2011-European Journal of Lipid Science and Technology

Eur. J. Lipid Sci. Technol.
2011, 113 S1, 47-143 9th Euro Fed Lipid Congress, Rotterdam 2011: Poster abstracts 47
Online Only Supplement – Poster Abstracts of the 9th Euro Fed Lipid Congress, Rotterdam
18-21 September 2011
DOI:10.1002/ejlt.201100364
Posters, Analytics, Authenticity, Lipidomics

ANLI-001
HPSEC: A Simple and Effective Tool to Monitor Modifications of Fats and Oils by Enzymes
Mariska Holwedel1, René Blok2, Jeroen van Straalen1
1
Lipid Nutrition B.V. 2IOI Edible Oils Wormerveer
Modification of vegetable oils to tailor their physical, chemical and/or nutritional properties is daily practice in food industry. Common processes that
are employed for this purpose include fractionation, hydrogenation, hydrolysis and esterification. The composition of a triglyceride and thus its main
characteristics can be altered by means of enzymatic reactions. Several enzymes, typically Lipases, are available to carry out interesterification, hydrolysis
or esterification. The use of enzymes for this purpose has various important benefits: better control over the modification reaction and is (more) specific;
green process; less by-products; and, often cheaper than their chemical counterpart.
It is of key importance to monitor and control modification reactions on fats and oils properly in order to obtain the optimal final product. A generally used
method during enzymatic hydrolysis and esterification of glycerides, is measurement of the free fatty acid (FFA) content in the reaction mixture. An increase
or decrease in the FFA content can be determined by means of titration. However, the content of FFA does not give a complete picture of the status of the
modification, and all different reactions that possibly occur. Hence, not only FFA, but also mono-, di- and tri-glycerides may be formed or used at different
rates during the reaction.
High Performance Size Exclusion Chromatography (HPSEC) is a commonly used HPLC technique for the determination of triglyceride polymers, which can
also be used to separate glycerides (if the fatty acids used in the reaction do not differ too much in chain length). This separation is not based upon chemical
interactions between the analytes and the stationary phase, like in most HPLC techniques, but on a difference in molecular weight. Therefore there is no
need for a gradient to accomplish the separation.
To illustrate the new HPSEC method we will show the analytical results obtained during the esterification of fatty acids with a Lipase. Through the use of
the universal and linear Refractive-Index (RI) detector all different components could be quantified by 100% normalization. As comparison the FFA content
is also determined by titration.
We have employed High Performance Size Exclusion Chromatography (HPSEC) as a tool to monitor modifications of fats and oils in a simple and more
effective manner. Eventually this leads to better control and performance of modification reactions.

ANLI-002
A New Approach in the Quantification of the Major Constituents of Vegetable Oil Soapstocks
Erik Piers1, Ralph Zwagerman1, Rene Blok1, Jeroen van Straalen2
1
Lipid Nutrition B.V. 2IOI Edible Oils Wormerveer
Vegetable oil acidulated soapstocks are one of the by-products obtained during refining of vegetable oils. They are produced during neutralization of vege-
table oils by alkaline and water treatment of the oil with subsequent acidulation and separation of the aqueous phase.
These by-products are a source of valuable components such as free-fatty acids, monoglycerides, diglycerides, triglycerides, sterols and tocopherols. The
extraction of these components from soapstocks and their conversion into valuable products such as biodiesels has been for example considered as an
alternative to the traditional use as feedstock. The evaluation of the quantity of each class of components is therefore an important factor for a good esti-
mation of their potential economic value. Furthermore, restrictions in regulations, such as the REACH regulation, require that companies know as in details
as possible the composition of their by-products sold for technical purposes to best assess potential harm to people and the environment.
Therefore, the aim of this work was to identify and quantify the major components of vegetable oil soapstocks. Due to the complex composition a two
dimensional separation, based upon polarity and molecular size, was developed.
The first step to fractionate the sample was done on a combination of aminopropyl and silica Solid Phase Extraction (SPE) columns. A total amount of six
fractions were collected and analyzed on a HPLC system equipped with two Size Exclusion columns. The components in these fractions were detected with
a Refractive Index (RI) detector.
With the aid of Thin Layer Chromatography (TLC) it was shown that all components were retrieved from the SPE columns. Therefore, 100% normalization
could be used for quantification. Identification was done with references.
Using this rather straight forward procedure the following components were detected: free fatty acids, polymeric free fatty acids, triglycerides, diglycerides,
monoglycerides, hydrocarbons, sterols, squalene and tocopherols.

ANLI-003
Introduction of High Resolution Triglyceride Gas Chromatography Analysis as a Process Control Tool in the Vegetable Oil/Fat Industry
P.M. Overman, A.P. Blok, J. van Straalen,
IOI edible oils Wormerveer
Due to their variety in fatty acid composition several vegetable oils like palm and shea can be separated into different fractions based upon their degree
of saturation. These fractions can be combined or used for further processing to adjust the physical properties of the product. This can be checked using
several analytical procedures including low resolution NMR and Jensen cooling curve which are both very time consuming.
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48 9th Euro Fed Lipid Congress, Rotterdam 2011: Poster abstracts Eur. J. Lipid Sci. Technol. 2011, 113 S1, 47-143
The physical properties of the product can be predicted by determination of the triglyceride composition of the material with chromatographic techniques
like gas chromatography (GC) or non aqueous reversed phase (NARP) HPLC. When GC is employed it is possible to take advantage of all the benefits of the
flame ionization detector (FID) such as linearity and universal response.
Historically the low resolution gas chromatography analysis is used as a process control tool. Based on those results processes were adjusted to achieve
the right fractionation or blending.
In the low resolution analysis the sample is separated based on the number of carbons present in the triglycerides. For a palm oil typically in the range of
C40 to C56.
In some cases the end product of a process didn’t have the characteristics expected, based on the low resolution gas chromatography carbon number
analysis. It makes a difference if a C54 carbon number is made of only stearic acid or also of oleic acid. This doesn’t show in a low resolution analysis. There
is consequently need for an analysis which provides more detailed information.
That information can be acquired using the high resolution carbon number analysis.
By using a longer GC column with a more polar stationary phase a separation is achieved not only based on carbon numbers, but within a carbon number,
separation is also on saturation.
In the high resolution analysis thermal degradation plays a role when quantifying the triglycerides present in the sample. The longer the triglycerides re-
main on the column the more subject they are to degradation. To correct for this effect an external calibration is set up.
The products, for which the high resolution analysis is set up, have three triglycerides that constitute the larger part of the total. Those are POP, POSt and
StOSt (P = Palmitic acid, St = Stearic acid, O = Oleic acid). For those three triglycerides calibration lines are made.
In a sample the areas of those three triglycerides are re-calculated using the three calibration lines, after which the total area is re-normalised to 100
percent.

ANLI-004
Development of a New Method for the Spectrometric Assay of Lipoxygenase in Reversed Micellar System
Kyung-Min Park, Center for Agricultural Biomaterials, Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
Sang Ho Choi, Center for Food Safety and Toxicology, Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
Pahn-Shick Chang, Center for Food Safety and Toxicology, Center for Agricultural Biomaterials, Department of Agricultural Biotechnology, Seoul National
University, Seoul, Republic of Korea
Lipid peroxidation is a common metabolic pathway in all biological systems, which may be caused by either chemical reaction or activity of enzymes such
as lipoxygenases (linoleate:oxygen oxidoreductase, EC 1.13.11.12, LOXs). LOXs catalyze the regio- and stereo-specific dioxygenation, converting polyun-
saturated fatty acids into conjugated fatty acid hydroperoxides. Among several methods available for the assay of LOXs, the analytical method based on
quantification of conjugated diene which absorbs strongly at 234 nm has most commonly employed, but only is applicable to highly purified LOXs by the
reason that other UV-absorbing constituents may dissolve in the emulsified sample to be analyzed. The objective of this study was to develop a novel
method available for both crude and purified LOXs by conducting the enzymatic reaction in reversed micellar system. Employing reversed micelles for the
enzymatic reaction, furthermore, has several advantages such as simple control of the reaction variables and an enormous interfacial area. However, from
this method it had been found out that dioctyl sodium sulfosuccinate (AOT) added as a surfactant to form reversed micelles, had high absorbance at 234
nm and caused the LOXs molecule to be interfered with the activity. To overcome this limitation, AOT was removed from the reactant after termination
of the enzymatic reaction by the solvent extraction technique based on solubility of AOT according to solvent polarity. From the results, 30% ethanol was
found to be the most suitable solvent to extract AOT from the reactant, and typical time course of the enzymatic dioxygenation was able to be observed
in the verification using the LOXs from soybean. From the above results, it could be suggested that the novel method developed in this study was a useful
method for the assay of LOXs in crude and purified form.

ANLI-005
Fast Screening of Plant Highly Glycosylated Sphingolipids by Tandem Mass Spectrometry

Corinne Buré1, Jean-Luc Cacas2, Fen Wang2, Karen Gaudin3, René Lessire2, Sébastien Mongrand2, Jean-Marie Schmitter1
1
Université Bordeaux Segalen CNRS UMR 5248, 146, rue Léo Saignat 33076 Bordeaux Cedex, France
2
Université Bordeaux Segalen, CNRS UMR 5200 CNRS, 146 rue Léo Saignat, 33076 Bordeaux, France
3
Université Bordeaux Segalen, Laboratoire de Chimie Analytique PPF,146 rue Léo Saignat, 33076 Bordeaux cedex, France
The structural characterization of Glycosyl-Inositol-Phospho-Ceramides (GIPC), which are the main sphingolipids of plant tissues, is a critical step toward
the understanding of their physiological function. After optimisation of their extraction from A. thaliana and tobacco BY-2 cell suspensions, multiple GIPC
species have been characterized by mass spectrometry. MALDI-MS full scan analysis of negative ions provides a quick overview of GIPC distribution. Clear
differences were observed for the two cell types: 6 GIPC series bearing from 2 to 7 saccharide units were detected for BY-2 cell extracts, whereas GIPCs
extracted from A. thaliana cells extracts were less diverse, with a clear dominance of species bearing 2 and 5 saccharide units. MALDI-MS/MS spectra gave
access to detailed structure information: fatty acid chain, long chain bases, number and types of saccharide units. A separate analysis of fatty acid chains
and long chain bases was achieved by GC/MS, to ensure that all GIPC structures were readily detected by MALDI-MS. ESI-MS/MS provided complementary
information for the identification of isobaric species. Such a methodology, mostly relying on MALDI-MS/MS, should be instrumental in identifying complex
glycosphingolipids, thereby opening new avenues to decipher structure–function relationships between glycosphingolipids and membrane organisation.
Abbreviations : GIPC, glycosyl-inositol-phosphoryl-ceramide ; TIC, total ion current ; GlcA, glucuronic acid, VLCFA, FA, LCB

ANLI-006
Simultaneous Determination of 3-MCPD Fatty Acid Esters and Glycidol Fatty Acid Esters using LC/TOF-MS
Kazunobu Tsumura, Katsuhito Hori, Natsuko Koriyama, Hitomi Omori,

Eur. J. Lipid Sci. Technol. 2011, 113 S1, 47-143 9th Euro Fed Lipid Congress, Rotterdam 2011: Poster abstracts 49
Masamitsu Kuriyama and Toshiharu Arishima

Fuji Oil Co., Ltd.,
Osaka, Japan
The oil refining process was introduced to improve quality and safety. Fatty acid esters of 3-chloropropane-1,2-diol (3-MCPD esters) and of glycidol are
known as new process contaminants in refined oils and fats. Since refined oils and fats are used in various food products, there is a great interest in develo-
ping the accurate analytical method and understanding the mechanism of these compounds formation during the oil refining process.
Several method are conducted for determination of fatty acid esters of 3-MCPD and gycidol in oils and fats [1-3]. However, there are a number of challenges
to getting consistent results with these methods.
In this presentation, we report about an accurate and reliable LC/TOF-MS method for the quantification of fatty acid esters of 3-MCPD and gycidol in the
edible oils.
[1] Deutsche Gesellschaft für Fettwissenschaft:DGF Standard Method C III 18 (2009) Determination of ester-bound 3-chloropropane-1, 2-diol (3-MCPD
esters) and 3-MCPD forming substances in fats and oils by means of GC–MS. Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten,
Tensiden und verwandten Stoffen. Wissenschaftliche Verlagsgesellschaft, Stuttgart (Germany)
[2] Masukawa, Y. et al. (2011) Generalized method to quantify glycidol fatty acid esters in edible oils. J Am Oil Chem Soc 88,15-21.
[3] Haines, T.D. et al. (2011) Direct determination of MCPD fatty acid esters and glycidyl fatty acid esters in vegetable oils by LC–TOFMS J Am Oil Chem Soc
88,1-14.

ANLI-007
Quality of Argan Oil – A Market Survey

Bertrand Matthäus1, Ludger Brühl
1
Max Rubner-Institute, Schützenberg 12; 32756 Detmold, Germany, email: [email protected]
Argan oil belongs to the speciality oils produced from argan nuts growing on argan trees (Argania spinosa) only endemic in Southwestern Morocco where
the argan forest was recognized as a biosphere reserve by the UNESCO in 1998. Still today the oil has been prepared exclusively by Berber women following
an ancestral multistep process, although the use of screw presses becomes more and more popular. Nevertheless the production of argan oil is very time
and labour consuming and from an average of 100 kg of dried fruits about one to two litres of argan oil can be produced. Since the oil belongs to the gour-
met oils with an interesting story in Germany but also in other European countries the oil has high prices between 50 and 140 Euro/liter.
In a market survey the quality of twenty different argan oils from the Swiss and German market was investigated with regard to the sensory evaluation,
chemical parameters and contaminants with the aim to get more information about this high-value product on the market.
Only few samples had a typical nutty and roasty taste and smell while most of the oils showed fusty and cheese-like attributes, probably resulting from the
production or storage. Chemical parameters describing the oxidative state of the oils (peroxide value, anisidine value, polymer triacylglycerols or Rancimat
test at 120°C) showed no noticeable result and also the composition of the different oils was inconspicuous regarding fatty acid, tocopherol, sterol and
triacylglyerol composition showing the identity of the oils as argan oil. In some samples higher amounts of mineral oils were found with contents up to 600
mg/kg and some oils had higher contents of polycyclic aromatic hydrocarbons.

ANLI-008
Study of Phospholipids Ionization by Easy Ambient Sonic-spray Ionization Mass Spectrometry Technique
Daniel Barrera-Arellano1, Gabriel D. Fernandes1, Patricia de Oliveira Carvalho3, Rosana M. Alberici2; Ildenize B. S. Cunha2; Marcos N. Eberlin2
1
Fats and Oils Laboratory, Faculty of Food Engineering, University of Campinas – UNICAM 2ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry,
P, Campinas, SP, BRAZIL; 3 Health Science, University São Francisco, Bragança Paulista, SP, Brazil
Lipid molecules containing a phosphate grouping are defined as phospholipids. By presenting amphipathic characteristics, this group of molecules natu-
rally organizes bi-layer membranes, generating countless living organisms. Industrially are capable of formation and stabilization of emulsions. The most
important phospholipids in vegetable and animal lipids are phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol,
phosphatidic acid and sphingomyelin. The determination and quantification of these compounds is very laborious for the industrial and academic deve-
lopments. Mass spectrometry is emerging as a very favorable technique for the analysis of lipids. Easy ambient sonic-spray ionization mass spectrometry
(EASI-MS) shows up as an inexpensive technique for deployment so as to maintain and even suited to the analysis of lipids. This work aims to study the
characteristics of ionization of different phospholipids when subjected to easy ambient sonic-spray ionization. Standards of phosphatidylcholine, phospha-
tidylethanolamine, phosphatidylserine and sphingomyelin with different fatty acids linked were used to verify their capacity of ionization by EASI-MS. The
phosphatidylcholine and sphingomyelin standards appeared only on the positive mode, mainly in their [PL+Na]+ forms, while the phosphatidylserine stan-
dards were observed on the negative mode mainly on their [PL - H]- forms. However, the phosphatidylethanolamine could be observed on the both positive
and negative ionization mode. These behaviors are related with differences on the molecular structure of phospholipids. In addition, we can suggest that
EASI-MS technique to be applied in determining of phospholipids in various matrices.

ANLI-009
Quantitative Analysis of Oleanolic Acid in Human Serum by GC. Pharmacokinetic Studies.

M. Rada*and Á. Guinda.
Instituto de la Grasa-CSIC. Avda. Padre García Tejero, 4. 41012-Sevilla, Spain.
*e-mail: [email protected]

Oleanolic acid is a bioactive pentacyclic triterpenoid present in natural plants. Besides the antioxidant activity, this triterpene is very interesting for other
numerous pharmacological properties with beneficial healthy effects. In this work, a rapid, sensitive and accurate gas chromatography-flame ionization
detector method for the analysis of oleanolic acid in human serum, was developed and validated. Blank serum samples taken from healthy volunteers
were spiked with oleanolic acid and equilibrated at physiological conditions for the method development. A combination of liquid/liquid extraction with
a mixture of diethyl ether-isopropyl alcohol, filtration, and consecutive GC resulted in separation and quantification of the oleanolic acid. The triterpene
has been identified by retention time and comparison of mass spectra with that of pure standard, and quantified by internal standard. Good linearity over
the concentration range 1–10 μg/mL for the bioactive compound in study was confirmed. The correlation coefficient (r2) was 0.9980. This method has
been successfully applied to pharmacokinetic studies of oleanolic acid after oral administration of pomace olive oil enriched in oleanolic acid to healthy
volunteers, at a dose containing 56.82 mg/kg.

ANLI-010
The Effect of Time-Based and Volume-Based Sampling for Detection of FFA % Content in Vegetable Oils by Developed Flow Injection Methods
H. Filiz Ayyıldız, Hüseyin Kara
S.Ü. Fen Fakültesi, Kimya Bölümü, 42075 Kampüs/Konya, TÜRKIYE
e-mail: [email protected]
Flow Injection Analysis (FIA) defined by Ruzicka and Hansen in 1975 is typically described as “a simple and versatile analytical technology for automating
chemical analysis, based on the physical and chemical manipulation of a dispersed sample zone formed from the injection of the sample into a flowing car-
rier stream and detection downstream” and accepted as a means to perform rapid, reproducible and economical analyses. The basic components of a FIA
system are: propulsion of the fluids, manifold for fluids transport and for chemical reactions, sample injection and detection [1]. The sample injection from
these components is one of the most important steps in terms of repeatability in the flow injection techniques and two different strategies can be used to
define the sample amount: volume-based and time-based strategies. In this paper, an original injection system adapted to direct determination of %FFA
content in vegetable oil samples (sunflower, corn, soybean oil etc.) is described, which can perform both kinds of injection: volume-based, timed-based
[2]. The first was based on the use of a fixed volume Teflon tube as a loop and changing sample volumes consists in changing physically the loop without
changing the timing of the process. For the other method, the injected sample volume was determined by the sampling time and flow rate by automatic
injector. In this case, changing sample volumes corresponds to changing the sampling time, without changing the volume of the loop and the timing. In the
evaluating of the obtained results and comparing the sampling methods were used statistical calculations Consequently, in the implementation of the FIA
methods developed for determination of FFA % analysis, sampling treatment of oils directly is a vital step and the accuracy and precision of the obtained
data are largely depended on to this step.
References
1 Matthieu Tubino and Marta Maria Duarte Carvalho Vila “A Mixer with Magnetic Stirring for Flow Injection Systems” J. Flow Injection Anal., 23 (2),
112–115, 2006.
2 Ayyıldız, H.F. “Improvement of Oil Analysis Methods by Automated Flow Injection Systems” PhD Thesis, Selcuk University, 2010, Konya.

ANLI-011
Determination of Lipid Content in the Sargasom sp. Algae from the Chabahar Bay and Detection of its Major Compounds
Homira Agah1*; Shirin Rahmanpour1- Mehri S. Hashtroudi1- Hamid Rezaei1- Ali Mehdinia1
1
3 Etemadzade Street Fatemi Ave. Tehran Iran - Marine Bio Science Department - Iranian National Institute for Oceanography- Ministry of Science, Research
and Technology
• Corresponding author [email protected] [email protected]
Tel:+989126029555 or +9821 66944873-6 fax +9821 66944866
In this study the amount of lipid in macro algae sargassum sp. and major fatty acids found in it was investigated. Macro algae sargassum sp. was prepared
from coastal part of the Chabahar Bay. The lipid content in the algae was extracted by n-hexane and methanol solvents (in 6, 9 and 12h) using different
methods such as centrifuge, ultrasonic and soxhlete. The results revealed that the Soxhlete extraction method in 12h presented better yield of lipid.
Although the yield of extraction in 12h was higher than other extraction times, but the results would suggest that the quality of lipid extracted in 6h (Resul-
ted in 20 % lipid yield) is more appropriate to detect fatty acids. In this study the major fatty acids in the extracted lipids from sargassum sp. were detected
by GC MASS.

ANLI-012
A HPLC Method for the Analysis of Acyl Migration Process in the
1- and 2-acyl Lysophosphatidylcholine using a Mixed-mode
Column and Charge Aerosol Detector
Grzegorz Kiełbowicz, Damian A. Smuga, Witold Gładkowski, Anna Chojnacka, Czesław Wawrzeńczyk, Wroclaw University of Environmental and Life Sci-
ences, Department of Chemistry, 50-375 Wroclaw, Poland
Lysophosphatidylcholines (LPCs) are the class of compounds which are the products of enzymatic regioselective hydrolysis of phosphatidylcholine (PC) .
Hydrolysis of PC with phospholipase A2 (PLA2) yields 1-acyl LPC and hydrolysis with phospholipase A1 (PLA1) or 1,3-specific lipase yields 2-acyl LPC.
LPCs are important intermediates in the synthesis of phospholipids with modified fatty acid composition. In the two-step procedure PC is first hydrolyzed
to LPC an then the esterification of free hydroxyl group with the defined fatty acid is carried out. The common problem of these syntheses is possible acyl
migration between two positions of glycerol backbone which is usually unwanted side of the reaction. Therefore to achieve a more complete picture of
enzymatic reaction it is very important to elaborate method for the analysis of acyl migration process in the 1- and 2-acyl lysophosphatidylcholine.

In this report we present the HPLC method of simultaneous analysis of dipalmitoyl PC (DPPC), its hydrolysis products 1- and 2-palmitoyl LPC, glycerophos-
phorylcholine (GPC) and palmitic acid in a single run using a mixed-mode column and charge aerosol detector (CAD). The method was optimized and the
response and sensitivity of CAD was studied. In terms of linearity, precision and stability the method was validated. Furthermore the data obtained by HPLC
have been confirmed by 1H NMR and 31P NMR spectroscopy.
The method was applied to check the rearrangement between 1-acyl and 2-acyl LPC and the isomers stability in the fifteen the most common reaction
solvents used during chemical and enzymatic synthesis of LPCs and PC.
Performed during the realisation of project no. POIG.01.03.01-00-133/08 – ‘Innovative technologies of production of biopreparations based on new gene-
ration eggs (OVOCURA)’. The project is co-financed by the European Regional Development Fund within the Innovative Economy 2007–2013 Operational
Programme.

ANLI-013
Towards the Development of Certified Reference Materials for Effective Biodiesel Testing
Manuela Ulberth-Buchgraber and Monica Potalivo
European Commission, Joint Research Centre, Institute for Reference Materials and Measurements (IRMM), Geel, Belgium
There is an increasing demand to accurately measure the quality of biofuel products, particularly in view of European directives promoting renewable en-
ergies and setting out quality requirements for fuel. Until no w, there has been no international consensus on the technical specifications of biofuels. Nor
has it been fully clear what measurement standards, reference materials and measurement techniques are needed to meet legislative requirements.
The confidence in any assessment of biodiesel will depend on the quality of measurement data. Laboratories need to be able to check the performance of
their methods and staff. This is also true for standardised methods, the use of which does not per se guarantee reliable results. Using ISO/IEC 17025 ‘Ge-
neral requirements for the competence of testing and calibration laboratories’ as the standard for good analytical practice, the important role of reference
materials in chemical metrology becomes apparent. While there are several certified reference materials (CRMs) available for diesel, there is still a defici-
ency of CRMs for the analysis of biodiesel. A comprehensive feasibility study for the production of a biodiesel reference material for relevant specification
parameters as laid down in EN 14214 [1] was launched because of insufficient knowledge available for most of the steps needed for the production of a
new biodiesel CRM. Of the 22 parameters considered overall, it could be shown that it would be feasible to produce and certify a RM for seven of them with
the approach taken so far. For the remaining parameters, different problems were encountered. Although raising a considerable number of challenges, the
development of a future biodiesel CRM for many parameters seems feasible. The provision of such a material would favour the building of a harmonised
measurement system and, consequently, of comparable analytical results.
[1] European Committee for Standardisation, ‘EN 14214 — Automotive fuels — Fatty acid methyl esters (FAME) for diesel engines — Requirements and
test methods’, Brussels, 2003.

ANLI-014
Relative Quantification of Wax Esters in Complex Lipid Mixtures
Laetitia Fouillen, Franziska Dittrich-Domergue, René Lessire and Fréderic Domergue
Laboratoire de Biogenèse membranaire, Université Ségalen, CNRS, UMR 5200, 33076 Bordeaux cedex France
Wax esters are very long hydrophobic molecules made of a fatty acid and a fatty alcohol. In plants they are a part of the cuticle, a protective layer covering
all aerial parts of plants. Wax esters are much more resistant to high temperatures and pressures than normal plant oils, so that they represent an intere-
sting class of lipids for the industry, in particular as lubricants. The goal of the ICON project is to generate plants that produce wax esters in seeds instead
of classical triglycerides.
The biosynthesis of wax esters is a two steps pathway: first a Fatty Acid Reductase reduces a fatty acid (RCOOH) into an alcohol (RCH2OH); second, a Wax
Ester Synthase esterifies another fatty acid (R’COOH) onto the alcohol to form the wax ester (RCH2OCOR’). We induced the production of wax ester in yeast
by coexpressing the two enzymes. This model produces C30 to C36 wax esters.
The goal of the present study was to develop a sensitive and powerful method to quantify complex mixtures of wax esters. Wax esters are usually identi-
fied by GC-EIMS. Nevertheless, multiple isobaric components are not separated chromatographically making quantification problematic. To avoid theses
drawbacks and to quantify all components, we developed a LC-MS/MS method using a liquid chromatograph (Dionex) with reverse-phase column and
QTrap mass spectrometer (Applied Biosystem). Data were acquired using MRM mode. A synthetic wax ester was used as internal standard to allow quan-
tification.
Preliminary results show that our LC-MS/MS method allows the identification and relative quantification of wax esters components with a better sensibility
compared to GC-MS analysis. This method should allow us to analyze the different wax esters produced in plants.

ANLI-015
Pomegranate Seed Oil, an Extremely Rich and Nutritious Oil
Shadi Basiri a,b, Fakhri Shahidi a, Reza Farhoosh a , Rassoul Kadkhodaee c, Soodabeh Eynafshar a,b *
a
Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box: 91775-1163, Mashhad, Iran. E-mail:
[email protected]
b
Khorasan Agriculture & Natural Resources Research Center, Agricultural Engineering Research Department, P.O. Box: 488, Mashhad, Iran,
TelFax:+98-511-3822373.
c
Khorasan Research Institute for Food Science and Technology, Km 12, Mashhad-Quchan Highway, P.O. Box 91735-139, Mashhad, Iran.
*Corresponding Author [email protected]
In this study, the physicochemical properties of pomegranate seed oil (PSO) were studied. Punicic (Pu), linoleic (L), and oleic (O) acids were the dominant
fatty acids in the oil. The PuPuPu, PuLPu, LPuL, PuOPu, LLL, OLLn (Ln: linolenic acid), PLPu (P: palmitic acid), PPuP, SLPu, and LLO were the abundant triacyl-

glycerols in the PSO. Thermal properties of the PSO by differential scanning calorimetery were also evaluated. Our results suggested that the PSO can use
for medical and cosmetic applications.
Keywords: Pomegranate seed oil, physicochemical properties, thermal behavior.

ANLI-016
Challenges in Analysing Glycidyl-Fatty Acid-Esters in Edible Oils and Fats

Friederike Woehrlin, Hildburg Fry, Angelika Preiss-Weigert, Federal Institute for Risk Assessment (BfR), Berlin, Germany
Glycidyl-fatty acid-esters (GE) have initially been identified in refined palm fats as process contaminants followed by their detection in many vegetable
fats, oils and fat-containing products including infant formulas. Glycidol has mutagenic and carcinogenic properties and was classified by IARC as “probably
carcinogenic to humans” (2A); therefore the availability of reliable analytical methods is mandatory for consumer health protection purposes.
Two general approaches for the analysis of GE in fats and oils are applicable: Direct determination of the various GE and indirect methods which comprise
hydrolization of the esters and further transformation of the intermediate glycidol into a substance like 3-MCPD which can be distinctly measured.
The quantitative results delivered by both approaches have to fulfil high requirements, which are discussed since the detection of the GE in oils and fats: In
contrary to direct methods, which have to measure all the various fatty acid esters followed by an appropriate summation to determine the total content
of glycidol, the indirect methods have the advantage that they quantify just a single compound.
One precondition for the reliability of indirect methods is that they determine exclusively GE and furthermore that all individual GE have similar transfor-
mation rates during the chemical reactions.
For quantification of GE by direct methods, the availability of standards of all GE is required. To exclude incorrect results the absence of co-eluting, interfe-
ring substances and the monitoring of more than one ion would be advantageous.
For both, direct and indirect methods, we investigated parameters, affecting the quantification and identification of GE in different samples to a greater or
lesser extent. Several parameters were identified, influencing the results potentially.

ANLI-017
Structure Elucidation and Quantification of Sphingomyelin in Human Breast Milk by HPLC-MS/MS

Nina Blaas 1, Claudia Schüürmann 1, Nana Bartke 2, Bernd Stahl 2, Hans-Ulrich Humpf 1*
1
Institute of Food Chemistry, University of Muenster, Muenster, Germany.
2
Danone Research - Centre for Specialised Nutrition, Friedrichsdorf, Germany.
*[email protected]
In recent years the sphingolipid composition of food as well as of physiological samples has received considerable interest due to their positive biological
activities [1, 2, 3]. In this study we quantified the total amount of sphingomyelin (SM) in twenty human breast milk samples from healthy volunteers and
determined the structure of the ceramide backbone of SM by detailed mass spectrometric studies.
The quantification of SM was performed by hydrophilic interaction liquid chromatography coupled to electrospray ionization-tandem mass spectrometry
(HILIC-HPLC-ESI-MS/MS) measuring the characteristic fragment ion of the phosphorylcholine group at m/z 184.2 and by using hexanoylsphingomyelin
(C6-SM) and heptadecanoylsphingomyelin (C17-SM) as internal standards. The structures of SM species were identified after enzymatic cleavage with
alkaline sphingomyelinase (SMase) to the corresponding ceramides. Structure elucidation of the sphingoid base and fatty acid backbone was performed
by reversed-phase liquid chromatography coupled to electrospray ionization-tandem mass spectrometry (RP-HPLC-ESI-MS/MS). Our method includes five
different sphingoid bases: dihydrosphingosine (d18:0), sphingosine (d18:1), sphingadienine (d18:2), 4-hydroxysphinganine (phytosphingosine (t18:0)), and
4-hydroxysphingenine (t18:1) and fatty acids with even-numbered carbon atoms (C12-C26) as well as their (poly)unsaturated and monohydroxylated ana-
logues.
The total amount of SM in human breast milk varied from 38.7 - 90.7 mg/kg fresh weight. Sphingosine (d18:1) was determined as predominant sphingoid
base with 83.6 ± 3.5% in human breast milk, followed by sphingadienine (d18:2) with 7.2 ± 1.9% and 4-hydroxysphinganine (t18:0) with 5.7 ± 0.7%. The
main SM species contained sphingosine and palmitic acid (14.9 ± 2.2%), stearic acid (12.7 ± 1.5%), docosanoic acid (16.2 ± 3.6%) and tetracosenoic acid
(15.0 ± 3.1%). [4]

ANLI-018
Antifungal and Antibacterial Activity of Corn Fiber Gum Stabilized Sunflower Oil Microemulsions on Plant Pathogens
*Sanja Kostadinovic1, Saša Mitrev1, Madhav P. Yadav2 and Kevin B. Hicks2
1
Laboratory of Plant and Environmental Protection, Faculty of Agriculture, University “Goce Delčev” Krste Misirkov bb, 2000 Štip, Macedonia
2
Eastern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
Oil-in-water (O/W) emulsions are a unique class of microemulsions. They are required to be stable in concentrated and diluted form for food and phar-
maceutical applications. Sunflower oil produced by a cold-pressing process is rich in tocopherols (Vitamin E) and other polyphenolics, which are well
studied antioxidants. The aim of the present study was to investigate the antifungal and antibacterial activity of cold pressed sunflower oil emulsified with
hydrocolloid “corn fiber gum” (CFG). CFG is an arabinoxylan (hemicellulose B) isolated from the fibrous portions (pericarp, tip cap, and endosperm cell wall
fractions) of corn kernels by alkaline extraction, often in the presence of hydrogen peroxide (1, 2). Three microemulsion formulations containing 5-15 % sun-
flower oil and 1-5 % CFG were prepared. The stability of emulsions was examined spectrophotometrically by measuring absorbance as a function of time.
The antifungal activity of sunflower oil in emulsions was tested on several fungi such as Botritis spp., Sclerotinium spp. and Phytopthora capsici/P.infestans.
The antibacterial activity of the same oil in emulsions was tested on several plant bacteria such as Erwinia caratovora subsp. carotovora, Pseudomonas
viridiflava, Pseudomonas corrugata, Pseudomonas syringae pv.syringae and Clavibacter michiganensis subsp. Michiganensis. The results from this study
offer a new possibility of using cold pressed sunflower oil as a potential natural fungicide and bactericide for organic production of food.

References:
1 Yadav, M. P., Johnston, D. B., Hotchkiss, A. T. and K. B. Hicks, Corn fiber gum: a potential gum arabic replacer for beverage flavor emulsification, Food
Hydrocolloids, 21:7, (2007) 1022-1030.
2 Yadav, M. P., Johnston, D. B. and Hicks, K. B., Characterization of corn fiber gum from coarse and fine corn fiber and a study of their emulsifying proper-
ties, J. Agric. Food Chem. 55 (2007) 6366-6371.

ANLI-019
Profiling Olive Fruits Picuticular Waxes by Ultra High Resolution Mass Spectrometry and Accurate Mass Measurements
Stefania Vichiaa, Núria Cortés-Franciscoa, Agustí Romerob, Josep Caixacha
a
Mass Spectrometry Laboratory, IDAEA-CSIC. Jordi Girona, 18-26 08034 Barcelona, Spain. Tel: 93 400 61 00. Fax: 93 400 61 73.
b
Olive Production, Oil Processing and Nut Trees, IRTA (Research & Technology, Food & Agriculture), Mas de Bover Crta. de Reus, El Morell 43120 Constantí
(Tarragona), Spain
Epicuticular waxes is the term used to define the external hydrophobic layer produced by plants as a barrier to the biotic and abiotic environment, such as
water loss, insect herbivores, and fungal pathogens. Very few studies have been carried out to characterize olive fruit epicuticular waxes, evidencing the
presence of alkyl and phenyl esters, triacylglycerols, alcohols, triterpenols, fatty acids and triterpenic acids, among others. In the frame of a wider study
focused on the interaction between olive fruits and the infesting olive fruit fly Bactrocera oleae, which causes a drastic quality decrease in olive fruit and oil
with massive economic losses, the aim of the present work was the development of an analytical method to characterize of epicuticular waxes in selected
olive fruit varieties.
The present report describes a rapid (less than 10 min) and high-throughput method providing a detailed molecular composition of olive fruit epicuticular
waxes, achieved by accurate mass measurements and ultrahigh resolution power with Orbitrap-Exactive. Ultrahigh resolving power R: 100,000 (m/z 200,
FWHM) with an accuracy better than 2ppm in all the mass range (m/z 120 to 1200) have been achieved, working alternating negative and positive ionization
modes. Direct injection has been used to introduce samples into the mass spectrometer. Optimization of suitable organic solvents, ion source and Orbitrap
mass analyzer parameters has been carried out.
The spectra of organic extracts from the surface of six olive varieties showed elemental compositions attributable to triterpenic acids and alcohols, alkyl
esters, fatty acids, di- and triacylglycerols, hexoses, among others. Secoiridoid derivatives and simple phenols were also detected in the extract, maybe due
to some cell walls rupture in the most external epicarp layer. Epicuticular waxes fingerprint significantly differed according to the olive variety, indicating its
dependence on genetic factors and corroborating its possible involvement in resistance mechanism toward plagues linked to the variety.

ANLI-020
Virgin Olive Oil Glycerolipidic Fingerprint: MALDI-TOF MS versus

HESI-Orbitrap MS
Stefania Vichi, Núria Cortés-Francisco, Josep Caixach
a
Mass Spectrometry Laboratory, IDAEA-CSIC. Jordi Girona, 18-26 08034 Barcelona, Spain. Tel: 93 400 61 00. Fax: 93 400 61 73.
Virgin olive oil (VOO) quality control and authentication is of great economical importance for producers and consumers. Several methods have been de-
veloped to allow assessing olive oil provenance, variety and purity. Among them, triacylglycerol (TAG) composition is considered to be a reliable fingerprint
for quality and authenticity control. The advances in MS instrumentation have led to innovative analytical approaches for oil analysis, achieving high sensi-
tivity, accuracy, short analysis time and minimal sample manipulation, such in the case of direct MS analysis. Soft ionization techniques like ESI and MALDI,
coupled to different mass analyzers, have been successfully applied for vegetable oil analysis. Very recently, ultrahigh-resolution mass spectrometry has
become ever more accessible with improvements in instrumentation, such as modern FT-ICR and Orbitrap mass spectrometers. This has resulted in an in-
crease in the analytical methods using accurate mass (AM) measurements for screening of non-targeted/unknown compounds. Moreover, high-resolution
and AM measurements have become the reference technique for obtaining compositional information of complex mixtures, such as food samples.
In this report, the performances of MALDI TOF MS (R: 14,000- m/z 904, FWHM) have been compared with HESI-Orbitrap MS (R: 100,000- m/z 200, FWHM)
for direct virgin olive oil glicerolipidic fingerprinting, after optimization of experimental conditions.
Mass signals matching with TAGs from C50 to C56, some of their oxidation products and five main DAGs were detected in VOOs MALDI-TOF spectra. The
main limitation of this technique was the impossibility to distinguish some minor TAGs from TAGs oxidation products and from M+2 and M+3 ions of major
TAGs at the resolution power achieved by this mass analyzer. On the other hand, more than 200 elemental compositions attributable to diacylglycerols,
TAGs, and their oxidation products have been found in the HESI-Orbitrap MS spectra of virgin olive oils. Several compounds with very close molecular mass
could only be resolved through ultrahigh-resolution, allowing detailed and robust fingerprinting with a high characterization potential.
Posters, Bioscience, Biocatalysis, Biochemistry

BIO-001
Interesterification of Triolein with Palmitic and Caprylic Acids: Optimization of Reaction Parameters by Response Surface Methodology
Hasene Keskin, Derya Koçak, Fahrettin Göğüş, and Sibel Fadıloğlu
University of Gaziantep Gaziantep,Turkey
A model interesterification reaction of triolein with caprylic and palmitic acids was performed using immobilized sn-1,3 specific lipase from Mucor miehei
to combine the unique characteristics of the each fatty acids. Response surface methodology with a four- factors five-level central composite rotatable
experimental design was applied to analyze the effects of reaction parameters and interactions amongst them. The selected parameters were time (10- 24
h), enzyme load (10- 25 wt.%), substrate mole ratio (triolein: caprylic acid: palmitic acid, 1:1:1- 1: 2.5: 2.5) and temperature (45-60 °C). The best fitting
quadratic model was determined by regression and backward elimination. Maximum yields of desired modified triacylglycerols were obtained at 23 h,
mole ratio of 1: 2.5 :2.5 (triolein: caprylic acid: palmitic acid), temperature of 60 °C, and 20% (wt.%) enzyme load. The maximum yields of desired modified
triacylglycerols were found as 36% COC, 27% POC, 6% POP.


BIO-002
Incorporation of Conjugated Linoleic Acid into Corn Oil: Optimization by Response Surface Methodology
Cigdem Sezer1, H. Ayse Aksoy2, Güldem Ustun2, Melek Tüter2
1
Istanbul Technical University, Advanced Technologies in Engineering, Molecular Biology, Genetics and Biotechnology, Maslak 34469, Istanbul, Turkey;
2
Istanbul Technical University, Chemical Engineering Department, Maslak 34469, Istanbul, Turkey
Structured lipids (SLs) are triacylglycerols (TAGs) that have been reconstructed from natural fats and oils to change the positions of fatty acids, or the fatty
acid profile having special functionality or nutritional properties. ω-3, ω-6, and recently conjugated fatty acids are preferred in the synthesis of structured
lipids. Conjugated linoleic acid (CLA) comprises of positional and geometric isomers of linoleic acid. Many biological effects of CLA, such as inhibiting tumor
growth, reducing body fat, reducing atherosclerotic risk have been reported.
To enhance the nutritional properties of corn oil (CO), structured lipids were prepared from CO by incorporation of CLA into their TAGs. Effects of reaction
parameters (substrate molar ratio, enzyme amount, time and temperature) on CLA incorporation were investigated and optimized via Response Surface
Methodology.
Acidolysis reactions of CO with CLA were conducted using 1.0 g of substrates, 10.0 mg Lipozyme TL IM (Thermomyces lanuginosa) and 5 mL n-hexane for 3h.
A two-variable and three-level central composite cube design requiring 11 experiments with three center points (0,0,0) was adopted in this study. Design
points selected and coded for optimization were CO/CLA molar ratio between 1:3 to 1:7 and temperature in the range of 30-60 °C. The optimal substrate
molar ratio of CO/CLA and temperature were determined as 1:10.6 (mole/mole) and 49.9 °C, respectively. The CLA incorporation was 61.2 % (wt) at these
optimal conditions.
Thus obtained CLA-rich corn oil could be used as a source of dietary CLA in the formulation of food products.

BIO-003
A Rapid and Efficient HPLC Profiling of Phospholipids in Soy Lecithin used as a Substrate for 1(3)-PI Synthesis Catalyzed by Mutant Phospholipases D
Damnjanovic Jasmina, Takahashi Rie, Nakano Hideo and Iwasaki Yugo,
Nagoya University, Graduate School of Bioagricultural Sciences, Department of Bioengineering Sciences, Laboratory of Molecular Biotechnology,
Nagoya, Japan
Phosphyatidylinositol (PI) is a bioactive phospholipid (PL) regulating cholesterol transition into high-density lipoprotein (HDL) and thus a product of high
commercial value.
Soy lecithin is a promising substrate for 1(3)-PI synthesis since it is inexpensive and contains high concentrations of phosphatidylcholine (PC) as well as low
levels of phosphatidylethanolamine (PE) and PI. PC can be utilized to produce PI via transphosphatidylation catalyzed by phospholipases D (PLD), using
myo-inositol as an acceptor. However, generated mixture of PLs poses a chalenge for analysis due to the presence of many PL classes.
Our current work on mutant PLDs derived from Streptomyces antibioticus PLD requires a rapid and consistent analytical method in profiling PI and related
phospholipids derived from the transphosphatidylation reactions.
Therefore, we optimized an HPLC-based method with Corona charged aerosol detector for PL quantification. PLs were separated on Phenomenex Luna
Silica (2) column with a gradient elution system, using chloroform/methanol/buffer (1M formic acid, TEA until pH=3.00) = 87.5/12/0.5 (v/v/v) as phase A
and chloroform/methanol/buffer (1M formic acid, TEA until pH=3.00) = 26.5/58.5/15 mixture as an elution phase B.
After plotting of linear standard curves obtained using pure standards, method enabled consistent detection and quantification of 1(3)-PI, PC, PE, phos-
phatidic acid (PA) and lyso forms of PC and PI in all of the experimental runs. Identification of peaks and PL classes was done by LCMS run under identical
experimental conditions.

BIO-004
Production of Monoacylglycerols and Diacylglycerols by Means of Enzymatic Glycerolysis of Fish Oil in a Solvent-free System
Maria Manuela Camino Feltes, Bruno Baréa, Nathalie Barouh, Pierre Villeneuve, Débora de Oliveira, Jorge Luiz Ninow, Federal University of Santa Catarina
Florianópolis, Brazil
The aim of this work was to produce monoacylglycerols and diacylglycerols of nutritional interest, enriched with the omega-3 fatty acids eicosapentaenoic
(EPA) and docosahexaenoic (DHA) through the glycerolysis of a commercial fish oil by using the lipase Novozym 435 as biocatalyst. Different reaction con-
ditions were evaluated and the fatty acid composition of the monoacylglycerols and diacylglycerols at the equilibrium was determined. For the reaction
at 70 °C, with 5% of lipase (by weight of substrates) and the glycerol to oil molar ratio of 1:1, the equilibrium was reached within 10 h. At this time, the
productivity was 0.071 mmol of monoacylglycerols.g-1.h-1 (specific initial reaction rate 0.179 mmol.g-1.h-1) and 0.064 mmol of diacylglycerols.g-1.h-1 (specific
initial reaction rate 0.236 mmol.g-1.h-1). The monoesteres and the diesters thus obtained contained, respectively, 12.46% and 14.57% of EPA, and 11.16%
and 13.70% of DHA. For the reaction at 55 °C, with the glycerol to oil molar ratio of 4:1 and using 10% by weight of lipase, it was possible to produce monoa-
cylglycerols and diacylglycerols. Their productivities (0.049 mmol of monoacylglycerols.g-1.h-1 and 0.045 mmol of diacylglycerols.g-1.h-1) and specific initial
reaction rates (0.121 and 0.157 mmol.g-1.h-1 for monoacylglycerols and diacylglycerols, respectively), however, were lower than those obtained for the
reaction at 70 °C. Monoacylglycerols and diacylglycerols produced at 55°C contained 7.74% and 13.08% of EPA, and 20.68 and 17.12% of DHA, respectively.
It was possible to produce monoacylglycerols and diacylglycerols enriched with EPA and DHA for both temperatures.

BIO-005
Lipolytic Activity of the Cultivation Broths of Four Macrophomina phaseolina Isolates.
1
Schinke, Claudia; 2Ayub, Marco Antonio Z.; 2Brandelli, Adriano; 1Germani, José Carlos
1
Faculdade de Farmácia, 2Instituto de Ciência e Tecnologia de Alimentos
Universidade Federal do Rio Grande do Sul, Brazil
E-mail: [email protected]

Lipases have been extensively studied due to their growing number of industrial applications, as in detergents, in the oils and food industry, and in the
synthesis of optically pure drugs and agrochemicals. The industrial demand for new sources of lipases is continuing to stimulate the screening and isola-
tion of new lipolytic microorganisms. Macrophomina phaseolina is a non specific phytopathogenic filamentous fungus of a wide variety of economically
important crops like beans, corn, sunflower, and cucurbit family. The cultivation broth of M. phaseolina was tested for its lipolytic activity. Four Brazilian
isolates were cultivated in Colen broth added with 1% (v/v) olive oil. Samples of the broth were taken at 24 hours intervals during four days, filtrated and
its activity tested with 4-nitrophenolpalmitate (pNPP) at pH 8, 37°C for 15 min. One unit of activity was defined as the amount of enzyme that produces
1μmol of 4-nitrophenol (pNP) per minute. The lipolytic activities of isolates MMBF 04-10, MMBF 808 and CMM 2105 grew until 96 hours of cultivation,
showing maximum values of 1.48 U, 0.03 U and 1.69 U, respectively. Isolate PEL, after reaching maximum activity at 72 hours (1.54 U), maintained the
activity stable until 96 hours (1.57 U). The protein content in the broth of each isolate increased until 48h (17 to 19 mg/mL). After this, the content in PEL
broth decreased sharply to 9.2 mg/mL at 96 h. The other isolates also showed decrease in protein content reaching a minimum at 96 h, varying from 17.8
to 13 mg/mL. The specific activity of each sample was calculated, showing an increase over time and reaching its maximum at 96 h of cultivation for all
four isolates. Isolate PEL showed the highest specific activity, 0.17 U/mg of protein, followed by CMM 2105 (0.11 U/mg), MMBF 04-10 (0.08 mg/mg) and
MMBF 808 (0.002 U/mg). In conclusion, M. phaseolina produces lipases active at pH 8 and 37°C, and isolate PEL shows the best biotechnological potential
due to its higher specific activity.

BIO-006
The Effects of Acylation, Carbon Chain Length, Unsaturation Degrees on Interfacial Properties, Emulsification Capacity and Biodegradability of Lactonic
and Acidic Sophorolipids
Xin Song* aXiaojing Ma aHui Li,
a, b
State Key Laboratory of Microbial Technology and bNational Glycoengineering Research Centre, Shandong University, Jinan 250100, China
Abstract In this study, eleven sophorolipids (SLs1) produced by the yeast Wickerhamiella domercqiae var. sophorolipid grown in glucose and oleic acid were
separated by preparative high performance liquid chromatography (HPLC) and identified by mass spectra (MS). Among them six sophorolipids differing in
acetylation degree of sophorose, carbon chain length, unsaturation degree of fatty acid and lactonic/acidic form were prepared in large amount for the
studies on the interfacial properties, emulsification capacity and biodegradability. These physiochemical properties of the six sophorolipid molecules were
compared and the relationship between the structures and characteristics were clarified. The results showed that SLs have lower critical micelle concentra-
tion value (CMC) than sodium dodecyl sulfate (SDS) and similar emulsion formation ability as SDS. SL molecules with different structures present different
capacity to liquid paraffin and rap oil and almost the same emulsification capacities to crude oil. Biodegradability of SLs and sodium dodecyl benzene-
sulfonate (DBS) were also studied by using river water die away method. DBS was only degraded by 38% after 28 days of standing. Comparatively, crude
SLs was degraded completely and six pure SL molecules were degraded from 65% to 82%. These results suggest that SLs exhibit excellent surface activity,
emulsification capacity and biodegradability.
Key words: Biosurfactants; Sophorolipids; CMC; Emulsification capacity; Biodegradability
*
Corresponding author. Tel: 0531-88362883; Fax::0531-88565610; E-mail : [email protected]

BIO-007
An Efficient Synthesitic Approach to Australian Melolonthine Scarab Beetles
Sagawa Nanae 1, Kusakari Miho1, Murakami Satoshi 1, Matsumoto Takatoshi 2,
Sato Ei-ichi 3, Hatano Bunpei1, Watanabe Masataka1, Izumi Taeko1, Kijima Tatsuro1
Yamagata University1, 992-8510, Yonezawa, Japan
Tohoku University 2, 980-8577, Sendai, Japan
Kusumoto Chemicals Ltd.3, 340-0004, Souka, Japan
Structure, synthesis, and stereochemistry of a suit of novel allenes from Australian melolothine scarab beetles were reported by M.J.McGrath et al.
We will report herein a synthetic study of their key intermediates 1 with 100% enantiopurity using our chiral auxiliary (S)–(+) MaNP acid 2. Propagyl alcohol
5 was synthesized starting from n-hexadecanol 3, which was enantioseaparated by usage of 2 to give the desired two diastereomers (S, R)- and (S, S)-6.

BIO-008
Lipase Positional Selectivity in Production of Omega-3 Enriched Triacylglycerides

P.F. Mugford, A.J. Rolle, E.R.-Suarez and J.A. Kralovec
Ocean Nutrition Canada Limited, Dartmouth, Nova Scotia, Canada, B2Y 4T6
Polyunsaturated omega-3 fatty acids from marine oils, particularly those high in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are im-
portant because of their beneficial health effects. Concentrated omega-3 fatty acids are commercially available as several forms: triacylglycerides, eth-
yl esters, or free fatty acids. Lipases can effectively transform these forms of fish oils under mild conditions at an industrial scale. The limiting step in
the production of enzymatic re-esterified triacylglycerides is the conversion of diacylglyceride to triacylglyceride. An important factor is acyl migration
of a 1,3- diacylglyceride to a 1,2- diacylglyceride; it is unclear if lipases can directly add an acyl group to the 2-position, or if migration followed by
acylation of the 1-position is preferred. We examined a commercial lipase during the re-esterification process using ether lipid analogues of the 1,3-
and 1,2 (2,3)- diacylglycerides. These diacylglyceride analogues have the ester functionality replaced by an ether bond, eliminating any acyl migra-
tion or interesterification. Products from the lipase esterification with DHA were analyzed by NMR and HPLC, and compared to chemically synthesized
standards.


BIO-009
Human Milk Fat Substitutes Rich in Omega-6 Fatty Acids

Joanna Bryś*, Laura Nyström**, Piotr Koczoń*
*Division of Food Chemistry, Department of Chemistry, Faculty of Food Sciences, Warsaw, Poland
**Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Agricultural and Food Sciences, ETH, Zurich, Switzerland
Human milk is major source of energy for many infants during the first part of their lives. It contains 2-6% fat mainly as triacylglycerols (TAG), which consti-
tute about 50% of the energy. The fatty acid composition and structure of human milk fat are unique. It has a high content of saturated palmitic acid which
is primarily located at the sn-2 position of the TAG, and contains long-chain polyunsaturated fatty acids. In infant formulas, omega-6 fatty acids, especially
g-linolenic acid (GLA) is used for its health benefits. Since GLA is rapidly elongated to di-homo-g-linolenic acid and subsequently D5-desaturated to arachi-
donic acid (AA) and since GLA is also cheaper than AA, an alternative and suggested way of supplementing infant formulas with AA is to use GLA instead of
highly active AA. For example evening primrose oil, which is used in this study, is a rich source of GLA.
Structured lipids resembling human milk fat enriched with omega-6 fatty acids were synthesized by enzymatic acidolysis of blend of lard and butterfat with
fatty acids obtained from evening primrose oil. A commercially immobilized 1,3-specific lipase, Lipozyme RM IM, obtained from Rhizomucor miehei was
used as a biocatalyst. The enzymatic reactions were carried out at 60°C for 2 h. After acidolysis TAG were purified by column chromatography. The obtained
TAG were analysed for fatty acid composition of both total acids and those at the sn-2 position after pancreatic lipase hydrolysis.
Results showed that the high incorporation of palmitic acid in sn-2 position of TAG (over 70%) was obtained after acidolysis of blend of lard and butterfat
with evening primrose oil fatty acids with a substrate molar ratio: 0.6:0.4:1.0 respectively. Due to enzymatic acidolysis reaction new fats that have a similar
stereospecific structure of triacylglycerol to human milk fat and rich in omega-6 fatty acids (~30%) can be produced.

BIO-010
Changes in Structure of Microdomaines of Liposomes from Plasmatic Membrane Lipids under the Effect of Synthetic Antioxidant in a Wide Concentra-
tion Range.
Palmina Nadezhda, Chasovskaya Tatyana, Binyukov Vladimir, Emanuel Institute Biochemical Physics RAS, Moscow, Russia
Phenosan potassium salt (PPS), synthetic antioxidant, plays a significant role in supporting the integrity of biological membranes acting as a membrane
stabilizer. We have found earlier that PPS using in a wide concentration range induced statistically reliable increases both the rigidity of the surface lipid
bilayer regions and microviscosity of deep areas in liver plasmatic membranes (PM). The dependence effect on concentration had complicated non-linear
character with 2 maxima. The question arises about the primary role lipids or proteins in this phenomenon. This paper will be devoted to study the changes
of microdomain structure in liposomes preparing from total lipids isolated from PM. Unilamellar small liposomes (SUVs) were prepared using ultrasonic
processor, their diameter was near 150 nm. The structural changes in membranes were detected with EPR-spectrometer “Bruker-200D” (Germany) by spin
probe procedure using stable nitroxyl radicals 5- and 16-doxylstearic acids (C5 and C16) to examine the lipid bilayer for changes of rigidity of the surface
regions (8Ao) and microviscosity of deep regions (20 Ao) correspondingly. We have found that the dependence effect on concentration had complicated
non-linear character with 2 maxima (10-5-10-6; 10-13-10-14M ) for the area of C5 localization and 2 maxima (10-7-10-8; 10-18-10-19 M) for C16 responsible domain.
We also observed the presence of so-called dead intervals on concentration curves, in which effects were absent. So, we practically have found the same
kind of regularities as during the PPS effect on PM. This fact indicates that PPS first of all induced the changes in lipid component of PM. So, we practically
have found the same kind of regularities as during the PPS effect on PM. This fact indicates that PPS first of all induced the changes in lipid component of
PM. The data obtained by using atomic force spectroscopy technique confirmed this conclusion: PPS in concentrations 10-6 and 10-14M resulted in significant
changes length, width and volume of liposomes in comparison with control.

BIO-011
Determination of Absolute Configuration of Hydroxyl Group of Long Chain Alcohols, and Discrimination of E- / Z-isomers of Double Bond
Kusakari Miho1, Murakami Satoshi 1, Sato Ei-ichi 3, Kato Akane1, Matsumoto Takatoshi 2,
Hatano Bunpei1, Izumi Taeko1, Watanabe Masataka1, Kijima Tatsuro1
Yamagata University1, 992-8510, Yonezawa, Japan
Tohoku University 2, 980-8577, Sendai, Japan
Kusumoto Chemicals Ltd.3, 340-0004, Souka, Japan
It is well known that configuration of double bond (E or Z) depends on their 1H NMR coupling constant. We reinvestigated configuration of double bond and
absolute configuration of hydroxyl group of methyl ricinoleate 1 to have Z-configuration and R-configuration of hydroxyl group by 1H NMR spectrum and 2D
NMR spectrum using (S)-(+)- and (R)-(-)-2-methoxy-2-(1-naphthyl) propionic acid (MαNP acid) 2 as a chiral auxiliaries.
However configuration of double bond of oleic acid 3 could not be determined by 1H NMR spectrum. We will also reported that double bond of configura-
tion of 3 has Z- configuration by 2D NMR spectrum.

BIO-012
Evaluation of Nutritional Component of Sargassum SP.

Fatemeh Ghaderiardakani1, Homira Agah2
1
Persian Gulf Biotechnology Center, Qeshm Island, Iran
2
Iranian National Institute for Oceanography, Tehran, Iran

Edible seaweeds are potentially good sources of dozens of valuable compounds such as glycol-lipids, phenols, carbohydrates, nutrients, minerals, fibers
and especially protein which makes them appropriate livestock feeding source. Sargassum SP. macro algae is one of the local algae along coastal part of
the Persian Gulf and Oman Sea which has different medical, industrial and edible applications. Protein content, different vitamins, anti-allergic and anti-
parasites properties and capability of trace metal accumulation are other proven specialty of Sargassum sp.
The main objective of this study is evaluation of nutritional component of Sargassum SP. Collected from Chabahar Bay and Qeshm Island. In this investiga-
tion lyophilized and homogenized Sargassum algae was analyzed to determine different parameters: moisture 8-10%, Ash: 38±0.5 %, ether extract (EE):
1.7-1.8%, total nitrogen (TN): 1.3-1.5%, crude protein (CP): 9.0-9.7%, crude fiber (CF): 6-7%, neutral detergent fiber (NDF): 26-37% , acid detergent fiber
(ADF): 23-34%, gross energy (GE): 2418-3321 Kcal/Kg, phosphorous (P): 0.2±0.01 %. Our results reveal that Sargassum sp. can be a valuable source for
livestock feeding. However it needs more investigation to introduce the exact and appropriate portion of Sargassum, which can be added to provender and
also its exact grain depot situation.

BIO-013
Phospholipids of Extremophile Chthonomonas calidirosea from a Recently Described Phylum Armatimonadetes

M.Vyssotski1, K.Lee2, K.Lagutin1, E.Nekrasov1, A.MacKenzie1, J.Ryan1, M.Stott2
1
Industrial Research Limited (Wellington), 2 Institute of Geological and Nuclear Sciences (Wairakei), New Zealand
A Gram-negative, aerobic, pink-pigmented, rod-shaped bacterium Chthonomonas calidirosea (strain T49T) with an optimal temperature for growth of
68 °C from soil samples of the Tikitere geothermal system (New Zealand), was the first cultivated bacterium of the novel phylum Armatimonadetes (for-
merly candidate division OP10). The prevalence of D5 cis-monoenes and 5,6-methylene hexadecanoic acid gives C. calidirosea a unique set of biomarkers,
seemingly specific to the class or genus [1].
C. calidirosea possess a puzzling set of phospholipids lacking all usual phospholipids. Using chemical (hydrolyses, derivatizations, hydrogenation), and in-
strumental techniques (QToF-MS, GC-MS, HPLC-MS, 1H-, 13C-, and 31P-NMR, UV- and IR-spectroscopy) we established the structures of major phospholipids.
Of eleven phospholipids encountered in C. calidirosea only two (phosphatidylglyceroylalkylamine and N-acetylglucosaminyl-phosphatidylglyceroylalkylam-
ine) were reported previously. They were first observed in a unique organism, Deinococcus radiodurans, that thrives in plutonium wastes [2, and the refer-
ences therein]. One of two major phospholipids was a-glucosyl analogue of a-galactosyl-phosphatidylglyceroylalkylamine from D. radiodurans. The other
major phospholipid was identified as N-alanylglucosaminyl-phosphatidylglyceroylalkylamine, having an extra hydroxyl group at C3 of alkylamine moiety.
We found also that all identified phosphatidylglyceroylalkylamine lipids were accompanied by satellites with the only difference being an extra hydroxyl
group at C3 of alkylamine moiety. The correctness of identification and R-configuration of the glyceroyl moiety was confirmed by comparison with synthetic
reference compounds.
[1] Vyssotski, M.; Lee, K.; Lagutin, K.; Ryan, J.; Stott, M. 2010. Fatty acid composition of extremophile T49. Proceedings of 8th Euro Fed Lipid Congress.
Munich, Germany. 21-24 November, p.136
[2] Huang, Y.; Anderson, R. 1991. Phosphatidylglyceroylalkylamine, a novel phosphoglycolipid precursor in Deinocoiccus radiodurans. J. Bacteriol. 173:
457-462

BIO-014
Influence of CLA on Fatty Acid Composition in Livers of Animals Fed Diets Rich in Linoleic Acid or Oleic acid
Bernal, Claudio; Scalerandi, M. Victoria; Sain, Juliana; González, Marcela
Cátedra de Bromatología y Nutrición. Facultad de Bioquímica y Ciencias Biológicas. Universidad Nacional del Litoral. Santa Fe. Argentina. cbernal@fbcb.
unl.edu.ar
c9,t11-CLA (Rumenic Acid-RA-) is the prevailing CLA in dairy fats, meanwhile RA and t10,c12-CLA in similar amounts are the major CLA in dietary sup-
plements. Both CLA have bioactive properties; however, their metabolic responses largely differ. The aim of this work was to study the incorporation of
c9,t11-CLA and t10,c12-CLA into the total lipids of livers of animals fed diets with different lipid profiles and evaluate the possible effects on the biosynthesis
of polyunsaturated fatty acids (PUFAs). Male CF1 mice (22.0 ± 0.1g) were fed diets containing 7% corn oil (CO) or 7% olive oil (OO), supplemented or not
with 1% of RA rich oil (c9,t11-CLA: 60,53%; t10,c12-CLA: 17,85%) (CO+RA and OO+RA) or 1% of mix CLA rich oil (c9,t11-CLA: 38,99%; t10,c12-CLA: 38,76%)
(CO+mCLA and OO+mCLA), for 4 weeks. The fatty acid composition was determined by gas chromatography. The results were expressed as mean ± SEM.
Results were analyzed by 2x3 ANOVA test. In each column, different letters indicate significant differences (p < 0.05).
Conclusions: a) the % of CLA retention in liver depends on the fatty acid composition of diets; b) when similar amounts of individual CLA are present, the
oxidation rate of t10,c12-CLA is higher than c9,t11-CLA; c) there were no differences in SCD activities expressed by Palmitoleic Acid/ Palmitic Acid and Oleic
Acid/ Stearic Acid ratios for each oil source and d) AR and mCLA decreased the biosynthesis of PUFAs n-6 (AA/ Linoleic Acid ratio) without altering the
biosynthesis of n-3 PUFAs (DHA/ Linolenic Acid ratio).

BIO-015
Effects of Some Metals on Growth and Lipid Accumulation of Yarrowia lipolitica

Hülya Yarar, Meral Yıldırım, Necla Aran
Istanbul Technical University, Department of Food Engineering, Istanbul, Turkey
Polyunsaturated fatty acids (PUFA) have considerable health benefits in human and animal diets. The most important fatty acids are omega-3 and omega-6
fatty acids which are commonly found in seed plants (linoleic, γ-linolenic acid (GLA) and α-linolenic acid (ALA)), marine fish (eicosapentaenoic acid (EPA)
and docosahexaenoic acid (DHA)). However, since these sources are getting limited each day, research studies are concentrated on alternative sources like
genetic engineered plants, new crops and microorganisms to meet the increasing demand to these functional oils.

Some microorganisms like fungi, algae and bacteria can produce GLA, AA, EPA and DHA. Among the microorganisms yeasts such as Yarrowia lipolitica,
Mortierella isabellina, Cryptococcus albidus, C. curvatus, Lipomyces lipofera, L. starkeyi, Rhodosporidium toruloides, Rhodotorula glutinis, R. glacialis, and
Trichosporon pullulan can produce considerable amounts of functional oils containing PUFAs.
In this study the effects of some metal ions on growth and lipid production of Y. lipolitica were investigated. Fatty acid composition of the oil was also deter-
mined. Mg+2 (1,00-2,00 g/L), Mn+2 (0,06-0,10 g/L), Zn+2 (0,02-0,04 g/L) and Cu+2 (0,00-0,0005 g/L) were added to a synthetic culture media containing glucose
as a carbon source. Following incubation at 28oC for 5 days at 150 rpm, biomass and oil yields as well as fatty acid composition of the oil were determined.
Biomass and oil yields were found as 15-19 g/L and % 4.6-8 g/g on dry weight basis, respectively. The results indicated that Zn+2 affected biomass yield
positively, whereas Mn+2 ve Cu+2 were more effective on oil yield. As a result of fatty acid composition analysis, oleic acid (61.9%) and linoleic acid (17.2%)
were found to be the predominant fatty acids in the oil.

BIO-016
Lipase Production from Fungi by Solid State Fermentation

Selin Karakoç(1) Necla Aran (2) Güldem Üstün (2)
(1)
Gültaş Kimyasal Maddeler İthalat San. ve Tic. A.Ş., Istanbul, Turkey, (2) Istanbul Technical University, Department of Food Engineering, Istanbul, Turkey
Lipases (E.C. 3.1.1.3) are a group of hydrolase enzymes that have considerable commercial and industrial potential. Lipases can be commercially obtained
from microbial sources such as Rhizopus, Mucor, Aspergillus, Candida and Penicillium spp. as well as from various plant and animal sources. In this study,
Aspergillus candidus, Aspergillus versicolor, Rhizopus spp., Mucor spp. and Ulocladium spp. isolated from wheat and rice bran, sunflower seeds and seed
wastes were investigated for their lipase producing abilities. Moulds were cultivated on the substrates that they were isolated. Culture media were pre-
pared by grinding the substrates into a finely divided powder. Olive oil (1.5% w/w) and water (15 ml for 10 g of substrate) were added to each substrate.
At the end of incubation period (30°C / 3 days) the moulds were screened for their lipase activities. Among the moulds Rhizopus spp. exhibited highest
lipase activity wheras sunflower seed waste and rice bran were found to be the most suitable substrates for lipase production. Furthermore, the effects
of different nitrogen sources such as tryptone, yeast extract and ammonium chloride at 0.75 % (w/w) level on growth and lipase production of Rhizopus
spp. were also studied. The highest specific and total enzyme activities were found as 10±0.35 U/ml and 580±0.53 U/ml, respectively on rice bran at the
end of 96 h of incubation at 30°C in the presence of ammonium chloride. In order to investigate the optimum pH and temperature for enzyme efficiency,
Rhizopus spp. biomass grown under optimal conditions were extracted by phosphate buffer solution. Highest specific lipase activitiy was observed at
37 °C and at pH 7.0.
In conclusion, Rhizopus spp. lipase precipate was obtained by partially purifying with ammonium sulphate showed similar hydrolysing capacity with com-
mercial Lipozyme® RM IM (Rhizomucor miehei) in which activitiy was observed as half of the commercial lipase enzyme.

BIO-017
Effects of Incorporation of trans Fatty Acids in Liver on Lipid Metabolism in Mice Fed with Diets Containing Different Fatty Acid Composition
Bernal, Claudio A; Sain, Juliana; Scalerandi, M. Victoria; González, Marcela A.
Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Santa Fe, Argentina. cbernal@fbcb.
unl.edu.ar
It has been demonstrated that trans fatty acids (TFA) increase the hepatic and plasmatic triacylglycerol (TAG) levels in different experimental animal models.
The aim of this work was to investigate the incorporation of TFA in liver and their consequences on lipogenic enzymes (Glucose-6-Phosphate Dehydroge-
nase, Malic enzyme, Acetyl-CoA carboxylase and Fatty Acid Synthase) activities and expression as well as the transcription factors (SREBP1a, SREBP1c) in
liver, as well as plasmatic levels of TAG and insulin in mice fed with diets rich in either Oleic or Linoleic acid. Twenty male CF1 mice (22.0 ± 0.1g) were fed
with diets rich in corn oil (CO) or olive oil (OO), supplemented or not with TFA (0.75 g TFA /100 g diet, COt and OOt), during 4 weeks. The results were ana-
lyzed by ANOVA test. The incorporation of TFA in liver was about 2% in either OOt and COt diets. OO diet supplemented with TFA increased liver TAG levels
(μmol/g liver: CO: 32,18 ± 2,82; OO: 32,46 ± 1,23; COt: 39,09 ± 5,82; OOt: 63,51 ± 7,85*). The activity and expression of lipogenic enzymes and SREBP1a
expression were increased. These changes induced by TFA were: ACC activity: OOt (+39,3%); FAS activity: OOt (+177%); G6PDH activity: OOt (+78%); ACC
expression: OOt (+102%) ; FAS expression: OOt (+230%); SREBP1a expression: OOt (+300%) vs their respective control. By contrast, when TFA were added
to CO diet, they did not modify these parameters related with lipid metabolism. No significant differences were observed among experimental groups in
serum insulin levels. The effect of TFA on liver fat accumulation depends on the dietary fatty acid composition. Steatosis induced by TFA was associated
with an increased lipogenesis in animals fed with the OO diet. This metabolic change could be mediated by SREBP1a, but not by SREBP1c, and seems to
be independent of insulin.

