability along with their improvement processes." RSC Advances 5, no. 105 (2015): 86631–55. http://dx.doi.org/10.1039/c5ra09555g.

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Biodiesel, which comprises fatty acid esters, is derived from different sources, such as vegetable oils from palm, sunflower, soybean, canola, Jatropha, and cottonseed sources, animal fats, and waste cooking oil.

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13

Qiu, Qi, and Yiting Zhang. "Pyrolysis-Gas Chromatography/Mass Spectrometry Analysis of Oils from Different Sources." Trends in Renewable Energy 7, no. 1 (2021): 53–72. http://dx.doi.org/10.17737/tre.2021.7.1.00127.

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Regenerated gutter oil (i.e., waste oil) accounts for 10% of the edible oil market, which has caused serious food safety issues. Currently, there is no standard protocol for the identification of the gutter oil. In this study, the pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) method was employed to analyze eleven oil samples including edible vegetable oils (tea oil, corn oil, olive oil, sunflower oil, peanut oil and blend vegetable oil) and waste oils (used frying oil, lard, chicken fat, inferior oil and kitchen waste grease). Three factors of pyrolysis temperature, reaction time and sample volume were investigated to optimize the analytical parameters. The optimal pyrolysis conditions were determined to be 600°C, 1 min and an injection volume of 0.3 μL. Five characteristic components (tetradecane, z,z-9,12-octadecadienoic acid, decanoic acid-2-propenyl ester, 17-octadecenoic acid, and z-9-octadecenoic acid) were found in all oil samples. The existence of C11-C16 olefins in the pyrolytic products of the animal fats and the other low-quality oils could be utilized to distinguish vegetable oils from gutter oils.

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Demirbas, A., and S. Karslioglu. "Biodiesel Production Facilities from Vegetable Oils and Animal Fats." Energy Sources, Part A: Recovery, Utilization, and Environmental Effects 29, no. 2 (February 2007): 133–41. http://dx.doi.org/10.1080/009083190951320.

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15

DUNN, Robert O., and Gerhard KNOTHE. "Alternative Diesel Fuels from Vegetable Oils and Animal Fats." Journal of Oleo Science 50, no. 5 (2001): 415–26. http://dx.doi.org/10.5650/jos.50.415.

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16

Thyssen, Karen, and Karsten Stig Andersen. "Determination of sorbitan tristearate in vegetable oils and fats." Journal of the American Oil Chemists' Society 75, no. 12 (December 1998): 1855–60. http://dx.doi.org/10.1007/s11746-998-0341-z.

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17

Vidrih, R., S. Vidakovič, and H. Abramovič. "Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils." Czech Journal of Food Sciences 28, No. 5 (October 14, 2010): 376–84. http://dx.doi.org/10.17221/202/2008-cjfs.

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In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

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18

Firestone, David. "Liquid Chromatographic Method for Determination of Triglycerides in Vegetable Oils in Terms of Their Partition Numbers: Summary of Collaborative Study." Journal of AOAC INTERNATIONAL 77, no. 4 (July 1, 1994): 954–57. http://dx.doi.org/10.1093/jaoac/77.4.954.

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Abstract The IUPAC Commission on Oils, Fats and Derivatives undertook development of a method and collaborative study for the determination of triglycerides in vegetable oils by liquid chromatography. Three collaborative studies were conducted from 1985 to 1987. Refinements were made in the method after the first collaborative study, and the second and third collaborative studies demonstrated that the method produces acceptable results. Materials studied were soybean oil, almond oil, sunflower oil, olive oil, rapeseed oil, and blends of palm and sunflower oils, and almond and sunflower oils. Six test samples were analyzed by 18 laboratories from 11 countries in the second study; 4 test samples were analyzed by 16 laboratories from 12 countries in the third study. The method for determination of triglycerides (by partition numbers) in vegetable oils by liquid chromatography was adopted first action by AOAC INTERNATIONAL as an IUPAC–AOCS–AOAC method.

