Esterified propoxylated glycerol soyate, a fat substitute model compound, and soy oil after heating.

The changes occurring in two oil samples [EPG-00 soyate (transesterified soybean oil) and soy oil esterified propoxylated glycerol (EPG-08 soyate, a model, fat substitute compound)] were compared after heating at approximately 190 degrees C for 12 h/day. The EPG-00 soyate sample required 48 h of heating to attain a polymer content >20%, while the EPG-08 soyate required only 36 h. After 48 h of heating the EPG-00 soyate sample, the free fatty acid value (FFA) increased from 0.19 to 0.79, the acid value (AV) increased from 0.10 to 1.59, and the p-anisidine value (p-AV) increased from 1.6 to 195.4. In comparison, after only 36 h of heating, the EPG-08 soyate sample had FFA, AV, and p-AV increases from 0.19 to 0.71, from 0.26 to 1.36, and from 1.1 to 191.7, respectively. The triacylglycerol substrate degradation rate for EPG-00 soyate was k = 0.0126 +/- 0.0003 h(-)(1), while the rate for EPG-08 soyate was k = 0.0166 +/- 0.0017 h(-)(1). The results suggest that the EPG-00 soyate or transesterified soybean oil is slightly more stable than EPG-08 soyate.

Identification and quantitation of volatile compounds in two heated model compounds, trilinolein and linoleic acid esterified propoxylated glycerol.

Static headspace (HS) and capillary gas chromatography/infrared spectroscopy-mass spectrometry (GC/IR-MS) were used to collect, separate, identify, and quantitate the oxidative and thermal decomposition products in two heated model compounds, linoleic acid esterified propoxylated glycerol (EPG-08 linoleate) and trilinoleylglycerol, both without added antioxidants. Approximately 4 L of EPG-08 linoleate or trilinoleylglycerol was heated in a deep-fat fryer at 192 +/- 8 degrees C for 12 h each day until the oil sample contained > or =20% polymeric material, which occurred after 24 h of heating. The major volatile compounds both in heated EPG-08 linoleate and in heated trilinoleylglycerol were pentane, hexanal, 2-heptenal, 1-octen-3-ol, 2-pentylfuran, 2-octenal, and 2, 4-decadienal. The identified volatile compounds from heated EPG-08 linoleate are those generally expected from the oxidative and thermal decomposition of fats and oils containing linoleic acid, except acetoxyacetone (1-acetoxy-2-propanone). Acetoxyacetone was found at 2.1, 3, and 2.4 ppm in the unheated, 12 h heated, and 24 h heated samples, respectively.

The nutritional properties of extruded and non-extruded corn fiber isolate.

The feed efficiency and selected organ weights of rats fed diets containing 3 or 7% corn fiber, extruded corn fiber or silica were compared to rats fed a fiber-free diet. No significant differences were found in feed efficiency, spleen, lung or liver weights for any of the treatments relative to the fiber-free control diet.

High-performance liquid chromatography and capillary supercritical-fluid chromatography separation of vegetable carotenoids and carotenoid isomers.

Carotenoids from carrots and tomatoes were separated with high-performance liquid chromatography (HPLC) and capillary supercritical fluid chromatography (SFC). All trans alpha- and beta-carotene were separated from their respective cis-isomers with capillary SFC. Carotenoids extracted from tomatoes included xanthophyll, lycopene and beta-carotene, while alpha- and beta-carotene were extracted from carrots. The HPLC separations were accomplished isocratically with a 25-cm column containing 5-microns ODS and methanol-acetonitrile-chloroform (47:47:6) or acetonitrile-dichloromethane (80:20). beta-Carotene cis-isomers were separated with SFC with a SB-cyanopropyl-25-polymethylsiloxane column, while alpha-carotene isomers were separated with two SB-cyanopropyl-50-polymethylsiloxane columns. Carotenoids from carrots and tomatoes were separated with a SB-phenyl-50-polymethylsiloxane column. Carbon dioxide with 1% ethanol was the SFC mobile phase. The eluent was monitored at 461 nm for HPLC and either 453 or 461 nm for SFC.

Effects of relative humidity on lipid autoxidation in a model system.

A new model system was developed for the study of autoxidation of thin films of neat lipid and the effect of relative humidity on the oxidation reaction. In the model system, the surface-to-volume ratio of lipid was large and measureable, and the relative humidity (RH) and oxygen partial pressure were controlled. Methyl linoleate, oxidized at six different RH as a thin film in an atmosphere of pure oxygen, exhibited a maximum rate of oxidation at 32% RH and minimum rates at 0% and 100% RH. The rates of oxygen uptake, determined manometrically, were linear and reproducible at all six RH. The maximum rate at 32% RH was attributed to solvation and stabilization of the propagation transition state by water. Increasing the RH beyond 32% resulted in solvation of the peroxy radical, sterically hindering the radical from entering the propagation transition state.

Quality of Canned Potaotes, Carrots, and Beets After Long-Term Fresh Product Storage.

Quality and nutritional data were obtained for potatoes, carrots, and beets initially and after the raw product was stored for 6 months. Yields of peeled vegetables during 6 months of storage stayed constant for beets but decreased for potatoes and carrots. Proximate analyses for all vegetables remained constant over the storage period with the exception of carbohydrates which decreased slightly. Vitamin C content decreased in all crops while ß-carotene in carrots and riboflavin content in beets remained the same over the test period. The nutrient values of products canned immediately or canned after the raw product was stored for 6 months were considered similar. Sensory evaluation results indicate that storage of beets before canning caused changes in flavor and texture characteristics. Storage of carrots before canning had no measurable effect on sensory quality. Sensory evaluation results and Hunter color reflectance values indicated a color change toward yellow, and preference for a white-fleshed potato.