BIO-018
The Increase in Hepatic Triacylglycerol by Partial Hydrogenated Fats is due to trans Fatty Acids and not to Essential Fatty Acid Deficiency
Bernal, Claudio; Fariña, Ana Clara; Mocchiutti, Norberto; González, Marcela
Cátedra de Bromatología y Nutrición. Facultad de Bioquímica y Cs. Biológicas. Universidad Nacional del Litoral. Santa Fe. Argentina. [email protected]
Trans Fatty Acids (TFA) are produced by the partial hydrogenation of vegetable and marine oils, a process where essential fatty acid (EFA) levels are reduced
and different isomers are generated. This process might cause a partial deficiency of EFA that has been thought as responsible for many of the negative
effects of TFA, especially on lipids metabolism. The aim of this work was to investigate if hepatic triacylglycerol (TAG) levels were modified by TFA per se or
by the partial EFA deficiency. Wistar rats were fed with Control Diet (CD), CD with TFA (CD+TFA); EFA Deficient Diet (EFADD) or EFADD with TFA (EFADD+TFA)
during 60 days. Hepatic EFA deficiency as well as isomer incorporation was determined by the GLC technique. Hepatic and serum TAG levels, as well as he-
patic TAG secretion were also analyzed. The results were expressed as mean + SEM and were compared using two-way ANOVA, followed by Tukey´s critical
test. Different superscript means statistical differences (p<0.05).

Both EFADD and EFADD+TFA presented a significant decrease in EFA levels and CD+TFA and EFADD+TFA showed a high incorporation of TFA. The addition
of TFA to CD produced an increase in hepatic and serum TAG levels without association with alterations in hepatic TAG secretion. On the other hand, EFA
deficiency did not modify serum TAG levels but hepatic TAG levels tended to decrease and hepatic TAG secretion was greater. All these effects were not
modified when TFA were added to EFADD. Therefore, the alterations in lipid metabolism caused by TFA seem to be independent of the effects of partial
EFA deficiency induced in rats.

BIO-019
Effect of Yeast Strain Inoculum, Cultivar and Processing Style on Olive Fat Content
F. Rodríguez-Gómez, F.N. Arroyo-López, J. Bautista-Gallego, V. Romero-Gil, and A. Garrido-Fernández
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC). Avda. Padre García Tejero nº 4. 41012 Seville, Spain.
E-mail address: [email protected]
Nowadays, there is no information on the changes that can affect the table olive fat content due to the growth of lipase producer microorganisms in fer-
mentation/storage brines. This work details the changes of acidity value, peroxide value, K232, K266, K270, K274 and ΔK in the fat of directly brined and
lye treated table olives from Manzanilla and Hojiblanca cultivars, inoculated with 4 yeast strains (Wickerhamomyces anomalus, Candida boidinii, Pichia
galeiformis y Debaryomyces etchellsii), which belong to the culture collection of our Department, as starters. The strains greatly differed on their lipase
activity: the first two are well recognized lipase producers while the other two practically did not showed activity. The work compares the above mentioned
parameters for raw material, un-inoculated fermentation/storage, and treatments from the two cultivars and processing types. The effect of the diverse
factors (cultivar, processing style, and inoculated strain) included in the experimental design will be evaluated.
Key words: fat transformation, fermentation, storage, table olives, yeasts.

BIO-020
Pichia Pastoris Lipid Droplet Lipidome

Vasyl’ Ivashova, Karlheinz Grillitscha,b, Harald Koefelerc, Erich Leitnera ,
Guenther Dauma
a
Graz University of Technology, bAustrian Centre of Industrial Biotechnology, bCore Facility for Mass Spectrometry/Lipidomics, Center for Medical Research,
Medical University of Graz, Austria
The industrial yeast Pichia pastoris is widely used as an experimental system for the heterologous expression of proteins. Despite the extensive commercial
use, fundamental biochemical, cell biological and molecular biological knowledge about this microorganism is rare. As a striking example, Pichia pastoris
lipids have not yet been studied in much detail although it is obvious that knowledge about this class of biomolecules is highly important to understand the
impact of biological (organelle) membranes on protein targeting and intracellular translocation of heterologously expressed proteins. Another important
compartment with respect to lipid metabolism are lipid particles/droplets. In lipid droplets, non-polar lipids (triacylglycerol, steryl esters) are stored, but
in addition a number of enzymes mainly involved in lipid metabolism are located to this compartment. To investigate the molecular components of Pichia
pastoris lipid droplets in some detail we started to analyze its lipidome. For this purpose, Pichia pastoris lipid droplets were isolated at high purity and ana-
lyzed for non-polar lipids, phospholipids, fatty acid and sterols. The data obtained are consistent with the current general knowledge about lipid droplets
from other yeasts, especially Saccharomyces cerevisiae. However, some distinct features of lipids from Pichia pastoris lipid droplets are the high degree of
unsaturation of fatty and the prevalence of triacylglycerols over steryl esters. These results are the basis for molecular biological investigations of Pichia
pastoris non-polar lipid metabolism and for a broader view of organelles from Pichia pastoris.
The study is supported by the Austrian Science Fund FWF, Translational Research Project TRP009 and DK Molecular Enzymology W901-B05 to G.D.

BIO-021
Determination of Phospholipase Positional and Substrate Selectivities Using 31P NMR

Andrew MacKenzie1, Dawn Scott1, Shigeyuki Imamura2, Kazunaga Yazawa3
1
Industrial Research Limited, Wellington, New Zealand
2
Imamura Enzyme Technologies Corp, Shizuoka, Japan
3
Tokyo University of Marine Science and Technology, Japan
The phospholipid class selectivity and fatty acid positional selectivity of a variety of phospholipases were investigated using 31P NMR to monitor the reaction
products of the hydrolysis of a mixture of phospholipids. The substrate used consisted of soy lecithin, Sharp PS® and a fraction extracted from pumpkin flesh
to give the following composition (as mol% of total phospholipids): phosphatidylcholine 15 %, phosphatidylethanolamine 21 %, phosphatidylinositol 9 %,
phosphatidylserine 23 %, phosphatidylglycerol 18 % and phosphatidic acid 10 %.
31
P NMR analysis of reaction samples in a sodium cholate detergent allowed for good peak resolution and measurement of most of the products of hy-
drolysis (e.g. phosphatidylcholine, 1-lyso phosphatidylcholine, 2-lyso phosphatidylcholine, and glycerophosphocholine). When the enzymatic catalysed
hydrolysis proceeded at a fast enough rate the positional selectivity was clearly observed. However, in slower reactions acyl migration could dominate
leading to significant levels of both forms of the lysophospholipid. For confirmation of PLA1 and PLA2 activity, the enzymes’ ability to hydrolyse 1-alkyl-2-
acylphosphatidylcholine from krill was also assessed.
The method allowed for the confirmation of the regioselectivity of PLA1 (from Thermomyces lanuginosus and Aspergillus orysae) and PLA2 (from Strepto-
myces violaceoruber), as well as show that a PLB (from Candida rugosa) actually exhibits PLA1 activity.
Some of the enzymes showed clear preferences for particular phospholipid classes (e.g. PLB from Candida rugosa PC, PE, PA, PG > PS > PI), while others
were less specific.


BIO-022
Diacylglycerols Formation by Enzymatic Reaction of Rapeseed Oil, Pork Lard and Glycerol Mixtures’ Using Biocatalysts
Lipozyme® RM IM
Stanislaw Ptasznik, Institute of Agricultural and Food Biotechgnology, Meat and Fat Technology Division, Fat Technology Department, Jubilerska 4, 04-190
Warsaw, Poland
The aim of the work was the investigations on the obtaining diacylglycerols (DAG) using of the pork lard (L), rapeseed oil (R) and glycerol. In the work
used two raw materials with a different characteristics of fatty acids. There were rapeseed oil contained about 90% unsaturated fatty acids, C 18 group,
and pork lard contained saturated fatty acids about 45% (palmitic C 16:0 and stearic C 18:0) and unsaturated fatty acids 55% (mainly oleic C 18:1). The
interesterification of these fats mixtures, in different proportions, with glycerol using biocatalyst Lipozme® RM IM from Rhizomucor miehei was carried out.
The catalyst was specific in relation to ester bonds in sn-1,3 positions of the triacylglycerol molecules. The investigations in model system in batch reactor
with stirrer and without solvent on the laboratory scale was carried out. The yield of DAG depended on the reaction temperature, molar ratio of glycerol to
triacylglycerol, water content in mixture, time of reaction. The temperature was 50ºC. At the molar ratio of GL/TAG 1:2 the reaction was highly efficient and
utilized essentially all of the glycerol. The main product of diacylglycerols was sn-1,3 DAG. The DAG yield was the most effective when the water content
was above 3%. The reaction time was from 6 to 24 hours. The following analytical tests were selected: determination of the composition of fatty acids by
GLC, determination of the composition of fatty acids in the 1,3-position of the diacylglicerols molecules (DAG) by GLC, determination of the acid value. The
product obtained consists of mainly diacylglycerols 80,0% (DAG), triacylglycerols 15% (DAG), monoacylglycerols 4% (MAG) and free fatty 1% (FFA). These
studies on the enzymatic process, indicate that an reaction with lipase is an efficient way to produce oils high in DAG. The obtained product may be applied
as components for productions of new type margarine, confecionery and cooking fats. A new structure of DAG fats is favourable from the nutritional point
of view aspecially.
Posters, Health and Disease

HAD-001
Metabolic Complication and Composition of Plasma Lipoproteins in Obese, Diabetic and Non Diabetics Rats Treated with Metformin and Nicotinic
Acid
Mostafa M. H. Osfor; W. G. Nicola*; E. Badawy ** and M. Emam**
The Departments of Nutrition, *Endocrinology and **Physiology, National Research Center, Dokki, Giza, Egypt.
Effect of nicotinic acid as a hypoglycemic agent compared with Metformin which is already hypoglycemic agent, was studied on obese, diabetic and non-
diabetic rats. The present work was carried out on ninety female albino rats whose weight ranged between 105 - ll5g. They were classified into equal nine
groups of ten rats each. Blood samples were taken from three different veins, orbital plexus (peripheral blood), portal hepatic vein resembling pre-hepatic
blood and inferior vena cava representing post-hepatic blood. Plasma glucose of peripheral blood vessels increased significantly in obese diabetic rats and
increased insignificantly in obese non-diabetic rats. Serum insulin increased significantly in peripheral and portal hepatic blood of obese diabetic rats. Met-
formin decreased plasma glucose and serum insulin in different blood samples (peripheral, portal hepatic and inferior vena cava), but nicotinic acid had no
effect on glucose level, while increase insulin level insignificantly. Metformin and nicotinic acid insignificantly decreased total cholesterol, triglyceride, and
total lipid. VLDL-C with insignificant increase in the level of HDL-C, HDL-CIC ratio and HDL-C / LDL-C ratio in peripheral blood of non-diabetic rats and significant
in diabetic group. Metformin and nicotinic acid decreased values of total cholesterol, triglycerides, total lipids, LDL-C, VLDL-C and increased values of HDL-C,
ratio of HDL-C/C and HDL-C/LDL-C in portal hepatic blood groups of obese diabetic and non diabetic rats. Metformin and nicotinic acid significantly increase
testosterone and significantly decrease estradiol in pre and post hepatic blood. On the other hand, they have no effect on levels of prolactin hormone.
It’s concluded that nicotinic acid and Metformin can reduce free fatty acids and resulted in the correction of many of the lipid disturbances and conse-
quently the metabolic and hormonal changes.
Key words: Lipoproteins – obese, diabetic rats - Metformin - nicotinic acid.

HAD-002
Trans Fat Consumption Among Adolescents Living in Bangkok

Patimanukaseam,P.,Punya-ngarm,Y.
Faculty of Dentistry, Chulalongkorn University, Thailand.
Previous study revealed that trans fatty acids (TFAs) at 10% of energy in the diet increased the risk of heart disease. In Thailand, the Department of Nutri-
tion, Ministry of Public Health reported the amounts of TFA content in many foods available in the market and most of them are commonly sold in urban
area. The purpose of this study is to determine the TFA consumption among adolescents living in Bangkok. Two hundred subjects were selected by acciden-
tal sampling from college students. They received the lists of TFA containing foods simply purchased in Bangkok. They were informed to record their 7 daily
intakes by checking lists and the amounts of intake in serving units. The results showed that subjects, 63 males and 137 females with mean age 19.4+1.3
year, 54.5% stayed with their parents, 40.5% were in dormitory and the left stayed with their relatives. The comparison of TFA consumption between
males and females, classes of Body Mass Index (BMI), types of residency and levels of parent education status by Mann-Whitney U test and Kruskal- Wallis
test demonstrated a significant difference only the comparison between males (1.39+1.67 g/day) and females (0.96+1.30 g/day), p<.01. According to the
American Heart Association (AHA) recommendation, the daily intake trans fat should be < 1% of total calories, which corresponds to <2.0 g/day for people
on 2,000 -calorie diet, the data showed that there were 77.5% of subjects consumed TFAs within this recommendation level. In the group of subjects whose
TFA intake was >2.0 g/day , the analysis of the relationship between TFA eating behavior during school day and holiday by Chi-Square test revealed that
on school day, the percentages of males (26.3%) and females(18.2%) significantly increased to 31.3% and 24.1% on holiday respectively, p<.001. It was
concluded that among the subjects who were adolescents living in Bangkok, TFA consumption of males was noticeably higher than that of females. There
was 21.5 % of subjects consumed TFAs > 2.0 g/day. In addition, on holiday both males and females had tendency to consumed higher amount of TFAs than
school day.


HAD-003
Study of Effect of Administration of Statins Lipoproteins and Microalbuminuria of the Patient with Diabetes Mellitus
Patiakas Stefanos
Microbiological Laboratory of Kastoria, Kastoria, Greece
Aim: To study the effect of statins, both in the development of microalbuminuria, and serum lipoproteins in patients with type 2 diabetes mellitus in rela-
tion to body mass index (BMI) and the regulation of diabetes mellitus (DM).
Material - Methods: We recorded totally statistics of 76 patients (41 men and 35 women) with diabetes and an average age of 67.3 + / -5.8 years, of whom
53 received lipid-lowering therapy. Specifically, 45 (rate 84.9%) received statin, 2 (3.8%) fibrate and 6 (11.3%) statin and fibrate. On all were identified, both
the value of glycosylated hemoglobin (HbA1c) and BMI, and the values of lipoproteins and microalbuminuria during the drug treatment (start and end of
semester), while statistical analysis was performed using the package t-test.
Results: While the value of BMI remained almost constant, a reduction of low density lipoprotein (LDL) appeared from 151 + / -43 mg / dl to 101 + / -30 mg
/ dl, and recorded a small change in HbA1c (from 7, 7 + / -1.5% to 6.8 + / -1.0%), as expected. However, the improvement of microalbuminuria was relatively
very small (statistically insignificant), as well as the change in value of HDL (from 48.3 + / -12.7 to 49.7 + / -12.8).
Conclusions: It appears, therefore, that the administration of the statin does not dramatically affect the development of microalbuminuria in cases of pati-
ents with diabetes, although an improvement in their lipid profiles and a slightly better regulation of diabetes is achieved.

HAD-004
Comparative Study of the Effects of Thyroxin to the Lipidemic Profile on Euthyroid Patients (With Normal Levels of Thyroid Hormones)
with Goitre
K. Rousos1, S. Patiakas2
1
Health Center of Alexandria, Veria, 2Microbiological Λaboratory of Kastoria General Hospital of Kastoria, Kastoria, Greece
PURPOSE: To study the effect, after administration of thyroxin, to the level of serum lipids on euthyroid patients with goitre. It is well known that the dis-
orders of the thyroid function affect the lipidemic profile of these patients and the restoration of the thyroid function to normal, improves it .However, the
effect after administration of thyroxin to the lipidemic profile in patients with normal thyroid function and goitre has not been studied enough yet.
MATERIAL-METHOD: We assessed the levels of total cholesterol (chol ), triglycerides (TRG ), lipoprotein a (Lpa), HDL-chol, LDL-chol and the levels of the
total and free fractions of thyroid hormones (T3, T4, fT3 and fT4) and TSH in the serum of 21 women with normal thyroid function, aged 22 to 64 years
(mean age:46,8 ) before and three months after the administration of thyroxin and the results were compared with those of 15 healthy women of similar
age (mean age:49,5 ) who composed the control group.
RESULTS: The mean level of Lpa of the women who received thyroxin was reduced from 18,6 +/- 22,7 (levels before treatment) to 14,9 +/- 18,5 the first tri-
mester after the administration of thyroxin. However, the levels of TRG and total chol haven’t changed significantly. The levels of HDL and LDL-chol showed
a tendency to reduce (p=0,062 and p=0,067 respectively ) and the levels of TSH, as it was expected, were reduced from 1,9 +/- 1,05 IU/ml to 0,23 +/- 0,55
IU/ml (p<0,001). Regarding the control group there wasn’t any statistically significant difference in all these parameters.
CONCLUSIONS: It appears, that the administration of thyroxin in euthyroid women with goitre, reduce the Lpa levels in a way that is statistically significant
but it doesn’t look like to affect the rest of the lipidemic parameters even if we have seen a tendency to reduce at the levels of HDL and LDL in our study.

HAD-005
Defining Levels of Total Cholesterol, Triglycerides And Hdl-Cholesterol In Cases Of Alcohol Abuse
Patiakas Stefanos
Microbiological Laboratory of Kastoria, Kastoria, Greece
Aim: To study the lipidemic profile in cases of chronic alcoholic patients with problems of pancreatitis and hepatic cirrhosis.
Material-Methods: 38 cases of patients with chronic alcoholism have been studied, 33 men and 5 women, of average age 47 +/- 16 years of which 17 (group
A) presented chronic pancreatitis and steatorrhea while in the rest 21 (group B) was also discovered serious hepatic cirrhosis of medium or advanced form.
In every patient was defined on a biochemical analyst the levels of lipids, total cholesterol, triglycerides and both HDL and LDL cholesterol.
Results: In cases with established hepatic cirrhosis the levels of total cholesterol were low (132+/-42 mg/dl), as expected, because of the following disorder
to the lipid synthesis of the serum. On the contrary, on the patients with chronic pancreatitis the levels of total cholesterol were normal (179+/-36 mg/
dl). Even, in what concerns the levels of triglycerides and HDL-LDL cholesterol, we didn’t have statistically significant differences among groups A and B in
which correspondingly we had the following values: Group A: Triglycerides 124+/-46 mg/dl and HDL 41+/-15 mg/dl. Group B: Triglycerides 112+/-44 mg/
dl and ΗDL 40+/-14 mg/dl.
Conclusions: It is proven therefore that in cases of alcoholic patients with chronic pancreatitis the malabsorption of fat does not affect significally the levels
of the serum lipids, contrary to the “advanced” cases of chronic alcoholics with hepatic cirrhosis where their synthesis is affected resulting the levels of total
cholesterol to be significally lower (p<0,001).

HAD-006
Young Doctors in Greece: Smoking and Consuming Alcohol. Two Major Health Problems. Multicentre Study
K. Rousos1, S. Patiakas3, I. Alexidis2, C. Charalampous4, R. Nini3, K. Panagiotelis3
1
Health Center of Alexandria, Veria, 2General Hospital of Kastoria, Greece, 3Microbiological laboratory of Kastoria, Kastoria, 4Pathological Clinic of Psychiatric
Hospital of Thessaloniki, Thessaloníki, Greece

AIM: To explore patterns relating to smoking and drinking by young doctors in Greece.
MATERIAL - METHODS: The study was based on responses to a random sample of 378 doctors, aged until 47 years, who voluntarily completed an anony-
mous questionnaire. Statistical analysis was performed using the package SPSS.
RESULTS: The proportion of young doctors who smoke reaches 71% of the total (74% men and 69% of women. Indeed, 78% of men and 53% of women
stated that daily consumption of more than 15 cigarettes. More than half admit to smoking at the hospital, and indeed often in front of patients, although
many of them admit that they advise patients to quit smoking! 38% (27% men and 45% of women) said they did not consume any alcohol, 44% mode-
rate amount of quantity a week (150 grams) and 18%, -in the overwhelmingly majority male-admits increased alcohol consumption per week, more 150
grams.
CONCLUSIONS: In any case, the habits of young doctors regarding smoking and alcohol consumption is not a model to follow. Although they appear not
to differ significantly from the rest of the general population, however, they all make us think, if anything at least with respect to the example image given
to the community. Furthermore, we must take seriously into consideration, the specific factors related to the everyday practice of the medical practice.
We must all realize our responsibilities and the respect that we have, towards patients, and certainly appreciate the serious risks posed by habits such as
frequent abuse of alcohol, which not only affect our own health, but also carries serious risks to performing our duties.

HAD-007
FFA ER Stress and the Authophagy-related Genes in SVF and HUVEC Cells
Beata Kiec-Wilk, Urszula Czech, Joanna Góralska; Agnieszka Śliwa; Anna Gruca ; Anna Knapp, * Wojciech Dudek., Aldona Dembinska-Kiec.
Departament of Clinical Biochemistry Collegium Medicum, Jagiellonian University; Cracow,,* Department of Gynecology, Province Hospital of Myślenice,
Poland
Autophagy (autophagocytosis) (AF) is the cellular defence mechanism(s) linking substrate metabolism, with longevity (Salminen 2009) Disturbed AF was
found in neurogenerative (Alzheimer, Huntington), liver, heart, inflammatory diseases, myopathies, diabetes related lipoglucotoxicity. Charperone ( HSP90;
HSP90 etc) mediated autophagy (CMA) assists the fusion of autophagosome associated proteins with lysosomes via the lysosomal membrane protein
type 2A (LAMP-2A) receptor (Xie 2007, Eskalinen 2009). The ATP synthesis is driven by the mitochondrial electrochemical gradient built across the in-
ner mitochondrial membrane (ΔΨ) by the Mitochondrial Membrane Permeability Pore system (MMP). Small decrease of MMP and transient increased
mitochondrial swelling is necessary to initiate the protective autophagy process.. Dietary PA and OA are known modulators of mitochondrial MMP (ΔΨ).
(Kroemer 2007).
Aims: Since the remodeling of adipose tissue is dependent on the substrate supply, as well as angiogenesis ( endothelial function), the study was under-
taken to analyze the influence of different type of dietary FFA on authophagy/apoptosis process in cells of the human adipose tissue ie stromal vascular
fraction progenitors (SVF) as well as in differentiated HUVEC cells.
Material and Methods: Human SVF as well as HUVECs were incubated with non-toxic amounts of FFA (PA, OA, AA, EPA) for 24 hours. TNFa (5-25 ng/ml ) was
added for the last 4 hours of incubation. MMP (ΔΨ) was measured by the high throughput BD Pathway 855 BioimagerBD and by flow cytometry. The oxygen
consumption was assessed by the Oxygraph-2k;, when ATP with ATPliteTM Luminescence ATP Detection Assay System (Perkin Elmer). The qRT-PCR analysis
of the Hsp70, Hsp90 and LAMP-2A genes expression was performed using GAPDH as the reference gene. Results: The incubation with TNFα as well as with
FFA (PA>>OA>EPA> AA) significantly(0.05>p>0.028). inhibited the expression of Hsp70, Hsp90 and LAMP-2A genes in SVF cells. Surprisingly the preincuba-
tion of SVF with FFA prevented the TNFα-induced inhibition of autophagy related genes (speciallyLAMP2A; EPA>OA>>PA; AA less active) even causing their
up-regulation in the presence of the higher TNFα concentration ( EPA>>OA,PA>AA). The effects was different in HUVECs. Conclusions:. The effect of TNFα
and FFA on the autophagy-related gene expression is the cell and FFA specific and differ in the lipid storage prone SVF from the proangiogenic HUVEC. In
SVF TNFα, PA and AA decreased the protective-autophagy related gene expression. In HUVEC the Δψ decrease by TNFα and most of FFA (except EPA was
associated by the only weak up-regulation of the autophagy related genes suggesting that autophagy mechanisms do not protect against the FFA-induced
decrease of Δψ , ER stress and apoptosis in this cells. Project supported by the EU FW7 project: “LipidomicNet” No 202272

HAD-008
Oxidative Stable Hydrophilic Conjugated Linoleic Acid
1
Sara KoohiKamali, 2Ling Tau Chuan and 3Tan Chin Ping
1
Department of Food Science and Technology, Faculty of Agriculture, Azad University, Shahriar-Shahre Ghods Branch, Tehran, Iran
2
Department of Process and Food Engineering, Faculty of Engineering and 3Department of Food Technology, Faculty of Food Science and Technology, Uni-
versiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Abstract:
Conjugated Linoleic Acid (CLA) has received attentions due to its nutritional and pharmaceutical effect on human body while its daily intake is too low CLA
supplementation is recommended. Application of CLA has been limited on its oxidative instability and water insolubility hence many methods were tried
to improve CLA stability for supplementation and food enrichment such as microencapsulation, gelatin coating, glycerol esterification, addition of synthetic
(e.g. BHA,BHT) or natural antioxidants (e.g. Rosemary, catechin and tocopherol), ascorbyl palmitate, citric acid esters and lecithin. Among all these attempts
the most recommended method is to incorporate an amino acid to CLA formula due to its anti-oxidative effect as mentioned in the literatures through me-
tal chelating. Also the demonstrated hydrophilic nature of amino acids shows the more polar amino acid is the more water soluble one which could attach
to the carboxylic end of CLA to form a water soluble salt where the complex formation can be confirmed using infrared spectroscope.
Although this method enhances the oxidative stability and water solubility of CLA and expands the scope of its usage to aqueous based foods there is still
an infinite need to study on factors affecting the emulsion stability and nutritional quality of the mixture including but not limited to type of amino acid,
amino acid/CLA ratio, pH and temperature.
Keywords: Conjugated Linoleic Acid (CLA); Food enrichment; Functional Lipids, Bio Lipids

HAD-009

Glutamate Transport in Blood Platelets and the Proton Gradient of Secretory Granules during Cholesterol Depletion with Methyl-beta-cyclodextrin
Tatiana Borisova, Ludmila Kasatkina
Department of Neurochemistry, Palladin Institute of Biochemistry, NAS of Ukraine; Kiev, Ukraine; E-mail: [email protected]
Glutamate transport in blood platelets resembles that in brain nerve terminals because platelets contain neuronal Na+-dependent glutamate transporters,
NMDA, AMPA receptors in the plasma membrane, and vesicular glutamate transporters in secretory granules, which use the proton gradient as a driving
force. The acidification of secretory granules and glutamate transport were assessed during acute treatment of isolated platelets with cholesterol – deplet-
ing agent methyl-beta-cyclodextrin (MCD). Confocal imaging with the cholesterol-sensitive fluorescent dye filipin showed a quick reduction of cholesterol
level in platelets. Using pH-sensitive fluorescent dye acridine orange, we demonstrated that the acidification of secretory granules of human and rabbit
platelets was decreased by 16% and 56% after the addition of 5 and 15 mM MCD, respectively. The enrichment of platelet plasma membrane with cho-
lesterol by the application of complex MCD-cholesterol (1:0.2) led to the additional accumulation of acridine orange in secretory granules indicating an
increase in the proton pumping activity of vesicular H+-ATPase. MCD did not evoke release of glutamate from platelets that was measured with glutamate
dehydrogenase assay, although platelets retained the ability to accumulate L-[14C]glutamate by Na+-dependent glutamate transporters. Flow cytometric
analysis did not reveal alterations in platelet size and granularity in the presence of MCD. These data showed that the dissipation of the proton gradient of
secretory granules rather than their exocytosis caused MCD-evoked decrease in platelet acidification. Thus, the depletion of plasma membrane cholesterol
in the presence of MCD changed the functional state of platelets affecting storage capacity of secretory granules but did not evoke glutamate release from
platelets.

HAD-010
A review of the 2010 Dietary Guidelines for Americans, Recommendations for Saturated Fatty Acids
Gerald P. McNeill, PhD, Loders Croklaan NA
Channahon, USA
Every 5 years the US government reviews its policies on dietary recommendations for intake of major food groups for the American public. A group of
experts called the dietary guidelines advisory committee (DGAC) is appointed to review the most recent science for most dietary components and to make
recommendations for appropriate dietary intake levels for the US population. The fatty acid and cholesterol sub-committee of the DGAC recommended
a maximum intake level of 7en% for saturated fat, and suggested that stearic acid be considered separately from other saturated fats as “non-cholesterol
raising” – implying that stearic does not impact risk of heart disease compared to other saturated fats. However the 2010 dietary guidelines rejected the
DGAC recommendations for both total saturated fat and a special status for stearic acid. This paper will review and discuss the science behind the conflic-
ting opinions of the DGAC and the USDA/HHS dietary guidelines 2010. Are saturated fats as bad as once believed? Can stearic acid be considered ‘healthy’,
and at the same time other long chain saturated fatty acids be considered ‘unhealthy’?

HAD-011
Increased Levels of High-density Lipoprotein Cholesterol after Treatment in Patients with Breast Cancer
Szu-Hsien Wu 1, 2, Shun-Jen Chang 3, Ming-Feng Hou 4, Shih-Meng Tsai 3, Li-Yu Tsai 5,*
1
Department of Surgery, Division of Plastic Surgery, Taipei Veterans General Hospital, 2 Department of Surgery, School of Medicine, National Yang-Ming
University, Taipei, Taiwan, 3 Department of Public Health, School of Medicine, College of Medicine, Kaohsiung Medical University, 4 National Sun Yat Sen
University-Kaohsiung Medical University Joint Research Center, 5 Department of Medical Laboratory Science and Biotechnology, College of Health Sciences,
Kaohsiung Medical University, Kaohsiung, Taiwan
Objectives: To reveal the changes of lipid profiles after treatment among breast cancer patients. Design and Methods: A total of 128 women with breast
cancer whose mean age was 49.20 ± 9.64 years were enrolled before and after treatment. All the patients received surgery treatment. The changed lipid
profiles and clinical characteristics were measured. Results: For all the patients, the high density lipoprotein cholesterol (HDL-C) levels were increased by
0.17 mmol/L (± 1.06) after treatment (p<0.001), but the total cholesterol, low density lipoprotein cholesterol (LDL-C) and very low density lipoprotein cho-
lesterol (VLDL-C) did not diff significantly. Furthermore, the HDL-C levels of the patients treated with docetaxel, or with TNM stage 2 or 3 were increased
by 0.22 to 0.38 mmol/L (all p<0.05). Conclusions: Our data suggest that the changes of HDL-C levels were significantly after treatment in the patients with
breast cancer, especially in those treated with docetaxel or with TNM stage 2 or 3.

HAD-012
Antioxidative and Hepatoprotective Effects of Ellagic Acid on Acetaminophen-induced Liver Damage in Rats
Yi-Fa Lu and I-Ju Chang
Department of Nutritional Science, Fu-Jen Catholic University, New Taipei 242, Taiwan
Many research has shown that an overdose of acetaminophen (N-acetyl-p- aminophenol, APAP), an analgesic drug, may lead to severe liver injury. The aim
of this study is to examine the antioxidative and anti-hepatotoxic activity of ellagic acid (EA) on APAP-induced toxicity in the Sprague-Dawley rats. The rats
were divided into four groups (n=8 for each group), i.e., control group, APAP group (500 mg /kg), EA group (50 mg /kg BW) and the positive control group
(N-acetylcysteine 1 g/kg BW), respectively. All animals were sacrificed after 24 hours. The data showed that EA treatment decreased lipid peroxidation
and serum AST, ALT, alkaline phosphatase and gamma-glutamyl transpeptidase levels when compared with the APAP group. Trolox equivalent antioxidant
capacity, glutathione (GSH) and GSH/GSSG in liver were significantly increased after EA treatment. The histological observation also showed hepatopro-
tective effect from EA treatment. The results indicate that EA has protective effects against APAP-induced hepatotoxicity and could improve antioxidative
capacity, as well.
Keywords: ellagic acid, acetaminophen, antioxidant, hepatotoxicity


HAD-013
On the Exploitation of Oleaceae Plant Leaves for Herbal Tea Preparations: The case of Ligustrum japonicum Species
Nikolaos Nenadis1, Vassiliki T. Papoti1, Kiriaki Pegklidou2, Eleftheria Perifantsi1, Vassilios J. Demopoulos 2, and Maria Z. Tsimidou1
1
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 2Department of Pharmaceutical Chemistry, School
of Pharmacy, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
Oleaceae plants are a unique source for the secoiridoid oleuropein or verbascoside that present well-known biological properties. On continuation of our
effort to valorize plants of this family as sources for functional ingredients, in the present study focus was given on leaf extracts of the less investigated
species Ligustrum japonicum. Selection was based on the grounds that L. japonicum, one of the ten species used for the preparation of a tea (Ku-Ding-Cha)
with health promoting properties is mainly cultivated for ornamental purposes, especially in Western countries.
Extracts prepared via domestic techniques (infusions, decoctions and tinctures) were studied for antioxidant and aldose reductase inhibitory activity (ARI)
in relation to their phenol/flavonoid composition and content. For reasons of comparison Olea europaea L. leaf extracts were also included.
L. japonicum ones, were poorer in total polar phenol (TPP) content and in most cases in flavonoids. In terms of same extract weight or TPP content basis,
the respective extracts were less efficient than olive leaf ones regarding antioxidant potency. Nevertheless, L. japonicum infusion vs. O. europaea one
was found superior using the ARI activity assay, either on the same extract weight or TPP content basis. The former extract, characterized mainly by the
presence of verbascoside and apigenin derivatives, was more active than pure oleuropein (major constituent of O. europaea infusion), tyrosol and hydro-
xytyrosol. Findings suggest the presence of other active compounds besides identified phenolics and add to the exploitation of Oleaceae plants for herbal
tea preparations or even as dietary supplements.

HAD-014
Evaluation of Three Omega 3 Fatty Acids Sources (Algae, Fish and Echium Oils) on Inflammatory and Oxidative Stress Biomarkers of Knockout LDLr
Mice
Patrícia Borges Botelho1, Karina da Rocha Mariano1, Luciene Lauer Macedo1, Marcelo Rogero Macedo2 and Inar Alves de Castro1
1
Faculty of Pharmaceutical Sciences of University of São Paulo, Brazil
2
Public Health Faculty of University of Sao Paulo, Brazil
The objective of this study was to evaluate the effect of three different sources of Omega 3 fatty acids on biomarkers of inflammation and oxidative stress
of Knockout LDLr mice. The experimental assay was composed by seven groups (n=10 mice/group): Baseline, Control (no supplementation + Control diet) ,
Fish oil (eicosapentaenoic acid (EPA) 20% + docosahexaenoic acid (DHA) 12%), Algae oil (DHA 40%), Echium oil ( stearidonic acid (SDA) 11% + linolenic acid
(ALA) 40% + linoleic acid (LA) 28%), Soybean oil (ALA 7% + LA 54%), and Water. Emulsions (1% o/w for fish, algae and soy oils and 10% o/w for Echium oil)
were prepared with the oils samples every three days and provided to the animals by gavage (190 - 270 μl/d according to the omega 3 fatty acid concentra-
tion). The inflammation and oxidative stress were induced by a hyperlipidic diet containing 30% of lipids, being 40 % composed by saturated fatty acids. The
following biomakers were evaluated: serum total cholesterol, Triacylglycerol (TAG), Low Density lipoprotein (LDL), High Density Lipoprotein, Vascular Cell
Adhesion Molecule 1 (VCAM-1), Inter-Cellular Adhesion Molecule 1 (ICAM-1), Adiponectin, Interleucin- 6 (IL-6), and Malondialdehyde (MDA) measured
in brain and liver homogenates. Except for Baseline and Control groups, all other groups received the hyperlipidic diet for 4 weeks. The hyperlipidic diet
increased the concentrations of TAG (22.5%), LDL (85.6%) and total cholesterol (63.5%) compared with Control group, and increased the values observed of
VCAM-1 (61.5%) when compared with the baseline values. No significant changes were observed in the other biomarkers (p<0.05). Among the fatty acids,
Echium and algae oils showed the best results in terms of lipoprotein profile improvement and inflammation reduction. However, Echium oil significantly
increased the MDA concentration measured in the liver homogenate from 0.25 to 0.80 nmol/mg protein, while the mean value observed in all other groups
was around 0.26 nmol/mg protein. These results suggested that algae oil is the most adequate source of Omega 3 supplementation when lipidic profile,
inflammation and oxidative stress are taken into account.

HAD-015
Effects of the Soluble Polysaccharide of the Red Microalga Porphyridium sp. on the Activity of the Hepatic Enzyme HMG-CoA Reductase in Hyperchole-
sterolemic Rats
Irit Dvir1, Zecharia Madar2 and Shoshana (Malis) Arad3
1
Sapir Academic College, D. N. Hof Ashelon 79165, 2Faculty of Agriculture, The Hebrew University of Jerusalem, Rehovot76100 , Israel, and 3Ben-Gurion
University of the Negev, BeerSheva 84105
The cells of the red microalgae are encapsulated within sulfated polysaccharides, the external part of which dissolves into the medium. These polysaccha-
rides contain soluble dietary fibers that have been shown to lower serum cholesterol levels in both laboratory animals and human subjects. Several me-
chanisms have been proposed to account for the hypocholesterolemic effects of these fibers, but definitive conclusions have not yet been reached. In this
study, we investigated the effects of feeding the polysaccharide of the red microalga Porphyridium sp. on lipid metabolism in male hypercholesterolemic
Sprague-Dawley rats. The rats were fed for a period of 16 days with diets containing red microalgal polysaccharide (5% or 10%) or cellulose (5%) or with a
control nonsupplemented diet. The polysaccharide-rich diets significantly lowered serum cholesterol levels and increased the HDL/LDL ratio. These diets
also significantly increased fecal weight and the excretion of cholesterol and bile acid. Liver cholesterol levels and the liver/body weight ratio significantly
decreased in response to the polysaccharide diets. Rats fed with the diets containing the algal polysaccharide exhibited significantly increased levels of the
hepatic enzyme hydroxymethyl glutaryl CoA reductase (HMG-CoA reductase) in comparison with those fed with the cellulose-enriched or control diets. The
algal polysaccharides thus were shown to be potent hypocholesterolemic agents, active at low concentrations in the diet. It appears that their hypochole-
sterolemic effect is not mediated through inhibition of cholesterol synthesis but is rather the result of enhanced cholesterol and bile acid excretion.

HAD-016

Short-term Toxicological Evaluation of Terminalia catappa, Pentaclethra macrophylla and Calophyllum inophyllum Seed Oils in Rats
Ibironke Adetolu Ajayi,
University of Ibadan, Ibadan, Nigeria
The dietary effects of feeding the oils of Calophyllum inophyllum, Pentaclethra macrophylla and Terminalia catappa to rats was studied. Weekly monitoring
of the rats showed good physical appearance and steady weight gain, with no mortality recorded for the period of the study. Haematological analysis of the
rats indicated that they were not anaemic. Histopathotogical examination of the sections of the heart, liver, kidney and spleen revealed moderate to severe
fatty change and necrosis in the liver. There was a significant difference in the plasma cholesterol levels of the rats fed with C. inophyllum and T. catappa
oils when compared with the control rats, while those fed with P. macrophylla oil had no significant difference. The oil of T. catappa appears more suitable
for consumption than the oils from C. inophyllum and P. macrophylla.

HAD-017
Oily Seeds as Sources of Valuable Vegetable Oils, Phytosterols, Tocopherol and Tocotrienols
Milan Krajíček and Martina Pavlová, FAVEA Ltd., Kopřivnice, Czech Republic
Three plant species of the Silybum marianum (L.) Gaert., Dracocephallum moldavica L. and Hippophae rhamnoides L. are described as a good source of
oils and phytosterols, tocopherols and tocotrienols. These plants are distributed in Czech republic and possess significant medicinal value. They are widely
applied in traditional medicine, but they are not yet used as functional food or in food technology.
The chemical composition of these seed oils is shown and discussed from the point of view human nutrition and dermal application.
The oils are obtained by the mechanical processing in so far they do not contain any artificial substances (e.g. solvent´s residues, chemicals, etc.). Due to
very mild conditions during isolation the content of natural active substances is kept at the highest level.
Above mentioned oils, can be filled into two-piece hard capsules and specially sealed. This dosage form improves the most critical characteristics of oils –
a bioavailability and stability. It is supposed that FAVEA Ltd. will enter on the market with this dosage forms within the coming year.

HAD-018
Omega-3 Fatty Acids and the Human Health: A New Approach to the Problem
Andrey Esipov, Tatyana Gorbach, Pacific Institute of Bioorganic Chemistry, Medical Unit of Far Eastern Branch of Russian Academy of Science
Vladivostok, Russian Federation
Despite the fact that the problem of omega-3 FA is engaged for several decades, it is still relevant. The most active research on this problem is currently
being conducted in the fields of medicine and human diet. It is proved that low levels of omega-3 fatty acids in human cells may increase risk of various
diseases appearance. The fatty acids composition of whole blood or separate components of it seems to be a reliable marker of human’s state of health.
Moreover, it is possible to create diagnostical technique for various diseases using information about fatty acid composition of human blood.
We have conducted an analysis of fatty acid composition of blood from more than 180 patients with different pathology, age, sex and lifestyle. It should be
noticed that our results differ from results given by A.M. Rizzo etc., 2010 (see Table below).
This can be explained by differences in genetic characteristics and diet of Italian and Russian Far East inhabitants. At present time, for better problem re-
search me and my colleagues are working on identifying correlations between individual characteristics (genetics, nutrition, sex, weight, age) and fatty acid
composition of blood. We also conducted studies regarding the effect that omega-3 fatty acids cause on the blood fatty acids composition and individual
patients’ health. The results we obtained are contradictory (one group of patients responded positively, while the other showed no change). According to
our opinion, the study of omega-3 fatty acids supplementation effect on the condition of variously diseased patients is one of the most promising areas of
future research. However, genetic characteristics together with dietary preference and lifestyle should be taken into consideration during this research. In
other words, it is necessary to apply personal medicine approach.

HAD-019
Ovine Fat Naturally Enriched in CLA Comparing to Synthetic CLA Promotes a Higher Deposition of the c9,t11 Isomer in Liver and Muscle
Susana V. Martinsa, Paula A. Lopesa, Susana P. Alvesb,c, Cristina M. Alfaiaa, Matilde F. Castrod, Rui J.B. Bessaa,b and José A.M. Pratesa
a
CIISA, Faculdade de Medicina Veterinária, UTL, Lisboa, Portugal; bUnidade de Produção Animal, Instituto Nacional de Investigação Agrária, INIA, Vale de
Santarém, Portugal; cREQUIMTE, Instituto de Ciências Biomédicas de Abel Salazar, UP, Vairão, Portugal; diMed.UL, Faculdade de Farmácia, UL, Portugal
In this study, it was hypothesised that ruminant fat naturally enriched in conjugated linoleic acid (CLA) would beneficially affect the fatty acid composition of
liver and muscle, comparing to a vegetable saturated fat. Moreover, we also intended to study if the effect of synthetic CLA on tissue fatty acid composition
would differ according to the type of dietary fat (animal versus vegetable). For this purpose, thirty-two obese Zucker rats were randomly assigned to one of
four diets containing palm oil (P) or ovine fat (O), supplemented or not with 1% of 1:1 cis(c)9,trans(t)11 and t10,c12 CLA isomers mixture (PCLA and OCLA).
Ovine fat naturally enriched in c9,t11 CLA was collected from lambs that were raised on forage supplemented with seed oils. In the liver, CLA supplementa-
tion led to an increase of saturated fatty acids (SFA), and a decrease of monounsaturated fatty acids (MUFA) contents. The hepatic content of polyunsatu-
rated fatty acids (PUFA) remained unchanged across dietary groups. In the muscle, CLA did not affect SFA but decreased MUFA and PUFA contents. The
assessment of D9-index16 and -index18 in the liver suggests that the SCD enzymatic activity was inhibited by CLA, in particular when supplemented to the
ovine fat diet. Also in the liver, the OCLA diet increased n-3 series fatty acids. Concerning CLA isomers, the t10,c12 content was twofold higher in the muscle
than in the liver. It is worth notice that rats fed ovine fat, naturally enriched in CLA, had more c9,t11 isomer deposited in both tissues than rats fed palm
oil plus synthetic CLA. Taking into consideration the potential health benefits of CLA, these results underlie the importance of consuming food products
naturally enriched in CLA, alternatively to dietary supplementation.
This study was financially supported by FCT grant (POCTI/CVT/2002/44750) and individual fellowships to SVM (SFRH/BD/2005/22566), PAL (SFRH/
BPD/2005/23931) and SPA (SFRH/BD/2007/37793).


HAD-020
The Unsaturation Degree of Neutral Lipids is Influenced by CLA Supplementation Contrarily to Polar Lipids
Susana V. Martinsa, Paula A. Lopesa, Susana P. Alvesb,c, Cristina M. Alfaiaa, Mafalda Nascimentoa, Matilde F. Castrod, Rui J.B. Bessaa,b, José A.M. Pratesa
a
CIISA, Faculdade de Medicina Veterinária, UTL, Lisboa, Portugal; bUnidade de Produção Animal, Instituto Nacional de Investigação Agrária, INIA, Vale de
Santarém, Portugal; cREQUIMTE, Instituto de Ciências Biomédicas de Abel Salazar, UP, Vairão, Portugal; diMed.UL, Faculdade de Farmácia, UL, Portugal
The biological effects of fatty acids are strongly related to their preferential incorporation into phospholipids affecting structural and functional properties
of cellular membrane. In the present study, it was hypothesised that conjugated linoleic acid (CLA) isomers supplementation changes the unsaturation de-
gree of fatty acids of neutral lipids (NLs), but not those of polar lipids (PLs), which constitute a more tightly controlled fraction. In a feeding trial of 8 weeks,
Wistar male rats were allocated to 4 saturated dietary groups based on palm oil (5%, control diet) and supplemented with cis(c)9,trans(t)11 (0.5%) and
t10,c12 (0.5%) CLA isomers, individually or as a mixture. The pattern of fatty acids deposition into neutral and polar hepatic lipids was assessed by GC and
HPLC techniques. Regarding the incorporation of CLA isomers into the PL fraction, the t10,c12 isomer deposition was similar when supplemented either
individually or as a mixture, whereas the c9,t11 isomer reached the highest value of incorporation when combined with the t10,c12. Also in the PL fraction,
the t10,c12 isomer, alone or as a mixture, decreased the amounts of n-6 long-chain (LC) polyunsaturated fatty acids (PUFA) and increased those of the
n-3 LC PUFA, relatively to the control. In the PL fraction, the linoleic acid remained unchanged and the arachidonic acid decreased in rats fed CLA mixture.
On the contrary, in the NL fraction, the linoleic acid incorporation varied according to its content in the diet, and the arachidonic acid content was similar
among treatments. In conclusion, the regulation of CLA isomers incorporation into membrane phospholipids seems to be mediated by the balance between
the n-6 and n-3 LC PUFA, assuring the unsaturation degree of cellular membrane (Nutrition Research; doi:10.1016/j.nutres.2010.11.001).
This study was financially supported by FCT grants (POCTI/CVT/2002/44750 and PTDC/CVT/2006/66114) and individual fellowships to SVM (SFRH/
BD/2005/22566) and SPA (SFRH/BD/2007/37793).

HAD-021
Increased Micronutrient Concentration in New Soft Refined Rapeseed and Sunflower Oils: Benefit on the Lymph Bioavailability in Rats
Carole Vaysse, Leslie Couëdelo, Laurence Fonseca, Marie Gaud, Xavier Pagès, Anne Rossignol Castera, Jean-David Léao, Nicole Combe, ITERG, Nutrition &
Health Department, 33405 Talence, France. Optim’oils Project (EC).
In the “Optim’oils” project, oil refining processes have been optimized to remove the smallest feasible amount of micronutrients while producing ac-
ceptable “Optim’oils”. A new soft refined rapeseed oil (optimRO) and a new soft refined high oleic sunflower oil (optimHOSO), with improved contents in
micronutrients (a-tocopherol, sterols, phospholipids and/or Coenzyme Q) were supplied. In the present study, we compared the lymphatic bioavailability
of micronutrients between these two optim’oils and their corresponding standard refined oils, in particular, to assess the impact of improving the sterol
content on the α-tocopherol absorption. Indeed, the intestinal absorption of Vitamin E may be reduced by the plant sterol consumption. This study was
performed on conscious, lymphatic duct–cannulated rats (0.3 g oil per rat). The lymph was collected for 24 h, and alpha-tocopherol and CoQ10 analyzed by
HPLC with a electrochemical detector. The lymphatic output of α-tocopherol did not differ between optimHOSO (12.8 ± 5.1 mg/mL) and stdHOSO (13.4 ±
4.1 mg/mL) groups. So, the increase of the sterol content in optimHOSO (3 times more; up to 8.679 ppm) did not impair the Vitamin E absorption. On the
other hand, intake of optimRO which provided 3 times more α-tocopherol than stdRO (800 versus 260 ppm) only doubled the lymph content (12.0 ± 6.1 ver-
sus 6.3 ± 2.0 mg/mL). This lower absorption rate of α-tocopherol (by 40%; P =0.011) might be due to presence of phospholipids in the optimRO (752ppm).
Moreover, rapeseed oils contained similar amounts of a-tocopherol and g-tocopherol. The lymphatic output of this last one was 2-5 times lower than that
of a-tocopherol, indicating that these tocopherols were not absorbed with the same efficiency. Finally, in optimRO, the CoQ10 content which was improved
(200ppm) compared with stdRO (78ppm) did not impact the lymphatic CoQ10 level (0.47 ± 0.21 versus 0.26 ± 0.11 g/mL, respectively), probably because
of its limited absorption rate. On the whole, our study shows that the optimized rapeseed oil can favorably contribute to the optimal supply of sterols and
a-tocopherol, bringing it to the performance of a sunflower oil in terms of natural source of Vitamin E.

HAD-022
Beneficial Health Effects of Conjugated Linolenic Acids

S. Yücel1, D. Özçimen1 and A. Tatlı2
1
Yildiz Technical University, Bioengineering Department, Esenler, 34210,
2
Istanbul, Turkey Adana Zirai Mücadele Araştırma Enstitüsü, Adana
Conjugated linolenic acid is a group of the positional and geometric isomers of octadecatrienoic fatty acids mainly in position of ∆9,11,13 and ∆ 8,10,12. The
identified conjugated fatty acids are α-eleostearic acid (9cis, 11trans, 13trans-18:3), β-eleostearic acid (9t,11t,13t), punicic acid(9c,11t,13c-18:3), calendic
acid (8t,10t,12c-18:3), % catalpic acid (9t,11t,13c-18:3), jacaric acid (8c,10t,12c-18:3), calendic acid (8t,10t,12c). Pomegranate, bitter gourd, pot marigold,
catalpa, mahaleb have abundant amount of conjugated linolenic acids. These conjugated fatty acids have many beneficial health effects including a cyto-
toxic effect on cultured human tumour cells (colon, breast, and prostate), antioxidant property, to decrease liver triacylglycerol accumulation, the dietary
effects, and anti-obesity effect. The position of the double bond is an important factor for the cytotoxicity of conjugated linolenic acid. The cytotoxic effect
of punicic acid, aeleostearic acid, and catalpic acid are much stronger than that of calendic acid. In this study, all the health effects of conjugated linolenic
acids are reviewed in detail and presented for comprehensive comparison.
Keywords: Conjugated linolenic acid, fatty acids, cytotoxic effect, health effect.

HAD-023

Effect of Thymoquinone on Hepatic and Nephritic Titers and on Regeneration of Langerhans Islets
Widad SOBHI ab*, Bachra KHETTALb, Djebbar ATMANIb, Pierre DUEZc and Mustapha BENBOUBETRAa
a
Laboratory of Applied Biochemistry, Faculty of Sciences, University of Setif, Algeria
b
Department of Physical and Chemical Biology, Faculty of Life and Nature Sciences, University of Bejaia, Algeria.
c
Laboratory of Pharmacognosy, Bromatology and Human Nutrition, Faculty of pharmacy, Université Libre de Bruxelles(ULB), Belgium.
*Presenting author: e-mail: [email protected], tél: 00213 553688956, fax : 00213214762
Abstract
Thymoquinone is the major constituent of volatile oil of Nigella sativa seeds. It was used for its antioxidant and antitumoral and anti-inflammatory pro-
prieties. The aim of this study is to evaluate the acute and chronic toxicity of this compound. Thymoquinone was administrated to female rate (25mg/kg)
daily during 21days. Hepatic and nephritic toxicities were evaluated through the dosage of biochemical titers and by using the histological analysis. Results
indicate that thymoquinone don’t affect the hepatic and nephritic titers. However, histological analysis demonstrates that liver tissues, but not the nephritic
tissues, present some lesions.
Diabetic-induced streptozotocine female rats treated with 25mg/kg daily indicate that thymoquinone reduces the hyperglycemia (21%) after 21days of
treatment. Histological analysis of pancreatic tissues demonstrates a partial regeneration of Langerhans islets.
Results indicate that thymoquinone used with this concentration (20mg/kg) don’t present a significative toxicity and its hypoglycemic effect could be
explained by the action on Langerhans islets.
Key words : Thymoquinone, acute toxicity, regeneration of Langerhans islets

HAD-024
Alcohol-related Hyperlipidemia, Hypertension and Albuminuria

R. Korth. Research in General and Natural Medicine FidaR
Munich, Germany.
Critical alcohol consumption, hyperlipidemia, hyperinsulinemia, hypertension and albuminuria were evaluated here and before with apparently healthy
persons attending a General Medicine Practice (www.fida-aha.com). Scientific data have shown that LDL mediated formation of acetylhydrolases (R. Korth,
M. Middeke, Chem.Phys.Lipids 1991;59:207) and that goat milk comprises acetylhydrolases (Furukawa et al. J Lipid Res. 1993, 46:516). Apparently healthy
persons have been evaluated (R.M. Korth, jmhg 2006, 3:279) to be confidentially followed.
It was found that the proportion of women reporting moderate to critical alcohol consumption did not change (9 out 33 (27%), 33±5 g ethanol/day), like-
wise among aging and younger women (15 out of 33: 55±7 years vs 30±9 years). Hyperlipidemia did also not change during the intervening time period
and evidence was provided with women (n=248, aged 36±14 years). High LDL-cholesterol was related with high triglycerides (p=0.064) and mixed hyper-
lipidemia versus normolipidemia showed higher blood pressure (p<0.05). Women with high triglycerides were at addditive risk for raised blood pressure
(p=0.05) and for LDL-related intolerance to glucose (p=0.021) predicting rise of fasting blood glucose (p=0.069), of body weight (p=0.066) and of albuminu-
ria (p=0.069) independently of age.
Men who recently reported unhealthy alcohol consumption (13 out of 21: 62±30g ethanol/day) showed rise of triglycerides (≥160 mg/dl, n=6), adiposity
(29±7 kg/m2, n=6), albuminuria (AHA: 28±9 mg/l, n=8), diastolic hypertension (137±17/89±9 mmHg), dyslipidemia (LDL/HDL:3±1, Alb/Trig:32±18, Trig/
HDL:5±3). Those aging alcohol users (46±10 years) had prediabetes (FG:102±12, 1hpp:153±30 mg/dl) while younger men reported healthy lifestyle and had
normal biomarkers (n=9, 32±10 years, LDL/HDL:2.3±0.6, Alb/Trig:56±22, FG: 88±7 mg/dl).
Thus, healthy food was adapted here for persons with alcohol use, hyperlipidemia, hyperinsulinemia, hypertension and albuminuria (AHA). Persons with
albuminuria were skilled to better self control and to replace saturated fat by certified oils comprising healthy lecithins and goat milk products comprising
acetylhydrolases.

HAD-025
Effects of Dietary Sea Squirt Oil on Lipid Metabolism in Rats

Masashi Kawasaki
Department of Science of Living, Morioka Junior College, Iwate Prefectural University
152-52 Sugo, Takizawa, Iwate 020-0193, JAPAN
Sea squirt (Halocynthia roretzi) belongs to Protochordata and can be found mainly around the coast of Japan. In Japan, Halocynthia roretzi is utilized for
food. In this study, the effects of dietary sea squirt oil (muscle hexane extract) on serum and liver lipid levels and steroid excretions into feces were inve-
stigated in rats.
Rats were fed a basal diet or an experimental diet containing 1, 2, 4 or 7 % of the sea squirt oil for 3 weeks. The sea squirt oil diet significantly reduced the
serum lipid concentrations in a dose-dependent manner. The serum total cholesterol, (VLDL+LDL)-cholesterol and phospholipid concentrations, and trigly-
ceride and nonesterified fatty acid (NEFA) concentrations were significantly reduced at the concentration of more than 2 %, and 4 % of the sea squirt oil,
respectively. The liver cholesterol and triglyceride contents were significantly decreased at the concentration of more than 4 % and 2 % of the sea squirt oil,
respectively. The liver phospholipid content was significantly increased by the sea squirt oil at the concentration of 7 %. At the same time, the neutral and
acidic steroid excretions into feces were significantly enhanced by the sea squirt oil at the concentration of more than 4 % and 7 %, respectively.
Sea squirt oil contains a high ratio of n-3 polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as well as other
marine organism oil. It is well known that EPA and DHA reduce a serum cholesterol, triglyceride, phospholipid and NEFA concentrations. These serum lipid-
lowering actions by the sea squirt oil might have been related to EPA and DHA.

HAD-026

The Roll of Essential Fatty Acids from Peanuts Arachis bypogaea in Human Health
V. Melo, R. Gutierrez, C. Calvo, M. Garcia, S. Macin. Universidad Autónoma Metropolitana – X. Calz. del Hueso 1100 C. P. 04960. D. F. México.
Peanuts are a popular tidbite among population worldwide, nevertheless they are not included in a regular diet although they are high in essential fatty ac-
ids ω3 and ω6 that play an important roll in human health. Polyunsaturated fatty acids (PUFAs) ω3 and ω6 must be consumed in diets because are essential
for normal growth, development, optimal function of brain, heart and probably other systems. Moreover diets rich in PUFAs reduce plasma triglycerides,
cardiac arrhythmias and the risk of isehemic heart disease and heart failure. The most common sources of ω3 and w ω6 are fish oils, however they are
not available to all social groups. The present study was conducted to assess essential fatty acids of unprocessed peanuts to inform the population about
their benefits in human health. Peanuts were obtained at a local market; unprocessed flaked samples were ground into 30 mesh particle size to be homog-
enized. Chemical analysis was performed of oil extraction with petroleum ether in a soxhlet apparatus and PUFAs were assessed with a gas chromatography
entitled with a fused silica capillary column helium as a carrier gas. Data obtained was: total fatty acid 38.4%; (C18:1) 24.4%: (C18:2n6) 3.5%; (C18:3n3)
6.9%. The oleic acid was the major fatty acid content; consumption of monounsaturated and polyunsaturated fatty acids reduces circulating levels of total
cholesterol and participate in triglyceride regulation. Peanuts are a source of essential fatty acids that play an important roll in human health, are well ac-
cepted and consumed and are available to all population worldwide.
Key words: peanuts, essential fatty acids, human health.

HAD-027
Role of Almond Consumption in Lower Total Cholesterol and Triglicerides

Maritza García Núñez, Virginia Melo Ruiz, Ileana Muñiz González, Héctor D. Jiménez Aguirre. Universidad Autónoma Metropolitana unidad Xochimilco.
Calzada del Hueso 1100, C.P. 04960, D.F. México.
Almonds intake as tidbit snack or as an ingredient of numerous kind of gourmet dishes either in stews or in desserts, is a common practice by population
all over the world however nutritional value is not take into account. Almonds are high in fatty acids such as monounsaturated MUFA, and polyunsaturated
PUFA fatty acids. Clinical studies suggests that nuts consumption has a favorable effect on markers for heart diseases including reduction in total cholesterol
and triglycerides. Almonds are part of a diet low in saturated fat, contain monounsaturated fat MUFA, polyunsaturated fat PUFA, dietary fiber and a variety
of phytonutrients all believed to have cardioprotective attributes. This study was conducted to determine the effects of almonds consumption on blood
lipids, total cholesterol and triglycerides. Observations of 120 persons, including male and females with normal cholesterol and hypercholesterolemia and
consumption of 25-125 g/day per individual during 12 weeks, with their own regular diet. Cholesterol and triglycerides were assess before and after the
study. Data recorded was total cholesterol and triglycerides reduction were -5.7% and -6.1% respectively. In conclusion the result from this analysis show a
cardioprotective effect associated with nut consumption, individual’s cholesterol and triglycerides level is affected by age, sexes and diet play a significant
role. Almonds consumption lowers total cholesterol and triglycerides however more studies regarding this matter should be performance, taking in consid-
eration fatty acid content of almonds and increase participants in studies.

HAD-028
Evaluation of Rations with Four Levels of Inclusion of Attalea butyracea Mesocarp Crude Oil and its effect on Plasma Composition Variables in Mice
G.E. Nouel-Borges A.T. Torrealba, R.J. Sánchez-Blanco, M.A. Espejo-Díaz, Miguel, Cabudare/VY
Were evaluated the inclusion of four levels of Attalea butyracea mesocarp crude oil (0, 4, 8 or 12% dry basis), with a witness with 4% soybean oil, the five
treatments (T0, T1, T2, T3 and T4) in addition to containing corn meal (63, 59, 55, 51 and 59% respectively), 1% vitamin premix, 35% soybean meal and
1% mineral premix. Rations were given to 120 mice 6 months of age with an initial weight of 24.75 ± 1.20 g, forming 4 groups of 6 mice per treatment in a
completely randomized design to evaluate the effect of rations on dry matter intake, total cholesterol (TC), HDL, LDL, triglycerides, transaminases, urea and
glucose in plasma as well as the weight of liver and kidneys. There were differences between treatments for liver weight of T0 being greater than that of T4
(p <0.05) and equal between the ration treatments with oil of A. butyracea and less than T4, no differences for food intake, weight gain, final weight and
weight of kidney. There were no differences in plasma chemistry LDL and triglycerides, if any HDL T1, T2 and T3 greater than T4 (p <0.01), total cholesterol,
T1, T2 and T3 greater than T4 (p <0.10), T0 was higher than all treatments for HDL. A trend to positive oil A. butyracea about the soy oil content of plasma
cholesterol in mice.

HAD-029
Screening of Antimicrobial Activity of Matricaria chamomilla (Camomile) Oils on Food Borne Bacteria and Fungi
Mustafa GÜRSES Bülent ÇETİN
Atatürk University, Agricultural Faculty, Department of Food Engineering, 25240, Erzurum, Turkey
In this research, three chamomile oil samples obtained from different companies by the same method (press) were compared for antimicrobial efficacy.
For this aim, the oils were tested for its antimicrobial activity against 20 different microorganisms, including 11 bacteria, 5 yeasts and 4 fungi species. Anti-
microbial effects of the oils were analyzed Disk Diffusion Assay and Microwell Dilution Assay methods. It was found that Disk Diffusion (DD) and Minimum
Inhibitory Concentration (MIC) of all samples were 0-20.45 mm and 7.8-500 μg/ml, respectively. Antimicrobial DD means of the companies on tested
microorganisms were found as 6.12, 6,73 and 10,88 mm. The test results show that different manufacturers have important effect on antimicrobial activity
of the same oil (p<0,05).
Keywords: Camomile, antimicrobial activity, herbal oil
Corresponding Author: (B. Çetin)
Atatürk University, Agricultural Faculty, Department of Food Engineering, 25240, Erzurum, Turkey,
Tel: + 90 442 2312643


HAD-030
Antimicrobial Effect of Commercial Black Cumin (Nigella sativa) Oil against Food Borne Microorganisms
Bülent ÇETİN Mustafa GÜRSES
Three commercial black cumin oil obtained from Erzurum Market was tested for its antimicrobial activity against 20 different foodborne microorganisms,
including 11 bacteria, 5 yeasts and 4 fungi species. Disk Diffusion and Microwell Dilution Assay methods were used for detection of antimicrobial activity of
the oil samples. Disk Diffusion (DD) and Minimum Inhibitory Concentration (MIC) of all samples were detected as 0-17.50 mm and 7.8-500 μg/ml, respec-
tively. It was not found the important different among oil manufacturers.
Keywords: antimicrobial activity, black cumin oil, Nigella sativa
Corresponding Author: (M. GÜRSES)
Atatürk University, Agricultural Faculty, Department of Food Engineering, 25240, Erzurum, Turkey,
Tel: + 90 442 2312488

HAD-031
Antimicrobial Activities of Oil of Erythraea centaurium (centaury) on some Food Borne Microorganisms
Melike YILDIZ Pınar ŞEKERİ Mustafa GÜRSES Bülent ÇETİN
The in vitro antimicrobial assays showed that centaury oils of three manufacturers were effective against most of the foodborne pathogenic, saprophytic,
probiotic, and mycotoxigenic microorganisms tested. For this aim, 11 bacteria, 5 yeasts and 4 fungi species were used for detection of antimicrobial activity
by Disk Diffusion and Microwell Dilution Assay methods. Disk Diffusion (DD) and Minimum Inhibitory Concentration (MIC) of all samples were detected as
0-14.50 mm and 15.62-500 μg/ml, respectively. It was found the important different among centaury oil manufacturers for antimicrobial activity.
Keyword: antimicrobial activity, centaury oil, Erythraea centaurium
Corresponding Author: (P. Şekerci)
Atatürk University, Agricultural Faculty, Department of Food Engineering, 25240, Erzurum, Turkey.
Tel: + 90 537 5062774

HAD-032
Production of a Diacylglycerol-Enriched Safflower Oil Using Lipase-Catalyzedglycerolysis: Optimization by Response Surface Methodology
Sayed Mohammad Sahafi, Sayed Amir Hossein Goli, Mahdi Kadivar, Isfahan University of Technology
Isfahan, Iran
Diacylglycerols (DAGs) are esters of glycerol with two fatty acids (FFAs) which have two structural isomers, i.e., sn-1,2(2,3) DAG and sn-1,3 DAG. Diacylglyc-
erols are the most widely used emulsifiers in food and pharmaceutical industries.Oils with a high diacylglycerol (1,3-DAG) content as a healthful oil, have
attracted considerable attention due to its favorable effects in preventing many diseases.There are valid scientific reports on the effects of diacylglycerol oil
in preventing the accumulation of body fat and obesity, increased sensitivity of cells to insulin, reduced sodium concentration in the blood, LDL and cho-
lesterol and blood pressure in people with atherosclerosis disease. In this study, 1,3-DAG was synthesized from safflower oil using glycerolysis reaction in a
solvent-free system by Lipozyme TL IM as biocatalyst. A D-Optimal design was used to model and optimize the reaction conditions. Evaluation of the result-
ing model enabled the determination of optimal reaction conditions for glycerolysis aiming at high DAG yield. The Glycerolysis reaction was optimized with
four factorsof temperature, time, molar ratio of glycerol to oil and enzyme percentage.The DAG content of the product was dependent on all parameters
examined except reaction temperature. DAG formation increased with increasing substrate ratio and decreasing enzyme load and reaction time.The highest
DAG production was 52% (w/w, on the basis of total fat) and optimal conditions were found to be 0.75 % enzyme, 5.3g glycerol, temperature of 46.9 °C and
reaction time of 4 h.The content of sn-1,3-DAG was higher than that of sn-1,2-DAG (70:30) under all reaction conditions.
Keyword: Safflower oil, Lipozyme TL IM, Glycerolysis, Diacylglycerol oil

HAD-033
Optimization of Chemical Synthesis of Cis-9,trans-11-Octadecadienoic Acid through KOH-Catalyzed Dehydration of Castor Oil by Response Surface
Method (RSM)
Maryam Jafari, Mahdi Kadivar, Sayed Amir Hossein Goli
Isfahan University of Technology
Isfahan, Iran
Conjugated Linoleic acid (CLA) is a collective term which refers to a mixture of positional and geometric isomers of linoleic acid with conjugated double
bonds that have revealed a wide range of biological activities including antioxidative, anticarcinogenic, antiatherosclerotic, antiadipogenic, antidiabetoge-
nic, and immune modulating effects. Cis-9,trans-11-Octadecadienoic acid (9c,11t-18:2), sometimes called conjugated linoleic acid, is the most abundant
isomer that may exist in nature and is of interest because of its anticarcinogenic and anticholesterolemic properties. To further study the metabolic pa-
thways and physiological effects of 9c,11t-18:2, it is desirable to obtain substantial amounts of this compound in a relatively pure form, ideally by simple

methods from readily accessible materials. The optimization of conditions for Cis-9, trans-11-Octadecadienoic acid production (the most biologically active
CLA) by dehydration of castor oil as starting material, in which the main fatty acid component is ricinoleic acid, was investigated using RSM. This optimi-
zation process was done by KOH as a inexpensive dehydrating reagent instead of 1,8- diazabicyclo-(5.4.0)-undec-7-ene (DBU). The yield of Cis-9, trans-
11-Octadecadienoic acid was evaluated under a variety of experimental conditions, including reaction temperature, time and amount of catalyst, each of
them at three levels. It was found that the temperature of dehydration and amount of catalyst were important factors in CLA isomer composition and yield.
When the reaction temperature was increased, the yield of 9c,11t-18:2 decreased but with increasing in catalyst amount, it was increased. Time had a slight
impact on CLA production and with increasing in time, CLA yield was affected slightly. The temperature, 50 ˚C; catalyst amount, 1.8g; and reaction time,
5.25 h were found to be the optimum conditions to achieve the maximum yield of 9c,11t-18:2 (53.93%).
Key words: Conjugated linoleic acid, Castor oil, RSM
Posters, Milk, Dairy Products and Animal Science

MDA-001
Role of Nigella Sativa oil as Antibacterial agent in Male Albino Rats Infected with Gram Positive Bacteria
Mostafa M.H. Osfor; M. El-Sagher* Amany M. Hegazy and Amal S. Abdel-Azeem
Nutrition and Food Science and Microbiology Departments, National Research Centre, Dokki, Giza, Egypt.
Twenty five male albino rats (30 weeks old) divided into five groups of 5 animals each were used to investigate the possible antibacterial effect of Nigella sa-
tiva oil. The five groups were used as follows: Group 1 and 2 Control groups fed a basal diet containing 3482 K.cal./kg ME and 12.96% Crude protein; Groups
3, 4 and 5 were fed the basal diet and received respectively 3.5, 7 and 14 mg Nigella sativa oil orally daily per animal. Experiment lasted for 30 days.
Results obtained revealed that levels of Nigella sativa oil used significantly increased the body weight from 4.9 to 9.18 % at day 15 and from 6.55 to 19.5%
at day 30 of the experiment. Feed consumption was not affected. Erythrocyte count, Haemoglobin level and packed cell volume decreased significantly
after challenge with Staphylococcus aureus and these negative effects were found to be significantly alleviated by Nigella sativa oil administration. Positive
effects were observed in leucocytes, neutrophils, eosinophils, basophils, lymphocytes and monocytes counts compared with control rat groups. Administra-
tion of Nigella sativa oil orally did not affect the internal organs weight as heart, spleen, kidney, liver, reproductive organs as testis, epididymis, vas-deferens,
prostate and seminal vesicles gland. Also there was ·no effect on endocrinological glands as supra-renal and thyroid glands.
It could be concluded that Nigella Sativa oil may have a bacteriocidal or even bacteriostatic effects against Staphylococcus aureus infection when admini-
stered at doses of 3.5, 7 or 14 mg per animal weighing about 210 gram.
Key words: Nigella Sativa oil, Albino rats, Staphylococcus aureus and Blood picture.

