Characterization of yam bean (Pachyrhizus spp.) Seeds as potential sources of high palmitic acid oil

Seeds from 22 accessions of the yam bean species Pachyrhizus ahipa (14 accessions), P. erosus (5), and P. tuberosus (3) were investigated for oil and protein contents, fatty acid composition of the seed oil, and the total tocopherol content and composition. Plants from the accessions were grown under greenhouse conditions during one (P. erosus and P. tuberosus) or two years (P. ahipa). The pattern of the investigated seed quality traits was very similar in the three species. Yam bean seeds were characterized by high oil (from about 20 to 28% in one environment) and protein contents (from about 23 to 34%). Seed oil contained high concentrations of palmitic (from about 25 to 30% of the total fatty acids), oleic (21 to 29%), and linoleic acids (35 to 40%). Levels of linolenic acid were very low, from about 1.0 to 2.5%. Total tocopherol content was relatively low in P. erosus (from 249 to 585 mg kg⁻¹ oil) and P. tuberosus (from 260 to 312 mg kg⁻¹ oil) compared with the levels found in P. ahipa grown under identical conditions (508 to 858 mg kg⁻¹ oil). In all the samples, γ-tocopherol was predominant, accounting for more than 90% of the total tocopherol content. The combination of high oil and protein contents, together with high palmitic acid, low linolenic acid, and high γ-tocopherol concentration, makes these crops an interesting alternative as sources of high palmitic acid oil for the food industry.     

Sensory Thresholds of Selected Phenolic Constituents from Thyme and their Antioxidant Potential in Sunflower Oil

The odor detection thresholds of carvacrol (5-isopropyl-2-methyl-phenol), thymol (2-isopropyl-5-methyl-phenol) and p-cymene 2,3-diol (2,3-dihydroxy-4-isopropyl-1-methyl-benzene) in sunflower oil, determined by the three-alternative, forced-choice procedure, were 30.97, 124 and 794.33 mg kg⁻¹, respectively. Sunflower oil containing 13, 70, or 335 mg kg⁻¹ of carvacrol, thymol or p-cymene 2,3-diol, respectively, was judged to be similar (P < 0.01) in taste and odor to its antioxidant-free counterpart. The rate constant of sunflower oil oxidation, measured from the increase in peroxide value during storage at 25 °C, was 9.2 × 10⁻⁹ mol kg⁻¹ s⁻¹ while the rate constants were 9.3 × 10⁻⁹, 9.8 × 10⁻⁹, and 4.3 × 10⁻⁹ mol kg⁻¹ s⁻¹ in the presence of 13 mg kg⁻¹ carvacrol, 70 mg kg⁻¹ thymol, and 335 mg kg⁻¹ p-cymene 2,3-diol, respectively. At a level of 335 mg kg⁻¹, p-cymene 2,3-diol did not impart flavor taints and effected a 46.7% reduction in the rate of oxidation of sunflower oil. These findings indicate that the diphenolic p-cymene 2,3-diol could potentially replace synthetic antioxidants and is a valuable addition to the antioxidants used by the food industry in its quest to meet consumer demands for synthetic-additives-free and ‘natural’ foods.     

Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia

The effects of the contents of lipids, pigments, α-tocopherol and phenols were studied in relation to the antioxidant capacity of five virgin olive oils obtained from five olive cultivars planted in Tunisia (Arbequina, Koroneiki, Leccino, Oueslati and Chemchali). The antioxidant capacities were evaluated by two different radical scavenging activities: radical scavenging activity by the DPPH assay (RSA-DPPH) and total antioxidant status by the ABTS test (TAA-ABTS). The highest contents of antioxidant compounds (75.96, 10.34, 6.32, 15.39 and 241.52 mg kg⁻¹ for oleic acid, O/L ratio, carotenes, chlorophylls and total phenols, respectively) were found for the Koroneiki cultivar except for α-tocopherol and o-diphenols, which had the highest contents (369 and 160.7 mg kg⁻¹, respectively) in the Leccino and Chemchali cultivars (cvs). Furthermore, the highest antioxidant capacity in virgin olive oil was observed in the Koroneiki cultivar (0.24 mmol TE kg⁻¹) followed by the Chemchali and Leccino cvs (0.22 and 0.13 mmol TE kg⁻¹) for the TAA-ABTS test. However, the RSA-DPPH activity was higher for the Chemchali cultivar (19.9%) than for the Koroneiki and Leccino cvs (18.4 and 13.5%, respectively). Correlation between these capacities and the oil composition revealed that they were mainly influenced by the carotene content, followed by chlorophyll and phenolic contents where the ABTS test was more pronounced. Then, the antioxidant capacity of the virgin olive oils was correlated with polar components and the lipid profile which are important for its shelf life.     