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Alvarez-Galvan, M., Jose Campos-Martin, and Jose Fierro. "Transition Metal Phosphides for the Catalytic Hydrodeoxygenation of Waste Oils into Green Diesel." Catalysts 9, no. 3 (March 22, 2019): 293. http://dx.doi.org/10.3390/catal9030293.

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Recently, catalysts based on transition metal phosphides (TMPs) have attracted increasing interest for their use in hydrodeoxygenation (HDO) processes destined to synthesize biofuels (green or renewable diesel) from waste vegetable oils and fats (known as hydrotreated vegetable oils (HVO)), or from bio-oils. This fossil-free diesel product is produced completely from renewable raw materials with exceptional quality. These efficient HDO catalysts present electronic properties similar to noble metals, are cost-efficient, and are more stable and resistant to the presence of water than other classical catalytic formulations used for hydrotreatment reactions based on transition metal sulfides, but they do not require the continuous supply of a sulfide source. TMPs develop a bifunctional character (metallic and acidic) and present tunable catalytic properties related to the metal type, phosphorous-metal ratio, support nature, texture properties, and so on. Here, the recent progress in TMP-based catalysts for HDO of waste oils is reviewed. First, the use of TMPs in catalysis is addressed; then, the general aspects of green diesel (from bio-oils or from waste vegetable oils and fats) production by HDO of nonedible oil compounds are presented; and, finally, we attempt to describe the main advances in the development of catalysts based on TMPs for HDO, with an emphasis on the influence of the nature of active phases and effects of phosphorous, promoters, and preparation methods on reactivity.

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Crăciun, Isabela. "Comparative Study of Liposoluble Vitamins and Fatty Acids from Sea Buckthorn Oil, Wheat Germ Oil and Fish Oil." Acta Universitatis Cibiniensis. Series E: Food Technology 22, no. 2 (December 1, 2018): 85–90. http://dx.doi.org/10.2478/aucft-2018-0016.

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Abstract An important role in human nutrition is played by fats, both of plant and animal origin. Fats are a category of foods rich in liposoluble vitamins and fatty acids. They are widely used in nutrition, in cosmetics, in the content of creams as well as in pharmaceutical products, in the form of dietary supplements, such as capsules with oils rich in fatty acids and the addition of liposoluble vitamins. The objective of this paper was to study the content in vitamins and fatty oils of two vegetable oils (wheat germ and sea buckthorn oils) and an animal oil (fish oil). The results show that these oils are rich in liposoluble vitamins, omega-3 fatty acids and omega-6 fatty acids. Hence, these oils can be used successfully in daily nutrition as substitutes for synthetic vitamins.

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Medvedev, Oleg S., and Nataliya A. Medvedeva. "Palm oil and human health: modern scientific outlook." Vrač skoroj pomoŝi (Emergency Doctor), no. 3 (March 1, 2021): 6–25. http://dx.doi.org/10.33920/med-02-2103-01.

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Review of scientific literature on the evidence of the relationship between palm oil (PO) and its components on human health, on the mechanisms of cholesterol control and risks for development of cardiovascular diseases. Natural interest in PO increased when it became evident that its physical properties make PO a natural substitute for partially hydrogenated vegetable oils containing trans fatty acids which have adverse effect on the human health. PO contains both saturated and unsaturated fats which makes it comparable with other vegetable oils, like olive, sunflower or soybean oils. Comparison with other vegetable oils did not show significant differences in of LDL, HDL or total cholesterol levels. Comparison of diets rich in PO with diets rich in trans fatty acids shows improvement of lipid profiles in groups with PO and serves as basis for replacement of trans fatty acids in food with PO and its fractions. In addition to fatty acids content, PO contains several phytonutrients including 4 forms of tocopherols and tocotrienols, carotenoids, sterols, and some others. Most of these compounds are considered beneficial for human health, mainly on account of their antioxidant activity. It is concluded that PO is safe component of food, when we pay attention to the rather high content of saturated fats in it.

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Olajide, Mustapha Aliru, Adepoju Adenike Rashidat, and Fadipe Victor Olugbenga. "A rapid reversed-phase thin layer chromatographic detection protocol for adulteration in some edible fats and oils food formulation." Nigerian Journal of Technological Research 16, no. 2 (May 24, 2021): 48–51. http://dx.doi.org/10.4314/njtr.v16i2.8.