MDA-002
Oil Palm Fruit Yagua (Attalea butyracea) in Diets for Growing Pigs
Gustavo Enrique Sánchez-Blanco, Gustavo Nouel-Borges, Miguel Espejo-Díaz, Lorelis Cuicas, Cabudare, Venezuela
Was evaluate diets with 4 levels of oil palm fruit mesocarp Yagua (Attalea butyracea) (pH = 2.2, EB = 9.3 kcal / g. lauric and oleic acids = 42.9 and 64% re-
spectively saturated and unsaturated fatty acids = 25.8 and 74.2% respectively). 4 pigs were used crossbreed (Landrace) weaned, housed in metabolic cages
in a 4x4 Latin square design, consisting of 0, 1.5, 3 and 4.5% of total dry matter (diet Yagua oil level), under a rotational system of allowances, with periods
10 days, 5 days adaptation and 5 fecal collection, for a total of 100 days. Dry matter digestibility (DMD), crude protein (CPAD), acid detergent insoluble fiber
and neutral (DIFD and DIAFD), gross energy (GEAD), hemicellulose (DHA) daily gain (ADG), Intaker (I) , feed conversion (FC) were analyzed as nutritional
parameters and productive. The diets were isonitrogenous (15% PC). There were no significant differences (P> 0.05) for DMD, CPAD, DIFD, DIAFD, GEAD, FC
between diets, obtaining values higher than 90%. For ADG, I, FC were 458.3 g, 1091.1 g and 2.613 kg, respectively, with no differences between levels of
inclusion. Oil may substitute up to 4.5% of oil palm fruit mesocarp, in diets for growing pigs without negatively affecting the apparent digestibility, using a
local resource, readily available and not widely known.
Keywords: Attalea butyracea, growing pigs, digestibility, feeding unconventional.

MDA-003
Seasonal Variation of the West Iranian Bovine Raw Milk Fat and Comparison with European Country
A.R. Alizadeh1, J. Khalili1, S. Khalajzadeh1, K.Kuhnt2
1
Department of Animal Science, Islamic Azad University, Saveh Branch, Saveh, Iran; 2 Institute of Nutrition, University of Jena, Germany
Milk and dairy product are important components of human diets and milk fat has been of special interest for producers. Different management strate-
gies, environmental condition and breeds can influence milk fat percentage, so milk composition will also differ among countries. Our objective was to
survey milk fat variation in west of Iran and compare with European countries. We obtained daily record of Pegah co. during 2007-2009 from nine large
Holstein dairy herds at Hamadan province, Iran. The Temperature Humidity Index (THI) was measured by different climatology station data during these
3 years. Overall 9200 records of fat percent from nine herds was comparing by SPSS program. Analyses for seasonal effects indicated differences for milk
fat. Maximum milk fat percentage was on December (3.44), and the minimum was on July (3.18; Figure 1). High THI is not a major problem at west of Iran
(max THI =73.2); however, fat percent was affected by THI (R2=0.98; P<0.05). In Iran as well as many European countries calving patterns are nonseasonal;
therefore, monthly changes in the fat percent are most likely of dietary and ambient temperature origins. Another putative mechanism is that photoperiod
length may affect this factor. European dairy herd uses pasture on spring and summer; whereas, dairy herd in Iran were feeding by commercial ration and
intensive management during all season. Interestingly, the seasonal variation pattern of milk fat in west of Iran is similar to Dutch and Sweden. Comparison
between yearly average of fat percent of Dutch and Sweden milk and Iranian western milk showed that Iranian milk contain less fat (4.38, 4.34 vs. 3.31%,
respectively). Overall, Seasonal variation pattern of milk fat percentage in northern hemisphere is similar between countries; in spite of dairy cattle nutri-
tional strategies are different between countries.


MDA-004
Effect of High Pressure Processing on Free Fatty acids and Lipid Oxidation during the Ripening of a Raw Goat Milk Cheese
Delgado, F.J.a, González-Crespo, J.a, Cava, R.b, Ramírez, R.a
a
Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-food Institute), Carretera San Vicente s/n, 06071, Badajoz, Spain
b
Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad s/n, 10071, Cáceres, Spain
The effect of high-pressure (HP) treatment on free fatty acids (FFA) content and lipid oxidation of a raw milk goat cheese was assessed. HP treatment (400
or 600 MPa for 7 min) was applied at three different times of ripening (1, 30 or 50 days) and compared with non HP treated cheeses (control). FFA profile
was studied in control and treated cheeses after treatment (day 1 and 30) and at the end of ripening (day 60) by GC–FID. At day 1, short chain fatty acids
(SCFA) and medium chain fatty acids (MCFA) levels were significantly decreased after HP processing. However, at day 30, MCFA, long chain fatty acids (LCFA)
and unsaturated fatty acids (UFA) levels were higher in cheeses treated at 400 MPa than control and cheeses treated at 600 MPa. On the other hand, when
cheeses were analysed at the end of the ripening (day 60), only SCFA content was significantly decreased in cheese treated at day 1 at 600 MPa. Lipid
oxidation only showed a significant increase in HP-treated cheeses and analysed at day 60, but there were no significant differences immediately after HP
treatment.

MDA-005
Lipolysis and Lipid Oxidation during a Raw Goat Milk Cheese Ripening
Cava, R.a, Delgado, F.J.b, González-Crespo, J.b, Ramírez, R.b
a
Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad s/n, 10071, Cáceres, Spain
b
Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-food Institute), Carretera San Vicente s/n, 06071, Badajoz, Spain
Changes of free fatty acids (FFA) and lipid oxidation were studied during ripening of a raw goat milk cheese. Cheeses were analysed at day 1, 30, 60 and 90 of
ripening. Short chain fatty acids (SCFA), medium chain fatty acids (MCFA) and long chain fatty acids (LCFA) amounts increased during ripening. The highest
levels of FFA were found at the end of ripening (day 60) and after 30 days of refrigerated storage (day 90), but cheeses showed a lower rate of lipolysis at
the end of ripening than at the beginning. The relative increase was higher for LCFA than for SCFA or MCFA. In matured cheeses (60-90 days), LCFA were the
main FFA. Lipid oxidation values significantly increased during ripening but lower levels of malondialdehyde (MDA) than other cheeses were found.

MDA-006
Effect of Olive Oil, Sunflower Oil and Monensin on Production of Vaccinic Acid in Continuous Culture Fermentors
A.M. Abd El-Gawad1, R. A. Ali’, Sabbah M. Allam, S. A.H. Abo El-Nor2, M. S.A. Khattab2 and M.A.El-Sherbiny2
1
Animal Production Department Faculty of Agricultural, Cairo University, Egypt.
2
Dairy Animal Production laboratory, Dairy Department, National Research Center, Dokki, Egypt.
Conjugated linoleic Acid (CLA) is known for functional properties against a number of known chronic diseases in human. Vaccinic acid, a precursor of CLA,
is an intermediary metabolite in ruminal biohydrogynation (BH) of polyunsaturated fatty acids (PUFA) that are present in animal feed. Increased level of
vaccinic acid in the rumen through supplementation with vegetable oils, or inhibition of BH with added monensin (as an ionophore) would lead to increase
level of CLA in milk In order to evaluate this relation two experiments were carried out using in-vitro continuous fermentor technique. In experiment one,
four fermentors were used. Fermentor design and operating conditions were similar to those reported by Fellner et al., (1997) and Jenkins et al., (2003).
Rumen liquor was obtained from local slaughter house and processed for immediate use.. Forty-five gram of feed, consisting of 60% concentrate mixture
and 40% clover hay, was added to each one of the four fermentors twice daily in equal amounts at 800 and 1600 hours. Sunflower oil, olive oil or a mixture
(1:1) of both oils were added daily at rate of 3% of diet dry matter at 0800 and 1600 h to the 2nd, 3rd and 4th, fermentors respectively. Fermentor No 1 was
used as a control without added oil. In the 2nd, 3rd and 4th run, addition of oils to fermentors was rotated in a Latin square design. Monensin was added at
22mg/kg diet to each fermentor. Each run lasted for 10 days and each treatment replicated 4 times. On the 7th to 9th day, the overflow was collected to
determine dry matter (DM) and organic matter (OM) disappearance. On the 10th day, rumen liquor in the fermentors was sampled at 0, 3 and 6 hours after
adding the experimental feeds (EF) to determine pH, ammonia, and total volatile fatty acids concentrations. The samples collected at the 6th hour were
used to determine fatty acid profile. In experiment two, the experimental design applied in experiment one was applied but without monensin addition.
The treatment that consisted of (1:1) oils mixture plus monensin resulted in the highest level of vaccinic acid concentration, and the highest rate of dry- and
organic-matter in-vitro digestibility.
Key words: Vaccinic acid, Olive oil, Sunflower oil, Monensin, Continuous fermentor.

MDA-007
Replacement of Dairy Fat with Vegetable Oils in Iranian Feta Cheese

Fathi Achachlouei, Bahram.1, Hesari, J.2 Azadmard Damirchi, S.2, Peighambardoust, S.H.2 and Esmaiili, M.3
1
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran ( PhD student) and Lecturer of Faculty of Agriculture,
University of Mohaghegh Ardabili, P.O. Box 56199-11367 Ardabil, Iran.
2
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, 51664Tabriz, Iran.
3
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran. E-mail: [email protected]
Abstract
Foods containing of high amount of saturated fatty acids and cholesterol may have negative health effects. In this study, full fat cheese (control) and Iranian
feta cheese incorporated with olive oils (at levels of 50% and 100% instead of dairy fat) and canola oils (at levels of 50% and 100% instead of dairy fat) were

prepared from bovine milk. The production has been carried out using the emulsion technique through the application of high speed mixers. Physicochemi-
cal properties, lipolysis and proteolysis in the prepared samples were determined during 80 days of storage every 20 days. Iranian feta cheese samples
incorporated with vegetable oils had lower amount of saturated fatty acids and higher amount of unsaturated fatty acids than full fat cheese sample. Mois-
ture, pH, lipolysis and proteolysis values (WSN/TN %) significantly (P<0.05) increased in all samples during ripening but salt content increased slightly none
significantly (P<0.05) during storage. Also Sensory properties of Iranian feta cheese samples incorporated with vegetable oils were different from control
sample. Iranian feta cheese samples incorporated with olive oil at levels of 50% and 100% instead of dairy fat were more acceptable than other samples.
Obtained results showed that it is possible to replace dairy fat with vegetable oils which can introduce a new healthy and functional cheese.
Keyword: Iranian feta cheese, Olive oil, Canola oil, Saturated fatty acids

MDA-008
The Determination of Aroma Compounds of Butters Produced From Yoghurt and Cream During the Storage Period
Engin GÜNDOĞDU, Songül ÇAKMAKÇI*
Atatürk University, Faculty of Agriculture, Food Engineering Department, 25240, TURKEY
The aim of this study was to investigate and compare volatile aroma compounds of yoghurt butter special to Turkey and cream butter produced over the
world. For this aim yoghurt butter, cream butter without culture (control) and cream butter containing 1% Lactococcus lactis ssp. diacetylactis + 1% Leu-
conostoc mesenteroides subsp. cremoris at a dose of 107 cfu/g were stored at 4°C for 60 day. Analyses were carried out on 1st, 30th and 60th days of storage.
SPME/GSMS method was used for the determination of volatile aroma compounds. Of total 93 compounds, 24 were methyl ester, 7 were aldehydes, 12
were ketone, 18 were alcohol, 6 were acids, 5 were terpene, 3 were sulphur compounds, 1 was lactone and 17 were miscellanous. Kinds of butter, storage
period and the interaction of these two factors were significant at different levels (p<0.05 ve p<0.01). While some aroma compounds were found in only
yoghurt butter (ethanethioicacid, s-methylester, decanoicacid ethylester, isopentyl hexanoate, 2-hexanone, α-thujene, γ-hexalactone), some were present
only in cream butter (butanoicacid hexylester, propanoic acid 2-hydroxy-methylester, aceticacid hexylester, butanoicacid, 3-methylbutylester, butanoicacid
buthylester, 2-butenoicacid ethylester, butanoicacid, 2-methylester, propiyonic acid, 2-methyl-ethylester, 2-hexanal (E), 4-Methyl-1-pentanol, 3-hexen-1-ol
(Z), dimethylsulfide, d- limonene) and other aroma compounds were found in both butter kinds but at different levels. Some aroma compounds identified
in yoghurt, cream (control) and cultured butters on 1st, 30th and 60th days of storage as μg/100 g butter were:
acetic acid ethyl ester 10.63, 2.87, 1.43; 2.38, 251.24, 358.50; 5.16,175.12, 126.14, acetaldehyde 7.82, 4.72, 1.21; 1.20, 1.79, 3.31; 1.75, 2.23, 2.21, diacetyl
15.79, 12.19, 4.75; 5.16, 6.33, ND; 131.61, 308.90, 225.77, 2,3-pentanedione 6.61, 4.17, 1.17; 0.13, ND, ND; 0.56, 1.16, 1.86, acetoin 71.43, 43.85, 61.27;
23.79, 202.14, 245.84; 347.84, 245.70, 256.73, ethanol 3.46, 3.13, 1.86; 65.11, 36.20, 48.88; 42.21, 43.54, 34.88, acetic acid 13.71, 18.18, 14.74; 11.57,
107.73,137.96; 169.13, 396.77, 397.07, butanoic acid 39.27, 72.36, 267.48; 26.15, 936.44, 2074.74; 76.29, 134.21, 136.16 dimethylsulfide 7.50, 0.72, 0.77;
0.11, 0.16, ND; 0.63, 0.26, 0.33, respectively.

MDA-009
Effect of Black Cumin (Nigella sativa L.) Essential Oil on the Stability of Cow Milk Butter
Songül ÇAKMAKÇI1*, Engin GÜNDOĞDU*, Elif DAĞDEMİR*, Ramazan ÇAKMAKÇI**
*Atatürk University, Agriculture Faculty, Food Engineering Department, Erzurum, TURKEY ** Atatürk University, Agriculture Faculty, Department of Agro-
nomy, Erzurum, TURKEY
The aim of this study was to investigate effect on butter stability of black cumin (Nigella sativa L.) essential oil. For this aim, black cumin essential oil was
added to the butter at three concentrations (0.05 %, 0.1% and 0.2 %) as an antioxidant. The sample without antioxidant was o
used as a control. Also antioxi-
dant activity of the essential oil was compared with synthetic antioxidant BHT (100 ppm). All samples were stored at 4±1 C for 90 days and their peroxide
values (PV), thiobarbituric acid (TBA) values and % acidity values were analysed at 2, 30, 60 and 90 days of storage period. Total aerobic mesophilic bacteria
(TAMB), lactic acid bacteria (LAB), coliform bacteria, yeast-mould counts and sensory properties were also measured. As a result, all samples containing
black cumin essential oil reduced TBA and PV values depending on concentrations. The lowest PV and TBA values were determined in the samples con-
taining BHT and 0.2% essential oils; however, TBA and PV were at the highest levels in the control samples during storage period. The amount of 0.2% of
essential oils exhibited strong antioxidant activity, which was almost equal to that of BHT. In terms of microbiological analysis, the addition of essential oil
was decreased TAMB and LAB counts during storage period. The black cumin essential oil did not show remarkable antifungal activity. However, the antimi-
crobial activity of black cumin essential oil on coliform bacteria was notably high, especially at 0.1% and 0.2% concentrations compared to control samples.
All the samples containing essential oil preferred by the panellists compared to the control (without antioxidant). Present results indicate that black cumin
essential oil may be considered as a new source of natural antioxidant and antimicrobial (especially at 0.1% and 0.2% concentrations).

MDA-010
Galician Horse, a Valuable Omega-3 Source

Guil-Guerrero, J.L. 1 Venegas-Venegas, E.1; Rincón-Cervera, M.A.1.; Ramos-Bueno, R. 1 ; and Suárez, M.D.2
University of Almería. Almería (Spain Food Technology Division); 2. 1Applied Biology Department. University of Almería. Almería (Spain).
Mammals can obtain the fatty acid (FA) docosahexaenoic acid (DHA, 22:6n-3) from the diet or trough the biosynthetic precursor α-linolenic acid (ALA,
18:3n-3), and other intermediates between ALA and DHA, as estaridonic acid (SA, 18:4n-3) or eicosapentaenoic acid (EPA, 20:5n-3). ALA is present in a
scarce number of vegetable oils, such as soybean or canola, and some nuts, but both biosynthetic capacity and daily amounts seems to be insufficient to
achieve adequate DHA amounts as to meet the recommended daily allowance for adults.

Our data indicated an unusual ALA amount in the subcutaneous fat of Galician Horses (≈25% on total FAs) for mountain animals, in contrast with the low
percentage founded for the samples taken from livestock production system (≈6%). The high content of ALA is due to the accumulation of the FAs from
the natural pasture in the subcutaneous fat, in which ALA represent the main FA. The FA profiles also shows that by consuming only meat, both the low
percentage of fat and ALA founded in this organ, allows not any possibility to meet the daily needs of EPA+DHA.
The ancestor of this horse could have a more complex and advantageous FA profile, in terms of nourishing possibilities for paleolithic humans. Considering
that the horse from the ice ages consumed a different pasture to that is observed today for Galician horse, and probably similar to the diet that is observed
for actual reindeer and musk deer, in which is observed the presence of several lichens such as Cladina spp. and Cretaria spp., that instead other n-3 FAs
accumulate both EPA and DHA, the subcutaneous fat of the paleolithic horse could have a potential n-3 profile unsurpassable to meet the daily needs of
omega-3 FAs for humans living in the Upper Paleolithic period.

MDA-011
Nutrient Composition of By-product from Fish Processing Plants
Navarro, G.1; Rincón-Cervera, M.A.1; Venegas-Venegas, E.1; Ramos-Bueno, R.1; Sáez, M.I.2; Suárez, M.D.2 and Guil-Guerrero, J.L.1
1
Food Technology Division, 2Applied Biology Department, 1,2 University of Almería, Almería (Spain).
Fish processing and marketing as fillets adds value to the product from direct marketing; however, the edible part did not exceed 40% of fresh weight of
the animal for most cases. The by-products of the fishery and aquaculture industry include heads, fins, skin, black meat and viscera (gonads, intestine and
stomach). The latter are characterized by a high moisture content, high biological value protein and oils rich in essential fatty acids (EFAs) that are required
by many industries including food, agriculture, aquaculture and pharmaceuticals.
This work aims to analyze chemical composition of byproduct obtained in processing plant of cephalopods, octopus (Octopus vulgaris) and cuttlefish (Sepia
apama) and the viscera obtained in processing plant of cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) to assess cost-effective use
of this by products.
Cuttlefish by-products showed high moisture content; 20% dry matter with a high protein percentage (70%) and a very low lipid content (less than 3%).
These features make this an ideal material for use as high-quality protein source. Octopus viscera had 40% dry matter, for a 55% protein. In this species,
lipids were higher than in cuttlefish by-products (under 20%), being the FA profile rich in PUFA content, with noticeable amounts of EPA and DHA.
Viscera obtained from cultured sea bream and sea bass had higher content of dry matter (50%) than the same from cuttlefish and octopus. In this case,
protein content was the lowest (30%), but for a high lipid value (under 55%). In all cases, the FA profile had an optimal composition for the use of these
products as a raw material to attempt the concentration of EFAs, which significantly increase the added value of processed by-products of aquaculture, as
ingredients highly valued for the food industry.

MDA-012
Gonad Composition of Farmed and Wild Sea Urchins Paracentrotus lividus
Sáez, M.I.1; Hidalgo, F.2; Díaz, M.E.2; Álvarez, P.A.2; Venegas-Venegas, E.3; Rincón-Cervera, M.A.3; Navarro, G.3; Ramos-Bueno, R.3; Guil-Guerrero, J.L. 3 and
Suárez, M.D.1
1
Applied Biology Department, University of Almería, Almería (Spain); 2Animal Biology Department, University of Granada, Granada (Spain); 3Food Technol-
ogy Division, University of Almería, Almería (Spain)
The potential marketing of the edible sea urchin Paracentrotus lividus improved considerably from the last two decades due to both good aroma and taste.
The edible portion comprises the gonads, which are half-moon-shaped, yellow to orange, and constitute approximately 10% wt. The global exploitation of
natural resources of the sea urchin fishery has prompted increased interest in aquaculture of sea urchins (echiniculture). Successful commercial farming of
sea urchin depends of several factors for consumers, mainly an acceptable quality of the cultured against the free-living specimens. One of the main quality
indexes in farmed fish for human consumption is the fatty acid (FA) profile of lipid stored in the gonads.
The FA composition of this species, as commonly occurs in marine organisms, must be considered as the result of endogenous synthesis and exogenous
supply by the diet. Also, differences in the FA composition between male and female gonads may be due to different reproductive effort which is higher in
females than in males.
The objective this study was to investigate the FA composition of the gonad of male and female sea urchins, and to compare cultured and wild species
obtained from the south coast of Spain. From results, it is noticeable that the lipid content was higher in females than in males, both in wild and farmed
sea urchin. For both sexes, lipids were higher in cultured than in free-living specimens. The most abundant FA group was saturated, followed by total PUFA.
Among saturated, the most abundant FA were palmitic (16:0) and myristic (14:0). Among MUFA, palmitoleic acid (16:1n-7) and vacenic acid (18:1n-7) were
in the top of the range, while docosahexaenoic (22:6n-3) had the higher figures among PUFA. By comparing wild and cultivated sea urchins, the cultivated
showed a significantly decrease of the relative proportion of n-3 PUFA, and a notable increase in monounsaturated FAs. No differences were founded be-
tween males and females FA profiles for the two types of sea urchins.

MDA-013
Fatty Acid Profile of Cultured Dusky Grouper, Epinephelus marginatus (Lowe, 1834), (Pisces: Serranidae)
Sáez, M.I.1; Gonzálvez, F.1; Venegas-Venegas, E.2; Rincón-Cervera, M.A. 2; Ramos-Bueno, R. 2; Navarro, G.2; Guil-Guerrero, J.L. 2, Martínez, T.1, and Suárez,
M.D.1
1
Applied Biology Department, 2 Food Technology Division, 1,2 University of Almería, Almería (Spain)
The dusky grouper, Epinephelus marginatus (Lowe, 1834), is an adequate species for human consumption, and a highly valuable marine recourse due to the
high quality of his flesh. Thus, this fish seem to be an appropriate candidate for intensive aquaculture, because of a very good taste, hardiness in a crowded
environment, with a rapid growth and efficient feed conversion. In addition, this species possesses a high market value.
Successful commercial farming of grouper will depend on several factors, mainly an acceptable muscle quality for consumers against free-living fish. One of

the main quality indexes in farmed fish for human consumption is the fatty acid (FA) profile stored in muscle, the main edible fraction.
In this study, juvenile grouper (Epinephelus marginatus) with an average initial weight of 550±0.100 g were introduced in a cage-based fish farm (Acuisleta
S.L, La Isleta del Moro, Almería, Spain) and fed with a commercial diet with a total daily ration of 2% body-weight throughout the experiment. Fish were
sampled (n=4) in autumn and summer, and finally used for determining fillet composition.
The output of the analyses showed that cultured grouper had low lipid content in muscle, in relation to other marine species. In autumn it reached 0.61%
on wet matter, increasing as fish grew in the farm until 1.47% in the summer. Analytical data indicated that the most abundant FAs were: palmitic (PA,
16:0), oleic (OA, 18:1n-9) and docosahexaenoic (DHA, 22:6n-3). In considering “n” series, there was a clear predominance of n-3 that accounted almost
twice with respect to n-6.
In autumn, saturated (SA) and monounsaturated (MU) FAs represented approximately 25 and 21% on total FAs respectively, while PUFAs reached 47%. The
most prominent series was the n-3. In summer, PUFA decreased, and conversely MUFAs and SAFAs increases.
This work reports about the good quality of the FAs that this species contains, as well as the seasonal variation of the FA profile.

MDA-014
Cheeses Fortified with Omega-3 Fatty Acids: A Review

Aikaterini Georgala, Laboratory of Dairy Research
Agricultural University of Athens, Iera odos 75, 11855, Votanikos, Athens, Greece
Long chain omega-3 polyunsaturated fatty acids are well recognized for their beneficial health effects. Docosahexanoic (DHA) and eicosapentanoic (EPA)
fatty acids are the most important omega-3 polyunsaturated fatty acids and are found mainly in fish oil. These acids can help in the decrease of the risk of
coronary heart disease and reduce cancer. Also, they have anti-inflammatory activity and proper neurological function.
In order to meet the adequate intake levels of DHA and EPA fatty acids, oral supplements of them are available to the consumers. An alternative to increase
the consumption of omega-3 fatty acids is to fortify foods with DHA and EPA. Several foods have been fortified with DHA and EPA such as dairy products,
sausages, margarine spreads, cookies and bread. Nevertheless, the challenge in producing fortified foods has been tremendous. The main challenge in
producing these foods is related to the stability of fish oil. Using highly refined and odorless or microencapsuled fish oil may be an alternative way to mask
undesirable sensory characteristics and thus protect the oil during processing.
Fortification of cheese could be done using DHA/EPA fortified milk or by directly incorporating DHA/EPA during cheesemaking. DHA and EPA are polyunsa-
turated fatty acids that tend to oxidize, generating typical oxidized, rancid or fishy off-flavors. Therefore when fortifying foods with n-3 fatty acids it is vital
to achieve the desired concentration of them in the food product and avoid off-flavors.
This work is a review of studies done in fortifying different kinds of cheese with omega-3 fatty acids. In these studies, cheeses like cheddar, mozzarella, que-
so fresco etc are incorporated with omega 3-fatty acids and their physicochemical, textural, sensory properties etc are examined. In order to take the best
omega-3 retention and avoid off-flavours in sensory cheese characteristics, the source of omega-3 fatty acids (eg. flaxseed oil, encapsulated fish oil powder
etc) used, the levels of their fortification, the time of addition during cheese process are some of the factors that are taking into consideration.

MDA-015
The Possibility to Increase Linoleic Acid in the Laying Hens Egg

Sterna V. Jemeljanovs A., Vitina I., Krastina V., Cerina S.
Latvia University of Agriculture, Research Institute of Biotechnology and Veterinary Medicine „Sigra”, Instituta street 1, Sigulda, Latvia, LV 2150, vitasterna@
inbox.lv
In recent years, the demand for food with high nutrient value and enhancing health benefits has increased. Linoleic acid and alfa linolenic acid are essential
fatty acids because they cannot be synthesized by the human body. The aim of investigation was evaluate possibility to increase linoleic acid in the laying
hens egg by fed soya bean oil and rapeseed oil supplements. The level of linoleic acid was evaluated in laying hens egg yolk depending on linoleic acid
content in feed that was provided by different additives of soya bean oil and rapeseed oil. It was ascertained that linoleic acid content in egg yolk 7.9-19.4%
from total lipids amount. Total cholesterol level in egg yolk 0.45-0.52%. Linoleic acid amount in layers feed by 0.43-1.38% caused increased content of lino-
leic acid in egg yolk by 4.1-11.5% . Increasing of linoleic acid content in egg yolk decreasing the level of total cholesterol in the products.

MDA-016
Chemistry, Microbiology and Volatile Profiles of Butter made using Cream or Yogurt in Turkey
S. Cakmakci1, B. Cetin1, D. Tahmas-Kahyaoglu1, A.A. Hayaloglu2,*
1
Department of Food Engineering, Ataturk University, 25240 Erzurum, Turkey.
2
Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
Butter is made using cream or yogurt as raw material sources in Turkey. The use of different raw material in production can be influenced some character-
istics of butter; as we are aware, butter was not characterized and compared yet. A total of thirty samples were collected from retails and were character-
ized by determining the gross composition, microbiological status and volatile fractions. The fifteen samples were manufactured from yogurt and rests
were cream as raw material. Physico-chemical analysis of the butter samples showed that the total solid and fat contents, saponification, Reichert-Meissl,
Polenske and iodine numbers and refractometer indices were significantly different. Significant differences were also noted among traditionally or industri-
ally produced butter samples in terms of these parameters. Butter samples were also differed in terms of microbiological counts including psychrotrophic,
yeasts and lactobacilli. Enterococci and coliforms were isolated from some samples probably due to non-hygienic marketing of the samples. Staphylococ-

cus aureus was not isolated any of the samples. Industrially-manufactured samples have lower microbiological counts than other samples, reflecting the
importance of hygienic conditions in production or packaging during marketing. More than sixty compounds were identified in the volatile fractions of
butter samples by GC–MS using a SPME technique. Alcohols, esters and ketones were the principal class of volatile components in the butter samples. The
GC–MS data were analyzed by principal component analysis based on their volatile profiles and the butters samples were classified by profile of volatiles.
The butters were separately grouped based on their raw material type, yogurt or cream.
Keywords: Butter, cream, yogurt, volatile compounds, microbiology, chemical composition.

MDA-017
Purification of DHA-Ethyl Ester from by-products Obtained from Dicentrarchus labrax and Sparus aurata
R. Ramos-Bueno, M.A. Rincón-Cervera, E. Venegas-Venegas, J.L. Guil-Guerrero
Food Technology Division, University of Almeria
Almería (Spain)
Docosahexaenoic acid (DHA, 22:6n-3) is a n-3 polyunsaturated fatty acid (n-3 PUFA) which has been widely reported to possess a beneficial physiological
activity decreasing the risk of suffering cardiovascular disorders. Also, it is essential for a suitable visual and cognitive development in childhood.
DHA is mainly found in marine oils, being fish fillet the most common dietary supply. However, this option is not environmentally sustainable at a long term
due to the reduced global fish stocks. This way, new DHA sources must be found to meet the increasing demand of this FA. In this study, viscera (gonads,
intestine and stomach) from Dicentrarchus labrax and Sparus aurata, which are considered as by-products in the fishing industry, have been used to obtain
a purified DHA extract.
Oil was extracted from viscera using n-hexane as solvent. After that, it was derivatized to obtain the corresponding FA ethyl esters (FAEEs). DHA-EE extract
was purified by means of a gravimetric normal-phase chromatographic column with silica gel and silver nitrate as stationary phase. The mobile phase was
composed by volumetric mixtures of n-hexane, acetone and ethanol with increasing polarity.
As a result of this work, a purified DHA extract (100% DHA purity on total FAs) has been obtained. Furthermore, all solvents employed in this methodology
are currently allowed for food industry processing.

MDA-018
Feasibility of Mid Infrared Attenuated Total Reflectance Spectroscopy to Predict Individual Fatty Acids of Meat Products and Eggs
Neyrinck, E.1, De Smet, S.2 and Raes, K.1
1
University College West-Flanders, Department of Industrial Engineering and Technology, Research Group EnBiChem, Kortrijk, Belgium
2
Ghent University, Faculty of Bioscience Engineering, Laboratory for Animal Nutrition and Animal Product Quality, Ghent, Belgium
In human nutrition a lot of attention is paid to the fatty acid composition of food products. Concerns about cardiovascular disease have increased the inter-
est in minimizing the consumption of SFA and trans fatty acids. The food industry is also developing more and more n-3 LC PUFA enriched products. Since
knowledge about the fatty acid profile is important, the meat and egg processing industry asks for a rapid method to accurately determine the fatty acid
composition. Currently, the fatty acid profile is analyzed using gas chromatography, a time consuming method. In this study Mid Infrared Attenuated Total
Reflectance Spectroscopy (ATR FT-MIR) was evaluated as a prediction tool for the main individual fatty acids of meat products and eggs. Partial Least Square
(PLS) regression was used to develop calibration models using 237 homogenized samples (meat and meat products: n=133; egg yolk: n=28; fat: n=76)
scanned between 4000 and 600 cm-1. To optimize calibration accuracy spectral data were processed (1st and 2nd derivatives, smoothing). The MIR calibration
models, tested by cross-validation, yielded robust regression equations (expressed as mg/100g) for C14:0, C16:0, C16:1, C18:0, C18:1, C18:2n-6, C18:3n-3
and C22:6n-3 with RC1 and RCV1 values of minimum 0.87 and 0.72 respectively. The fatty acids C20:4n-6 and C22:5n-3 were predicted with lower accuracy
(0.65 < RCV < 0.70), while C20:5n-3 was poorly predicted (RCV < 0.65). The RMSECV2 varied between 20 and 3370 mg/100g depending on the fatty acid. The
ratio SD3/RMSECV varied between 1.50 and 3.02, except for C20:5n-3, C22:5n-3 and C22:6n-3, where a ratio SD/RMSECV lower than 1.50 was obtained. In
near future, the calibration dataset will be expanded to obtain a better prediction for the n-3 LC PUFA and an external validation dataset will be built up.
1
RC,RCV: calibration, cross-validation correlation coefficient; 2RMSECV: error on cross-validation; 3SD: standard deviation

MDA-019
Comparing the Effects of Diets Enriched with Vegetable Oils on Growth and Tissue Fatty Acid Composition of Juvenile Gilthead Sea Bream
(Sparus aurata)
Zayene Nesrine 1,2, Gam Haouas Wafa1,2, Guerbej Hamadi2, Helal Ahmed Noureddine1 & Achour Lotfi1
1
Search unit ‘‘Genome, Immune Diagnosis and Valorisation’’, Higher Institute of Biotechnology of Monastir, Tahar Hadded Avenue, BP 74, 5019, Monastir,
Tunisia
2
National Institute of Sea Sciences and Technologies, Monastir Center, Kheniss Route, BP 59, 5000, Monastir, Tunisia
Aquaculture is an alternative culture in Tunisia, where the climate is favourable for this kind of activity. The most used species in culture are the gilthead sea
bream (Sparus aurata) and sea bass (Dicentrarchus labrax). The aim of this study was to compare the growth performance, the lipid content and the fatty
acid profiles of cultured gilthead sea bream (Sparus aurata) submitted to different feedings with diets enriched with 4% of different vegetable oils (sunflo-
wer and linseed oil). Two experimental diets containing graded levels of crude fat were fed to duplicate groups of juvenile Sparus aurata (body weight of
0,3 g to 4g) for 12 weeks. Nutrient digestibility was not influenced by dietary fat levels.
Growth performance and trajectories were computed using geometric morphometrics which is used to describe shape change in samples of Sparus aurata.
The results are potentially interesting with the method that still relies on the manual detection of homologous landmarks (coordinates of points located

unambiguously on each specimen’s profile or structure) which are basic for such analysis. Results showed, also, that the main fatty acids detected were
palmitic (C16:0), oleic (C18:1n9) and linoleic (LA, C18:2n6) acid in all treatments. The highest value for linolenic acid (LNA, C18:3n3) was observed in muscle
of fish fed with vegetables oils also high in LNA.
Keywords: Aquaculture, Sparus aurata, Fish morphometrics, Dietary lipids; Fatty acid.

MDA-020
Fatty Acid Composition of Karin Kaymagi Cheese

Mustafa Şengül, Tuba Erkaya, Aybuke Elif Ceyhun Atatürk University, Faculty of Agriculture, Department of Food Engineering, Erzurum/Turkey
Karin kaymagi cheese is one of the traditional Turkish dairy products. Its name is originated from its packaging material, tripe. This type of cheese is pro-
duced especially in small family businesses in or near Kars and Gümüshane in the Eastern part of Turkey. It is generally manufactured for family needs and
not for commercial purposes. In production of traditional Karin kaymagi cheese, White cheese or civil cheese made from sheep milk is mixed with cream
(butter), whey cheese and yoghurt and mix is salted at 2-3% ratio. Before mix filling, the tripe (abomasum) is cleaned and boiled in water for about 8-10 min
and then dried. Then, mix is filled into the cleaned tripe firmly unless hole and pressed for 3 days. The cheese is ripened for 2-3 months at 5-10 °C to become
for consumption. There are a few studies on chemical and microbiological properties of Karin kaymagi cheese. However, there is no research on fatty acid
composition of this cheese. For this reason, in this study 15 different Karin kaymagi cheese samples collected from Oltu and Senkaya (towns of Erzurum,
Turkey), Turkey were analyzed to fatty acid composition. Approximately 250 g cheese sample taken to the sterile glass jars were stored into refrigerator until
analysis. Firstly, the methyl esters of the samples were separated and quantified by gas chromatography. According to the analysis results, it was determi-
ned that the contents of butyric acid (C4:0), caproic acid (C6:0), caprylic acid (C8:0), capric acid (C10:0), lauiric acid (C12:0), myristic acid (C14:0), palmitic
acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), linolenic acid (C18:3) ranged between 1.67-2.120 %, 0.576-1.395%, 0.231-0.723%,
0.5501.446%, 0.721-1.819%, 4.030-8.869%, 23.590-26.025%, 0-8.902%, 3.383-12.532%, 0.101-0.228%, 1.000-1.544%, respectively.
Keywords: Karin kaymagi cheese, fatty acid composition

MDA-021
Development of a Dispersive Liquid–liquid Microextraction Method for Fiber Opticlinear Array Detection Spectrophotometry of Cobalt in Milk
Samples
Hayati Filik, Derya Giray and Gamze Çetintaş
Istanbul University, Faculty of Engineering, Department of Chemistry, 34320 Avcılar Istanbul, Turkey
The low concentration of many analytes in samples makes it difficult to direct measurement. Therefore, the application of determination technique coupled
with a separation/ preconcentration technique is necessary for trace analysis. A new trend in analytical chemistry is miniaturization of preconcentration
systems with the aim of minimizing reagent consumption and waste generation. The fiber optic-linear array detection spectrometers (FO-LADS) including
CCD-detector have made a major impact on simultaneous and real time data collection in analytical spectroscopy from UV to NIR. The use of fiber optics as
light guidance allows a great modularity and flexibility in setting up an optical measurement system. In addition, optical fibers have high light focalization
making them suitable for spectroscopic applications. Dispersive liquid–liquid microextraction (DLLME) has been used for the preconcentration of Co(II),
after formation of a complex with 2-(5-bromo-2pyridylazo)-5-diethylaminophenol (Br-PADAP) and subsequent analysis by fiber optic-linear array detection
spectrophotometry (FO-LADS) using a small amount of chloroform as the extraction solvent. This combination was carried out using cylindrical micro cell.
Complex formation and extraction are usually affected by certain parameters, such as the type and volume of the extraction and disperser solvents, salt
effect, pH, and the concentration of chelating agent, which have been optimised for the presented method. The linear working range was 0.2–50 μg L–1 ,
preconcentration factor 200 (from 10 mL of water sample), limit of detection (LOD) 0.1 μg L–1, and relative standard deviation (RSD, n=5) 3.4 % (for 10 μg
L–1 of Co). The method was successfully applied to the determination of trace amounts of Co(II) in different milk samples.

MDA-022
Seasonal Changes in Fatty Acid Composition and Colour of Cow-Milk Fat Produced from Sweet Cream
Tuğba Elbir, Oya Özkanlı, Ahmet Kaya
University of Gaziantep, Faculty of Engineering, Food Engineering Department,
Gaziantep, Turkey
The fatty acid (FA) composition in milk fat is known to affect processing and quality of dairy products. The degree of saturation in milk fat is an indicator of
texture and taste of manufactured dairy products. The presence of longer-chain saturated fatty acids (SFA) increases the hardness of product, while milk
with a high proportion of unsaturated FA (UFA) content tends to give softer products.
Samples of the fatty acid methyl esters were analyzed by gas chromatography (Agilent-7890a). A Hunter Spectrocolormeter (HunterLab Colorflex) was used
to measure L*, a*, b* and Yellowness index (YI) of samples.
The major FAs of examined milk fat were myristic, palmitic, stearic and oleic acids. The majority of the fatty acids analyzed presented significant varia-
tions due to the seasonal effect. The concentration of short and medium fatty acids decreased during spring and summer while the long chain fatty acids
increased. The short, medium and long fatty acids presented differences due to the seasonal factor. The saturated fatty acids have shown the highest con-
centrations in winter and autumn while the unsaturated fatty acids have shown the highest concentrations in spring and summer. SFA/UFA ratio showed a
decreasing tendency from January to May and increased again. YI and b* values increased during the season of spring and they reached a maximum value
on June. Samples had a light color during early and end of the year.


MDA-023
Effects of the Rearing Systems on the Oxidative Stability of Chicken Meat

A. Funaro, V. Cardenia, M. Petracci, C. Cavani, M.T. Rodriguez-Estrada
Dep. of Food Science, Alma Mater Studiorum-University of Bologna
(Bologna, Italy)
The aim of this research was to evaluate the effect of two different rearing systems (free-range and conventional intensive systems) on the oxidative stabili-
ty of chicken breast and leg meat, currently marketed within different product categories (rotisserie and cut-up carcasses). Free range (FR) female and male
chickens, belonging to medium growing Isa strain, were separately raised for 56 and 70 d, respectively; conventional (C) female and male birds were a fast
growing hybrid (Ross 708) and were separately raised for 39 and 50 d, respectively. Female and male chickens were slaughtered into 2 separate sessions,
in order to obtain the main two commercial categories (Rotisserie and Cut-up, respectively). After slaughtering, 15 carcasses of each group were randomly
selected and used to assess oxidation stability of both breast (skinless) and leg meat (with skin). Each sample was removed from the carcass, minced,
packed in plastic bags covered by aluminum foil under vacuum and kept at –18°C until analysis. Lipid content, peroxide value (PV) and thiobarbituric acid
reactive substances (TBARs) were determined. In both categories, rearing system did not significantly affect the lipid content of leg meat (10.4-11.6%), but
the conventional system led to a significantly higher lipid content (0.9-1.7%) in breast meat in both Rotisserie and Cut-up categories. In general, a low level
of PV (0.79-1.06 and 0.30-1.29 meq O2/Kg of lipid in breast and legs, respectively) and TBARs (0.06-0.19 and 0.10-0.13 mg MDA/Kg of sample in breast and
legs, respectively) were found, regardless of the commercial category. However, the conventional system significantly increased PV in Rotisserie leg meat,
whereas TBARs was significantly higher in Rotisserie breast meat obtained with the FR system. In the Cut-up category, no significant effects on the oxida-
tion stability of leg meat, were detected, but the FR system led to a significantly higher TBARs content in breast meat. Despite these differences, it can be
concluded that the two different rearing systems led to a low, overall oxidation level in both poultry breast and leg meat, which ensures their quality and
safety from the consumer health standpoint.
Keywords: chicken meat, lipid oxidation, rearing systems, commercial categories, leg, breast.
Posters, Oleochemistry, Biodiesel

OLEO-001
The Role of Free Fatty Acids in Maximizing the Efficiency of the Supercritical Ethanolysis of Vegetable Oils
Ignacio Vieitez, Bruno Irigaray, Pedro Casullo, Maria. A. Grompone, Iván Jachmanián.
Laboratorio de Grasas y Aceites, Facultad de Química, Universidad de la República. Montevideo, Uruguay.
The preparation of biodiesel under supercritical alcohols is a relatively new method, which involves many advantages compared to the classical chemically
catalyzed process. It does not require the use of catalysts, the reaction period can be drastically reduced, low-quality raw materials with large amounts of
water or free acids can be efficiently converted and the after-treatment of the biodiesel and glycerol is much simpler. One of the main drawbacks of this
method is the extensive decomposition degree accompanying the main transesterification process, due to the high temperatures required for the compe-
tition of the process (around 350ºC), which has been reported on various of our previous works on this field. Previous results shown that the presence of
high concentration of free fatty acids (FFA) in the starting oil favored the efficiency of the process, improving the kinetics of the transesterification reaction
and, thus, permitting the process to proceed at lower temperatures (reducing the degree of decomposition).
In this work the effect of the addition of high concentration of free fatty acids (up to 100%) at the beginning of the supercritical ethanolysis of different
vegetable oils: soybean, high oleic sunflower and rice bran oil (SBO, HOSFO and RBO, respectively) was investigated. Reactions were performed in a con-
tinuous tubular reactor (39 mL) at 20 MPa using an ethanol/oil molar ratio of 40:1, a temperature range from 300 to 350ºC and flow rates from 0.8 to
2.5 mL/min.
When the ethanolysis of SBO was performed at 300ºC and 0.8 mL/min without the addition of FFA, an ester content of 53% was achieved with a decompo-
sition percentage of 9%. While, at same conditions but adding 10% of FFA, ester content increased to 91% and decomposition decreased to only 3%. Similar
results were obtained with the other two oils studied. Additionally, work investigated the ratio between the differences in the efficiency of the process
using the different oils with they relative oxidative stability. Results show that the addition of FFA to the starting oil is a valuable tool for maximizing the
performance of the supercritical ethanolysis of vegetable oils.

OLEO-002
Millimeter Waves as a Tool for Monitoring Biodiesel Content

V.V. Meriakri, E.E. Chigrai, M.P. Parkhomenko, S.V. von Gratowski, R.N. Denisyk
Kotel’nikov Institute of Radio Engineering and Electronics Russian Academy of Sciences, (Fryazino Branch) , Fryazino, Moscow region,141190, Russia
Millimeter (MM) electromagnetic waves are applied to the determination of the composition of mixtures of mineral diesel fuel (MDF) and biodiesel fuel
(BDF). Dielectric properties of RME-type BDF are measured in the frequency range form 30 to 100 GHz. It was found that absorption in BDF monotonically
increases from 6 dB/cm to 10 dB/cm as frequency increases from 30 to 90 GHz, while absorption in MDF is not greater than 0.1 dB/cm, the real part of
permittivity ⌼ of MD equals 2.15, typical values of ⌼ for BD are 2.9 - 3.1.
These measurements have shown that the real part of the BDF permittivity in the MM wave band is significantly smaller than the value, available in the
literature [1] measured at frequencies of 1--3 GHz. This fact is indicative of the presence of a dispersion region in the frequency interval from 3 to 30 GHz,
which was also confirmed by increasing of absorption of MM waves in BDF as frequency increases. The difference in absorption in MDF and BDF in the
MM range suggests that the content of BDF in blend diesel can be with a high degree of accuracy controlled on-line and in real time by using the methods
described in [2]. For instance, the measurement of MM wave absorption at frequency about 90 GHz in a mixture with 80 % of MDF and 0--20% of BDF al-
lows one to determine the content of BDF to within 1%, even without temperature correction.

[1] A. Munack, J. Krohl, Biodiesel for modern Dieselmotors, Institute of Technology and Biosystemtechnik, Federal Agricultural Research Centre, Germany.
[2] V.V. Meriakri, E.E. Chigrai, I.P. Nikitin, and M.P. Parkhomenko, Moisture determination in materials and media by means of millimeter waves, 5 Int. Conf.
on Interaction of Electromagnetic Wave with Water and Moist Substance, Proceedings, pp. 154 -161, New Zeeland, March 2003.

OLEO-003
Aqueous Enzymatic Extraction and Recovery of Jatropha curcas
Hazrati Wazir1,2, Cheng Sit Foon1, Chuah Cheng Hock1.
1
University of Malaya, Kuala Lumpur, Malaysia
2
Universiti Tun Hussein Onn Malaysia, Johor, Malaysia.
Conventional oil extraction method such as solvent extraction raises an environmental concern due to the release of volatile organic compound (VOCs) into
the atmosphere. This circumstance triggers interest in aqueous extraction which is perceived as a more environment-friendly and cleaner alternative. Nev-
ertheless, aqueous extraction has lower oil yield and needs longer duration for extraction. Enzymatic aqueous extraction has been introduced to enhance
oil release in the 1970s. In the present study, enzymatic assisted aqueous extraction on Jatropha curcas oil was carried out at various conditions to study
their effect on oil yield and quality. Both singular and combinatory enzyme systems comprising of alkaline protease (Alcalase® 2.4L) and cellulase (Celluclast®
1.5L) were engaged at various experimental variables which includes the extraction temperature, duration, particle size, pH, enzyme concentration and
ratio of Jatropha curcas seed:water (by mass to volume). The step-wise addition of enzymes studies were done to investigate the sequential enzymatic
mechanism. Highest oil yield, 31% (based on total oil content) was obtained at the optimum condition for both Alcalase® and Celluclast®-assisted extraction.
The incorporation of centrifugation and cooling processes have further enhanced oil separation and recovery in the post-extraction stage. In addition, the
effect of ultrasonication prior to the enzymatic assisted extraction was also investigated using polarizing microscope.

OLEO-004
Ultrasound Assisted Biodiesel Synthesis From Corn Oil
C. Kesgin, S. Yücel and D. Özçimen
Yildiz Technical University, Bioengineering Department, Esenler, 34210, Istanbul, Turkey
Biodiesel is a biodegradable and nontoxic fuel which can be produced from renewable resources. In this study, ultrasound assisted biodiesel synthesis from
corn oil and methanol with KOH catalyst was studied. Ultrasonication provides a faster chemical reaction, and the rate enhancements, mediated by cavi-
tations that causes the buildingup of high local pressures and temperatures, as well as increased catalytic surface areas and improve mass transfer. Low
frequency ultrasonic irradiation is widely used in used for biodiesel production in recent years. In a result, ultrasonic assisted transesterification method is a
novel method and it offers significant advantages such as shorter reaction time and less energy consumption than the conventional method, efficient molar
ratio of methanol to triglycerides, higher purity of the glycerol and provides the mechanical energy for mixing, the required activation energy for initiating
the transesterification reaction and so, it gives a higher yield by transesterification of oils into biodiesel. In this study, the investigated variables were oil/
methanol molar ratio, reaction temperature, reaction time, catalyst loading and frequency. The main purpose of this study was to obtain the optimum
reaction conditions in our the experimental set for biodiesel production by ultrasonification.
Keywords: Biodiesel, ultrasound assisted method, transesterification, corn oil.

OLEO-005
Hydrocarbon Biosynthesis in Euphorbia lathyris: Renewable Source of Energy
Jolly Garg* and Ashwani Kumar**
*Dayanand Arya Kanya P.G. College , Moradabad, 244001
**Department of Botany, University of Rajasthan, Jaipur 302004.
The process to recover terpenoids and sugars from E. lathyris has been calculated on a 1000 tons of dry matter/day basis . The product from 1000 tons is
80 tons of oil extract in the same way as soybean oil. In addition to oil the residue on extraction with methanol/water to remove fermentables, gives 200
tones of sugars. The 200 tons of sugars is equivalent to 100 tons of alcohol. Therefore, there are two liquid products obtainable from 1000 tons of dry
matter, 80 tons of oil and 100 tons of alcohol. Besides this, 200 tons of bagasse is also obtained. Thus the combination of these products makes cultivation
of hydrocarbon yielding plants as attractive proposition (Calvin, 1983). In India, attempts to grow petro-crops namely Euphorbia antisyphilitica, E. tirucalli,
E. lathyris, different verities of Pedilanthus tithvmaloides, etc. have been made at Department of Botany, University of Rajasthan, Jaipur . Vast areas (42 per
cent) of land in India represent arid and semi-arid regions . Most of this land is not suitable for raising normal crops but a large number of Euphorbia spe-
cies are found growing wild in these region (Kumar, 1984; Kumar and Kumar, 1985).During present investigations production of hydrocarbons in Euphorbia
lathyris as influenced by growth regulators and nutrients was studied. Details of results shall be presented.
References:
Calvin, M. 1983a. New sources for fuel and materials. Science. 219 : 24-26.
Kumar, A. 1984. Hydrocarbon from plants in arid and semi-arid regions. IN : Proc. National Seminar on Application of Science and Technology for Affore-
station. ACT. pp. 81-86.
Kumar, A. and P. Kumar 1985. Agronomic studies on growth of Euphorbia lathyris. In : Bio-energy 84. II. Biomass (Ed.) H. Egneus and H. Ellegard Elsevier
Applied Science. Publishers, London, pp. 170-175.

OLEO-006

Heterogeneous Catalysis for Biodiesel Production from Acid Oils

M.V. Ruiz-Méndeza, M.C. Dobarganesa, O. Gómezb, M. P: Pérezc
a
Instituto de la Grasa. (CSIC), Sevilla, Spain; b Tecnalia, Vitoria, Spain;
c
De Smet España, Madrid, Spain
Waste acid oil containing large amount of free fatty acid (FFA) is a potential biodiesel feedstock of low price although an acid-catalysed step in essential for
FFA methylation. For this reason, the use of heterogeneous catalysts is an interesting possibility for biodiesel production starting from waste acid oil with
the advantages of solid catalysts: a much simpler separation from the reaction products and elimination of undesired saponification reactions.
In this study, a model system of acid oil constitutes by mixtures of oleic acid /refined sunflower oil (25, 50 and 75%) and Lewatit GF101 as catalyst was used.
Response surface methodology was applied to evaluate the influence of the main process variables on biodiesel yield: molar ratio of methanol/ acid oil
[0.5/1- 1/1], catalyst amount [3-6 wt%], and reaction temperature [100-120ºC].
By preliminary separation of the final samples by adsorption chromatography on silica column, two fractions could be separated and quantified gravime-
trically: The non-polar fraction percentage, eluted with hexane-diethyl ether, 99.1, containing FAME, indicates the reaction yield. A second more polar
fraction, eluted with diethyl ether, includes partial glycerides, FA and sterols as the main groups. In a second step, HPSEC analysis of both fractions allowed
separation and quantification of groups of compounds which co-eluted when analyzed in the total sample by HPSEC.
Under any condition of methanol/acid oil, a catalyst amount of 3 %, and reaction temperature of 120 °C, less than 3% of FFA was obtained. FAME formation
from refined oil was limited and came mainly from oleic acid. No dimer formation seems to occur due to the treatments.

OLEO-007
Ethanolysis of Rapeseed Oil by Homogeneous and Heterogeneous Catalysis

Martin Hájek, František Skopal, Libor Čapek, Michal Černoch, Petr Kutálek,
University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic.
Biodiesel is an ecological fuel for combustion engines. It is produced by the transesterification of triglycerides contained in the vegetable oils by low molecu-
lar alcohols. The reaction is usually carried out at homogeneous catalyst, but this way has several disadvantages therefore nowadays research is turned to
heterogeneous catalysis. The most often used alcohol is methanol, although it is toxic and difficult to be produced from renewable raw materials, therefore
there is a tendency to use ethanol. On the other hand, ethanol has lower reactivity in comparison with methanol during transesterification, which is caused
by longer carbon chain.
This paper introduces and compares transesterification of rapeseed oil by ethanol under homogeneous (KOH) and heterogeneous catalysis. The reaction
was carried out in the batch reactor equipment with cooler. The ester phase is gained from reaction mixture by separation after transesterification, remo-
ving of catalyst and ethanol excess.
Homogeneous catalysis. In the case of homogeneous catalyst, the effects of various reaction conditions, such as the reaction temperature and time, the
catalyst concentration, the molar ratio of ethanol to oil, the temperature of deethanolisation on the quantity and quality of both phases were studied. Data
was evaluated by the linear regression on the statistical basis of multivariable systems. The final linear models were verified by independent experiments
and they are able to predict the biodiesel quantity and quality in the dependence on reaction conditions.
Heterogeneous catalysis. The K-based heterogeneous catalysts were prepared by impregnation with different concentration of potassium. The catalysts
were characterized by XRD, BET, Hammett indicators. The main problem of the application of heterogeneous potassium based catalysts is the leaching of
metal species and thus the contribution to homogeneous catalysis. This phenomenon is not sufficiently described up to now. The leaching of alkali species
is very often omitted in literature. Thus, the omitting of the leaching species was discussed.
This work has been funded by the research project MSMT0021627502 of the Czech Ministry of Education, Youth and Sport and P106/11/0773.

OLEO-008
Preparation of Ethoxylated Fatty Acids Derived from Jojoba Non-Edible Oil as Nonionic Fat-Liquoring Agent
Y. El-Shattory1, Ghada A. Abo-ELwafa1 , Saadia M. Aly1 and EL -Shahat H. A. Nashy2
1
Fats and Oils Department,
2
Department of Chemistry of Tanning Materials and Leather Technology,
National Research Centre, Dokki, Cairo, Egypt.
Jojoba oil is of immense importance for industrial applications. There are a lot of reported articles concerning its various uses in cosmetics, detergents,
surfactants and lubricants. Natural fatty derivatives (oleochemicals) have been used as intermediate materials in several industries replacing the harmful
and expensive petrochemicals. Fatty ethoxylates are one of these fatty derivatives. Therefore, this work was devoted to utilize Jojoba non-edible vegetable
oil in the preparation of nonionic surfactants as intermediate materials for preparation of fat-liquoring agent in order to replace the usage of industrial
one with a safe to environment, effective and healthy natural intermediate. Also, the investigation of the resulting fat-liquored chrome tanned leather was
taken into consideration.
The prepared fatty acids derived from jojoba oil were directly ethoxylated using ethylene oxide gas in the presence of 1 and/or 2% K2CO3 catalyst at 120 and
145 °C for 5, 8 and 12 hours. The prepared products were applied as nonionic fat-liquors. Therefore, the present work aims at studying the ethoxylation
process using a conventional cheap catalyst in order to obtain economically valuable ethoxylated fatty acids product to replace the imported intermediate
derivatives as well as its application as a fat-liquoring agent in leather industry.
The obtained results showed that the prepared ethoxylated jojoba fatty acids were effective fat-liquors with high HLB values giving stable oil in water emul-
sion. The fat-liquored leather led to an improvement in its mechanical properties such as tensile strength and elongation at break. In addition, a significant
enhancement in the texture of the treated leather by the prepared two fat-liquors as indicated from the scanning electron microscope (SEM) images was
observed. Also results indicated that the best ethoxylated fatty acids was obtained at the condition 145 °C for 8 hr using 1 % K2CO3 ).


OLEO-009
Glycerolysis of Soybean Oil with Crude Glycerol Containing Residual Alkaline Catalysts from Biodiesel Production
Luis A. Rios, David A. Echeverri, Fernando Cardeño, Grupo Procesos Fisicoquímicos Aplicados, Universidad de Antioquia
Medellín, Colombia
The glycerolysis reaction of soybean oil was evaluated using crude glycerol obtained from the transesterification of soybean oil with methanol, catalyzed by
sodium methoxide and sodium hydroxide, without any other purification step than the methanol removal. Crude glycerol with the lower content of remain-
ing inorganic catalyst produced the highest concentration of monoglycerides (about 42%). The effect of the addition of water on the glycerolysis reaction
was analyzed, evidencing a low formation rate of products in the first stages of the reaction due to the transformation of the inorganic catalyst to soaps,
which are weaker bases. The sample of crude glycerol that led to the best results was evaluated at several temperatures. It was observed that the reaction
with crude glycerol exhibits a lower formation rate of monoglycerides at low temperatures (160 and 180 ºC) compared with the reaction with pure glycerol
and catalyzed with NaOH. This behavior was explained by the lower activity of the soaps present in the crude glycerol respect to the inorganic base. Above
200 ºC the reaction is very fast and the formed monoglycerides are consumed to produce diglycerides.

OLEO-010
Oxidative Stability of Biodiesel from Palm Oil in Contact with Metallic and Polymeric Materials.
Ernesto Zuleta-Suárez, Luis Alberto Rios.
Grupo Procesos Fisicoquímicos Aplicados, Universidad de Antioquia, Medellín Colombia.
Jorge Andrés Calderón, Grupo Corrosión y Protección, Universidad de Antioquia, Medellín, Colombia.
The use of biodiesel as a substitute for traditional diesel brings environmental benefits such as reductions in greenhouse gases, and energy benefits by
reducing dependence on petroleum. However, due to its lipidic nature, biodiesel may present problems of oxidative stability under certain conditions which
can affect its quality. This study evaluated the oxidative stability of biodiesel from palm oil under conditions of prolonged storage, in the presence of metal-
lic and polymeric materials that are found in storage and transportation systems, as well as in vehicles. Evaluation of oxidation of biodiesel was made for
270 days; samples were taken periodically for measuring acid value, peroxide value and induction time (Rancimat method). The first two parameters are
regulated by national and international standards governing the quality of biodiesel. Experiments were performed at room temperature (24 ° C). At the end
of the 270th day trial, it was found that biodiesel exposed to copper presents the biggest changes in the evaluated parameters. At 20 days of storage this
biodiesel has an induction time of 2.63 hours, well below the biodiesel exposed to the other materials (18 hours on average) and also below the limit value
required by international standards (3 hours in the United States and 6 hours in Colombia and the European Union). Biodiesel exposed to the other materi-
als did not showed difference in the evaluated parameters, even behaved like the blank. After the first 40 days of evaluation, the biodiesel exposed to cop-
per showed a constant induction time of approximately zero hours, whereas the peroxide and acid values continued to increase. This shows that the rate of
oxidative stability by Rancimat method is not adequate to evaluate and explain the changes that occur in the oxidation of biodiesel in the long term.

OLEO-011
Synthesis of Monoglcerides using Mg/Al/Fe3+ Layered Double Hydroxides as Heterogeneous Catalysts
William Pérez. Sandra Cardona, Luis Alberto Rios Universidad de Antioquia, Medellín, Colombia.
Monoglycerides are industrially used as food emulsifiers, for the synthesis of alkyd resins for paints and as surfactants. Currently they are obtained using
homogeneous basic catalysts such as NaOH or Ca(OH)2. The selectivity of this reaction is a critical point, because the reaction has undesirable products
like diglycerides. Heterogeneous basic catalysis with mixed oxides obtained from Layered Double Hydroxides (LDH) has shown good results, increasing the
yield and ratio mono/diglycerides. In this work we have modified the hydrotalcite Mg/Al (LDH) through isomorphic partial replacement of aluminum (Al3+)
cations by iron (Fe3+) cations. Catalysts were prepared by the coprecipitation method and calcined at 773K. LDH and mixed oxides were characterized by
XRD, TGA, DTA, and TPD (CO2 / NH3). Reaction products were followed by gas chromatography and the catalysts were reused for three times. Results show
a more selective monoglycerides production using the hydrotalcite with Mg/Al=3.0. Selectivity towards monoglycerides was further improved by using the
hydrotalcite modified with iron. There is an activity loss of the catalyst after the second use; FTIR and TGA analyses indicate that the catalyst has adsorbed
some organic groups; which is a reversible process.

OLEO-012
Monoepoxidation of Linoleic acid for Biolubricant applications using Novozym 435® as Catalyst
Bashar Mudhaffar Abdullah, Jumat Salimon*
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
* Corresponding author. Tel: +60 3 8921 5412, Fax: +60 3 8921 5410,
E-mail address: [email protected]
In this study monoepoxied linoleic acid, 9(12)-10(13)-monoepoxy 12(9)-octadecanoic acid (MEOA) was synthesized and optimized by immobilized Candida
antarctica lipase (Novozym 435®) using D-optimal design. Three reaction variables such as the effect of amount of hydrogen peroxide (μL), amount of enzy-
me (w) and reaction time (h) were used. At optimum conditions of the experiment to obtain higher yield% and medium OOC% of MEOA were predicted at
amount of H2O2 μL of 15, Novozym 435® of 0.12 g and 7 h of reaction time. At this condition, the yield of MELA was 82.14%, 4.91% of OOC and 66.65 mg/g
of iodine value (IV). The Hydrogen peroxide was found to have the most significant effect on the degree of epoxidation OOC% and yield%. The epoxy ring
opening (-C-O-C-) has observed by Fourier Transform Infrared Spectroscopy (FTIR) at 820 cm-1 and the double band (-C=C-) at 3009 cm-1. 1H NMR analyses
confirmed that the oxirane ring (-CH-O-CH-) of MEOA at 2.92-3.12 ppm and four signals of methane (-CH=CH-) was at 5.38-5.49 ppm while the 13C NMR
showed that the oxirane ring (-C-O-C-) at 54.59-57.29 ppm and the olefinic carbons at 124.02-132.89 ppm.