Physico-Chemical Characterization of <Emphasis Type="Italic">Moringa concanensis</Emphasis> Seeds and Seed Oil

The present work reports the characterization and comparison of Moringa concanensis seed oil from Tharparkar (a drought hit area), Pakistan. The hexane-extracted oil content of M. concanensis seeds ranged from 37.56 to 40.06% (average 38.82%). Protein, fiber, moisture and ash contents were found to be 30.07, 6.00, 5.88 and 9.00%, respectively. The extracted oil exhibited an iodine value of 67.00; a refractive index (40 °C) of 1.4648; its density (24 °C) was 0.8660 mg mL⁻¹; the saponification value (mg of KOH g⁻¹ of oil) was 179.00; unsaponifiable matter 0.78%; color (1 in. cell) 1.90R + 19.00Y; and acidity (% as oleic acid) 0.34%. Tocopherols (α, γ, and δ) in the oil accounted for 72.11, 9.26 and 33.87 mg kg⁻¹, respectively. Specific extinctions at 232 and 270 nm were 3.17 and 0.65, respectively. The peroxide and p-anisidine values of the oil were found to be 1.75 and 1.84 meq kg⁻¹, respectively. The induction periods (Rancimat, 20 L h⁻¹, 120 °C) of the crude oil was 10.81 h and reduced to 8.90 h after degumming. The M. concanensis oil was found to contain high levels of oleic acid (up to 68.00%) followed by palmitic, stearic, behenic, and arachidic acids up to levels of 11.04, 3.58, 3.44 and 7.09%, respectively. The results of the present analytical study, compared with those for other Moringa species and different vegetable oils, showed M. concanensis to be a potentially valuable non-conventional seed crop for high quality oil.     

Extraction of Oil from Roman Nettle Seed by Cold Press and Evaluation of its Quality during Storage

Roman nettle (Urtica pilulifera L.) is an annual plant whose seeds are rich in oil and valuable phytochemicals. In this study, oil from Roman nettle seeds is extracted by cold pressing and its quality is evaluated during storage at room temperature for up to 90 days. The seed moisture content is adjusted to 0%, 2.5%, 5%, 7.5%, and 10% (g 100 g⁻¹) to evaluate its effect on oil extraction yield. The highest oil yield (31.5%) is found in the seeds containing 5% moisture. Acid and peroxide values increase with both moisture content increase and during storage. Moreover, an increase in seed moisture content decreases the oxidative stability (from 8.1 to 6.3 h), carotenoids (from 25 to 14 mg kg⁻¹), chlorophylls (from 742 to 486 mg kg⁻¹), and phenolic contents (from 134 to 97 (mg caffeic acid per kg oil)) of the extracted oils. Fatty acid profile and phytosterols are not significantly influenced (p > 0.05) by the moisture content of the seeds and storage. Total phenol contents and γ-tocopherol levels increase during storage, but carotenoids, chlorophylls, and α-tocopherol levels decrease. Based on overall composition and quality parameters, Roman nettle seed oil may have potential food applications.     