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The problems of adulteration in the vegetable oil and fat have been the major draw backs in the food products formulation, in spite of the various adulteration detection methods in different applications that have been reported. However, the detection tools that can be fast and reliable for the routine analysis necessitated the current work. The two groups of three different samples: vegetable fat containing sample (Blue Band, Golden Penny, La Prairie Classic) and animal fat containing samples (Kell Salad Cream, Crosse & Blackwell and Nola) was used for the purity check using the reversed phased - thin layer chromatographic (RPTLC) method of analysis were developed. The average Rf ratio of 0.95 and 0.92, found for the vegetable and animal fat groups were reported, respectively. The Rf = 0.03 difference between the two groups indicated the presence of sistosterol (plant sterol) and cholesterol (animal sterol), an improvement over color detection methods to screen oils and fats to ascertain purity. Keywords: Sistosterol, Cholesterol, Adulteration, Animal fat, Vegetable oil

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Vignesh, Palani, Arockiyasamy Remigious Pradeep Kumar, Narayanan Shankar Ganesh, Veerasundaram Jayaseelan, and Kumarasamy Sudhakar. "Biodiesel and green diesel generation: an overview." Oil & Gas Science and Technology – Revue d’IFP Energies nouvelles 76 (2021): 6. http://dx.doi.org/10.2516/ogst/2020088.

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First, second, third, and fourth-generation biofuels are continuously evolving as a promising substitute to petrodiesel catalyzed by energy depletion, economic and environmental considerations. Bio-diesel can be synthesized from various biomass sources, which are commonly divided into FAME and renewable biodiesel. FAME biodiesel is generally produced by the transesterification of vegetable oils and fats while renewable diesel is produced by hydro-deoxygenation of vegetable and waste oils and fats. The different generation, processing technologies and standards for FAME and renewable biodiesel are reviewed. Finally, the life cycle analysis and production cost of conventional and renewable biodiesel are described.

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Vignesh, Palani, Arockiyasamy Remigious Pradeep Kumar, Narayanan Shankar Ganesh, Veerasundaram Jayaseelan, and Kumarasamy Sudhakar. "Biodiesel and green diesel generation: an overview." Oil & Gas Science and Technology – Revue d’IFP Energies nouvelles 76 (2021): 6. http://dx.doi.org/10.2516/ogst/2020088.

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First, second, third, and fourth-generation biofuels are continuously evolving as a promising substitute to petrodiesel catalyzed by energy depletion, economic and environmental considerations. Bio-diesel can be synthesized from various biomass sources, which are commonly divided into FAME and renewable biodiesel. FAME biodiesel is generally produced by the transesterification of vegetable oils and fats while renewable diesel is produced by hydro-deoxygenation of vegetable and waste oils and fats. The different generation, processing technologies and standards for FAME and renewable biodiesel are reviewed. Finally, the life cycle analysis and production cost of conventional and renewable biodiesel are described.

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Nassu, Renata Tieko, and Lireny Aparecida Guaraldo Gonçalves. "Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique." Grasas y Aceites 50, no. 1 (February 28, 1999): 16–21. http://dx.doi.org/10.3989/gya.1999.v50.i1.630.

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Yang, Xiaobing, Wenyi Sun, Hongwei Shen, Sufang Zhang, Xiang Jiao, and Zongbao K. Zhao. "Expression of phosphotransacetylase in Rhodosporidium toruloides leading to improved cell growth and lipid production." RSC Advances 8, no. 43 (2018): 24673–78. http://dx.doi.org/10.1039/c8ra03028f.

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Karim, Zahida, Farhat Ikram, Aneela Karim, and Khalid Mohammed Khan. "Effect of Storage on Physicochemical Characteristics of Some Selected Vegetable Oils." Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences 59, no. 3 (October 26, 2016): 121–25. http://dx.doi.org/10.52763/pjsir.phys.sci.59.3.2016.121.125.