OLEO-013
Glycerol Ketals and Glycerol Triacetate as Cold-flow Improvers for Palm and Jatropha Biodiesels
Sandra Y. Giraldo, Luis A. Rios
Universidad de Antioquia, Grupo Procesos Fisicoquímicos Aplicados, Sede de Investigación Universitaria. Calle 62 No. 52-49, torre 2, Laboratorio 329. Tel
(054)2196587, A.A. 1226. Medellín- Colombia.
Despite the eco-environmental benefits of biodiesel, it also has some performance disadvantages. The performance of some biodiesels in cold conditions
is markedly worse than that of petroleum diesel. At low temperatures, biodiesel from oils rich in saturated compounds forms wax crystals which can clog
fuel lines and filters in a vehicle’s fuel system. Comparative results on the evaluation of glycerol ketals and glycerol triacetate as cold-flow improvers for
palm and jatropha biodiesels are presented. Glycerol ketals were obtained through the reaction of glycerol with acetone catalyzed by p-toluene sulfonic
acid. Glycerol acetates were obtained through the reaction of glycerol with acetic acid catalyzed by p-toluene sulfonic acid. These additives were mixed
with biodiesel at levels of 1%, 3%, 5% and 10% and the effects on pour (PP) and cloud (CP) points were measured. Crystallization points (Tco) of pure and ad-
ditivated biodiesel were determined by differential scanning calorimetry (DSC). Upon addition of 5% of these additives, CP of palm and jatropha biodiesels
decreased 5ºC. DSC analyses corroborated the effectiveness of the additives; Tco of palm biodiesel was decreased from 7.55°C to 3.7°C and Tco of jatropha
biodiesel went down from -2.51°C to -4.81°C.
Posters, Olive Oil

OO-001
Packaging Options for Olive Oil

Serdar Öçten ÜNSAL1, Mücahit KIVRAK1, Abidin TATLI2, Ali Osman KOPAR1
1
Balıkesir University, Edremit Vocational School, Edremit, Balıkesir
2
Adana Agricultural Protection Research Institute, Yüreğir, Adana
Olive oil is one of the two oils that allow consumption in their most natural forms.
After the oil is extracted from the fruit in an accurate and healthy way, olive oil either preserves its natural qualities or loses them, depending on the condi-
tions of keeping and storage. Olive oil needs to be protected from heat, light and oxygen; all of which spoil and deteriorate the oil. A healthy olive oil needs
to be stored and placed in the market in air-tight and light-tight containers which are not susceptible to radical heat changes.
Oil should be kept in stores in a sensitive fashion, and various precautions must be taken. Oil we cannot protect from oxygen loses its extra-virgin qualities,
and incorporates in itself all kinds of smells in the air. Olive oil manufactured in good conditions should also be stored and bottled in accurate ways.
In this compilation, best options for storing and packaging olive oil have been researched and put together.
Packaged olive oil needs to be transferred to bottles swiftly, and hygienically, without allowing air within the bottles. When products on market reach
shelves, they need to be kept in a controlled environment, and away from heat. Accordingly, olive oil needs to be offered to the customer in glass, and in
brown, cobalt blue and violet glass bottles.
Key Words: Olive oil, Packaging, Storing, Bottling
Posters, Olive Oil

OO-002
Pigments in Extra Virgin Olive Oil as Depending on Storage Conditions
Conte L.C., Marega M.
Dept of Food Science University of Udine
Via Sondrio, 2/A – 33100 Udine – Italy
Pigments in extra virgin olive oils had been studied with several purposes, enclosed the detection of adulterations, several kinetics of pheophytines degra-
dation had been studied, too.
In this work, samples of extra virgin olive oils usually traded in Italy were stored at different conditions, somewhat reproducing storage during the product
shelf life.
Some samples were exposed to artificial light with photoperiods reproducing what happens at supermarket shelf, as well as inside a cell were light intensity
and temperature could be controlled and programmed.
Two different light intensity (measured as lumix) were applied and evolution of pigments was followed for different time.
As depending on kind of oils different kinetics were observed, mainly affecting pheophytin A and pheophorbides, while poor improvement was observed
for pyropheophytines.
Posters, Olive Oil

OO-003
Sterols Composition of the Fat Residues Obtained from Different Conditioning Processes of Table Olives
Antonio López-López, Amparo Cortés-Delgado, Pedro García-García, Antonio Garrido-Fernández, Instituto de la Grasa (AECSIC), Sevilla, Spain
The production of table olives was 2,180,000 tons in the 2008/2009 season. Spain is the main producer with about 25% of the total. There are several types
but only a few of them have reached commercial relevance; currently, Spanish green olives and ripe table olives are the most accepted by consumers and
international markets. Only during pitting or pitting/stuffing, a certain proportion of fat is released from the olives. These residues may reach about 1% with
respect to the olive content. Furthermore, minor components are important in olive oil and, possibly, in these fats but no information on sterols are avail-
able on them. Usually, sterols are among the compounds studied for the characterization of olive oils. The aim of this work was to characterize the sterols
composition of fats released in pitting green (GP) and ripe (RP) olives, in pitting/stuffing green olives with vegetable (GPSV) and animal (GPSA) products and
in the fat settled at the end of the factory sewer system (W). Results showed that total sterols ranged from 1319 mg/kg fat (GPSV) to 2002 mg/kg fat (RP),

with β-sitosterol as the most abundant. A general linear model (GLM) as well as unsupervised (Hierarchical Clustering and Principal Component Analysis)
and supervised (Discriminant Analysis) chemometric methods were used for their grouping, characterization and detection of differences.
Posters, Olive Oil

OO-004
Production and Optimization of Olive Oil Enriched in Conjugated Linolenic Acid
Eser Aras, Melek Tuter*, Guldem Ustun
Istanbul Technical University, Chemical Engineering Department,
Maslak, 34469, Istanbul, Turkey
Turkey is one of the leading countries in olive oil production in all over the world. Olive oil, rich in oleic acid, monounsaturated fatty acid, has a unique effect
on serum lipids, on growth and development and seems to have preventive role against many illness and beneficial effects on aging. Conjugated linolenic
acids (CLNA), is the collective term for a mixture of conjugated positional and geometric isomers of octadecatrienoic fatty acids. The pomegranate seed
oil contains about 80% of CLNA, mainly punicic acid. CLNA, especially punicic acid, potentially have beneficial effects on human health by reducing body
weight, regulating cholesterol level in blood, defending against heart diseases, enhancing the immune system and preventing progression of some cancer
types.
The objective of this study was to enhance the nutritional properties of olive oil by the incorporation of CLNA into their triacylglycerols (TAG). The struc-
tured lipids were produced from olive oil (OO) by acidolysis with pomegranate oil fatty acids (PFA) having 80.0% of CLNA with Lipozyme TL IM (Thermo-
myces lanuginosa) lipase. Effects of the reaction parameters (reaction time, substrate molar ratio, enzyme load, and temperature) on the incorporation of
CLNA into OO were studied and optimized by Response Surface Methodology.
Acidolysis reactions were conducted using 1.0g of substrates, enzyme and 5mL hexane in an orbital shaker at specified temperature and time. Reaction
products consisted of TAGs and free fatty acids were deacidificated with 0.02 M NaOH. TAGs were separated and their fatty acid compositions were deter-
mined by GC.
For optimization of CLNA incorporation, acidolysis reactions were carried out according to three-parameter and three-level face centered cube design. The
optimal molar ratio of OO: PFA, temperature, and enzyme amount were determined as 1:3.5, 59.9ºC, and 9.7%, respectively. At these optimal conditions,
the modified olive oil containing 41% CLNA was obtained. Thus obtained CLNA-rich olive oil would be used as a source of dietary CLNA in the formulation
of food products.
Posters, Olive Oil

OO-005
Discriminating and Quantifying the Adulteration of Extra Virgin Olive Oil by Means of Optical Spectroscopy and Chemometrics
L. Contea, A.G. Mignani d, A. Cimato b, C. Attilio b, A. Cichelli c, M. Marega a,
L. Ciaccheri d, H. Ottevaere e, H.Thienpont e
a
Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, Udine, Italy
b
CNR-IVALSA, Sesto Fiorentino (FI), Italy
c
Università degli Studi “G. D’Annunzio”, DASTA, Pescara, Italy
d
CNR-IFAC, Sesto Fiorentino (FI), Italy
e
Vrije Universiteit Brussel, B-PHOT, Brussels, Belgium
This paper shows an absorption spectroscopy experiment, carried out in the wide 400-1700 nm spectral range by means of optical fiber technology, for
identifying and predicting the adulteration of authentic extra virgin olive oil (EVOO) produced in the Italian region of Tuscany caused by lower-grade olive
oil.
Olive-pomace oil, refined olive-pomace oil, refined olive oil, and deodorized olive oil were considered as adulterants. Four series of EVOO-adulterant mix-
tures were prepared. Each of them was made of five samples in which the adulterant fraction was 0.05, 0.25, 0.50, 0.75, and 0.95 of total weight, respec-
tively. They were used for the calibration model. For each series, three replica mixtures of EVOOs with 0.25, 0.50, 0.75 in weight of adulterants were also
prepared. They were used for the validation model. The entire collection of measured oils consisted of 136 samples, 88 for calibration and 48 for validation,
respectively.
The spectral fingerprints of authentic and adulterated EVOOs were obtained by means of diffuse-light absorption spectroscopy, which provided intrinsically
scattering-insensitive measurements. An integrating sphere was used as integrating cavity, the ports of which were equipped by means of fiber optic con-
nectors for coupling to both the source and the detector. The olive oil sample under test was contained in a glass vial placed inside the integrating sphere.
A fiber optic supercontinuum source was used for illumination, and a fiber optic spectrometer was used as detector. The entire 400-1700 nm spectral range
was scanned, with a resolution of 1.37 nm.
The spectroscopic data were processed by means of customized multivariate analysis. A straightforward prediction of adulterant concentration and identi-
fication of adulterant type were satisfactory achieved.
Posters, Olive Oil

OO-006
Evaluation of Virgin Olive Oil Minor Components, Sensory Characteristics and Quality using FT-NIR Spectroscopy
Fregapane G., Inarejos-García A.M., Gómez-Alonso S., Salvador, M.D.
University of Castilla-la Mancha, Ciudad Real, Spain
Remarkable sensory characteristics in high quality virgin olive oil (VOO) are determined by its content and profile of minor components. Phenolic com-
pounds contribute to positive bitter and pungent sensory attributes and to the antioxidant and bioactive properties, whereas C6 volatile compounds are
responsible for appreciated green and fruity aroma in the final product.
In the last decades numerous analytical methods has been developed to determine the minor components in VOO, however most of them are destructive,
laborious and time consuming, which is inconvenient for the olive oil industry. The use of Fourier Transform Near Infrared (FT-NIR) spectroscopy may offer

an interesting alternative to instrumental analyses of the composition and quality of VOO, providing the great advantages of no sample preparation and
very quick analysis time.
To study the feasibility of the use of FT-NIR technique, a comparison with instrumental analysis of volatile and phenolic compounds (by GC and HPLC re-
spectively) and panel taste sensory evaluation of a pool of 100 monovarietal Cornicabra VOOs samples belonging to the Protected Denomination of Origin
(PDO) “Montes de Toledo” was carried out.
After chemiometric analysis, a promising correlation between the NIR spectra and the content of several minor components (e.g. hydroxytyrosol derivati-
ves, r=0,88; hexanol, r=0.80; off-flavours, r=0.81) and the intensity of some sensory positive attributes (bitter, r=0.85; fruity, r=0.87) and therefore with the
global quality of monovarietal PDO VOO was found.
Keywords: FT-NIR, phenolics, volatiles, sensory, quality, virgin olive oil.
Posters, Olive Oil

OO-007
Phenolic Compounds of Virgin Olive Oils Co-processed with Citrus Fruits

Salvador M.D., González-Gamallo S., Gómez-Alonso S. and Fregapane G.
University of Castilla-La Mancha, Ciudad Real, Spain
Citrus fruit essential oils have been traditionally used as flavouring agents employed as culinary ingredients to make seasonings, sauces or salad dressings,
and each day the market of these products is gaining more interest. On the other hand, consumers have started to demand more natural foods, with a
minimum processing, containing only natural ingredients and rich in bioactive components. Novel Virgin Olive Oil (VOO) based products obtained by co-
processing olives with citrus fruits fulfil both requirements.
In this study, high quality olives were co-processed with orange or lemon fruits under controlled conditions to obtain new oil products. In order to evaluate
the effect of co-processing conditions on phenolic content and profile in the novel oils, coming from both the olive and the citrus fruits, SPE (solid phase
extraction) HPLC-DAD-MS analyses were performed.
Results showed that co-processing conditions had no effect on VOO typical phenolic compounds, which concentrations were not significantly different
from those present in the control VOO. However, as expected, co-processing with citrus fruits gave rise to the presence of some new bioactive phenolics
in the novel oils. Due to their polarity, citrus phenolics incorporated into the oil were not the major ones in the respective citrus fruits, such as naringin or
hesperidin, since only the most liposoluble ones were transferred. Orange VOO based products contained polymethoxyflavones as sinensetin, nobiletin,
tetramethyl-o-scutellarin, heptamethoxyflavone and tangeretin; whereas, lemon VOO based products were enriched in the furocoumarins byakangelicol
and oxypeucedanin.
Keywords: virgin olive oil, citrus fruits, co-processing, phenolics.
Posters, Olive Oil

OO-008
Cross Breeding Researches in the World to Generating New Olive Varieties for Olive Oil Industry
Yasin ÖZDEMİR, Nesrin AKTEPE TANGU, M.Emin AKÇAY
Atatürk Central Horticultural Research Institute, Yalova/Turkey
Olive oil yield and quality mostly depend on olive variety, so that researchers are indented to generate new olive varieties with desired agricultural and
technological properties. Olive cross breeding and generating new olive varieties are long term studies and requires patience. Hybirded olive genotypes are
obtained by cross breeding studies and these genotypes had a mix of genetic properties of parent varieties. Especially Mediterranean countries like Spain,
Italy, Israel, Tunisia and Turkey are carried out olive breeding studies for generating new olive genotypes. Olive industry is seeking new cultivars better sui-
ted to modern cultivation techniques and with high quality olive oil. So that generally olive cross breeding studies are aimed to obtain new olive genotypes
resistance against diseases and pests, appropriate to machinery harvest, have high olive fruit and oil yield with high quality prosperities and less periodicity.
In these cross breeding studies oil quality is measured by same analysis which are fatty acid composition, free fatty acid content, ultraviolet absorbance
value and peroxide value. A few novel varieties have been released in Israel and Italy in recent years. Olive breeding has significant sustainable agriculture
and consumer health point of view. Generated disease and pest resistant olive genotypes need less uses of pesticide during growing and can help the
sustainable agriculture. Also it is important for consumer health because less uses of pesticide reduce the risk of pesticide residue in olive oil. Some gene-
rated olive genotypes have higher content of bioactive therapeutic substances such as polyphenols, tochopherols, sterols, poly and mono unsaturated fatty
acids than standard varieties. It is important for the consumer health point of view. In this research a brief summary of olive breeding studies in different
countries and oil properties of generated successful hybirded olive genotypes are presented.
Key word: Olive breeding, Hybirded olive, Olive oil, Olive genotypes
Posters, Olive Oil

OO-009
Determination of Waxes in Olive Oils using Silver Nitrate-Impregnated Silica Gel

Amalia A. Carelli*, Erica R. Baümler, María T. González and Liliana N. Ceci,
PLAPIQUI (Universidad Nacional del Sur-CONICET), Bahía Blanca, Argentina
The sum C40, C42, C44 and C46 aliphatic waxes is a parameter used to detect pomace-olive oil in virgin olive oil. This sum has been regulated as: < 250
mg/kg for edible virgin olive oils. It has been showed that very good quality extra virgin olive oils contain fatty acid ester with diterpenic alcohols that are
quantified simultaneously with aliphatic waxes by IOC method (COI/T20/Doc No. 18/Rev2). This method is based on the oil fractionation by chromatog-
raphy on a hydrated silica gel column followed by direct analysis by capillary gas chromatography with on-column injection. In this work, it is evaluated
the introduction of a double-adsorbent layer of hydrated silica gel and silver nitrate-impregnated silica gel in the column chromatography step in order to
obtain a wax fraction free of non-aliphatic waxes.

Recovery of standards of waxes (C34-C44) by CC-GC using silver nitrate with C32 as internal standard yielded percentages higher than 90%. In addition, the
chromatographic profiles of crystallized sunflower wax (prepared by solvent purification of a winter cake) obtained both by direct injection and by CC-CG
using silver nitrate were similar. The analysis of olive oil samples by means of the proposed method yielded wax contents 20-50% lower than IOC method
with variation coefficients less than 5% (n=4).
In conclusion, the use of a double-adsorbent layer of hydrated silica gel and silver nitrate-impregnated silica gel in the column chromatography step allowed
obtaining repetitive results and quantifying only aliphatic waxes.
(*) Corresponding author: [email protected]
Posters, Olive Oil

OO-010
Recovery of Biophenols from “Alperujo”

Laura F. Soberón, Amalia A. Carelli, María T. González and Liliana N. Ceci,
PLAPIQUI (Universidad Nacional del Sur-CONICET), Bahía Blanca, Argentina
The use of modern two-phase processing techniques for olive oil production, with no water addition, generates a new by-product that is a combination of
liquid and solid waste, called “alperujo”. In Argentina, the “alperujo” is at present usually disposed on the ground in the field, leading to a loss of soil quality.
This is due to the olive biophenols that are mainly retained in this waste. It is known that phenolic compounds are both antimicrobial and phytotoxic. This
fact makes the “alperujo” difficult to be biologically degraded.
The recovery of phenols by liquid-liquid extraction with ethyl acetate is presented in this work. A sample of “alperujo” obtained from a local factory (Arbe-
quina variety) was used for this purpose. The effects of extraction temperature and time, solvent volume and pH of the aqueous phase before extraction
were studied using a 24 two-level factorial design and measuring total phenol content with Folin-Ciocalteu reagent.
The aqueous extract from the “alperujo” was characterized as follows: 22.9 kg/m3 of total solids (2540B APHA Method), 20.1 kg/m3 of volatile solids (2540E
APHA Method), 0.13 % m/m of oil, pH = 5.3, COD = 32.2 kg/m3 (5220D APHA Method), 5 days-BOD = 16.1 kg/m3 (5210B APHA method) and 0.90 g/L of total
phenols. The best recovery of phenols (> 25 %) was attained using one extraction step under the following conditions: solvent to aqueous extract ratio =
3:1 v/v, 20 °C, 120 min and pH = 2. The percentage of recovered phenols was increased by repeated extractions.
In conclusion, the biophenols from “alperujo” can be recovered by liquid/liquid extraction. This has two beneficial consequences: the former is the recovery
of valuable materials with applications as natural antioxidants in food and pharmaceutical industries; the latter is the drop of the environmental impact of
the waste stream arising from the reduction of phenols content in the “alperujo”.
Posters, Olive Oil

OO-011
Simulation of an Olive Oil Extraction Plant

María Teresa González*, Lucrecia E. Gottau, Marcia N. Robayna, Amalia A. Carelli PLAPIQUI (Universidad Nacional del Sur-CONICET), Bahía Blanca,
Argentina
The purpose of the present work is the implementation of a package for the simulation of a small plant of virgin olive oil production. The olive oil plant
simulator, prone to be an efficient tool in the parametrical sensitivity study, is easy to use and has a friendly interface for the non-expert user. Besides, it
can be useful to optimize the use of resources such as water, energy and auxiliary services. It is able to establish, among other parameters, the make up and
recycle water flow rate according to processing conditions as well as to work out the amount of generated waste material and the potential recovery of its
high value compounds. Economic equations have been incorporated as well, in order to allow the optimization of the plant according to a chosen criterion.
This will be accomplished as a next step in the project.
(*) Corresponding author: [email protected]
Posters, Olive Oil

OO-012
Carrying the Olive Fruits with Frigorific Trucks and its Economical Evaluation
Mücahit KIVRAK, Özer KULA, Sibel YILMAZOĞULLARI, Abidin TATLI
The olive fruit is harvested in autumn. Olive orchards have between 19 ºC and
10 ºC average temperatures in autumn according to seasonal statistics in Turkey. The lowest temperature is between 14 ºC and 7 ºC. With the highest
temperature is 24 ºC and 13 ºC. The average sunny hours are between 7.4 hours and 3.8 hours. The average number of rainy days are between 5.6 and
12.3 days. In this study, it will be argued; whether it is economical to set cold storage while transporting the product to the factory, in order not to raise the
temperature of the olive fruits, and not to have fusty nor to raise the analytic value with frigorific trucks.
Posters, Olive Oil

OO-013
Possible Effects of Global Warming on Olive Oil Industry

Yasin ÖZDEMİR
Ataturk Central Horticultural Research Institute, Yalova/Turkey
All agricultural products more or less can be affected by climatic conditions and climatic changes. Olive fruit and olive oil properties are also mostly affected
by the growing climatic conditions. Global warming one of the important factor affected the growing facilities of olive tree, total fruit yield per tree and oil
quality during the last year. Olive fruit maturation temperatures influence the saturated, mono and poly unsaturated fatty acid content of olive oil. This was

the most important quality criterion for oil. Hot weather during maturation of olive fruit decreases the mono unsaturated (oleic aside) fat content which has
the significant important in oil and consumer health. Global warming causes temperature fluctuations and also extreme high and low temperatures. These
fluctuations cause unexpected changes on fat composition and other constituent such as polyphenols, squalen and tochophrols of olive oil. Total oil content
of olive fruit also affected by temperature and rain changes which can be changed by as a result of global warming. High rain and high humidity cause a
decrease on total oil content of olive fruit. Normally olive fruit harvest period was beginning of winter so that weather temperature is low. But last years
harvest period temperature was increased. Inappropriate storage (without cold storage) caused the mold multiplication in olive fruit and these caused a
moldy smell in virgin olive oils. When harvest temperature was higher than normal, olive oil free fatty acid content was also increased. All the abnormal
climate conditions may also cause incompatibility with national and international olive oil standard and cause conflict for oil classification. More valuable
olive oils turn into less valuable classifications because of high fatty acid content and also can be used as a material for refined olive oil production. This
research was aimed to introduce the potential affect of global warming on olive farmer and olive oil industry and measures should be taken.
Posters, Olive Oil

OO-014
SPME Evaluation of Volatile Compounds of Extra Virgin Olive Oil vs Sensory Evaluation
Conte L.S.1, Procida G. 2, Lagazio C 1., Cichelli A.3, Giomo A4
1) University of Udine, 2) University of Trieste, 3) University of Chieti, 4) university of Ancona
Volatile compounds of a number of extra virgin olive oils were evaluated by HS-SPME-GC.MS, same samples were also evaluated according to the panel
test official method.
Chemical data were chemometrically elaborated and variables were identified as depending on cultivar, mill type and area of production.
Relationship between sensory and chemical data were highlighted and some compound was considered as possible target useful to distinguish between
different areas of production.
Posters, Olive Oil

OO-015
Analytical evaluation of olive oil oxidation

Reza Farhoosh, Mohammad H.H. Khodaparast, Ali Sharif, Somayeh A. Rafiee, Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food
Science and Technology, P.O.Box: 91775-1163, Mashhad, Iran
The changes in polar (POV), conjugated diene (CDV), and carbonyl (CV) values of a set of olive oil samples with a wide range of compositional parameters
were monitored during 16 h heating at 180 ºC. The POV, CDV, and CV linearly changed till the end of the heating process and increased on average from
6.8%, 7.0 mmol L-1, and 11.7 μmol g-1 to 30.1%, 29.3 mmol L-1, and 58.1 μmol g-1, respectively. The CDV and CV of the olive oil samples were significantly
correlated with the POV (R2 > 0.98). The limits of 24 and 27% POV corresponded to 24.5 and 27.4 mmol L-1 CDV and 45.1 and 51.0 μmol g-1 CV, respec-
tively.
Posters, Olive Oil

OO-016
Concentrations of Bioactive Phytochemicals in New Olive Oil Kinds from the Cultivar Olivastra of Seggiano
A. Ranalli, S. Contento, G. Di Simone,
CRA - Centro di Ricerca per l’Olivicoltura e l’Industria Olearia, Sede Scientifica di Città S. Angelo, Viale Petruzzi 75, 65013 Città S. Angelo, Pescara, Italy.
E-mail: [email protected]; Website: http://alfonsoranalli.altervista.org
Extravirgin olive oils from drupes of the non-traditional olive cultivar Olivastra of Seggiano cultivated in Tuscany Region (Italy) submitted to destoning prior to
processing have been analysed for their contents of natural bioactives. HRGC, HPLC, GC-MS, Py-MS and other instrumental analytical methods have been used.
Chemometric methods (PCA, CDA, HCA, KNN, CART, and others) have been implemented to discriminate the oil samples produced in different crop years and
coming from several cultivation areas. These samples showed excellent analytical characteristics and higher levels of functional constituents compared to tra-
ditional oil varieties (data of literature). They had balanced concentrations of functional lypochromes, such as chlorophylls and derivatives, and of carotenoids
(lutein, trans-β-carotene, violaxanthin, neoxanthin, and other bioactive xanthophylls). Values of the chromatic parameters (brightness, chroma and hue), as-
sessed by CIE, CIELAB and CIELUV methods, confirmed this circumstance. It is to be emphasized their marked hedonistic properties and their delicate fragrance.
They also showed high contents of antioxidant biophenols, such as phenyl alcohols, phenol acids, lignans, bioflavonoids, and oleuropein and ligstroside aglycon
derivatives (compounds having marked effects against the reactive oxygen species, ROS). They had high contents of other key nutraceuticals, such as tocopher-
ols, tocotrienols and oleocanthal (p-HPEA-EDA), which have been found to have high effects on human health. In particular, the last is known to be an aspirin-like
compound, exerting anti-inflammatory effects against COX1 and COX2 (cycloxygenases). Yet, they stood out for their meaningful levels of green volatiles coming
(through the lypoxygenase pathway) from Δ13 and Δ9-hydroperoxides of both linoleic and α-linolenic acids (characterized by a cis-cis, 1-4-pentadiene system).
Finally, their contents of C18:1ω9 and some their characteristic ones, such as antioxidants/PUFA and C18:2ω6/C18:3ω3 ratios, were optimal. This means that, through
the actions exerted by the enzymes desaturases and elongases, they lead to an optimal formation of LCPUFA ω6 and LCPUFAω3 in the human body. These, as it
is known, are the precursors of the eicosanoid hormones (prostaglandins, thromboxanes, leukotrienes and lipoxins).
KEYWORDS: Non-traditional virgin olive oil kind, typicalness, bioactive phytoconstituents, traceablity, chemometrics
Posters, Olive Oil

OO-017
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability
Sara Barbieri1, Tullia Gallina Toschi1 , Enrico Valli1, Fernando Gottardi2, Maurizio Canavari3, Alessandra Bendini1
1
Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università di Bologna, Italy

COOP Italia, Direzione Qualità, Responsabile Area Sensoriale - Laboratorio Coop Italia Casalecchio di Reno (BO), Italy
2
Dipartimento di Economia e Ingegneria Agrarie, Facoltà di Agraria, Università di Bologna, Italy

3
The sensory quality of extra virgin olive oils from the Italian market was investigated by quantitative-descriptive analysis (QDA). The sensory analysis was
carried out by a panel group consisting of 8 trained assessors. Positive and negative descriptors were selected and adopted, as suggested by rules of the
IOOC. The intensity level of each descriptor was graded by the judges using a continuous unstructured line scale of 100 mm. Quality parameters including
acidity, peroxide number and spectrophotometric indices were valued. Moreover, total phenols and o-diphenols by spectrophotometric methods and
single phenolic molecules by HPLC were also determined. Correlations between phenolic content and intensity of bitter and pungent perception provided
by the sensory panel were investigated. Some of these samples were subjected to an acceptability test realized in an Italian supermarket by a group of 60
consumers. Consumers expressed their judgment on selected attributes using both an hedonic scale and a just about right (JAR) scale. The consumer test
was divided in two different sessions (blind and branded conditions) to test if product information affect the consumer purchase decision. Moreover, the
degree of consumers acceptability was related with the main positive taste and kinaesthetic attributes (bitter and pungent) and with, the oils’ quality. The
statistical analysis was carried out by XLSTAT software with the aims to highlight relationships between chemical and sensory characteristics and to evaluate
consumers preferences.
Acknowledgement: The study was realized thanks to the funds of the European project ECROPOLIS “Organic Sensory Information System (OSIS): Docu-
mentation of sensory properties through testing and consumer research for the organic industry (Grant agreement no.: 218477-2, SEVENTH FRAMEWORK
PROGRAMME)
Posters, Olive Oil

OO-018
Commercial Olive Oil Analysis - A Point of View from a Analytical Service Provider
Küchler, T., Barthel, C., Ulbricht, L., Liebmann, N., Börs, L., Eurofins Analytik GmbH
Hamburg/D, Germany
For the judgment of the marketability of extra virgin olive oil (EVOO) the different analysis methods of the Reg. (EEC) 2568/91 are mandatory. For an analyti-
cal service provider it is necessary not only to check the given requirements of the legislation but also to implicate the needs of the recent market. In the
last years, many different additional analysis methods have been described by the scientific community, the industry, the non-governmental organizations
and even the authorities. For example, the parameters ratio of 1,2-diacylglycerols to 1,3-diacylglycerols, the amount of pyropheophytin A, the profile of
volatile components, the content of polymerized triacylglycerols as well as phenolic components to name but a few are new parameters, which became
important to assess the quality of EVOO. [1]
To get an overview about the informative value and the application spectrum of the different new parameters used, several EVOO from the European
market mainly produced in Italy and Greece were analyzed for these new parameters and checked for a correlation with the well known chemical-physical
values given in the Reg. (EEC) 2568/91 as well as the results from the sensory assessment. Additionally, some storage trials were carried out under different
conditions to see the stability of the different minor components.
Our analysed values were compared with the specifications of the Reg. (EEC) 2568/91, the IOC and USDA as well as the requirements of the manufacturers
and retailers. A conclusion is given, which parameters are suitable to answer different questions about the properties of EVOO.
[1] Frankel, E.N. (2010) Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants. J. Agric. Food Chem., 58(10), pp 5991–6006
Posters, Olive Oil

OO-019
Effect of Growing Area on a Polar and Minor Polar Compounds and other Chemical Parameters of Virgin Olive Oils of the Arbequina Variety in Turkey
Tatli A1, Ozkan G2, Koyluoglu F2, Asik H2, Dagdelen A3
1
Plant Protection Research
3 Institute, Adana, Turkey 2Suleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Enginee-
ring, Isparta, TURKEY Balıkesir University, Bandırma Vocational School, Bandırma-Balıkesir, TURKEY
A study on the characterization of Arbequina variety olive oil produced in tree growing area has been carried out. Due to the influence of the environmen-
tal, agronomic and technological factors on the chemical composition of olive oil and its quality, all the olives studied were collected on the same season,
and the oil was obtained under the same processing technique. Olive samples were handpicked at the last stage of ripening index (RI: between 4.70 and
5.84) based on the degree of pulp and skin pigmentation from Edremit (Marmara region), İzmir (Aegean region) and Adana (Mediterranean Sea region).
Firstly, the following physical properties of olives were measured; width of olive (cm), length of olive (cm), weight of olives (g), weight of stones (g), weight
of pulp (g), moisture of olives (%), and the oil content (%) on dry weight basis by Soxhlet method. The olive samples (Memecik) were mechanically pro-
cessed at laboratory conditions by using two-phase batch equipment. Afterwards several analyses were performed to characterize the different olive oils:
free acidity, peroxide value, K232, K270 and DE value, pigments, total phenolic content, fatty acid composition by GC-MS and compounds of tocopherol
and phenolic by HPLC.
The results showed that physical properties of olives, moisture of olives, oil content, free acidity, peroxide value, K232, K270 and DE value, pigments and
total phenolic content had significant differences between locations. There were also significant differences between the fatty acids, tocopherols and phe-
nolic compounds in oils from different locations.
Posters, Olive Oil

OO-020
Effect of Harvest Time on Volatile Compounds in Memecik Olive Oil
1
Cevik S, Ozkan G1, Kiralan M2, Asik H1, Koyluoglu F1, Bayrak A2
1
Suleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, Isparta, TURKEY
2
Abant İzzet Baysal University, Food Engineering Department, Bolu, TURKEY
3
Ankara University, Engineering Faculty, Food Engineering Department, Ankara, TURKEY

Volatile compounds in olive oil were mainly responsible for the desirable aroma of virgin olive oil. These compounds are influenced some factors such as
olive cultivar, harvest time, climatic conditions, processing and storage. The effect of the degree of ripening of the Memecik olive fruit on volatile profiles of
three oil samples was determined in this study. Maturity index (MI) of olive samples were 1.93 (unripe), 4.28 (ripe) and 5.89 (overripe).
Headspace-Solid Phase Micro extraction (HS-SPME) was applied to the analysis of volatile compounds of oils. Nineteen compounds were identified and
quantified by gas chromatography and mass spectrometry (GC/MS). Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hyrocarbons
chemical classes characterized the volatile profile of oils. The main volatile compounds were hexanal and trans-2-hexenal. Trans-2-hexenal was found hig-
her in the oil from ripe olives than the oil from unripe and overripe olives. On the other hand, hexanal concentration found highest concentration in the
oil from overripe olives. 1-penten-3one and 2,4-hexadienal, which was high at the begining of the maturation process (MI: 1.93), showed decrease during
ripening (MI: above 4). 2-ethylfuran content was stable at about 8.0% up to a MI: 4.28, but increased to a maximum of 16% when the MI reached 5.89. In
general, significant differences were observed in volatile profile between the olive oils from the Memecik cultivar during different degree of maturation.
Posters, Olive Oil

OO-021
The Effect of using Salt and Calcium Carbonate on Olive Oil Yield and Quality
Koyluoglu F1, Ozkan G1
1
In this study, it was investigated to effect of using salt and calcium carbonate on olive oil yield and quality. Salt, calcium carbonate and their combination
were used as coadjuvant. Fruit samples (Gemlik olive) were collected at maturity index: 6 from Manavgat-Antalya, Turkey. Primarily, physical properties
such as fruit width (cm), fruit length (cm), and fruit shape index, fruit weight (g), stone width (cm), stone length (cm), stone weight (g) and stone/pulp ratio;
physicochemical properties such as moisture (%) and oil yield (%) were analysed.
Olive oils were extracted from the same olive fruits adding no additives (control) and combination of CaCO3 : NaCl (100:0; 75:25; 50:50; 25:75 and 0:100)
at rate of 1 % in olive paste by Abencor system. In addition, physicochemical properties such as refractive index, total carotenoid (ppm), total chlorophyll
(ppm), specific UV light absorption (K232, K270) and chemical properties such as fatty acids (%), tocopherols (ppm), free acidity, peroxide value were de-
termined. On the basis of our results, salt was more effective than calcium carbonate on olive oil yield. Peroxide values and free acidity were decreased
with using CaCO3 : NaCl . There were no statistically important differences on refractive index, total carotenoid and total chlorophyll among combination of
CaCO3 : NaCl. However, total phenolic content, pheophytine a, specific UV light absorption (K232, K270) values, fatty acids and tocopherols were influenced
by using of CaCO3 : NaCl.
Posters, Olive Oil

OO-022
Influence of Fruit Ripening Degree on the Physico-chemical and Antioxidant Properties of the Turkish Olive Cultivar Memecik
Asik H1, Ozkan G1

1
The ripeness degree is an exactly important factor for different olive varieties since the oil stability and quality parameters change as the olive ripens. For
this reason, the aim of the present study was to investigate the influence of fruit ripening on olive oils extracted from Memecik olives, the second main
olive variety grown in Turkey. Memecik olives were handpicked at three different stages of ripeness and immediately processed in an experimental two
phase batch system. Changes in oil content (%), moisture content (%), free acidity, peroxide value, UV absorption values at 232 and 270 nm, refractive
index, pigment contents, fatty acid composition, tocopherols, phenolic compounds and antioxidant activities (DPPH· and H2O2 radical scavenging tests) of
Memecik variety were investigated and analyzed statistically.
The oil content (%) and free acidity increased during the period of ripening whilst the pigment contents, phenolic compounds and antioxidant activities
decreased. Refractive index showed no changes during the ripeness stages. Although peroxide value, UV absorption values at 232 and 270 nm, moisture
content (%), tocopherols, oleic acid and linoleic acid contents did not demonstrate a significant variation, palmitic acid content decreased and stearic acid
content increased, regularly. The oils showed very good correlation between antioxidant activity and the concentrations of total phenols, tocopherols,
chlorophyll pigments and carotenoids. In the antioxidant activity, a strong decrease was observed directly related with the ripening progress. Results were
evaluated statistically to determine relationship between the ripeness degree and a negative correlation at p < 0.01 was found between the ripeness degree
and pigment contents, phenolic compounds, antioxidant activities (DPPH· and H2O2 radical scavenging tests).
Posters, Olive Oil

OO-023
Volatile Compounds
1 of Olive Oils from Different Locations of Gemlik Olive Cultivar
Kiralan M1 , Ozkan G2, Koyluoglu F2, Asik H2, Bayrak A2
1
Abant İzzet Baysal University, Food Engineering Department, Bolu, TURKEY
2
3
Ankara University, Engineering Faculty, Food Engineering Department, Ankara, TURKEY
Virgin olive oil is produced from the olive fruit and using solely mechanical or physical methods in thermal conditions and is not made from any sort of
chemical treatments. Virgin olive oil is also not refined that they are of a higher quality and retain their natural aroma.
Gemlik olive cultivar’s origin is Akhisar in Manisa (Aegean region) and is widespread cultivated in this region but in recent years production of this cultivar
has raised Marmara and Mediterranean Sea region. Olive samples obtained from Balikesir (Marmara region), Aydin, Manisa (Aegean region) and Antalya,
Hatay (Mediterranean Sea region) which are important locations in olive oil producing. The volatile compounds of Gemlik oils were established by head-
space solid-phase micro extraction (HS-SPME) coupled to gas chromatography/mass spectrometry (GC/MS). Twenty-seven compounds were identified and
characterized, representing 96.40
98.74 of the total GC area and the major volatile in approximately 50% of the oil samples was the aldeyde (E)-2-hexenal. Hexanal is the second most abun-
dant volatile compound and varied between 13.89 and 28.96%. (E)-2-hexenal was higher percentage in oil from Antalya but lower percentage in oil from

Hatay. On the other hand, oil from Hatay had a higher hexanal concentration (approximately 29%), whereas the lowest hexenal value were found in the
oil from Antalya (approximately 14%). (E)-2-hexenal and hexanal content is a very important for freshness of the oils. There were significant differences
between the oils from different locations.
Posters, Olive Oil

OO-024
Changes in Chemical Composition and Olive Oil Quality of Turkish Variety ‘Kilis Yağlık’ with Regard to Origin of Plantation
Derya Arslan, Mehmet Musa Özcan, Gülşah Kanbur
Department of Food Engineering, Faculty of Agriculture, Selcuk University,
Konya, Turkey
‘Kilis yağlık’ is the most common variety cultivated in the South-east region of Turkey and represents around 52% of the growing area. During the last few
years new cultivars have been introduced in South regions being mostly the cultivar “Gemlik” which is widespread in Aegean and Marmara Regions of the
country without evaluating their behaviours in this environment. Unfortunately, it is now understood that this cultivar with good plantation characteri-
stics did not adapt well to the environmental conditions of South Turkey. This has led to an increase in the need of research on traditional autochthonous
cultivars. ‘Kilis yağlık’ shows a high productivity, cold-tolerant, although shows alternate; it has a high yield of fruits. The aim of this work is was to study
changes in virgin olive oil composition of ‘Kilis yağlık’ variety according to origin of plantation. Olives from this variety were collected in four characteristic
and representative olive growing locations in South-east of Turkey (Kilis, Maraş, Ş.Urfa and G.antep). Two consecutive crops from years 2006 and 2007
were considered. The analytical parameters studied were fatty acid composition, total phenolic compounds, chlorophylls and carotenoids contents, free
acidity, peroxide value, colour indexes and individual phenolic compounds. Total tocopherol content was higher (447 mg kg−1) in the oils from Kilis location
than in other location oils. Phenolic compound levels showed that oils of Kilis and K. Maraşhad the highest levels, as well as chlorophyll and carotenoids.
The contents of some of the individual phenolics (tyrosol, hydroxyl tyrosol, oleuropein, 4-hydroxyphenyl acetic acid, 3-4 hydroxy benzoic acid, taxifolin,
verbascoside, vanillic acid, luteolin, apigenin and rutin) were determined with a qualitative and quantitative analysis performed by HPLC-DAD. The contents
of saturated fatty acids were higher for oils from olives grown at the locations having higher levels of rainfall.
Posters, Olive Oil

OO-025
Influence of Genetic Variation, Crop Year and Geographical Location on Fatty Acid Profiles of Turkish Gemlik Extra-virgin Olive Oils
Ozkan G1, Celikkol Akcay U2, Dagdelen A3, San B4, Dolgun O5, Bozdogan Konuskan D6
1
Suleyman Demirel University, Engineering and Architectural Faculty, Food Engineering Department, Isparta, TURKEY 2Suleyman Demirel University, Faculty
of Agriculture, Department of Agricultural Biotechnology, Isparta, TURKEY 3Balıkesir University, Bandırma Vocational School, Bandırma-Balıkesir, TURKEY
4
Suleyman Demirel University, Faculty of Agriculture, Department of Horticulture, Isparta, TURKEY 5Adnan Menderes University, Sultanhisar Vocational High
School, Aydın, TURKEY 6Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering, Antakya, TURKEY
The research was carried out with Gemlik olive cultivar located in five different growing areas of Turkey (The Marmara (Balikesir), Aegean (Aydin ve Manisa),
West Mediterranean (Antalya) and East Mediterranean (Hatay and during the crop years 2009/2010 and 2010/2011. In this study, AFLP marker system was
used as a DNA based marker in the screening of 60 olive individuals collected from these five different olive growing regions of Turkey. Olive samples at
one stage of ripening index (RI: about 5) from 12 olive individuals in each region at 100 and 150 m altitude were handpicked and mechanically extracted at
laboratory conditions by using twophase batch equipment. Fatty acid composition was analyzed with using IUPAC 2.301 and AOCS (Ce 1-62) Methods.
As a result, ‘Gemlik’ was found to be a genetically stable cultivar and AFLP markers identified genetically identical clones of this cultivar in five physically di-
stinct regions. However, the effects of the crop year and geographical location and their interaction were significant and the fatty acid profiles were strongly
influenced by the geographical location and the crop year.
This study was supported by TÜBİTAK (TOVAG-109O099).
Posters, Olive Oil

OO-026
Determination of Polyphenols in Virgin Olive Oil Using a New Microextraction Technique Coupled with High-Performance Liquid Chromatography
(HPLC).
Fatih Alpay VURAN
Abstract not available
Posters, Olive Oil

OO-027
Use of VOCs and TAGs Data for Identification of Varieties of Extra Virgin Olive Oil
C Ruiz-Samblás *1,2, A Tres2, A Koot 2, S M van Ruth2, L Cuadros-Rodríguez1, A González-Casado1
Department of Analytical Chemistry, University of Granada, Granada, Spain1
RIKILT, Wageningen University and Research Centre, Wageningen, The Netherlands 2;
Vegetable oils are products derived from vegetable fruits or seeds by mechanical pressure or extraction with organic solvents. Olive oil is one of the most
valuable edible vegetable oils. To assess olive oil quality, which can depend on the olive fruit variety (cultivar), geographical origin, extraction method etc.;
analytical data have indeed to be processed as a whole, using mathematical and statistical techniques.

In this study the volatile organic compounds (VOCs) and triacylglcerols (TAGs) profiles of extra virgin olive oils, from samples of different varieties of olive
fruit (Arbequina, Cornicabra, Frantoio, Hojiblanca, Picual, etc.), have been analysed by proton transfer reaction-mass spectrometry (PTR-MS) and high
temperature gas chromatography -mass spectrometry detection, HT/GC-(IT)MS respectively.
The obtained data were used separately and they were considered with diverse chemometrics tools, in order to check the ability of the masses and chro-
matographic data to gather the varieties of extra virgin olive oils.
In conclusion, the two analytical techniques used in this study, PTRMS and HT/GC(IT)MS, have shown to be very suitable tools for the authentication of
extra virgin olive oils.
Posters, Olive Oil

OO-028
Olive Fruits for Ultrasonic Humidifying

Mehmet ALGIL Mücahit KIVRAK Özer KULA
Hydrating Olive fruit is as important as other vegetables and fruits. Olive is harvested in autumn; when the temperature of high humidity is low. As the wai-
ting time in the water increase, vaporizing into the air dried olives is too. While the peak point losing humidity cracks will occur on it. Ultrasonic humidifier
is suitable for factories whose enclosed areas. Ultrasonic humidifier is important for the conservation of fruit morphology. In this study the advantages of
this system are also reviewed.
Posters, Olive Oil

OO-029
Influence of Harvest Year, Cultivar and Geographical Origin on Greek Extra Virgin Olive Oils Composition: A Study by NMR Spectroscopy and Biometric
Analysis
Photis Daisa, Alexia Agiomyrgianakia, Panos V. Petrakisb
a
NMR Laboratory, Department of Chemistry, University of Crete, 710 03 Heraklion, Crete, Greece.
b
National Agricultural Research Foundation, Institute of Mediterranean Forest Research, Laboratory of Entomology, Ilissia, 115 28 Athens, Greece.
Two hundred twenty one extra virgin olive oils (EVOO) were extracted from four olive mono-cultivars (KORONEIKI, TSOUNATI, ADRAMITINI, and THROUBO
LIA) originated from four divisions of Greece (PELOPONNESUS, CRETE, ZAKYNTHOS, and LESVOS) and collected in five harvesting periods (2002-2006 and
2007-2008). All samples were chemically analyzed by means of 1H and 31P NMR spectroscopy and characterized according to their content in fatty acids,
phenolic compounds, diacylglycerols, total free sterols, free acidity, and iodine number. The influence of cultivars on the compositional data of EVOO
samples according to harvest year and geographical origin was examined by means of the forward stepwise Canonical Discriminant Analysis (CDA) and
Classification Binary Trees (CBT). The CDA, when the a priori grouping was in accordance with harvest, was high (94%), whereas the classification in terms
of groups formed by inclusions of geographical origin was reduced to 85%. Inclusion of both the harvesting year and geographical origin in the CDA analysis
resulted in a high classification (90%) for the EVOO samples grouped into the four cultivars. The variables that most satisfactorily classified the Greek olive
oils were the phenolics p-coumaric acid, pinoresinol, 1-acetoxypinoresinol, syringaresinol, luteolin, apigenin, and the hydrolysis products of oleuropein
expressed collectively by the concentration of total hydroxytyrosol. Amongst the fatty acids, linoleic acid was the predictor with the highest discriminatory
power. Finally, the phylogenetic significance of the olive oil compounds as determined by NMR was investigated by estimating their support to monophyly
of cultivars.
Posters, Olive Oil

OO-030
Effect of Extraction Systems on Virgin Olive Oil Quality

Dilşat Bozdoğan Konuşkan1, Abidin TATLI2
1
Mustafa Kemal University, Department of Food Engineering, Hatay, Turkey
2
Plant Protection Research Institute, Adana, Turkey
In this study, it was investigated the effects of three different mechanical extraction systems on quality of virgin olive oil obtained Gemlik variety growing
Hatay region in Turkey. The free acidity (% oleic), peroxide value (meq/kg), pigments (total chlorophylls and total carotenoids, mg/kg oil) and phenolic
compounds (mg/kg) were determined in virgin olive oils extracted by traditional, pressure and two-phase centrifugation systems. The free aciditiy and per-
oxide values are ranged 0.92-1.96 % and 9.36-13.51 meq/kg, respectively. The lower free acidity and peroxide values were found in olive oils sourced from
two-phase centrifugation system. Total chlorophylls and total carotenoids (mg/kg) are ranged 8.12-11.43 and 14.07-16.28 mg/kg, respectively. While olive
oils from pressure had the highest chlorophylls, samples taken from traditional system had the lowest values. On the contrary, the highest total carotenoids
were found in two-phase system. Total phenolic compounds was range 53.42-101.85 mg/kg oil and it was higher in olive oils from two-phase centrifuga-
tion system. The differences were observed amoung extraction systems for the free acidity, peroxide index. Pigments may be explained by traditioanal and
pressure systems having higher amount of water, temperature and time than centrifugation systems. The decreases in phenol content may be explained
by their water-solubility. High water ratios are used in the traditional and pressure systems, and therefore larger amounts of phenols are removed with
water wastes.
Posters, Olive Oil

OO-031

The Role of Volatile Compounds on Virgin Olive Oil Aroma

Dilşat Bozdoğan Konuşkan1, Abidin TATLI2
1
Mustafa Kemal University, Department of Food Engineering, Hatay, Turkey
2
Plant Protection Research Institute, Adana, Turkey
Virgin olive oil has a unique and delicate flavour because, in contrast to other edible vegetable oils, it is consumed in its crude state without any refining
process. The absence of refining process helps preserve the sensory characteristics and the nutritional properties that distinguish virgin olive oil from other
edible oils. The flavour and aroma of virgin olive oil are attributed to a number of volatile compounds that are present at extremely low concentrations. This
compounds are consist of aldehydes, esters, alcohols, hydrocarbons, ketones, furans, and probably, other as yet unidentified volatile compounds. Volatile
compounds derived from degradation of polyunsaturated fatty acids a chain of enzymatic reactions known as the lipoxygenase pathway taking place during
the oil extraction process. The formation and presence of volatile compounds in olive oil depends on the many factors such as the cultivar of the olives,
climate, soil quality, degree of ripeness of the fruit, and oil extraction process. The major volatile compounds reported in virgin olive oils are the C6 and C5
volatile compounds. C6 aldehydes, C6 alcohols and their corresponding esters, C5 carbonyl compounds, C5 alcohols and pentene dimmers contribute to the
virgin olive oil aroma. Furthermore C6 compounds mainly contribute to green odour notes of virgin olive oil. Hexanal, trans- 2-hexenal, trans-2-hexenol,
hexan-1-ol and 3-methylbutan-1-ol are found in most virgin olive oils. Evaluation of the sensory quality of virgin olive oils involves perception of both favour-
able and unfavourable sensory attributes. Positive attributes are includes of fruity, bitter and pungent perceptions, and negative attributes are fusty, musty-
humid, muddy sediment, winey-vinegary perceptions. In this review, the importance and formation of volatile compounds, the effects of this compounds
on aroma of virgin olive oil will be investigated.
Posters, Olive Oil

OO-032
Improvement the Oxidative stability of Some High-linoleic Edible Oils by Blending with Virgin Olive Oil
Adel G. Abdel-Razek, M. Hassan El-Mallah, Safinaz M. El-Shami and Minar Mahmoud M. Hassanien
National Research Centre, Fats and Oils Dept. 33 Tahrir St., Dokki, Cairo, Egypt
Virgin olive oils are known to be more resistant to oxidation than other edible oils because of their content of natural antioxidants and lower unsatura-
tion levels. Improvement of oxidative stability of some high linoleic edible oils, having limited antioxidation potency, by blending with high antioxidation
potential oil was the aim of this study to meet technological and nutritional needs for different requirements. Blends (10, 20 and 40 v/v) of virgin olive oil
with sunflower and soybean oils were prepared and evaluated by determining the changes in physcochemical properties such as refractive index, color
index, peroxide value, free fatty acid %, iodine value, oxidative stability, and fatty acid composition. In addition, total phenolic content as well as their an-
tioxidation efficiency, measured on DPPH scavenging activity of individual oils and their blends were evaluated. Also, Cox value and the protective factor
were calculated to express susceptibility to oxidation of the investigated oils and their blends. It was concluded that the refined, breached and deodorized
sunflower and soybean oils blended with cold press olive oil at a level of 10, 20 and 40 %, show better quality parameters of blends for multipurpose use.
Moreover, improvement in the oxidative stability as well as modification in fatty acid composition of oil blends, to maintain nutritive and wholesomeness
of blends were found.
Keywords: Blending, phenolic content, oxidative stability, cold-press olive oil, natural antioxidants.
Posters, Olive Oil

OO-033
Determination of Antioxidant Capacity in Virgin Olive Oil by DPPH Assay and Fluorescent Probe (DBO)
M. Becerra1, R. Beltran1, D.L. García-González2, A. Sayago1
1
University of Huelva, Huelva, Spain
2
Instituto de la Grasa, CSIC, Sevilla, Spain.
Virgin olive oil (VOO) is the main edible oil of Mediterranean diet and provides beneficial effects for human health because its antioxidant capacity (due to
its polyphenol content, tocopherols, carotenoids among other constituents), and its excellent organoleptic and nutritional qualities.
Two different assays were applied to determine the antioxidant capacity (activity/reactivity) of various antioxidants compounds: the use of free radical
2,2-Diphenyl-1-picrylhydrazyl (DPPH·) and the use of singlet-excited 2,3-diazabicyclo[2.2.2]oct-2-ene (DBO).
Sixteen phenols compounds were reacted with DPPH·, and showing to follow four possible reaction kinetic types.
The fluorescence quenching of singlet-excited 2,3-diazabicyclo[2.2.2]oct-2-ene (DBO), a fluorescence probe for antioxidants, has been investigated in
methanol 24% solvent. Quenching rate constants (Kq) are in the range 108-1010 M-1s-1. The reactivity of singlet-excited DBO exposes steric, polar and stereo-
electronic effects on the hydrogen atom abstraction process in the absence of complications because of competitive exciplex formation.
These methods were used for determine the antioxidant activity/reactivity of pure phenols. Afterwards, they were applied to the phenol extracts of two
varieties of extra virgin olive oil, Picual and Arbequina, obtaining results consistent with their phenol profiles.
Posters, Olive Oil

OO-034
Increased Expression of Transcription Factor Nrf2 and its Target Genes with a Diet Rich in Olive Oil Phenolics in the Heart Tissue of Ageing Model
Senescence Accelerated Mouse Prone 8 (SAMP8) Mice
Banu Bayram 1,2, Jan Frank3, Beraat Ozcelik1, Gerald Rimbach2
1
2
Christian Albrechts University of Kiel, Institute of Human Nutrition and Food Science, Kiel, Germany
3
University of Hohenheim, Institute of Biological Chemistry and Human Nutrition, Stuttgart, Germany
A Mediterranean diet, rich in olive oil, has been attributed to various health benefits in humans. It is unclear whether the fatty acid composition of olive
oil per se or its phenolics may mediate potential health benefits. Olive oil phenolics, such as tyrosol, hydroxytyrosol, and oleuropein have diverse actions

including antioxidant and gene regulatory properties. Ageing seems to be associated with changes in the oxidant/antioxidant equilibrium, impaired Nrf2
signalling and phase 2 response. The transcription factor Nrf2 is a important molecular switch which orchestrates gene expression of antioxidant and phase
2 enzymes, centrally involved in the ageing process. Little is known about the role of olive oil phenolics on Nrf2 dependent gene expression in vivo.
In this study Senescence Accelerated Mouse Prone 8 (SAMP8) mice fed semisynthetic diets with 10% olive oil containing either high (HP) or low amounts of
olive oil phenolics (LP) for 4.5 months. mRNA levels of Nrf2 and its target genes glutathione-S-transferease (GST), γ-glutamyl-cysteinyl-synthetase (γ-GCS),
NADPH quionone oxidoreductase (NOQ-1) and paraoxonase-2 (PON-2) were determined in the heart of our mice. Feeding the mice with HP diet resulted in
increased mRNA expression levels of Nrf2 as well as its target genes GST, γ-GCS, NOQ-1 and PON-2 in heart tissue of the HP in comparison to the LP group.
Overall present data indicate that feeding a diet, rich in olive oil phenolics, may improve Nrf2 dependent gene expressions in the heart.
Keywords: olive oil, heart, phenolics, Nrf2
Posters, Olive Oil

OO-035
High-resolution Mass Spectrometry and Accurate Mass Measurements for Enhanced Characterization of Virgin Olive Oil Polyphenols
Stefania Vichi, Núria Cortés-Francisco, Josep Caixach
Mass Spectrometry Laboratory, IDAEA-CSIC. Jordi Girona, 18-26 08034 Barcelona, Spain.
Tel: 93 400 61 00. Fax: 93 400 61 73.
Virgin olive oil (VOO) phenolic extract is a very complex matrix containing numerous species pertaining to different chemical families. The advances of
analytical techniques, and in particular the introduction of LC-MS and LC-MS/MS have allowed the identification of secoiridoids as major compounds, phe-
nolic acids and alcohols, lignans and flavonoids, but structural elucidation of several compounds is still lacking. Due to its complexity, the analysis of VOO
phenolic extract represents an analytical challenge.
Up to the moment, different mass analyzers (TOF, QqQ, IT) have been used for VOO phenolics, and the recent advances in MS instrumentation can further
contribute to progress in their characterization. In particular, Orbitrap mass analyzers allows working at high-resolution and high mass accuracy. The ac-
curate mass and the isotopic pattern permit unequivocal identification, so elemental composition of analytes can be obtained with high specificity and
sensitivity. Moreover, Orbitrap-Exactive includes a High energy Collision Dissociation (HCD) cell that extends its capabilities for fragment elucidation. As
product ions are in turn analyzed with high-resolution and accurate mass measurements, their elemental composition can also be obtained. This represents
a powerful tool for structural elucidation of phenolic compounds present in VOO.
In the present study a method for VOO analysis has been developed using high efficiency Fused-Core column RPHPLC coupled to Orbitrap-Exactive MS.
The Orbitrap mass analyzer has been working alternating full scan mode and all ions fragmentation mode at a resolving power of 50,000 (m/z 200, FWHM),
providing elemental composition and structural information in a single injection. Crucial information of the structure of isomeric compounds has been obtai-
ned by applying different HCD energies. Different stability of each phenolic compound has been observed, providing novel structural information. The analy-
ses have been carried out in negative and positive ionization modes. Both of them have given useful information for the characterization of phenolics.
Posters, Olive Oil

OO-036
Identification of Different Turkish Olive Oil Varieties by Fatty Acids

Gülbin Bozkurt*, Manolya Karabulut*, M.Kemal Unal**
* Izmir Province Control Laboratory, Izmir, Turkey
** Ege University Department of Food Engineering, Izmir, Turkey
Protected Designation of Origin (PDO) is important for the authenticity and the quality of olive oils. PDO involves the characterization of oils upon it’s variety
and geographical origin. Therefore, analytical methods need to be established to determine the main chemical compositions of olive oils. The purpose of
this study was to determine the cultivar differences of main olive varieties by fatty acids, which were grown in different regions. For this reason, five diffe-
rent olive oil varieties were analysed and main fatty acids were determined by chemometrics. By the analysis carried out in the scope of this study, it was
observed that fatty acids were determinative for the identification of olive oil varieties.
Keywords: Fatty acids, PDO, olive oil, variety
Posters, Olive Oil

OO-037
DNA Based Methods as Powerful Techniques for the Authentication of Olive Oil
Banu Bayram, Beraat Ozcelik
In recent years food authenticity, including adulteration, mislabeling, characterization and misleading origin, has gained interest in food products, such as
olive oil, which are extremely valuable and expensive. Olive oil is an important part of the Mediterranean diet. Due to its taste, nutritional benefits and
health effects, olive oil is one of the most valuable products of the food industry. The certificated products, PDO (Protected Designation of Origin) and PGI
(Protected Geographical Indication), are recognized by the European Union (EU) referring to the quality of the olive oils. EU has also introduced regulations
for olive oil regarding its classification, commercialization, labeling, protection of geographical origin and quality in order to protect producers and consu-
mers from fraudulent activities.
The authentication of olive oil has been carried out by analyzing its components, such as volatile compounds, fatty acids, phenolic compounds with instru-
mental techniques. However these components are insufficient to authenticate olive oil, as their content is affected by the environmental, agronomic, cul-
tivation conditions and technological factors. Therefore the development of more precise methods is needed. Recently, DNA-based markers, which are less
influenced by environmental and processing conditions, have been successfully applied to identify olive cultivars and they are increasingly being applied
for the authentication of olive oil. These biomarkers include randomly amplified polymorphic DNAs (RAPDs), amplified fragment length polymorphisms

(AFLPs), microsatellites (SSRs), single-nucleotide polymorphisms (SNPs), sequence characterized amplified regions (SCARs) and chloroplast DNA. These
techniques have a great potential due to its fastness, simplicity, sensibility and specificity as compared to classical analytical methods. However usefulness
of these techniques depends on the factors such as, DNA isolation, quality and quantity of the isolated DNA, olive oil production technology. In this study
the advantages and drawbacks of the DNA based methods in the authentication of olive oil will be discussed.
Posters, Olive Oil

OO-038
Functional Polymeric Packaging for Extra Virgin Olive Oil

Savarese M.1,2, De Marco E.1, D’Antuoni I.1, Ambrosone A.2, Galdi M.R.3, Falco S.1, Sacchi R.4
1
CRIOL-Centro Ricerche per l’Industria Olearia, Industria Olearia Biagio Mataluni
Montesarchio (BN), Italy ; e-mail: [email protected]
2
Fabio Mataluni & C. s.r.l. Montesarchio (BN), Italy
3
Department of Industrial Engineering, University of Salerno, Fisciano (SA), Italy
4
Department of Food Science, University of Naples Federico II, Portici, Italy
The extra virgin olive oil (EVOO) is unique among vegetable oils because of its chemical composition that give it high sensorial quality and nutritional value.
It is therefore of great interest for companies involved in the edible oil sector to preserve the products quality by avoiding or limiting their properties loss
during industrial processes and storage.
At this regard, the choice of a high barrier packaging is very important. Indeed, edible oils are very sensitive to photo-oxidative phenomena; thus the con-
tact of the oil with light and oxygen has to be minimized. These factors promote the loss of its quality. In recent years, polyethylene terephthalate (PET)
became the preferred polymeric material for food packaging applications, thanks to its physical properties such as transparency, lightness, rigidity and
stability, and good barrier effect against gases (carbon dioxide, oxygen and aromas). Moreover. the PET bottles are completely recyclable. In particular,
for edible oil packaging, PET is mostly used for seeds oils. In recent years its use for extra virgin olive oil has increased for marketing the product outside
Mediterranean countries.
The present work shows some of the experimental results of a more complex study aimed to the optimization of the PET packaging for extra virgin olive oil.
Several solutions based of the addition of oxygen scavengers and UV-Vis absorbers in order to improve the bottles’ functional properties, were evaluated.
The effectiveness of the different active packaging solutions in preserving the quality of EVOO during the time and their influence on shelf life of the oils
were assessed by analyzing over time the main quality characteristics and other parameters more sensitive to oxidation. Therefore, this work allowed to
define a complete evaluation of the changes occurring in bottled oils during storage.
Posters, Olive Oil

OO-039
Recovery of High Value Bio-products from Olive Mill Wastewater

De Marco E.1, Savarese M.1, Falco S.1, Sacchi R.2
1
CRIOL-Centro Ricerche per l’Industria Olearia, Industria Olearia Biagio Mataluni, Montesarchio (BN), Italy; e-mail: [email protected]
2
Department of Food Science, University of Naples Federico II, Portici, Italy
The treatment and disposal of olive mill wastewater (OMWW) are critical problems, especially in the Mediterranean area, where olive cultivation is wide-
spread and a large volume of the effluent is produced and concentrated within a period of only few months (from November to February).
Olive mill wastewater is composed of the olive fruit vegetation water, the water used for washing and treatment and a portion of the olive pulp and residual
oil. The polluting load of olive mill wastewater is due to its high chemical oxygen demand (COD), ranging from 45 to 220 g l-1, its high biochemical oxygen
demand (BOD5), ranging from 35 to 100 g l-1, its low pH (4-5), its high concentration in recalcitrant compounds such as lignins, tannins, long-chain fatty
acids and phenolic compounds. These latter, which are very abundant in olive mill wastewater (3-10 g l-1), are the main responsible for its phytotoxicity and
difficult biological degradation.
The work shows the main results obtained with a pilot plant for the treatment of OMWW which was implemented within the project RE-WASTE (Recovery,
recycling, resource. Valorisation of olive mill effluents by recovering high value added bio-products), co-funded by the EU Commission within the LIFE+
program.
The plant consists in 4 different sections: a) pre-treatment, b) tangential filtration on membrane, c) adsorption on a resin and d) anaerobic digestion.
The process is able to produce from olive mill wastewater:
• purified water to reuse in various industrial processes (e.g. washing water). It amounts approximately to the 65% of OMWW loaded on the plant;
• an extract concentrated in phenolics with antioxidant activity. Its possible uses in cosmetic, pharmaceutical or food sectors are being evaluated within
the project;
• an organic component very poor in polyphenols, which is used for anaerobic digestion to produce biogas.
Posters, Oil Seeds, Plant Breeding, Plant Lipids

OSP-001
Mowrah Butter: Nature‘s Novel Fat

Ramadan, M. F.*1
1
Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
Madhuca longifolia Syn. M. indica (Sapotaceae) is an important economic tree growing throughout the subtropical region of the Indo-Pak subcontinent.
Information concerning the exact composition of mahua butter (known also as mowrah butter) from fruit-seeds of buttercup or mahua tree (Madhuca
longifolia) is scare. In the present contribution lipid composition and characteristics of mahua butter from the Indian buttercup tree were determined.
Chromatographic techniques were performed to analyze lipid classes, fatty acids and fat-soluble bioactives of mahua fat. n-hexane extract of finely ground

buttercup fruit-seed meal was found to be about 58%. This observation confirmed the fact that the buttercup fruit-seeds is a rich source of fat. The extrac-
ted fat was yellow in color and solid at room temperature. The amounts of neutral lipids in the crude mahua fat was the highest (ca. 95.4% of total lipids),
followed by glycolipids and phospholipids, respectively. Oleic, stearic, palmitic and linoleic were the major fatty acids in mahua fat and its’ lipid classes. The
ratio of unsaturates to saturates was higher in the neutral lipid subclasses than in the polar lipid fractions. Mahua butter being characterized by a relatively
high amount of phytosterols, wherein the sterol markers were D5-avenasterol and b-sitosterol. g-Tocopherol was the major tocopherol isomer whiles the
rest being b and a isomers. When mahua butter and extra virgin olive oil were compared upon their radical scavenging activity toward the stable 1,1-diphe-
nyl-2-picrylhydrazyl (DPPH) radical mahua butter exhibited stronger RSA. In consideration of potential utilization, detailed knowledge on the composition of
mahua butter is of major importance. The diversity of applications to which mahua butter can be put gives this substance great industrial importance.
Literature:
1- Ramadan MF, Sharanabasappa G, Parmjyothi S, Seshagiri M, Mörsel JT (2006) European Food Research and Technology 222: 710–718.
2- Ramadan MF, Mörsel JT (2006) INFORM 17: 124-126.

OSP-002
Incorporating Rye and Wheat Residue in to the Soil as a Sustainable Strategy for Weed Management in Soybean
Majid AghaAlikhani, Bita Adlvandi
Agronomy Department, Tarbiat Modares University, Tehran, Iran
In order to evaluate the allelopathyic effect of rye (Secale cereal L.) and wheat (Triticum astivum L.) on weed biomass and soy bean yield, a field experiment
was conducted at research field of Tarbiat Modares University on 2009-10 growing season, Tehran, Iran. In this research different amount of wheat and
rye residues (low, medium and high) with a control treatment (no residue and no weed control) investigated in a randomized complete blocks design with
3 replications. Wheat and rye were sown according to conventional practices on autumn 2009 and were incorporated to the soil in different densities at
harvest time. Soybean seeds were sown one month after incorporating the residue into the soil. Common purslane (Portulaca olerace L.) and redroot pig-
weed (Amaranthus retroflexus L.) were the main weed species in the field. Results showed that rye residue reduced purslane biomass, but the influence of
wheat residue on the total wet and dry weight of redroot pigweed was clearer. In comparison with soybean grain yield in non-treated plots (951.6 kg/ha),
high amount of residues (2 ton/ha) increased this attribute as much as 50 percent. According to positive effects of allelopathic properties of rye and wheat
residue on suppressing weed biomass and no soybean yield loss, these cereal crops could be recommended as a pioneer crop in rotation with soybean.
So incorporating the high amounts of wheat or rye residue into the soil has also been suggested as a non chemical strategy for weed control in summer oil
seed crop (Soybean).
Key words: Crop rotation, oil seed crop, allelopathy, weed management, plant residues

OSP-003
New Sunflower Oils with High Content of Phytosterols

Marta R. Aguirrea, M.V. Ruiz-Méndeza, L. Velascob and M.C. Dobarganesa
a
Instituto de la Grasa (CSIC), Seville;Spain; bInstituto de Agricultura Sostenible (CSIC), Córdoba, Spain.
The phytosterols play essential functions in plant cells such as regulation of fluidity and permeability of cell membranes. Ingestion of phytosterols pre-
vents intestinal absorption of cholesterol in humans, resulting in a lowering of serum cholesterol. These findings stimulated the interest in the use of
phytosterols for enrichment of food products and also breeding research for increasing phytosterol content in oils.
In this study, the phytosterols present in sunflower seeds from a plant breeding program were quantified in the extracted oils. Total phytosterols in seeds
were determined as free sterols after acid hydrolysis. Sunflower seeds with high content of phytosterols were extracted with hexane and the residual oil
was then extracted with a mixture of chloroform-methanol. The evaluation of the sterol compounds was performed by high temperature GC directly in
the sylanized unsaponifiable matter using cholestanol as internal standard. Total sterols in the oils were quantified in two groups: free sterols and sterolg-
lucosides.
Total oil content in the selected samples ranged from 22 to 45%, being the seeds with less oil content those presenting the highest content of phytosterols,
about 8500 mg/kg. As expected, the content of steryl glycosides in the oils extracted with hexane was low (280 to 117 mg/kg). However, the residual oil
extracted with the polar solvent mixture was less than 7%, with an average of 1.6% of steryl glycosides.

OSP-004
Antioxidant Properties of Vegetable Virgin Oil Residual Cakes and their Potential Applications
Fregapane, G.1, Navas-Hernández P.B.2, Salvador, M.D.1
1
University of Castilla-la Mancha, Ciudad Real, Spain
2
Universidad Central de Venezuela, Maracay, Venezuela.
Industrial by-products of vegetable origin are being studied for their possible uses as sources of functional compounds, especially those with interesting
antioxidant properties.
The aim of this study was to evaluate the content in bioactive compounds, such as phenolics and flavonoids, as well as the antioxidant capacity of vegetable
virgin oil residual cakes. The latter was measured by means of DPPH and phosphomolybdenum tests and by the addition of cake extracts to purified oils
(corn, sunflower and soya) in both accelerated and normal storage conditions assays (50 and 25ºC). Furthermore, their application to stabilize refined fats
and oils is discussed.
The antioxidant capacity of residual cake extracts obtained from sunflower and grapeseed vegetable virgin oils resulted higher than the other sources
studied and was compared with that of α-tocopherol and hydroxytyrosol in their ability to stabilize refined vegetable edible oils. The antioxidant effect of

these extracts turned out to be very similar to that showed by α-tocopherol both in corn and sunflower oils, increasing the induction period of the oxidation
reaction and therefore the potential shelf-life of the commercial products.
On the basis of the results obtained, it is feasible to suggest the use of the vegetable residual cake extracts studied as a source of antioxidant and bioactive
substances and as stabilizer in the edible oil industry.
Keywords: antioxidant capacity, virgin vegetable oil, residual cake, phenolics.