Variations in the composition of sterols,tocopherols and lignans in seed oils from fourSesamum species

Seeds from different collections of cultivatedSesamum indicum Linn and three related wild species [specifically,S. alatum Thonn.,S. radiatum Schum & Thonn. andS. angustifolium (Oliv.) Engl.] were studied for their oil contents and fatty acid composition of the total lipids. The oils from wild seeds were characterized by higher percentages of unsaponifiables (4.9, 2.6 and 3.7%, respectively) compared toS. indicum (1.4–1.8%), mainly due to their high contents of lignans. Total sterols accounted forca. 40, 22, 20 and 16% of the unsaponifiables of the four species, respectively. The four species were different in the relative percentages of the three sterol fractions (the desmethyl, monomethyl and dimethyl sterols) and in the percentage composition of each fraction. Campesterol, stigmasterol, sitosterol and Δ⁵-avenasterol were the major desmethyl sterols, whereas obtusifoliol, gramisterol, cycloeucalenol and citrostandienol were the major monomethyl sterols, and α-amyrin, β-amyrin, cycloartenol and 24-methylene cycloartanol were the main dimethyl sterols in all species. Differences were also observed among the four species in sterol patterns of the free sterols compared to the sterol esters.Sesamum alatum contained less tocopherols (210–320 mg/kg oil), andS. radiatum andS. angustifolium contained more tocopherols (ca. 750 and 800 mg/kg oil, respectively) than didS. indicum (490–680 mg/kg oil). The four species were comparable in tocopherol composition, with γ-tocopherol representing 96–99% of the total tocopherols. The four species varied widely in the identity and levels of the different lignans. The percentages of these lignans in the oils ofS. indicum were sesamin (0.55%) and sesamolin (0.50%).Sesamum alatum showed 1.37% of 2-episesalatin and minor amounts of sesamin and sesamolin (0.01% each).Sesamum radiatum was rich in sesamin (2.40%) and contained minor amounts of sesamolin (0.02%), whereS. angustifolium was rich in sesangolin (3.15%) and also contained considerable amounts of sesamin (0.32%) and sesamolin (0.16%).     

Microbial desulfurization of dibenzothiophene and 4,6-dimethyldibenzothiophene in dodecane and straight-run diesel oil

The desulfurization of dibenzothiophene (DBT), 4,6-dimethyldibenzothiophene (4,6-DMDBT) and their mixture by lyophilized cells ofPseudomonas delafieldii R-8 was studied in the presence of dodecane. The desulfurization rate for 4,6-DMDBT was found to be about 40% in comparison with that for DBT. The desulfurization process for DBT and 4,6-DMDBT proceeded simultaneously without preference for either one. The desulfurization rate for each compound was decreased when they were mixed together. The extent of desulfurization of 4,6-DMDBT was increased with the increase of cell concentration and the decrease of the volume ratio of oil-to-water used. The specific desulfurization rate for 4,6-DMDBT could be reached to 10.4 mmol sulfur kg⁻¹ (cell) h⁻¹ [approximately 0.33 mg sulfur g⁻¹ (cell) h⁻¹].Pseudomonas delafieldii R-8 showed high desulfurization capability for straight-run diesel oil (containing 1,807 mg/L of sulfur). About 1,000 mg/L of sulfur in diesel oil was removed by resting cells of this strain in 24 h of reaction. The specific desulfurization rate was 8.75 mmol sulfur kg⁻¹ (cell) h⁻¹.     

Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

The effect of typical domestic microwave heating (0–15 min, at 800 W) on the thermal degradation of unflavored and flavored olive oils' minor bioactive compounds and related antioxidant activity was studied. Olive oils from cv. Arbequina were flavored with lemon verbena essential oil (0%, 0.2% and 0.4%, w/w) leading to a linear increase of total phenols (112–160 mg gallic acid kg⁻¹ oil, R-Pearson = +0.9870), total carotenoids (2.19–2.56 mg lutein kg⁻¹ oil, R-Pearson = +0.9611), and, to a less extent, of chlorophyll (2.32–3.19 mg pheophytin kg⁻¹ oil, R-Pearson = +0.8238). However, no such linear trend was observed for the oxidative stability (6.5–7.8 h) or the radical scavenging activity (inhibition rates: 40%–43%). The contents of total phenols, total carotenoids, and chlorophyll decreased with the rise of the microwave heating time, following their thermal degradation, a second-order kinetic model (0.8784 ≤ R-Pearson ≤ 0.9926). The essential oil addition did not influence the estimated second-order rate reaction constants of total phenols (0.00070–0.00072 kg oil min⁻¹ mg⁻¹ gallic acid)and total carotenoids (0.14–0.17 kg oil min⁻¹ mg⁻¹ lutein), with a broader variation observed for chlorophyll (0.014–0.022 kg oil min⁻¹ mg⁻¹ pheophytin). Globally, total carotenoids degraded faster than total phenols and chlorophyll (half-life of 2.3–3.4, 8.8–12.8, and 14.5–30.8 min, respectively). Moreover, except for chlorophyll, the half-life of total phenols and carotenoids linearly decreased with the essential oil addition (R-Pearson: −0.9999 and −0.9421, respectively), showing that flavoring did not have a protective effect against degradation when subjected to a microwave heating.     