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The quality of fats and oils is analysed by several physical and chemical parameters that are dependent on the source of oil as well as processing and storage conditions. In the present study, refractive index, peroxide, saponification, and acid values of different branded and unbranded vegetable oils were determined. Storage stability of oil samples were investigated and fastest deterioration was observed when samples were exposed to day light. UV radiations also caused oxidative damage, as indicated by the increased peroxide values for the samples exposed to UV radiations for 0, 5 and 10 min, respectively. Direct sunlight and UV rays are particularly found responsible for the degradation of oil quality.

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Totosaus, Alfonso. "Vegetable fats and oils as functional ingredients in meat products." Nacameh 5, no. 1 (December 30, 2011): 108–18. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2011v5s1/totosaus.

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Patil, T. A., D. N. Butala, T. S. Raghunathan, and H. S. Shankar. "Thermal hydrolysis of vegetable oils and fats. 1. Reaction kinetics." Industrial & Engineering Chemistry Research 27, no. 5 (May 1988): 727–35. http://dx.doi.org/10.1021/ie00077a001.

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Berenblyum, A. S., V. Ya Danyushevsky, E. A. Katsman, T. A. Podoplelova, and V. R. Flid. "Production of engine fuels from inedible vegetable oils and fats." Petroleum Chemistry 50, no. 4 (July 2010): 305–11. http://dx.doi.org/10.1134/s0965544110040080.

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Drescher, Martin, Siegfried Peter, and Eckhard Weidner. "Investigations on physical refining of animal fats and vegetable oils." Lipid - Fett 101, no. 4 (April 1999): 138–41. http://dx.doi.org/10.1002/(sici)1521-4133(199904)101:4<138::aid-lipi138>3.0.co;2-#.

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A. C. Hansen, B. B. He, and N. J. Engeseth. "Food versus Fuel Characteristics of Vegetable Oils and Animal Fats." Transactions of the ASABE 54, no. 4 (2011): 1407–14. http://dx.doi.org/10.13031/2013.39009.

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Linseisen, J., E. Bergström, L. Gafá, CA González, A. Thiébaut, A. Trichopoulou, R. Tumino, et al. "Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls." Public Health Nutrition 5, no. 6b (December 2002): 1227–42. http://dx.doi.org/10.1079/phn2002401.

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AbstractObjective:To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).Design and setting:24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries.Subjects:From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35–74 years were included.Results:Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmö, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day−1 (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day−1 (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece.Conclusions:The results demonstrate a high variation in dietary intake of added fats and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology.

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Powles, J., J. Wiseman, D. J. A. Cole, and B. Hardy. "Effect of the Degree of Saturation on the Digestible Energy Value of Fats Fed to Growing / Finishing Pigs." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 128. http://dx.doi.org/10.1017/s0308229600024545.

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It is well recognised that fats and oils utilised in diets for pigs are variable commodities in terms of their dietary energy value. One of the major factors determining this is the degree of saturation. Thus vegetable oils, being unsaturated, are of higher digestible energy (DE) than the more saturated fats of animal origin. This generalisation, however, has not been adequately quantified which was the objective of the current study.

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Baptista, Patrícia, Pedro Felizardo, José C. Menezes, and M. Joana Neiva Correia. "Monitoring the Quality of Oils for Biodiesel Production Using Multivariate near Infrared Spectroscopy Models." Journal of Near Infrared Spectroscopy 16, no. 5 (January 1, 2008): 445–54. http://dx.doi.org/10.1255/jnirs.814.

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Biodiesel is a mixture of fatty acid methyl esters, derived from vegetable oils or animal fats, which is usually produced by a transesterification reaction, where the oils or fats react with an alcohol in the presence of a catalyst. The quality of the oils used for biodiesel production strongly influences the final properties of biodiesel, namely its compliance to the European Standard. This work reports the use of near infrared (NIR) spectroscopy in the quality control of several oil properties, such as the iodine value, the water content and the acid number but, more importantly, the weight–weight percentages (wt%) of soybean, palm and rapeseed oil in mixtures. Principal component analysis was used to perform a qualitative analysis of the spectra, whereas partial least squares regression allowed the development of calibration models between analytical reference data and NIR spectra. The calibration ranges were 60–126 g I2 100 g−1 for the iodine value, 478–2500 mg kg−1 for the water content and 0.13-6.56 mg KOH g−1 for the acid number, whereas the validation errors were around 3.1 g I2 100 g−1, 111 mg kg−1 and 0.22 mg KOH g−1, respectively. The results obtained show that NIR spectroscopy is a promising technique to carry out the quality control of the commonly used vegetable oils for biodiesel production, namely the quality assurance and authenticity. Furthermore, it is of great value to have a simple, fast and reliable method to identify the composition of an oil mixture and/or some of its quality parameters, prior to storage or upon admission of a new lot of oil.