OSP-005
Production of Sophorolipids by High Cell Density Fermentation
Renjun Gao1, 2 *, Zheng Guo1, Mia Falkeborg1, Xuebing Xu1
1
Department of Molecular Biology, Aarhus University, DK-8000 Aarhus, Denmark
2
Key Laboratory for Molecular Enzymology and Engineering, the Ministry of Education, Jilin University, Changchun, China
Biosurfactants are natural products produced by micro-organisms. Biosurfactants offer several advantages over chemical surfactants, such as lower toxicity,
biodegradability, eco-friendly and resistance to temperature and pH variations. Sophorolipids are surfactants synthesized by a number of yeast species in-
cluding Candida bombicola, which consist of the dimeric sugar sophorose linked to a long chain hydroxy fatty acid. Sophorolipids exhibit good surface active
properties as well as emulsifying-, antimicrobial-, and other beneficial properties; and they can potentially be utilized in the petroleum-, bioremediation-,
cleaning-, food-, pharmaceutical-, and cosmetic industries. To achieve high time-space efficiency, this work investigated high cell density fermentation with
Candida bombicola strain at scalable level (in a 20 litre fermentator). The glycidic substrate was glucose and the lipidic substrate was rapeseed oil. With
the optimized conditions, remarkably high volumetric productivity (350g crude sophorolipids per liter medium per day) has been achieved, which is much
higher than previous reports, indicating the potential for industrial application.
* Renjun Gao: [email protected]

OSP-006
Evaluation of Physicochemical Properties and Fatty Acid Composition of Milk Thistle Seed Oil
Kazem Alirezalu1, Javad Hesari1, Sodeif Azadmard Damirchi1, Seyed Hadi Peighambardoust1 and Abolfazl Alirezalu2
1
Department of Food Science and Technology, Collage of Agriculture, University of Tabriz, Tabriz, Iran
2
Department of Horticulture, Collage of Agriculture, Tarbiat Modares University, Tehran, Iran
Abstract
Milk thistle plant (Silybum marianum), is one of the medicinal plants which possess important nutritional and medicinal applications. It is shown that the oil
extracted from leaves and seeds of this plant can retard liver diseases; and promote antioxidant and anti cancer effects. In this research, physicochemical
properties and fatty acid composition of extracted oil from milk thistle seeds were studied. The total oil content of the seeds was 28.9%. Physicochemical
properties were as follow: refractive index 1.452, chlorophyll content 0.55 mg pheophytin/kg oil, acid value 0.25 mg NaOH/g Oil, peroxide value 0.7 meq
O2/kg Oil, saponification value 181 mg KOH/g Oil and iodine value 105 g I2/100 g Oil. Fatty acid composition of milk thistle oil was also analysed by gas
chromatography. Among determined fatty acids, linoleic acid (39%) and oleic acid (36.7%) was the highest, followed by palmitic acid (10.1%), stearic acid
(6.8%), linolenic acid (3.6%), arachidic acid (2.9%) and behenic acid (0.57%). Based on the results obtained, Milk thistle seed oil was rich in oil and essential
fatty acid and this is important from nutritional and medicinal points of view, therefore cultivation of this oilseed for production of edible oil can be studied
for consumption.
Keywords: Milk thistle seed oil, Fatty acid, Medicinal plants

OSP-007
Isolation and Characterisation of Rapeseed Protein for Use in Aquaculture Feeds

Halime Adem, Hanno Slawski, Carsten Schulz, Gesellschaft für Marine Aquakultur mbH, Büsum, Germany
Ralf Peter Tressel, Frank Pudel, Pilot Pflanzenöltechnologie Magdeburg e. V., Magdeburg, Germany
The by-products of rapeseed oil production, cake or meal, have relatively high protein content, which is distinguished by a well-balanced amino-acid com-
position and a high biological value. The rapeseed proteins can be used as an alternative protein source to replace expensive proteins and also proteins in
short supply such as fishmeal, which is the protein source traditionally used in aquaculture diets. Today the main problem of the aquaculture sector is the
supply of sufficient fish fodder of high quality and low cost. In this respect due to low cost and market availability rapeseed protein as a replacement for
fishmeal is seen as a very suitable substitute.
The present study discusses ways to develop suitable extraction procedures for the production of rapeseed protein fractions. The extraction conditions of
both main storage protein components cruciferin (12 S globulin) and napin (2 S albumin) were observed. Small pilot scale experiments were performed to
produce different rapeseed protein substrates: concentrates (> 60 % protein) and isolates (> 90 % protein) as well as globulin and albumin rich fractions.
The nutritional quality of rapeseed protein products as fishmeal alternative in fish feeds largely depends on their content of antinutritional factors such as
glucosinolates, sinapic acid, phytic acid and indigestible carbohydrates. Therefore by variation of the processing parameters the contents of antinutritive
substances and the process efficiency were adjusted. The produced rapeseed protein fractions were delivered for study of the suitability of these oilseed
proteins as substitute for fishmeal. The rapeseed protein products were evaluated as protein sources in diets for rainbow trout (Oncorhinchus mykiss),
turbot (Psetta maxima), common carp (Cyprinus carpio L.) and wels catfish (Silurus glanis L.).

OSP-008

Fatty Acid Composition and Physicochemical Properties of Some Citrus Seed Oils Obtained From Some Locations in Turkey
Özlem İnan, Mehmet Musa Özcan
Selcuk University, Konya, Turkey
Fruit processing results in high waste amounts such as peels and seeds. In the last years, it became a big problem to dispose these wastes so there is a
growing interest in using them as by-products for food additives and supplements and also in finding phytochemical materials as an alternative to synthet-
ics. Citrus seeds are the major waste materials with peels. They amount to 0.1-5 % of the fruit mass depending on the variety and the oil contents of citrus
seeds are approximately 25-40 %. In this study, some varieties of Citrus reticulata (Clementine, Robinson, Fremont, Nova) and Citrus sinensis (Blood orange,
Kozan domestic, Pine apple) were obtained from 3 locations (Mersin, Hatay, Adana) in Turkey and extracted seed oils of the fruits were analyzed for crude
oil, fatty acids composition, color and viscosity. The results indicated that the seed oils of these fruits showed similar feature with the edible oils obtained
from some crops and plants.

OSP-009
Antioxidant and Antimicrobial Activity of Extracts Obtained from Camelina sativa Seeds
Helena Abramovič, Tina Kutin, Nataša Poklar Ulrih, Tomaž Polak, Sonja Smole Možina,
Petra Terpinc Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia
Camelina sativa is an oilseed plant and belongs to the Cruciferae family. Very few data about the presence of phenolic compounds in camelina seeds are
available. The recent search for sources of natural compounds with antimicrobial or antioxidant activity that potentially contribute a protective effect and
thus improve food stability has led to a renewed interest in this plant. Extracts obtained from camelina seeds using 80 % methanol were analysed accor-
ding to their phenolic profile, antimicrobial and antioxidant activities. An LC-MS method was used for identification of the major phenolic compounds. For
that purpose, selected identification standards were also prepared by applying a new method. By coupling the results of different assays for evaluating
antioxidant properties, we found that the methanolic extract of camelina seeds possessed good antioxidant activities. Camelina extract showed a reducing
power comparable to that of L-ascorbic acid, a commonly used reducing agent. The 2,2diphenyl-1-picrylhydrazyl (DPPH) test suggested that camelina
extract at a concentration 0.015 mg/ml successfully scavenged 71 % of DPPH radical, and was more effective than the antioxidant food additive butylated
hydroxytoluene (BHT). Camelina extract at a concentration of 0.15 mg/ml exhibited 80 % chelating activity, but was less effective than the well known
chelating agent ethylenediaminetetraacetic acid (EDTA). The β-carotene bleaching method performed in a linoleic acid / water emulsion demonstrated
that camelina extract is effective as an alkylperoxyl radical scavenger in a heterogeneous colloidal system. The antimicrobial activity of camelina extract was
investigated against Bacillus cereus and Staphylococcus aureus. We used the agar dilution method and studied the kinetics of antibacterial activity after
adding an ethanolic solution of extract to liquid media. The minimal inhibitory concentration (MIC) values determined by the dilution method for Bacillus
and Staphylococcus were 0.63 mg/ml and 1.25 mg/ml, respectively. Using time-kill analysis we determined the kinetics of the antibacterial activity of the
extract using MIC concentrations, and found that the MIC from the dilution test was inhibitory for Bacillus.

OSP-010
Tocopherol and Fatty Acid Contents of Some Crude Soybean Oils Used by Mixed Feed Factories in Turkey
Gülşah Kanbur*, Veysel Ayhan**
*Selcuk University, Konya, Turkey
**Süleyman Demirel University, Isparta, Turkey
In this research fatty acid and tocopherol contents of crude soybean oils, used as a feed raw material by mixed feed producers in Konya province, Turkey,
were evaluated. Fatty acid contents were analyesed by Gas Cromotografy and tocopherol contents were analyesed by HPLC. Soybean oil samples were
obtained from six feed factories in March, May and July.
The tocopherols determined in soybean oil samples were found as α-tocopherol (93,625-408,211 mg/kg), β-tocopherol (9,932-472,960 mg/kg), γ-tocopherol
(1,142-71,603 mg/kg) and δ-tocopherol (0,329-9,122 mg/kg). The determined fatty acids in soybean oils were palmitic, oleic, linoleic, linolenic and stearic
acids. The unsaturated fatty acids were ranged from 82,352% to 88,095%. The saturated fatty acids were ranged between 12,945% - 18,688%. The results
of the fatty acid of the samples were similar with the results of the previous studies on soybean oils. The tocopherol contents of the soybean oils were not
found in agreement with the literature findings and the results were varied in a wide range.
The quality control of the soybean oils in terms of tocopherol content may be offered to the producers.

OSP-011
Total Antioxidant Activity and Fatty Acids Composition of Lipids Fractions from Brazilian Native Fruits: Bacuri and Pequi
Renata Gomes de Brito Mariano, Barbara Amorim Silva, Sonia Couri, Suely Pereira Freitas, Federal University of Rio de Janeiro, Embrapa Food Technology
Rio de Janeiro, Brazil
Data on antioxidant activity of Brazilian native fruits rich in oil have been rarely reported. The determination of its antioxidant capacity can be relevant for
their future use as high quality raw material to food and cosmetics applications to provide nutrition and health benefits. Furthermore, the natural anti-
oxidants increase the oxidative stability of the polyunsaturated fatty acids of these oils. The total antioxidant capacity as well as the fatty acids composition
of the lipids fractions from bacuri seed and pequi pulp and nut were investigated. The bacuri belongs to the Palmae family, being the species Scheelea
phalerata Mart. widely distributed in the Mato Grosso of Sul and Mato Grosso. The species Caryocar brasiliense, popularly known as pequi, is frequently
found in the São Paulo, Minas Gerais and Goiás States. The pulp and nut of pequi and the bacuri seeds presented 60% of oil, in dry matter. The major fatty
acids for both species were palmitic and oleic acids. The oil has been extracted by continuous cold-pressing (expeller). The total antioxidants activity was
determined directly in the lipid fraction following ABTS modified method for oils and fats. The highest antioxidant activity was observed from bacuri fat

(265.86 ± 1.89 mM of TROLOX/g), probably due to the very high concentration of phenolics compounds present in bacuri seeds. Pequi oils presented lowest
values, respectively 2.25 ± 0.39 and 1.22 ± 0.56 mM of TROLOX/g in the pulp and nut oils. The fatty acid composition was carried out by gas chromatography
in a carbowax 20 column. The bacuri fat presented 70% of palmitic acid and 24% of oleic acid while the pequi oils presented 43% of palmitic acid and 54%
of oleic acid (in the pulp) and 43% of oleic acid and 43% of palmitic acid (in the nut). The total antioxidant activities and fatty acid profile indicates that the
lipids fractions from bacuri and pequi fruits present physical and chemical properties of industrial interest.

OSP-012
A Comparative Study of the Properties of Commercial Pomegranate Seed Oils

Didem Yüceşen, Nalan A. Akgün, Yıldız Technical University,
İstanbul, Turkey
Pomegranate (Punica granatum L.) seed oil is increasing attention by cosmeceutical manufacturers since it is rich in essential fatty acids and natural antioxi-
dants, making them exceptionally nutritive for the skin and hair. The oil is also used for internally or externally for medicinal purposes. Not only pomegran-
ate seed oil contain high levels of anti-oxidants that fight free radicals and skin aging, but also topically used to heal, protect, and moisturize dry, cracked,
mature, and irritated skin, bring elasticity back to the skin, and for eczema and other skin problems. Recently, in the literature related to medicine, the
scientific papers describing the effects of pomegranate seed oil on different types of cancer are also published. Therefore, a comprehensive compositional
and characterization study was carried out on six pomegranate seed oils which were produced using cold press method by different manufacturers. The
physical and chemical properties of these cold-pressed oils were determined according to TSI (Turkish Standardization Institute) Official Methods for the
analysis of vegetable oils and fats. The refractive indices and relative densities of the oils fell within the wide ranges of 1.4760-1.5200 and 0.825-0.893 g/
cm3 (at 20°C), respectively. Unsaponifiable substances values range between 0.07% and 1.07%, whilst iodine values ranged from 93.83 to 134.98 g I2/100 g
oil (Wijs). The values for free fatty acid ranged between 0.58-9.83 (oleic acid %). Fatty acid compositions were also determined using a Varian 450 GC model
gas chromatograph with flame ionization detector. The results indicated that some kinds of ingredients were also present. Then, pomegranate seed oil was
extracted by supercritical CO2 extraction to compare the physical and chemical properties of the oils. Response surface methodology was used to evaluate
the effects of the process parameters, namely extraction pressure, temperature and modifier concentration at extraction time of 30 min. on the oil yield.
The extraction parameters were optimized with a central composite design.

OSP-013
Comparative Study of the Fatty Acid Composition of Some Seed Oils from Nigeria
Ibironke A. Ajayi
University of Ibadan, Ibadan, Nigeria
The fatty acid composition of 10 different seeds from Nigeria was determined. The data showed that most seeds (except for Brachystegia eurycoma and
Dacryodes edulis) could be placed into one major group; they all contained more unsaturated fatty acids ranging from 55.58 to 79.93% for Tamarindus
indica and Monodora myristica, respectively. Two unsaturated fatty acids, namely oleic (21.97-60.68%) and linoleic (5.73-39.42%) were the principal fatty
acids. The two alone accounted for 25.47 to 75.71% of the total fatty acids found in the oils. The oil content of the seeds ranged between 3.77 and 55.05%
of the seeds. The composition of the oils is nutritionally significant and the oils have potential for edible purposes.

OSP-014
Chemical and Physical Characterization of Macaúba Pulp and Nut Lipids Obtained by Dry Crystallization between 15 and 25oC.
Renata Gomes de Brito Mariano, Bruno Ferreira Primo, Regina Isabel Nogueira, Sonia Couri, Suely Pereira Freitas, Federal University of Rio de Janeiro,
Embrapa Food Technology
Acrocomia aculeata (macaúba) is a tropical palm fruit widely distributed in the Brazilian cerrado. On a dry basis, the macaúba pulps and nuts are mainly
constituted of lipids (35 to 40) and (45 to 55), respectively. Lipids are one of the main ingredients used to manufacture of foods, soaps, cosmetics and
pharmaceutical products. Macaúba pulp and nut oils contain saturated and unsaturated fatty acids but differ greatly in their proportions. The macaúba
pulp is rich in oleic (above 50%) and palmitic acids (above 20%) but them in the nut the major fatty acids are lauric (above 40%), palmitic (above 15%) and
miristic (above 10%). The oleic acid (C18:1) a long-chain monounsaturated fatty acids, due to their functional properties, is interesting in the context of
food industry. The lauric acid (C12:0) a short-chain fatty acid, due to its stability, is applied in the cosmetic and chemical sectors. The macaúba oils were
supplied by Paradigma oil mill, locate at Minas Gerais State, Brazil. The pulp and nut oils were fractionated at different temperatures between 15 and 25oC,
during 24 h, in a high-melting fraction and a low-melting fraction. Thermal analysis were carried out by means of a differential scanning calorimeter-DSC
(TA Instruments, model Q 200). About 10 mg of oil sample was placed in hermetically sealed aluminum pans. For each oil phase, DSC runs were performed
from -40 to 70oC at a scan rate of 5oC/min. The fatty acids composition was evaluated by high-resolution gas chromatography (Varian, model CP 3800)
using high purity methyl esters as external standard. Regarding the pulp oil fractions separated at 20 ± 2oC, the palmitic acid content was increased in the
saturated fraction (about 20%) promoting a elevation of 7oC in the melting point as compared with integral oil. For the nut oil, in the saturated fraction
obtained at 20 ± 2oC, the lauric acid was increased 43% promoting an elevation of 5oC in the melting point. Further step to increase short-chain content in
the saturated phase and long-chain content in the unsaturated phase could be carried out to concentrate specific fatty acids and improved macaúba oil
potential to industrial applications.

OSP-015

Fatty Acid Profiles of Seed Oil from Some Boraginaceae Species Collected from North Africa
M.A. Rincón-Cervera1, E. Venegas-Venegas1, R. Ramos-Bueno1, J.L. Guil-Guerrero1, F. Gómez-Mercado2
1
Food Technology Division, University of Almeria; 2 Ecology and Plant Biology Department, University of Almeria
Almería (Spain)
Polyunsaturated fatty acids having 18 carbons (C18-PUFAs) occur in several fish, microalgae and some fungal species, but the seeds of higher plants consti-
tute the richest source. Thus, linoleic acid (LA, 18:2n-6), α-linolenic acid (ALA, 18:3n-3), γ-linolenic acid (GLA, 18:3n-6) and stearidonic acid (SDA, 18:4n-3)
accumulate in plant tissues as terminal FA metabolites. LA and ALA are considered essential FA (EFA) and their absence in a normal diet has been described
as responsible for the development of a wide range of human diseases. LA can be metabolically converted to arachidonic acid (AA, 20:4n-6) and ALA to
eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) by the consecutive action of desaturases and elongases. Both n-3 and n-6
PUFAs are precursors of eicosanoids, which are involved in many important biological processes in the human body.
Although ALA is usually the main n-3 PUFA available in vegetal oils, there exists poor conversion of ingested ALA to longer-chain n-3 PUFAs as EPA and DHA
due to the fact that the initial enzyme, Δ6-desaturase, which converts ALA to SDA is rate-limiting in humans. This enzyme is the same that converts LA to
GLA. Thus, the ingestion of vegetable oils enriched in GLA and SDA could be an efficient way to circumvent the limited action of Δ6-desaturase, which is
hindered by several factors including aging, nutrient deficiency, smoking and excessive alcohol consumption.
GLA and SDA have proved their therapeutic value in the treatment of a wide variety of pathologies such as atopic eczema, diabetic neuropathy, rheumatoid
arthritis and viral infections.
In this work, FA profiles of seeds from several Boraginaceae species collected from Tunis and Morocco were reported. Echium plantagineum and Borago
officinalis species showed the highest contents in GLA and SDA among all the analyzed species.

OSP-016
Prediction of Argan Seed Quality by Vis/NIR

M. Radaa, JA. Cayuelaa, M. Benaissab, I. Ourrachb and A. Guindaa.
a
Dpto. Calidad y Caracterización. Instituto de la Grasa - CSIC. Sevilla. Spain.
b
Faculté des Sciences, Université Hassan II. Casablanca. Morocco.
[email protected]
A research has been conducted on the prediction of quality parameters of argan seed (Argania spinosa (L.) Skeels) by Vis/NIR spectroscopy. The parameters
analyzed were humidity, oil content, major fatty acids and the ratio between unsaturated and saturated fatty acids (US/S). For oil content determination,
each seeds sample milled and dried, was extracted by Soxhlet. Fatty acid methyl esters were obtained by cold trans-esterification procedure and deter-
mined by gaseous chromatography. A HG63 Halogen Moisture Analyzer was used for moisture content determination. We carried out a controlled oxidation
test, studying US/S evolution and its Vis/NIR prediction. The results indicate that US/S ratio can be a good indicator of the oxidative state of argan seed,
which can be useful to the toasting process controlling, necessary to obtain edible argan oil. In addition, Vis/NIR technique can provide accurate prediction
of humidity and oil content in argan seed, useful in argan oil industry.

OSP-017
Effect of Solvent on the Measurement of Antioxidant Activity of Cold-pressed Walnut and Pumpkin Oils
Maria Sielicka, Maria Małecka, Poznan University of Economics
Poznan, Poland
In recent years, the cold-pressed plant oils have become increasingly interesting substitute for conventional, refined plant oils. It is due to their higher nu-
tritive properties and consumers’ desire for natural and safe food products. The cold-pressed oils contain bioactive compounds present in the seeds (e.g.
phenolic compounds) and they may have the potential for applications in health improvement and prevention of oxidative damages caused by radicals.
The increasing number of justifications of the role of food antioxidants in the prevention of certain diseases has led to the development of a wide variety
of assays to measure the antioxidant capacity. The proper selection of the analysis’ conditions seems to be crucial for the final result. The type of solvent
and its polarity may affect the mechanism of single electron transfer (SET) and the hydrogen atom transfer (HAT), which are the key aspects in the measure-
ments of the antioxidant properties.
The objective of the present work is to elucidate the contribution of different extraction solvents to the antioxidant activity of selected cold-pressed plant
oils. The cold-pressed oils from walnut and pumpkin were obtained from the producer. The samples were extracted using aceton, methanol, aceton/water
(50:50 V/V), methanol/water (50:50 V/V), methanol/water (70:30 V/V). The antioxidant capacity of the studied oils was determined by using ferric reducing
antioxidant power (FRAP) and 2,2’-diphenyl-1-picrylhydrazyl (DPPH) methods.
The obtained results proved significant differences between the values obtained by the same method in different solvents. The highest antioxidant capacity
showed methanolic extracts from both cold-pressed oils.
Our findings suggest that antioxidant capacity values could be only compared when the measurements are made using extracts obtained with the same
solvent.

OSP-018
Tocols and Sterols in Wheat and Rye Grains and Milling Fractions
Anna-Maija Lampi and Vieno Piironen, University of Helsinki,
Department of Food and Environmental Sciences, Helsinki, Finland
The aim of this presentation is to give an overview of plant sterols and tocopherols and tocotrienols (i.e. tocols) in wheat and rye grains, and their milling
fractions. The focus is on the natural variation that occurs in genotypes grown in one location and of selected genotypes grown under various environ-

ments. In addition, distribution of tocols and sterols in grains is characterized by analyzing sequential dry milling fractions. The data presented here derived
from the Healthgrain Integrated Project (FOOD-CT-2005-514008) that aimed to improve well-being of consumers by increasing the intake of protective
compounds in whole grains or their fractions.
In the diversity screen study, where 150 bread wheat genotypes, 25 other wheat types and 10 rye varieties grown in one location showed significant varia-
tion. Total tocol contents of the wheat genotypes ranged from 28 to 80 μg/g dm and those of the rye varieties from 44 to 67 μg/g dm, which means that
the tocol contents of wheat and rye grains were comparable. Both of the cereal species had α- and β-tocols as the major tocols. Total sterol contents of rye
grains were greater than those of wheat grains. Total sterol contents of rye grains were 1098-1420 μg/g dm and of wheat grains 670-1187 μg/g dm. The
other wheat types and especially the diploid einkorns had interestingly high total sterols contents of 976-1187 μg/g dm. Sitosterol was the major sterol
present in all samples. Growing environment had different effects on sterols and tocols in wheat genotypes. Total sterol contents of 26 wheat genotypes
varied among the four locations but not among the three years that were studied, while total tocol contents varied both among the locations and the years.
In conclusion, these studies showed significant genetic variation among wheat and rye varieties, and that the environment had a different effect on these
bioactive lipids.
In a pilot plant experiment of sequential peeling and pearling of wheat (var Monopol), highest total tocol contents were found in the 2nd to 4th debranning
fractions while sterols were concentrated already on the 1st and 2nd debranning fractions. Tocol and sterol contents of these fractions were more than 2-fold
to those of whole grains. Thus peripheral layers of wheat might be valuable sources of these bioactive lipids.

OSP-019
Effect of Climatic Factors on the Oil Content, Physicochemical Properties and Fatty Acid Composition of Medicinal Castor Oil
Kazem Alirezalu, Javad Hesari, Sodeif Azadmard Damirchi, Seyed Hadi Peighambardoust and Mohammad Sarbazi
Castor plant (Ricinus communis L.) is one of the most important medicinal plants which is used in pharmaceutical, cosmetics and hygienic industries in many
developed countries. The versatile application of castor oil in different industry and recently in food industry has led to much research being done on castor
oil. The purpose of this research was to determine the effect of climatic factors on oil content, physicochemical properties and fatty acid composition of
castor oil in three regions of Iran. Oil extraction yields in the analysed samples were 35-51%. Physicochemical properties were as follow: refractive index
(1.404-1.421), chlorophyll content (0.16-0.39 mg pheophytin/kg Oil), acid value (0.29-0.6 mg NaOH/g Oil), peroxide value (below 1), saponification value
(167-178 mg KOH/g Oil) and iodine value (75-85 g I2/100 g Oil). In this research, fatty acid composition extracted oils was determined by gas chromatogra-
phy. Among determined fatty acids, ricinoleic acid (85.7-88.9%) had the highest level, followed by oleic acid (3.9-4.2%) and linoleic acid (2.2-4.1%) which
was related to differences of climatic factors in different regions. The results revealed that climatic factors can be effective on the oil content, physicochemi-
cal properties and fatty acid composition of castor oil.
Keywords: Castor oil, Fatty acid, Climatic factors, Physicochemical properties

OSP-020
The Roll of Essential Fatty Acids from Peanuts Arachis bypogaea in Human Health
V. Melo, R. Gutierrez, C. Calvo, M. Garcia, S. Macin. Universidad Autónoma Metropolitana – X. Calz. del Hueso 1100 C. P. 04960. D. F. México.
Peanuts are a popular tidbite among population worldwide, nevertheless they are not included in a regular diet although they are high in essential fatty ac-
ids ω3 and ω6 that play an important roll in human health. Polyunsaturated fatty acids (PUFAs) ω3 and ω6 must be consumed in diets because are essential
for normal growth, development, optimal function of brain, heart and probably other systems. Moreover diets rich in PUFAs reduce plasma triglycerides,
cardiac arrhythmias and the risk of isehemic heart disease and heart failure. The most common sources of ω3 and w ω6 are fish oils, however they are
not available to all social groups. The present study was conducted to assess essential fatty acids of unprocessed peanuts to inform the population about
their benefits in human health. Peanuts were obtained at a local market; unprocessed flaked samples were ground into 30 mesh particle size to be homog-
enized. Chemical analysis was performed of oil extraction with petroleum ether in a soxhlet apparatus and PUFAs were assessed with a gas chromatography
entitled with a fused silica capillary column helium as a carrier gas. Data obtained was: total fatty acid 38.4%; (C18:1) 24.4%: (C18:2n6) 3.5%; (C18:3n3)
6.9%. The oleic acid was the major fatty acid content; consumption of monounsaturated and polyunsaturated fatty acids reduces circulating levels of total
cholesterol and participate in triglyceride regulation. Peanuts are a source of essential fatty acids that play an important roll in human health, are well ac-
cepted and consumed and are available to all population worldwide.
Key words: peanuts, essential fatty acids, human health.

OSP-021
Comparison between Fatty Acid Composition and Oxidative Stability of Euterpe oleracea and Euterpe edulis Oils
Renata Gomes Brito Mariano, Luciana de Simoni Martinez, Virgínia Martins da Matta, Lourdes Maria Corrêa Cabral, Suely Pereira Freitas. Federal University
of Rio de Janeiro, Embrapa Food Technology, Rio de Janeiro, Brazil
Brazil has a large amount of palm fruits with nutritional relevance due to the presence of bioactive compounds associated with medicinal applications.
Among these species, stands out the Euterpe oleracea (açai) and Euterpe edulis (jussara) native from Amazonian and Atlantic Forests, respectively. Açai
and jussara contains lipids, proteins, fibers, anthocyanin and phenolic compounds. There are many reports in the literature about chemical characteristics
of açai pulp and oil. However few results were found about the chemical characteristics of jussara species. The objective of this paper was to compare the
fatty acids of açai and jussara oils and evaluate their oxidative stability by Rancimat method (110oC, 10L/h air flow). The induction period (IP), determined
by Rancimat test, is a parameter that has been used to predict the shelf life of vegetable oils. The raw materials for oil extraction were the açai and jussara
cakes, byproduct from the centrifugation of commercial pulps. The cakes were dried under convective air at 60oC and the oil was extracted by continuum

pressing using an expeller. The fatty acids composition was evaluated by high-resolution gas chromatography using high purity methyl esters as external
standard. The major fatty acids in the açai oil were oleic (C18:1 cis 9) and palmitic (C16:0), respectively 52 and 26%. Furthermore, açai oil contains 7 to 10%
of linoleic acid (C18:2) and about 5% of palmitoleic acid (C16:1). Jussara oil presented similar content of palmitic acid (20 to 26%), smaller content of oleic
acid (45 to 48%) and higher proportion of polyunsaturated fatty acids (PUFA), particularly linoleic (21 to 26%). Due to its high content of PUFA, the jussara
oil consumption may exert beneficial effects on various pathological states although it is more susceptible to lipid oxidation that leads to the development
of undesirable off-flavors. In this work, it could be observed a higher induction period of jussara oil recovered from fresh pulp as compared with the oil
obtained from the frozen pulp (7.0 and 3.5 hours, respectively). The oxidative stability of lipids during jussara pulp processing can be enhanced by excluding
oxygen from the system.

OSP-022
Pros and Cons of using Corn Oil

S. Yücel1, D. Özçimen1, A. Tatlı2
1
2
Adana Plant Protection Research Institute, 01230, Adana, Turkey,
Corn, which has high protein, carbohydrate, anti-oxidants, iron, vitamins A and C, alpha- and gamma-tocopherols, is an important nutritional resource. It
is also preferable oil because of its pleasant taste, and it is used in several products such as margarines, cooking or salad oil. It contains linoleic acid (C18:2
n-6) primarily with almost 60%. Linoleic acid is essential for cell membrane integrity, skin health and the production of eicosanoids having effects on cardio-
vascular, blood pressure, triglycerides value and immunity. Corn oil diet has the both positive and also negative effects on health. The corn oil has benefits
of cholesterol-lowering effects with almost 40% and it may also help to decrease LDL cholesterol and increase HDL cholesterol. Researches show that it
has beneficial effects on reducing the risk of heart disease, since it has high unsaturated fat content. Corn oil has potential negative effects that generally
a diet high in corn oil increases levels of carcinogenesis, which can potentially lead to liver cancer due to increasing the amount of fat deposits on the liver.
In-vivo studies claimed that the high diet of corn oil developed liver toxicity that can lead to liver tumors and cirrhosis. Animal studies have shown that high
consumption of corn oil may also speed up the growth of prostate tumor cells and breast cancer. Therefore, this paper will review health effects of corn oil
with the pros and cons in detail.
Keywords: Corn oil, health, linoleic acid, cholesterol, liver.

OSP-023
Assessment of Nutritive Value of Seeds Oils with High Content of Linolenic Acids based on the Composition of Fatty acids, Tocopherols and sterols
Karol Mińkowski, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
The objective of this study was to assess the nutritive value of seeds oils with high content of linolenic acids based on the composition of fatty acids, to-
copherols and sterols.
The following cold pressed seeds oils were analyzed: flax oil, camelina oil, borage oil, and echium oil, and refined oil of blackcurrant seeds.
The content and composition of fatty acids, tocopherols and sterols were determined by GC and HPLC methods.
The oils examined were characterized by considerable nutritional value owing to the high content of unsaturated fatty acids, especially polyenic acids (50-
80%), mainly belonging to n-3 family. The oils flax, echium and camelina are very good source of PUFA n-3. The optimal ratio (4:1) between the acids from
the n-6 and n-3 families occurs in the blackcurrant seed oil. The oils of borage, echium and blackcurrant seeds contain γ-linolenic and stearidonic fatty acids,
which occur rarely and are highly valuable as regards their nutritive value. The blackcurrant seed oil is a significant source of vitamin E. A low Harris coef-
ficient of flax oil, and also of camelina, borage, and echium oils prove that those oils should be enriched with vitamin E. The oils analyzed show a relatively
low content of phytosterols, and among them β-sitosterol prevails.

OSP-024
GC-MS Analysis of 13C-labelling in Sugars for Metabolic Flux Analysis in Developing Oilseed Embryos
Mohamed Koubaa1, Sarra Mghaieth1, Brigitte Thomasset1, Albrecht Roscher2
1
Génie Enzymatique et Cellulaire UMR CNRS 6022, Université de Technologie de Compiègne, BP 20529, 60205 Compiègne Cedex, France
2
Génie Enzymatique et Cellulaire UMR CNRS 6022, Université de Picardie, 33 rue St. Leu, 80039 Amiens Cedex, France
Metabolic flux analysis (MFA) has become a powerful methodology for elucidating the structure and fluxes of cellular metabolic pathways. Typically, excised
oilseed embryos are grown for several days on a 13C-labelled carbon source, and then 13C label incorporation in protein amino acids is measured by nuclear
magnetic resonance (NMR) or by gas chromatography (GC)–mass spectrometry (MS). Analysis of saccharide labelling provides complementary data to bet-
ter define fluxes around the hexose phosphate pools. Saccharides have to date mostly been analysed by NMR (e.g. [1]). In this study, we propose a GC-MS
method to analyse 13C labelling in sucrose (synthesised from cytosolic glucose 6-phosphate and fructose 6-phosphate), free glucose, fructose and maltose
as well as starch (synthesised from plastidic Glc6P). The method is illustrated by analysis of saccharides extracted from developing rapeseed (Brassica napus
L.) embryos. Our results show that saccharide labelling is better analysed by Chemical Ionisation than Electron Ionisation. The structure of the generated
fragments was simulated by Mass Frontier software and validated using labelled saccharide standards.
[1] J. Schwender, J.B. Ohlrogge, Y.Shachar-Hill, A flux model of glycolysis and the oxidative pentosephosphate pathway in developing Brassica napus em-
bryos, J Biol Chem. 278(32) (2003) 29442 – 53.

OSP-025

Chemical Characterization of Oil and Kernel Meal from Jatropha cordata and Jatropha cardiophylla Seeds
Medina-Juárez, L. A.*1, Alday-Lara P.P.2, Makkar, H. P. S.3,
Becker, K.3 and Gámez-Meza, N.1
1
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora, Hermosillo, Sonora, México.
2
Posgrado en Biociencias de la Universidad de Sonora, Hermosillo, Sonora, México.
3
Department of Aquaculture Systems and Animal Nutrition, Institute for Animal Production in the Tropics and Subtropics, University of Hohenheim, Stut-
tgart, Germany.
Jatropha cordata (JC) and Jatropha cardiophylla (JCp) plants are native of Northwest Mexico and are adapted to arid and semi-arid conditions (<500 mm
precipitation; 8°C to 45°C temperature). The aim of this study was to evaluate the chemical composition of JC and JCp kernels and oils and the antinutrients
presented in the defatted kernel meals of these species. All data presented for the two species are in the order: JC and then JCp. The results show that the
kernels of JC and JCph seeds were rich in crude protein (28.3 and 28.9%) and lipid (51.7 and 53.7%). The fatty acids found in JC and JCph seed oils were
linoleic (49.88 and 50.72%), oleic (36.60 and 34.36%), palmitic (7.66 and 8.03%) and stearic (4.16 and 5.41%). High levels of trypsin inhibitor activity (26
and 33 mg trypsin inhibited/g) and phytate (6.29 and 7.55% as phytic acid equivalent), and low levels of saponins (0.89% and 0.82 % as diosgenin equiva-
lent) and total phenols (2.18 and 1.25 g/100 g as tannic acid equivalent) were detected in the meals. The concentrations of phorbol esters in JC and JCph
kernels were 1.1 and 0.73 mg/g. The levels of nutrients, toxic and antinutritional factors in the seed fractions analyzed in these two new and yet unexplored
Jatropha species are of the similar order of magnitude as those in the widely existing and studied Jatropha curcas seed fractions. For both JC and JCp, it
could be inferred that: a) the seeds as well as kernel meals are toxic and their meals could be used as livestock feed only after detoxification, b) seed oils
could be used for biodiesel production, and c) the seed or oil could be used for isolating various bioactive compounds with potential pharmaceutical and
agricultural applications.

OSP-026
Chemical Characterization and Antioxidant Activity of Phenolic Compounds from Pecan Nut [Carya illinoensis (Wangenh) K. Koch]
and Byproducts
Gámez-Meza, N.1, Molina-Quijada D.M.A. 2, and Medina-Juárez, L. A. 1
1
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad
de Sonora, Hermosillo, Sonora, México.
2
Posgrado en Biociencias de la Universidad de Sonora, Hermosillo, Sonora, México.
Studies have found compounds with antioxidant activity in different nuts. The Pecan tree is a deciduous tree of the hickory species, native of northern
Mexico and southern United States; but can now be found across most of the world, including Europe, Africa and Asia. The pecan fruit is an economically
important crop, their process produce about 40% of waste (husk). Therefore, the aim of this work was to characterize the kernel and husk of Wichita pecan
nut [Carya illinoensis [(Wangenh) K. Koch] for their nutraceutical constituents, including phenolic compounds, fatty acid profile and antioxidant capacity
from its extracts. The antioxidant activities of phenolic fraction of pecan kernel cake and husk extracts were determined by two methods using the ABTS•+
and DPPH• radicals. The oxidation stability index was determined by Rancimat at 100°C with an air flow rate of 20 L/h in soybean oil with husk methano-
lic extracts at different concentrations. The results showed that pecan kernel cake is rich in protein (40.0%). The main fatty acids of pecan oil were oleic
(51.8%) and linoleic (35.7%). By the other side, the husk presented the higher content of phenolic compounds (47.59±1.24 mg GAE/g) than pecan kernel
cake (19.66±0.61 mg GAE/g). The husk extract presented the higher antioxidant activity than pecan kernel cake extract by both methods. The results of
Rancimat showed that husk extract is capable of stabilizing the soybean oil (11.13±1.04 h) better than tocopherols (7.04±0.70 h) at 0.5% (w/w). The husk
extract showed a high content of phenols with significant activity antioxidant.

OSP-027
Characterization of Oils from Three Millet Varieties (Setaria italica, Pennisetum miliaceum and Pennisetum typhoides): Fatty Acid and Triacylglycerol
Composition and Physicochemical Properties
Najmeh Shams, Mahdi Kadivar, Isfahan University of Technology
Isfahan, Iran
High quality of millet oil due to the fatty acid composition necessary for the humanP,Ps body, high percent of three glycerides none-saturated in this oil, and
the most important of all holding the highest percent of oil among the other cereals make it possible for the researchers to study further. In this research
fatty acids and triacylglycerol compositions of oils extracted from seeds of three millet varieties (Setaria italica, Pennisetum miliaceum and Pennisetum
glaucum) were analyzed by gas chromatography and reversed-phase high-performance liquid chromatography, respectively. Moisture, mineral ash, crude
fiber, crude protein, and oil contents of the stuided seeds were 4.91-5.74%, 3.43-4.13%, 4.11-5.26%, 13.73-15.41%, and 5.71-7.68%, respectively. The meal
of Setaria italica is rich in protein, crude fiber, and oil, which are valuable as animal feed or other food uses. The varieties had a higher polyunsaturated fatty
acid (18:2 and 18:1) content than they had palmitic (16:0) and stearic acids (18:0). Linoleic acid (18:2) was the major polyunsaturated fatty acid (PUFA) in
these oils. Triacylglycerol analysis showed that the dominant TAGs for the three varieties were LLL (L = linoleic acid), OLL (O = Oleic acid), PLL (P = Palmitic
acid), OOL, POL, and LLLn (Ln = linolenic acid). Three linoleoil glycerol (LLL) is the most triglyceride available in all three samples of oils had the most rate
of this triglyceride. Di-linoleoil oleoil glycerol (OLL) also had the most rate of triglyceride after LLL. Physicochemical investigation of millet oils showed that
the color, specific gravity, refractive index, free fatty acids, peroxide value, iodine value, saponification value, and unsaponification matter varied among the
varieties. The Pennisetum miliaceum and Pennisetum typhoides millet oils performed much better in terms of color darkening, FFA content, iodine value,
peroxide value, saponification value, and overall quality than Setaria italica millet oil.
Keywords: Fatty acids, Physicochemical Properties, Millet, Seed oil, HPLC, GC

OSP-028

Pomegranate (Punica granatum L.) Seeds Ethanolic Extract:

Chemical Characterization and Cytotoxic Activity
against Human Tumor Cell Lines
D. Pacetti1, M. R. Loizzo2, E. Boselli1, L. Mazzoni1, N. G. Frega1, F. Menichini2
1
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
2
Dipartimento di Scienze Farmaceutiche, Università della Calabria, 87036 Arcavacata di Rende (CS), Italy
Pomegranate (Punica granatum L.) seeds are considered a waste of pomegranate juice production; however, they have attracted considerable interest
because they are rich of bioactive compounds with antioxidant and anti-inflammatory activity. Most studies reported the beneficial effects of pomegran-
ate seed oil extracted using non polar solvents, whereas little is known about the effects of an extract obtained using polar solvents. The ethanolic seed
extract (ESE) was chemically characterized and its cytotoxic effects were evaluated on cultured human tumor cells by SRB assay. The test is based on the
indirect estimation of the cell number by providing a sensitive index of total cellular protein content which is linear to cell density. Pomegranate extract was
characterized by a conjugated linolenic acid, punicic acid (C18:3 D 9c,11t,13c), as the main component, followed by a-linoleic acid in the neutral lipids. The polar
lipid fraction contained a-linoleic and palmitic as the main fatty acids. The main glycolipid molecular species contained oleic acid and a C18:3 acid; all the
main phospholipid classes were formed by the C18:2/C18:2 combination (by HPLC-ESI-MS/MS). The polyphenolic fraction was tentatively characterized by
HPLC-ESI-MS/MS. Pomegranate seeds extract exhibited a strong cytotoxic activity against prostate cancer cell (LNCaP) and breast cancer cell (MCF-7) with
IC50 values of 8.6 and 9.6 μg/mL, respectively. Our results are in agreement with previous study about citotoxicity of pomegranate extract against prostate
cancer cells (PC3, D145 etc). An interesting activity was observed, also, against amelanotic melanoma (C32 cells) with IC50 value of 15.3 μg/mL.

OSP-029
Volatile Compounds of Hazelnut Oils

Şeyma ŞİŞİK OĞRAŞ Güzin KABAN Mükerrem KAYA
Atatürk University Faculty of Agriculture Department of Food Engineering, Erzurum/TURKEY
The profile of volatile compounds of virgin and refined hazelnut oils produced by different firms in Turkey were analyzed by gas chromatography/mass
spectrometry (GC-MS) using a solid phase microextraction (SPME). 28 compounds were identified in virgin hazelnut oil samples (5 brands), while 20 com-
pounds were identified in refined oil samples (7 brands). Acetic acid and octanoic acid were found in four of the five brands. While 2-octylfuran was not
observed in virgin samples, this compound was found in refined samples from four brands. Hexanal, which is considered as an indicator of lipid oxidation,
was detected in all brands. Toluene was detected only in samples of two virgin oil brands. This aromatic hydrocarbon was not observed in refined samples.
Heptane, octane and dodecane were identified in both virgin and refined samples. However, pentane, hexane, cyclopentane and cyclohexane 2-pentene,2-
methyl were detected only in virgin samples. Hexane, acetic acid and hexanal were generally major compounds in virgin samples. According to the results,
application of refining decreased the amount and counts of volatile compounds in general.

OSP-030
Flax seed oil: Flax Seed Oil’s Some Important Properties

Arzu Kavaz and Đhsan Bakırcı
Department of Food Engineering, Faculty of Agriculture, Ataturk
University, 25240 Erzurum, TURKEY. [email protected]
Flaxseed is obtained from Linum usitatissimum belonging to family linaceae, commonly known as linseed. Flaxseed is an important oilseed crop grown
around the world for textile fibre, seed and flaxseed oil. It’s present values approximately 30-40% lipids, 20-25% proteins, 4-8% moisture, 3-4% ash and
20-25% dietary fibre of which 10% corresponds to soluble fibre. Oil extracted from flaxseed contained 51.86% of linolenic, 16.34% of linoleic and 20.98%
of oleic acid. Among the major seed oils, flaxseed oil contains the most (57%) of the omega-3 fatty acid, α-linolenic acid. Flax oil contains low amounts of
saturated fatty acids (SFA) compared with soybean and sunflower oils; however, it is higher than canola oil. In recent years flaxseed has become known
as a functional food due to its nutritional composition, which has positive effects on disease prevention providing health-beneficial components such as
α-linolenic acid. Flax Seed oil, contains higher levels of α-linolenic acid (ALA) than fish oil and also contains omega-6 fatty acids. ALA is an omega-3 fatty acid
that is ultimately converted to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in some species.
EPA and DHA are of significant benefit in the management of chronic inflammatory and immune disorders. In food applications, flaxseed is more often
used than oil because of its better stability and because of the presence of fiber, lignans and α-linolenic acid (ALA), which have health benefits. Because of
the high content of this unique fatty acid, flaxseed and flax oil are often used as food supplements, where enrichment with omega-3 fatty acids is needed.
Human consumption of omega-3 fatty acid is proven to decrease the incidence of cardiovascular disease, reduce inflammation and prevent certain chronic
diseases such as diabetes, hypertension, cancer, autoimmune diseases and arthritis. Further discoveries of flaxseed fiber effects have been on blood glu-
cose metabolism and hyperlipidemia. Other flaxseed constituents oil and phyto-estrogens have been widely investigated in connection with cardiovascular
diseases and cancer.
Keywords: Flaxseed, omega-3 fatty acid, α-linolenic acid, health benefits

OSP-031
An Investigation of Sesame Oil and it’s some Functional Properties
Arzu Kavaz and Đhsan Bakırcı
Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240
Erzurum, TURKEY. [email protected]

Sesame (sesamum indicume L.) seed is one of the most important oil seed crops in the world and is also known as sesamum, gingelly, beniseed, sim-sim
and till. It is cultivated in several countries such as India, Sudan, China and Burma which are considered as the major producers. Sesame seed oil (SSO);
which is derived from sesame seeds is conventionally extracted by pressing roasted seeds without further refining. Sesame seed has been considered to be
important because of its high oil content (42–56%) and protein (20–25%) and also because it is a good source of minerals, particularly calcium, phosphorus,
potassium and iron. Sesame oil contains a relatively high percentage of unsaponifiable matter (1–3%) which includes sterols, sterol esters, γ-tocopherol
and unique compounds called sesame lignins. The fatty acids in sesame seed oil are mainly equal proportions of oleic acid and linoleic acid with small
amounts of saturated fatty acids and only a little linolenic acid. This oil can be classified in the oleic-linoleic acid group. The fatty acids of the oil are mainly
oleic acid (18:1, 33–54%) and linoleic acid (18:2, 35–59%), together with palmitic acid (16:0, 8–17%) and stearic acid (18:0, 3–9%). Compared with other
vegetable oils sesame oil is highly resistant to oxidative deterioration. Much attention has been focused on the presence of a number of sesame lignins,
mainly sesamin, sesamolin and sesamol, presented in sesame seeds in small amounts. Sesame lignans display a synergistic effect on the vitamin E activity
of γ-tocopherol present in the oil and seed. Sesamolin, though not having any antioxidant properties in itself, is precursor to several phenolic antioxidants.
During normal acid-bleaching process at 90–105˚C sesamolin is transformed into sesamol, sesaminol and its isomers. Sesamin has bactericide and insecti-
cide activities plus it also acts as an antioxidant which can inhibit the absorption of cholesterol and the production of cholesterol in the liver. Sesamolin also
has insecticidal properties and is used as a synergist for pyrethrum insecticides. Sesame lignans have antioxidant and health promoting activities.
Keywords: Sesame, sesame oil, sesamin, sesamolin, sesamol
Posters, Oxidation, Deep Frying, Marine Lipids

OXI-001
Evaluation of Antioxidant and Chelating Activities of Cinnamon Extract
L. Kamali Roosta a, M. Ghavamib, M. Gharachorlooc
a
M. Sc. Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
b
Associate Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
c
Assistant Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Antioxidants might be defined as compounds which are capable of preventing, delaying or retarding the development of rancidity or other flavour dete-
rioration in food due to oxidation. Because of undesirable effects of synthetic antioxidants is better to replace the natural antioxidants instead of them.
Spices particularly cinnamon as a popular flavouring agent have antioxidant activity. In this research acetone and methanolic extracts of cinnamon were
obtained by the application of cold solvent method. Extraction efficiency was determined and total content of phenolic compounds were measured by Folin
Ciocalteau method. Different concentrations of extracts (0.02, 0.04, 0.06, 0.08 and 0.1% w/w) were added to tallow and the stabilities of the samples were
determined. Peroxide value and induction period measurements were used as means to evaluate the antioxidant activities and the results were compared
with synthetic antioxidant (0.01% concentration of TBHQ). Tallow with added copper salt was used to evaluate chelating activity of the best concentration
of extracts in view of antioxidant activity. Extraction efficiency of cinnamon extract obtained by methanol was higher than acetone solvent, but the amount
of phenolic compounds were higher when acetone solvent was employed. The evaluation of the antioxidant activity of the extracts on tallow indicated that
the activity was concentration dependent and the activity was increased when higher concentrations of the extracts were applied. The acetone extract at
0.1% concentration showed the highest activity after the synthetic antioxidant TBHQ at 0.01% concentration. The addition of Cu in the form of its copper
salt to tallow in combination with the extracts at 0.1% concentration indicated that these compounds might be regarded as chelating agents and the aceto-
ne extract was more effective in this regard. Therefore, Cinnamon extract can be used as a source of natural antioxidants and metal chelating agents.
Keywords: Antioxidant, Oxidation, Chelating agent, Cinnamon, Extract

OXI-002
Validation of Differential Calorimetry Analysis for the Evaluation of Oil Oxidation

Carolina Garcia-Darras1, Christophe Pradere2, Jean Toutain2, Alain Sommier2, Maud Cansell1
1
CBMN, UMR 5248 CNRS, Université de Bordeaux, IPB, Pessac, France
2
I2M, TREFLE, UMR 8508 CNRS-ENSAM-Paristech, Talence, France
The management of the non controlled oxidation process in fats and oils is one of the most important challenges in the food industry. Indeed, oxidation
products cause food deterioration as aroma, texture, shelf life and colour are modified. Moreover, nutritional properties of the food may also be affected.
Many chemical analyses are available to characterize primary and secondary lipid oxidation products. However, they are often based on hazardous solvents
and are time-consuming.
We have developed a new and non-destructive experimental device based on thermal analysis to monitor lipid oxidation in real time. This device measures
the kinetic and enthalpy rate of the reactions occurring during the oxidation process by differential calorimetry analysis. Thermopiles (Peltier elements)
measure the heat flux dissipated during the chemical reactions. The system is calibrated thanks to the injection of a known heat flow from an electrical
heat source. The equations of the heat transfer measurements and thermal characterization occurring in the system are solved by the analytical quadru-
pole method. The oxidation reaction is characterized under different isothermal conditions. The validation of the method is done by comparison with the
classical differential scanning calorimetry technique, with the measurement of the enthalpy of well characterized paraffins and fats. For a polyunsaturated
oil (cameline oil), the enthalpy values are correlated with the diene formation measured by the UV method.
On the whole, the developed device provides a rapid, sensitive, solvent-free and low cost method for the measurement of lipid oxidation. The sample
geometry (area interface between lipid phase and air) can be adapted. Up to 15 samples can be simultaneously examined owing to the parallelization of
the thermopiles, so that this technique is particularly suitable for the fast screening of a large set of samples. This device can be used for the characteriza-
tion of polyunsaturated edible oils in bulk phase. Validation on this technique to characterize lipid oxidation directly in oil-in-water emulsions without oil
extraction is under investigation.

OXI-003

Frozen Food Frying at 160ºC induces Low Thermal Oxidation in Olive Oil and Sunflower Oil
Bastida S1, di Lorenzo L2, Sacchi R2 and Sánchez-Muniz FJ1
1
Dep. Nutrición. Facultad de Farmacia. Universidad Complutense. Madrid. Spain, 2Dep Sciencia degli Alimenti. Federico II University, Naples, Italy
The shelf life of frying oil is highly dependent of the type and quality of oil used and the frying conditions. Edible oils contain natural antioxidants that exert
antioxidant and also antipolymerising effects and have been used for assessing the progressive deterioration during repeated frying uses. As some of the
new compounds formed in frying show potential toxicity, thermal degradation should be studied not only for technological reasons (production of quality
fried foods) but also for nutritional and safety purposes. The present study aims to compare the deterioration of sunflower oil (SO) and extra virgin olive
oil (EVO) in 40 discontinuous fryings of frozen foods performed with low oil replenishment and at 160ºC by measuring the total polar material, polymer
and vitamin E contents.
Polar material and polymers increased several times in both oils but the final alteration was higher in SO. At frying 40, the polymers/oxidized triglycerides
ratio was 0.47 and 0.92, in EVO and SO, respectively. Vitamin E losses (%) were higher in EVO than in SO, suggesting that this vitamin is employed, mainly in
the case of EVO, to partially block the thermal-oxidation induced in frying. Present results improve those a previous study performed at 180ºC (1) where al-
teration in SO surpassed the cut-off points for oil discarding. In conclusion, EVO and a relative low temperature (~160ºC) should be preferred when frying.
(1) Bastida, S. & Sánchez-Muniz, F.J. JAOCS (2002) 79:447-451.
Supported by EDOCUSA #5280719 and Consolider Ingenio #CSD2007-00016.

OXI-004
Effect of Antioxidants on Thermal Stability of Oil in Water Emulsions Rich in Unsaturated Fatty Acids
Silvia Campos, Izaskun Berasategi, Candelaria Poyato, Mikel García-Iñiguez de Ciriano, Iciar Astiasarán, Diana Ansorena. Universidad de Navarra
Irunlarrea sn. 31008. Pamplona (Spain)
Oil in water (O/W) emulsions have a number of potential advantages as delivery system for bioactive components, such as unsaturated fatty acids. In the
food industry, successful encapsulation of w-3 fatty acids has been applied to enrich milk, creams and meat products, among others. The stability of these
emulsions against oxidation must be ensured, to avoid lipid deterioration and the usually associated off-flavours. This work aimed evaluating the thermal
stability of O/W emulsions made with three types of commercial oils, known by their different fatty acid profile (virgin olive oil-78% oleic acid, linseed oil-
50% linolenic acid and algae oil-44% docosahexaenoic acid) and with their own antioxidant protection. The use of 200ppm of butylhydroxianisole (BHA)
as extra antioxidant was evaluated. TBARs (Shon & Haque, 2007), conjugated dienes (CD) and conjugated trienes (CT) (Maqsood & Benjakul, 2010) were
followed during 48h heating treatment (50ºC) of the emulsions (10:8:1 oil:water:soy protein), with or without BHA.
Olive oil emulsions, even without antioxidant, maintained low TBARs values (< 0.1mg MDA Kg) along the treatment, pointing at a high oxidative stability
of this oil in the studied conditions. Linseed and algae oil emulsions without BHA kept low TBARs values only until 8h treatment, increasing thereafter,
especially in the case of algae oil. When using antioxidant, linseed emulsion kept stable during all the experiment, whereas algae oil emulsion reached
high values after 48h treatment. In fact, with this oil, no differences were found at 48h between samples with and without BHA, pointing at the extreme
oxidative sensitivity of the algae oil in these conditions. Lipid profiles of the three emulsions did not show quantitatively relevant modifications either with
the heating treatment or with the presence of BHA. Significant Pearson correlations were found between TBA and CD (0.529**), TBA and w-3 fatty acids
(0.636**), CD and CT (0.866**), CD and docosahexaenoic acid (0.898**).
O/W emulsions made with commercial w-3 FA, especially long chain FA, needed antioxidants to maintain lipid stability under mild heating conditions,
whereas O/W emulsions with extra virgin olive oil kept stable without the need of extra antioxidants

OXI-005
Processing Influence on the Oxidation Level of Sunflower Oil

T.T.Nosenko, A.O.Oleksenko, National University of food technology, Kyiv, Ukraine
The important task of oil and fat producers is to prevent their oxidation. But a lot of stages of oil and fat processing are still accompanied by increase of
oxidation products level.
Our research is devoted to the investigation of sunflower oil oxidation during its processing (storage and refining). We have investigated free fat acids con-
tent, peroxide and anisidine value of sunflower oil during its storage, neutralization, bleaching, winterization and deodorization. We demonstrated that free
fat acids content decrease due to neutralization and deodorization and it was rather low in RBD oil. Peroxide value increased more than three times during
storage and neutralization, but we observed very low peroxide value after bleaching and insignificant rise during storage of packed RBD oil.
The investigated oil had low anisidine value during storage and neutralization, but it demonstrated huge increase after bleaching. This value slowly de-
creased after deodorization but then demonstrated rise during storage of packed RBD oil. So we detected inverse dependence between peroxide and
anisidine value during bleaching.
We have also studied influence of bleaching condition on changes of peroxide and anisidine value. Firstly, we increased the adsorbent amount for bleaching
twice. Our results indicate that in such conditions peroxide value decreased to the lowest level, but anisidine value didn‘t drop. Then we conducted two
successive bleaching of oil with normal amount of adsorbent. In this case only some insignificant decrease of anisidine value was observed, although it was
still too high. Thus it was impossible to remove substances of second oxidation during bleaching.
All things considered we have concluded that high level of peroxides in crude oil induces high anisidine value in RBD oil.

OXI-006
The Effect of Pea Protein on Physicochemical Characterization and Oxidative Kinetics of Rapeseed Oil Nanoemulsions
Elmira Arab Tehrany, Eugène Mallo, Claire Gaiani, Nabila Belhaj, Michel Linder

Nano-emulsions, as non-equilibrium systems, present characteristics and properties which depend not only on composition but also on the preparation
method. The rapeseed oil is one of the most important sources of mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). The suscep-
tibility of PUFAs to oxidation increases because of their degree of unsaturation. The present study focused primarily on the preparation and characterization
of different formulations of nanoemulsions composed of rapeseed oil and pea protein by high-pressure homogenization. The oxidative stability of samples
was closely monitored by infrared spectroscopy (FTIR) and gas chromatography (CPG). To determine the different percentage of each composant (rapeseed
oil, pea protein, and water), we used a mixture design generated by NEMROD® software (New Efficient Methodology for Research using Optimal Design)
(Mathieu and Phan-Tan-Luu, 2000). The total number of experimentations for 3 factors is 13. The quantity of rapeseed oil ranged between 1 and 20%, pea
protein ranged between 0.5 and 2%, and water varied between 78 and 98.5%. We prepared the different formulations of nanoemulsion by sonication then
by high-pressure homogenization (1700 bars). The particle sizes and electrophoretic mobility of different nanoemulsions stabilized by pea protein were
measured by dynamic light scattering (DLS) using a Malvern Zetasizer Nano ZS. We mesaured, viscosity (StressTech Rheometer), cristallization and melting
point by differential scanning calorimeter (DSC) and retention of aromas compounds by pea protein with CPG-Head Space of each nanoemulsion. The re-
sults showed that pea protein protects the rapeseed oil from oxidation phenomena during 2 months and improves the sensorial quality of nanoemulsions
by retaining some aroma compounds like as n-decane. We observed that the stability and the size of nanoemulsions varied by adding the pea protein at
different concentrations. We can conclude that pea protein has an important influence on physico-chemical and sensorial properties of rapeseed oil.

OXI-007
Reduction of trans Fatty Acids in Doughnuts

Brühl, Ludger and Unbehend, Günther, Max Rubner-Institute
Detmold, Germany

OXI-008
Phenolic Composition of South American Red Wines Classified According to thei Antioxidant Activity, Retail Price and Sensory Quality
Daniel Granato, Inar Alves de Castro. University of São Paulo - São Paulo, Brazil.
In this study, 73 South American red wines (Vitis vinifera) from 5 varietals were classified based on sensory quality, retail price and antioxidant activity and
characterized in relation to their phenolic composition. ORAC and DPPH assays were assessed to determine the antioxidant activity, and sensory analysis
was conducted by seven professional tasters using the Wine & Spirits Education Trust’s structured scales. The use of multivariate statistical techniques,
namely principal component analysis and hierarchical cluster analysis, allowed us to identify the wines with the best combination of sensory characteris-
tics, price and antioxidant activity. The most favorable varieties were Malbec, Cabernet Sauvignon, and Syrah produced in Chile and Argentina. Conversely,
Pinot Noir wines displayed the lowest sensory characteristics and antioxidant activity. Indeed, the Chilean wines showed the highest antioxidant activity
measured by ORAC, while the Brazilian wines presented the lowest antioxidant activity. The results of this research disclosed significant (p < 0.01) correla-
tions between antioxidant activity, measured by ORAC and DPPH assays, and total phenolic compounds (r = 0.61; r = 0.59, respectively) and total flavonoids
(r = 0.51; r = 0.67, respectively). The phenolic compounds that displayed significant (p < 0.05) correlations with either the ORAC or DPPH assays were
quercetin, rutin, myricetin, gallic acid, catechin, ferulic acid, and kaempferol. Conversely, the correlations between antioxidant capacity and the levels of
trans-resveratrol, p-coumaric acid, epicathechin, total monomeric anthocyanins, caffeic acid, vanillic acid, and total non-flavonoid phenolics were sparse
and non-significant.
Financing agency: FAPESP (2009/02258-0, 2009/06364-9).

OXI-009
Assessment of Physicochemical Properties and Antioxidant Activity of Argentinean Red Wines using Chemometrics
Daniel Granato, Inar Alves de Castro. University of São Paulo -São Paulo, Brazil.
In this study, 24 Argentinean red wines from 5 varietals were analyzed in relation to their content of total phenolic, flavonoids and anthocyanin compounds,
in vitro antioxidant activity, and instrumental color. ORAC and DPPH assays were assessed to determine the antioxidant activity and results were subjected
to chemometric statistical techniques namely principal component analysis and hierarchical cluster analysis. The HCA applied to the variables showed that
price was associated with non-flavonoid phenolics and vintage was associated with wine color intensity and monomeric anthocyanins. The HCA for samples
together with PCA enabled us to identify the wine varieties with higher phenolic content and thus antioxidant activity. The most favorable varieties were:
Malbec, Cabernet Sauvignon and Syrah. On the other hand, blended wines (V. labrusca) presented the lowest antioxidant activity and the lowest content
of phenolic compounds. The antioxidant activity measured by ORAC and DPPH assays was correlated (p < 0.01) to the content of total phenolic compounds
(r=0.81; r=0.76), total flavonoids (r=0.89;r=0.78), and non-anthocyanin flavonoids (r=0.88; r=0.74). Both methods correlated inversely with vintage, indi-
cating that the older the wine, the higher its antioxidant activity. The commercial price of wines was also directly correlated to the antioxidant activity,
suggesting that the higher the wine’s commercial value, the higher its free-radical scavenging activity.
Financing agency: FAPESP (2009/02258-0, 2009/06364-9).

OXI-010
Increasing the Shelf Life of Frying Oils with a Natural Antioxidant or Flavour Blend and the Effect on the Shelf Life of a Fried Product
Waut Dooghe, Melanie Liessens, Kemin Food Technologies
Herentals, Belgium

In this study, the oxidative stability sunflower oil (SFO), high oleic sunflower oil (HOSFO) and palm olein (PO) were compared using the Oxygen Stabil-
ity Index (OSI) test. Furthermore, the antioxidant effect of gallic acid in combination with either tocopherols (FORTIUM®brand TG20) or rosemary extract
(FORTIUM®brand RG20) was compared in a dose response study for in each type of frying oil. Finally, a frying trial was performed using one of these antioxi-
dant systems in each type of frying oil. Finished product samples (tortilla crisps) were monitored in an accelerated storage study by analyzing peroxide and
anisidine values at regular time intervals.
Of the untreated oils, palm olein had a significantly (p<0.05) higher oxidative stability compared to the other two vegetable oils. Additionally, high oleic
sunflower oil had a significantly (p<0.05) higher oxidative stability compared to regular sunflower oil. Both natural antioxidant systems were able to signifi-
cantly (p<0.05) increase the oxidative stability of the oils. Addition of a FORTIUM blend to HOSFO resulted in a significantly (p<0.05) higher stability than
the untreated palm olein. However, both FORTIUM blends were not able to increase the stability of the SFO to the same level as the HOSFO or the palm
olein. The highest stability was observed in the palm olein treated with 0.2% FORTIUM TG20. However, at an equal dosage of 0.15%, the more label friendly
FORTIUM RG20 was overall comparable and was therefore selected in the frying trial.
Tortillas fried in untreated sunflower oil showed a particularly low oxidative stability. Next to the very high peroxide values, a very strong off-odor was
picked up in the control sample. Multiple regression analysis on peroxide values showed that addition of 0.15% FORTIUM RG20 to each of the frying oils
resulted in a significant increase (p<0.05) in the oxidative stability of the finished product. The oxidative stability between each finished product was signifi-
cantly different (p<0.05) and the ranking based on stability in peroxide values correlated well with the results obtained in the OSI test. The order of stability
for both oil and finished products was found to be (1) Palm olein + 0.15% FORTIUM RG20; (2) HOSFO + 0.15% FORTIUM RG20; (3) untreated palm olein; (4)
untreated HOSFO; (5) SFO + 0.15% FORTIUM RG20; and (6) untreated SFO.

OXI-011
A Kinetic Study on the Formation of Hydroperoxy, Ketoand Hydroxydienes in FAMEs Derived from Sunflower Oils
A. Moralesa, C. Dobarganesa, G. MárquezRuizb and J. Velascoa
a
Instituto de la Grasa (CSIC), Sevilla, Spain bInstituto de Ciencia y Tecnología de Alimentos y Nutrición (CSIC), Madrid, Spain
The main objective of this work was to study the kinetic of formation of the main oxidation products of linoleic acid –hydroperoxy, ketoand hydroxydienes–
in fatty acid methyl esters (FAMEs) obtained from highlinoleic (HL) and higholeic (HO) sunflower oils. The influence of temperature (40, 60 and 80ºC) and
the addition of αtocopherol (0, 500 mg/kg) on the formation of these compounds were studied. Quantitative analysis of hydroperoxy, ketoand hydroxydi-
enes was carried out by HPLCUV. In addition, the peroxide value (PV) by iodometric titration and, when 3 indicated, the content of αtocopherol by HPLCFLD
were also determined. Monomolecular rate constants found for hydroperoxydienes ranged from 1·10 to 27·10 3 1/21/211
molmolh, while bimolecular rate constants ranged from 0.02 to 0.9 hin the range of temperatures studied. The relationship between hydroperoxydienes
and the PV was linear and unaffected by temperature. Results indicated that hydroperoxydienes constituted approximately 90 and 50% of total hydroper-
oxides in HL and HO samples, respectively. Overall formation of ketoand hydroxydienes was more determined by the content of their precursor hydroper-
oxydienes than by the oxidation temperature, as similar amounts were found for a given content of hydroperoxydienes irrespective of the temperature
assayed. Addition of αtocopherol had an impact on the formation of these compounds. The oxidation of oleic acid was less significant in the HO sample in
the presence of the antioxidant. In this respect, hydroperoxydienes constituted approximately 75% of total hydroperoxides when the HO sample containing
αtocopherol was heated at 80ºC, while approximately 50% was found in the control. Therefore, αtocopherol inhibited the oxidation of oleic acid to a greater
extent than that of linoleic acid. In the presence of αtocopherol, higher contents of ketoand hydroxydienes were found for a given amount of hydroperoxy-
dienes, indicating that αtocopherol may participate in the decomposition of hydroperoxides as a side reaction.

OXI-012
Antioxidative Potential of Selected Herbs and Spices

Diana Chrpová1,2, Carlos García Ortiz3, Iva Roubíčková1, Lenka Kouřimská3, and Jan Pánek1
1
Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic; 2Nursing College and Secondary Nurs-
ing School of 5th May, Prague, Czech Republic; 3Department of Quality of Agricultural Products, Czech University of Life Sciences in Prague, Prague, Czech
Republic
The inhibitory activity against oxidation of some fresh herbs and aqueous extracts of dried herbs was monitored during the autoxidation of lard due to
Schaal Oven Test. Antioxidative potential of some herbs of the Lamiaceae family - oregano (Origanum vulgare L.), Greek oregano (Origanum heracleoticum
L.), sage (Salvia officinalis L.), winter savory (Satureja montana L.), summer savory (Satureja hortensis L.), rosemary (Rosmarinus officinalis L.), marjoram
(Majorana hortensis Moench), sweet basil (Ocimum basilicum L.) was compared to activity of two cultivars of parsley leafs (Petroselinum crispum A.W.Hill;
Apiaceae) and three samples of wild grown nettles (Urtica dioica L.; Urticaceae).
Antioxidant potential depends not only on the content of certain secondary metabolites - ascorbic acid, phenolic compounds or tocopherols, but also on
the type of plant material processing.
Very high antioxidant capacity was observed mainly in sage samples, but also in marjoram and Greek oregano. Herbs and extracts of oregano, rosemary,
winter and summer savory, and fresh parsley showed middle activity comparable or weakly higher to that of α-tocopherol (used as a positive standard).
The antioxidant capacity of sweet basil, nettles and dried parsley leafs was significantly lower. Activities of fresh and dried herbs of Lamiaceae family are
comparable. The results show that ascorbic acid (which is completely degraded by drying) is a major antioxidant and parsley, while stable phenols are the
main antioxidant in plants of Lamiaceae family.
Acknowledgement: Supported by the Ministry of Education, Youth and Sports of the Czech Republic, Projects No. MSM 6046137305, No. MSM 6046070901,
financial support from specific university research (MSMT No. 21/2011).

OXI-013

Oxidative Stability of Selected Oils with Different Degree of Unsaturation

Iva Roubíčková1, Diana Chrpová1,4, Lenka Kouřimská2, Jan Mikeska3 and Jan Pánek1
1
Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech
Republic
2
Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague,
Czech Republic
3
Biomedica s.r.o., Prague, Czech Republic
4
Nursing College and Secondary Nursing School of 5th May, Prague, Czech Republic
Oxidative stability of selected oils with different fatty acid composition and degree of unsaturation (soya oil, olive oil, flaxseed oil, Echium oil and Ulkenia
oil (oil from marine algae) and their mixtures) was evaluated by the Schaal test at 37°C. Oxidative stability of these oils depends on fatty acid composition
and presence of naturally occurring antioxidants (e.g. tocopherols, phenolic acids, some plant phenols). We used diethylether extract of winter savory (Sa-
tureja montana L.; Lamiaceae) to improve oxidation stability of these oils because winter savory contains phenolic acids (gentistic, caffeic, protocatechuic,
p-coumaric, rosmarinic acid and others) with significant antioxidant activity or positive effect to protect tocopherols. Extract of savory extended storage
period in these oils except for Ulkenia oil. Ulkenia oil has very untypical fatty acid composition (very high content of polyunsaturated fatty acids; very
important (from the health point of view) fatty acids: 46% docosahexaenoic acid (n-3) and 10% docosapentaenoic acid) and therefore it is very difficult to
make it more stable. Therefore, the extract of sage (Salvia officinalis L.; Lamiaceae) will be used in the future because extracts of sage were very effective
in inhibition of autooxidation of pork lard in the Schaal test in comparison with other herbs.
Acknowledgement: Supported by the Ministry of Education, Youth and Sports of the Czech Republic, Projects No. MSM 6046137305, No. MSM 6046070901,
financial support from specific university research (MSMT No. 21/2011).

