The Chemistry of Edible Fats

Hoffmann, G.

doi:10.1016/b978-0-12-352055-5.50008-5

Cited by 20 publications

(25 citation statements)

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“…Babassu oil extracted from the nut is very rich in triacylglycerols, small amounts of free fatty acids, phospholipids, pigments, sterols and tocopherols [6]. There is a wide variety of fatty acids including lauric acid (44%), oleic acid (17%), myristic acid (17%), palmitic acid (8%), capric acid (6%), caprylic acid (5%), stearic acid (4.5%), and linoleic acid (2%) [7,8].…”

Section: Introductionmentioning

confidence: 99%

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Effects of babassu nut oil on ischemia/reperfusion-induced leukocyte adhesion and macromolecular leakage in the microcirculation: Observation in the hamster cheek pouch

et al. 2012

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BackgroundThe babassu palm tree is native to Brazil and is most densely distributed in the Cocais region of the state of Maranhão, in northeastern Brazil. In addition to the industrial use of refined babassu oil, the milk, the unrefined oil and the nuts in natura are used by families from several communities of African descendants as one of the principal sources of food energy. The objective of this study was to evaluate the effects of babassu oil on microvascular permeability and leukocyte-endothelial interactions induced by ischemia/reperfusion using the hamster cheek pouch microcirculation as experimental model.MethodsTwice a day for 14 days, male hamsters received unrefined babassu oil (0.02 ml/dose [BO-2 group], 0.06 ml/dose [BO-6 group], 0.18 ml/dose [BO-18 group]) or mineral oil (0.18 ml/dose [MO group]). Observations were made in the cheek pouch and macromolecular permeability increase induced by ischemia/reperfusion (I/R) or topical application of histamine, as well as leukocyte-endothelial interaction after I/R were evaluated.ResultsThe mean value of I/R-induced microvascular leakage, determined during reperfusion, was significantly lower in the BO-6 and BO-18 groups than in the MO one (P < 0.001). In addition, histamine-induced increase of microvascular permeability was significantly less pronounced in BO groups compared to MO one. No significant differences among groups in terms of leukocyte adhesion, concentrations of tumor necrosis factor alpha, interleukin 1, and interleukin 6 were found.ConclusionsOur findings suggest that unrefined babassu oil reduced microvascular leakage and protected against histamine-induced effects in postcapillary venules and highlights that these almost unexploited nut and its oil might be secure sources of food energy.

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Section: Introductionmentioning

confidence: 99%

“…Phytosterols and tocopherols are also present in babassu oil [6]. Plant sterols are natural dietary components fundamental for cell membranes in both plants and animals with serum-lowering proprieties [17].…”

Section: Introductionmentioning

confidence: 99%

Effects of babassu nut oil on ischemia/reperfusion-induced leukocyte adhesion and macromolecular leakage in the microcirculation: Observation in the hamster cheek pouch

et al. 2012

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“…The amounts of these impurities change with oil source, geographical and seasonal factors, and extraction process (1). Nowadays, crude vegetable oils are obtained more frequently by crushing oilseeds followed by solvent extraction.…”

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Degumming of crude soybean oil by ultrafiltration using polymeric membranes

Pagliero

Ochoa

Marchese

et al. 2001

J Americ Oil Chem Soc

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In this study, the ability of two ultrafiltration polymeric membranes to perform the degumming of a crude soybean oil/hexane mixture is tested. The performance of both membranes is defined in terms of their permeation flux, permeate color, and rejection of phospholipids. One of the membranes was synthesized in our laboratories from polyvinylidenefluoride (PVDF); the other one is a commercially available membrane made of polyimide. The degumming experiments were done in a stirred dead-end ultrafiltration cell pressurized with N 2 . Results show that tested membranes are suitable for removing phospholipids from the crude oil/hexane miscella in the range of temperature and transmembrane pressure utilized in this work. Both membranes have high selectivity regarding phospholipids and produce a moderate reduction in permeate color. The PVDF membrane gives permeate fluxes up to threefold larger than those obtained with polyimide membrane at the same operational conditions, making the former more suitable for use at industrial scale.Paper no. J9849 in JAOCS 78, 793-796 (August 2001).

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“…However, while protecting the fat, tocopherols and tocotrienols are generally themselves first oxidized to quinines and dimers. 28 Therefore, this reaction maybe contributed to the depleted of tocopherols and tocotrienols content which gave least antioxidant activity of palm vitamin E as compared to the BHA. It is because the DPPH radical scavenging assay showed the existence of a direct correlation between the radical-scavenging capacity of the oils and the total content of natural tocopherols and tocotrienols.…”

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confidence: 99%

“…28 However, tocopherols (α-, β-, γ-and δ-T) are naturally occurring lipid antioxidants that specifically inhibit the oxidation of polyunsaturated fatty acids. Furthermore, the tocopherols and tocotrienols are also antioxidants, which contribute to the stability of palm oil.…”

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confidence: 99%

Retention of alpha Tocopherol and antioxidant activity of encapsulated palm mixed Vitamin E in formulated blends

Selamat

Muhamad

Idham

et al. 2018

MOJFPT

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Palm vitamin E containing mixture of tocopherol and tocotrienol was encapsulated using combined solution of maltodextrin and sodium caseinate by spray drying technique. The best formulation that fulfilled the requirement of high core retention with moderate antioxidant activity was found to be 24.5%(w/w) of vitamin E concentrate, 18.5% (w/w) of maltodextrin and 7%(w/w) of sodium caseinate. The corresponding core retention and antioxidant activity value were found to be 71.5% and 43%, respectively. More than 80% of encapsulated α-tocopherol was stable over the whole range of temperature compared to non-encapsulated α-tocopherol. A first-order kinetics model was determined in term of degradation of α-tocopherol in non-encapsulated vitamin E at temperature of 50ºC and 28ºC within 42days of storage. Degradation rate constants (k) were 2.8x10 -2 day -1 and 3x10 -2 day -1 for 28ºC and 50ºC, respectively. The half-life determined were 25days at 28ºC and 23days at 50ºC of storage condition.

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The Chemistry of Edible Fats

Cited by 20 publications

References 0 publications

Effects of babassu nut oil on ischemia/reperfusion-induced leukocyte adhesion and macromolecular leakage in the microcirculation: Observation in the hamster cheek pouch

Effects of babassu nut oil on ischemia/reperfusion-induced leukocyte adhesion and macromolecular leakage in the microcirculation: Observation in the hamster cheek pouch

Degumming of crude soybean oil by ultrafiltration using polymeric membranes

Retention of alpha Tocopherol and antioxidant activity of encapsulated palm mixed Vitamin E in formulated blends

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