Effect of Dehulling Treatment on the Oxidative Stability of Cold-Pressed Low Erucic Acid Rapeseed Oil

This study compared the oxidative stability of cold-pressed rapeseed oil (CPRO) and dehulled cold-pressed rapeseed oil (DCPRO) in the dark at 60 °C and monitored the evolution of minor constituents (tocopherols, phytosterols, phenolics). The results showed that dehulling significantly influenced the oxidative stability of the oils, the DCPRO was more easily oxidized. During the autoxidation, the peroxide value (PV) and anisidine value (p-AV) of the DCPRO ranged from 2.38 to 95.97 mequiv O₂ kg⁻¹ and from 1.20 to 30.75, whereas those of the CPRO ranged from 3.80 to 46.17 mequiv O₂ kg⁻¹and from 2.69 to 14.87, respectively. Dehulling affected the contents and the rates of decrease of tocopherols and phytosterols of the cold-pressed oils, and the rates of decrease of tocopherols and phytosterols of the CPRO were lower than those of the DCPRO (10% less, on average). The rancimat induction periods (IPs) were positively correlated with the concentrations of the total tocopherols (For DCPRO, R ² = 0.9622, For CPRO, R ² = 0.8334). The total phenolics contents as determined by spectrophotometry first increased and then decreased. Tocopherols and phytosterols had a greater effect on oxidative stability of the rapeseed oils during the first 30 days, and phenolics had a greater effect in the 30–40 day period.     

PAHs,PCBs, PBDEs and Pesticides in Cold-Pressed Vegetable Oils

The aim of this study was to investigate levels of polychlorinated biphenyls (marker and dioxin-like congeners), polycyclic aromatic hydrocarbons (EPA 15 + 1), polybrominated diphenyl ethers (14 predominant congeners) and pesticides (74 compounds) in various cold-pressed vegetable oils. Poppy seed oil, rapeseed oil, sesame seed oil, pumpkinseed oil, hempseed oil, linaire oil, borage oil and evening star oil were investigated. Results of this study revealed that concentrations of PCBs, PBDEs and PAHs were low in majority of the investigated samples. However, high concentrations of organophosphorus insecticides were found. Chlorpyrifos methyl and pirimiphos methyl were the pesticide residues most commonly found in the studied oils. Concentration of 15 + 1 EPA PAHs was within the 17.85–37.16 μg kg⁻¹ range, concentration of (marker) PCBs varied from 127 to 24,882 pg g⁻¹, dioxin-like TEQ values were below 0.1 pg TEQ g⁻¹. Concentration of PBDEs was below LOQ in most cases.     