OXI-014
Recovery of Phenolic Antioxidants from Rice Hulls after Alkaline Digestion
Anastasia Kyriakoudi, Nikolaos Nenadis, and Maria Z. Tsimidou,
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece
Rice hull, is an agro-industrial waste produced in large amounts worldwide (~136 million tons/year), which is mainly utilized as a fuel by the rice-milling
industry to cover energy needs. In order to find alternative uses, over the past 20 years the hull has been investigated as a source of antioxidants. Various
studies carried out on alcoholic extracts, showed the presence of some valuable antioxidants. Nevertheless, as phenolics are linked with polysaccharides
and lignin, hull pretreatment is a prerequisite in order to obtain extracts rich in phenolics and consequently in antioxidant activity. Alkaline digestion with
NaOH is generally proposed for liberation of phenolics from various parts of plants; nevertheless in rice hulls only recently some efforts have been carried
out using different conditions without justifying selection [1,2].
In an effort to maximize recovery of phenolic antioxidants from the rice hulls, NaOH solutions of various concentrations were used under different condi-
tions at a solid to liquid ratio of 1:25 w/v. On the basis of total phenol content (TPC) and DPPHy radical scavenging activity (RSA), it was evidenced that NaOH
concentration in combination with temperature affected liberation of antioxidants. Extracts obtained using a 4N NaOH solution (~120 oC) were those with
the higher TPC and RSA values. HPLC analysis revealed that the phenolic profile was similar in all cases and only quantitative differences were evidenced.
The main compounds identified were the bioactive p-coumaric and ferulic acids.
Extracts obtained under such conditions from the hulls of other rice varieties cultivated in Greece showed that the extracts contained an appreciable
amount of TPC (17735-25638 mg/kg of hull) and high RSA (78-88%). Our findings could add to further exploitation of rice hulls for food applications.
References
1. Butsat, S., Siriamornpun, S. Food Sci Techn Int. 16, 2010, 329-336.
2. Qui, Y., Liu, Q., Beta, T., Food Chem. 121, 2010, 140-147.
Acknowledgement
AK thanks the Foundation of State Scholarships (IKY, Athens, Greece) for financial support

OXI-015
Preparation and Functionality of Phenolics-enriched Lecithin (Phenolipids)
Ramadan, M. F. *1/2, Matthäus, B.2
*1Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Egypt. 2Max Rubner-Institute, Federal Research Institute for Nutrition
and Food Department for Lipid Research, Schützenberg 12, D-32756 Detmold, Germany.
Phenolics-enriched lecithin (phenolipids) results from the reaction of phospholipids with the selected phenolics in a nonpolar solvent. They are lipophillic
substances freely soluble in nonpolar solvents (in which the hydrophilic moiety was not), and moderately soluble in fats. Liposomes, unlike phenolipids, are
formed by mixing water-soluble substances with phospholipids without forming chemical bonds. This difference results in phenolipids being much better
absorbed than liposomes or individual phenolic compounds. Preparation of phenolipids is recently described by complexing querectin with soy lecithin [1].
Phenolipids exhibited novel antioxidant properties in a triolein model system stronger than individual lecithin or querectin.
The aim of this work was to optimize preparation of different structured phenolipids (phenolics bound or enriched polar lipids) from different plant extract
sources as well as different types of polar lipids. Oxidative stability of rapeseed oil enriched with different phenolipids was also studied during accelerated
oxidative storage. Functional (antioxidant, antiradical and antimicrobial) properties of different phenolipids were also characterized. Significant improve-
ment in functional properties and oxidative stability of phenolipids and phenolipids-enriched rapeseed oil was recorded. Phenolipids are anticipated to play
a vital role in efficient herbal drug delivery of a broad spectrum of protective phytochemicals. After selection of potential phytochemicals from medicinal
plants, phenolipids can be developed for various therapeutic uses like cardiovascular, anti-inflammatory and anticancer activities. Moroever, phenolipids
are anticipated to show their potential in cosmetics as anti-skin ageing agents and for the use of other nonpathogenic skin conditions.
[1] Ramadan MF (2008) Food Science and Technology-LWT 41: 581-587.


OXI-016
The Effect of Polymerization on Rheological Behavior of Canola Oil
Nasreen Dehghannejad, Mohammad Hojjatoleslamy
ShahreKord Branch, Islamic Aazd University , Food science and technology department, Shahr-e-kord, Iran
According to the importance of edible vegetable oils and their effects on the quality and texture of food, the factors affecting the rheological parameters of
them must be considered. The four soybean oil, Canola oil, Sunflower and palm oils are about three quarter of total world vegetable oil supplies and canola
oil has a significant position in food suply of people in the world nowadays. One of the most important parameters affecting viscosity is high temperatures
that may happen when they are used for frying. In this study, the canola oil was heated by oven in 180˚C while the oxidation period was passed before in
oven with 110˚C. The rheological analyzes were done every 24 hr from 10 to 90˚C. Measurements were done in viscometer (model LV DV III––Brookfild+
UL-adaptor). Temperature was controlled using water bath (CT5-Brookfield) with precision of 0.1˚C. Measurements were done in different speed ramps
(that rsults in different shear rates), during heating. The viscosities of canola oil were investigated as a function of the shear rate and also shear stress as a
function of shear rate at temperatures ranging from 10 to 90 ˚C. The related Herschel–Bulkley Model equations were identified at the specific temperatu-
res. Peroxide index has been determined during investigation. The peroxide index was 8.1 after oxidation process and by the begining of the polymerization
period, it changed to 1.9. The final peroxide value in polymerization period is 1. As a results, peroxide reduction during polimerization of canola oil does not
have significant effect on it`s rheological properties and the viscosity of polymerized oil, shows reduction by temperature increasing.
keywords: Canola oil, Polymerization, Temperature, Peroxide index, Viscosity

OXI-017
Changes in Oil Properties due to Repeated Frying and their Effect on the Water, Oil Content and Crust Properties of French-Fries
E.P.Kalogianni1, T.D. Karapantsios2
1
Department of Food Technology, Alexander Technological Educational Institution of Thessaloniki, Thessaloniki, Greece
2
Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
This work aims to give an answer to a frying problem for which information in the literature has been scarce and controversial: the effect of repeated use
of oil for frying on the oil content, water content and crust properties of French-fries. For this reason, well controlled and documented frying experiments
were conducted. Four experimental series were performed (of 40 repeated frying batches each, without oil replenishment). The oil type (palm and olive
oil) and frying load (1/7 and 1/35 Kgpotatoes/Loil) were cross-varied in the experiments. Palm and olive oil chemical (concentration of polar and polymer
compounds), physical (density and viscosity), and physicochemical properties (interfacial tension of the oils at the oil/air and oil/water interface) were
determined. In addition, the oil content, water content, crust thickness, and shrinkage of French-fries were determined as well. In each experimental series
the oils reached or surpassed the rejection limits for frying oil use according to regulations and recommendations set in several countries. It was found that
the increasing order of repeated batches and the oil type imparted significant changes in the oils’ properties; however, these changes did not significantly
affect the water content, oil content, crust thickness, and potato shrinkage.

OXI-018
Positional Distribution of Fatty Acids in Refined and Crude Hoki Oils by 1,3 Specific Hydrolysis using Pancreatic Lipase
Tengku Rozaina Tengku Mohamad1, 2 and Edward John Birch1
1
Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
2
Fisheries Research Institute, Department of Fisheries, 11960 Batu Maung, Penang, Malaysia.
Fish oil contains high amounts of long chain omega-3 fatty acids (for example, DHA and EPA) beneficial for human health. Food manufacturers have incor-
porated fish oil into food products such as breads, dairy products, infant formulas and cereals. However, these products are susceptible to oxidation which
produce unpleasant odour and flavour and also reduced shelf life. Hoki is one of the major commercial fish in New Zealand and hoki oil has been used in
the supplementation products.
Previous studies have shown that PUFA are more stable at the sn-2 position in the triglyceride backbone. Stereospecific analysis of fish oils such as menha-
den, sardine, herring and others showed that DHA is enhanced in the sn-2 position. The present study was carried out to determine the positional distribu-
tion of fatty acids in refined and crude hoki oils (Macruronus novaezelandiae). The hoki oil samples were supplied by SeaDragon Marine Oils Ltd, Nelson,
New Zealand. A pancreatic lipase enzyme was used to catalyze the specific lipolysis of the fatty acids. The results of the present study showed that DHA was
enhanced at the sn-2 position. Other fatty acids results generally followed expected patterns for animal species, however enhancement of other omega-3
fatty acids was either not evident or they were contrastingly located.

OXI-019
Effect of Adding Essential Oil from Origanum onites on Oxidative Stability of Pistachio Nut Paste
Eda Adal, Sami Eren
University of Gaziantep, Food Engineering Department
Gaziantep, Turkey
Pistachio paste is made by pasting roasted pistachio nut in paste machine. It is one of the important Turkish commodity and used as a flavoring in cookery
and confectionery and also favoured, because of the deep gereen colour of their kernels, in the ice cream and pastry industry. Pistachio nuts that used
for making pistachio paste contain between 45% and 72% oil, depending on the variety and stage of harvest. So, lipid oxidation has greatest importance
to quality of pistachio paste. The addition of antioxidants to the oil containing food helps to prevent or decrease oil oxidation. In this study, Rancimat

method, which is one of the Accelerated Shelf – Life Test (ASLT) method, will be used to determine the effect of adding essential oil from Origanum onites
on oxidative stability of pistachio nut paste. Induction time of pistachio paste oil will be measured using different concentration of the antioxidant at three
temperatures, 110, 120, and 130. The effect of antioxidant will be compared using control oil. So, this study may help increasing the quality of pistachio
paste using natural antioxidant.

OXI-020
Cellular Effects of Oxidised Marine Oil Enriched with Omega-3

Stine Grimmer, Marijana Todorcevic, Marina Lilac, Gjermund Vogt and Bente Ruyter
Nofima, Ås, Norway
It has recently been shown that oil of marine origin for human consumption with a high content of omega-3 contain variable amounts of oxidation products.
Questions have been raised both in international scientific publications and in the media whether oxidised fatty acids and oxidation products might have
unfavourable health effects. However, a thorough documentation on the biological effects of oxidised fatty acids and oxidation products is lacking. Thus,
we wanted to characterise the potential toxic effects of oxidised oil enriched with Omega-3 using cell based models. Primary cells isolated from salmon
and human cell lines were subjected to marine oil with various degrees of oxidation before the effect on selected biological markers were measured. We
found that increasing degree of oxidation gave an increased SOD activity, an increased amount of secondary oxidation products (MDA), an increased lipid
peroxidation in the cellular membranes and an increased expression of genes involved in the stress and inflammation response. Furthermore, an increased
activity of the inflammation marker NF-kB was also found in a human monocytic cell line following incubation with oil with increasing degrees of oxidation.
Changes in the activity of NF-kB play a critical role in cellular stress-, immune and inflammatory responses.
In conclusion, our results indicate that the degree of oxidation may affect the biological effect of marine oils enriched with Omega-3.

OXI-021
Intake of Oxidized Cod Liver Oil and Health Effects: A Randomized Controlled Trial.
Inger Ottestad1,2, Gjermund Vogt3, Kjetil Retterstøl4, Mari Myhrstad1 John-Erik Haugen3 Astrid Nilsson3, Gitte Ravn-Haren5, Berit Nordvi6, Kirsti Wettre
Brønner6, Lene Frost Andersen2, Kirsten B. Holven2 and Stine M. Ulven1
1
Akershus University College, Norway 2Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo, Norway 3Nofima Mat AS, Norway
4
Lipid Clinic, Medical Department, Rikshospitalet-Oslo University Hospital, Norway 5 Division of Toxicology and Risk Assessment, DTU Food, Denmark,6TINE
SA R&D Center, Norway
Background: Intake of fish and fish oil has been shown to reduce risk of coronary heart disease (CHD) and CHD death. However, long chain omega-3 poly-
unsaturated fatty acids are susceptible for oxidation, and lipid peroxidation may lead to formation of a range of different oxidation products. To what extent
intake of oxidized omega-3 changes markers associated with positive or negative health effects are uncertain and have to our knowledge not previously
been investigated in humans.
Objective: The aim of the present study was to investigate markers of lipid peroxidation, oxidative stress and inflammation, and the availability of plasma
omega-3 fatty acids after intake of cod liver oil with altered quality in a seven weeks study.
Design: A seven week double-blinded randomized controlled study in healthy subjects 18-50 years (n=53) was conducted. After a four week wash-out peri-
od the subjects were assigned into one of three groups receiving identical cod liver oil capsules containing either 8 g/d (1.8 g/d EPA and DHA) with high or
low quality measured by peroxide value (PV) and anisidin value (AV) or 8 g/d of sunflower oil. Fasting blood and morning spot urine samples were collected
at week 0, 3 and 7. During the first three weeks of the intervention period the subjects conducted a fully-controlled isocaloric diet. The influence of selected
in vivo markers of lipid peroxidation, oxidative stress or inflammation in healthy subjects after three and seven weeks of intervention was studied.
Results: Preliminary results will be shown.

OXI-022
Antioxidant and Antimicrobial Activity and Solubility of Alkyl Esters of Phenolic Acids
Merkl R., Hradkova I., Smidrkal J., Filip V.
Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Czech Republic
Selected phenolic acid are secondary plant metabolites and naturally present in almost all plant materials, they are often isolated and used as a mixture in
the form of an extract from. This work attention has focused on simple phenols, as a chemical invidious.
Alkyl (methyl, ethyl, propyl, buthyl, hexyl) esters of p-hydroxybenzoic, gentisic, protocatechuic, vanillic, ferullic, and caffeic acid were prepared. Thus reduc-
ing the polarity of the substances, and this would increase the solubility in oil and also facilitate access to the lipophilic cell wall micro-organism. The purity
of these compounds was more than 98%.
Antioxidant properties of the substances, expressed as protective factors (PF), were measured on the devices Rancimat and Oxidograf. It is obvious that
some compounds show pro-oxidation activity (ferullic acid, all derivatives of vanillic acid and some derivatives of phydroxybenzoic acid). Gentisic acid ex-
hibited approximately doubled PF, whereas its ester forms exhibited considerably low PF as a result of losing their antioxidant properties. Caffeic acid, and
its esters, show significant PFs (higher than 150%).
Antimicrobial activity of phenolic acids alkyl ester against bacteria (Bacillus cereus, Listeria monocytogenes, Escherichia coli), yeast (Saccharomyces cer-
evisiae), and fungi (Fusarium culmorum) was measured by means of the minimum inhibitory concentration (MIC). Generally the antimicrobial effect of
phenolic acid derivatives increases with the increasing length of the alkyl chain.
For caffeic acid and its methyl ester, which showed highest antioxidant properties were determined solubility in water and in aqueous ethanol and sunflo-
wer oil. With increasing length of alkyl chain in the ester of coffeic acids increases their solubility in oil. Caffeic acid hexyl ester is at 20°C and 60°C, more
than twice more soluble than methyl ester, and sixteen times more soluble than caffeic acid.


OXI-023
Deterioration of Liquid Margarines and Vegetable Oils during Frying

Amandine Lamglait1, Håkon Standal2, Gjermund Vogt3, Elisabeth Olsen3,4, Ivar Storrø5, Bente Kirkhus1,3
1
Mills DA, Norway, 2Prediktor AS, Norway, 3Nofima AS - Norwegian institute of Food, Fisheries and Aquaculture Research, Norway, 4Denomega Nutritional
Oils, Norway, 4SINTEF Fisheries and Aquaculture, Norway.
The stability of liquid margarines and oils commonly used for frying were investigated at temperatures ranging from 90 0C to 180 0C and compared with hard
margarine and butter. The liquid margarines were “water in oil” emulsions consisting of 84% vegetable oil and 10% water in addition to small amounts of
lecithin, salt and colour (beta-caroten). Thermal stability was assessed by analysis of total polar compounds and by measuring the oxidative stability index
(OSI) by the Rancimat method. Compared to bulk oils, liquid margarines based on identical oils showed better stability during frying (160-180 0C). Designed
experiments indicated that this was due to the content of water, whereas there were no significant effects of lecithin, salt, and milk proteins. The results
further confirmed that OSI is influenced by the fatty acid composition at all temperatures. Compared to butter and hard margarine, liquid margarines were
less stable probably due to higher contents of unsaturated fatty acids. Also, “high oleic” sunflower oil showed higher oxidative stability than “high linoleic”
sunflower oil. However, despite a higher content of unsaturated fatty acids “high linoleic” sunflower oil showed increased stability at higher temperatures
compared to soybean oil, rapeseed oil and olive oil. This may be explained by a significantly higher content of tocopherols in sunflower oil. In conclusion,
higher amounts of tocopherols were associated with less polymerization at higher temperatures. The results further indicate a role of water in fat emulsion
products in preventing lipid oxidation and decomposition at high temperatures, suggesting that liquid margarine, low in saturated fat, represents a healthy
and safe alternative for frying.

OXI-024
Polar and Polymeric Compound Analysis to Assess the Influence of Refinery Process on Cottonseed Oil’s Quality
Fatma Nur ARSLAN1,2, Hüseyin KARA2 and Mustafa Topkafa2
1
K.M.U. Faculty of Science, Department of Chemistry,70010, Karaman, Türkiye
2
S.U. Faculty of Science, Department of Chemistry, 42075, Konya, Türkiye
The aim of this study was to investigate the effect of refinery process on the quality of cottonseed oil (CSO) by using HPSEC analysis of polar and polymeric
compounds, usually able to achieve an evaluation of the oxidative state of the oil. In the experiments, a combination of adsorption chromatography and
HPSEC techniques was used. Samples of CSO taken from each refinery step were dissolved in THF and analyzed by HPLC system. The total polar materials
(TPM) one of the indicators for monitoring the oil quality was separated from oil samples according to IUPAC method. In order to determine the amount
of PTGs, ox-TGs, DGS, ox-DGs, MGs, ox-MGs and FFAs, polar fractions were dissolved in THF and analyzed by HPLC. The analysis of the TPM was carried
out utilizing a HPLC system composed of a 20 μL loop, a PL-gel guard column (100Aº, 50x7.6 mm i.d., 5μm), a series of PL-gel columns, (500Aº and 100Aº,
300x7.6 mm i.d., 5μm) and RI detector adjusted to 35°C. The elution solvent used was THF at a flow rate of 0.5 mL/min.
Analyses of the polymeric compounds and TPM in CSO samples indicated a significant increase in the amount of TPM and polymeric material was found af-
ter bleaching and deodorization steps, performed in high temperatures under vacuum, compare to other steps. The amount of PTGs of crude CSO increased
the value of 0.76% to 1.27% during the refinery process. In the bleaching process, TPM content was increased the value of 5.32% to 11.02% according to
the adsorption chromatography method of IUPAC.
References
[1] F.N. Arslan, “Increasing of the usage efficiencies of cottonseed oils produced in our country by improving their refinery process”, Master Thesis, Selcuk
University, Konya, 2009.

OXI-025
Synthesis and Structure Analysis of Oxidation and Thermo-degradation Products and their One-step Isolation
Jan Kyselka, Vladimír Filip, Iveta Hrádková, Jan Šmidrkal
Institute of Chemical Technology Prague, Czech Republic
Under high temperature (90 – 180 °C) close to the deep-fat frying, oxidation and dehydration take place. Both reactions are competitive. Moreover, oxyste-
rols can eliminate water to form steratrienes or steradienes with oxo group in conjugation. Due to absence of information about competitive formation of
steradienes, steratrienes or oxysterols, their sythesis and high temperatures experiments were necessary.
The aim of the study was organic synthesis, structure analysis and isolation of sterol oxidation and thermal degradation products. Synthesis of authentic
standards were essential for our study. Therefore, 7-oxocholesterol, 7-hydroxycholesterol, 5,6-epoxycholesterol, cholestan-3β,5α,6β-triol, 7-oxocholesta-
3,5-dien, cholesta-3,5-dien, and 7-oxostigmasterol were prepared. All these compounds are formed during cholesterol oxidation and degradation. After
organic synthesis, one-step isolation of sterol oxidation and thermal degradation products using solid-phase extraction was developed with prepared
authentic standards. GC/MS analysis was carried out to identify and quantify individual compounds. Quantification was performed using selective-ion
monitoring mode.

OXI-026
Monitoring of the Changes in Cottonseed Oil Tocopherol Content During Deep-Frying Process
Hüseyin KARA1, Fatma Nur ARSLAN1,2, and H. Filiz AYYILDIZ1

1
S.U. Faculty of Science, Department of Chemistry, 42075, Konya, Türkiye
2
K.M.U. Faculty of Science, Department of Chemistry,70010, Karaman, Türkiye
Tocopherols are the merely most important natural antioxidants in edible fats and oils. Tocopherols are an effective antioxidant in lipids and lipid-containing
foods, because it is effectively scavenges peroxy radicals to form relatively stable products, which interrupt the propagation stage of the oxidative chain
reaction. Antioxidative properties of tocopherols at low or moderate temperatures have been the subject of numerous investigations, although their action
at high temperature has been scarcely studied [1].
The aim of this study was to determine the changes in tocopherol content during deep- frying process for cottonseed oil samples. In the frying experi-
ments eight different frying cottonseed oil samples, prepared by adding natural several food additives, were used. The frying operations were carried out
in 170±5°C, for 10 h without any interruption by using frozen french fries. In order to determine tocopherol content, samples of frying oil were taken every
hour dissolved in acetone and 20 μL of samples was injected. Tocopherol isomers (α, β, γ and δ) were determined by using Agilent 1200 Series HPLC system
and a fluorescence detector (Ex=295nm, Em=330 nm). Chromatographic separation of isomers was achieved on a LiChrosorb SI60 (250x4 mm i.d., 5μm)
column and %48 MeCN-%48 methanol-%4 water-0.2 mL phosphoric acid mixture was used as a mobile phase at a flow rate of 1.5 mL/min.
Results obtained from the experiments showed that total tocopherol concentration was reduced significantly depending on a frying time and a species of
the food additives. It was observed that the antioxidant, anti-foming and emulgator materials are very effective to prevent the loss of tocopherols and the
amount of tocopherols was decreased maximum in the ratio of 37% within 10 h of continuous frying process.
References
[1] D. Barrera-Arellano, V. Ruiz-Méndez, G. Márquez Ruiz and C.Dobarganes, “Loss of tocopherols and formation of degradation compounds in triacylglyce-
rol model systems heated at high temperature”, J. Sci. Food Agric. 79:1923-1928 (1999).

OXI-027
Antioxidant Activity of the Essential Oil and Methanolic Extract of Cuminum cyminum at Three Concentrations in Purified Sunflower Oil
Soodabeh Einafshara, Hashem Poorazarangb, Reza Farhooshb, Hossein khorsand Beheshti c
a
Khorasan Agricultural and Natural Resources Resaerch Center, Department of Agricultural Engineering Research, P.O. Box 488, Mashhad,Iran
b
Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
c
Khorsand Fatty Acid Factory, Mashhad, Iran.
Addition of antioxidants is an effective way to prevent the development of various off-flavors and undesirable compounds that result from lipid oxidation.
Cuminum cyminum is one of the popular spices that active principles of cuminaldehyde (cumin) are reported to inhibit lipid peroxidation. Limited informa-
tion is available on the antioxidant content and of antioxidant activity of Cuminum cyminum. In this research the antioxidant content and antioxidant activ-
ity of the extract and essential oil of Cuminum cyminum were studied. Antioxidant activity of methanolic extract and essential oil of Cuminum cyminum was
evaluated in purified sunflower oil at three concentrations compare to control and α-tocopherol. The methanolic extract showed antioxidative activity in
purified sunflower oil in the dark at 50 ºC but essential oil showed any antioxidant activities. Amongst the different concentrations of methanolic extract,
2000 ppm showed the highest antioxidant activity.

OXI-028
Image Analysis of Color Changes in Canola Oil to Influence of Bene Kernel Oil and its Unsaponifiable Matters Fraction during Frying Process
Parvin Sharayei1, Reza Farhoosh2, Hashem poorazerang3, Mohammad Hossein Haddad Khodaparast3
1
Ph.D of Khorasan Agricultural and Natural Resources Research Center (Agricultural Engineering Research Department), Mashhad, P.O. Box: 488, Mashhad,
Iran, 2,3Associate Professor and 3Professor of Ferdowsi University of Mashhad Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi
University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
The changes in color (L, a, b and total color difference, TCD) of canola oil (CAO) as affected by bene kernel oil (BKO, 0.05-0.4%) and its unsaponifiable matters
(USM, 100 ppm) fraction during 48 h frying process at 180 ºC was compared with tert-butylhydroquinone (TBHQ, 100ppm) by the method of image pro-
cessing. The BKO, TBHQ or USM were significantly capable of lowering the darkness (lowering L value), redness (increasing a value), yellowness (increasing
b value), TCD, and total polar compounds (TPC) content of the CAO during the frying process. The efficiency of samples containing100 ppm USM and 0.1%
BKO was the same as or much better than that of 100 ppm TBHQ. There was a strong correlation (R2 = 0.965) between the TPC content and TCD of the oils
studied. Assuming that the maximum level of TPC content permitted in frying oils is 24%, the TCD of the oils studied should be ≤ 20.98.

OXI-029
Purification of Pollock Fish Oil using Synthetic Magnesium Silicate

George E. Hicks
Brian S. Cooke
Crude fish oil, such as Pollock, contains a wide variety of impurities that must be removed in order to achieve desired specifications.
In this study, synthetic magnesium silicate was used to treat a crude Pollock fish oil sample in an attempt to remove these impurities and produce finished
oil with high quality.
Treatment of the crude Pollock oil with synthetic magnesium silicate resulted in:
y 71% Unsaponifiable matter reduction
y 84% Water reduction

y 91% Acid Value reduction

y 13% Peroxide Value reduction
y 100% Soap reduction
y 97% Color reduction
y 100% Chlorophyll removal
y 149% Improvement in oxidative stability

OXI-030
Impact of Endogenous Phenolics in Canola Oil on the Oxidative Stability of Oil-in-Water Emulsions
Ann-Dorit Moltke Sørensen, James Friel, Jill K. Moser, Charlotte Jacobsen & Usha Thiyam
Canola oil is low in saturated fat, high in monounsaturated fat and has a favourable omega-6:omega-3 ratio. Therefore, Canola oil has a healthier fatty acid
profile compared to other plant oils such as soy oil. Therefore, canola oil is also an ingredient in many food products. However, the content of unsaturated
lipid makes canola oil susceptible towards lipid oxidation. Many food products are lipid containing emulsions and a lot of efforts have been put into de-
veloping methods to protect the lipids against oxidation. Since lipid oxidation has a negative influence on the shelf life of the foods, efficient antioxidants
will result in increased shelf life and thereby increased quality of the food products. Besides tocopherols, Canola oil contains different compounds with
antioxidative properties. These compounds are Sinapic acid, Sinapine and Canolol; all belonging to the group of phenolic compounds. However, the effect
of these endogenous antioxidants on lipid oxidation in o/w emulsion is yet unknown.
Hence, the aim of this study was to evaluate the effect of the endogenous phenolics in Canola oil on lipid oxidation in o/w emulsion. For this purpose
individual phenolics were extracted from defatted grinded canola seeds. Fractionated extracts of Sinapic acid, Sinapine and Canolol was used as well as a
non fractionated extract. These extracts was added (100 and 350 μM) to 10% o/w emulsion with stripped canola oil in order to evaluate their effect on lipid
oxidation in emulsions. For comparison, the antioxidative effect of phenolic standards for Sinapic acid and Sinapine (as Sinapine thiocyanate) were also
evaluated in the emulsions, and BHT was used as a positive control. Emulsions were stored at 3˚C and sample was taken at different time point. Evaluation
of the antioxidative effect was based on Peroxide Value (PV) and secondary volatile oxidation products by headspace GC supported by evaluation of the
properties of the extracts and corresponding phenolic standards in 3 different in vitro antioxidant assays.

OXI-031
Total Polar Lipid Analysis in Marine Shrimp Penaeus kerathurus by HR NMR Spectroscopy. Study of Carotenoids using HPLC
Kora Linditaa, Zoumpoulakis Panagiotisb, Sinanoglou Vassiliac, Miniadou-Meimaroglou Sofia
a
Laboratory of Food Chemistry. Department of Chemistry. University of Athens,
Panepistimioupolis Zographou 157 71, Athens, Greece.
b
Laboratory of Molecular Analysis, Institute of Organic and Pharmaceutical Chemistry, National Hellenic Research Foundation, 48 Vas. Constantinou Ave.,
11635, Athens, Greece
c
Instrumental Food Analysis Laboratory. Department of Food Technology.
Technological Educational Institution of Athens, Ag. Spyridonos 12210 Egaleo, Greece
High Resolution NMR spectroscopy offers a fast and sensitive method for qualitative and molecular structure analysis of polar lipids (PhL) and their main
compounds (PC and PE). Lipids of marine shrimp Penaeus kerathurus were extracted according to the method of Bligh and Dyer. SPE technique was im-
plemented to separate polar from total lipids.
High resolution NMR spectroscopy has been applied for the assessment of lipid classes in marine phospholipids. More specifically, 1D 1H and 2D COSY
and HSQC techniques were implemented in order to elucidate the characteristic peaks of phospholipids in the polar extracts. Furthermore, 31P NMR and
spiking experiments using reference standard polar lipids (PC, PE, SPH, LPC) differentiated phospholipids and assigned several peaks to specific lipid classes.
In conclusion, marine shrimp Penaeus kerathurus contains in high concentration PC and PE phospholipids and less SPH and LPC. Low inensity deshielded
peaks (around 7-8 ppm) were attributed to unknown compounds for further investigations.
Furthermore, carotenoid pigments are responsible for the more or less marked colouration of marine shrimps. The carotenoid profile and content of Pe-
naeus kerathurus muscle and cephalothorax lipids, were evaluated using high-performance liquid chromatography (HPLC). The major carotenoids found
were astaxanthin as well as its mono- and diesters.

OXI-032
Antioxidant Activity of Extracts from Ultrasound-Assisted Extraction of Centella Asiatica and Synergism with α-Tocopherol
Yin Yin Thoo1, Chin Ping Tan1, Chun Wai Ho2, Faridah Abas3, Oi Ming Lai4
1
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; 2Department
of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malay-
sia; 3Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; 4Department
of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Ultrasound-assisted extraction (UAE) technique was developed for the fast extraction of bioactive compounds from Centella asiatica. Response surface
methodology was employed to investigate the influential parameters of the UAE procedure (amplitude, duty cycle, ethanol concentration and solid to
solvent ratio) on the yields (total phenolic content and total flavonoid content) and antioxidant activity (DPPH radical-scavenging capacity and ABTS radical-
scavenging capacity) using spectrophotometry. The RSM results indicated that all response-surface models were significant (p < 0.05) fitted for the yields
and antioxidant activities, with high R2 values above 99%. The statistical assessment showed insignificant differences (p > 0.05) between experimental and
predicted values for all four responses, thus indicating suitability of the model employed in explaining the extraction of bioactive yields and antioxidant

activities as a function of UAE parameters. A synergistic antioxidant effect of Centella asiatica extract (CE) from ultrasound treatment and α-tocopherol was
investigated using isobolographic analysis. All combinations of CE to α-tocopherol (1/5, 1/3, 1/2, 2/3, 4/5) possessed antioxidant activity with fractions 2/3
and 4/5 showed synergism, allowing a decrease from 1.8 to 6 folds in the amounts of CE and α-tocopherol needed to achieve desired antioxidant activity.

OXI-033
Oxidative Stability of Sunflower Oil Enriched in Polyphenols with Blueberry Leaf Extract
Edith G.Díaz, Marta S.Gozzi, Gastón Muchenick Ceña, Pablo Hoyos Pérez
Instituto de Tecnología, Facultad de Ingeniería y Ciencias Exactas, Universidad Argentina de la Empresa, Buenos Aires, Argentina
Edible vegetable oils such as sunflower oil have an important role in human nutrition. Lipid oxidation lowers quality and nutritional value of foods. Be-
cause of that there is an increased interest for sources of natural antioxidants in order to enrich oils for reducing lipid oxidation. Polyphenols are potent
antioxidants that demonstrate high ability in free radical scavenging. In this study blueberry leaves have been used as a source of natural polyphenolic
antioxidants for the supplementation of sunflower oil that was further evaluated for its oxidative stability. Blueberry leaves were extracted with hexane
followed by ethanol 80% and then lyophilized (H). Their phenolic profile and antioxidant activity were determined by the Folin-Ciocalteau and the 2,
2-diphenyl-1-picrylhydrazyl (DPPH) reducing power assays. Total phenols were 117.01±1.09 mg caffeic acid/g dry leaves and the reducing power was similar
to that of the butylhydroxytoluene (BHT) at a concentration of 0.02 mg/ml. The sunflower oil used was enriched with an appropriate quantity of a metha-
nol solution of lyophilized blueberry leaves corresponding to the addition of approximately 1100 ppm H or 370 mg polyphenols (expressed as mg caffeic
acid equivalents) per kg of oil. For the quantification of the polyphenolic content of the enriched oil it was dissolved in hexane, the solution was extracted
successively with 60% aqueous methanol and the extracts brought to dryness under vacuum. The concentration of total polyphenols was estimated in
the methanol solution of the residue with the Folin Ciocalteau reagent. No polyphenols were detected in the sunflower oil before supplementation. Their
recovery in the enriched oil was 89%. Both commercial and supplemented oils were tested for their oxidative stability. Results showed that 330mg ppm
polyphenols from blueberry leaves could significantly (p<0.05) lower the peroxide value, diene and triene values and p-anisidine value of sunflower oil
during storage at 60ºC. It was also observed a better antioxidant effect for the blueberry leaves polyphenols compared with BHT at 200 ppm. This addition
to sunflower oil can contribute to the increase of the oxidative stability. The potential application of a commercially useless byproduct for the improvement
of widely consumed products as edible oils could be highly significant.

OXI-034
Primary Oxidation of Steryl Esters in a Lipid Matrix

Mari Lehtonen, Anna-Maija Lampi, Mari-Anna Riuttamäki, Vieno Piironen
Department of Food and Environmental Sciences, University of Helsinki, Finland
Like other unsaturated lipids, also sterols may oxidise during the manufacture and storage of foods. Since the oxidation products may have negative health
effects, it is essential to study the oxidation reactions of sterols, especially the initial states, after all they determine the further oxidation reactions. Forti-
fication of foods is mainly carried out with steryl esters, however, little is known about the oxidation reactions of steryl esters as intact molecules. In this
study, the effects of esterification and unsaturation of the acyl moiety on the hydroperoxide (OOH) formation of sterol were examined in a saturated lipid
matrix. For the oxidation, tripalmitin was enriched with cholesteryl stearate, oleate or linoleate, stigmasteryl oleate or free cholesterol in a sterol equivalent
of 8%. Aliquots of 100 mg were maintained in glass vials at 100 ºC under darkness for 0–5 days. For each time point three replicates were oxidised and the
experiment was repeated (n=6). A silica solid-phase extraction (SPE) method was developed and applied for the isolation and fractionation of intact steryl
ester OOHs and free sterol OOHs from a lipid matrix. The isolated OOHs were further determined by HPLC-UV/ELSD. Hydroperoxides of steryl esters were
successfully isolated from the saturated lipid matrix as intact molecules, i.e. without saponification, with recoveries of 70–118%. In the oxidation experi-
ments, esterification with saturated fatty acid slowed down the oxidation of sterol. As the unsaturation of the acyl moiety in steryl ester was increased,
the induction period shortened and the rate of oxidation increased. Moreover, the decomposition of hydroperoxides occurred earlier. Steryl moiety hydro-
peroxides (St-OOH) and acyl moiety hydroperoxides (Fa-OOH) were detected already at the initial stage and they were formed along side. However, less of
St-OOHs than of Fa-OOHs were detected, and the St-OOHs started to decompose before Fa-OOHs indicating higher reactivity towards secondary products.
In conclusion, in a saturated lipid matrix, esterification of sterol with a saturated fatty acid slowed down the oxidation of sterol. However, increased unsa-
turation of the acyl moiety shortened the initiation time and increased the oxidation rate.

OXI-035
Effect of Thiols on Lipid and Hydrocarbon Oxidation

Krugovov D.A., Mengele E.A., and Kasaikina O.T.
Semenov Institute of Chemical Physics RAS, Moscow, 119991, Kosygin St., 4
[email protected]
Natural unsaturated fatty acids and esters exist in cis-conformation. Trans-lipids are produced in the course of hydrogenation of unsaturated oils and in
some radical processes. Thiyl radicals RS* were found to catalyze the cis/trans isomerization of unsaturated fatty lipids (LH) [1-3].
RS• + cis-LH ⇔ {RS-LH•} ⇔ RS• + trans-LH
Lipid oxidation by gaseous oxygen is known as a chain free radical reaction. So, thiyl radicals, derived from thiols in radical exchange reactions, can affect
not only lipid cis/trans isomerization but LH oxidation as a whole. The goal of this study is to find out the effect of thiols on the auto- and inhibited oxida-
tion of unsaturated lipids.
We investigated oxidation of limonene, methyllinoleate and β-carotene (Fluka) initiated by azo-bis-isobutyronitrile (AIBN) with the addition of mercapto-
ethanol (RSH). It was shown that RSH increase oxidation rates of all substrates especially in the case of β-carotene. Phenolic antioxidants were found to be
effective inhibitors of oxidation process both in the presence and without of RSH.

Aromatic amines (AmH) which are known antioxidants, in the presence of RSH accelerate lipid oxidation and increase oxidation rates.
The mechanism of synergism observed for thiols and amines in LH oxidation is based on the fast hydrogen transfer in radical reactions:
LO2* + AmH → LO2H + Am*;
Am*+ RSH → AmН+ RS*;
RS* + LH → {RS-LH•}
{RS-LH•} + O2 → LO2*
The sequence of these radical reactions results in the increase of thiyl radical concentration and in a higher rate of chain propagation for LH oxidation. By
this reason, a mixture of thiol and amine may be dangerous for lipid containing products and drugs.
[1] C.Chatgilialoglu, A.Altieri, H.Fischer. J.Am.Chem.Soc. 2002, 124, 12818;
[2] C.Chatgilialoglu, C.Ferreri. Acc.Chem.Res. 2005, 36, 441.
[3] E. A. Mengelea, C. Ferrerib, C. Chatgilialoglub, and O. T. Kasaikina. Moscow University Chemistry Bulletin, 2010, 65, 3, 210.

OXI-036
Free Radical Oxidation of Phospholipids and Nonionic Surfctants

E.A. Mengele1, D.A. Krugovov2, O.T. Kasaikina1
1
N.N. Semenov Institute of Chemical Physics RAS, Moscow
2
N.M. Emanuel Institute of Biochemical Physics RAS, Moscow
Lipid oxidation and phospholipid transformation have always been serious concerns of food quality and consumers health. Phospholipids are natural sur-
factants which are widely used in food, cosmetic and drug production along with nonionic nontoxic surfactants. Egg lecithin (Fluka) (PL) autoxidation by O2
was studied as a model reaction of phospholipids oxidation in organic and water media along with oxidation of Triton X-100, Pluronic F-68, and Tween-65,
initiated by AAPH in water solutions at 30-45oC. The formation of PL reverse micelles in organic solvents and liposomes in water solutions was studied by
DLS. All the surfactants under study oxidize via free radical chain mechanism; the chain length is found to be 5 - 75 depending on an initiation rate and
substrate concentration. Hydroperoxides are the main oxidation products.
TX-100 coupled with liposomes of PL decreases common oxidation rate, that is demonstrates an antioxidant behavior. DLS analysis of micro aggregates of
lecithin and TX-100 shows that small aggregates of individual PL and TX-100 disappear, and common aggregates formed are larger than PL liposomes.
Thus, investigation of phospholipids and TX-100 oxidation rates both separate and in mixture and determination of aggregate sizes describe the mechanism
of this phenomenon. TX-100 forms outer surface layer which protects liposomes from free radicals, initiated by AAPH in bulk water.

OXI-037
Antioxidant Activity of a Red Bean Extract and its Fractions

Ryszard Amarowicz1, Isabell Estrella I.2, Teresa Hernández2, Maria Dueñas3, Agnieszka Troszyńska 1, Michał Janiak 1
1
Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland;
2
Instituto de Ciencia y Technologia de Alimentos y Nutrición (ICTAN)
3
Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca
Phenolic compounds were extracted from red lentil seeds using 80% (v/v) aqueous acetone. The crude extract was applied to a Sephadex LH-20 column.
Fraction I, consisting of sugars and low-molecular-weight phenolics, was eluted from the column by ethanol. Fraction II, consisting of tannins, was obtained
using acetone-water (1:1; v/v) as the mobile phase. Phenolic compounds present in the crude extract and its fractions demonstrated antioxidant and
antiradical activities as revealed from studies using a β-carotene-linoleate model system, the total antioxidant activity (TAA) method, the DPPH radical-
scavenging activity assay, and a reducing power evaluation. Results of these assays showed the highest values when tannins (fraction II) were tested. For
instance, the TAA of the tannin fraction was 3.93 μmol Trolox® eq./mg, whereas the crude extract and fraction I showed 1.49 and 0.88 μmol Trolox® eq./mg,
respectively. The content of total phenolics in fraction II was the highest (138 mg/g); the tannin content, determined using the vanillin method and ex-
pressed as absorbance units at 500 nm per 1 g, was 151. There were 32 compounds identified in the crude extract using an HPLC-ESI-MS method: quercetin
arabinoglucoside, quercetin rutinoside, quercetin, ferulic acid, and epicatechin were the dominant phenolics in the extract.

OXI-038
Essential Oils: Antioxidant Activity and Rancimat Value

Yemiscioglu F., Ozdikicierler O, Gumuskesen A.S.,
İzmir, Turkey
In this study, correlation factor between antioxidant activity and Rancimat values for some essential oils were determined.
Essential oils are generally preferred in terms of their functional properties and other health benefits. Among all essential oils, black cumin seed oil (Nigellae
sativae oleum), pumpkin seed oil (Oleum Cucurbitae semen), stinging nettle seed oil (Urticae piluliferae oleum), apricot seed oil (Pruni armeniaceae oleum)
and grapefruit seed oil (Vitis viniferae seminae oleum) were selected for this study. Antioxidant capacities of those oils were determined via Trolox Equiva-
lent Antioxidant Capacity (TEAC) Assay and Rancimat Values were determined with Model 743 Rancimat Device (Metrohm, Switzerland).
As a result, the regression between rancimat value and antioxidant capacity of those essential oils were determined.

OXI-039

Monitoring Sensory Quality of Potatoes Fried in Sunflower Oil Enriched with Rosemary Extracts
Ghiduruş Mihaela, Turtoi Mira, Niculita Petru, University of Agronomical Sciences and Veterinary Medicine
Bucharest - Romania
The objective of this study was to determine the overall sensory quality of French fries fried in sunflower oil enriched with natural antioxidants from two
rosemary extracts for an extended period of time. For each test the vegetable oil was placed into four fryers as follows: Frying 1 – regular sunflower oil (ref-
erence sample); Frying 2 - sunflower oil with 500 ppm rosemary antioxidant extract INOLENS; Frying 3 - sunflower oil with 1000 ppm rosemary antioxidant
extract INOLENS; Frying 4 - sunflower oil with 1000 ppm rosemary antioxidant extract SyneROX. Oils were heated to 180oC ±1oC and maintained for seven
hours a day for a period of 10 days. Oils were heated first 10 minutes without French fries frying to condition them. Par-fried frozen French fries were fried
in these oils seven times per day, 50 g fries per fried batch. Sensory evaluation took place everyday of the frying experiment, fries from the seven frying
batches of the day being used for the sensory evaluation.
After frying, French fries were placed on plates and were presented to panelists. The samples were presented each time with labels and evaluated using a
5 point hedonic rating scale (1 inedible to 5 very pleasant). Sensory quality attributes including color, texture, flavor (taste and aroma) were measured by 5
trained panelists. Averages and standard deviations were calculated for the seven samples for each of the ten frying days tested.
This work was supported by CNCSIS-UEFISCDI, project number PN II-cod18 nr.26/2010

OXI-040
Qualitative Evaluation of Frying Oil Enriched by Conjugated Linoleic Acid (CLA)

Somayeh Ghandehari, Sayed Amir Hossein Goli, Mahdi Kadivar,
Isfahan University of Technology
Isfahan, Iran
Conjugated linoleic acid (CLA) is a positional geometric isomers of the linoleic acid which has two conjugated double bonds. Nowadays, CLA is known as
functional fatty acid due to its healthy properties such as anticarcinogenic, antibacterial, antiatherosclerotic activities. In this research frying oil enriched
by 10, 20 and 30 percentage of CLA was used to produce potato chips. Frying process was conducted at 1800C for 1 hour/d in 5 consecutive days. At first,
thirst and fifth days of frying, 50g of the frying oil was sampled to evaluate oil quality. The Quality was assessed by PV, fatty acids profile, TBA, color and
conjugated diene indices. During frying, peroxide value was decreased whereas TBA, b factor in color and conjugated dienes content were increased. In
terms of CLA content, in oils with 10, 20 and 30% CLA, reduction of about 15,11 and 11% in CLA content was observed, respectively.
Keywords: Conjugated Linoleic Acid, Frying Oil, Oil Quality

OXI-041
Antioxidant Activities and Total Phenolic Contents of Olive Mill Waste Water Extracts
Günal, D., Turan, S, Abant İzzet Baysal University, Food Engineering Department
Bolu, Turkey
Considerable amount of olive mill waste water is occurred during the processing of olive oil. This waste water causes environmental pollution because it
contains high content of organic substances, including sugars, tannins, polyphenols, polyalcohols, pectins and lipids. However, this waste water could pro-
vide a cheap source of phenolic compounds possess strong antioxidant properties.
In this study, olive mill waste water from two-phase centrifuge system was extracted with methanol and ethanol in a shaking bath. After removing of the
alcohol, olive mill waste water was defatted with n-hexane and then dried with freeze-dryer. The extracts were evaluated for antioxidant activity using
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and lipid peroxidation in linoleic acid system assays at various concentrations (500, 1000,
2000 and 3000 ppm). Folin-Ciocalteu method was also used to determine total phenolic contents.
Phenolic contents of methanol and ethanol extracts were 91,0 and 89.5 mg/g as a gallic acid equivalents, respectively. DPPH radical scanvenging activities
of methanol extracts were higher than that of ethanol extracts. While the concentration of the extracts increased from 500 to 3000 ppm, DPPH radical
scanvenging activities were increased. DPPH radical scanvenging activities of extracts at 2000 and 3000 ppm concentrations were higher than that of the
100 or 200 ppm butylated hydroxyanisole (BHA).
Similarly, antioxidant activities of methanol extracts in linoleic acid system were higher than that of ethanol extracts and ranged from 91.7% to 97.7% at the
concentrations of 500 and 3000 ppm. Antioxidant activities of the extracts at higher concentrations were near that of the BHA.
Consequently, methanol extracts of olive mill waste water may be used as an antioxidant in lipid containing foods.

OXI-042
Comparison of Methods for Lipid Extraction from clam Scapharca inaequivalvis

Dennis Fiorini,a Riccardo Gagliardi,a Barbara Zambuchini,b Agnese Petrini,a Flavia Gigli,a Roberto Ballinia
a
School of Science and Technology, Chemistry Division, University of Camerino, Italy
b
ASTERIA (Institute for the Technological Development and the Applied Research), Monteprandone (AP), Italy
Clam Scapharca inaequivalvis is a bivalve mollusk of Indo-Pacific origin, currently living also in the Adriatic Sea. Despite its content of valuable nutrients,1 it
is not much appreciated as food in Mediterranean area and thus fishermen must pick it out from the clam Camelea gallina.2 Some of its precious nutrients
are polyunsaturated fatty acids (PUFA) having a well-known beneficial influence on the vascular system. Considering this mollusk as a possible source of
PUFA, our study was aimed at evaluating the efficiency of several methods with respect to the extraction of total lipids and the individual classes of fatty
acids (saturated, monounsaturated and polyunsaturated). Conventional methods as Folch, Bligh and Dyer, and Soxhlet extraction with different solvents
were tested, but also accelerated solvent extraction (ASE) and the use of low toxicity-solvents were evaluated. The highest yield of total lipid extract was

7.0 % (duplicate averaged, in relation to dry sample), obtained using ASE with chloroform/methanol, followed by a washing step with water. The next-
highest yield (6.1 %) was afforded by Folch method, while the lowest yields were afforded by extraction with hexane/2-propanol and by Soxhlet extraction
with hexane (2.3 %). The estimated percent total fatty acids in the total lipid extract ranged from 19.6 % (Folch method) to 39.4 % (Soxhlet extraction with
hexane). The estimated percent PUFA in the total fatty acids ranged from 10.8 % (Soxhlet with hexane) to 22.5 % (ASE with chloroform/methanol).
References
1) Piretti, M.V.; Taioli, F.; Pagliuca, G. Comparative Biochemistry and Physiology 1987, 88B, 1201-1208.
2) Pierantozzi, C.; Zambuchini, B.; Giosia, L.; Faini, V.; D’Angelo, N.; Spina, M.; Ventura, A.; Buttafoco, S.; Sturba, M.; Quagliarini, C. Progress in Nutrition
2005, 7, 1-9.

OXI-043
Stability Evaluation of Avocados Oil (P. americana) during Frying

Martínez-Ávila, M, Rodríguez-Jimenes, G. C., Hidalgo-Morales, M., Rocha-Uribe, A., and Robles-Olvera, V. J., Unidad de Investigación y Desarrollo de Alimen-
tos, UNIDA, Instituto Tecnológico de Veracruz.
Veracruz, México
Avocado (Persea americana), native from Mesoamerica, is a fruit that provides essential nutrients as liposoluble vitamins and beneficial phytochemicals
such as beta-sitosterol, glutathione, lutein, terpenoids and phenols. Moreover, the avocado fat content (about 15- 40 g/100 g fresh pulpe) has a high frac-
tion of monounsatured, while has a low content of satured fatty acids. For this, the avocado’s oil is highly appreciated for human consumption; however
in some countries, oil is mainly used for frying foods but there’s no information about the degradation’s kinetics of the avocado’s oil under frying conditi-
ons. Thus, the objective of this study was to evaluate the hydrolytic and oxidative stability of an avocado’s oil during frying. First 4 commercial brands of
avocado’s oil (Ahuacatlan, Natural Equilibrium, Avoro and Avocare) were characterized: OSI at 90, 110 and 130 °C showed significant difference (p<0.05),
their shelf life at 28 °C by fitting the Arrhenius equation were estimated (4,25; 4,07; 4,57 and 3,44 years respectively), by this criterion and the percentage
of acidity and Peroxide Value (PV) at the same temperatures, Ahuacatlan´s brand was selected (Oxidative Stability Index (OSI)= 49h at 90 °C; 10,7h at 110
°C and 2,03h at 130 °C; 0,08% acidity as oleic; 3,37 meq peroxide/ 1000 g sample; Anisidine Value (AV)=7,12; Total Oxidation value (TOTOX)= 13,86; Iodine
Value (IV)= 75; unsaponifiable matter= 1.1%; values between permitted for frying oils according to Official Mexican Standard). Ahuacatlan’s oil was used in
3 discontinued frying cycles at 3 different temperatures (130, 160 and 190 °C) in the frying of french potatoes in a 50:1 (v/w) ratio. There was no significant
difference in % acidity between temperatures, all values were below the 2% permitted as maximum value for used oils according to the Official Mexican
Standard; at 130 °C: PV=17,02; AV=30,41; TOTOX=64,46; OSI= 0,78h; at 160 °C: PV=7,74; AV=26,04; TOTOX=41,51; OSI=2,82h and at 190 °C: PV=7,70;
AV=29,90; TOTOX=45,29; OSI=2,68h. There were no significant difference between 160 and 190 °C with respect to TOTOX and OSI. The lower temperature
tested shows the higher degradation´s signals. However after 3 discontinued frying cycles the three temperatures had a high TOTOX, could therefore be
considered using the avocado’s oil only in a single frying, also it can be analyzed the addition of antioxidants such as Propyl Gallate.

OXI-044
Antioxidant Effect of Beta-carotene in Conventional and High-oleic Rapeseed Oil during Light Exposure
Sümeyye Sahin, Katharina D. Petersen, Jan Fritsche
Hamburg University of Applied Sciences, Hamburg, Germany
The inhibition of lipid oxidation is important for the application of edible fats and oils in food processing. Antioxidants are applied to diminish the degree of
oxidation and to prolong the product shelf-life.
In the present study the antioxidant effect of beta-carotene supplementation to refined conventional and high-oleic rapeseed oils were evaluated. The
most protective concentration range of beta-carotene was determined by use of an experimental design (central composite design). Besides the beta-
carotene concentration (1 to 25 mg/kg; in accordance with the Codex Alimentarius recommendation for the supplementation of beta-carotene to edible
oils [1]), the light intensity was chosen as a variable in the experimental design.
Based on the predicted most protective beta-carotene concentration an experiment was set up to assess the antioxidant effect of the selected beta-caro-
tene amount in conventional and high-oleic rapeseed oil varieties under accelerated light storage conditions. Samples were irradiated for up to 75 hours
with two light intensities (275 W/m² and 765 W/m²). The degree of oxidation of the samples was assessed by the measurement of the peroxide value, the
anisidine value, the beta-carotene content (measured by HPLC), the antioxidant capacity (DPPH radical scavenging assay), the induction time (Rancimat) as
well as the volatile compound composition (HS-SPME-GC) of the rapeseed oils. The results indicated a different antioxidant effect of supplemented beta-
carotene in rapeseed oil varieties.
[1] Codex Alimentarius (2009): Codex standard for edible fats and oils not covered by individual standards CODEX STAN 19-1981.

OXI-045
Rapid Determination of Total Polar Compounds in Frying Oils – a Method Comparison

Ryan Katzfey, Katharina D. Petersen, Jan Fritsche
Hamburg University of Applied Sciences, Hamburg, Germany
Polar compounds occur in deep-frying oils during frying operations due to the degradation of triacylglycerols and are considered important parameters for
the assessment of the deterioration of frying fats and oils with use. The determination of total polar compounds (TPC) by approved column chromatogra-
phy methods, such as DGF Standard Method C-III 3e [1], is generally recognized as reference method for the measurement of the oil deterioration during
frying [2]. However, column chromatography methods are extremely time-consuming and laborious and not suitable for on-site measurements of TPC in

restaurants or frying-operation businesses. Therefore, various rapid and sophisticated analytical techniques such as HPLC, NMR, electronic nose, FTIR and
TLC in combination with image analysis were developed for the measurement of TPC [3]. None of these advanced analytical techniques, however, is suit-
able for the measurement of TPC on-site. For that purpose, a hand-held device (testo 270) was developed to enable rapid on-site TPC measurements. This
TPC measurement is based on capacitive measurements in frying oils (changes in the dielectric constant due to frying operations).
The aim of the present study was to apply a hand-held device (testo 270) for the measurement of TPC in various frying oils (sunflower, rapeseed, palm,
high-oleic sunflower, high-oleic rapeseed) and to assess the data against the TPC data obtained by the DGF reference method [3]. In total 65 samples from
five edible oils were taken between 0 and 36 hours of frying at 170°C and measured for their TPC content. In comparison, both methods revealed very
similar TPC data indicating the suitability and reliability of the rapid determination method for TPC measurement in the investigated frying oils (r2 value of
0.97 for sunflower oil).
[1] DGF Standard Method C-III 3e (06): Polar compounds in frying oils C-III 3e (06) Rapid method with micro silica gel column.
[2] Gertz C, Routine analysis of deep-frying fats and oils. Lipid Technology, 13, 44-47, 2001.
[3] Gil B, Cho YJ, Yoon SH, Rapid determination of polar compounds in frying fats and oils using image analysis. Lebensm Wiss Technol, 37, 657-661, 2004.

OXI-046
Method Optimization for the Analysis of Volatile Compounds derived from Edible Oils by HS-SPME-GC
Claudia Weck, Katharina D. Petersen, Jan Fritsche
Hamburg University of Applied Sciences, Hamburg. Germany
Headspace-solid phase microextraction in combination with gas chromatography (HS-SPME-GC) is a sensitive, solvent free and fast method to analyze aro-
ma-active volatile compounds derived from vegetable oils [1]. The effectiveness of analyte preconcentration using SPME depends on numerous parameters
e. g. type of fiber material, extraction time, temperature and sample volume [1]. In addition to the type of fiber material, its thickness (coating volume),
its absorbent or adsorbent character and polarity plays an important role, as well as the molecular mass and the polarity of volatiles compounds [1,2]. The
volatile compounds derived from edible oils consist of a very complex mixture of substances which greatly differ with respect to volatility, concentration in
edible oils, as well as aroma activity. Hence, there is no general recommendation for the use of a particular fiber material.
The aim of this study was to evaluate four commercially available fiber materials (Polyacrylate (PA), Divinylbenzene/Polydimethylsiloxan (DVB/PDMS),
Carboxene/ Polydimethylsiloxan (CAR/PDMS) and Divinylbenzene/Carboxene/Polydimethylsiloxan (DVB/CAR/PDMS) with respect to their effectiveness to
extract various volatile compounds derived from vegetable oils by HS-SPME-GC. For that purpose an experimental screening full factorial design was set up.
A standard-mixture consisting of twenty volatile reference substances was prepared with fresh sunflower oil (3 mg/L of each reference substance). Besides
the fiber material, the amounts of the volatile were chosen as a variable in the experimental design. Two repetitions per variable setting were performed
with an extraction time of 90 minutes and an extraction temperature of 40 °C. The fiber material which was most suitable to extract a representative mix-
ture of volatile compounds was used in an optimization design (central composite design) in order to establish the optimal extraction conditions (extraction
time varied between 60, 90 and 120 minutes; extraction temperature varied between 20, 40 and 60 °C) for the analysis of volatile compounds in edible oil
samples. Comprehensive validation data and recommendations for the analysis of volatile compounds derived from edible oils will be presented.
[1] Wardenick W., Michulec M., Curylo J. (2004). A review of theoretical and practical aspects of solid-phase microextraction in food analysis. International
Journal of Food Science and Technology 39, 703-717
[2] Supelco (1999). Solid phase microextraction fiber assemblies. (available from: http://www.sigmaaldrich.com).
Posters, Palm Oil

PALM-001
Influence of Monopalmitin on the Crystallization Behaviour of Palm Oil

Stefanie Verstringe, Veerle De Graef, Frédéric Depypere and Koen Dewettinck, Laboratory of Food Technology and Engineering, Department of Food Safety
and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
Emulsifiers, present by nature or added on purpose, are known to affect the crystallization and thus also the macroscopic properties of fats. Effects on all
crystallization levels (nucleation, crystal growth, polymorphic transitions, network formation, sintering) as well as on fat crystal size and morphology are
reported. However, research on the influence of emulsifiers on the crystal size and crystal morphology, microstructural development and macroscopic pro-
perties of crystallized fat systems is still in its infancy. Therefore, a multi-methodological analytical approach was used in this research to gain more insight
into the effect of monopalmitin on the palm oil crystallization behaviour. The blends were crystallized at different temperatures ranging from 15 to 28°C.
pNMR and DSC were applied to characterize the primary crystallization behaviour. Next to primary crystallization, microstructural development and ma-
croscopic properties were evaluated by oscillatory rheology. In addition, the macroscopic properties of the crystallized samples were assessed by means of
hardness measurements. Polarized light microscopy was used to follow the development of the fat crystal networks. From the results, it can be concluded
that a monopalmitin concentration as low as 1% already has a clear effect on the palm oil crystallization behaviour.
Posters, Palm Oil

PALM-002
Latest Developments and Trends in Palm Oil Refining
B. Schols, Zaventem/B
Posters, Palm Oil

PALM-003

Verification of the Geographical Origin of Palm Oils using Fingerprints and Chemometrics
Tres Aa*, van der Veer Ga, Ruiz-Samblas Cab, van Ruth SMa
a
RIKILT, Wageningen University and Research Centre
Wageningen, Netherlands
b
Department of Analytical Chemistry, University of Granada, Granada, Spain
The demand of palm oil has increased tremendously in the last decades. Besides the obvious economic benefits, concerns are rising regarding the social
and environmental sustainability of this expansion. Palm oil composition might vary among different geographical origins, and this can be important for the
uses and applications of palm oil and its products. Furthermore, sustainable palm oil is nowadays cultivated and produced in certain regions of the world.
Thus the verification of the geographical origin of palm oil might be of interest for both consumers and producers.
The natural variability (biological and technological factors) of fats turns their authentication into a challenge, as the composition of an authentic fat might
vary within ranges. In this scenario, fingerprinting techniques together with chemometrics are promising for oil authentication. With them, models for the
verification of product’s authenticity can be developed using data about the composition of a wide range of compounds.
In this study, we developed classification models for the verification of the geographical origin of sustainable and conventional palm oils, based on oil finger-
printing and chemometrics. The fatty acid profile (by GC), the volatile profile (by Proton Transfer Reaction – Mass Spectrometry), or the stable isotope ratios
(using EA-IRMS) have been used, among other parameters, as fingerprints to asses the provenance of palm oils. According to the results, the geographical
authentication of palm oil is feasible, which might support the verification of the sustainable production of the palm oils.
Posters, Palm Oil

PALM-004
Quality Parameters of Crude Palm Oil Obtained by Traditional Processing Techniques
Okogeri, O. and Otika, N.F. Department of Food Science and Technology,
Ebonyi State University, P.M.B. 053, Abakaliki, Nigeria.
Processing of palm fruits for edible oil has been practiced in Africa for thousands of years and the red palm oil produced is an essential ingredient in many of
the traditional West African cuisine. The oil is often extracted from fresh ripe palm fruits using traditional techniques where by fruits bunches are manually
harvested and the fruits picked and parboiled. The parboiled fruits are then pounded using local pestles and mortars to produce a mash from which oil is
extracted either by using a local press or by squeezing manually. The red palm oil obtained in this manner is acceptable for consumption without further
processing other than simple filtering or settling operation to remove solid impurities. While this technique represents only a small fraction of the world
production of palm oil, it is a substantial part of production in rural communities in Nigeria. The technique varies in details from community to community
but its operation stages are essentially similar. Considering that the quality of vegetable oils can vary widely depending on the processing method adopted,
the present work was undertaken to evaluate some quality parameters of crude palm oil produced using the traditional methods adopted by four different
rural communities in south east Nigeria. The parameters evaluated were: moisture content (MC), smoke point (SP), free fatty acid (FFA), Iodine value (IV),
peroxide value (PV) and total tocopherol content (TC). MC ranged between 0.21-0.55%; SP: 212-232oC; FFA: 1.06-2.9%; IV: 48-53; PV: 2.93-10.02meq/kg;
and TC: 191-1192mg/g. The above values were further examined in relation to the processing technique adopted by each of the four communities. Levels
of FFA, PV, SP and TC, were clearly affected by variations in processing technique.
Posters, Palm Oil

PALM-005
Phenolic Bioactives: Water-soluble Antioxidants from Oil Palm Fruit

Syed Fairus1, Mahinda Abeywardena2, Kenneth C. Hayes3, Leow Soon Sen1, Shamala Devi Sekaran4, Krishnan Subramaniam5, Yew Ai Tan1, Kalyana Sundram6
and Ravigadevi Sambanthamurthi1
1
Malaysian Palm Oil Board (MPOB), Kajang, Malaysia 2 CSIRO, Adelaide, Australia 3 Brandeis University, MA, USA 4 University of Malaya. Kuala Lumpur,
Malaysia 5MAHSA University College, Kuala Lumpur, Malaysia 6 Malaysian Palm Oil Council (MPOC), Kelana Jaya, Malaysia
Several lipid-soluble antioxidants namely tocopherols, tocotrienols and carotenoids been made available in human diet through consumption of palm oil.
However, it has been less known that the oil palm fruit also contains potent water-soluble antioxidants. MPOB has developed a breakthrough technology
in harvesting a substantial amount of phenolic acids from the bio-aqueous co-product of oil palm fruit. Based on emerging evidence that plant phenolics
are beneficial to health, MPOB initiated several preliminary investigations in evaluating physiological effects of oil palm phenolics (OPP). In-vitro and LDL-
oxidation test have shown that OPP significantly acts as an effective antioxidant in scavenging freeradical activity. OPP demonstrated a dose-dependent
effect in promoting relaxation on blood vessels through in-vitro evaluation on aortic ring and perfused mesenteric vascular relaxation, suggesting a positive
role in lowering blood pressure in rats. Moreover, oral intake of OPP resulted a blood pressure reduction in hypertensive-induced rats. A potential cardio-
protective effect has also been postulated based on the ability of OPP in lowering the incidence of cardiac arrhythmia and sudden cardiac death in rats
subjected to myocardial ischaemia. Supplementation of OPP significantly reduced plaque formation in rabbits fed with atherogenic diet. In spontaneous
diabetic-induced Nile rats, OPP protected against progression of type-2 diabetes mellitus. A potent anti-cancer activity was indicated by a significant reduc-
tion of tumour volume in tumour-inoculated mice supplemented with OPP. To ensure the safety of OPP, teratology studies up to the third generation on
rats was performed and no congenital anomalies and developmental birth defects were observed. In conclusion, these groundwork studies provide new
insights to enhance our understandings in exploring future nutraceutical effects of OPP.
Posters, Palm Oil

PALM-006
Phase Behavior of Palm Oil Blended with Palm-based Diacylglycerol

O.M. Lai1,3, Amir Hossein Saberi1 and C.P. Tan2
1
Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
2
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia.
3
Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

Phase behavior of palm oil (PO) in blends with different concentrations (10% intervals) of palm-based diacylglycerol oil (PO-DAG) was studied using iso-solid
diagram, solid fat content (SFC) with the hardness thermal protocol, DSC melting and crystallization curves, X-ray diffraction curve and texture analysis
(hardness). The minor eutectic effects were observed at around 20-50% PO-DAG in SFC iso-lines of 20-50%. The phase behavior predicted by iso-solid
diagram as well as SFC with the hardness thermal protocol did not account for hardness variations observed between PO and PO blends with 10-40%
PO-DAG. Nevertheless, the latter could be attributed to the respective DSC data as well as crystal polymorphism. However, as concentration of PO-DAG
increased from 40 to 100%, iso-lines temperatures, SFC with the hardness thermal protocol and also hardness were found to steadily increase. PO-DAG at
10% concentration was found to have β’-stabilizing effect on the polymorphism of PO while a β-tending effect was observed as concentration of PO-DAG
increased from 10% to 90%.
Posters, Palm Oil

PALM-007
Enzymatic Interesterification of Palm Oil and Fractions: Monitoring the Degree of Interesterification using Different Methods
De Clercq Nathalie1, Danthine Sabine2, Nguyen Tuyet Mai1, Gibon Veronique3, Dewettinck, Koen1
1
Laboratory of Food Technology and Engineering, Ghent University, Gent, Belgium
2
Laboratory of Food Science and Formulation University of Liege, Gembloux Agro Bio-Tech, Gembloux, Belgium
3
Desmet Ballestra Group, Zaventem, Belgium
Interesterification is an important modification technique for fats and oils resulting in the redistribution of the fatty acids among the glycerol backbone
and thus changing the physicochemical properties of the modified fat. In this study palm oil, palm olein and soft PMF were subjected to both enzymatic
(batchwise) and chemical interesterification. The reaction products were characterized before, during and after interesterification by HPLC, p-NMR and
DSC. Interesterification led to more uniform TAG compositions with smaller differences in final physicochemical properties between the studied substrates.
The degree of interesterification was evaluated based on TAG composition and on solid fat content (SFC). Significant differences between both methods
were observed. It can therefore be concluded that the degree of interesterification based on SFC is a better tool to evaluate the rate constant of the reaction
as the TAG composition method does not take into consideration the formation of positional isomers still forming at the end of the enzymatic process.
Posters, Palm Oil

PALM-008
Enzymatic Interesterification of Palm oil and Fractions: A Calorimetric Study

Sabine Danthine1, Nathalie De Clercq2, Emilie Lefébure1, Mai Nguyen2, Koen Dewettinck2, Christophe Blecker1, Véronique Gibon3.
1
ULg, GxABT, Gembloux, Belgium
2
Ghent University, Gent, Belgium
3
Desmet Ballestra Group, Zaventem, Belgium.
Interesterification is an important modification technique for fats and oils resulting in the redistribution of the fatty acids among the glycerol backbone and
thus changing the physicochemical properties of the modified fat. Palm oil, palm olein and soft palm mid fraction were analyzed by differential scanning
calorimetry (DSC) before, during and after batch lab-scale enzymatic interesterification (TL IM, Novozymes). The DSC melting profiles of the three palm
products drastically changed during the reaction due to the random redistribution of the fatty acids on the glycerol occurring upon interesterification. In
view of those drastic changes, the applicability of DSC to monitor the course of the enzymatic interesterification (EIE) was investigated. While TAG (HPLC)
composition remained constant after relative short reaction time, the DSC melting profiles were still modifying. From the DSC melting profiles, a medium
melting peak was selected as a good indicator of the reaction course. Modifications within this specific endothermic peak were attributed to changes within
the mono-unsaturated triacylglycerol fraction, and particularly to sn-,2 acyl migration. The intensity of some growing sub-peaks was used to follow the EIE
reaction course. It was therefore suggested that DSC can be used to monitor the enzymatic interesterification reaction of palm products.
Posters, Physical Chemistry

PC-001
Heterogeneous Microstructures of Spherulites of Lipid Mixtures Examined with Synchrotron Radiation Microbeam X-ray Diffraction
Laura Bayés-Garcíaa, Teresa Calveta, Miquel Àngel Cuevas-Diartea, Satoru Uenob, Kiyotaka Satob
a
Crystallography Department, University of Barcelona, Barcelona, Spain
b
Graduate School of Byosphere Science, Hiroshima University, Higashi-Hiroshima, Japan
We have examined microstructures of spherulites made of two triacylglycerols (TAGs) of POP (1,3-dipalmitoyl-2-oleoyl-sn-glycerol) and OPO (1,3-dioleoyl-
2-palmitoyl-sn-glycerol), which exhibit a mixing behavior of molecular compound (MC) formation at a ratio of POP:OPO=50:50, using synchrotron radiation
microbeam (beam area of 5x5 mm2) X-ray diffraction (SR-m-XRD) method. Two types of spherulites were formed by quickly cooling the molten mixtures of
POP:OPO with concentration ratios of 75POP:25OPO and 25POP:75OPO. The spherulites were grown from neat liquid, and from solution containing 50%
n-dodecane and 50% POP+OPO. In average, the mixture of 75POP:25OPO contains 50% of MC made of POP+OPO and the rest is POP, whereas MC occupies
50 % and the rest is OPO in the mixture of 25POP:75OPO. The SR-m-XRD analysis, however, revealed heterogeneous distributions of MC and component
TAGs in every spherulite, in a way that TAG compositions at the inner and outer areas are different when the relative ratios of POP and OPO were changed.
In the 75POP:25OPO spherulites, MC always occupied the inner areas and POP dominated the outer areas, as a result of different rates of crystallization of
MC and POP in the spherulite. By contrast, the whole areas were homogeneously occupied either with OPO almost alone or with coexisting MC and OPO in
the 25POP:75OPO spherulites. The microstructures of the spherulites grown from n-dodecane solutions showed basically the same feature as those grown
from the neat liquid both for 75POP:25OPO and 25POP:75OPO. The SR-m-XRD studies also clarified that the lamellar planes of the crystals are directed
parallel to the radial direction from the central to outer regions of the spherulites.