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Honcharov, D. S., N. A. Tkachenko, and V. G. Nikolaieva. "Transeterification of a Mixture of Vegetable Fats with the Addition of Phytosterols." European Journal of Agriculture and Food Sciences 3, no. 2 (March 14, 2021): 45–48. http://dx.doi.org/10.24018/ejfood.2021.3.2.252.

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Pure phytosterols that are sparingly soluble in oils were subjected to a transesterification reaction using the catalyst sodium methylate in a mixture of palm stearin: palm oil: sunflower oil. As a comparison, transesterification was performed under the same conditions without the addition of phytosterols. To determine the qualitative composition of the mixture transesterified with phytosterols, analyzes were performed on the fatty acid composition, sterol composition, and melting point. The resulting product differed from the control by the presence of a characteristic odor, sterol composition, melting point.

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Kiczorowska, Bożena, Wioletta Samolińska, Renata Klebaniuk, and Marlena Szczygielska. "Fats in women’s diet and everyday life." Polish Journal of Public Health 128, no. 4 (December 1, 2018): 152–55. http://dx.doi.org/10.2478/pjph-2018-0030.

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Abstract Introduction. Currently, vegetable oils are used not only for consumption but also for medicinal and cosmetic purposes. They are especially eagerly used by women, although their knowledge in this field is usually insufficient. Aim. The aim of the study was to determine the dietary habits of women and to analyse the importance and position of vegetable fats in their diet and life. Another objective was to assess the level of knowledge and awareness of the health-enhancing properties of these products. Material and methods. The study involved women (n=253) aged 18-30, 31-40, and over 40 years living in Lubelskie Province, Poland. The modified questionnaire was composed of questions about their diet, regularity of meals, habits and preferences of fat intake, and motivation behind including fats in the diet or for cosmetic or medicinal applications. Results. Approximately 45% of the respondents sometimes used fats with their meals and 23% used them regularly. Fats were consumed by approximately 86% of the total number of respondents and were used for medicinal and cosmetic purposes by ca. 15.5 % and 6% of the respondents, respectively. Linseed oil (34%) and coconut oil (27%) were regarded as the most valuable fats. Butter and rapeseed oil were consumed most frequently (p<0.05). Approximately 47% of the respondents regarded refined oils as valuable products, and 40% of the respondents were aware of the harmful effects of trans fats. Conclusion. The survey indicates a necessity of implementation of educational campaigns among consumers in order to disseminate the knowledge about the role of fat in the diet and the risks associated with excessive consumption and poor quality of these products.

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Levytskyy, T. R., O. V. Moravskaya, G. Yu Fedor, G. Yu Nedilka, and G. V. Kushnir. "SOME QUALITY INDICATORS OF VEGETABLE OILS UNDER DIFFERENT STORAGE CONDITIONS." Scientific and Technical Bulletin оf State Scientific Research Control Institute of Veterinary Medical Products and Fodder Additives аnd Institute of Animal Biology 22, no. 1 (March 29, 2021): 145–51. http://dx.doi.org/10.36359/scivp.2021-22-1.17.