Formation of Hydroperoxy-, Keto- and Hydroxy-Dienes in FAME from Oils: Influence of Temperature and Addition of α-Tocopherol

The influence of temperature (40, 60 and 80 °C) and addition of α-tocopherol (0, 500 mg/kg) on the formation and distribution of the main oxidation products of linoleic acid, i.e. hydroperoxy-, keto- and hydroxy-dienes, were studied in samples of fatty acid methyl esters (FAME) derived from high-linoleic (HL) and high-oleic (HO) sunflower oils. In the range of temperatures studied, the formation of hydroperoxydienes showed monomolecular and bimolecular rate constants that ranged from 0.01 to 1 mmol^1/2kg^−1/2h⁻¹ and from 0.02 to 0.9 h⁻¹, respectively. The overall activation energies involved were similar for both samples and for the monomolecular and bimolecular periods (63–68 kJ/mol). The relative oxidation of methyl linoleate, which depended on the fatty acid composition of the FAME sample, was unaffected by temperature. At the three temperatures assayed, hydroperoxydienes constituted approximately 90 and 50% of total hydroperoxides in the HL and HO samples, respectively. Formation of keto- and hydroxy-dienes was influenced by temperature in a similar way to hydroperoxydienes and, consequently, changes in the distribution of compounds were not observed. The addition of α-tocopherol not only decreased the overall oxidation rate, but also affected the distribution of compounds. The content of hydroperoxydienes relative to that of total hydroperoxides was not affected by the presence of the antioxidant in the HL sample, whereas a significant increase (75%) was found in the HO sample compared with the control (50%). The addition of α-tocopherol in both samples also resulted in a slight increase of keto- and hydroxy-dienes in relation to hydroperoxydienes.     

Determination of the Fatty Acid Composition of Acorn (Quercus), Pistacia lentiscus Seeds Growing in Algeria

The fruits of two plants from Algeria (Quercus and Pistacia lentiscus) were investigated. The paper reports the chemical characteristics and the fatty acid composition of the oil extracts from the fruits. The black fruits of P. lentiscus has the highest crude fat of 32.8%, followed by the red fruits with 11.7%, and the lowest value of 9% in Quercus (acorn). The acid value was highest in red fruits of P. lentiscus oil (24.0 mg KOH/g), followed by the black fruits oil and lowest in acorn oil. The relatively high iodine value in the oils indicates the presence of many unsaturated bonds. Saponification value was highest in the Quercus ilex oil (166.7 mg KOH/g), while the lowest value was in the black fruits of P. lentiscus oil. Gas-liquid chromatography revealed that the three dominant fatty acids found are: palmitic C16:0 (16.3–19.5%), oleic C18:1 (55.3–64.9%), linoleic C18:2 (17.6–28.4%). The oils contain an appreciable amount of unsaturated fatty acids (78.8–83.5%).     

Analytical characterization of hemp (Cannabis sativa) seed oil from different agro-ecological zones of Pakistan

Cold-pressed oil content of Cannabis sativa (hemp) seeds from three different agro-ecological zones of Pakistan ranged from 26.90 to 31.50%. Protein, fiber, ash, and moisture content were found to be 23.00–26.50, 17.00–20.52, 5.00–7.60, and 5.60–8.50%, respectively. Results of some other physical and chemical parameters of the oil were as follows: iodine value, 154.00–165.00; refractive index (40°C), 1.4698–1.4750; density (24°C), 0.9180–0.9270 mg ml⁻¹; saponification value, 184.00–190.00; unsaponifiable matter, 0.70–1.25%; and color (1-in cell), 0.50–0.80 R+27.00–32.00 Y. The induction period (Rancimat, 20 L h⁻¹, 120°C) of the nondegummed and degummed oils ranged from 1.35 to 1.72 h and from 1.20 to 1.49 h, respectively. Specific extinctions at 232 and 270 nm were 3.50–4.18 and 0.95–1.43, respectively. The hemp oils investigated were found to contain high levels of linoleic acid, 56.50–60.50%, followed by α-linolenic, oleic, palmitic, stearic, and γ-linolenic acids: 16.85–20.00, 10.17–14.03, 5.75–8.27, 2.19–2.79, and 0.63–1.65%, respectively. Tocopherols (α, γ, and δ) in the nondegummed oils were found to be 54.02–60.40, 600.00–745.00, 35.00–45.60, respectively, and were reduced to 29.90–50.00, 590.00–640.00, and 30.40–39.50 mg kg⁻¹, respectively, after degumming. The results of the present analytical study, compared with those found in the typical literature on hempseed oils, showed C. sativa indigenous to Pakistan to be a potentially valuable nonconventional oilseed crop of comparable quality.     