PC-002

Synchrotron Radiation X-ray Diffraction Studies of Milk Fat Crystallization

Shuji Itatani, Hironori Hondoh, Satoru Ueno, and Kiyotaka Sato
Laboratory of Food Biophysics, Graduate School of Biosphere Science, Hiroshima University, Kagamiyama 1-4-4, 739-8528, Japan.
Milk fat (MF) is made of diversified types of triacylglycerols including short-chain and long-chain saturated fatty acids, unsaturated fatty acids with cis and
trans conformation, all of which are esterified at different carbon atoms of glycerol groups. Therefore, crystallization behavior of milk fat is so complicated
that high-melting and low-melting fractions crystallize in very complicate manner depending on the rate of cooling and polymorphic behavior is also influ-
enced by the crystallization processes. Dry fractionation has been applied to separate different MF fractions, whose efficiency is determined by the ways
of crystallization of MF. In particular, crystal morphology of crystallizing MF fractions is significant, and very limited work has been applied to the crystal
morphology of MF during the crystallization from melt phase.
The aim of this work is to investigate the structures and compositions of anhydrous MF (AMF) crystals, which were grown during cooling from 55~ 65° C to
27° C. The crystallization behavior of AMF were monitored with polarizing optical microscope, DSC, and macrobeam synchrotron X-ray diffraction (SR-XRD),
and microstructures of spherulites of AMF were analyzed with microbeam synchrotron microbeam X-ray diffraction (SR-m-XRD).
The major results are as follows;
1. Large spherulites formed at low cooling rates (c.a., cooling 0.1° C/min), whereas aggregates of small spherulites formed at higher rate of cooling.
2. The SR-m-XRD studies unveiled two facts: (1) heterogeneous TAG structures is present within a sppherulite in a way that long spacing values of TAG
crystals at the inner (4.21 nm) and outer regions (4.15 nm) of the spherulites are different, (2) the directions of the lamellar planes of small crystals
comprising the spherulites are parallel to the radial directions of the spherulite from the centrer to the outer regions of the spherulites.

PC-003
Puff Pastry Performance of Palm-based Fat Blends with Varying Triacylglycerol Composition but the Same Total Saturated Fat
Kevin Smith1, Paulina Garcia-Macias2, Michael H.Gordon2, Richard A. Frazier2, and Luisa Gambelli3
1
Fat Science Consulting Ltd., 16 Arundel Drive, Bedford, MK41 8HP, UK; 2Department of Food and Nutritional Sciences, University of Reading, Whiteknights,
PO Box 226, Reading RG6 6AP, UK; 3Loders Croklaan B.V., Hogeweg 1, 1521 AZ Wormerveer, The Netherlands
Four fat blends based on palm fractions in combination with high oleic sunflower oil (HOSF) with a relatively low saturated fatty acid content (29.2 ± 0.85%,
i.e. less than 50% of that of butter) were prepared. The saturated fat was located in different triacylglycerols (TAG) structures in each blend. Principal
saturated TAG were derived from palm stearin (POs, containing tripalmitoyl glycerol - PPP), palm mid fraction (PMF, containing 1,3-dipalmitoyl-2-oleoyl
glycerol - POP) and interesterified PMF (inPMF, containing PPP, POP and rac-1,2-dipalmitoyl-3-oleoyl glycerol - PPO). Thus, in blend 1, composed of POs and
HOSF, the saturates resided principally in PPP. In blend 2, composed of POs, PMF and HOSF, the principal saturate-containing TAG were PPP and POP. Blend
3, composed of inPMF and HOSF, was similar to blend 2 except that the disaturated TAG comprised a 2:1 mixture of PPO:POP. Finally, blend 4, a mixture of
PMF and HOSF, had saturates present mainly as POP. The physical properties and the functionality of blends, as shortenings for puff pastry laminated in a
warm bakery environment (20-30°C), were compared with each other, and with butter. The solid fat content was in the sequence blend 1> blend 3>blend
2>blend 4 over most of the range 20-40°C, and this data was supported by DSC melting data. Although blend 3 was similar to butter in crystallising in the
β’ polymorph, blends 1 and 4 were β stable and blend 2 crystallised as a mixture of β’ and β crystals. Puff pastry prepared with blend 1 (POs:HOSF 29:71)
and blend 4 (PMF:HOSF 41:59), was very hard; blend 2 (POs:PMF:HOSF 13:19:68) was most similar to butter in the compressibility of the baked product;
blend 3 (inPMF:HOSF 40:60) gave a product that required a higher force for compression than butter, but it incorporated air well in a creaming test, which
can be ascribed to its stability as β‘ fat crystals.

PC-004
Growth and Nucleation Measurements in Crystallising Fat Systems Using Image Analysis in Conjunction with Optical Microscopy
Andrew G.F. Stapley, Loughborough University, Loughborough, UK,
Krish Bhaggan, IOI Edible Oils, Wormerveer, Netherlands, and Kevin W. Smith, Fat Science Consulting Ltd, Loders Croklaan, Bedford, UK
An image processing algorithm to analyse optical microscope images of crystallising fat systems has been developed in MATLAB using the Image Processing
Toolbox. The basis of the algorithm is the subtraction of successive images to detect changes (caused by crystal nucleation and growth) between images.
This information is then used to build “crystal maps” in which pixels belonging to individual crystals are labelled so they can be tracked through successive
images. This approach enables a vast amount of information to be automatically extracted from a series of crystallization images. For each image the fol-
lowing information is calculated: (i) solid/liquid ratio based upon the number of non-zero pixels, (ii) number of crystals present, (iii) area of each crystal,
(iv) radius of each crystal. The MATLAB environment then enables these data to be visualised and further processed. This includes calculations of crystal
size distributions, and the calculation of growth and nucleation rates. The technique is demonstrated for the isothermal crystallisations of two contrasting
systems, tripalmitin and palm oil, which between them show a wide range of crystal morphologies. The tripalmitin system produced more circular crystals
(although rougher at lower temperatures) which would grow at the same constant rate until impingement occurred. Due to the way the algorithm tracks in-
dividual crystals it is possible for it to distinguish individual crystals on images in situations where this is difficult by eye (where impingement is widespread).
The palm oil crystals were generally more “speckly” in nature, which is presumed to be due to the inclusion of trapped liquid within the crystal. With palm
oil the growth rate of crystals would gradually decrease with time, which can be explained by the depletion of crystallisable material in the liquid phase,
whereas direct impingement of crystals was less common. Thus, although both tripalmitin and palm oil systems yield Avrami-style “S-shaped” curves for
solid fat content versus time, the mechanisms driving the tailing off of crystallisation rate are different. For both systems it was also found that growth rates
were relatively mild functions of temperature, but that nucleation rates varied approximately exponentially with decreasing temperature.

PC-005

Crystal Behavior of Beef Tallow Modified by Interesterification with Vegetable Oils

Nadia Segura a, Leopoldo Suescun b, Roberta Claro da Silva c, Fabiana A Schäfer de M. Soares c, Luiz Antonio Gioielli c, Iván Jachmanián a
a
Laboratorio de Grasas y Aceites and b Cryssmat-Lab/DETEMA, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
c
Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo - USP, São Paulo, SP, Brazil.
Beef tallow (BT) is an important animal fat widely used in the food industry, however, it suffers from several drawbacks associated with its highly saturation
degree (nutritional and thermal properties, crystallization behavior and crystal morphology). In this study these characteristics were substantially improved
by exposing BT to the enzymatic interesterification with two different vegetable oils: rice bran oil (RBO) and high oleic sunflower oil (HOSFO). Incubations
were performed using blends of BT with different proportions of oil, adding 10% wt of Lipozyme TL IM, at 60ºC for different periods.
Polarized Light Microscopy analysis of the crystalline morphology of the interesterified products at 25 ºC, including pure BT, showed more regular and
homogeneous crystallization than the corresponding non-interesterified blends. The maximum diameters (32-33 μm) were lower than that observed in the
non-interesterified blends and the crystallized area also decreased with increasing the percentage of both vegetable oils. These changes are in agreement
with the lower solid fat content of the interesterified blends, as determined by DSC analysis. X-ray diffraction analysis of the pure policrystaline BT showed
intense short spacings peaks at 3.8 and 4.2Å and a very small peak at 4.6Å, suggesting the predominance of β‘ polymorphs. Although such predominance
diminished with the incremental addition of vegetable oil, which led to an increased presence of β-crystals (peak at 4.6 Å), the interesterification produ-
ced the converse effect. This effect was stronger in the blends containing RBO, which can be attributed to the higher asymmetry of triacylglycerols with a
higher content of palmitic acid (provided by RBO). Results showed that the interesterification of BT with HOSFO or RBO strongly modified the morphology
and density of the crystalline network and is a useful tool for improving the texture and functionality of the interesterified bases and avoiding the sandy
mouthfeel caused by large crystals of the original BT.

PC-006
Textural Properties of Soybean Oil Organogels Built With Candelilla, Bee and Sugarcane Waxes
Julio Cesar Rocha Barbosa, Julice Dutra Lopes, Daniel Barrera-Arellano
Fats and Oils Laboratory, University of Campinas, Campinas-SP, Brazil.
Organogels are composed of a structuring agent and an immobilized phase, forming a thermoreversible self-sustaining network that presents gel-like char-
acteristics. Due to the increasing demand for healthier foods, and the requirements of food legislation, organogels have been the subject of several studies
aiming at alternatives to obtain products with adequate technological properties, free from trans fatty acids, and with low levels of saturated fatty acids.
Organogels prepared with sugarcane (SCW), bee (BEW) and candelilla (CLW) waxes as structuring agents, and refined soybean oil as the immobilized phase,
were evaluated in this study. Phase diagrams based on a tilt test under different conditions of temperature (5 to 35ºC) and concentration of structuring
agent (0.5, 1, 2, 3 and 4% - w/w), and organogels texture (concentrations of 2 and 4% - w/w) and crystalline structure using polarized light optical micros-
copy (concentration 4%) were determined. At 5 and 10ºC, CLW formed gels at all concentrations, and at higher temperature (35ºC) and concentration (4%)
all structuring agents formed hard organogels. Gels prepared with CLW were harder than those with SCW and BEW (range 0.095 to 14.585 N). Microscopy
of gels showed that BEW organogels had a large crystal structure (wide open network), and SCW and CLW had smaller structures indicating that hardness of
the gel can be attributed to molecular interactions between the structural agent and the immobilized phase. Results showed that BEW and CLW presented
good gel formation at low concentrations, while SCW formed hard gels only at higher concentrations.

PC-007
Influence of Emulsifiers in W/O Low Fat Spreads for Fat Crystallization
Airi Okamura1, Paul Wassell2,3, Niall W.G.Young2,3, Graham Bonwick3, Christopher Smith4, Eva Almiron-Roig5, Kiyotaka Sato1, Satoru Ueno1
1
Graduate School of Biosphere Sciences, Hiroshima University, Kagamiyama1-4-4, Higashihiroshima, Hiroshima 739-8528, Japan,
2
Dansico A/S, Brabrand, DK.,
3
University of Chester, UK.,
4
Manchester Metropolitan University, UK.,
5
Cambridge University, UK.
Fat spreads are typical water-in-oil (W/O) emulsions, including semi-solid fats, water and emulsifiers as major ingredients. Texture, rheology and emulsion
stability of fat spreads are greatly affected by solid fat content (SFC), types of hard stocks, ratios of oil and water phases, fat crystal networks, types of emul-
sifiers, methods of emulsification etc. To cope with recent consumers’ demands to replace trans-fats with suitable alternatives, and to reduce saturated-
fats content, it is necessary to precisely study the crystallization properties of fats in the oil phase in relation to the food emulsifiers, which are employed
for emulsification and crystallization modification. In the present study, we have carried out DSC, macrobeam and microbeam synchrotron radiation X-ray
diffraction (SR-XRD) experiments on fat crystals in the fat spread containing 65 wt. % water phase. In particular, microbeam SR-XRD study was performed by
scanning the microbeam X-ray (beam area, 5 mm x 5 mm) on the area of 60 mm x 60 mm around water droplets having the diameters about 30 mm. As the
emulsifiers, we employed PGPR for emulsification and monoacylglycerols (MAGs) with low-melting and high-melting fatty acid moieties as crystallization
modifiers (additives).
The following results were obtained: (1) DSC and macrobeam SR-XRD study conducted during cooling from 55 °C to 0 °C at a rate of cooling of 2 °C/min
indicated that the crystallization temperature of the fat spread increased by 2 °C by adding the MAGs having high-melting fatty acid moieties. (2) Microbe-
am SR-XRD showed that fat crystals having long spacing values of 4.08 ± 0.03 nm were present in the oil phase near the oil-water interface, whose lamellar
orientation was paralleled to the W/O interface. No difference in the long spacing values and lamellar orientation was detected between the fat crystals
near and far from the W/O interfaces. From these results, we assume that the addition of high-melting MAGs may affect the fat crystallization in the con-
tinuous oil phase due to certain template effects.


PC-008
Evaluation of Oil Content and Fatty Acid Composition of Pyrus glabra as a Medicinal Plant (Pyrus glabra Boiss)
Kazem Alirezalu, Javad Hesari, Sodeif Azadmard Damirchi, Seyed Hadi Peighambardoust, Bahram Fathi-Achachlouei, shiva Emami
Pyrus glabra (wild pear: Pyrus glabra Boiss) is perennial plant of the Rosaceae family which is native of Iran. Wild pear seeds are containing essential oil and
substances that provide many nutritional and medicinal properties. Experiments were carried out to determine the oil content and fatty acids composition
of Pyrus glabra seeds. Oil content and fatty acids composition of the seeds were determined using Soxhlet apparatus and gas chromatography, respectively.
Oil content was 33% in the analysed seed samples. Among the fatty acids, oleic acid (48.7%) and linoleic acid (39.6%) had the highest level, followed by pal-
mitic acid (8.5%), palmitoleic acid (0.33%), stearic acid (0.63%), hepta decenoic acid (0.57%), margaric acid (0.06%), arachidic acid (0.47%), arachidonic acid
(0.13%) and linolenic acid (0.9%). Based on the results obtained, oil extracted from Pyrus glabra seeds was rich in essential fatty acid, which is important
from nutritional and medicinal points of view.
Keywords: Pyrus glabra, Oil, Fatty acids, Nutritional

PC-009
Physicochemical, Sensory and Textural Properties of Butter Fortified with Hazelnut Powder
Shiva Emami1*, Sodeif Azadmard Damirchi1, Javad Hesari1, Seyed Hadi Peighambardoust1, Seyed Abbas Rafat2, Mohsen Esmaili3
1
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
2
Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
3
Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Iran.
Butter is an attractive item in the diet, but it has high level of saturated fatty acids and cholesterol which may have negative health effects. In this study,
effect of adding hazelnut as a source of unsaturated fatty acids and antioxidants was evaluated on physicochemical, sensory and textural characteristics of
butter. Hazelnuts after grinding were added to butter sample in levels of 0 (control), 10, 20 and 30%. After packaging, samples were kept in refrigerator for
90 days and their properties including acid and peroxide values, hardness, tocopherol content, fatty acid profile, oxidative stability and sensory character-
istics were analyzed during storage. Results showed that hazelnut fortified samples had higher acid value and lower peroxide value, hardness and oxidative
stability than control sample. Both acid and peroxide values were increased during storage. Hardness of samples was decreased during storage, and it was
lower in nut enriched samples. Mono unsaturated fatty acids and α- and γ+β- tocopherol contents were higher in nut enriched samples than control, and
their amounts were decreased during storage. Sensory characteristics evaluation showed that nutty flavor and spreadability of samples increased by an
increase in amount of added hazelnut powder. This study introduces a new and functional dairy product that can be a step toward the modification of but-
ter drawbacks and increasing essential fatty acids and antioxidants in diet that can be useful for health and decrease risk of cardiovascular diseases.
Keywords: Butter, Hazelnut, Fatty acid profile, Tocopherol

PC-010
Effect of Combination of Emulsifiers on the Crystallization of Low Trans/Low Sat Fat

Maria Aliciane Fontenele Domingues1, Rita de Kássia Almeida Garcia1, Ana Paula Badan Ribeiro2, Lireny Aparecida Guaraldo Gonçalves1
1
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas - UNICAMP
2
Faculdade de Engenharia Química, Universidade Estadual de Campinas - UNICAMP
This work aimed to study the adequacy of low trans/low sat structured fats, obtained by blending palm oil and soybean oil (40%), with addition of two diffe-
rent structuring agents: soybean lecithin (LS) and sorbitan tristearate (STS), in the levels of 1%, 3% and 5%, with ratios of 25:75, 50:50 and 75:25. Blends with
different proportions of emulsifiers were compared with the control sample (without emulsifiers) and analyzed and compared separately, according to the
total emulsifier content. The blends were analyzed as for the crystallization behavior through isothermal crystallization by NMR, fatty acid composition and
triacylglycerol composition. In general, the blends with additives showed a reduction in maximum solid fat content in relation to the control sample, which is
possibly associated with changes in the crystallization behavior and morphology of crystals formed by the use of these emulsifiers. Blends containing 3% and
5% of emulsifiers exhibit faster crystallization than the blends with 1% of additives. However, the different proportions of emulsifiers studied (LS/STS) did not
influence the crystallization behavior of the blends, resulting in similar curves at the same additive content. The predominant fatty acids in the blends were,
respectively, C16:0, C18:1 e C18:2. The evaluated blend presented low levels of trisaturated triacylglycerols, as well as a P/Sat ratio equal to 0.58.

PC-011
Processing Effects on the Nano-crystalline Structure and Mechanical Properties of Trans-fat Free Fats based from fully Hydrogenated Stock
Nuria C. Acevedo, Jane M. Block and Alejandro G. Marangoni, University of Guelph
Guelph, Canada
This research investigated the role of external fields (shear and cooling rates) on the physical properties and nano-crystalline structure of binary mixtures
of fully hydrogenated fat and oil. Blends of 40:60 (w/w) and 45:55 (w/w) of fully hydrogenated soybean oil in soybean oil were crystallized at different
wall temperatures statically and under laminar shear rates of 25 and 300 s−1. Nano-structure was characterized using Cryo-TEM, and small-angle X-ray
Diffraction. Small deformation rheological properties and oil binding capacity of the fats were also determined. Shearing greatly affected the structure at
the nano-scale. In general, blends showed an increase in nanoplatelet size with the increase in wall temperature independent of the shear rate applied.

Crystallization under high shear rates led to the formation of a weak network with a low oil-binding capacity and promoted the asymmetric growth of nano-
platelets. The nanoplatelet aspect ratio changed from 2 to 5 when mixtures were crystallized statically or at a high shear rate respectively. After static and
sheared crystallization conditions, the oil binding capacity of the blends were lower at high wall temperatures; this effect was more significant at intermedi-
ate shear rates. Wide variations in the storage modulus were noted in products from the different shear and cooling rate regimes used in this study. Storage
modulus decreased with increasing wall temperature (-10 to 20°C) for both static and laminar shear crystallization conditions. High shearing rates lead to a
reduction in the storage modulus possibly indicative of network breakage (mechanical working). Shear-temperature combinations were successfully used
to structure fats at the nanoscale and modify mechanical properties and oil binding.

PC-012
Zero Trans Fats Formulation through a Neural Network Operated with Five Components: Two Soybean-soybean Interesterified Fats, Palm, Soybean and
Palm Kernel Oils
Daniel Barrera-Arellano; Eliane Harumi Akamine; Rita de Kássia de Almeida Garcia; Kelly Moreira Gandra
The fat formulation through neural networks has been a tool of great efficiency in the formulation of products, but the utilization of specific composition of
the interesterified fats (soybean based) has have some limitations due to the solid ``flat‘‘ profile, unlike of the most commercial products that use fat from
different sources. However, the use of palm and palm kernel oil with the soybean fats, may support the selection of formulations with a more desirable
profile. This study aimed to train and operate a neural network with five components, to formulating of special fats for zero trans products development.
The training process included the elaboration of 218 blends examples with different raw materials proportions: two soybean-based interesterified fats,
soybean, palm and palm kernel oils. The solid fat content (SFC) at seven different temperatures (10°C, 20°C, 25°C, 30°C, 35°C, 37.5°C and 45°C) was used as
input data in the training program. After training, in addition to high capacity and precision responses predicting of the SFC, there was also a high efficiency
in the formulation of products that have not participated in training, but belonging to the universe of examples. The neural network amplitude and effici-
ency were evaluated through the profiles of commercial fats, which showed only slight differences in temperatures of 37.5 and 45°C. This difference can
be attributed to a profile of one of the interesterified fats used, which has a higher melting point. However, the use of a neural network of five components
can be considered a very powerful tool for the formulation of fat products.

PC-013
Chemical Composition of Brazilian Cocoa Butter and Industrial Blends

Ana Paula Badan Ribeiro, Theo Guenter Kieckbusch,
University of Campinas, Campinas, Brazil
Cocoa butter is the most important component used in chocolate and confectionery manufacture. It presents a unique chemical composition, responsible
for its differentiated sensorial attributes. The types of fatty acids and their positional distribution at triacylglycerol (TAG) molecules determine its physical
properties and general characteristics for industrial use. The objective of this work was to perform a comparative study between the chemical composition
of three different industrial standard cocoa butter blends and three cocoa butter samples cultivated in different Brazilian regions. The samples were charac-
terized according to their fatty acids and triacylglycerol compositions, trough gas chromatography, and regioespecific distribution by13C NMR spectroscopy.
Palmitic, stearic and oleic acids acids were the predominant species in all samples, with the summation varying from 93.4 and 95.2%. Brazilian cocoa butter
samples showed slightly superior contents of oleic and linoleic acids compared to the values found for the industrial blends. In all samples, POP, POSt e
StOSt were the predominant TAGs, totalizing from 79.8 to 87.4% of the TAG composition. The industrial blends showed more POP and POSt than the Brazil-
ian samples, although StOO contents were higher in these samples. Higher disaturated-TAG contents were observed for the industrial blends while Brazilian
samples were characterized by higher percentages of monounsaturated-TAGs (from 6.75 to 10.25%), due to the major contributions of POO, POL and StOO
species. Analyses of regioespecific distribution indicated that, for all cocoa butter samples, the sn-2 position was predominantly characterized by the pres-
ence of unsaturated fatty acids, represented by oleic and linoleic acids. Oleic acid percentages for this position varied from 86.4 to 91.7%, and ranged from
8.3 to 13.6% for linoleic acid. The highest percentages of linoleic acid were observed for the Brazilian samples. For the industrial blends, however, these
contents were similar. For the sn-1,3 positions, the presence of saturate fatty acid was dominant, ranging from 91.7 to 96.1%, and can be assigned to the
sum of palmitic and stearic acids. Small contents of oleic acid were also observed in the sn-1,3 position, but linoleic acid was not detected. The contents of
the different fatty acid types, determined by13C NMR spectroscopy, matched those found by the gas chromatography analysis.

PC-014
Melting Point, Solid Fat Content and consistency of Brazilian cocoa Butter and Industrial Blends
Ana Paula Badan Ribeiro, Theo Guenter Kieckbusch,
University of Campinas, Campinas, Brazil
Cocoa butter is the distinctive ingredient of the chocolate industry and recognized as the most expensive and important constituent in all formulations.
The sensorial attributes of these products, as well as the shelf-life and stability during storage are directly depending on properties of the fat phase. The
melting point, solid profile and consistency of cocoa butter are reflected as primary factors related to its functionality for industrial application. In this
work, these parameters were evaluated for industrial standard cocoa butter blends (Blends A, B and C) and Brazilian cocoa butter samples obtained from
different Brazilian regions (Braz A, Braz B and Braz C, from Bahia, Amazonas and Espírito Santo states, respectively). The melting points varied from 33.0 to
33.4°C for the Brazilian cocoa butter samples and were higher for the blends (34.3 to 34.6°C). For the solid fat content (SFC), two distinct behaviors were
distinguished. All the industrial blends and the sample Braz B, showed very similar solid profiles. At 10°C, SFC of these samples corresponded to 85.4; 84.5;

83.9 and 82.5%, for Blend C, Blend A, Blend B and Braz B samples, respectively. Braz A and Braz C samples were characterized by lower SFC values, and
at 10°C they were 77.4% (Braz A) and 76.6% (Braz C). At 25°C, SFC for the first group ranged from 58.9 to 64.7%; for Braz A and Braz C samples, however,
SFC was 53.7% and 52.3%, respectively. Consistency of the samples, represented as yield value, diminished substantially with the increase in temperature,
conferring plasticity to cocoa butter. At 20 and 25°C, all cocoa butters were extremely hard and at 20°C, the hardness of the Brazilian samples was higher
than the industrial blends. This behavior does not comply with the tendency found for the melting points and solid curves and should be attributed to
microestructural entanglement developed during the crystallization of these samples at this specific temperature. At 25°C, however, the yield values of
the blends are two or three times the values measured for Brazilian cocoa butter, given support for their preferential use in tropical climates. In general,
the blends exhibited more adequate attributes in terms of thermal resistance and hardness, necessary and compatible for the use at the different climate
conditions of tropical regions. With regard to Brazilian samples, cocoa butter from the Amazonas State presented characteristics similar to the industrial
blends, mainly the hardness profile.

PC-015
Solubility Measurements and Analysis of Binary, Ternary and Quaternary Systems of Lipid Components in Supercritical Carbon Dioxide
Naeema Ibrahim Aldarmaki1, Tiejun Lu1, Bushra Al-Duri1, Krish Bhaggan2, Regina C Santos1
1
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 TT UK
2
IOI Edible Oils, Hogeweg 1, 1521AZ, Wormerveer, NL
A dynamic method was applied to measure the solubility of four lipid components with different volatility and polarity in supercritical carbon dioxide
(SC-CO2). Binary systems with squalene, alpha-tocopherol, oleic acid and palm olein were measured at temperatures of 313, 333 and 353 K and pressure
range of 100 to 300 bar. A ternary system of squalene + palm olein + SC-CO2 and a quaternary system of squalene + palm olein + oleic acid + SC-CO2 were
investigated at 313K and pressure range of 100 to 250 bar. Phase equilibrium measurements of these systems at specific conditions were carried out at CO2
flow rate range of 0.6 and 0.8 kg/h. The data were analyzed using Chrastil‘s equation in order to examine the general trend of solubility behaviour.

PC-016
Rheology of Cocoa Butter Equivalents: Effects of Diacylglycerols on Crystallisation Behaviour

Intan Matita, Jeanine Werleman
IOI Edible Oils BV, Wormerveer, The Netherlands
Minor lipids, such as diacylglycerols, monoacylglycerols and phospholipids play an important role in crystallisation behaviour of fats. High level of diacly-
glycerol concentration in fats affects its crystallisation properties by inhibiting the nucleation process and retarding the crystal growth rate. Furthermore,
the polymorphic transition of alpha (α) to beta-prime (β’) is also slowed down by the presence of diacylglycerols. The extent of the inhibition depends on
the nature and concentration of diacylglycerol.
This study takes a closer look into the extent to which level of diacylglycerols is affecting the crystallisation of Cocoa Butter Equivalents (CBEs).
The crystallisation behaviour of two CBEs, a soft CBE and a traditional CBE with different levels of diacylglycerols, was examined by studying their rheologi-
cal properties. A controlled stress rheometer, employing a rotational and frequency sweep method was used to study the crystallization behaviour.

PC-017
Retarding Oil Migration and Fat Bloom Development in Filled Chocolate Products by Low- and High-temperature Treatments
Claudia Delbaere1, Frédéric Depypere1, Nathalie De Clercq1, Sara De Pelsmaeker2, Renata Januszewska2, Xavier Gellynck2 and Koen Dewettinck1
1
Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent,
Belgium
2
Division Agri-Food Marketing and Chain Management, Department of Agricultural Economics, Faculty of Bioscience Engineering, Ghent University, Ghent,
Belgium
To extend the shelf life of filled chocolate products and to cover the time needed for export, chocolate manufacturers are looking for methods to produce
chocolates that are more resistant to oil migration and fat bloom. One possible strategy to retard oil migration is to create a more densely packed filling and
chocolate structure. The aim of this study was to investigate how low- and high-temperature treatments prior to storage affect the microstructure of filled
chocolates, and relate this to oil migration and fat bloom development. The pralines consisted of a dark chocolate layer surrounding a hazelnut-based filling.
They were stored for 12 months at 20°C, directly after production or following a temperature treatment at 4°C or at -18°C (2 days - 1 week) and at 30°C
(30min - 2 hours). Confocal images after 6 months of storage revealed differences in the microstructure of the chocolate shell, the filling and the interphase.
For pralines treated at -18°C, a small air gap between chocolate shell and filling was noticed. Further, a permanent influence of a sub-zero temperature
treatment on the microstructure of the product is suggested. Oil migration, evaluated by means of HPLC, was reduced in the pralines treated at -18°C and
30°C. At -18°C a longer treatment was more effective, while at 30°C a shorter treatment was more effective. SEM was used to study the formation of fat
bloom crystals at the chocolate surface. The reference pralines and the pralines treated at 4°C started to bloom faster than the pralines treated at -18°C. The
pralines treated at 30°C showed no fat bloom, even after 12 months. It can be concluded that not only low-temperature but also short high-temperature
treatments prior to storage were effective in retarding oil migration and fat bloom development in filled chocolate products.

PC-018
Effect of Temperature and Cooling Rate on Static Crystallization of Different Cocoa Butters by DSC, PLM and X-Ray Diffractometer
Gulten Sekeroglu, and Ahmet Kaya
University of Gaziantep, Faculty of Engineering, Food Engineering Department, Gaziantep, Turkey

The influence of cooling rate and temperature on the static crystallization of three different cocoa butter (marked as A, B and C) has been studied with a
combination of differential scanning calorimeter, a polarized light microscope and X-ray diffractometer. Three different (1, 5 and 10°C /min) cooling rates
and four different temperatures (16, 18, 20, and 22°C) were studied. In each case, cocoa butter has melted at 70°C to eliminate any influence of sample
history.
Samples exhibited significantly different crystallization route based on composition and solid fat content. The results of differential scanning calorimeter
confirmed the appearance of later crystallization times with increasing temperatures. Forms I, II and III were obtained easily with the X-ray studies. Also,
X-ray studies gave information about conversion and stability of forms with changing temperature and time. Micrographs of cocoa butter were shown that
forming of crystal structure was strongly depending on cooling rate and temperature. When the cooling rate was 1°C/min, crystals were formed in larger
sizes but number of them was least. More stable and uniform crystals were obtained with a 10°C/min cooling rate. The microstructure and thermal phases
of cocoa butter are important to understand the mechanism and elimination of fat bloom problem in chocolate products.

PC-019
Non-triglyceride Structuring of Edible Oils and Emulsions

Ruud den Adel, Arjen Bot, Eli Roijers and Eckhard Flöter
Unilever Research & Development
Vlaardingen, The Netherlands
The structure of oil-continuous products, such as margarine or butter, is based on a network of small crystallites of triglycerides (also known as triacylg-
lycerols or TAGs). Low molecular weight structuring agents that can serve as an alternative to crystallising triglycerides in edible oils have raised consider-
able interest in recent years. The requirement that potential structurants should at least hold the promise to be allowed in food applications is a severe
limitation. Nevertheless, several systems have been identified [1], amongst which the class of γ-oryzanol + sterol organogelators is the most intriguing
representative [2].
Small-angle X-ray scattering (SAXS) studies demonstrated that mixtures of β-sitosterol and γ-oryzanol form tubules in triglyceride oil with a diameter of
7.2±0.1 nm and a wall thickness of 0.8±0.2 nm [3]. Mixtures of β-sitosterol and γ-oryzanol in emulsions at 16% total sterols show scattering data contain-
ing reflections of mainly β-sitosterol mono-hydrate crystals. Evidence for the formation of tubules is not found in these emulsion systems, indicating that
transitions from anhydrous and hemi-hydrate to monohydrate formation prevent this self-assembled supra-molecular ordering. Intermolecular hydrogen
bonding is playing an important role in the formation of the tubules and hydration of sterols might exclude the appearance of this bonding [4].
The stability of the tubules in the presence of water is critical for the applicability of these organogelling systems in the structuring of food emulsions. A
decrease of the water activity by salt suppresses the hydration of sterols and promotes tubule formation.
[1] Pernetti M, van Malssen KF, Flöter E., Bot A: Structuring of edible oils by alternatives to crystalline fat, Current Opinion in Colloid and Interface Science
12 (2007) 221-231.
[2] Bot A, Agterof WGM: Structuring of edible oils by mixtures of γ-oryzanol with β-sitosterol or related phytosterols, Journal of the American Oil Chemists’
Society 83 (2006) 513-521.
[3] Bot A, den Adel R, Roijers EC: Fibrils of γ-oryzanol + β-sitosterol in edible oil organogels, Journal of the American Oil Chemists’ Society 85 (2008) 1127-
1134.
[4] R. den Adel, P.C.M. Heussen and A. Bot, Effect of water on self-assembled tubules in β-sitosterol + γ-oryzanol-based organogels, Journal of Physics:
Conference series 247 (2010) 012025.

PC-020
Rheological Properties of Cocoa Butter at Different Temperatures and Shear Rates

Gulten Sekeroglu, Oya Ozkanlı and Ahmet Kaya
University of Gaziantep, Faculty of Engineering, Food Engineering Department,
Gaziantep, Turkey
The influence of shear rate and temperature on the viscosity change of cocoa butter has been studied using a reometer. Three different shear rates (10, 25
and 50 s-1) were tested. Firstly, cocoa butter melted at 70 °C to erase the crystal memory. Then it was cooled to temperatures between 19 to 26°C with a
5°C/min cooling rate by 1°C increment and heated at same rate to 70oC.
It was observed that, at low temperatures, when the shear rate was increased, viscosity was also increased. At higher temperatures such as 25 and 26°C,
when the shear rate was increased from 10 to 50 s-1, viscosity of cocoa butter was decreased.
Rheological measurements also were done with and without shear during cooling of cocoa butter from 70°C to isothermal crystallization temperature
(between 19 to 26oC.) to see the effect of cooling with shear on isothermal crystallization period.
At low temperatures, there was a slight difference between shear and non-shear applied cooling curve. At higher temperatures, viscosity of cocoa butter
without a shear increased earlier than the 10 s-1 shear applied one. These results could be the basis for a future analysis of shear influence on crystallization
kinetics, morphology and polymorphic structure of cocoa butter especially for the chocolate production.

PC-021
Physicochemical Properties of Fat Blends Based on Anhydrous Milk Fat and Palm Oil
Sabine Danthine, ULg, GxABT
Gembloux, Belgium

Studies of phase behavior help to provide a better understanding of the ways fat interact when blended. It is an important aspect since the large-scale
industrial production of margarines, shortenings and other fat-based products often requires blending of lipids from different sources. In the present study,
blends based on anhydrous milk fat (AMF) and vegetable oil have been considered. This kind of butyric-vegetable mixed blend is used to take advantage
of the superior flavor of butter component at a lower cost. Indeed, AMF is primarily used for the well appreciated butter flavor. Dry fractionation of AMF
can produce a range of products with different physical and chemical characteristics, which are interesting for use as ingredients for several purposes. This
is also the case for palm oil.
To further enhance the use of AMF (or its fractions) blended with vegetable oils and fats in margarines and shortenings, a better understanding of mixed
crystallization effects between those lipids is required.
In the work reported here, binary model systems are blends of anhydrous milk fat (AMF) (or a fraction) with palm oil (or a fraction).
The objective of this study is to determine physical characteristics of the blends and highlight interactions that can occur. For that purpose, isosolid dia-
grams have been constructed from pNMR data in order to highlight the compatibility between the investigated fats.
The microstructure of some compositions was determined by using a temperature controlled microscope, as well as the hardness.
Phase behavior diagrams have been considered because they provide a more detailed understanding of mixed behavior, as polymorphism is also consid-
ered. Those investigations have been done under dynamic conditions or after a tempering procedure. Some kinetics aspects have also been considered.

PC-022
Influence of Palm Oil Enzymatic Interesterification on Physicochemical Properties of Ternary Fat Blends involving Anhydrous Milk Fat
Emilie Lefébure, Sabine Danthine, ULg, GxABT
Gembloux, Belgium
The main differences between butter and margarines are related to the sensory characteristics of milk fat. Milk fat (MF) makes butter superior to margari-
nes in taste and mouth feel. Simply adding butter flavor into margarine is not enough. Blends of anhydrous milk fat (AMF) with vegetable oils can lower the
costs relative to butter while having the preferred taste of butter.
To further enhance the use of AMF (or its fractions) blended with vegetal oils and fats in margarines and shortenings, a better understanding of mixed
crystallization effects between those lipids is required.
In the work reported here, ternary systems made of anhydrous milk fat (AMF) (or a fraction) with palm oil (PO) and rapeseed oil (RO) have been considered.
Moreover as PO has a tendency to promote a phenomenon known as “post-hardening”, which can be a disadvantage for some food applications, PO has
been batch enzymatically interesterified. Ternary systems made of AMF, interesterified PO and RO have been considered and compared to the previous
one.
The objective of this study is to evaluate the effect of enzymatic interesterification of palm oil, on some physical characteristics (such as SFC, melting beha-
vior, polymorphic stability, hardness) of the blends and highlight interactions that can occur (compatibility) between the investigated fats.

PC-023
Isothermal Crystallization of Milk Fat by Oscillatory Rheometer and Differential Scanning Calorimeter
Dilek Buyukbese1, Oya Ozkanli2, Gulten Sekeroglu2, E. Elcin Emre1 and Ahmet Kaya2
University of Gaziantep
1
Faculty of Natural and Applied Sciences, Department of Chemistry
2
Faculty of Engineering, Food Engineering Department,
Gaziantep, Turkey
In this study, crystallization behavior of milk fat was investigated under dynamic (Oscillatory controlled stress-strain Rheometer) and static (Differential
Scanning Calorimeter-DSC) conditions by isothermal solidification between 16 to 22oC with a cooling rate of 10oC/min.
Three special endothermic DSC peaks were determined during heating and also an exothermic DSC peak was evaluated during cooling of milk fat. Phase
transition of milk fat was evaluated from the isothermal crystallization time period of DSC data’s.
It was concluded that, phase transition of milk fat from its melted state was dependent on the cooling rate, solidification temperature and time period.
Oscillating rheological measurements were conducted at a constant frequency of 1 Hz and a low strain value. The phase angle (δ) and complex modulus
(G*) were determined as a function of the crystallization time. These parameters are useful in the description of the textural properties of milk fat. It was
shown that oscillating rheological measurements are a valuable complementary method to DSC to evaluate results of crystallization.

PC-024
Fatty Acid Composition and Isothermal Crystallization of Palm Oil/Hard Fats Blends
Glazieli Marangoni de Oliveira, Ana Paula Badan Ribeiro, Theo Guenter Kieckbusch, University of Campinas
Campinas, Brazil
Palm oil (PO) is the main vegetable oil used by the food industry. However, the use of palm oil in many applications, like in the chocolate production, is
hindered by its preferential b'-polymorphism and slow crystallization rates. Hardfats are low-cost industrial products resulting from the fully hydrogena-
tion (FH) of liquid oils. Hardfats can behave as modulators in the crystallization process and are able to induce specific polymorphic habits due to their
homogeneous triacylglicerols profile. This work evaluated the fatty acid composition of five diferent hardfats (palm kernel oil, FHPKO, crambe oil, FHCR,
soybean oil, FHSO, cottonseed oil, FHCO and palm oil, FHPO) and their influence on the isothermal crystallization of palm oil (PO) when added at a con-
centration of 1%, 3% and 5% (w/w). Fatty acids were determined by gas chromatography. Lauric acid was predominant in FHMKO (45.8%), followed by
stearic acid (22.7%). Stearic acid was the main fatty acid in FHSO (87,2%), FHCO (73.8% ) and FHPO (61%), followed by palmitic acid, with 10.6%, 23.3%

and 36.3%, respectively. FHCR was composed by 55% of behenic acid and 31.6% of stearic acid. Larger aliphatic chains like C18:0 and C22:0 have a higher
melting point and therefore should be more influential additives, favoring the decrease of the induction time of the blends. Adding 1% of FHCR, FHSO,
FHCO and FHPO to PO provided a significant reduction of the induction time of crystallization, ecrasing from 34 minutes (pure palm oil) ito 14, 21, 27
and 29 minutes, respectively. Increasing the concentration of hardfats in the sample led to a significant increment in the rate of crystallization and in the
solid fat content (SFC), especially for blends with 5% of FHPO, FHCO, FHSO and FHCR. Wth these blends, the increase in the maximum SFC in relation to
pure PO was 50.3%, 48.5%, 46.9% and 31.3%, respectively. A possible explanation for this behavior can be attributed to the influence of palmitic acid in
the blends crystalliation. FHPKO showed no change in PO physical attributes, probably due to the predominance of short chain fatty acids found in palm
kernel oil.

PC-025
Influence of Hardfats Addition to Palm Oil on Melting Point, Solid Fat Content and Consistency
Glazieli Marangoni de Oliveira, Ana Paula Badan Ribeiro, Theo Guenter Kieckbusch, University of Campinas
Campinas, Brazil
Industrially, palm oil is the most important vegetable oil and has the fastest growing production in the world. It is a low cost raw material and has a wide
application in food industries, being commonly used as a partial substitute of cocoa butter in chocolates. In order to achieve better compatibility between
these two fats, crystallization additives known as hardfats (fully hydrogenated (FH) liquid oils) were added to deodorized palm oil. Melting point, solid fat
content (SFC) and consistency of fifteen prepared blends were determined in order to evaluate the performance of these additives as palm oil modifiers.
Five hardfats were added: palm kernel oil (FHPKO), crambe oil (FHCR), soybean oil (FHSO), cottonseed oil (FHCO) and palm oil (FHPO) at three different
levels: 1, 3 and 5% (w/w). The melting points of all blends containing FHPKO remained unchanged when compared to PO (36.5oC). The behavior of the
blends with FHSO, FHCO and FHPO, were very similar. At 1% addition, the values ranged between 37.4-37.5oC; with 3% between 39.1-39.3oC and with 5%
between 40.7-41.1oC. The blends with FHCR showed the highest meting points (38.3-42.8ºC). The SFC for blends with FHSO, FHCO and FHPO, measured at
10oC ranged between 54.0-58.8%, and decreased nonlinearly until complete melting at 40 to 45oC. At 25oC, the blends with 5% of FHSO, FHCO and FHPO
in PO presented an increase in the percentage of SFC relative to PO of 47, 50.7 and 51.3%, respectively. These increases in SFC were proportional to the
concentration of hardfats and, consequently, to the contents of palmitic acid in the blends. A distinct SFC profile was observed with the blends containing
FHCR: At 10, 25 and 50oC, the SFC values varied between 49.9-53.2%, 14.8-18.3% and 0.3-2.5% respectively. FHPKO did not exert a significant effect in
relation to pure PO. The consistency data, evaluated as yield value, showed that at 10oC and 15oC, all blends were characterized as ’too hard’ fats. At 20oC,
the blends with FHCR and the blends with 3% and 5% of FHSO, also exhibited characteristic of ‘too hard’ consistency, while the blends with FHCO and FHPO
were qualified as ‘hard, but in the limit of spreadability’ fats. At 25, 30 and 35oC, the values found for these blends indicated ‘suitable levels of spreadability’.
However, the blends with FHPKO showed no measurable consistency at 30°C.

PC-026
Effect of Temperature and Cooling Rate during Thermal Fractionation of Anhydrous Milk Fat on the Stearin Characteristics
E. C. Bonomi1, V. Luccas2, T. G. Kieckbusch1.
1
University of Campinas, Campinas - SP, Brazil.
2
Institute of Food Technology (ITAL), Campinas - SP, Brazil
Anhydrous milk fat (butter oil) is used in high-quality food production due to its unique sensorial attributes, mainly the flavour. Butter oil is the most com-
plex fat mixture found in nature, with large range of crystallization and melting point temperature. The use at industrial scale is not so widespread, however,
due to its improper plasticity, toughness and spreading properties. Researches have been conducted in order to modify the milk fat physical properties’ by
changing its chemical profile. A thermal fractionation is the most recommended physical treatment, since it is a low cost process that uses simple equip-
ments, no organic solvents and therefore retains most of the milk fat flavour. Thermal fractionation is able to separate thetriacylglycerols (TAG) based
on their melting points differences. A single stage process produces two fractions known as olein and stearin. In this work, the evaluation of the thermal
fractionation of anhydrous milk fat with a high initial content of low molecular weight TAGs was performed based on a 22 factorial experimental design
with three central and axial points. The dependent variables were crystallization temperatures (21, 22, 24, 26 e 27ºC) and the cooling rates (5, 7.2, 12.5,
17 and 20ºC/h). Triacylglycerol composition, crystallization isotherms and solid fat content (by RMN) were the responses variables. A 2L agitated jacketed
glass reactor was used and the rate of agitation was kept at 20 rpm. The filtration was accomplished in a vacuum filter at 500 mmHg, using filter paper
with average pore diameter of 14μm. The stearin obtained with the crystallization temperature range tested was composed, mainly, of saturated TAGs. The
increase of the crystallization temperature resulted in an increase in melting point and in solid fat content the stearin samples, but a decrease in the yield.
Crystallization isotherms obtained confirmed a clear separation of stearin from olein, since no solid content was found in the olein fractions. Furthermore,
the lower the crystallization temperature, the shorter the induction time for the stearin crystallization.

PC-027
The Physical Characterization and Sorption Isotherm of Rice Bran oil Powders Stabilized by Food Grade Biopolymers
Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud and Thepkunya Harnsilawat. Department of Product Development, Faculty of Agro-Industry,
Kasetsart University, Bangkok, Thailand.
Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. The physical properties of
rice bran oil in water emulsion stabilized by biopolymers, sorption isotherm and glass transition temperature (Tg) of powders were investigated. Rice bran
oil in water emulsions (10% RBO, phosphate buffer pH 7.0) stabilized by 1.0%whey protein isolate (WPI) and 2.0%modified starch (MS). The maltodextrin
(DE18) was added as a carrier agent (TSS before spray dried was 22.5, 23.0%). The sizes of oil droplets in the emulsion and physical properties of spray dried
powder were determined. The results indicated that the droplet diameters produced by WPI and MS were considerably smaller than 300 nm. Flowability

and cohesiveness of the powders followed as the Carr index (32-35) and Hausner ratio (1.4-1.5). Microencapsulation efficiency of spray dried powders were
ranged from 27-33%. The sorption isotherm of the powders were determined by the gravimetric method, while the Tg of powders were determined by dif-
ferential scanning calorimetry at different water activities. The experimental data of water adsorption were fitted to both BET and GAB models. As results,
the GAB model fitted the data for the sorption isotherm of the powder stabilized with WPI and MS well (r2=0.988, r2=0.992 respectively). Powders produced
with MS showed the higher water adsorption than WPI. The relationship among glass transition temperature, moisture content and water activity of the
powders were plotted to find out the storage condition.

PC-028
Effect of Lipid Composition on Calcien – Encapsulated Liposome’s Properties

Maherani B., Arab-Tehrany E. and Linder M.
2 Avenue de la Forêt de Haye, 54501 Vandoeuvre lès Nancy, France.
In this work, we developed a mixture design using 10 different formulations (composed of DOPC, POPC and DPPC) and compared the effect of lipid compo-
sition on the liposome properties such as transition temperature and fluidity. Large unilamellar vesicles (LUVs) were prepared with Film Hydration Method.
Transition temperature (Tc) of liposomes was measured using a Differential Scanning Calorimeter. The membrane fluidity of liposomes was determined as
fluorescence polarization (P) by measuring the fluorescent intensity of TMA-DPH using Spectrofluorometer.
By considering the results obtained by DSC, It was observed that Tc of liposome depends on the nature of the hydrocarbon chains (acyl chain length, struc-
ture and degree of unsaturation of the hydrocarbon chains). We found the maximum and minimum Tc for liposome composed of saturated; (DPPC: 40 °C)
and unsaturated; (DOPC: -20 °C) lipid, respectively. Compression of the different phospholipids shows the importance of the fluidity of the hydrocarbon
portion of the membrane. The double bonds within the acyl chain resulted in a decrease in the packing density and increasing the fluidity. Significant dif-
ference in the release profiles of bioactives were concluded of the strength of the bioactive-liposomal lipid interaction and the fluidity of the bilayer. We
found the maximum and minimum fluidity for liposome composed of DOPC (3.43) and DPPC (2.40), respectively.

PC-029
Cocoa Butter Equivalent From Enzymatic Acidolysis of High Oleic Sunflower Oil and Fatty Acids Mixtures
Kadivar, S., De Clercq N., Nusantoro, B.P. and Dewettinck, K.
Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Bel-
gium.
Enzymatic acidolysis of high oleic sunflower oil (high in triolein) with a mixture of fatty acids (high in palmitic-stearic acids) was performed in a glass reactor
using a sn-1,3 specific lipase. Palmitic acid and stearic acid were incorporated into triolein (OOO) as such producing the three major triacylglycerols (TAGs)
present in cocoa butter (CB), i.e.1,3-dipalmitoyl-2-oleoylglycerol(POP),1(3)-palmitoyl-3(1)-stearoyl-2-oleoyl-glycerol (POS) and 1,3- distearoyl-2-oleoyl-
glycerol (SOS). The influence of reaction parameters such as substrate mole ratio, reaction temperature, enzyme load, water content and reaction time
were studied. TAG contents of the reaction products were analyzed by High Performance Liquid Chromatography (HPLC).The best results (15.07% POP,
30.76% POS, 16.08% SOS) were obtained at 1:7 (OOO:palmitic acid-stearic acid) substrate mole ratio and reaction parameters: time 8 h, temperature 60
o
C, enzyme load 10%, without added any water.
Posters, Processing
PROC-001
Innovative Processing for Enhancement of Novel Antioxidant Canolol in Canola

U.Thiyam, Winnipeg/CDN
Posters, Processing
PROC-002
Soaponification Method for Carotene Extraction from Red Palm Oil

Yousef Fazlia*, Parisa Kermania, Majid Tajdari
a
Department of Chemistry, Faculty of Science, Islamic Azad University,
Arak Branch, Arak, Iran
Food Colorants may be classified into synthetic, natural identical and natural colorants. Most often the colorants extracted from plants. Crude palm oil
has a deep orange-red color contributed by high carotene content 500 to 700 ppm which 90% consist of alpha and beta carotene. Carotene is recovered
from a palm oil in two process steps. This experiment is based on the recovery of carotene from red palm oil through soaponification, drying and solvent
extraction.
Key Words: RedPalm Oil, Carotene, Soaponification
Corresponding author E-mail: [email protected] or [email protected] Tel/Fax:(+98861)3670017
Posters, Processing
PROC-003

Developments in the Application of Enzymatic Degumming

W. D. Cowan, H.S. Yee and H.C. Holm
Bagsvaerd, Denmark
Enzymatic degumming has been in use for more than 10 years and the basic process follows guidelines established at that time. However, the range of
enzymes available and changing demands in processing have resulted in a need to re-examine the application and how it is applied. This paper reports on
research aimed at questioning many of the established recommendations as to how to perform enzymatic degumming and examines in detail the role of
the different process steps. It will also show how optimization of the use conditions can improve the overall efficiency and yield of the process.
Posters, Processing
PROC-004
Aqueous Extraction of Plant Seeds: Effect of Protease Treatment

Guldem Ustun* , Melek Tuter, H. Ayse Aksoy
Istanbul Technical University, Chemical Engineering Department,
Maslak, 34469, Istanbul, Turkey
Vegetable oils are typically produced from seeds by either hexane or a combination of mechanical pressing and hexane extraction. Because of the safety
and environmental issues associated with the use of hexane, the construction and operational costs of hexane extraction facilities are high. In recent years,
numerious studies have been directed towards the alternative methods for oilseed extraction, including aqueous, aqueous enzymatic, and enzyme-assisted
solvent extraction methods.
In this study, cotton, grape and safflower oils were extracted from their seeds by aqueous enzymatic process. Alcalase 2.5L, provided by Novozymes, was
used as protease enzyme which could degrade the cell walls of seeds. Effects of extraction parameters (pH, enzyme amount, temperature and time) on the
oil yield were studied for all seed samples and results were compared.
Extractions were conducted using 4.0 g samples of ground seeds, particle size <0.6 mm, 30 mL phosphate buffer solution (pH 4-8), adding 0.25-1.25 mL of
enzyme per g seed in 50 mL polycarbonate centrifuge tubes. Tubes were incubated in an orbital shaker at 200 rpm at specified temperature (30-60 °C) for
4-24h. Then mixtures were centrifuged at 4000 rpm for 30 min resulting in liquid phases and insoluble residue. The oil fractions were recovered from liquid
phases and oil extraction yields were calculated.
For all seed samples, the highest oil yields were obtained at same reaction conditions (50 °C, pH 6 and reaction time of 6h using 0.5 mL enzyme/g seed).
Extraction yields were found as 10.4%, 47.9% and 76.8% in the extraction of grape, cotton and safflower seeds, respectively. Since the oil contents of grape,
cotton and safflower seeds were 9.7%, 32.6% and 41.8%, respectively, it may be concluded that oil content of seed significantly influenced the oil extraction
yield. The high oil content is associated with the high extraction yield.
Posters, Processing
PROC-005
Improvement of Rapeseed Meal by Gentle Fluidized Bed Desolventizing

Frank Pudel 1, Karl-Heinz Leidt 1, Lothar Mörl 2, Sylvia Pudel 2, Klaus Weigel 3,
Reinhard Zettl 3
1
PPM Pilot Pflanzenöltechnologie Magdeburg e.V., Magdeburg, Germany
2
Otto-von-Guericke-Universität Magdeburg, Magdeburg, Germany
3
Dr. Weigel Anlagenbau GmbH, Magdeburg, Germany
Rapeseed meal contains about 40 % proteins and is used for animal feeding resulting in relatively low added value. Besides their valuable nutritional prop-
erties rapeseed storage proteins possess a high potential of functionality offering a wide range of human nutrition and technical-chemical applications.
They are able to stabilize emulsions and films and to form gel-like or other structured systems with high water binding capacity.
Although in the literature different technologies for the extraction of rapeseed proteins are described no single industrial installation is realized by now.
There are both regulatory (rapeseed protein is “novel food” in EU) and technical reasons for that (e.g. protein denaturation during oil extraction process,
existence of specific by-products disturbing protein extraction). The most crucial step in conventional rapeseed processing negatively influencing protein
extractability is meal desolventizing after solvent extraction. Due to the high temperature and long treatment time are used contained proteins are partially
denaturated and PDI (protein dispersibility index) is lowered. In order to avoid this, a fluidized bed desolventizer system was developed enabling gentle
desolventizing at lower temperature and shorter time. The presentation will describe construction and function of this system as well as results from small
pilot scale continuous operation, particularly the influence on meal quality parameters, like PDI, protein denaturation, extractability and functionality,
contents of glucosinolates, sinapic and phytic acid.
Posters, Processing
PROC-006
Orthogonal Investigation of the Influence of Process Parameters on Tocopherols, Free Fatty Acids and Trans Fatty Acids during two-step Deodorization
Shi, Yi-Chun*, Frank Pudel*

*Pilot-Pflanzenöl Technologie Magdeburg. Berliner Chaussee 66, 39114 Magdeburg, Germany
The deodorization is the last step and solely high temperature step in the refining of vegetable oil in order to remove the undesired flavor and smell sub-
stances such as aldehyds, ketons, free fatty acids (FFAs) from the oil. Meanwhile, the valuable components, such as tocopherols, are also removed together
with those undesired ones from the oil into the distillate. Tocopherols, acting the important vitamin E activity in the human body, are one of the most
important natural antioxidants from vegetable oils used in the food, cosmetic and pharmaceutical industries. Today, increase interest is put on the tocoph-
erol content. The removal of tocopherols from oil during deodorization should be paid same attention as the refined oil quality. In this paper, the activity

coefficient α and efficiency E in form of α·E are taken into account in the classic Bailey’s equation to investigate the removal of tocopherols and free fatty
acids during two-step temperature deodorization at non-ideal condition. Orthogonal experimental method is used to find out the influence of temperature
and steam amount on the separation factor and α·E. It is found that the lower temperature step, instead of the higher one is of greater importance on re-
moval of tocopherols and FFAs than the other two parameters. The value α·E at lower temperature step is much higher than that at the higher temperature
step in removing tocopherols and FFAs. The removal of tocopherols and FFAs are not greatly influenced by steam amount between 1%-3%. According to
the orthogonal evaluation the best experimental condition has been recommended under consideration of the generation of TFAs. The experimental and
theoretical values from this investigation could be valuable references to the process optimization in the vegetable oil refining industry.
Posters, Processing
PROC-007
Removal of Glycidol Fatty Acid Esters from Refined Oils and Fats
Strijowski, U., Franke, K., German Institute of Food Technologies
Quakenbrueck, Germany
Next to 3-Monochlorpropandiol (3-MCPD) which is already known as processing contaminant for more than 30 years related compounds have been re-
cently detected in oils and fats – fatty acid esters of 3-MCPD and glycidol. These components are formed during refining of vegetable oils, especially in the
deodorization step at temperatures up to 270 °C.[1] Current toxicological assessment is based on the assumption that 3-MCPD esters are liberated in body
and so the existing legal limits for free 3-MCPD have to be adopted.[2] Furthermore preliminary evaluation of glycidol ester toxicity have been published.[3] A
mutagenic as well as a cancerogenic potential is feasible, so reduction needs urgent exigency, especially in terms of consumer protection and food safety.
In our work[4], a reduction of these substances in edible oils could be shown by using appropriate adsorption materials. Based on own projects regarding
the reduction of polar compounds in frying oil we were able to show that bleaching earth may reduce the content of 3-MCPD and related compounds in
refined palm oil and rapeseed oil significantly.[1] Investigations on refined palm oil using different adsorption materials (magnesia and calcium silicates,
silicium oxide, zeolithes, organic polymers, cyclodextrines) showed a complete reduction of glycidol esters. Furthermore, the influence of treatment on
further fat ingredients (tocopherols, mono- and diacylglycerides, acid value, peroxide value, polar compounds) as well as the sensory properties (taste,
odour, colour) was determined.
The mechanism of reduction was clarified by studies in model systems. Especially the difference between adsorption processes and chemical conversion
of single components will be discussed.
[1] Franke et al. Food Sci Technol. 2009, 42, 1751. [2] BfR 2009, AZ 5082186. [3] Bakhina et al. Molec. Nutr. Food Res. 2011, 55, in press. [4] Strijowski et al.
Eur. J. Lipid Sci. Technol. 2011, 113, 387.
Posters, Processing
PROC-008
Ultrasonic-Assisted Alcoholic Pretreatment of Seeds for Better Quality Cold-Pressed Oil

S. Turkay, E.B. Seran, H. Gurbuz
Istanbul Technical University, Chemical Engineering Department, Istanbul, Turkey
Gourmet and health-promoting specialty oils market has been largely expanded during last years, and a number of vegetable oils, such as pumpkin, grape,
avocado, black cumin and hempseed oils have been preferred by consumers due to the beneficial effects of these oils which are mainly attributed to their
fatty acid compositions and their bioactive components, with their specific aroma and taste. The majority of the specialty oils are produced by cold-pressing
of seeds and are consumed usually without being refined. According to The Codex Alimentarius, cold-pressed oils are edible vegetable oils obtained, with-
out altering the oil, by mechanical procedures, e.g. expelling or pressing, without the application of heat. One of the characteristic of the cold-pressed oils
which are distinguished them from the major commodity oils is their higher prices, because of the low yields of oil.
The main objective of this study was to increase the oil yield of the cold-pressing. To achieve this goal without using heat pretreatment, ultrasonification
was used in order to increase the disruption of cell walls of seed. As the liquid media, ethanol was used because it is a GRAS solvent, the solubility of tria-
cylglycerols in ethanol is very low, and finally ethanol deactivates the endogenous enzymes of the seeds. To determine the effect of ultrasound-assisted
alcoholic pretreatment on the cold-pressed seed oil yield and properties, two different oil seeds were selected: Black cumin and rape seeds. Both oils have
reported having gourmet and health-promoting properties, and are using for these purposes. They have very similar physical and chemical characteristics,
except the endogenous enzymes and bioactive compounds they have. The whole seeds were treated with ethanol using ultrasound, and after the separa-
tion of seeds, cold-pressed black cumin oil and rapeseed oils were obtained and oil yields, FFA contents and oxidation stabilities of the oils were measured
depending on the pretreatment conditions.
It was concluded that the proposed pretreatment process is very effective to reduce the FFA contents of oils through lipase deactivation by both ethanol
and ultrasonic effect, and to increase the oxidation stabilities of oils by means of higher solubility of bioactive compounds in ethanol.
Posters, Processing
PROC-009
Effect of Different Precursors on the Formation of 3-MCPD Esters and Related Compounds
Anne Freudenstein, Bertrand Matthäus
Max Rubner-Institute, Federal Research Institute for Nutrition and Food;
Schützenberg 12, 32756 Detmold; Germany, email: [email protected]
Since the first finding of 3-MCPD esters and related compounds in vegetable oils different possibilities to minimize the formation during refining have been
suggested, but only little information are available about the precursors and conditions for the formation. It seems that chloride or chlorine as well as
partial acylglycerols like diacylglycerols are belonging to the main precursors for the formation, but it is not clear yet how they act and whether a certain
threshold value is necessary.