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The aim of our work was to study the quality of vegetable oils - unrefined sunflower oil (grade I) and soy hydrated oil (grade I). One of the stages of the study was to determine the quality of vegetable oils - peroxide value (characterizes the amount of primary oxidation products of fats - peroxide compounds) and acid number (characterizes the total content of free fatty acids) in the samples of vegetable oils. The acid number was determined by titration (neutralization) of free fatty acids with alkali in the presence of an indicator (phenolphthalein). The peroxide number was determined by titration of the isolated iodine with a solution of sodium thiosulfate. Each study was reproduced 5 times. First of all, the quality indicators of oils (acid number and peroxide number) were determined in samples of fresh oils. Subsequently, the oil was kept for 3 months (in compliance with the recommended requirements for storage of oils and without compliance with the requirements for storage of oils) and re-determined these indicators. The quality of the investigated vegetable oils was determined by the indicators of acid number and peroxide number in accordance with the established requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006). The results of our research show that the level of acid number and peroxide level in samples of fresh oils meet the requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006) for this type of oil, which confirms the quality of oils and compliance with production , processing and transportation. It is shown that in the samples of aged oils (3 months, subject to storage requirements) the level of acid number and the level of peroxide number increases within normal limits. However, in the samples of aged oils (3 months, without compliance with storage requirements) there is a significant increase in the level of acid number and peroxide number, which does not meet the requirements of State Standards of Ukraine. As a result of research it is shown that the quality of vegetable oils depends on compliance with the recommended norms and conditions in the process of production, processing, transportation and storage. It is proved that under the conditions of violation of the recommended norms of storage in samples of high-quality vegetable oils the level of quality indicators of vegetable oils - acid number and peroxide number significantly increases.

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B.CHEMPAKAN. "HEALTH HAZARDS OF COCONUT OIL A MYTH OR REALITY?" CORD 8, no. 02 (December 1, 1992): 34. http://dx.doi.org/10.37833/cord.v8i02.259.

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Coconut oil which forms about 4.9 per cent of the world production of oils and fats, assumes much importance among the common vegetable oils in the world. But the alleged atherogenicity of coconut oibdue to its highly saturated nature hinders coconut oil from having a top position in the world market as an edible oil. The recent classification of oils based on the chain length of fatty auds, as MCT and LCT, reveals the neutral effect of coconut oil, which is also supprted by epidemiological observations. Here the possibilities of labelling cocbout oil as an energy giving non‑fattening edible oil is discussed, to dispel the prevailing misconceptions.

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Неверова, V. Neverova, Марков, V. Markov, Бовэнь, and Sa Boven. "Using Mustard Oil As an Ecological Additive to Petroleum Diesel Fuel." Safety in Technosphere 5, no. 5 (October 25, 2016): 8–21. http://dx.doi.org/10.12737/24146.

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The depletion of oil fields and the deteriorating environmental situation leads to the need for the search of new alternative sources of energy. Actuality of the article due to the need for greater use of the alternative fuels in internal combustion engines is necessary. Fuels produced from vegetable oils and animal fats as advanced alternative fuels for diesel engines are considered. These fuels are produced from renewable raw materials and are characterized by good environmental qualities. Advantages of using fuels of vegetable origin as motor fuels are shown. Experimental research of diesel engine D-245.12S functioning on mixtures of diesel fuel and mustard oil of various percentage is given. One of the most wide spread vegetable oils in Russia is mustard oil. Possible ways of using mustard oil as fuel for a diesel engine are considered. An opportunity of improving characteristics of exhaust gases toxicity by using these mixtures as a fuel for automobile and tractor diesel engines is demonstrated.

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Boateng, Laurene, Richard Ansong, William Owusu, and Matilda Steiner-Asiedu. "Coconut oil and palm oil’s role in nutrition, health and national development: A review." Ghana Medical Journal 50, no. 3 (October 12, 2016): 189–96. http://dx.doi.org/10.4314/gmj.v50i3.11.