A Comparative Study of the Properties of Selected Melon Seed Oils as Potential Candidates for Development into Commercial Edible Vegetable Oils

A comprehensive compositional and characterization study was carried out on five seed oils from varieties of the melons Citrullus lanatus and C. colocynth in order to evaluate their suitability for large-scale exploitation as edible vegetable oils. The oils were extracted by Soxhlet with a 3:1 mixture of n-hexane/2-propanol with yields that ranged from 24.8 to 30.0% (wt/wt). The refractive indices and relative densities of the oils fell within the narrow ranges of 1.465–1.469 and 0.874–0.954 g/cm³, respectively. Saponification values ranged between 182.1 and 193.8 mg KOH/g, whilst iodine values (IV) ranged from 95.8 to 124.0 (Wijs). The ranges of the values for free fatty acid (AV), 1.2–4.0 mg KOH/g, peroxide (PV), 1.1–10.9 meq/kg and p-anisidine (p-AV), 0.2–9.0, indicated that secondary oxidation products were barely present. GC analysis gave total unsaturation contents of 67.93–82.36%, with linoleic acid (18:2) being the dominant fatty acid (55.21–66.85%). The GC results agreed closely with those from proton NMR analysis of the fatty acid classes. The physicochemical and compositional properties determined in this study show that the qualities of the test Cucurbitacea seed oils are highly comparable to those of soybean, sunflower and groundnut seed oils. Therefore, the test melon seed oils could be developed into commercial products to serve as alternate vegetable oils in Southern and West Africa, the regions where these melons grow.     

Effect of growing area on pigment and phenolic fractions of virgin olive oils of the arbequina variety in Spain

The purpose of this investigation was to study differences in the chlorophyll, carotenoid, and phenolic fractions of virgin olive oils from the Arbequina variety cultivated in different olive growing areas of Spain. Virgin olive oil from Lleida was less heavily pigmented, and these oils showed more negative values for the ordinate a^* (of the CIELAB colorimetric system). Pheophytin a was the major chlorophyll pigment, and lutein was the major component of the carotenoid fraction in all oils analyzed. The chlorophyll a concentration in virgin olive oils from Lleida was 700 μg kg⁻¹, but was 175 μg kg⁻¹ in oils from Jaén, and 200 μg kg⁻¹ in oils from Tarragona. Finally, the chlorophyll a/chlorophyll b ratio was 9 in oils from Lleida and around 0.6 in the other two Arbequina olive oils. In relation to the phenolic fraction, the hydroxytyrosol and tyrosol contents were significantly higher in olive oils from Jaén (grown at higher altitude and precipitation rates). The secoiridoid derivatives showed a significantly higher concentration in olive oils from Tarragona, probably due to the low altitude where they grow, and finally the ratio of (dialdehydic form of elenolic acid linked to tyrosol)/lignans had a value of 1.4 in olive oils from Lleida, whereas this value was around 0.7 in the other Arbequina olive oils.     

Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil

The quality characteristics and bioactive microconstituents of virgin olive oil produced by Mavrolia cv, an Olea europaea variety grown in Southern Peloponnesus, Greece, are reported for the first time. The oil samples of Mavrolia cv. studied fell within the limits established for the extra virgin olive oil (EVOO) category and were characterized by higher levels of campesterol (88.7 ± 14.8 vs. 56.1 ± 6.1 mg kg⁻¹ oil) and β-sitosterol (1692.6 ± 100.3 vs. 1356.2 ± 85 mg kg⁻¹ oil) and relatively lower oxidative stability (19.35 ± 2.62 vs. 37.44 ± 1.97 h) compared to Koroneiki cv. The lower oxidative stability was positively correlated to significantly lower polyphenols (88.95 ± 2.33 vs. 233.75 ± 34.29) and α-tocopherol (517.2 ± 6.50 vs. 655.37 ± 17.78) and to higher polyunsaturated fatty acids content (9.27 ± 0.35 vs. 6.41 ± 0.38). Tyrosol, ferulic acid and protocatechuic acid contents were significantly higher in Mavrolia cv. samples compared to Koroneiki cv. (218.80 ± 44.8 vs. 83.7 ± 23.1, 1.82 ± 0.11 vs. 0.97 ± 0.31, and 1.55 ± 0.39 vs. 0.35 ± 0.60 mg kg⁻¹, respectively). Also, the bitter and pungent attributes were found in lower intensities compared to Koroneiki cv. EVOO for the same period (1.9 vs. 2.5 and 2.3 vs. 3.9, respectively). The ripe fruity intensity with walnut olfactory attribute of the Mavrolia cv., was also light to medium.     

