Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols

Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry.

Isolation and Fractionation of the Tobacco Stalk Lignin for Customized Value-Added Utilization

The value-added utilization of tobacco stalk lignin is the key to the development of tobacco stalk resources. However, the serious heterogeneity is the bottleneck for making full use of tobacco stalk lignin. Based on this, lignin was separated from tobacco stalk through hydrothermal assisted dilute alkali pretreatment. Subsequently, the tobacco stalk alkaline lignin was fractionated into five uniform lignin components by sequential solvent fractionation. Advanced spectral technologies (FT-IR, NMR, and GPC) were used to reveal the effects of hydrothermal assisted dilute alkali pretreatment and solvent fractionation on the structural features of tobacco stalk lignin. The lignin fractions extracted with n-butanol and ethanol had low molecular weight and high phenolic hydroxyl content, thus exhibiting superior chemical reactivity and antioxidant capacity. By contrast, the lignin fraction extracted with dioxane had high molecular weight and low reactivity, nevertheless, the high residual carbon rate made it suitable as a precursor for preparing carbon materials. In general, hydrothermal assisted dilute alkali pretreatment was proved to be an efficient method to separate lignin from tobacco stalk, and the application of sequential solvent fractionation to prepare lignin fractions with homogeneous structural features has specific application prospect.

Antioxidant and anti-inflammatory effects in lipopolysaccharide-induced THP-1 cells of coumarins from the bark of Hesperethusa crenulata R.

All parts of Thanakha (Hesperethusa crenulata R.) have been used as traditional skin care herbal material in Myanmar. In this study, coumarins from H. crenulata R. bark were isolated through solvent extraction, systematic solvent fractionation, and repeated column chromatography. Spectroscopic analyses using ESI–MS, 1D NMR (1H and 13C), 2D NMR (gHSQC and gHMBC), specific rotation, circular dichroism, and IR spectrometry revealed three coumarins 2R-7-hydroxy-8-(2,3-dihydroxy-3-methylbutyl)-coumarin (compound 1), peucedanol (compound 2), and methylpeucedanol (compound 3), which were first isolated from Thanakha tree. Antioxidant capacities of three coumarins decreased as follows: compound 2 > compound 3 > compound 1. Treatments of lipopolysaccharide-induced THP-1 human monocytic cells with compounds 2 and 3 at 378.8 μM and 359.7 μM inhibited tumor necrosis factor-α production by approximately 32.7% and 13.3%, respectively, compared with the negative control. In summary, these results suggest that Thanakha bark extracts can be used as a potent antioxidant and anti-inflammatory source for cosmetic ingredients.

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil.

Improved procedure for electro-spinning and carbonisation of neat solvent-fractionated softwood Kraft lignin

In general, the electro-spinning of lignin requires it to be functionalised and/or blended with synthetic or natural polymers. This paper reports on the use of solvent fractionated lignin-lignin blend to electro-spin BioChoice softwood Kraft lignin. The blend consisted of acetone-soluble and ethanol-soluble lignin in a binary solvent of acetone and DMSO. Solvent fractionation was used to purify lignin where the ash content was reduced in the soluble lignin fractions from 1.24 to ~ 0.1%. The corresponding value after conventional acid-washing in sulphuric acid was 0.34%. A custom-made electro-spinning apparatus was used to produce the nano-fibres. Heat treatment procedures were developed for drying the electro-spun fibres prior to oxidation and carbonisation; this was done to prevent fibre fusion. The lignin fibres were oxidised at 250 °C, carbonised at 1000 °C, 1200 °C and 1500 °C. The cross-section of the fibres was circular and they were observed to be void-free. The longitudinal sections showed that the fibres were not fused. Thus, this procedure demonstrated that solvent fractionated lignin can be electro-spun without using plasticisers or polymer blends using common laboratory solvents and subsequently carbonised to produce carbon fibres with a circular cross-section.

Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream

We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β’-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to obtain refined acyl migration reactant (RAMR). An alternative fat product was prepared by blending RAMR and hydrogenated palm kernel oil (HPKO) at a ratio of 4:6 (w/w). The melting points, solid fat index (SFI), and melting curves of the alternative products were similar to those of commercial whipping cream fat. The alternative fat had a content of total unsaturated fatty acids 20% higher than that of HPKO. The atherogenic index (AI) of alternative fat was 3.61, much lower than those of whipping cream fat (14.59) and HPKO (1220.3), because of its low atherogenic fatty acid content and high total unsaturated fatty acids. The polymorphic crystal form determined by X-ray diffraction spectroscopy showed that the β’-crystal form was predominant. Therefore, the alternative fat is comparable with whipping cream that requires creaming quality, and has a reduced saturated fat content.

Spasmolytic effect of Lonicera japonica extracts on isolated uterus smooth muscle contractions

Introduction: Honeysuckle (Lonicera japonica) is an ornamental flowering plant with numerous traditional medicinal uses. It has been claimed to have anti-spasmodic activities, but only limited studies have been done to support this. The objective of this research was to investigate anti-spasmodic effect of L. japonica flower extract on uterus contractions. Methods: Hydroalcoholic extract was prepared using the maceration technique. In addition, chloroform and ethyl acetate fractions were prepared using a solvent in solvent fractionation technique. Essential oils were collected using the hydro-distillation technique. Rat isolated uterus was suspended in an organ bath and contracted with oxytocin, acetylcholine (ACh), KCl, or application of electrical field stimulation (EFS). The relaxant effects of the extract, its fractions, and nifedipine were examined on uterine contrition induced by the above-mentioned stimuli. Results: Nifedipine in a concentration-dependent manner inhibited uterine contraction induced by oxytocin, KCl, ACh, and EFS. L. japonica flower extract also exhibited an inhibitory effect on the isolated rat uterus. Comparison of the hydroalcoholic extract with its chloroform and ethyl acetate fractions showed that the chloroform fraction was the most potent and the ethyl acetate the weakest part of the plant with antispasmodic activity. The relaxant effect of essential oil had close similarities to that of chloroform extract. Conclusion: Lipophilic compounds isolated by the chloroform partition of crude hydroalcoholic extract of L. japonica flower exhibited the most antispasmodic activity. Ethyl acetate partition of the same extract exhibited the least activity. Therefore, it can be concluded that the spasmolytic constituents of L. japonica flower reside in chloroform partitioning. The nonpolar essential oils may also have a contribution.

Physicochemical, Textural, Thermal Properties of Rice Bran Oil Spread as Alternate Shortening for Bakery Products

The rice bran oil (RBO) can form its semisolid spread through solvent fractionation. The rice bran oil spread (RBOS) is proposed to be included in the production of bakery products. The aim of this is study is to compare the physicochemical, textural properties and thermal properties of RBOS with commercial shortening (CS). Spreadability analysis was conducted using a texture analyzer. There was no significant difference (p > 0.05) in firmness and work of shear between CS and RBOS. The fatty acid compositions were determined through GC-MS. The major fatty acids in RBOS were palmitic acid, oleic acid and linoleic acid which is similar to those in RBO but significantly (p < 0.05) higher in saturated fatty acid content. RBO contains a high amount of γ-oryzanol and phytosterols which is beneficial in solid fat structuring. The quantitation of γ-oryzanol was performed by using UV-Vis spectrophotometer while the phytosterol content was analyzed by using HPLC. There was no significant difference (p > 0.05) in γ-oryzanol between RBO (1,299.88 ± 50.97 mg/ 100 g sample) and RBOS (1,201.86 ± 84.37 mg/ 100 g sample). However, there was a significant difference (p < 0.05) in phytosterols between CS (4.17 ± 0.26 mg/ 100 g sample), RBO (247.00 ± 0.89 mg/ 100 g sample) and RBOS (184.16 ± 0.56 mg/ 100 g sample). Besides, thermal analysis of CS and RBOS were carried out using DSC and TGA. The similar textural properties but better physicochemical properties make RBOS becomes a suitable choice as alternate shortening for bakery product.