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Coconut and palm oils which were the major sources of dietary fats for centuries in most of West Africa have been branded as unhealthy highly saturated fats. Their consumption has been peddled to supposedly raise the level of blood cholesterol, thereby increasing the risk of coronary heart disease. This adverse view has led to a reduction in their consumption in West Africa and they have been substituted for imported vegetable oils. Recent information however, indicates some beneficial effects of these oils particularly their roles in nutrition, health and national development. There is the need for a better understanding of their effects on health, nutritional status and national development. This paper therefore attempts to review the roles which coconut and palm oils play in these respects in developing countries, as a means of advocating for a return to their use in local diets.Funding: None declaredKeywords: Palm oil, coconut oil, nutrition, health, national development

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Bognár, Erzsébet, Gabriella Hellner, Andrea Radnóti, László Somogyi, and Zsolt Kemény. "Formation of Glycidyl Esters During The Deodorization of Vegetable Oils." Hungarian Journal of Industry and Chemistry 46, no. 2 (December 1, 2018): 67–71. http://dx.doi.org/10.1515/hjic-2018-0021.

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Abstract Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Health Organization’s International Agency for Research on Cancer. The aim of this research was to study the formation of glycidyl esters during the lab-scale deodorization of the three most widely produced seed oils in the world (sunflower, rapeseed and soybean). The effects of two independent factors – temperature and residence time – were analyzed by a 32 full factorial experimental design and evaluated by response surface methodology. In accordance with findings in the literature, the greatest amount of glycidyl esters was formed in the soybean oil matrix. For all three oils, the effects of both residence time and temperature were significant, while the latter was more so. To reduce the formation of glycidyl esters, milder deodorization is required, which is limited because of the purposes sought by the thermal operation and removal of volatile minor components and contaminants.

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DURING, ALEXANDRINE, STEPANE MAZETTE, NICOLE COMBE, and BERNARD ENTRESSANGLES. "Lipolysis and oxidative stability of soft ripened cheeses containing vegetable oils." Journal of Dairy Research 67, no. 3 (August 2000): 461–66. http://dx.doi.org/10.1017/s0022029900004349.

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In response to nutrition guidelines recommending a reduction in saturated fats in human diets, the dairy industry has developed new products containing unsaturated fats to satisfy the demand of the more health conscious consumer. The fatty acid composition of milk, naturally rich in saturated fatty acids (SFA), can be modified either through genetic selection of dairy cows or by changing feed composition (Palmquist et al. 1993). For example, a number of dairy products including butter (Wood et al. 1975; Badings et al. 1976), Gouda (Badings et al. 1976) and Cheddar (Wong et al. 1973; Lightfield et al. 1993) containing increased amounts of linoleic acid (18[ratio ]2n–6) have been made from the milk of cows given diets supplemented with unsaturated lipids. However, dairy farmers would prefer to produce milk as cheaply as possible, leaving it to food technologists to modify milk components at the post- production stage (Banks, 1987). Therefore, dairy products made from skim milk combined with a fat mixture could be attractive, but little information is available on this type of modified product. One major problem related to the introduction of unsaturated fats into dairy products is the possible alteration of their properties. Indeed, Badings (1970) reported that butter enriched in polyunsaturated fatty acids (PUFA) has reduced flavour quality and shelf life. It is well known that PUFA are easily oxidized and can form undesirable compounds such as peroxides and aldehydes. Moreover, PUFA are more likely to be oxidized as free fatty acids (FFA) than to be integrated into a triacylglycerol structure. Therefore, when a dairy product is made by recombining skim milk with unsaturated fats, such as the soft ripened cheese in this study, it is important to consider both lipolysis and oxidative stability of the lipid fraction. This was our objective in this study.

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Halwai, Anup. "Replacement of Saturated Animal Fats in Meat Products: A Review." Journal of Food Science and Technology Nepal 7 (June 7, 2014): 9–13. http://dx.doi.org/10.3126/jfstn.v7i0.10561.

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Meat is still the most valuable food in the world. The quality aspect of meat is decided by the nutritional and sensory values. Consumers. awareness on diet and health increased the demand for healthy food, specially, meat. Meat is high in saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). SFA are found to elevate cholesterol which is associated with cardiovascular diseases and other chronic diseases. Replacing or reducing animal fat in meat products could create a better image for the industry, but, sensory quality as well as product stability could be affected. Animal fat can be replaced or reduced by adding more water in the product or by substituting with vegetable fats and/or oils, or by adding hydrocolloids like dextrins, starches, fibers, gums in the product. Marine oils and vegetable oils are used to replace animal fat in meat product but the technological procedures have to be adjusted to produce the similar product due to their different chemical characteristics from animal fats. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10561 J. Food Sci. Technol. Nepal, Vol. 7 (9-13), 2012

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Gumeniuk, Oksana, Maria Кseniuk, Olga Denisko, and Alina Kiriy. "REPLACEMENT OF HYDROGENATED FATS FOR VEGETABLE OIL IN THE COMPOSITION OF CONFECTIONERY." Technical Sciences and Technologies, no. 2(16) (2019): 165–69. http://dx.doi.org/10.25140/2411-5363-2019-2(16)-165-169.