Greenhouse gas emissions and final compost properties from co-composting bovine specified risk material and mortalities with manure

The increased disposal costs of cattle specified risk materials (SRM) have reduced the competitiveness of the Canadian beef industry. The SRM materials include the skull, brain, trigeminal ganglia, eyes, palatine tonsils, spinal cord and dorsal root ganglia. This study investigates greenhouse gas (GHG) emissions and final compost properties from open windrow co-composting of manure with bovine SRM and mortalities. There were two compost treatments with four replications: SRMC consisting of SRM, cattle manure and barley straw and COWC consisting of cattle mortalities, cattle manure and barley straw. Average windrow temperature was higher (P < 0.05) for SRMC (47.1°C) than for COWC (44.1°C) over the first 139 days. The final compost coliform count, moisture, pH and TC contents were not significantly different between treatments while TN and available N (NH₄ ⁺ + NO₃ ⁻ + NO₂ ⁻) were lower for SRMC than for COWC. The average surface GHG flux from SRMC were 24.3 g C day⁻¹ m⁻² and 0.17 g N day⁻¹ m⁻² for CO₂ and N₂O, respectively, and were not significantly different from those from COWC (31.6 g C day⁻¹ m⁻² and 0.17 g N day⁻¹ m⁻² for CO₂ and N₂O, respectively), but CH₄ emissions from SRMC (0.47 g C day⁻¹ m⁻²) were lower than from COWC (1.57 g C day⁻¹ m⁻²). While a few large bones were left in the cattle mortality treatment, composting decomposed all SRM suggesting that it may be a viable alternative to rendering for SRM disposal.     

An efficient method for a numerical description of virgin olive oil color with only two absorbance measurements

Four polynomial expressions are obtained that provide a good approximation and an easy, rapid calculation of the chromatic coordinates and the chroma—L ^*, a ^*, b ^*, and C—for the illuminant C and the standard observer, for a virgin or extra virgin olive oil; absorbance is measured at only 480 and 670 nm. These are as follows: L ^*=0.556458(A₄₈₀)²−2.51145A₄₈₀+0.55504(A₆₇₀)²−8.53016A₆₇₀+98.4089; a ^*=0.177372(A₄₈₀)²+2.1363A₄₈₀+1.43254(A₆₇₀)²−0.789231A₆₇₀−13.9246; b ^*=−16.0277(A₄₈₀)²+79.8932A₄₈₀−5.06558(A₆₇₀)²+3.36169A₆₇₀+31.9405; C=−15.8439(A₄₈₀)²+78.9312A₄₈₀−5.26784(A₆₇₀)²+3.56917A₆₇₀+33.3927. These give acceptable results, making the method a practical alternative to the extremely laborious Commission Internationale d’Eclairage (CIE) L ^* a ^* b ^* system, by which 391 absorbance values must be measured individually, nanometer by nanometer, before applying more complex equations. The validity of the proposed method has been confirmed by comparison, using a set of 20 sample oils different from the set of 25 oils used to generate the order of the equations. The variations between the values provided by the proposed and standard methods, respectively, had a mean of 0.00 for each of the chromatic variables—L ^* , a ^* , b ^* , and C; SD were moderate (0.71, 0.52, 1.22, and 1.22, respectively); the root mean square and the R ²-terms also confirmed the validity of the method.     