For the investigation of the effect of different potential precursors on the formation of 3-MCPD esters and related compounds it is helpful to have a basis
material which does not show any potential to form the esters, but its behaviour corresponds to a real vegetable oil. Hrncirik and Ermacora showed that
crude palm oil (CPO) treated by silica had no potential to form 3-MCPD esters and related compounds even after deodorization [1].
On the basis of this silica-treated CPO different potential precursors like chloride, chlorine containing compounds or partial acylglycerols were tested con-
cerning their capability to form the esters by heating a mixtures of silica-treated CPO and precursors at 240 °C for 2 hours simulating the deodorization step.
In the resulting oil the content of 3-MCPD esters and related compounds was analysed.
[1] K. Hrncirik and Alessia Ermacora (2011) Formation of 3--MCPD Esters in Vegetable Oils: Effect of Partial Acylglycerols, Informative Meeting - 3-MCPD-
und Glycidyl-Fatty Acid Esters in Foodstuffs, 18.1.2011, Berlin.
Posters, Processing
PROC-010
Experimental Investigations on Gas Assisted Pressing of Oilseeds

M. Müller, R. Eggers, Institut für thermische Verfahrenstechnik, Wärme- und Stofftransport, Technische Universität Hamburg-Harburg
Hamburg, Germany
The gas assisted pressing (GAP) of oilseeds is a solid-fluid separation procedure, which is using the assistance of a dense gas to enhance efficiency of oilseed
pressing. In the recent past, rapeseed oils have acquired an increased interest as regenerative energy sources, while its press cake is used as high value
feedstuff. Therefore the technology of gas assisted pressing is applied e.g. in rapeseed or soybean pressing.
GAP profits of the solubility of the assisting gas, mostly CO2, into the oil first by affecting physical oil properties leading to an easier drainage. Second, the
increased volume enables higher yields in the process by the solution of CO2 in oil. The GAP-process is performed in modified cage screw presses. Despite
from the effects at thermodynamic equilibrium between the oil-phase and the CO2-phase, the kinetic of sorption is of importance because of the limited
contact time between rapeseed and CO2.
Investigations on the effective mechanisms of GAP as well as the permeation and sorption kinetics into the oil containing solid material have been per-
formed and will be presented.
Posters, Processing
PROC-011
Influence of Processing in the Composition of Unsaponifiable Matter and Oxidative Stability of Avocado Oil
Isabelle Santana, Lourdes Maria Corrêa Cabral, Alexandre Guedes Torres, Suely Pereira Freitas, Federal University of Rio de Janeiro, Embrapa Food Tech-
nology
Unsaponifiable matter is composed mainly by sterols, pigments, hydrocarbons, fat-soluble vitamins and imparts an important fraction of the avocado oil,
reason for its noble use in the industry of foods, medicines and cosmetics. Another important quality parameter of the oil is given by the oxidative stabil-
ity, which is deeply related to the acidity index. The objective of this work was to investigate the influence of process extraction in the profiles of acidity,
oxidative stability and unsaponifiable matter of avocado oil. Organic avocados, cv. Manteiga, were obtained in the retail market in Rio de Janeiro, Brazil.
Processing for oil extraction of four samples was carried out as follows: steam bath of the ripe fruits for inactivation of endogenous enzymes; peeling and
removal of pits; convective drying of avocado pulp at 45oC followed by cold pressing (CCP) or extraction with petroleum ether (CPE) or ethanol (CE); pulp
dried in a microwave oven and cold pressed (MCP). Acidity (expressed in % of oleic acid), unsaponifiable matter (%) and oxidative stability (h) by Rancimat®
(110oC, 10L/h air flow) were the parameters assessed in the obtained oils. Statistical analyses were performed by the Fischer L.S.D. test, with 95% of sig-
nificance. The avocados were composed by 11% of peel, 63% of pulp and 26% of pits, and contained 43.5% of oil in dry matter. Acidity and unsaponifiable
matter, respectively, were of 0.42±0.01 and 1.65±0.34 in CCP; 0.18±0.02 and 1.34±0.29 in CPE; 0.36±0.02 and 2.18±0.76 in CE; 0.25±0.00 and 2.15±0.37 in
MCP. Avocado oil extraction with petroleum ether is unlikely the best method for unsaponifiable matter removal due to its polarity. The oil with the highest
stability was the one processed by microwave and cold pressing (>48h), followed by the samples CPE (17.94h), CCP (13.97h) and CE (7.06h). Microwave
drying followed by cold pressing rendered an avocado oil with low acidity, considerable amount of unsaponifiable matter and high stability to oxidation,
representing a promising alternative for avocado oil processing.
Posters, Processing
PROC-012
Pumpkin Seed Oil Extraction using Supercritical Carbon Dioxide

Nalan A. Akgün, Kıvılcım Onart, Yıldız Technical University,
İstanbul, Turkey
The oil from unshelled dried pumpkin seeds, which was supplied from Nevşehir district and have been coarsely ground, was extracted in a Soxhlet appa-
ratus (oil content of 51.76%) and by supercritical fluid extraction (SFE) in the temperature and pressure ranges of 308-348 K and 10-18 MPa, respectively.
In this study, the influence of the entrainer concentration was also studied. Extraction experiments were performed using a tubular type extractor of 24
mL of capacity for 30 min of extraction time. A central composite design was used to analyze the impact of extraction parameters, and a response surface
methodology was used to obtain optimal extraction conditions for the maximum oil yield and linoleic acid content. Some significant differences were found
in fatty acid compositions between oils extracted with n-hexane in a Soxhlet apparatus or by SFE depending on supercritical conditions. However, both oil
batches showed the main compounds in the resulting oils were linoleic acid, palmitic acid and oleic acid.
Moreover, a comprehensive compositional and characterization study was carried out on seven-commercial pumpkin seed oils which were produced using
cold press method by different manufacturers. The physical and chemical properties of all oils were determined according to TSI (Turkish Standardization

Institute) Official Methods for the analysis of vegetable oils and fats. The refractive indices and relative densities of the cold-pressed oils fell within the wide
ranges of 1.4620-1.4762 and 0.7775-0.9000 g/cm3 (at 20°C), respectively. Unsaponifiable substances values range between 1.18% and 2.42%, whilst iodine
values ranged from 53.25 to 120.07 g I2/100 g oil (Wijs). The values for free fatty acid ranged between 0.28-1.70 (oleic acid %). These results indicated that
some kinds of ingredients were also present.
Posters, Processing
PROC-013
Recovery of Squalene Present in Olive Oil Deodorizer Distillate using Supercritical Fluids
Nalan A. Akgün, Engin Tekneci, Yıldız Technical University, İstanbul, Turkey
This study presents a novel approach using supercritical fluids for extraction of squalene from olive oil deodorizer distillate (OODD), one of the most im-
portant by-products of the olive oil refining process. First, OODD was esterified with supercritical methanol since extraction of squalene using supercritical
CO2 directly from OODD was found economically unfeasible due to very low amount of extract. Then, the sample that consists of 66% methyl ester was
extracted by using supercritical CO2. The extraction conditions, i.e., pressure (88.2-121.8 bar), temperature (41.6-58.4°C) and extraction time (129.6-230.4
min), were optimized response surface methodology to achieve the highest squalene content. The optimum results were obtained at a temperature of
52.05°C, pressure of 104.8 bar and extraction time of 180 minutes. Consequently, squalene was satisfactorily concentrated from 24.10 wt % of squalene in
feed mixture to over 75 wt % in raffinate, while FAME content of over 95% was produced in the extract.
For comparison, supercritical CO2 extraction of squalene from olive oil deodorizer distillate in the presence of co-solvents including acetone, ether, chlo-
roform, ethanol was also carried out in a continuous mode using operational conditions varying from 40 to 80ºC for temperature and from 90 to 140 bars
for pressure. The extraction conditions were also optimized response surface methodology. An economic evaluation was done to compare the processes
described in this work. It was observed that supercritical fluids can be used as an alternative method, and also squalene can be recovered from natural
resources instead of shark liver oils.
Posters, Processing
PROC-014
Novel Physical Process to Enrich Minor Components from Palm Fatty Acid Distillate (PFAD)
Johan Franx1, Luisa Gambelli1, Krish Bhaggan1
1
IOI Edible Oils B.V., Hogeweg 1, 1521AZ, Wormerveer
Crude palm oil is usually refined by steam distillation. The volatile fraction that is obtained by this process is known as palm fatty acid distillate (PFAD). PFAD
typically contains not only free fatty acids and glycerides but also other valuable components such as tocopherols and tocotrienols, known as tocols, squa-
lene and some orther nutrients. In addition to the ability of tocols to reduce free-radicals, tocotrienols specifically have other biological activities. In recent
years, several experimental studies have examined the effects of tocotrienol enriched extracts as cholesterol lowering, anticancer and tumor suppression
agents; vascular and neuroprotective properties have also been investigated. The triterpenoid hydrocarbon squalene is known as a substance with a high
anti-tumour activity and as natural moisturizer in cosmetics once converted to squalane.
Processes are known for separating minor functional components from palm oil products but they require solvents or chemical reactions. In the current
process the PFAD is enzymatically treated to hydrolyze glycerides present in the PFAD and fatty acids are then separated from the minor components by
means of counter current distillation process which ultimately leads to enriched extracts of tocols and squalene. The tocol extract contains 25-30% w/w of
tocols in the 1:2 to 1:4 ratio tocopherols:tocotrienols. The squalene extract contains 25% by weight of squalene and the weight ratio of squalene to toco-
pherols and tocotrienols is at least 4:1 to 6:1.
Posters, Processing
PROC-015
Dehulling, Drying and Conditioning of Sunflower and Rapeseed in a Fluidized Bed Application
Florian Sajontz1, Matthias Börner1, Mirko Peglow1, Matthias Ihlow2, Gunter Börner3
1
NaWiTec, Thermal Process Engineering, Otto-von-Guericke University
39106 Magdeburg, Germany
2
AVA - Anhaltinische Verfahrens- und Anlagentechnik, Mittagstraße 16P, 39106 Magdeburg, Germany
3
ÖHMI Engineering, Berliner Chaussee 66, 39124 Magdeburg, Germany
In recent years the production of high-protein meals from natural materials like sunflower and rapeseed becomes more and more important. By applying a
targeted dehulling process as pretreatment of seeds, high-valuable meals with low fiber content and without undesired compounds from hulls, like bitter
substances, can be achieved for human nutrition and for animal feed. The dehulling can be attained in a fluidized bed process. Broken seeds are processed
in several stages with specific process conditions. The advantage of the fluidized bed process is the combination of various product treatments in a single
facility. In addition to the dehulling, the seeds can be dried and preheated at the same time, which are necessary steps for subsequent conditioning and for
oil press/extraction processes. To improve the dehulling efficiency within the fluidized bed a separate discharge for hulls and internals for creating impact
stresses on opened seeds are furthermore installed. Followed by the fluidized bed a screening step is applied in order to achieve dehulling rates of more
than 80% for rapeseed and more than 90% for sunflower. The advantages of that process are the gentle thermal treatment and to gain high dehulling rates.
The conservation of protein value during processing and process cost savings with high protein yields as well, are further goals which are accomplished by
the applied fluidized bed application.
Posters, Processing
PROC-016

Formation of 3-MCPD and 3-MCPD Esters and Related Compounds during Barbecueing
Bertrand Matthäus1, Klaus Vosmann1, Wolfgang Jira2
1
Max Rubner-Institute, Schützenberg 12; 32756 Detmold, Germany, email: [email protected]
2
Max Rubner-Institute, E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany
It is well known that heat-induced compounds are formed during the preparation of food and if precursors like chloride and partial acylglycerols are avail-
able 3-MCPD esters and related compounds can be formed during heating at higher temperatures. During barbecueing with charcoal higher amounts of
free 3-MCPD are also conceivable resulting from the devolatilization of the charcoal which condense on the food to be grilled.
The conditions for the formation of free 3-MCPD and bound 3-MCPD and related compounds are given for the barbecueing of meat, but no investigations
concerning a formation of these compounds during the preparation of these food products are existing until now.
For the experiments three different conventional types of barbecueing, by charcoal, gas and electricity were used to investigate the formation of 3-MCPD
and 3-MCPD esters and related compounds using pork as matrix. Additionally the effects of using an aluminium tray to prevent a dropping of oil into the
hot charcoal, the application of marinades based on water or oil and the usage of salt on the contents of these compounds were investigated.
Besides 3-MCPD and 3-MCPD esters and related compounds the contents of fat and chloride were measured.
Posters, Processing
PROC-017
Preparation and Characterization of Water-soluble Astaxanthin Nanodispersions

Navideh Anarjan, Chin Ping Tan
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Astaxanthin is a carotenoid with exceptional antioxidant properties due to its either several conjugated double bonds or both ketonic and hydroxylic func-
tional groups on β-ionone rings. However, the applications of astaxanthin have been limited because of its insolubility in aqueous systems and sensitivity to
oxygen, heat and light. The purpose of this study was to prepare and characterise the astaxanthin nanodispersions using solvent displacement technique
in order to improve water solubility, stability and consequently bioavailability, as well as to widen its applications in water based food and pharmaceutical
formulations. Sodium caseinate, pectin and sucrose oleate (OWA-1570) were used as surface active compounds for stabilization of the produced nanodis-
persions. Physicochemical characteristics (mean particle size, polydispersity index, astaxanthin content) and physical stability in simulated gastric fluid (SGF)
of astaxanthin nanodispersions were determined. Results revealed that the mean particle size of the freshly prepared nanodispersions ranged from 70 to
290 nm, depending on the type of stabilizers. Among produced astaxanthin nanodispersions, the OWA-1570-stabilized nanodispersions showed the small-
est particle size; pectin-stabilized nanodispersions had the narrowest polydispersity index and highest physical stability in SGF; and those stabilized using
sodium caseinate had the highest astaxanthin content in fresh sample and after storage at 5°C. This work verified the suitability of solvent-displacement
technique in preparation of astaxanthin nanodispersions and demonstrated the importance of stabilizer type in determining the physicochemical and sta-
bility characteristics of astaxanthin nanodispersions.
Posters, Processing
PROC-018
Deacidification of Crude Buriti Oil using Membrane Technology

Ming Chih Chiu, Gabriela Baptista Gazotto, Lireny AG Gonçalves,
The buriti oil has a high concentration of monounsaturated fatty acids, which are known to have high nutritional quality and ability to assist in the reduction
of blood cholesterol (LDL). The oils from Amazon palms region are peculiar to the higher amounts of lipases that causes high levels of acidity in crude oils.
Free fatty acids are harmful to the quality and stability of the oil, being necessary their removal from crude oil. The main reason for using the membrane
technology is the separation of components according to molecular size, minimizing the damage caused by high temperatures, solvent recycling, energy
consumption and oil loss. The objective was to promote the separation of free fatty acids from crude buriti oil, using commercial polymeric membrane in
nanofiltration unit. A pressure of 20 bar and a temperature of 40ºC were used in a tangential filtration module adopting the polymeric polyethersulfone
(PES) membrane with a molecular weight cutoff of 400 Dalton. Using these conditions it was observed the reduction of 38% of the initial oil acidity using an
ethanol/water 95/5 v/v and a ratio 30/70 w/w (oil/ethanol solution) at FC 1.65 where we had a flow of 138 l/h*m2. Under these conditions it is possible to
foresee the use of membrane technology for separation of compounds in refining at low temperatures, assuring the retention of functional carotenoids.
Key words: deacification, crude buriti oil, ethanol, membrane technology
Posters, Processing
PROC-019
Dewatering of Yeast Biomass for the Production of Single Cell Oils

De Coninck M., Van Hecke R., Deprez K. and De Baerdemaeker J., KULeuven
Leuven, Belgium
During the last years, the third generation of bio fuels has been arousing more and more interest. The so-called ‘Single cell oils’ (SCO), oils produced by
micro-organisms: yeasts, algae, fungi and bacteria, are well known in this context. The traditional downstream process, nowadays used in feed and food
industry, runs up to more than 50% of the total production cost of these SCO. This is one of the main limiting factors to make them commercially attractive
for the production of bio fuels. Cryptococcus curvatus, the used model organism, is a yeast with industrial potential because it can grow and accumulate
lipid (up to 50%) on a very broad range of substrates.
Traditionally yeast cells are harvested by centrifugation and further dewatered with a combination of different techniques (e.g. rotary vacuum drum, flui-
dized bed,…).

Our research is focused on the design and development of a dewatering facility using compaction, filtration and capillarity.
Centrifuged yeast (dry weight 20%) is enveloped in two layers of cloth: a filter cloth with pore size 5μm and a cotton absorbent cloth. This envelop is com-
pressed using a series of consecutive roller pairs to expel excess water. The pressure is enhanced gradual by diminishing the spacing in the roller pairs.
Tests show an increase of bio dry mass up to 75%, which makes the biomass suitable for direct screw pressing, or roller compaction in combination with
chemical extraction to harvest the SCO.
Posters, Processing
PROC-020
Separation of Carotenoids from Crude Buriti Oil using Membrane Technology
Ming Chih Chiu, Ligia Dias Fernandes Moreira, Lireny A. G. Gonçalves,
Buriti oil is primarily composed of fat acids, tocopherols and carotenoids. Quantification of existing sources of carotenoids and the discovery of new sources
with demonstrated health benefits are of great importance for studies correlating the intake of carotenoids and occurence of diseases. The membrane
separation processes have emerged as alternatives to conventional separation processes in chemical, pharmaceutical, biotechnology and food industries.
The processes that use improved production methods, simplifying technology, reducing energy consumption and the production of waste water, with the
benefits of no use of chemical products and easy scaling up. Thus, the objective was to study the feasibility of separation of carotenoids from crude buriti
oil using different concentrations of solvents and solvent types using a tangential filtration unit with 2l of capacity. The best observed performance was
using proportion 70/30 w/w oil/hexane at 30°C and 20 bar, with polymeric membrane polyethersulfone (PES) with a molecular weight cutoff of 400Da,
with a flow of 3.57 l/h*m², with a retention of 56.4% (%R) and a concentration factor (CF) of 1.2. Using 30/70 w/w oil/ethanol at 30°C and 20 bar, with the
same PES membrane, we obtained a flow of 293.6 l/h*m² and (% R) 28.4% and CF of 1.95. Although the results of permeation in ethanol is shown with low
retention, efforts should be made to continue the work using ethanol because the used flows are feasible in the industrial scale.
Key words: carotenoids, crude buriti oil, solvents, tangential filtration
Posters, Processing
PROC-021
Mechanism of Formation of Acylglycerol Chloroderivatives in Vegetable Oils

Jan Šmidrkal, Jan Velíšek, Vladimír Filip, Marek Doležal, Zuzana Zelinková, Jan Kyselka, Iveta Hrádková, Faculty of Food and Biochemical Technology,
Palm oil usually contains ca 2-8 % diacylglycerols which provide 3-chloropropane-1,2diols (3-CPD)1-3 diesters as major products as well as 2-chloropropan-
1,3-diol (2CPD)3diesters as minor products at higher temperature. Monoesters 3-CPD a 2-CPD are not produced in detectable amount since the monoa-
cylglycerols content in palm oil is below 0.1% (50 times less than the diacylglycerols content). The oils containing smaller amount of diacylglycerols (e.g.
rapeseed oil) produce smalled amounts of CPD at higher temperatures.
Polar diacylglycerols and monoacylglycerols of the palm oil also bind small amount of water and chlorides (from the pulp) – by non-bonding interactions.
These more polar compounds can also cause oil contamination by hydrogen chloride from bleaching earth.
Fatty acids are becoming strong acids at higher temperatures (200 – 270 °C) and transform the chlorides from palm oil into hydrogen chloride.
Based on above stated facts the complete mechanism of CPD diesters and monoesters was proposed and used to design deodorisation of vegetable oil
without formation of CPD diesters and monoesters4.
References
1. Yaylayan V.A. (2009): Molecular mechanism of 3-MCPD ester formation: Facts and hypothesis. ILSI Workshop on 3-MCPD esters, February 5-6, 2009,
Brussels, Belgium.
2. Franke K., Strijowski U., Fleck G., Pudel F. (2009): Influence of chemical refining process and oil type on bound 3-chloro-1,2-propanediol contents in palm
oil and rapeseed oil. Food Science and Technology, 42: 1751-1754.
3. Matthäus B., Vosmann K. (2009): Potential ways of Reduction of 3-MCPD Esters in Vegetable Oils/Data on Mitigation. 7th Euro Fed Lipid Congress, Graz,
October 2009.
4. Šmidrkal J., Velíšek J., Filip V., Zelinková Z., Doležal D., Kyselka J., Hrádková I.: Method of preventing formation from doing acyderivatives of monochlor-
propandiol during high temperature treatment of fats and oils; CZ Pat. Appl. 2010-781, 27.10.2010.
Posters, Processing
PROC-022
The Effect of Surfactants on the Microencapulation of Flaxseed Oil by Complex Coacervation

Mascarenhas, M.C.C.N.; Chiu M.C.; Grosso, C.R.F., Gonçalves, L.A.G., Faculty of Food Engineering – UNICAMP, Campinas, Brazil.
Oils and fats are important to human dietary as energy source and some of them are essentials to body functions, like the fatty acid α-linolenic (omega 3
– n-3) with health benefits. The flaxseed oil is rich in α-linolenic and the microencapsulation is appropriate to protect against alteration during application,
modulation of core material release and to extend the applicability, being the complex coacervation the most appropriated method. The aim of this work
was to study the influence of the use of surfactant in production of flaxseed oil microcapsulated by complex coacervation. A series of experiments were
carried out and two surfactant systems were defined to production, low HLB 4.3 and high HLB 6.45, using Tween 80 (Sorbitan monooleate ethoxylate) and
Span 80 (sorbitan monooleate). The core material were flaxseed oil with paprika oleoresin oil (10:1) and the coating materials were acacia gum (2.5%) and
pig gelatin (2.5%). The transglutaminase enzyme was used as cross-linking agent and the liofilization was the dryer process. The production with more hy-
drophilic surfactants system, HLB 6.45, resulted in empty microcapsules. The production with more hydrophobic surfactants system, HLB 4.3, was possible.
The results of yield and efficiency of encapsulation and particle size were not significantly different (p<0.05) between samples with and without surfactants,
and yet, better values of efficiency were samples with surfactants (70.15 and 76.31%). These productions were carried out with cross-linking pH changes,

one with pH coacervation and other with change pH to 6 (pH optimum). The results of yield and efficiency of encapsulation were not significantly differ-
ent (p<0.05) between samples, but results of particle size were significantly different (p<0.05) between pH 6 (134.37 and 121.43μm) and pH 4 (96.68 and
88.99μm). The liofilization process changed the structure of microcapsules and the oxidation happened quickly for all experiments.
Posters, Processing
PROC-023
Influence of the Processing Parameters on the Physicochemical Properties of Puff Pastry Margarines
Émilie Lefébure1, Sébastien Ronkart1, Yves Brostaux1, Christophe Blecker1, François Béra1, Sabine Danthine1
1
ULg, GxABT, Gembloux, Belgium
Margarines present different physical properties with respect to their purposed application. For example, a special type of fat is required for preparation
of puff pastry. Puff pastry margarines (PPMs) have to be very firm and plastic. The required physical properties are thus obtained by processing suitably
selected blends of fats and oils. This study focuses on the influence of processing parameters on physicochemical properties of puff pastry margarine. For
this goal, two selected fat blends were considered (both palm-based): one was low-trans (0,5 ± 0,0 %) and the other was trans-free. A simple pilot-scale
line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce margarines. The chosen processing parameters were:
the “buffer tank” temperature, flow rate, SSHE temperature, scraper blade rotation and resting tube temperature. A Plackett-Burman experimentation plan
was used to select the parameter combinations to test (each of them possessing two levels). Produced margarines were stored at 15 °C and 20 °C. Studied
properties were the solid fat content (SFC), dropping point (DP), and texture (hardness) at these two storage temperatures. Finally the results were statisti-
cally analyzed by the surface response methodology to find out the processing parameter influence on each physicochemical property.
Experimental results confirmed that physical properties of both margarines were strongly influenced by the processing parameters. In this study, it was
shown that the SSHE temperature, the flow rate and the resting tube temperature were the most frequently significant parameters.
Posters, Processing
PROC-024
Wheat Husk Ash as a Bleaching Agent

S. Yücel, P.Terzioğlu, and D. Özçimen
Activated carbons, chars, clays have been widely used for bleaching of oils and removing minor constituents such as free fatty acids, carotenoids, peroxides
and phospholipids. Bleaching has an important role in oil refining process. In this study, wheat husk ash was evaluated as an adsorbent for bleaching of
vegetable oil. Wheat hull ash is a coproduct of wheat milling and is composed primarily of silica and carbon.
Wheat husk was firstly burnt in open air. Ash was produced by heating semi-burnt wheat husks at 500, °C for 5 hour in a muffle furnace. The surface char-
acteristics of ash samples were determined by BET method and chemical properties were determined by using ICP system. Wheat husk ash was added to
vegetable oil at various levels at 100°C for 30 minute. After bleaching, oil characteristics were investigated by UV. The study showed that wheat husk ash
can be used as potential bleaching adsorbent. Therefore, utilization of wheat husk which is an agricultural waste resulting from wheat-milling activity may
be an economic alternative for other bleaching adsorbents.
Keywords: Adsorbent, bleaching, wheat hull ash, wheat hull.
Posters, Processing
PROC-025
Production and Refining of Soy Lecithin

Ozdikicierler O, Gumuskesen A.S.
İzmir, Turkey
In this survey, lecithin, its production and refining processes of crude lecithin are discussed.
Lecithin is known as naturally occurring mixture of phospholipids and can be obtained from various vegetable and animal sources. The composition de-
pends on the origin of the lecithin. Vegetable lecithin, containing primarily phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylino-
sitol (PI), are derived commercially from oil-bearing seeds such as soybean, sunflower kernels and rapeseed. Soybeans are by far the most important source
of commercial lecithin and lecithin is the most important by product of soybean oil process. Production of soy lecithin consist of several processes including
water degumming (hydration), separation, drying and cooling. Crude lecithin is refined through the use of different processes like enzymatic and chemical
adaptation of phospholipid molecules, physical fractionation for separating oil from phospholipids and fractionation of phospholipids to regulate or change
its phospholipid composition. As composition of lecithin differs, their emulsifying power and field of use changes in food industry.
As a result, lecithin as a most widely used emulsifier of food industry is mostly obtained from oils of various seeds and subjected to various refining opera-
tions for purification which determines its area of use.
Posters, Processing
PROC-026
Screw Pressing of Three Linseed Varieties: Impact on Oil Quality
N. Rombaut1, R. Savoire2, E. Van Hecke1, J. Castello1, JL. Lanoisellé1,4, B. Thomasset3
1
EA 4297, Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, B.P. 20529 – 60205 Compiègne Cedex, France
2
EA 4297, Transformations Intégrées de la Matière Renouvelable, Ecole Supérieure de Chimie Organique et Minérale, 1 allée du réseau J.-M. Buckmaster
– 60200 Compiègne, France
3
UMR CNRS 6022, Génie Enzymatique et Cellulaire, Université de Technologie de Compiègne, B.P. 20529 – 60205 Compiègne cedex, France
4
Université de Bretagne Sud, B.P. 92116 – 56321 Lorient cedex, France

Linseed oil is mainly used in chemical applications, such as varnishes and paints, due to its high drying ability. Considering food uses, this property implies
that the oil has to be stabilized by means of antioxidants (either tocopherols or polyphenols). At industrial scale, screw pressing is the mechanical process
used to extract oil. The aim of this study was to investigate the impact of raw material, through processing of three linseed varieties, on quality oil obtained
by screw pressing.
Linseeds varieties, Baladin, Astral and Linoal, cultivated in 2010, were selected, according to their different mucilage content and fatty acid profile. A lab-
scale screw press was used (S87G model – 15 kg/h, IBG Monforts, Germany). Die diameter (6 mm) and screw rotation speed (20 rpm), which were selected
according to a previous parametric study, maximized oil yield. Trials were performed twice to assess repeatability. Quality of oil was assessed by measure-
ment of tocopherol, fatty acid profile, acid index and total polyphenol content.
The oil yield (expressed as mass of extracted oil upon oil in seeds) achieved for all experiments was comprised between 87 to 91%. Screw pressing of the
variety Astral gave the highest oil yield, corresponding to the lowest temperature of oil while expression (60°C). The other oil temperatures were in the
range of 70°C. However, oil from the variety Astral exhibited the highest free fatty acids index (7 against around 1 for the oil of the other oils). Tocopherol
content was the same for all oil: only gamma tocopherol was detected, at an average of 0,75 mg/g oil. Further experiments are expected to highlight a
relationship between seed composition and quality of oil.
Posters, Processing
PROC-027
Prevention of Formation from doing 3-chlorpropan-1,2-diol Esters during Refining of Vegetable Oils
Jan Šmidrkal, Faculty of Food and Biochemical Technology,
The 3-chloropropane-1,2-diol (3-CPD)1-4 derivates are prepared by refining of vegetable oil at high temperature namely during deodorisation and physical
refination. Before the deodorisation vegetable oil contains besides the triacylglycerols also diacylglycerols, monoacylglycerols, fatty acids and chloride
ions as chlorides or hydrogen chloride. The chlorides originate from the same parts which serve as the oil source in the pressing or extraction (the pulp in
production of the palm oil). The hydrogen chloride originates from bleaching earth used for oil bleaching.
The hydrogen chloride reacts with the diacylglycerol to produce cyclic oxonium ion (via cyclisation and dehydration) which undergoes nucleophilic substitu-
tion to produce the diacylderivate of 3-chloropropane-1,2-diol as a major product.
Hydrogen chloride is a key reagent for formation of 3-chloropropane-1,2-diol esters. Fatty acids are becoming strong acids at higher temperature and gener-
ate hydrogen chloride from chloride ions contained (especially) in palm oil.
The formation of monochloropropanediols (CPD), dichloropropanols (DCP) and glycidesters during deodorisaton can be prevented by neutralization of free
fatty acids and hydrogen chloride traces by appropriate base i.e. sodium hydrogencarbonate or carbonate5. The content of 3-CPD after deodorisation in
untreated oil is on the level of 2,0 – 6,0 mg/kg and in neutralized oil is lower than 0,5 mg/kg.
References
1. Svejkovská B., Novotný O., Divinová M., Réblová Z., Doležal M., Velíšek J. (2004): Esters of 3-chloropropane-1,2-diol in foodstuffs. Czech Journal of Food
Sciences, 22: 190-6.
2. Seefelder W., Varga N., Studer A., Williamson G., Scanlan F.P., Stadler R.H. (2008). Esters of 3-chloro-1,2-propanediol (3-MCPD) in vegetable oils: Signi-
ficance in the formation of 3-MCPD. Food Additives and Contaminants, 25: 391-400.
3. Yaylayan V.A. (2009): Molecular mechanism of 3-MCPD ester formation: Facts and hypothesis. ILSI Workshop on 3-MCPD esters, February 5-6, 2009,
Brussels, Belgium.
4. Matthäus B., Vosmann K. (2009): Potential ways of Reduction of 3-MCPD Esters in Vegetable Oils/Data on Mitigation. 7th Euro Fed Lipid Congress, Graz,
October 2009.
5. Šmidrkal J., Velíšek J., Filip V., Zelinková Z., Doležal D., Kyselka J., Hrádková I.: Method of preventing formation from doing acyderivatives of monochlor-
propandiol during high temperature treatment of fats and oils; CZ Pat. Appl. 2010-781, 27.10.2010.
Posters, Processing
PROC-028
Production of High Quality Oil from Fresh Herring Rest Raw Material
Ana Karina Carvajal1,2*, Rasa Slizyte1, Ivar Storrø1 and Marit Aursand1,2
1
SINTEF Fisheries and Aquaculture, N-7465 Trondheim, Norway
2
Norwegian University of Science and Technology (NTNU), Dep.Biotechnology, NO-7491, Trondheim, Norway
*[email protected]
Annually more than 200 000 tones of herring rest raw material are produced in Norway. Most of it is utilized by the animal feed and ensilage industries. This
rest raw material has a high potential as a valuable source for production of fish oil and fish protein hydrolysates for human consumption. Such production
would increase the profitability for the fishing and processing industry.
The objective of this work has been to produce high quality oil from fresh herring rest raw material. A mobile pilot plant (SINTEF Mobile SeaLab) designed
to produce fish oil and protein hydrolysate was used for production of herring oil. The mobile plant was allocated close to the factory of Grøntvedt Pelagic
(Uthaug, Norway), enabling the use of ultra fresh rest raw material straight from the filleting line. Two processes for oil production were tested: i) thermal
treatment, and ii) enzymatic hydrolysis with added commercial proteases, to evaluate the effect of extraction methods and temperature on the quality of
the oil. The total lipid content, lipid distribution, and fatty acid composition of the oil, stick water, and sediment fraction has been determined. Oxidative
quality and stability of the produced herring oils was evaluated.
Posters, Processing
PROC-029

Advantages and Disadvantages of using pH-induced Auto-Flocculation for Harvesting Microalgae

D. Vandamme, I. Foubert, K. Muylaert, K.U.Leuven KULAK, Kortrijk, Belgium
Cost- and energy-efficient harvesting is an important bottleneck in low-value applications of micro-algae. Many studies have noted that microalgae floc-
culate at high pH, a process that is often referred to as ‘auto-flocculation’. We investigated this process using two marine (Phaeodactylum, Nannochlorop-
sis) and two freshwater species (Chlorella, Scenedesmus). The pH of the cultures was increased by addition of NaOH and the flocculation efficiency was
determined as a function of pH. Experiments were carried out during different culture phases (exponential, stationary). Sedimentation rates and stabil-
ity of the resulting flocs were determined. The chemical composition of the medium was modified to elucidate the underlying mechanism responsible
for auto-flocculation. All four algal species tested flocculated at high pH. Auto-flocculation was induced at pH 10-10.5 in the marine species and at pH
10.5 – 11 in the freshwater species. pH-induced auto-flocculation appeared to be less efficient during the stationary phase than during the exponential
phase. In Chlorella, stable flocs with a high sedimentation rate were formed when pH was increased to 10.5. When pH was increased to >11, however,
sedimentation rates were lower and the flocs were unstable, suggesting that different mechanisms are active at different pH levels. Addition of EDTA
inhibited the auto-flocculation process, indicating that bivalent cations play an important role. After modification of the relative amounts of Ca and Mg
in the medium, Mg was identified as the most important cation involved in the auto-flocculation process. Most likely, precipitation of Mg(OH)2 plays an
important role in auto-flocculation induced at high pH. The advantages and disadvantages of harvesting algae using pH-induced auto-flocculation will be
discussed.
Posters, Processing
PROC-030
Aqueous Extraction of Corn Oil in the Form of Oil Bodies - Physical Characterization
C. Nikiforidis1, E. Scholten2 and V. Kiosseoglou1,
1
Laboratory of Food Chemistry, Department of Chemistry, Aristotle university of Thessaloniki, Thessaloniki, Greece
2
Food Physics Group, Department of Agrotechnology and Food Science, Wageningen University, Wageningen, The Netherlands
Plants store lipids, in the form of distinct spherical organelles called oil bodies that serve as energy stores to support active metabolism periods, such as
seedling growth during germination. Many edible oils from oil-rich seeds are prepared by applying organic solvent (usually hexane) extraction, a process
that is followed by refining of the extracted crude oil. The idea of extracting the oil in the form of a natural emulsion by using aqueous extraction media has
the obvious advantages connected with omitting of a toxic and inflammable organic solvent, while the oil remains in its original form and could be exploited
in the preparation of food products appearing in the form of natural oil-in-water emulsions. Oil bodies are made-up of a neutral lipid core surrounded by
a charged coat of phospholipids and mainly oleosin proteins which penetrate the phospholipid layer. Oleosins are highly lipophilic proteins which naturally
protect oil bodies against physicochemical degradation. Oil bodies isolated from maize germ by aqueous media may potentially be exploited to deliver na-
tural, minimally processed, pre-emulsified oil into appropriate food systems. After optimization of the conditions of the aqueous oil body extraction, a yield
as high as 95% may be reached. The stability of oil bodies is higher when exogenous proteins, co-extracted from maize germ, are also present. Additionally,
the physicochemical properties of the natural oil body emulsions are considerably improved after the addition of a polysaccharide (xanthan gum) or of a
low molecular weight emulsifier (Tween 80).
Posters, Sustainability
SUS-001
Atlantic salmon (Salmo salar L.) as a Net Producer of Long Chain Marine Omega-3 Fatty Acids
Monica Sanden1, Ingunn Stubhaug1,2, Marc HG Berntssen1, Øyvind Lie 1 & Bente E Torstensen1
1
NIFES (National Institute of Nutrition and Seafood Research), Bergen, Norway
2
Current address: Skretting AS, Stavanger, Norway
Aquaculture is one of the fastest growing food producing sectors, but concerns are related to the fish oil demand needed in the production of fish feed. The
replacement of fish oil with vegetable oil decreases the concentration of the health beneficial long chain marine polyunsaturated fatty acids of the omega-3
series (n-3 LC-PUFA) in the feed and in the fish fillet. The objective of this study was to address the issue of net-production of n-3 LC-PUFA in salmon fed
three different replacement diets for 12 months; 80PP35VO (80% of fishmeal FM replaced by plant protein PP and 35% of fish oil FO replaced by a vegetable
oil VO blend), 40PP70VO (40% of FM replaced by PP and 70% of FO replaced by a VO blend), 80PP70VO (80% of FM replaced by PP and 70% of FO replaced
by a VO blend) and one control diet, FMFO. Fatty acid productive value (FAPV) of ingested fatty acids, total ß-oxidation capacity of red- and white muscle
and liver, and fatty acid composition of fillet and whole fish was investigated. The fatty acids of the fillet and whole fish were significantly modified by the
replacement diets compared to the control diet. In the first experimental period fish fed the maximum replacement diet (80PP70VO) gained 2.7 g DHA by
eating 1.9 g DHA resulting in a net-production of 800 mg DHA and a FAPV of more than 140%. Fish fed the FMFO diet gained 7.5 g DHA by eating 9.4 g DHA
resulting in a net loss of 1900 mg DHA and a FAPV below 100%. All in all, this feeding trial show that Atlantic salmon can be a net-producer of the health
promoting n-3 LC-PUFA when up to 70% of the fish oil is replaced by vegetable oils. It is concluded that the use of vegetable oils in feed to Atlantic salmon
could be a strategy to increase the endogenous production of n-3 LC-PUFA and increase the available marine n-3 HUFA pool.
Posters, Sustainability
SUS-002
Solvent Free and Ionic Liquids Chemo-enzymatic Epoxidation of Plant-oils and Fatty Acid Esters for Sustainable Production of Plasticizers
Seong-Chea, Chua, Z, Guo and X, Xu, Aarhus University
Aarhus, Denmark
Plant oils will be the renewable resources for the petrochemical industries in the near future, due to the non-renewable resource of petroleum will be soon
no longer available. Nowadays, epoxidized plant oils (EPOs) and fatty acid esters are well-known as secondary plasticizers for polyvinyl chloride (PVC) and

copolymers. There are commercially available EPOs from soybean, linseed, safflower, corn, cotton seed, rapeseed and peanut. Among all the EPOs, epoxi-
dized soybean oil was the widely used EPO as plasticizer in plastic industries. This is due to soybean oils has the highest production volume, availability and
economic to the manufacturer to produce epoxidized soybean oils. Since mid-20 century, the average temperature of Earth has been increasing due the
human’s activities and developments. These consequences to the climate change drastically from the past until recent. Therefore, application of natural
resources in production is the goal of all the scientists and manufacturers to slow down the global warming to the minimum. This work will discuss about
the solvent free and ionic liquids enzymatic epoxidation of renewable resources from plant to produce sustainable plasticizers for the plastic industries and
replace the chemical-catalyzed epoxidation.
Posters, Other Topics

OT-001
Optimization of Binary Solvent Extraction of Antioxidant Compounds and Capacities from Dukung Anak, Phyllanthus niruri using Response Surface
Methodology
Swee Kheng Ho1, Chin Ping Tan1, Chun Wai Ho2
1
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; 2Depart-
ment of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur,
Malaysia;
This present study reports the best possible combination of ethanol concentration (0-100%, v/v), time (20-120 min) and temperature (25-65oC) on extrac-
tion of polyphenol antioxidant from Dukung Anak, Phyllanthus niruri which were determined for the maximum extraction for phenolic compounds from
total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacities from 2,2-Diphenyl-1-picrylhydrazyl radical (DPPH•) and 2,2’-azino-bis
(3-ethylbenzthiazoline-6-sulphonic acid)(ABTS) from Dukung Anak, Phyllanthus niruri extract by using response surface methodology (RSM). In order to
determine the effects of ethanol concentration, extraction time and extraction temperature, central composite rotatable design (CCRD) was used. The
experiment was carried out at five levels and their actual values were chosen based on the results of single factor experiments. The optimal extraction
conditions obtained by RSM for TPC were 47.16% ethanol, 41.79 min, 56.89oC; for TFC were 47.05% ethanol, 99.73 min, 56.89oC; for ABTS were 73.78%
ethanol, 40.27 min, 33.11oC and DPPH• were 73.78% ethanol, 99.73 min and 33.12oC.
Posters, Other Topics

OT-002
Supercritical Carbon Dioxide Extraction of High-Value Substances from Sunflower Acid Oil
Engin Tekneci, Nalan A.Akgün, Yıldız Technical University, İstanbul, Turkey
Acid oils are secondary products with rather complex structures, which are obtained from refining process of vegetable oils. Their compositions and cha-
racteristics depend on a number of factors including type of oil being processed, mode of refining (chemical or physical) and operating conditions applied
during refining process. These kinds of secondary products generally are composed of free fatty acids (over 75%), sterols, lecithin, tocopherols, sterol es-
ters, hydrocarbons and breakdown products of fatty acids, aldehydes, ketones and acylglycerols. However, they are commonly used as additives in poultry
feedings or soap manufacturing sector depending on their properties such as free fatty acids and water content since extraction of valuable components
through traditional extraction methods is a difficult task, and also needs longer procedure due to high FFA content. In this study, sunflower acid oils consi-
sting of 42.7% linoleic acid within fatty acid composition were used as a raw material. The experiments depending on three factor-five level-experimental
design were performed at different conditions at static extraction for 30 min, followed by dynamic extraction for 180 min. using supercritical carbon di-
oxide. The effects of the parameters such as extraction temperature (45.86-74.14°C), pressure (115.86-144.14 bar) and amount of acid oil (4.758-13.242)
at certain CO2 flow rate of 7 ml/min. was investigated depending on the quality of extracts. The extraction conditions were optimized response surface
methodology to achieve the highest quality.
Last Minute Posters

LAMI-001
Effects of Fatty Acid Composition of Maternal Plasma during Pregnancy in the Development of Atopic Diseases in Children
A.M. Chisaguano Tonato1, C. Moltó-Puigmartí1, A.I. Castellote Bargalló1, E. Morales2. R. Garica-Esteban2. J. Sunyer2. M.C. López-Sabater1.
1
Department of Nutrition and Food Science. F. of Pharmacy. University of Barcelona. Barcelona. Spain.
2
Center of Research in Enviromental Epidemiology. Barcelona. Spain.
Early nutrition is of vital importance. Studies show that sensitization to allergens responsible for atopy takes place during early childhood, even during pre-
natal life. Therefore, it is thought that mother’s diet during pregnancy may be a critical risk factor for the development of allergies in newborns. Even though
pregnancy and early childhood comprise a relatively short period of life, it is believed that the environmental exposure during that period can decisively
impact the epigenetic profile of children, increasing the likelihood of developing allergies in the future.
The increase in atopic diseases in childhood (eczema, allergic rhinitis, asthma and other allergic symptoms) as seen in the last decades may be explained by
the n-6/n-3 balance hypothesis: a shift in the balance between dietary polyunsaturated fatty acids (PUFAs) with increased dietary n-6 fatty acids intake and
decreased intake of n-3 fatty acids. In particular, the increased intake of n-6 fatty acids results in the production of arachidonic acid (AA) derived eicosanoid
prostaglandin E2 (PGE2) and thereby in elevated IgE synthesis, proinflamatory cytokine responses and hence atopic diseases. On the other hand, polyun-
saturated fatty acids n-3 suppress the production of prostaglandin E2, and thus suppress Th2 responses to allergens.
The purpose of this study was to assess the fatty acids (FA) composition of phospholipids (PL) in maternal plasma during pregnancy and determinate their
association with atopic history in infants during the first year of life. We found that the DHA and n-3 PUFAs content was significantly lower and the n-6/n-3
ratio was highest in plasma phospholipids from mothers whose children developed atopy (atopic n=31) at 14 months, compared with plasma phospholipids
from mothers of healthy children (non atopic n=171). The results confirm that high values the n-6/n-3 ratio is associated with an increased incidence of
atopy and the protective role of n-3 PUFAs in the development of atopic diseases.

Last Minute Posters

LAMI-002
Oxidative Stability of Marine Phospholipids Emulsions

Henna Lu Fung Sieng ([email protected]); Nina Skall Nielsen ([email protected]); Caroline Baron ([email protected]); Charlotte Jacobsen ([email protected])
Division of Industrial Food Research, Lipids and Oxidation Group, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221,
2800 Kgs, Lyngby, Denmark
Many studies have shown that marine phospholipids (MPL) provide more advantages than fish oil. They have better bioavailability, better resistance to-
wards oxidation and higher content of eicosapentaenoic acids (EPA) and docosahexaenoic acids (DHA) than oily triglycerides (fish oil). The objective of this
study is to investigate the oxidative and hydrolytic stability of emulsified MPL. In addition, this study also investigates the effect of chemical composition
of MPL and Maillard reaction (interaction between lipid oxidation products with the residue of amino acids) on MPL emulsions’ stability. Firstly, emulsions
were prepared by high pressure homogenizer with different types and levels of MPL. In some formulations, fish oil was also added in order to study the
effect of increasing levels of triglycerides in the emulsions. Then, the oxidative and hydrolytic stability of emulsions was investigated by measurement of
simple chemical analyses such as Peroxide Value and Free Fatty Acids, and 31PNMR after 32 days storage at 2ºC. The oxidative stability of MPL emulsions
was further investigated through 1HNMR and measurement of secondary volatile compounds by Solid Phase Microextraction GC-MS at several time inter-
vals. Moreover, the Maillard reaction was investigated through the measurement of color changes and pyrrole content before and after 32 days storage.
Preliminary result suggested that MPL emulsions have good hydrolytic stability and relatively good oxidative stability as compared to fish oil containing
emulsions. As a conclusion, MPL with different chemical compositions have affected emulsions’ stability differently.
Last Minute Posters

LAMI-003
Suppressing Fatty Acid Uptake by a Fatty Acid Secreting Saccharomyces cerevisiae Strain
G. Ribeiro1, M. Côrte-Real1, A.C.P. Dias2, B. Johansson1
1Molecular and Environmental Biology Centre, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal, www.cbma.bio.uminho.pt
2Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Minho, Campus de Gualtar, 4710-057 Braga,
Portugal, www.citab.utad.pt
Biodiesel, in the form of fatty acid esters, produced by oleaginous microorganisms, could represent an attractive alternative of renewable liquid biofuels.
Lipid metabolism has been studied extensively in S. cerevisiae and all genes encoding enzymes directly involved in lipid synthesis are known. In this model
yeast, exogenous long-chain fatty acids are activated to coenzyme A derivatives prior to metabolic utilization by the fatty acyl-CoA synthetases Faa1p and
Faa4p. Free fatty acids are secreted from a FAA1,4 double mutant (1), which we use as a basis for metabolic engineering of this property. However, secreted
fatty acids disappear late in the growth phase, presumably metabolized by the cells (1).
In S. cerevisiae the acyl-CoA oxidase ScPox1p catalyzes the first metabolic step of fatty acid beta-oxidation, and null mutants are unable to grow on fatty
acids as sole carbon source (2). ScPox1p is the ortholog of the human acyl-CoA oxidase 1, and its expression is strongly induced by fatty acids. A triple knock-
out mutant faa1/4-D1 pox1-D1 studied in this work shows delayed uptake of the secreted fatty acids.
The fatty acid production of the modified strains was analysed by optical density of the extracellular medium and gas chromatography and results are
discussed.
1. Scharnewski M, Pongdontri P, Mora G, Hoppert M, Fulda M, FEBS J. 275 (2008) 2765–2778.
2. van Roermund CWT, Hettema EH, Kal AJ, van den Berg M, Tabak HF, Wanders RJA, EMBO J. 17(3) (1998) 677–687.
Last Minute Posters

LAMI-004
Evolution of Plasma Levels of Fatty Acids and Fat Soluble Antioxidant Vitamins in Obese Adolescents during Weight Loss Treatment
M.E. Guerendiain Margni1, C. Campoy2, A.I. Castellote Bargalló1, M. C. López-Sabater1
1
Department of Nutrition and Food Science, University of Barcelona, Barcelona, Spain
2
Department of Pediatrics, University of Granada, Granada, Spain
In the last 30 year the obesity became one of the most frequently nutritional problems in children and adolescents. Currently in Spain 1 of each 4 male
adolescents and 1 of each 5 female adolescents have overweight (according to the AVENA Study, 2003-2006). These numbers are of the most high of the
world.
Retinol, α-tocopherol and fatty acid are molecules with gene activity that play an active role in the metabolism of glucose and fatty acids, so they are im-
portant in the treatment of obesity.
The objective of this work is to determine the influence of an obesity treatment program, on the plasma levels of α-tocopherol, retinol and fatty acids of
overweight and obese adolescents.
This study comprised 12 adolescents, aged 13-14 years, from Granada. The program was based on a calorie-restricted diet, increased physical activity, psy-
chological therapy and nutritional education for 12 months. Plasma levels of vitamins and fatty acids were determined before starting treatment and after
3 months treatment. The vitamins were analyzed by Ultra High Performance Liquid Chromatography (UHPLC) and the fatty acids were derivatized to methyl
esters and they were determined by ultra-fast gas chromatography. Differences between variables were assessed with the t-Student test, the Wilcoxon
nonparametric test and Pearson correlation coefficient (confidence interval 95%).
Before starting treatment, the LA/ALA ratio was 187/1 and the n-6/n-3 ratio was 19.3/1. 75% of adolescents had risk of developing vitamin E defi-
ciency and 25% of vitamin A. Furthermore, we found an inverse relation between total PUFA, total n-6, linoleic acid (LA), α-linolenic acid (ALA) and
glucose.
After 3 months of intervention, the LA/ALA ratio was 155/1 and the n-6/n-3 ratio was 14.3/1. Fatty acids C14:0, C18:0 and C18:2 n-6 and the n-6/n-3 ratio

decreased significantly, and fatty acids C18:1 n-9 and C22:6 n-3 and estimated SCD-18 activity increased significantly. On the other hand, in the retinol and
α-tocopherol levels were not significant changes throughout the treatment.
In addition, we found a direct relation between the C14:0, C18:2 n-6 and BMI, and an indirect relation between the C18:1 n-9, estimated SCD-18 activity
and BMI.
Last Minute Posters

LAMI-005
HPLC-online-TEAC assay – Screening and Quantification of the Antioxidant Capacity of Phenolic Compounds in Cold-Pressed Plant Oils
Hünniger, C., Rehberg, C., Rohn, S., Fischer, M.,
Institute of Food Chemistry, University Hamburg, Hamburg, Germany
The antioxidant capacity characterizes the ability of substances to scavenge radicals. Therefore oxidative processes get prevented, retarded or terminated
by them.[1] In plant oils oxidation can decrease the stability and cause off-flavour. Cold-pressed plant oils contain secondary plant compounds, such as poly-
phenols and tocopherols acting as natural antioxidants. There are multiple photometric and fluorimetric assays to determine the antioxidant capacity, such
as the TEAC (Trolox Equivalent Antioxidant Capacity) or the ORAC assay (Oxygen Radical Absorbance Capacity). Conclusions of the contribution of individual
compounds are not possible on the basis of these assays. An HPLC-online system to detect radical scavengers would hold the advantage of separating the
sample extract before determining the antioxidant capacity. Subsequently, an auxiliary pump adds a colored radical solution to the separated analytes in a
reaction coil. The reaction between the radical and potential antioxidant is observable by a decolorization of the eluate. The change in absorption can be
detected by a second VIS-detector.[2][3]
In this work an HPLC-online-TEAC assay was established that can identify naturally occurring antioxidants in plant oil extracts and determine their antioxi-
dant capacity. The ABTS+•-radical was used because of its stability and sensitivity compared to other radicals such as DPPH.[3] The detection is influenced
by several parameters like reaction time, reaction temperature and flow of the ABTS+•-solution. Trolox, a synthetic derivative of vitamin E, was used as
reference substance.
Eighteen cold-pressed plant oils were analysed. The flavonoids epicatechin and catechin occurring in grape seed oil were identified as the most potent anti-
oxidants. Furthermore it has been shown that the phenolic acids ferulic, sinapic and gallic being contained in several oils, reveal high antioxidant capacity.
[1] Antolovich, M., et al. (2002), Analyst 127(3): 430-430.
[2] Zietz, M., et al. (2010), Journal of Agricultural and Food Chemistry 58(4): 2123-2130.
[3] Koleva, I. I., et al. (2001), Analytical Chemistry 73(14): 3373-3381.
Last Minute Posters

LAMI-006
Transphosphatidylation of Phosphatidylcholine by Phospholipase D for Synthesis of Glycophospholipid

Shung Song1,2, Ling-Zhi Cheong1, Tianwei Tan2, Xuebing Xu1
1
Department of Molecular Biology, Aarhus University, Aarhus, Denmark; 2College of Life Science and Technology, Beijing University of Chemical Technology,
Beijing, China
Phospholipids (PLs) are amphiphilic molecules containing both hydrophilic head group (negatively charged phosphate bond to polar groups such as choline
and inositol) and hydrophobic tail (long chain fatty acids). Due to its amphiphilicity, PLs possess surface activity. Thus, are able to self-assemble into various
supramolecular structures such as bilayer, capsule and liposome. These structures, specifically liposome, can be used to encapsulate active ingredients
for enhanced delivery and bioavailability. To date, structural modification of PLs’ head group for production of novel PLs has been done intensively such
as synthesis of PL-sterol, PL-terpenes and PL-serinol. Present study aims to synthesize a series of glycophospholipid through transphosphatidylation of
phosphatidylcholine. Glycophospholipids constitute an interesting kind of nonionic, biodegradable, and non-toxic biosurfactant which has potential appli-
cation in pharmaceutical, cosmetic and food industries. Since most transphosphatidylation takes place in biphasic system comprised of buffer and solvent,
hydrolysis is a major concern in transphosphatidylation. Several factors are known to influence the balance between transphosphatidylation and hydrolysis,
particularly solvent selection and water content. These factors are studied and optimized for production of glycophospholipid in present work.
Last Minute Posters

LAMI-007
Levels and Type of t-FA, Saturated/unsaturated FA Ratio and Atherogenic Index of Margarines in the Argentine Market
Bernal, Claudio A; Negro, Emilse; Gerstner, Carolina; Williner, Maria Rosa.
Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Santa Fe, Argentina. cbernal@fbcb.
unl.edu.ar
Argentina’s legislation decrees that the trans fatty acid (t-FA) content of industrial production in vegetable oils and margarines for direct consumption
should not exceed 2% of total fat. For this reason the food industry has been working to make margarines with low or no trans content. As t-FA contribute
to the hardness of these products, when their content decreases the amount of saturated FA should increase, leading to a high controversy for the risk of
cardiovascular heart disease. Therefore, the aim was to evaluate the levels and type of t-FA as well as the ratio of saturated FA /unsaturated FA (SFA/UFA)
and the atherogenic index (AI) in margarines mostly consumed in Argentina. In addition, the measured t-FA levels were compared with their nutritional la-
beling. The samples FA composition was analyzed using a GC-2014 Shimadzu chromatographer equipped with a 100 m long and 0.25 mm inside a diameter
capillary column (SP Sil 88, Varian, USA). Each value represents the mean of 3 determinations.
In conclusion: 1) In the Argentine market, there are margarines that contain high levels of t-FA, 2) The type of t-FA found in those margarines is recognized
as aterogenic FA, in agreement with the source of fat used, 3) The hard margarines characterized by lower t-FA, had higher AI and SFA/UFA ratio and 4) The
average of t-FA levels was lower in spread margarines, and in AI.

Last Minute Posters

LAMI-008
Characterization of Virgin Olive Oil from ‘Ak Delice’ Wild Olives (Olea Europaea L. subsp. Oleaster)
Mucahit Kıvrak1, Aslı Yorulmaz2, Hakan Erinç3
1
Edremit Technical Vocational School of Higher Education, Balıkesir University, Edremit, Turkey
2
Department of Food Engineering, Adnan Menderes University, Aydın, Turkey
3
Department of Food Engineering, Gaziosmanpaşa University, Tokat, Turkey
The purpose of this study was to determine the composition, quality and oxidative stability of virgin olive oils from wild olives (Olea Europaea L. subsp.
Oleaster) grown in Turkey. For this purpose 80 kg of ‘Ak Delice’ wild olives were harvested from Balikesir province, located in Northern Aegean region of
Turkey, at December 2009. Olives were processed to oil in an olive oil mill equipped with a pressure system. Olive oil samples were evaluated for their qual-
ity and oxidative stability besides fatty acid, triacyglycerol and sterol composition.
Results have shown that free acidity, peroxide index, K232, K270, ΔK values fell within the limits established for extra virgin olive oil. Chlorophyll and carotenoid
contents were 7.06 mg/kg and 5.70 mg/kg respectively. Oil samples presented high oxidative stability (14.6 h, 120°C). Oleic (73.97%), palmitic (11.48%),
linoleic (9.25%) were the main fatty acids while OOO (44.85%), OOP (23.21%), OOL (13.59%) and PLO (6.16%) were the major triglycerides. Total sterol
content was 2069 ppm and β-sitosterol (81.87%), Δ-5-avenasterol (9.57%) and campesterol (3.32%) were the main sterols.
Keywords: Ak delice, olive oil, sterol, triacylglycerol, wild olive
Last Minute Posters

LAMI-009
Antioxidant and Free Radical Scavenging Activities of Strawberry Extracts obtained with Different Solvents
Günal D., Turan S., Süyünç G., Yazıcı R., Erkol, A., Abant İzzet Baysal University, Food Engineering Department
Bolu, Turkey
In this study, the antioxidant properties of strawberry extracts were examined. Antioxidant compounds were extracted from strawberries with abso-
lute ethanol and methanol, and their 80% alcohol:water (v/v) solvent mixtures in a shaking water bath. Freeze-drying process was applied to the ext-
racts in order to remove water. Phenolic contents of extracts were determined using Folin Ciocalteu method. Antioxidant capacity of the extracts at
different concentrations (500, 1000, 2000 and 3000 ppm) were investigated with different methods: the β-carotene bleaching test, 1,1-diphenyl-2-
picrylhydrazyl (DPPH) radical scavenging activity and antioxidative activity in the linoleic acid model system assay. Reducing power of the extracts were also
determined.
According to the findings, DPPH scavenging effect and reducing power of the strawberry extract prepared with 80% methanol: water (v/v) was the highest
at 3000 ppm concentration. In addition to this, total phenolic contents of 80% methanol:water extracts had highest (33.9 mg gallic acid equivalents/g ext-
ract). Scavenging effects of strawberry extracts on DPPH radicals increased with the increased concentrations and were ranged from 6.1% to 39.0% in the
concentration range tested.
Reducing powers of the extracts were higher than 1.00 absorbance at 3000 ppm concentration, and ranged from 1.050 to 1.701 absorbance. However,
reducing power of BHA, BHT and α-tocopherol at 200 ppm were 2.095, 1.288 and 0.819, respectively. All strawberry extracts showed high antioxidant acti-
vities in linoleic acid model system (78.9-99.0%). As with other tests, concentration-dependent change was observed. On the other hand, BHA and BHT had
98% antioxidant activity at 200 ppm in linoleic acid model system. The ethanol extracts of strawberry at 3000 ppm exhibited 75.2% inhibition of β-carotene
which was comparable to that of BHA and α-tocopherol at 200 ppm (86.8% and 74.6%, respectively).
In conclusion, strawberry extracts had high antioxidant activity, reducing power and DPPH scavenging abilities at higher concentrations and may be used
as an antioxidant in foods.
Last Minute Posters

LAMI-010
Effect of the Geographical Production Area of Extra Virgin Olive Oil on the Polyphenol and CoQ10 Contents
Florent JOFFRE, Evelyne BRENNE, Florence LACOSTE, ITERG, France
The extra virgin olive oil (EVOO) is recognized for its nutritional properties and its taste. Its organoleptic characteristics vary according to the soil, the agro-
nomic practices, the cultivar and the stage of maturity in the harvest.
EVOO contains an elevated amount of phenolic compounds especially hydroxytyrosol (simple shape) and oleuropein (condensed shape). These phenolic
compounds have beneficial effect on health by decreasing the cardiovascular risks (Eurolive study).
The coenzyme Q10 (CoQ10) is a key-compound in the synthesis of ATP (ubiquinone form) and also a powerful antioxidant (ubiquinol form). That’s why it is
present in all cellular compartments of the body. CoQ10 is present in many kind of foods (fish, meat…) and can represent up to 100 mg/kg in some vege-
table oils, such as soybean and rapeseed oils.
In this study, we analyzed the phenolic compounds and coenzyme Q10 in 29 virgin olive oils of the Mediterranean countries (Tunisia, Spain, Italy, France,
Greece and Portugal). Phenols were analyzed by the International Olive Oil Council standard method (COI/T.20/Doc.No.29), and CoQ10 using a LC-MS
method developed by ITERG.
Differences in phenolic content (between 100 and 400 mg of tyrosol equivalents / kg oil) have been identified. The condensed forms were in majority.
However no obvious relationship to the geographical culture area has been established. The phenolic contents were strongly dependent on the stage of
growing; so it would be interesting to determine the intensity and the nature (greenly or ripely) of the fruity.
Levels of CoQ10 were low, less than 10 mg / kg, regardless of the geographical harvest area. These levels, 10 times lower than in other vegetable oils, are
too low to develop EVOO as CoQ10 source.

Last Minute Posters

LAMI-011
Improving the Fatty Acid Intake in The Netherlands

H.N.A. Grooten1 and G. Hornstra2
1
Product Board for Margarine, Fats and Oils (MVO), Rijswijk and 2Nutrition and Toxicology Research Institute, Maastricht University, Maastricht, The Neth-
erlands
The shift in focusing on the fat quality instead of the fat quantity in our diets has gained more and more attention in the scientific literature. There is con-
vincing evidence that replacing saturated fats by unsaturated fats will be beneficial to the risk of developing chronic diseases like cardiovascular diseases
and diabetes mellitus type 2.
In The Netherlands, the total fat intake is 34 energy per cent (en%) and thus meets the recommendation of a maximum of 40 en%. The intake of saturated
fats is above recommendation level (12.9 en% instead of less than 10 en%). Moreover, the intake of the essential fatty acid alfa-linolenic acid and the fish
fatty acids EPA and DHA is less than recommended, respectively 0.6 en% instead of 1 en% and less than 100 mg instead of 450 mg per day.
So, there is a clear need to replace saturated fats by unsaturated fats in the diet. And that is why the Product Board for Margarine, Fats and Oils initiated a
steering committee “Choose Healthy Fats” in March 2009 that consists of nutritionists, communication experts and health professionals (representing the
several branches of dieticians and nurse practitioners). The aim of this steering committee is to develop effective, clear and consistent information materials
for health professionals that will help their clients to choose products that contain healthy fats.
The committee first developed materials for health professionals advising clients with (a risk of) cardiovascular diseases or diabetes mellitus type 2. This
exists of a turning wheel to be used during the consult that depicts some common replacement suggestions. For more personal advice a website with a
fat calculator was launched. This fat calculator not only estimates the intake of energy, total fats, saturated and unsaturated fatty acids (incl. linoleic and
alfa-linolenic acid), but also visualises the effect of using alternative healthier choices.
In September 2010, also a subcommittee started with developing materials for health professionals who advice parents with young children to emphasize
the importance of choosing healthy fats.
Last Minute Posters

LAMI-012
Lipid Oxidation in Kulen, Traditional Raw Sausage from Northern Serbia
Snežana Saičić1, Dragan Vasilev2, Ilija Vuković2, Dejana Trbović1
1
Institute of Meat Hygiene and Technology, Belgrade, Serbia
2
Faculty of veterinary medicine, Belgrade, Serbia
Kulen is a fermented dry sausage traditionally manufactured in Serbia (Srem, Bačka), Croatia (Slavonija, Baranja) and Hungary. In Serbia some types of
kulen are produced as Products of protected designation of origin (PDO)/Products of protected geographical indication (PGI) such as Sremski kulen and
Petrovačka kobasica. Traditional production of kulen starts in winter, when ambient temperatures are low. The raw material for Kulen includes high quality
meat from mature pigs, containing less water and having more intensive red colour and firmer consistency. Kulen is made either only from meat, or with
addition of a small ammount of firm fat tissue. The main additives include table salt (2,1 to 2,3 %), red paprika (1 to 1,5 %) and garlic (0 to 0,3 %). The meat
and fat tissue are coarsely chopped, mixed with table salt and spices, and filled into natural casings, manily pig appendix or colon. Kulen is usually cold smo-
ked two to four weeks followed by drying and ripening, which lasts altogether four to six months and even longer. During this period, characteristic sensory
properties of the prouct are formed. The characteristic aroma of kulen is influenced mainly by the aroma of ground spice peppers, proteolysis products and
lipid oxidation products. But if the lipid oxidation changes are too intensive, it could adversely affect the sensory properties of kulen.
Kulen was not studied very often and there is a small number of scientific papers about this meat product published. As kulen undergoes the long pro-
cess of ripening, followed also by changes on lipids, the aim of this study was to investigate the lipid oxidation parameters in kulen during the traditional
production. For this purpose, samples of kulen from traditional production, from small producers, are obtained. The samples were taken after two, five
and seven months of the production and investigated using the following methods: (1) total fat content (SRPS ISO 1443), (2) acid value (SRPS ISO 660), (3)
peroxyde value (SRPS ISO 3960) and (4) TBARS (Thiobarbituric Acid Reactive Substances)-value (combined method according to Tarladgis et al, 1964, and
Holland, 1971).
The results show that the fat content in kulen samples taken after two months of ripening was 28,16 % ± 0,25. The acid value was 7,52 mg KOH/g ± 0,06, and
TBARS value 0,21 mg MDA/kg ± 0,03. In the samples of kulen taken after five months of ripening, the fat content was 29,73 % ± 0,06, acid value was 13,86
mg KOH/g ± 3,46 and TBARS value 0,33 mg MDA/kg ± 0,06. The samples of kulen obtained after seven months of ripening contained 25,98 % total fat, the
acid value was 9,50 mg KOH/g ± 1,56, the peroxide value was 0,77 mmol/kg ± 0,54 and TBARS value 0,07 mg MDA/kg ± 0,02. These values are common for
fermented dry sausages. TBARS values were below the value (0,3 mg MDA/kg) above which it is possible to perceive fat rancidity by sensory investigation.
The exception was one sample of kulen showing strong signs of rancidity and having the following fat oxidation parameters: acid value 26,59 mg KOH/g,
peroxyde value 43,47 mmol/kg and TBARS value 1,88 mg KOH/g. By sensory analysis, it was evident that very small ammount of spice pepper, not grounded
but in peaces, had been added in this product. Such results support the antioxidative role of grounded spice pepper, containing antioxidants vitamine C and
nitrate (reduced in nitrite by microflora), which is besides the main spice added in kulen.
Note: Results of the research projekt TR-31032, financed by Ministry of Science and Technological Development of Republic of Serbia, are presented in the
paper.
Last Minute Posters

LAMI-013
Impact of Non-polar Phase Composition on Separation of Lipid Classes on Cyanopropyl Bonded Phases in Liquid Chromatography
Petter Olsson, Jan Holmbäck, Bengt Herslöf
Department of Analytical Chemistry, Stockholm University, SE-106 91,
Stockholm, Sweden.

Numerous methods for separation of lipid classes using straight phase liquid chromatography have been developed over the last 40 years. A majority of
the methods have been based on stationary phases consisting of either pure silica or diol bonded silica [1]. In 1995, Christie et. al. developed a promising
method to separate plant lipid classes using cyanopropyl bonded silica as stationary phase [2]. Unfortunately, despite the fact that excellent separation
of several phospholipid and glycolipid classes was achieved and reported, very little work has been done to further characterize the usage of cyanopropyl
bonded silica columns for lipid class separation in straight phase liquid chromatography.
From our work using a cyanopropyl bonded silica column, we can show that it is possible to get a good separation of all tested lipid classes (triacylglycerols,
diacylglycerols, monoacylglycerols, phosphatidylethanolamines, phosphatidylglycerols, phosphatidylcholines, phosphatidylserines, sphingomyelins and
phosphatidylinositols) in 20 minutes of elution. In addition, apart from achieving excellent reproducibility, we have also found that the equilibration time
of the column is very short (less than 5 minutes).
In many previous papers, the authors have focused on characterizing how the polar component of the mobile phase affects the separation of lipid classes.
In our work, we characterized both how the polar component, as well as the non-polar component of the mobile phase system affect the separation of
lipid classes.
In the present work we show that, when using cyanopropyl bonded silica columns in straight phase liquid chromatography, the choice of non-polar compo-
nent in the mobile phase system has a great influence on the separation of the common lipid classes.
1. Christie, W.W., Lipid Analysis - Isolation, Separation; Identification and Lipidomic Analysis. Fourth Edition. 2010, Bridgwater, england: The Oily Press.
2. Christie, W.W. and R.A. Urwin, SEPARATION OF LIPID CLASSES FROM PLANT-TISSUES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY ON CHEMI-
CALLY BONDED STATIONARY PHASES. Hrc-Journal of High Resolution Chromatography, 1995. 18(2): p. 97-100.
Last Minute Posters

LAMI-014
Effect of Variety on Composition of Iranian Common Extra Virgin Olive Oils

Sepideh Haghighat Kharazi, Reza Esmailzadeh Kenari
Department of food science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
The aim of this study was to describe the variability observed for composition of three different common varieties of Iranian extra virgin olive oils (Zard,
Mari and Phishomi) and estimate that which of these varieties are more stable than others during heating threatment according to their compositions.
In this work effect of cultivar on variables such as color, acidity, tocopherols and other significant analytical variables such as polyphenol content, fatty
acid analysis and oxidative stability etcetera were determined. The acidic profile and the content of the minor components of virgin olive oil are mainly
affected by cultivar. A significantly statistically differences was observed for the pholyphenols and tocopherols contents of olive varieties studied. But
the amount of them was lower than European cultivars. Phishomi had greater amount of phenolic content, tocopherols, chlorophyls, carotenoids, co-
lor index and palmitic acid and lowest amount of acidity, while Zard variety had higher amount of oleic and linoleic acid and also in Iodin value. There
were no significant differences for peroxide value, k232 and other variables. All of these result put in evidence that the oil of Phishomi is more satura-
ted and has more antioxidant power in comparison with Zard and Mari. Therefore Phishomi might be more stable than two others variety to thermal
treatment.
Last Minute Poster

LAMI-015
Deacidification of High Acidic Oils by Liquid-Liquid Extraction Combined with Membrane Technology
Fahri Yemişçioğlu, İsmail EREN, Aytaç Saygın Gümüşkesen
Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova Izmir, Turkey
In this study, membrane deacidification of olive oil and pomace oil which have high acidty levels were performed by liquid-liquid extraction combined
with membrane desolventization. Liquid-liquid extraction of high acidity olive oil and pomace oil with methanol was optimized by using response surface
methodology as solvent/oil ratio, temperature and initial free fatty acid content chosen to be the process parameters. Acidity reduction values were found
to be in the range of 36-92% and 59-87% for olive oil and pomace oil, respectively. Membrane desolventization of free fatty acid enrcihed extract phase,
which was obtained at optimum liquid-liquid extraction conditions, were fed to membrane filtration unit at different temperatures (40°C, 50°C and 60°C)
and trans-membrane pressures (20, 25, 30 and 35 bar). In membrane desolventization, oil samples diluteted with methanol and fed to membran filtration
unit where polyamide nanofiltration membranes (AFC40, PCI Membranes, England) utilised. Solvent permeation rates (10-20 L/m2 h) were found to be
satisfactory for adapting the process to industrial scale This combined approach is considered to be a future promosing method which provides an efficeint
deacidification with low oil losses.
Keywords: Membrane, Deacidification, Olive Oil, Soybean Oil, Pomace Oil, Optimization.
Last Minute Poster

LAMI-016
Membrane Deacidification of High Acidic Olive Oil and Olive Pomace Oil
İsmail EREN, Fahri YEMİŞÇİOĞLU
Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova Izmir, Turkey
In this study, membrane deacidification of olive oil and pomace oil which have high acidty levels were performed by liquid-liquid extraction combined
with membrane desolventization. Liquid-liquid extraction of high acidity olive oil and pomace oil with methanol was optimized by using response surface
methodology as solvent/oil ratio, temperature and initial free fatty acid content chosen to be the process parameters. Acidity reduction values were found
to be in the range of 36-92% and 59-87% for olive oil and pomace oil, respectively. Membrane desolventization of free fatty acid enrcihed extract phase,

which was obtained at optimum liquid-liquid extraction conditions, were fed to membrane filtration unit at different temperatures (40°C, 50°C and 60°C)
and trans-membrane pressures (20, 25, 30 and 35 bar). In membrane desolventization, oil samples diluteted with methanol and fed to membran filtration
unit where polyamide nanofiltration membranes (AFC40, PCI Membranes, England) utilised. Solvent permeation rates (10-20 L/m2 h) were found to be
satisfactory for adapting the process to industrial scale This combined approach is considered to be a future promosing method which provides an efficeint
deacidification with low oil losses. (Project No: TUBITAK TOVAK 107 O 572)
Keywords: Membrane, Deacidification, Olive Oil, Pomace Oil, Optimization.
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LAMI-017
Low Fat Mayonnaise Formulations Prepared Using Microfluidized Nano Cellulose Fibers
Behic Mert*1, Hakan Erinc2, Aziz Tekin2;
Middle East Technical University, Ankara, Turkiye1, Ankara University, Ankara, Turkiye2
The objective of this study was to develop low-fat (LF) mayonnaise formulations containing microfluidized nano cellulose fibers as functional ingredients.
Citrus nano fibers and wheat bran nano fibers were prepared using microfluidization and used as water holding agents and fat replacers to formulate low
fat mayonnaise. The fat content in low fat mayonnaise was reduced up to 50% compared to full-fat mayonnaise, and the products still maintained ideal flow
properties. Flow and viscoelastic parameters showed that citrus and wheat bran nano fibers added emulsions were able to form structures similar com-
mercial mayonnaise. Stability studies using Lumisizer instrument indicated that nano fiber added low fat mayonnaise samples had much stronger emulsion
stability. This study outlines methodologies for nano fiber production and utilization of them in oil-water emulsions such as mayonnaise.
Keywords: Emulsion Mayonnaise Nano-Fiber Low-fat Microfluidization

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