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Urgency of the research. One of the trends in the development of the global confectionery market, which is linked to the care of consumers health, is the development of confectionery that do not contain hydrogenated fats. Their source in confectionery are margarines and confectionery fats, which are made on the basis of vegetable oils, in particular, palm and coconut or low-quality animal fats, which are waste meat and fish processing enterprises. A direct relationship between the increased content of trans-isomers in the products and diseases of the cardiovascular system, impaired metabolic processes, in turn, provokes the development of various diseases has been established. Therefore, search for alternative raw materials to replace the hydrogenated fats in the confectionery composition is a need. Target setting. In the process of searching for these types of raw materials, developers are faced with the problem of stabilizing the properties and quality of confectionery containing vegetable oils, namely, the binding and content of oil in dough and finished products. Most often, for this purpose, food additives of a stabilizing action based on high-molecular compounds - polysaccharides and proteins are used. The use of such additives leads to a departure from the traditional formulation of products, adding to the list of ingredients on the packaging of finished products is often in no way understandable to the consumer by E-codes and names. Actual scientific researches and issues analysis. The latest publications have been reviewed, which disclose the mechanisms of negative effects of trans-fatty acids on human health, which also indicate the need to limit the content of trans fats in food products and which suggest alternative sources of fatty materials for confectionery. Uninvestigated parts of general matters defining. Remains relevant search for ways to stabilize the structure of confectionery products, which contain vegetable oil in its composition, without the use of polysaccharides and protein stabilizers. The research objective. The aim of the study is the development of confectionery recipe without the use of hydrogenated fats. The statement of basic materials. Refined sunflower oil as an alternative to hydrogenated fats in the confectionery was used. To stabilize the dough and finished products, as well as to improve their organoleptic characteristics, potassium bitartrate was introduced into the formulation. The physico-chemical and organoleptic properties of finished products manufactured according to the developed recipe were studied. Conclusions. The proposed prescription composition of the confectionery with the use of vegetable oil in its composition allows to obtain finished products with good physico-chemical and organoleptic quality indicators.

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van Duijn, Gerrit, and Gerrit den Dekker. "Unilever food safety assurance system for refined vegetable oils and fats." Oléagineux, Corps gras, Lipides 17, no. 2 (March 2010): 100–103. http://dx.doi.org/10.1051/ocl.2010.0297.

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S. Fernando, M. Hanna, and S. Adhikari. "Lubricity Characteristics of Selected Vegetable Oils, Animal Fats, and their Derivatives." Applied Engineering in Agriculture 23, no. 1 (2007): 5–11. http://dx.doi.org/10.13031/2013.22324.

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YAMAZAKI, Megumi. "Fatty acid composition of vegetable fats and oils and its variation." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 5 (1987): 336–43. http://dx.doi.org/10.3136/nskkk1962.34.5_336.

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Kis, Ágnes, Krisztián Laczi, Szilvia Zsíros, Gábor Rákhely, and Katalin Perei. "Biodegradation of animal fats and vegetable oils by Rhodococcus erythropolis PR4." International Biodeterioration & Biodegradation 105 (November 2015): 114–19. http://dx.doi.org/10.1016/j.ibiod.2015.08.015.

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Daniali, G., S. Jinap, P. Hajeb, M. Sanny, and C. P. Tan. "Acrylamide formation in vegetable oils and animal fats during heat treatment." Food Chemistry 212 (December 2016): 244–49. http://dx.doi.org/10.1016/j.foodchem.2016.05.174.

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Journal articles on the topic 'Vegetable oils and fats'

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