Mineral Oil Hydrocarbons (MOSH/MOAH) in Edible Oils and Possible Minimization by Deodorization Through the Example of Cocoa Butter

Mineral oil hydrocarbons (MOH) are present in many fats and oils as well as foods prepared thereof. A survey of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in different types of vegetable fats and oils is reported. Contents of MOSH/MOAH were quantified using liquid chromatography online‐coupled to gas chromatography with flame‐ionization detection (LC‐GC‐FID). Cocoa butter (n = 142) showed levels from <LOQ (2.5 mg kg^?1) to 162 mg kg^?1 ΣMOSH (sum of C10–C50) and <LOQ to 55 mg kg^?1 ΣMOAH, in palm oil (n = 21) ΣMOSH were quantified from <LOQ to 124 mg kg^?1 and ΣMOAH from <LOQ to 39 mg kg^?1. Sunflower oil showed lower levels: ΣMOSH were determined in the range of <LOQ to 17 mg kg^?1 and MOAH were not observed at all. A possible influence of deodorization and a subsequent minimization of MOSH/MOAH was investigated. Systematic model‐experiments were performed on laboratory scale using spiked cocoa butter. Significant minimization of volatile MOH subfractions ≤C24 were observed at a deodorization temperature of 210 °C. Deodorization can be considered as an important processing step to reduce or even remove volatile MOSH/MOAH ≤C24. Practical Applications: Regardless of their possible entry routes into the food chain, volatile fractions of MOSH/MOAH can be removed by deodorizing vegetable fats and oils. This model‐study identifies the temperatures of deodorization that provide a significant improvement toward minimization of undesired MOSH/MOAH.     

Fumigant and Contact Toxicities of Monoterpenes to <Emphasis Type="Italic">Sitophilus oryzae</Emphasis> (L.) and <Emphasis Type="Italic">Tribolium castaneum</Emphasis> (Herbst) and their Inhibitory Effects on Acetylcholinesterase Activity

A comparative study was conducted to assess the contact and fumigant toxicities of eleven monoterpenes on two important stored products insects—, Sitophilus oryzae, the rice weevil, and Tribolium castaneum, the rust red flour beetle. The monoterpenes included: camphene, (+)-camphor, (−)-carvone, 1-8-cineole, cuminaldehyde, (l)-fenchone, geraniol, (−)-limonene, (−)-linalool, (−)-menthol, and myrcene. The inhibitory effect of these compounds on acetylcholinesterase (AChE) activity also was examined to explore their possible mode(s) of toxic action. Although most of the compounds were toxic to S. oryzae and T. castaneum, their toxicity varied with insect species and with the bioassay test. In contact toxicity assays, (−)-carvone, geraniol, and cuminaldehyde showed the highest toxicity against S. oryzae with LC₅₀ values of 28.17, 28.76, and 42.08 μg/cm², respectively. (−)-Carvone (LC₅₀ = 19.80 μg/cm²) was the most effective compound against T. castaneum, followed by cuminaldehyde (LC₅₀ = 32.59 μg/cm²). In contrast, camphene, (+)-camphor, 1-8-cineole, and myrcene had weak activity against both insects (i.e., LC₅₀ values above 500 μg/cm²). In fumigant toxicity assays, 1-8-cineole was the most effective against S. oryzae and T. castaneum (LC₅₀ = 14.19 and 17.16 mg/l, respectively). Structure-toxicity investigations revealed that (−)-carvone—, a ketone—, had the highest contact toxicity against the both insects. 1-8-Cineole—, an ether—, was the most potent fumigant against both insects. In vitro inhibition studies of AChE from adults of S. oryzae showed that cuminaldehyde most effectively inhibited enzyme activity at the two tested concentrations (0.01 and 0.05 M) followed by 1-8-cineole, (−)-limonene, and (l)-fenchone. 1-8-Cineole was the most potent inhibitor of AChE activity from T. castaneum larvae followed by (−)-carvone and (−)-limonene. The results of the present study indicate that (−)-carvone, 1,8-cineole, cuminaldehyde, (l)-fenchone, and (−)-limonene could be effective biocontrol agents against S. oryzae and T. castaneum.